An Agar Culture Medium for Lactic Acid Streptococci and Lactobacilli

Elliker, P. R.; Anderson, A. W.; Hannesson, G.

doi:10.3168/jds.s0022-0302(56)94896-2

Cited by 345 publications

(132 citation statements)

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“…L. lactis was grown at 30ЊC in M17 broth (Difco Laboratories) supplemented with 0.5% glucose (GM17) or 0.5% lactose (LM17), or in a defined medium described by Poolman and Konings (1988). For screening of the lactosefermenting phenotype, L. lactis was plated on lactose-indicator agar plates (LIA), containing Elliker medium (Elliker, 1956) supplemented with 0.5% lactose and 0.004% bromocresol purple (Merck). If appropriate, the media contained chloramphenicol (10 g ml ¹1 ), erythromycin (10 g ml ¹1 for L. lactis and 150 g ml ¹1 for E. coli ), rifampicin (50 g ml ¹1 ), streptomycin (100 g ml ¹1 ), or ampicilin (100 g ml ¹1 ).…”

Section: Methodsmentioning

confidence: 99%

Molecular characterization of the plasmid‐encoded eps gene cluster essential for exopolysaccharide biosynthesis in Lactococcus lactis

Kranenburg

Marugg

Swam

et al. 1997

Molecular Microbiology

232

221

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Section: Methodsmentioning

confidence: 99%

Molecular characterization of the plasmid‐encoded eps gene cluster essential for exopolysaccharide biosynthesis in Lactococcus lactis

Kranenburg

Marugg

Swam

et al. 1997

Molecular Microbiology

232

221

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“…Viable counts in the samples were determined according to A.P.H.A. [7] procedure using lactic agar [8].…”

Section: Methodsmentioning

confidence: 99%

Development of Probiotic Beverage from Whey and Pineapple Juice

Shukla¹

2012

J Food Process Technol

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The aim of this study was to develop a probiotic beverage using whey and pineapple juice. Lactobacillus acidophilus was used as the probiotic organism. The level of pineapple juice addition was optimized on the basis of sensory quality evaluation. Fermentation time using 1 per cent inoculum of L. acidophilus was optimized on the basis of sensory quality evaluation, growth and activity in terms of pH and acidity. The 65:35 blend ratio of whey and pineapple juice fermented for 5 hr gave desirable results with highest sensory scores for overall acceptability and a total viable count of more than 10 6 cfu.ml -1 .

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“…Bacterial strains and plasmids utilized in this study are described in Table 1. S. thermophilus cultures were routinely cultivated at 42 "C in Elliker broth (Elliker et al, 1956) supplemented with l o g beef extract 1-' and referred to as Belliker broth.…”

Section: Methodsmentioning

confidence: 99%

Structural and functional analysis of pCI65st, a 6·5 kb plasmid from Streptococcus thermophilus NDI-6

O'Sullivan¹,

Sinderen²,

Fitzgerald³

1999

Microbiology

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The 6.5 kb cryptic plasmid pC165st from Streptococcus thermophilus NDI-6, a strain isolated from the Indian fermented milk dahi, was subcloned and sequenced. Five putative ORFs were identified. ORFl could encode a 315 aa polypeptide almost identical to the RepA protein of previously sequenced 5. thermophilus plasmids, indicating that pC165st is one of the pC194 group of small Gram-positive rolling-circle plasmids. ORFs 2 and 4 were virtually identical and could specify proteins of approximately 150 aa with significant similarity to the small heat-shock proteins described from a variety of Grampositive bacteria. ORF3 could encode a 415 aa protein similar to enolase, an enzyme involved in glycolysis and gluconeogenesis. ORF5 could encode a 412 aa protein which had high similarity to the HsdS (specificity) proteins of type I restriction-modif ication systems. Variants of strain NDI-6 which lacked pC165st were readily isolated after subculture of the parent strain a t 32 OC. The plasmid-bearing parent culture was significantly more resistant to a temperature shift from 42 "C to 62 "C than its plasmid-free variant and expressed proteins which corresponded with the predicted translation products from ORF2 and ORF4. In addition, plasmid-free mutants were lysed in broth by bacteriophages to which the parent culture was resistant.

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An Agar Culture Medium for Lactic Acid Streptococci and Lactobacilli

Cited by 345 publications

References 1 publication

Molecular characterization of the plasmid‐encoded eps gene cluster essential for exopolysaccharide biosynthesis in Lactococcus lactis

Molecular characterization of the plasmid‐encoded eps gene cluster essential for exopolysaccharide biosynthesis in Lactococcus lactis

Development of Probiotic Beverage from Whey and Pineapple Juice

Structural and functional analysis of pCI65st, a 6·5 kb plasmid from Streptococcus thermophilus NDI-6

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