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Emilie Cauchie, Mathieu Gand, Gilles Kergourlay, Bernard Taminiau, Laurent Delhalle, Nicolas Korsak, Georges Daube
In order to control food losses and wastage, monitoring the microbial diversity of food products, during processing and storage is important, as studies have highlighted the metabolic activities of some microorganisms which can lead to spoilage. Knowledge of this diversity can be greatly improved by using a metagenetic approach based on high throughput 16S rRNA gene sequencing, which enables a much higher resolution than culture-based methods. Moreover, the Jameson effect, a phenomenon described by Jameson in 1962, is often used to classify bacterial strains within an ecosystem...
October 12, 2016: International Journal of Food Microbiology
Waroon Khota, Suradej Pholsen, David Higgs, Yimin Cai
Natural lactic acid bacteria (LAB) populations in tropical grasses and their fermentation characteristics on silage prepared with cellulase enzyme and LAB inoculants were studied. A commercial inoculant Lactobacillus plantarum Chikuso 1 (CH), a local selected strain Lactobacillus casei TH14 (TH14), and 2 cellulases, Acremonium cellulase (AC) and Maicelase (MC; Meiji Seika Pharma Co. Ltd., Tokyo, Japan), were used as additives to silage preparation with fresh and wilted (6 h) Guinea grass and Napier grass. Silage was prepared using a laboratory-scale fermentation system...
October 13, 2016: Journal of Dairy Science
Kuikui Ni, Tang Thuy Minh, Tran Thi Minh Tu, Takeshi Tsuruta, Huili Pang, Naoki Nishino
The microbiota of pre-ensiled crop and silage were examined using denaturing gradient gel electrophoresis (DGGE) and next-generation sequencing (NGS). Wilted Italian ryegrass (IR), whole crop corn (WC), and wilted alfalfa (AL) silages stored for 2 months were examined. All silages contained lactic acid as a predominant fermentation product. Across the three crop species, DGGE detected 36 and 28 bands, and NGS identified 253 and 259 genera in the pre-ensiled crops and silages, respectively. The NGS demonstrated that, although lactic acid bacteria (LAB) became prevalent in all silages after 2 months of storage, the major groups were different between crops: Leuconostoc spp...
October 10, 2016: Applied Microbiology and Biotechnology
Anna S Ershova, Olga A Gra, Alexander M Lyaschuk, Tatyana M Grunina, Artem P Tkachuk, Mikhail S Bartov, Darya M Savina, Olga V Sergienko, Zoya M Galushkina, Vladimir P Gudov, Liubov I Kozlovskaya, Ivan S Kholodilov, Larissa V Gmyl, Galina G Karganova, Vladimir G Lunin, Anna S Karyagina, Alexander L Gintsburg
BACKGROUND: E protein of tick-borne encephalitis virus (TBEV) and other flaviviruses is located on the surface of the viral particle. Domain III of this protein seems to be a promising component of subunit vaccines for prophylaxis of TBE and kits for diagnostics of TBEV. METHODS: Three variants of recombinant TBEV E protein domain III of European, Siberian and Far Eastern subtypes fused with dextran-binding domain of Leuconostoc citreum KM20 were expressed in E...
October 7, 2016: BMC Infectious Diseases
Mar Margalef-Català, Elena Stefanelli, Isabel Araque, Karoline Wagner, Giovanna E Felis, Albert Bordons, Sandra Torriani, Cristina Reguant
The thioredoxin system protects against oxidative stress through the reversible oxidation of the thioredoxin active center dithiol to a disulphide. The genome of Oenococcus oeni PSU-1 contains three thioredoxin genes (trxA1, trxA2, trxA3), one thioredoxin reductase (trxB) and one ferredoxin reductase (fdr) which, until recently, was annotated as a second thioredoxin reductase. For the first time, the entire thioredoxin system in several O. oeni strains isolated from wine has been analysed. Comparisons at the DNA and protein levels have been undertaken between sequences from O...
February 2017: Food Microbiology
Stefania Carpino, Cinzia L Randazzo, Alessandra Pino, Nunziatina Russo, Teresa Rapisarda, Gianni Belvedere, Cinzia Caggia
The objectives of the present study were to characterize the biofilm microbiota of 11 different farms (from A to K), producing PDO Ragusano cheese, and to investigate on its ability to generate volatile organic compounds (VOCs) in milk samples inoculated with biofilm and incubated under Ragusano cheese making conditions. The biofilms were subjected to plate counting and PCR/T/DGGE analysis and the VOCs generated in incubated milk samples were evaluated through SmartNose, GC/O, and GC/MS. Streptococcus thermophilus was the dominant species both in biofilms and in incubated milks...
February 2017: Food Microbiology
Shelby R Hayes, Ashley J Vargas
: Goldenberg JZ, Lytvyn L, Steurich J, Parkin P, Mahant S, Johnston BC. Probiotics for the prevention of pediatric antibiotic-associated diarrhea.Cochrane Database Syst Rev2015, Issue 12. Art. No.: CD004827. BACKGROUND: Antibiotics are frequently prescribed in children. They alter the microbial balance within the gastrointestinal tract, commonly resulting in antibiotic-associated diarrhea (AAD). Probiotics may prevent AAD via restoration of the gut microflora...
August 26, 2016: Explore: the Journal of Science and Healing
Camille Mayeur, Laura Gillard, Johanne Le Beyec, André Bado, Francisca Joly, Muriel Thomas
Extensive resection of small bowel often leads to short bowel syndrome (SBS). SBS patients develop clinical mal-absorption and dehydration relative to the reduction of absorptive area, acceleration of gastrointestinal transit time and modifications of the gastrointestinal intra-luminal environment. As a consequence of severe mal-absorption, patients require parenteral nutrition (PN). In adults, the overall adaptation following intestinal resection includes spontaneous and complex compensatory processes such as hyperphagia, mucosal remodeling of the remaining part of the intestine and major modifications of the microbiota...
March 8, 2016: Microorganisms
Hongyan Yang, Hao Wu, Lijuan Gao, Hongbai Jia, Yuan Zhang, Zongjun Cui, Yuhua Li
To investigate the effects of Lactobacillus curvatus and Leuconostoc mesenteroides on suan cai fermentation, Lactobacillus curvatus and/or Leuconostoc mesenteroides were inoculated into suan cai. Physicochemical indexes were measured, and the microbial dynamics during the fermentation were analyzed by Illumina MiSeq sequencing and quantitative polymerase chain reaction (qPCR). The results showed that inoculation with lactic acid bacteria (LAB) lowered the pH of the fermentation system more rapidly. The decrease in water-soluble carbohydrates in the inoculated treatments occurred more rapidly than in the control...
September 23, 2016: Journal of Microbiology and Biotechnology
Rosa Guarcello, Maria De Angelis, Luca Settanni, Sabino Formiglio, Raimondo Gaglio, Fabio Minervini, Giancarlo Moschetti, Marco Gobbetti
: Accumulation of biogenic amines (BAs) in cheese and other foods is a matter of public health concern. This study aimed at identifying enzyme activities responsible for BAs degradation in lactic acid bacteria, which were previously isolated from traditional Sicilian and Apulian cheeses. Selected strains would control the concentration of BAs during cheese manufacture. First, 431 isolates, not showing genes encoding for decarboxylases responsible for BA formation, were selected using PCR-based methods...
September 16, 2016: Applied and Environmental Microbiology
Kazuko Ino, Kazunori Nakase, Kei Suzuki, Akiko Nakamura, Atsushi Fujieda, Naoyuki Katayama
Leuconostoc species are vancomycin-resistant Gram-positive cocci. Infections due to Leuconostoc species have been reported in various immunocompromised patients, but little is known about such infection in patients with hematologic malignancies. We report a case of Leuconostoc infection in a 44-year-old woman with acute lymphoblastic leukemia. The patient developed a high fever despite antimicrobial therapy with doripenem after induction chemotherapy. After an isolate from blood cultures was identified as L...
2016: Case Reports in Hematology
Dan Wang, Wenjun Liu, Yan Ren, Liangliang De, Donglei Zhang, Yanrong Yang, Qiuhua Bao, Heping Zhang, Bilige Menghe
In this study, traditional culture method and 16S rRNA gene analysis were applied to reveal the composition and diversity of lactic acid bacteria (LAB) of fermented cow milk, huruud and urum from Baotou and Bayannur of midwestern Inner Mongolia. Also, the quantitative results of dominant LAB species in three different types of dairy products from Baotou and Bayannur were gained by quantitative polymerase chain reaction (q-PCR) technology. Two hundred and two LAB strains isolated from sixty-six samples were identified and classified into four genera, namely Enterococcus, Lactococcus, Lactobacillus, Leuconostoc, and twenty-one species and subspecies...
2016: Korean Journal for Food Science of Animal Resources
Nam Su Oh, Jae Yeon Joung, Ji Young Lee, Sae Hun Kim, Younghoon Kim
This study characterized the microbial diversity and chemical properties of Gouda cheese made by probiotics during ripening periods. Lactobacillus plantarum H4 (H4) and Lactobacillus fermentum H9 (H9), which demonstrate probiotic properties and bioactivity, were used as adjunct starter cultures. Gouda cheese made with H4 (GCP1) and H9 (GCP2) demonstrated the highest production of formic acid and propionic acid, respectively. Moreover, the bacterial diversity, including richness and evenness of nonstarter lactic acid bacteria (NSLAB), increased in probiotic cheeses...
October 5, 2016: Journal of Agricultural and Food Chemistry
Maria de Los Dolores Soto Del Rio, Christian Andrighetto, Alessandra Dalmasso, Angiolella Lombardi, Tiziana Civera, Maria Teresa Bottero
During the last years the interest in donkey milk has increased significantly mainly because of its compelling functional elements. Even if the composition and nutritional properties of donkey milk are known, its microbiota is less studied. This Research Communication aimed to provide a comprehensive characterisation of the lactic acid bacteria in raw donkey milk. RAPD-PCR assay combined with 16S rDNA sequencing analysis were used to describe the microbial diversity of several donkey farms in the North West part of Italy...
August 2016: Journal of Dairy Research
Noori Han, Sun-Young Park, Sun-Young Kim, Mi-Young Yoo, Hyun-Dong Paik, Sang-Dong Lim
This study sought to investigate the change of naturally occurring benzoic acid (BA) during skim milk fermentation by 4 kinds of commercial cheese starters used in domestic cheese. The culture was incubated at 3-h intervals for 24 h at 30, 35, and 40°C. The BA content during fermentation by Streptococcus thermophilus STB-01 was detected after 12 h at all temperatures, sharply increasing at 30°C. In Lactobacillus paracasei LC431, BA was detected after 9 h at all temperatures, sharply increasing until 18 h and decreasing after 18 h at 30 and 35°C...
August 31, 2016: Journal of Dairy Science
María Del Carmen Casado Muñoz, Nabil Benomar, Leyre Lavilla Lerma, Charles W Knapp, Antonio Gálvez, Hikmate Abriouel
Lactic acid bacteria (LAB) isolated throughout the fermentation process of Aloreña table olives were found to be resistant at least to three antibiotics (Casado Muñoz et al., 2014); however, most were sensitive to the biocides tested in this study (with minimum inhibitory concentrations [MIC] below the epidemiological cut-off values). 2-15% of the isolates were found to be biocide resistant: Leuconostoc Pseudomesenteroides, which were resistant to hexachlorophene, and Lactobacillus pentosus to cetrimide and hexadecylpiridinium...
December 2016: Food Microbiology
Vinicius C Soeiro, Karoline R T Melo, Monique G C F Alves, Mayara J C Medeiros, Maria L P M Grilo, Jailma Almeida-Lima, Daniel L Pontes, Leandro S Costa, Hugo A O Rocha
Dextrans (α-d-glucans) extracted from Leuconostoc mesenteroides, with molecular weights (MW) of 10 (D10), 40 (D40) and 147 (D147) kDa, were evaluated as antioxidant, anticoagulant and immunomodulatory drugs for the first time. None presented anticoagulant activity. As for the antioxidant and immunomodulatory tests, a specific test showed an increase in the dextran activity that was proportional to the increase in molecular weight. In a different assay, however, activity decreased or showed no correlation to the MW...
2016: International Journal of Molecular Sciences
I B Kotova, T A Cherdyntseva, A I Netrusov
By combining DGGE-PCR method, classical microbiological analysis and light- and electron microscopic observations, it was found that the composition of microbial communities of central Russia regions kefir grains, starter and kefir drink include bacteria of the genera Lactobacillus, Leuconostoc and Lactococcus, and yeast anamorphs of the genera Saccharomyces, Kazachstania and Gibellulopsis. Fifteen prokaryotic and four eukaryotic pure cultures of microorganisms were isolated and identified from kefir grains...
August 19, 2016: Advances in Experimental Medicine and Biology
Jackie Ho, Jeffrey C Jolliff, Arash Heidari
No abstract text is available yet for this article.
August 2016: American Journal of the Medical Sciences
Carmen Espinosa-Gongora, Niels Larsen, Kristian Schønning, Merete Fredholm, Luca Guardabassi
Staphylococcus aureus is presently regarded as an emerging zoonotic agent due to the spread of specific methicillin-resistant S. aureus (MRSA) clones in pig farms. Studying the microbiota can be useful for the identification of bacteria that antagonize such opportunistic veterinary and zoonotic pathogen in animal carriers. The aim of this study was to determine whether the nasal microbiome of pig S. aureus carriers differs from that of non-carriers. The V3-V5 region of the 16S rRNA gene was sequenced from nasal swabs of 44 S...
2016: PloS One
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