Initially utilizing the PYR (Pyrrolidonyl Arylamidase) test (Remel Inc., Lenexa, KS), the Enterococcus genus was identified and the automated VITEK-2 system (BioMerieux, Marcy-l'Etoile, France; VITEK 2 AST GP67 cards) was deployed for further speciation which reidentified the organism as Lactococcus
garvieae (>99% probability).
The bacteriocins are designated nisin A, nisin Z, nisin Q, F nisin (Lactococcus
lactis), and nisin U (Streptococcus uberis) [2-6].
, Acinetobacter, Dysgonomonas and Bacteroides are the bacteria genera of which the richness is 4 in the sample SY.
While Lactobacillus and Bifidobacterium are the two most common genera of probiotics found in healthcare products, Streptococcus, Bacillus, Enterococcus, Lactococcus
and probiotic yeasts are also differentiating products/benefits around the globe.
A re-identification of three strains of lactic acid bacteria (Lactobacillus fermentum, Streptococcus thermophilus and Lactococcus
Existe un reporte del aislamiento, identificacion y caracterizacion de la flora lactica presente en el queso artesanal ahumado andino, en el cual se demuestra la presencia principalmente de bacterias acido lacticas de los generos Lactobacillus y Lactococcus
garvieae is known as a Gram-positive, catalasenegative, and facultatively anaerobic fish pathogen.
Cheddar cheese is originally made from cow milk having Lactococcus
lactis subspecies lactis and Lactococcus
lactis subspecies cremoris that are mesophilic in nature, as starter culture (Chandan and Kilar, 2011).
coli gene expression systems for Bacillus megaterium, Bacillus subtilis, and Lactococcus
lactis, as well as provider of best available fluorescent probes, reagents, and detection kits, imaging and cell culture labware, versatile spin columns (Mobicol), immobilized enzymes, magnetic beads for nucleic acid and protein separation, nucleic acid and protein labeling solutions, and glycobiology compounds will be exhibiting at BIOTECHNICA 2015, Hannover, Germany.
says its Siggi's brand of skyr, an Icelandic cultured dairy product similar to yogurt, contains simple ingredients, less sugar than traditional yogurt and no added sweeteners or preservatives, and uses Lactococcus
and Leuconostoc culture strains, which provide a soft, buttery flavor.