Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations [PDF]
Microorganisms, 2021 In this study, the potential of Leuconostoc as non-conventional sourdough starter cultures was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains revealed high suppression of bakery-relevant moulds in nine ...
Denise C. Müller +3 more
doaj +2 more sources
Potential Prebiotic Effects of Artemisia capillaris-Derived Transglycosylated Product [PDF]
FoodsThis study investigated the impact of a transglycosylated product (ACOD) catalyzed by Leuconostoc mesenteroides MKSR dextransucrase using sucrose as a glucosyl donor and both maltose and Artemisia capillaris as acceptors on gut microbiota through fecal ...
Heewon Moon, Keunsoo Kang, Misook Kim
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pH dependent effects of sodium ions on dextransucrase activity in Streptococcus mutans [PDF]
Biochemistry and Biophysics Reports, 2019 Dextransuccrase (E.C 2.4.1.5) is a key enzyme in S. mutans for the metabolism of sucrose which helps in the adherence and accumulation of bacteria on tooth surface leading to the formation of dental caries.
Shabeer A. Rather +2 more
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A systematic approach to study the pH-dependent release, productivity and product specificity of dextransucrases [PDF]
Microbial Cell Factories, 2019 Background Dextransucrases are extracellular enzymes, which catalyze the formation of α-1→6-linked glucose polymers from sucrose. These enzymes are exclusively expressed by lactic acid bacteria, which commonly acidify the extracellular environment due to
Jonas Schmid +3 more
doaj +2 more sources
Biotechnological potential and genomic analysis of the Leuconostoc mesenteroides F17 and F18 strains isolated from camel milk [PDF]
BMC MicrobiologyCamel milk is known for its distinctive nutritional and antimicrobial properties. Thus, it offers a valuable niche for discovering novel probiotic strains with potential health benefits. In this context, two Leuconostoc mesenteroides strains, F17 and F18
A. F. Zeid +4 more
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Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by Leuconostoc pseudomesenteroides DSM20193. [PDF]
Microb BiotechnolThis study reveals the regulatory mechanism behind sugar metabolism and dextran synthesis by Leuconostoc pseudomesenteroides DSM20193 during the fermentation of a complex substrate like brewers spent grain. Understanding metabolic pathways and genetic adaptation of lactic acid bacteria in food environments can help develop fermented products with ...
Koirala P, Maina N, Mojzita D, Coda R.
europepmc +2 more sources
Characterization of dextransucrase from Leuconostoc mesenteroides T3, water kefir grains isolate [PDF]
Hemijska Industrija, 2017 The production of dextransucrase (DS) by Leuconostoc mesenteroides T3, novel isolate from water kefir grain, was studied and optimized. Bacterial supernatant reached activity of 3.1 U/ml when the culture was grown at 23 C and under static culture ...
Miljković Miona G. +5 more
doaj +1 more source
Journal of Taibah University for Science, 2022 Statistical approaches have been established for optimizing fermentation practices and because of encouraging outcomes of these methods, several industries are harmonising in using them for maximum productivity of biological metabolites.
Syeda Bushra Zafar, Afsheen Aman
doaj +1 more source
Utilization of agro-industrial by-products as substrates for dextransucrase production by Leuconostoc mesenteroides T3: Process optimization using response surface methodology [PDF]
Hemijska Industrija, 2021 Dextransucrase (DS) is a glucosyltransferase (E. C. 2.4.1.5) that catalyzes the transfer of glucosyl residues from sucrose to dextran polymer and liberates fructose.
Miljković Miona G. +6 more
doaj +1 more source
eFood, Volume 4, Issue 5, October 2023., 2023 Statement of Novelty: This review will provide a brief overview of the nutritional composition, bio‐active substances, pharmacological importance, and applications of bananas and their by‐products in the food industry. The manuscript also reviews efficient utilization of whole banana and by‐products. It opens the door to development of diverse foods by
Payal Kumari +2 more
wiley +1 more source