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Title Sort descending	Pub Year	Author	SearchLink
Identification and characterization of Lactic Acid Bacteria isolated from Tibetan Qula cheese	2008	Henan Provincial Key Laboratory of Ion Beam Bio-engineering, Zhengzhou University, Henan, China.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full The Journal of general and applied microbiology Periodical, Abbrev. J.Gen.Appl.Microbiol. Pub Date Free Form Feb Volume 54 Issue 1 Start Page 51 Other Pages 60 Notes GENBANK/AB326298; GENBANK/AB326299; GENBANK/AB326300; GENBANK/AB326301; JID: 0165543; 0 (RNA, Ribosomal, 16S); ppublish Place of Publication Japan ISSN/ISBN 0022-1260; 0022-1260 Accession Number PMID: 18323681 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI JST.JSTAGE/jgam/54.51 [pii] Output Language Unknown(0) PMID 18323681 Abstract Fourteen strains of Lactic Acid Bacteria (LAB) isolated from Qula, a Tibetan traditional yak cheese, were divided into four groups (A-D) according to morphological and biochemical characteristics. On the basis of the 16S rRNA gene sequence analysis, group A and group B strains were placed in the cluster making up the genus Leuconostoc, which together with Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides, formed a distinct cluster. The group C strain was clearly identified as Enterococcus faecium by forming a very well defined cluster with this species. The group D strains were placed in the lactobacilli cluster with Lactobacillus plantarum and Lactobacillus pentosus being the closely related species. On the basis of DNA-DNA hybridization, strains in the groups A, B, C and D were identified as Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc pseudomesenteroides, Enterococcus faecium and Lactobacillus plantarum, respectively. Leuconostoc mesenteroides subsp. dextranicum was the dominate member of the population. Descriptors Base Composition, Cheese/microbiology, Enterococcus faecium/classification/genetics/isolation & purification, Fermentation, Lactobacillus plantarum/classification/genetics/isolation & purification, Leuconostoc/classification/genetics/isolation & purification, Molecular Sequence Data, Nucleic Acid Hybridization, RNA, Ribosomal, 16S/genetics, Sequence Analysis, DNA, Tibet Links Book Title Database Publisher Data Source Authors Duan,Y., Tan,Z., Wang,Y., Li,Z., Li,Z., Qin,G., Huo,Y., Cai,Y. Original/Translated Title URL Date of Electronic PMCID Editors
Identification and expression of blaCTX-M-14 and blaCTX-M-24	2004	Institute of Antibiotics, Huashan Hospital, Fudan University, Shanghai 200040, China.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Zhonghua yi xue za zhi Periodical, Abbrev. Zhonghua Yi Xue Za Zhi Pub Date Free Form 2-Sep Volume 84 Issue 17 Start Page 1454 Other Pages 1459 Notes LR: 20131121; JID: 7511141; 0 (Anti-Bacterial Agents); 0 (DNA, Bacterial); EC 3.5.2.- (beta-lactamase CTX-M-14); EC 3.5.2.6 (beta-Lactamases); N2GI8B1GK7 (Cefotaxime); ppublish Place of Publication China ISSN/ISBN 0376-2491; 0376-2491 Accession Number PMID: 15500745 Language chi SubFile English Abstract; Journal Article; Research Support, Non-U.S. Gov't; IM DOI Output Language Unknown(0) PMID 15500745 Abstract OBJECTIVE: To identify the ESBL gene and the prevalence in Escherichia coli and Klebsiella pneumoniae strain isolated from Huashan Hospital, Shanghai. METHODS: Isolates were confirmed as an ESBL producing strain by double-disk synergy test and NCCLS Confirmatory Test. Antibiotic susceptibilities were determined by standard agar dilution procedure on Mueller-Hinton agar. To determine whether the resistance was transferable, the conjugation experiment was performed; plasmids were isolated from clinical isolates and transcojugants. The partial bla(gene) of ESBL producing isolates and their transcojugants were detected by PCR using universal primers for TEM, SHV, CTX-M-1group, Toho-1group, CTX-M-13group respectively. The entire bla(CTX-M-13) group were amplified by PCR using the primers outside the Open Reading Frame (ORF) of CTX-M-13group beta-lactamases; the PCR products of entire bla(CTX-M-13)group were cloned into vector and the recombinant plasmids were transformed into the recipient strain for expression; the PCR products were also directly sequenced and analyzed; the clinical isolates of ESBL producers were detected by PFGE. RESULTS: ESBL producers were resistant to most beta-lactams and non-beta-lactams. Most transconjugants were obtained at frequency of 10(-4) approximately 10(-5) and resistance to non-beta-lactams was cotransferred with the ESBL activity to the transconjugant. A plasmid of about > 23.1 kb was obtained from each tansconjugant by plasmid extraction. Partial gene amplification products of CTX-M-13 group gene were obtained from isolates and their transconjugants. The bla(CTX-M-13)group from 4 transconjugants were identified as bla(CTX-M-14), and other six were bla(CTX-M-24); those ESBLs were mediated by plasmids (> 23.1 kb); the transformants producing CTX-M-14 or CTX-M-24 were resistant to most beta-lactams, which were much more resistant to cefotaxime than to ceftazidine; PFGE patterns of those isolates were different. CONCLUSION: clinical isolate of Escherichia coli and Klebsiella pneumoniae isolated from Huashan Hospital, Shanhai produced CTX-M-14 or CTX-M-24, which caused the isolate resistant to most beta-lactams; no clone spread in those isolates was found. Descriptors Anti-Bacterial Agents/pharmacology, Cefotaxime/pharmacology, DNA, Bacterial/genetics, Drug Resistance, Bacterial/genetics, Escherichia coli/enzymology/genetics, Escherichia coli Infections/microbiology, Genes, Bacterial/genetics, Humans, Klebsiella Infections/microbiology, Klebsiella pneumoniae/enzymology/genetics, beta-Lactam Resistance/genetics, beta-Lactamases/genetics/metabolism Links Book Title Database Publisher Data Source Authors Xiong,Z. Z., Zhu,D. M., Wang,F., Zhang,Y. Y. Original/Translated Title URL Date of Electronic PMCID Editors
Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China	2014	Key Laboratory of Functional Dairy Science of Chinese Ministry of Education and Municipal Government of Beijing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Letters in applied microbiology Periodical, Abbrev. Lett.Appl.Microbiol. Pub Date Free Form Nov Volume 59 Issue 5 Start Page 549 Other Pages 556 Notes CI: (c) 2014; JID: 8510094; OTO: NOTNLM; 2014/03/27 [received]; 2014/07/03 [revised]; 2014/07/28 [accepted]; 2014/08/23 [aheadofprint]; ppublish Place of Publication England ISSN/ISBN 1472-765X; 0266-8254 Accession Number PMID: 25082064 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI 10.1111/lam.12313 [doi] Output Language Unknown(0) PMID 25082064 Abstract Thirty strains of lactic acid bacteria (LAB) were isolated from herders' traditional dairy products collected from Xinjiang, China. The species Lactobacillus, Lactococcus, Enterococcus, Pediococcus and Leuconostoc were identified by 16S ribosomal RNA gene sequencing analysis and conventional observation. The strains' fermentation characteristics, including milk acidification, proteolysis, autolysis, antimicrobial activity and diacetyl production, were assayed and compared. Strains NL24 and NL31 showed the highest proteolytic activity-2.75 and 2.08 mmol Phe l(-1) milk, respectively. Strains C, NL41, SW2, Z3-11, NL42 and Z2-91 had high autolytic activity. In addition, most of the wild strains produced diacetyl, half of them to high levels. This study provides a clue to LAB biodiversity in traditional dairy foods produced by herders in the western Tianshan Mountains. High-performing strains should be further evaluated for practical application in value-added fermented dairy products. SIGNIFICANCE AND IMPACT OF THE STUDY: Our results reveal a certain variety of lactic acid bacteria (LAB) in traditional dairy products from Xinjiang. Some of the LAB strains, such as Lactobacillus rhamnosus NL24 and Lactobacillus paracasei SW2, possess excellent functional properties and have the potential for application in indigenous fermented dairy products. Performance of the newly isolated strains in cheese or yogurt manufacturing was further evaluated. Application of the high-performing strains to enrich the flavour of fermented dairy products is highly desirable and holds great commercial potential. Descriptors Links Book Title Database Publisher The Society for Applied Microbiology Data Source Authors Zuo,F.L., Feng,X.J., Chen,L.L., Chen,S.W. Original/Translated Title URL Date of Electronic 20140823 PMCID Editors
Identification of a strawberry flavor gene candidate using an integrated genetic-genomic-analytical chemistry approach	2014	Horticultural Sciences Department, University of Florida, Gainesville, FL, USA. kfolta@ufl.edu.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full BMC genomics Periodical, Abbrev. BMC Genomics Pub Date Free Form 17-Apr Volume 15 Issue Start Page 217 Other Pages 2164-15-217 Notes LR: 20150806; JID: 100965258; 0 (Flavoring Agents); 0 (Lactones); 0 (Plant Proteins); 0 (Volatile Organic Compounds); 7HLS05KP9O (decan-4-olide); EC 1.14.19.- (Fatty Acid Desaturases); EC 1.14.99.- (delta-12 fatty acid desaturase); OID: NLM: PMC4023330; 2 Place of Publication England ISSN/ISBN 1471-2164; 1471-2164 Accession Number PMID: 24742080 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI 10.1186/1471-2164-15-217 [doi] Output Language Unknown(0) PMID 24742080 Abstract BACKGROUND: There is interest in improving the flavor of commercial strawberry (Fragaria x ananassa) varieties. Fruit flavor is shaped by combinations of sugars, acids and volatile compounds. Many efforts seek to use genomics-based strategies to identify genes controlling flavor, and then designing durable molecular markers to follow these genes in breeding populations. In this report, fruit from two cultivars, varying for presence-absence of volatile compounds, along with segregating progeny, were analyzed using GC/MS and RNAseq. Expression data were bulked in silico according to presence/absence of a given volatile compound, in this case gamma-decalactone, a compound conferring a peach flavor note to fruits. RESULTS: Computationally sorting reads in segregating progeny based on gamma-decalactone presence eliminated transcripts not directly relevant to the volatile, revealing transcripts possibly imparting quantitative contributions. One candidate encodes an omega-6 fatty acid desaturase, an enzyme known to participate in lactone production in fungi, noted here as FaFAD1. This candidate was induced by ripening, was detected in certain harvests, and correlated with gamma-decalactone presence. The FaFAD1 gene is present in every genotype where gamma-decalactone has been detected, and it was invariably missing in non-producers. A functional, PCR-based molecular marker was developed that cosegregates with the phenotype in F1 and BC1 populations, as well as in many other cultivars and wild Fragaria accessions. CONCLUSIONS: Genetic, genomic and analytical chemistry techniques were combined to identify FaFAD1, a gene likely controlling a key flavor volatile in strawberry. The same data may now be re-sorted based on presence/absence of any other volatile to identify other flavor-affecting candidates, leading to rapid generation of gene-specific markers. Descriptors Links Book Title Database Publisher Data Source Authors Chambers,A.H., Pillet,J., Plotto,A., Bai,J., Whitaker,V.M., Folta,K.M. Original/Translated Title URL Date of Electronic 20140417 PMCID PMC4023330 Editors
Identification of Carnobacterium, Lactobacillus, Leuconostoc and Pediococcus by rDNA-based techniques	2003	Departamento de Microbiologia y Ecologia, Universitat de Valencia, Spain.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Systematic and applied microbiology Periodical, Abbrev. Syst.Appl.Microbiol. Pub Date Free Form Nov Volume 26 Issue 4 Start Page 546 Other Pages 556 Notes LR: 20061115; GENBANK/AJ575741; GENBANK/AJ575742; GENBANK/AJ575743; GENBANK/AJ575744; GENBANK/AJ575812; GENBANK/AJ576006; GENBANK/AJ576007; GENBANK/AJ576008; GENBANK/AJ576009; JID: 8306133; 0 (DNA, Bacterial); 0 (DNA, Ribosomal); 0 (DNA, Ribosomal Spacer) Place of Publication Germany ISSN/ISBN 0723-2020; 0723-2020 Accession Number PMID: 14666983 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI S0723-2020(04)70221-0 [pii] Output Language Unknown(0) PMID 14666983 Abstract Ribosomal DNA-based techniques including the analysis of profiles generated by ISR amplification, ISR restriction and ARDRA have been evaluated as molecular tools for identifying Carnobacterium, Lactobacillus, Leuconostoc and Pediococcus. They have been applied for the molecular characterization of 91 strains with the following identities: eight Carnobacterium including the eight type species of the genus; 61 Lactobacillus including 40 type strains out of 45 species, 13 Leuconostoc, out of them 11 are type strains and three are subspecies of Lc. mesenteroides; and nine strains representing the six species of genus Pediococcus. The genetic relationship displayed between these species by rrn-based profiles is sustained by their phylogenetic relationships and can therefore be considered useful for taxonomic purposes. Profiles obtained by ISR amplification allowed identification at genus level of Carnobacterium and Leuconostoc, and even at species level in genus Carnobacterium. Genera Lactobacillus and Pediococcus could not be distinguished from each other by applying this technique. The Lactobacillus species analysed here (45) were differentiated using ARDRA-DdeI and ISR-DdeI profiles, sequentially, and Pediococcus species by ISR-DdeI profiles. It was necessary to combine profiles generated by restriction of ISR-DdeI, ARDRA-DdeI and ARDRA-HaeIII in order to complete the identification of Leuconostoc species. Descriptors Bacterial Typing Techniques/methods, DNA, Bacterial/chemistry/genetics/isolation & purification, DNA, Ribosomal/chemistry/genetics/isolation & purification, DNA, Ribosomal Spacer/analysis/isolation & purification, Food Microbiology, Genes, rRNA, Genotype, Gram-Positive Bacteria/classification/genetics/isolation & purification, Lactobacillus/classification/genetics/isolation & purification, Leuconostoc/classification/genetics/isolation & purification, Molecular Sequence Data, Pediococcus/classification/genetics/isolation & purification, Phylogeny, Polymerase Chain Reaction, Polymorphism, Restriction Fragment Length, RNA, Ribosomal, 16S/genetics, Sequence Analysis, DNA Links Book Title Database Publisher Data Source Authors Chenoll,E., Macian,M. C., Aznar,R. Original/Translated Title URL Date of Electronic PMCID Editors
Identification of Coccoidal Bacteria in Traditional Fermented Milk Products from Mongolia, and the Fermentation Properties of the Predominant Species, Streptococcus thermophilus	2015	Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.; Key Laboratory of Dairy Biotechnology and Engineering, Edu	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Korean journal for food science of animal resources Periodical, Abbrev. Korean J.Food Sci.Anim.Resour. Pub Date Free Form Volume 35 Issue 5 Start Page 683 Other Pages 691 Notes LR: 20160115; JID: 101660566; OID: NLM: PMC4670899; OTO: NOTNLM; 2015/05/19 [received]; 2015/09/25 [revised]; 2015/09/26 [accepted]; 2015/10/31 [epublish]; ppublish Place of Publication Korea (South) ISSN/ISBN 1225-8563; 1225-8563 Accession Number PMID: 26761898 Language eng SubFile Journal Article DOI 10.5851/kosfa.2015.35.5.683 [doi] Output Language Unknown(0) PMID 26761898 Abstract The objective of this study was to identify the coccoidal bacteria present in 188 samples of fermented yaks', mares' and cows' milk products collected from 12 different regions in Mongolia. Furthermore, we evaluated the fermentation properties of ten selected isolates of the predominant species, Streptococcus (S.) thermophiles, during the process of milk fermentation and subsequent storage of the resulting yoghurt at 4. Overall, 159 isolates were obtained from 188 samples using M17 agar. These isolates were presumed to be lactic acid bacteria based on their gram-positive and catalase-negative properties, and were identified to species level using 16S rRNA gene sequence analysis. These coccoid isolates were distributed in four genera and six species: Enterococcus (E.) durans, Enterococcus (E.) faecalis, Lactococcus (Lac.) subsp. lactis, Leuconostoc (Leuc.) lactis, Leuconostoc (Leuc.) mesenteroides. subsp. mesenteroides and S. thermophilus. Among these S. thermophilus was the most common species in most samples. From evaluation of the fermentation characteristics (viable counts, pH, titratable acidity [TA]) of ten selected S. thermophilus isolates we could identify four isolates (IMAU 20246, IMAU20764, IMAU20729 and IMAU20738) that were fast acid producers. IMAU20246 produced the highest concentrations of lactic acid and formic acid. These isolates have potential as starter cultures for yoghurt production. Descriptors Links Book Title Database Publisher Data Source Authors Ren,Y., Liu,W., Zhang,H. Original/Translated Title URL Date of Electronic 20151031 PMCID PMC4670899 Editors
Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand	2010	Graduate School, Department of Biotechnology, Khon Kaen University, Khon Kaen 40002, Thailand.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full International journal of food microbiology Periodical, Abbrev. Int.J.Food Microbiol. Pub Date Free Form 15-Apr Volume 138 Issue 3 Start Page 200 Other Pages 204 Notes CI: (c) 2009; JID: 8412849; 0 (DNA, Bacterial); 0 (DNA, Ribosomal); 0 (RNA, Ribosomal, 16S); 2008/06/24 [received]; 2009/12/31 [revised]; 2010/01/17 [accepted]; 2010/01/28 [aheadofprint]; ppublish Place of Publication Netherlands ISSN/ISBN 1879-3460; 0168-1605 Accession Number PMID: 20167386 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI 10.1016/j.ijfoodmicro.2010.01.024 [doi] Output Language Unknown(0) PMID 20167386 Abstract Plaa-som is a Thai fermented fish product for which whole fish or fish fillets are fermented with either cooked rice or steamed sticky rice, salt, and garlic. A total of 762 lactic acid bacteria (LAB) were isolated during plaa-som fermentation by culture on CaCO(3)-MRS agar plates. They were screened and grouped by amplified ribosomal DNA restriction analysis (ARDRA), giving six groups that were identified by ribosomal DNA sequencing as Lactococcus garvieae, Streptococcus bovis, Weissella cibaria, Pediococcus pentosaceus, Lactobacillus plantarum, and Lactobacillus fermentum. Freshly mixed ingredients contained low populations of LAB (less than 10 CFU/g) that subsequently grew during fermentation to final populations of approximately 10(7)CFU/g. Early stages of the process were dominated by the presence of Lc. garvieae, S. bovis, and W. cibaria. At 48 h into fermentation, W. cibaria, P. pentosaceus, and Lb. plantarum were prevalent, and gave way to a dominance of Lb. plantarum that completed the fermentation. A mixture of these LAB species could be considered as species for development of a starter culture for plaa-som fermentation. Descriptors Base Sequence, Colony Count, Microbial, DNA, Bacterial/isolation & purification, DNA, Ribosomal/analysis, Fermentation, Fish Products/microbiology, Food Microbiology, Lactobacillaceae/genetics/growth & development/isolation & purification, RNA, Ribosomal, 16S/analysis, Thailand Links Book Title Database Publisher Elsevier B.V Data Source Authors Kopermsub,P., Yunchalard,S. Original/Translated Title URL Date of Electronic 20100128 PMCID Editors
Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE	2014	Department of Food Science and Biotechnology, and Institute of Life Sciences and Resources, Kyung Hee University, Yongin, 446-701, Korea.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Journal of the science of food and agriculture Periodical, Abbrev. J.Sci.Food Agric. Pub Date Free Form 30-Jan Volume 94 Issue 2 Start Page 296 Other Pages 300 Notes CI: (c) 2013; JID: 0376334; 0 (DNA, Bacterial); 0 (RNA, Ribosomal, 16S); OTO: NOTNLM; 2013/04/01 [received]; 2013/05/20 [revised]; 2013/06/08 [accepted]; 2013/07/17 [aheadofprint]; ppublish Place of Publication England ISSN/ISBN 1097-0010; 0022-5142 Accession Number PMID: 23749756 Language eng SubFile Evaluation Studies; Journal Article; Research Support, Non-U.S. Gov't; IM DOI 10.1002/jsfa.6257 [doi] Output Language Unknown(0) PMID 23749756 Abstract BACKGROUND: Lactic acid bacteria (LAB) in salted Chinese cabbage, the main ingredient of kimchi, were analyzed by culture-dependent sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), followed by sequencing of the 16S rRNA gene and by culture-independent polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), followed by sequencing of the V3 region of the 16S rRNA gene. The results were compared to those of LAB that had previously been found in kimchi. RESULTS: The two identification methods produced distinct overall LAB profiles. The PCR-DGGE method detected a more diverse microflora, including non-LAB strains. The culture-dependent method uniquely detected Weissella sp. and was able to provide the quantitative distribution of LAB in samples. However, Leuconostoc mesenteroides, Lactobacillus curvatus and Leuconostoc carnosum, which had also been reported as the dominant LAB in kimchi in previous studies, were identified by both methods. CONCLUSION: The two identification methods gave different bacterial profiles, while both methods were sufficient to identify the most prevalent LAB in salted Chinese cabbage samples. The quantitative feature of the culture-dependent identification method would make it preferable for studying and monitoring LAB viability in kimchi at each fermentation stage. The availability of the culture-independent identification method to identify a broader bacterial profile, including non-LAB, would make it a more effective tool for controlling contamination of undesirable bacteria during kimchi fermentation. Descriptors Links Book Title Database Publisher Society of Chemical Industry Data Source Authors Hong,Y., Yang,H.S., Li,J., Han,S.K., Chang,H.C., Kim,H.Y. Original/Translated Title URL Date of Electronic 20130717 PMCID Editors
Identification of lactic acid bacteria isolated from corn stovers	2011	Henan Provincial Key Laboratory of Ion Beam Bio-engineering, Zhengzhou University, Henan, China.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Animal science journal = Nihon chikusan Gakkaiho Periodical, Abbrev. Anim.Sci.J. Pub Date Free Form Oct Volume 82 Issue 5 Start Page 642 Other Pages 653 Notes CI: (c) 2011 The Authors. Animal Science Journal (c) 2011; JID: 100956805; 0 (DNA, Bacterial); 0 (RNA, Ribosomal, 16S); 2011/06/16 [aheadofprint]; ppublish Place of Publication Australia ISSN/ISBN 1740-0929; 1344-3941 Accession Number PMID: 21951900 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI 10.1111/j.1740-0929.2011.00894.x [doi] Output Language Unknown(0) PMID 21951900 Abstract One hundred and twenty-six strains were isolated from corn stover in Henan Province, China, of which 105 isolates were considered to be lactic acid bacteria (LAB) according to Gram-positive, catalase-negative and mainly metabolic lactic acid product. Analysis of the 16S ribosomal DNA sequence of 21 representative strains was used to confirm the presence of the predominant groups and to determine the phylogenetic affiliation of isolates. The sequences from the various LAB isolates showed high degrees of similarity to those of the GenBank type strains between 99.4% and 100%. The prevalent LAB, predominantly Lactobacillus (85.6%), consisted of L. plantarum (33.3%), L. pentosus (28.6%) and L. brevis (23.7%). Other LAB species as Leuconostoc lactis (4.8%), Weissella cibaria (4.8%) and Enterococcus mundtii (4.8%) also presented in corn stover. The present study is the first to fully document corn stover-associated LAB involved in the silage fermentation. The identification results revealed LAB composition inhabiting corn stover and enabling the future design of appropriate inoculants aimed at improving the fermentation quality of silage. Descriptors Links Book Title Database Publisher Japanese Society of Animal Science Data Source Authors Pang,H., Zhang,M., Qin,G., Tan,Z., Li,Z., Wang,Y., Cai,Y. Original/Translated Title URL Date of Electronic 20110616 PMCID Editors
Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food	2009	Department of Food Engineering, Food Microbiology Section, Faculty of Engineering, University of Ege, Turkey. ilkin.sengun@ege.edu.tr	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full International journal of food microbiology Periodical, Abbrev. Int.J.Food Microbiol. Pub Date Free Form 31-Oct Volume 135 Issue 2 Start Page 105 Other Pages 111 Notes JID: 8412849; 0 (Carbohydrates); 0 (DNA, Bacterial); 0 (DNA, Ribosomal); 0 (RNA, Ribosomal, 16S); 2008/11/04 [received]; 2009/07/22 [revised]; 2009/07/23 [accepted]; 2009/08/04 [aheadofprint]; ppublish Place of Publication Netherlands ISSN/ISBN 1879-3460; 0168-1605 Accession Number PMID: 19703719 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI 10.1016/j.ijfoodmicro.2009.07.033 [doi] Output Language Unknown(0) PMID 19703719 Abstract Tarhana is a traditional fermented product produced from a mixture of spontaneously fermented yogurt and wheat flour in Turkey. The aims of the present study were to enumerate and identify for the first time by molecular biology-based methods predominant lactic acid bacteria (LAB) isolated during processing of Tarhana. Samples were collected from eight different regions of Turkey. In order to explore the relationship between raw material and the microbiology of Tarhana, yogurt and wheat flour were also analyzed. A total of 226 Gram-positive and catalase-negative isolates were obtained from MRS, M17 and SBM (Slanetz and Bartley Medium). The isolates were grouped and identified using a combination of pheno- and genotypic methods including rep-PCR fingerprinting [(GTG)(5) primer], multiplex PCR, 16S rRNA gene sequencing and carbohydrate assimilation profiling. Pediococcus acidilactici were found to constitute 27% of the isolates, 19% were identified as Streptococcus thermophilus, 19% as Lactobacillus fermentum, 12% as Enterococcus faecium, 7% as Pediococcus pentosaceus, 5% as Leuconostoc pseudomesenteroides, 4% as Weissella cibaria, 2% as Lactobacillus plantarum, 2% as Lactobacillus delbrueckii spp. bulgaricus, 2% as Leuconostoc citreum, 1% as Lactobacillus paraplantarum and 0.5% as Lactobacillus casei. The different production sites investigated all had individual LAB profiles, but with P. acidilactici and S. thermophilus being isolated from the majority of samples. The main source of P. acidilactici and S. thermophilus was found to be the yogurt. Descriptors Bacterial Typing Techniques, Biodiversity, Carbohydrates, Colony Count, Microbial, DNA, Bacterial, DNA, Ribosomal, Fermentation, Flour/microbiology, Food Handling, Food Microbiology, Genotype, Humans, Lactobacillaceae/classification/genetics/isolation & purification, Phenotype, Polymerase Chain Reaction, RNA, Ribosomal, 16S, Sequence Analysis, RNA, Triticum/microbiology, Turkey, Yogurt/microbiology Links Book Title Database Publisher Data Source Authors Sengun,I. Y., Nielsen,D. S., Karapinar,M., Jakobsen,M. Original/Translated Title URL Date of Electronic 20090804 PMCID Editors

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