Lactic Acid Bacteria

Use of a lactic acid bacteria starter culture during green olive (Olea europaea L cv Ascolana tenera) processing

Engineering / Lactic Acid Bacteria / The / Starter Culture

Improvement of an experimental colitis in rats by lactic acid bacteria producing superoxide dismutase

Probiotics / Immunohistochemistry / Peroxidase / Inflammatory Bowel Disease / Lactic Acid Bacteria / Animals / Lactobacillus / Male / Superoxide Dismutase / Clinical Sciences / Colitis / Cattle / Rats / Wistar Rats / Inflammatory Bowel Diseases / Animals / Lactobacillus / Male / Superoxide Dismutase / Clinical Sciences / Colitis / Cattle / Rats / Wistar Rats / Inflammatory Bowel Diseases

Lactic acid bacteria as vaccine delivery vehicles

Microbiology / Medical Microbiology / Humans / Lactic Acid Bacteria / Animals / Lactobacillus / Vaccination / Gram Positive Bacteria / Streptococcus / Staphylococcus / Lactic Acid / Lactococcus lactis / Lactobacillus / Vaccination / Gram Positive Bacteria / Streptococcus / Staphylococcus / Lactic Acid / Lactococcus lactis

Anti-inflammatory properties of lactic acid bacteria producing superoxide dismutase

Physiology / Probiotics / Lactic Acid Bacteria / Reactive Oxygen Species / Mice / Animals / Lactobacillus / Medical Physiology / Superoxide Dismutase / Colitis / Colon / Interleukin / Animals / Lactobacillus / Medical Physiology / Superoxide Dismutase / Colitis / Colon / Interleukin

Microbiological characteristics of Botillo, a Spanish traditional pork sausage

Spanish / Animal Production / Lactic Acid Bacteria / Salt / Escherichia coli / SALT TOLERANCE / Staphylococcus epidermidis / Lactobacillus Plantarum / Food Sciences / SALT TOLERANCE / Staphylococcus epidermidis / Lactobacillus Plantarum / Food Sciences

Mesentericin Y105 gene clusters in Leuconostoc mesenteroides Y105

Microbiology / Multidisciplinary / Bacteriocins / Lactic Acid Bacteria / Listeria monocytogenes / Lactobacillus / Polymerase Chain Reaction / Plasmids / Molecular cloning / Amino Acid Sequence / Base Sequence / Leuconostoc / Lactobacillus / Polymerase Chain Reaction / Plasmids / Molecular cloning / Amino Acid Sequence / Base Sequence / Leuconostoc

Characterization and purification of mesentericin Y105, an anti-Listeria bacteriocin from Leuconostoc mesenteroides

Microbiology / Bacteriocins / Lactic Acid Bacteria / General Microbiology / Animals / Listeria monocytogenes / Affinity chromatography / Milk / Goats / Spectrum / Mode of action / Microbial Sensitivity Tests / Amino Acid Profile / Molecular Mass / Molecular weight / Species Specificity / Amino Acid Sequence / Leuconostoc / Listeria monocytogenes / Affinity chromatography / Milk / Goats / Spectrum / Mode of action / Microbial Sensitivity Tests / Amino Acid Profile / Molecular Mass / Molecular weight / Species Specificity / Amino Acid Sequence / Leuconostoc

Intra-specific variation of Lactobacillus plantarum and Lactobacillus pentosus in sensitivity towards various bacteriocins

Microbiology / Medical Microbiology / Bacteriocins / Lactic Acid Bacteria / Lactobacillus / Anti-Bacterial Agents / Nisin / Lactobacillus Plantarum / Microbial Sensitivity Tests / Genetic variation / Species Specificity / Lactococcus lactis / Minimum inhibitory concentration / Anti-Bacterial Agents / Nisin / Lactobacillus Plantarum / Microbial Sensitivity Tests / Genetic variation / Species Specificity / Lactococcus lactis / Minimum inhibitory concentration

Arginine dihydrolase pathway in Lactobacillus plantarum from orange

Microbiology / Colorimetry / Industrial Biotechnology / Food Microbiology / Glucose / Lactic Acid Bacteria / Lactobacillus / Urea / Spectrophotometry / Ammonia / Citrus / Beverages / Lactobacillus Plantarum / Arginine / Food Sciences / Amino Acid Profile / Orange juice / Citrulline / Hydrogen-Ion Concentration / Glycosyl Hydrolases / Lactic Acid Bacteria / Lactobacillus / Urea / Spectrophotometry / Ammonia / Citrus / Beverages / Lactobacillus Plantarum / Arginine / Food Sciences / Amino Acid Profile / Orange juice / Citrulline / Hydrogen-Ion Concentration / Glycosyl Hydrolases

Microbiological characteristics of Botillo, a Spanish traditional pork sausage

Spanish / Animal Production / Lactic Acid Bacteria / Salt / Escherichia coli / SALT TOLERANCE / Staphylococcus epidermidis / Lactobacillus Plantarum / Food Sciences / SALT TOLERANCE / Staphylococcus epidermidis / Lactobacillus Plantarum / Food Sciences

Producción biotecnológica de ácido láctico: estado del arte

Lactic Acid Bacteria / Food Sciences / Lactic Acid / Production Cost / Palabras Clave: BIM

Produccion Biotecnologica De Acido Lactico: Estado Del Arte Biotechnological Production of Lactic Acid: State of the Art Produccion Biotecnoloxica De Acido Lactico: Estado Do Arte

Lactic Acid Bacteria / Food Sciences / Lactic Acid / Production Cost / Palabras Clave: BIM

A standardized conjugation protocol to asses antibiotic resistance transfer between lactococcal species

Microbiology / Industrial Biotechnology / Horizontal Gene Transfer / Food Microbiology / Antibiotic Resistance / Standardization / Lactic Acid Bacteria / Resistance / Bacteria / Conjugation / Laboratory experiment / Transfer / Population Density / Plasmids / Anti-Bacterial Agents / Microbial Sensitivity Tests / Food Sciences / Species Specificity / Plasmid / Optimality Condition / Lactococcus lactis / Gene Transfer / Standardization / Lactic Acid Bacteria / Resistance / Bacteria / Conjugation / Laboratory experiment / Transfer / Population Density / Plasmids / Anti-Bacterial Agents / Microbial Sensitivity Tests / Food Sciences / Species Specificity / Plasmid / Optimality Condition / Lactococcus lactis / Gene Transfer

Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei

Kinetics / Rheology / Response Surface Methodology / Lactic Acid Bacteria / Bacteria / Dairy / Acidification / Clinical Sciences / Fermentation / Rheological properties / Uric Acid / Food Sciences / Cold Storage / Biochemistry and cell biology / Organic Acid / Dairy / Acidification / Clinical Sciences / Fermentation / Rheological properties / Uric Acid / Food Sciences / Cold Storage / Biochemistry and cell biology / Organic Acid

A standardized conjugation protocol to asses antibiotic resistance transfer between lactococcal species

Microbiology / Industrial Biotechnology / Horizontal Gene Transfer / Food Microbiology / Antibiotic Resistance / Standardization / Lactic Acid Bacteria / Resistance / Bacteria / Conjugation / Laboratory experiment / Transfer / Population Density / Plasmids / Anti-Bacterial Agents / Microbial Sensitivity Tests / Food Sciences / Species Specificity / Plasmid / Optimality Condition / Lactococcus lactis / Gene Transfer / Standardization / Lactic Acid Bacteria / Resistance / Bacteria / Conjugation / Laboratory experiment / Transfer / Population Density / Plasmids / Anti-Bacterial Agents / Microbial Sensitivity Tests / Food Sciences / Species Specificity / Plasmid / Optimality Condition / Lactococcus lactis / Gene Transfer

Producción De Aminas Biogénicas en Carne De Bovino Conservada Con Ácido Láctico De Origen Químico y Bacteriano Biogenic Amine Production in Beef Preserved with Lactic Acid of Chemical and Bacterial Sources

Lactic Acid Bacteria / Meat quality / Revista Mexicana de Ingenieria Quimica 2011 10(3) 455-463 / Lactic Acid

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