6 documents found, page 1 of 1
Beneficial properties of lactic acid bacteria naturally present in dairy produc...
Colombo, Monique; Castilho, Nathália P. A.; Todorov, Svetoslav D.; Nero, Luís AugustoConsumers are increasingly demanding for natural and beneficial foods, in order to improve their health and well-being. Probiotics play an important role in such demand, and dairy foods are commonly used as vehicles for such bacteria, represented predominantly by lactic acid bacteria. Due to consumers demand, food industry is constantly looking for novel bacterial strains, leading to studies that aims the isola...
Lactic acid bacteria (LAB) and their bacteriocins as alternative biotechnologic...
Camargo, Anderson C.; Todorov, Svetoslav D.; Chihib, N. E.; Drider, D.; Nero, Luís A.Bacteriocins are antimicrobial peptides produced by bacteria Gram-negative and Gram-positive, including lactic acid bacteria (LAB), organisms that are traditionally used in food preservation practices. Bacteriocins have been shown to have an aptitude as biofilm controlling agents in Listeria monocytogenes biofilms, a major risk for consumers and the food industry. Biofilms protect pathogens from sanitization pr...
Combined effect of bacteriocin produced by Lactobacillus plantarum ST8SH and va...
Todorov, Svetoslav D.; Paula, Otávio A.L.de; Camargo, Anderson C.; Lopes, Danilo A.; Nero, Luís A.não foi possível encontrar todas as informações de volume e serie apenas o mês e o ano da publicação.; The Listeria monocytogenes strains selected in the present study exhibited similar behavior in biofilm formation, independently of the tested conditions (bacteriocin from L. plantarum ST8SH, vancomycin, propolis (a natural antimicrobial product) and EDTA (chelating agent)), individual or in associations. The i...
Partial characterization of nine bacteriocins produced by lactic acid bacteria ...
Tomé, Elisabetta; Todorov, Svetoslav D.; Gibbs, Paul A.; Teixeira, Paula C.Nine LAB bacteriocin-producers, isolated from vacuum-packaged cold-smoked salmon (CSS), were phenotypically and genotypically identified as Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus fermentum, Enterococcus faecium, and Pediococcus acidilactici. Their bacteriocins were partially characterized. The antimicrobial spectrum was determined against Listeria monocytogenes, E. faecalis, E. faecium...
Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alh...
Albano, Helena; Reenen, Carol A. van; Todorov, Svetoslav D.; Cruz, Diana; Fraga, Luisa; Hogg, Tim; Dicks, Leon M.T.; Teixeira, PaulaThe aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacteria (LAB) isolated from ‘‘alheira”, a fermented sausage produced in Portugal. LAB were identified to genus and species level by phenotypic characteristics, using genus or speciesspecific primers and sequencing of the gene encoding 16S rRNA. Two-hundred and eighty-three isolates were grouped into 14 species. Lactob...
Characterization of two bacteriocins produced by Pediococcus acidilactici isola...
Albano, Helena; Todorov, Svetoslav D.; Reenen, Carol A. van; Hogg, Tim; Dicks, Leon M.T.; Teixeira, PaulaLactic acid bacteria were isolated from “Alheira” sausages that have been sampled from different regions in Portugal. The sausages were produced according to different recipes and with traditional starter cultures. Two isolates (HA-6111-2 and HA-5692-3) from different sausages were identified as strains of Pediococcus acidilactici. Each strain produces a bacteriocin, designated as bacHA-6111-2 and bacHA-5692-3....