At present, there is much variability between MALDI-TOF MS methodology for the characterization of bacteria through differences in e.g., sample preparation methods, matrix solutions, organic solvents, acquisition methods and data analysis methods. After evaluation of the existing methods, a standard protocol was developed to generate MALDI-TOF mass spectra obtained from a collection of referenc...

Natural fermentation of shredded carrots using two types of carrots (red and crimson coloured) was carried out with 3% salt and 4% mustard powder. The viable number of microorganisms was determined at various time intervals on four different types of media viz. De Man Rogosa Sharpe (MRS), Nutrient agar, Yeast extract peptone dextrose agar (YEPDA) and Acetobacter medium. The viable number of cel...

Previously isolated lactic acid bacteria (LAB) from seafood products have been investigated for their capacity to increase the sensory shelf life of vacuum-packaged shrimp and cold-smoked salmon and to inhibit the growth of three pathogenic bacteria. Two different manufactured batches of cooked, peeled, and vacuum-packaged shrimp were inoculated with seven LAB strains separately at an initial l...

Background. FTIR spectroscopy is becoming an important tool in the differentiation and identification of bacteria. In the present study, lactic acid bacteria of the genus Leuconostoc were differentiated and identified with the use of Fourier transform infrared spectroscopy (FTIR) and artificial neural networks (ANNs). The aim of the study was to expand the existing library of FTIR spectra of la...

Bacteria of the Lactobacillus and Leuconostoc species are frequently encountered in Concentrated orange juice. Several strains have been identified with a type of spoilage known as "buttermilk off-flavor" characterized by the presence of diacetyl in the product. The processing conditions under which this substance is formed by the bacteria are not kinown. It is assumed, however, that the bacter...

Lactobacillus casei, a homofermentative lactic acid bacterium, was shown by Gibbs et al. (1950) to ferment glucose-i-C4 to products labeled as predicted for the classical EmbdenMeyerhof glycolytic scheme, whereas Leuconostoc mesenteroides strain 39, a heterofermentative lactic acid coccus, gave product labeling incompatible with an Embden-Meyerhof pathway and was interpreted as indicative of th...