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https://www.readbyqxmd.com/read/29783046/bacterial-community-of-industrial-raw-sausage-packaged-in-modified-atmosphere-throughout-the-shelf-life
#1
Stefano Raimondi, Maria Rosaria Nappi, Tiziana Maria Sirangelo, Alan Leonardi, Alberto Amaretti, Alessandro Ulrici, Rudy Magnani, Chiara Montanari, Giulia Tabanelli, Fausto Gardini, Maddalena Rossi
Ten lots of industrial raw sausages in modified atmosphere (CO2 30%, O2 70%), produced in the same plant over 7 months, were analyzed at the day after production (S samples) and at the end of shelf life (E samples), after 12 days storage at 7 °C to simulate thermal abuse. Quality of the products was generally compromised by storage at 7 °C, with only 3 E samples without alterations. During the shelf life, the pH decreased for the accumulation of acetic and lactic acids. A few biogenic amines accumulated, remaining below acceptable limits...
April 28, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29762882/the-changes-of-dominant-lactic-acid-bacteria-and-their-metabolites-during-corn-stover-ensiling
#2
Zhenshang Xu, Susu Zhang, Rongling Zhang, Shixu Li, Jian Kong
AIMS: Monitoring the succession of bacterial populations during corn stover ensiling are helpful for improving the silage quality. METHODS AND RESULTS: Fermentation characteristics were assessed and bacterial communities were described along with the ensiling process. The ensiled corn stover exhibited chemical traits as low pH value (3.92 ± 0.02) and high levels of lactic acid (66.75 ± 1.97 g kg-1 dry matter) which were associated with well ensiled forages, as well as moderate concentrations of acetic acid (19...
May 15, 2018: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/29735061/bacterial-diversity-of-artisanal-cheese-from-the-amazonian-region-of-brazil-during-the-dry-and-rainy-seasons
#3
Mayra Carla de Freitas Martins, Rosângela de Freitas, Júlio Cesar Deuvaux, Monique Renon Eller, Luís Augusto Nero, Antônio Fernandes de Carvalho
The microbiota from artisanal cheeses produced in the Amazonian region is evaluated. Samples of artisanal cheeses were obtained from markets in Conceição do Araguaia and Redenção (Pará, Brazil) over rainy and dry seasons, and their biodiversity was assessed by culture-dependent and culture-independent methods. Mean counts of lactic acid bacteria (LAB) in cheeses ranged from 7.32 to 8.84 log CFU/g, for both seasons. Members of genera Lactobacillus, Lactococcus, Weissella, Enterococcus, Pediococcus, and Leuconostoc were predominant...
June 2018: Food Research International
https://www.readbyqxmd.com/read/29732324/retrospective-study-on-the-hygienic-quality-of-fresh-ricotta-cheeses-produced-in-sicily-italy
#4
Maria Luisa Scatassa, Isabella Mancuso, Sonia Sciortino, Giusi Macaluso, Marisa Palmeri, Luigi Arcuri, Massimo Todaro, Cinzia Cardamone
The present work was carried out to investigate the microbiological profile of Sicilian ewes' ricotta cheeses during fifteen years of investigations (2002-2016). The samples were collected between those conferred to the Istituto Zooprofilattico Sperimentale della Sicilia (IZSSi) Adelmo Mirri , Palermo (Italy), by the competent authority during official control, by food business operator in HACCP systems and in research projects. Enterobacteriaceae, Escherichia coli and coagulase - positive staphylococci (CPS) were found only in some samples...
March 31, 2018: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/29715603/pro-technological-and-functional-characterization-of-lactic-acid-bacteria-to-be-used-as-starters-for-hemp-cannabis-sativa-l-sourdough-fermentation-and-wheat-bread-fortification
#5
Luana Nionelli, Marco Montemurro, Erica Pontonio, Michela Verni, Marco Gobbetti, Carlo Giuseppe Rizzello
Lactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour, spontaneously fermented dough, and type I sourdough. Isolates were identified and further selected based on pro-technological, nutritional and functional properties. Lactobacillus plantarum/s5, Pediococcus acidilactici/s5, and Leuconostoc mesenteroides/s1 were used as mixed starter to produce hemp sourdough. Significant decreases of the concentration of phytic acid, condensed tannins, and total saponins were observed during fermentation...
April 24, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29715602/characterization-of-spoilage-markers-in-modified-atmosphere-packaged-iceberg-lettuce
#6
Angelos-Gerasimos Ioannidis, Frederiek-Maarten Kerckhof, Yasmine Riahi Drif, Mike Vanderroost, Nico Boon, Peter Ragaert, Bruno De Meulenaer, Frank Devlieghere
Fresh cut iceberg lettuce spoilage was studied considering the microbial and biochemical activity, the formation of volatile organic compounds (VOC) and consumer acceptability. Lettuce was packaged under three different packaging conditions and stored at 4 °C for 10 days: anaerobic packaging (ANAER), equilibrium modified atmosphere packaging with 3% O2 (EMAP) and perforated packages (AIR). Results indicated a clear distinction between packaging conditions. EMAP and AIR resulted in a short shelf life (≤5...
April 22, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29680868/an-integrated-bio-process-for-production-of-functional-biomolecules-utilizing-raw-and-by-products-from-dairy-and-sugarcane-industries
#7
Kusum Lata, Manisha Sharma, Satya Narayan Patel, Rajender S Sangwan, Sudhir P Singh
The study investigated an integrated bioprocessing of raw and by-products from sugarcane and dairy industries for production of non-digestible prebiotic and functional ingredients. The low-priced feedstock, whey, molasses, table sugar, jaggery, etc., were subjected to transglucosylation reactions catalyzed by dextransucrase from Leuconostoc mesenteroides MTCC 10508. HPLC analysis approximated production of about 11-14 g L-1 trisaccharide i.e. 2-α-D-glucopyranosyl-lactose (4-galactosyl-kojibiose) from the feedstock prepared from table sugar, jaggery, cane molasses and liquid whey, containing about 30 g L-1 sucrose and lactose each...
April 21, 2018: Bioprocess and Biosystems Engineering
https://www.readbyqxmd.com/read/29678911/food-spoilage-associated-leuconostoc-lactococcus-and-lactobacillus-species-display-different-survival-strategies-in-response-to-competition
#8
Margarita Andreevskaya, Elina Jääskeläinen, Per Johansson, Anne Ylinen, Lars Paulin, Johanna Björkroth, Petri Auvinen
Psychrotrophic lactic acid bacteria (LAB) are the prevailing spoilage organisms in packaged cold-stored meat products. Species composition and metabolic activities of such LAB spoilage communities are determined by the nature of meat product, storage condition and interspecies interactions. Our knowledge of systems-level responses of LAB during such interactions is very limited. To expand it, we studied interactions between three common psychrotrophic spoilage LAB ( Leuconostoc gelidum , Lactococcus piscium and Lactobacillus oligofermentans ) by comparing their time-course transcriptome profiles obtained during their growth in individual, pairwise and triple cultures...
April 20, 2018: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/29675666/highly-efficient-deracemization-of-racemic-2-hydroxy-acids-in-a-three-enzyme-co-expression-system-using-a-novel-ketoacid-reductase
#9
Ya-Ping Xue, Chuang Wang, Di-Chen Wang, Zhi-Qiang Liu, Yu-Guo Zheng
Enantiopure 2-hydroxy acids (2-HAs) are important intermediates for the synthesis of pharmaceuticals and fine chemicals. Deracemization of racemic 2-HAs into the corresponding single enantiomers represents an economical and highly efficient approach for synthesizing chiral 2-HAs in industry. In this work, a novel ketoacid reductase from Leuconostoc lactis (LlKAR) with higher activity and substrate tolerance towards aromatic α-ketoacids was discovered by genome mining, and then its enzymatic properties were characterized...
April 20, 2018: Applied Biochemistry and Biotechnology
https://www.readbyqxmd.com/read/29668035/metaproteomics-of-microbiota-in-naturally-fermented-soybean-paste-da-jiang
#10
Ping Zhang, Pengfei Zhang, Mengxi Xie, Feiyu An, Boshu Qiu, Rina Wu
Da-jiang is a typical traditional fermented soybean product in China. At present, the proteins in da-jiang are needed to be explored. The composition and species of microbial proteins in traditional fermented da-jiang were analyzed by metaproteomics based on sodium dodecyl sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). The results showed that the number and variety of microbial proteins in the traditional fermented da-jiang from different regions were different...
April 18, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29660816/bacterial-communities-in-serpa-cheese-by-culture-dependent-techniques-16s-rrna-gene-sequencing-and-high-throughput-sequencing-analysis
#11
Maria Teresa P Gonçalves, María José Benito, María de Guía Córdoba, Conceição Egas, Almudena V Merchán, Ana I Galván, Santiago Ruiz-Moyano
Serpa cheese is one of the traditional regional Portuguese cheeses having the Protected Denomination of Origin (PDO) designation. This study investigated the bacterial community in the traditional Portuguese Serpa cheese. The microorganisms identified at the end of ripening (30 days) mainly were lactic acid bacteria (LAB). Lactobacillus paracasei/Lactobacillus casei was the main species in cheese from PDO registered industries, whereas in non-PDO registered industries Lactobacillus brevis was highlighted, among other LAB...
April 16, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29655886/lactobacillus-hordei-dextrans-induce-saccharomyces-cerevisiae-aggregation-and-network-formation-on-hydrophilic-surfaces
#12
Di Xu, Lea Fels, Daniel Wefers, Jürgen Behr, Frank Jakob, Rudi F Vogel
Water kefir granules are supposed to mainly consist of dextrans produced by Lactobacillus (L.) hilgardii. Still, other microorganisms such as L. hordei, L. nagelii, Leuconostoc (Lc.) citreum and Saccharomyces (S.) cerevisiae are commonly isolated from water kefir granules, while their contribution to the granule formation remains unknown. We studied putative functions of these microbes in granule formation, upon development of a simplified model system containing hydrophilic object slides, which mimics the hydrophilic surface of a growing kefir granule...
April 13, 2018: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/29648969/lactobacillus-curvatus-kfp419-and-leuconostoc-mesenteroides-subsp-mesenteroides-kdk411-isolated-from-kimchi-ameliorate-hypercholesterolemia-in-rats
#13
Min Young Park, Jonggun Kim, Saehun Kim, Kwang-Youn Whang
Western-style diets increase the risk for cardiovascular diseases. It is suggested that the risk could be prevented by lowering cholesterol concentrations in blood. In the present study, hypocholesterolemic effects of the probiotics isolated from kimchi (Lactobacillus curvatus KFP419, Leuconostoc paramesenteroides KJP421, and Leuconostoc mesenteroide subsp. mesenteroides KDK411) were investigated in hypercholesterolemia-induced rats. There was no difference in growth performance between the rats fed high cholesterol diet (HCD) and normal diet (ND)...
March 19, 2018: Journal of Medicinal Food
https://www.readbyqxmd.com/read/29643848/-in-vitro-and-in-vivo-selection-of-potentially-probiotic-lactobacilli-from-nocellara-del-belice-table-olives
#14
Barbara Guantario, Paola Zinno, Emily Schifano, Marianna Roselli, Giuditta Perozzi, Claudio Palleschi, Daniela Uccelletti, Chiara Devirgiliis
Table olives are increasingly recognized as a vehicle as well as a source of probiotic bacteria, especially those fermented with traditional procedures based on the activity of indigenous microbial consortia, originating from local environments. In the present study, we report characterization at the species level of 49 Lactic Acid Bacteria (LAB) strains deriving from Nocellara del Belice table olives fermented with the Spanish or Castelvetrano methods, recently isolated in our previous work. Ribosomal 16S DNA analysis allowed identification of 4 Enterococcus gallinarum , 3 E...
2018: Frontiers in Microbiology
https://www.readbyqxmd.com/read/29628920/co-expression-of-nisin-z-and-leucocin-c-as-a-basis-for-effective-protection-against-listeria-monocytogenes-in-pasteurized-milk
#15
Yuxin Fu, Dongdong Mu, Wanjin Qiao, Duolong Zhu, Xiangxiang Wang, Fulu Liu, Haijin Xu, Per Saris, Oscar P Kuipers, Mingqiang Qiao
Nisin, an important bacteriocin from Lactococcus lactis subsp., is primarily active against various Gram-positive bacteria. Leucocin C, produced by Leuconostoc carnosum 4010, is a class IIa bacteriocin used to inhibit the growth of Listeria monocytogenes. Because two bacteriocins have different modes of action, the combined use of them could be a potential strategy for effective inhibition of foodborne pathogens. In this study, L. lactis N8-r-lecCI (N8 harboring lecCI gene) coexpressing nisin-leucocin C was constructed based on the food-grade carrier L...
2018: Frontiers in Microbiology
https://www.readbyqxmd.com/read/29628253/interactions-between-fava-bean-protein-and-dextrans-produced-by-leuconostoc-pseudomesenteroides-dsm-20193-and-weissella-cibaria-sj-1b
#16
Yan Xu, Leena Pitkänen, Ndegwa Henry Maina, Rossana Coda, Kati Katina, Maija Tenkanen
The aim of this study was to study the interactions between dextran and fava bean protein. Two dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b were purified and mixed with fava bean protein isolate (FPI) in water or in different buffers. The two isolated dextrans presented a typical dextran structure, mainly α-(1 → 6) linkages (above 95%) and few α-(1 → 3) branches, but they differed in molar mass and conformation. Dry-heating incubation of FPI and dextran mixture facilitated the conjugation of dextran to FPI through the Maillard reaction...
June 15, 2018: Carbohydrate Polymers
https://www.readbyqxmd.com/read/29619504/genetic-diversity-analysis-of-leuconostoc-mesenteroides-from-korean-vegetables-and-food-products-by-multilocus-sequence-typing
#17
Anshul Sharma, Jasmine Kaur, Sulhee Lee, Young-Seo Park
In the present study, 35 Leuconostoc mesenteroides strains isolated from vegetables and food products from South Korea were studied by multilocus sequence typing (MLST) of seven housekeeping genes (atpA, groEL, gyrB, pheS, pyrG, rpoA, and uvrC). The fragment sizes of the seven amplified housekeeping genes ranged in length from 366 to 1414 bp. Sequence analysis indicated 27 different sequence types (STs) with 25 of them being represented by a single strain indicating high genetic diversity, whereas the remaining 2 were characterized by five strains each...
April 4, 2018: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/29606393/microbial-community-dynamics-analysis-by-high-throughput-sequencing-in-chilled-beef-longissimus-steaks-packaged-under-modified-atmospheres
#18
Xiaoyin Yang, Lixian Zhu, Yimin Zhang, Rongrong Liang, Xin Luo
The microbial community dynamics were investigated in this study to understand the spoilage of beef steaks packaged in both modified atmosphere packaging (MAP): 80%O2 -MAP (80% O2 /20% CO2 ) and CO-MAP (0.4% CO/30% CO2 /69.6% N2 ). Steaks were stored at 2 °C for 20 days. Meat physicochemical changes and microbial counts were monitored, and the microbial communities were evaluated by high throughput-sequencing. The microbial diversity for both MAP decreased over time and it was more complex in CO-MAP steaks than that in 80%O2 -MAP steaks...
March 29, 2018: Meat Science
https://www.readbyqxmd.com/read/29601876/isolation-purification-and-characterization-of-exopolysaccharide-produced-by-leuconostoc-pseudomesenteroides-yf32-from-soybean-paste
#19
Yanfang Yang, Fang Feng, Qingqing Zhou, Fangkun Zhao, Renpeng Du, Zhijiang Zhou, Ye Han
A water-soluble exopolysaccharide (EPS)-producing strain YF32 was isolated from soybean paste, which was then identified as Leuconostoc pseudomesenteroides. After culturing the strain in Man-Rogosa-Sharpe (MRS) medium containing 5% sucrose at 30 °C for 48 h, the EPS was purified, and a yield of 12.5 g/L was achieved. The weight-average molecular weight (Mw) was 5.54 × 106  Da by high-performance size-exclusion chromatography (HPSEC). The structural characterization of the purified EPS was determined by gas chromatography (GC), Fourier transform infrared (FT-IR),1 H,13 C nuclear magnetic resonance (NMR) spectroscopy...
March 27, 2018: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/29584690/lactic-acid-bacteria-from-kefir-increase-cytotoxicity-of-natural-killer-cells-to-tumor-cells
#20
Takuya Yamane, Tatsuji Sakamoto, Takenori Nakagaki, Yoshihisa Nakano
The Japanese fermented beverage, homemade kefir, contains six lactic acid bacteria: Lactococcus. lactis subsp. Lactis , Lactococcus . lactis subsp. Cremoris , Lactococcus. Lactis subsp. Lactis biovar diacetylactis , Lactobacillus plantarum , Leuconostoc meseuteroides subsp. Cremoris and Lactobacillus casei . In this study, we found that a mixture of the six lactic acid bacteria from kefir increased the cytotoxicity of human natural killer KHYG-1 cells to human chronic myelogenous leukemia K562 cells and colorectal tumor HCT116 cells...
March 27, 2018: Foods (Basel, Switzerland)
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