In this review we summarize stress factors that affect the lactic acid bacteria (LAB) and cause different molecular stress responses. LAB belong to a group of bacteria that is very widespread in food and beverages. They are present, and desired, in fermented products like yogurts, cheese, vegetables, meat or wine. In most of them, LAB are providing positive sensory and nutritive features. Howev...

Dairy products are colonized with three main classes of lactic acid bacteria (LAB): opportunistic bacteria, traditional starters, and industrial starters. Most of the population structure studies were previously performed with LAB species belonging to these three classes and give interesting knowledge about the population structure of LAB at the stage where they are already industrialized. Howe...

background and objectives: ensiling is a conservation method for forage crops. it is based on the fact that anaerobe lactic acid bacteria (lab) convert water-soluble carbohydrates into organic acids. therefore, ph decreases and the forage is preserved. the aim of this study was to isolate special kinds of lactic acid bacteria from silage and to study the effect of bacteria, inulin and enzymes a...

The spread of food spoilage microflora and food borne pathogenic bacteria are threat for food security and human health. The prolonged use of antibiotics or chemical preservatives to eradicate this microflora is disadvantageous because of the occurrence of resistant microbial strains. Bacteriocins from probiotic lactic acid bacteria currently appear as one of the best alternatives. Palm wine ha...

Çamur cheese is a traditional fermented dairy product produced in the Tire district of İzmir, Turkey. In this study, microbiological quality samples purchased from local markets was determined. The cheeses with and without addition Bifidobacterium animalis ssp. lactis were laboratory. All (PC), lab-produced (LPC) lab-produced-functional (LPFC) stored at 4°C for 30 days which then analyzed perio...

Previous studies have indicated that (15)N enrichment of solid-associated bacteria (SAB) may be predicted from the same value in liquid-associated bacteria (LAB). The aims of this study were to confirm this and to measure the error in the nutrient supply from SAB, when LAB are used as the reference sample. For this purpose, the chemical and amino acid (AA) compositions of both the bacterial pop...

Plasmids are widely distributed in different sources of lactic acid bacteria (LAB) as self-replicating extrachromosomal genetic materials, and have received considerable attention due to their close relationship with many important functions as well as some industrially relevant characteristics of the LAB species. They are interesting with regard to the development of food-grade cloning vectors...

Objective(s): Treatment of Helicobacter pylori infection by common drugs may be associated with several problems such as antimicrobial resistance to commonly used antibiotics and side effects of employed drugs. Therefore, exploration of non-chemical compounds which are safer than chemical ones is becoming important as an alternative therapy. The purpose of this study w...

The cell wall of Gram-positive bacteria is a complex assemblage of glycopolymers and proteins. It consists of a thick peptidoglycan sacculus that surrounds the cytoplasmic membrane and that is decorated with teichoic acids, polysaccharides, and proteins. It plays a major role in bacterial physiology since it maintains cell shape and integrity during growth and division; in addition, it acts as ...

Faecal samples of 2 pigs, kept on a constant diet, were analysed for Lactobacillus acidophilus and other lactic acid bacteria at 1 week intervals over a period of 3 months. Enumeration of L. acidophilus by selective methods was verified by phenotypic identification of representative isolates. The total lactic acid bacteria (LAB) population ranged between 10(8) and 10(10) colony-forming units pe...