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This is the highest L(+) lactic acid among the wild strains of L. amylophilus reported so far.
In this aspect, lactic acid bacteria are very good candidates.
These observations suggest that disruption of multiple genes whose deletion leads to lactic-acid resistance is an effective way to enhance resistance to lactic acid, leading to high lactic-acid productivity without neutralization.
Therefore, SAM2 was deleted in a strain previously engineered and evolved for industrial lactic acid production and tolerance, resulting in higher production. Here we demonstrated that the modulation of SAM2 can have different outcomes, from clear effects to no significant phenotypic responses, upon lactic acid stress in different genetic backgrounds, and that at least in one genetic background SAM2 deletion led to an industrially relevant increase in lactic acid production.
This observations is consistent with a genetic potential of lactic acid bacteria exceeding their physiological capabilities.
The bulk of the above evidence is in favour of lactic acid being a
We show that these genes are likely to be involved in the l-lactic acid aerobic metabolism of this organism.
This provides further evidence that GlpFs contribute to lactic acid metabolism in this species.
So, little variation of these parameters alters production of lactic acid.
This genome is useful for analyzing the genetics associated with beer spoilage by lactic acid bacteria.

Related Questions

What is lactate-based dark fermentation?5 answersLactate-based dark fermentation (LD-DF) is a process that involves the conversion of lactate into hydrogen and butyrate through microbial activity. This fermentation pathway is driven by an acidogenic bacterial culture containing lactate-oxidizing hydrogen producers (LO-HPB) and lactic acid bacteria (LAB). The microbial communities involved in LD-DF include genera like Lactobacillus, Clostridium, Klebsiella, Enterobacter, and Clostridium beijerinckii. LD-DF has been shown to be a feasible method for producing hydrogen from substrates like cheese whey and tequila vinasse, offering a sustainable approach to biohydrogen production without the need for additional nutrients. The metabolic pathways involved in LD-DF, particularly the conversion of lactate and acetate to butyrate, highlight the intricate interactions between different microbial species during the acidogenic step of anaerobic digestion.
How does the LCT rs4988235 genetic variant affect the production and absorption of lactose in the human body?5 answersThe LCT rs4988235 genetic variant plays a crucial role in lactose metabolism. Individuals with the LP genotype tend to consume more lactose, leading to microbial adaptations in response to lactose consumption. This variant is associated with better glucose metabolism and a lower risk of type 2 diabetes in menopausal obese females, along with higher intakes of milk, calcium, and vitamin D. Evolutionary studies suggest that this mutation arose in the Pontic Steppe, migrated to Europe and South Asia, and underwent local hard sweeps, impacting lactase persistence. Furthermore, the rs4988235 variant influences dairy consumption in a multi-ethnic U.S. cohort, with LP individuals reporting higher intake of certain dairy products, especially in Caucasians. Therefore, the LCT rs4988235 genetic variant affects lactose metabolism, microbial adaptations, glucose metabolism, and dairy consumption in diverse populations.
What Is the Lac Z Gene?5 answersThe LacZ gene encodes for the β-galactosidase enzyme, which is widely used as a reporter gene in various fields such as cell biology, bone biology, and genetic testing. It is used to label cells with targeted gene expression or disruption, allowing for visualization and detection of these cells. The LacZ gene has been used to label live cells in culture as well as in living tissues, providing single-cell resolution. In bone biology, the LacZ gene is used for visualization in situ on whole-mount or tissue sections. However, in the marine ecosystem, the LacZ gene is not suitable as a reporter for foreign gene transfer in Artemia franciscana cysts due to difficulties in discriminating between exogenous and endogenous β-galactosidase activity. The LacZ gene of Lactobacillus acidophilus has been found to have β-galactosidase activity and is identified as a cold-adapted β-galactosidase, which may be useful for lactose removal from dairy products at low temperatures. Overall, the LacZ gene is a widely used reporter gene with various applications in different fields.
Why older subject have a higher lactate production?3 answersOlder subjects have a higher lactate production due to age-related changes in metabolism and oxygen supply. As individuals age, there is an increase in lactate levels in the blood and muscles, indicating a shift towards anaerobic glucose metabolism. This increase in lactate production is associated with a decrease in the ability to diffuse lactate from the muscles and distribute it into its space. Additionally, there is evidence of mitochondrial dysfunction and abnormal metabolism in the aging process, leading to increased brain lactate levels. This is caused by a shift in transcriptional activities of lactate dehydrogenases, promoting pyruvate to lactate conversion. These findings suggest that age-related changes in mitochondrial function and lactate metabolism contribute to the higher lactate production observed in older subjects.
Can pregnant women use good genes?9 answers
Is good genes a retinol?10 answers

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Why would the kjehdahl method be used for protein content of tempeh?
5 answers
The Kjeldahl method is utilized for determining the protein content of tempeh due to its accuracy and reliability in protein analysis. This method involves digesting the sample to release nitrogen from proteins, which is then quantified to calculate the protein content. In the context of tempeh production, the Kjeldahl method is crucial for assessing the protein levels in various ingredients like soybeans, Jack beans, tempeh gembus, and other additives used in different studies. The method's ability to provide precise protein measurements is essential for evaluating the nutritional composition of tempeh and optimizing formulations to enhance protein content. Therefore, the Kjeldahl method is a preferred choice for accurately determining the protein content in tempeh and its ingredients.
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Elemental nano-selenium (Se) can be converted to selenocysteine (SeCys) through various methods outlined in the provided contexts. One approach involves the in-operando conversion of Se nano-powders into lubricious 2D selenides by sprinkling them onto sliding metallic surfaces coated with Mo and W thin films, resulting in the formation of a thin tribofilm containing selenides [. Another method utilizes endophytic bacteria isolated from tea, which have strong reduction activity on selenate, to directly culture with selenate, leading to the reduction of toxic selenate to non-toxic red elemental selenium, which can then be further processed into high-purity red elemental selenium nanospheres or nanoflowers [. These innovative approaches demonstrate environmentally friendly and efficient ways to convert elemental nano-Se into SeCys.
How can beta-glucan be analyzed by HPLC?
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Beta-glucan can be analyzed by HPLC (High Performance Liquid Chromatography) to characterize its structure and purity. HPLC analysis of extracted beta-glucan from yeast cells like Saccharomyces cereviseae and Candida albicans shows similarity to standard beta-glucan, with major peaks at 3.22. This method allows for the identification and quantification of beta-glucan components in the samples. Additionally, HPLC can be used to compare beta-glucans from different sources, such as cereals and yeast, to determine their structural similarities and differences. The analysis by HPLC provides valuable insights into the composition and quality of beta-glucan extracts, aiding in research and industrial applications.
How would soybeans have a direct impact on the results of a sensory evaluation conducted for tempeh?
5 answers
Soybeans play a crucial role in the sensory evaluation of tempeh due to their impact on various quality aspects. Different studies have explored the use of soybean alternatives in tempeh production. Soybeans are rich in protein, which is a key factor influencing the texture and taste of tempeh. Additionally, the protein content of soybeans affects the overall nutritional value of tempeh, making it a preferred choice for sensory acceptance. However, the sensory evaluation results can vary based on the proportion of soybeans used in tempeh production, as seen in studies comparing different soybean ratios with other ingredients. Therefore, the presence and proportion of soybeans directly impact the sensory attributes such as taste, texture, aroma, and color of tempeh, influencing consumer preferences and acceptance levels.
What is the potential for Lactobacillus paracollicoides?
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Lactobacillus paracollicoides shows promising potential in various applications. Research indicates that L. paracollicoides, isolated from brewery environments, exhibits unique characteristics, making it a novel species suitable for fermentation processes. Furthermore, studies highlight the ability of L. paracollicoides to ferment crude galacto-oligosaccharides, resulting in high-purity prebiotic media with health-promoting metabolites, suggesting its use in the formulation of prebiotic fermented beverages. Additionally, L. paracollicoides strains have been found to possess anticancer and probiotic properties, making them suitable additives for functional dairy foods, potentially benefiting human health. These findings collectively underscore the diverse potential of L. paracollicoides in the realms of fermentation, prebiotics, and health-promoting applications.
Is there a direct protein-protein interaction between AB42 and GFAP?
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What is the effect of different flours on the fermentation process?
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The effect of different flours on the fermentation process varies based on the type of flour used. Wheat flour types (hard, soft, mixed) influence gluten content and dough quality after fermentation, with soft wheat flour yielding desirable biscuit dough characteristics. Addition of flour to Suanjiang (SJ) coagulant enhances organic acid and amino acid production, leading to unique fruity and buttery flavors. Ancient wheat flours (einkorn, emmer) in tarhana fermentation improve nutritional properties, antioxidant activity, and phenolic content, while bakers' yeast affects various chemical properties of the product. For hollow noodles, wheat flours with specific properties like higher swelling index of glutenin and water absorption exhibit better fermentation power and stability, crucial for high-quality noodle production. Fermentation of sorghum and Bambara groundnut flours results in decreased water absorption capacity and least gelling concentration, while enhancing solubility index and titrable acidity, making it suitable for instant flour production.
Aside human genome, in which other organisms has Quadruplex been observed in telomeres?
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What are catalase in depth description biology please?
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