Bacteria, lactic acid molecular

Holtzel, A. G9nzle, M.G. Nicholson, G.J. Hammes, W.P. Jung, G. (2000) The first low molecular weight antibiotic from lactic acid bacteria reut icyclin, a new tetramic acid. Angew. Chan. Int. Ed. Engl., 39, 2766-8. 

The key feature which draws attention to these peptides in respect to food applications is their ability to inhibit undesirable organisms, either spoilage or pathogenic organisms. Although the peptides from eukaryotic sources appear far-removed from immediate application in foods, it is important to study their mechanism(s) of action in relation to those of lactic acid bacteria to better understand commonalities in structure-function Such commonalities may serve as a base from which to initiate molecular... 

Botina, S.G., Tsygankov, Yu.D, Sukhodolets, V.V. (2006). Identification of industrial strains of lactic acid bacteria by methods of molecular genetic typing. Russian Journal of Genetics, 42, 1367-1379. 

Manganese catalases, sometimes referred to as pseudocatalases, are found in lactic acid bacteria and in thermophihc bacteria. The molecular weight of these enzymes ranges from 170 to 210 kDa. They may form unusual ohgomeric structures like homopentamers and homohexamers. Unhke heme catalases, they are not inhibited by CN or Nj [ 197 ]. 

Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tosti, N., and Gobetti, M. 2001. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of southern Italy. Int. J. Food Microbiol. 64, 95-104. 

Although lactic acid bacteria (LAB) are weakly proteolytic they do possess a proteinase and a wide range of peptidases which are principally responsible for the formation of small peptides and amino acids in cheese. The genus most widely used as a cheese starter is Lactococcus, the proteolytic system of which has been studied thoroughly at the molecular, biochemical, and genetic levels. The proteolytic system of Lactobacillus spp. is less well characterized than that of Lactococcus, but the systems of both genera appear to be generally similar. 

The majority of bacteriocins from lactic acid bacteria have been characterized according to the early definition of a proteinaceous inhibitor, estimation of their molecular mass, and determination of their inhibition spectrum [1,21]. Recent developments in the biochemical and molecular biological characterization of many of these compounds have elucidated their genetic organization, structures and mode of action. Despite their heterogeneity, bacteriocins produced by lactic acid bacteria were subdivided into three distinct classes based on these genetic and biochemical resemblances [28]. 

Hansen JN (1993) The molecular biology of nisin and its structural analogues. In Hoover D, Steenson L (eds) Bacteriocins of Lactic Acid Bacteria. Academic Press, New York, pp 93-120... 

Dextran is a natural, branched polymer of glucose linked by a 1-6-linked glucoyranoside, and some branching of 1,3-linked side chains (Figure 30.3c). Dextran is synthesized from sucrose by certain lactic acid bacteria, the best known being Leuconostoc mesenteroid.es and Streptococcus mutans. Its molecular weight ranges from 3000 to 2,000,000 Da. 

Cocolin, L., Dolci, R, Rantsiou, K., Urso, R., Cantoni, C., Comi, G. (2009). Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Meat Science, 82, 125-132. 

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