| nucleic acids of species of lactobacillus. | nucleic acid composition of 17 cultures representing the type or neotype strains of 15 named lactobacillus species was studied. nucleic acid characterization of these isolates was accompanied by a comparative study of conventional phenotypic reactions. the overall guanine plus cytosine mean deoxyribonucleic acid base composition ranged from 33 to 50% and genome sizes varied between 700 and 1500 x 10(6) daltons. sporolactobacillus inulinus contained 2500 x 10(6) daltons of chromosomal deoxyribonu ... | 1985 | 3939582 |
| cytological and deoxyribonucleic acid-deoxyribonucleic acid hybridization studies on lactobacillus isolates from san francisco sourdough. | molecular taxonomic and electron microscopy studies were performed on four bacterial isolates obtained from different sources of san francisco sourdough (sd). these bacteria were first isolated by kline and sugihara who tentatively described them as a previously unreported species of heterofermentative lactobacillus; they suggested the name lactobacillus sanfrancisco. the guanine plus cytosine base composition (%gc) of the deoxyribonucleic acid (dna) ranged from 38 to 40%. the possible genetic r ... | 1973 | 4633432 |
| identification of lactobacilli from sourdough and description of lactobacillus pontis sp. nov. | the microflora of sourdough preparations was investigated by examining the physiological characteristics, whole-cell protein patterns, and 16s rrna sequences of lactobacillus isolates. strains isolated from sourdough were placed in the species lactobacillus brevis, lactobacillus sanfrancisco, and lactobacillus reuteri. 16s rrna sequences were determined for l. brevis, lactobacillus fructivorans, lactobacillus fermentum, l. sanfrancisco, and l. reuteri, and oligonucleotide probes for fast specifi ... | 1994 | 8186088 |
| mechanism of maltose uptake and glucose excretion in lactobacillus sanfrancisco. | lactobacillus sanfrancisco lth 2581 can use only glucose and maltose as sources of metabolic energy. in maltose-metabolizing cells of l. sanfrancisco, approximately half of the internally generated glucose appears in the medium. the mechanisms of maltose (and glucose) uptake and glucose excretion have been investigated in cells and in membrane vesicles of l. sanfrancisco in which beef heart cytochrome c oxidase had been incorporated as a proton-motive-force-generating system. in the presence of ... | 1994 | 8188601 |
| the proteolytic system of lactobacillus sanfrancisco cb1: purification and characterization of a proteinase, a dipeptidase, and an aminopeptidase. | a cell envelope 57-kda proteinase, a cytoplasmic 65-kda dipeptidase, and a 75-kda aminopeptidase were purified from lactobacillus sanfrancisco cb1 sourdough lactic acid bacterium by sequential fast protein liquid chromatography steps. all of the enzymes are monomers. the proteinase was most active at ph 7.0 and 40 degrees c, while aminopeptidase and dipeptidase had optima at ph 7.5 and 30 to 35 degrees c. relatively high activities were observed at the ph and temperature of the sourdough ferment ... | 1996 | 8795211 |
| microflora of boza, a traditional fermented turkish beverage. | boza, a turkish traditional beverage made by yeast and lactic acid fermentation of cooked maize, wheat and rice flours was prepared and the microbial characteristics were investigated. during the course of fermentation from 0 to 24 h, populations of lactic acid bacteria and yeast raised from 7.6 x 10(6) and 2.25 x 10(5) after inoculation to 4.6 x 10(8) and 8.1 x 10(6), respectively; ph dropped from 6.1 to 3.5; total titratable acidity by means of lactic acid increased from 0.02 to 0.27 mmol/g; a ... | 1997 | 9105937 |
| modeling of growth of lactobacillus sanfranciscensis and candida milleri in response to process parameters of sourdough fermentation. | we investigated the effect of the ecological factors ph, temperature, ionic strength, and lactate, acetate, and ethanol levels on candida milleri and two strains of lactobacillus sanfranciscensis, organisms representative of the microflora of sourdough. a mathematical model describing the single and combined effects of these factors on the growth of these organisms was established in accordance with the following criteria: quality of fit, biological significance of the parameters, and applicabil ... | 1998 | 9647838 |
| antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by lactobacillus sanfrancisco cb1. | sourdough lactic acid bacteria, cultivated in wheat flour hydrolysate, produced antimould compounds. the antimould activity varied greatly among the strains and was mainly detected within obligately heterofermentative lactobacillus spp. among these, lb. sanfrancisco cb1 had the largest spectrum. it inhibited moulds related to bread spoilage such as fusarium, penicillium, aspergillus and monilia. a mixture of acetic, caproic, formic, propionic, butyric and n-valeric acids, acting in a synergistic ... | 1998 | 9763693 |
| maltose metabolism of lactobacillus sanfranciscensis: cloning and heterologous expression of the key enzymes, maltose phosphorylase and phosphoglucomutase. | the maltose degradation operon containing genes encoding maltose phosphorylase mapa and phosphoglucomutase pgma from lactobacillus sanfranciscensis dsm20451t were cloned and expressed in escherichia coli. these genes represent the first genetic data available for this species beyond taxonomic classification. mapa encodes a 754-amino acid polypeptide representing maltose phosphorylase, mapa, with a calculated molecular mass of 85.7 kda. comparative sequence analysis showed that mapa is of a new t ... | 1998 | 9851037 |
| lactobacillus sanfranciscensis cb1: manganese, oxygen, superoxide dismutase and metabolism. | the latency phase, growth rate, cell yield and end-products of lactobacillus sanfranciscensis cb1 were affected by oxygen and the supply of 225 microm mn2+. mn2+ was especially related to the highest substrate consumption. aerobiosis and mn2+ supply were responsible for the highest superoxide dismutase activity. an auto-inhibitory accumulation of h2o2 meant that the survival of air-grown cells supplied with mn2+ rapidly decreased during the stationary phase. as shown by sodium dodecyl sulfate/po ... | 1999 | 10222585 |
| non-dairy lactic fermentations: the cereal world. | sourdough is the foremost cereal fermentation performed in a variety of technologies with almost any cereal. the lactobacilli studied most intensely include lactobacillus sanfranciscensis, l. reuteri and l. pontis isolated from traditional and modern rye and wheat fermentations. molecular biology tools are available for their rapid identification and monitoring throughout a process. the currently available insight on their metabolism can be used to explain their prevalence in this environment an ... | 1999 | 10532397 |
| addendum to "maltose metabolism of lactobacillus sanfranciscensis: cloning and heterologous expression of the key enzymes, maltose phosphorylase and phosphoglucomutase". | | 2000 | 10802193 |
| combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. | the effect of various sourdoughs and additives on bread firmness and staling was studied. compared to the bread produced with saccharomyces cerevisiae 141, the chemical acidification of dough fermented by s. cerevisiae 141 or the use of sourdoughs increased the volume of the breads. only sourdough fermentation was effective in delaying starch retrogradation. the effect depended on the level of acidification and on the lactic acid bacteria strain. the effect of sourdough made of s. cerevisiae 141 ... | 2000 | 10898663 |
| characterization of reutericyclin produced by lactobacillus reuteri lth2584. | lactobacillus reuteri lth2584 exhibits antimicrobial activity that can be attributed neither to bacteriocins nor to the production of reuterin or organic acids. we have purified the active compound, named reutericyclin, to homogeneity and characterized its antimicrobial activity. reutericyclin exhibited a broad inhibitory spectrum including lactobacillus spp., bacillus subtilis, b. cereus, enterococcus faecalis, staphylococcus aureus, and listeria innocua. it did not affect the growth of gram-ne ... | 2000 | 11010877 |
| 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 ... | 2001 | 11252516 |
| differential viable count of mixed starter cultures of lactic acid bacteria in doughs by using modified chalmers medium. | the modified chalmers medium appeared as quite suitable for counting a mixed population consisting of different species of lactic acid bacteria used as starter in breadmaking. selected strains of lactobacillus plantarum, leuconostoc mesenteroides subsp. mesenteroides, lactobacillus sanfranciscensis, enterococcus faecalis together with saccharomyces cerevisiae could be easily differentiated and counted with an acceptable recovery in comparison with reference media. | 2001 | 11297368 |
| the acid-stress response in lactobacillus sanfranciscensis cb1. | lactobacillus sanfranciscensis cb1, an important sourdough lactic acid bacterium, can withstand low ph after initial exposure to sublethal acidic conditions. the sensitivity to low ph varied according to the type of acid used. treatment of lb: sanfranciscensis cb1 with chloramphenicol during acid adaptation almost completely eliminated the protective effect, suggesting that induction of protein synthesis was required for the acid-tolerance response. two constitutively acid-tolerant mutants, cb1- ... | 2001 | 11429463 |
| in vitro study of prebiotic properties of levan-type exopolysaccharides from lactobacilli and non-digestible carbohydrates using denaturing gradient gel electrophoresis. | batch cultures inoculated with human faeces were used to study the prebiotic properties of levan-type exopolysaccharides (eps) from lactobacillus sanfranciscensis as well as levan, inulin, and fructooligosaccharide (fos). denaturing gradient gel electrophoresis of 16s rdna fragments generated by pcr with universal primers was used to analyse the cultures. characteristic changes were revealed in the composition of the gut bacteria during fermentation of the carbohydrates. an enrichment of bifidob ... | 2001 | 11518326 |
| sucrose metabolism and exopolysaccharide production in wheat and rye sourdoughs by lactobacillus sanfranciscensis. | the exopolysaccharide (eps) produced from sucrose by lactobacillus sanfranciscensis lth2590 is predominantly composed of fructose. eps production during sourdough fermentation has the potential to affect rheological properties of the dough as well as the volume, texture, and keepability of bread. its in situ production by l. sanfranciscensis lth2590 was demonstrated during sourdough fermentation after the hydrolysis of water soluble polysaccharides. in wheat and rye doughs with sucrose addition ... | 2001 | 11714302 |
| cloning, expression, and characterization of acetate kinase from lactobacillus sanfranciscensis. | in the metabolism of lactobacillus sanfranciscensis, the acetate kinase (ak) is a key enzyme and responsible for dephosphorylation of acetyl phosphate with the concomitant production of acetate and atp. the l. sanfranciscensis ack gene was identified by pcr methods. it encodes a 397 amino acid protein sharing 56% similarity with bacillus subtilis ak. whereas cotranscription of ack and pta (phosphotransacetylase) is reported in previously characterised organisms, the l. sanfranciscensis ack gene ... | 2001 | 11716215 |
| cloning of the phosphotransacetylase gene from lactobacillus sanfranciscensis and characterization of its gene product. | the phosphotransacetylase (pta) (ec 2.3.1.8) catalyzes a key branch point reaction in the carbohydrate pathway of lactobacillus sanfranciscensis. in this report, we describe the cloning of the pta gene. the dna sequence analysis revealed a 987 bp open reading frame encoding a protein with a molecular mass of 35.5 kd. these are the first studies on a pta of an organism representative for the heterofermentative lactic acid bacteria. unlike in most other bacteria analysed so far, in l. sanfrancisce ... | 2001 | 11802544 |
| characterisation of is153, an is3-family insertion sequence isolated from lactobacillus sanfranciscensis and its use for strain differentiation. | an insertion sequence has been identified in the genome of lactobacillus sanfranciscensis dsm 20451t as segment of 1351 nucleotides containing 37-bp imperfect terminal inverted repeats. the sequence of this element encodes two out of phase, overlapping open reading frames, orfa and orfb, from which three putative proteins are produced. orfab is a transframe protein produced by -1 translational frame shifting between orf a and orf b that is presumed to be the transposase. the large orfab of this ... | 2001 | 11822682 |
| 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 ... | 2002 | 11823200 |
| metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat and rye, and exopolysaccharides produced by lactobacillus sanfranciscensis. | the metabolism by bifidobacteria of exopolysaccharide (eps) produced by lactobacillus sanfranciscensis was investigated. to evaluate the significance of the eps produced by lact. sanfranciscensis during dough fermentation on the overall prebiotic properties of bread, metabolism by bifidobacteria of water-soluble polysaccharides (wsp) from wheat and rye was investigated. | 2002 | 11972702 |
| high pressure effects step-wise altered protein expression in lactobacillus sanfranciscensis. | in this study we investigated the cellular response to the application of high hydrostatic pressure. high pressure is increasingly used for food preservation. with high resolution 2-d electrophoresis we compared the protein patterns of atmospherically grown lactobacillus sanfranciscensis with those pressure treated up to 200 mpa. we performed the comparative study by using overlapping immobilized ph gradients covering the ph range from 2.5 up to 12 in order to maximize the resolution for the det ... | 2002 | 12112860 |
| the biodiversity of lactic acid bacteria in greek traditional wheat sourdoughs is reflected in both composition and metabolite formation. | lactic acid bacteria (lab) were isolated from greek traditional wheat sourdoughs manufactured without the addition of baker's yeast. application of sodium dodecyl sulfate-polyacrylamide gel electrophoresis of total cell protein, randomly amplified polymorphic dna-pcr, dna-dna hybridization, and 16s ribosomal dna sequence analysis, in combination with physiological traits such as fructose fermentation and mannitol production, allowed us to classify the isolated bacteria into the species lactobaci ... | 2002 | 12450829 |
| 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 ... | 2002 | 12450844 |
| monitoring the bacterial population dynamics in sourdough fermentation processes by using pcr-denaturing gradient gel electrophoresis. | four sourdoughs (a to d) were produced under practical conditions by using a starter mixture of three commercially available sourdough starters and a baker's yeast constitutively containing various species of lactic acid bacteria (lab). the sourdoughs were continuously propagated until the composition of the lab flora remained stable. two lab-specific pcr-denaturing gradient gel electrophoresis (dgge) systems were established and used to monitor the development of the microflora. depending on th ... | 2003 | 12514030 |
| purification and characterisation of mannitol dehydrogenase from lactobacillus sanfranciscensis. | mannitol dehydrogenase (mdh) was purified and characterised from lactobacillus sanfranciscensis. two peptide fragments of mdh were n-terminally sequenced for the first time in the genus lactobacillus. the purified enzyme had an apparent molecular mass of 44 kda and catalysed both the reduction of fructose to mannitol and the oxidation of mannitol to fructose. the k(m) value for the reduction reaction was 24 mm fructose and that for the oxidation 78 mm mannitol. the optimum temperature was 35 deg ... | 2003 | 12670693 |
| exopolysaccharide and kestose production by lactobacillus sanfranciscensis lth2590. | the effect was investigated of sucrose concentration on sucrose metabolism and on the formation of exopolysaccharide (eps) by lactobacillus sanfranciscensis lth2590 in ph-controlled fermentations with sucrose concentrations ranging from 20 to 160 g liter(-1). the eps production increased and the relative sucrose hydrolysis activity decreased by increasing the sucrose concentration in the medium. the carbon recovery decreased from 95% at a sucrose concentration of 30 g liter(-1) to 58% at a sucro ... | 2003 | 12676685 |
| effects of pressure on cell morphology and cell division of lactic acid bacteria. | the effect of pressure and temperature on the growth of the mesophilic lactic acid bacteria lactococcus lactis and lactobacillus sanfranciscensis was studied. both strains were piezosensitive. lb. sanfranciscensis failed to grow at 50 mpa and the growth rate of lc. lactis at 50 mpa was less than 30% of that at atmospheric pressure. an increase of growth temperature did not improve the piezotolerance of either organism. during growth under high-pressure conditions, the cell morphology was changed ... | 2003 | 14505064 |
| phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from lactobacillus sanfranciscensis cb1. | the phytase activity of 12 species of sourdough lactic acid bacteria was screened. it was intracellular only, largely distributed among the species and strains of lactobacillus sanfranciscensis possessed the highest levels of activity. a monomeric ca. 50-kda phytase was purified to homogeneity from l. sanfranciscensis cb1 by three chromatographic steps. l. sanfranciscensis cb1 exhibited the highest hydrolysing activity on na-phytate after reaching the stationary phase of growth (ca. 12 h). cells ... | 2003 | 14527798 |
| 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 ... | 2004 | 15063498 |
| barotolerance is inducible by preincubation under hydrostatic pressure, cold-, osmotic- and acid-stress conditions in lactobacillus sanfranciscensis dsm 20451t. | this study addresses the inducibility of barotolerance by preincubation of lactobacillus sanfranciscensis dsm 20451t under various sublethal stress conditions. | 2004 | 15287876 |
| crystallization and preliminary analysis of a water-forming nadh oxidase from lactobacillus sanfranciscensis. | single crystals have been obtained of nadh oxidase (nox), a flavoenzyme cloned from lactobacillus sanfranciscensis. the enzyme catalyzes the oxidation of two equivalents of nad(p)h and reduces one equivalent of oxygen to yield two equivalents of water, without releasing hydrogen peroxide after the reduction of the first equivalent of nad(p)h. the enzyme crystallizes in space group p2(1)2(1)2(1), with unit-cell parameters a = 59.6, b = 92.6, c = 163.5 a. the crystals diffract to 1.85 a resolution ... | 2004 | 15502322 |
| characterization and identification of lactic acid bacteria in "morcilla de burgos". | a total of 176 lactic acid bacteria (lab) isolated from a typical spanish blood sausage called "morcilla de burgos" were identified by means of phenotypic characteristics and 16s rdna rflp (ribotyping). lab were isolated from "morcilla" of different producers and in different storage periods, which includes unpackaged, vacuum and modified atmosphere packaged "morcilla" and vacuum packed and pasteurised "morcilla". the knowledge of specific spoilage bacteria of "morcilla de burgos" will be useful ... | 2005 | 15582739 |
| molecular and functional characterization of a levansucrase from the sourdough isolate lactobacillus sanfranciscensis tmw 1.392. | exopolysaccharides (eps) produced in situ by sourdough lactobacilli affect rheological properties of dough as well as bread quality and may serve as prebiotics. the aim of this study was to characterize eps-formation by lactobacillus sanfranciscensis tmw 1.392 at the molecular level. a levansucrase gene from l. sanfranciscensis tmw 1.392 encompassing 2,300 bp was sequenced. this levansucrase is predicted to be a cell-wall associated protein of 879 amino acids with a relative molecular weight (m( ... | 2004 | 15735966 |
| lactobacillus hammesii sp. nov., isolated from french sourdough. | twenty morphologically different strains were chosen from french wheat sourdough isolates. cells were gram-positive, non-spore-forming, non-motile rods. the isolates were identified using amplified-fragment length polymorphism, randomly amplified polymorphic dna and 16s rrna gene sequence analysis. all isolates were members of the genus lactobacillus. they were identified as representing lactobacillus plantarum, lactobacillus paralimentarius, lactobacillus sanfranciscensis, lactobacillus spicher ... | 2005 | 15774659 |
| evidence for formation of heterooligosaccharides by lactobacillus sanfranciscensis during growth in wheat sourdough. | lactobacillus sanfranciscensis is a key organism of the lactic microflora in traditional and industrial sourdough fermentations. in this paper we provide evidence for the formation of heterooligosaccharides (heos) by l. sanfranciscensis during growth in sourdough. to identify the heos based on hpaec-pad analysis, heos standards were synthesized by enzymatic reactions with l. sanfranciscensis levansucrase in a chemically defined system in the presence of raffinose, maltotriose, maltose, xylose, o ... | 2005 | 15796579 |
| biodiversity of lactobacillus sanfranciscensis strains isolated from five sourdoughs. | five different sourdoughs were investigated for the composition of lactic acid bacteria (lab) and the biodiversity of lactobacillus sanfranciscensis strains. | 2005 | 15836738 |
| bacterial population in traditional sourdough evaluated by molecular methods. | to study the microbial communities in artisanal sourdoughs, manufactured by traditional procedure in different areas of sicily, and to evaluate the lactic acid bacteria (lab) population by classical and culture-independent approaches. | 2005 | 16033455 |
| transcriptional response reveals translation machinery as target for high pressure in lactobacillus sanfranciscensis. | the effect of sublethal hydrostatic pressure on the transcriptome of lactobacillus sanfranciscensis was determined using a shot-gun-microarray. among the 750 spots that passed quality analysis 42 genes were induced, while six were repressed when cells were incubated at 45 mpa for 30 min. the nature of genes and their differential expression clearly indicate cellular efforts to counteract a decrease in translational capacity. the majority of high pressure affected genes were found to encode eithe ... | 2005 | 16044264 |
| high pressure-sensitive gene expression in lactobacillus sanfranciscensis. | lactobacillus sanfranciscensis is a gram-positive lactic acid bacterium used in food biotechnology. it is necessary to investigate many aspects of a model organism to elucidate mechanisms of stress response, to facilitate preparation, application and performance in food fermentation, to understand mechanisms of inactivation, and to identify novel tools for high pressure biotechnology. to investigate the mechanisms of the complex bacterial response to high pressure we have analyzed changes in the ... | 2005 | 16082466 |
| construction of a new reporter system to study the nacl-dependent dnak promoter activity of lactobacillus sanfranciscensis. | a reporter system was developed to study gene expression in lactobacillus sanfranciscensis. it was based on the escherichia coli/lactobacillus shuttle vector plp3537 and the mela gene encoding alpha-galactosidase originating from lactobacillus plantarum. mela was functionally expressed in e. coli and l. sanfranciscensis, and activity was easily monitored in vivo as well as in vitro by applying an optimized enzyme assay. the reporter system was validated by demonstrating the induction of the dnak ... | 2006 | 16133335 |
| functional characterization of the proteolytic system of lactobacillus sanfranciscensis dsm 20451t during growth in sourdough. | protein hydrolysis and amino acid metabolism contribute to the beneficial effects of sourdough fermentation on bread quality. in this work, genes of lactobacillus sanfranciscensis strain dsm 20451 involved in peptide uptake and hydrolysis were identified and their expression during growth in sourdough was determined. screening of the l. sanfranciscensis genome with degenerate primers targeting prt and analysis of proteolytic activity in vitro provided no indication for proteolytic activity. prot ... | 2005 | 16204547 |
| isolation and characterization of a virulent lactobacillus sanfranciscensis bacteriophage and its impact on microbial population in sourdough. | thirty-five sourdough samples used for sweet and salted italian baked products were checked for the presence of a virus active on lactobacillus sanfranciscensis species. one phage, named ev3, was isolated and its phenotypic and genotypic features were investigated. it belonged to the siphoviridae family (morphotype b1); its life cycle at 25 degrees c lasted 3 h with a burst size of about 30 viral particles per infected cell. sodium dodecyl sulfate polyacrylamide gel electrophoresis (sds-page) sh ... | 2005 | 16235023 |
| identification of a growth stimulant for lactobacillus sanfrancisco. | a compound required for the luxuriant growth of lactobacillus sanfrancisco in laboratory media was isolated from a freshly prepared yeast extract, purified, and characterized. the stimulant was identified as a small peptide with a molecular weight of approximately 1,065, containing aspartic acid, cysteine, glutamic acid, glycine, and lysine. | 1981 | 16345880 |
| molecular characterization of lactic acid bacteria from sourdough breads produced in sardinia (italy) and multivariate statistical analyses of results. | the objective of this work was to investigate the structure and diversity of lactic acid bacteria (lab) communities in sourdough used for the production of traditional breads (carasau, moddizzosu, spianata, zichi) in sardinia. 16s rdna sequencing and randomly amplified polymorphic dna (rapd-pcr) was applied for the identification and typing of the lab isolated from 25 samples of sourdoughs. multivariate statistical techniques were applied to rapd-pcr pattern to study the biological diversity of ... | 2006 | 16464695 |
| comparative proteome approach to characterize the high-pressure stress response of lactobacillus sanfranciscensis dsm 20451(t). | high hydrostatic pressure (hhp) exerts diverse effects on microorganisms, leading to stress response and cell death. while inactivation of microorganisms by lethal hhp is well investigated in the context of food preservation and the hygienic safety of minimal food processes, sublethal hhp stress response and its effect on adaptation and cross-protection is less understood. in this study, the hhp stress response of lactobacillus sanfranciscensis was characterized and compared with cold, heat, sal ... | 2006 | 16470640 |
| influence of peptide supply and cosubstrates on phenylalanine metabolism of lactobacillus sanfranciscensis dsm20451(t) and lactobacillus plantarum tmw1.468. | bread spoilage is mainly due to the growth of filamentous fungi, and metabolites produced during sourdough fermentation by lactobacilli can inhibit fungal growth. one of these metabolites is phenyllactic acid (pla), which is a catabolite from phenylalanine. in this work, the influence of peptide supply and cosubstrates was determined on pla formation from phenylalanine by lactobacillus plantarum tmw1.468 and lactobacillus sanfranciscensis dsm20451(t). transport of single amino acids is not effic ... | 2006 | 16719504 |
| the crystal structure of nad(p)h oxidase from lactobacillus sanfranciscensis: insights into the conversion of o2 into two water molecules by the flavoenzyme. | the fad-dependent nad(p)h oxidase from lactobacillus sanfrancisensis (l.san-nox2) catalyzes the oxidation of 2 equivalents of either nadh or nadph and reduces 1 equivalent of o(2) to yield 2 equivalents of water. during steady-state turnover only 0.5% of the reducing equivalents are detected in solution as hydrogen peroxide, suggesting that it is not released from the enzyme after the oxidation of the first equivalent of nad(p)h and reaction with o(2). here we report the crystal structure of l.s ... | 2006 | 16893166 |
| carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough. | the metabolic pathways of lactic acid bacteria that influence bread quality are coupled to the central carbon flux by the availability of cofactors influencing the cellular and environmental redox potential. homo- and heterofermentative metabolism differ fundamentally with respect to the requirement for regeneration of reduced cofactors, nadh or nadph. the utilization of co-substrates such as oxygen or fructose as electron acceptors by obligate heterofermentative lactobacilli is coupled to an in ... | 2007 | 17008155 |
| generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions. | the effects of the interaction between saccharomyces cerevisiae lbs and lactobacillus sanfranciscensis lsce1 and of their responses to acid, oxidative or osmotic stress on alcohol and aroma production were assessed. the exposure of s. cerevisiae lbs and l. sanfranciscensis lsce1 cells to oxidative, acid or osmotic sub-lethal stress gave rise to a common or specific responses. gamma-decalactone, 2(5h)-furanones and aldehydes were overproduced by lab following oxidative stress. the acid stress ind ... | 2007 | 17008156 |
| a rapid pcr procedure for the specific identification of lactobacillus sanfranciscensis, based on the 16s-23s intergenic spacer regions. | the organization of ribosomal rna (rrn) operons in lactobacillus sanfranciscensis was studied in order to establish an easy-to-perform method for identification of l. sanfranciscensis strains, based on the length and sequence polymorphism of the 16s-23s rdna intergenic spacer region (isr). | 2007 | 17184346 |
| molecular and functional characterization of lactobacillus sanfranciscensis strains isolated from sourdoughs. | fifty isolates of lactobacillus sanfranciscensis from italian sourdoughs were identified and typed by a polyphasic approach which included genotypic and phenotypic criteria. genotypic diversity was characterized by ribosomal intergenic spacer analysis (risa) of pcr amplified 16s-23s rdna spacer region, denaturing gradient gel electrophoresis (dgge) of pcr amplified rpob (beta subunit of rna polymerase) gene, and rep-pcr (pcr amplification of repetitive bacterial dna elements) analyses. the risa ... | 2007 | 17223214 |
| identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations. | presumptive lactic acid bacterial cocci were found in six sourdoughs (out of 20) from the abruzzo region (central italy) and subjected to phenotypic and genotypic characterization. a total of 21 isolates, recognized as seven strains by randomly amplified polymorphic dna (rapd)-polymerase chain reaction (pcr) typing, were identified by a polyphasic approach, consisting of 16s rrna gene sequencing, multiplex pcr assays and physiological features, as enterococcus faecium and pediococcus pentosaceus ... | 2007 | 17418310 |
| glutathione reductase from lactobacillus sanfranciscensis dsm20451t: contribution to oxygen tolerance and thiol exchange reactions in wheat sourdoughs. | the effect of the glutathione reductase (gshr) activity of lactobacillus sanfranciscensis dsm20451(t) on the thiol levels in fermented sourdoughs was determined, and the oxygen tolerance of the strain was also determined. the gshr gene coding for a putative gshr was sequenced and inactivated by single-crossover integration to yield strain l. sanfranciscensis dsm20451(t)deltagshr. the gene disruption was verified by sequencing the truncated gshr and surrounding regions on the chromosome. the gshr ... | 2007 | 17496130 |
| molecular identification of the microbiota of french sourdough using temporal temperature gradient gel electrophoresis. | the microbiota of four industrial french sourdoughs (bf, go, vb and rf) was characterized by pcr temporal temperature gel electrophoresis (ttge). the ttge technique reveals differences in the 16s rdna v6-v8 regions of these bacteria. dna was extracted directly from sourdough samples. a specific ttge fingerprint was determined for 30 bacterial species, including members of the genera lactobacillus, leuconostoc and weissella, all known to be present in sourdough. these sourdoughs contain different ... | 2007 | 17613364 |
| cell-cell communication in sourdough lactic acid bacteria: a proteomic study in lactobacillus sanfranciscensis cb1. | the mechanisms of cell-cell communication in lactobacillus sanfranciscensis cb1 were studied. the highest number of dead/damaged cells of l. sanfranciscensis cb1 was found in cocultures with lactobacillus plantarum dc400 or lactobacillus brevis cr13 when the late stationary phase of growth (18 h) was reached. 2-de analysis was carried out. almost the same proteins were induced in all three cocultures at the mid-exponential phase of growth (7 h). the number of induced proteins markedly increased ... | 2007 | 17623302 |
| new signaling molecules in some gram-positive and gram-negative bacteria. | a new family of putative signaling molecules having a 2(5h)-furanone configuration has been described in this work. they were released during late exponential or stationary phase in different growth media by some gram-positive bacteria, such as lactobacillus helveticus, lactobacillus plantarum, lactobacillus paraplantarum, lactobacillus sanfranciscensis, enterococcus faecalis, and a gram-negative species, i.e. salmonella enterica. a pair of 2(5h)-furanones called furanones a and b occurred in al ... | 2007 | 17643538 |
| influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional belgian sourdoughs. | a culture-based approach was used to investigate the diversity of lactic acid bacteria (lab) in belgian traditional sourdoughs and to assess the influence of flour type, bakery environment, geographical origin, and technological characteristics on the taxonomic composition of these lab communities. for this purpose, a total of 714 lab from 21 sourdoughs sampled at 11 artisan bakeries throughout belgium were subjected to a polyphasic identification approach. the microbial composition of the tradi ... | 2007 | 17675431 |
| glutamine deamidation by cereal-associated lactic acid bacteria. | it was the aim of our work to investigate glutamine deamidation by lactic acid bacteria isolated from cereal fermentations and to elucidate the ecological and technological relevance in baking of the conversion of glutamine to glutamate. | 2007 | 17897224 |
| taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting. | a total of 39 traditional sourdoughs were sampled at 11 bakeries located throughout belgium which were visited twice with a 1-year interval. the taxonomic structure and stability of the bacterial communities occurring in these traditional sourdoughs were assessed using both culture-dependent and culture-independent methods. a total of 1,194 potential lactic acid bacterium (lab) isolates were tentatively grouped and identified by repetitive element sequence-based pcr, followed by sequence-based i ... | 2008 | 18310426 |
| pcr-dgge analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of panettone. | to study lactic acid bacteria (lab) and yeast dynamics during the production processes of sweet-leavened goods manufactured with type i sourdoughs. | 2008 | 18312562 |
| influence of thiol metabolism of lactobacilli on egg white proteins in wheat sourdoughs. | in wheat sourdoughs, the degradation of gluten proteins is favored by acidification and reducing conditions. this study aimed to determine the proteolytic degradation of egg white proteins in wheat sourdoughs acidified with lactobacilli differing in their thiol metabolism. ovotransferrin was the only major egg white protein that degraded during sourdough fermentations. an extensive degradation of ovotransferrin required a heterofermentative lactobacilli starter, lactobacillus sanfranciscensis, w ... | 2008 | 18412365 |
| use of selected sourdough strains of lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread. | forty-six strains of sourdough lactic acid bacteria were screened for proteolytic activity and acidification rate in gluten-free (gf) flours. the sourdough cultures consisted of lactobacillus sanfranciscensis ls40 and ls41 and lactobacillus plantarum cf1 and were selected and used for the manufacture of gf bread. fermentation occurred in two steps: (i) long-time fermentation (16 h) and (ii) fast fermentation (1.5 h) using the previous fermented sourdough as inoculum (ca. 43%, wt/wt) with sacchar ... | 2008 | 18680953 |
| taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type i propagation using lactobacillus sanfranciscensis starters. | the structure and stability of the dominant lactic acid bacterium population were assessed during wheat flour sourdough type i propagation by using singly nine strains of lactobacillus sanfranciscensis. under back-slopping propagation with wheat flour type 0 f114, cell numbers of presumptive lactic acid bacteria varied slightly between and within starters. as determined by randomly amplified polymorphic dna-pcr and restriction endonuclease analysis-pulsed-field gel electrophoresis analyses, only ... | 2009 | 19088320 |
| molecular adaptation of sourdough lactobacillus plantarum dc400 under co-cultivation with other lactobacilli. | this work was aimed at investigating the molecular mechanisms of quorum sensing (qs) in lactobacillus plantarum dc400 when co-cultured with other sourdough lactobacilli. the growth and survival of l. plantarum dc400 was not affected when co-cultivated with lactobacillus sanfranciscensis dppma174 or lactobacillus rossiae a7. nevertheless, 2-de analysis showed that the level of protein expression of l. plantarum dc400 increased under co-culture conditions. although several proteins were commonly i ... | 2009 | 19446023 |
| lactobacillus florum sp. nov., a fructophilic species isolated from flowers. | three strains of fructophilic lactic acid bacteria were isolated from flowers in south africa. the isolates formed a subcluster in the lactobacillus buchneri phylogenetic group, closely related to lactobacillus fructivorans, lactobacillus homohiochii, lactobacillus lindneri and lactobacillus sanfranciscensis according to phylogenetic analysis based on the 16s rrna gene sequences. levels of dna-dna relatedness indicated that the three strains belonged to the same taxon and formed a genetically di ... | 2010 | 19965998 |
| glutathione protects lactobacillus sanfranciscensis against freeze-thawing, freeze-drying, and cold treatment. | lactobacillus sanfranciscensis dsm20451 cells containing glutathione (gsh) displayed significantly higher resistance against cold stress induced by freeze-drying, freeze-thawing, and 4 degrees c cold treatment than those without gsh. cells containing gsh were capable of maintaining their membrane structure intact when exposed to freeze-thawing. in addition, cells containing gsh showed a higher proportion of unsaturated fatty acids in cell membranes upon long-term cold treatment. subsequent studi ... | 2010 | 20208023 |
| quorum sensing in sourdough lactobacillus plantarum dc400: induction of plantaricin a (plna) under co-cultivation with other lactic acid bacteria and effect of plna on bacterial and caco-2 cells. | this work aimed at showing the effect of pheromone plantaricin a (plna) by lactobacillus plantarum dc400 towards other sourdough lactic acid bacteria and the potential of plna to protect the function of the human intestinal barrier. growth and survival of sourdough lactic acid bacteria were differently affected by co-cultivation with l. plantarum dc400. compared to mono-cultures, lactobacillus sanfranciscensis dppma174 and pediococcus pentosaceus 2xa3 showed growth inhibition and decreased viabi ... | 2010 | 20354993 |
| genetic diversity in italian lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses. | lactobacillus sanfranciscensis is a lactic acid bacterium that characterizes the sourdough environment. the genetic differences of 24 strains isolated in different years from sourdoughs, mostly collected in italy, were examined and compared by pfge and multilocus sequence typing (mlst). the mlst scheme, based on the analysis of six housekeeping genes (gdh, gyra, mapa, nox, pgma and pta) was developed for this study. pfge with the restriction enzyme apai proved to have higher discriminatory power ... | 2010 | 20360177 |
| exopolysaccharide-forming weissella strains as starter cultures for sorghum and wheat sourdoughs. | the addition of sourdough fermented with lactic acid bacteria synthesizing organic acids and oligo- and exopolysaccharides (eps) from sucrose enhances texture, nutritional value, shelf life, and machinability of wheat, rye, and gluten-free bread. this study compared acetate, mannitol, and oligosaccharide formation of eps-producing strains of weissella and leuconostoc spp. to the traditional sourdough starter lactobacillus sanfranciscensis. in broth, leuconostoc strains generally formed acetate a ... | 2010 | 20405917 |
| microbiological studies of ethnic meat products of the eastern himalayas. | native microorganisms from some ethnic meat products of the eastern himalayas such as lang kargyong, yak kargyong, faak kargyong, lang satchu, yak satchu and suka ko masu were isolated and characterized. the bacterial isolates included lactobacillus sake, lactobacillus curvatus, lactobacillus divergens, lactobacillus carnis, lactobacillus sanfrancisco, lactobacillus plantarum, lactobacillus casei, lactobacillus brevis, enterococcus faecium, leuconostoc mesenteroides, pediococcus pentosaceous, ba ... | 2010 | 20416835 |
| synthesis of cyclopropane fatty acids in lactobacillus helveticus and lactobacillus sanfranciscensis and their cellular fatty acids changes following short term acid and cold stresses. | an implemented gc method to separate and quantify the cell cyclopropane fatty acids lactobacillic (c19cyc11) and dehydrosterculic (c19cyc9) was used to study the adaptive response to sublethal acid and cold stresses in lactobacillus helveticus and lactobacillus sanfranciscensis. the comparison of the composition of cellular fatty acids of the two strains and their changes after 2 h of stress exposure under micro-aerobic and anaerobic conditions indicated that the aerobic biosynthetic pathway for ... | 2010 | 20417398 |
| metabolic pathway of α-ketoglutarate in lactobacillus sanfranciscensis and lactobacillus reuteri during sourdough fermentation. | to identify metabolites of α-ketoglutarate (α-kg) in lactobacillus sanfranciscensis and lactobacillus reuteri in modified mrs and sourdough. | 2010 | 20477886 |
| robustness of lactobacillus plantarum starters during daily propagation of wheat flour sourdough type i. | this study aimed at investigating the robustness of selected sourdough strains of lactobacillus plantarum. seven strains were singly used as sourdough type i starters under daily back-slopping propagation (ten days) using wheat flour. cell numbers of presumptive lactic acid bacteria varied slightly (median values of 9.13-9.46 log cfu g(-1)) between and within started sourdoughs, as well as the acidifying activity (median values of 1.24-1.33). after three days also the control sourdough (unstarte ... | 2010 | 20688231 |
| contribution of the nadh-oxidase (nox) to the aerobic life of lactobacillus sanfranciscensis dsm20451t. | lactobacillus sanfranciscensis is the key bacterium in traditional sourdough fermentation. the molecular background of its oxygen tolerance was investigated by comparison of wild type and nadh-oxidase (nox) knock out mutants. the nox gene of l. sanfranciscensis dsm20451(t) coding for a nadh-oxidase (nox) was inactivated by single crossover integration to yield strain l. sanfranciscensis dsm20451δnox. by inactivation of the native nadh-oxidase gene, it was ensured that besides fructose, o(2) can ... | 2010 | 21056772 |
| acid stress-mediated metabolic shift in lactobacillus sanfranciscensis lsce1. | lactobacillus sanfranciscensis lsce1 was selected as a target organism originating from recurrently refreshed sourdough to study the metabolic rerouting associated with the acid stress exposure during sourdough fermentation. in particular, the acid stress induced a metabolic shift toward overproduction of 3-methylbutanoic and 2-methylbutanoic acids accompanied by reduced sugar consumption and primary carbohydrate metabolite production. the fate of labeled leucine, the role of different nutrients ... | 2011 | 21335381 |
| 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 ... | 2011 | 21335386 |
| impact of ecological factors on the stability of microbial associations in sourdough fermentation. | the limits for the stability of the microbial association 1 (lactobacillus sanfranciscensis and candida humilis) and association 2 (lactobacillus reuteri, lactobacillus johnsonii and issatchenkia orientalis) during sourdough fermentation were evaluated by investigating the effects of the ecological factors substrate, refreshment time, temperature, amount of backslopping and competing species in different combinations on their growth. sourdoughs were fermented in 28 batches under different condit ... | 2010 | 21356468 |
| lipid fingerprinting of gram-positive lactobacilli by intact cells - matrix-assisted laser desorption/ionization mass spectrometry using a proton sponge based matrix. | a method of direct lipid analysis by matrix-assisted laser desorption/ionization (maldi) mass spectrometry (ms) in intact membranes, without prior extraction/separation steps, is described. here, we demonstrate the efficacy of a strong base, 1,8-bis(dimethylamino)naphthalene (dman; proton sponge), as a novel matrix for maldi-time-of-flight (tof) ms analysis of whole cell bacteria. initially, individual acidic low-molecular-weight analytes such as standard free fatty acids and phospholipids were ... | 2011 | 21598336 |
| plantaricin a synthesized by lactobacillus plantarum induces in vitro proliferation and migration of human keratinocytes and increases the expression of tgf-ß1, fgf7, vegf-a and il-8 genes. | this work showed the effect of pheromone plantaricin a (plna) on the proliferation and migration of the human keratinocytes nctc 2544. plna was chemically synthesized and used as pure peptide or biologically synthesized during co-cultivation of lactobacillus plantarum dc400 and lactobacillus sanfranciscensis dppma174. the cell-free supernatant (cfs) was used as the crude preparation containing plna. the inductive effect of plna on the proliferation of nctc 2544 cells was higher than that found f ... | 2011 | 21782870 |
| Increasing free-energy (ATP) conservation in maltose-grown Saccharomyces cerevisiae by expression of a heterologous maltose phosphorylase. | Increasing free-energy conservation from the conversion of substrate into product is crucial for further development of many biotechnological processes. In theory, replacing the hydrolysis of disaccharides by a phosphorolytic cleavage reaction provides an opportunity to increase the ATP yield on the disaccharide. To test this concept, we first deleted the native maltose metabolism genes in Saccharomyces cerevisiae. The knockout strain showed no maltose-transport activity and a very low residual ... | 2011 | 21684346 |
| the lactic acid bacteria and yeast microbiota of nineteen sourdoughs used for the manufacture of traditional/typical italian breads: interactions between ingredients and microbial species diversity. | the study of the microbiota of 19 italian sourdoughs used for the manufacture of traditional/typical breads allowed to identify, through a culture-dependent approach, 20 and 4 species of lactic acid bacteria (lab) and yeasts, respectively. numerically, the most frequent lab isolates were lactobacillus sanfranciscensis (ca. 28% of the total lab isolates), lactobacillus plantarum (ca. 16%) and lactobacillus paralimentarius (ca. 14%). saccharomyces cerevisiae was identified in 16 sourdoughs. candid ... | 2011 | 22156414 |
| Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs. | Sourdough has played a significant role in human nutrition and culture for thousands of years and is still of eminent importance for human diet and the bakery industry. Lactobacillus sanfranciscensis is the predominant key bacterium in traditionally fermented sourdoughs.The genome of L. sanfranciscensis TMW 1.1304 isolated from an industrial sourdough fermentation was sequenced with a combined Sanger/454-pyrosequencing approach followed by gap closing by walking on fosmids. The sequencing data r ... | 2011 | 21995419 |
| effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis dppma174 on the exoproteome and the adhesion capacity of lactobacillus plantarum dc400. | this study aimed at investigating the extracellular and cell wall-associated proteins (exoproteome) of lactobacillus plantarum dc400 when cultivated on modified chemically defined medium (cdm) supplemented with the chemically synthesized pheromone plantaricin a (plna) or cocultured with l. plantarum dppma20 or lactobacillus sanfranciscensis dppma174. compared to monoculture, two-dimensional gel electrophoresis (2-de) analysis showed that the exoproteome of l. plantarum dc400 was affected by plna ... | 2013 | 23396346 |
| 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 ... | 2014 | 24632249 |
| in vitro assessment of functional properties of lactic acid bacteria isolated from faecal microbiota of healthy dogs for potential use as probiotics. | lactic acid bacteria were isolated and identified in the faeces of chinese crested and yorkshire terrier pups and their probiotic features were investigated in vitro. thirty seven isolates were identified as lactobacillus or enterococcus. out of these isolates, 31 were lactic acid bacteria (lab) and belonged to the species lactobacillus reuteri (16/37; 43.3%), lactobacillus animalis (7/37; 18.9%), lactobacillus acidophilus (3/37; 8.1%), lactobacillus sanfranciscensis (2/37; 5.4%), lactobacillus ... | 2013 | 23538205 |
| complex microbiota of a chinese "fen" liquor fermentation starter (fen-daqu), revealed by culture-dependent and culture-independent methods. | daqu is a traditional fermentation starter that is used for chinese liquor production. although partly mechanized, its manufacturing process has remained traditional. we investigated the microbial diversity of fen-daqu, a starter for light-flavour liquor, using combined culture-dependent and culture-independent approaches (pcr-dgge). a total of 190 microbial strains, comprising 109 bacteria and 81 yeasts and moulds, were isolated and identified on the basis of the sequences of their 16s rdna (ba ... | 2012 | 22608236 |
| isolation and molecular identification of lactic acid bacteria and bifidobacterium spp. from faeces of the blue-fronted amazon parrot in brazil. | in brazil, the blue-fronted amazon parrot (amazona aestiva) is a common pet. the faecal microbiota of these birds include a wide variety of bacterial species, the majority of which belong to the gram-positive lactic acid bacteria (lab) clade. the aim of this study was to investigate differences in the diversity and abundance of lab and bifidobacterium spp. in the cloacae between wild and captive birds and to select, identify and characterise lab for consideration as a parrot probiotic. cloacal s ... | 2014 | 25062609 |
| investigation of microbial communities of chinese sourdoughs using culture-dependent and dgge approaches. | sourdough is typically characterized by the complex microbial communities mainly comprising of yeasts and lactic acid bacteria (lab). the objective of this study was to explore the microbiota of chinese traditional sourdoughs collected from different areas of china using culture-dependent and denaturing gradient gel electrophoresis (dgge) methods. a total of 131 yeasts, 2 molds, and 106 lab strains were isolated and identified. based on the culture-dependent analysis, the populations of yeasts a ... | 2015 | 26461081 |
| phage-mediated transfer of a dextranase gene in lactobacillus sanfranciscensis and characterization of the enzyme. | while phages of lactobacilli are extensively studied with respect to their structure and role in the dairy environment, knowledge about phages in bacteria residing in sourdough fermentation is limited. based on the previous finding that the lactobacillus sanfranciscensis phage ev3 carries a putative dextranase gene (dex), we have investigated the distribution of similar dex(+) phages in l. sanfranciscensis, the chance of gene transfer and the properties of the dextranase encoded by phage ev3. l. ... | 2015 | 25771219 |
| 1,8-bis(dimethylamino)naphthalene/9-aminoacridine: a new binary matrix for lipid fingerprinting of intact bacteria by matrix assisted laser desorption ionization mass spectrometry. | the effectiveness of a novel binary matrix composed of 1,8-bis(dimethylamino)naphthalene (dman; proton sponge) and 9-aminoacridine (9aa) for the direct lipid analysis of whole bacterial cells by matrix assisted laser desorption ionization mass spectrometry (maldi ms) is demonstrated. deprotonated analyte signals nearly free of matrix-related ions were observed in negative ion mode. the effect of the most important factors (laser energy, pulse voltage, dman/9aa ratio, analyte/matrix ratio) was in ... | 2013 | 24070484 |
| oxidation of fatty aldehydes to fatty acids by escherichia coli cells expressing the vibrio harveyi fatty aldehyde dehydrogenase (faldh). | fatty acids represent an important renewable feedstock for the chemical industry. to enable biotechnological one carbon truncations of fatty acids, the enzymes α-dioxygenase and fatty aldehyde dehydrogenase (faldh) have to be combined in a two-step process. we expressed an faldh from v. harveyi in e. coli and characterized its substrate spectrum with a focus on the number and position of double bonds in the fatty aldehyde molecules. synthesis of the expected fatty acid products was proven by ana ... | 2013 | 23180547 |
| identification and characterization of lactic acid bacteria and yeasts of pdo tuscan bread sourdough by culture dependent and independent methods. | sourdough fermentation has been increasingly used worldwide, in accordance with the demand of consumers for tasty, natural and healthy food. the high diversity of lactic acid bacteria (lab) and yeast species, detected in sourdoughs all over the world, may affect nutritional, organoleptic and technological traits of leavened baked goods. a wide regional variety of traditional sourdough breads, over 200 types, has been recorded in italy, including special types selected as worthy of either protect ... | 2017 | 28364622 |
| development of a type i gluten-free sourdough. | the aim of this study was the setting up of a gluten-free sourdough from selected lactobacilli and yeasts isolated from a traditional wheat-based type i sourdough. a gluten-free matrix was inoculated with lactobacillus sanfranciscensis and candida humilis, fermented to ph 4·0, and constantly propagated for ten times. a stable association between micro-organisms was observed from the second refreshment with mean values of 9·08 ± 0·25 log cfu g(-1) for lactobacilli and 7·81 ± 0·07 log cfu g(-1) fo ... | 2016 | 26581944 |
| microbial ecology of sourdough fermentations: diverse or uniform? | sourdough is a specific and stressful ecosystem inhabited by yeasts and lactic acid bacteria (lab), mainly heterofermentative lactobacilli. on the basis of their inocula, three types of sourdough fermentation processes can be distinguished, namely backslopped ones, those initiated with starter cultures, and those initiated with a starter culture followed by backslopping. typical sourdough lab species are lactobacillus fermentum, lactobacillus paralimentarius, lactobacillus plantarum, and lactoba ... | 2014 | 24230469 |
| 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 ... | 2013 | 23558189 |
| stable and non-competitive association of saccharomyces cerevisiae, candida milleri and lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods. | the microbiota occurring in all the manufacturing phases of two italian sourdough sweet-leavened baked goods (a typical genoese dry biscuit, lagaccio, and a soft stuffed north italian typical cake, panettone) were investigated over a period of three years. the two sourdough mother sponges were characterized by the stable presence of three dominant microbial species in potential competition for carbohydrates: lactobacillus sanfranciscensis, candida milleri, and saccharomyces cerevisiae. genotypic ... | 2012 | 22475948 |