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Pesquisa : B03.353.750 [Categoria DeCS]
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  1 / 249 MEDLINE  
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Soccol, Carlos Ricardo
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[PMID]:28576377
[Au] Autor:Fiorda FA; de Melo Pereira GV; Thomaz-Soccol V; Rakshit SK; Pagnoncelli MGB; Vandenberghe LPS; Soccol CR
[Ad] Endereço:Food Engineering Department, Federal University of Paraná (UFPR), Curitiba, PR, Brazil.
[Ti] Título:Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review.
[So] Source:Food Microbiol;66:86-95, 2017 Sep.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Sugary kefir beverage is produce by fermenting raw sugar solution with kefir grains, the latter consisting of polysaccharide and microorganisms. This beverage, with great consumption in countries such as USA, Japan, France, and Brazil, represents a promising market to functional cultured drinks. This paper reviews the microbial diversity and interaction, kinetics, safety, and bioactivities of sugary kefir fermentation. The literature reviewed here demonstrates that sugary kefir possesses a similar microbial association relative to traditional milk kefir fermentation, especially among lactic acid bacteria and yeast species, such as Lactobacillus, Leuconostoc, Kluyveromyces, Pichia, and Saccharomyces. However, a selective pressure at species level is generally observed, as, for example, the stimulation of Saccharomyces species metabolism, leading to a high content of alcohol in the final product. This also seems to stimulate the growth of acetic acid bacteria that benefit of increased ethanol production to acetic acid metabolism. Existing reports have suggested important bioactivities associated with sugary kefir beverage consumption, such as antimicrobial, antiedematogenic, anti-inflammatory, antioxidant, cicatrizing, and healing activities. Other alternative non-dairy substrates, such as fruits, vegetables, and molasses, have also been tested for adaptation of kefir grains and production of functional beverages with distinct sensory characteristics. This diversification is of crucial importance for the production of new probiotic products to provide people with special needs (lactose intolerance) and vegan consumers.
[Mh] Termos MeSH primário: Alimento Funcional/análise
Kefir/análise
Kefir/microbiologia
[Mh] Termos MeSH secundário: Animais
Fermentação
Manipulação de Alimentos
Seres Humanos
Lactobacillales/metabolismo
Saccharomycetales/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170824
[Lr] Data última revisão:
170824
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170604
[St] Status:MEDLINE


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[PMID]:28213032
[Au] Autor:Jung MY; Lee J; Park B; Hwang H; Sohn SO; Lee SH; Lim HI; Park HW; Lee JH
[Ad] Endereço:World Institute of Kimchi, Gwangju 61755, Republic of Korea.
[Ti] Título:Applicability of a colorimetric method for evaluation of lactic acid bacteria with probiotic properties.
[So] Source:Food Microbiol;64:33-38, 2017 Jun.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Rapid colorimetric methods using various indicator reagents have been developed to monitor bacterial viability. Here, we examined the applicability of a method based on the reduction of resazurin or water-soluble tetrazolium salt-8 (WST-8) to screen lactic acid bacteria (LAB) for growth, tolerance against bile acid and low pH. The resazurin reduction test proved unsuitable for screening LAB such as Lactobacillus plantarum and Leuconostoc mesenteroides since it reacted with acid present in the cultures. LAB growth could be indirectly quantified by measuring WST-8 reduction. This method proved more sensitive and quickly results than counting bacterial colony forming units and turbidity at 600 nm in the presence of bile and acid. Our results suggested that the WST-8-based method could be useful for the characterization of growth and tolerance of the lactic acid producing bacteria.
[Mh] Termos MeSH primário: Colorimetria/métodos
Lactobacillales/crescimento & desenvolvimento
Lactobacillales/fisiologia
Probióticos/metabolismo
[Mh] Termos MeSH secundário: Ácidos e Sais Biliares/metabolismo
Contagem de Colônia Microbiana
Lactobacillales/isolamento & purificação
Lactobacillales/metabolismo
Lactobacillus plantarum/isolamento & purificação
Lactobacillus plantarum/metabolismo
Viabilidade Microbiana
Oxazinas/metabolismo
Oxirredução
Probióticos/isolamento & purificação
Sensibilidade e Especificidade
Sais de Tetrazólio/metabolismo
Xantenos/metabolismo
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (2-(2-methoxy-4-nitrophenyl)-3-(4-nitrophenyl)-5-(2,4-disulfophenyl)-2H tetrazolium monosodium salt); 0 (Bile Acids and Salts); 0 (Oxazines); 0 (Tetrazolium Salts); 0 (Xanthenes); 1FN9YD6968 (resazurin)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170314
[Lr] Data última revisão:
170314
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170219
[St] Status:MEDLINE


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[PMID]:28040172
[Au] Autor:Pérez-Díaz IM; Hayes J; Medina E; Anekella K; Daughtry K; Dieck S; Levi M; Price R; Butz N; Lu Z; Azcarate-Peril MA
[Ad] Endereço:USDA-Agriculture Research Service, SAA, Food Science Research Unit, 322 Schaub Hall-NCSU, Raleigh, NC, 27695, USA. Electronic address: Ilenys.Perez-Diaz@ars.usda.gov.
[Ti] Título:Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance.
[So] Source:Food Microbiol;63:217-227, 2017 May.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:A compositional re-assessment of the microbiota present in commercial cucumber fermentation using culture independent and dependent methods was conducted, with emphasis on lactic acid bacteria (LAB). Two commercial cucumber fermentation tanks were monitored by measuring pH, dissolved oxygen and temperature, and used as sources of samples for microbial plating, genomic DNA extraction and measurement of organic acids and carbohydrates by HPLC. Six additional commercial tanks were included to identify the dominant microorganisms using molecular methods. A comparative analysis of the publically available genome sequences corresponding to the LAB found in cucumber fermentations was completed to gain an understanding of genomic features possibly enabling dominance. Analyses of the microbiota suggest Lactobacillales prevail in cucumber fermentations, including in order of prevalence Lactobacillus pentosus, Lb. plantarum, Lb. brevis, Weissella spp., Pediococcus ethanolidurans, Leuconostoc spp. and Lactococcus spp. It was observed that Lb. pentosus and Lb. plantarum have comparatively larger genomes, higher gene counts, uniquely distribute the ribosomal clusters across the genome as opposed to close to the origin of replication, and possess more predicted amino acids prototrophies and selected biosynthesis related genes. It is theorized that Lb. pentosus and Lb. plantarum dominance in cucumber fermentations is the result of their genetic make-up.
[Mh] Termos MeSH primário: Cucumis sativus/microbiologia
Fermentação
Microbiologia de Alimentos
Lactobacillales/genética
Lactobacillales/fisiologia
[Mh] Termos MeSH secundário: DNA Bacteriano
Genômica
Microbiologia Industrial
Lactobacillales/classificação
Lactobacillales/isolamento & purificação
Lactococcus/genética
Lactococcus/isolamento & purificação
Lactococcus/fisiologia
Leuconostoc/genética
Leuconostoc/isolamento & purificação
Leuconostoc/fisiologia
Microbiota/genética
Microbiota/fisiologia
Pediococcus/genética
Pediococcus/isolamento & purificação
Pediococcus/fisiologia
Reação em Cadeia da Polimerase
Análise de Sequência de DNA
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA, Bacterial)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170902
[Lr] Data última revisão:
170902
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170102
[St] Status:MEDLINE


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[PMID]:27974732
[Au] Autor:Jin HE; Choi JC; Lim YT; Sung MH
[Ad] Endereço:Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul 02707, Republic of Korea.
[Ti] Título:Prebiotic Effects of Poly-Gamma-Glutamate on Bacterial Flora in Murine Gut.
[So] Source:J Microbiol Biotechnol;27(2):412-415, 2017 Feb 28.
[Is] ISSN:1738-8872
[Cp] País de publicação:Korea (South)
[La] Idioma:eng
[Ab] Resumo:Prebiotics improve the growth or activities of specific microbial genera and species in the gut microbiota in order to confer health benefits to the host. In this study, we investigated the effect of poly-gamma-glutamate (γ-PGA) as a prebiotic on the gut microbiota of mice and the organ distributions of γ-PGA in mice. Pyrosequencing analysis for 16S rRNA genes of bacteria indicated that oral administration of γ-PGA increased the abundance of Lactobacillales while reducing the abundance of Clostridiales in murine guts. It is suggested that oral administration of γ-PGA can be helpful for modulating the gut microbiota as a prebiotic.
[Mh] Termos MeSH primário: Bactérias/isolamento & purificação
Microbioma Gastrointestinal
Ácido Poliglutâmico/análogos & derivados
Prebióticos
[Mh] Termos MeSH secundário: Administração Oral
Animais
Bactérias/classificação
Bactérias/genética
Carga Bacteriana
Clostridiales/crescimento & desenvolvimento
Clostridiales/isolamento & purificação
Colo/química
Colo/microbiologia
Fezes/microbiologia
Trato Gastrointestinal/química
Trato Gastrointestinal/microbiologia
Sequenciamento de Nucleotídeos em Larga Escala
Lactobacillales/genética
Lactobacillales/isolamento & purificação
Camundongos
Ácido Poliglutâmico/administração & dosagem
Ácido Poliglutâmico/farmacocinética
Prebióticos/análise
RNA Ribossômico 16S
Distribuição Tecidual
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Prebiotics); 0 (RNA, Ribosomal, 16S); 0 (poly(gamma-glutamic acid)); 25513-46-6 (Polyglutamic Acid)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170328
[Lr] Data última revisão:
170328
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161216
[St] Status:MEDLINE
[do] DOI:10.4014/jmb.1611.11023


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[PMID]:27890004
[Au] Autor:Brown L; Pingitore EV; Mozzi F; Saavedra L; Villegas JM; Hebert EM
[Ti] Título:Lactic Acid Bacteria as Cell Factories for the Generation of Bioactive Peptides.
[So] Source:Protein Pept Lett;24(2):146-155, 2017.
[Is] ISSN:1875-5305
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:There is a growing interest in the incorporation of functional foods in the daily diet to achieve health promotion and disease risk reduction. Numerous studies have focused on the production of biologically active peptides as nutraceuticals and functional food ingredients due to their health benefits. These short peptides, displaying antihypertensive, antioxidant, mineral binding, immunomodulatory and antimicrobial activities are hidden in a latent state within the primary sequences of food proteins requiring enzymatic proteolysis for their release. While microbial fermentation is one of the major and economically most convenient processes used to generate bioactive peptides, lactic acid bacteria (LAB) are widely used as starter cultures for the production of diverse fermented foods. This article reviews the current knowledge on LAB as cell factories for the production of bioactive peptides from a variety of food protein sources. These microorganisms depend on a complex proteolytic system to ensure successful fermentation processes. In the dairy industry, LAB containing cell envelope-associated proteinases (CEPs) are employed as biocatalysts for the first step of casein breakdown releasing bioactive peptides during milk fermentation. A better understanding of the functionality and regulation of the proteolytic system of LAB opens up future opportunities for the production of novel food-derived compounds with potential health-promoting properties.
[Mh] Termos MeSH primário: Proteínas na Dieta/química
Lactobacillales/enzimologia
Peptídeo Hidrolases/metabolismo
Peptídeos/metabolismo
[Mh] Termos MeSH secundário: Proteínas de Bactérias/metabolismo
Biocatálise
Indústria de Laticínios
Proteínas na Dieta/metabolismo
Suplementos Nutricionais/microbiologia
Fermentação
Alimento Funcional/microbiologia
Lactobacillales/metabolismo
Peptídeos/farmacologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Bacterial Proteins); 0 (Dietary Proteins); 0 (Peptides); EC 3.4.- (Peptide Hydrolases)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170322
[Lr] Data última revisão:
170322
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161129
[St] Status:MEDLINE
[do] DOI:10.2174/0929866524666161123111333


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[PMID]:27889157
[Au] Autor:Alfonzo A; Miceli C; Nasca A; Franciosi E; Ventimiglia G; Di Gerlando R; Tuohy K; Francesca N; Moschetti G; Settanni L
[Ad] Endereço:Dipartimento Scienze Agrarie e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
[Ti] Título:Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
[So] Source:Food Microbiol;62:256-269, 2017 Apr.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The present work was carried out to retrieve the origin of lactic acid bacteria (LAB) in sourdough. To this purpose, wheat LAB were monitored from ear harvest until the first step of fermentation for sourdough development. The influence of the geographical area and variety on LAB species/strain composition was also determined. The ears of four Triticum durum varieties (Duilio, Iride, Saragolla and Simeto) were collected from several fields located within the Palermo province (Sicily, Italy) and microbiologically investigated. In order to trace the transfer of LAB during the consecutive steps of manipulation, ears were transformed aseptically and, after threshing, milling and fermentation, samples of kernels, semolinas and doughs, respectively, were analysed. LAB were not found to dominate the microbial communities of the raw materials. In general, kernels harboured lower levels of microorganisms than ears and ears than semolinas. Several samples showing no development of LAB colonies acidified the enrichment broth suggesting the presence of LAB below the detection limit. After fermentation, LAB loads increased consistently for all doughs, reaching levels of 7.0-7.5 Log CFU/g on M17. The values of pH (5.0) and TTA (5.6 mL NaOH/10 g of dough) indicated the occurrence of the acidification process for several doughs. LAB were phenotypically and genotypically differentiated by randomly amplified polymorphic DNA (RAPD)-PCR into eight groups including 51 strains belonging to the species Lactobacillus brevis, Lactobacillus coryniformis, Lactobacillus plantarum, Lactococcus lactis, Lactococcus garvieae, Enterococcus casseliflavus, Enterococcus faecium, Leuconostoc citreum, and Pediococcus pentosaceus. Lactobacilli constituted a minority the LAB community, while lactococci represented more than 50% of strains. Lower LAB complexity was found on kernels, while a richer biodiversity was observed in semolinas and fermented doughs. For broader microbiota characterisation in doughs before fermentation, the 16S rRNA gene fragment profiling was conducted on the unfermented doughs using MiSeq Illumina. LAB group was represented by Enterococcus, Lactococcus and members of Leuconostocaceae family whose relative abundances differed according to both geographical area and variety of wheat. The culture-independent approach confirmed that pediococci and lactobacilli constituted low abundance members of the semolina LAB microbiota and that although some strains may pass from wheat ear to fermented doughs, most are likely to come from other sources.
[Mh] Termos MeSH primário: Farinha/microbiologia
Lactobacillales/isolamento & purificação
Triticum/microbiologia
[Mh] Termos MeSH secundário: Carga Bacteriana
Biodiversidade
Pão/análise
Pão/microbiologia
Fermentação
Farinha/análise
Microbiologia de Alimentos
Genótipo
Itália
Lactobacillales/genética
Lactobacillus/genética
Lactobacillus/isolamento & purificação
Leuconostoc/genética
Leuconostoc/isolamento & purificação
Pediococcus/genética
Pediococcus/isolamento & purificação
Fenótipo
Reação em Cadeia da Polimerase
RNA Ribossômico 16S/genética
Técnica de Amplificação ao Acaso de DNA Polimórfico
Triticum/anatomia & histologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (RNA, Ribosomal, 16S)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170828
[Lr] Data última revisão:
170828
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161128
[St] Status:MEDLINE


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[PMID]:27888334
[Au] Autor:Riaz Rajoka MS; Shi J; Zhu J; Shao D; Huang Q; Yang H; Jin M
[Ad] Endereço:Key Laboratory for Space Bioscience and Space Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, 710072, Shaanxi, People's Republic of China.
[Ti] Título:Capacity of lactic acid bacteria in immunity enhancement and cancer prevention.
[So] Source:Appl Microbiol Biotechnol;101(1):35-45, 2017 Jan.
[Is] ISSN:1432-0614
[Cp] País de publicação:Germany
[La] Idioma:eng
[Ab] Resumo:Lactic acid bacteria are associated with the human gastrointestinal tract. They are important for maintaining the balance of microflora in the human gut. An increasing number of published research reports in recent years have denoted the importance of producing interferon-gamma and IgA for treatment of disease. These agents can enhance the specific and nonspecific immune systems that are dependent on specific bacterial strains. The mechanisms of these effects were revealed in this investigation, where the cell walls of these bacteria were modulated by the cytokine pathways, while the whole bacterial cell mediated the host cell immune system and regulated the production of tumor necrosis factors and interleukins. A supplement of highly active lactic acid bacteria strains provided significant potential to enhance host's immunity, offering prevention from many diseases including some cancers. This review summarizes the current understanding of the function of lactic acid bacteria immunity enhancement and cancer prevention.
[Mh] Termos MeSH primário: Imunidade Inata
Lactobacillales/imunologia
Neoplasias/prevenção & controle
[Mh] Termos MeSH secundário: Seres Humanos
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1701
[Cu] Atualização por classe:170620
[Lr] Data última revisão:
170620
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161127
[St] Status:MEDLINE
[do] DOI:10.1007/s00253-016-8005-7


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[PMID]:27697172
[Au] Autor:Jang GI; Kim G; Hwang CY; Cho BC
[Ad] Endereço:Microbial Oceanography Laboratory, School of Earth and Environmental Sciences and Research Institute of Oceanography, Seoul National University, Republic of Korea.
[Ti] Título:Prokaryotic community composition in alkaline-fermented skate (Raja pulchra).
[So] Source:Food Microbiol;61:72-82, 2017 Feb.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Prokaryotes were extracted from skates and fermented skates purchased from fish markets and a local manufacturer in South Korea. The prokaryotic community composition of skates and fermented skates was investigated using 16S rRNA pyrosequencing. The ranges for pH and salinity of the grinded tissue extract from fermented skates were 8.4-8.9 and 1.6-6.6%, respectively. Urea and ammonia concentrations were markedly low and high, respectively, in fermented skates compared to skates. Species richness was increased in fermented skates compared to skates. Dominant and predominant bacterial groups present in the fermented skates belonged to the phylum Firmicutes, whereas those in skates belonged to Gammaproteobacteria. The major taxa found in Firmicutes were Atopostipes (Carnobacteriaceae, Lactobacillales) and/or Tissierella (Tissierellaceae, Tissierellales). A combination of RT-PCR and pyrosequencing for active bacterial composition showed that the dominant taxa i.e., Atopostipes and Tissierella, were active in fermented skate. Those dominant taxa are possibly marine lactic acid bacteria. Marine bacteria of the taxa Lactobacillales and/or Clostridia seem to be important in alkaline fermentation of skates.
[Mh] Termos MeSH primário: Bactérias/isolamento & purificação
Fermentação
Consórcios Microbianos
Alimentos Marinhos/microbiologia
Raias/microbiologia
[Mh] Termos MeSH secundário: Animais
Bactérias/classificação
Bactérias/genética
Clostridium/genética
Clostridium/isolamento & purificação
Firmicutes/genética
Firmicutes/isolamento & purificação
Sequenciamento de Nucleotídeos em Larga Escala
Concentração de Íons de Hidrogênio
Lactobacillales/genética
Lactobacillales/isolamento & purificação
Consórcios Microbianos/genética
República da Coreia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170808
[Lr] Data última revisão:
170808
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161005
[St] Status:MEDLINE


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[PMID]:27596285
[Au] Autor:Müller G; Kalyani DC; Horn SJ
[Ad] Endereço:Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P. O. Box 5003, 1432, Ås, Norway.
[Ti] Título:LPMOs in cellulase mixtures affect fermentation strategies for lactic acid production from lignocellulosic biomass.
[So] Source:Biotechnol Bioeng;114(3):552-559, 2017 Mar.
[Is] ISSN:1097-0290
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Enzymatic catalysis plays a key role in the conversion of lignocellulosic biomass to fuels and chemicals such as lactic acid. In the last decade, the efficiency of commercial cellulase cocktails has increased significantly, in part due to the inclusion of lytic polysaccharide monooxygenases (LPMOs). However, the LPMOs' need for molecular oxygen to break down cellulose demands reinvestigations of process conditions. In this study, we evaluate the efficiency of lactic acid production from steam-exploded birch using an LPMO-containing cellulase cocktail in combination with lactic acid bacteria, investigating both separate hydrolysis and fermentation (SHF) and simultaneous saccharification and fermentation (SSF). While the SSF set up generally has been considered to be more efficient because it avoids sugar accumulation which may inhibit the cellulases, the SHF set up in our study yielded 26-32% more lactic acid than the SSF. This was mainly due to competition for oxygen between LPMOs and the fermenting organisms in the SSF process, which resulted in reduced LPMO activity and thus less efficient saccharification of the lignocellulosic substrate. By means of aeration it was possible to activate the LPMOs in the SSF, but less lactic acid was produced due to a shift in metabolic pathways toward production of acetic acid. Overall, this study shows that lactic acid can be produced efficiently from lignocellulosic biomass, but that the use of LPMO-containing cellulase cocktails in fermentation processes demands re-thinking of traditional process set ups due to the requirement of oxygen in the saccharification step. Biotechnol. Bioeng. 2017;114: 552-559. © 2016 Wiley Periodicals, Inc.
[Mh] Termos MeSH primário: Reatores Biológicos/microbiologia
Celulase/metabolismo
Ácido Láctico/metabolismo
Lignina/metabolismo
Oxigenases de Função Mista/metabolismo
[Mh] Termos MeSH secundário: Biocatálise
Biomassa
Celulase/química
Fermentação
Ácido Láctico/análise
Lactobacillales/enzimologia
Lactobacillales/metabolismo
Oxigenases de Função Mista/química
Oxigênio/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
11132-73-3 (lignocellulose); 33X04XA5AT (Lactic Acid); 9005-53-2 (Lignin); EC 1.- (Mixed Function Oxygenases); EC 3.2.1.4 (Cellulase); S88TT14065 (Oxygen)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171017
[Lr] Data última revisão:
171017
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160907
[St] Status:MEDLINE
[do] DOI:10.1002/bit.26091


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[PMID]:27423415
[Au] Autor:Nacef M; Chevalier M; Chollet S; Drider D; Flahaut C
[Ad] Endereço:Institut Charles VIOLLETTE (ICV) EA 7394, ISA, F-59000 Lille, France; Univ Lille, F-59000 Lille, France.
[Ti] Título:MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles.
[So] Source:Int J Food Microbiol;247:2-8, 2017 Apr 17.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:In this study we identified the culturable population of mesophilic lactic acid bacteria (LAB) from a French cheese Maroilles made either with raw or pasteurized milk using MALDI-TOF mass spectrometry (MS). Samples from rind and heart of Maroilles cheese were used, the LAB were selected on MRS agar at 30°C and 197 Gram-positive and catalase-negative strains were subjected to identification by MALDI-TOF MS profiling. All strains were unambiguously identified: 105 strains from Maroilles made with raw milk (38 on the rind and 67 in the heart) and 92 strains from Maroilles made with pasteurized milk (39 on the rind and 53 in the heart). MALDI-TOF MS identification allowed identification of three genera belonging to LAB including Lactobacillus, Enterococcus and Leuconostoc. Lactobacillus was the most represented genus with seven species: Lactobacillus plantarum (L. plantarum), L. paracasei, L. curvatus, L. rhamnosus, L. fructivorans, L. parabuchneri, L. brevis found in Maroilles made with both kind of milk. The correlation between the 16S rDNA-based identification performed on selected strains and those obtained by MALDI-TOF-MS demonstrates that this fast, economically affordable, robust and reliable method for bacteria characterisation stands as an attractive alternative to the commonly-used methods and its application in food industry is discussed.
[Mh] Termos MeSH primário: Técnicas de Tipagem Bacteriana/métodos
Queijo/microbiologia
Lactobacillales/isolamento & purificação
Espectrometria de Massas por Ionização e Dessorção a Laser Assistida por Matriz/métodos
[Mh] Termos MeSH secundário: Animais
Bovinos
Ácido Láctico/metabolismo
Lactobacillales/química
Lactobacillales/genética
Lactobacillales/metabolismo
Leite/microbiologia
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
33X04XA5AT (Lactic Acid)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170626
[Lr] Data última revisão:
170626
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160718
[St] Status:MEDLINE



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