Linked Life Data

8567490

Source:http://linkedlifedata.com/resource/pubmed/id/8567490

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
5
pubmed:dateCreated
1996-3-1
pubmed:abstractText
A total of 241 lactic acid bacteria belonging to Lactobacillus plantarum, Pediococcus pentosaceus, Lactobacillus fermentum/reuteri and Lactobacillus brevis from various processing stages of maize dough fermentation were investigated. Results indicated that each processing stage has its own microenvironment with strong antimicrobial activity. About half of the Lact. plantarum and practically all of the Lact. fermentum/reuteri investigated were shown to inhibit other Gram-positive and Gram-negative bacteria, explaining the elimination of these organisms during the initial processing stages. Further, widespread microbial interactions amounting to 85% to 18% of all combinations tested were demonstrated amongst lactic acid bacteria within the various processing stages, i.e. raw material, steeping, 0 h and 48 h of fermentation, explaining the microbial succession taking place amongst lactic acid bacteria during fermentation. The antimicrobial effect was explained by the combined effect of acids, compounds sensitive to proteolytic enzymes and other compounds with antimicrobial activity with the acid production being the most important factor. The pattern of antimicrobial factors was not species-specific and the safety and storage stability of fermented maize seem to depend on a mixed population of lactic acid bacteria with different types of antimicrobial characteristics. This means that introduction of pure cultures as starters may impose a risk to the product.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
0021-8847
pubmed:author
pubmed:issnType
Print
pubmed:volume
79
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
506-12
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1995
pubmed:articleTitle
The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation.
pubmed:affiliation
Royal Veterinary and Agricultural University, Copenhagen, Denmark.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't