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You searched for: Subject "Leuconostoc" Remove constraint Subject: "Leuconostoc"
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1. The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams

Author:
Helena Veselá; Kateřina Dorotíková; Marta Dušková; Petra Furmančíková; Ondrej Šedo; Josef Kameník
Source:
Microorganisms 2022 v.10 no.6 pp. -
ISSN:
2076-2607
Subject:
Leuconostoc carnosum; Leuconostoc gelidum,   etc   ; Enterobacteriaceae; Enterococcus; bacterial contamination; detection limit; heat treatment; lactic acid; plate count; raw materials; raw meat;     Show all 11 Subjects
Abstract:
... The aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on the microbiota of cooked hams following heat treatment. The effect of incubation temperatures of 6.5 and 15 °C on the results obtained was also evaluated during the bacteriological investigation. The total viable count (TVC), the number of En ...
DOI:
10.3390/microorganisms10061106

2. Post-harvest biology and recent advances of storage technologies in sugarcane

Author:
Varucha Misra; AK Mall; S Solomon; Mohammad Israil Ansari
Source:
Biotechnology reports 2022 v.33 pp. e00705
ISSN:
2215-017X
Subject:
Leuconostoc,   etc   ; acetic acid; biotechnology; dextran; sucrose; sugarcane; viscosity;     Show all 7 Subjects
Abstract:
... Sugarcane deteriorates at a quick rate, just like other perishable crops. The quick loss of sucrose content in sugarcane from the time it is harvested has a significant impact on sugar recovery. This problem of post-harvest sucrose losses in sugarcane is a serious concern in cane-producing countries, as it not only leads to low sugar recovery in mills, but also to poor sugar refining. Unreasonable ...
DOI:
10.1016/j.btre.2022.e00705

3. Next‐generation sequencing of shalgam flavor influencing microflora

Author:
Halil Ekici; Pınar Kadiroglu; Ceren Ilgaz
Source:
Journal of food processing and preservation 2022 v.46 no.6 pp. e15982
ISSN:
0145-8892
Subject:
Leuconostoc mesenteroides; Leuconostoc pseudomesenteroides,   etc   ; Candida boidinii; Lactococcus lactis; Saccharomyces cerevisiae; beverages; dominant species; ethanol; flavor; lactic acid; lactic fermentation; phenol; quantitative polymerase chain reaction; terpenoids; volatile compounds; yeasts;     Show all 16 Subjects
Abstract:
... Shalgam is a fermented sour beverage produced by lactic acid fermentation of black carrots. In this study, some physicochemical analyses and microbial counts of the shalgam samples were analyzed. Dominant lactic acid bacteria (LAB) and yeast‐mold species and their composition were determined using next‐generation sequencing (NGS) methods and volatile compounds profiles of shalgams were performed d ...
DOI:
10.1111/jfpp.15982

4. Effects of aw storage condition on quality deterioration of dried cabbages

Author:
Minhao Xie; Haoliang Pu; Qiuhui Hu; Anxiang Su; Alfred Mugambi Mariga; Xiuting Li; Wenjian Yang
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16466
ISSN:
0145-8892
Subject:
Leuconostoc,   etc   ; bound water; cabbage; dimethyl disulfide; flavor; hardness; microorganisms; microstructure; water activity;     Show all 9 Subjects
Abstract:
... Quality deterioration of dried vegetables often occurs during storage, and there is limited information about the quality and microbiota of dried cabbages during storage. In the present study, the appearance, physical and flavor properties, water status and mobility, and bacterial composition of dried cabbages stored at different water activity (aw, 0.33, 0.43, 0.67, 0.78, and 0.84) conditions for ...
DOI:
10.1111/jfpp.16466

5. Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage

Author:
Merve Bozdemir; Tuncay Gümüş; Deniz Damla Altan Kamer
Source:
Food biotechnology 2022 v.36 no.3 pp. 209-233
ISSN:
1532-4249
Subject:
Leuconostoc citreum; Leuconostoc lactis,   etc   ; Escherichia coli O157; Lactobacillus pentosus; Lactococcus lactis; Listeria monocytogenes; Salmonella Enteritidis; Staphylococcus aureus; Vibrio parahaemolyticus; antibacterial properties; bile salts; fermented beverages; food biotechnology; hydrophobicity; lactic acid; pH; viability;     Show all 17 Subjects
Abstract:
... Limosilactobacillus fermentum M3F, Levilactobacillus brevis M18F, Leuconostoc citreum M26F, Lactobacillus pentosus M7F, Lactiplantibacillus plantarum M15F, Leuconostoc lactis M31F, Lactococcus lactis M2F, and Lacticaseibacillus paracasei M32F were isolated from Boza samples produced in Turkey. The technological and beneficial features of the bacterial isolates were then evaluated. L. pentosus show ...
DOI:
10.1080/08905436.2022.2092128

6. Microorganisms from starter and protective cultures - Occurrence of antibiotic resistance and conjugal transfer of tet genes in vitro and during food fermentation

Author:
Urszula Zarzecka; Wioleta Chajęcka-Wierzchowska; Anna Zadernowska
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.153 pp. 112490
ISSN:
0023-6438
Subject:
Leuconostoc,   etc   ; Lactobacillus; Lactococcus; Pediococcus; Staphylococcus; Streptococcus; antibiotic resistance; chloramphenicol; fermentation; kanamycin; risk; tetracycline;     Show all 12 Subjects
Abstract:
... This study analyzed antibiotic resistance and the occurrence of resistance genes in strains from starter and protective cultures. The largest number of obtained strains belonged to the genus Lactobacillus (n = 26; 44.9%), followed by Lactococcus (n = 17; 29.3%), Pediococcus (n = 8; 13.8%), Streptococcus (n = 4; 6.9%), Staphylococcus (n = 2; 3.4%) and Leuconostoc (n = 1; 1.7%). Among all strains, t ...
DOI:
10.1016/j.lwt.2021.112490

7. Screening, optimization and characterization of exopolysaccharides produced by novel strains isolated from Moroccan raw donkey milk

Author:
Reda Derdak; Souraya Sakoui; Oana Lelia Pop; Dan Cristian Vodnar; Boutaina Addoum; Abdelhakim Elmakssoudi; Faouzi Errachidi; Ramona Suharoschi; Abdelaziz Soukri; Bouchra El Khalfi
Source:
Food chemistry: X 2022 v.14 pp. 100305
ISSN:
2590-1575
Subject:
Leuconostoc mesenteroides,   etc   ; Enterococcus; antioxidant activity; ass milk; exopolysaccharides; food chemistry; leaves; molecular weight; temperature; thermal stability;     Show all 10 Subjects
Abstract:
... Two exopolysaccharides (EPS) producing strains, isolated from raw donkey milk were identified as Leuconostoc mesenteroides SL and Enterococcus viikkiensis N5 using 16S rDNA sequencing. The Box Benheken design exhibited the highest yield of EPS-SL (672.342 mg/L) produced by SL and of EPS-N5 (901 mg/L) produced by N5. The molecular weight was 1.68×10⁴ for EPS-SL and 1.55×10⁴ Da for EPS-N5. FTIR, NMR ...
DOI:
10.1016/j.fochx.2022.100305

8. Long-term population dynamics of viable microbes in a closed ecosystem of fermented vegetables

Author:
Joon Yong Kim; Seong-Eun Park; Eun-Ju Kim; Seung-Ho Seo; Tae Woong Whon; Kwang-Moon Cho; Sun Jae Kwon; Seong Woon Roh; Hong-Seok Son
Source:
Food research international 2022 v.154 pp. 111044
ISSN:
0963-9969
Subject:
Leuconostoc,   etc   ; Cladosporium; Hanseniaspora; Pichia; Weissella; ecosystems; fermentation; food research; kimchi; metabolites; metabolomics; microbial communities; microorganisms; population dynamics;     Show all 14 Subjects
Abstract:
... This study was performed to investigate the succession of various microorganisms naturally present in raw ingredients and the changes in metabolites following long-term fermentation of kimchi. Kimchi was stored at 4 °C for 500 days, and the composition of the microbial community and the nature of metabolites were analyzed using metataxonomics and metabolomics. We confirmed that the taxa belonging ...
DOI:
10.1016/j.foodres.2022.111044

9. Nitrate and nitrite pathways and dynamic changes in bacterial communities during beet sugar processing

Author:
Shuanghong Zhang; Ziyi Wu; Jian Wang; Sicong Zhang; Shuna Zhao; He Li; Jinli Zhao
Source:
Journal of the science of food and agriculture 2022 v.102 no.1 pp. 147-155
ISSN:
0022-5142
Subject:
Leuconostoc,   etc   ; Burkholderia; Pantoea; Pseudomonas; agriculture; bacterial communities; beet sugar; genes; juices; metabolism; nitrates; nitrites; nitrogen; sugar beet; sugars;     Show all 15 Subjects
Abstract:
... BACKGROUND: Bacterial community successions were surveyed during the processing stages of sugar production using high‐throughput sequencing methods. Furthermore, the correlation between bacterial community and nitrate/nitrite content in beet sugar processing were investigated. RESULTS: In an analysis of the V3–V4 region of the 16S rDNA gene, 254 122 effective sequences were obtained from samples, ...
DOI:
10.1002/jsfa.11341

10. Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota

Author:
Meiqi Wang; Jiarong Wang; Jiawei Chen; Christian Philipp; Xiaoning Zhao; Jie Wang; Yaqiong Liu; Ran Suo
Source:
Foods 2022 v.11 no.12 pp. -
ISSN:
2304-8158
Subject:
Leuconostoc,   etc   ; Lactobacillus; Pseudomonas; Saccharomyces cerevisiae; Sphingomonas; alcoholic fermentation; flavor; microbial communities; odor compounds; odors; wine industry; wines; yeasts;     Show all 13 Subjects
Abstract:
... Commercial Saccharomyces cerevisiae plays an important role in the traditional winemaking industry. In this study, the correlation of microbial community and aroma compound in the process of alcohol fermentation of Cabernet Sauvignon by four different commercial starters was investigated. The results showed that there was no significant difference in the fermentation parameters of the four starter ...
DOI:
10.3390/foods11121725

11. Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk

Author:
Ercan Sarica; Hayri Coşkun
Source:
Food science and technology international 2022 v.28 no.2 pp. 157-168
ISSN:
1532-1738
Subject:
Leuconostoc,   etc   ; Lactobacillus; Lactococcus; acetaldehyde; acidity; cows; flavor; food science; frozen storage; goat milk; goats; kefir; milk; pH; viscosity;     Show all 15 Subjects
Abstract:
... This study was aimed to determine the changes in kefir samples (CK and GK) made from cow’s and goat’s milk during frozen storage. The CK and GK samples were first stored at +4 °C for 14 and 21 days. Thereafter, all the samples were frozen at –35 °C for 24 h and kept at –18 °C for 45 days. There was no significant change in the fat, protein, acidity and pH values in both samples during the storage. ...
DOI:
10.1177/10820132211003710

12. Synthesis and characteristics of a rebaudioside-A like compound as a potential non-caloric natural sweetener by Leuconostoc kimchii dextransucrase

Author:
Hye-Jin Kang; Ha-Nul Lee; Seong-Jin Hong; Bo-Ram Park; Kashif Ameer; Jeong-Yong Cho; Young-Min Kim
Source:
Food chemistry 2022 v.366 pp. 130623
ISSN:
0308-8146
Subject:
Leuconostoc kimchii,   etc   ; dextransucrase; food chemistry; food industry; glucose; health promotion; lactic acid; moieties; pH; stevioside; sucrose; taste sensitivity;     Show all 12 Subjects
Abstract:
... Stevioside (ST) is currently considered as a highly-demanded natural and zero-caloric replacer of sucrose with several health-promoting properties. Nonetheless, its bitter aftertaste limits its use in the food industry. Herein, glucosyl steviosides were synthesized using primarily a food-grade lactic acid bacteria, Leuconostoc kimchii dextransucrase and conversion yield (%) was 40.3%. A glucose mo ...
DOI:
10.1016/j.foodchem.2021.130623

13. Towards efficient production of highly optically pure D-lactic acid from lignocellulosic hydrolysates using newly isolated lactic acid bacteria

Author:
Maria Alexandri; Dennis Hübner; Roland Schneider; Antje Fröhling; Joachim Venus
Source:
New biotechnology 2022 pp. -
ISSN:
1871-6784
Subject:
Leuconostoc pseudomesenteroides,   etc   ; biotechnology; cluster analysis; coculture; hydrolysates; lactic acid; lactic acid bacteria; lignocellulose; nanofiltration; pentoses; sugar beet pulp;     Show all 11 Subjects
Abstract:
... This study presents the production of D-lactic acid with high enantiomeric purity using lignocellulosic hydrolysates from newly isolated lactic acid bacterial (LAB) strains. Six strains, 4 heterofermentative and 2 homofermentative, were investigated for their ability to grow and produce lactic acid on sugar beet pulp (SBP) hydrolysates, containing a mixture of hexose and pentose sugars. Among the ...
DOI:
10.1016/j.nbt.2022.08.003

14. Characterization of the bacterial community structure in traditional Gifu ayu-narezushi (fermented sweetfish)

Author:
Mitsuyo Hori; Yusuke Kawai; Kohei Nakamura; Masaya Shimada; Hitoshi Iwahashi; Tomoyuki Nakagawa
Source:
Journal of bioscience and bioengineering 2022 pp. -
ISSN:
1389-1723
Subject:
Leuconostoc mesenteroides,   etc   ; Aeromonas veronii; Enterobacteriaceae; Japan; Lactobacillaceae; bacterial communities; community structure; fermentation; fish; lactic acid; manufacturing; pathogens; salted fish;     Show all 13 Subjects
Abstract:
... In this study, we aimed to elucidate the bacterial biota of ayu-nazushi, which is a fermented salted fish dish made in Gifu City, Japan. In traditional Gifu ayu-nazushi, Lactobacillaceae (mainly Latilactobacillus sakei) was the most dominant family, followed by Enterobacteriaceae. Moreover, fermentation bacteria in ayu-nazushi came from the salted fish, and the bacterial biota in the ayu-nazushi t ...
DOI:
10.1016/j.jbiosc.2022.07.012

15. Statistical optimization of exopolysaccharide production by Leuconostoc pseudomesenteroides JF17 from native Atlantic Forest juçara fruit

Author:
Fernanda Silva Farinazzo; Maria Thereza Carlos Fernandes; Carolina Saori Ishii Mauro; Sandra Garcia
Source:
Preparative biochemistry & biotechnology 2022 v.52 no.3 pp. 245-252
ISSN:
1532-2297
Subject:
Leuconostoc pseudomesenteroides,   etc   ; biotechnology; cell growth; exopolysaccharides; extinction; fermentation; forests; fruits; lactic acid; models; pH; response surface methodology; sucrose; temperature;     Show all 14 Subjects
Abstract:
... Leuconostoc pseudomesenteroides belongs to a group of lactic acid bacteria normally isolated from fruits, which has the capacity to produce exopolysaccharides (EPS). The present study aimed to optimize the EPS production of L. pseudomesenteroides JF17, isolated from juçara fruits (palm trees threatened with extinction in the Atlantic Forest), using the response surface methodology (RSM), besides e ...
DOI:
10.1080/10826068.2021.1931880

16. Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt

Author:
Stéphane Chaillou; Mihanta Ramaroson; Gwendoline Coeuret; Albert Rossero; Valérie Anthoine; Marie Champomier-Vergès; Nicolas Moriceau; Sandrine Rezé; Jean-Luc Martin; Sandrine Guillou; Monique Zagorec
Source:
Microorganisms 2022 v.10 no.2 pp. -
ISSN:
2076-2607
Subject:
Leuconostoc,   etc   ; Lactococcus lactis; Pseudomonas; Psychrobacter; Serratia; Vibrio; bacterial growth; biopreservation; cooked foods; ham; high pressure treatment; microorganisms; nitrites; spoilage;     Show all 14 Subjects
Abstract:
... We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of diced cooked ham from local supermarkets were characterized and stored frozen. Second, sterile diced cooked ham, prepared with reduced levels of nitrite, was inoculated with ...
DOI:
10.3390/microorganisms10020456

17. Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria

Author:
Ilkin Yucel Sengun; Gulden Kilic; Piyanat Charoenyingcharoen; Pattaraporn Yukphan; Yuzo Yamada
Source:
Food bioscience 2022 v.47 pp. 101636
ISSN:
2212-4292
Subject:
Leuconostoc,   etc   ; Acetobacter pasteurianus; Weissella confusa; acetic acid; apples; figs; food industry; fruits; genes; lactic acid; mulberries; phenotype; plums; vinegars; yeasts;     Show all 15 Subjects
Abstract:
... The microbiological properties of traditionally produced fruit vinegars, i.e., fig, mulberry, apple and plum vinegars, supplied from different cities in Turkey were investigated. The counts of acetic acid bacteria (AAB), lactic acid bacteria (LAB) and mold - yeast for fruit vinegars were found in the range of 2.54–7.05, 1.91–6.81 and 1.32–7.10 log CFU/mL, respectively. The indigenous AAB and LAB i ...
DOI:
10.1016/j.fbio.2022.101636

18. Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

Author:
Denise C. Müller; Stefanie Schipali; Patrick Näf; Mathias Kinner; Susanne Miescher Schwenninger; Regine Schönlechner
Source:
Fermentation 2022 v.8 no.2 pp. -
ISSN:
2311-5637
Subject:
Leuconostoc citreum,   etc   ; acetic acid; antifungal properties; assertiveness; coculture; color; enzyme activity; exopolysaccharides; fermentation; lactic acid; mannitol; pH; sourdough; sugar content; texture;     Show all 15 Subjects
Abstract:
... Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and Lactiplantibacillus plantarum subsp. plantarum MA418 (amylolytic activity) and their potential as single or co-culture starters in sourdough fermented ...
DOI:
10.3390/fermentation8020042

19. Spraying sugars, growth temperatures and N application levels change epiphytic lactic acid bacteria composition on Italian ryegrass

Author:
Xinzhu Chen; Zhaoxia Dong; Jianguo Zhang
Source:
Grassland science 2022 v.68 no.2 pp. 145-154
ISSN:
1744-6961
Subject:
Leuconostoc mesenteroides,   etc   ; Lactobacillus plantarum; Lolium multiflorum; Weissella paramesenteroides; epiphytes; forage; fructose; galactose; glucose; grasslands; lactic acid; nitrogen; silage fermentation; sucrose; xylose;     Show all 15 Subjects
Abstract:
... Lactic acid bacteria (LAB) naturally present on forage crops are responsible for the silage fermentation quality. However, there are few reports on the factors affecting the distribution of epiphytic LAB on the crops. Therefore, the influences of spraying sugars, growth temperatures and nitrogen application levels on the amounts and species of LAB on Italian ryegrass (Lolium multiflorum) were eval ...
DOI:
10.1111/grs.12350

20. Immunomodulatory Activity of Extracellular Vesicles of Kimchi-Derived Lactic Acid Bacteria (Leuconostoc mesenteroides, Latilactobacillus curvatus, and Lactiplantibacillus plantarum)

Author:
Sang-Hyun Kim; Ji Hee Lee; Eun Hae Kim; Martin J. T. Reaney; Youn Young Shim; Mi Ja Chung
Source:
Foods 2022 v.11 no.3 pp. -
ISSN:
2304-8158
Subject:
Leuconostoc mesenteroides,   etc   ; immunostimulants; interleukin-10; interleukin-4; interleukin-6; kimchi; lactic acid; macrophages; mitogen-activated protein kinase; nitric oxide; probiotics; splenocytes;     Show all 12 Subjects
Abstract:
... Lactic acid bacteria present in Kimchi, such as Leuconostoc mesenteroides (Lm), Latilactobacillus curvatus (Lc), and Lactiplantibacillus plantarum (Lp) produce extracellular vesicles (ECVs) that modulate immune responses. The ECVs of probiotic Kimchi bacteria are abbreviated as LmV, LcV, and LpV. Treatment of macrophages (RAW264.7) with ECVs (LmV, LcV, and LpV) increased the production of nitric o ...
DOI:
10.3390/foods11030313