Specific detection of Leuconostoc mesenteroides subsp. mesenteroides with DNA primers identified by randomly amplified polymorphic DNA analysis

Article Abstract:

A set of primers for use in randomly amplified polymorphic DNA analysis is described that can accurately identify Leuconostoc mesenteroides subsp. mesenteroides in food samples. This bacterium is used in industrial food production to produce dextrans.

Food, Bacteria, Food microbiology, Identification and classification, DNA probes

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Comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis, and Enterococcus faecium from randomly amplified polymorphic DNA patterns

Article Abstract:

A Bayesian network was more effective in identifying Streptococcus thermophilus, Enterococcus faecalis, and Enterococcus faecium from RAPD-PCR patterns than Multilayer Perceptron, Radial Basis Function network, linear discriminant analysis, and classification trees. These streptococci are used to manufacture European cheeses.

Computer networks, Measurement, Neural networks, Polymerase chain reaction, Industrial microorganisms

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Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria

Article Abstract:

Research reveals that besides Bacillus subtilis and B. licheniformis, the usual bacterial species associated with rope activity, other Bacillus species can also cause ropiness in bread. Lactic acid bacteria can be used as an antirope starter in the bread making since they are effective in preventing rope spoilage in bread.

Italy, Science & research, Product quality, Prepared flour mixes and doughs, Flour Mixes and Dough Manufacturing from Purchased Flour, Bread & Roll Dough, Research, Physiological aspects, Quality management, Lactobacillus, Bacillus (Bacteria), Bacillus, Baked goods industry, Bread industry, Bread dough

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