Journal ArticleDOI
A medium for the cultivation of lactobacilli
TLDR
An improved growth medium for lactobacilli is described, which supports good growth of lactOBacilli generally and also is particularly useful for a number of fastidious strains which grow only poorly in other general media.Abstract:
SUMMARY: An improved growth medium for lactobacilli is described. It supports good growth of lactobacilli generally and also is particularly useful for a number of fastidious strains which grow only poorly in other general media. In addition, tomato juice, a highly variable material, is not required. In a slightly modified form, it can also be used as a basal medium for fermentation tests.read more
Citations
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Journal ArticleDOI
Antibacterial activity of Lactobacillus sake isolated from meat.
U Schillinger,F K Lücke +1 more
TL;DR: A total of 221 strains of Lactobacillus isolated from meat and meat products were screened for antagonistic activities under conditions that eliminated the effects of organic acids and hydrogen peroxide, indicating that this substance is a bacteriocin, which was designated sakacin A.
OtherDOI
Lactic acid bacteria: classification and physiology.
TL;DR: The present taxonomy relies partly on true phylogenetic relationships, largely based on morphology, mode of glucose fermentation, growth at different temperatures, configuration of the lactic acid produced, ability to grow at high salt concentrations, and acid or alkaline tolerance.
Journal ArticleDOI
In vitro selection criteria for probiotic bacteria of human origin: correlation with in vivo findings
Colum P. Dunne,Liam O'Mahony,Lisa Murphy,Gerardine Mary Thornton,Darrin Morrissey,Sile O'Halloran,Maria Feeney,Sarah Flynn,Gerald F. Fitzgerald,Charles Daly,Barry Kiely,Gerald C. O'Sullivan,Fergus Shanahan,John Kevin Collins +13 more
TL;DR: Criteria for in vitro selection of probiotic bacteria that may reflect certain in vivo effects on the host such as modulation of gastrointestinal tract microflora is developed.
Journal ArticleDOI
The microbiology of minimally processed fresh fruits and vegetables
TL;DR: Although MPF fruits and vegetables may harbor psychrotrophic microorganisms such as fluorescent pseudomonads or Listeria monocytogenes, good control of refrigeration temperature limits growth of spoilage and pathogenic microorganisms.
Journal ArticleDOI
Yogurt as probiotic carrier food
TL;DR: The paper also reviews the literature explaining, in essence, the concept of ‘therapeutic minimum’ levels and the importance of the survival of probiotic microorganisms in food products.
References
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Journal ArticleDOI
A selective medium for the isolation and enumeration of oral and fecal lactobacilli.
Journal ArticleDOI
A selective medium for the isolation and enumeration of oral lactobacilli.
TL;DR: This paper will describe a selective medium for the isolation and enumeration of oral lactobacilli from man and experimental animals.
Journal ArticleDOI
Species differentiation of oral lactobacilli from man including descriptions of lactobacillus salivarius nov spec and lactobacillus cellobiosus nov spec
TL;DR: The role of L. acidophilus in dental caries, either as an etiological agent or an index organism of expected caries experience, has been emphasized repeatedly and various attempts have been made to define the taxonomic status of the oral lactobacilli.
Journal ArticleDOI
Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products.
James B. Evans,C. F. Niven +1 more
TL;DR: The most common organism isolated in this laboratory that is associated with this type of spoilage has been a heterofermentative Lactobacillum, which appeared to be a hitherto undescribed species.