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Antimicrobial resistance of lactobacilli isolated from food
Lactobacillus spp. disk diffusion method broth microdilution method minimum inhibitory concentration (MIC) susceptibility to antibiotics dairy products meat products
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2014/2/24
Bacteria of the genus Lactobacillus are of great benefit in many areas of life. They are widely used in food industry, in particular as part of starter cultures for fermented dairy and meat products, ...
Release of β-galactosidase from Lactobacilli
lactic acid bacteria autolysis β-galactosidase
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2009/3/23
Lactobacillus brevis cells at the end of growth release intracellular beta-galactosidase into the medium. Enzyme release begins immediately after the end of cell multiplication and is connected to cel...
Influence of Enterococci and Lactobacilli on Listeria
Enterococcus Lactobacillus Listeria antilisterial activity
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2014/3/10
A collection of lactic acid bacteria (38 Enterococcus and 41 Lactobacillus strains) was tested for the antilisterial activity against 15 Listeria spp. strains (two L. monocytogenes, one L. ivanovii an...