Proteomic Analysis of Hop Bitter Compound Iso-α-acid Tolerance in Beer Spoilage Lactobacillus casei 2-9-5

2021 ◽  
pp. 1-17
Author(s):  
Feiyun Zheng ◽  
Tianmu Wang ◽  
Chengtuo Niu ◽  
Yun Jia ◽  
Ruilong Zheng ◽  
...  
Keyword(s):  
Proteomic Analysis ◽  
Lactobacillus Casei ◽  
Acid Tolerance ◽  
Bitter Compound ◽  
Beer Spoilage

scholarly journals Proteomic analysis of Lactobacillus casei GCRL163 cell-free extracts reveals a SecB homolog and other biomarkers of prolonged heat stress

PLoS ONE ◽  
2018 ◽  
Vol 13 (10) ◽  
pp. e0206317 ◽  
Author(s):  
Kayode T. Adu ◽  
Richard Wilson ◽  
David S. Nichols ◽  
Anthony L. Baker ◽  
John P. Bowman ◽  
...  
Keyword(s):  
Heat Stress ◽  
Proteomic Analysis ◽  
Lactobacillus Casei ◽  
Prolonged Heat

Proteomic analysis of Rhizobium freirei PRF 81T reveals the key role of central metabolic pathways in acid tolerance

2019 ◽  
Vol 135 ◽  
pp. 98-103 ◽  
Author(s):  
Leandro Datola Tullio ◽  
Douglas Fabiano Gomes ◽  
Luciano Paulino Silva ◽  
Mariangela Hungria ◽  
Jesiane Stefania da Silva Batista
Keyword(s):  
Proteomic Analysis ◽  
Metabolic Pathways ◽  
Acid Tolerance

Investigation of acid tolerance attribute of various Lactobacillus casei group strains

2016 ◽  
Vol 50 (2) ◽  
Author(s):  
Suman Kandola ◽  
Udai Vir Singh Teotia ◽  
Rajneesh Kumar ◽  
Anand K. Mishra ◽  
Alka Singh
Keyword(s):  
Gastrointestinal Tract ◽  
Lactobacillus Casei ◽  
Acid Tolerance ◽  
Viable Count ◽  
Therapeutic Benefits

<italic>Lactobacillus casei</italic> group is commonly used as probiotics. Various factors affect their viability in gastrointestinal tract. Twenty two strains of <italic>Lactobacillus casei</italic> group, were assessed for acid tolerance attribute. ASCC 292 showed the highest viability at pH 1.5. Fifteen remaining strains have shown no activity after 1 h. At pH 2.0, ASCC 1002 has shown lowest viability after 2 h of incubation. At pH 2.5, all twenty two strains decreased their viable count after 3 h of incubation. Greater viable count of <italic>Lactobacillus</italic> strains were observed at pH 3.0. This study suggests the importance to identify all the useful <italic>Lactobacillus</italic> strains in order to study further for their therapeutic benefits.

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