Lactobacillus paracasei

Faber et al. have reported a novel process for the overall deracemization of racemic mandelic acid derivatives using a combination of an enantioselective lipase and a mandelate racemase activity from Lactobacillus paracasei (Figure 5.19) [32]. 

Gardiner, G., Ross, R. P., Collins, J. K., Fizgerald, G., and Stanton, C. (1998). Development of a probiotic Cheddar cheese containing human-derived Lactobacillus paracasei strains. Appl. Environ. Microbiol. 64, 2192-2199. 

Prioult, G., Pecquet, S., and Fliss, I. 2004. Stimulation of interleukin-10 production by acidic P-lactoglobulin-derived peptides hydrolyzed with Lactobacillus paracasei NCC2461 peptidases. Clin Diagn Lab Immunol 11 266-271. 

Nemcova, R., Bomba, A., Gancarikova, S., Herich, R., and Guba, P., Study of the effect of Lactobacillus paracasei and fructooligosaccharides on the faecal microflora in weaning piglets, Berl. Milnch. Tierarztl. Wschr., 112, 225-228, 1999. 

In order to extend the two-enzyme system to other 2-hydroxy acids, a racemase with a broader activity was found in Lactobacillus paracasei. This was exploited for deracemization of 2-hydroxy-4-phenylbutanoic acid and 3-phenyllactic acid, which are important synthetic intermediates. In addition, in this case the procedure requires a kinetic resolution step and a successive racemization step. O-Acetyl derivatives of the absolute (S)-configuration can be obtained in two successive repeating cycles. Yields are around 60%. Of course the 0-acetyl derivatives of opposite configuration can be obtained when the lipase-catalyzed reaction is apphed in the hydrolysis direction. Obtaining the O-acetyl derivatives of the absolute (R)-configuration requires an additional acetylation step of the initially resolved and racemized (S)-hydroxy acid [12]. 

Desmond, C., Ross, R.F., O Callaghan, E., Fitzgerald, G., and Stanton, C. Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia, /. Appl. Microbiol, 93,1003, 2002. 

Semyonov, D., Ramon, O., Kaplun, Z., Levin-Brener, L., Gurevich, N., Shimoni, E., 2010. Microencapsulation of Lactobacillus paracasei by spray freeze drying. Food Res. Int. 43, 193-202. 

Petrova, P. and Petrov, K. (2012) Direct starch conversion into l-(+)-lactic acid by a novel amylolytic strain of Lactobacillus paracasei B41. Starch - Starke, 64, 10-17. 

Komatsuzaki, N., Shima, J., Kawamoto, S., Momose, H. et al. (2005) Production of y-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods. Food Microbiol, 22, 497-504. 

Fermented, probiotic milk Lactobacillus casei Lactobacillus acidophilus Lactobacillus rhamnosus Lactobacillus johnsonii Lactobacillus plantarum Lactobacillus delbrueckii subsp. delbrueckii Lactobacillus paracasei subsp. paracasei Lb. delbrueckii subsp. lactis Bifidobacterium lactis Bifidobacterium bifidum Bifidobacterium breve... 

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. 

Jahreis, G., Vogelsang, H., Kiessling, G., Schubert, R., Bunte, C., Hammes, W. P. (2002). Influence of probiotic sausage (Lactobacillus paracasei) on blood lipids and immunological parameters of healthy volunteers. Food Research International, 35, 133-138. 

Van Hoorde, K., Van Leuven, L, Dirinck, P., Heyndrickx, M., Coudijzer, K., Vandamme, P., et al. (2010). Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gonda-type cheeses. International Journal of Applied... 

Italian hard cheese (e.g., Grana, Parmesan) Streptococcus thermophilus Lactobacillus helveticus Lactobacillus delbrueckii subsp. bulgaricus Lactobacillus paracasei... 

Foerst, R, Kulozik, U., Schmitt, M., Bauer, S., Santivarangkna, C. (2012). Storage stability of vacuum-dried probiotic bacterium Lactobacillus paracasei F19. Food and Bioproducts Processing, 90(2), 295-300. 

Gardiner, G. E., O SuUivan, E., Kelly, J., Auty, M. A., Fitzgerald, G. F., Collins, J. K., et al. (2000). Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L salivarius strains during heat treatment and spray drying. Applied and Environmental Microbiology, 66(6), 2605-2612. 

Higl, B., Kurtmaim, L., Carlsen, C. U., Ratjen, J., Foerst, R, Skibsted, L. H., et al. (2007). Impact of water activity, temperature, and physical state on the storage stability of Lactobacillus paracasei subsp. paracasei freeze-dried in a lactose matrix. Biotechnology Progress, 23(4), 794—800. 

Atanossova, M., Choiset, Y., Dalgalarrondo, M., Chobert, J. M., Dousset, X., Ivanova, I., et al. (2003). Isolation and partial biochemical characterization of a proteinaceous antibacterial and anti-yeast compound produced by Lactobacillus paracasei subsp. paracasei strain M3. International Journal of Food Microbiology, 87, 63-73. 

Hassan, Y. L, Bullerman, L. B. (2008). Antifungal activity of Lactobacillus paracasei spp. tolerans isolated from a sourdough bread culture. International Journal of Food Microbiology, 121, 112-115. 

Schwenninger, S. M., Ah, U. V., Niedeier, B., Teuber, M., MeUe, L. (2005). Detection of antifungal properties in Lactobacillus paracasei subsp. paracasei SM20, SM29, and SM63 and molecular typing of the strains. Journal of Food Protection, 68( 1), 111-119. 

Lactobacillus paracasei Pediococcus acidilactici Pediococcus perttosaceus acetic acid bacteria acceleration of drying flavour and colour formation... 

Jung, W. J., Jo, G. Y, Kuk, J. H. et al. 2006. Extraction of chitin from red crab shell waste by cofermentation with Lactobacillus paracasei subsp. tolerans KCTC-3074 and Serratia marcescens FS-3. Appl. Microbiol. Biotechnol. 71 234—237. 

Deracemization of 3-phenyllactic acid and 2-hydroxy-4-phenylbutanoic acid was found to be feasible via a lipase-catalysed KR together with racemization using Lactobacillus paracasei DSM 20008 [98]. It was necessary to switch between aqueous-organic solvent systems, so it was not possible to achieve racemization in a dynamic process indeed attempts at in situ racemization in organic solvents were not successful (Scheme 4.45). 

Kaplan H, Hutkins RW. Metabolism of fructooligosaccharides by Lactobacillus paracasei 1195. Appl... 

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