Results 31 to 40 of about 7,990 (214)

Phylogenomic analysis of the genus Leuconostoc

Frontiers in Microbiology, 2022
Leuconostoc is a genus of saccharolytic heterofermentative lactic acid bacteria that inhabit plant-derived matrices and a variety of fermented foods (dairy products, dough, milk, vegetables, and meats), contributing to desired fermentation processes or ...
Stefano Raimondi, Francesco Candeliere, Alberto Amaretti, Alberto Amaretti, Stefania Costa, Silvia Vertuani, Gloria Spampinato, Maddalena Rossi, Maddalena Rossi   +8 more
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Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi

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. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance. Finally,
Lee, Kang Wook, Kim, Geun Su, Baek, A Hyong, Hwang, Hyun Sun, Kwon, Do Young, Kim, Sang Gu, Lee, Sang Yun   +6 more
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Detection and activity of a bacteriocin produced by Leuconostoc mesenteroides [PDF]

Applied and Environmental Microbiology, 1991
Leuconostoc mesenteroides UL5 was found to produce a bacteriocin, referred as mesenterocin 5, active against Listeria monocytogenes strains but with no effect on several useful lactic acid bacteria. The antimicrobial substance is a protein, since its activity was completely destroyed following protease (pronase) treatment.
H, Daba, S, Pandian, J F, Gosselin, R E, Simard, J, Huang, C, Lacroix   +5 more
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Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses [PDF]

Archives of Biological Sciences, 2009
A total of 157 lactic acid bacteria (LAB) were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactured from cow's milk without the addition of a starter culture.
Terzić-Vidojević Amarela, Nikolić Milica, Veljović Katarina, Tolinački Maja, Busarčević M., Topisirović L.   +5 more
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Diversity recovery and probiotic shift of gastric microbiota in functional dyspepsia patients after Helicobacter pylori eradication therapy

Frontiers in Microbiology, 2023
The effects of Helicobacter pylori eradication on gastric mucosa-colonizing microbes in patients with functional dyspepsia (FD) remain unclear. Here, we explored microbial variation induced by H. pylori infection and eradication treatment in FD patients.
Wenxue Wang, Wenxue Wang, Zhongjian Liu, Yu Zhang, Zhiping Guo, Jieyu Liu, Siyun Li, Jihua Huang, Jiawei Geng, Jiawei Geng, Jiawei Geng, Fan Zhang, Qiang Guo   +12 more
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Cell Wall Constituents of Leuconostoc citrovorum and Leuconostoc mesenteroides [PDF]

Journal of Bacteriology, 1967
The cell wall constituents of Leuconostoc citrovorum 8082, L. mesenteroides 10830a, and L. mesenteroides 11449 have been ascertained. All three strains contained glycerol. Glucose and rhamnose were the major reducing sugar constituents.
S J, Harney, N D, Simopoulos, M, Ikawa
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The Synthesis of Serine by Leuconostoc mesenteroides P 60 [PDF]

Journal of General Microbiology, 1960
SUMMARY: Though CO2 is essential for the growth of Leuconostoc mesenteroides strain P 60 in the absence of serine, 14CO2 is not incorporated into serine by the growing organism. The synthesis of serine was further studied by using suspensions of a variant strain of L. mesenteroides P 60 which formed serine more actively than the parent strain. Glycine,
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Optimization of electrotransformation conditions for Leuconostoc mesenteroides subsp. mesenteroides ATCC8293. [PDF]

Letters in applied microbiology, 2013
To establish an efficient genetic transformation protocol for Leuconostoc species, methods for competent-cell preparation and electroporation conditions were optimized.Leuconostoc mesenteroides subsp. mesenteroides ATCC8293 cells were sequentially treated with penicillin G and lysozyme, and the plasmid pLeuCM was subsequently transformed into the cells.
Q, Jin, H-J, Eom, J Y, Jung, J S, Moon, J H, Kim, N S, Han   +5 more
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Dynamics of interaction of lactic acid microorganisms in paired consortia aiming at fermentation of vegetable raw materials

Овощи России, 2019
Relevance. Cabbage is one of the most popular products, which is mainly fermented with the addition of various vegetables. When fermentation is not only the original nutrients such as vitamin C, amino acids, dietary fibers, etc., but also develop ...
V. V. Kondratenko, N. E. Posokina, J. A. Semenova   +2 more
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Antipneumococcal Cross Reactions of Antigens of Leuconostoc mesenteroides.

Experimental Biology and Medicine, 1954
Summary1. The experiments dealt with the antipneumococcal cross reactions of non-dextran antigens of two strains of L. mesenteroides. The B512-F strain, which is commonly employed in manufacture of dextran plasma volume extenders, gave reciprocal cross reactions with type 27; the other strain gave reciprocal reactions with type 32 pneumococcus.
J M, NEILL, A H, PINKES
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