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https://www.readbyqxmd.com/read/28433723/elimination-of-the-cryptic-plasmid-in-leuconostoc-citreum-by-crispr-cas9-system
#1
Ye-Ji Jang, Seung-Oh Seo, Seul-Ah Kim, Ling Li, Tae-Jip Kim, Sun Chang Kim, Yong-Su Jin, Nam Soo Han
Leuconostoc spp. are important lactic acid bacteria for the fermentation of foods. In particular, L. citreum strains isolated from various foods have been used as host strains for genetic and metabolic engineering studies. In order to develop a food-grade genetic engineering system, L. citreum CB2567 was isolated from Kimchi. However, the isolated bacterium contained a cryptic plasmid which was difficult to eliminate. As the existence of the plasmid might hinder strain engineering, we eliminated the plasmid using an RNA-guided DNA endonuclease CRISPR/Cas9 system...
April 19, 2017: Journal of Biotechnology
https://www.readbyqxmd.com/read/28431310/characterization-of-bacterial-communities-of-donkey-milk-by-high-throughput-sequencing
#2
Maria de Los Dolores Soto Del Rio, Alessandra Dalmasso, Tiziana Civera, Maria Teresa Bottero
The interest in donkey milk (DM) is growing because of its functional properties and nutritional value, especially for children with allergies and food intolerances. However, most of the available reports of DM microbiota are based on culture-dependent methods to investigate food safety issues and the presence of lactic acid bacteria (LAB). The aim of this study was to determine the composition of DM bacterial communities using a high-throughput sequencing (HTS) approach. Bulk milk samples from Italian donkey dairy farms from two consecutive years were analysed using the MiSeq Illumina platform...
March 30, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28416856/microbial-analysis-of-map-pot-stewed-duck-wings-under-different-conditions-during-15%C3%A2-%C3%A2-c-storage
#3
Keping Ye, Jian Jiang, Yuefan Wang, Yifan Hou, Mei Liu, Jia Liu, Chengxiang Guo
This study was to investigate the changes of microbial community and counts of MAP pot-stewed duck wing (PSDW) under different packaging films and spices ratio during 15 °C storage, using the traditional bacterial cultivation and PCR-DGGE. Results of microbial counting showed that the shelf-life of PDSW during 15 °C storage for recommendation was within six days, and the packaging films and spices ratio didn't affect the change of microbial numbers in PSDW during storage. PCR-DGGE analysis revealed that Staphylococcus equorum, Weissella sp...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28400008/diversity-of-the-dominant-bacterial-species-on-sliced-cooked-pork-products-at-expiration-date-in-the-belgian-retail
#4
Wim Geeraerts, Vasileios Pothakos, Luc De Vuyst, Frédéric Leroy
Pork-based cooked products, such as cooked hams, are economically valuable foods that are vulnerable to bacterial spoilage, even when applying cooling and modified atmosphere packaging (MAP). Besides a common presence of Brochothrix thermosphacta, their microbiota are usually dominated by lactic acid bacteria (LAB). Yet, the exact LAB species diversity can differ considerably among products. In this study, 42 sliced cooked pork samples were acquired from three different Belgian supermarkets to map their bacterial heterogeneity...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28391509/changes-in-environmental-conditions-modify-infection-kinetics-of-dairy-phages
#5
Delfina Zaburlin, Andrea Quiberoni, Diego Mercanti
Latent period, burst time, and burst size, kinetic parameters of phage infection characteristic of a given phage/host system, have been measured for a wide variety of lactic acid bacteria. However, most studies to date were conducted in optimal growth conditions of host bacteria and did not consider variations due to changes in external factors. In this work, we determined the effect of temperature, pH, and starvation on kinetic parameters of phages infecting Lactobacillus paracasei, Lactobacillus plantarum, and Leuconostoc mesenteroides...
April 8, 2017: Food and Environmental Virology
https://www.readbyqxmd.com/read/28361342/potential-use-of-lactic-acid-bacteria-leuconostoc-mesenteroides-as-a-probiotic-for-the-removal-of-pb-ii-toxicity
#6
Young-Joo Yi, Jeong-Muk Lim, Suna Gu, Wan-Kyu Lee, Eunyoung Oh, Sang-Myeong Lee, Byung-Taek Oh
It has been demonstrated that certain lactic acid bacteria (LAB) can sequester metal ions by binding them to their surfaces. In the present study, lead (Pb)-resistant LAB were isolated from kimchi, a Korean fermented food. A total of 96 different LAB strains were isolated, and 52 strains showed lead resistance. Among them, an LAB strain-96 (L-96) identified as Leuconostoc mesenteroides showed remarkable Pb resistance and removal capacity. The maximum adsorption capacity of this strain calculated using the Langmuir isotherm was 60...
April 2017: Journal of Microbiology / the Microbiological Society of Korea
https://www.readbyqxmd.com/read/28360941/co-production-of-hydrogen-and-ethanol-from-glucose-in-escherichia-coli-by-activation-of-pentose-phosphate-pathway-through-deletion-of-phosphoglucose-isomerase-pgi-and-overexpression-of-glucose-6-phosphate-dehydrogenase-zwf-and-6-phosphogluconate-dehydrogenase
#7
Balaji Sundara Sekar, Eunhee Seol, Sunghoon Park
BACKGROUND: Biologically, hydrogen (H2) can be produced through dark fermentation and photofermentation. Dark fermentation is fast in rate and simple in reactor design, but H2 production yield is unsatisfactorily low as <4 mol H2/mol glucose. To address this challenge, simultaneous production of H2 and ethanol has been suggested. Co-production of ethanol and H2 requires enhanced formation of NAD(P)H during catabolism of glucose, which can be accomplished by diversion of glycolytic flux from the Embden-Meyerhof-Parnas (EMP) pathway to the pentose-phosphate (PP) pathway in Escherichia coli...
2017: Biotechnology for Biofuels
https://www.readbyqxmd.com/read/28348641/complete-genome-sequence-and-functional-study-of-the-fibrinolytic-enzyme-producing-bacterium-leuconostoc-holzapfelii-5h4-a-silage-probiotic
#8
Hye Sun Kim, Ouk Kyu Han, Youn-Sig Kwak
To process silage, rye is usually removed before the heading stage but the rye biomass increased up to 30% after the heading stage. However, after the heading stage, lignification rapidly accelerated and it resulted in a poor NDF digestibility problem. This has led to a demand for a strong fibrinolytic enzyme-producing probiotic for rye silage. The Gram-positive Leuconostoc holzapfelii 5H4 was selected as a fibrinolytic enzyme-producing probiotic to overcome lignification of rye silage. The L. holzapfelii 5H4 has a relatively small circular chromosome (1,885,398 bp), but the strain has one cellulase, two xylanase, and five esterase in its genome sequence...
2017: Journal of Genomics
https://www.readbyqxmd.com/read/28339484/a-high-throughput-qpcr-system-for-simultaneous-quantitative-detection-of-dairy-lactococcus-lactis-and-leuconostoc-bacteriophages
#9
Musemma K Muhammed, Lukasz Krych, Dennis S Nielsen, Finn K Vogensen
Simultaneous quantitative detection of Lactococcus (Lc.) lactis and Leuconostoc species bacteriophages (phages) has not been reported in dairies using undefined mixed-strain DL-starters, probably due to the lack of applicable methods. We optimized a high-throughput qPCR system that allows simultaneous quantitative detection of Lc. lactis 936 (now SK1virus), P335, c2 (now C2virus) and Leuconostoc phage groups. Component assays are designed to have high efficiencies and nearly the same dynamic detection ranges, i...
2017: PloS One
https://www.readbyqxmd.com/read/28335753/leuconostoc-mesenteroides-periprosthetic-knee-infection-an-unusual-fastidious-gram-positive-bacteria-a-case-report
#10
Rafael Franco-Cendejas, Claudia A Colín-Castro, Melissa Hernández-Durán, Luis E López-Jácome, Silvestre Ortega-Peña, Guillermo Cerón-González, Samuel Vanegas-Rodríguez, Jaime A Mondragón-Eguiluz, Eduardo Acosta-Rodríguez
BACKGROUND: Periprosthetic joint infections are mainly caused by Gram-positive cocci. Leuconostoc mesenteroides is a rare microorganism mainly causing bloodstream infections. At times, it might be confused with another type of cocci and give rise to misdiagnosed infections. Molecular diagnosis and biofilm production comprise important techniques to guide antibiotic treatment. CASE PRESENTATION: A 68-year-old Hispanic female with a previous history of bilateral knee arthroplasty presented with acute right-knee inflammation and gait impairment...
March 23, 2017: BMC Infectious Diseases
https://www.readbyqxmd.com/read/28330258/optimization-of-d-lactic-acid-production-using-unutilized-biomass-as-substrates-by-multiple-parallel-fermentation
#11
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
#12
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
#13
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 28, 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
#14
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
#15
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
#16
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
#17
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, 355 mM sucrose, and 650 mU mL(-1) dextransucrase in the synthesis reaction...
March 28, 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
#18
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...
May 2, 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
#19
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...
May 2, 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
#20
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
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