دراسة التأثير التأزري للبكتريوسين المنقى والمنتج من بكتريا lactis ssp. lactis Lactococcus مع بعض المضادات الحيوية ضد انواع من البكتريا المرضية

Lactococcus lactis ssp. lactis as Potential Functional
Starter Culture.

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...

Lactococcus lactis as a live delivery vector

Mucosal surfaces of the body provide a universal entry portal for all known and emerging infectious pathogenic microbes. Therefore, it seems that special vaccination strategies are needed for vaccines that can hinder the entry capability of pathogenic microbes through the mucosal surfaces. Lactic acid bacteria are widely used in the food industry and are presently applied as delivery vehicles i...

Instability in Lactococcus lactis

Enhancement of Nisin Production by Lactococcus lactis subsp. lactis.

Lactococcus lactis subsp lactis BSA (L. lactis BSA) was isolated from a commercial fermented product (BSA Food Ingredients, Montreal, Canada) containing mixed bacteria that are used as starter for food fermentation. In order to increase the bacteriocin production by L. lactis BSA, different fermentation conditions were conducted. They included different volumetric combinations of two culture me...

Folate Production by Lactococcus lactis