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Lactobacillus curvatus

Hensel, R., Mayr, R., Stetter, K. 0. and Kandler, O. 1977. Comparative studies of lactic acid dehydrogenase in lactic acid bacteria. I. Purification and kinetics of the allosteric L-lactic acid dehydrogenase from Lactobacillus casei spp. casei and, Lactobacillus curvatus. Arch. Microbiol 112, 81-93. [Pg.726]

Lactobacillus curvatus Lactobacillus sake L. sake L. sake... [Pg.241]

Fielding, L.M., Cook, P.E., and Grandison, A.S. 1997. The effect of electron beam irradiation, combined with acetic acid, on the survival and recovery of Escherichia coli and Lactobacillus curvatus. International Journal of Food Microbiology 35 259-265. [Pg.88]

Tichaczek PS, Nissen-Meyer J, Nes IF, Vogel RF, Hammes WP (1992) Characterization of the bacteriocin curvacin A from Lactobacillus curvatus LTH 1174 and sakacin P from I. sake LTH673.Syst ApplMicrobiol 15 460-468... [Pg.52]

Tichaczek PS, Vogel RF, Hammes WP (1993) Cloning and sequencing of curA encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174. Arch Microbiol 160 279-283... [Pg.57]

A., Casaburi, A. et al. (2004) Development of polythene films for food packaging activated with an antilisterial bacteriocin from Lactobacillus curvatus 32Y. J. Appl. Microbiol, 97, 314-322. [Pg.437]

Mawfe Maize Intermediate product used to prepare beverages, porridges lb. fermentum, Lactobacillus reuteri. Lb. brevis, Lactobacillus confusus Lactobacillus curvatus, Lactobacillus buchneri, Lactobacillus salivarius, Lactobacillus, lactis. Fed. pentosaceus. Fed. acidi-lactici, Leuc. mesenteroides Benin, Togo (Hounhouigan, Nout, Nago, Houben, Rombouts, 1993)... [Pg.129]

Lactic acid bacteria. The number of species within lactic acid bacteria used for sausage fermentation is modest. According to Hammes et al. (1985) the following five species can be found in starter culture preparations Lactobacillus plantarum, Lactobacillus sake, Lactobacillus curvatus, Pediococcus pentosaceus and Pediococcus acidilactici. In addition, Lactobacillus pentosus is also used. [Pg.12]

Palomba, S., Cavella, S., Torrieri, E., et al. (2012) Polyphasic screening, homopolysaccharide composition, and viscoelastic behavior of wheat sourdough from a Leuconostoc lactis and Lactobacillus curvatus exopolysaccharide-produdng starter culture. Appl Environ Microbiol 78, 2737-2747. [Pg.22]

Garver, K.I. and Muriana, P.M. (1994) Purification and partial amino add sequence of curvaticin FS47, a heat-stable bacteriocin produced by Lactobacillus curvatus FS47. Appl Environ Microbiol 60,2191-2195. [Pg.75]

Freiding, S., Gutsche, K.A., Ehrmann, M.A., and Vogel, R.F. (2011) Genetic screening of Lactobacillus sakei and Lactobacillus curvatus strains for their peptidolytic system and amino acid metabolism, and comparison of their volatilomes in a model system. SystAppl Microbiol 34, 311-320. [Pg.336]

Lactobacillus casei) Monomeric form Tetrameric form Lactobacillus curvatus) Monomelic form Tetrameric form Lactobacillus plantarum) (lobster tail)... [Pg.217]

See other pages where Lactobacillus curvatus is mentioned: [Pg.135]    [Pg.250]    [Pg.12]    [Pg.371]    [Pg.844]    [Pg.274]    [Pg.364]    [Pg.365]    [Pg.146]    [Pg.24]    [Pg.274]    [Pg.364]    [Pg.365]    [Pg.11]    [Pg.213]    [Pg.146]   
See also in sourсe #XX -- [ Pg.301 ]

See also in sourсe #XX -- [ Pg.273 , Pg.274 , Pg.364 , Pg.365 , Pg.368 , Pg.394 ]

See also in sourсe #XX -- [ Pg.146 ]

See also in sourсe #XX -- [ Pg.273 , Pg.274 , Pg.364 , Pg.365 , Pg.368 , Pg.394 ]

See also in sourсe #XX -- [ Pg.146 ]



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