weissella confusa
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Fermentation ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 32
Author(s):  
Ayoyinka O. Olojede ◽  
Abiodun I. Sanni ◽  
Kolawole Banwo ◽  
Towobola Michael

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.


2021 ◽  
Vol 12 ◽  
Author(s):  
Kai Zhou ◽  
Xiao Zhang ◽  
Bingyong Li ◽  
Chaoqun Shen ◽  
Yuan-Ming Sun ◽  
...  

Citrulline is one of the major precursors of ethyl carbamate in soy sauce, and the accumulation of citrulline is attributed to the metabolism of arginine by bacteria with the arginine deiminase (ADI) pathway. However, key strains and factors affecting citrulline accumulation are not yet clear. In this study, two key strains of Pediococcus acidilactici and Weissella confusa were isolated from soy sauce moromi, and the regularity of citrulline formation was studied. Results showed that the conversion rates from arginine to citrulline (A/C rate) and the citrulline accumulation ability of W. confusa and P. acidilactici significantly increased in the presence of different concentrations of NaCl, indicating that salt stress was the main factor for citrulline accumulation. The inconsistent expression of arc genes by salt stress was the reason for citrulline accumulation for P. acidilactici, but for W. confusa, it may be due to the influence of arginine/citrulline on the transportation system: the intracellular citrulline could neither transport to extracellular space nor convert into ornithine. Environmental factors greatly influenced citrulline accumulation of the two key bacteria; A/C rate and citrulline formation in both strains decreased at low temperature (15°C) under high salt stress, but opposite effects were observed for the two key strains under anaerobic light condition. Moreover, quercetin and gallic acid significantly decreased the A/C rate and citrulline accumulation ability of the two key strains. The optimal quercetin and gallic acid as suggested by simulation experiment were 100 and 10 mg/l, respectively, and the lowest A/C rate of 28.4% and citrulline level of 1326.7 mg/l were achieved in the simulation system. This study explored the main factors for citrulline formation by the two key strains and proposed a targeted way to control citrulline in soy sauce.


Toxicon ◽  
2021 ◽  
Vol 202 ◽  
pp. 67-74
Author(s):  
Farideh Siavoshi ◽  
Hoda Ebrahimi ◽  
Abdolfattah Sarrafnejad
Keyword(s):  

2021 ◽  
Vol 12 ◽  
Author(s):  
Shenglei Yuan ◽  
Yundan Wang ◽  
Fangqing Zhao ◽  
Le Kang

The genus Weissella is attracting an increasing amount of attention because of its multiple functions and probiotic potential. In particular, the species Weissella confusa is known to have great potential in industrial applications and exhibits numerous biological functions. However, the knowledge on this bacterium in insects is not investigated. Here, we isolated and identified W. confusa as the dominant lactic acid bacteria in the gut of the migratory locust. We named this strain W. confusa LM1, which is the first genome of an insect-derived W. confusa strain with one complete chromosome and one complete plasmid. Among all W. confusa strains, W. confusa LM1 had the largest genome. Its genome was the closest to that of W. confusa 1001271B_151109_G12, a strain from human feces. Our results provided accurate evolutionary relationships of known Weissella species and W. confusa strains. Based on genomic analysis, the pan-genome of W. confusa is in an open state. Most strains of W. confusa had the unique genes, indicating that these strains can adapt to different ecological niches and organisms. However, the variation of strain-specific genes did represent significant correlations with their hosts and ecological niches. These strains were predicted to have low potential to produce secondary metabolites. Furthermore, no antibiotic resistance genes were identified. At the same time, virulence factors associated with toxin production and secretion system were not found, indicating that W. confusa strains were not sufficient to perform virulence. Our study facilitated the discovery of the functions of W. confusa LM1 in locust biology and their potential application to locust management.


2021 ◽  
pp. 101180
Author(s):  
Binle Zhang ◽  
Jacob Ojobi Omedi ◽  
Jianxian Zheng ◽  
Weining Huang ◽  
Chunli Jia ◽  
...  

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1489
Author(s):  
Giuseppe Perri ◽  
Carlo Giuseppe Rizzello ◽  
Marco Ampollini ◽  
Giuseppe Celano ◽  
Rossana Coda ◽  
...  

A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or sprouted barley flour (B or SB) alone or by mixing SB flour with native or sprouted lentil flour (SB-L or SB-SL) by Weissella paramesenteroides SLA5, Weissella confusa SLA4, Leuconostoc pseudomesenteroides DSM 20193 or Weissella confusa DSM 20194 was assessed. The acidification and the viscosity increase during 24 h of fermentation with and without 16% sucrose (on flour weight), to promote the dextran synthesis, were followed. After the selection of the fermentation parameters, the bioprocessing was carried out by using Leuconostoc pseudomesenteroides DSM 20193 (the best LAB dextran producer, up to 2.7% of flour weight) and a mixture of SB-SL (30:70% w/w) grains, enabling also the decrease in the raffinose family oligosaccharides. Then, the SB-SL sourdoughs containing dextran or control were mixed with the wheat flour (30% of the final dough) and leavened with baker’s yeast before baking. The use of dextran-containing sourdough allowed the production of bread with structural improvements, compared to the control sourdough bread. Compared to a baker’s yeast bread, it also markedly reduced the predicted glycemic index, increased the soluble (1.26% of dry matter) and total fibers (3.76% of dry matter) content, giving peculiar and appreciable sensory attributes.


Author(s):  
ADHITYA NAUFAL PRIBADHI ◽  
ENDANG KUSDIYANTINI ◽  
REJEKI SITI FERNIAH

Objective: The research to identify LAB using 16S rRNA potential as high produce GABA and design primer can amplify that gad gene. Methods: Isolation genomic form LAB, molecular identification based 16S rRNA, design primer use primer3plus, and use application serial cloner to ensure the primer can amplify to target gene. Results: That have been carried out based on the analysis of the 16 S rRNA gene have the highest similarity to Weissella confusa strain JCM 1093 with a similarity of 98.38%, while the results of the analysis of the gad gene with several primers that have been designed are not able to amplify the gad gene owned by W. confusa. Conclusion: The results of the analysis based on the 16S rRNA gene for lactic acid bacteria were obtained by Weissella confusa. However, for the results of identification analysis based on the gad gene, the designed primers were unable to amplify the gad gene in W. confusa.


2021 ◽  
Vol 12 ◽  
Author(s):  
Diana Hernández-Oaxaca ◽  
Rafael López-Sánchez ◽  
Luis Lozano ◽  
Carmen Wacher-Rodarte ◽  
Lorenzo Segovia ◽  
...  

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