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https://www.readbyqxmd.com/read/28221912/isolation-identification-and-evaluation-of-new-lactic-acid-bacteria-strains-with-both-cellular-antioxidant-and-bile-salt-hydrolase-activities-in-vitro
#1
Shuang Xu, Taigang Liu, Chiraz Akorede Ibinke Radji, Jing Yang, Lanming Chen
In this study, we analyzed Chinese traditional fermented food to isolate and identify new lactic acid bacteria (LAB) strains with novel functional properties and to evaluate their cellular antioxidant and bile salt hydrolase (BSH) activities in vitro. A sequential screening strategy was developed to efficiently isolate and obtain 261 LAB strains tolerant of bile salt, acid, and H2O2 from nine Chinese traditional fermented foods. Among these strains, 70 were identified as having 2,2-diphenyl-1-picrylhydrazyl radical scavenging and/or BSH activity...
November 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28219735/complete-genome-sequence-of-leuconostoc-garlicum-kccm-43211-producing-exopolysaccharide
#2
Sang Pil Hong, Seung Chul Shin, Woo-Kyung Kang, Young-Wook Chin, Timothy L Turner, Hyun Wook Choi, Kyung Mo Song, Hyo Jin Kim
Leuconostoc garlicum KCCM 43211 isolated from traditional Korean fermented food is an intensive producer of exopolysaccharide (EPS). Here we report the first complete genome sequence of L. garlicum KCCM 43211. The genome sequence displayed that this strain contains genes involved in production of EPS possibly composed of glucose monomers. An uncharacterized EPS from the L. garlicum KCCM 43211 strains was also produced during fermentation in the sucrose medium. The MALDI-TOF results displayed the typical mass spectrometry pattern of dextran...
February 17, 2017: Journal of Biotechnology
https://www.readbyqxmd.com/read/28217118/genomic-characterization-of-dairy-associated-leuconostoc-species-and-diversity-of-leuconostocs-in-undefined-mixed-mesophilic-starter-cultures
#3
Cyril A Frantzen, Witold Kot, Thomas B Pedersen, Ylva M Ardö, Jeff R Broadbent, Horst Neve, Lars H Hansen, Fabio Dal Bello, Hilde M Østlie, Hans P Kleppen, Finn K Vogensen, Helge Holo
Undefined mesophilic mixed (DL-type) starter cultures are composed of predominantly Lactococcus lactis subspecies and 1-10% Leuconostoc spp. The composition of the Leuconostoc population in the starter culture ultimately affects the characteristics and the quality of the final product. The scientific basis for the taxonomy of dairy relevant leuconostocs can be traced back 50 years, and no documentation on the genomic diversity of leuconostocs in starter cultures exists. We present data on the Leuconostoc population in five DL-type starter cultures commonly used by the dairy industry...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28213032/applicability-of-a-colorimetric-method-for-evaluation-of-lactic-acid-bacteria-with-probiotic-properties
#4
Min Young Jung, Jina Lee, Boyeon Park, Hyelyeon Hwang, Sung-Oh Sohn, Se Hee Lee, Hyeong In Lim, Hae Woong Park, Jong-Hee Lee
Rapid colorimetric methods using various indicator reagents have been developed to monitor bacterial viability. Here, we examined the applicability of a method based on the reduction of resazurin or water-soluble tetrazolium salt-8 (WST-8) to screen lactic acid bacteria (LAB) for growth, tolerance against bile acid and low pH. The resazurin reduction test proved unsuitable for screening LAB such as Lactobacillus plantarum and Leuconostoc mesenteroides since it reacted with acid present in the cultures. LAB growth could be indirectly quantified by measuring WST-8 reduction...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28202883/decreased-sugar-concentration-in-vegetable-and-fruit-juices-by-growth-of-functional-lactic-acid-bacteria
#5
Masaki Ishii, Yasuhiko Matsumoto, Satoshi Nishida, Kazuhisa Sekimizu
Leuconostoc carnosum #7-2, L. gelidum #4-2, and L. mesenteroides 8/11-3, which were isolated from fermented plant foods, are lactic acid bacteria. We previously reported that these bacteria are functional lactic acid bacteria whose innate immunity-stimulating activities are high based on a silkworm muscle contraction assay. The concentrations of these three lactic acid bacteria increased to more than 1 × 10(6) colony forming units (cfu)/mL in various vegetable and fruit juices when the pH values were appropriately adjusted...
February 14, 2017: Drug Discoveries & Therapeutics
https://www.readbyqxmd.com/read/28202882/lactic-acid-bacteria-of-the-leuconostoc-genus-with-high-innate-immunity-stimulating-activity
#6
Masaki Ishii, Satoshi Nishida, Keiko Kataoka, Yayoi Nishiyama, Shigeru Abe, Kazuhisa Sekimizu
We screened lactic acid bacteria that exhibited high innate immunity-stimulating activity by monitoring muscle contraction activity in silkworms. Heat-treated fractions of lactic acid bacteria, Leuconostoc carnosum #7-2, Leuconostoc gelidum #4-2, and Leuconostoc mesenteroides 8/11-3, had high (250-460 units/mg) innate immunity-stimulating activity. These lactic acid bacteria proliferated in milk to concentrations of 1 × 10(6) colony forming unit/mL. The present findings suggest that the silkworm muscle contraction assay is useful for screening lactic acid bacteria with high innate immunity-stimulating activity, and that the assay can be used for the production of fermented foods made from milk...
February 14, 2017: Drug Discoveries & Therapeutics
https://www.readbyqxmd.com/read/28161416/production-of-glucosyl-glycerol-by-immobilized-sucrose-phosphorylase-options-for-enzyme-fixation-on-a-solid-support-and-application-in-microscale-flow-format
#7
Juan M Bolivar, Christiane Luley-Goedl, Ernestine Leitner, Thornthan Sawangwan, Bernd Nidetzky
2-O-(α-d-Glucopyranosyl)-sn-glycerol (αGG) is a natural osmolyte. αGG is produced industrially for application as an active cosmetic ingredient. The biocatalytic process involves a selective transglucosylation from sucrose to glycerol catalyzed by sucrose phosphorylase (SPase). Here we examined immobilization of SPase (from Leuconostoc mesenteroides) on solid support with the aim of enabling continuous production of αGG. By fusing SPase to the polycationic binding module Zbasic2 we demonstrated single-step noncovalent immobilization of the enzyme chimera to different porous supports offering an anionic surface...
February 1, 2017: Journal of Biotechnology
https://www.readbyqxmd.com/read/28124026/effects-of-exogenous-yeast-and-bacteria-on-the-microbial-population-dynamics-and-outcomes-of-olive-fermentations
#8
Jose Zaragoza, Zachary Bendiks, Charlotte Tyler, Mary E Kable, Thomas R Williams, Yelizaveta Luchkovska, Elaine Chow, Kyria Boundy-Mills, Maria L Marco
In this study, we examined Sicilian-style green olive fermentations upon the addition of Saccharomyces cerevisiae UCDFST 09-448 and/or Pichia kudriazevii UCDFST09-427 or the lactic acid bacteria (LAB) Lactobacillus plantarum AJ11R and Leuconostoc pseudomesenteroides BGM3R. Olives containing S. cerevisiae UCDFST 09-448, a strain able to hydrolyze pectin, but not P. kudriazevii UCDFST 09-427, a nonpectinolytic strain, exhibited excessive tissue damage within 4 weeks. DNA sequencing of fungal internal transcribed spacer (ITS) regions and comparisons to a yeast-specific ITS sequence database remarkably showed that neither S...
January 2017: MSphere
https://www.readbyqxmd.com/read/28070662/investigation-of-the-instability-and-low-water-kefir-grain-growth-during-an-industrial-water-kefir-fermentation-process
#9
David Laureys, Amandine Van Jean, Jean Dumont, Luc De Vuyst
A poorly performing industrial water kefir production process consisting of a first fermentation process, a rest period at low temperature, and a second fermentation process was characterized to elucidate the causes of its low water kefir grain growth and instability. The frozen-stored water kefir grain inoculum was thawed and reactivated during three consecutive prefermentations before the water kefir production process was started. Freezing and thawing damaged the water kefir grains irreversibly, as their structure did not restore during the prefermentations nor the production process...
January 9, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28064120/source-tracking-of-prokaryotic-communities-in-fermented-grain-of-chinese-strong-flavor-liquor
#10
Xueshan Wang, Hai Du, Yan Xu
The fermentation process of Chinese strong-flavor liquor involves numerous microbes originating from Daqu and pit mud. Daqu is the starter of fermentation, and pit mud acts as another source of inoculum of microbes in the liquor-making process. However, the contribution of microbes in pit mud and Daqu to fermented grain, and the sources of microbes in fermented grain are still waiting to be defined clearly. In this study, prokaryotic communities in fermented grain, pit mud and Daqu were identified via next generation sequencing of the V4 region of 16S rRNA gene...
March 6, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28054304/comparative-analysis-of-drosophila-melanogaster-gut-microbiota-with-respect-to-host-strain-sex-and-age
#11
Gangsik Han, Hyo Jung Lee, Sang Eun Jeong, Che Ok Jeon, Seogang Hyun
Microbiota has a significant impact on the health of the host individual. The complexity of the interactions between mammalian hosts and their microbiota highlights the value of using Drosophila melanogaster as a model organism, because of its relatively simple microbial community and ease of physiological and genetic manipulation. However, highly variable and sometimes inconsistent results regarding the microbiota of D. melanogaster have been reported for host samples collected from different geographical locations; discrepancies that may be because of the inherent physiological conditions of the D...
January 4, 2017: Microbial Ecology
https://www.readbyqxmd.com/read/28040172/reassessment-of-the-succession-of-lactic-acid-bacteria-in-commercial-cucumber-fermentations-and-physiological-and-genomic-features-associated-with-their-dominance
#12
I M Pérez-Díaz, J Hayes, E Medina, K Anekella, K Daughtry, S Dieck, M Levi, R Price, N Butz, Z Lu, M A Azcarate-Peril
A compositional re-assessment of the microbiota present in commercial cucumber fermentation using culture independent and dependent methods was conducted, with emphasis on lactic acid bacteria (LAB). Two commercial cucumber fermentation tanks were monitored by measuring pH, dissolved oxygen and temperature, and used as sources of samples for microbial plating, genomic DNA extraction and measurement of organic acids and carbohydrates by HPLC. Six additional commercial tanks were included to identify the dominant microorganisms using molecular methods...
May 2017: Food Microbiology
https://www.readbyqxmd.com/read/28017994/stable-nisin-food-grade-electrospun-fibers
#13
Karen M Soto, Montserrat Hernández-Iturriaga, Guadalupe Loarca-Piña, Gabriel Luna-Bárcenas, Carlos A Gómez-Aldapa, Sandra Mendoza
Most of antimicrobial peptides interact with food components decreasing their activity, which limit their successful incorporation into packaging material, functional foods and edible films. The aim of this work was to develop a nisin carrier. Nanofibers of amaranth protein and pullulan (50:50) loaded with nisin were obtained by electrospinning. The nanofibers morphology was determined by scanning electron microscopy and fluorescent microscopy. The molecular interactions were characterized by infrared spectroscopy, X-ray diffraction, differential scanning calorimetry, and thermogravimetric analysis...
October 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28013128/acidogenic-fermentation-characteristics-of-different-types-of-protein-rich-substrates-in-food-waste-to-produce-volatile-fatty-acids
#14
Dongsheng Shen, Jun Yin, Xiaoqin Yu, Meizhen Wang, Yuyang Long, Jiali Shentu, Ting Chen
In this study, tofu and egg white, representing typical protein-rich substrates in food waste based on vegetable and animal protein, respectively, were investigated for producing volatile fatty acids (VFAs) by acidogenic fermentation. VFA production, composition, conversion pathways and microbial communities in acidogenesis from tofu and egg white with and without hydrothermal (HT) pretreatment were compared. The results showed HT pretreatment could improve the VFA production of tofu but not for egg white. The optimum VFA yields were 0...
March 2017: Bioresource Technology
https://www.readbyqxmd.com/read/28006700/detection-of-different-microenvironments-and-lactobacillus-sakei-biotypes-in-ventricina-a-traditional-fermented-sausage-from-central-italy
#15
Patrizio Tremonte, Elena Sorrentino, Gianfranco Pannella, Luca Tipaldi, Marina Sturchio, Armando Masucci, Lucia Maiuro, Raffaele Coppola, Mariantonietta Succi
The present study evaluated the physico-chemical and microbiological features of Ventricina, considering for the first time the presence of different compartments deriving from the technology of production. In fact meat pieces (pork muscle and fat cut into cubes of about 10-20cm(3)), mixed with other ingredients and then stuffed into pig bladder, are still distinguishable at the end of the ripening. They appear delimited on the outside by the casing and inside by thin layers consisting of spices (mainly red pepper powder), salt and meat juices...
February 2, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27976210/bioconversion-of-ginsenoside-through-microwave-radiation-and-fermentation-using-leuconostoc-mesteroides
#16
J Lee, Y An, E Yi, J Kim, C Kang
No abstract text is available yet for this article.
December 2016: Planta Medica
https://www.readbyqxmd.com/read/27933996/functional-properties-of-novel-epigallocatechin-gallate-glucosides-synthesized-by-using-dextransucrase-from-leuconostoc-mesenteroides-b-1299cb4
#17
Jiyoun Kim, Thi Thanh Hanh Nguyen, Nahyun M Kim, Young-Hwan Moon, Jung-Min Ha, Namhyeon Park, Dong-Gu Lee, Kyeong-Hwan Hwang, Jun-Seong Park, Doman Kim
Epigallocatechin gallate (EGCG) is the most abundant catechin found in the leaves of green tea, Camellia sinensis. In this study, novel epigallocatechin gallate-glucocides (EGCG-Gs) were synthesized by using dextransucrase from Leuconostoc mesenteroides B-1299CB4. Response surface methodology was adopted to optimize the conversion of EGCG to EGCG-Gs, resulting in a 91.43% conversion rate of EGCG. Each EGCG-G was purified using a C18 column. Of nine EGCG-Gs identified by nuclear magnetic resonance analysis, five EGCG-Gs (2 and 4-7) were novel compounds with yields of 2...
December 7, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27924943/gsy-a-novel-glucansucrase-from-leuconostoc-mesenteroides-mediates-the-formation-of-cell-aggregates-in-response-to-oxidative-stress
#18
Minghui Yan, Jin Han, Xiaofen Xu, Lianliang Liu, Caixia Gao, Huajun Zheng, Yunxia Chen, Yimin Tao, Hu Zhou, Yunfei Li, Zhengjun Wu
Leuconostoc mesenteroides is a member of lactic acid bacteria (LAB) with wide applications in the food and medical industries. Species in the genus Leuconostoc are catalase-negative and generally regarded as facultative anaerobic or aerotolerant organisms. Despite their extensive use in industry, certain issues concerning the aerobic life of L. mesenteroides, e.g., the mechanism involved in the tolerance to oxygen, remain to be addressed. In this manuscript, a survival strategy employed by L. mesenteroides BD3749 in response to oxidative stress was elucidated...
December 7, 2016: Scientific Reports
https://www.readbyqxmd.com/read/27919813/designing-of-a-novel-dextransucrase-efficient-in-synthesizing-oligosaccharides
#19
Qiu-Ping Li, Chao Wang, Hong-Bin Zhang, Xue-Qin Hu, Ruo-Han Li, Jing-Han Hua
Dextransucrase (EC2.4.5.1) from strain Leuconostoc mesenteroides 0326, which synthesizes dextran and oligosaccharides, which act as prebiotics, are popularly used in such industries as food and medicine. A novel dextransucrase efficient in synthesizing oligosaccharides was designed. We constructed the truncation mutant DSR-S1-ΔA (residues 1-3087bp) by deleting the 1494bp fragment of the C-terminal. The novel enzyme (MW: 110kDa) loss activity, when sucrose was used as only substrate. After adding an acceptor, DSR-S1-ΔA was fully activated but with heavily impaired polysaccharide synthesis ability...
February 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/27904402/microbiological-quality-and-variability-of-natural-microbiota-in-croatian-cheese-maturing-in-lambskin-sacks
#20
Jadranka Frece, Marija Vrdoljak, Mija Filipčić, Marko Jelić, Iva Čanak, Željko Jakopović, Jelka Pleadin, Ivana Gobin, Tibela Landeka Dragičević, Ksenija Markov
As in the traditional production of cheese in lambskin sacks raw cow's or sheep's milk is mostly used, the purpose of this study is to see how the production affects the microbiological quality of the cheese. To do that, we tested 39 samples of raw cow's and sheep's milk, curd, ripened cheese (15, 30 and 45 days) and lambskin sacks for native microbial population. Two-thirds of the milk, curd and cheese samples had higher counts of staphylococci and enterobacteria than permitted by regulations. Not a single sample had Salmonella and Listeria monocytogenes, but we did find Escherichia coli in sheep's milk and cheese, and yeast and mould in both types of milk and cheese...
June 2016: Food Technology and Biotechnology
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