Pediococcus pentosaceus MZF16 has been isolated from artisanal Tunisian meat so called “Dried Ossban,” an original ecological niche, and identified by MALDI-TOF mass spectrometry and 16S rDNA sequencing. This bacterium showed a high tolerance to gastric stress conditions, and toward bile salts. P. pentosaceus MZF16 also demonstrated a hydrophobic surface profile (high adhesion to xylene), autoaggregation, and adhesive abilities to the human intestinal Caco-2/TC7 cell line. These properties may help the bacterium colonizing the gut. Furthermore, MZF16 was found to be resistant to gentamycin and chloramphenicol but did not harbor any transferable resistance determinants and/or virulence genes. The data also demonstrated absence of cytotoxicit...
29 p.-5 fig.-1 tabThe aim of this study was to evaluate the probiotic properties of six thermotolera...
This review aimed to describe the probiotic potential of Pediococcus pentosaceus in the meat industr...
Interest in obtaining bacteriocin-producing strains of lactic acid bacteria (LAB) from different sou...
International audiencePediococcus pentosaceus MZF16 has been isolated from artisanal Tunisian meat s...
International audiencePediococcus pentosaceus MZF16 has been isolated from artisanal Tunisian meat s...
<p>In present study, we evaluated the probiotic potential of three potent antibacterial <i>Pediococc...
Probiotics are living microorganisms used as nutritional additives that confer health benefits on th...
Herein, 18 lactic acid bacteria isolated from 30 samples of traditional dairy products were identifi...
Bacteriocins produced by lactic acid bacteria are proteinaceous antibacterial metabolites that norma...
The use of probiotic microorganisms in food with the aim to confer health benefits to the host is on...
Enterococcus faecium strains were isolated from an original biotope, artisanal dried Tunisian meat “...
In this study, a new bacteriocin-producing strain Pediococcus pentosaceus BH105 was isolated from hu...
Pediococcus acidilactici has a good reputation for its technological properties, particularly in the...
Abstract: Pediococcus pentosaceus Pep1 was isolated from vacuum-packed sausages, and it was shown to...
One of the most important challenges in the food industry is to produce healthy and safe food produc...
29 p.-5 fig.-1 tabThe aim of this study was to evaluate the probiotic properties of six thermotolera...
This review aimed to describe the probiotic potential of Pediococcus pentosaceus in the meat industr...
Interest in obtaining bacteriocin-producing strains of lactic acid bacteria (LAB) from different sou...
International audiencePediococcus pentosaceus MZF16 has been isolated from artisanal Tunisian meat s...
International audiencePediococcus pentosaceus MZF16 has been isolated from artisanal Tunisian meat s...
<p>In present study, we evaluated the probiotic potential of three potent antibacterial <i>Pediococc...
Probiotics are living microorganisms used as nutritional additives that confer health benefits on th...
Herein, 18 lactic acid bacteria isolated from 30 samples of traditional dairy products were identifi...
Bacteriocins produced by lactic acid bacteria are proteinaceous antibacterial metabolites that norma...
The use of probiotic microorganisms in food with the aim to confer health benefits to the host is on...
Enterococcus faecium strains were isolated from an original biotope, artisanal dried Tunisian meat “...
In this study, a new bacteriocin-producing strain Pediococcus pentosaceus BH105 was isolated from hu...
Pediococcus acidilactici has a good reputation for its technological properties, particularly in the...
Abstract: Pediococcus pentosaceus Pep1 was isolated from vacuum-packed sausages, and it was shown to...
One of the most important challenges in the food industry is to produce healthy and safe food produc...
29 p.-5 fig.-1 tabThe aim of this study was to evaluate the probiotic properties of six thermotolera...
This review aimed to describe the probiotic potential of Pediococcus pentosaceus in the meat industr...
Interest in obtaining bacteriocin-producing strains of lactic acid bacteria (LAB) from different sou...