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https://www.readbyqxmd.com/read/28330258/optimization-of-d-lactic-acid-production-using-unutilized-biomass-as-substrates-by-multiple-parallel-fermentation
#1
Elya Mufidah, Mamoru Wakayama
This study investigated the optimization of D-lactic acid production from unutilized biomass, specifically banana peel and corncob by multiple parallel fermentation (MPF) with Leuconostoc mesenteroides and Aspergillus awamori. The factors involved in MPF that were assessed in this study comprised banana peel and corncob, KH2PO4, Tween 80, MgSO4·7H2O, NaCl, yeast extract, and diammonium hydrogen citrate to identify the optimal concentration for D-lactic acid production. Optimization of these component factors was performed using the Taguchi method with an L8 orthogonal array...
December 2016: 3 Biotech
https://www.readbyqxmd.com/read/28330225/metagenomics-analysis-of-microbial-communities-associated-with-a-traditional-rice-wine-starter-culture-xaj-pitha-of-assam-india
#2
Sudipta Sankar Bora, Jyotshna Keot, Saurav Das, Kishore Sarma, Madhumita Barooah
This is the first report on the microbial diversity of xaj-pitha, a rice wine fermentation starter culture through a metagenomics approach involving Illumine-based whole genome shotgun (WGS) sequencing method. Metagenomic DNA was extracted from rice wine starter culture concocted by Ahom community of Assam and analyzed using a MiSeq(®) System. A total of 2,78,231 contigs, with an average read length of 640.13 bp, were obtained. Data obtained from the use of several taxonomic profiling tools were compared with previously reported microbial diversity studies through the culture-dependent and culture-independent method...
December 2016: 3 Biotech
https://www.readbyqxmd.com/read/28326776/exopolysaccharides-production-during-the-fermentation-of-soybean-and-fava-bean-flours-by-leuconostoc-mesenteroides-dsm-20343
#3
Yan Xu, Rossana Coda, Qiao Shi, Päivi Tuomainen, Kati Katina, Maija Tenkanen
Consumption of legumes is highly recommended due to their beneficial properties. Thus, there is a great interest in developing new legume-based products with good texture. In situ produced microbial exopolysaccharides (EPS) are regarded as efficient texture modifiers in the food industry. In this study, soybean and fava bean flours with different levels of added sucrose were fermented by Leuconostoc mesenteroides DSM 20343. After fermentation, a significant increase in viscosity was observed. Sugars, glucans, fructans, mannitol, lactic acid and acetic acid were quantified to follow the EPS and metabolite production...
March 22, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28298906/the-biodiversity-of-the-microbiota-producing-heat-resistant-enzymes-responsible-for-spoilage-in-processed-bovine-milk-and-dairy-products
#4
REVIEW
Solimar G Machado, François Baglinière, Sophie Marchand, Els Van Coillie, Maria C D Vanetti, Jan De Block, Marc Heyndrickx
Raw bovine milk is highly nutritious as well as pH-neutral, providing the ideal conditions for microbial growth. The microbiota of raw milk is diverse and originates from several sources of contamination including the external udder surface, milking equipment, air, water, feed, grass, feces, and soil. Many bacterial and fungal species can be found in raw milk. The autochthonous microbiota of raw milk immediately after milking generally comprises lactic acid bacteria such as Lactococcus, Lactobacillus, Streptococcus, and Leuconostoc species, which are technologically important for the dairy industry, although they do occasionally cause spoilage of dairy products...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28276234/use-of-psychrotolerant-lactic-acid-bacteria-lactobacillus-spp-and-leuconostoc-spp-isolated-from-chinese-traditional-paocai-for-the-quality-improvement-of-paocai-products
#5
Aiping Liu, Xiaoyan Li, Biao Pu, Xiaolin Ao, Kang Zhou, Li He, Shujuan Chen, Shuliang Liu
To improve the quality of Chinese traditional Paocai, two psychrotolerant lactic acid bacteria (LAB) strains were isolated from Paocai, and the quality of Chinese Paocai product using these two strains as starter cultures was compared to a control sample fermented with aged brine at 10 °C. The results suggested that the physicochemical and sensory features of Paocai fermented with psychrotolerant LAB were more suitable for industrial applications. The nitrite content of Paocai fermented with psychrotolerant LAB was 1 mg/kg, which was significantly lower than that of the control Paocai (P < 0...
March 16, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28274098/genomic-insights-of-weissella-jogaejeotgali-fol01t-reveals-its-food-fermentation-ability-and-human-gut-adaptive-potential-for-probiotic-applications-in-food-industries
#6
Hye-Jin Ku, You-Tae Kim, Ju-Hoon Lee
While the genus Leuconostoc has often been suggested to be a novel probiotic for food fermentation and health promotion, the strains in this genus showed low acid tolerance and low osmotic stress resistance activities. Recently, a novel species of Weissella, W. jogaejeotgali FOL01(T) (= KCCM 43128 = JCM 30580), was isolated from Korean fermented clams. Its genome was completely sequenced and analyzed, consisting of a 2.1-Mb circular chromosome and a 35.4-kb plasmid pFOL01. The genome analysis showed potential for use in food fermentation and osmotic stress resistance abilities for processing in food industries...
March 9, 2017: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28271704/synthesis-and-functional-characterization-of-caffeic-acid-glucoside-using-leuconostoc-mesenteroides-dextransucrase
#7
Seung-Hee Nam, Young-Min Kim, Marie K Walsh, Young-Jung Wee, Kwang-Yeol Yang, Jin-A Ko, Songhee Han, Thi Thanh Hanh Nguyen, Ji Young Kim, Doman Kim
Caffeic acid was modified via transglucosylation, using sucrose and dextransucrase from Leuconostoc mesenteroides B-512FMCM. Following enzymatic modification, a caffeic acid glucoside was isolated by butanol separation, silica gel chromatography, and preparative HPLC. The synthesized caffeic acid glucoside had a molecular mass-to-charge ratio of 365 m/z and its structure was identified as caffeic acid-3-O-α-D-glucopyranoside. The production of this caffeic acid-3-O-α-D-glucopyranoside at a concentration of 153 mM was optimized using 325 mM caffeic acid, 309 mM sucrose, and 0...
March 8, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28258980/in-situ-synthesis-of-exopolysaccharides-by-leuconostoc-spp-and-weissella-spp-and-their-rheological-impacts-in-fava-bean-flour
#8
Yan Xu, Yaqin Wang, Rossana Coda, Elina Säde, Päivi Tuomainen, Maija Tenkanen, Kati Katina
Fava bean flour is regarded as a potential plant-based protein source, but the addition of it at high concentration is restricted by its poor texture-improving ability and by anti-nutritional factors (ANF). Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) are regarded as good texture modifiers. In this study, fava bean flour was fermented with Leuconostoc spp. and Weissella spp. with or without sucrose addition, in order to evaluate their potential in EPS production. The contents of free sugars, organic acids, mannitol and EPS in all fermented fava bean doughs were measured...
February 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28242419/sourdough-type-propagation-of-faba-bean-flour-dynamics-of-microbial-consortia-and-biochemical-implications
#9
Rossana Coda, Maryam Kianjam, Erica Pontonio, Michela Verni, Raffaella Di Cagno, Kati Katina, Carlo Giuseppe Rizzello, Marco Gobbetti
The microbial ecology of faba bean sourdoughs obtained from an Italian (Ita) and a Finnish (Fi) cultivar, belonging respectively to Vicia faba major and V. faba minor groups, was described by 16S rRNA gene pyrosequencing and culture-dependent analysis. The sourdoughs were propagated with traditional backslopping procedure throughout 14days. Higher microbial diversity was found in the sourdough deriving from V. faba minor (Fi), still containing residual hulls after the milling procedure. After 2days of propagation, the microbial profile of Ita sourdough was characterized by the dominance of the genera Pediococcus, Leuconostoc and Weissella, while the genera Lactococcus, Lactobacillus and Escherichia, as well as Enterobacteriaceae were present in Fi sourdoughs...
February 20, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28237996/macromolecular-and-elemental-composition-analyses-of-leuconostoc-mesenteroides-atcc-8293-cultured-in-a-chemostat
#10
Jeongsu Bang, Ling Li, Hyunbin Seong, Ye Won Kwon, Dong-Yup Lee, Nam Soo Han
The cellular composition and metabolic compounds of Leuconostoc mesenteroides ATCC 8293 were analyzed after cultivation in an anaerobic chemostat. Macromolecular composition was 24.4% polysaccharide, 29.7% protein, 7.9% lipid, 2.9% DNA, and 7.4% RNA. Amino acid compositions included large amounts of lysine, glutamic acid, alanine, and leucine. Elements were in order of C > O > N > H > S. The metabolites in chemostat were lactic acid (73.34 mM), acetic acid (7.69 mM), and mannitol (9.93 mM). These data provide a first view of the cellular composition of L...
February 24, 2017: Journal of Microbiology and Biotechnology
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
#11
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
#12
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...
March 20, 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
#13
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
#14
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
#15
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
#16
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
#17
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
#18
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
#19
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
#20
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
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