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The cDNA encoding β-1,3(4)-glucanase, named PsBg16A, from Paecilomyces sp. FLH30 was cloned, sequenced, and over expressed in Pichia pastoris, with a yield of about 61,754 U mL⁻¹ in a 5-L fermentor. PsBg16A has an open reading frame of 951 bp encoding 316 amino acids, and the deduced amino acid sequence of PsBg16A revealed that it belongs to glycoside(More)
Four lactobacilli strains (Lactobacillus paracasei subp. paracasei M5-L, Lactobacillus rhamnosus J10-L, Lactobacillus casei Q8-L and L. rhamnosus GG (LGG), were systematically assessed for the production of antimicrobial substances active towards Shigella sonnei, Escherichia coli and Salmonella typhimurium. Agar-well assay showed that the four lactobacilli(More)
In the present study, a YGNGV-motif-based assay was developed and applied. Given that there is an increasing demand for natural preservatives, we set out to obtain lactic acid bacteria (LAB) that produce bacteriocins against Gram-positive and Gram-negative bacteria. We here isolated 123 LAB strains from 5 types of traditional Chinese fermented food and(More)
In this study, we first tested the capacity for eight different salts as stress-mediated bioprocesses in the production of transglutaminase (TGase). A significant effect on the cell growth and TGase production was obtained with the highest yield of TGase being observed at 96 h of incubation (4.3 U/ml) when the basic medium was supplemented 0.10 M MgCl2, as(More)
The four wild Lactobacillus rhamnosus strains were examined in vitro for resistance to simulated gastro and intestinal juices, adhesion to HT-29 cells, antagonistic activity against enteric pathogens and immunomodulating activity. The strains L. rhamnosus SB5L, J5L and IN1L were able to survive in simulated gastro juice while the strain L. rhamnosus SB31L(More)
UNLABELLED As an initial investigation of using Cu²⁺ to control post acidification, the fermentation time, pH and the viable counts of bacteria of fermented milk during fermentation and storage were studied.Streptococcus thermophilus was used as the starter culture to ferment the whole milk. Cu²⁺ was added to whole milk at a concentration ranging from 1.25(More)
UNLABELLED Traditional fermented vegetables have inconsistent quality and high nitrite content, whereas a commercial starter culture could overcome these problems. A total of 34 lactic acid bacteria strains were screened from 2 homemade naturally fermented Chinese cabbages. Fermented characters of single starter or mixed cultures were examined, including(More)
SCOPE Milk basic proteins and bovine colostrum extracts have preventive effects on osteoporosis. However, the effects of bovine colostrum acidic proteins (BCAP) on properties of bone have not been reported. This study investigated the effect of BCAP on the prevention of bone loss in ovariectomized (OVX) rats. METHODS AND RESULTS Forty-eight 3-month old(More)
A resting cell system was developed for bacteriocin Lac-B23 production from Lactobacillus paracasei J23. The resting cell medium contained (g/L): Glucose 20, Sodium acetate 5.0, MnSO4 0.25 MgSO4 0.5, Ammoniumhydrogencitrate 1.0, KH2PO4 1.0. The resting cell incubation time and temperature were 20 h and 37 °C and the effects of exogenous factors, including(More)
19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its fermented milk had the highest exopolysaccharide content(More)