LTH

LTH may refer to:

Licentiate of Theology

The Licentiate of Theology or the Licence in Theology (LTh is the usual abbreviation) is a theological qualification commonly awarded for ordinands and laymen studying theology in the United Kingdom, Malta, Canada, Australia and New Zealand. The academic rank varies from undergraduate degree to master's degree.

A qualification similar to the LTh is the two-year postgraduate Licentiate of Sacred Theology (STL), available from Pontifical universities.

United Kingdom

The University of Wales, Lampeter LTh, introduced in 1940, was intended for graduate ordinands, and was a one-year full-time, or five years part-time, Degree. It is now awarded by the new University of Wales, Trinity Saint David. The University of St Andrews offered the LTh (Licence in Theology), a three-year course open to non-graduates. A full-time three-year LTh is available from the Universities of Glasgow and of Edinburgh.

Canada

In Canada, a four-year LTh is offered by Emmanuel College, Toronto

Australia

In Australia in former years, theological colleges that were not associated with Universities offered programmes which led to the award of a Licentiate in Theology, abbreviated ThL. For many years the ThL was a prerequisite to ordination as an Anglican priest, however nowadays the ThL is a "non award" course: i.e., it is not recognised by other institutions for entry to higher degrees, and persons wishing to be ordained usually complete a Bachelor of Theology at an accredited university, to enable them to later take an advanced degree if desired.

Lactobacillus sakei

Lactobacillus sakei is a bacterium species in the genus Lactobacillus. It is a facultatively heterofermentative Lactobacillus species (placed in Group II, with species able to produce either alcohol or lactic acid from sugars).

Uses

Antilisterial strains of L. sakei are used in Europe for the production of saucisson and can be used for the conservation of fresh meat.

Lactobacillus sakei strains isolated from traditional dry sausage have a potential use as starter cultures.

Inhibition of Listeria monocytogenes in chicken cold cuts can be obtained by addition of sakacin P and sakacin P-producing Lactobacillus sakei.

Strain 2a of the subspecies Lactobacillus sakei subsp. sakei can also be isolated from meat products.

New research suggests that L. sakei may play a role in maintaining healthy sinus cavities and preventing sinusitis.

Biochemistry

Bacteriocins production

Sakacins are bacteriocins of class II produced by L. sakei.

In strain CCUG 42687, their production is dependent on nutrients, temperature and pH. Using the same strain, sakacin P can be produced in a completely defined medium.