By conducting a systemic screening from Chinese traditional Tofu, a bacteriocin producer with broad antimicrobial spectrum was found. The producer was identified by 16S rDNA sequencing, and it was identified as Leuconostoc mesenteroides. The producer possessed typical bacteriocin traits, such as be heat-stable and proteinase-labile. Its inhibition spectrum contained many distantly related gener...

By using the luciferase-luciferin ATP assay and whole cells of Leuconostoc oenos, we have demonstrated that malolactic fermentation does yield ATP. This energy-yielding mechanism did not occur in a cell extract and was inhibited in the presence of dicyclohexylcarbodiimide or an ionophore such as monensin. A lactate:proton efflux mechanism for this proposed pathway is presented.

Kimchi, a traditional food in the Korean culture, is made from vegetables by fermentation. In this study, metagenomic approaches were used to monitor changes in bacterial populations, metabolic potential, and overall genetic features of the microbial community during the 29-day fermentation process. Metagenomic DNA was extracted from kimchi samples obtained periodically and was sequenced using ...

BACKGROUND An adaptive-network-based fuzzy inference system (ANFIS) was compared with an artificial neural network (ANN) in terms of accuracy in predicting the combined effects of temperature (10.5 to 24.5°C), pH level (5.5 to 7.5), sodium chloride level (0.25% to 6.25%) and sodium nitrite level (0 to 200 ppm) on the growth rate of Leuconostoc mesenteroides under aerobic and anaerobic condition...

Leuconostoc mesenteroides is a member of lactic acid bacteria (LAB) with wide applications in the food and medical industries. Species in the genus Leuconostoc are catalase-negative and generally regarded as facultative anaerobic or aerotolerant organisms. Despite their extensive use in industry, certain issues concerning the aerobic life of L. mesenteroides, e.g., the mechanism involved in the...

Aims: This study was conducted to isolate, identify and screen microorganisms associated with soy iru for the ability to be used as starter in the fermentation of soya bean (Glycine max) to produce soy iru. Study Design: To control the fermentation of soya bean (Glycine max) to produce soya iru using functional starter culture in order to improve the quality of the product. Place and Duration o...

During the past 2 years microbiological procedures’ have been reported for the determination in proteins of thirteen of the twenty-one amino acids which occur in protein materials. Seven amino acids (isoleucine, glutamic acid, methionine, leucine, phenylalanine, tryptophane, and valine) have been determined with Lactobacillus arabinosus 17-5, three (arginine, tyrosine, and valine) with Lactobac...