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Volume 10 Supplement 1

Proceedings of the 10th Symposium on Lactic Acid Bacterium

Proceedings

Edited by Colin Hill, Michiel Kleerebezem and Jan Kok

10th Symposium on Lactic Acid Bacterium. Go to conference site.

Egmond aan Zee, the Netherlands28 August - 1 September 2011

  1. Food-grade Lactic Acid Bacteria (LAB) have been safely consumed for centuries by humans in fermented foods. Thus, they are good candidates to develop novel oral vectors, constituting attractive alternatives to...

    Authors: Luis G Bermúdez-Humarán, Pascale Kharrat, Jean-Marc Chatel and Philippe Langella

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S4

    Content type: Proceedings

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  2. Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermenta...

    Authors: Sook Jong Rhee, Jang-Eun Lee and Cherl-Ho Lee

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S5

    Content type: Proceedings

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  3. Sourdough has played a significant role in human nutrition and culture for thousands of years and is still of eminent importance for human diet and the bakery industry. Lactobacillus sanfranciscensis is the predo...

    Authors: Rudi F Vogel, Melanie Pavlovic, Matthias A Ehrmann, Arnim Wiezer, Heiko Liesegang, Stefanie Offschanka, Sonja Voget, Angel Angelov, Georg Böcker and Wolfgang Liebl

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S6

    Content type: Proceedings

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  4. Lactobacillus plantarum LMG P-26358 isolated from a soft French artisanal cheese produces a potent class IIa bacteriocin with 100% homology to plantaricin 423 and bacteriocidal activity against Listeria innocua a...

    Authors: Susan Mills, LMariela Serrano, Carmel Griffin, Paula M O'Connor, Gwenda Schaad, Chris Bruining, Colin Hill, RPaul Ross and Wilco C Meijer

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S7

    Content type: Proceedings

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  5. Acid stress impacts the persistence of lactobacilli in industrial sourdough fermentations, and in intestinal ecosystems. However, the contribution of glutamate to acid resistance in lactobacilli has not been d...

    Authors: Marcia S Su, Sabine Schlicht and Michael G Gänzle

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S8

    Content type: Proceedings

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  6. The ability of microorganisms to adapt to changing environments and gain cell robustness, challenges the prediction of their history-dependent behaviour. Using our model organism Bacillus cereus, a notorious Gram...

    Authors: Tjakko Abee, Michiel Wels, Mark de Been and Heidy den Besten

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S9

    Content type: Proceedings

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  7. The gut microbiota is increasingly considered as a symbiotic partner for the maintenance of health. The homeostasis of the gut microbiota is dependent on host characteristics (age, gender, genetic background…)...

    Authors: Nathalie M Delzenne, Audrey M Neyrinck and Patrice D Cani

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S10

    Content type: Proceedings

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  8. Understanding the properties of a system as emerging from the interaction of well described parts is the most important goal of Systems Biology. Although in the practice of Lactic Acid Bacteria (LAB) physiolog...

    Authors: Bas Teusink, Herwig Bachmann and Douwe Molenaar

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S11

    Content type: Proceedings

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  9. Lactobacillus ruminis is a poorly characterized member of the Lactobacillus salivarius clade that is part of the intestinal microbiota of pigs, humans and other mammals. Its variable abundance in human and animal...

    Authors: Michelle M O’ Donnell, Brian M Forde, B Neville, Paul R Ross and Paul W O’ Toole

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S12

    Content type: Proceedings

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  10. The genus Lactobacillus is characterized by an extraordinary degree of phenotypic and genotypic diversity, which recent genomic analyses have further highlighted. However, the choice of species for sequencing has...

    Authors: Brian M Forde, B Anne Neville, Michelle M O’ Donnell, E Riboulet-Bisson, M J Claesson, Avril Coghlan, R Paul Ross and Paul W O’ Toole

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S13

    Content type: Proceedings

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  11. Stochastic phenotype switching – or bet hedging – is a pervasive feature of living systems and common in bacteria that experience fluctuating (unpredictable) environmental conditions. Under such conditions, th...

    Authors: Paul B Rainey, Hubertus JE Beaumont, Gayle C Ferguson, Jenna Gallie, Christian Kost, Eric Libby and Xue-Xian Zhang

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S14

    Content type: Proceedings

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  12. Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the estimate...

    Authors: Elke K Arendt, Alice Moroni and Emanuele Zannini

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S15

    Content type: Proceedings

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  13. Cell surface pili in Gram positive bacteria have been reported to orchestrate the colonization of host tissues, evasion of immunity and the development of biofilms. So far, little if any information is availab...

    Authors: Elena Foroni, Fausta Serafini, Davide Amidani, Francesca Turroni, Fei He, Francesca Bottacini, Mary O’Connell Motherway, Alice Viappiani, Ziding Zhang, Claudio Rivetti, Douwe van Sinderen and Marco Ventura

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S16

    Content type: Proceedings

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  14. Over the past decade it has become clear that lactobacilli and other probiotic and commensal organisms can interact with mucosal immune cells or epithelial cells lining the mucosa to modulate specific function...

    Authors: Jerry M Wells

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S17

    Content type: Proceedings

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  15. Amino acid assimilation is crucial for bacteria and this is particularly true for Lactic Acid Bacteria (LAB) that are generally auxotroph for amino acids. The global response of the LAB model Lactococcus lactis s...

    Authors: Clémentine Dressaire, Emma Redon, Christophe Gitton, Pascal Loubière, Véronique Monnet and Muriel Cocaign-Bousquet

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S18

    Content type: Proceedings

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  16. Before a probiotic bacterium can even begin to fulfill its biological role, it must survive a battery of environmental stresses imposed during food processing and passage through the gastrointestinal tract (GI...

    Authors: Susan Mills, Catherine Stanton, Gerald F Fitzgerald and RPaul Ross

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S19

    Content type: Proceedings

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  17. In industrial fermentation processes, the rate of milk acidification by Streptococcus thermophilus is of major technological importance. The cell-envelope proteinase PrtS was previously shown to be a key determin...

    Authors: Damien Dandoy, Christophe Fremaux, Marie Henry de Frahan, Philippe Horvath, Patrick Boyaval, Pascal Hols and Laetitia Fontaine

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S21

    Content type: Proceedings

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  18. Streptococcus thermophilus represents the only species among the streptococci that has “Generally Regarded As Safe” status and that plays an economically important role in the fermentation of yogurt and cheeses. ...

    Authors: Yong Jun Goh, Caitlin Goin, Sarah O’Flaherty, Eric Altermann and Robert Hutkins

    Citation: Microbial Cell Factories 2011 10(Suppl 1):S22

    Content type: Proceedings

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