scholarly journals Isolation and characterization of Lactobacillus plantarum BLS29 as a potential probiotic starter culture for pork sausage production

2015 ◽  
Vol 9 (32) ◽  
pp. 1887-1895 ◽  
Author(s):  
Senter Luciana ◽  
Queiroz Pereira Jamile ◽  
Alano Vieira Manoela ◽  
Maria Zandonai Michielin Eliane ◽  
Cesar Tondo Eduardo
Keyword(s):  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Pork Sausage ◽  
Isolation And Characterization

scholarly journals Isolation and Characterization of Bacteriophages from Fermenting Sauerkraut

2002 ◽  
Vol 68 (2) ◽  
pp. 973-976 ◽  
Author(s):  
S. S. Yoon ◽  
R. Barrangou-Poueys ◽  
F. Breidt ◽  
T. R. Klaenhammer ◽  
H. P. Fleming
Keyword(s):  
Lactobacillus Plantarum ◽  
Leuconostoc Mesenteroides ◽  
Starter Culture ◽  
First Report ◽  
Isolation And Characterization

ABSTRACT This paper presents the first report of bacteriophage isolated from commercial vegetable fermentations. Nine phages were isolated from two 90-ton commercial sauerkraut fermentations. These phages were active against fermentation isolates and selected Leuconostoc mesenteroides and Lactobacillus plantarum strains, including a starter culture. Phages were characterized as members of the Siphoviridae and Myoviridae families. All Leuconostoc phages reported previously, primarily of dairy origin, belonged to the Siphoviridae family.

Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production

2010 ◽  
Vol 27 (6) ◽  
pp. 741-748 ◽  
Author(s):  
Pornpan Jaichumjai ◽  
Ruud Valyasevi ◽  
Apinya Assavanig ◽  
Peter Kurdi
Keyword(s):  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Isolation And Characterization

scholarly journals Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

2015 ◽  
Vol 65 (4) ◽  
pp. 269-279 ◽  
Author(s):  
Ji Wang ◽  
Xiao Zhao ◽  
Zheng Tian ◽  
Congcong He ◽  
Yawei Yang ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Isolation And Characterization

scholarly journals Isolation and Characterization of Citrate Metabolism-Deficient Mutants in Lactobacillus plantarum IFO 3070

1991 ◽  
Vol 62 (12) ◽  
pp. 1142-1148
Author(s):  
Shouji NAKAMURA ◽  
Taku MIYAMOTO ◽  
Masatoshi IZUMIMOTO ◽  
Kei KATAOKA
Keyword(s):  
Lactobacillus Plantarum ◽  
Isolation And Characterization ◽  
Citrate Metabolism

scholarly journals Isolation and characterization of Lactobacillus microflora from homemade white sheep’s milk cheeses during ripening

2021 ◽  
pp. 79-82
Author(s):  
S. Stojanovski ◽  
G. Cilev ◽  
B. Trajanoska
Keyword(s):  
Lactobacillus Plantarum ◽  
Ribosomal Rna ◽  
Lactobacillus Curvatus ◽  
Specific Primers ◽  
Maturation Period ◽  
Cheese Ripening ◽  
Isolation And Characterization ◽  
White Cheese ◽  
Lactobacillus Spp

Abstract. The Lactobacillus microflora of white cheese made from sheep’s milk was studied during the maturation period of 10 to 100 days in the basement at a temperature of 10-12°C. Eight samples from different stages of natural white cheese ripening were taken for testing. A total of 28 strains were isolated and identified as Lactobacillus spp. based on their growth, gram-stain activity, catalase and oxidase. Their affiliation to this genus was confirmed by PCR with genus specific primers, 16S ribosomal RNA. The results show that in the early stages of cheese ripening (5th-6th, 10-39 day) the most commonly found species are: Lactobacillus plantarum and Lactobacillus curvatus, while in later stages of the cheese ripening (7th-10th, 40-80 day), the following species are found: Lactobacillus plantarum and Lactobacillus paracasei subsp. Paracasei.

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