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Arch Microbiol 2020 May 1;202(4):875-885. Epub 2020 Jan 1.

Department of Food Engineering, Faculty of Engineering, Ankara University, 50.Yıl Campus, Bahçelievler Street, Gölbaşı, Ankara, Turkey.

The objective of this study was to assess the effects of some culture conditions [temperature (20, 30, 37 °C), incubation time (48, 72, 120 h), pH (5.0, 6.0, 7. Read More

Biomolecules 2019 11 22;9(12). Epub 2019 Nov 22.

Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria.

Screening for various types of lactic acid bacteria (LAB) that form the biological agent γ-amino-butyric acid (GABA) is important to produce different kinds of GABA-containing fermented foods. So far, no GABA-producing LAB have been reported from Cambodian fermented foods. Most small-scale fermentations and even some industrial processes in this country still rely on indigenous LAB. Read More

J Food Sci Technol 2019 Apr 6;56(4):2027-2037. Epub 2019 Mar 6.

2Department of Food Engineering, Faculty of Engineering Architecture, Mehmet Akif Ersoy University, Istiklal Campus, 15030 Burdur, Turkey.

Isolation, identification and technological properties of halophilic lactic acid bacteria (HLAB) from olive samples which were collected from different places in Turkey were examined in the present work. According to the genetic analysis of the isolates, it was determined that 42 (%57.53) 20 (%27. Read More

Int J Syst Evol Microbiol 2019 May 19;69(5):1484-1489. Epub 2019 Mar 19.

4​Department of Animal Science and Technology, College of Bioresources and Agriculture, National Taiwan University, No. 50, Ln. 155, Sec. 3, Keelung Rd., Taipei 10673, Taiwan, ROC.

A Gram-stain-positive, rod-shaped, non-motile, catalase-negative and facultative anaerobic strain, L88, was isolated from suan-tsai, a traditional Taiwanese fermented mustard green. Comparative analyses of 16S rRNA, pheS and rpoA gene sequences demonstrated that strain L88was a member of the genus Lactobacillus. On the basis of 16S rRNA gene sequence similarity, the type strains of Lactobacillus acidifarinae (98. Read More

Int J Syst Evol Microbiol 2018 Aug 19;68(8):2424-2430. Epub 2018 Jun 19.

1​Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute, 331 Shih-Pin Rd., Hsinchu 30062, Taiwan, ROC.

A Gram-stain-positive strain, BS-W1, was isolated from a traditional fermented ma bamboo shoots (Dendrocalamus latiflorus Munro) product of Taiwan. It was rod-shaped, non-motile, non-haemolytic, asporogenous, facultatively anaerobic, heterofermentative and did not exhibit catalase or oxidase activities. Comparative analysis of 16S rRNA, pheS, rpoA and gyrB gene sequences demonstrated that the novel strain BS-W1 was a member of the genus Lactobacillus. Read More

Syst Appl Microbiol 2017 Jun 12;40(4):237-244. Epub 2017 Apr 12.

Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysuru 570020, India. Electronic address:

Mucin binding protein (Mub) of Lactobacillus plantarum- group (LPG) is considered as a potential marker gene due to its diversity and adherence property to host intestinal layer. We recently observed strain specific diversity in mub gene of LPG strains (n=8) and grouped them into Type I, II and III based on the insertion and/or deletion of MucBP domain repeats (Devi et al., 2016). Read More

Iran J Microbiol 2016 Aug;8(4):274-281

Research Center for Biology, Indonesian Institute of Sciences (LIPI), Jakarta, Indonesia.

Background And Objectives: Lactic acid bacteria (LAB) play important roles in processing of Sayur Asin (spontaneously fermented mustard). Unfortunately, information about LAB in Indonesian Sayur Asin, prepared by traditional manufactures which is important as baseline data for maintenance of food quality and safety, is unclear. The aim of this study was to describe the diversity and distribution of culturable lactic acid bacteria in Sayur Asin of Indonesia. Read More

Food Sci Biotechnol 2016 29;25(1):173-178. Epub 2016 Feb 29.

2School of Food Science and Engineering, Harbin Institute of Technology, Harbin Heilongjiang Province, 150090 China.

Lactic acid bacteria (LAB) are a prevalent bacterial group in rice wine maturation that contributes to flavor, texture, and nutritive value. To better understand LAB diversity in rice wines, 6 rice wine varieties from different regions in China were investigated using denaturing gradient gel electrophoresis (DGGE). , and were identified using DGGE. Read More

J Food Sci 2016 Jan 25;81(1):M121-9. Epub 2015 Nov 25.

the Microbiome Core Facility, Dept. of Cell Biology and Physiology, School of Medicine, Univ. of North Carolina, Chapell Hill, NC, 27599, U.S.A.

Fermented cucumber spoilage (FCS) characterized by rising pH and the appearance of manure- and cheese-like aromas is a challenge of significant economical impact for the pickling industry. Previous culture-based studies identified the yeasts Pichia manshurica and Issatchenkia occidentalis, 4 Gram-positive bacteria, Lactobacillus buchneri, Lactobacillus parrafaraginis, Clostridium sp., and Propionibacterium and 1 Gram-negative genus, Pectinatus, as relevant in various stages of FCS given their ability to metabolize lactic acid. Read More

Folia Microbiol (Praha) 2015 May 18;60(3):241-51. Epub 2014 Nov 18.

Faculty of Engineering, Department of Food Engineering, Ankara University, Ankara, Turkey,

A total of 152 lactic acid bacteria (LAB) were isolated from pickles produced in the Ankara-Çubuk region. These isolates were clustered into eight groups on the basis of their phenotypic characteristics including cell morphology, CO2 production from glucose, growth at 10 and 45 °C, growth in 6.5 % NaCl, and growth at pH 9. Read More

Genome Announc 2014 Feb 6;2(1). Epub 2014 Feb 6.

Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan.

Lactobacillus namurensis Chizuka 01 was isolated from nukadoko, which is a fermented rice bran bed traditionally used in Japan for pickling vegetables. Here, we report the first draft of an annotated genome sequence of this organism. This paper is the first published report of the genomic sequence of L. Read More

Int J Food Microbiol 2013 Oct 29;167(2):170-6. Epub 2013 Sep 29.

Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat-Yai, 90112, Thailand.

The aim was to produce Nham that was enriched with γ-aminobutyric acid (GABA); therefore two GABA producing lactic acid bacteria (Pediococcus pentosaceus HN8 and Lactobacillus namurensis NH2) were used as starter cultures. By using the central composite design (CCD) we showed that addition of 0.5% monosodium glutamate (MSG) together with an inoculum size of roughly 6logCFU/g of each of the two strains produced a maximal amounts of GABA (4051 mg/kg) in the 'GABA Nham' product. Read More

Int J Food Microbiol 2011 Jan 16;144(3):352-9. Epub 2010 Nov 16.

Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan.

Nukadoko is a naturally fermented rice bran mash traditionally used for pickling vegetables in Japan; its refreshment and fermentation cycles sometimes continue for many years. Here, we investigated the structure and dynamics of the bacterial community in nukadoko by conducting pyrosequencing and quantitative polymerase chain reaction (PCR) analyses of 16S ribosomal RNA genes (rDNA). Of the 16 different samples studied, 13 showed Lactobacillus-dominated microbiota, suggesting that aged nukadoko samples tend to realize a niche, favorable Lactobacillus species. Read More

Int J Syst Evol Microbiol 2007 Feb;57(Pt 2):223-227

BCCM/LMG Bacteria Collection, Department of Biochemistry, Physiology and Microbiology, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium.

A biodiversity study on lactic acid bacteria (LAB) occurring in traditional Belgian sourdoughs resulted in the isolation of two Lactobacillus isolates, LMG 23583T and LMG 23584, that could not be assigned to any recognized LAB species. The two isolates were initially investigated by means of phenylalanyl-tRNA synthase (pheS) gene sequence analysis and were found to occupy a separate position relative to recognized Lactobacillus species present in the pheS database. Subsequently, their phylogenetic affiliation was determined by 16S rRNA gene sequence analysis, indicating that the two isolates belong to the Lactobacillus buchneri species group with Lactobacillus zymae, Lactobacillus acidifarinae and Lactobacillus spicheri as closest relatives. Read More