Genome analysis of lactic acid bacteria in food fermentations and biotechnological applications

We report the draft genome sequence ofLactococcus lactissubsp.lactisbv.diacetylactis CRL264, a natural strain isolated from artisanal cheese from northwest Argentina.L. lactissubsp.lactisbv.diacetylactis is one of the most important microorganisms used as starter culture around the world. The CRL264 strain constitutes a model microorganism in the studies on the generation of aroma compounds (diacetyl, acetoin, and 2,3-butanediol) by lactic acid bacteria. Our genome analysis shows similar genetic organization to other available genomes ofL. lactisbv. diacetylactis strains.

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Genome analysis and optimization of γ-aminobutyric acid (GABA) production by lactic acid bacteria from plant materials

The Journal of General and Applied Microbiology ◽

10.2323/jgam.2020.10.002 ◽

2021 ◽

Author(s):

Sukanya Phuengjayaem ◽

Nattakorn Kuncharoen ◽

Auttaporn Booncharoen ◽

Boonsri Ongpipattanakul ◽

Somboon Tanasupawat

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Genome Analysis ◽

Aminobutyric Acid ◽

Plant Materials ◽

Gaba Production

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Microbiome: Structures from Lactic Acid Bacteria

PSI Structural Genomics Knowledgebase ◽

10.1038/sbkb.2012.159 ◽

2013 ◽

Author(s):

Arianne Heinrichs

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria

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Lactic acid bacteria and yeasts in kefir grains and kefir made from them

Journal of Industrial Microbiology & Biotechnology ◽

10.1038/sj.jim.7000186 ◽

2002 ◽

Vol 28 (1) ◽

pp. 1-6 ◽

Cited By ~ 7

Author(s):

E Simova ◽

D Beshkova ◽

A Angelov ◽

Ts Hristozova ◽

G Frengova ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Kefir Grains

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Method of separation of major off-odor component and change of components of Gastrodia elata Blume fermented by lactic acid bacteria

10.1055/s-0037-1608346 ◽

2017 ◽

Author(s):

S Young Eun ◽

L In Sok ◽

S Eun Ju ◽

C Min Kyung ◽

H Hyu Ah ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Gastrodia Elata ◽

Gastrodia Elata Blume

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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