A hydrophobic grid membrane filtration (HGMF) colony hybridization assay was developed that allows strain-specific differentiation of defined bacterial populations. The randomly amplified polymorphic DNA (RAPD) fingerprinting technique was used to identify potential signature nucleic acid sequences unique to each member of a commercial cheese starter culture blend. The blend consisted of two cl...

Probiotics are live microorganisms capable of producing beneficial effects on its host when consumed in adequate amounts. To exert these effects, foods must contain probiotic microorganisms in populations above 10(6) CFU/g or mL throughout its shelf life. One of the strategies to ensure high population of probiotics in fermented milk is to add them during or after the fermentation process separ...

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 ...

Lactic acid bacteria are widely used throughout the world, empirically or deliberately, in the manufacturing of several food and feed stuffs, including milk products (such as cheese, butter, yoghurt, buttermilk, etc.), fermented vegetables (pickles, olives and sauerkraut), sausages, sourdough bread and silage, due to their ability to convert sugars into lactic acid. Of these, dairy products are...

Bacteriocin production in Lactobacillus plantarum NC8 is activated by coculture with specific bacteriocin production-inducing bacterial strains. The system is further regulated by a three-component regulatory system involving a specific autoinducer peptide (PLNC8IF). We have used L. plantarum NC8 as a starter culture in Spanish-style green olive fermentations and examined the influence of cocul...

Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable can reduce biological value product and its organoleptic properties. effect direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservativ...