| development of bile salt-resistant leuconostoc citreum by expression of bile salt hydrolase gene. | probiotic bacteria must have not only tolerance against bile salt but also no genes for antibiotic resistance. leuconostoc citreum is a dominant lactic acid bacterium in various fermented foods, but it is not regarded as a probiotic because it lacks bile salt resistance. therefore, we aimed to construct a bile salt-resistant l. citreum strain by transforming it with a bile salt hydrolase gene (bsh). we obtained the 1,001 bp bsh gene from the chromosomal dna of lactobacillus plantarum and subclon ... | 2015 | 26282688 |
| natural lactic acid bacteria population and silage fermentation of whole-crop wheat. | winter wheat is a suitable crop to be ensiled for animal feed and china has the largest planting area of this crop in the world. during the ensiling process, lactic acid bacteria (lab) play the most important role in the fermentation. we investigated the natural population of lab in whole-crop wheat (wcw) and examined the quality of whole-crop wheat silage (wcws) with and without lab inoculants. two lactobacillus plantarum subsp. plantarum strains, zhengzhou university 1 (zzu 1) selected from co ... | 2015 | 26104520 |
| 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 ... | 2013 | 24010616 |
| 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 ... | 2012 | 22635989 |
| 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 ... | 2013 | 23550842 |
| industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production. | four obligate heterofermentative lactic acid bacteria (lab) strains (weissella cibaria pon10030 and pon10032 and leuconostoc citreum pon 10079 and pon10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain starter for the preparation and propagation of sourdoughs for the production of a typical bread at industrial level. the kinetics of ph and tta during the daily sourdough refreshments indicated a correct acidification process for all trials. the con ... | 2016 | 27375243 |
| development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria. | three obligately heterofermentative lactic acid bacteria (lab) strains (lactobacillus sanfranciscensis pon100336, leuconostoc citreum pon10079 and weissella cibaria pon10030) were used in this study as a multi-species starter culture for sourdough production. the starter inoculum was prepared and propagated in sterile semolina extract (sse) broth. acidification kinetics, microbiological counts detected on specific media for sourdough lab, polymorphic profile comparison and species-specific pcrs ... | 2016 | 27374130 |
| synthesis and characterization of glucosyl stevioside using leuconostoc dextransucrase. | glucosyl stevioside was synthesized via transglucosylation by dextransucrase from leuconostoc citreum km20 (lcdext), forming α-d-glucosyl stevioside. a production yield of 94% was reached after 5days of lcdext reaction at 30°c. glucosyl stevioside induced a 2-fold improved quality of taste and sweetness, compared to stevioside. after 15days of storage at 25°c, 98% of glucosyl stevioside in an aqueous solution was present in a soluble form, compared to only 11% for stevioside or rebaudioside a. f ... | 2016 | 27283670 |
| leuconostoc citreum sk24.002 glucansucrase: biochemical characterisation and de novo synthesis of α-glucan. | the cell-associated glucansucrase from leuconostoc citreum sk24.002 was isolated, purified, characterized and used for de novo synthesis of α-glucan and acceptor-products. the final specific glucansucrase activity was 1.4u/mg protein with 13.2-fold purification. the obtained glucansucrase had a molecular weight of 186kda,tm of 61.7 °c and △h of 176.7kj/mol. the enzyme showed maximum activity at ph 5.0-6.0 and 45°c. the enzyme activity was enhanced by ca(2+), mn(2+) or co(2+) ions, whereas the ac ... | 2016 | 27164499 |
| microbial community structure of korean cabbage kimchi and ingredients with denaturing gradient gel electrophoresis. | kimchi is a traditional korean fermented vegetable food, the production of which involves brining of korean cabbage, blending with various other ingredients (red pepper powder, garlic, ginger, salt-pickled seafood, etc.), and fermentation. recently, kimchi has also become popular in the western world because of its unique taste and beneficial properties such as antioxidant and antimutagenic activities, which are derived from the various raw materials and secondary metabolites of the fermentative ... | 2016 | 26907755 |
| glucosyl rubusosides by dextransucrases improve the quality of taste and sweetness. | glucosyl rubusosides were synthesized by two dextransucrases. lcdext was obtained from leuconosotoc citreum, that lldext was obtained from leuconostoc lactis. lcdext and lldext regioselectively transferred a glucosyl residue to the 13-o-glucosyl moiety of rubusoside with high yield of 59-66% as analyzed by tlc and hplc. evaluation of the sweetness of these glucosyl rubusosides showed that their quality of taste, in particular, was superior to that of rubusoside. these results indicate that trans ... | 2016 | 26809800 |
| lactic acid bacteria in dried vegetables and spices. | spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. however, little is known about lactic acid bacteria (lab) in spices and dried vegetables, even though certain lab may cause food spoilage. in this study, we enumerated lab in 104 spices and dried vegetables products aimed for the food manufacturing industry. the products were obtained from a spice wholesaler operating in finland, and were sampled during a one-year period. we picked isolates (n = 343 ... | 2016 | 26678137 |
| isolation and characterization of dextran produced by leuconostoc citreum nm105 from manchurian sauerkraut. | a water-soluble exopolysaccharide (eps) was produced by leuconostoc ctireum nm105 from homemade manchurian sauerkraut. after culturing the strain in man-rogosa-sharpe medium containing 5% sucrose at 25°c for 48h, the eps was purified and a yield of 23.5g/l was achieved. the eps consisted exclusively of glucose and the weight-average molecular weight was 1.01×10(8)da. the structural characterization of the purified eps determined by ft-ir, (1)h, (13)c and two-dimensional nmr spectroscopy demonstr ... | 2015 | 26344292 |
| overview of the glucansucrase equipment of leuconostoc citreum lbae-e16 and lbae-c11, two strains isolated from sourdough. | the whole set of putative glucansucrases from leuconostoc citreum lbae-e16 and lbae-c11 was retrieved from the draft genome sequence of these two sourdough strains previously suggested as alternan producers. four and five putative glycoside hydrolase family 70 (gh70) encoding genes were identified in the genome sequence of strain c11 and e16, respectively. some putative genes have high sequence identity to known leuconostoc dextransucrases. molecular and biochemical data confirmed that l. citreu ... | 2015 | 25790502 |
| inventory of the gh70 enzymes encoded by leuconostoc citreum nrrl b-1299 - identification of three novel α-transglucosylases. | leuconostoc citreum nrrl b-1299 has long been known to produce α-glucans containing both α-(1→6) and α-(1→2) linkages, which are synthesized by α-transglucosylases of the gh70 family. we sequenced the genome of leuconostoc citreum nrrl b-1299 to identify the full inventory of gh70 enzymes in this strain. three new genes (brsa, dsrm and dsrdp) putatively encoding gh70 enzymes were identified. the corresponding recombinant enzymes were characterized. branching sucrase a (brs-a) grafts linear α-(1→ ... | 2015 | 25756290 |
| iranian wheat flours from rural and industrial mills: exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads. | this study aimed at describing the main chemical and technology features of eight iranian wheat flours collected from industrial and artisanal mills. their suitability for bread making was investigated using autochthonous sourdough starters. chemical analyses showed high concentration of fibers and ash, and technology aptitude for making breads. as shown through 2-de analyses, gliadin and glutenin subunits were abundant and varied among the flours. according to the back slopping procedure, type ... | 2015 | 25583343 |
| 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. | 2014 | 25428963 |
| 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. | 2014 | 24962899 |
| 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 ... | 2014 | 24351750 |
| 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 ... | 2014 | 24291182 |
| 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 ... | 2014 | 24274497 |
| [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. | 2013 | 24195373 |
| 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 ... | 2014 | 24176308 |
| 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 ... | 2013 | 23194554 |
| 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 ... | 2012 | 23124754 |
| 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. | 2012 | 22374948 |
| 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 ... | 2011 | 24031746 |