Microbiology neutralization of zearalenone using Lactococcus lactis and Bifidobacterium sp.

Microbiology neutralization of zearalenone using Lactococcus lactis and Bifidobacterium sp.

The aim of the study was to neutralize zearalenone by lactic acid bacteria (LAB) such as Lactococcus lactis and Bifidobacterium sp. and investigate the mechanism of zearalenone (ZEA) binding. Neutralization of ZEA by LAB was confirmed by identification of binding kinetics and spectroscopic studies such as Fourier transform infrared spectroscopy (FT-IR) and matrix-assisted laser desorption/ioniz...

Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.

Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in th...

Cloning of EprA1 gene of Aeromonas hydrophila in Lactococcus lactis

Bacterial-based systems as live vectors for the delivery of heterologous antigens offer a number of advantages as vaccination strategies. Developments in genetic engineering have given Gram-positive lacticacid bacteria (LAB) the advantage of being used as a host expression system for antigen delivery to inducethe immune response. A fragment containing the full length of the “eprA1” ...

Instability in Lactococcus lactis

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...