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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 ...201727889157
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.201627717318
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 ...201627375243
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 ...201627374130
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 ...201627283670
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.201627271320
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 ...201627164499
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 ...201627088869
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 ...201626907755
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 ...201626881738
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 ...201626809800
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.201626767787
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 ...201626726815
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 ...201626685674
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 ...201626682858
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 ...201626678137
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 ...201626678131
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 ...201626608755
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 ...201526344292
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 ...201526282688
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 ...201526104520
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.201526049782
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 ...201525963776
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.201525887587
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 ...201525882072
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 ...201525790502
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→ ...201525756290
iranian wheat flours from rural and industrial mills: exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.this study aimed at describing the main chemical and technology features of eight iranian wheat flours collected from industrial and artisanal mills. their suitability for bread making was investigated using autochthonous sourdough starters. chemical analyses showed high concentration of fibers and ash, and technology aptitude for making breads. as shown through 2-de analyses, gliadin and glutenin subunits were abundant and varied among the flours. according to the back slopping procedure, type ...201525583343
the use of the replication region of plasmid prs7 from oenococcus oeni as a putative tool to generate cloning vectors for lactic acid bacteria.a chimeric plasmid, prs7rep (6.1 kb), was constructed using the replication region of prs7, a large plasmid from oenococcus oeni, and pem64, a plasmid derived from pij2925 and containing a gene for resistance to chloramphenicol. prs7rep is a shuttle vector that replicates in escherichia coli using its pij2925 component and in lactic acid bacteria (lab) using the replication region of prs7. high levels of transformants per µg of dna were obtained by electroporation of prs7rep into pediococcus aci ...201525479060
unpasteurised commercial boza as a source of microbial diversity.boza is a cereal-based fermented beverage widely consumed in many countries of the balkans. the aim of this study was to investigate the microbiota of three bulgarian boza samples through a combination of culture-dependent and -independent methods with the long-term objective of formulating a multi-strain starter culture specifically destined for the manufacture of new cereal-based drinks. the isolation campaign for lactic acid bacteria (lab) allowed the identification of lactobacillus parabuchn ...201525437059
complete genome sequence of leuconostoc citreum strain nrrl b-742.leuconostoc citreum belongs to the group of lactic acid bacteria and plays an important role in fermented foods of plant origin. here, we report the complete genome of the leuconostoc citreum strain nrrl b-742, isolated in 1954 for its capacity to produce dextran.201425428963
probiotic properties of lactic acid bacteria isolated from water-buffalo mozzarella cheese.this study evaluated the probiotic properties (stability at different ph values and bile salt concentration, auto-aggregation and co-aggregation, survival in the presence of antibiotics and commercial drugs, study of β-galactosidase production, evaluation of the presence of genes encoding mapa and mub adhesion proteins and ef-tu elongation factor, and the presence of genes encoding virulence factor) of four lab strains (lactobacillus casei sjrp35, leuconostoc citreum sjrp44, lactobacillus delbru ...201425117002
halotolerance and survival kinetics of lactic acid bacteria isolated from jalapeño pepper (capsicum annuum l.) fermentation.the microbiota associated with spontaneous fermentation of vegetables in a saline substrate may represent an important group of bacteria in the food industry. in this work, the lactic acid bacteria (lab) weissella cibaria, lactobacillus plantarum, lactobacillus paraplantarum, and leuconostoc citreum were identified by partial 16s rrna gene sequence analysis. in addition, entophytic bacteria such as pantoea eucalypti, pantoea anthophila, enterobacter cowanii, and enterobacter asburiae were detect ...201425039289
construction of a dextran-free leuconostoc citreum mutant by targeted disruption of the dextransucrase gene.leuconostoc citreum is an important lactic acid bacterium in fermented foods, but dextran production often causes undesired ropiness. to prevent this side effect, a dextran-free mutant needs to be created.201424962899
diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation.four traditional type i sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough yield, 280) conditions to mimic the alternative technology options frequently used for making baked goods. after 28 days of propagation, liquid sourdoughs had the lowest ph and total titratable acidity (tta), the lowest concentrations of lactic and acetic acids and free amino acids, and the most stable density of presumptive lactic acid bacteria. the cell density of yeasts w ...201424632249
leuconostoc citreum mb1 as biocontrol agent of listeria monocytogenes in milk.cell-free supernatant from leuconostoc citreum mb1 revealed specific antilisterial activity. preliminary studies demonstrated the proteinaceous, heat-stable, bacteriocin-like trait of the antimicrobial components present in the supernatant. determination of the genes encoding bacteriocins by pcr and dna sequencing led to amplification products highly homologous with leucocin a (found in diverse leuconostoc species) and uvib (found in leuc. citreum km20) sequences. additionally, antimicrobial act ...201424351750
an improved process of isomaltooligosaccharide production in kimchi involving the addition of a leuconostoc starter and sugars.isomaltooligosaccharides (imos) are α-(1→6)-linked oligodextrans that show a prebiotic effect on bifidobacterium spp. this study sought to improve imo synthesis during lactate fermentation in kimchi by inoculating the kimchi fermentation mix with a starter and sugars; the psychrotrophic leuconostoc citreum kacc 91035 strain with high dextransucrase activity was used as a starter and sucrose (58 mm) and maltose (56 mm) were added as the donor and acceptor for the glucose-transferring reaction of ...201424291182
challenges in analysis of high-molar mass dextrans: comparison of hpsec, asflfff and dosy nmr spectroscopy.dilute solutions of various dextran standards, a high-molar mass (hmm) commercial dextran from leuconostoc spp., and hmm dextrans isolated from weissella confusa and leuconostoc citreum were analyzed with high-performance size-exclusion chromatography (hpsec), asymmetric flow field-flow fractionation (asflfff), and diffusion-ordered nmr spectroscopy (dosy). hpsec analyses were performed in aqueous and dimethyl sulfoxide (dmso) solutions, while only aqueous solutions were utilized in asflfff and ...201424274497
[phylogenetic analysis of closely related leuconostoc citreum species based on partial housekeeping genes].using the 16s rrna, dnaa, murc and pyrg gene sequences, we identified the phylogenetic relationship among closely related leuconostoc citreum species.201324195373
biotransformation of stevioside by leuconostoc citreum sk24.002 alternansucrase acceptor reaction.stevioside (13-o-β-sophorosyl-19-o-β-d-glucosyl-steviol) is a non-cariogenic and low-calorigenic diterpenoid glycoside. it has a slightly bitter taste and bad aftertaste. enzymatic modification by alternansucrase from leuconostoc citreum sk24.002 was utilised in the biotransformation of stevioside to fully or partially remove the bitter taste of the stevioside. the effect of the reaction conditions including, time (1-24h), temperature (20-40°c), ph (4-7), donor concentration (10-100mg/ml) and en ...201424176308
bioconversion of ginsenoside rb1 into compound k by leuconostoc citreum lh1 isolated from kimchi.about 40 different types of ginsenoside (ginseng saponin), a major pharmacological component of ginseng, have been identified along with their physiological activities. among these, compound k has been reported to prevent the development of and the metastasis of cancer by blocking the formation of tumors and suppressing the invasion of cancerous cells. in this study, ginsenoside rb1 was converted into compound k via interaction with the enzyme secreted by β-glucosidase active bacteria, leuconost ...201124031746
identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rrna gene sequence analysis.we used a cultivation-independent, clone library-based 16s rrna gene sequence analysis to identify bacterial communities present during traditional fermentation in sour cassava starch, cachaça and cheese production in brazil. partial 16s rrna gene clone sequences from sour cassava starch samples collected on day five of the fermentation process indicated that leuconostoc citreum was the most prevalent species, representing 47.6% of the clones. after 27 days of fermentation, clones (genbank acces ...201124031676
diversity and technological potential of lactic acid bacteria of wheat flours.lactic acid bacteria (lab) were analysed from wheat flours used in traditional bread making throughout sicily (southern italy). plate counts, carried out in three different media commonly used to detect food and sourdough lab, revealed a maximal lab concentration of approximately 4.75 log cfu g(-1). colonies representing various morphological appearances were isolated and differentiated based on phenotypic characteristics and genetic analysis by randomly amplified polymorphic dna (rapd)-pcr. fif ...201324010616
diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, pcr-dgge and pyrosequencing.thermophilic lactic acid bacteria (lab) species, such as streptococcus thermophilus, lactobacillus delbrueckii and lactobacillus helveticus, enjoy worldwide economic importance as dairy starters. to assess the diversity of thermophilic bacteria in milk, milk samples were enriched in thermophilic organisms through a stepwise procedure which included pasteurization of milk at 63 °c for 30 min (pm samples) and pasteurization followed by incubation at 42 °c for 24 h (ipm samples). the microbial comp ...201323764225
isolation and characterization of a cryptic plasmid, pmblr00, from leuconostoc mesenteroides subsp. mesenteroides kctc 3733.a cryptic plasmid, pmblr00, from leuconostoc mesenteroides subsp. mesenteroides kctc 3733 was isolated, characterized, and used for the construction of a cloning vector to engineer leuconostoc species. pmblr00 is a rolling circle replication plasmid, containing 3,370 base pairs. sequence analysis revealed that pmblr00 has 3 open reading frames: cop (copy number control protein), rep (replication protein), and mob (mobilization protein). pmblr00 replicates by rolling circle replication, which was ...201323676906
the lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional italian sweet leavened baked goods.the lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of some traditional italian sweet leavened baked goods were studied through culture-dependent method and pyrosequencing. flours used for back slopping and sourdoughs were also biochemically characterized. principal component analysis was applied to explore eventual correlations between process parameters applied during back slopping, some flour nutrients, profile of microbiota, and biochemical character ...201323558189
microbial succession and metabolite changes during long-term storage of kimchi.kimchi is often stored for a long period of time for a diet during the winter season because it is an essential side dish for korean meals. in this study ph, abundance of bacteria and yeasts, bacterial communities, and metabolites were monitored periodically to investigate the fermentation process of kimchi for 120 d. bacterial abundance increased quickly with a ph decrease after an initial ph increase during the early fermentation period. after 20 d, ph values became relatively stable and free ...201323550842
evaluation of leuconostoc citreum ho12 and weissella koreensis ho20 isolated from kimchi as a starter culture for whole wheat sourdough.leuconostoc citreum ho12 and weissella koreensis ho20 isolated from kimchi were evaluated as starter cultures in the making of whole wheat sourdough bread. after 24h of fermentation at 25 °c, both lactobacilli grew to the final cell numbers of ca. 10(9)cfu/g dough, and both doughs had similar phs and total titratable acidities. in addition, the fermentation quotient of the dough with lc. citreum ho12 was slightly lower than that of the dough with w. koreensis ho20 (1.6 versus 2.8). sourdoughs an ...201223442676
use of a novel escherichia coli-leuconostoc shuttle vector for metabolic engineering of leuconostoc citreum to overproduce d-lactate.determination of the complete nucleotide sequence of a cryptic plasmid, pmblt00, from leuconostoc mesenteroides subsp. mesenteroides kctc13302 revealed that it contains 20,721 bp, a g+c content of 38.7%, and 18 open reading frames. comparative sequence and mung been nuclease analyses of pmblt00 showed that pmblt00 replicates via the theta replication mechanism. a new, stable escherichia coli-leuconostoc shuttle vector, pmblt02, which was constructed from a theta-replicating pmblt00 replicon and ...201323241984
structural analysis of linear mixed-linkage glucooligosaccharides by tandem mass spectrometry.dextrans and glucooligosaccharides (glos) are produced by lactic acid bacteria (lab) during sourdough fermentation. the dextrans can act as hydrocolloids in sourdough bread, while the glos may have antistaling and prebiotic properties, depending on their structure. development of high-throughput methods for screening the structural properties of dextrans and glos produced by different lab in varying fermentation conditions is therefore of interest. in this study we explored the possibility of us ...201323194554
antifungal activity of leuconostoc citreum and weissella confusa in rice cakes.the antifungal activity of organic acids greatly improves the shelf life of bread and bakery products. however, little is known about the effect of lactic acid fermentation on fungal contamination in rice cakes. here, we show that lactic acid fermentation in rice dough can greatly retard the growth of three fungal species when present in rice cakes, namely cladosporium sp. ys1, neurospora sp. ys3, and penicillium crustosum ys2. the antifungal activity of the lactic acid bacteria against these fu ...201223124754
bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional romanian vegetable fermentations.artisanal vegetable fermentations are very popular in eastern european countries. fresh vegetables undergo a spontaneous fermentation in the presence of salt, which is mainly carried out by lactic acid bacteria (lab).201322806635
stability study of crude dextransucrase from leuconostoc citreum nrrl b-742.in the present work, the stability of crude dextransucrase from leuconostoc citreum b-742 was evaluated in synthetic and in cashew apple juice culture broth. optimum stability conditions for dextransucrase from l. citreum b-742 were different from the reported for its parental industrial strain enzyme (l. mesenteroides b-512f). crude dextransucrase, from l. citreum b-742, produced using cashew apple juice as substrate, presented higher stability than the crude enzyme produced using synthetic cul ...201122654159
influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.seven mature type i sourdoughs were comparatively back-slopped (80 days) at artisan bakery and laboratory levels under constant technology parameters. the cell density of presumptive lactic acid bacteria and related biochemical features were not affected by the environment of propagation. on the contrary, the number of yeasts markedly decreased from artisan bakery to laboratory propagation. during late laboratory propagation, denaturing gradient gel electrophoresis (dgge) showed that the dna ban ...201222635989
large increase in leuconostoc citreum km20 dextransucrase activity achieved by changing the strain/inducer combination in an e. coli expression system.a recombinant putative dextransucrase (dext) was produced from leuconostoc citreum km20 as a 160 kda protein, but its productivity was very low (264 u/l). for optimization, we examined enzyme activity in 7 escherichia coli strains with inducer molecules such as lactose or iptg. e. coli bl21-codonplus(de3)-ril exhibited the highest enzyme activity with lactose. finally, dext activity was remarkably increased by 12-fold under the optimized culture conditions of a cell density to start induction (o ...201222534298
genome sequences of three leuconostoc citreum strains, lbae c10, lbae c11, and lbae e16, isolated from wheat sourdoughs.leuconostoc citreum is a key microorganism in fermented foods of plant origin. here we report the draft genome sequence for three strains of leuconostoc citreum, lbae c10, lbae c11, and lbae e16, which have been isolated from traditional french wheat sourdoughs.201222374948
design of chimeric levansucrases with improved transglycosylation activity.fructansucrases (fss), including levansucrases and inulosucrases, are enzymes that synthesize fructose polymers from sucrose by the direct transfer of the fructosyl moiety to a growing polymer chain. these enzymes, particularly the single domain fructansucrases, also possess an important hydrolytic activity, which may account for as much as 70 to 80% of substrate conversion, depending on reaction conditions. here, we report the construction of four chimeric levansucrases from sacb, a single doma ...201222247149
Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk.In this study, the culture-dependent and culture-independent molecular methods were used for the identification of lactic acid bacteria (LAB) in sucuk a Turkish fermented dry sausage. On the one hand, the PCR-DGGE method targetting the V1 and V3 regions of 16S DNA was applied to DNA that was directly extracted from sucuk samples. On the other hand, rep-PCR fingerprinting was performed for the primary differentiation and grouping of the isolates, and the results were confirmed by sequencing of th ...201122209604
construction of theta-type shuttle vector for leuconostoc and other lactic acid bacteria using pcb42 isolated from kimchi.the pcb42 plasmid from leuconostoc citreum cb2567, a strain isolated from kimchi, was characterized, and a shuttle vector for escherichia coli and lactic acid bacteria (lab) was constructed. the pcb42 plasmid has a circular structure of 4312bp, a low g+c content, and no single-stranded dna intermediates during replication, which indicates that pcb42 replicates via the theta-type replication mechanism. in silico analysis of this plasmid revealed 6 open reading frames: 1 transposase gene, 1 dna-bi ...201222133745
co-production of biomass and metabolites by cell retention culture of leuconostoc citreum.cell retention culture of lactic acid bacterium leuconostoc citreum was carried out in a fermentor equipped with an internal ceramic filtration system to co-produce biomass and metabolites. the filtration system was composed of porous ceramic filter module with pore size of 0.1 μm and total surface area of 330 cm(2). high cell density cultivation of l. citreum was achieved within the fermentor, while extracellular metabolites such as mannitol and d: -lactic acid were produced through the filter ...201122080938
mannitol production by leuconostoc citreum kacc 91348p isolated from kimchi.leuconostoc genus, which comprise heterofermentative lactic acid bacteria, reduces fructose to mannitol by recycling intracellular nadh. to evaluate the mannitol productivities of different leuconostoc species, 5 stock cultures and 4 newly isolated strains were cultivated in mrs and simplified media containing glucose and fructose (1:2 ratio). among them, l. citreum kacc 91348p, which was isolated from kimchi, showed superior result in cell growth rate, mannitol production rate, and yield in bot ...201121952374
lactic acid bacteria isolated from ethnic preserved meat products of the western himalayas.we used culture- and molecular-biology-based methods to investigate the diversity of lactic acid bacteria (lab) in the ethnic chevon (goat) meat products chartayshya, jamma and arjia of the western himalayas. in six chartayshya, six jamma and four arjia samples, lab were the predominant microbial component involved in the fermentation of these samples, and the total lab population in arjia (7.8-á-¦-á0.1-álog cfu-ág(-1); mean-á-¦-ásd) was significantly higher (p-á<-á0.05) than in chartayshya (6.9 ...201121839380
genome sequence of a food spoilage lactic acid bacterium leuconostoc gasicomitatum lmg 18811t in association with specific spoilage reactions.leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium causing spoilage of cold-stored, modified atmosphere packaged (map), nutrient-rich foods. its role has been verified by challenge tests in gas and slime formation, development of pungent acidic and buttery off-odors, and greening of beef. map meats have especially been prone to l. gasicomitatum spoilage. in addition, spoilage of vacuum-packaged vegetable sausages and marinated herring has been reported. the genomic sequencing pr ...201121571876
development of a high-throughput screening method for recombinant escherichia coli with intracellular dextransucrase activity.to efficiently engineer intracellular dextransucrase (dsase) expression in escherichia coli, a high-throughput screening method was developed based on the polymer-forming activity of the enzyme. recombinant e. coli containing the leuconostoc citreum dsase (lcds) gene was grown on luria-bertani agar plates, containing 2% sucrose, at 37°c for 8 h. the plates were then evenly overlaid with 0.6% soft agar, containing 1.2 mg/ml d-cycloserine, and incubated at 30°c to allow gradual cell disruption unt ...201121538258
growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter culture.kimchi (starter kimchi) was prepared with leuconostoc citreum gj7, a bacteriocin producer, with the objective of preventing growth and/or survival of foodborne pathogens such as escherichia coli o157:h7, salmonella typhi, and staphylococcus aureus. numbers of the pathogens inoculated to 5.41 to 5.63 log cfu/ml into the filtrate of freshly made starter kimchi remained stable for the first 12 h of incubation at 10 °c. reductions of 2.69, 2.88, and 3.42 log cfu/ml were observed 48 h after inoculati ...201121535696
autoinducer-2-like activity in lactic acid bacteria isolated from minced beef packaged under modified atmospheres.fifteen fingerprints (assigned to leuconostoc spp., leuconostoc mesenteroides, weissella viridescens, leuconostoc citreum, and lactobacillus sakei) of 89 lactic acid bacteria (lab) isolated from minced beef stored under modified atmospheres at various temperatures were screened for their ability to exhibit autoinducer-2 (ai-2)-like activity under certain growth conditions. cellfree meat extracts (cfme) were collected at the same time as the lab isolates and tested for the presence of ai-2-like m ...201121477479
increased dietary zinc oxide changes the bacterial core and enterobacterial composition in the ileum of piglets.this study was conducted to investigate the effects of increased dietary zno on the bacterial core and enterobacterial composition in the small intestine of piglets that were fed diets containing a total of 124 or 3,042 mg of zn per kilogram of diet, respectively. zinc was supplemented to the basal diet as zno. bacterial 16s rrna genes of ileal dna extracts were pcr-amplified with 2 bar-coded primer sets and sequenced by 454 pyrosequencing. the bacterial core species were calculated from the rel ...201121383037
influence of temperature and backslopping time on the microbiota of a type i propagated laboratory wheat sourdough fermentation.sourdough fermentation is a cereal fermentation that is characterized by the formation of stable yeast/lactic acid bacteria (lab) associations. it is a unique process among food fermentations in that the lab that mostly dominate these fermentations are heterofermentative. in the present study, four wheat sourdough fermentations were carried out under different conditions of temperature and backslopping time to determine their effect on the composition of the microbiota of the final sourdoughs. a ...201121335386
novel pcr-based identification of weissella confusa using an aflp-derived marker.an extensive use of weissella (w.) confusa is currently being made for the production of a variety of fermented foods and beverages although some strains of this species have emerged as opportunistic pathogens for humans and animals. nevertheless, no rapid methods are available for the reliable identification of w. confusa. we developed a novel pcr using aflp (amplified fragment length polymorphism)-derived primers for the rapid and unequivocal identification of w. confusa. fluorescent aflp of 3 ...201121296447
natural populations of lactic acid bacteria associated with silage fermentation as determined by phenotype, 16s ribosomal rna and reca gene analysis.one hundred and fifty-six strains isolated from corn (zea mays l.), forage paddy rice (oryza sativa l.), sorghum (sorghum bicolor l.) and alfalfa (medicago sativa l.) silages prepared on dairy farms were screened, of which 110 isolates were considered to be lactic acid bacteria (lab) according to their gram-positive and catalase-negative characteristics and, mainly, the lactic acid metabolic products. these isolates were divided into eight groups (a-h) based on the following properties: morpholo ...201121282025
a novel dextransucrase is produced by leuconostoc citreum strain b/110-1-2: an isolate used for the industrial production of dextran and dextran derivatives.the industrial leuconostoc strain b/110-1-2 producing dextran and dextran derivatives was taxonomically identified by 16s rrna as l. citreum. its dextransucrase enzymes were characterized according to their cellular location and reaction specificity. in the presence of sucrose, the strain b/110-1-2 produced two cell-associated dextransucrases (31.54% of the total glucosyltransferase activity) with molecular weights of 160 and 240 kda and a soluble dextransucrase (68.46%) at 160-180 kda. two open ...201121229378
isolation of a gene from leuconostoc citreum b/110-1-2 encoding a novel dextransucrase enzyme.the amplicon encoding dextransucrase dsr-f from leuconostoc citreum b/110-1-2, a novel sucrose glucosyltransferase (gtf)-specific for α-1,6 and α-1,3 glucosidic bond synthesis, with α-1,4 branching was cloned, sequenced, and expressed into escherichia coli jm109. recombinant enzyme catalyzed oligosaccharides synthesis from sucrose as donor and maltose acceptor. the dsrf gene encodes for a protein (dsr-f) of 1,528 amino acids, with a theoretical molecular mass of 170447.72 da (~170 kda). from ami ...201121229247
characterization of lactic acid bacteria from musts and wines of three consecutive vintages of ribeira sacra.this study was designed to isolate and characterize the lactic acid microbiota of the musts and wines of a young denomination of origin area, ribeira sacra in north-west spain.201121204877
growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry.the present work tests the feasibility of the isothermal microcalorimetry method to study the performance of individual lactic acid bacteria during solid-state fermentation in rye sourdough. another aim was to elucidate the key factors leading to the formation of different microbial consortia in laboratory and industrial sourdough during continuous backslopping propagation.201021143710
biofilm formation by strains of leuconostoc citreum and l. mesenteroides.although biofilms produced by various leuconostoc sp. are economically important as contaminants of sugar processing plants, very few studies are available on these systems. twelve strains of leuconostoc citreum and l. mesenteroides that produce a variety of extracellular glucans were compared for their capacity to produce biofilms. 16s rrna sequence analysis was used to confirm the species identity of these strains, which included four isolates of l. mesenteroides, five isolates of l. citreum, ...201021046199
mannitol production by lactic acid bacteria grown in supplemented carob syrup.detailed kinetic and physiological characterisation of eight mannitol-producing lactic acid bacteria, leuconostoc citreum atcc 49370, l. mesenteroides subsp. cremoris atcc19254, l. mesenteroides subsp. dextranicum atcc 19255, l. ficulneum nrrl b-23447, l. fructosum nrrl b-2041, l. lactis atcc 19256, lactobacillus intermedius nrrl 3692 and lb. reuteri dsm 20016, was performed using a carob-based culture medium, to evaluate their different metabolic capabilities. cultures were thoroughly followed ...201120820868
natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation.natural populations of lactic acid bacteria (lab) and silage fermentation of vegetable residues were studied. fifty-two strains of lab isolated from cabbage, chinese cabbage, and lettuce residues were identified and characterized. the lab strains were gram-positive and catalase-negative bacteria, which were divided into 6 groups (a to f) according to morphological and biochemical characteristics. the strains in group a were rods that did not produce gas from glucose and formed the d and l isomer ...201020630231
improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, leuconostoc citreum gj7 as a starter.to improve the quality and self-life of kimchi, the induced bacteriocin-producing lactic acid bacteria (lab), leuconostoc citreum gj7, was introduced into kimchi fermentation as a starter. the kimchi preparations were incubated at 7 degrees c for 12 to 15 d, and then stored at -1 degrees c. thereafter, changes in their characteristics were monitored for 125 d. when a kimchi starter was introduced into a nonsterile and open kimchi fermentation system, over-ripening of kimchi was prevented during ...201020492238
cloning of dextransucrase gene from leuconostoc citreum hj-p4 and its high-level expression in e. coli by low temperature induction.a dextransucrase (lcds) gene from leuconostoc citreum hj-p4 has been amplified and cloned in e. coli. the lcds gene consists of 4,431 nucleotides encoding 1,477 amino acid residues sharing 63-98% of amino acid sequence identities with other known dextransucrases from leuc. mesenteroides. interestingly, 0.1 mm of iptg induction at 15 degrees remarkably increased the lcds productivity to 19,187 u/l culture broth, which was over 330-fold higher than that induced at 37 degrees. optimal reaction temp ...200919734722
identification of lactic acid bacteria isolated from tarhana, a traditional turkish fermented food.tarhana is a traditional fermented product produced from a mixture of spontaneously fermented yogurt and wheat flour in turkey. the aims of the present study were to enumerate and identify for the first time by molecular biology-based methods predominant lactic acid bacteria (lab) isolated during processing of tarhana. samples were collected from eight different regions of turkey. in order to explore the relationship between raw material and the microbiology of tarhana, yogurt and wheat flour we ...200919703719
production of l-lactate in leuconostoc citreum via heterologous expression of l-lactate dehydrogenase gene.d-form lactate is often found in fermented foods and excessive dietary intake of d-lactate may cause metabolic stress in both infants and patients. leuconostoc citreum is a major lactic acid bacterium that produces d-lactate in fermented foods. the aim of this study was to change the pyruvate carbon flux in l. citreum from d-lactate into l-lactate by heterologous expression of l-lactate dehydrogenase (ldhl) gene. for this, ldhl from lactobacillus plantarum was cloned and introduced into l. citre ...200919699768
heterologous expression and secretion of lactobacillus amylovorus alpha-amylase in leuconostoc citreum.to develop a gene expression system for leuconostoc genus, construction of expression vector and expression of a heterologus protein in leuconostoc was performed. alpha-amylase gene from lactobacillus amylovorus was cloned into a leuconostoc cloning vector, pleucm, with its own signal peptide. pleucmamy was introduced into leuconostoc citreum cb2567 and a successful expression of alpha-amy gene was confirmed by enzyme activity assays. about 90% of alpha-amylase activity was detected in the cultu ...200919618275
enzyme synthesis of oligosaccharides using cashew apple juice as substrate.the use of agriculture substrates in industrial biotechnological processes has been increasing because of their low cost. in this work, the use of clarified cashew apple juice was investigated as substrate for enzyme synthesis of prebiotic oligosaccharide. the results showed that cashew apple juice is a good source of reducing sugars and can be used as substrate for the production of dextransucrase by leuconostoc citreum b-742 for the synthesis of oligosaccharides using the crude enzyme. optimal ...200919608414
leuconostoc citreum hj-p4 (kacc 91035) regulates immunoglobulin e in an ovalbumin-induced allergy model and induces interleukin-12 through nuclear factor-kappa b and p38/c-jun n-terminal kinases signaling in macrophages.leuconostoc citreum (l. citreum) hj-p4 (kacc 91035) is one of the major predominant species in kimchi fermentation in korea. the purpose of the present study was to test the immunomodulatory capacity of l. citreum to modulate the ige-mediated allergic response and to examine the involvement of nf-kappab and mapk in il-12 production in macrophages. balb/c mice were sensitized with ova/alum and oral administration of l. citreum to the mice began before or after the ova sensitization. protein and m ...200919493201
leuconostoc palmae sp. nov., a novel lactic acid bacterium isolated from palm wine.a novel lactic acid bacterium, strain tmw 2.694(t), was isolated among other lactic acid bacteria from palm wine, an alcoholic beverage produced from the sap of various palm tree species. strain tmw 2.694(t) is a gram-positive, facultatively anaerobic, catalase-negative, non-spore-forming coccus, occurring in long chains. phylogenetic analysis based on 16s rrna gene sequencing positioned strain tmw 2.694(t) in a distinct line of descent within the genus leuconostoc, with the closest neighbours b ...200919406772
lipid profile lowering effect of soypro fermented with lactic acid bacteria isolated from kimchi in high-fat diet-induced obese rats.lactic acid bacteria are known to exert various physiologic functions in humans. in the current study, we investigated the effects of soypro, a new soymilk fermented with lactic acid bacteria, like leuconostoc kimchii, leuconostoc citreum, and lactobacillus plantarum, isolated from kimchi, on adipocyte differentiation in preadipocyte 3t3-l1 cell lines and weight gain or the plasma lipid profile in sprague-dawley rats. adipocyte 3t3-l1 cells treated with soypro (10 microg/ml) significantly reduce ...200819276536
antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against penicillium roqueforti, aspergillus niger and endomyces fibuliger contaminating bakery products.thirty samples of italian durum wheat semolina and whole durum wheat semolina, generally used for the production of southern italy's traditional breads, were subjected to microbiological analysis in order to explore their lactic acid bacteria (lab) diversity and to find strains with antifungal activity. a total of 125 presumptive lab isolates (gram-positive and catalase-negative) were characterized by repetitive extragenic palindromic-pcr (rep-pcr) and sequence analysis of the 16s rrna gene, lea ...200919243908
identification of a replicon from pcc3, a cryptic plasmid from leuconostoc citreum c4 derived from kimchi, and development of a new host-vector system.analysis of the structural properties of pcc3, a cryptic plasmid from leuconostoc citreum c4 isolated from kimchi, determined its length as 3,338 bp and revealed three open reading frames (orfs): orf1-orf3. orf3 showed high homology with a replication initiation protein of the theta-type plasmid ptxl1. the fragment encompassing orf3 and its upstream sequences (nt 1,299-1,634) was found to contain a functional plasmid replicon. a new shuttle vector, pucc3e1, was constructed based on pcc3. using s ...200919142587
functional differences in leuconostoc sensitive and resistant strains to mesenterocin 52a, a class iia bacteriocin.mesenterocin 52a (mes 52a) is a class iia bacteriocin produced by leuconostoc mesenteroides ssp. mesenteroides fr52. the interaction of mes 52a with bacterial membranes of sensitive, resistant and insensitive leuconostoc strains has been investigated. the degree of insertion of mes 52a on the phospholipid bilayer was studied by fluorescence anisotropy measurements using two probes, 1-(4-trimethylammonium)-6-phenyl-1,3,5-hexatriene (tma-dph) and dph, located at different positions in the membrane ...200819016881
nmr spectroscopic analysis of exopolysaccharides produced by leuconostoc citreum and weissella confusa.dextrans are the main exopolysaccharides produced by leuconostoc species. other dextran-producing lactic acid bacteria include streptococci, lactobacilli, and weissella species. commercial production and structural analysis has focused mainly on dextrans from leuconostoc species, particularly on leuconostoc mesenteroides strains. in this study, we used nmr spectroscopy techniques to analyze the structures of dextrans produced by leuconostoc citreum e497 and weissella confusa e392. the dextrans w ...200818452899
analysis of bacterial community during the fermentation of pulque, a traditional mexican alcoholic beverage, using a polyphasic approach.in this study, the characterization of the bacterial community present during the fermentation of pulque, a traditional mexican alcoholic beverage from maguey (agave), was determined for the first time by a polyphasic approach in which both culture and non-culture dependent methods were utilized. the work included the isolation of lactic acid bacteria (lab), aerobic mesophiles, and 16s rdna clone libraries from total dna extracted from the maguey sap (aguamiel) used as substrate, after inoculati ...200818450312
complete genome sequence of leuconostoc citreum km20.leuconostoc citreum is one of the most prevalent lactic acid bacteria during the manufacturing process of kimchi, the best-known korean traditional dish. we have determined the complete genome sequence of l. citreum km20. it consists of a 1.80-mb chromosome and four circular plasmids and reveals genes likely involved in kimchi fermentation and its probiotic effects.200818281406
functional role of the additional domains in inulosucrase (isla) from leuconostoc citreum cw28.inulosucrase (isla) from leuconostoc citreum cw28 belongs to a new subfamily of multidomain fructosyltransferases (ftfs), containing additional domains from glucosyltransferases. it is not known what the function of the additional domains in this subfamily is.200818237396
expression of alpha-galactosidase gene from leuconostoc mesenteroides sy1 in leuconostoc citreum.a 2.5 kb aga gene encoding alpha-galactosidase (alpha- gal) from leuconostoc mesenteroides sy1 was cloned into psje, an e. coli-leuconostoc shuttle vector. the recombinant plasmid, psjeaga, was introduced into leuconostoc citreum kctc3526 (atcc49370) by electroporation. transcription level of aga was the highest in cells grown on raffinose (1%, w/v) followed by cells grown on galactose, melibiose, fructose, glucose, and sucrose. western blot using antibodies against alpha-gal showed similar resu ...200718167460
synbiotic synthesis of oligosaccharides during milk fermentation by addition of leuconostoc starter and sugars.synthesis of oligosaccharides during milk fermentation was attempted by inoculating leuconostoc citreum with lactobacillus casei, lb. delbrueckii subsp. bulgaricus, and streptococcus thermophilus as starters. dextransucrase of ln. citreum worked as a catalyst for the transglycosylation reaction of sugars; sucrose was added as the glucose donor, and lactose or maltose acted as the acceptor compound for the reaction. when 4% sucrose was added in milk, glucosyl-lactose was synthesized (about 1%, w/ ...200718092458
bacterial biodiversity of traditional zabady fermented milk.the aim of this work was to identify the bacterial biodiversity of traditional zabady fermented milk using pcr-temporal temperature gel electrophoresis (pcr-ttge) and pcr-denaturing gradient gel electrophoresis (pcr-dgge). most of the identified bacterial species in zabady samples belonged to lactic acid bacteria (lab), e.g., streptococcus thermophilus, lactococcus garvieae, lactococcus raffinolactis, lactococcus lactis, leuconostoc citreum, lactobacillus delbrueckii subsp. bulgaricus and lactob ...200818077039
leuconostoc holzapfelii sp. nov., isolated from ethiopian coffee fermentation and assessment of sequence analysis of housekeeping genes for delineation of leuconostoc species.a gram-positive, ovoid lactic acid bacterium, strain lmg 23990(t), was isolated from ethiopian coffee fermentation. 16s rrna gene sequence analysis indicated that the novel strain belongs to the genus leuconostoc, with leuconostoc citreum and leuconostoc lactis as the closest neighbours (99.6 and 99.0 % 16s rrna gene sequence similarity, respectively). genotypic fingerprinting by fluorescent amplified fragment length polymorphism, whole-cell protein electrophoresis, dna-dna hybridizations, compa ...200718048756
dna fingerprinting of lactic acid bacteria in sauerkraut fermentations.previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, leuconostoc mesenteroides, lactobacillus plantarum, pediococcus pentosaceus, and lactobacillus brevis, were the primary microorganisms in these fermentations. in this study, 686 isolates were collected from four commercial fermentations and analyzed by dna fingerprinting. the results indicate that the species of lact ...200717921264
identification of the agent from lactobacillus plantarum kfri464 that enhances bacteriocin production by leuconostoc citreum gj7.to provide evidence that the production of bacteriocin by lactic acid bacteria can be enhanced by the presence of a bacteriocin-sensitive strain and identify the agent that is responsible for enhancing bacteriocin production.200717850309
structural and functional features of fructansucrases present in leuconostoc mesenteroides atcc 8293.glycosyltransferases produced by leuconostoc mesenteroides subsp. mesenteroides atcc 8293 (equivalent to nrrl b-1118) were identified. two glucansucrases and one fructansucrases were observed in batch culture while levc and levl genes, corresponding to two fructansucrases, were isolated from information obtained from the released draft sequence of this leuconostoc strain genome and cloned in escherichia coli. the recombinant enzymes were shown to be fructansucrases producing a polymer identified ...200717109058
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