Results 91 to 100 of about 25,530 (208)
Leuconostoc miyukkimchii sp. nov., isolated from brown algae (Undaria pinnatifida) kimchi
, 2012 A Gram-staining-positive, non-motile and non-spore-forming lactic acid bacterium, designated strain M2T, was isolated from fermented brown algae (Undaria pinnatifida) kimchi in South Korea.
Che Ok Jeon +3 more
core +1 more source
Specific microflora of packed meet - a review
Czech Journal of Food Sciences, 2000 Meat is an attractive medium for microorganism multiplication due to its composition. The microflora of unpacked meat or of meat packed in wrapping plastic foil is significantly different from the microflora of vacuum-packed or controlled-atmosphere ...
I. Steinhauserová
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Traditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Limenew Abate Worku +5 more
wiley +1 more source
Journal of Dairy Science, 1995 The leuconostocs are traditionally found in association with plant matter, fermented dairy products, and wines. More recently, new strains have been isolated from meats and clinical sources. Since 1983, six new strains have been added to the genus. The development of new taxonomic methodologies make likely the addition of more strains to this genus in ...
openaire +1 more source
The Dairy Ruminant Gut Microbiome: Profile, Responsiveness to Seasonality and Impact on Milk Quality
Environmental Microbiology, Volume 28, Issue 5, May 2026.The dairy ruminant gut microbiome that is shaped by host and diet is affected by seasonality and rearing. These factors can impact dairy productivity and milk quality potentially through the gut microbiota. ABSTRACT The gut microbiome (GM) and particularly the rumen microbiome (RM) affect the ruminant health and they are associated with milk quality ...
Alexandra Ntemiri +2 more
wiley +1 more source
Kinases in Leuconostoc mesenteroides [PDF]
Journal of Bacteriology, 1968 Enzyme extracts of Leuconostoc mesenteroides were found to contain at least four separate kinases: one active with glucose, glucosamine, and N -acetylglucosamine; one active with fructose and mannose; and two active with gluconate, one constitutive and one inducible.
openaire +2 more sources
, 2004 Previous studies using traditional biochemical methods to study the ecology of commercial sauerkraut fermentations revealed that four major lactic acid bacteria species, namely, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus,
Plengvidhya, Vethachai
core
The Metabolism of Leuconostoc Genus Decoded by Comparative Genomics
MicroorganismsLeuconostoc encompasses a number of species that frequently appear in foods where they play different roles, ranging from ripening to spoiling. The number of available Leuconostoc genomes has recently increased and enabled the precise taxonomic and ...
Francesco Candeliere +5 more
doaj +1 more source
The Peptide Hydrolase System of the Leuconostoc
Journal of Food Protection, 1990 The intracellular peptide hydrolase activities of Leuconostoc species were determined using various aminopeptidase, dipeptidase, carboxypeptidase substrates, and casein. The activities were separated by disc gel electrophoresis. All strains had aminopeptidase activity as determined with amino acid ß-napthylamides and dipeptidase.
H, El-Shafei, M, El-Soda, N, Ezzat
openaire +2 more sources
Bactéries lactiques de la pâte fermentée de maïs au Congo [PDF]
Tropicultura, 2003 Lactic Acid Bacteria Involved in the Processing of Poto-Poto, a Fermented Maize Dough Congolese. Lactic acid bacteria and yeast involved in natural fermentation of "poto-poto" were investigated during fermentation period.
Louembé, D. +3 more
doaj