Publications

inventory of the gh70 enzymes encoded by leuconostoc citreum nrrl b-1299 - identification of three novel α-transglucosylases.	leuconostoc citreum nrrl b-1299 has long been known to produce α-glucans containing both α-(1→6) and α-(1→2) linkages, which are synthesized by α-transglucosylases of the gh70 family. we sequenced the genome of leuconostoc citreum nrrl b-1299 to identify the full inventory of gh70 enzymes in this strain. three new genes (brsa, dsrm and dsrdp) putatively encoding gh70 enzymes were identified. the corresponding recombinant enzymes were characterized. branching sucrase a (brs-a) grafts linear α-(1→ ...	2015	25756290
overview of the glucansucrase equipment of leuconostoc citreum lbae-e16 and lbae-c11, two strains isolated from sourdough.	the whole set of putative glucansucrases from leuconostoc citreum lbae-e16 and lbae-c11 was retrieved from the draft genome sequence of these two sourdough strains previously suggested as alternan producers. four and five putative glycoside hydrolase family 70 (gh70) encoding genes were identified in the genome sequence of strain c11 and e16, respectively. some putative genes have high sequence identity to known leuconostoc dextransucrases. molecular and biochemical data confirmed that l. citreu ...	2015	25790502
construction of a shuttle vector based on the small cryptic plasmid pjy33 from weissella cibaria 33.	a cryptic plasmid, pjy33, from weissella cibaria 33 was characterized. pjy33 was 2365 bp in size with a gc content of 41.27% and contained two putative open reading frames (orfs). orf1 encoded a putative hypothetical protein of 134 amino acids. orf2 was 849 bp in size, and its putative translation product exhibited 87% identity with a replication initiation factor from a plasmid from w. cibaria klc140. a weissella-escherichia coli shuttle vector, pjy33e (6.5 kb, em(r)), was constructed by ligati ...	2015	25882072
synthesis of fructooligosaccharides by isla4, a truncated inulosucrase from leuconostoc citreum.	isla4 is a truncated single domain protein derived from the inulosucrase isla, which is a multidomain fructosyltransferase produced by leuconostoc citreum. isla4 can synthesize high molecular weight inulin from sucrose, with a residual sucrose hydrolytic activity. isla4 has been reported to retain the product specificity of the multidomain enzyme.	2015	25887587
three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches.	microbial community structure and population dynamics during spontaneous bamboo shoot fermentation for production of 'soidon' (indigenous fermented food) in north-east india were studied using cultivation-dependent and cultivation-independent molecular approaches. cultivation-dependent analyses (pcr-amplified ribosomal dna restriction analysis and rrna gene sequencing) and cultivation-independent analyses (pcr-dgge, qpcr and illumina amplicon sequencing) were conducted on the time series samples ...	2015	25963776
distinctive intestinal lactobacillus communities in 6-month-old infants from rural malawi and southwestern finland.	our aim was to compare the composition and diversity of lactobacillus microbiota in infants living in malawi and southwestern finland.	2015	26049782
natural lactic acid bacteria population and silage fermentation of whole-crop wheat.	winter wheat is a suitable crop to be ensiled for animal feed and china has the largest planting area of this crop in the world. during the ensiling process, lactic acid bacteria (lab) play the most important role in the fermentation. we investigated the natural population of lab in whole-crop wheat (wcw) and examined the quality of whole-crop wheat silage (wcws) with and without lab inoculants. two lactobacillus plantarum subsp. plantarum strains, zhengzhou university 1 (zzu 1) selected from co ...	2015	26104520
development of bile salt-resistant leuconostoc citreum by expression of bile salt hydrolase gene.	probiotic bacteria must have not only tolerance against bile salt but also no genes for antibiotic resistance. leuconostoc citreum is a dominant lactic acid bacterium in various fermented foods, but it is not regarded as a probiotic because it lacks bile salt resistance. therefore, we aimed to construct a bile salt-resistant l. citreum strain by transforming it with a bile salt hydrolase gene (bsh). we obtained the 1,001 bp bsh gene from the chromosomal dna of lactobacillus plantarum and subclon ...	2015	26282688
isolation and characterization of dextran produced by leuconostoc citreum nm105 from manchurian sauerkraut.	a water-soluble exopolysaccharide (eps) was produced by leuconostoc ctireum nm105 from homemade manchurian sauerkraut. after culturing the strain in man-rogosa-sharpe medium containing 5% sucrose at 25°c for 48h, the eps was purified and a yield of 23.5g/l was achieved. the eps consisted exclusively of glucose and the weight-average molecular weight was 1.01×10(8)da. the structural characterization of the purified eps determined by ft-ir, (1)h, (13)c and two-dimensional nmr spectroscopy demonstr ...	2015	26344292
screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of brazil.	lactic acid bacteria (lab) can be isolated from different sources such as milk and cheese, and the lipolytic, proteolytic and glycolytic enzymes of lab are important in cheese preservation and in flavour production. moreover, lab produce several antimicrobial compounds which make these bacteria interesting for food biopreservation. these characteristics stimulate the search of new strains with technological potential. from 156 milk and cheese samples from cow, buffalo and goat, 815 isolates were ...	2016	26608755
control of shigatoxin-producing escherichia coli in cheese by dairy bacterial strains.	bio-preservation could be a valuable way to control shigatoxin-producing escherichia coli (stec) in cheese. to this end, 41 strains were screened for their inhibitory potential on model cheese curd and on pasteurized and raw milk uncooked pressed cheeses. strains of lactococcus lactis, lactococcus garvieae, leuconostoc pseudomesenteroides, leuconostoc citreum, lactobacillus sp, carnobacterium mobile, enterococcus faecalis, enterococcus faecium, macrococcus caseolyticus and hafnia alvei reduced s ...	2016	26678131
lactic acid bacteria in dried vegetables and spices.	spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. however, little is known about lactic acid bacteria (lab) in spices and dried vegetables, even though certain lab may cause food spoilage. in this study, we enumerated lab in 104 spices and dried vegetables products aimed for the food manufacturing industry. the products were obtained from a spice wholesaler operating in finland, and were sampled during a one-year period. we picked isolates (n = 343 ...	2016	26678137
levan-producing leuconostoc citreum strain bd1707 and its growth in tomato juice supplemented with sucrose.	a levan-producing strain, bd1707, was isolated from tibetan kefir and identified as leuconostoc citreum. the effects of carbon sources on the growth of l. citreum bd1707 and levan production in tomato juice were measured. the changes in ph, viable cell count, sugar content, and levan yield in the cultured tomato juice supplemented with 15% (wt/vol) sucrose were also assayed. l. citreum bd1707 could synthesize more than 28 g/liter of levan in the tomato juice-sucrose medium when cultured at 30°c ...	2016	26682858
lactobacillus and leuconostoc volatilomes in cheese conditions.	new strains are desirable to diversify flavour of fermented dairy products. the objective of this study was to evaluate the potential of leuconostoc spp. and lactobacillus spp. in the production of aroma compounds by metabolic fingerprints of volatiles. eighteen strains, including five lactobacillus species (lactobacillus fermentum, lactobacillus helveticus, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus sakei) and three leuconostoc species (leuconostoc citreum, leuconostoc lact ...	2016	26685674
antibiotic susceptibility profiles of dairy leuconostoc, analysis of the genetic basis of atypical resistances and transfer of genes in vitro and in a food matrix.	in spite of a global concern on the transfer of antibiotic resistances (ar) via the food chain, limited information exists on this issue in species of leuconostoc and weissella, adjunct cultures used as aroma producers in fermented foods. in this work, the minimum inhibitory concentration was determined for 16 antibiotics in 34 strains of dairy origin, belonging to leuconostoc mesenteroides (18), leuconostoc citreum (11), leuconostoc lactis (2), weissella hellenica (2), and leuconostoc carnosum ...	2016	26726815
development of a high-copy plasmid for enhanced production of recombinant proteins in leuconostoc citreum.	leuconostoc is a hetero-fermentative lactic acid bacteria, and its importance is widely recognized in the dairy industry. however, due to limited genetic tools including plasmids for leuconostoc, there has not been much extensive research on the genetics and engineering of leuconostoc yet. thus, there is a big demand for high-copy-number plasmids for useful gene manipulation and overproduction of recombinant proteins in leuconostoc.	2016	26767787
glucosyl rubusosides by dextransucrases improve the quality of taste and sweetness.	glucosyl rubusosides were synthesized by two dextransucrases. lcdext was obtained from leuconosotoc citreum, that lldext was obtained from leuconostoc lactis. lcdext and lldext regioselectively transferred a glucosyl residue to the 13-o-glucosyl moiety of rubusoside with high yield of 59-66% as analyzed by tlc and hplc. evaluation of the sweetness of these glucosyl rubusosides showed that their quality of taste, in particular, was superior to that of rubusoside. these results indicate that trans ...	2016	26809800
bacterial diversity of floor drain biofilms and drain waters in a listeria monocytogenes contaminated food processing environment.	sanitation protocols are applied on a daily basis in food processing facilities to prevent the risk of cross-contamination with spoilage organisms. floor drain water serves along with product-associated samples (slicer dust, brine or cheese smear) as an important hygiene indicator in monitoring listeria monocytogenes in food processing facilities. microbial communities of floor drains are representative for each processing area and are influenced to a large degree by food residues, liquid efflue ...	2016	26881738
microbial community structure of korean cabbage kimchi and ingredients with denaturing gradient gel electrophoresis.	kimchi is a traditional korean fermented vegetable food, the production of which involves brining of korean cabbage, blending with various other ingredients (red pepper powder, garlic, ginger, salt-pickled seafood, etc.), and fermentation. recently, kimchi has also become popular in the western world because of its unique taste and beneficial properties such as antioxidant and antimutagenic activities, which are derived from the various raw materials and secondary metabolites of the fermentative ...	2016	26907755
community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions.	barley flour is not commonly used for baking because of its negative effects on bread dough rheology and loaf volume. however, barley sourdoughs are promising ingredients to produce improved barley-based breads. spontaneous barley sourdough fermentations were performed through backslopping (every 24h, 10days) under laboratory (fermentors, controlled temperature of 30°c, high dough yield of 400) and bakery conditions (open vessels, ambient temperature of 17-22°c, low dough yield of 200), making u ...	2016	27088869
leuconostoc citreum sk24.002 glucansucrase: biochemical characterisation and de novo synthesis of α-glucan.	the cell-associated glucansucrase from leuconostoc citreum sk24.002 was isolated, purified, characterized and used for de novo synthesis of α-glucan and acceptor-products. the final specific glucansucrase activity was 1.4u/mg protein with 13.2-fold purification. the obtained glucansucrase had a molecular weight of 186kda,tm of 61.7 °c and △h of 176.7kj/mol. the enzyme showed maximum activity at ph 5.0-6.0 and 45°c. the enzyme activity was enhanced by ca(2+), mn(2+) or co(2+) ions, whereas the ac ...	2016	27164499
effect of temperature (5-25°c) on epiphytic lactic acid bacteria populations and fermentation of whole-plant corn silage.	the objective of this study was to investigate the effect of temperature (5-25°c) on epiphytic lactic acid bacteria (lab) populations during 60 days of fermentation of whole-plant corn silage.	2016	27271320
synthesis and characterization of glucosyl stevioside using leuconostoc dextransucrase.	glucosyl stevioside was synthesized via transglucosylation by dextransucrase from leuconostoc citreum km20 (lcdext), forming α-d-glucosyl stevioside. a production yield of 94% was reached after 5days of lcdext reaction at 30°c. glucosyl stevioside induced a 2-fold improved quality of taste and sweetness, compared to stevioside. after 15days of storage at 25°c, 98% of glucosyl stevioside in an aqueous solution was present in a soluble form, compared to only 11% for stevioside or rebaudioside a. f ...	2016	27283670
development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria.	three obligately heterofermentative lactic acid bacteria (lab) strains (lactobacillus sanfranciscensis pon100336, leuconostoc citreum pon10079 and weissella cibaria pon10030) were used in this study as a multi-species starter culture for sourdough production. the starter inoculum was prepared and propagated in sterile semolina extract (sse) broth. acidification kinetics, microbiological counts detected on specific media for sourdough lab, polymorphic profile comparison and species-specific pcrs ...	2016	27374130
industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.	four obligate heterofermentative lactic acid bacteria (lab) strains (weissella cibaria pon10030 and pon10032 and leuconostoc citreum pon 10079 and pon10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain starter for the preparation and propagation of sourdoughs for the production of a typical bread at industrial level. the kinetics of ph and tta during the daily sourdough refreshments indicated a correct acidification process for all trials. the con ...	2016	27375243
recombinant domains iii of tick-borne encephalitis virus envelope protein in combination with dextran and cpgs induce immune response and partial protectiveness against tbe virus infection in mice.	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.	2016	27717318
monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.	the present work was carried out to retrieve the origin of lactic acid bacteria (lab) in sourdough. to this purpose, wheat lab were monitored from ear harvest until the first step of fermentation for sourdough development. the influence of the geographical area and variety on lab species/strain composition was also determined. the ears of four triticum durum varieties (duilio, iride, saragolla and simeto) were collected from several fields located within the palermo province (sicily, italy) and ...	2017	27889157