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https://www.readbyqxmd.com/read/28633071/structural-characterization-of-the-immunostimulatory-exopolysaccharide-produced-by-leuconostoc-mesenteroides-strain-ntm048
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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
#9
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
#10
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
#11
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
https://www.readbyqxmd.com/read/28512456/proline-based-cyclic-dipeptides-from-korean-fermented-vegetable-kimchi-and-from-leuconostoc-mesenteroides-lbp-k06-have-activities-against-multidrug-resistant-bacteria
#12
Rui Liu, Andrew H Kim, Min-Kyu Kwak, Sa-Ouk Kang
Lactobacillus plantarum and Leuconostoc mesenteroides play a prominent role as functional starters and predominant isolates in the production of various types of antimicrobial compound-containing fermented foods, especially including kimchi. In the case of the bioactive cyclic dipeptides, their racemic diastereomers inhibitory to bacteria and fungi have been suggested to come solely from Lactobacillus spp. of these strains. We previously demonstrated the antifungal and antiviral activities of proline-based cyclic dipeptides, which were fractionated from culture filtrates of Lb...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28509952/high-yield-production-of-mannitol-by-leuconostoc-pseudomesenteroides-ctcc-g123-from-chicory-derived-inulin-hydrolysate
#13
Min Zhang, Lei Gu, Chao Cheng, Junru Zhu, Hao Wu, Jiangfeng Ma, Weiliang Dong, Xiangping Kong, Min Jiang, Pingkai Ouyang
Chicory is an agricultural plant with considerable potential as a carbohydrate substrate for low-cost production of biochemicals. In this work, the production of mannitol by Leuconostoc pseudomesenteroides CTCC G123 from chicory-derived inulin hydrolysate was investigated. The bioconversion process initially suffered from the leakage of fructose to the phosphoketolase pathway, resulting in a low mannitol yield. When inulin hydrolysate was supplemented with glucose as a substrate for mannitol production in combination with aeration induction and nicotinic acid induced redox modulation strategies, the mannitol yield greatly improved...
May 16, 2017: Journal of Industrial Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28489022/lactic-fermentation-as-an-efficient-tool-to-enhance-the-antioxidant-activity-of-tropical-fruit-juices-and-teas
#14
Amandine Fessard, Ashish Kapoor, Jessica Patche, Sophie Assemat, Mathilde Hoarau, Emmanuel Bourdon, Theeshan Bahorun, Fabienne Remize
Tropical fruits like pineapple, papaya, mango, and beverages such as green or black teas, represent an underestimated source of antioxidants that could exert health-promoting properties. Most food processing technologies applied to fruit beverages or teas result in an impairment of inherent nutritional properties. Conversely, we hypothesise that lactic acid fermentation may constitute a promising route to maintain and even improve the nutritional qualities of processed fruits. Using specific growth media, lactic acid bacteria were selected from the fruit phyllosphere diversity and fruit juice, with the latter undergoing acidification kinetics analyses and characterised for exopolysaccharide production...
May 10, 2017: Microorganisms
https://www.readbyqxmd.com/read/28477145/efficient-production-of-prebiotic-gluco-oligosaccharides-in-orange-juice-using-immobilized-and-co-immobilized-dextransucrase
#15
Jagan Mohan Rao Tingirikari, Wesley Faria Gomes, Sueli Rodrigues
Dextransucrase from Leuconostoc mesenteroides NRRL B-512F was subjected to immobilization and co-immobilization with dextranase from Chaetomium erraticum. Immobilization has enhanced the operational and storage stability of dextransucrase. Two hundred milligrammes (2.4 IU/mg) of alginate beads (immobilized and co-immobilized) were found to be optimum for the production of gluco-oligosaccharides (GOS) in orange juice with a high degree of polymerization. The pulp of the orange juice did not interfere in the reaction...
May 6, 2017: Applied Biochemistry and Biotechnology
https://www.readbyqxmd.com/read/28475210/enhanced-d-lactic-acid-production-by-recombinant-saccharomyces-cerevisiae-following-optimization-of-the-global-metabolic-pathway
#16
Ryosuke Yamada, Kazuki Wakita, Ryosuke Mitsui, Hiroyasu Ogino
Utilization of renewable feedstocks for the production of bio-based chemicals such as d-lactic acid by engineering metabolic pathways in the yeast Saccharomyces cerevisiae has recently become an attractive option. In this study, to realize efficient d-lactic acid production by S. cerevisiae, the expression of 12 glycolysis-related genes and the Leuconostoc mesenteroides d-LDH gene was optimized using a previously developed global metabolic engineering strategy, and repeated batch fermentation was carried out using the resultant strain YPH499/dPdA3-34/DLDH/1-18...
May 5, 2017: Biotechnology and Bioengineering
https://www.readbyqxmd.com/read/28465057/functional-analysis-of-truncated-and-site-directed-mutagenesis-dextransucrases-to-produce-different-type-dextrans
#17
Chao Wang, Hong-Bin Zhang, Meng-Qi Li, Xue-Qin Hu, Yao Li
Dextrans with distinct molecular size and structure are increasingly being used in the food and pharmaceutical industries. Dextran is produced by dextransucrase (DSR, EC2.4.5.1), which is produced by Leuconostoc mesenteroides. DSR belongs to glycosyl hydrolase family (GH70) and synthesizes branched α-glucan (dextran) with both 5% α(1-3) and 95% α(1-6) glycosidic linkages. The DSR gene dex-YG (Genebank, Accession No. DQ345760) was cloned from the wild strain Leuconostoc mesenteroides 0326. This study generated a series of C-terminally truncated variants of dextransucrase and substituting the amino-acid residues in the active site of DSR...
July 2017: Enzyme and Microbial Technology
https://www.readbyqxmd.com/read/28460980/microbial-diversity-in-pitted-sweet-cherries-prunus-avium-l-as-affected-by-high-hydrostatic-pressure-treatment
#18
Julia Toledo Del Árbol, Rubén Pérez Pulido, Antonietta La Storia, Maria José Grande Burgos, Rosario Lucas, Danilo Ercolini, Antonio Gálvez
Sweet cherries are a highly appreciated seasonal fruit rich in anthocyanins. The purpose of the present study was to determine the effect of High-Hydrostatic Pressure (HHP) processing on the microbiological quality and bacterial biodiversity of sweet cherries. Pitted cherries inoculated with their own epiphyte microbiota to simulate a worst-case scenario of contamination during preparation and processing were treated or not by HHP (600MPa, 8min) and stored at 4°C for 60days. HHP treatment reduced total viable counts by 4...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28460971/microbial-communities-related-to-sensory-attributes-in-korean-fermented-soy-bean-paste-doenjang
#19
Min Jung Kim, Han Sub Kwak, Hee Yeon Jung, Sang Sook Kim
Various microbial communities play a role in generating the distinctive sensory characteristics of the traditional Korean soybean paste, doenjang. The objective of this study was to investigate the relationship between sensory characteristics and microbial communities in traditional doenjang. The results of the descriptive analysis revealed that some traditional doenjang (T1-T11) exhibited distinctive characteristics, such as fish sauce flavor, meju, bitterness, sourness, and saltiness, whereas the modified samples (M1-M3) demonstrated sweetness, umami, and an alcohol odor...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28460943/ancestral-andean-grain-quinoa-as-source-of-lactic-acid-bacteria-capable-to-degrade-phytate-and-produce-b-group-vitamins
#20
Silvana L Carrizo, Cecilia E Montes de Oca, Jonathan E Laiño, Nadia E Suarez, Graciela Vignolo, Jean Guy LeBlanc, Graciela Rollán
The lactic acid bacteria (LAB) microbiota of quinoa grains (QG) and spontaneous sourdough (QSS) was evaluated. Different strains of Lactobacillus (L.) plantarum (7), L. rhamnosus (5), L. sakei (1), Pediococcus (Ped.) pentosaceus (9), Leuconostoc (Leuc.) mesenteroides (1), Enterococcus (E.) casseliflavus (2), E. mundtii (3), E. hirae (1), E. gallinarum (12), Enterococcus sp. (1), and E. hermanniensis (2) were isolated, identified and characterized. Only four strains isolated from QSS and eight strains isolated from QG showed amylolytic activity...
November 2016: Food Research International
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