Oscypek is a traditional Polish scalded-smoked cheese, with a protected-designation-of-origin (PDO) status, manufactured from raw sheep's milk without starter cultures in the Tatra Mountains region of Poland. This study was undertaken in order to gain insight into the microbiota that develops and evolves during the manufacture and ripening stages of Oscypek. To this end, we made use of both cul...

The effect of addition of the probiotic Bifidobacterium longum KACC 91563 on the chemical and sensory properties of Kwark cheese produced using CHN-11 as a cheese starter were investigated. The addition of B. longum KACC 91563 to Kwark cheese did not change the composition or pH value of the cheese, compared with control. B. longum KACC 91563 survived at a level of 7.58 Log CFU/g and did not ha...

The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococci. Among the LAB, Lactococcus lactis ssp. lactis and Lactobacillus plantarum were the dominant species, and since the first is not common in ferme...

The polypeptide nisin (100 U/ml) prevented malolactic fermentation in wines by indigenous or intentionally added lactic acid bacteria. Nisin (100 U/ml)-resistant mutants of Leuconostoc oenos were obtained and used with nisin in wine to carry out a pure-culture malolactic fermentation in the presence or absence of other lactic acid bacteria. Nisin degradation by mutants was not observed, and res...

Lysogeny is widespread in the lactic acid bacteria. The majority of lysogens can be induced by UV irradiation or treatment with mitomycin C, but indicator strains which allow lytic growth of the induced phage are often not easy to identify. A few temperate phages have been shown to transduce chromosomal and/or plasmid markers. Information about the molecular biology of the temperate phages from...

UNLABELLED The first cause of death of dairy calves is often diarrhea which is mainly caused by pathogenic bacteria, which can result in excessive use of antibiotics. However, facing the increase concern by the industry and consumers, the use of antibiotics not only to control pathogens, but also to manipulate growth, has become a challenge. Alternative additives, such essential oils, have the ...

Lactic acid bacteria (LAB) are a heterogeneous group of bacteria widely distributed in nature. These bacteria are found in gastrointestinal (GI) and urogenital tract of humans and animals; they are present on plant material, in milk and meat, and numerous fermented foods. Lactic acid bacteria have been associated with traditional dairy products, cereals, vegetable and meat fermented foods, due ...

The lactic acid bacteria (LAB) are an industrially important group of probiotic organisms that play an important role in human health by inhibiting harmful and pathogen bacteria growth, boosting immune function, and increasing resistance to infection.  This study aimed to isolate, identify, and biologically characterize probiotic LAB strains from Iranian traditional dairy products. A ...

The aim of this study was to evaluate the effects of sodium chloride reduction and its substitution with potassium chloride on selected probiotic bacteria and their functionality in Akawi cheese during storage for 30 d at 4°C. The survival of selected probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium longum) and starter bacteria (Streptococcus thermophilus a...

Our previous study on a model microbial community originating from an artisanal cheese fermentation starter revealed that bacteriophages not only co-exist with bacteria but also are highly abundant. Here we describe the genomic content of phage particles released by 6 different strains in culture. The identified prophages belong to three subgroups Siphoviridae P335 group. Remarkably, most analy...