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1. Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol

Author:
Rice, Tom; Sahin, Aylin W.; Lynch, Kieran M.; Arendt, Elke K.; Coffey, Aidan
Source:
International journal of food microbiology 2020 v.321 pp. 108546
ISSN:
0168-1605
Subject:
Leuconostoc citreum; Leuconostoc fallax; Leuconostoc mesenteroides,   etc   ; Lactobacillus brevis; Leuconostoc pseudomesenteroides; Weissella paramesenteroides; apple juice; beverage industry; biodiversity; bioreactors; fermentation; flour; fructose; lactic acid bacteria; mannitol; metabolites; niches; pH; sourdough;     Show all 19 Subjects
Abstract:
... The demand for sugar reduction in products across the food and beverage industries has evoked the development of novel processes including the application of fermentation with lactic acid bacteria. Heterofermentative lactic acid bacteria (LAB) are diverse in their ability to utilise fermentable sugars and can also convert fructose into the sweet tasting polyol, mannitol. The sourdough microbiota h ...
DOI:
10.1016/j.ijfoodmicro.2020.108546

2. Comparative genome analysis provides shreds of molecular evidence for reclassification of Leuconostoc mesenteroides MTCC 10508 as a strain of Leu. suionicum

Author:
Kaushal, Girija; Singh, Sudhir P.
Source:
Genomics 2020 v.112 no.6 pp. 4023-4031
ISSN:
0888-7543
Subject:
Leuconostoc mesenteroides,   etc   ; allergenicity; amine and amino acid oxidoreductases; carbohydrates; genes; genomics; glycosidases; sequence analysis; taxonomic revisions;     Show all 9 Subjects
Abstract:
... This study presents the whole-genome comparative analysis of a Leuconostoc sp. strain, previously documented as Leu. mesenteroides MTCC 10508. The ANI, dDDH, dot plot, and MAUVE analyses suggested its reclassification as a strain of Leu. suionicum. Functional annotation identified a total of 1971 genes, out of which, 265 genes were mapped to CAZymes, evincing its carbohydrate transforming capabili ...
DOI:
10.1016/j.ygeno.2020.06.040

3. Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level

Author:
Ricciardi, Annamaria; Storti, Livia V.; Zotta, Teresa; Felis, Giovanna E.; Parente, Eugenio
Source:
International journal of food microbiology 2020 v.318 pp. 108474
ISSN:
0168-1605
Subject:
Leuconostoc mesenteroides,   etc   ; fermented foods; genetic polymorphism; phenotype; phylogeny; polymerase chain reaction;     Show all 6 Subjects
Abstract:
... Leuconostoc mesenteroides includes the subsp. cremoris, subsp. dextranicum, subsp. mesenteroides and subsp. jonggajibkimchii, but the identification at the subspecies level using current phenotypic and/or genotypic methods is still difficult.In this study, a polyphasic approach based on the analysis of rpoB gene polymorphism, Multiplex-PCR and phenotypic tests was optimised and used to identify a ...
DOI:
10.1016/j.ijfoodmicro.2019.108474

4. Interaction of Rhizoctonia solani and Leuconostoc spp. causing sugar beet root rot and tissue pH changes in Idaho

Author:
Strausbaugh, Carl A.
Source:
Canadian journal of plant pathology 2020 v.42 no.2 pp. 304-314
ISSN:
1715-2992
Subject:
Leuconostoc,   etc   ; Rhizoctonia; Thanatephorus cucumeris; fungi; genetic variation; pH; phylogeny; root rot; roots; sugar beet; Idaho;     Show all 11 Subjects
Abstract:
... Late season Rhizoctonia root rot in sugar beet is a serious yield limiting disease problem caused by an interaction between Rhizoctonia solani and Leuconostoc spp. in Idaho. To better understand this interaction, the two most common Leuconostoc haplotypes were co-inoculated with 17 R. solani strains representing the range of genetic diversity established previously. The study was conducted twice b ...
Handle:
10113/6829281
DOI:
10.1080/07060661.2019.1668857

5. The probiotic, Leuconostoc mesenteroides, inhibits Listeria monocytogenes biofilm formation

Author:
Shao, Xinhao; Fang, Kuili; Medina, Daniel; Wan, Jason; Lee, Jung‐Lim; Hong, Seok Hoon
Source:
Journal of food safety 2020 v.40 no.2 pp. e12750
ISSN:
0149-6085
Subject:
Leuconostoc mesenteroides,   etc   ; Listeria monocytogenes; biofilm; food processing plants; kimchi; lactic acid bacteria; probiotics; sanitation; serotypes;     Show all 9 Subjects
Abstract:
... Listeria monocytogenes biofilm formation renders these cells highly resistant to current sanitation methods, and probiotics may be a promising approach to the efficient inhibition of Listeria biofilms. In the present study, three Leuconostoc mesenteroides strains of lactic acid bacteria isolated from kimchi were shown to be effective probiotics for inhibiting Listeria biofilm formation. Biofilms o ...
DOI:
10.1111/jfs.12750

6. Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps

Author:
Zagdoun, Marine; Coeuret, Gwendoline; N'Dione, Méry; Champomier-Vergès, Marie-Christine; Chaillou, Stéphane
Source:
Food microbiology 2020 v.91 pp. 103547
ISSN:
0740-0020
Subject:
Leuconostoc carnosum; Leuconostoc mesenteroides,   etc   ; Carnobacterium divergens; Carnobacterium piscicola; Lactobacillus sakei; Serratia proteamaculans; acetic acid; cooked foods; electronic nose; ethanol; ham; lactic acid; meat processing; metabolites; microbial communities; microorganisms; oxygen; packaging; permeability; slicing; spoilage; summer; surveys;     Show all 23 Subjects
Abstract:
... Cooked ham production involves numerous steps shaping the microbial communities of the final product, with consequences on spoilage metabolites production. To identify the main factors driving the ecology of ham and its spoilage, we designed a study encompassing five variables related to ham production: type of storage during meat transportation, churning speed, drain-off time, slicing line and O₂ ...
DOI:
10.1016/j.fm.2020.103547

7. Development of Slowly Digestible Starch Derived α-Glucans with 4,6-α-Glucanotransferase and Branching Sucrase Enzymes

Author:
te Poele, E. M.; Corwin, S. G.; Hamaker, B. R.; Lamothe, L. M.; Vafiadi, C.; Dijkhuizen, L.
Source:
Journal of agricultural and food chemistry 2020 v.68 no.24 pp. 6664-6671
ISSN:
1520-5118
Subject:
Leuconostoc citreum; Leuconostoc fallax,   etc   ; Lactobacillus kunkeei; Lactobacillus reuteri; acetone; active sites; amylose; catalytic activity; dextran; digestive enzymes; food industry; glucose; in vitro digestibility; intestines; rats; sucrose; sucrose alpha-glucosidase; transferases; wheat starch;     Show all 19 Subjects
Abstract:
... Previously, we have identified and characterized 4,6-α-glucanotransferase enzymes of the glycosyl hydrolase (GH) family 70 (GH70) that cleave (α1→4)-linkages in amylose and introduce (α1→6)-linkages in linear chains. The 4,6-α-glucanotransferase of Lactobacillus reuteri 121, for instance, converts amylose into an isomalto/malto-polysaccharide (IMMP) with 90% (α1→6)-linkages. Over the years, also, ...
DOI:
10.1021/acs.jafc.0c01465

8. Dynamics and species diversity of lactic acid bacteria involved in the spontaneous fermentation of various palm tree saps during palm wine tapping in Côte d’Ivoire

Author:
Kouamé, Hanzi Karen; Aké, Moussan Désirée Francine; Assohoun, Nanouman Marina Christelle; Djè, Marcellin Koffi; Djéni, N’Dédé Théodore
Source:
World journal of microbiology & biotechnology 2020 v.36 no.5 pp. 64
ISSN:
0959-3993
Subject:
Leuconostoc mesenteroides; Leuconostoc pseudomesenteroides,   etc   ; Borassus aethiopum; Elaeis guineensis; Enterococcus casseliflavus; Fructobacillus; Lactobacillus fermentum; Lactobacillus paracasei; Lactococcus lactis; Raphia hookeri; Weissella cibaria; fermentation; health promotion; lactic acid bacteria; sap; species diversity; starter cultures; wines; Cote d'Ivoire;     Show all 19 Subjects
Abstract:
... To document and speed up research on the usefulness and selection of potential health-promoting bacterial starter cultures from unexplored fermented saps of various palm species in Côte d’Ivoire, benchmark tapping processes were successfully developed and implemented at field level. Therefore, spontaneously fermented saps of three palm species (Elaeis guineensis, Raphia hookeri, Borassus aethiopum ...
DOI:
10.1007/s11274-020-02832-3

9. Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation

Author:
Harlé, Olivier; Falentin, Hélène; Niay, Jérôme; Valence, Florence; Courselaud, Céline; Chuat, Victoria; Maillard, Marie-Bernadette; Guédon, Éric; Deutsch, Stéphanie-Marie; Thierry, Anne
Source:
Food microbiology 2020 v.89 pp. 103410
ISSN:
0740-0020
Subject:
Leuconostoc,   etc   ; Lactobacillus; Lactococcus; Streptococcus thermophilus; fermentation; isoflavones; lactic acid; lactic acid bacteria; metabolomics; odors; raffinose; soybean products; stachyose; sucrose;     Show all 14 Subjects
Abstract:
... This study explores the ability of lactic acid bacteria (LAB) to ferment soy juice. The ability of 276 LAB strains from 25 species to ferment the principal soy carbohydrates, sucrose, raffinose or stachyose was tested in synthetic media and a soy juice. Fermented soy juices (FSJs) were characterized for their odor. Selected FSJs were characterized by targeted metabolomics. All Streptococcus, 83% o ...
DOI:
10.1016/j.fm.2019.103410

10. Characterisation of insoluble α-1,3-/α-1,6 mixed linkage glucan produced in addition to soluble α-1,6-linked dextran by glucansucrase (DEX-N) from Leuconostoc citreum ABK-1

Author:
Wangpaiboon, Karan; Waiyaseesang, Nisachon; Panpetch, Pawinee; Charoenwongpaiboon, Thanapon; Nepogodiev, Sergey A.; Ekgasit, Sanong; Field, Robert A.; Pichayangkura, Rath
Source:
International journal of biological macromolecules 2020 v.152 pp. 473-482
ISSN:
0141-8130
Subject:
Leuconostoc citreum,   etc   ; Escherichia coli; Fourier transform infrared spectroscopy; X-ray diffraction; alternansucrase; dextran; genes; sucrose; water solubility;     Show all 9 Subjects
Abstract:
... Glucansucrases catalyse the formation of glucans from sucrose. The glucansucrase-encoding gene from Leuconostoc citreum ABK-1, dex-N, was successfully cloned and expressed in E. coli BL21 Star (DE3). DEX-N produces 2 types of glucans: soluble (S-dextran) and insoluble (I-glucan) glucans. The S-dextran was determined to be ca. 10 kDa in size and contained >90% α-1,6 linkages; along with its water s ...
DOI:
10.1016/j.ijbiomac.2020.02.247

11. Identification, purification and characterization of a novel glycosidase (BgLm1) from Leuconostoc mesenteroides

Author:
Pino-García, Raquel del; Porrelli, Annalisa; Rus-Fernández, Patricia; Segura-Carretero, Antonio; Curiel, José Antonio
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.122 pp. 108829
ISSN:
0023-6438
Subject:
Leuconostoc mesenteroides,   etc   ; beta-galactosidase; beta-glucosidase; calcium; enzyme activity; genes; hydrolysis; industrial applications; ions; lactose; manganese; pH; skim milk;     Show all 13 Subjects
Abstract:
... This study describes the identification and characterization of a novel recombinant Leuconostoc mesenteroides glycosidase (BgLm1). Since the protein encoded by LEUM_0847 gene was annotated as putative β-glucosidase, characterization procedures were done using p-nitrophenyl-β-d-glucopyranoside as substrate. A high yield of purified recombinant BgLm1 was obtained (12 mg/L). The enzyme showed an opti ...
DOI:
10.1016/j.lwt.2019.108829

12. Microfiltration-mediated extraction of dextran produced by Leuconostoc mesenteroides SF3

Author:
Díaz-Montes, Elsa; Yáñez-Fernández, Jorge; Castro-Muñoz, Roberto
Source:
Food and bioproducts processing 2020 v.119 pp. 317-328
ISSN:
0960-3085
Subject:
Leuconostoc mesenteroides,   etc   ; alcohol drinking; byproducts; culture media; dextran; ethanol; hygroscopicity; metabolites; microfiltration; microorganisms; porosity; solubility; solvents; water binding capacity;     Show all 14 Subjects
Abstract:
... Recently, the production of metabolites from fermentation broths has been of great importance due to microorganisms are able to produce a wide variety of products and by-products; however, one of the challenging tasks is the extraction of such metabolites. The extraction with organic solvents is likely the most used methodology to recover the metabolites from the fermentation broths; which has bee ...
DOI:
10.1016/j.fbp.2019.11.017

13. Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables

Author:
Fessard, Amandine; Remize, Fabienne
Source:
International journal of food microbiology 2019 v.301 pp. 61-72
ISSN:
0168-1605
Subject:
Leuconostoc citreum; Leuconostoc lactis; Leuconostoc mesenteroides,   etc   ; Fructobacillus; Lactobacillus plantarum; Lactococcus lactis; Leuconostoc pseudomesenteroides; Weissella cibaria; Weissella confusa; dairy products; foods; fruits; lactic acid bacteria; osmotic stress; oxidative stress; phyllosphere; species diversity; vegetables; Reunion;     Show all 19 Subjects
Abstract:
... Phyllosphere microorganisms are common contaminants of fruit or vegetable containing foods. The aim of this study was to identify and characterize lactic acid bacteria isolated from fruits and vegetables from Reunion Island, regarding possible application in food. Among 77 isolates, a large diversity of species was observed, with isolates belonging to Lactobacillus plantarum (3 isolates), other sp ...
DOI:
10.1016/j.ijfoodmicro.2019.05.003

14. DNAzyme-based quantitative loop-mediated isothermal amplification for strain-specific detection of starter kimchi fermented with Leuconostoc mesenteroides WiKim32

Author:
Lee, Moeun; Song, Jung Hee; Shim, Won Bo; Chang, Ji Yoon
Source:
Food chemistry 2020 v.333 pp. 127343
ISSN:
0308-8146
Subject:
Leuconostoc mesenteroides,   etc   ; DNA; colorimetry; cross reaction; detection limit; fermentation; industrial applications; kimchi; loop-mediated isothermal amplification; nucleotide sequences; oligodeoxyribonucleotides; sensory properties; sulfonic acids;     Show all 13 Subjects
Abstract:
... Leuconostoc spp. are generally utilized as kimchi starters because of their beneficial effects on kimchi fermentation and sensory characteristics. We developed a DNAzyme-based colorimetric method for measuring the abundance of the kimchi starter Leuconostoc mesenteroides WiKim32. A primer set for loop-mediated isothermal amplification and target-specific DNAzyme was designed based on the WiKim32 n ...
DOI:
10.1016/j.foodchem.2020.127343

15. Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

Author:
Liang, Huipeng; He, Zhen; Wang, Xinyi; Song, Ge; Chen, Huiying; Lin, Xinping; Ji, Chaofan; Li, Shengjie
Source:
Food microbiology 2020 v.91 pp. 103537
ISSN:
0740-0020
Subject:
Leuconostoc,   etc   ; Acinetobacter; Aspergillus; Azospirillum; Brassica; Candida; Cladosporium; Fusarium; Klebsiella; Lactobacillus; Lactococcus; Pediococcus; Sporobolomyces; Weissella; ecology; fermentation; gas chromatography-mass spectrometry; isothiocyanates; salt concentration; taste; vegetables; volatile compounds; China;     Show all 23 Subjects
Abstract:
... Suancai is a popular fermented product of Brassica vegetable in China. As important additive, salt concentration has crucial effects on the quality of suancai. To investigate the effects of salt concentration on suancai fermentation, the microbial diversity and volatile compounds (VCs) during fermentation were investigated by using Illumina HiSeq sequencing and GC-MS. Firmicutes, Proteobacteria an ...
DOI:
10.1016/j.fm.2020.103537

16. Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation

Author:
Song, Hye Seon; Whon, Tae Woong; Kim, Juseok; Lee, Se Hee; Kim, Joon Yong; Kim, Yeon Bee; Choi, Hak-Jong; Rhee, Jin-Kyu; Roh, Seong Woon
Source:
Food chemistry 2020 v.318 pp. 126481
ISSN:
0308-8146
Subject:
Leuconostoc,   etc   ; Lactobacillus; Weissella; cabbage; fermentation; garlic; germ-free animals; ginger; ingredients; inoculum; kimchi; metabolomics; microbial communities; multiomics; niches; pepper; sensory properties; viability;     Show all 18 Subjects
Abstract:
... Fermented foods constitute hubs of microbial consortia differentially affecting nutritional and organoleptic properties, quality, and safety. Here we show the origin source of fermentative microbes and fermentation dynamics of kimchi. We partitioned microbiota by raw ingredient (kimchi cabbage, garlic, ginger, and red pepper) to render kimchi fermented by each source-originated microbe pool and ap ...
DOI:
10.1016/j.foodchem.2020.126481

17. Biodegradation of organophosphorus insecticides by two organophosphorus hydrolase genes (opdA and opdE) from isolated Leuconostoc mesenteroides WCP307 of kimchi origin

Author:
Haque, Azizul Md.; Hwang, Chung Eun; Kim, Su Cheol; Cho, Du Yong; Lee, Hee Yul; Cho, Kye Man; Lee, Jin Hwan
Source:
Process biochemistry 2020 v.94 pp. 340-348
ISSN:
1359-5113
Subject:
Leuconostoc mesenteroides,   etc   ; Escherichia coli; amino acids; aryldialkylphosphatase; biodegradation; butyrates; cabbage; cadusafos; catalytic activity; chlorpyrifos; diazinon; ethoprophos; fenamiphos; fermentation; genes; kimchi; molecular weight; pH; parathion;     Show all 19 Subjects
Abstract:
... This study is aimed to reveal the molecular incidence of organophosphorus insecticides degradation during the fermentation of Korean food yeulmu-mulkimchi. To this end, two opdA and opdE which consist of 930 and 894 bp that encode 309 and 297 amino acids, respectively, were cloned from the Leuconostoc mesenteroides WCP307 strain that was isolated from chlorpyrifos (CP) impregnated kimchi. The Esch ...
DOI:
10.1016/j.procbio.2020.04.026

18. Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate

Author:
Asaduzzaman, Md; Ohya, Momo; Kumura, Haruto; Hayakawa, Toru; Wakamatsu, Jun-ichi
Source:
Meat science 2020 v.165 pp. 108109
ISSN:
0309-1740
Subject:
Leuconostoc mesenteroides,   etc   ; Enterococcus faecium; Lactococcus lactis; bacteria; color; fermented meat; fluorescence; heat; meat; minced meat; nitrates; nitrites; probiotics; protoporphyrin; ribosomal RNA; sequence analysis; zinc;     Show all 17 Subjects
Abstract:
... In order to improve the color of meat products by producing zinc protoporphyrin IX (ZnPP) in meat, we searched for edible bacteria with high ZnPP-forming ability. Eleven bacteria used in different animal products and 126 bacteria isolated from environmental and probiotic sources were assessed for their ability to form ZnPP. Many bacteria from both sources showed a high ZnPP-forming ability. Only t ...
DOI:
10.1016/j.meatsci.2020.108109

19. Insights into microbial diversity of traditional Austrian sourdough

Author:
Fraberger, Vera; Unger, Christine; Kummer, Christian; Domig, Konrad J.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.127 pp. 109358
ISSN:
0023-6438
Subject:
Leuconostoc,   etc   ; Lactobacillus; Pediococcus; Saccharomyces cerevisiae; Streptococcus; breads; genomics; lactic acid bacteria; microbial ecology; pH; proteomics; rye; sodium hydroxide; sourdough; titratable acidity; wheat; yeasts;     Show all 17 Subjects
Abstract:
... In sourdough processing, lactic acid bacteria (LAB) and yeasts are responsible for the bread's unique characteristics. To evaluate the microbial ecology of traditional Austrian sourdoughs, 11 wheat and nine rye sourdoughs were examined. The colony counts of the LAB ranged from <5.00 to 9.59 log₁₀ CFU g⁻¹, while the yeast counts were lower, at < 5.00 to 7.90 log₁₀ CFU g⁻¹. A total of 340 LAB and 17 ...
DOI:
10.1016/j.lwt.2020.109358

20. Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Author:
Kamilari, Eleni; Anagnostopoulos, Dimitrios A.; Papademas, Photis; Kamilaris, Andreas; Tsaltas, Dimitrios
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.126 pp. 109298
ISSN:
0023-6438
Subject:
Leuconostoc,   etc   ; Halomonas; Lactobacillus; Marinilactibacillus; Pediococcus; bacterial communities; high-throughput nucleotide sequencing; lactic acid bacteria; manufacturing; markets; metagenomics; microbiome; milk; pasteurization; semisoft cheeses; spoilage bacteria; spore-forming bacteria; Cyprus;     Show all 18 Subjects
Abstract:
... Halloumi is a semi-hard cheese produced in Cyprus for centuries and its popularity has significantly risen over the past years. High-throughput sequencing (HTS) was applied in the present research to characterize traditional Cyprus Halloumi bacterial diversity. Eighteen samples made by different milk mixtures and produced in different areas of the country were analyzed, to reveal that Halloumi's m ...
DOI:
10.1016/j.lwt.2020.109298