Detection of selected bacterial species in intraoral sites of patients with chronic periodontitis using multiplex polymerase chain reaction. (1/33)
(+info)Phylogenomic reconstruction of lactic acid bacteria: an update. (2/33)
(+info)Cysteine S-glycosylation, a new post-translational modification found in glycopeptide bacteriocins. (3/33)
(+info)Dietary oligosaccharides increase colonic weight and the amount but not concentration of bacterially synthesized folate in the colon of piglets. (4/33)
(+info)Alkalibacterium subtropicum sp. nov., a slightly halophilic and alkaliphilic marine lactic acid bacterium isolated from decaying marine algae. (5/33)
(+info)In vitro antagonistic activity evaluation of Lactic Acid Bacteria (LAB) combined with cellulase enzyme against campylobacter jejuni growth in co-culture. (6/33)
The antibacterial effects of nine lactic acid bacteria (LAB) against Campylobacter jejuni were investigated by using agar gel diffusion and co-culture assays. Some differences were recorded between the inhibition effects measured with these two methods. Only two LAB, Lb. pentosus CWBI B78 and E. faecium THT, exhibited a clear anti- Campylobacter activity in co-culture assay with dehydrated poultry excreta mixed with ground straw (DPE/GS) as the only growth substrate source. It was observed that the supplementation of such medium with a cellulase A complex (Beldem S.A.) enhanced the antimicrobial effect of both LAB strains. The co-culture medium acidification and the C. jejuni were positively correlated with the cellulase A concentration. The antibacterial effect was characterized by the lactic acid production from the homofermentative E. faecium THT and the lactic and acetic acids production from the heterofermentative Lb. pentosus CWBI B78. The antagonistic properties of LAB strains and enzyme combination could be used in strategies aiming at the reduction of Campylobacter prevalence in the poultry production chain and consequently the risk of human infection. (+info)Isolation and identification of lactic acid bacteria from Tarag in Eastern Inner Mongolia of China by 16S rRNA sequences and DGGE analysis. (7/33)
(+info)Importance of lactic acid bacteria in Asian fermented foods. (8/33)
(+info)Lactobacillales is an order of predominantly gram-positive, facultatively anaerobic or aerotolerant, rod-shaped bacteria. They are non-spore forming and often occur in pairs or chains. Lactobacillales are commonly found in various environments such as plants, sewage, dairy products, and the gastrointestinal and genitourinary tracts of humans and animals.
They are known for their ability to produce lactic acid as a major metabolic end product, hence the name "lactic acid bacteria." This characteristic makes them essential in food fermentation processes, including the production of yogurt, cheese, sauerkraut, and other fermented foods.
Within Lactobacillales, there are several families, including Aerococcaceae, Carnobacteriaceae, Enterococcaceae, Lactobacillaceae, Leuconostocaceae, and Streptococcaceae. Many species within these families have significant roles in human health and disease, either as beneficial probiotics or as pathogenic agents causing various types of infections.