Journal ArticleDOI
Utilization of electron acceptors for anaerobic mannitol metabolism by Lactobacillus plantarum. Compounds which serve as electron acceptors
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In this article, a chemically defined medium under anerobic conditions Lactobacillus plantarum grew on glucose, but was unable to grow with mannitol as the carbon source.About:
This article is published in Food Microbiology.The article was published on 1986-01-01. It has received 66 citations till now. The article focuses on the topics: Electron acceptor & Malic acid.read more
Citations
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OtherDOI
Lactic acid bacteria: classification and physiology.
TL;DR: The present taxonomy relies partly on true phylogenetic relationships, largely based on morphology, mode of glucose fermentation, growth at different temperatures, configuration of the lactic acid produced, ability to grow at high salt concentrations, and acid or alkaline tolerance.
Journal ArticleDOI
Antagonistic activities of lactic acid bacteria in food and feed fermentations.
TL;DR: Interest has arisen in the use of the varied antagonistic activities of LAB to extend the shelf-life of protein-rich products such as meats and fish and recent findings indicate that the newly discovered Lactobacillus reuteri reuterin system may be used for this purpose.
Journal ArticleDOI
Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food†
Ji Young Jung,Se Hee Lee,Jeong Myeong Kim,Moon Su Park,Jin-Woo Bae,Yoonsoo Hahn,Eugene L. Madsen,Che Ok Jeon +7 more
TL;DR: 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 of Kimchi, and provide insights into the kimchi microbial community.
Book ChapterDOI
Antimicrobial Potential of Lactic Acid Bacteria
Luc De Vuyst,Erick Vandamme +1 more
TL;DR: The preservative effect of lactic acid bacteria during the manufacture and subsequent storage of fermented foods is mainly due to the acidic conditions that they create in the food during their development.
Journal ArticleDOI
Biochemistry and physiology of sourdough lactic acid bacteria
TL;DR: The newer developments on the biochemistry and physiology of this group of bacteria are considered, with particular emphasis on carbohydrate and nitrogen metabolism, responses to environmental stresses, production of anti-microbial compounds and nutritional implications.
References
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Journal ArticleDOI
REDUCTION OF α,γ-DIKETO AND α-KETO ACIDS CATALYZED BY MUSCLE PREPARATIONS AND BY CRYS-TALLINE LACTIC DEHYDROGENASE
Journal ArticleDOI
Molar growth yields and fermentation balances of Lactobacillus casei L3 in batch cultures and in continuous cultures.
TL;DR: Fermentation balances determined for different substrates in batch and continuous cultures of Lactobacillus casei revealed two pathways of pyruvate conversion by this organism, a reduction to lactate and the phosphoroclastic cleavage, and it was concluded that the intracellular level of fructose-1,6-diphosphate controlled the pathway of PyruVate conversion.
Journal ArticleDOI
Measurement of pectin methylation in plant cell walls
TL;DR: A procedure was developed to measure the degree of pectin methylation in small samples of isolated cell walls from nonlignified plant tissues or pect in solutions, and the coefficient of variation for estimates of the pECTin esterification in cell walls isolated from 10-g samples of cucumber tissue ranged from 7.7 to 13.2%.
Journal ArticleDOI
D- and L-lactic acid dehydrogenases in Lactobacillus plantarum
Don Dennis,Nathan O. Kaplan +1 more
Journal ArticleDOI
The growth factor and amino acid requirements of species of the genus Leuconostoc, including Leuconostoc paramesenteroides (sp.nov.) and Leuconostoc oenos.
TL;DR: The vitamin requirements of 63 strains and the amino acid requirements of 40 strains belonging to the genus Leuconostoc have been determined and it is indicated that non-dextran formers should be excluded from Leu Conostoc mesenteroides.