Reduction of Nitrate with Bacillus coagulans in Human Saliva

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Thermophilic Bacillus coagulans

† L.W. and Y.C. contributed equally to this study. 17 * Corresponding author. 18 Mailing address: Institute of Microbiology, Chinese Academy of Sciences, Beijing 19 100101, People’s Republic of China 20 E-mail: [email protected] (B. Yu) 21 Phone/Fax: +86-10-64806132 22 AEM Accepts, published online ahead of print on 12 September 2014 Appl. Environ. Microbiol. doi:10.1128/AEM.01864-14 Copyright © 201...

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Nisin sensitivity of Bacillus coagulans.

Previous investigations have revealed that Bacillus coagulans strain 43P is sensitive to the polypeptide antibiotic nisin (O'Brien et al., 1956; Campbell and Sniff, 1959; Campbell, Sniff, and O'Brien, 1959). It has also been found that nisin is effective in the control of the flat sour spoilage of tomato juice in inoculated pack studies with this strain of B. coagulans (Campbell et al., 1959). ...

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Surfactin isoforms from Bacillus coagulans.

Bacillus coagulans has been found to produce several surfactins that are powerful lipopeptide surfactants. Four main components with molecular weights 1007, 1021 and 1035 Da were separated. Their structures have been confirmed by spectrometric and spectroscopic studies and by acid hydrolysis. The compounds were found to represent two pairs of surfactin isoforms in which beta-hydroxy-iso-C14 or ...

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Nitrate and Nitrite: Sources, Impact on Human Health and Reduction of Nitrate Accumulation in Agricultural Products Using Bio-fertilizers

Nitrate with the chemical formula NO3- is one of the forms of nitrogen in the environment that plays an important role in the nitrogen cycle. Vegetables, water and meat are important sources of nitrate. Nitrate is made in the body through the arginine-NO pathway and enters the body through various sources. Oral nitrate is converted to nitrite (NO2-) by bacteria when it enters the mouth, and nit...

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ژورنال

عنوان ژورنال: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

سال: 1976

ISSN: 0015-6426,1882-1006

DOI: 10.3358/shokueishi.17.19