Exemplar Abstract for Leuconostoc pseudomesenteroides Farrow et al. 1989.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Dorothea Taylor ◽  
George M Garrity
Keyword(s):  
Leuconostoc Pseudomesenteroides

scholarly journals Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Prabin Koirala ◽  
Ndegwa Henry Maina ◽  
Hanna Nihtilä ◽  
Kati Katina ◽  
Rossana Coda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Degree Of Polymerization ◽  
Raw Material ◽  
Fermentation Time ◽  
Viscosity Increase ◽  
Spent Grain ◽  
Leuconostoc Pseudomesenteroides ◽  
Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

Leuconostoc pseudomesenteroides improves microbiota dysbiosis and liver metabolism imbalance and ameliorates the correlation between dihydroceramide and strains of Firmicutes and Proteobacteria in high fat diet obese mice

2020 ◽  
Vol 11 (8) ◽  
pp. 6855-6865
Author(s):  
Mengzhen Sun ◽  
Qiya Wang ◽  
Maomao Zhang ◽  
Guohua Zhang ◽  
Tao Wu ◽  
...  
Keyword(s):  
Molecular Mechanism ◽  
High Fat Diet ◽  
Liver Metabolism ◽  
Fermented Foods ◽  
Obese Mice ◽  
High Fat ◽  
Leuconostoc Pseudomesenteroides

Leuconostoc pseudomesenteroides is widely isolated from fermented foods; however, the underlying molecular mechanism behind its anti-obesity function has rarely been studied.

scholarly journals Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides bacteriophages: Genomics and cross-species host ranges

2017 ◽  
Vol 257 ◽  
pp. 128-137 ◽  
Author(s):  
Silvina A. Pujato ◽  
Daniela M. Guglielmotti ◽  
Manuel Martínez-García ◽  
Andrea Quiberoni ◽  
Francisco J.M. Mojica
Keyword(s):  
Leuconostoc Mesenteroides ◽  
Leuconostoc Pseudomesenteroides

Empiema pleural mixto por Leuconostoc pseudomesenteroides y Streptococcus mitis/oralis

2019 ◽  
Vol 54 (5) ◽  
pp. 301-302
Author(s):  
María Luisa Valle Feijoo ◽  
José Ramón Bermúdez Sanjurjo ◽  
Begoña Valle Feijoo ◽  
Javier de la Fuente Aguado
Keyword(s):  
Streptococcus Mitis ◽  
Leuconostoc Pseudomesenteroides

scholarly journals Leuconostoc pseudomesenteroides Bacteremiae in a Patient with Malignancy: A Case Report

2015 ◽  
Vol 4 ◽  
Author(s):  
Gülşen İSKENDER ◽  
Sebahat ÇEKEN ◽  
Cihat OĞAN ◽  
Ayla YENİGÜN ◽  
Fazilet DUYGU
Keyword(s):  
Case Report ◽  
Leuconostoc Pseudomesenteroides

Influence of Lactobacillus spp. from an Inoculant and of Weissella and Leuconostoc spp. from Forage Crops on Silage Fermentation

1998 ◽  
Vol 64 (8) ◽  
pp. 2982-2987 ◽  
Author(s):  
Yimin Cai ◽  
Yoshimi Benno ◽  
Masuhiro Ogawa ◽  
Sadahiro Ohmomo ◽  
Sumio Kumai ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Early Stage ◽  
Ammonia Nitrogen ◽  
Gas Production ◽  
Italian Ryegrass ◽  
Forage Crops ◽  
Dry Matter Loss ◽  
Sugar Fermentation ◽  
Silage Fermentation ◽  
Leuconostoc Pseudomesenteroides

ABSTRACT Lactobacillus spp. from an inoculant andWeissella and Leuconostoc spp. from forage crops were characterized, and their influence on silage fermentation was studied. Forty-two lactic acid-producing cocci were obtained from forage crops and grasses. All isolates were gram-positive, catalase-negative cocci that produced gas from glucose, and produced more than 90% of their lactate in the d-isomer form. These isolates were divided into groups A and B by sugar fermentation patterns. Two representative strains from the two groups, FG 5 and FG 13, were assigned to the species Weissella paramesenteroides and Leuconostoc pseudomesenteroides, respectively, on the basis of DNA-DNA relatedness. Strains FG 5, FG 13, and SL 1 (Lactobacillus casei), isolated from a commercial inoculant, were used as additives to alfalfa and Italian ryegrass silage preparations. Lactic acid bacterium counts were higher in all additive-treated silages than in the control silage at an early stage of ensiling. During silage fermentation, inoculation with SL 1 more effectively inhibited the growth of aerobic bacteria and clostridia than inoculation with strain FG 5 or FG 13. SL 1-treated silages stored well. However, the control and FG 5- and FG 13-treated silages had a significantly (P < 0.05) higher pH and butyric acid and ammonia nitrogen contents and significantly (P < 0.05) lower lactate content than SL 1-treated silage. Compared with the control silage, SL 1 treatments reduced the proportion ofd-(−)-lactic acid, gas production, and dry matter loss in two kinds of silage, but the FG 5 and FG 13 treatments gave similar values in alfalfa silages and higher values (P < 0.05) in Italian ryegrass silage. The results confirmed that heterofermentative strains of W. paramesenteroides FG 5 andL. pseudomesenteroides FG 13 did not improve silage quality and may cause some fermentation loss.

scholarly journals Characterization of Leucocin B-KM432Bz from Leuconostoc pseudomesenteroides Isolated from Boza, and Comparison of its Efficiency to Pediocin PA-1

PLoS ONE ◽  
2013 ◽  
Vol 8 (8) ◽  
pp. e70484 ◽  
Author(s):  
Kahina Maya Makhloufi ◽  
Alyssa Carré-Mlouka ◽  
Jean Peduzzi ◽  
Carine Lombard ◽  
Carol Ann van Reenen ◽  
...  
Keyword(s):  
Leuconostoc Pseudomesenteroides

scholarly journals Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana

2007 ◽  
Vol 73 (6) ◽  
pp. 1809-1824 ◽  
Author(s):  
Nicholas Camu ◽  
Tom De Winter ◽  
Kristof Verbrugghe ◽  
Ilse Cleenwerck ◽  
Peter Vandamme ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Acetic Acid Bacteria ◽  
Cocoa Bean ◽  
Rrna Gene ◽  
Cocoa Bean Fermentation ◽  
Leuconostoc Pseudomesenteroides

ABSTRACT The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. A culture-dependent (plating and incubation, followed by repetitive-sequence-based PCR analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [DGGE] of 16S rRNA gene amplicons, PCR-DGGE) approach revealed a limited biodiversity and targeted population dynamics of both lactic acid bacteria (LAB) and acetic acid bacteria (AAB) during fermentation. Four main clusters were identified among the LAB isolated: Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc pseudomesenteroides, and Enterococcus casseliflavus. Other taxa encompassed, for instance, Weissella. Only four clusters were found among the AAB identified: Acetobacter pasteurianus, Acetobacter syzygii-like bacteria, and two small clusters of Acetobacter tropicalis-like bacteria. Particular strains of L. plantarum, L. fermentum, and A. pasteurianus, originating from the environment, were well adapted to the environmental conditions prevailing during Ghanaian cocoa bean heap fermentation and apparently played a significant role in the cocoa bean fermentation process. Yeasts produced ethanol from sugars, and LAB produced lactic acid, acetic acid, ethanol, and mannitol from sugars and/or citrate. Whereas L. plantarum strains were abundant in the beginning of the fermentation, L. fermentum strains converted fructose into mannitol upon prolonged fermentation. A. pasteurianus grew on ethanol, mannitol, and lactate and converted ethanol into acetic acid. A newly proposed Weissella sp., referred to as “Weissella ghanaensis,” was detected through PCR-DGGE analysis in some of the fermentations and was only occasionally picked up through culture-based isolation. Two new species of Acetobacter were found as well, namely, the species tentatively named“ Acetobacter senegalensis” (A. tropicalis-like) and “Acetobacter ghanaensis” (A. syzygii-like).

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