Bacterial diversity and community structure of two maize varieties (white and yellow) during fermentation/steeping for ogi production, and the influence of spontaneous fermentation on mycotoxin reduction in the gruel were studied. A total of 142 bacterial isolates obtained at 24-96 h intervals were preliminarily identified by conventional microbiological methods while 60 selected isolates were ...

Bu çalışmada, starter kullanılmadan üretilen sucuklardan izole edilmiş Pediococcus acidilactici ve P. pentosaceus suşlarının safra tuzuna tolerans, düşük pH fenol varlığında hayatta kalma, yapay mide özsuyuna lizozime karşı direnç, hidrofobisite otoagregasyon yetenekleri gibi bazı probiyotik özellikleri incelenmiştir. İzolatların tamamının 1’de ilk ölçümlerinde, 3’te ise birinci saatin sonunda ...

Pediocin PA-1 is a bacteriocin which is produced by Pediococcus acidilactici PAC1.0. We demonstrate that pediocin PA-1 kills sensitive Pediococcus cells and acts on the cytoplasmic membrane. In contrast to its lack of impact on immune cells, pediocin PA-1 dissipates the transmembrane electrical potential and inhibits amino acid transport in sensitive cells. Pediocin interferes with the uptake o...

Six strains, Lactobacillus plantarum CM 1, Lactobacillus rhamnosus CM 2, Pediococcus acidilactici CM 4 Enterococcus faecalis CM 5, Leuconostoc pseudomesenteroides CM 7 and Weissella paramesenteroides CM 8 isolated from forage crops were used as additives at 1.0x10 cfu g of fresh matter to Italian ryegrass and alfalfa, and their effect on silage fermentation was studied. The two silage’s treated...

The study was performed to investigate the effect of combinations of feed additives consisting of either a combination of a probiotic and a prebiotic (synbiotic), or a combination of a probiotic and xylanase on ileal nutrient digestibility, ileal microbial metabolite concentrations, and microbial composition in ileal digesta of weaned piglets. In total, 12 six-week old barrows with an average i...

The aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacteria (LAB) isolated from "Alheira", a fermented sausage produced in Portugal. LAB were identified to genus and species level by phenotypic characteristics, using genus or species-specific primers and sequencing of the gene encoding 16S rRNA. Two-hundred and eighty-three isolates were grouped into 1...

Corrigendum: Probiotic characteristics and whole-genome sequence analysis of Pediococcus acidilactici isolated from the feces adult beaglesIncorrect AffiliationIn published article, there was an error in affiliation [1]. Instead “[Changchun Agricultural University]”, it should be “[Jilin University]”. The authors apologize for this state that does not change scientific conclusions article any w...