Search results for "Bacillaceae"

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening

2015

Abstract The influence of the wooden equipment used for the traditional cheese manufacturing from raw milk was evaluated on the variations of chemico-physical characteristics and microbial populations during the ripening of Caciocavallo Palermitano cheese. Milk from two farms (A, extensive; B, intensive) was processed in traditional and standard conditions. Chemical and physical traits of cheeses were affected by the farming system and the cheese making technology, and changed during ripening. Content in NaCl and N soluble was lower, and paste consistency higher in cheese from the extensive farm and traditional technology, whereas ripening increased the N soluble and the paste yellow and co…

Screening of lactic acid bacteria for reducing power using a tetrazolium salt reduction method on milk agar.

2013

WOS:000315703100020 ; www.elsevier.com/locate/jbiosc; International audience; Reducing activity is a physiological property of lactic acid bacteria (LAB) of technological importance. We developed a solid medium with tetrazolium dyes enabling weakly and strongly reducing LAB to be discriminated. It was used to quantify populations in a mixed culture (spreading method) and screen strains (spot method).

5-Methoxyuridine, a new modified constituent in tRNAs of Bacillaceae.

1976

Recurrent bacteraemia by 2 different Bacillus cereus strains related to 2 distinct central venous catheters.

2005

A 14-y-old girl with osteosarcoma developed 3 episodes of catheter-related bacteraemia by Bacillus cereus. After removal of the first and insertion of a second Hickman catheter, further episodes of B. cereus bacteraemia occurred. PFGE analysis revealed that bacteraemic episodes related to each catheter were caused by a distinct B. cereus strain.

Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation

2012

The present work presents a successful attempt to achieve an enhanced and more predictable fermentation process in Spanish-style green olive technology by selection and use of autochthonous starter cultures. During the first phase of this work, two Spanish-like fermentations of green table olives of cultivar (cv) “Nocellara del Belice”, coming from irrigated and not irrigated fields, were monitored, in order to highlight the best agricultural conditions for drupe production and to isolate lactic acid bacteria strains with relevant technological properties. Among 88 identified isolates, one Lactobacillus pentosus strain showed remarkable biochemical features and high acidification rate in sy…

Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding

2006

Thirty-five isolates from pig feces were identified as Lactobacillus reuteri (12 strains), Lactobacillus mucosae (7), Lactobacillus plantarum (6), Lactobacillus kitasatonis (3), Lactobacillus rossiae (2), Lactobacillus ultunensis (2), Lactobacillus crispatus (2), and Lactobacillus intestinalis (1) by partial sequence analysis of the 16S rRNA. All isolates were detected at 8-9 log CFU g(-1). Preliminarily, strains were selected based on resistance to heat treatments (ca. 70 degrees C for 10 s). The decrease in viability for some L. reuteri, L. mucosae, L. plantarum, L. kitasatonis, and L. rossiae strains was lower than 1 log cycle. Selected strains were further characterized for acid and bil…

Antibacterial effects of enniatins J1 and J3 on pathogenic and lactic acid bacteria

2011

Abstract Enniatins (ENs) are N -methylated cyclohexadepsipeptides, secondary metabolites produced by various species of the genus Fusarium . They are known to act as antifungal, antiyeast and antibacterial and to possess antiinsecticidal and phytotoxic properties. In this study we evaluated for the first time the antibiotic effect of pure fractions of EN J 1 and J 3 on several pathogenic strains and lactic acid bacteria. The ENs J 1 and J 3 were purified from the fermentation extract of Fusarium solani growth on solid medium of wheat kamut, using the technique of the low pressure liquid chromatography (LPLC) followed by a semipreparative liquid chromatography (LC). The purity and the struct…

Correlation between serovars of Bacillus thuringiensis and type I beta-exotoxin production.

2003

beta-Exotoxin is a thermostable metabolite produced by some strains of Bacillus thuringiensis. Because of vertebrate toxicity, most commercial preparations of B. thuringiensis are prepared from isolates that do not produce beta-exotoxin. The aim of the present study was to find out the possible relationship between serovars of B. thuringiensis and beta-exotoxin production. A specific HPLC assay for type I beta-exotoxin has been used to detect this exotoxin in supernatants from final whole cultures of 100 strains belonging to four serovars of B. thuringiensis: thuringiensis, kurstaki, aizawai, and morrisoni. For each serovar, 25 strains randomly chosen from two Spanish collections were analy…

Distribution of cryl, cryll and cryV Genes within Bacillus thuringiensis Isolates from Spain

1999

Summary Using a PCR-based approach, a collection of 223 isolates of Bacillus thuringiensis from Spain was screened for the presence of cry genes belonging to three families. Genes from the cryI , cryII and cryV families were found in 54%, 42%, and 66% of the isolates, respectively. Only 23% of the isolates did not show the presence of any of the genes tested. Frequencies of these genes were compared in isolates from soil samples and from samples of cereal stores and mills, being this higher in the latter. Specific primers were used to detect cryIA(a), cryIA(b), cryIA(c), cryIA(d), cryIA(e), cryIB, cryIC, cryID, cryIE, cryIF and cryIG genes. Within the cryI family, the most frequent gene was…

Identification and characterization of the new Bacillus thuringiensis serovars pirenaica (serotype H57) and iberica (serotype H59)

1999

Two new Bacillus thuringiensis strains have been classified by the H antigen of the cells and differentiated by their morphological, biochemical and molecular characteristics. The flagellar agglutination showed that both strains bore specific H antigens which allowed their classification as the new serotypes H57 and H59. The serovar names proposed for the type strains characterized in this work are B. thuringiensis ser. pirenaica, for the H serotype 57, and B. thuringiensis ser. iberica, for the H serotype 59. Further characterization of these strains, by means of SDS-PAGE, Western inmunodetection, plasmid profile and cry-gene identification by polymerase chain reaction, confirmed the origi…