Conventional phenotypic methods lead to misidentification of the lactic acid bacteria Lactobacillus hilgardii and Lactobacillus brevis. Random amplified polymorphic DNA (RAPD) and repetitive element PCR (REP-PCR) techniques were developed for a molecular study of these two species. The taxonomic relationships were confirmed by analysis of the ribosomal operon. Amplified DNA fragments were chose...

Conventional phenotypic methods sometimes lead to misidentification of some heterofermentative wine lactobacilli such as Lactobacillus hilgardii, Lactobacillus buchneri, and Lactobacillus brevis. We establish the specificity of 16S rDNA sequencing in the differentiation of these species and in the rejection of the Lactobacillus vermiforme species name. Moreover, we succeeded in differentiating ...

Background: Lactic acid bacteria play a key role in sourdough fermentation. Lactobacilli are the most important group of lactic acid bacteria in sourdough. Therefore, the main objective of this study was to identify Lactobacillus strains in Iranian traditional wheat sourdoughs as a basis for further studies on the technological applications in the production of typical breads. Methods: Fourtee...

background: lactic acid bacteria play a key role in sourdough fermentation. lactobacilli are the most important group of lactic acid bacteria in sourdough. therefore, the main objective of this study was to identify lactobacillus strains in iranian traditional wheat sourdoughs as a basis for further studies on the technological applications in the production of typical breads. methods: fourteen...

AIMS To determine the effect of several wine-associated, phenolic acids on the growth and viability of strains of Oenococcus oeni and Lactobacillus hilgardii. METHODS AND RESULTS Growth was monitored in ethanol-containing medium supplemented with varying concentrations of hydroxybenzoic acids (p-hydroxybenzoic, protocatechuic, gallic, vanillic and syringic acids) and hydroxycinnamic acids (p-...

Silage making has become a significant method of forage conservation worldwide. To determine how tomato pomace (TP) may be used effectively as animal feed, it was ensilaged for 90 days and microbiology counts, fermentation characteristics and chemical composition of tomato pomace silage (TPS) were evaluated at the 30th, 60th, and 90th days, respectively. In addition, 103 lactic acid bacteria we...

γ-Aminobutyric acid (GABA) is a ubiquitous nonprotein amino that has multiple physiological functions and received significant attention in the pharmaceutical food industries. Although there are many GABA-producing bacteria, high cost of strain cultivation limits its additive raw material application. In our study, Lactobacillus hilgardii GZ2, novel strain, was investigated. We attempted to rep...

A total of 330 lactic acid bacteria isolated from South African red wines during alcoholic and malolactic fermentations and 9 commercial malolactic bacteria starter cultures were screened for antimicrobial activity. Of the entire screened isolates, 26 strains, belonging to the species Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus hilgardii and Oenococcus oeni, showed activity ...

the lactic acid bacteria in 9 samples of the fermented camel milk, chal, taken from rural area and retail markets were identified on the basis of their physiological and morphological properties. from the samples, 93 lab species including, 64 bacillus (68.8%), 8 cocci 8.6%), 11 coccobacillus (11.83%), 2 streptococcus (2.15%) and 8 tetrade (8.6%) were identified. among the lactobacillus species,...