Publications

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identification of gram-positive coccal and coccobacillary vancomycin-resistant bacteria.a total of 84 of 150 vancomycin-resistant (defined as no inhibition of bacterial growth around a 30-micrograms vancomycin disk placed on 5% sheep blood-trypticase soy agar [bbl microbiology systems, cockeysville, md.]) bacteria were definitively identified by determining the phenotypic criteria. the identity of representatives was also confirmed by dna-dna hybridizations. the following strains were identified: 1 enterococcus faecium, 18 leuconostoc mesenteroides, 15 leuconostoc citreum, 9 leucon ...19892723037
an automated rna extraction procedure and application for 16s rrna sequencing of leuconostoc amelobiosum.the determination of 16s ribosomal ribonucleic acid (16s rrna) primary structures by in vitro reverse transcription requires the extraction of rrna in pure form. although a number of high reliable techniques have been developed for the purpose most are fairly complex, involving numerous steps and the wasting of large volumes. it describes here a rna extraction and purification method, suitable for automatic extractors, which consistently yields reasonable amounts of pure total rna from prokaryot ...19911760135
classification of ropy slime-producing lactic acid bacteria based on dna-dna homology, and identification of lactobacillus sake and leuconostoc amelibiosum as dominant spoilage organisms in meat products.the classification of lactic acid bacteria able to cause ropy slime on vacuum-packed cooked meat products was carried out based on dna-dna homology. the ropy slime-producing lactobacilli were identified as strains of lactobacillus sake and the ropy slime-producing leuconostocs, such as leuconostoc amelibiosum and leuconostoc mesenteroides.19921445761
leuconostoc citreum isolated from lung in aids patient. 19938102755
differentiation of dextran-producing leuconostoc strains from fermented rice cake (puto) using pulsed-field gel electrophoresis.lactic acid bacteria were isolated from puto, a fermented rice cake consumed as a breakfast and snack food in the philippines. the microflora was dominated by dextran-producing leuconostocs, and these were differentiated into four groups using pulsed-field gel electrophoresis of restriction enzyme digested chromosomal dna, in conjunction with taxonomic tests. the four groups corresponded to the species leuconostoc mesenteroides subsp. mesenteroides, leuconostoc pseudomesenteroides, leuconostoc c ...19957488529
characterization of lactic acid bacteria isolated from a thai low-salt fermented fish product and the role of garlic as substrate for fermentation.lactic acid bacteria (lab) isolated from raw materials (fish, rice, garlic and banana leaves) and processed som-fak (a thai low-salt fermented fish product) were characterized by api 50-ch and other phenotypic criteria. lactococcus lactis subsp. lactis and leuconostoc citreum were specifically associated with fish fillet and minced fish, lactobacillus paracasei subsp. paracasei with boiled rice and weisella confusa with garlic mix and banana leaves. in addition, lactobacillus plantarum, lactobac ...199910100902
characterisation of lactic acid bacteria from spoiled, vacuum-packaged, cold-smoked rainbow trout using ribotyping.a total of 405 lactic acid bacteria (lab) isolated from spoiled, vacuum-packaged, salted, sodium nitrite- or potassium nitrate-treated, cold-smoked rainbow trout stored at 4 degrees c or 8 degrees c were characterised and identified using a molecular method. the isolates were initially classified according to their restriction endonuclease profiles using hindiii and ecori restriction endonucleases and further characterised by rrna gene restriction patterns (ribotypes). numerical analysis of thes ...199910573394
molecular diversity of leuconostoc mesenteroides and leuconostoc citreum isolated from traditional french cheeses as revealed by rapd fingerprinting, 16s rdna sequencing and 16s rdna fragment amplification.for a long time, the identification of the leuconostoc species has been limited by a lack of accurate biochemical and physiological tests. here, we use a combination of rapd, 16s rdna sequencing, and 16s rdna fragment amplification with specific primers to classify different leuconostocs at the species and strain level. we analysed the molecular diversity of a collection of 221 strains mainly isolated from traditional french cheeses. the majority of the strains were classified as leuconostoc mes ...200010930080
leuconostoc kimchii sp. nov., a new species from kimchi.a gram-positive, catalase-negative, facultatively anaerobic, coccus-shaped bacterium, designated ih25t, was isolated from kimchi, a traditional korean vegetable product. phylogenetic analysis based on almost complete 16s rdna sequences placed the isolate in a monophyletic clade corresponding to the genus leuconostoc. all validly described species in the genus leuconostoc, with the exception of leuconostoc fallax, showed high sequence identity of over 97%. the 16s rdna sequence of strain ih25t sh ...200011034505
multiplex pcr-based detection and identification of leuconostoc species.a multiplex polymerase chain reaction (pcr) assay has been developed for rapid and reliable identification of leuconostoc species, by using species-specific primers targeted to the genes encoding 16s rrna. this assay can detect and differentiate leuconostoc species from mixed populations in natural sources as well as from pure cultures, within 3 h. this assay system consists of a total of 10 primers, two primers from each target species, and comprises two multiplex pcr reactions: one reaction fo ...200011111031
identification of mur, an atypical peptidoglycan hydrolase derived from leuconostoc citreum.a gene encoding a protein homologous to known bacterial n-acetyl-muramidases has been cloned from leuconostoc citreum by a pcr-based approach. the encoded protein, mur, consists of 209 amino acid residues with a calculated molecular mass of 23,821 da including a 31-amino-acid putative signal peptide. in contrast to most of the other known peptidoglycan hydrolases, l. citreum mur protein does not contain amino acid repeats involved in cell wall binding. the purified l. citreum mur protein was sho ...200111157255
the microbiology of south african traditional fermented milks.a total of 15 samples of traditional fermented milk were collected from individual households in south africa and namibia. lactic acid bacteria dominated the microflora of these samples, especially the genera leuconostoc, lactococcus and lactobacillus. other groups identified included pyogenic streptococci and enterococci. the dominant lactococci species was lactococcus lactis subsp. lactis. eighty-three percent of the leuconostoc isolates were identified as leuconostoc mesenteroides subsp. dext ...200111246902
phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species triticum durum and triticum aestivum) sourdoughs of southern italy.the microflora of 25 wheat sourdoughs from the apulia region, southern italy, was characterized. the sourdoughs were mainly produced from triticum durum wheat. the number of lactic acid bacteria and yeasts ranged from ca. log 7.5 to log 9.3 colony forming units (cfu)/g and from log 5.5 to log 8.4 cfu/g, respectively. about 38% of the 317 isolates of lactic acid bacteria were identified by conventional physiological and biochemical tests. phenotypic identification was confirmed by 16s rdna and 16 ...200111252516
characterization of a cell-associated inulosucrase from a novel source: a leuconostoc citreum strain isolated from pozol, a fermented corn beverage of mayan origin.a cell-associated fructosyltransferase was extracted from a novel source, a strain of leuconostoc citreum isolated from pozol, a mexican traditional fermented corn beverage, where lactic microflora are partially responsible for the transformation process. the enzyme is associated with the cell wall. it was characterized both in its cell-associated insoluble form and after separation by urea treatment. the fructosyltransferase has a molecular mass of 170 kda, the highest reported for this type of ...200212074051
molecular characterization of inulosucrase from leuconostoc citreum: a fructosyltransferase within a glucosyltransferase.the gene coding for inulosucrase in leuconostoc citreum cw28, isla, was cloned, sequenced, and expressed in escherichia coli. the recombinant enzyme catalyzed inulin synthesis from sucrose like the wild-type enzyme. inulosucrase presents an unusual structure: its n-terminal region is similar to the variable region of glucosyltransferases, its catalytic domain is similar to fructosyltransferases from various microorganisms, and its c-terminal domain presents similarity to the glucan binding domai ...200312775698
behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products.three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10 degrees c. they were identified as leuconostoc mesenteroides subsp. mesenteroides, lactococcus lactis subsp. lactis, and leuconostoc citreum. all three strains grew well in mrs broth at 10 degrees c. in particular, l. mesenteroides subsp. mesenteroides and l. citreum grew even at 4 degrees c, and their doubling times were 23.6 and 51.5 h, respectively. on the other hand, although the bacteria wer ...200312788779
novel leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product.to determine the dominant microorganisms involved in kimchi fermentation and to examine their effect on kimchi fermentation, we randomly isolated and characterized 120 lactic acid bacteria from kimchi during a 5-day fermentation at 15 degrees c. leuconostoc citreum was dominant during the early and mid-phases of kimchi fermentation whereas lactobacillus sake/lactobacillus curvatus or lactobacillus brevis were found during later stages. eighty-two out of 120 isolates (68%) were identified as leuc ...200314574101
production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation.the ability of lactic acid bacteria (lab) to produce phenyllactic (pla) and 4-hydroxy-phenyllactic (oh-pla) acids, metabolites involved in food quality and preservation, has been evaluated by hplc analysis in 29 lab strains belonging to 12 species widely used in the production of fermented foods. metabolite production was demonstrated for all strains of the species lactobacillus plantarum, lactobacillus alimentarius, lactobacillus rhamnosus, lactobacillus sanfranciscensis, lactobacillus hilgardi ...200415063498
a new vector, pgid052, for genetic transfer in oenococcus oeni.despite the large number of techniques available for the transformation of bacteria, several species are still resistant to the introduction of foreign dna. oenococcus oeni are among the organisms that are particularly refractory to transformation. however, conjugal experiments from lactococcus lactis to o. oeni with a new plasmid, pgid052, were performed via mobilization with success. this plasmid, a derivative of pori19, encompasses: (i) the orit of pip501, which permitted the transfer to o. o ...200415212790
pih01, a small cryptic plasmid from leuconostoc citreum ih3.a small cryptic plasmid pih01 from leuconostoc citreum ih3 was characterized. this 1.8-kb sized plasmid contains single open reading frame that encodes a repc class protein (342 amino acids) and a conserved pt181-type double strand origin, suggesting a rolling circle replication mode. this putative replicase protein shows the highest similarity to a replicase from pfr18 plasmid of leuconostoc mesenteroides fr52 (64% identity), one of the pt181-type rolling circle plasmid family and contains a st ...200515904957
analysis of kimchi microflora using denaturing gradient gel electrophoresis.a polymerase chain reaction-denaturing gradient gel electrophoresis (pcr-dgge) technique was used to determine the microfloral composition during the fermentation of kimchi, a traditional korean fermented vegetable food. the kimchi was fermented at 10 degrees c or 20 degrees c for 30 or 20 days, respectively. dgge of the partially amplified 16s rdna was performed and the most intense bands sequenced. the application of this culture-independent molecular technique determined that the lactic acid ...200515992614
molecular analysis of colonized bacteria in a human newborn infant gut.the complex ecosystem of intestinal microflora is estimated to harbor approximately 400 different microbial species, mostly bacteria. however, studies on bacterial colonization have mostly been based on culturing methods, which only detect a small fraction of the whole microbiotic ecosystem of the gut. to clarify the initial acquisition and subsequent colonization of bacteria in an infant within the few days after birth, phylogenetic analysis was performed using 16s rdna sequences from the dna i ...200516145549
biodiversity of lactic acid bacteria in moroccan soft white cheese (jben).the bacterial diversity occurring in traditional moroccan soft white cheese, produced in eight different regions in morocco, was studied. a total of 164 lactic acid bacteria were isolated, purified and identified by whole-cell protein fingerprinting and rep-pcr genomic fingerprinting. the majority of the strains belonged to the genera lactobacillus, lactococcus, leuconostoc and enterococcus. sixteen species were identified: lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus paracase ...200516168579
monitoring the lactic acid bacterial diversity during shochu fermentation by pcr-denaturing gradient gel electrophoresis.the presence of lactic acid bacteria (lab) during shochu fermentation was monitored by pcr-denaturing gradient gel electrophoresis (dgge) and by bacteriological culturing. no lab were detected from fermented mashes by pcr-dgge using a universal bacterial pcr primer set. however, pcr-dgge using a new primer specific for the 16s rdna of lactococcus, streptococcus, tetragenococcus, enterococcus, and vagococcus and two primers specific for the 16s rdna of lactobacillus, pediococcus, leuconostoc, and ...200516233780
microbial population dynamics of kimchi, a fermented cabbage product.lactic acid bacteria are known to perform significant roles in the fermentation of kimchi, a fermented cabbage product. however, the microbial population dynamics inherent to kimchi fermentation remain to be clearly elucidated. in this study, we have characterized the microbial dynamics via the identification of a total of 970 bacterial isolates, representing 15 species of the genera lactobacillus, leuconostoc, and weissella, all of which were primarily identified by pcr-based restriction enzyme ...200616553862
identification and functional characterization of levs, a gene encoding for a levansucrase from leuconostoc mesenteroides nrrl b-512 f.a leuconostoc mesenteroides nrrl b-512 f levansucrase gene, (levs), was isolated, sequenced and cloned in escherichia coli. the recombinant enzyme was shown to be a fructosyltransferase producing a polymer identified by (13)c-nmr as levan. based on sequence analysis, we found that this levansucrase is a mosaic protein, bearing structural features of glucosyltransferases in the amino and carboxy terminal regions similarly to inulosucrase from leuconostoc citreum. the phylogenetic analysis of the ...200616632262
application of reverse transcriptase pcr-based t-rflp to perform semi-quantitative analysis of metabolically active bacteria in dairy fermentations.a method consisting of reverse transcriptase (rt)-pcr amplification of 16s rrna from the total microbial community, coupled with t-rflp, was optimized for semi-quantitative characterization of the metabolically active population in defined strain cultures of lactococcus lactis ssp. lactis and leuconostoc citreum, two mesophilic lactic acid bacteria (lab) species routinely used in cheese manufacture. the set of pcr primers selected efficiently amplified the 16s rrna from both bacterial species. t ...200616181692
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
[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
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
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
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
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
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
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
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
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
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