Journal of Microbiology and Biotechnology, 2020 This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life.
Kang-Wook Lee +6 more
semanticscholar +1 more source
Frontiers in Microbiology, 2022 Leuconostoc species are important microorganisms in food fermentation but also cause food spoilage. Although these species are commercially important, their taxonomy is still based on inaccurate identification methods.
Eiseul Kim +4 more
doaj +1 more source
Genomics, 2020 This study presents the whole-genome comparative analysis of a Leuconostoc sp. strain, previously documented as Leu. mesenteroides MTCC 10508. The ANI, dDDH, dot plot, and MAUVE analyses suggested its reclassification as a strain of Leu.
Girija Kaushal, Sudhir P. Singh
semanticscholar +1 more source
Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria [PDF]
, 2019 Piacentinu Ennese is a protected designation of origin (PDO) cheese produced in the surrounding area of Enna (Sicily, Italy), using raw ewe’s milk without the addition of any starter cultures.
Caggia, Cinzia +6 more
core +2 more sources
Characterization of leucocin B-KM432Bz from Leuconostoc pseudomesenteroides isolated from boza, and comparison of its efficiency to pediocin PA-1. [PDF]
PLoS ONE, 2013 A bacteriocin-producing bacterium was isolated from boza and identified as Leuconostoc pseudomesenteroides KM432Bz. The antimicrobial peptide was purified and shown to be identical to other class IIa bacteriocins: leucocin A from Leuconostoc gelidum UAL ...
Kahina Maya Makhloufi +6 more
doaj +1 more source
Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
core +2 more sources
Prevalence of Antibiotic Resistome in Ready-to-Eat Salad [PDF]
, 2020 Ready-to-eat salad harbors microorganisms that may carry various antibiotic resistance genes (ARGs). However, few studies have focused on the prevalence of ARGs on salad, thus underestimating the risk of ARGs transferring from salad to consumers. In this
Giles, Madeline +7 more
core +2 more sources
In Vitro Reassembly of the Malolactic Fermentation Pathway of Leuconostoc oenos (Oenococcus oeni) [PDF]
, 1996 The mechanism of metabolic energy generation by malolactic fermentation was studied with artificial membrane vesicles of Leuconostoc oenos (Oenococcus oeni). (Note that although L. oenos was recently reclassified as O.
Capucho, Inácia, +4 more
core +6 more sources
Antimicrobial activity of Leuconostoc mesenteroides biofilm against different microorganisms
مجلة مركز بحوث التقنيات الاحيائية, 2019 Back ground: Leuconostoc is one of the species of lactic acid bacteria that produced biofilms.Probiotic bacteria that produced biofilm has been used as naturopathy against different microbial pathogens.
Asmaa S. Ahmed, abdullah Awad
doaj +1 more source
In vitro screening of probiotic lactic acid bacteria and prebiotic glucooligosaccharides to select effective synbiotics [PDF]
, 2010 Probiotics and prebiotics have been demonstrated to positively modulate the intestinal microflora and could promote host health. Although some studies have been performed on combinations of probiotics and prebiotics, constituting synbiotics, results on ...
Courtin, Céline +6 more
core +2 more sources