Morphological, biochemical and molecular characteristics were studied to identify dominant lactic acid bacteria (LAB), isolated from traditional yoghurts produced by tribes of Iran. From 60 yoghurt samples, a total of 137 LAB isolates were determined, in which 66 and 71 were identified as lactic acid cocci and bacilli, respectively. Biochemical tests showed the occurrence of 9.76% mesophilic ho...

BACKGROUND Human immune cells generate large amounts of reactive oxygen species (ROS) throughout the respiratory burst that occurs during inflammation. In inflammatory bowel diseases, a sustained and abnormal activation of the immune system results in oxidative stress in the digestive tract and in a loss of intestinal homeostasis. We previously showed that the heterologous production of the Lac...

This study aimed to investigate the effects of lactic acid bacteria (LAB) inoculants on fermentation quality, microbial compositions, and predicted functional profiles forage oat. The oat was inoculated with distilled water, Lentilactobacillus buchneri (LB), Lactiplantibacillus plantarum (LP) as control (CON), LB LP treatments, respectively, addition (LB) or resulted in 1 × 106 colony-forming u...

The turbidity of milk prohibits the use optical density measurements for strain characterizations. This often limits research to laboratory media. Here, we cleared through centrifugation remove insoluble solids. resulted in a clear liquid phase, termed serum, which can be used track microbial growth until pH 5.2 is reached. At coagulation soluble protein occurs, making medium opaque again. We f...

The endolysin Lyb5, from Lactobacillus fermentum temperate bacteriophage phiPYB5, showed a broad lytic spectrum against Gram-positive as well as Gram-negative bacteria. Sequence analysis revealed that the C terminus of the endolysin Lyb5 (Ly5C) contained three putative lysin motif (LysM) repeat regions, implying that Ly5C was involved in bacterial cell wall binding. To investigate the potential...

A total of 208 strains of lactic acid bacteria (LAB) were isolated from Algerian traditional fermented milk (Jben, Klila, Raib and Lben), in order to evaluate their technological and probiotic properties. These strains were tested for their antimicrobial activity against Listeria monocytogenes using agar well diffusion technique. Only 11 strains were retained, they were also characterised in re...

The 'Lactobacillus plantarum group' encompasses the taxa Lactobacillus plantarum subsp. plantarum, Lactobacillus plantarum subsp. argentoratensis, Lactobacillus paraplantarum, Lactobacillus pentosus and Lactobacillus arizonensis. In this study, the phylogenetic position of L. arizonensis was examined using 16S rRNA gene-specific methodologies (16S rRNA sequencing and ribotyping) and genomic DNA...

Cheesemaking from batches of raw ewe’s milk was carried out via inoculation with wild strains of Lactococcus lactis subsp. lactis ESB110019 and Lactobacillus plantarum ESB5004 independently, or combined with each other. Those two strains had been isolated from the native microflora of typical Serra da Estrela cheese. One control batch was processed in parallel without addition of any starter. T...

MIPs (major intrinsic proteins), also known as aquaporins, are membrane proteins that channel water and/or uncharged solutes across membranes in all kingdoms of life. Considering the enormous number of different bacteria on earth, functional information on bacterial MIPs is scarce. In the present study, six MIPs [glpF1 (glycerol facilitator 1)-glpF6] were identified in the genome of the Gram-po...