An annotated selection of World Wide Web sites relevant to the topics in microbial biotechnology Lactobacillales (lactic acid bacteria):Wikipedia This page on the lactic acid group of bacteria is heavy on taxonomy. This webpage describes the major taxonomic and metabolic features of lactic acid bacteria. Twelve reasons to know about lactic acid bacteria Lactic acid bacteria are important in foo...

abstract       background and objective: probiotics are living microorganisms that have beneficial effects on the health of digestive system. the aim of this study was to evaluate the antimicrobial ability of acidic and neutral supernatants (culture supernatant) of lactic acid bacteria against common bacterial pathogens.        methods: four species of lactic acid bacteria (lactobacillus planta...

in recent years due to changes in lifestyle and eating behavior of the human populations, disease caused by contaminated food has increased significantly. listeria monocytogenes, escherichia coli o157:h7 and salmonella enteric are three of the most important food borne bacterial pathogens and can lead to food borne diseases. also today wide spread of resistance to antibiotics among bacteria occ...

anti-microbial effects of the lactic acid bacteria have been studied and proved in various investigations. this investigation aimed to study the anti-yeast effect of two isolated lactic acid bacteria species from “chal” (a product from yogurt) as biological preservatives in doogh. to do so, anti-yeast activity of l. brevis and e. faecium against saccharomyces cerevisiae, kluyveromyces. marxianu...

The aim of this study was to screen potential probiotic bacteria against Aeromonas hydrophila and determine the effects of antagonistic bacteria and a commercial product containing lactic acid bacteria on the survival and growth of stage II Astacus leptodactylus juveniles. For this purpose, a total of 110 bacterial strains were isolated from adult, stage II crayfish juveniles and rearing water ...

Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacter...

The aim of this study was to screen potential probiotic bacteria against Aeromonas hydrophila and determine the effects of antagonistic bacteria and a commercial product containing lactic acid bacteria on the survival and growth of stage II Astacus leptodactylus juveniles. For this purpose, a total of 110 bacterial strains were isolated from adult, stage II crayfish juveniles and rearing water ...

conclusions it was found that the isolated bacteria produced biosurfactants that had a great potential for different industries. results the 3 isolates from cheese, yoghurt and silage were effective against isolated e.coli and could produce biosurfactants. phylogenic relationships of the 3 potential candidates were determined comparing the 16sr dna gene sequences, they were found to be as 3 iso...