| lactobacillus paralimentarius sp. nov., isolated from sourdough. | six strains of lactic acid bacteria isolated from sourdough were characterized taxonomically. they were gram-positive, catalase-negative, facultatively anaerobic rods that did not produce gas from glucose. morphological and physiological data indicated that the strains belong to the genus lactobacillus and they were similar to lactobacillus alimentarius in phenotypic characteristics. these strains shared the same phenotypic characteristics and exhibited intragroup dna homology values of over 89. ... | 1999 | 10555326 |
| lactobacillus kimchii sp. nov., a new species from kimchi. | a bacteriocin-producing lactic acid bacterium, which was isolated from the korean fermented-vegetable food kimchi, was subjected to a polyphasic taxonomic study using phenotypic characterization and phylogenetic and genetic methods. this organism (mt-1077t) has phenotypic properties that are consistent with the description characterizing the genus lactobacillus. phylogenetic analysis based on 16s rdna sequences showed clearly that strain mt-1077t is a member of the genus lactobacillus. the close ... | 2000 | 11034488 |
| 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 |
| molecular analysis of sourdough reveals lactobacillus mindensis sp. nov. | genotypic fingerprinting to analyse the bacterial flora of an industrial sourdough revealed a coherent group of strains which could not be associated with a valid species. comparative 16s rdna sequence analysis showed that these strains formed a homogeneous cluster distinct from their closest relatives, lactobacillus farciminis, lactobacillus alimentarius and lactobacillus kimchii. to characterize them further, physiological (sugar fermentation, formation of dl-lactate, hydrolysis of arginine, g ... | 2003 | 12656145 |
| lactobacillus versmoldensis sp. nov., isolated from raw fermented sausage. | lactobacillus versmoldensis sp. nov. (ku-3t) was isolated from raw fermented sausages. the new species was present in high numbers, and frequently dominated the lactic acid bacteria (lab) populations of the products. 16s rdna sequence data revealed that the isolates are closely related to the species lactobacillus kimchii dsm 13961t, lactobacillus paralimentarius dsm 13238t, lactobacillus alimentarius dsm 20249t and lactobacillus farciminis dsm 20184t. dna-dna reassociation data, however, clearl ... | 2003 | 12710620 |
| characterisation of the microbiota of rice sourdoughs and description of lactobacillus spicheri sp. nov. | the microbiota of two industrially processed rice sourdoughs was characterised by bacteriological culture in combination with pcr-denaturing gradient gel electrophoresis (dgge) and 16s/28s rdna sequence analysis. rice sourdough i was continuously propagated for several years by back-slopping every week, whereas sourdough ii was processed by using a commercial starter culture and back-slopping daily for three days. in rice sourdough ii candida krusei and saccharomyces cerevisiae as well as lactob ... | 2004 | 15046303 |
| 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 |
| 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 |
| lactobacillus nantensis sp. nov., isolated from french wheat sourdough. | a polyphasic taxonomic study of the bacterial flora isolated from traditional french wheat sourdough, using phenotypic characterization and phylogenetic as well as genetic methods, revealed a consistent group of isolates that could not be assigned to any recognized species. these results were confirmed by randomly amplified polymorphic dna and amplified fragment length polymorphism fingerprinting analyses. cells were gram-positive, homofermentative rods. comparative 16s rrna gene sequence analys ... | 2006 | 16514032 |
| 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 |
| a one-step reaction for the rapid identification of lactobacillus mindensis, lactobacillus panis, lactobacillus paralimentarius, lactobacillus pontis and lactobacillus frumenti using oligonucleotide primers designed from the 16s-23s rrna intergenic sequences. | species-specific primers targeting the 16s-23s ribosomal dna (rdna) intergenic spacer region (isr) were designed to rapidly discriminate between lactobacillus mindensis, lactobacillus panis, lactobacillus paralimentarius, lactobacillus pontis and lactobacillus frumenti species recently isolated from french sourdough. | 2008 | 18217935 |
| 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 |
| lactobacillus bobalius sp. nov., a lactic acid bacterium isolated from spanish bobal grape must. | a lactobacillus strain, designated 203(t), previously isolated from bobal grape must was characterized phylogenetically, genotypically and phenotypically in order to establish whether it represents a novel species. on the basis of the 16s rrna gene sequence, strain 203(t) was shown to belong to the genus lactobacillus, falling within the lactobacillus alimentarius-lactobacillus farciminis group and being closely related to the type strains of l. alimentarius, lactobacillus kimchii and lactobacil ... | 2008 | 19060043 |
| adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. | the adaptability of lactic acid bacteria (lab) and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava was investigated using pcr-dgge and bacteriological culture combined with rrna gene sequence analysis. sourdoughs were prepared either from flours of the cereals wheat, rye, oat, barley, rice, maize, and millet, or from the pseudocereals amaranth, quinoa, and buckwheat, or from cassava, using a starter consisting of various species of lab and yeasts. doughs were propagated unt ... | 2009 | 19239979 |
| heme and menaquinone induced electron transport in lactic acid bacteria. | abstract: | 2009 | 19480672 |
| effects of selected lactic acid bacteria on the characteristics of amaranth sourdough. | as the processing of amaranth in baked goods is challenging, the use of sourdough fermentation is a promising possibility to exploit the advantages of this raw material. in this study the fermentation properties of lactobacillus plantarum, lactobacillus paralimentarius and lactobacillus helveticus in amaranth-based sourdough were examined in order to validate them as starter cultures. ph, total titratable acidity (tta) and lactic/acetic acid ratio of the sourdough and sensory properties of the r ... | 2010 | 20632390 |
| 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 |
| lactic acid bacteria from chicken carcasses with inhibitory activity against salmonella spp. and listeria monocytogenes. | this study was conducted to isolate psychrotrophic lactic acid bacteria (lab) from chicken carcasses with inhibitory activity against strains of salmonella spp. and listeria monocytogenes. a total of 100 broiler samples were examined for the presence of lab. ninety-two lab isolates that showed antimicrobial effects against salmonella spp. and l. monocytogenes were further analysed to examine their lab (gram-positive, catalase negative, oxidase negative) and psychrotrophic characteristics (abilit ... | 2011 | 21983108 |
| reclassification of lactobacillus kimchii and lactobacillus bobalius as a later subjective synonym of lactobacillus paralimentarius. | characterization and identification of the strain cw 1 (= jcm 17161) isolated from corn silage was studied. strain cw 1 was gram-positive, catalase-negative and homofermentative rod. this strain exhibited more than 99.6% similarities of 16s rrna gene sequence and more than 82% dna-dna reassociation level with type strains of lactobacillus (l.) kimchii, l. bobalius and l. paralimentarius. in order to clarify the taxonomic positions of these type strains, phenotypic properties, 16s rrna gene seque ... | 2011 | 22140166 |
| 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 predominance of lactobacillus sanfranciscensis in french organic sourdoughs and its impact on related bread characteristics. | fourteen bakeries located in different regions of france were selected. these bakers use natural sourdough and organic ingredients. consequently, different organic sourdoughs used for the manufacture of french bread were studied by the enumeration of lactic acid bacteria (lab) and 16s rrna sequencing of the isolates. in addition, after dna extraction the bacterial diversity was assessed by pyrosequencing of the 16s rdna v1-v3 region. although lab counts showed significant variations (7.6-9.5log1 ... | 2015 | 26051957 |
| microbial transformation of ginsenoside rb1 to compound k by lactobacillus paralimentarius. | in this study, the major ginsenoside rb1 was transformed into the more pharmacologically active minor compound k by food grade lactobacillus paralimentarius lh4, which was isolated from kimchi, a traditional korean fermented food. the enzymatic reaction was analyzed by tlc, hplc, and nmr. using the cell-free enzyme of lactobacillus paralimentarius lh4 at optimal conditions for 30 °c at ph 6.0, 1.0 mg ml(-1) ginsenoside rb1 was transformed into 0.52 mg ml(-1) compound k within 72 h, with a corres ... | 2013 | 23338962 |
| selection of sourdough lactobacilli with antifungal activity for use as biopreservatives in bakery products. | two hundred and sixteen lab cultures from sourdoughs and dough for bread and panettone production were screened for in vitro antifungal properties against three indicator cultures ascribed to aspergillus japonicus , eurotium repens , and penicillium roseopurpureum , isolated from bakery environment and moldy panettone. nineteen preselected isolates were subjected to minimum inhibitory concentration determination against the indicator cultures. sourdoughs prepared with the two most promising stra ... | 2012 | 22794119 |
| purification and functional characterization of the first stilbene glucoside-specific β-glucosidase isolated from lactobacillus kimchi. | this study aimed to develop viable enzymes for bioconversion of resveratrol-glucoside into resveratrol. out of 13 bacterial strains tested, lactobacillus kimchi jb301 could completely convert polydatin into resveratrol. the purified enzyme had an optimum temperature of 30-40°c and optimum ph of ph 5.0 against polydatin. this enzyme showed high substrate specificities towards different substrates in the following order: isorhaponticin>polydatin>mulberroside a>oxyresveratrol-3-o-glucoside. additio ... | 2014 | 25442950 |