检索结果-内蒙古大学图书馆

Lactobacillus farciminis MD, a newer strain with potential for bacteriocin and antibiotic assay

LETTERS IN APPLIED MICROBIOLOGY 2000年第3期30卷 197-202页

作者： Halami, PM Chandrashekar, A Nand, K Cent Food Technol Res Inst Dept Food Microbiol Mysore 570013 Karnataka India

A native isolate Lactobacillus farciminis MD isolated from fermenting mushroom exhibited a high degree of sensitivity to the majority of the bacteriocins produced by strains of lactobacilli, leuconostoc and pediococci. Also, the efficacy of Lact. farciminis MD as a sensitive strain for antibiotic assay was established against different antibiotics including ampicillin, cefazoline, chloramphenicol and nitrofurantoin at concentrations of 30 mu g each, showing an inhibition zone of 30 mm diameter. The high degree of sensitivity towards bacteriocins and antibiotics provide potential for the exploitation of Lact. farciminis MD in establishing very well-defined bacteriocin producers.

关键词：伞菌目抗菌药/药理学细菌素类/生物合成细菌素类/药理学发酵食品微生物学乳杆菌属/药物作用乳杆菌属/遗传学乳杆菌属/分离和提纯明串珠菌属/代谢微生物敏感性试验片球菌属/代谢

来源：评论

学校读者我要写书评

暂无评论

Bacteriocin production by lactic acid bacteria isolated from Rioja red wines

引用

JOURNAL OF APPLIED MICROBIOLOGY 2000年第1期88卷 44-51页

作者： Navarro, L Zarazaga, M Sáenz, J Ruiz-Larrea, F Torres, C Univ La Rioja Dept Agr & Alimentac Logrono 26004 Spain

Forty-two lactic acid bacteria (LAB) of the genera Lactobacillus (32), Leuconostoc (6), Pediococcus (3) and Lactococcus (1), isolated from Rioja red wines, were tested for antimicrobial activity. All these strains, as well as 18 Leuconostoc oenos and 19 yeast strains were used as indicators. Only nine strains showed antimicrobial activity, and all were of the species Lactobacillus plantarum, which constitutes the predominant microflora in Rioja red wines after alcoholic fermentation. Lact. plantarum strain J-51 showed the widest range of action, inhibiting the growth of 31 strains of the four studied LAB genera. Lact. plantarum J-51 antimicrobial activity was lost after treatment with proteases, suggesting a proteinaceous nature for this activity. It was found to be stable between pH 3 and 9 and under strong heating conditions (100 degrees C for 60 min). Polymerase chain reaction (PCR) analysis of Lact. plantarum J-51 genome revealed the presence of the plnA gene that encodes the plantaricin precursor PlnA. A 366-bp fragment was sequenced and showed 95% identity with pln locus of Lact. plantarum C-11. The deduced precursor peptide sequence showed one mutation (Gly7 to Ser7) at the double glycine leader peptide, and the three putative 26-, 23- and 22-residue active peptides remain identical to those of Lact. plantarum C-11. Therefore, antimicrobial peptides constitute a potent adaptation advantage for those strains that dominate in a medium such as wine, and can play an important role in the ecology of wine microflora.

关键词：氨基酸序列细菌素类/生物合成细菌素类/遗传学乳杆菌属/生长和发育乳杆菌属/代谢乳球菌属/生长和发育乳球菌属/代谢明串珠菌属/生长和发育明串珠菌属/代谢微生物敏感性试验分子序列数据片球菌属/生长和发育片球菌属/代谢聚合酶链反应蛋白质前体/遗传学序列分析 DNA 序列分析蛋白质链球菌科/生长和发育链球菌科/代谢葡萄酒/微生物学

来源：评论

学校读者我要写书评

暂无评论

Kinetics of the arginine metabolism of malolactic wine lactic acid bacteria Lactobacillus buchneri CUC-3 and Oenococcus oeni Lo111

引用

JOURNAL OF APPLIED MICROBIOLOGY 2000年第3期89卷 547-552页

作者： Mira de Orduña, R Liu, SQ Patchett, ML Pilone, GJ Massey Univ Inst Mol Biosci Palmerston North New Zealand New Zealand Dairy Res Inst Palmerston North New Zealand

The excretion of citrulline, a precursor of carcinogenic ethyl carbamate, formed from arginine degradation by malolactic bacteria in wine is of toxicological concern. The arginine metabolism of resting cells of Lactobacillus buchneri CUC-3 and Oenococcus oeni Lo111 was examined. The citrulline excretion rate was found to be linearly correlated to the arginine degradation rate. It was possible to calculate an arginine to citrulline conversion ratio which could be used to predict the amount of citrulline expected after the degradation of a known quantity of arginine. The conversion ratios determined in this study were similar to data calculated from other authors for fermentations in wine and ranged between 4.0% and 7.7%. Ribose, fructose and glucose inhibited the degradation of arginine in Lact. buchneri CUC-3, and inhibition of arginine degradation by glucose correlated with higher arginine to citrulline conversion ratios. The work presents new results of arginine metabolism in malolactic bacteria and gives starting points for investigations in wine.

关键词：精氨酸瓜氨酸/代谢发酵果糖葡萄糖革兰氏阳性球菌/生长和发育革兰氏阳性球菌/代谢动力学明串珠菌属/生长和发育明串珠菌属/代谢核糖葡萄酒/微生物学

来源：评论

学校读者我要写书评

暂无评论

Metabolism of arginine and its positive effect on growth and revival of Oenococcus oeni

引用

JOURNAL OF APPLIED MICROBIOLOGY 2000年第3期89卷 526-531页

作者： Tonon, T Lonvaud-Funel, A Univ Bordeaux 2 Fac Oenol Lab Biotechnol & Microbiol Appl INRAUnite Associee F-33405 Talence France

Oenococcus oeni is the main lactic acid bacteria species which induces malolactic fermentation during wine-making It is able to break down arginine via the arginine deiminase pathway, a potential source of energy already considered for many bacteria. The production of ATP by starved cells from arginine was quantified with a bioluminescence assay, and efficient coupling of amino acid catabolism and cell growth was monitored. Therefore, molecular growth yield was determined after glucose exhaustion. With colony plate counting and a direct epifluorescence technique, it was shown that addition of arginine to viable but non-culturable cells obtained after nutrient starvation restored their ability to grow during its degradation. Therefore, arginine produced more than maintenance energy. It is concluded that strains which are able to metabolize arginine might take advantage of this additional energy source for growth.

关键词：腺苷三磷酸/分析精氨酸/代谢培养基革兰氏阳性球菌/生长和发育革兰氏阳性球菌/代谢明串珠菌属/生长和发育明串珠菌属/代谢

来源：评论

学校读者我要写书评

暂无评论

Influence of phenolic compounds on the physiology of OEnococcus oeni from wine

引用

JOURNAL OF APPLIED MICROBIOLOGY 2000年第6期88卷 1065-1071页

作者： Reguant, C Bordons, A Arola, L Rozès, N Univ Rovira & Virgili CeRTA Unitat Enol Dept Bioquim & Biotecnol E-43005 Tarragona Catalonia Spain

This study shows that the growth of OEnococcus oeni CECT 4100 in a synthetic medium is affected by phenolic compounds in different ways, depending on their type and concentration. Generally they have no effects at low concentrations, but hydroxycinnamic acids are inhibitory at high concentrations. Malolactic fermentation was stimulated in the presence of catechin and quercetin, but increasingly delayed with increasing amounts of p-coumaric acid. Gallic acid appeared to delay or inhibit the formation of acetic acid from citric acid. This could lead to a better control of malolactic fermentation and suppress the increase in volatile acidity, which is undesirable in the wine-making process.

关键词：醋酸/分析儿茶素/药理学柠檬酸/分析柠檬酸/代谢香豆酸类/药理学乙醇食品工业食品微生物学没食子酸/药理学革兰氏阳性球菌/药物作用革兰氏阳性球菌/生长和发育革兰氏阳性球菌/代谢明串珠菌属/药物作用明串珠菌属/生长和发育明串珠菌属/代谢苹果酸盐/代谢丙酸盐类槲皮素/药理学葡萄酒/微生物学

来源：评论

学校读者我要写书评

暂无评论

SURFACE COAT TRANSFORMATION AND CAPSULE FORMATION BY LEUCONOSTOC-MESENTEROIDES NCDO 523 IN PRESENCE OF SUCROSE

引用

ARCHIVES OF MICROBIOLOGY 1976年第1-2期111卷 99-104页

作者： BROOKER, BE NATL INST RES DAIRYING READING RG2 9AT BERKSHIRE ENGLAND

When L. mesenteroides NCDO 523 was grown in MRS [de Man-Rogosa-Sharpe] broth, EM of cells fixed in the presence of Ru red showed that the cell wall was covered with a thin layer of filamentous material. When MRS-grown cells were resuspended in the same medium supplemented with 3.6% sucrose, this surface coat doubled in thickness and a number of radial thickenings appeared within it. After 3 h the filamentous component of the surface coat had disappeared, having only the radial projections. The progressive accumulation of polymer to produce a capsule visible by light microscopy was observed in .apprx. 20% of the population. In this minority of cells, a dense globular dextran composed of fibrillar and particulate elements was always produced in the initial stages of synthesis. After 18 h the dextran capsule was generally composed of an inner globular and outer fibrillar layer. The outer layer was apparently derived from the globular dextran of the capsule by a process of dispersion.

关键词：细胞壁/超微结构右旋糖酐类/代谢明串珠菌属/药物作用明串珠菌属/代谢明串珠菌属/超微结构显微镜检查电子多糖类细菌/生物合成蔗糖/药理学

来源：评论

学校读者我要写书评

暂无评论

Characterization of the mesB gene and expression of bacteriocins by Leuconostoc mesenteroides Y105

引用

CURRENT MICROBIOLOGY 1999年第5期39卷 265-269页

作者： Héchard, Y Berjeaud, JM Cenatiempo, Y CNRS Mol Biol Lab ESA 6031 IBMIG F-86022 Poitiers France

Leuconostoc mesenteroides Y105, previously described for production of mesentericin Y105, an anti-listeria bacteriocin, was shown to secrete a second bacteriocin. The latter was purified, and its molecular mass of 3446 Da, obtained by mass spectrometric analysis, indicates that this bacteriocin should be identical to mesenterocin 52B [Revol-Junelles et al;, Lett Appl Microbiol 23:120, 1996]. This second bacteriocin produced by L. mesenteroides Y105 was named mesentericin B105. Its structural gene, mesB, was then localized by a reverse genetic approach, cloned. and sequenced. MesB was found on the pHY30 plasmid, next to mesY gene clusters. Curing experiments led to isolation of two L. mesenteroides Y105 derivatives, named L. mesenteroides Y29 and Y30. The latter had lost pHY30 plasmid, encoding bacteriocin determinants, therefore explaining its phenotype (MesY-, MesB-). On the contrary, Y29 derivative still harbors the pHY30 but did not produce any bacteriocin. Thus, its phenotype could Likely result from a point mutation within a gene, probably encoding a protein involved in production of both mesentericin Y105 and mesentericin B105.

关键词：氨基酸序列细菌素类/生物合成细菌素类/遗传学细菌素类/分离和提纯细菌素类/药理学染色体图克隆分子基因细菌明串珠菌属/药物作用明串珠菌属/遗传学明串珠菌属/代谢利斯特菌属/药物作用质谱分析法微生物敏感性试验分子序列数据序列分析 DNA

来源：评论

学校读者我要写书评

暂无评论

Characterization, production, and purification of leucocin H, a two-peptide bacteriocin from Leuconostoc MF215B

引用

CURRENT MICROBIOLOGY 1999年第1期39卷 43-48页

作者： Blom, H Katla, T Holck, A Sletten, K Axelsson, L Holo, H Norwegian Food Res Inst MATFORSK N-1430 As Norway Norwegian Dairies R&D Ctr TINE Oslo Norway Agr Univ Norway Lab Microbial Gene Technol N-1432 As Norway Univ Oslo Dept Biochem N-0367 Oslo Norway

Leuconostoc MF215B was found to produce a two-peptide bacteriocin referred to as leucocin H. The two peptides were termed leucocin H alpha and leucocin H beta. When acting together, they inhibit, among others, Listeria monocytogenes, Bacillus cereus, and Clostridium perfringens. Production of leucocin H in growth medium takes place at temperatures down to 6 degrees C and at pH below 7. The highest activity of leucocin H in growth medium was demonstrated in the late exponential growth phase. The bacteriocin was purified by precipitation with ammonium sulfate, ion-exchange (SP Sepharose) and reverse phase chromatography. Upon purification, specific activity increased 10(5)-fold, and the final specific activity was 2 X 10(7) BU/OD280. Amino acid composition analyses of leucocin H alpha and leucocin H beta indicated that both peptides consisted of around 40 amino acid residues. Their N-termini were blocked for Edman degradation, and the methionin residues of leucocin H beta did not respond to Cyanogen Bromide (CNBr) cleavage. Absorbance at 280 nm indicated the presence of tryptophan residues and tryptophan-fracturing opened for partial sequencing by Edman degradation. From leucocin H alpha, the sequence of 20 amino acids was obtained;from leucocin H beta the sequence of 28 amino acid residues was obtained. No sequence homology to other known bacteriocins could be demonstrated. It also appeared that the two peptides themselves shared little or no sequence homology. The presence of soy oil did not affect the activity of leucocin H in agar.

关键词：氨基酸序列芽孢杆菌蜡状/药物作用细菌素类/遗传学细菌素类/分离和提纯细菌素类/代谢细菌素类/药理学色谱法离子交换梭菌产气荚膜/药物作用明串珠菌属/代谢利斯特菌单核细胞增生/药物作用分子序列数据

来源：评论

学校读者我要写书评

暂无评论

FERMENTATIVE DEGRADATION OF 2-C-14-MANNOSE WITH LEUCONOSTOC-MESENTEROIDES

引用

ARCHIVES OF MICROBIOLOGY 1975年第3期106卷 267-269页

作者： ZIEGLER, E DAHMEN, J RHEIN WESTFAL TH AACHEN VERFUGUNGS ZENTRUMINST PHYS BIOLD-5100 AACHENFED REP GER

Mannose-2-14C has been fermented by Leuconostoc mesenteroides, CO2 ethanol and D-lactic acid were formed in a molar ratio of 1:1:1. A small amount of acetic acid was found as by-product. It could easily be isolated from the main products of the fermentation and it did not disturb further degradation procedures. The methyl-C-atom of ethanol, which was derived from C-2 of the mannose, had nearly the same specific radioactivity as mannose-2-14C. All other C-atoms of the degradation products were only very slightly labeled. Their content of radioactivity was in any case lower than 3% of the specific radioactivity of the degraded mannose. This procedure is applicable for the degradation of 14C-labeled mannose.

关键词：醋酸类/生物合成二氧化碳/代谢乙醇/代谢发酵乳酸盐类/生物合成明串珠菌属/代谢甘露糖/代谢

来源：评论

学校读者我要写书评

暂无评论

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案：

请选择收藏分类：

通借通还

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：