Article Abstract:
A study was conducted to investigate the potential of Lactobacillus acidophilus DPC6026 to generate antimicrobial peptides from bovine casein and to assess the activities of these peptides against pathogenic bacteria. The results shows that Lactobacillus acidophilus DPC6026 is suitable for the generation of multiple antimicrobial peptides from casein and that sodium caseinate fermentates produced using Lactobacillus acidophilus DPC6026 might have bioprotective application in milk food products against both gram-positive and gram-negative undesirable bacteria.
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Article Abstract:
The identification of lactobacilli starter strains in cheddar cheese is complicated by the growth of other Lactobacillus species during ripening. A randomly amplified polymorphic DNA method has been developed to differentiate nonstarter and adjunct lactobacilli in cheeses manufactured using three strains of Lactobacillus salivarius and two strains of L. paracasei. Results reveal that the two strains of L. paracasei had sustained growth during cheese ripening but the strains of L. salivarius exhibited declining viability with cheese ripening.
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Article Abstract:
The Lactococcus lactis plasmid pNP40 contains AbiE and AbiF abortive infection phage mechanisms, which are encoded by two open reading frames (ORFs) and one ORF, respectively. The amount of GC in the ORFs encoding AbiE and AbiF is low. The AbiF protein is similar to the AbiD and AbiD1 proteins. AbiE confers partial resistance to phi-712 probably by disrupting the transcription, packaging or release of phage particles. AbiF confers partial resistance to both phi-c2 and phi-712 by suppressing phage replication.
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