Native lactic acid bacteria (LAB) are capable of growing during winemaking, thereby strongly affecting wine quality. The species of LAB present in musts, wines during malolactic fermentation (MLF), and barrels/filters were investigated in wineries from the emerging wine region of Queretaro, México using multiplex PCR and culture. The resistance to wine-like conditions (WLC): ethanol (10, 12, an...

We investigate the kinetics of the A + B-->0 reaction with the attractive interaction between opposite species in one spatial dimension. The attractive interaction leads to isotropic diffusions inside segregated single species domains, and accelerates the reactions of opposite species at the domain boundaries. At equal initial densities of and , we analytically and numerically show that the den...

Adhesion of probiotic lactic acid bacteria (LAB) has been reported to be host species specific. Host specificity is regarded as a desirable property for probiotic bacteria and therefore recommended as one of the selection criteria. However, previous studies have indicated that LAB originating from one host adhere well also to the mucus of other species. The aim of the study was to investigate t...

Bacterial symbionts of insects have received increasing attention due to their prominent role in nutrient acquisition and defense. In social bees, symbiotic bacteria can maintain colony homeostasis and fitness, and the loss or alteration of the bacterial community may be associated with the ongoing bee decline observed worldwide. However, analyses of microbiota associated with bees have been la...

this study was carried out to examine aflatoxin b1 (afb1) removal ability of four strains of lactic acidbacteria (lab). three indigenous (lactobacillus rhamnosus tmu094, lactobacillus fermentum tmu121and pedioccus pentosaceus tmu457) and a non-indigenous (labacillus rhamnosus ptcc1637) isolateswere studied. the strains were incubated with (afb1) at different time. the toxin residual in the supe...