Nothing Special   »   [go: up one dir, main page]

Banwo et al., 2013 - Google Patents

Technological properties and probiotic potential of Enterococcus faecium strains isolated from cow milk

Banwo et al., 2013

View PDF
Document ID
4255506080198895817
Author
Banwo K
Sanni A
Tan H
Publication year
Publication venue
Journal of Applied Microbiology

External Links

Snippet

Aim To identify enterococci from the fermentation of milk for the production of nono, an African fermented dairy product, to determine the technological properties for suitability as starter cultures and safety as probiotics. Methods and Results Enterococcus faecium CM4 …
Continue reading at www.researchgate.net (PDF) (other versions)

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/68—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving nucleic acids
    • C12Q1/6876—Hybridisation probes
    • C12Q1/6888—Hybridisation probes for detection or identification of organisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms
    • C12Q1/025—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms for testing or evaluating the effect of chemical or biological compounds, e.g. drugs, cosmetics
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—PROCESSES USING MICRO-ORGANISMS
    • C12R1/00—Processes using micro-organisms
    • C12R1/01—Processes using micro-organisms using bacteria or actinomycetales
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Micro-organisms or materials therefrom
    • A61K35/74—Bacteria
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using micro-organisms or enzymes using only micro-organisms of the genus lactobacteriaceae; Yoghurt

Similar Documents

Publication Publication Date Title
Banwo et al. Technological properties and probiotic potential of Enterococcus faecium strains isolated from cow milk
Ehrmann et al. Characterization of lactobacilli towards their use as probiotic adjuncts in poultry
Topisirovic et al. Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation
Hernández et al. Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin‐like substance produced by Lactobacillus plantarum TF711
Georgieva et al. Antimicrobial activity and antibiotic susceptibility of Lactobacillus and Bifidobacterium spp. intended for use as starter and probiotic cultures
Heikkilä et al. Inhibition of Staphylococcus aureus by the commensal bacteria of human milk
Touré et al. Production of antibacterial substances by bifidobacterial isolates from infant stool active against Listeria monocytogenes
Jans et al. Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora
Favaro et al. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese
Alegría et al. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk
Sathe et al. Antifungal lactic acid bacteria with potential to prolong shelf‐life of fresh vegetables
Verdenelli et al. Evaluation of antipathogenic activity and adherence properties of human Lactobacillus strains for vaginal formulations
Toit et al. Preliminary characterization of bacteriocins produced by Enterococcus faecium and Enterococcus faecalis isolated from pig faeces
Batdorj et al. Isolation, taxonomic identification and hydrogen peroxide production by Lactobacillus delbrueckii subsp. lactis T31, isolated from Mongolian yoghurt: inhibitory activity on food‐borne pathogens
Azizi et al. The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes
Rönkä et al. Probiotic and milk technological properties of Lactobacillus brevis
Herreros et al. Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese)
Aspri et al. Raw donkey milk as a source of Enterococcus diversity: Assessment of their technological properties and safety characteristics
Millette et al. Partial characterization of bacteriocins produced by human Lactococcus lactis and Pediococccus acidilactici isolates
Rivas et al. Antibacterial potential of Enterococcus faecium strains isolated from ewes’ milk and cheese
Schelegueda et al. Synergistic antimicrobial action and potential application for fish preservation of a bacteriocin produced by Enterococcus mundtii isolated from Odontesthes platensis
Fortina et al. A survey on biotechnological potential and safety of the novel Enterococcus species of dairy origin, E. italicus
Yoon et al. Properties and safety aspects of Enterococcus faecium strains isolated from Chungkukjang, a fermented soy product
Nami et al. Antimicrobial activity and the presence of virulence factors and bacteriocin structural genes in Enterococcus faecium CM33 isolated from ewe colostrum
Abubakr et al. Isolation and identification of lactic acid bacteria from different fruits with proteolytic activity