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https://www.readbyqxmd.com/read/28731533/improvement-of-d-lactic-acid-production-in-saccharomyces-cerevisiae-under-acidic-conditions-by-evolutionary-and-rational-metabolic-engineering
#1
Seung-Ho Baek, Eunice Y Kwon, Sang-Jeong Bae, Bo-Ram Cho, Seon-Young Kim, Ji-Sook Hahn
Microbial lactic acid (LA) production under acidic fermentation conditions is favorable to reduce the production cost, but circumventing LA toxicity is a major challenge. We generated D-LA-producing Saccharomyces cerevisiae strain JHY5610 by expressing D-lactate dehydrogenase gene (Lm. ldhA) from Leuconostoc mesenteroides, while deleting genes involved in ethanol production (ADH1, ADH2, ADH3, ADH4, and ADH5), glycerol production (GPD1 and GPD2), and degradation of D-LA (DLD1). Adaptive laboratory evolution of JHY5610 led to a strain JHY5710 having higher LA tolerance and D-LA-production capability...
July 21, 2017: Biotechnology Journal
https://www.readbyqxmd.com/read/28725337/complete-genome-sequence-of-leuconostoc-suionicum-dsm-20241-t-provides-insights-into-its-functional-and-metabolic-features
#2
Byung Hee Chun, Se Hee Lee, Hye Hee Jeon, Dong-Woon Kim, Che Ok Jeon
The genome of Leuconostoc suionicum DSM 20241(T) (=ATCC 9135(T) = LMG 8159(T) = NCIMB 6992(T)) was completely sequenced and its fermentative metabolic pathways were reconstructed to investigate the fermentative properties and metabolites of strain DSM 20241(T) during fermentation. The genome of L. suionicum DSM 20241(T) consists of a circular chromosome (2026.8 Kb) and a circular plasmid (21.9 Kb) with 37.58% G + C content, encoding 997 proteins, 12 rRNAs, and 72 tRNAs. Analysis of the metabolic pathways of L...
2017: Standards in Genomic Sciences
https://www.readbyqxmd.com/read/28720951/isolation-and-characterization-of-lactic-acid-bacteria-from-traditional-pickles-of-himachal-pradesh-india
#3
Monika, Savitri, Vijay Kumar, Anila Kumari, Kunzes Angmo, Tek Chand Bhalla
A total of 15 isolates of lactic acid bacteria (LAB) were isolated from traditional pickles of rural and urban areas of Himachal Pradesh. These isolates were identified as Enterococcus faecalis (7), Lactobacillus plantarum (3), Pediococcus pentosaceus (2), Leuconostoc mesenteroides (1), Lactococcus lactis (1) and Enterococcus sp. (1) on the basis of morphological, biochemical and 16S rDNA sequence analysis. All the LABs produced exopolysaccharides, have antibiotic susceptibility, and possess activity of β-galactosidase, β-glucosidase, protease and amylase, while none of the isolates showed haemolytic activity...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28705980/complete-genome-sequences-of-lactococcus-lactis-subsp-lactis-bv-diacetylactis-fm03-and-leuconostoc-mesenteroides-fm06-isolated-from-cheese
#4
Oscar van Mastrigt, Tjakko Abee, Eddy J Smid
Here, the genome sequences of Lactococcus lactis subsp. lactis bv. diacetylactis FM03 and Leuconostoc mesenteroides FM06, both isolated from cheese, are presented. FM03 and FM06 contain 7 and 3 plasmids, respectively, that carry genes encoding functions important for growth and survival in dairy fermentations.
July 13, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28702431/isolation-of-antifungal-lactic-acid-bacteria-lab-from-kunu-against-toxigenic-aspergillus-flavus
#5
Oluwafunmilayo Oluwakemi Olonisakin, Yemisi Adefunke Jeff-Agboola, Clement Olusola Ogidi, Bamidele Juliet Akinyele
The antifungal activity of isolated lactic acid bacteria (LAB) from a locally fermented cereal, "Kunu", was tested against toxigenic Aspergillus flavus. The liquid refreshment, "Kunu", was prepared under hygienic condition using millet, sorghum, and the combination of the two grains. The antifungal potential of isolated LAB against toxigenic A. flavus was carried out using both in vitro and in vivo antifungal assays. The LAB count from prepared "Kunu" ranged from 2.80 ×10(4) CFU/mL to 4.10×10(4) CFU/mL and Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus fermentum, Pediococcus acidilactici, and Leuconostoc mesenteroides were the isolated bacteria...
June 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28696065/the-dynamics-of-the-bacterial-communities-developed-in-maize-silage
#6
Javad Gharechahi, Zohreh Akhavan Kharazian, Sajjad Sarikhan, Gholamreza Salehi Jouzani, Mahnaz Aghdasi, Ghasem Hosseini Salekdeh
Ensilage provides an effective means of conserving summer-grown green forage to supply as winter feed to ruminants. The fermentation process involved in the ensilage process relies on lactic acid bacteria (LAB). Here, 16S ribosomal DNA amplicon pyrosequencing was used to follow the dynamic behaviour of the LAB community during the ensilage of maize biomass, with a view to identify the key species involved in the process. The biomass used for ensilage was a single-cross maize hybrid, harvested at the milk-line stage...
July 11, 2017: Microbial Biotechnology
https://www.readbyqxmd.com/read/28683528/isolation-and-characterization-of-some-promoter-sequences-from-leuconostoc-mesenteroides-sy2-isolated-from-kimchi
#7
Ji Yeong Park, Seon-Ju Jeong, Jeong A Kim, Jeong Hwan Kim
Some promoters were isolated and characterized from genome of Leuconostoc mesenteroides SY2, an isolate from kimchi, a Korean traditional fermented vegetable. Chromosomal DNA of L. mesenteroides SY2 was digested with Sau3AI and ligated with BamHI cut pBV5030, a promoter screening vector containing a promoter-less cat-86. Among E. coli transformants (TFs) resistant against Cm (chloramphenicol), 17 were able to grow in the presence of 1,000 μg/ml Cm and their inserts were sequenced. Transcription start sites were examined for 3 putative promoters (P04C, P25C, and P33C) by primer extension...
July 7, 2017: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28671527/a-proposal-of-leuconostoc-mesenteroides-subsp-jonggajibkimchii-subsp-nov-and-reclassification-of-leuconostoc-mesenteroides-subsp-suionicum-gu-et-al-2012-as-leuconostoc-suionicum-sp-nov-based-on-complete-genome-sequences
#8
Hye Hee Jeon, Kyung Hyun Kim, Byung Hee Chun, Byung Hee Ryu, Nam Soo Han, Che Ok Jeon
The type strains of four subspecies of Leuconostocmesenteroides, L. mesenteroidessubsp. mesenteroides, L. mesenteroidessubsp. cremoris, L. mesenteroidessubsp. dextranicum and L. mesenteroidessubsp. suionicum, and strain DRC1506T, used as a starter culture for commercial kimchi production in Korea, were phylogenetically analyzed on the basis of their complete genome sequences. Although the type strains of the four L. mesenteroides subspecies and strain DRC1506T shared very high 16S rRNA gene sequence similarities (>99...
July 3, 2017: International Journal of Systematic and Evolutionary Microbiology
https://www.readbyqxmd.com/read/28651078/leuconostoc-mesenteroides-and-leuconostoc-pseudomesenteroides-bacteriophages-genomics-and-cross-species-host-ranges
#9
Silvina A Pujato, Daniela M Guglielmotti, Manuel Martínez-García, Andrea Quiberoni, Francisco J M Mojica
Unveiling virus-host interactions are relevant for understanding the biology and evolution of microbes globally, but in particular, it has also a paramount impact on the manufacture of fermented dairy products. In this study, we aim at characterizing phages infecting the commonly used heterofermentative Leuconostoc spp. on the basis of host range patterns and genome analysis. Host range of six Leuconostoc phages was investigated using three methods (efficiency of plaquing, spot and turbidity tests) against Ln...
June 12, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28633071/structural-characterization-of-the-immunostimulatory-exopolysaccharide-produced-by-leuconostoc-mesenteroides-strain-ntm048
#10
Chiaki Matsuzaki, Chikahiro Takagaki, Yusuke Tomabechi, Lennart S Forsberg, Christian Heiss, Parastoo Azadi, Kenji Matsumoto, Toshihiko Katoh, Koji Hosomi, Jun Kunisawa, Kenji Yamamoto, Keiko Hisa
The exopolysaccharide (EPS) produced by probiotic Leuconostoc mesenteroides subsp. mesenteroides strain NTM048 has been reported to be an immunostimulant that enhances mucosal IgA production. In this study, we found that intranasal administration of mice with the EPS and an antigen (ovalbumin) resulted in secretion of antigen-specific IgA and IgG in the airway mucosa and the serum, suggesting that the EPS has the adjuvant activity for use with mucosal vaccination. Methylation analysis coupled to GC-MS, and 1D and 2D NMR spectroscopy revealed that 94% of the EPS consists of an α-(1 → 6) glucan containing 4% of 1→3-linked α-glucose branches...
June 15, 2017: Carbohydrate Research
https://www.readbyqxmd.com/read/28619795/genome-sequence-of-leuconostoc-citreum-dmw_111-isolated-from-wild-drosophila
#11
Sage M Wright, Courtney Carroll, Amber Walters, Peter D Newell, John M Chaston
Isolates of the lactic acid bacterium Leuconostoc citreum are a major part of fermentation processes, especially in Korean kimchi. Here, we present the genome of L. citreum DmW_111, isolated from wild Drosophila melanogaster; analysis of this genome will expand the diversity of genome sequences for non-Lactobacillus spp. isolated from D. melanogaster.
June 15, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28578265/lactic-acid-bacteria-involved-in-cocoa-beans-fermentation-from-ivory-coast-species-diversity-and-citrate-lyase-production
#12
Hadja D Ouattara, Honoré G Ouattara, Michel Droux, Sylvie Reverchon, William Nasser, Sébastien L Niamke
Microbial fermentation is an indispensable process for high quality chocolate from cocoa bean raw material. lactic acid bacteria (LAB) are among the major microorganisms responsible for cocoa fermentation but their exact role remains to be elucidated. In this study, we analyzed the diversity of LAB in six cocoa producing regions of Ivory Coast. Ribosomal 16S gene sequence analysis showed that Lactobacillus plantarum and Leuconostoc mesenteroides are the dominant LAB species in these six regions. In addition, other species were identified as the minor microbial population, namely Lactobacillus curieae, Enterococcus faecium, Fructobacillus pseudoficulneus, Lactobacillus casei, Weissella paramesenteroides and Weissella cibaria...
May 17, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28576377/microbiological-biochemical-and-functional-aspects-of-sugary-kefir-fermentation-a-review
#13
REVIEW
Fernanda Assumpção Fiorda, Gilberto Vinicius de Melo Pereira, Vanete Thomaz-Soccol, Sudip Kumar Rakshit, Maria Giovana Binder Pagnoncelli, Luciana Porto de Souza Vandenberghe, Carlos Ricardo Soccol
Sugary kefir beverage is produce by fermenting raw sugar solution with kefir grains, the latter consisting of polysaccharide and microorganisms. This beverage, with great consumption in countries such as USA, Japan, France, and Brazil, represents a promising market to functional cultured drinks. This paper reviews the microbial diversity and interaction, kinetics, safety, and bioactivities of sugary kefir fermentation. The literature reviewed here demonstrates that sugary kefir possesses a similar microbial association relative to traditional milk kefir fermentation, especially among lactic acid bacteria and yeast species, such as Lactobacillus, Leuconostoc, Kluyveromyces, Pichia, and Saccharomyces...
September 2017: Food Microbiology
https://www.readbyqxmd.com/read/28576370/leuconostoc-strains-isolated-from-dairy-products-response-against-food-stress-conditions
#14
Luisa D'Angelo, Joaquín Cicotello, Miriam Zago, Daniela Guglielmotti, Andrea Quiberoni, Viviana Suárez
A systematic study about the intrinsic resistance of 29 strains (26 autochthonous and 3 commercial ones), belonging to Leuconostoc genus, against diverse stress factors (thermal, acidic, alkaline, osmotic and oxidative) commonly present at industrial or conservation processes were evaluated. Exhaustive result processing was made by applying one-way ANOVA, Student's test (t), multivariate analysis by Principal Component Analysis (PCA) and Matrix Hierarchical Cluster Analysis. In addition, heat adaptation on 4 strains carefully selected based on previous data analysis was assayed...
September 2017: Food Microbiology
https://www.readbyqxmd.com/read/28576365/influence-of-soy-fortification-on-microbial-diversity-during-cassava-fermentation-and-subsequent-physicochemical-characteristics-of-garri
#15
Ndidiamaka Nnenaya Ahaotu, Amarachukwu Anyogu, Promiselynda Obioha, Lawrence Aririatu, Vincent Ifeanyi Ibekwe, Solomon Oranusi, Jane P Sutherland, Labia Irene Ivette Ouoba
This study investigated the influence of the addition of soy products on the microbiology, nutritional and physico-chemical characteristics of garri, a fermented cassava product. Malted soy flour (MSF) and soy protein (SP) were separately added (12% w/w) to cassava mash prior to controlled fermentation, while non-supplemented cassava mash served as a control. Identification of lactic acid bacteria (LAB) and aerobic mesophilic bacteria was accomplished by repetitive sequence based (rep)-PCR analysis and 16S rRNA gene sequencing...
September 2017: Food Microbiology
https://www.readbyqxmd.com/read/28570918/purification-of-leucocin-a-for-use-on-wieners-to-inhibit-listeria-monocytogenes-in-the-presence-of-spoilage-organisms
#16
Danielle R Balay, Ramana V Dangeti, Kamaljit Kaur, Lynn M McMullen
The aims of this study were to improve the method for purification of leucocin A to increase yield of peptide and to evaluate the efficacy of leucocin A and an analogue of leucocin A (leucocin N17L) to inhibit the growth of Listeria monocytogenes on wieners in the presence of spoilage organisms. Leucocin A was produced by Leuconostoc gelidum UAL187 and purified with a five-fold increase in yield; leucocin N17L was synthesized replacing asparagine at residue 17 with leucine. Five strains of L. monocytogenes associated with foodborne illness were used to assess bacteriocin efficacy in vitro and in situ...
May 24, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28558331/impact-of-thistle-rennet-from-carlina-acanthifolia-all-subsp-acanthifolia-on-bacterial-diversity-and-dynamics-of-a-specialty-italian-raw-ewes-milk-cheese
#17
Federica Cardinali, Andrea Osimani, Manuela Taccari, Vesna Milanović, Cristiana Garofalo, Francesca Clementi, Serena Polverigiani, Silvia Zitti, Nadia Raffaelli, Massimo Mozzon, Roberta Foligni, Elena Franciosi, Kieran Tuohy, Lucia Aquilanti
Caciofiore della Sibilla is an Italian specialty soft cheese manufactured with Sopravissana raw ewes' milk and thistle rennet prepared with young fresh leaves and stems of Carlina acanthifolia All. subsp. acanthifolia, according to an ancient tradition deeply rooted in the territory of origin (mountainous hinterland of the Marche region, Central Italy). In this study, the impact of thistle rennet on the bacterial dynamics and diversity of Caciofiore della Sibilla cheese was investigated by applying a polyphasic approach based on culture and DNA-based techniques (Illumina sequencing and PCR-DGGE)...
May 22, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28527992/enzymatic-and-acidic-degradation-of-high-molecular-weight-dextran-into-low-molecular-weight-and-its-characterizations-using-novel-diffusion-ordered-nmr-spectroscopy
#18
Samina Iqbal, Roberta Marchetti, Afsheen Aman, Alba Silipo, Shah Ali Ul Qader, Antonio Molinaro
Low molecular weight fractions were derived from native high molecular weight dextran produced by Leuconostoc mesenteroides KIBGE-IB26. Structural characterization of native and low molecular weight fractions obtained after acidic and enzymatic hydrolysis was done using FTIR and NMR spectroscopy. The molecular weight was estimated using Diffusion Ordered NMR spectroscopy. Native dextran (892kDa) is composed of α-(1→6) glycosidic linkage along with α-(1→3) branching. Major proportion of 528kDa dextran was obtained after prolong enzymatic hydrolysis however, an effective acidic treatment at pH-1...
May 17, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28527125/diversity-and-probiotic-potential-of-lactic-acid-bacteria-isolated-from-horreh-a-traditional-iranian-fermented-food
#19
Alireza Vasiee, Behrooz Alizadeh Behbahani, Farideh Tabatabaei Yazdi, Seyed Ali Mortazavi, Hamid Noorbakhsh
The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) strains isolated from Horreh. Some probiotic properties, e.g., resistance to acid, bile tolerance, antibacterial activity, and antibiotic susceptibility, were investigated. A total of 140 Gram-positive and catalase-negative isolates from Horreh were subjected to identification and grouping by cultural methods and the 16S rRNA sequencing. The new isolates were identified to be Lactobacillus (fermentum, plantarum, and brevis) Weissella cibaria, Enterococcus (faecium and faecalis), Leuconostoc (citreum and mesenteroides subsp...
May 19, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28522302/infective-endocarditis-due-to-leuconostoc-species
#20
Pablo Elpidio García-Granja, Javier López, Raquel Ladrón, J Alberto San Román
No abstract text is available yet for this article.
May 15, 2017: Revista Española de Cardiología
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