scholarly journals Molecular characterization of the phenolic acid metabolism in the lactic acid bacteria Lactobacillus plantarum

2001 ◽  
Vol 81 (1-2) ◽  
pp. 161-171 ◽  
Author(s):  
Lise Barthelmebs ◽  
Charles Diviés ◽  
Jean-François Cavin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Characterization ◽  
Lactobacillus Plantarum ◽  
Phenolic Acid ◽  
Acid Metabolism

scholarly journals MOLECULAR CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM BURNT SWEET CHEESE (CHHENAPODA).

2019 ◽  
Vol 7 (4) ◽  
pp. 681-688
Author(s):  
Soumya PragyanDas ◽  
◽  
Prafulla KumarMohanty ◽  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Characterization

scholarly journals Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

2011 ◽  
Vol 63 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Natasa Jokovic ◽  
Maja Vukasinovic ◽  
Katarina Veljovic ◽  
Maja Tolinacki ◽  
L. Topisirovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecium ◽  
Leuconostoc Mesenteroides ◽  
Streptococcus Thermophilus ◽  
Predominant Species ◽  
Lactobacillus Paraplantarum ◽  
Good Agreement

Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.

scholarly journals Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji

2010 ◽  
Vol 50 (3) ◽  
pp. 292-298 ◽  
Author(s):  
J. J. Kingston ◽  
M. Radhika ◽  
P. T. Roshini ◽  
M. A. Raksha ◽  
H. S. Murali ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Characterization ◽  
Natural Fermentation ◽  
Beet Root
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