Search results for "LACTOBACILLUS PLANTARUM"
showing 10 items of 94 documents
Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa
2009
The main characteristics for lactic acid bacteria to be used as starter cultures for table olive production include the capacity to grow in presence of high concentrations of sodium chloride (NaCl) and phenols and at low temperatures. These bacteria have to show a homolactic fermentation for carbohydrates and the ability for a rapid acidification of brines. Other important traits for strain selection are represented by the expression of β-glucosidase enzymes, antimicrobial substances and flavoring metabolites. Lactobacillus plantarum and Lactobacillus pentosus are frequently employed as starter for table olives. Recently, lactobacilli/enterococci mixed starter cultures have been used for th…
Transport of Sugars and Sugar Alcohols by Lactic Acid Bacteria
2008
Lactic acid bacteria (LAB) play an important role in the fermentation of beverages like wine and beer, and in the production of dairy products, sour dough, sausages and cheese. The knowledge of the genome sequence offers an insight into the metabolism of the bacteria and provides means to optimize the manufacturing of the products. By now genomes of several lactic acid bacteria are sequenced, including wine related bacteria Oenococcus oeni PSU-1, Pediococcus pentosaceus ATCC 25745, Leuconostoc mesenteroides ATCC 8293 (http://www.jgi.doe.gov/; Klaenhammer et al. 2002; Mills et al. 2005) and Lactobacillus plantarum WCFS1 (http://www.cmbi. ru.nl/plantarum/; http://www.lacplantcyc.nl/; Kleerebe…
Yeast-Bacteria Coinoculation
2019
Abstract Yeasts and lactic acid bacteria (LAB) coinoculation is the simultaneous, or close in time inoculation, of both types of microorganisms in winemaking. Coinoculation has been used mainly to early accomplish malolactic fermentation (MLF), employing generally the couples Oenococcus oeni/Saccharomyces cerevisiae and Lactobacillus plantarum/S. cerevisiae. Early completion of MLF decreases the overall vinification time, reduces the microbial spoilage risk, and even prevents the biogenic amines synthesis. LAB/yeasts coinoculation could be also used to increase the acidity of wines when inoculated in grape must, using sugar to synthesize lactic acid and producing ethanol diminution. Coinocu…
A polyphasic approach in order to identify dominant lactic acid bacteria during pasta manufacturing
2010
Using a polyphasic approach, we have isolated and identified, lactic acid bacteria (LAB) in samples directly collected from an artisanal pasta-making manufactory located in Puglia (South Italy). Samples were collected during several steps of pasta processing and LAB were isolated on MRS and M17 plates. Furthermore, strains were grouped in a total of eight species by means of randomly amplified polymorphic DNA (RAPD)-polymerase chain reaction (PCR) typing and 16S rDNA sequencing. The majority of strains were identified as belonging to Pediococcus pentosaceus and Enterococcus faecium species. The remaining strains were characterized and assigned to Weissella confusa, Pediococcus acidilactici,…
Characterization of Lactobacillus isolates from fermented olives and their bacteriocin gene profiles
2011
Near one hundred isolates of Lactobacillus paraplantarum, Lactobacillus pentosus and Lactobacillus plantarum from table olives were studied. Strains were genotyped by rep-PCR. Although the technique failed to differentiate some isolates at the species level, it proved a robust and easy procedure that could be useful for distinguishing between related strains of L. paraplantarum, L. pentosus and L. plantarum from a large pool of unrelated strains of these species. A PCR-based screening revealed the presence of the plantaricin encoding genes plnA, plnB, plnC, plnD, plnE/F, plnF, plnI, plnJ, plnK, plnG and plnN in most isolates of the three species. Sequences of bacteriocin genes present in L.…
Epimerization, oxidation and reduction of bile acids by Eubacterium lentum
1984
Summary Twenty-eight strains of Eubacterium lentum were divided into five groups on the basis of their ability to metabolize cholic acid and dehydrocholic acid: (I) Strains with 3α- and 3/β-dehydrogenating activities (1 strain), (II) strains with 12α-dehydrogenating activity (5 strains), (III) strains with 3α-, 3β-, 7α-, and 12α-dehydrogenating activities (8 isolates), (IV) transition stages between group II and III (1 strain), (V) strains devoid of any measurable bile acid metabolizing activities or with only trace activities (11 isolates). Using appropriate bile acids it was demonstrated that hydroxyl or keto groups at positions C 3 , C 7 , and C 12 did not influence bile acid transformat…
Inactivation of a small heat shock protein affects cell morphology and membrane fluidity in Lactobacillus plantarum WCFS1.
2011
A small heat shock gene of Lactobacillus plantarum strain WCFS1 was deleted using a Cre-lox based system. Compared to the wild type, the ∆hsp 18.55 mutant strain displayed a similar growth rate when cultivated either under optimal temperature or under different stress conditions such as heat, low pH and salt stress. However, a longer lag phase was observed when the ∆hsp 18.55 mutant strain was cultivated under short intense heat stress (50 °C). This suggests that the hsp 18.55 gene of L. plantarum may be involved in recovery of L. plantarum stressed cells in the early stage of high temperature stress. In addition, morphology of the mutant cells, investigated by scanning electron microscopy,…
Purification and characterization of an inducible p-coumaric acid decarboxylase from Lactobacillus plantarum
2006
Abstract Lactobacillus plantarum cells displayed substrate-inducible decarboxylase activities on p-coumaric and ferulic acids of 0.6 and 0.01 μmol min−1 mg−1, respectively. Activity in uninduced cells or corresponding cell extracts was undetectable (
Molecular characterization of the phenolic acid metabolism in the lactic acid bacteria Lactobacillus plantarum
2001
The lactic acid bacteria Lactobacillus plantarumdisplays substrate-inducible decar- boxylase activities on p-coumaric, caffeic and ferulic acids. Purification of the p-coumaric acid decarboxylase (PDC) was performed. Sequence of the N-terminal part of the PDC led to the cloning of the corresponding pdc gene. Expression of this gene in Escherichia colirevealed that PDC displayed a weak activity on ferulic acid, detectable in vitro in the presence of ammonium sulfate. Transcrip- tional studies of this gene in L. plantarum demonstrated that the pdc transcription is phenolic acid- dependent. A mutant deficient in the PDC activity, designated LPD1, was constructed to study phe- nolic acid altern…
Lactic Acid Bacteria in Spanish Red Rose and White Musts and Wines under Cellar Conditions
1992
The dynamics of the lactic acid bacterial (LAB) population in different cellars, fermentation conditions and musts were analyzed. The number of LAB in fresh musts diminished quickly in the first few days, but an increase of these bacteria occurred during the later stages of the alcoholic fermentation. The species found in fresh musts were Lactobacillus plantarum, L. hilgardii, L. brevis, L. confusus, and Leuc. onostoc paramesenteroides. At the end of fermentation only L. hilgardii, Leuc. oenos and L. fructivorans were isolated. The API 50 CHL system was not useful to identify strains of Leuc. oenos species. All the isolated strains degraded malic acid in synthetic medium but only two strain…