Lactic-acid bacteria isolated throughout the ripening process from traditional RTE soft cheeses and dry-cured fermented sausages were characterized selected for their anti-L. monocytogenes activity. For this, LAB isolates first screened activity against this pathogen in agar spot assay further evaluated cheese sausage models simulating conditions of these products. From a total 371 isolates, 84...

Exopolysaccharides get a lot of attention because they can improve the host immune system. Exopolysaccharide is polysaccharide that produced and secreted from microbes outside cell, usually found on bacterial structure. The Lactobacillus casei group human breast milk thought to have ability produce exopolysaccharides. purpose study was examine exopolysaccharide L. isolated milk. methods used in...

We report here the draft genome sequences of three strains of Lactobacillus paracasei (NRIC 0644, NRIC 1781, and NRIC 1917) isolated from different sources. The three genomes range from 2.95 to 3.15 Mb with a G+C content of 46% and contain approximately 2,700 protein coding sequences.

This study aimed to evaluated the growth performance of dumbo catfish (Clarias gariepinus). In this study, ant nest tuber extract and probiotic Lacticaseibacillus paracasei were mixed into feed with coated method without addition (A), 1% (B), (C). a combination each (D). Fish an initial body weight 1.5 - 2 g kept in 3 ponds (15x10x1.5) m3 total 12 hapa nets measuring 1x1x1 (m3) (45 fish / nets)...

Three strains with technological and probiotic properties (Lactococcus lactis INIA 650, Lacticaseibacillus paracasei P272 Bifidobacterium breve P734) were used in different combinations as adjunct cultures for the manufacture of pasteurized ewe's milk. The three showed good viability during cheese ripening. Moreover, they all able to survive after addition samples an vitro colonic model. nisin-...

In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected st...

Strains of the Lactobacillus casei group have been extensively studied because some are used as probiotics in foods. Conversely, their phages have received much less attention. We analyzed the complete genome sequences of five L. paracasei temperate phages: CL1, CL2, iLp84, iLp1308, and iA2. Only phage iA2 could not replicate in an indicator strain. The genome lengths ranged from 34,155 bp (iA2...