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The role and application of enterococci in food and health.
TLDR
The aim of the present review is to give a balanced overview of both beneficial and virulence features of this divisive group of microorganisms, because it is only acquaintance with both sides that may allow their safe exploitation as starter cultures or co-cultures.
Heteropolysaccharides from lactic acid bacteria.
TLDR
Suggestions are made for strain improvement, enhanced productivities and advanced modification and production processes that may contribute to the economic soundness of applications with this promising group of biomolecules.
Functional meat starter cultures for improved sausage fermentation.
TLDR
Functional starter cultures offer an additional functionality compared to classical starter cultures and represent a way of improving and optimising the sausage fermentation process and achieving tastier, safer, and healthier products.
Influence of the carbon source on nisin production in Lactococcus lactis subsp. lactis batch fermentations.
TLDR
A physiological link is proposed between sucrose fermentation capacity and nisin production ability and carbon source regulation appears to be a major control mechanism for nisinProduction.
Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana
TLDR
Particular strains of L. plantarum, L. fermentum, and A. pasteurianus, originating from the environment, were well adapted to the environmental conditions prevailing during Ghanaian cocoa bean heap fermentation and apparently played a significant role in the cocoa bean fermentation process.
Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut
TLDR
It has been shown that the butyrogenic effects of ITF and AXOS are the result of cross-feeding interactions between bifidobacteria and butyrate-producing colon bacteria, such as Faecalibacterium prausnitzii and Anaerostipes, Eubacterium, and Roseburia species (clostridial cluster XIVa).
Microbial ecology of sourdough fermentations: diverse or uniform?
TLDR
Sourdough is a specific and stressful ecosystem inhabited by yeasts and lactic acid bacteria (LAB), mainly heterofermentative lactobacilli, and there are indications that the sourdough LAB are of intestinal origin.
Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions.
TLDR
Manipulation of the cell environment can stimulate bacteriocin production and the latter can be induced by unfavourable growth conditions, so-called stress factors.
Screening for enterocins and detection of hemolysin and vancomycin resistance in enterococci of different origins.
TLDR
It has been concluded that bacteriocin-producing E. faecium strains lacking hemolytic activity and not carrying cytolysin nor vancomycin resistance genes may be useful as starter cultures, cocultures, or probiotics.
Distribution of coagulase-negative Staphylococcus species from milk and environment of dairy cows differs between herds.
TLDR
Herd-to-herd differences in distribution of CNS species were observed in both milk and the environment, suggesting that herd-level factors are involved in the establishment of particular species in a dairy herd.
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