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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 ...
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 ...
... 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 ...
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 ...
... 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 ...
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 ...
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 ...
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 ...
... 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, ...
... 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 ...
... 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. ...
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 ...
... 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 ...
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 ...
... 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 ...
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 ...
... 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 ...
... 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 ...
... 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 ...
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 ...