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Using nitrous acid-modified de Man, Rogosa, and Sharpe medium to selectively isolate and culture lactic acid bacteria from dairy foods

Louis Stokes Alliances for Minority Participation AND Program Evaluation

Robinson-Hill R.
GSID: 0XXpfhAJ9n4J
MA Renschler, A Wyatt, N Anene, R Robinson-Hill… - Journal of dairy …, 2020 - Elsevier

Nitrous acid was used to modify traditional de Man, Rogosa, Sharpe medium to evaluate whether the addition of sodium nitrite to MRS medium could improve the rate of growth and density of various lactic acid bacteria and nontarget species....

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Renschler, M. A., Wyatt, A., Anene, N., Robinson-Hill, R., Pickerill, E. S., Fox, N. E., ... & McKillip, J. L. (2020). Using nitrous acid-modified de Man, Rogosa, and Sharpe medium to selectively isolate and culture lactic acid bacteria from dairy foods. Journal of dairy science, 103(2), 1215-1222.
Renschler, Matthew A., et al. "Using nitrous acid-modified de Man, Rogosa, and Sharpe medium to selectively isolate and culture lactic acid bacteria from dairy foods." Journal of dairy science 103.2 (2020): 1215-1222.
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Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork

Science interventions

Cutter CN.
GSID: xEZqzYRMRtoJ
KA Fabrizio, CN Cutter - Meat Science, 2004 - Elsevier

To date, the effectiveness of electrolyzed oxidizing (EO) water against bacteria associated with fresh pork has not been determined. Using a hand-held, food-grade garden sprayer, distilled water (W), chlorinated water (CL; 25 ppm), 2% lactic acid (LA), acidic EO...

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FABRIZIO, K. A.; CUTTER, C. N. Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork. Meat Science, 2004, vol. 68, no 3, p. 463-468.
Fabrizio, K. A., & Cutter, C. N. (2004). Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork. Meat Science, 68(3), 463-468.
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Composite polylactic-methacrylic Acid copolymer nanoparticles for the delivery of methotrexate.

Journal of drug delivery

Sibeko B, Choonara YE, du Toit LC, Modi G, Naidoo D, Khan RA, Kumar P, Ndesendo VM, Iyuke SE, Pillay V.
PMID: 22919501
J Drug Deliv. 2012;2012:579629. doi: 10.1155/2012/579629. Epub 2012 Jul 05.

The purpose of this study was to develop poly(lactic acid)-methacrylic acid copolymeric nanoparticles with the potential to serve as nanocarrier systems for methotrexate (MTX) used in the chemotherapy of primary central nervous system lymphoma (PCNSL). Nanoparticles were prepared by...

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Sibeko B, Choonara YE, du Toit LC, et al. Composite polylactic-methacrylic Acid copolymer nanoparticles for the delivery of methotrexate. J Drug Deliv. 2012;2012:579629doi: 10.1155/2012/579629.
Sibeko, B., Choonara, Y. E., du Toit, L. C., Modi, G., Naidoo, D., Khan, R. A., Kumar, P., Ndesendo, V. M., Iyuke, S. E., & Pillay, V. (2012). Composite polylactic-methacrylic Acid copolymer nanoparticles for the delivery of methotrexate. Journal of drug delivery, 2012579629. https://doi.org/10.1155/2012/579629
Sibeko, Bongani, et al. "Composite polylactic-methacrylic Acid copolymer nanoparticles for the delivery of methotrexate." Journal of drug delivery vol. 2012 (2012): 579629. doi: https://doi.org/10.1155/2012/579629
Sibeko B, Choonara YE, du Toit LC, Modi G, Naidoo D, Khan RA, Kumar P, Ndesendo VM, Iyuke SE, Pillay V. Composite polylactic-methacrylic Acid copolymer nanoparticles for the delivery of methotrexate. J Drug Deliv. 2012;2012:579629. doi: 10.1155/2012/579629. Epub 2012 Jul 05. PMID: 22919501; PMCID: PMC3418700.
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Three-layer microfibrous peripheral nerve guide conduit composed of elastin-laminin mimetic artificial protein and poly(L-lactic acid).

Frontiers in chemistry

Kakinoki S, Nakayama M, Moritan T, Yamaoka T.
PMID: 25101261
Front Chem. 2014 Jul 18;2:52. doi: 10.3389/fchem.2014.00052. eCollection 2014.

We developed a microfibrous poly(L-lactic acid) (PLLA) nerve conduit with a three-layered structure to simultaneously enhance nerve regeneration and prevent adhesion of surrounding tissue. The inner layer was composed of PLLA microfiber containing 25% elastin-laminin mimetic protein (AG73-(VPGIG)30) that...

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Kakinoki S, Nakayama M, Moritan T, et al. Three-layer microfibrous peripheral nerve guide conduit composed of elastin-laminin mimetic artificial protein and poly(L-lactic acid). Front Chem. 2014;2:52doi: 10.3389/fchem.2014.00052.
Kakinoki, S., Nakayama, M., Moritan, T., & Yamaoka, T. (2014). Three-layer microfibrous peripheral nerve guide conduit composed of elastin-laminin mimetic artificial protein and poly(L-lactic acid). Frontiers in chemistry, 252. https://doi.org/10.3389/fchem.2014.00052
Kakinoki, Sachiro, et al. "Three-layer microfibrous peripheral nerve guide conduit composed of elastin-laminin mimetic artificial protein and poly(L-lactic acid)." Frontiers in chemistry vol. 2 (2014): 52. doi: https://doi.org/10.3389/fchem.2014.00052
Kakinoki S, Nakayama M, Moritan T, Yamaoka T. Three-layer microfibrous peripheral nerve guide conduit composed of elastin-laminin mimetic artificial protein and poly(L-lactic acid). Front Chem. 2014 Jul 18;2:52. doi: 10.3389/fchem.2014.00052. eCollection 2014. PMID: 25101261; PMCID: PMC4103079.
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[Diagnostic value of the signal intensity on T1-weighted images of MRI and 1H MRS for neonatal hypoxic-ischemic encephalopathy].

Zhongguo dang dai er ke za zhi = Chinese journal of contemporary pediatrics

You J, Liu L, Zhang M, Fan YX, Song CH, Zhang J.
PMID: 21342617
Zhongguo Dang Dai Er Ke Za Zhi. 2011 Feb;13(2):107-10.

OBJECTIVE: To study the diagnostic value of the signal intensity on T1-weighted images of MRI and proton magnetic resonance spectroscopy (1H MRS) for neonatal hypoxic-ischemic encephalopathy (HIE).METHODS: Thirty full-term neonates with HIE admitted into the Department of Neonatology of...

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You J, Liu L, Zhang M, et al. [Diagnostic value of the signal intensity on T1-weighted images of MRI and 1H MRS for neonatal hypoxic-ischemic encephalopathy]. Zhongguo Dang Dai Er Ke Za Zhi. 2011;13(2):107-10
You, J., Liu, L., Zhang, M., Fan, Y. X., Song, C. H., & Zhang, J. (2011). [Diagnostic value of the signal intensity on T1-weighted images of MRI and 1H MRS for neonatal hypoxic-ischemic encephalopathy]. Zhongguo dang dai er ke za zhi = Chinese journal of contemporary pediatrics, 13(2), 107-10.
You, Jia, et al. "[Diagnostic value of the signal intensity on T1-weighted images of MRI and 1H MRS for neonatal hypoxic-ischemic encephalopathy]." Zhongguo dang dai er ke za zhi = Chinese journal of contemporary pediatrics vol. 13,2 (2011): 107-10.
You J, Liu L, Zhang M, Fan YX, Song CH, Zhang J. [Diagnostic value of the signal intensity on T1-weighted images of MRI and 1H MRS for neonatal hypoxic-ischemic encephalopathy]. Zhongguo Dang Dai Er Ke Za Zhi. 2011 Feb;13(2):107-10. Chinese. PMID: 21342617.
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The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese).

Journal of food science and technology

Geremew T, Kebede A, Andualem B.
PMID: 26344979
J Food Sci Technol. 2015 Sep;52(9):5661-70. doi: 10.1007/s13197-014-1694-y. Epub 2015 Jan 07.

Spices and lactic acid bacteria have natural antimicrobial substances and organic compounds having antagonistic activity against microorganisms. The objective of this study was to investigate the role of spices and lactic acid bacteria as antimicrobial agent to extend the...

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Geremew T, Kebede A, Andualem B. The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese). J Food Sci Technol. 2015;52(9):5661-70doi: 10.1007/s13197-014-1694-y.
Geremew, T., Kebede, A., & Andualem, B. (2015). The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese). Journal of food science and technology, 52(9), 5661-70. https://doi.org/10.1007/s13197-014-1694-y
Geremew, Tsehayneh, et al. "The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)." Journal of food science and technology vol. 52,9 (2015): 5661-70. doi: https://doi.org/10.1007/s13197-014-1694-y
Geremew T, Kebede A, Andualem B. The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese). J Food Sci Technol. 2015 Sep;52(9):5661-70. doi: 10.1007/s13197-014-1694-y. Epub 2015 Jan 07. PMID: 26344979; PMCID: PMC4554648.
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Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max).

Journal of food science and technology

Falade KO, Ogundele OM, Ogunshe AO, Fayemi OE, Ocloo FC.
PMID: 26345001
J Food Sci Technol. 2015 Sep;52(9):5858-65. doi: 10.1007/s13197-014-1657-3. Epub 2014 Nov 26.

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus delbruieckii subspp. bulgaricus and Streptococcus salivarus subspp. thermophilus to produce yoghurt....

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Falade KO, Ogundele OM, Ogunshe AO, et al. Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max). J Food Sci Technol. 2014;52(9):5858-65doi: 10.1007/s13197-014-1657-3.
Falade, K. O., Ogundele, O. M., Ogunshe, A. O., Fayemi, O. E., & Ocloo, F. C. (2015). Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max). Journal of food science and technology, 52(9), 5858-65. https://doi.org/10.1007/s13197-014-1657-3
Falade, Kolawole O, et al. "Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)." Journal of food science and technology vol. 52,9 (2015): 5858-65. doi: https://doi.org/10.1007/s13197-014-1657-3
Falade KO, Ogundele OM, Ogunshe AO, Fayemi OE, Ocloo FC. Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max). J Food Sci Technol. 2015 Sep;52(9):5858-65. doi: 10.1007/s13197-014-1657-3. Epub 2014 Nov 26. PMID: 26345001; PMCID: PMC4554605.
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Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams.

Korean journal for food science of animal resources

Kim YJ, Park SY, Lee HC, Yoo SS, Oh S, Kim KH, Chin KB.
PMID: 27499673
Korean J Food Sci Anim Resour. 2016;36(1):122-30. doi: 10.5851/kosfa.2016.36.1.122. Epub 2016 Feb 28.

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented...

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Kim YJ, Park SY, Lee HC, et al. Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams. Korean J Food Sci Anim Resour. 2016;36(1):122-30doi: 10.5851/kosfa.2016.36.1.122.
Kim, Y. J., Park, S. Y., Lee, H. C., Yoo, S. S., Oh, S., Kim, K. H., & Chin, K. B. (2016). Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams. Korean journal for food science of animal resources, 36(1), 122-30. https://doi.org/10.5851/kosfa.2016.36.1.122
Kim, Young Joo, et al. "Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams." Korean journal for food science of animal resources vol. 36,1 (2016): 122-30. doi: https://doi.org/10.5851/kosfa.2016.36.1.122
Kim YJ, Park SY, Lee HC, Yoo SS, Oh S, Kim KH, Chin KB. Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams. Korean J Food Sci Anim Resour. 2016;36(1):122-30. doi: 10.5851/kosfa.2016.36.1.122. Epub 2016 Feb 28. PMID: 27499673; PMCID: PMC4973939.
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The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes.

AMB Express

Azizi F, Habibi Najafi MB, Edalatian Dovom MR.
PMID: 28921480
AMB Express. 2017 Sep 18;7(1):176. doi: 10.1186/s13568-017-0474-2.

Lactobacilli, as the largest group of lactic acid bacteria, produce large amounts of antimicrobial metabolites such as organic acids, fatty acids, ammonia, hydrogen peroxide, diacetyl and bacteriocin, which inhibit the growth of pathogenic bacteria and increase shelf life of...

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Azizi F, Habibi Najafi MB, Edalatian Dovom MR. The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes. AMB Express. 2017;7(1):176doi: 10.1186/s13568-017-0474-2.
Azizi, F., Habibi Najafi, M. B., & Edalatian Dovom, M. R. (2017). The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes. AMB Express, 7(1), 176. https://doi.org/10.1186/s13568-017-0474-2
Azizi, Fahimeh, et al. "The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes." AMB Express vol. 7,1 (2017): 176. doi: https://doi.org/10.1186/s13568-017-0474-2
Azizi F, Habibi Najafi MB, Edalatian Dovom MR. The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes. AMB Express. 2017 Sep 18;7(1):176. doi: 10.1186/s13568-017-0474-2. PMID: 28921480; PMCID: PMC5603468.
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In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd.

Journal of food science and technology

Devi SM, Ramaswamy AM, Halami PM.
PMID: 26396327
J Food Sci Technol. 2014 Nov;51(11):3325-32. doi: 10.1007/s13197-012-0870-1. Epub 2012 Oct 17.

The lactic acid bacteria (LAB) are found to produce bacteriocins with enhanced nutritive properties in the fermented foods. In the present study, the ability of LAB cultures (Pediococcus acidilactici NCIM 5424, Enterococcus faecium NCIM 5423 and Lactobacillus plantarum Acr2)...

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Devi SM, Ramaswamy AM, Halami PM. In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd. J Food Sci Technol. 2012;51(11):3325-32doi: 10.1007/s13197-012-0870-1.
Devi, S. M., Ramaswamy, A. M., & Halami, P. M. (2014). In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd. Journal of food science and technology, 51(11), 3325-32. https://doi.org/10.1007/s13197-012-0870-1
Devi, Sundru Manjulata, et al. "In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd." Journal of food science and technology vol. 51,11 (2014): 3325-32. doi: https://doi.org/10.1007/s13197-012-0870-1
Devi SM, Ramaswamy AM, Halami PM. In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd. J Food Sci Technol. 2014 Nov;51(11):3325-32. doi: 10.1007/s13197-012-0870-1. Epub 2012 Oct 17. PMID: 26396327; PMCID: PMC4571263.
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Shelf-life and microbiological safety studies of refrigerated petha sweet.

Journal of food science and technology

Pandey S, Jha A, Khemariya P, Kumar S, Rai M.
PMID: 26396345
J Food Sci Technol. 2014 Nov;51(11):3452-7. doi: 10.1007/s13197-012-0856-z. Epub 2012 Sep 30.

This study was conducted at Indian Institute of Vegetable Research, Varanasi (I.I.V.R.), Uttar Pradesh from 2006 to 2009 for evaluating comparative physico-chemical, microbiological and sensory attributes of crystallized and Kashi petha at refrigerated storage (4 ± 1 °C) condition...

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Pandey S, Jha A, Khemariya P, et al. Shelf-life and microbiological safety studies of refrigerated petha sweet. J Food Sci Technol. 2012;51(11):3452-7doi: 10.1007/s13197-012-0856-z.
Pandey, S., Jha, A., Khemariya, P., Kumar, S., & Rai, M. (2014). Shelf-life and microbiological safety studies of refrigerated petha sweet. Journal of food science and technology, 51(11), 3452-7. https://doi.org/10.1007/s13197-012-0856-z
Pandey, Sudhakar, et al. "Shelf-life and microbiological safety studies of refrigerated petha sweet." Journal of food science and technology vol. 51,11 (2014): 3452-7. doi: https://doi.org/10.1007/s13197-012-0856-z
Pandey S, Jha A, Khemariya P, Kumar S, Rai M. Shelf-life and microbiological safety studies of refrigerated petha sweet. J Food Sci Technol. 2014 Nov;51(11):3452-7. doi: 10.1007/s13197-012-0856-z. Epub 2012 Sep 30. PMID: 26396345; PMCID: PMC4571252.
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Reduction of aerobic and lactic acid bacteria in dairy desludge using an integrated compressed CO.

Dairy science & technology

Overton TW, Lu T, Bains N, Leeke GA.
PMID: 27034747
Dairy Sci Technol. 2015;95:733-745. doi: 10.1007/s13594-015-0241-6. Epub 2015 Jul 10.

Current treatment routes are not suitable to reduce and stabilise bacterial content in some dairy process streams such as separator and bactofuge desludges which currently present a major emission problem faced by dairy producers. In this study, a novel...

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Overton TW, Lu T, Bains N, et al. Reduction of aerobic and lactic acid bacteria in dairy desludge using an integrated compressed CO. Dairy Sci Technol. 2015;95:733-745doi: 10.1007/s13594-015-0241-6.
Overton, T. W., Lu, T., Bains, N., & Leeke, G. A. (2015). Reduction of aerobic and lactic acid bacteria in dairy desludge using an integrated compressed CO. Dairy science & technology, 95733-745. https://doi.org/10.1007/s13594-015-0241-6
Overton, Tim W, et al. "Reduction of aerobic and lactic acid bacteria in dairy desludge using an integrated compressed CO." Dairy science & technology vol. 95 (2015): 733-745. doi: https://doi.org/10.1007/s13594-015-0241-6
Overton TW, Lu T, Bains N, Leeke GA. Reduction of aerobic and lactic acid bacteria in dairy desludge using an integrated compressed CO. Dairy Sci Technol. 2015;95:733-745. doi: 10.1007/s13594-015-0241-6. Epub 2015 Jul 10. PMID: 27034747; PMCID: PMC4768234.
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Showing 1 to 12 of 6219 entries