Behavior of Psychrotrophic Lactic Acid Bacteria Isolated from Spoiling Cooked Meat Products

Probiotic potential of thermotolerant lactic acid bacteria strains isolated from cooked meat products

Ten thermotolerant lactic acid bacteria Pediococcus pentosaceus (4 strains), Lactobacillus plantarum (3 strains), Enterococcus faecium (2 strains) and Aerococcus viridans (1 strains) – isolated from cooked meat products were evaluated to identify their probiotic properties, including tolerance to low pH, tolerance to taurocholic acid and bile, coaggregation, autoaggregation and adherence to HEp...

Determination of antibiotic resistance of lactic acid bacteria isolated from traditional Turkish fermented dairy products

In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...

Identification and Characterization of Lactic Acid Bacteria Isolated from Iranian Traditional Dairy Products

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 ...

Multiple Genome Sequences of Important Beer-Spoiling Lactic Acid Bacteria

Seven strains of important beer-spoiling lactic acid bacteria were sequenced using single-molecule real-time sequencing. Complete genomes were obtained for strains of Lactobacillus paracollinoides, Lactobacillus lindneri, and Pediococcus claussenii The analysis of these genomes emphasizes the role of plasmids as the genomic foundation of beer-spoiling ability.

The Role of Lactic Acid Bacteria in Safety and Flavour Development of Meat and Meat Products