In this study, 23 samples of traditional wines produced in Southern Italy were subjected to microbiological analyses with the aim to identify and biotype the predominant species of lactic acid bacilli. For this purpose, a multiple approach, consisting in the application of both phenotypic (API 50CHL test) and biomolecular methods (polymerase chain reaction-denaturing gradient gel electrophoresi...

the aim of this work was identified lactic floraas a traditional fermented food and then evaluates antimicrobial activities of some strains. a total of 140 gram-positive and catalase-negative isolates were subjected to grouping by physiological and biochemical tests and carbohydrates fermentation. based on the resultsthese 140 isolateswere dividedinto 9 groups. two or three isolated were select...

the objective of this study was to evaluate lactic flora identification in fresh (one-day) and ripened (90-day) koozeh cheese samples as one of the raw milk cheeses. in first step, in order to isolate the different genera of lactic acid bacteria (lab), selective and differential (corresponding) media were used as follow: mrs for lactobacilli and pediococci, mrs+ vancomycin for leuconostocs, m17...

Background: For biotechnological application, selected lactic acid bacteria strains belonging to the genera Lactobacillus (Lb) are proposed as an alternative to the antibiotics for the prevention and treatment of urogenital tract infections. Objectives: Isolating and selecting vaginal lactobacilli strains for probiotic use based on their technological and probiotic aptitudes. Materials and Meth...

Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their high amount of fibers, vitamins and minerals. Despite nutritional benefits of whole flour, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, effect of several lactic acid bacteria sourdough on Toast bread is investigated. Sourdough...

A.C. Freitas 7 A.E. Pintado 7 M.E. Pintado 7 F.X. Malcata (Y) Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal Abstract Four species of bacteria (Enterococcus faecium and Enterococcus faecalis, Lactobacillus plantarum and Lactobacillus paracasei) and three species of yeasts (Debaryomyces hansenii, Yarrowia lipo...

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 ...

Oscypek and korycinski are traditional Polish cheeses, exclusively produced in Tatra and in Podlasie region, respectively, produced from raw, unpasteurized milk. The 29 Lactobacillus plantarum strains were isolated on MRS agar from 12 cheese samples and used as a material for study. The main purpose of the work was to assess the antimicrobial properties and recognition of selected strains for t...

The effects of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus bulgaricus) inoculation on the sensory attributes and consumers acceptance of fermented curry paste compared with uncultured sample were assessed. pH, titratable acidity (TA) and color changes, during four-month storage were monitored. Hedonic test was utilized to evaluate consumer perception and acceptability of fer...

The potent mycotoxin aflatoxin B1 is a secondary metabolite of Aspergillus fungi that grow, on a variety of food and feed commodities at any stage during growth, harvest, storage and transportation. The occurrence of aflatoxin contamination is global, with severe problems especially prevalent in developing countries. In present study, corn samples were contaminated with aflatoxin B1 in the conc...