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Elevated enzyme release from lactococcal starter cultures on exposure to the Lantibiotic Lacticin 481, produced by Lastococcus lactis DPD5552
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ABSTRACT
A Lactococcus lactis subsp. lactis strain (DPC5552), which causes the lysis of other lactococcal cultures, was isolated during a screening of raw milk samples for bacteriocin producers. Purification of the bacteriocin produced revealed that production of the lantibiotic, lacticin 481, was associated with the bacteriolytic capability of the strain. However, unlike bacteriocin-induced lysis observed with bacteriocins such as lacticin 3147 and lactococcins A, B, and M (where the...
Related newspaper, magazine, and journal articles from HighBeam Research
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Elevated enzyme release from lactococcal starter cultures on exposure to the Lantibiotic Lacticin 481, produced by Lastococcus lactis DPD5552
Journal of Dairy Science
; ABSTRACT A Lactococcus lactis subsp. lactis strain (DPC5552), which causes the lysis of other lactococcal cultures, was isolated during a screening of raw milk samples for bacteriocin producers. Purification of the bacteriocin produced revealed that production of the lantibiotic, lacticin 481, was
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Dairy finds new bacterial inhibitor.
Food Processing
; Lacticin has exciting potential for food industry. Lactic acid bacteria are the foundation of many fermentative food processes in widely different countries. From yogurt and cheese to sausages and pickled vegetables, lactic acid bacteria are common in everyday foods around the world, and are
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A Synbiotic Combination of Resistant Starch and Bifidobacterium lactis Facilitates Apoptotic Deletion of Carcinogen-Damaged Cells in Rat Colon1
The Journal of Nutrition
; ABSTRACT Recent reports suggest that combinations of prebiotics and probiotics may be protective against colorectal cancer. We examined in rats the effects of probiotic bacteria, resistant starch (RS), and their interaction on luminal and epithelial events of relevance to the development of
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Ingestion of Milk Fermented by Genetically Modified Lactococcus lactis Improves the Riboflavin Status of Deficient Rats
Journal of Dairy Science
; ABSTRACT Riboflavin deficiency is common in many parts of the world, particularly in developing countries. The use of riboflavin-producing strains in the production of dairy products such as fermented milks, yogurts, and cheeses is feasible and economically attractive because it would decrease the
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Screening of Dairy Yeast Strains for Probiotic Applications
Journal of Dairy Science
; ABSTRACT To evaluate the potential of yeasts of dairy origin as probiotics, we tested 8 species including Candida humilis, Debaryomyces hansenii, Debaryomyces occidentalis, Kluyveromyces lactis, Kluyveromyces lodderae, Kluyveromyces marxianus, Saccharomyces cerevisiae, and Yarrowia lipolytica,
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Regulation of Sugar Catabolism in Lactococcus lactis
Critical Reviews in Microbiology
; ... specific conditions. Two general directions of proteomic studies can be distinguished; first-generation of proteome reference maps (Anglade et al. 2000; Guillot et al. 2003; Drews et al. 2004), and second-determination of the fold-differences in protein expression ...
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IMPACT OF CONSUMPTION OF DIFFERENT LEVELS OF BIFIDOBACTERIUM LACTIS HN019 ON THE INTESTINAL MICROFLORA OF ELDERLY HUMAN SUBJECTS
The Journal of Nutrition, Health & Aging
; Abstract: Background: Age-related changes in the physiology and intestinal function of the elderly render them more susceptible to gut-related illnesses. Probiotic dietary supplementation has been shown to enhance the health indices in the elderly. Objective: To determine the effect of three
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Emergence of Species-Specific Transporters During Evolution of the Hemiascomycete Phylum
Genetics
; ABSTRACT We have traced the evolution patterns of 2480 transmembrane transporters from five complete genome sequences spanning the entire Hemiascomycete phylum: Saccharomyces cerevisiae, Candida glabrata, Kluyveromyces lactis, Debaryomyces hansenii, and Yarrowia lipolytica. The use of nonambiguous
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Antagonistic Action of Lactobacillus delbrueckii ssp. lactis RM2-5 Toward Spoilage Organisms in Cottage Cheese*
Journal of Dairy Science
; ABSTRACT Cells of Lactobacillus delbrueckii ssp. lactis RM2-5 were added to cottage cheese stored at 7C in different amounts to determine if they would inhibit the growth of Pseudomonas fluorescens, also inoculated into the cheese samples. In addition, experiments were conducted in which no
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The Inactivation of KlNOT4, a Kluyveromyces lactis Gene Encoding a Component of the CCR4-NOT Complex, Reveals New Regulatory Functions
Genetics
; ABSTRACT We have isolated the KlNOT4 gene of the yeast Kluyveromyces lactis, which encodes a component of the evolutionarily conserved CCR4-NOT complex. We show that inactivation of the gene leads to pleiotropic defects that were differentially suppressed by the NOT4 gene of S. cerevisiae,
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