| characterization of lactobacilli by southern-type hybridization with a lactobacillus plantarum pyrdfe probe. | lactobacillus plantarum, lactobacillus pentosus, and lactobacillus paraplantarum (m.-c. curk, j.-c. hubert, and f. bringel, int. j. syst. bacteriol. 46:595-598, 1996) can hardly be distinguished on the basis of their phenotypes. unlike l. plantarum and l. paraplantarum, l. pentosus ferments glycerol and xylose but not melezitose. we identified two l. pentosus strains (cnrz 1538 and cnrz 1544) which ferment glycerol and melezitose but not xylose. alpha-methyl-d-mannoside was fermented by 66% of t ... | 1996 | 8934911 |
| rapid species identification within two groups of closely related lactobacilli using pcr primers that target the 16s/23s rrna spacer region. | a rapid and reliable pcr-based method for distinguishing closely related species within two groups of lactobacilli is described. primers complementary to species-specific sequences in the 16s/23s rdna spacer regions were designed after sequencing and sequence comparison of the spacer regions of 32 strains. the strains belong to two groups of closely related lactobacillus species; one composed of lactobacillus curvatus, lactobacillus graminis and lactobacillus sake, the other of lactobacillus par ... | 1998 | 9561736 |
| differentiation of lactobacillus plantarum, l. pentosus, and l. paraplantarum by reca gene sequence analysis and multiplex pcr assay with reca gene-derived primers. | in this study, we succeeded in differentiating lactobacillus plantarum, lactobacillus pentosus, and lactobacillus paraplantarum by means of reca gene sequence comparison. short homologous regions of about 360 bp were amplified by pcr with degenerate consensus primers, sequenced, and analyzed, and 322 bp were considered for the inference of phylogenetic trees. phylograms, obtained by parsimony, maximum likelihood, and analysis of data matrices with the neighbor-joining model, were coherent and cl ... | 2001 | 11472918 |
| differentiation of lactobacillus plantarum, l. pentosus and l. paraplantarum species by rapd-pcr and aflp. | two high-resolution genotypic techniques (rapd-pcr and aflp) were evaluated for their possibility to discriminate the species lactobacillus plantarum, lactobacillus pentosus and lactobacillus paraplantarum and to type these taxa at the infra-species level. in total 23 strains of l. plantarum, three strains of l. pentosus, two strains of l. paraplantarum and two related strains for which the species assignment was not clear, were studied. for rapd-pcr, suitable oligonucleotides and amplification ... | 2001 | 11876363 |
| polyphasic investigation of the diversity within lactobacillus plantarum related strains revealed two l. plantarum subgroups. | the diversity of 140 strains related to lactobacillus plantarum was investigated using a polyphasic approach combining two molecular techniques: randomly amplified polymorphic dna fingerprinting (rapd) and southern hybridisation with a pyr probe on bgli digests of chromosomal dna, as well as phenotypic characterization. the rapd technique allowed us to classify a subset of 60 representative strains into four groups. one group belonged to lactobacillus paraplantarum, the second to lactobacillus p ... | 2001 | 11876364 |
| evolution of microbial populations during traditional feta cheese manufacture and ripening. | in three different dairies (a, b and c) located in peloponess region (southern greece), traditional feta cheese trials took place february to march using mixtures of sheep's and goat's milk. only small variations in the evolution of microbial groups were observed during the whole ripening period. the main groups, such as thermophilic cocci, mesophilic lactococci, thermophilic lactobacilli, nonstarter lactic acid bacteria (nslab), presumptive leuconostoc, enterococci and micrococci, reached their ... | 2003 | 12568755 |
| characterization of lactobacillus sakei by the type of stereoisomers of lactic acid produced. | lactobacillus sakei strains were characterized by the shift of the type of stereoisomers of lactic acid produced in the presence of 50 mm sodium acetate in a medium. of 27 lactobacillus sakei strains studied, 20 strains showed high levels of dna-dna similarity with l. sakei nric 1071(t), and were confirmed as l. sakei. the three remaining strains were identified as lactobacillus curvatus by dna-dna similarity, and three other strains were included in the cluster of lactobacillus plantarum/lactob ... | 2003 | 12833214 |
| characterization of pc7 from lactobacillus paraplantarum c7 derived from kimchi and development of lactic acid bacteria--escherichia coli shuttle vector. | a cryptic plasmid pc7 was characterized, which was isolated from lactobacillus paraplantarum c7 derived from kimchi, a traditional korean vegetable food. the plasmid pc7 is a circular molecule of 2,134 base-pairs in length with a g + c content of 38.5%. the nucleotide sequence analysis revealed the presence of an open reading frame encoding a putative 317 amino acids protein homologous to replication proteins repa. furthermore, a putative double and a single-strand origin were identified. togeth ... | 2004 | 15336486 |
| lactobacillus paraplantarum sp. now., a new species related to lactobacillus plantarum. | four strains of facultatively heterofermentative lactobacilli isolated from beer and human feces have physiological characteristics similar to those of lactobacillus plantarum. unlike 66% of the l. plantarum strains tested (f. bringel, m.-c. curk, and j.-c. hubert, int. j. syst. bacteriol. 46:588-594, 1996), these strains do not catabolize alpha-methyl-d-mannoside. however, because they exhibit little dna relatedness to l. plantarum and lactobacillus pentosus, these four strains were classified ... | 1996 | 15551474 |
| a beta-glucosidase gene isolated from wine lactobacillus plantarum is regulated by abiotic stresses. | little genetic information exists on the ability of wine lactic acid bacteria (lab) to hydrolyse glycoconjugates during malolactic fermentation. we tried to fill this important gap by characterizing a gene codifying for a putative beta-glucosidase enzyme from wine lactobacillus plantarum and from a commercial strain of oenococcus oeni. | 2005 | 15752331 |
| rapid differentiation and in situ detection of 16 sourdough lactobacillus species by multiplex pcr. | a two-step multiplex pcr-based method was designed for the rapid detection of 16 species of lactobacilli known to be commonly present in sourdough. the first step of multiplex pcr was developed with a mixture of group-specific primers, while the second step included three multiplex pcr assays with a mixture of species-specific primers. primers were derived from sequences that specify the 16s rrna, the 16s-23s rrna intergenic spacer region, and part of the 23s rrna gene. the primer pairs designed ... | 2005 | 15933001 |
| lactobacillus arizonensis is a later heterotypic synonym of lactobacillus plantarum. | the 'lactobacillus plantarum group' encompasses the taxa lactobacillus plantarum subsp. plantarum, lactobacillus plantarum subsp. argentoratensis, lactobacillus paraplantarum, lactobacillus pentosus and lactobacillus arizonensis. in this study, the phylogenetic position of l. arizonensis was examined using 16s rrna gene-specific methodologies (16s rrna sequencing and ribotyping) and genomic dna-based investigations [repetitive extragenic palindromic dna (rep)-pcr and dna-dna hybridization]. our ... | 2005 | 16280514 |
| microbiological study of lactic acid fermentation of caper berries by molecular and culture-dependent methods. | fermentation of capers (the fruits of capparis sp.) was studied by molecular and culture-independent methods. a lactic acid fermentation occurred following immersion of caper berries in water, resulting in fast acidification and development of the organoleptic properties typical of this fermented food. a collection of 133 isolates obtained at different times of fermentation was reduced to 75 after randomly amplified polymorphic dna (rapd)-pcr analysis. isolates were identified by pcr or 16s rrna ... | 2005 | 16332762 |
| strain typing with islpl1 in lactobacilli. | twenty-seven lactobacillus plantarum ssp. plantarum, 11 lactobacillus paraplantarum and five lactobacillus casei-related strains, isolated from various autochthonous serbian and montenegro-fermented foods, were identified using phenotypical characterization and current pcr methods based on pcr of the reca gene or the 23s-5s rrna gene intragenic spacer (is) region. the strains were genotypically characterized by a new method based on the insertion sequence element islpl11 that grouped these lacto ... | 2006 | 16436055 |
| characterization of lactobacilli isolated from caper berry fermentations. | to determine the metabolic and functional properties of lactobacilli isolated from caper fermentation. | 2007 | 17241365 |
| population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs. | four laboratory sourdough fermentations, initiated with wheat or spelt flour and without the addition of a starter culture, were prepared over a period of 10 days with daily back-slopping. samples taken at all refreshment steps were used for determination of the present microbiota. furthermore, an extensive metabolite target analysis of more than 100 different compounds was performed through a combination of various chromatographic methods including liquid chromatography-mass spectrometry and ga ... | 2007 | 17557853 |
| 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 |
| dna fingerprinting of lactic acid bacteria in sauerkraut fermentations. | previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, leuconostoc mesenteroides, lactobacillus plantarum, pediococcus pentosaceus, and lactobacillus brevis, were the primary microorganisms in these fermentations. in this study, 686 isolates were collected from four commercial fermentations and analyzed by dna fingerprinting. the results indicate that the species of lact ... | 2007 | 17921264 |
| conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria. | four lactic acid bacteria (lab), lactobacillus paraplantarum km, enterococcus durans kh, streptococcus salivarius hm and weissella confusa jy, were isolated from humans and tested for their capabilities of converting isoflavone glucosides to aglycones in soymilk. changes in growth, ph, and titratable acidity (ta) were investigated during fermentation at 37 degrees c for 12 h. after 6 to 9 h of fermentation, each population of 4 lab reached 10(8) to 10(9) cfu/ml. the initial ph of 6.3 +/- 0.1 dec ... | 2007 | 17995840 |
| cloning and characterization of a gene encoding phosphoketolase in a lactobacillus paraplantarum isolated from kimchi. | a gene coding for phosphoketolase, a key enzyme of carbohydrate catabolism in heterofermentative lactic acid bacteria (lab), was cloned from a lactobacillus paraplantarum c7 and expressed in escherichia coli. the gene is 2502 bp long and codes for a 788-amino-acids polypeptide with a molecular mass of 88.7 kda. a shine-dalgamo sequence (aaggag) and an inverted-repeat terminator sequence are located upstream and downstream of the phosphoketolase gene, respectively. the gene exhibits an identity o ... | 2007 | 18051305 |
| development of a monitoring vector for leuconostoc mesenteroides using the green fluorescent protein gene. | the vector pcw5 with plasmid pc7, originally isolated in lactobacillus paraplantarum c7 derived from kimchi, was constructed using a p32 strong promoter, the pc7 replicon, and green fluorescent protein (gfp) as the reporter. the constructed vector was transformed into e. coli and leuconostoc mesenteroides, and gfp expression detected using a western blot analysis. gfp fluorescence was recognized in e. coli and leuconostoc mesenteroides using a confocal microscope. in addition, gfp fluorescence w ... | 2007 | 18051336 |
| characterization of paraplantaricin c7, a novel bacteriocin produced by lactobacillus paraplantarum c7 isolated from kimchi. | a lactobacillus paraplantarum strain producing a bacteriocin was isolated from kimchi using the spot-on-the lawn method and named l. paraplantarum c7. the bacteriocin, paraplantaricin c7, was found to inhibit certain lactobacillus strains, including l. plantarum, l. pentosus, and l. delbrueckii subsp. lactis. it also inhibited enterococcus faecalis, yet did not inhibit most of the other lab (lactic acid bacteria) tested. the maximum level of paraplantaricin c7 activity was observed under the cul ... | 2007 | 18051760 |
| hydrolysis of isoflavone glucosides in soymilk fermented with single or mixed cultures of lactobacillus paraplantarum km, weissella sp. 33, and enterococcus faecium 35 isolated from humans. | lactobacillus paraplantarum km (lp), weissella sp. 33 (ws), and enterococcus faecium 35 (ef) were used in single (lp, ws, ef) or mixed cultures (lp+ws, lp+ef, ws+ef) for soymilk fermentation (37 degrees c, 12 h). after 12 h, the cell numbers, ph, and ta of soymilk were 7.4x108 -6.0x109 cfu/ ml, 3.8-4.5, and 0.59-0.70%, respectively. changes in the contents of glycitin and genistin in soymilk fermented with ef were not significant (p<0.05). the contents of isoflavone glucosides in soymilk ferment ... | 2008 | 18388479 |
| identification of lactic acid bacteria isolated from tarhana, a traditional turkish fermented food. | tarhana is a traditional fermented product produced from a mixture of spontaneously fermented yogurt and wheat flour in turkey. the aims of the present study were to enumerate and identify for the first time by molecular biology-based methods predominant lactic acid bacteria (lab) isolated during processing of tarhana. samples were collected from eight different regions of turkey. in order to explore the relationship between raw material and the microbiology of tarhana, yogurt and wheat flour we ... | 2009 | 19703719 |
| 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. | 2010 | 19793136 |
| [acid and bile tolerance and cholesterol reduction ability of lactobacillus paraplantarum]. | we studied the acid and bile tolerance of lactobacillus paraplantarum ii 32, and examined the possible mechanisms of cholesterol reduction. | 2009 | 20030055 |
| genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in beyaz cheese manufacture. | in this study, 2 different starter culture combinations were prepared for cheesemaking. starter culture combinations were formed from 8 strains of lactic acid bacteria. they were identified as lactococcus lactis ssp. lactis (2 strains), lactobacillus plantarum (5 strains), and lactobacillus paraplantarum (1 strain) by amplified fragment length polymorphism analysis. the effects of these combinations on the physicochemical and microbiological properties of beyaz cheeses were investigated. these c ... | 2010 | 20059897 |
| phenotypic and genotypic characterization of lactic acid bacteria isolated from artisanal italian goat cheese. | the lactic acid bacteria community in traditional goat cheese produced in three dairies in valsesia (piemonte, italy) was studied at different steps of the manufacturing process. these cheeses were produced from raw milk without starter bacteria, and no protocol was followed during the manufacturing process. three hundred thirty-two isolates were characterized and grouped by results of both morphophysiological tests and random amplification of polymorphic dna plus pcr analysis. bacteria were ide ... | 2010 | 20377953 |
| phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "alheira", a traditional fermented sausage produced in portugal. | the aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacteria (lab) isolated from "alheira", a fermented sausage produced in portugal. lab were identified to genus and species level by phenotypic characteristics, using genus or species-specific primers and sequencing of the gene encoding 16s rrna. two-hundred and eighty-three isolates were grouped into 14 species. lactobacillus plantarum was isolated from all sausages and enterococcusfaecalis from most of ... | 2009 | 20416703 |
| identification of lactic acid bacteria involved in the spoilage of pasteurized "foie gras" products. | the spoiling microflora of a re-packaged french "foie gras" product was studied. a total of 54 isolates, originating from two different factories, were identified using phenotypical and molecular methods (partial 16s rdna sequencing). weissella viridescens was the main species detected in the products from factory 1 (64% of the isolates). these products had a low lactic acid concentration and were considered as non-spoiled. the microflora of factory 2 was dominated mainly by the genus lactobacil ... | 2010 | 20416816 |
| antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria. | phenolic acids (benzoic, phenylacetic and phenylpropionic acids) are the most abundant phenolic structures found in fecal water. as an approach towards the exploration of their action in the gut, this paper reports the antimicrobial activity of thirteen phenolic acids towards escherichia coli, lactobacillus spp., staphylococcus aureus, pseudomonas aeruginosa and candida albicans. the growth of e. coli atcc 25922 was inhibited by only four of the phenolic acids tested at a concentration of 1000 m ... | 2010 | 20451604 |
| in vitro inhibition of helicobacter pylori growth and of adherence of caga-positive strains to gastric epithelial cells by lactobacillus paraplantarum knuc25 isolated from kimchi. | lactobacillus paraplantarum knuc25 strain was isolated from overfermented kimchi, a korean traditional food. the strain had a broad antimicrobial activity spectrum, from gram-positive to gram-negative bacteria. the aim of this study was to evaluate the activity of l. paraplantarum knuc25 against helicobacter pylori strains. judged by a disc agar diffusion method, the anti-h. pylori activity existed in the cell-free supernatants (cfss) of knuc25. the mean diameters of growth inhibition by 10, 30, ... | 2010 | 20521987 |
| diversity of stress tolerance in lactobacillus plantarum, lactobacillus pentosus and lactobacillus paraplantarum: a multivariate screening study. | sixty-three strains of the taxonomically related species lactobacillus plantarum subsp. plantarum, l. plantarum subsp. argentoratensis, l. paraplantarum and l. pentosus isolated from sourdoughs and other food and non-food sources and 14 strains of other members of the genus lactobacillus were screened for their tolerance of acid, alkaline, heat, oxidative, osmotic, detergent and starvation stresses in order to evaluate the diversity of stress response. most strains of the l. plantarum group were ... | 2010 | 21035223 |
| intraspecies discrimination of lactobacillus paraplantarum by pcr. | lactobacillus paraplantarum is a species phenotypically close to lactobacillus plantarum. several pcr methods were evaluated to discriminate l. paraplantarum strains and among them, a pcr using an enterobacterial repetitive intergenic consensus (eric) sequence differentiated l. paraplantarum from other lactobacillus species. in addition, a combination of eric and random amplified polymorphic dna (rapd) analysis distinguished among seven strains of l. paraplantarum tested. eric-pcr profiles showe ... | 2011 | 21204929 |
| natural populations of lactic acid bacteria associated with silage fermentation as determined by phenotype, 16s ribosomal rna and reca gene analysis. | one hundred and fifty-six strains isolated from corn (zea mays l.), forage paddy rice (oryza sativa l.), sorghum (sorghum bicolor l.) and alfalfa (medicago sativa l.) silages prepared on dairy farms were screened, of which 110 isolates were considered to be lactic acid bacteria (lab) according to their gram-positive and catalase-negative characteristics and, mainly, the lactic acid metabolic products. these isolates were divided into eight groups (a-h) based on the following properties: morpholo ... | 2011 | 21282025 |
| rapid identification of lactobacillus plantarum group using the snapshot minisequencing assay. | this study used snapshot minisequencing for species identification within the lactobacillus plantarum group. a snapshot minisequencing assay using dnak as a target gene was developed, and five snp primers were designed by analysing the conserved regions of the dnak sequences. the specificity of the minisequencing assay was evaluated using 35 strains of l. plantarum group species. the results showed that the snapshot minisequencing assay was able to unambiguously and simultaneously discriminate s ... | 2011 | 21641139 |
| Bio-control of waterborne pathogens using Lactobacillus spp. | Bacteria play a significant role in water contamination. Chemicals are mostly used for the treatment of bacteriologically contaminated water. The use of bacterial interactions is a new approach to limit the pathogens' growth. Detection of antimicrobial substances produced by lactic acid bacteria against the waterborne pathogens is the objective of this work. Microbiological and biochemical methods were used to identify lactic acid bacteria having an antimicrobial activity. Evaluation of antimicr ... | 2011 | 22131013 |
| Characterization of Lactobacillus isolates from fermented olives and their bacteriocin gene profiles. | Near one hundred isolates of Lactobacillus paraplantarum, Lactobacillus pentosus and Lactobacillus plantarum from table olives were studied. Strains were genotyped by rep-PCR. Although the technique failed to differentiate some isolates at the species level, it proved a robust and easy procedure that could be useful for distinguishing between related strains of L. paraplantarum, L. pentosus and L. plantarum from a large pool of unrelated strains of these species. A PCR-based screening revealed t ... | 2011 | 21925038 |
| characteristics of isolated lactic acid bacteria and their effectiveness to improve stylo (stylosanthes guianensis sw.) silage quality at various temperatures. | two lactic acid bacteria (lab) strains, pediococcus pentosaceus sc1 and lactobacillus paraplantarum sc2 isolated from king grass silage, were characterized and their effectiveness to improve the silage fermentation quality of stylo (stylosanthes guianensis sw.) was studied. strain sc1 was able to grow at a high temperature of 45°c, while sc2 did not. sc2 normally grew at a low ph of 4.0, while sc1 could not. these two strains and a commercial inoculant of lab (l. plantarum, lp) were used as addi ... | 2011 | 22339693 |
| bacterial diversity and mycotoxin reduction during maize fermentation (steeping) for ogi production. | bacterial diversity and community structure of two maize varieties (white and yellow) during fermentation/steeping for ogi production, and the influence of spontaneous fermentation on mycotoxin reduction in the gruel were studied. a total of 142 bacterial isolates obtained at 24-96 h intervals were preliminarily identified by conventional microbiological methods while 60 selected isolates were clustered into 39 otus consisting of 15 species, 10 genera, and 3 phyla by 16s rrna sequence analysis. ... | 2015 | 26697001 |
| 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 |
| comparison of three tannases cloned from closely related lactobacillus species: l. plantarum, l. paraplantarum, and l. pentosus. | tannase (tannin acyl hydrolase, ec 3.1.1.20) specifically catalyzes the hydrolysis of the galloyl ester bonds in hydrolyzable tannins to release gallic acid. the enzyme was found not only in fungal species but also many bacterial species including lactobacillus plantarum, l. paraplantarum, and l. pentosus. recently, we identified and expressed a tannase gene of l. plantarum, tanlpl, to show remarkable differences to characterized fungal tannases. however, little is known about genes responsible ... | 2014 | 24708557 |
| halotolerance and survival kinetics of lactic acid bacteria isolated from jalapeño pepper (capsicum annuum l.) fermentation. | the microbiota associated with spontaneous fermentation of vegetables in a saline substrate may represent an important group of bacteria in the food industry. in this work, the lactic acid bacteria (lab) weissella cibaria, lactobacillus plantarum, lactobacillus paraplantarum, and leuconostoc citreum were identified by partial 16s rrna gene sequence analysis. in addition, entophytic bacteria such as pantoea eucalypti, pantoea anthophila, enterobacter cowanii, and enterobacter asburiae were detect ... | 2014 | 25039289 |
| isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in taiwan. | jiang-gua (fermented cucumbers) is a popular traditional fermented food in taiwan. the microflora of lactic acid bacteria (lab) in jiang-gua have not been investigated in detail. in this study, lab from jiang-gua were isolated, characterised and identified. | 2012 | 22271629 |
| characteristics of lactic acid bacteria isolates and their effect on silage fermentation of fruit residues. | the natural lactic acid bacteria (lab) population, chemical composition, and silage fermentation of fruit residues were studied. eighty-two strains of lab were isolated from fruit residues such as banana leaf and stem, pineapple peel, and papaya peel. all strains were gram-positive and catalase-negative bacteria, and they were divided into 7 groups (a-g) according to morphological and biochemical characters. strains in groups a to f were rods, and group g was cocci. group f produced gas from glu ... | 2016 | 27108171 |
| lactobacillus plantarum lb95 impairs the virulence potential of gram-positive and gram-negative food-borne pathogens in ht-29 and vero cell cultures. | listeria monocytogenes, salmonella enterica and verocytotoxigenic escherichia coli (vtec) are amongst the most important agents responsible for food outbreaks occurring worldwide. in this work, two lactobacillus spp. strains (labs), lactobacillus plantarum (lb95) and lactobacillus paraplantarum (lb13), previously isolated from spontaneously fermenting olive brines, and two reference probiotic strains, lactobacillus casei shirota and lactobacillus rhamnosus gg, were investigated for their ability ... | 2016 | 26506821 |
| use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. | this study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to wheat flour bread. type i sourdough containing legumes or wheat-legume flours were prepared and propagated (back slopped) in laboratory, according to traditional protocols that are routinely used for making typical italian breads. based on kinetic of acidification and culture-dependent data, the wheat-legume sourdough was further characterized and selected for bread making. as determined by rapd-pcr an ... | 2014 | 24794619 |
| characteristics of isolated lactic acid bacteria and their effects on the silage quality. | four lactic acid bacteria (lab) strains isolated from common vetch, tall fescue and perennial ryegrass on the tibetan plateau were characterized, and their effects on the fermentation quality of italian ryegrass (lolium multiflorum lam.) silage were studied. | 2016 | 27764915 |
| molecular identification of lactobacillus spp. associated with puba, a brazilian fermented cassava food. | puba or carimã is a brazilian staple food obtained by spontaneous submerged fermentation of cassava roots. a total of 116 lactobacilli and three cocci isolates from 20 commercial puba samples were recovered on de man, rogosa and sharpe agar (mrs); they were characterized for their antagonistic activity against foodborne pathogens and identified taxonomically by classical and molecular methods. in all samples, lactic acid bacteria were recovered as the dominant microbiota (7.86 ± 0.41 log10 cfu/g ... | 2013 | 24159278 |
| identification of lactic acid bacteria isolated during traditional fura processing in ghana. | fura is a millet-based spontaneously fermented dumpling produced and consumed in parts of west africa, particularly nigeria, burkina faso and ghana. from eight traditional fura production sites in northern ghana, 862 lactic acid bacteria were isolated and identified to species level using a combination of genotypic and phenotypic methods including (gtg)(5)-based pcr fingerprinting and 16s rrna gene sequencing, multiplex pcr by means of reca gene sequence comparison, conventional morphological ch ... | 2012 | 22850376 |
| lactobacillus mudanjiangensis sp. nov., lactobacillus songhuajiangensis sp. nov. and lactobacillus nenjiangensis sp. nov., isolated from chinese traditional pickle and sourdough. | three gram-stain-positive bacterial strains, 11050(t), 7-19(t) and 11102(t), were isolated from traditional pickle and sourdough in heilongjiang province, china. these bacteria were characterized by a polyphasic approach, including 16s rrna gene sequence analysis, phes gene sequence analysis, rpoa gene sequence analysis, dnak gene sequence analysis, fatty acid methyl ester (fame) analysis, determination of dna g+c content, dna-dna hybridization and an analysis of phenotypic features. strain 1105 ... | 2013 | 23950151 |
| discrimination and divergence among lactobacillus plantarum-group (lpg) isolates with reference to their probiotic functionalities from vegetable origin. | the present study was aimed to evaluate the diversity and probiotic properties of lactobacillus plantarum-group cultures from vegetable origin. first, genotypic diversity of l. plantarum (n=34) was achieved by pcr of random amplified polymorphic dna and reca gene-specific multiplex pcr. the isolates were segregated into five groups namely, lactobacillus pentosus, lactobacillus paraplantarum, lactobacillus arizonensis, lactobacillus plantarum subsp. plantarum and argentoratensis. further discrimi ... | 2016 | 27729171 |
| genotypic diversity of stress response in lactobacillus plantarum, lactobacillus paraplantarum and lactobacillus pentosus. | lactobacillus plantarum, lactobacillus pentosus and lactobacillus paraplantarum are three closely related species which are widespread in food and non-food environments, and are important as starter bacteria or probiotics. in order to evaluate the phenotypic diversity of stress tolerance in the l. plantarum group and the ability to mount an adaptive heat shock response, the survival of exponential and stationary phase and of heat adapted exponential phase cells of six l. plantarum subsp. plantar ... | 2012 | 22704047 |
| characterization of amygdalin-degrading lactobacillus species. | cyanogenic glycosides are phytotoxic secondary metabolites produced by some crop plants. the aim of this study was to identify lactic acid bacteria (lab) capable of catabolizing amygdalin, a model cyanogenic glycoside, for use in the biodetoxification of amygdalin-containing foods and feeds. | 2015 | 25421573 |
| characterisation of the exopolysaccharide (eps)-producing lactobacillus paraplantarum bgcg11 and its non-eps producing derivative strains as potential probiotics. | traditional fermented foods are the best source for the isolation of strains with specific traits to act as functional starters and to keep the biodiversity of the culture collections. besides, these strains could be used in the formulation of foods claimed to promote health benefits, i.e. those containing probiotic microorganisms. for the rational selection of strains acting as probiotics, several in vitro tests have been proposed. in the current study, we have characterized the probiotic poten ... | 2012 | 22858135 |
| identification and evaluation of the probiotic potential of lactobacillus paraplantarum ft259, a bacteriocinogenic strain isolated from brazilian semi-hard artisanal cheese. | this study aimed to identify a bacteriocinogenic lactobacillus isolate (ft259) obtained from brazilian semi-hard minas type cheese and to evaluate its probiotic and antimicrobial potentials. the strain was identified by biochemical tests (at genus level), and by 16s rdna sequencing combined with reca gene amplification (for species). to determine the inhibitory spectrum towards food borne pathogens and lactic acid bacteria, the spot-on-the-lawn assay was carried out. moreover, the proteinaceous ... | 2013 | 23792229 |
| lactobacillus paraplantarum 11-1 isolated from rice bran pickles activated innate immunity and improved survival in a silkworm bacterial infection model. | lactic acid bacteria (lab) have high immune system-stimulating activity and are considered beneficial for human health as probiotics in the gut. the innate immune system is highly conserved between mammals and insects. microbe-associated molecular patterns (e.g., peptidoglycan and β-glucan) induce cytokine maturation, which, in silkworm larvae, leads to muscle contraction. the purpose of this study is to find a novel probiotic by using silkworm muscle contraction assay. in the present study, we ... | 2017 | 28373863 |
| diversity and evolutionary aspects of mucin binding (mucbp) domain repeats among lactobacillus plantarum group strains through comparative genetic analysis. | mucin binding protein (mub) of lactobacillus plantarum- group (lpg) is considered as a potential marker gene due to its diversity and adherence property to host intestinal layer. we recently observed strain specific diversity in mub gene of lpg strains (n=8) and grouped them into type i, ii and iii based on the insertion and/or deletion of mucbp domain repeats (devi et al., 2016). the mub gene expression pattern noted by real-time pcr revealed 67.64 increased fold change in mtcc 9483 with four m ... | 2017 | 28442158 |
| in vitro antifungal, probiotic, and antioxidant functional properties of a novel lactobacillus paraplantarum isolated from fermented dates in saudi arabia. | fermented foods produced using dates are used in gulf countries as beneficial and healthful foods. the beneficial microbial flora in fermented dates contributes to maintaining the nutritional properties of dates by preventing the growth of spoilage fungi. here, we examined the antifungal, probiotic, and antioxidant properties of the novel lactobacillus strain d-3 isolated from fermented dates. | 2017 | 28480570 |
| complete genome sequence of lactobacillus paraplantarum l-zs9, a probiotic starter producing class ii bacteriocins. | lactobacillus paraplantarum l-zs9 is a probiotic starter isolated from fermented sausage and it is a great producer of class ii bacteriocins. to the best of our knowledge, this is the first complete sequenced genome of l. paraplantarum deposited in genbank database. the size of the complete genome of l. paraplantarum l-zs9 is 3,139,729 bp. the genomic sequence revealed that this strain includes 19 genes involved in class ii bacteriocins production and regulation. the information fill the gaps of ... | 2016 | 26853479 |
| capability of exopolysaccharide-producing lactobacillus paraplantarum bgcg11 and its non-producing isogenic strain nb1, to counteract the effect of enteropathogens upon the epithelial cell line ht29-mtx. | the putative protective role of the exopolysaccharide (eps)-producing lactobacillus paraplantarum bgcg11, and its non-eps-producing isogenic strain nb1, was tested upon ht29-mtx monolayers challenged with seven opportunistic pathogens. the probiotic strain lactobacillus rhamnosus lmg18243 (gg) was used as a reference bacterium. tested lactobacilli were able to efficiently reduce the attachment to ht29-mtx of most pathogens. lb. paraplantarum nb1 and lb. rhamnosus gg were more efficient reducing ... | 2015 | 28411984 |
| exopolysaccharide production and ropy phenotype are determined by two gene clusters in putative probiotic strain lactobacillus paraplantarum bgcg11. | lactobacillus paraplantarum bgcg11, a putative probiotic strain isolated from a soft, white, artisanal cheese, produces a high molecular-weight heteropolysaccharide, exopolysaccharide (eps)-cg11, responsible for the ropy phenotype and immunomodulatory activity of the strain. in this study, a 26.4-kb region originating from the pcg1 plasmid, previously shown to be responsible for the production of eps-cg11 and a ropy phenotype, was cloned, sequenced, and functionally characterized. in this region ... | 2015 | 25527533 |
| paraplantaricin l-zb1, a novel bacteriocin and its application as a biopreservative agent on quality and shelf life of rainbow trout fillets stored at 4 °c. | paraplantaricin l-zb1 was produced by lactobacillus paraplantarum l-zb1, which was isolated from the traditional china fermented sausage. in this work, paraplantaricin l-zb1 was used to maintain quality of rainbow trout fillets at 4 °c. rainbow trout fillets were left untreated (ck) or treated with 200 activity units (au)/ml paraplantaricin l-zb1 (p1), 400 au/ml paraplantaricin l-zb1 (p2) or 200 au/ml nisin (n). the treated samples were stored at 4 °c for up to 10 days, and the quality changes w ... | 2014 | 25178418 |
| role of plnb gene in the regulation of bacteriocin production in lactobacillus paraplantarum l-xm1. | homologues of plnb gene have been shown to participate in regulation of bacteriocin production through quorum sensing system in other organisms, to investigate the possible role of plnb gene in lactobacillus paraplantarum l-xm1, we cloned and insertionally inactivated the plnb gene. the plnb knockout mutant δplnb21 showed loss of bacteriocin production, its bac⁺ phenotype could not be restored even after the addition of plna. furthermore, reverse transcription-pcr analysis from total rna prepara ... | 2013 | 23276644 |