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Production, recovery and purification of bacteriocins from lactic acid bacteria
TLDR
This review focuses on the production and purification of class I and class II bacteriocins from lactic acid bacteria, with a focus on nisin, which is produced industrially and licensed for use as a food preservative in a partially purified form.
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Influence of pH on the production of enterocin 1146 during batch fermentation
TLDR
The production of enterocin 1146, a bacteriocin from Enterococcus faecium DPC1146, was studied during batch fermentation at pH 5, 5.5, 6 and 6.5 to show primary metabolite kinetics and optimal pH for growth was between 6.0 and6.5.
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Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 14ONWC during batch fermentation
TLDR
The influence of pH on growth, and lactic acid and bacteriocin production byLactococcus lactis subsp.lactis 140 NWC was studied during batch fermentation in a lactose-based complex medium and a qualitative model for bacteriOCin production is proposed.
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Diversity and dynamics of communities of coagulase‐negative staphylococci in traditional fermented sausages
TLDR
Evaluation of composition and evolution of the coagulase‐negative staphylococci communities in two traditionally fermented sausages produced in Basilicata, southern Italy shows positive results.
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Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study
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The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk
TLDR
Investigation of natural whey cultures from 3 different Mozzarella plants showed that acidifying and proteolytic capacity of the strains showed that these activities were widely affected by tempe rature and type of milk (cow or waterbuffalo milk).
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A comparison of methods for the measurement of bacteriocin activity
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Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture
TLDR
A simple linear model was found to be adequate to explain the relationship between specific bacteriocin production rate and specific growth rate in batch fermentations with initial glucose concentration higher than 20 g L−1.
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Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 14ONWC during batch fermentation
The influence of pH on growth, and lactic acid and bacteriocin production byLactococcus lactis subsp.lactis 140 NWC was studied during batch fermentation in a lactose-based complex medium. Growth and…
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Aerobic metabolism in the genus Lactobacillus: impact on stress response and potential applications in the food industry
TLDR
This review outlines the recent advances in the knowledge on aerobic and respiratory growth of lactic acid bacteria, focusing on the features of respiration‐competent lactobacilli, and the ecologically versatile Lactobacillus groups are apparently best equipped to deal with aerobic/respiratory growth.
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