Search results for "Coccus"
showing 10 items of 1002 documents
Influence of yeast strains on managing wine acidity using Lactobacillus plantarum
2018
Abstract Lactobacillus plantarum has been used for deacidifying wines through malolactic fermentation (MLF), and more recently for acidifying them. The species Oenococcus oeni is mainly responsible for MLF in wines at a pH below 3.5. However, the Lactobacillus and Pediococcus species can carry out this reaction in wines at a higher pH. MLF generally begins once yeasts have completed alcoholic fermentation, but nowadays some winemakers prefer carrying out MLF simultaneously to alcoholic fermentation. The advantages of this strategy are shorter times in which to complete wine vinification and better wine color stabilization. Lactobacillus plantarum is preferred to O. oeni for performing early…
Symbiont Genomic Features and Localization in the Bean Beetle Callosobruchus maculatus
2021
A pervasive pest of stored leguminous products, the bean beetle Callosobruchus maculatus (Coleoptera: Chrysomelidae) associates with a simple bacterial community during adulthood. Despite its economic importance, little is known about the compositional stability, heritability, localization, and metabolic potential of the bacterial symbionts of C. maculatus. In this study, we applied community profiling using 16S rRNA gene sequencing to reveal a highly conserved bacterial assembly shared between larvae and adults. Dominated by Firmicutes and Proteobacteria, this community is localized extracellularly along the epithelial lining of the bean beetle's digestive tract. Our analysis revealed that…
Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed
2017
The aim of this study was to apply the enzymatic treatment and fermentation by Pediococcus acidilactici BaltBio01 strain for industrial cereal by-products conversion to food/feed bioproducts with high amount of probiotic lactic acid bacteria (LAB). LAB propagated in potato media and spray-dried remained viable during 12months (7.0 log10 cfu/g) of storage and was used as a starter for cereal by-products fermentation. The changes of microbial profile, biogenic amines (BAs), mycotoxins, lactic acid (Lþ/D), lignans and alkylresorcinols (ARs) contents in fermented cereal by-product were analysed. Cereal by-products enzymatic hydrolysis before fermentation allows to obtain a higher count of LAB d…
Emergence, dispersal, and mate finding via a substrate-borne sex pheromone in the parasitoidMetaphycus luteolus
2013
Metaphycus luteolus Timberlake (Hymenoptera: Encyrtidae) is a facultatively gregarious parasitoid of soft scale insects. We conducted behavioral experiments to better understand the mating structure of this species. Emergence of male and female offspring is synchronized, beginning at the onset of photoperiod. Both sexes are able to disperse, although dispersal of males from natal patches appears to take longer than dispersal of females. We demonstrated the presence of a female-produced contact pheromone using open arena bioassays and motion tracking software, testing residues deposited by walking females, and extracts of females. Males responded to the females' chemical footprints' and to a…
Valorisation of Dairy Wastes Through Kefir Grain Production
2019
The main aim of this work was to investigate on kefir grains (KGs) increase using different dairy by-products. To this purpose, whey and deproteinized whey from cow, goat and sheep milk were compared to the pasteurized milk of the corresponding animal species. Each substrate was inoculated with 3% (w/v) of KGs cultivated in ultra-high temperature cow milk and evalu- ated for pH decrease, total titratable acidity increase and development of lactic acid bacteria (LAB) and yeasts released in the matrices after 24 h incubation at three different temperatures (20, 25 and 30 °C). The genotypic characterization of the dominating microbial populations resulted in the identification of two LAB belon…
The tiny eukaryote Ostreococcus provides genomic insights into the paradox of plankton speciation
2007
The smallest known eukaryotes, at ≈1-μm diameter, are Ostreococcus tauri and related species of marine phytoplankton. The genome of Ostreococcus lucimarinus has been completed and compared with that of O. tauri . This comparison reveals surprising differences across orthologous chromosomes in the two species from highly syntenic chromosomes in most cases to chromosomes with almost no similarity. Species divergence in these phytoplankton is occurring through multiple mechanisms acting differently on different chromosomes and likely including acquisition of new genes through horizontal gene transfer. We speculate that this latter process may be involved in altering the cell-surface character…
III. Biochemistry of S-layers
1997
During evolution prokaryotes have developed different envelope structures exterior to the cell wall proper. Among these surface components are regularly arranged S-layers and capsules. The structural characterization and the detailed chemical analysis of these surface molecules is a prerequisite to understand their biosynthesis and functional role(s) at the molecular level. Of particular interest are the glycosylated S-layer proteins which belong to the first prokaryotic glycoproteins ever described. Their characterization was performed on strains belonging to the thermophilic Bacillaceae and included structural studies and experiments to learn about the pathways for the glycan biosynthesis…
Ecology, Phylogeny, and Potential Nutritional and Medicinal Value of a Rare White “Maitake” Collected in a Mediterranean Forest
2020
Albino Grifola frondosa (Dicks.) Gray &ldquo
Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentat…
2020
[Background and Aims]: The aim of this work was to study the effect of two Patagonian malolactic starters, Oenococcus oeni UNQOe 73.2 and Lactiplantibacillus plantarum UNQLp 11, on the wine composition and sensory perception after MLF of Pinot Noir wine.
Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling ma…
2015
In order to control undesirable microorganisms growth in foods, the performance of alginate and alginate-caseinate (an aqueous two-phase system) matrices entrapping lactic acid bacteria (LAB) (Lactobacillus paracasei LAB1 and Lactococcus lactis LAB3) was investigated. Polymeric matrices were initially loaded with Lcells at similar to 10(8-10) or similar to 10(4-6) CFU mL(-1), and were monitored, in liquid and gelled form (beads), for 12 days at 30 degrees C. In the liquid form, maximum cell density (similar to 10(9) CFU mL(-1)) was reached after 24 h whatever the matrix. Then, the Lpopulation decreased but remained higher in alginate-caseinate matrices: 10(7) and 10(6) CFU mL(-1) of LAB3 ce…