Secreted expression of Leuconostoc mesenteroides glucansucrase in Lactococcus lactis for the production of insoluble glucans

2015 ◽  
Vol 99 (23) ◽  
pp. 10001-10010 ◽  
Author(s):  
Christopher D. Skory ◽  
Gregory L. Côté
Keyword(s):  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Secreted Expression

scholarly journals Evaluation of the Efficiency of Ethanol Precipitation and Ultrafiltration on the Purification and Characteristics of Exopolysaccharides Produced by Three Lactic Acid Bacteria

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Manel Ziadi ◽  
Taroub Bouzaiene ◽  
Sana M’Hir ◽  
Kaouther Zaafouri ◽  
Ferid Mokhtar ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Ftir Analysis ◽  
Molecular Weights ◽  
Molar Ratios ◽  
Monomer Composition ◽  
Ethanol Precipitation

Exopolysaccharides (EPS) produced by three Lactic Acid Bacteria strains,Lactococcus lactisSLT10,Lactobacillus plantarumC7, andLeuconostoc mesenteroidesB3, were isolated using two methods: ethanol precipitation (EPS-ETOH) and ultrafiltration (EPS-UF) through a 10 KDa cut-off membrane. EPS recovery by ultrafiltration was higher than ethanol precipitation forLactococcus lactisSLT10 andLactobacillus plantarumC7. However, it was similar with both methods forLeuconostoc mesenteroidesB3. The monomer composition of the EPS fractions revealed differences in structures and molar ratios between the two studied methods. EPS isolated fromLactococcus lactisSLT10 are composed of glucose and mannose for EPS-ETOH against glucose, mannose, and rhamnose for EPS-UF. EPS extracted fromLactobacillus plantarumC7 andLeuconostoc mesenteroidesB3 showed similar composition (glucose and mannose) but different molar ratios. The molecular weights of the different EPS fractions ranged from 11.6±1.83 to 62.4±2.94 kDa. Molecular weights of EPS-ETOH fractions were higher than those of EPS-UF fractions. Fourier transform infrared (FTIR) analysis revealed a similarity in the distribution of the functional groups (O-H, C-H, C=O, -COO, and C-O-C) between the EPS isolated from the three strains.

Phosphoketolases from Lactococcus lactis, Leuconostoc mesenteroides and Pseudomonas aeruginosa: dissimilar sequences, similar substrates but distinct enzymatic characteristics

2014 ◽  
Vol 98 (18) ◽  
pp. 7855-7867 ◽  
Author(s):  
Georgiana Petrareanu ◽  
Mihaela C. Balasu ◽  
Andrei M. Vacaru ◽  
Cristian V. A. Munteanu ◽  
Aura E. Ionescu ◽  
...  
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Enzymatic Characteristics

Chemical and microbiological characterisation of kefir grains

2001 ◽  
Vol 68 (4) ◽  
pp. 639-652 ◽  
Author(s):  
GRACIELA L. GARROTE ◽  
ANALÍA G. ABRAHAM ◽  
GRACIELA L. DE ANTONI
Keyword(s):  
Escherichia Coli ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Acetic Acid Bacteria ◽  
Fermented Milk ◽  
The Other ◽  
Lactobacillus Kefir ◽  
Kefir Grains ◽  
Inhibitory Power ◽  
Different Sources

Chemical and microbiological composition of four Argentinean kefir grains from different sources as well as characteristics of the corresponding fermented milk were studied. Kefir grains CIDCA AGK1, AGK2 and AGK4 did not show significant differences in their chemical and microbiological composition. In contrast, protein and yeast content of AGK3 was higher than in the other grains. Although grain microflora comprised lactobacilli, lactococcus, acetic acid bacteria and yeast, we found an important difference regarding species. Lactococcus lactis subsp. lactis, Lactobacillus kefir, Lactobacillus plantarum, Acetobacter and Saccharomyces were present in all types of kefir grain. While Leuconostoc mesenteroides was only isolated from grains CIDCA AGK1 and Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus parakefir and Kluyveromyces marxianus were only isolated from CIDCA AGK2 grains. All grains produced acid products with pH between 3·5 and 4·0. The apparent viscosity of AGK1 fermented milk was greater than the product obtained with AGK4. All fermented milks had inhibitory power towards Escherichia coli but AGK1 and AGK2 supernatants were able to halt the bacterial growth for at least 25 h. Grain weight increment in AGK1, AGK2 and AGK3 during growth in milk did not show significant differences. Despite their fermenting activity, AGK4 grains did not increase their weight.

scholarly journals Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter

2020 ◽  
Vol 70 (3) ◽  
pp. 184-200
Author(s):  
Engin Gundogdu ◽  
Songul Cakmakci ◽  
Ali Adnan Hayaloglu
Keyword(s):  
Volatile Compounds ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Starter Culture ◽  
Hexanoic Acid ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Volatile Profiles ◽  
And Storage ◽  
General Acceptability

In this study volatile compounds and sensory properties of butter produced from cream or yogurt using Lactococcus lactis subsp. lactis biovar. diacetylactis or Leuconostoc mesenteroides subsp. cremoris as well as a mixture of these two bacteria were investigated over 60 days. A total of 10 esters, 6 aldehydes, 11 ketones, 16 alcohols, 6 acids, 2 sulphides, 3 terpenes, and 3 miscellaneous compounds were detected. There were more volatile compounds in cream butter than in yogurt butter. While S-methyl thioacetate was only found in yogurt butter samples, hexanal, ethanol, 2-nonanone, 2-pentanone, 2-heptanone, acetic, butanoic (butyric) and hexanoic acid were the most abundant volatiles in both cream and yogurt butter. The results showed that the use of starter in the manufacturing of yogurt butter, which is traditionally produced without starters, affected the volatile compounds and sensory properties. The highest general acceptability scores were given to the butter samples containing mixed cultures at the end of storage.

scholarly journals Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides

2019 ◽  
Vol 82 ◽  
pp. 151-159 ◽  
Author(s):  
Oscar van Mastrigt ◽  
Reinier A. Egas ◽  
Tjakko Abee ◽  
Eddy J. Smid
Keyword(s):  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides

scholarly journals Associative Growth of Lactococcus lactis and Leuconostoc mesenteroides Strains in Milk

1997 ◽  
Vol 80 (8) ◽  
pp. 1520-1527 ◽  
Author(s):  
Pascale Bellengier ◽  
Jean Richard ◽  
Catherine Foucaud
Keyword(s):  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides
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