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influence of pdo ragusano cheese biofilm microbiota on flavour compounds formation.the objectives of the present study were to characterize the biofilm microbiota of 11 different farms (from a to k), producing pdo ragusano cheese, and to investigate on its ability to generate volatile organic compounds (vocs) in milk samples inoculated with biofilm and incubated under ragusano cheese making conditions. the biofilms were subjected to plate counting and pcr/t/dgge analysis and the vocs generated in incubated milk samples were evaluated through smartnose, gc/o, and gc/ms. strepto ...201727697162
investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process.a poorly performing industrial water kefir production process consisting of a first fermentation process, a rest period at low temperature, and a second fermentation process was characterized to elucidate the causes of its low water kefir grain growth and instability. the frozen-stored water kefir grain inoculum was thawed and reactivated during three consecutive prefermentations before the water kefir production process was started. freezing and thawing damaged the water kefir grains irreversib ...201728070662
the water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process.to investigate the influence of the water kefir grain inoculum on the characteristics of the water kefir fermentation process.201727930854
ca(2+)-induced stabilization of the nucleoside 2'-deoxyribosyltransferase from lactobacillus hilgardii zjs01: characteristics and application in nucleosides synthesis.a novel nucleoside 2'-deoxyribosyltransferase from lactobacillus hilgardii zjs01 (lhndt) was cloned and expressed in escherichia coli bl21 (de3). the amino acid sequence of lhndt displayed the highest identity of 26% to other reported ndts. lhndt is a monomer as revealed by gel filtration chromatography with or without addition of ca(2+) in elution buffer. this enzyme showed a high activity and stability in a broad ph range and was sensitive to temperature. with the addition of 15mm ca(2+), the ...201728837850
identification of lactic acid bacteria isolated from wine using real-time pcr.different lactic acid bacteria strains have been shown to cause wine spoilage, including the generation of substances undesirable for the health of wine consumers. the aim of this study was to investigate the occurrence of selected species of heterofermentative lactobacilli, specifically lactobacillus brevis, lactobacillus hilgardii, and lactobacillus plantarum in six different slovak red wines following the fermentation process. in order to identify the dominant lactobacillus strain using quant ...201626549195
genetic and technological characterisation of vineyard- and winery-associated lactic acid bacteria.vineyard- and winery-associated lactic acid bacteria (lab) from two major pdo regions in greece, peza and nemea, were surveyed. lab were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations (mlf). higher population density and species richness were detected in nemea than in peza vineyards and on grapes than in fermenting musts. pediococcus pentosaceus and lactobacillus graminis were the most abundant lab on grapes, while lactobacillus plantarum ...201525866789
effectiveness of chitosan against wine-related microorganisms.the antimicrobial action of chitosan against wine related microorganisms, including lactobacillus plantarum, saccharomyces cerevisiae, oeonococcus oeni, lactobacillus hilgardii, brettanomyces bruxellensis, hanseniaspora uvarum and zygosaccharomyces bailii was examined in laboratory media. in order to assess the potential applicability of chitosan as a microbial control agent for wine, the effect of chitosan, applied individually and/or in combination with sulphur dioxide (so2), on the growth of ...201525528342
activity of lysozyme on lactobacillus hilgardii strains isolated from port wine.this work evaluated the effect of lysozyme on lactobacilli isolated from port wine. bacterial growth experiments were conducted in mrs/tj medium and inactivation studies were performed in phosphate buffer (kh2po4), distilled water and wine supplemented with different concentrations of lysozyme. the response of bacteria to lysozyme was found to be highly strain dependent. some strains of lactobacillus hilgardii together with lactobacillus collinoides and lactobacillus fructivorans were found to b ...201525846910
selection of lactic acid bacteria from brazilian kefir grains for potential use as starter or probiotic cultures.brazilian kefir is a homemade fermented beverage that is obtained by incubating milk or a brown sugar solution with kefir grains that contribute their different microbiological compositions. it is highly important to isolate and characterize microorganisms from brazilian kefir grains to obtain starter cultures for the industrial production of a standardized commercial kefir. thus, the present study aimed to isolate lactic acid bacteria from eight kefir grains that were propagated in milk or suga ...201525542841
dominance of rumen microorganisms during cheese whey acidification: acidogenesis can be governed by a rare selenomonas lacticifex-type fermentation.the microbial basis of acidification process during spontaneous cheese whey wastewater fermentation was decrypted by implementing both culture-dependent and culture-independent techniques. lac tobacillus and bifidobacterium were the predominant taxa among the microbiota growing on mrs (deman, rogosa, and sharpe), while kazachstania unispora and dekkera anomala yeast species were also isolated. almost all lactobacillus isolates were heterofermentative that could ferment glucose and lactose, with ...201526216242
the use of lactobacillus species as starter cultures for enhancing the quality of sugar cane silage.sugar cane (saccharum spp.) is a forage crop widely used in animal feed because of its high dry matter (dm) production (25 to 40 t/ha) and high energy concentration. the ensiling of sugar cane often incurs problems with the growth of yeasts, which leads to high losses of dm throughout the fermentative process. the selection of specific inoculants for sugar cane silage can improve the quality of the silage. the present study aimed to select strains of lactic acid bacteria (lab) isolated from suga ...201424359831
microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. these water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. in this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species diversity, and the kinetics of substrate consumption and metabolite production. the majority of the wa ...201424532061
naturally occurring lactic acid bacteria isolated from tomato pomace silage.silage making has become a significant method of forage conservation worldwide. to determine how tomato pomace (tp) may be used effectively as animal feed, it was ensilaged for 90 days and microbiology counts, fermentation characteristics and chemical composition of tomato pomace silage (tps) were evaluated at the 30th, 60th, and 90th days, respectively. in addition, 103 lactic acid bacteria were isolated from tps. based on the phenotypic and chemotaxonomic characteristics, 16s rdna sequence and ...201425049999
effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.the composition of yeast and lactic acid bacteria (lab) communities and the chemical evolution of the large-scale commercial vinification of catarratto igt sicilia, carried out under the biological regime, was followed from grape harvest until bottling. simultaneously to the maximum growth of yeasts, lab counts reached high level of concentration (6-7 log cfu ml(-1)) during the first steps of the alcoholic fermentation. yeast identification was determined applying different molecular methods. th ...201323611824
characterization of pmri 5.2, a rolling-circle-type plasmid from lactobacillus plantarum bfe 5092 which harbours two different replication initiation genes.plasmid pmri 5.2 from lactobacillus plantarum bfe 5092 was sequenced and analysed. the sequence consists of 5206bp with a mol% g+c content of 35.8%. nine putative open reading frames were identified. a typical pc194 family double strand origin (dso) and a putative single strand origin (sso) were predicted upstream of a rep gene. this rep gene encoded a replication protein of 314 amino acids exhibiting 98% amino acid sequence identity to the rep protein of plasmid plab1000 from lactobacillus hilg ...201323220639
characterization of estcoo8 and estc34, intracellular esterases, from the wine-associated lactic acid bacteria oenococcus oeni and lactobacillus hilgardii.to clone and characterize two related intracellular esterases from oenococcus oeni and lactobacillus hilgardii under wine-like conditions.201323134121
putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider.the aim of this work was to study the production of biogenic amines and particularly putrescine in lactic acid bacteria (lab) related to wine and cider. we applied an analytical protocol that involves the use of pcr and tlc techniques to determine the production of putrescine from different precursors. moreover, we also studied the ability of the lactobacillus and pediococcus tested to produce histamine and tyramine. the results showed that the majority of the lactobacillus brevis analyzed harbo ...201323685467
wine composition plays an important role in the control of carcinogenic precursor formation by lactobacillus hilgardii x₁b.lactobacillus hilgardii, a wine lactic acid bacterium, is able to use arginine, through the arginine deiminase pathway with the formation of citrulline, a precursor of the carcinogen ethyl carbamate. the influence of different argentine wine varieties (merlot, cabernet sauvignon and malbec), on bacterial growth and arginine metabolism was examined. furthermore, the effect of different components normally present in wines on the enzyme activities of the arginine deiminase system was determined.201322696032
influence of phenolic compounds on the growth and arginine deiminase system in a wine lactic acid bacterium.the influence of seven phenolic compounds, normally present in wine, on the growth and arginine deiminase system (adi) of lactobacillus hilgardii x1b, a wine lactic acid bacterium, was established. this system provides energy for bacterial growth and produces citrulline that reacts with ethanol forming the carcinogen ethyl carbamate (ec), found in some wines. the influence of phenolic compounds on bacterial growth was compound dependent. growth and final ph values increased in presence of argini ...201224031815
characteristics of microbial biofilm on wooden vats ('gerles') in pdo salers cheese.the purpose of this study was to characterize microbial biofilms from 'gerles' (wooden vats for making pdo salers cheese) and identify their role in milk inoculation and in preventing pathogen development. gerles from ten farms producing pdo salers cheese were subjected to microbial analysis during at least 4 periods spread over two years. they were distinguished by their levels of lactobacillus (between 4.50 and 6.01 log cfu/cm(2)), gram negative bacteria (between 1.45 and 4.56 log cfu/cm(2)), ...201222483401
insights into the completely annotated genome of lactobacillus buchneri cd034, a strain isolated from stable grass silage.lactobacillus buchneri belongs to the group of heterofermentative lactic acid bacteria and is a common member of the silage microbiome. here we report the completely annotated genomic sequence of l. buchneri cd034, a strain isolated from stable grass silage. the whole genome of l. buchneri cd034 was sequenced on the roche genome sequencer flx platform. it was found to consist of four replicons, a circular chromosome, and three plasmids. the circular chromosome was predicted to encode 2319 protei ...201222465289
Impact of acetaldehyde and pyruvic acid bound sulfur dioxide on wine lactic acid bacteria.Aims: To investigate the impact of acetaldehyde and pyruvic acid bound sulfur dioxide on wine lactic acid bacteria. Methods and Results: Growth studies were performed where Oenococcus oeni, Pediococcus parvulus, P. damnosus, and Lactobacillus hilgardii were inoculated into media containing various concentrations of acetaldehyde or pyruvic acid and an equimolar concentration of SO(2) at pH 3.50 and 3.70. Low concentrations of acetaldehyde and pyruvic acid bound SO(2) were inhibitory to the gr ...201122150460
molecular and biochemical properties of the s-layer protein from the wine bacterium lactobacillus hilgardii b706.different strains of the genus lactobacillus can be regularly isolated from must and wine samples. by various physiological activities, they can improve or reduce the wine quality. lactobacillus hilgardii that is known to survive under harsh wine conditions is classified as a spoilage bacterium, e.g. due to the production of histamine. many lactobacilli form an s-layer as the outermost cell wall component which has been found to facilitate the colonization of special ecological niches. a detaile ...201121221529
characterization of the histidine decarboxylase gene of staphylococcus epidermidis tyh1 coded on the staphylococcal cassette chromosome.histamine production from histidine in fermented food results in food spoilage, and is harmful to consumers. from fish-miso, we have isolated a new bacterial strain staphylococcus epidermidis tyh1, which produced histamine under acidic condition in the medium supplemented with glucose. using oligonucleotides deduced from the histidine decarboxylase gene (hdca) of lactobacillus hilgardii, about 14-kbp dna region of the tyh1 genome was cloned and sequenced. this region contained two putative genes ...201121236322
comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria.this paper reports a comparative study of the inhibitory potential of 18 phenolic compounds, including hydroxybenzoic acids and their derivatives, hydroxycinnamic acids, phenolic alcohols and other related compounds, stilbenes, flavan-3-ols and flavonols, on different lactic acid bacteria (lab) strains of the species oenococcus oeni, lactobacillus hilgardii and pediococcus pentosaceus isolated from wine. in general, flavonols and stilbenes showed the greatest inhibitory effects (lowest ic50 valu ...201121295882
the role of two families of bacterial enzymes in putrescine synthesis from agmatine via agmatine deiminase.putrescine, one of the main biogenic amines associated to microbial food spoilage, can be formed by bacteria from arginine via ornithine decarboxylase (odc), or from agmatine via agmatine deiminase (agdi). this study aims to correlate putrescine production from agmatine to the pathway involving n-carbamoylputrescine formation via addi (the agua product) and n-carbamoylputrescine amidohydrolase (the agub product), or putrescine carbamoyltransferase (the ptca product) in bacteria. pcr methods were ...201021404211
genetic screening of wine-related enzymes in lactobacillus species isolated from south african wines.the objective of this study was to investigate the presence of genes coding for enzymes of oenological relevance in wine lactobacillus strains isolated from south african grape and wine samples during the 2001 and 2002 harvest seasons.201019793136
interaction between oenococcus oeni and lactobacillus hilgardii isolated from wine. modification of available nitrogen and biogenic amine production.during the mixed culture of lactobacillus hilgardii 5w, a common spoilage wine bacteria and oenococcus oeni x(2)l, an amensalistic growth response of the malolactic bacteria was produced due to a competition for nitrogenous nutrients, mainly peptides. arginine was fully consumed and peptide concentration diminished 60% with respect to both pure cultures at the end of exponential growth. histamine release increased 34% with respect to l. hilgardii single culture. under the poor nutritional condit ...201020361233
growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria.the bacteriocins produced by lactococcus lactis subsp. lactis c101910 (c101910) and nbrc 12007 (nbrc 12007) were used to prevent the growth of sake spoiling hiochi bacteria (lactobacillus hilgardii, lactobacillus fructivorans, and lactobacillus paracasei) in namazake, which is raw (unpasteurized) sake. the bacteriocin concentrations required for decreasing the viable cell concentrations of l. hilgardii and l. fructivorans below the detection limit (1.0 x 10(2) cells/ml) in 24 h from the initial ...201020471596
identification and characterization of a glucan-producing enzyme from lactobacillus hilgardii tmw 1.828 involved in granule formation of water kefir.water kefir is a home made fermented beverage based on a sucrose solution with fruit extracts. the inoculum of such fermentations consists of macroscopic granula containing lactic and acetic acid bacteria, and yeasts, which are embedded in an exopolysaccharide (eps) matrix. in this work, a strain of lactobacillus hilgardii producing large amounts of the granule-forming dextran could be isolated. the glycosyltransferans (gtf) commonly called glucansucrase responsible for the production of this de ...201020510787
role of specific components from commercial inactive dry yeast winemaking preparations on the growth of wine lactic acid bacteria.the role of specific components from inactive dry yeast preparations widely used in winemaking on the growth of three representative wine lactic acid bacteria (oenococcus oeni, lactobacillus hilgardii and pediococcus pentosaceus) has been studied. a pressure liquid extraction technique using solvents of different polarity was employed to obtain extracts with different chemical composition from the inactive dry yeast preparations. each of the extracts was assayed against the three lactic acid bac ...201020578762
lactobacillus floricola sp. nov., lactic acid bacteria isolated from mountain flowers.five strains (ryu1-2(t), gon2-9, ryu4-3, nog8-1 and aza1-1) of lactic acid bacteria were isolated from flowers in mountainous areas in japan, oze national park, iizuna mountain and the nikko area. the five isolates were found to share almost identical (99.6-100 % similar) 16s rrna gene sequences and were therefore deemed to belong to the same species. these isolates exhibited low levels of 16s rrna gene sequence similarity to known lactic acid bacteria; the closest recognized relatives to strain ...201020601482
occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.a collection of 810 lactic acid bacteria (lab) strains isolated from wine and cider was screened for potential biogenic amine (ba) producers by combining molecular and phenotypic approaches. a newly developed multiplex pcr method allowed for the simultaneous detection of four genes involved in the production of histamine (histidine decarboxylase, hdc), tyramine (tyrosine decarboxylase, tyrdc) and putrescine (via either ornithine decarboxylase, odc, or agmatine deiminase, agdi) while tlc and hplc ...201020832688
adi pathway and histidine decarboxylation are reciprocally regulated in lactobacillus hilgardii ise 5211: proteomic evidence.amine production by amino acid decarboxylation is a common feature that is used by lactic acid bacteria (lab) to complement lactic fermentation, since it is coupled with a proton-extruding antiport system which leads to both metabolic energy production and the attenuation of intracellular acidity. analogous roles are played in lab by both malolactic fermentation (mlf) and the arginine deiminase (adi) pathway. the present investigation was aimed at establishing reciprocal interactions between ami ...201020976511
molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids.the potential to produce volatile phenols from hydroxycinnamic acids was investigated for lactic acid bacteria (lab) isolated from spanish grape must and wine. a pcr assay was developed for the detection of lab that potentially produce volatile phenols. synthetic degenerate oligonucleotides for the specific detection of the pdc gene encoding a phenolic acid decarboxylase were designed. the pdc pcr assay amplifies a 321 bp dna fragment from phenolic acid decarboxylase. the pdc pcr method was appl ...200919099460
pulsed electric fields inactivation of wine spoilage yeast and bacteria.the use of the pulsed electric fields technology (pef) as an alternative system of microbiological control in wineries was evaluated. the pef resistance of different wine spoilage microorganisms such as dekkera anomala, dekkera bruxellensis, lactobacillus hilgardii and lactobacillus plantarum in both must and wine was investigated by applying treatments ranging from 16 to 31 kv/cm and from 10 to 350 kj/kg at 24 degrees c. the non-exponential kinetics of inactivation by pef of these microorganism ...200919193468
optimising the inactivation of grape juice spoilage organisms by pulse electric fields.the effect of some pulsed electric field (pef) processing parameters (electric field strength, pulse frequency and treatment time), on a mixture of microorganisms (kloeckera apiculata, saccharomyces cerevisiae, lactobacillus plantarum, lactobacillus hilgardii and gluconobacter oxydans) typically present in grape juice and wine were evaluated. an experimental design based on response surface methodology (rsm) was used and results were also compared with those of a factorially designed experiment. ...200919246114
sugar-glycerol cofermentations by lactobacillus hilgardii isolated from wine.glycerol catabolism was studied in lactobacillus hilgardii x(1)b from wine, growing on glycerol and limiting glucose or fructose concentrations in anaerobiosis and microaerophilia. glycerol consumption occurred simultaneously with sugar use, and it was higher with fructose as a cofermenting sugar in microaerophilia. enzymatic activities of the glycerol kinase and glycerol dehydratase pathways were detected in both incubation conditions. in anaerobiosis, the main products were lactate, acetate, e ...200919323470
lactobacillus kisonensis sp. nov., lactobacillus otakiensis sp. nov., lactobacillus rapi sp. nov. and lactobacillus sunkii sp. nov., heterofermentative species isolated from sunki, a traditional japanese pickle.thirty six gram-positive, rod-shaped, non-spore-forming, non-motile bacterial strains were isolated from the non-salted pickle solution used in producing sunki products, a traditional japanese pickle. the novel strains were discriminated and separated into four groups by amplified fragment length polymorphism profiling, and by analysis based on reca gene sequences. the strains were classified into four species groups belonging to the lactobacillus buchneri species group, which consists of l. buc ...200919329601
characterization of four plasmids harboured in a lactobacillus brevis strain encoding a novel bacteriocin, brevicin 925a, and construction of a shuttle vector for lactic acid bacteria and escherichia coli.in this study we isolated over 250 lactic acid bacteria (lab) candidates from fruit, flowers, vegetables and a fermented food to generate an lab library. one strain, designated 925a, isolated from kimchi (a traditional korean fermented dish made from chinese cabbage) produced a novel type of bacteriocin, brevicin 925a, which is effective against certain lab, including strains of lactobacillus, enterococcus, streptococcus, bacillus and listeria. strain 925a, identified as lactobacillus brevis, ha ...200919372160
effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine.the influence of phenolic (p-coumaric, caffeic, ferulic, gallic and protocatechuic) acids on glucose and organic acid metabolism by two strains of wine lactic acid bacteria (oenococcus oeni vf and lactobacillus hilgardii 5) was investigated. cultures were grown in modified mrs medium supplemented with different phenolic acids. cellular growth was monitored and metabolite concentrations were determined by hplc-ri. despite the strong inhibitory effect of most tested phenolic acids on the growth of ...200919376463
inactivation of oenological lactic acid bacteria (lactobacillus hilgardii and pediococcus pentosaceus) by wine phenolic compounds.to investigate the inactivation properties of different classes of phenolic compounds present in wine against two wine isolates of lactobacillus hilgardii and pediococcus pentosaceus, and to explore their inactivation mechanism.200919486417
crystal structure of the hexameric catabolic ornithine transcarbamylase from lactobacillus hilgardii: structural insights into the oligomeric assembly and metal binding.catabolic ornithine transcarbamylase (cotc; ec 2.1.3.3) catalyzes the formation of ornithine (orn) and carbamoyl phosphate from citrulline, which constitutes the second step of the degradation of arginine via the arginine deiminase pathway. here, we report the crystal structure of cotc from the lactic acid bacteria lactobacillus hilgardii (lh-cotc) refined to 2.1 a resolution. the structure reveals that lh-cotc forms a hexameric assembly, which was also confirmed by gel-filtration chromatography ...200919666033
cell membrane damage induced by phenolic acids on wine lactic acid bacteria.the aim of this work was to investigate the effect of phenolic acids on cell membrane permeability of lactic acid bacteria from wine. several phenolic acids were tested for their effects on the cell membrane of oenococcus oeni and lactobacillus hilgardii by measuring potassium and phosphate efflux, proton influx and by assessing culture viability employing a fluorescence technique based on membrane integrity. the experimental results indicate that hydroxycinnamic acids (p-coumaric, caffeic and f ...200919733929
influence of ethanol, malate and arginine on histamine production of lactobacillus hilgardii isolated from an italian red wine.wine, like other fermented foods, may contain biogenic amines produced by lactic acid bacteria via amino acids decarboxylation. the most relevant amines from the toxicological standpoint are histamine and tyramine. the complexity of fermented substrates makes it difficult to suggest a priori how variables can modulate amine production. lactobacillus hilgardii ise 5211 was isolated from an italian red wine. besides producing lactate from malate, this strain is also able to convert arginine to orn ...200918283413
analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in tetragenococcus halophilus isolated from fish sauce.in order to analyze the genes related to the histamine production, a strain of histamine producing halophilic bacteria, referred to as strain h, was isolated using enrichment culture and dilution-to-extinction methods with histidine broth inoculated from the fish sauce mashes. the two japanese fish sauce mashes used, accumulate over 1000 mg/l of histamine. phenotypic and 16 s rrna gene sequence analyses identified strain h as tetragenococcus halophilus, the predominant histamine producing bacter ...200818573560
regulation of hdc expression and hdc activity by enological factors in lactic acid bacteria.the aim of this work was to study the influence of enological factors on the histidine decarboxylase gene (hdc) expression and on histidine decarboxylase enzyme (hdc) activity in lactobacillus hilgardii, pediococcus parvulus and oenococcus oeni.200818713288
occurrence of lactic acid bacteria and biogenic amines in biologically aged wines.biologically aged sherry-type wines are elaborated by the so-called 'criadera and solera' system, which essentially involves development of the yeast on the wine surface forming a film velum for several years. lactic acid bacteria can also develop and contribute to sherry-type wine quality, although their presence and role in this enological process have received very little attention. in this study, lactic acid bacteria microbiota and the presence of biogenic amines were investigated throughout ...200818721676
comparative survey of putrescine production from agmatine deamination in different bacteria.this article aims to study putrescine production in lactobacillus hilgardii strain x(1)b, an agmatine degrader isolated from wine, and to compare it with three other different species, previously reported as putrescine producers from agmatine: pseudomonas aeruginosa pao1, enterococcus faecalis atcc11700 and bacillus cereus cect 148(t). the effect of different biogenic amines, organic acids, cofactors, amino acids and sugars on putrescine production was evaluated. in some cases, a similar effect ...200818721677
genetic screening of lactic acid bacteria of oenological origin for bacteriocin-encoding genes.a total of 330 lactic acid bacteria isolated from south african red wines during alcoholic and malolactic fermentations and 9 commercial malolactic bacteria starter cultures were screened for antimicrobial activity. of the entire screened isolates, 26 strains, belonging to the species lactobacillus plantarum, lactobacillus paracasei, lactobacillus hilgardii and oenococcus oeni, showed activity towards various wine-related and non-wine-related indicator strains. a pcr-based screening revealed the ...200818954734
effect of phenolic aldehydes and flavonoids on growth and inactivation of oenococcus oeni and lactobacillus hilgardii.the aim of this work was to investigate the effect of wine phenolic aldehydes, flavonoids and tannins on growth and viability of strains of oenococcus oeni and lactobacillus hilgardii. cultures were grown in ethanol-containing mrs/tj medium supplemented with different concentrations of phenolic aldehydes or flavonoids and monitored spectrophotometrically. the effect of tannins was evaluated by monitoring the progressive inactivation of cells in ethanol-containing phosphate buffer supplemented wi ...200817993383
factors affecting the production of putrescine from agmatine by lactobacillus hilgardii xb isolated from wine.to elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by lactobacillus hilgardii x(1)b.200818248375
efficacy of reca gene sequence analysis in the identification and discrimination of lactobacillus hilgardii strains isolated from stuck wine fermentations.conventional phenotypic methods sometimes lead to misidentification of some heterofermentative wine lactobacilli such as lactobacillus hilgardii, lactobacillus buchneri, and lactobacillus brevis. we establish the specificity of 16s rdna sequencing in the differentiation of these species and in the rejection of the lactobacillus vermiforme species name. moreover, we succeeded in differentiating these heterofermentative species by means of reca gene sequence comparison. short homologous regions we ...200717174001
tyramine and phenylethylamine production among lactic acid bacteria isolated from wine.the ability of wine lactic acid bacteria to produce tyramine and phenylethylamine was investigated by biochemical and genetic methods. an easy and accurate plate medium was developed to detect tyramine-producer strains, and a specific pcr assay that detects the presence of tdc gene was employed. all strains possessing the tdc gene were shown to produce tyramine and phenylethylamine. wines containing high quantities of tyramine and phenylethylamine were found to contain lactobacillus brevis or la ...200717307265
effect of tannic acid on lactobacillus hilgardii analysed by a proteomic approach.a contribution towards the elucidation of the mechanisms of tannins on bacteria growth inhibition, with particular focus on the interaction between tannins and bacterial proteins.200717309629
application of flow cytometry to segregated kinetic modeling based on the physiological states of microorganisms.flow cytometry (fc) has been introduced to characterize and to assess the physiological states of microorganisms in conjunction with the classical plate-counting method. to show the applicability of the technique, in particular for the development of kinetic models, pure culture fermentation experiments were followed over time, using both prokaryotic (lactobacillus hilgardii) and eukaryotic (saccharomyces cerevisiae) microorganisms growing in standard culture media (mrs and ypd). the differences ...200717483273
combined cup loading, bis(2-hydroxyethyl) disulfide, and protein precipitation protocols to improve the alkaline proteome of lactobacillus hilgardii.despite the large number of papers dealing with bacterial proteomes, very few include information about proteins with alkaline pi's, because of the limits inherent in 2-de technology. nonetheless, analyses of in silico proteomes of many prokaryotes show a bimodal distribution of their proteins based on their pi's; the most crowded areas lying between pi 4-7 and 9-11. the aim of the present research was to set up a general, simple, and standardizable 2-de protocol suitable for studying the alkali ...200717492720
dominant lactic acid bacteria and their technological properties isolated from the himalayan ethnic fermented milk products.ethnic people of the himalayan regions of india, nepal, bhutan and china consume a variety of indigenous fermented milk products made from cows milk as well as yaks milk. these lesser-known ethnic fermented foods are dahi, mohi, chhurpi, somar, philu and shyow. the population of lactic acid bacteria (lab) ranged from 10(7) to 10(8) cfu/g in these himalayan milk products. a total of 128 isolates of lab were isolated from 58 samples of ethnic fermented milk products collected from different places ...200717562218
overexpression, purification, crystallization and preliminary structural studies of catabolic ornithine transcarbamylase from lactobacillus hilgardii.the catabolic ornithine transcarbamylase (cotc; ec 2.1.3.3) from the lactic acid bacteria lactobacillus hilgardii is a key protein involved in the degradation of arginine during malolactic fermentation. cotc containing an n-terminal his6 tag has been overexpressed in escherichia coli, purified and crystallized under two different experimental conditions using the hanging-drop vapour-diffusion method. crystals obtained from a solution containing 8% (w/v) peg 4000, 75 mm sodium acetate ph 4.6 belo ...200717620711
production of biogenic amines by lactic acid bacteria: screening by pcr, thin-layer chromatography, and high-performance liquid chromatography of strains isolated from wine and must.biogenic amines are frequently found in wine and other fermented food. we investigated the ability of 133 strains of lactic acid bacteria isolated from musts and wines of different origins to produce histamine, tyramine, and putrescine. we detected the genes responsible for encoding the corresponding amino acid decarboxylases through pcr assays using two primer sets for every gene: histidine decarboxylase (hdc), tyrosine decarboxylase (tdc), and ornithine decarboxylase (odc); these primers were ...200616496581
assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine.susceptibility to 12 antibiotics was tested in 75 unrelated lactic acid bacteria strains of wine origin of the following species: 38 lactobacillus plantarum, 3 lactobacillus hilgardii, 2 lactobacillus paracasei, 1 lactobacillus sp, 21 oenococcus oeni, 4 pediococcus pentosaceus, 2 pediococcus parvulus, 1 pediococcus acidilactici, and 3 leuconostoc mesenteroides. the minimal inhibitory concentrations of the different antibiotics that inhibited 50% of the strains of the lactobacillus, leuconostoc a ...200616876896
polyphasic study of wine lactobacillus strains: taxonomic implications.one hundred and seventy-eight lactobacilli isolated from wine were characterized by a polyphasic approach. strains were phenotypically identified at genus and species level by classical tests including the analysis of cell morphology, homo/heterofermentative character, sugar fermentation patterns, growth at different temperatures and the optical nature of the isomer of lactic acid produced from glucose. molecular techniques such as random amplification of polymorphic dna (rapd), amplified 16s rd ...200515653876
histamine-producing pathway encoded on an unstable plasmid in lactobacillus hilgardii 0006.histamine production from histidine in fermented food products by lactic acid bacteria results in food spoilage and is harmful to consumers. we have isolated a histamine-producing lactic acid bacterium, lactobacillus hilgardii strain ioeb 0006, which could retain or lose the ability to produce histamine depending on culture conditions. the hdca gene, coding for the histidine decarboxylase of l. hilgardii ioeb 0006, was located on an 80-kb plasmid that proved to be unstable. sequencing of the hdc ...200515746344
influence of ethanol and low ph on arginine and citrulline metabolism in lactic acid bacteria from wine.the aim of this work was to study the effects of ethanol on cell growth and arginine and citrulline metabolism in two heterofermentative lactic acid bacteria from wine, and to determine their possible association with the formation of ethyl carbamate (ec), a carcinogenic compound. lactobacillus hilgardii x1b is able to utilize arginine and citrulline, while oenococcus oeni m can only use citrulline, a precursor of ec. growth of both microorganisms was partially inhibited by 10 and 15% (v/v) etha ...200515939575
which lactic acid bacteria are responsible for histamine production in wine?to quantify the ability of 136 lactic acid bacteria (lab), isolated from wine, to produce histamine and to identify the bacteria responsible for histamine production in wine.200516108800
reclassification of lactobacillus ferintoshensis as a later heterotypic synonym of lactobacillus parabuchneri.lactobacillus ferintoshensis has recently been described as a novel species, distinct from its close phylogenetic neighbours lactobacillus buchneri, lactobacillus kefiri and lactobacillus hilgardii. two highly related species with validly published names, lactobacillus parakefiri and lactobacillus parabuchneri, were not considered in the study due to the lack of 16s rrna gene sequence data at that time. since the publication of the study, the sequences have become available and have revealed tha ...200516166731
identification of lactic acid bacteria isolated from south african brandy base wines.in brandy base wines, no sulphur dioxide is used and it therefore is ideal for the proliferation of lactic acid bacteria. as part of an extensive taxonomic survey within the ecological framework of south african vineyards and wineries, and the influence of naturally occurring lactic acid bacteria on the quality of wine and brandy, a total of 54 strains were isolated from grape juice and at different stages of brandy base wine production. the strains were identified using numerical analysis of to ...200414967557
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
metabolism of gallic acid and catechin by lactobacillus hilgardii from wine.the ability of lactobacillus hilgardii 5w to metabolize gallic acid and catechin was evaluated. it was grown in a complex medium containing gallic acid or catechin. the metabolites were analyzed by high-performance liquid chromatography and identified by comparing the retention times and spectral data with the standards of a database. in gallic acid-grown cultures, gallic acid, pyrogallol, catechol, protocatechuic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol we ...200415479008
influence of phenolic acids on growth and inactivation of oenococcus oeni and lactobacillus hilgardii.aims: to determine the effect of several wine-associated, phenolic acids on the growth and viability of strains of oenococcus oeni and lactobacillus hilgardii. methods and results: growth was monitored in ethanol-containing medium supplemented with varying concentrations of hydroxybenzoic acids (p-hydroxybenzoic, protocatechuic, gallic, vanillic and syringic acids) and hydroxycinnamic acids (p-coumaric, caffeic and ferulic acids). progressive inactivation was monitored in ethanol-containing phos ...200312534807
cloning, sequence analysis and expression of the f1f0-atpase beta-subunit from wine lactic acid bacteria.the nucleotide sequences of the genes encoding the f1f0-atpase beta-subunit from oenococcus oeni, leuconostoc mesenteroides subsp. mesenteroides, pediococcus damnosus, pediococcus parvulus, lactobacillus brevis and lactobacillus hilgardii were determined. their deduced amino acid sequences showed homology values of 79-98%. data from the alignment and atpase tree indicated that o. oeni and l. mesenteroides subsp. mesenteroides formed a group well-separated from p. damnosus and p. parvulus and fro ...200314529177
sequencing and characterization of plasmid puibi-1 from bacillus thuringiensis serovar entomocidus lbit-113.plasmid puibi-1 from bacillus thuringiensis svr. entomocidus was sequenced and its replication mechanism analyzed. sequence analysis revealed that puibi-1 contains 4671 bp and a 32% gc content. plasmid puibi-1 also includes at least seven putative open reading frames (orfs) encoding for proteins ranging from 5 to 50 kda. orf-1 encodes for a putative 16-kda rep protein, which lacks homology with proteins of similar function. orf2 encodes for a protein of 50 kda and shows homology with mob protein ...200314669916
effect of wine phenolic compounds on lactobacillus hilgardii 5w viability.after 6 days of lactobacillus hilgardii 5w incubation at 4 degrees c, the viable cell counts diminish 31.9, 45.6, and 89.0% when suspended in control wine (2,600 mg/liter gallic acid equivalents [gae]), three-fold concentrated wine (6,150 mg/liter gae), and six-fold concentrated wine (13,000 mg/liter gae), respectively. at 20 degrees c in the same conditions, the cell viabilities decrease 74.2, 80.5, and 100.0%, respectively. in decolorized wines, which result in tannin losses, the viable cell c ...200211808798
proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance.sourdough lactic acid bacteria were preliminarily screened for proteolytic activity by using a digest of albumin and globulin polypeptides as a substrate. based on their hydrolysis profile patterns, lactobacillus alimentarius 15m, lactobacillus brevis 14g, lactobacillus sanfranciscensis 7a, and lactobacillus hilgardii 51b were selected and used in sourdough fermentation. a fractionated method of protein extraction and subsequent two-dimensional electrophoresis were used to estimate proteolysis i ...200211823200
citrulline as the main precursor of ethyl carbamate in model fortified wines inoculated with lactobacillus hilgardii: a marker of the levels in a spoiled fortified wine.the aim of this study was to investigate the production of ethyl carbamate (ec) precursors by lactobacillus hilgardii in model and douro fortified wines and to determine the relationship between these compounds and ec levels in this type of wine.200211849489
mousy off-flavor of wine: precursors and biosynthesis of the causative n-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by lactobacillus hilgardii dsm 20176.the n-heterocyclic bases, 2-ethyltetrahydropyridine (1), 2-acetyl-1-pyrroline (2), and 2-acetyltetrahydropyridine (3) are associated with the occurrence of mousy off-flavor in wine. the biosynthesis of these n-heterocycles by the wine lactic acid bacterium, lactobacillus hilgardii dsm 20176, was studied by high-cell-density incubation in combination with a minimal chemically defined n-heterocycle assay medium. the key components of the defined n-heterocycle assay medium included d-fructose, etha ...200212428963
arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from lactobacillus sanfranciscensis cb1.the cytoplasmic extracts of 70 strains of the most frequently isolated sourdough lactic acid bacteria were screened initially for arginine deiminase (adi), ornithine transcarbamoylase (otc), and carbamate kinase (ck) activities, which comprise the adi (or arginine dihydrolase) pathway. only obligately heterofermentative strains such as lactobacillus sanfranciscensis cb1; lactobacillus brevis am1, am8, and 10a; lactobacillus hilgardii 51b; and lactobacillus fructivorans dd3 and da106 showed all t ...200212450844
the arginine deiminase pathway in the wine lactic acid bacterium lactobacillus hilgardii x1b: structural and functional study of the arcabc genes.the genes implicated in the catabolism of the amino acid arginine by lactobacillus hilgardii x(1)b were investigated to assess the potential for formation of ethyl carbamate precursors in wine. l. hilgardii x(1)b can use arginine via the arginine deiminase pathway. the complete nucleotide sequence of the arc genes involved in this pathway has been determined. they are clustered in an operon-like structure in the order arcabc. no evidence was found for the presence of a homologue of the arcd gene ...200212490324
anaerobic conversion of lactic acid to acetic acid and 1, 2-propanediol by lactobacillus buchneri.the degradation of lactic acid under anoxic conditions was studied in several strains of lactobacillus buchneri and in close relatives such as lactobacillus parabuchneri, lactobacillus kefir, and lactobacillus hilgardii. of these lactobacilli, l. buchneri and l. parabuchneri were able to degrade lactic acid under anoxic conditions, without requiring an external electron acceptor. each mole of lactic acid was converted into approximately 0.5 mol of acetic acid, 0.5 mol of 1,2-propanediol, and tra ...200111133436
biogenic amine production by lactobacillus.the aim of this work was to demonstrate that strains of lactobacillus may be able to produce putrescine and agmatine from one of the major amino acids present in fruit juices and wine, arginine, and from amino acid-derived ornithine.200111168717
primers and a specific dna probe for detecting lactic acid bacteria producing 3-hydroxypropionaldehyde from glycerol in spoiled ciders.of the 40 strains isolated from several spoiled ciders where glycerol was degraded, 36 were identified as lactobacillus collinoides, three were lactobacillus hilgardii, and one was lactobacillus mali. however, only 30 l. collinoides and two l. hilgardii could degrade glycerol. the glycerol dehydratase activity was shown. the main product of the transformation was 1.3 propanediol. two dna primers gd1 and gd2 were chosen in the region encoding one of the subunits of glycerol dehydratase of citroba ...200111403134
effect of gallic acid and catechin on lactobacillus hilgardii 5w growth and metabolism of organic compounds.the effects of different concentrations of (+)-catechin and gallic acid on the growth and metabolism of lactobacillus hilgardii in different media were evaluated. these phenolic compounds at concentrations normally present in wine not only stimulated the growth rate but also resulted in greater cell densities during the stationary phase of growth in both media. during the first hours of growth both phenolic compounds activated the rate of glucose and fructose utilization and only catechin increa ...200111559138
molecular identification of lactobacillus hilgardii and genetic relatedness with lactobacillus brevis.conventional phenotypic methods lead to misidentification of the lactic acid bacteria lactobacillus hilgardii and lactobacillus brevis. random amplified polymorphic dna (rapd) and repetitive element pcr (rep-pcr) techniques were developed for a molecular study of these two species. the taxonomic relationships were confirmed by analysis of the ribosomal operon. amplified dna fragments were chosen to isolate l. hilgardii-specific probes. in addition to rapid molecular methods for identification of ...199910425764
arginine, citrulline and ornithine metabolism by lactic acid bacteria from wine.the catabolism of arginine, an amino acid found in grape juice and wine, citrulline and ornithine was investigated in four lactic acid bacteria. only lactobacillus hilgardii x1b catabolized arginine and excreted citrulline into the medium. the recovery of arginine as ornithine was lower than the expected theoretical value. the arginase-urease pathway was not detected indicating that the amino acid degradation was carried out only by the arginine dihydrolase pathway. oenococcus oeni m, a strain n ...199910733246
influence of ph, temperature and initial yeast:bacteria ratio on the stimulation of lactobacillus hilgardii by saccharomyces florentinus isolated from sugary kefir grains.the effects of ph, temperature and initial yeast:bacteria ratio on lactobacillus hilgardii and saccharomyces florentinus cultivated either in pure or mixed culture were studied. quadratic polynomial as a function of factors was proposed to express the lactic acid production at different sampling times, and the percentage increase in lactic acid production by lact. hilgardii in mixed culture compared with pure culture. temperature was the factor which had the main influence on lactic acid product ...19968642011
interaction between lactobacillus hilgardii and pediococcus pentosaceus and their metabolism of sugars and organic acids.in a mixed culture of lactobacillus hilgardii and pediococcus pentosaceus on commerical grape juice, growth of the latter was inhibited until 24 h; after 24 h no viable cells were detected. during the early stages of growth, sugars and malic acid were consumed and production of m- and l-lactic acids was greater in the mixed culture than in either of the pure cultures.199524414666
lactobacillus hilgardii plasmid plab1000 consists of two functional cassettes commonly found in other gram-positive organisms.a lactobacillus hilgardii plasmid, plab1000, was studied to understand the organization of autonomous replicons from lactobacilli. two cassettes could be identified. first, the replication region consisted of a sequence coding for a replication protein (rep) and its corresponding target site, similar to those from plasmids pub110, pc194 (staphylococcus aureus), pftb14, pbaa1 (bacillus sp.), and plp1 (lactobacillus sp.). sequence analysis indicated the possible synthesis of an antisense rna that ...19902188951
lactobacilli isolated from sugary kefir grains capable of polysaccharide production and minicell formation.homo- and heterofermentative species of lactobacillus have been isolated from sugary kefir grains. most of the homofermentative strains fermented tagatose and aldonitol and presented 48-54% of homology with lactobacillus paracasei ssp. paracasei ncdo 151 (ex lactobacillus casei). the two variants of a hetero-fermentative species, although fermenting arabinose, were related to lactobacillus hilgardii ncdo 264 (type strain) with 88% of homology. one of them produced polysaccharide from sucrose at ...19902246138
characterization of a gram-positive broad-host-range plasmid isolated from lactobacillus hilgardii.two plasmids, plab1000 and plab2000 (3.3 and 9.1 kb, respectively), have been isolated from a grass silage strain of lactobacillus hilgardii. both plasmids were cloned in escherichia coli and characterized through restriction mapping. a 1.6-kb xbai-saci fragment of plab1000 appeared to be sufficient for autonomous replication in lactobacillus plantarum and in bacillus subtilis. different shuttle vectors for e. coli and gram-positive bacteria were developed using the plab1000 plasmid. these could ...19892727147
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