scholarly journals Biofilm Formation and Contamination of Cheese by Nonstarter Lactic Acid Bacteria in The Dairy Environment

2001 ◽  
Vol 84 (9) ◽  
pp. 1926-1936 ◽  
Author(s):  
E.B. Somers ◽  
M.E. Johnson ◽  
A.C.L. Wong
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biofilm Formation ◽  
Nonstarter Lactic Acid Bacteria

scholarly journals Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese

2006 ◽  
Vol 89 (5) ◽  
pp. 1452-1466 ◽  
Author(s):  
S. Agarwal ◽  
K. Sharma ◽  
B.G. Swanson ◽  
G.Ü. Yüksel ◽  
S. Clark
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Calcium Lactate ◽  
Nonstarter Lactic Acid Bacteria

scholarly journals Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—Insights through multivariate analysis

2020 ◽  
Vol 103 (9) ◽  
pp. 7908-7926 ◽  
Author(s):  
Larissa P. Margalho ◽  
Marcelo D'Elia Feliciano ◽  
Christian E. Silva ◽  
Júlia S. Abreu ◽  
Marcos Vinícius Fiorentini Piran ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Safety Properties ◽  
Nonstarter Lactic Acid Bacteria

scholarly journals Mixed-Species Biofilm Formation by Lactic Acid Bacteria and Rice Wine Yeasts

2007 ◽  
Vol 73 (14) ◽  
pp. 4673-4676 ◽  
Author(s):  
Taketo Kawarai ◽  
Soichi Furukawa ◽  
Hirokazu Ogihara ◽  
Makari Yamasaki
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biofilm Formation ◽  
Lactobacillus Casei ◽  
Yeast Cells ◽  
Rice Wine ◽  
Wine Yeasts ◽  
Mixed Species ◽  
Distinct Morphology

ABSTRACT We found that species combinations such as Lactobacillus casei subsp. rhamnosus IFO3831 and Saccharomyces cerevisiae Kyokai-10 can form a mixed-species biofilm in coculture. Moreover, the Kyokai-10 yeast strain can form a biofilm in monoculture in the presence of conditioned medium (CM) from L. casei IFO3831. The active substance(s) in bacterial CM is heat sensitive and has a molecular mass of between 3 and 5 kDa. In biofilms from cocultures or CM monocultures, yeast cells had a distinct morphology, with many hill-like protrusions on the cell surface.

The Association of Biofilm Formation with Antibiotic Resistance in Lactic Acid Bacteria from Fermented Foods

2013 ◽  
Vol 33 (2) ◽  
pp. 114-120 ◽  
Author(s):  
Hongmei Zhang ◽  
Lisi Xie ◽  
Wenyan Zhang ◽  
Wenyuan Zhou ◽  
Jianyu Su ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biofilm Formation ◽  
Fermented Foods
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