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1. 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

2. Response of Leuconostoc strains against technological stress factors: Growth performance and volatile profiles

Author:
Cicotello, Joaquín; Wolf, Irma V.; D'Angelo, Luisa; Guglielmotti, Daniela M.; Quiberoni, Andrea; Suárez, Viviana B.
Source:
Food microbiology 2018 v.73 pp. 362-370
ISSN:
0740-0020
Subject:
Leuconostoc lactis; Leuconostoc mesenteroides; Leuconostoc pseudomesenteroides,   etc   ; acetic acid; ethanol; growth performance; reconstituted milk; skim milk; volatile compounds;     Show all 9 Subjects
Abstract:
... The ability of twelve strains belonging to three Leuconostoc species (Leuconostoc mesenteroides, Leuconostoc lactis and Leuconostoc pseudomesenteroides) to grow under diverse sub-lethal technological stress conditions (cold, acidic, alkaline and osmotic) was evaluated in MRS broth. Two strains, Leuconostoc lactis Ln N6 and Leuconostoc mesenteroides Ln MB7, were selected based on their growth under ...
DOI:
10.1016/j.fm.2018.02.010

3. Investigation of the bacteriophage community in induced lysates of undefined mesophilic mixed-strain DL-cultures using classical and metagenomic approaches

Author:
Muhammed, Musemma K.; Olsen, Mette L.; Kot, Witold; Neve, Horst; Castro-Mejía, Josué L.; Janzen, Thomas; Hansen, Lars H.; Nielsen, Dennis S.; Sørensen, Søren J.; Heller, Knut J.; Vogensen, Finn K.
Source:
International journal of food microbiology 2018 v.272 pp. 61-72
ISSN:
0168-1605
Subject:
Leuconostoc,   etc   ; bacteriophages; metagenomics; mitomycin; starter cultures;     Show all 5 Subjects
Abstract:
... To investigate the notion that starter cultures can be a reservoir of bacteriophages (phages) in the dairy environment, strains of three DL-starters (undefined mesophilic mixed-strain starters containing Lactococcus lactis subsp. lactis biovar. diacetylactis and Leuconostoc species) were selected and induced by mitomycin C, and the whole starters were induced spontaneously as well as by mitomycin ...
DOI:
10.1016/j.ijfoodmicro.2018.02.012

4. Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides

Author:
van Mastrigt, Oscar; Egas, Reinier A.; Abee, Tjakko; Smid, Eddy J.
Source:
Food microbiology 2019 v.82 pp. 151-159
ISSN:
0740-0020
Subject:
Leuconostoc lactis; Leuconostoc mesenteroides,   etc   ; Lactococcus lactis subsp. lactis bv. diacetylactis; adenosine triphosphate; biomass production; cheesemaking; cheeses; coculture; dietary supplements; dynamic models; lactic acid bacteria; odor compounds; odors; prediction;     Show all 14 Subjects
Abstract:
... Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides are considered to be the main aroma producers in Dutch-type cheeses. Both species of lactic acid bacteria were grown in retentostat mono- and co-cultures to investigate their interaction at near-zero growth rates and to determine if co-cultivation enhances the aroma complexity compared to single species performance ...
DOI:
10.1016/j.fm.2019.01.016

5. Virulence of Leuconostoc phages: Influence of stress conditions associated to dairy processes on their host-phage interactions

Author:
Briggiler Marcó, Mariángeles Briggiler; Quiberoni, Andrea; Suárez, Viviana
Source:
International journal of food microbiology 2019 v.303 pp. 26-31
ISSN:
0168-1605
Subject:
Leuconostoc mesenteroides; Leuconostoc pseudomesenteroides,   etc   ; adsorption; bacteriophages; cold; cold stress; glucose; host strains; latent period; osmotic stress; pH; potassium chloride; sodium chloride; virulence;     Show all 14 Subjects
Abstract:
... In this work, we assessed the impact of technological cell stress conditions, commonly present in industrial dairy processes, on the host strain-phage interactions in Leuconostoc. Adsorption and burst size of LDG (Leuconostoc pseudomesenteroides) and Ln-9 (Leuconostoc mesenteroides) phages were evaluated under the following conditions: i) MRS broth, 30 °C; ii) MRS broth at pH 5.5, 30 °C (acidic st ...
DOI:
10.1016/j.ijfoodmicro.2019.05.008

6. Leuconostoc strains isolated from dairy products: Response against food stress conditions

Author:
D'Angelo, Luisa; Cicotello, Joaquín; Zago, Miriam; Guglielmotti, Daniela; Quiberoni, Andrea; Suárez, Viviana
Source:
Food microbiology 2017 v.66 pp. 28-39
ISSN:
0740-0020
Subject:
Leuconostoc citreum; Leuconostoc lactis; Leuconostoc mesenteroides,   etc   ; Leuconostoc pseudomesenteroides; cell viability; cross resistance; dairy products; heat; multivariate analysis; principal component analysis;     Show all 10 Subjects
Abstract:
... A systematic study about the intrinsic resistance of 29 strains (26 autochthonous and 3 commercial ones), belonging to Leuconostoc genus, against diverse stress factors (thermal, acidic, alkaline, osmotic and oxidative) commonly present at industrial or conservation processes were evaluated. Exhaustive result processing was made by applying one-way ANOVA, Student's test (t), multivariate analysis ...
DOI:
10.1016/j.fm.2017.04.001

7. Systematic Modeling Approach to Selective Plugging Using In Situ Bacterial Biopolymer Production and Its Potential for Microbial-enhanced Oil Recovery

Author:
Jeong, Moon Sik; Noh, Dong-Hwa; Hong, Eunji; Lee, Kun Sang; Kwon, Tae-Hyuk
Source:
Geomicrobiology journal 2019 v.36 no.5 pp. 468-481
ISSN:
1521-0529
Subject:
Leuconostoc mesenteroides,   etc   ; bacterial growth; biopolymers; dextran; equations; oils; permeability; simulation models;     Show all 8 Subjects
Abstract:
... This study presents a systematic modeling approach for examining the efficiency of the MEOR process based on in situ selective plugging by bacterial biopolymer production and optimization of the nutrient injection strategy to yield the maximum oil recovery. This study focuses on modeling in situ selective plugging by the bacterial biopolymer dextran that is generated by Leuconostoc mesenteroides. ...
DOI:
10.1080/01490451.2019.1573277

8. Detailed Structural Characterization of Glucans Produced by Glucansucrases from Leuconostoc citreum TMW 2.1194

Author:
Münkel, Franziska; Bechtner, Julia; Eckel, Viktor; Fischer, Anja; Herbi, Frauke; Jakob, Frank; Wefers, Daniel
Source:
Journal of agricultural and food chemistry 2019 v.67 no.24 pp. 6856-6866
ISSN:
1520-5118
Subject:
Leuconostoc citreum,   etc   ; alternansucrase; dextran; fractionation; glucose; hydrolysis; kefir; methylation; nuclear magnetic resonance spectroscopy; oligosaccharides; ozone; polymers;     Show all 12 Subjects
Abstract:
... The water kefir organism Leuconostoc citreum TMW 2.1194 forms highly branched dextrans with O3- and O4-bound side chains. To obtain detailed information on the enzymatic synthesis of these polymers, the four glucansucrases encoded by Leuconostoc citreum TMW 2.1194 were cloned, heterologously expressed, and used for polysaccharide production. Molecular and macromolecular structure of the synthesize ...
DOI:
10.1021/acs.jafc.9b01822

9. Co-immobilization of dextransucrase and dextranase in epoxy-agarose- tailoring oligosaccharides synthesis

Author:
da Silva, Rhonyele Maciel; Paiva Souza, Priscila Maria; Fernandes, Fabiano A.N.; Gonçalves, Luciana R.B.; Rodrigues, Sueli
Source:
Process biochemistry 2019 v.78 pp. 71-81
ISSN:
1359-5113
Subject:
Leuconostoc mesenteroides,   etc   ; Chaetomium; biocatalysts; catalytic activity; dextran; dextranase; dextransucrase; markets; oligosaccharides; pH; polymerization; temperature;     Show all 12 Subjects
Abstract:
... The best support reported for dextransucrase (DS) and dextranase (DN) immobilization was Eupergit C, but this carrier was discontinued and is no longer available in the market. Thus, epoxy-agarose support is suggested as an alternative to co-immobilize DS from Leuconostoc mesenteroides B-512F and DN from Chaetomium erraticum. The co-immobilization approach improved DS performance, compared to immo ...
DOI:
10.1016/j.procbio.2019.01.009

10. Use of a Selected <i>Leuconostoc Citreum</i> Strain as a Starter for Making a “Yeast-Free” Bread

Author:
De Bellis, Palmira; Rizzello, Carlo Giuseppe; Sisto, Angelo; Valerio, Francesca; Lonigro, Stella Lisa; Conte, Amalia; Lorusso, Valeria; Lavermicocca, Paola
Source:
Foods 2019 v.8 no.2
ISSN:
2304-8158
Subject:
Leuconostoc citreum,   etc   ; Weissella confusa; acidification; bacteria; breadmaking; breads; fermentation; liquids; sensory evaluation; sourdough; yeasts;     Show all 11 Subjects
Abstract:
... The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free” bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidification capabilities and individually used as starters in bread-making tests. Liquid type-II sourdoughs, singly inoculated with the two selected ...
DOI:
10.3390/foods8020070

11. Identification of New Leuconostoc Species Responsible for Post-harvest Sucrose Losses in Sugarcane

Author:
Sharma, Amita; Chandra, Amaresh
Source:
Sugar tech 2018 v.20 no.4 pp. 492-496
ISSN:
0972-1525
Subject:
Leuconostoc,   etc   ; Saccharum; crops; hybrids; polymerase chain reaction; sucrose; sugarcane juice;     Show all 7 Subjects
Abstract:
... Sugarcane (Saccharum sps. hybrids) is one of the most important commercial crops which account for ~ 80% sugar production in the world. Cut-to-crush sucrose loss is mainly incurred due to bacterial infestation/entry from the cut ends of the harvested cane causing inversion of sucrose. In the present investigation, the associated Leuconostoc species isolated from 34 sugarcane juice samples was mole ...
DOI:
10.1007/s12355-017-0562-2

12. Technological performance of spontaneous phage-resistant derivatives of Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides during milk fermentation

Author:
Pujato, Silvina A.; Quiberoni, Andrea; Guglielmotti, Daniela M.
Source:
International dairy journal 2018 v.78 pp. 46-52
ISSN:
0958-6946
Subject:
Leuconostoc mesenteroides; Leuconostoc pseudomesenteroides,   etc   ; adsorption; bacteriophages; cold storage; fermentation; genetic variation; lysogeny; milk; mutants; phenotype; resistance mechanisms;     Show all 12 Subjects
Abstract:
... A total of 142 presumptive phage-resistant derivatives were isolated from six commercial phage-sensitive Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides strains, using six phages either individually or in combination (cocktail). Genetic diversity, efficiency of plaquing (EOP), phage-resistance stability, lysogeny, adsorption rates and technological performance were determined for the ...
DOI:
10.1016/j.idairyj.2017.11.001

13. Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life

Author:
Kim, Mi-Ju; Lee, Hae-Won; Lee, Mo-Eun; Roh, Seong Woon; Kim, Tae-Woon
Source:
The journal of microbiology 2019 v.57 no.6 pp. 479-484
ISSN:
1225-8873
Subject:
Leuconostoc citreum; Leuconostoc lactis,   etc   ; Lactococcus lactis; amino acids; antimicrobial properties; fermentation; flavor; gas chromatography-mass spectrometry; high performance liquid chromatography; kimchi; lactic acid bacteria; liquids; mannitol; metabolites; multiple strain starters; pH; shelf life;     Show all 17 Subjects
Abstract:
... To develop a starter culture system for improving the shelf-life and quality of kimchi, we prepared a mixed starter composed of Lactococcus lactis and Leuconostoc citreum. Two strains, L. lactis WiKim0098 and Leu. citreum WiKim0096, showed high antimicrobial activity and mannitol productivity, respectively. These lactic acid bacteria (LAB) were introduced as a starter into kimchi following cultiva ...
DOI:
10.1007/s12275-019-9048-0

14. Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

Author:
Choi, Yun-Jeong; Yong, Sojin; Lee, Min Jung; Park, Sung Jin; Yun, Ye-Rang; Park, Sung-Hee; Lee, Mi-Ai
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.105 pp. 118-126
ISSN:
0023-6438
Subject:
Leuconostoc citreum; Leuconostoc mesenteroides,   etc   ; Lactobacillus plantarum; Lactobacillus sakei; Weissella cibaria; acetic acid; cell growth; diallyl sulfides; fermentation; flavor; flavor compounds; heat treatment; kimchi; lactic acid; lactic acid bacteria; mannitol; metabolites; models; pH; principal component analysis; starter cultures;     Show all 21 Subjects
Abstract:
... We analyzed the quality characteristics of model kimchi fermented with lactic acid bacteria (LAB; Leuconostoc mesenteroides, Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus sakei, Weissella cibaria, and Weissella koreensis). The model kimchi was heat-treated at 60 °C for 10 min and then inoculated with different LAB strains. The fermentation process was performed at 15 °C for 48 h. Vol ...
DOI:
10.1016/j.lwt.2019.02.001

15. Changes in the microbial communities in vacuum-packaged smoked bacon during storage

Author:
Li, Xinfu; Li, Cong; Ye, Hua; Wang, Zhouping; Wu, Xiang; Han, Yanqing; Xu, Baocai
Source:
Food microbiology 2019 v.77 pp. 26-37
ISSN:
0740-0020
Subject:
Leuconostoc carnosum; Leuconostoc mesenteroides,   etc   ; Fusobacterium; Lactobacillus curvatus; Lactobacillus sakei; Lactococcus; Rahnella; Serratia; bacon; cold storage; culture media; food spoilage; lactic acid bacteria; microbial communities; population dynamics; spoilage microorganisms; storage time; vacuum packaging;     Show all 18 Subjects
Abstract:
... This study aimed to gain deeper insights into the microbiota composition and population dynamics, monitor the dominant bacterial populations and identify the specific spoilage microorganisms (SSOs) of vacuum-packed bacon during refrigerated storage using both culture-independent and dependent methods. High-throughout sequencing (HTS) showed that the microbial composition changed greatly with the p ...
DOI:
10.1016/j.fm.2018.08.007

16. Modified properties of alternan polymers arising from deletion of SH3-like motifs in Leuconostoc citreum ABK-1 alternansucrase

Author:
Wangpaiboon, Karan; Pitakchatwong, Chutamart; Panpetch, Pawinee; Charoenwongpaiboon, Thanapon; Field, Robert A.; Pichyangkura, Rath
Source:
Carbohydrate polymers 2019 v.220 pp. 103-109
ISSN:
0144-8617
Subject:
Leuconostoc citreum,   etc   ; active sites; alternan; alternansucrase; catalytic activity; glucans; glycosidic linkages; glycosylation; hydrolysis; nanoparticles; physicochemical properties; polymers; sucrose; viscosity;     Show all 14 Subjects
Abstract:
... Alternansucrase (ALT, EC 2.4.1.140) catalyses the formation of an alternating 〈-1, 3/1, 6-linked glucan, with periodic branch points, from sucrose substrate. Beyond the catalytic domain, this enzyme harbours seven additional C-terminal SH3-like repeats. We herein generated two truncated alternansucrases, possessing deletions of three and seven adjacent SH3 motifs, giving Δ3SHALT and Δ7SHALT. Δ3SHA ...
DOI:
10.1016/j.carbpol.2019.05.002

17. Spray-drying microencapsulation of nisin by complexation with exopolysaccharides produced by probiotic Bacillus tequilensis-GM and Leuconostoc citreum-BMS

Author:
Abid, Yousra; Gharsallaoui, Adem; Dumas, Emilie; Ghnimi, Sami; attia, Hamadi; Azabou, Samia
Source:
Colloids and surfaces 2019 v.181 pp. 25-30
ISSN:
0927-7765
Subject:
Leuconostoc,   etc   ; Fourier transform infrared spectroscopy; electrostatic interactions; exopolysaccharides; microencapsulation; nisin; probiotics; scanning electron microscopy; spray drying; turbidity;     Show all 10 Subjects
Abstract:
... This work aims to encapsulate nisin by complexation with exopolysaccharides (EPS), produced by Bacillus tequilensis-GM and Leuconostoc citreum-BMS, namely EPS-GM and EPS-BMS, respectively, using spray-drying technique, and to evaluate the effect of this encapsulation on the structure of nisin. Results related to suspensions turbidity showed that EPS/nisin complexes were formed through electrostati ...
DOI:
10.1016/j.colsurfb.2019.05.022

18. Di-glycosyl-stevioside production via Leuconostoc citreum sk24.002 alternansucrase enzymatic reaction and structural characterization

Author:
Musa, Abubakr; Jiang, Bo; Ma, Haile; Gasmalla, Mohammed A. A.; Abdalhai, Mandour H.; Al-alfarga, Ammar
Source:
Journal of food measurement & characterization 2019 v.13 no.2 pp. 1159-1165
ISSN:
2193-4126
Subject:
Leuconostoc citreum,   etc   ; alternansucrase; enzymatic reactions; glycosylation; high performance liquid chromatography; mass spectrometry; nuclear magnetic resonance spectroscopy; porous media; stevioside;     Show all 9 Subjects
Abstract:
... In this work, alternansucrase enzyme from Leuconostoc citreum SK24.002 was used to produce di-glycosyl-stevioside through acceptor reaction. This was detected by high-performance liquid chromatography (HPLC) and was isolated using AB-8 macroporous resin and semi-preparative HPLC. With the help of mass spectroscopy, 1D NMR (H¹ and C¹³) and 2D NMR (COSY, HMQC, HMBC) the di-glycosyl-stevioside struct ...
DOI:
10.1007/s11694-019-00031-9

19. The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese

Author:
Özer, Elif; Kesenkaş, Harun
Source:
Journal of food science and technology 2019 v.56 no.3 pp. 1202-1211
ISSN:
0022-1155
Subject:
Leuconostoc,   etc   ; Lactobacillus helveticus; Propionibacterium freudenreichii; Streptococcus thermophilus; acidity; cheese ripening; cheeses; lipolysis; proteolysis; scalding; sensory properties; starter cultures; temperature; viability;     Show all 14 Subjects
Abstract:
... The aim of this study was to determine the most appropriate culture combination and scalding temperature to provide standardization in the production of Mihaliç cheese. For this purpose, starter culture combinations consisting of Propionibacterium freudenreichii, Streptococcus thermophilus, Lactobacillus helveticus and Leuconostoc mesentroides subsp. cremoris were used. Two scalding temperatures ( ...
DOI:
10.1007/s13197-019-03583-2

20. Exopolysaccharides from Leuconostoc mesenteroides attenuate chronic kidney disease in mice by protecting the intestinal barrier

Author:
Hung, Tran Van; Wanatanbe, Jun; Yonejima, Yasunori; Hisa, Keiko; Yamamoto, Yoshinari; Suzuki, Takuya
Source:
Journal of functional foods 2019 v.52 pp. 276-283
ISSN:
1756-4646
Subject:
Leuconostoc mesenteroides subsp. mesenteroides,   etc   ; Bifidobacterium; Desulfovibrionaceae; adenine; exopolysaccharides; intestines; kidney diseases; mice; microorganisms; proteins; ribosomal RNA; tight junctions; urea;     Show all 13 Subjects
Abstract:
... Feeding with 10% leucosaccharides for 3 weeks mitigated the development of adenine-induced chronic kidney disease in mice, as assessed by plasma urea, renal expression of inflammatory- and fibrosis-associated molecules, and colonic expression of tight junction proteins. Leucosaccharides are exopolysaccharides produced by Leuconostoc mesenteroides subsp. mesenteroides strain NTM048. Sequencing of 1 ...
DOI:
10.1016/j.jff.2018.11.005