0000000000302067

AUTHOR

D. Van Sinderen

showing 3 related works from this author

Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ ac…

2004

batteriocine batteri lattici impasti acidi
researchProduct

In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fe…

2005

Aims:  To biochemically characterize the bacteriocin produced by Lactococcus lactis ssp. lactis M30 and demonstrate its effect on lactic acid bacteria (LAB) during sourdough propagation. Methods and Results:  A two-peptide bacteriocin produced by L. lactis ssp. lactis M30 was purified by ion exchange, hydrophobic interaction and reversed phase chromatography. Mass spectrometry of the two peptides and sequence analysis of the ltnA2 gene showed that the bacteriocin was almost identical to lacticin 3147. During a 20-day period of sourdough propagation the stability of L. lactis M30 was demonstrated, with concomitant inhibition of the indicator strain Lactobacillus plantarum 20, as well as the …

DNA BacterialColony Count MicrobialLactobacillus sanfranciscensisPolymerase Chain ReactionApplied Microbiology and Biotechnologychemistry.chemical_compoundBacteriocinsBacteriocinbiologyLactococcus lactisfood and beveragesBreadSequence Analysis DNAGeneral MedicineLactobacillaceaebiology.organism_classificationbatteriocine impasti acidi batteri latticiAnti-Bacterial AgentsCulture MediaLactic acidLactococcus lactisLactobacilluschemistryBiochemistryGenes BacterialFermentationFood MicrobiologyFermentationLactobacillus plantarumBacteriaLactobacillus plantarumBiotechnologySettore AGR/16 - Microbiologia Agraria
researchProduct

Molecular approach for the rapid identification, in situ detection and monitoring of sourdough lactobacilli

2005

lattobacilli impasti acidi
researchProduct