| taxonomic study of weissella confusa and description of weissella cibaria sp. nov., detected in food and clinical samples. | a taxonomic study was conducted to clarify the relationships of two bacterial populations belonging to the genus weissella. a total of 39 strains originating mainly from malaysian foods (22 strains) and clinical samples from humans (9 strains) and animals (6 strains) were analysed using a polyphasic taxonomic approach. the methods included classical phenotyping, whole-cell protein electrophoresis, 16s and 23s rdna rflp (ribotyping), determination of 16s rdna sequence homologies and dna-dna reass ... | 2002 | 11837296 |
| weissella kimchii sp. nov., a novel lactic acid bacterium from kimchi. | a gram-positive, catalase-negative, non-sporulating, facultatively anaerobic, short rod-shaped bacterium, with cells measuring 0.3-0.5 x 1-2 microm and designated strain chj3t, was isolated from partially fermented kimchi, a traditional korean fermented vegetable food. the strain produced co2 gas, d-lactate from glucose and dextran from sucrose and hydrolysed aesculin and arginine. it also fermented n-acetylglucosamine, amygdalin, arbutin, cellobiose, d-fructose, galactose, beta-gentiobiose, glu ... | 2002 | 11931163 |
| 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 |
| phylogenetic diversity of lactic acid bacteria associated with paddy rice silage as determined by 16s ribosomal dna analysis. | a total of 161 low-g+c-content gram-positive bacteria isolated from whole-crop paddy rice silage were classified and subjected to phenotypic and genetic analyses. based on morphological and biochemical characters, these presumptive lactic acid bacterium (lab) isolates were divided into 10 groups that included members of the genera enterococcus, lactobacillus, lactococcus, leuconostoc, pediococcus, and weissella: analysis of the 16s ribosomal dna (rdna) was used to confirm the presence of the pre ... | 2003 | 12514026 |
| genetic evidence that weissella kimchii choi et al. 2002 is a later heterotypic synonym of weissella cibaria björkroth et al. 2002. | the taxonomic positions of weissella kimchii and weissella cibaria were examined using phenotypic tests, 16s rrna gene sequencing and dna-dna hybridization. the two species displayed very similar sugar-fermentation patterns and produced the d-form of lactic acid. phylogenetic analysis showed that w. cibaria is the closest neighbour of w. kimchii, sharing about 99.7 % similarity in the 16s rrna gene sequence. dna-dna hybridization experiments further reinforced these results, demonstrating a 98.2 ... | 2004 | 15023961 |
| 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 |
| enhancement in ex vivo phagocytic capacity of peritoneal leukocytes in mice by oral delivery of various lactic-acid-producing bacteria. | lactic-acid-producing bacteria (labs) are known to have immunomodulating activity. in the current study, various labs were tested for their immunity-enhancing activity, especially the phagocytic activity of leukocytes. viable but not heat-killed cells of weissella kimchii strain pl9001, lactobacillus fermentum strain pl9005, and l. plantarum strain pl9011 significantly increased the ex vivo phagocytic capacity of mouse peritoneal leukocytes to ingest fluorescein isothiocyanate (fitc)-labeled esc ... | 2004 | 15696260 |
| identification of enterococcal, streptococcal and weissella species in the faecal flora of individually owned dogs. | to improve the limited information on the composition of the faecal gram-positive coccal flora of healthy dogs by the use of a molecular identification method. | 2005 | 16033466 |
| characterization of weissella kimchii pl9023 as a potential probiotic for women. | from more than 100 lactic acid bacteria, weissella kimchii pl9023 was selected as producing the most hydrogen peroxide and was characterized as a probiotic for women. w. kimchii pl9023 inhibited the growth and adherence of vaginal isolates of candida albicans, escherichia coli, staphylococcus aureus and streptococcus agalactiae. the surface components involved in adherence of w. kimchii pl9023 to vaginal epithelial cells appeared to be glycoproteins, as determined by susceptibility to proteinase ... | 2005 | 16055277 |
| monitoring the lactic acid bacterial diversity during shochu fermentation by pcr-denaturing gradient gel electrophoresis. | the presence of lactic acid bacteria (lab) during shochu fermentation was monitored by pcr-denaturing gradient gel electrophoresis (dgge) and by bacteriological culturing. no lab were detected from fermented mashes by pcr-dgge using a universal bacterial pcr primer set. however, pcr-dgge using a new primer specific for the 16s rdna of lactococcus, streptococcus, tetragenococcus, enterococcus, and vagococcus and two primers specific for the 16s rdna of lactobacillus, pediococcus, leuconostoc, and ... | 2005 | 16233780 |
| coaggregation ability of weissella cibaria isolates with fusobacterium nucleatum and their adhesiveness to epithelial cells. | in the present study, we evaluated the ability of weissella cibaria isolated from the oral cavity to coaggregate with fusobacterium nucleatum, and the adhesiveness of these strains to epithelial cells. w. cibaria efficiently coaggregated with f. nucleatum, and adhered to epithelial cells. we tested the effects of various factors on the coaggregation. the coaggregation and adhesiveness of w. cibaria disappeared upon exposure to pronase or licl, suggesting that proteinaceous components on the surf ... | 2005 | 16288835 |
| inhibitory effect of weissella cibaria isolates on the production of volatile sulphur compounds. | the objective of this study was to characterize the inhibitory effects of weissella cibaria isolates on volatile sulphur compounds (vsc) production both in vitro and in vivo. | 2006 | 16489950 |
| effect of weissella cibaria isolates on the formation of streptococcus mutans biofilm. | the objective of this study was to isolate and identify lactic acid bacteria able to inhibit the in vitro formation of streptococcus mutans biofilm as well as the in vivo formation of oral biofilm. two strains, cms1 and cms3, exhibiting profound inhibitory effects on the formation of s. mutans biofilm and the proliferation of s. mutans, were isolated from children's saliva and identified as weissella cibaria by 16s rdna sequencing. the water-soluble polymers produced from sucrose by the w. cibar ... | 2006 | 16946611 |
| enzymatic activities of lactic acid bacteria isolated from cornetto di matera sourdoughs. | forty-one strains of lactic acid bacteria (lab) isolated from cornetto di matera sourdoughs were screened for their enzymatic activities, to elucidate their possible roles during the fermentation process. urease, peptidase, phytase, phosphatase and beta-glucosidase activities were measured spectrophotometrically using synthetic substrates. proteolytic activities were examined in model doughs, using neutral and acidified sterile doughs as controls. all strains had low urease, glutamyl aminopeptid ... | 2007 | 17174429 |
| glucan and fructan production by sourdough weissella cibaria and lactobacillus plantarum. | after a large screening on sourdough lactic acid bacteria, exopolysaccharide (eps)-forming strains of weissella cibaria, lactobacillus plantarum, and pediococcus pentosaceus were selected. after 6 days of incubation at 30 degrees c, the synthesis of eps in mrs-based broth ranged from 5.54 to 7.88 mg ml-1. eps had an apparent molecular mass of ca. 104 da. as shown by carbohydrate consumption, the synthesis of eps was found from sucrose only. two types of homopolysaccharides were synthesized: gluc ... | 2006 | 17177514 |
| characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures. | a total of 375 lactic acid bacteria were isolated from fermenting cassava in south africa, benin, kenya and germany, and were characterised by phenotypic and genotypic tests. these could be divided into five main groups comprising strains of facultatively heterofermentative rods, obligately heterofermentative rods, heterofermentative cocci, homofermentative cocci and obligately homofermentative rods, in decreasing order of predominance. most of the facultatively heterofermentative rods were iden ... | 2007 | 17188771 |
| weissellicin 110, a newly discovered bacteriocin from weissella cibaria 110, isolated from plaa-som, a fermented fish product from thailand. | weissella cibaria 110, isolated from the thai fermented fish product plaa-som, was found to produce a bacteriocin active against some gram-positive bacteria. bacteriocin activity was not eliminated by exposure to high temperatures or catalase but was destroyed by exposure to the proteolytic enzymes proteinase k and trypsin. the bacteriocin from w. cibaria 110 was purified, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the purified bacteriocin contained one protein ban ... | 2007 | 17293526 |
| characterization of italian cheeses ripened under nonconventional conditions. | four italian cheeses (casciotta di urbino, barricato san martino, vento d'estate, and ubriaco di raboso) nonconventionally ripened under different plant materials (walnut leaves, herbs, hay, and wine by-products, respectively) were compared for compositional, microbiological, biochemical, and volatile profile characteristics. mean values for gross composition were rather similar. because primary starters were not used for manufacture, the endogenous lactic acid bacteria were mainly present (7.0 ... | 2007 | 17517708 |
| lactic acid bacteria and yeasts associated with gowé production from sorghum in bénin. | to identify the dominant micro-organisms involved in the production of gowé, a fermented beverage, and to select the most appropriate species for starter culture development. | 2007 | 17650194 |
| analysis of vaginal lactic acid producing bacteria in healthy women. | vaginal lactic acid-producing bacteria of 80 pre-menopausal women were studied by isolation on blood and deman-rogosa-sharpe agar, pcr with group-specific primers for lactobacillus-denaturing gradient gel electrophoresis (dgge), and pcr with specific primers for v3 region in 16s rrna-temporal temperature gel electrophoresis (ttge). conventional isolation method on media detected only one lactobacillus (lactobacillus brevis) while ttge detected only lactobacillus sp. dgge detected seven lactobaci ... | 2007 | 18176534 |
| identification of yeast and bacteria involved in the mezcal fermentation of agave salmiana. | aims: to identify the yeast and bacteria present in the mezcal fermentation from agave salmiana. methods and results: the restriction and sequence analysis of the amplified region, between 18s and 28s rdna and 16s rdna genes, were used for the identification of yeast and bacteria, respectively. eleven different micro-organisms were identified in the mezcal fermentation. three of them were the following yeast: clavispora lusitaniae, pichia fermentans and kluyveromyces marxianus. the bacteria foun ... | 2008 | 18489025 |
| [phylogeny analysis and identification of two bacterial strains sourcing from human intestine and having resistance to acid and bile]. | to screen bacteria for the engineering bacteria expressing and secreting high activity beta-galactosidase, and two bacterial strains called as r92-2 and r111 with acid and bile resistances would be isolated from health human intestine to strain identification and phylogenetic analysis. | 2008 | 18630699 |
| effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. | strains of lactobacillus plantarum, weissella cibaria/confusa, lactobacillus brevis, pediococcus pentosaceous, lactobacillus sp. and enterococcus faecium/faecalis were identified from raw tomatoes by biolog system, partial 16s rrna gene sequence and subjected to typing by random amplified polymorphic dna-polymerase chain reaction (rapd-pcr) analysis. ten autochthonous strains were singly used to ferment tomato juice (tj) via a protocol which included fermentation at 25 degrees c for 17 h and fur ... | 2009 | 19028404 |
| lactic acid bacteria from fresh fruit and vegetables as biocontrol agents of phytopathogenic bacteria and fungi. | this study evaluated the efficacy of lactic acid bacteria (lab) isolated from fresh fruits and vegetables as biocontrol agents against the phytopathogenic and spoilage bacteria and fungi, xanthomonas campestris, erwinia carotovora, penicillium expansum, monilinia laxa, and botrytis cinerea. the antagonistic activity of 496 lab strains was tested in vitro and all tested microorganisms except p. expansum were inhibited by at least one isolate. the 496 isolates were also analyzed for the inhibition ... | 2008 | 19204894 |
| molecular characterization and expression analysis of the glucansucrase dsrwc from weissella cibaria synthesizing a alpha(1-->6) glucan. | weissella cibaria isolated from human saliva produces a soluble glucan that predominantly has alpha-1,6-glucosidic type linkages. using degenerated primers that were selected based on the amino acid sequences of conserved regions from known glucansucrases, a single 2.7-kb fragment was isolated. in subsequent steps, a 4969-bp product was obtained using inverse pcr. the coding region for the glucansucrase gene (dsrwc) consisted of a 4419-bp orf that encoded a 1472-amino acid protein with a calcula ... | 2009 | 19222580 |
| antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against penicillium roqueforti, aspergillus niger and endomyces fibuliger contaminating bakery products. | thirty samples of italian durum wheat semolina and whole durum wheat semolina, generally used for the production of southern italy's traditional breads, were subjected to microbiological analysis in order to explore their lactic acid bacteria (lab) diversity and to find strains with antifungal activity. a total of 125 presumptive lab isolates (gram-positive and catalase-negative) were characterized by repetitive extragenic palindromic-pcr (rep-pcr) and sequence analysis of the 16s rrna gene, lea ... | 2009 | 19243908 |
| sodium acetate enhances hydrogen peroxide production in weissella cibaria. | to investigate hydrogen peroxide production by lactic acid bacteria (lab) and to determine the key factors involved. | 2009 | 19413761 |
| modelling the growth of weissella cibaria as a function of fermentation conditions. | to investigate the effect of ph, water activity (a(w)) and temperature on the growth of weissella cibaria dbpz1006, a lactic acid bacterium isolated from sourdoughs. | 2009 | 19426261 |
| diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of taiwan. | fu-tsai and suan-tsai are spontaneously fermented mustard products traditionally prepared by the hakka tribe of taiwan. we chose 5 different processing stages of these products for analysis of the microbial community of lactic acid bacteria (lab) by 16s rrna gene sequencing. from 500 lab isolates we identified 119 representative strains belonging to 5 genera and 18 species, including enterococcus (1 species), lactobacillus (11 species), leuconostoc (3 species), pediococcus (1 species), and weiss ... | 2009 | 19700215 |
| 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 |
| screening of lactic acid bacteria from indonesia reveals glucansucrase and fructansucrase genes in two different weissella confusa strains from soya. | homopolysaccharide (glucan and fructan) synthesis from sucrose by sucrase enzymes in lactic acid bacteria (lab) has been well studied in the genera leuconostoc, streptococcus and lactobacillus. this study aimed to identify and characterize genes encoding glucansucrase/glucosyltransferase (gtf) and fructansucrases/fructosyltransferase (ftf) enzymes from genomic dna of 'rare' indonesian exopolysaccharide-producing lab. from a total of 63 exopolysaccharide-producing lab isolates obtained from foods ... | 2009 | 19758326 |
| development of a pcr assay for the strain-specific identification of probiotic strain lactobacillus paracasei impc2.1. | recent investigations clearly indicate that the probiotic bacterium lactobacillus paracasei impc2.1 can be incorporated into vegetables to obtain innovative probiotic foods whose marketing has been authorized by the italian ministry of health. in this study, strain impc2.1 was characterized at a molecular level in order to define its taxonomic position and to develop a pcr test for strain-specific identification. molecular methods, such as 16s rrna gene sequencing and multiplex pcr, have provide ... | 2009 | 19833402 |
| genotypic diversity of lactic acid bacteria isolated from african traditional alkaline-fermented foods. | to identify and compare lactic acid bacteria (lab) isolated from alkaline fermentations of cassava (manihot esculenta crantz) leaves, roselle (hibiscus sabdariffa) and african locust bean (parkia biglobosa) seeds for production of, respectively, ntoba mbodi, bikalga and soumbala. | 2010 | 19895650 |
| isolation and characterization of lactic acid bacteria from yan-dong-gua (fermented wax gourd), a traditional fermented food in taiwan. | yan-dong-gua (fermented wax gourd; a traditional fermented food in taiwan) samples were collected at five time intervals from a fixed fermenting bucket. eighty-five cultures of lactic acid bacteria (lab) were isolated from yan-dong-gua samples, and the isolates were divided into classes by phenotype and then groups by restriction fragment length polymorphism analysis and sequencing of 16s ribosomal dna. phenotypic and biochemical characteristics identified two bacterial groups (a and b) and show ... | 2009 | 19914580 |
| identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of thailand. | plaa-som is a thai fermented fish product for which whole fish or fish fillets are fermented with either cooked rice or steamed sticky rice, salt, and garlic. a total of 762 lactic acid bacteria (lab) were isolated during plaa-som fermentation by culture on caco(3)-mrs agar plates. they were screened and grouped by amplified ribosomal dna restriction analysis (ardra), giving six groups that were identified by ribosomal dna sequencing as lactococcus garvieae, streptococcus bovis, weissella cibari ... | 2010 | 20167386 |
| 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 |
| exopolysaccharide synthesized by lactobacillus reuteri decreases the ability of enterotoxigenic escherichia coli to bind to porcine erythrocytes. | this study investigated the therapeutic potential of bacterial polysaccharides by employing a model system based on enteroxigenic escherichia coli (etec)-induced hemagglutination of erythrocytes. exopolysaccharides produced by strains of lactobacillus reuteri inhibited etec-induced hemagglutination of porcine erythrocytes. no effect was observed for dextran produced from weissella cibaria and commercially available oligo- and polysaccharides. | 2010 | 20472719 |
| the use of lactobacillus brevis ps1 to in vitro inhibit the outgrowth of fusarium culmorum and other common fusarium species found on barley. | a total of 129 lactic acid bacteria (lab) were screened for antifungal activity against common fusarium spp. isolated from brewing barley. four out of the five most inhibiting isolates were identified as lactobacillus brevis, whereas one belonged to weissella cibaria. l. brevis ps1, the isolate showing the largest inhibition spectrum, was selected and the influence of its freeze-dried cell-free supernatant (cfsp) on germination of macroconidia as well as mycelia growth was investigated using fus ... | 2010 | 20580986 |
| characterization of dextran-producing weissella strains isolated from sourdoughs and evidence of constitutive dextransucrase expression. | the study of exopolysaccharide production by heterofermentative sourdough lactic acid bacteria has shown that weissella strains isolated from sourdoughs produce linear dextrans containing α-(1→6) glucose residues with few α-(1→3) linkages from sucrose. in this study, several dextran-producing strains, weissella cibaria and weissella confusa, isolated from sourdough, were characterized according to carbohydrate fermentation, repetitive element-pcr fingerprinting using (gtg)(5) primers and glucans ... | 2010 | 20722740 |
| genome sequence of weissella cibaria kacc 11862. | weissella cibaria kacc 11862 is a gram-positive, heterofermentative, leuconostoc-like lactic acid bacterium that is widely distributed in korean traditional foods such as kimchi. here we report the draft genome sequence of the type strain, w. cibaria kacc 11862 (1,599 known genes, 80 rna genes), which consists of 72 large contigs (>100 bp in size). | 2010 | 21097615 |
| 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 |
| diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a south african food. | ting is a spontaneously fermented sorghum food that is popular for its sour taste and unique flavour. insight of the microbial diversity and population dynamics during sorghum fermentations is an essential component of the development of starter cultures for commercial production of ting. in this study, bacterial populations associated with spontaneous sorghum fermentations were examined using a culture-independent strategy based on denaturing gradient gel electrophoresis and sequence analysis o ... | 2011 | 21300507 |
| biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs. | in this study, four different laboratory scale gluten-free (gf) sourdoughs were developed from buckwheat or teff flours. the fermentations were initiated by the spontaneous biota of the flours and developed under two technological conditions (a and b). sourdoughs were propagated by continuous back-slopping until the stability was reached. the composition of the stable biota occurring in each sourdough was assessed using both culture-dependent and -independent techniques. overall, a broad spectru ... | 2010 | 21356457 |
| isolation and characterisation of a novel podoviridae-phage infecting weissella cibaria n 22 from nham, a thai fermented pork sausage. | a novel podoviridae lactic acid bacteria (lab) phage from nham, a thai fermented pork sausage, is reported. from a total of 36 samples, 41 isolates of lab were obtained and employed as hosts for the isolation of phages. from these lab, only one phage, designated φ 22, was isolated. the lactic acid bacterial isolate named n 22, sensitive to phage φ 22 infection was identified by an api 50 chl kit and n 22's complete sequence of the 16s rdna sequence. blastn analysis of the 16s rdna sequence revea ... | 2010 | 21356460 |
| structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough. | hydrocolloids improve the volume, texture, and shelf life of bread. exopolysaccharides (eps) produced by lactic acid bacteria (lab) during sourdough fermentation can replace hydrocolloids. it was the aim of this study to determine whether heteropolysaccharides (heps) synthesized intracellularly from sugar nucleotides by glycosyltransferases are produced in wheat and gluten-free sorghum sourdough at effective levels. the heps-producing strains lactobacillus casei fua3185, l. casei fua3186, and la ... | 2010 | 21356463 |
| increased dietary zinc oxide changes the bacterial core and enterobacterial composition in the ileum of piglets. | this study was conducted to investigate the effects of increased dietary zno on the bacterial core and enterobacterial composition in the small intestine of piglets that were fed diets containing a total of 124 or 3,042 mg of zn per kilogram of diet, respectively. zinc was supplemented to the basal diet as zno. bacterial 16s rrna genes of ileal dna extracts were pcr-amplified with 2 bar-coded primer sets and sequenced by 454 pyrosequencing. the bacterial core species were calculated from the rel ... | 2011 | 21383037 |
| isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in taiwan. | yan-jiang (fermented ginger) is a popular traditional fermented food in taiwan. the lactic acid bacteria (lab) microflora in yan-jiang has not been studied in detail. in this study, lab from yan-jiang were isolated, characterised and identified. | 2011 | 21445893 |
| effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. | weissella cibaria, lactobacillus plantarum, lactobacillus sp. and lactobacillus pentosus were variously identified from blackberries, prunes, kiwifruits, papaya and fennels by partial 16s rrna gene sequence. representative isolates from each plant species were screened based on the kinetics of growth on fruit juices. a protocol for processing and storage of red and green smoothies (rs and gs) was set up, which included fermentation by selected lactic acid bacteria starters and exo-polysaccharide ... | 2011 | 21569953 |
| antifungal activity of 2 lactic acid bacteria of the weissella genus isolated from food. | ôçé in the present study, a total of 116 lactic acid bacteria (lab) strains isolated from mill flour and fermented cassava were screened for their antifungal activity. three strains among 116 were selected for their strongest inhibitory activity against food molds. these 3 strains were lactobacillus plantarum ve56, weissella cibaria fmf4b16, and w. paramesenteroides lc11. the compounds responsible for the antifungal activity were investigated. the strains displayed an inhibitory activity against ... | 2011 | 21729073 |
| diversity of lactic acid bacteria associated with traditional fermented dairy products in mongolia. | spontaneous milk fermentation has a long history in mongolia, and beneficial microorganisms have been handed down from one generation to the next for use in fermented dairy products. the objective of this study was to investigate the diversity of lactic acid bacteria (lab) communities in fermented yak, mare, goat, and cow milk products by analyzing 189 samples collected from 13 different regions in mongolia. the lab counts in these samples varied from 3.41 to 9.03 log cfu/ml. fermented yak and m ... | 2011 | 21700007 |
| lactic acid bacteria isolated from ethnic preserved meat products of the western himalayas. | we used culture- and molecular-biology-based methods to investigate the diversity of lactic acid bacteria (lab) in the ethnic chevon (goat) meat products chartayshya, jamma and arjia of the western himalayas. in six chartayshya, six jamma and four arjia samples, lab were the predominant microbial component involved in the fermentation of these samples, and the total lab population in arjia (7.8-á-¦-á0.1-álog cfu-ág(-1); mean-á-¦-ásd) was significantly higher (p-á<-á0.05) than in chartayshya (6.9 ... | 2011 | 21839380 |
| assessment of bacterial diversity in selected philippine fermented food products through pcr-dgge. | the bacterial population in several philippine fermented food preparations was assessed by pcr-denaturing gradient gel electrophoresis (pcr-dgge) of the 16s rrna gene (16s rdna). genomic dna was isolated directly from alamang (fermented shrimp paste), burong isda (fermented fish and rice), burong hipon (fermented shrimp and rice), burong mustasa (fermented mustard leaves), tuba (sugar cane wine), suka (vinegar) and sinamak (spiced vinegar) using one of two protocols, namely - mobio dna extractio ... | 2011 | 22146687 |
| Identification of lactic acid bacteria isolated from corn stovers. | One hundred and twenty-six strains were isolated from corn stover in Henan Province, China, of which 105 isolates were considered to be lactic acid bacteria (LAB) according to Gram-positive, catalase-negative and mainly metabolic lactic acid product. Analysis of the 16S ribosomal DNA sequence of 21 representative strains was used to confirm the presence of the predominant groups and to determine the phylogenetic affiliation of isolates. The sequences from the various LAB isolates showed high deg ... | 2011 | 21951900 |
| Probiotic properties of Weissella strains isolated from human faeces. | Three Weissellaconfusa and five Weissellacibaria strains were previously isolated from human faeces and their potential as probiotics was examined in this work. Resistance to low pHs (pH 2.0 and 3.0) and 0.3% bile salt were examined. Enzyme activities, susceptibilities to heat treatment and various antibiotics, and adhesion capacities to Caco-2 cells were also examined. All Weissella strains were killed when exposed to pH 2.0 for 2 h but survived at pH 3.0 with different survival ratios. W. conf ... | 2011 | 22200451 |
| novel podoviridae family bacteriophage infecting weissella cibaria isolated from kimchi. | the first complete genome sequence of a phage infecting weissella cibaria (weissella kimchii) is presented. the bacteriophage ys61 was isolated from kimchi, a korean fermented vegetable dish. bacteriophages are recognized as a serious problem in industrial fermentations; however, ys61 differed from many virulent phages associated with food fermentations since it was difficult to propagate and was very susceptible to resistance development. sequence analysis revealed that ys61 resembles podovirid ... | 2012 | 22885743 |
| phenotypic and genotypic characterization of some lactic acid bacteria isolated from bee pollen: a preliminary study. | in the present work, five hundred and sixty-seven isolates of lactic acid bacteria were recovered from raw bee pollen grains. all isolates were screened for their antagonistic activity against both gram-positive and gram-negative pathogenic bacteria. neutralized supernatants of 54 lactic acid bacteria (lab) cultures from 216 active isolates inhibited the growth of indicator bacteria. they were phenotypically characterized, based on the fermentation of 39 carbohydrates. using the simple matching ... | 2014 | 24936378 |
| characterization of a family 43 β-xylosidase from the xylooligosaccharide utilizing putative probiotic weissella sp. strain 92. | in this work, we present the first xos degrading glycoside hydrolase from weissella, wxyn43, a two-domain enzyme from gh43. the gene was amplified from genomic dna of the xos utilizing weissella strain 92, classified under the species-pair weissella cibaria/w.confusa, and expressed in escherichia coli. the enzyme is lacking a putative signal peptide and is, from a homology model, shown to be composed of an n-terminal 5-fold β-propeller catalytic domain and a c-terminal β-sandwich domain of unkno ... | 2015 | 26494804 |
| bio-protective potential of lactic acid bacteria isolated from fermented wax gourd. | the antifungal activities of 85 lactic acid bacteria strains isolated from fermented wax gourd against the four fungal species, penicillium oxalicum, aspergillus flavus, aspergillus sydowii, and mucor racemosus, were determined. inhibitory activity against at least one or more fungal species was observed with 27 weissella cibaria and 11 weissella paramesenteroides strains. among these strains, w. cibaria 861006 and w. paramesenteroides 860509 showed greater inhibitory activities and were therefo ... | 2012 | 22307833 |
| monitoring of the microbial communities involved in the soy sauce manufacturing process by pcr-denaturing gradient gel electrophoresis. | soy sauce is a traditional seasoning produced through the fermentation of soybeans and wheat using microbes. in this study, the microbial communities involved in the soy sauce manufacturing process were analyzed by pcr-denaturing gradient gel electrophoresis (pcr-dgge). the bacterial dgge profile indicated that the bacterial microbes in the koji were weissella cibaria (weissella confusa, weissella kimchii, weissella salipiscis, lactobacillus fermentum, lactobacillus plantarum, lactobacillus iner ... | 2012 | 22475947 |
| study of lactic acid bacteria community from raw milk of iranian one humped camel and evaluation of their probiotic properties. | camel milk is amongst valuable food sources in iran. on the other hand, due to the presence of probiotic bacteria and bacteriocin producers in camel milk, probiotic bacteria can be isolated and identified from this food product. | 2015 | 26060561 |
| 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 |
| superior prebiotic and physicochemical properties of novel dextran from weissella cibaria jag8 for potential food applications. | the dextran produced by dextransucrase from weissella cibaria jag8 was subjected to physicochemical characterization and assessment of its prebiotic potential. dextran displayed a solubility of 24.5% and a water holding capacity of 352%. the emulsion and flocculation activity of dextran were 89% and 92%, respectively. the degradation temperature (td) of dextran was 353 °c. dextran exhibited 33- and 12-fold less hydrolysis than inulin, in simulated gastric juice (ph 1.0) and α-amylase (ph 7.0), r ... | 2014 | 25080006 |
| metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (xaj-pitha) of assam, india. | this is the first report on the microbial diversity of xaj-pitha, a rice wine fermentation starter culture through a metagenomics approach involving illumine-based whole genome shotgun (wgs) sequencing method. metagenomic dna was extracted from rice wine starter culture concocted by ahom community of assam and analyzed using a miseq(®) system. a total of 2,78,231 contigs, with an average read length of 640.13 bp, were obtained. data obtained from the use of several taxonomic profiling tools were ... | 2016 | 28330225 |
| microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese. | freeze-dried cell-free extracts (cfe) from lactobacillus casei lc01, weissella cibaria 1xf5, hafnia alvei moller atcc 51815, and debaryomyces hansenii lcf-558 were used as sources of enzyme activities for conditioning the ripening of ewe milk cheese. compared with control cheese (cc), cfe did not affect the gross composition and the growth of the main microbial groups of the cheeses. as shown through urea-page electrophoresis of the ph 4.6-soluble nitrogen fraction and the analysis of free aa, t ... | 2015 | 26142846 |
| 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 characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in taiwan. | lactobacillus pobuzihii is a novel species which has been previously found in pobuzihi (fermented cummingcordia), a traditional fermented food in taiwan. however, the lactic acid bacteria (lab) microflora in pobuzihi has not been studied in detail. in this study, lab from pobuzihi were isolated, identified, and characterized. a total of 196 lab were isolated; 79 cultures were isolated from the sample collected from a manufacturing factory, 38 from pobuzihi samples collected from 4 different mark ... | 2013 | 23011950 |
| 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 |
| antimicrobial activity, antibiotic susceptibility and virulence factors of lactic acid bacteria of aquatic origin intended for use as probiotics in aquaculture. | the microorganisms intended for use as probiotics in aquaculture should exert antimicrobial activity and be regarded as safe not only for the aquatic hosts but also for their surrounding environments and humans. the objective of this work was to investigate the antimicrobial/bacteriocin activity against fish pathogens, the antibiotic susceptibility, and the prevalence of virulence factors and detrimental enzymatic activities in 99 lactic acid bacteria (lab) (59 enterococci and 40 non-enterococci ... | 2013 | 23347637 |
| newly isolated lactic acid bacteria with probiotic features for potential application in food industry. | five newly isolated lactic acid bacteria were identified as weissella cibaria, enterococcus faecium, and three different strains of lactobacillus plantarum by 16s rrna sequencing. essential probiotic requirements of these isolates such as tolerance to phenol, low ph, high sodium chloride, and bile salt concentration were checked. efficiency in adherence to mucin and hydrophobicity of the bacterial cell were also evaluated by in vitro studies. antimicrobial activities against some pathogens were ... | 2012 | 22350936 |
| isolation, characterization and evaluation of probiotic lactic acid bacteria for potential use in animal production. | in livestock production, lactic acid bacteria (lab) are the most common microorganisms used as probiotics. for such use, these bacteria must be correctly identified and characterized to ensure their safety and efficiency. in the present study, lab were isolated from broiler excreta, where a fermentation process was used. nine among sixteen isolates were identified by biochemical and molecular (sequencing of the 16s rrna gene) methods as lactobacillus crispatus (n=1), lactobacillus pentosus (n=1) ... | 2016 | 27663381 |
| identification and antimicrobial activity detection of lactic acid bacteria isolated from corn stover silage. | a total of 59 lactic acid bacteria (lab) strains were isolated from corn stover silage. according to phenotypic and chemotaxonomic characteristics, 16s ribosomal dna (rdna) sequences and reca gene polymerase chain reaction amplification, these lab isolates were identified as five species: lactobacillus (l.) plantarum subsp. plantarum, pediococcus pentosaceus, enterococcus mundtii, weissella cibaria and leuconostoc pseudomesenteroides, respectively. those strains were also screened for antimicrob ... | 2015 | 25924957 |
| structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application. | exopolysaccharides from lactic acid bacteria may improve texture and shelf life of bread. the effect of exopolysaccharides on bread quality, however, depends on properties of the eps and the eps producing strain. this study investigated structure-function relationships of eps in baking application. the dextransucrase dsrm and the reuteransucrase gtfa were cloned from weissella cibaria 10m and lactobacillus reuteri tmw1.656, respectively, and heterologously expressed in escherichia coli. site-dir ... | 2016 | 27321351 |
| elucidating the mechanism of weissella-dependent lifespan extension in caenorhabditis elegans. | the mechanism whereby lactic acid bacteria extend the lifespan of caenorhabditis elegans has previously been elucidated. however, the role of weissella species has yet not been studied. we show that weissella koreensis and weissella cibaria significantly (p < 0.05) extend the lifespan of c. elegans compared with escherichia coli op50 and induce the expression of several genes related to lifespan extension (daf-16, aak-2, jnk-1, sod-3 and hif-1). oral administration of weissella altered reactive ... | 2015 | 26601690 |
| construction of a shuttle vector based on the small cryptic plasmid pjy33 from weissella cibaria 33. | a cryptic plasmid, pjy33, from weissella cibaria 33 was characterized. pjy33 was 2365 bp in size with a gc content of 41.27% and contained two putative open reading frames (orfs). orf1 encoded a putative hypothetical protein of 134 amino acids. orf2 was 849 bp in size, and its putative translation product exhibited 87% identity with a replication initiation factor from a plasmid from w. cibaria klc140. a weissella-escherichia coli shuttle vector, pjy33e (6.5 kb, em(r)), was constructed by ligati ... | 2015 | 25882072 |
| sequence analysis of a cryptic plasmid pkw2124 from weissella cibaria klc140 and construction of a surface display vector. | plasmid isolation of kimchi-derived weissella cibaria klc140 revealed six different plasmids. the smallest plasmid, pkw2124, was dna sequenced and characterized, showing 2,124 bp with a gc content of 36.39% and five putative open reading frames (orfs). in silico analysis of these orfs showed orf1 encodes a putative replication protein similar to rolling circular replication proteins from other lactic acid bacteria. however, a single-stranded intermediate was not detected when s1 nuclease was tre ... | 2013 | 23568210 |
| purification and characterization of beta-glucosidase from weissella cibaria 37. | a gene encoding beta-glucosidase was cloned from weissella cibaria 37, an isolate from human feces. sequence analysis showed that the gene could encode a protein of 415 amino acids in length, and the translated amino acid sequence showed homology (34-31%) with glycosyl hydrolase family 1 beta-glucosidases. the gene was overexpressed in e. coli bl21(de3) using pet26b(+) and a 50 kda protein was overproduced, which matched well with the calculated size of the enzyme, 49,950.87 da. recombinant beta ... | 2012 | 23221534 |
| characterization of a novel dextransucrase from weissella confusa isolated from sourdough. | weissella confusa and weissella cibaria isolated from wheat sourdoughs produce, from sucrose, linear dextrans due to a single soluble dextransucrase. in this study, the first complete gene sequence encoding dextransucrase from a w. confusa strain (lbae c39-2) along with the one from a w. cibaria strain (lbae k39) were reported. corresponding gene cloning was achieved using specific primers designed on the basis of the draft genome sequence of these species. deduced amino acid sequence of w. conf ... | 2013 | 23053097 |
| comparative study on the characteristics of weissella cibaria cmu and probiotic strains for oral care. | probiotics have been demonstrated as a new paradigm to substitute antibiotic treatment for dental caries, gingivitis, and chronic periodontitis. the present work was conducted to compare the characteristics of oral care probiotics: weissella cibaria cmu (chonnam medical university) and four commercial probiotic strains. survival rates under poor oral conditions, acid production, hydrogen peroxide production, as well as inhibition of biofilm formation, coaggregation, antibacterial activity, and i ... | 2016 | 27999400 |
| community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions. | barley flour is not commonly used for baking because of its negative effects on bread dough rheology and loaf volume. however, barley sourdoughs are promising ingredients to produce improved barley-based breads. spontaneous barley sourdough fermentations were performed through backslopping (every 24h, 10days) under laboratory (fermentors, controlled temperature of 30°c, high dough yield of 400) and bakery conditions (open vessels, ambient temperature of 17-22°c, low dough yield of 200), making u ... | 2016 | 27088869 |
| three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches. | microbial community structure and population dynamics during spontaneous bamboo shoot fermentation for production of 'soidon' (indigenous fermented food) in north-east india were studied using cultivation-dependent and cultivation-independent molecular approaches. cultivation-dependent analyses (pcr-amplified ribosomal dna restriction analysis and rrna gene sequencing) and cultivation-independent analyses (pcr-dgge, qpcr and illumina amplicon sequencing) were conducted on the time series samples ... | 2015 | 25963776 |
| 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 |
| bacteriophage ecology in a commercial cucumber fermentation. | to reduce high-salt waste from cucumber fermentations, low-salt fermentations are under development. these fermentations may require the use of starter cultures to ensure normal fermentations. because potential phage infection can cause starter culture failure, it is important to understand phage ecology in the fermentations. this study investigated the phage ecology in a commercial cucumber fermentation. brine samples taken from a fermentation tank over a 90-day period were plated onto deman-ro ... | 2012 | 23023756 |
| lactic acid bacteria and bifidobacteria-inhibited staphylococcus epidermidis. | lactic acid bacteria (lab) and bifidobacteria are able to produce antimicrobial compounds to inhibit opportunisticwounding skin pathogen. the antimicrobial compounds produced are organic acids, putative bacteriocin, hydrogen peroxide, and diacetyl. staphylococcus epidermidis is well-known as an opportunistic wounding skin pathogen in wound infections related to implanted medical devices. | 2014 | 25856101 |
| characterization of glucansucrase and dextran from weissella sp. tn610 with potential as safe food additives. | pear-derived weissella sp. tn610 produced extracellular glycosyltransferase activity responsible for the synthesis of soluble exopolysaccharide from sucrose. acid and dextranase-catalyzed hydrolysis revealed that the synthesized polymer was a glucan. according to (1)h and (13)c nmr analysis, the glucan produced by tn610 was a linear dextran made of 96% α-(1→6) and 4% α-(1→3) linkages. zymogram analysis confirmed the presence of a unique glucansucrase of approximately 180 kda in the cell-free sup ... | 2013 | 23046923 |
| multivariate analysis of buckwheat sourdough fermentations for metabolic screening of starter cultures. | this study investigated the metabolic activity of 35 strains of lactic acid bacteria (lab), which were able to grow in buckwheat sourdoughs and delivers a detailed explanation of lab metabolism in that environment. to interpret the high-dimensional dataset, descriptive statistics and linear discriminant analysis (lda) were used. heterofermentative lab showed a clear different metabolism than facultative (f.) heterofermentative and homofermentative lab, which were more similar. heterofermentative ... | 2014 | 24992519 |
| in vitro and in vivo evaluation of weissella cibaria and lactobacillus plantarum for their protective effect against cadmium and lead toxicities. | thirty-two lactic acid bacteria (lab) isolates were obtained from fermenting cassava mash and wara (african soft cheese) and screened for their resistance to cadmium and lead toxicities at 550-1050 mg l(-1) and probiotic potentials. four lab strains that tolerated the heavy metals at 1050 mg l(-1) were selected for antioxidative capacities, tolerance to acid, bile salts and simulated gastric and intestinal tract and safety status. the results revealed that weissella cibaria wd2 and lactobacillus ... | 2017 | 28276067 |
| house microbiotas as sources of lactic acid bacteria and yeasts in traditional italian sourdoughs. | this study aimed at understanding the extent of contamination by lactic acid bacteria (lab) and yeasts from the house microbiotas during sourdough back-slopping. besides sourdoughs, wall, air, storage box, dough mixer and flour of four bakeries were analyzed. based on plate counts, lab and yeasts dominated the house microbiota. based on high throughput sequencing of the 16s rrna genes, flour harbored the highest number of firmicutes, but only few of them adapted to storage box, dough mixer and s ... | 2015 | 26338118 |
| natural lactic acid bacteria population and silage fermentation of whole-crop wheat. | winter wheat is a suitable crop to be ensiled for animal feed and china has the largest planting area of this crop in the world. during the ensiling process, lactic acid bacteria (lab) play the most important role in the fermentation. we investigated the natural population of lab in whole-crop wheat (wcw) and examined the quality of whole-crop wheat silage (wcws) with and without lab inoculants. two lactobacillus plantarum subsp. plantarum strains, zhengzhou university 1 (zzu 1) selected from co ... | 2015 | 26104520 |
| cancer preventive potential of kimchi lactic acid bacteria (weissella cibaria, lactobacillus plantarum). | the number of death due to cancer has been increasing in korea. chemotherapy is known to cause side effects because it damages not only cancerous cells but healthy cells. recently, attention has focused on food-derived chemopreventive and anti-tumor agents or formulations with fewer side effects. kimchi, most popular and widely consumed in korea, contains high levels of lactic acid bacteria and has been shown to possess chemopreventive effects. this review focuses on weissella cibaria and lactob ... | 2014 | 25574459 |
| influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads. | gluten-free flours (buckwheat, quinoa, sorghum and teff) were fermented using obligate heterofermentative strain weissella cibaria mg1 (wc) and facultative heterofermentative lactobacillus plantarum fst1.7 (lp). starch hydrolysis of breads with and without sourdough (controls) was analyzed in vitro using enzymatic digestion followed by dialysis (10-11 kda). hydrolysis indices as well as predicted glycemic indices (pgi) were calculated from reducing sugars released into the dialysate. amounts of ... | 2014 | 24492829 |
| diversity and technological potential of lactic acid bacteria of wheat flours. | lactic acid bacteria (lab) were analysed from wheat flours used in traditional bread making throughout sicily (southern italy). plate counts, carried out in three different media commonly used to detect food and sourdough lab, revealed a maximal lab concentration of approximately 4.75 log cfu g(-1). colonies representing various morphological appearances were isolated and differentiated based on phenotypic characteristics and genetic analysis by randomly amplified polymorphic dna (rapd)-pcr. fif ... | 2013 | 24010616 |
| influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas. | seven mature type i sourdoughs were comparatively back-slopped (80 days) at artisan bakery and laboratory levels under constant technology parameters. the cell density of presumptive lactic acid bacteria and related biochemical features were not affected by the environment of propagation. on the contrary, the number of yeasts markedly decreased from artisan bakery to laboratory propagation. during late laboratory propagation, denaturing gradient gel electrophoresis (dgge) showed that the dna ban ... | 2012 | 22635989 |
| isolation and characteristics of lactic acid bacteria isolated from ripe mulberries in taiwan. | the objective of this study was to isolate, characterize, and identify lactic acid bacteria (lab) from ripe mulberries collected in taiwan. ripe mulberry samples were collected at five mulberry farms, located in different counties of taiwan. eighty-eight acid-producing cultures were isolated from these samples, and isolates were divided into classes first by phenotype, then into groups by restriction fragment length polymorphism (rflp) analysis and sequencing of 16s ribosomal dna (rdna). phenoty ... | 2010 | 24031571 |
| site directed mutagenesis of dextransucrase dsrm from weissella cibaria: transformation to a reuteransucrase. | glucansucrases produce α-glucans and gluco-oligosaccharides; the linkage type and molecular weight of glucans impacts their functionality. this study compared the catalytic specificities of dextransucrase dsrm from weissella cibaria 10m and derivatives of this enzymes with gtfa from lactobacillus reuteri tmw1.656. the n-variable region, which is dispensable for gtfa activity, was essential for dsrm activity. parallel amino acid substitutions in dsrm-δs and gtfa-δn indicated that the acceptor bin ... | 2016 | 27550198 |
| influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread. | the majority of gluten-free breads on the market are of poor sensory and textural quality. exopolysaccharides (eps) formed from sucrose during sourdough fermentation can improve the technological properties of gluten-free breads and potentially replace hydrocolloids. in this study, the influence of in situ formed eps on dough rheology and quality of gluten-free sorghum bread was investigated. dextran forming weissella cibaria mg1 was compared to reuteran producing lactobacillus reuteri vip and f ... | 2012 | 22342455 |
| industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production. | four obligate heterofermentative lactic acid bacteria (lab) strains (weissella cibaria pon10030 and pon10032 and leuconostoc citreum pon 10079 and pon10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain starter for the preparation and propagation of sourdoughs for the production of a typical bread at industrial level. the kinetics of ph and tta during the daily sourdough refreshments indicated a correct acidification process for all trials. the con ... | 2016 | 27375243 |
| development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria. | three obligately heterofermentative lactic acid bacteria (lab) strains (lactobacillus sanfranciscensis pon100336, leuconostoc citreum pon10079 and weissella cibaria pon10030) were used in this study as a multi-species starter culture for sourdough production. the starter inoculum was prepared and propagated in sterile semolina extract (sse) broth. acidification kinetics, microbiological counts detected on specific media for sourdough lab, polymorphic profile comparison and species-specific pcrs ... | 2016 | 27374130 |
| lactic acid bacteria in dried vegetables and spices. | spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. however, little is known about lactic acid bacteria (lab) in spices and dried vegetables, even though certain lab may cause food spoilage. in this study, we enumerated lab in 104 spices and dried vegetables products aimed for the food manufacturing industry. the products were obtained from a spice wholesaler operating in finland, and were sampled during a one-year period. we picked isolates (n = 343 ... | 2016 | 26678137 |
| iranian wheat flours from rural and industrial mills: exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads. | this study aimed at describing the main chemical and technology features of eight iranian wheat flours collected from industrial and artisanal mills. their suitability for bread making was investigated using autochthonous sourdough starters. chemical analyses showed high concentration of fibers and ash, and technology aptitude for making breads. as shown through 2-de analyses, gliadin and glutenin subunits were abundant and varied among the flours. according to the back slopping procedure, type ... | 2015 | 25583343 |
| microbial diversity and dynamics of microbial communities during back-slop soaking of soybeans as determined by pcr-dgge and molecular cloning. | tempe is a traditional fermented food in indonesia. the manufacture process is quite complex, which comprises two stages, preparatory soaking of soybeans and fungal solid state fermentation. daily addition of previous soak water (back-slopping) during the soybean soaking step is considered to be crucial in the manufacture of high quality tempe. the microbial diversity and dynamics of the microbial communities evolving during back-slop soaking of soybeans for tempe making was investigated by cult ... | 2013 | 23576016 |