Lactobacillus namurensis Chizuka 01 was isolated from nukadoko, which is a fermented rice bran bed traditionally used in Japan for pickling vegetables. Here, we report the first draft of an annotated genome sequence of this organism. This paper is the first published report of the genomic sequence of L. namurensis.

Despite their negligible mass the microbial agents, starters and non starters, play a profound role in the characterization of the fermented foods in terms of chemical and sensorial properties. In fact, fermented foods may be defined as foods processed through the activity of microorganisms. Fermentation processes take a special place in the evolution of human cuisine, by altering the taste exp...

The current fashion for healthy food and the increasing number of people with lactose intolerance make fermented vegetables increasingly important. On top this, surpluses unused in vegetable harvest can become a potential source “green waste”. use fermentation freeze-drying result valuable, sustainable product that solve problems spoiled need refrigerated storage. Therefore, this study aimed to...

The effect of fermentation, storage and stewing on the content and composition of anthocyanins as well as antioxidant capacity of red cabbage was studied. The observation of anthocyanins profile by HPLC-DAD-MS/MS was conducted. Red cabbage products contained twenty different nonacylated and acylated anthocyanins with main structure of cyanidin-3-diglucoside-5-glucoside. Treatments applied affec...

Bacillus sp., Leuconostoc mesenteroides, Vagococcus sp., and Pediococcus sp. were isolated from fermented vegetables. All the four isolates produced bacteriocin and they have showed antibacterial activity against E. coli, B. subtilis and K. pneumoniae. Bacteriocin was stable at various temperature and pH. But it was sensitive to enzymes such as α amylase, lipase and pepsin and also affected by ...

Serofluid dish (or Jiangshui, in Chinese), a traditional food in the Chinese culture for thousands of years, is made from vegetables by fermentation. In this work, microorganism community of the fermented serofluid dish was investigated by the culture-independent method. The metagenomic data in this article contains the sequences of fungal internal transcribed spacer (ITS) regions of rRNA genes...

The present study aims to isolate Lactobacillus species from locally fermented vegetables and to characterize selected isolates for their probiotic potential. Seventeen Lactobacillus strains (9 Lactobacillus plantarum 1, 3 Lactobacillus pentosus, 2 Lactobacillus brevis 1, 2 Lactobacillus brevis 3 and 1 Lactobacillus salivarius) were isolated and tested for their probiotic potential. This includ...