Lactic acid bacteria characterization

Only a few types of microorganisms are able to survive and proliferate under the relatively high alcohol and low pH conditions which characterize most wines. Of these, yeast, acetic acid bacteria, and lactic acid bacteria are the most common. No pathogenic organisms are able to survive in wine. 

Edwards, C.G., Jensen, K.A. (1992). Occurrence and characterization of lactic acid bacteria from Washington state wine Pediococcus spp. Am. J. Vitic. Enol, 43, 233-238. 

Brashears, M.M., Jaroni, D., and Trimble, J. 2003b. Isolation, selection and characterization of lactic acid bacteria for a competitive exclusion product to reduce shedding of E. coli 0157 H7 in cattle. J. Food Prot. 66(3), 355. 

Ammor, S., Tauveron, G., Dufour, E., and Chevallier, I. 2006. Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility 1-Screening and characterization of the antibacterial compounds. Food Control 17 454—461. 

Lactococcus lactis is the best characterized species among the lactic acid bacteria (Kim, Jeong, and Lee, 2007). 

Gobbetti, M., Smacchi, E., Fox, P., Stepaniak, L., and Corsetti, A. 1996. The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria. Lebensm. Wiss. U. Technol. 29, 561-569. 

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]. 

Lactacin F was the first non-lantibiotic bacteriocin characterized in lactic acid bacteria for which both DNA and protein sequences were available [77, 203]. This information demonstrated that lactacin F is translated as a 75-amino acid residue precursor which is posttranslationally processed by cleavage of a... 

Devi, S.M. and Halami, P.M. (2011) Detection and characterization of pediocin PA-l/AcH like bacteriocin producing lactic acid bacteria. Curr. Microbiol, 63, 181-185. 

Diaz-Ruiz, G., Guyot, J.-P., Ruiz-Teran, E, Morlon-Guyot, J. et al. (2003) Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria a functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage. Appl. Environ. Microbiol, 69, 4367-4374. 

Radler, F. and Zorg, J. (1986) Characterization of the enzyme involved in formation of 2-butanol from meso-2, 3-butanediol by lactic acid bacteria. Am. ). EnoL Vitic., "SI, 206-210. 

Olympia, M., Fukuda, H., Ono, H., Kaneko, Y. et al (1995) Characterization of starch-hydrolyzing lactic acid bacteria isolated from a fermented fish and rice food, Burong Isda , and its amylolytic enzyme. /. Ferment. Bioeng., 80, 124-130. 

Moniz, P., Carvalheiro, F., Moura, P, Pereira, J. et al. (2009) Screening and characterization of lactic acid bacteria for the production of mannitol in carob based syrups. BioMicroWorld2009, Lisbon. 

Hounhouigan, D., Nout, M., Nago, C., Houben, J., Rombouts, F. (1993). Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawe, a fermented maize dough from Benin. International Journal of Food Microbiology, 18, 279. 

Adimpong, D. B., Nielsen, D. S., Sorensen, K. L, Derkx, P. M. R, Jespersen, L. (2012). Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products. BMC Microbiology, 12,75. 

Cocohn, L., Rantsiou, K., lacumin, L., Urso, R., Cantoni, C., Comi, G. (2004). Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods. Applied and Environmental Microbiology, 70,1883-1894. 

Fortina, M. G., Ricci, G., Acquati, A., Zeppa, G., Gandini, A., Manachini, P. L. (2003). Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese. Food Microbiology, 20, 397-404. 

Robert, H., Gabriel, V, Fontagne-Faucher, C. (2009). Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR. International Journal of Food Microbiology, 135, 53-59. 

Urso, R., Comi, G., Cocolin, L. (2006). Ecology of lactic acid bacteria in Italian fermented sausages isolation, identification and molecular characterization. Systematic and Applied Microbiology, 29, 671-680. 

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