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lactococcus lactis ncimb 9918  (NCIMB Ltd)

 
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    NCIMB Ltd lactococcus lactis ncimb 9918
    Lactococcus Lactis Ncimb 9918, supplied by NCIMB Ltd, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/lactococcus+lactis+ncimb+9918/lactococcus+lactis+ncimb+30160/pmc07236593__Data_Sheet_1-3-5-13
    Average 90 stars, based on 1 article reviews
    lactococcus lactis ncimb 9918 - by Bioz Stars, 2026-09
    90/100 stars

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    Cell Culture:

    Article Title: Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese.
    Article Snippet: .. Representative Lb. plantarum isolates were cultured alone and in combination with acid-producing and non-acid producing Lactococcus lactis NCIMB 9918 in UHT milk at 30 & 18oC for 48 h & 12 weeks, respectively in presence and absence of salt, simulating cheese production and ripening. ..

    other:

    Article Title: Diversity of Lactobacillus Species of Stilton Cheese Relates to Site of Isolation
    Article Snippet: Typhimurium 100 95 96 96 C. sporogenes 000 000 000 000 Lactococcus lactis NCIMB 9918 100 100 24 100 L. pentosus NCIMB 8026 100 100 100 100 *Based on the presence (+) or absence (-) of a halo around the colonies of LAB strains Table S6 Antimicrobial activity of treated and untreated cell-free supernatants of L. plantarum isolates against L. pentosus, and Pediococcus acidilactici (pediocin-producing control strain) against Listeria monocytogenes L. plantarum isolates Extract blue veins white core P. acidilactici* R23** R36** R37** R38** R39** R42** R45** CFS +++ +++ +++ ++ +++ +++ +++ +++ CFS-N +++ +++ ++ ++ ++ ++ +++ ++ CFS-C +++ +++ ++ ++ ++ ++ +++ +++ CFS-N-C +++ ++ ++ ++ ++ +++ ++ ++ CFS-P - - - - - - - - CFS, cell free supernatant; CFS-N, CFS neutralized to pH 7; CFS-C, CFS catalase-treated to remove H2O2; CFS-N-C, CFS neutralized and catalase-treated; CFS-P, CFS protease treated. (+): a zone of inhibition greater than or equal to 0.5mm but less than or equal to 1 mm in diameter. (++): a zone of inhibition greater than 1 mm and less than or equal to 2 mm in diameter. (+++): a zone of inhibition greater than 2 mm in diameter * tested against Listeria monocytogenes ** tested against L. pentosus

    Article Title: Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom.
    Article Snippet: The DNA was extracted from reference strains (Lactococcus lactis NCIMB 9918, Lactococcus lactis NCIMB 8763, Lactobacillus plantarum NCIMB 138914, Enterococcus faecalis NCTC 775, and Leuconostoc mes- enteroides; University of Nottingham, Division of Food Sciences strain collection) and pure isolates selected from cheese by a boiling procedure used to lyse the cells in a heating thermocycler.



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