Lactobacillus fermentum

Wang, Y. ., He, H. L., Chen, X. L., Sun, C. Y., Zhang, Y. Z., and Zhou, . C. (2008). Production of novel angiotensin I-converting enzyme inhibitory peptides by fermentation of marine shrimp Acetes chinensis with Lactobacillus fermentum SM 605. Appl. Microbiol. Biotechnol. 79, 785-791. 

Calderon Santoyo, M., Loiseau, G., Rodriguez Sanoja, R., and Guyot, J. P. 2003. Study of starch fermentation at low pH by Lactobacillus fermentum Ogi El reveals uncoupling between growth and alpha-amylase production at pH 4.0. hit. J. Food Microbiol., 80,77-87. 

Aarnikunnas, I., von Weymarn, N., Ronnholm, K., Leisola, M., and Palva, A. 2002. Metabolic engineering of Lactobacillus fermentum for production of mannitol and pure L-lactic acid or pyruvate. Biotechnol. Bioeng., 82, 653-663. 

L-Lactate dehydrogenase (l-LDH, EC 1.1.1.27) catalyzes the reduction of pyruvate to (S)-lactate with a simultaneous oxidation of NADH. l-LDH is found in all higher organisms. There are two kinds of l-LDHs enzymes from one group are activated by fructose 1,6-diphosphate while the other group stays independent [71]. l-LDH is highly selective for pyruvate, short-chain 2-keto acids and phenylpyruvic acid [80]. All bacterial NAD+-dependent LDHs form lactate from pyruvate in vivo, and there is no evidence at all that they catalyze the other direction as well. The equilibrium constant lies far on the direction of lactate formation, and thus the reaction catalyzed by bacterial LDHs can be considered almost irreversible. LDHs from some lacto-bacilli like Lactobacillus fermentum or L. cellobiosus show no or just poor reaction with lactate [71], whereas mammalian LDHs can be considered as reversible [71]. Well characterized l-LDHs are summarized in Table 2. 

Catalases are mainly present in microorganisms such as Kocuria and Staphylococcus and are responsible for peroxide reduction. This reaction contributes to eolor and flavor stabilization. Nitrate reductase, also present in those microorganisms, is a very important enzyme for the reduction of nitrate to nitrite in slow ripened sausages where there is initial addition of nitrate. Recently, two strains of Lactobacillus fermentum have proved to be able to generate nitric oxide and give an acceptable color in sausages without nitrate/nitrite. This may be important in the case of cured meats with no addition of either nitrate or nitrite (Moller et al. 2003). 

Moller, J.K.S., Jensen, J.S., and Skibsted LH. (2003). Microbial formation of nitrite-cured pigment, nitrosylmyoglobin, from metmyoglobin in model systems and smoked fermented sausages by Lactobacillus fermentum strains and a commercial starter culture. Eur. Food Res. Tech. 216, 6,463 69. 

Rush, C Hafner, L. Timms, P. Genetic modification of a vaginal strain of lactobacillus fermentum and its maintenance within the reproductive tract after intravaginal administration. J. Med. Microbiol. 1994, 41, 272-278. 

Ishiwa, H. and Iwata, M. 1980. Drug resistance plasmids in Lactobacillus fermentum. J. Gen. Appl. 

In addition to baker s yeast, several systems that selectively reduce aliphatic ketones are now known. Lactic acid bacteria, e.g., Lactobacillus fermentum, Lactobacillus brevis or Leuconostoc paramesenteroides, reduce 2-pentanone or acetophenone in high yield (50- 100%) and high enantioselectivity (94-100% ee) to the (S )-configurated alcohols247. (5)-Alcohols are also obtained with high enantiomeric excess from 2-pentanone, 2-heptanone, 2-octanone and the substituted ketones 3-methyl-2-butanone and 4-methylpentane-2,3-dione by reduction with resting cells of the thermophilic archaebacterium Sulfolobus so/fataricus24s. 

Urea is assayed using urease, and ammonium carbonate is formed. Wine contains less than 1 mg/1, and it is certainly of microbial origin. Urea is significant in winemaking as it may be a precursor of ethyl carbamate. In spite of certain reservations, L Office International de la Vigne et du Vin (OIV) authorize the treatment of wines by active urease in an acid medium. This enzyme is extracted from Lactobacillus fermentum. The objective is to reduce excessive urea concentrations in wine to avoid the formation of ethyl carbamate as the wine ages. 

Urease is industrially used to remove urea from alcoholic beverages in Japan (Kodama 1996). Removal of urea precludes the formation of toxic ethylcarbamate during fermentation, which is particularly relevant in the production of sake. The continuous process with immobilized Lactobacillus fermentum urease has been developed and optimized (Matsumoto 1993). 

Rodriguez, C., Rimaux, X., Fornaguera, M.J, Vrancken, G. et al. (2012) Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations, Appl Microbiol Biotechnol, 93, 2519-2527. 

Talamond, P. et al (1998) Isolation and characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (mawe and ogi) from Benin. J. Appl. Microbiol, 85, 512-520. 

Definition Enzyme derived from Lactobacillus fermentum which hydroiyzes urea to ammonium carbonate... 

Kefir Lactobacillus kefir Lactobacillus kefiranofaciens Lactobacillus brevis Lactobacillus reuteri Lb. rhamnosus Lb. plantarum Lactobacillus fermentum Lactobacillus mesenteroides subsp. mesenteroides Lactobacillus mesenteroides subsp. cremoris Lactobacillus mesenteroides subsp. dextranicum Lb. helveticus Lb. acidophilus... 

Several studies have reported on the isolation and identification of LAB and yeasts in boza however, to our knowledge, only the studies of Botes et al. (2006), Todorov and Dicks (2006) and Todorov (2010) used biomolecular approaches to identify these microorganisms. In these studies, the numbers of LAB isolated from three boza samples ranged from 9 x 10 to 5 x lO CFU/ml. Carbohydrate fermentation reactions and PCR with species-specific primers classified the isolates as Lactobacillus paracasei subsp. paracasei, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus fermentum, Leuconostoc lactis and Enterococcus faecium. 

Doujiang is fermented by naturally occurring or cultivated microorganisms (Kim, Lee, et al., 2010), including Bacillus amyloliquefaciens. Bacillus megaterium, Lactobacillus fermentum and Lactobacillus plantarum, and yeasts such as Candida humilis, Kluyveromyces lactis, Williopsis satumus and Z. rouxii. In industry the natural fermentation can be simulated by using a mixed starter of Z. rouxii and L. plantarum these starter cultures obviously do not fully represent the microbial community in the traditional production (Zhao et al., 2009). 

Olivares M, Diaz-Ropero MP, Sierra S, et al. Oral intake of Lactobacillus fermentum CECT5716 enhances the effects of influenza vaccination. Nutrition. 2007 23 254-260. 

Strictly specific for thiamine are the yeast Kloeckera brevis and the bacteria Lactobacillus fermentum 36 and Lactobacillus viridescens. The first will measure 0.2-2.0 m g of thiamine, the two latter 5-40 m/ g. They all also respond to thiamine pyrophosphate, but to a different degree therefore the material under assay should be hydrolysed by a phosphatase preparation prior to assay. 

Ruiz-Moyano, S., Martin, A., Benito, M. J., Hernandez, A., Casquete, R., Cordoba, M. D. (2011). Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages. Food Microbiology, 28, 839-847. 

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