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Characteristics of the Leuconostoc mesenteroides subsp. mesenteroides strains from fresh vegetables

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Dimić Gordana R
Dimić Gordana R
Dimić Gordana R
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Abstract and Figures

Strains synthesizing extracellular polysaccharide dextran on a medium with 10% sucrose were isolated from different kind of vegetables (cabbage, cucumber, cauliflower, kohlrabi, carrot, green beans, red beet, pepper, eggplant, radish). Carbohydrate fermentation was examined using a bioMerieux API 50 CHL test system. Among micropopulations with characteristic spherical cell morphology, 94.9% belonged to Leuconostoc mesenteroides subsp. mesenteroides and 5.1% were identified as Leuconostoc mesenteroides subsp. dextranicum. According to fermentation of pentoses L. mesenteroides strains were divided into three groups with a certain number of biotypes; 10 strains were tested on acid production. .
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Characteristics of the Leuconostoc mesenteroides subsp. mesenteroides strains from fresh vegetabl
es.pdf
Available via license: CC BY-NC-ND 4.0
Content may be subject to copyright.
Characteristics of the Leuconostoc mesenteroides subsp. mesenteroides strains from fresh vegetabl
es.pdf
Available via license: CC BY-NC-ND 4.0
Content may be subject to copyright.
UDC 635.1/.6:579.64:579.8
APTEFF, 37, 1-192 (2006) BIBLID: 1450–7188 (2006) 37, 3-11
Original scientic paper
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CHARACTERISTICS OF THE Leuconostoc mesenteroides
subsp. mesenteroides STRAINS FROM FRESH VEGETABLES
*RUGDQD5'LPLü
Strains synthesizing extracellular polysaccharide dextran on a medium with 10%
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kohlrabi, carrot, green beans, red beet, pepper, eggplant, radish). Carbohydratefermentationbohydratefermentationfermentation
was examined using a bioMerieux API 50 CHL test system. Among micropopulations with
characteristic spherical cell morphology, 94.9% belonged to Leuconostoc mesenteroides
subsp. mesenteroides and 5.1% were identifíed as Leuconostoc mesenteroides subsp.
dextranicum. According to fermentation of pentoses L. mesenteroides strains were divi-
ded into three groups with a certain number of biotypes; 10 strains were tested on acid
production.
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Characteristic A1 A2 A3 A4 A5
*DODFWRVH ++–––
0DQQLWRO +––++
$P\JGDOLQ ++–++
/DFWRVH ––––+
'5D¿QRVH –+–––
*URXS%LVFKDUDFWHUL]HGE\DVPDOOHUQXPEHURIVWUDLQVEXWE\DKLJKHUYDULDELO-
LW\FRQFHUQLQJIHUPHQWDWLRQFKDUDFWHULVWLFV7DEOH$OORIWKHPEHVLGH/DUDELQRVHXVH
'[\ORVHDQGULERVH5HJDUGLQJ WKHIHUPHQWDWLYHDFWLYLW\WKHELRW\SH%ZDVGRPLQDQW
DQGWKHORZHVWDFWLYLW\VKRZHG%ZLWKWKHDELOLW\WRXVHRQO\VDOLFLQH,QFRPSDULVRQWKH
JURXS$WKHSDUWLFLSDWLRQRIUHSUHVHQWDWLYHVIHUPHQWLQJODFWRVHZDVVRPHZKDWKLJKHU
7
Table 2. 'LIIHUHQWLDWLQJFKDUDFWHULVWLFVRIL. mesenteroidesVWUDLQVJURXS%
Characteristic B1 B2 B3 B4 B5 B6
0DQQLWRO ––+–––
$P\JGDOLQ ++––––
$UEXWLQ ++––+–
6DOLFLQ +++–++
&HOORELRVH +++–––
/DFWRVH +–++––
ȕ*HQWLELRVH ++++ –
*OXFRQDWH –++–––
NHWR
JOXFRQDWH ––+–––
7KHODVWJURXS & LQFOXGHG WKH VWUDLQV IHUPHQWLQJ/DUDELQRVHDQG ' [\ORVH )LYH
VXFKVWUDLQVZHUHLGHQWL¿HG7DEOH$FFRUGLQJWRFKDUDFWHULVWLFVWKH\ZHUH JURXSHGLQ
WKUHHELRW\SHVDQGWKHPRVWDFWLYHRQHZDV&
Table 3. 'LIIHUHQWLDWLQJFKDUDFWHULVWLFVRIL. mesenteroidesVWUDLQVJURXS&
Characteristic C1 C2 C3
$P\JGDOLQ –+–
$UEXWLQ ++–
6DOLFLQ –+–
&HOORELRVH ++–
0HORELRVH –++
'5DI¿QRVH –++
*OXFRQDWH +––
$P\JGDOLQVKRZHGWREHPRVWO\IHUPHQWHGE\DOOWKUHHJURXSVL. mesenteroides7D-
EOH5HDFWLRQVLGHQWLFDO IRUDOOWKHVWUDLQVDUH QRWSUHVHQWHG7KHH[DPLQDWLRQVKRZHG
WKDWWKHVWUDLQVRIJURXS$ZHUHWKHPRVWIUHTXHQWO\SUHVHQWRQJUHHQEHDQVDQG
WKHVWUDLQVRIJURXS% RQFDXOLÀRZHUDQG FDUURW7DEOH6LPLODUUHVXOWVIRU ODFWLFDFLG
EDFWHULDZHUHUHSRUWHGE\9DOGH]HWDO
8
Table 4. 1XPEHURISRVLWLYHVWUDLQVZLWKIHUPHQWDWLRQDELOLW\RILVRODWHGL. mesenteroidesJURXSV
Source of
fermentation
Group
ABC
$P\JGDOLQ   3
$UEXWLQ  4
&HOORELRVH  4
'5DI¿QRVH   4
*DODFWRVH 
*OXFRQDWH 8
/DFWRVH   
0DQQLWRO   
0HORELRVH 4
6DOLFLQ  3
E*HQWLELRVH 
NHWRJOXFRQDWH  
Table 5. )UHTXHQFHRIL. mesenteroidesJURXSVLQYHJHWDEOHV
Vegetable Group [%]
ABC
3HSSHU   
&DXOLÀRZHU  
&DEEDJH  
*UHHQ%HDQ   
&XFXPEHU  
(JJSODQW 
5DGLVK  
5HG%HHW  
.RKOUDEL   
&DUURW 
7KHDFLGSURGXFWLRQ E\  L. mesenteroidesVWUDLQVRIJURXSV$DQG%LVSUHVHQWHG
LQ7DEOH7KHDQDO\VLVRIUHVXOWVVKRZVWKDWWKHKLJKHVWSHUFHQWDFLGLW\H[SUHVVHGDVWKH
FRQWHQWRISURGXFHGODFWLFDFLGZDVREWDLQHGDIWHUWKH¿UVWGD\RIIHUPHQWDWLRQZKLOHWKH
SURGXFWLRQZDV DIWHUZDUGVVORZHU7KHELJJHVWGHFUHDVH RIS+YDOXHZDV UHFRUGHGDIWHU
WKH¿UVWGD\FRPSDUHGWRWKHLQLWLDOYDOXHRI
Table 6. $FLGSURGXFWLRQDQGS+YDOXHVRIL. mesenteroides
DWWDLQHGDIWHUJURZWKIRUDQGGD\V
Strain 1. day 7. day
Acid (%) pH Acid (%) pH
$    
$    
$    
$    
$    
$    
%    
%    
%    
%    
,QLWLDOS+ 
5HJDUGLQJWKHIHUPHQWDWLYHDFWLYLW\¿YHVWUDLQVDUHVWDQGLQJRXWZLWKKLJKHVWSURGXF-
WLRQRIDFLG$%DQG$$$6WUDLQ$SUR-
GXFHGWKHORZHVWDPRXQWRIDFLGGXULQJWKHVHYHQGD\VRIIHUPHQWDWLRQ±
&21&/86,21
5HVHDUFKRIIHUPHQWDWLRQIHDWXUHVRIODFWLFDFLGEDFWHULDLVWKH¿UVWVWHSLQWKHVHOHFWLRQ
RIVWUDLQV FDSDEOHWRSURGXFH VXI¿FLHQWDPRXQWRI DFLG7KH DLPRIIXUWKHU LQYHVWLJDWLRQ
ZDVWRFKRRVHWKHPRVWVXLWDEOHVWUDLQVRIL. mesenteroides DVVWDUWHUFXOWXUHVIRUWKHFRQ-
WUROOHGIHUPHQWDWLRQRIYHJHWDEOHV
5()(5(1&(6
 )DXULH-0-=/HYHDQDQG0%RXL[,QÀXHQFHRIGH[WUDQVRQWKHDGKHVLRQRI
Leuconostoc mesenteroidesKH[DGHFDQH6FLHQFHVGHV$OLPHQWV17 
 7DOOJUHQ$+8$LUDNVLQHQ5YRQ:HLVVHQEHUJ+2MDPR -.XXVLVWRDQG0
/HLVROD([SRO\VDFFKDULGHSURGXFLQJ EDFWHULD IURP VXJDU EHHWV$SSOLHG DQG (QYL-
URQPHQWDO0LFURELRORJ\65 
 &KHQ. + 5)0F )HHWHUV DQG + 3)OHPLQJ )HUPHQWDWtRQ FKDUDFWHULVWLFV RI
KHWHURODFWLFDFLGEDFWHULDLQJUHHQEHDQMXLFH-RXUQDORI)RRG6FLHQFH48 
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WLF DFLG IHUPHQWDWLRQ RI FDUURWV DQG UHG EHHWV /HEHQVP:LVV7HFKQRO 17 
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LQJGLUHFWHGODFWLFIHUPHQWDWLRQ3U]HP\VOIHUPHQWDF\MQ\L2ZRFRZR:DU]\ZQ\39
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DQGWHPSHUDWXUHVRQWKHODFWLFDFLGIHUPHQWDWLRQRIUDGLVKMXLFH-RXUQDORI)RRG6FL-
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L]DWLRQRI GRPLQDQWEDFWHULDOSRSXODWLRQV LQWUDGLFLRQDO0R]]DUHOODFKHVVH SURFHVV-
LQJ-RXUQDORI$SSOLHG0LFURELRORJ\87 
 /RSH]'LD]70 & 5$ORQVR 0 /*DUFLD/RSH]DQG%0RUHQR/DFWLF DFLG
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 *DUYLH(,*UDPSRVLWLYHFRFFL*HQXVLeuconostocLQ%HUJH\V0DQXDORI6LVWH-
PDWLF%DFWHULRORJ\9RO(GV3+$ 6QHDWK 1 6 0DLU DQG0(6KDUSH:L
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6FLHQFHV19 
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RILauconostocVSHFLHV-RXUQDORI$SSOLHG%DFWHULRORJ\67 
 9DOGH]*)*6GH*LRUL0*DUUR)0R]]LDQG*2OLYHU/DFWLFDFLGEDFWHULD
IURP QDWXUDOO\ IHUPHQWHG YHJHWDEOHV 0LFURELRORJLH $OLPHQWV 1XWULWLRQ 8
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ɄȺɊȺɄɌȿɊɂɋɌɂɄȿɋɈȳȿȼȺLeuconostoc mesenteroides
subsp. mesenteroides ɂɁɈɅɈȼȺɇɂɏɂɁɋȼȿɀȿȽɉɈȼɊȶȺ
ȽɨɪɞɚɧɚɊȾɢɦɢʄ
ɂɡɪɚɡɥɢɱɢɬɨɝɩɨɜɪʄɚ ɤɭɩɭɫ ɤɪɚɫɬɚɜɚɰ ɤɚɪɮɢɨɥ ɤɟɥɟɪɚɛɚɦɪɤɜɚɡɟɥɟɧɚɛɨ
ɪɚɧɢʁɚ ɰɜɟɤɥɚ ɩɚɩɪɢɤɚ ɩɥɚɜɢ ɩɚɬɥɢʇɚɧ ɪɨɬɤɜɚ ɢɡɨɥɨɜɚɧɢɫɭ ɫɨʁɟɜɢ ɤɨʁɢ ɧɚ ɩɨ
ɞɥɨɡɢ ɫɚ  ɫɚɯɚɪɨɡɟ ɫɢɧɬɟɬɢɲɭ ɟɤɫɬɪɚɰɟɥɭɥɚɪɧɢ ɩɨɥɢɫɚɯɚɪɢɞ ɞɟɤɫɬɪɚɧ Ɏɟɪ
ɦɟɧɬɚɰɢʁɚɭɝʂɟɧɢɯɯɢɞɪɚɬɚɢɫɩɢɬɚɧɚ ʁɟ ɤɨɪɢɲʄɟʃɟɦELRɆɟULHX[Ⱥ3,  &+/ɬɟɫɬ
ɫɢɫɬɟɦɚ Ɉɞ ɦɢɤɪɨɩɨɩɭɥɚɰɢʁɚɤɨʁɟ ɫɭ ɫɟ ɤɚɪɚɤɬɟɪɢɫɚɥɟ ɫɮɟɪɢɱɧɨɦ ɦɨɪɮɨɥɨɝɢʁɨɦ
ʄɟɥɢʁɚ  ɩɪɢɩɚɞɚɥɨ ʁɟ ɜɪɫɬɢ Leuconostoc mesenteroides VXEVS mesenteroides
ɞɨɤʁɟɢɞɟɧɬɢɮɢɤɨɜɚɧɨɤɚɨLeuconostoc mesenteroidesVXEVSdextranicumɉɪɟ

ɦɚɮɟɪɦɟɧɬɚɰɢʁɢɩɟɧɬɨɡɚL.mesenteroidesɫɨʁɟɜɢ ɫɭɫɜɪɫɬɚɧɢ ɭ ɬɪɢ ɝɪɭɩɟ ɫɚ ɨɞɝɨ
ɜɚɪɚʁɭʄɢɦɛɪɨʁɟɦɛɢɨɬɢɩɨɜɚɫɨʁɟɜɚL. mesenteroidesʁɟɬɟɫɬɢɪɚɧɨɧɚɩɪɨɢɡɜɨɞʃɭ
ɤɢɫɟɥɢɧɟ
Received 5 May 2006
Accepted 29 September 2006
... These heterolactic organisms produce carbon dioxide and organic acids which rapidly lower the pH of the beverage to 4.0 or 4.5 and inhibit the development of undesirable microorganisms. The carbon dioxide produced replaces the oxygen, making the environment anaerobic [34] and suitable for the growth of subsequent organisms such as Lactobacillus. Besides, the anaerobic environment created by the CO2 has a preservative effect on the beverage since it inhibits the growth of unwanted bacteria contaminants [35]. ...
... Besides, the anaerobic environment created by the CO2 has a preservative effect on the beverage since it inhibits the growth of unwanted bacteria contaminants [35]. As reported by [36], L. pseudomesenteroides is widely present in many fermented foods such as dairy, wine and beans while L. mesenteroides is associated with sauerkraut and pickled fermented products [34]. The organism produces dextrans and aromatic compounds (diacetyl, acetaldehyde, and acetoin) which could contribute to the taste and aromatic profile. ...
Non-Alcoholic Pearl Millet Beverage Innovation with Own Bioburden: Leuconostoc mesenteroides, Pediococcus pentosaceus and Enterococcus gallinarum
Article
Full-text available
  • Jun 2021
The appropriate solution to the problem of quality variability and microbial stability of traditional non-alcoholic pearl millet fermented beverages (NAPMFB) is the use of starter cultures. However, potential starter cultures need to be tested in the production process. We aimed to identify and purify bioburden lactic acid bacteria from naturally fermented pearl millet slurry (PMS) and assess their effectiveness as cultures for the production of NAPMFB. Following the traditional Kunun-zaki process, the PMS was naturally fermented at 37 °C for 36 h. The pH, total titratable acidity (TTA), lactic acid bacteria (LAB), total viable count (TVC) and the soluble sugar were determined at 3 h interval. The presumptive LAB bacteria were characterized using a scanning electron microscope, biochemical tests and identified using the VITEK 2 Advanced Expert System for microbial identification. The changes in pH and TTA followed a non-linear exponential model with the rate of significant pH decrease of 0.071 h⁻¹, and TTA was inversely proportional to the pH at the rate of 0.042 h⁻¹. The Gompertz model with the mean relative deviation modulus, 0.7% for LAB and 2.01% for TVC explained the variability in microbial growth during fermentation. The LAB increased significantly from 6.97 to 7.68 log cfu/mL being dominated by Leuconostoc, Pediococcus, Streptococcus and Enterococcus with an optimum fermentation time of 18 h at 37 °C and 4.06 pH. L. mesenteroides and P. pentosaceus created an acidic environment while E. gallinarum increased the pH of the pearl millet extract (PME). Innovative NAPMFB was produced through assessment of LAB from PMS to PME fermented with L. mesentoroides (0.05%) and P. pentosaceus (0.025%) for 18 h, thereby reducing the production time from the traditional 24 h.
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... Leuconostoс mesenteroides является преобладающим микроорганизмом на ранних стадиях ферментации капусты и оказывает большое влияние на вкус и качество продукта ферментации, поэтому важной задачей являлось изучение характеристик генома L. mesenretoides, а также разнообразие геномов молочнокислых бактерий (Lactobacillus gasseri, L. casei, L. bulgaricus, and L. brevis, L. mesenteroides, Oenococcus oeni, Lactococcus cremoris, P. pentosaceus, Streptococcus thermophilus, Brevibacterium linens) и формирование их в 1 геном консорциум. Данные показали, что бактериофаги могут играть важную роль в естественной смене молочнокислых бактерий [6]. Исследование последовательности бактериофага Leuconostoc mesenteroides Φ1-A4, выделенного в процессе промышленной ферментации овощей, представляет собой первую полную геномную и молекулярную характеристику фага Leuconostoc, и результаты исследования могут положить начало развитию технологии управления фагами. ...
... Темпы нарастания концентрации микроорганизмов вида υ=f_v (τ) определяли дифференцированием функций (2) -(4) по их аргументу: (5) где υ -темп нарастания концентрации микроорганизмов, [lg (КОЕ/г)]/ч. Для удобства графического представления логики дальнейших рассуждений, функции темпов были преобразованы следующим образом: (6) При выраженной lg N, значения темпа нарастания концентрации микроорганизмов для разных моментов времени будут логически неэквивалентны друг другу даже в случае их численного равенства. Поэтому дальнейшие расчёты выполняли приведёнными значениями темпа: ...
Dynamics of interaction of lactic acid microorganisms in paired consortia aiming at fermentation of vegetable raw materials
Article
Full-text available
  • Dec 2019
Relevance . Cabbage is one of the most popular products, which is mainly fermented with the addition of various vegetables. When fermentation is not only the original nutrients such as vitamin C, amino acids, dietary fibers, etc., but also develop functional microorganisms such as lactic acid bacteria. Fermentation has an important effect on the quality and taste of cabbage, so it is important to study the fermentation process, microbial diversity and changes in nutrients and chemical elements in the fermentation process. L. mesenteroides is considered to be the dominant species on heterofermentative early stages of fermentation. However, there is little information on the diversity of species and strains of Leuconostoc involved in fermentation of sauerkraut. Studies that used traditional biochemical methods to study fermentation of sauerkraut showed that four main types of lactic acid bacteria were involved in the fermentation process: Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus and Lactobacillus brevis. Taking into account the importance of two-stage fermentation of vegetable raw materials in order to create optimal conditions for the development of the "main" pool of lactic acid microorganisms at the first stage, it becomes urgent to conduct a complex of studies aimed at reproducing the "natural" process in which the main role is played by bacteria of the genus Leuconostoc mesenteroides at the second stage – monocultures of lactic acid microorganisms and their consortia. Methods . The paper studies the dynamics of the type of interaction of lactic acid microorganisms in paired consortiums on model media pretreated by the culture of the species Leuconostoc mesenteroides, at the main stage of step fermentation of white cabbage of the "Parus" variety. Results . It is established that the sum of the criteria, the consortium "L. mesenteroides \ L. casei + L. plantarum" demonstrates the most pronounced advantage compared with monoculture cultivation of appropriate format of pseudotensorial; despite the pronounced synergy in the cultivation of the consortium "L. mesenteroides \ L. brevis + L. plantarum", the dynamics of the comparison index on the rate of increase in the concentration of microorganisms indicates the need for additional research.
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... Following incubation, 100 µl of the culture was transferred to L. mesenteroides (LM) broth. LM colonies were obtained by plating on LM agar (LM broth supplemented with 12 g/L agar) following the method outlined by Dimic (2006). DNA extraction from individual colonies was performed using the conventional phenol-chloroform technique, as detailed by Bilecen et al. (2015). ...
Upregulation of Immune checkpoint PD-L1 in Colon cancer cell lines and activation of T cells by Leuconostoc mesenteroides
Article
Full-text available
  • May 2024
  • WORLD J MICROB BIOT
Globally colorectal cancer ranks as the third most widespread disease and the third leading cause of cancer-associated mortality. Immunotherapy treatments like PD-L1 blockade have been used to inhibit the PD-L1 legend, which boosts the activity of cytotoxic T lymphocytes. Recently, studies suggest that some probiotics could potentially enhance the effectiveness of immunotherapy treatments for cancer patients. We found that in Caco-2 and HT-29 cells, the live Leuconostoc mesenteroides treatment resulted an increase in the PD-L1 expression and this treatment stimulated interferon-gamma (IFN-γ) production in Jurkat T-cells. Due to the well-established ability of IFN-γ to enhance PD-L1 expression, the combination of IFN-γ and L. mesenteroides was used in colon cancer cell lines and a resulting remarkable increase of over tenfold in PD-L1 expression was obtained. Interestingly, when L. mesenteroides and IFN-γ are present, the blockage of PD-L1 using PD-L1 antibodies not only improved the viability of Jurkat T-cells but also significantly boosted the levels of IFN-γ and IL-2, the T-cells activation marker cytokines. In addition to upregulating PD-L1, L. mesenteroides also activated Toll-like receptors (TLRs) and NOD-like receptors (NODs) pathways, specifically through TLR2 and NOD2, while also exerting a suppressive effect on autophagy in colon cancer cell lines. In conclusion, our findings demonstrate a significant upregulation of PD-L1 expression in colon cancer cells upon co-culturing with L. mesenteroides. Moreover, the presence of PD-L1 antibodies during co-culturing activates Jurkat T cells. The observed enhancement in PD-L1 expression may be attributed to the inhibition of the Autophagy pathway or activation of the hippo pathway. Graphical abstract text The administration of Live Lactobacillus mesenteroides on colon cancer cells leads to the elevation of PD-L1, with a further increase observed in the presence of IFN-γ. Co-cultivation of Live L. mesenteroides with colon cancer cells in conjunction with anti-PD-L1 blockade antibody results in the enhanced viability of T cells. Key Points Co-culturing L. mesenteroides increases PD-L1 gene and protein transaction in colon cancer. L. mesenteroides existing enhances T cells viability and activity. GPCR41/42 is a possible link between L. mesenteroides, YAP-1 and PD-L1.
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... The EPS film appears to occupy the soil pore space and cover the soil particles. Closer inspection of the EPS (see Fig. 4b) shows that the cocci lenticular form of LM can be found, and this shape resembled the observations made by McCleskey et al. (1947) and Dimic (2006). The majority of LM was grown in solitary, isolated cells beneath the EPS film (see Fig. 4b). ...
Spatiotemporal variations of sand hydraulic conductivity by microbial application methods
Article
Full-text available
  • Jan 2024
The spatiotemporal distributions of microbes in soil by different methods could affect the efficacy of the microbes to reduce the soil hydraulic conductivity. In this study, the specimens of bio-mediated sands were prepared using three different methods, i.e. injecting, mixing, and pouring a given microbial solution onto compacted sand specimens. The hydraulic conductivity was measured by constant-head tests, while any soil microstructural changes due to addition of the microbes were observed by scanning electron microscope (SEM) and mercury intrusion porosimetry (MIP) tests. The amount of dextran concentration produced by microbes in each type of specimen was quantified by a refractometer. Results show that dextran production increased exponentially after 5–7 d of microbial settling with the supply of culture medium. The injection and mixing methods resulted in a similar amount and uniform distribution of dextran in the specimens. The pouring method, however, produced a nonuniform distribution, with a higher concentration near the specimen surface. As the supply of culture medium discontinued, the dextran content near the surface produced by the pouring method decreased dramatically due to high competition for nutrients with foreign colonies. Average dextran concentration was negatively and correlated with hydraulic conductivity of bio-mediated soils exponentially, due to the clogging of large soil pores by dextran. The hydraulic conductivity of the injection and mixing cases did not change significantly when the supply of culture medium was absent.
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... Most of bacteria were grown in single and isolated cells underneath the dextran film. This is similar to the observation of McCleskey et al. (1947) and Dimic (2006). Interestingly, Fig. 6a also shows random white spots which are foreign colonies distributed on the film and throughout the soil grains. ...
Permeability and setting time of bio-mediated soil under various medium concentrations
Article
Full-text available
  • Nov 2020
The bio-clogging using bacteria can be an eco-friendly and sustainable alternative to conventional grouting methods for seepage control. However, it remains unclear to date how the dilute concentration of bacterium and medium during field installation can affect the setting time of bacterium and its correlation with permeability reduction. In this study, the setting time of bacterium and its effectiveness in permeability reduction were addressed through experimental and theoretical investigations. A series of sand column was cultivated using different concentrations of Leuconostoc mesenteroides and culture medium. The distribution and composition of the bacterial product (i.e. dextran) were observed by refractometer, scanning electron microscope (SEM), and energy dispersive X-ray spectroscopy (EDS). Soil permeability was recorded using a constant head test. The results revealed that bacterium was effective to produce dextran at the setting time of about 5 d after installation. This dextran can reduce the permeability of bio-mediated soil by two orders of magnitude, even without culture medium supply. In general, the dextran production decreased proportionally with increase of bacterium and medium concentration. However, at 50% bacterium and medium concentration by weight, it still has a significant influence on permeability reduction with similar setting time, compared to 100% concentration.
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... В итоге данные продукты могут стать альтернативой для потребителей, которые предпочитают ферментированные продукты с низким содержанием соли [32]. В исследовании [33] изучалось влияние добавления стартерной культуры L. mesenteroides на ферментацию капусты с пониженной концентрацией соли и при этом возможность получения квашеной капусты с воспроизводимым и приемлемым химическим составом и органолептическими характеристиками. Химический анализ проб рассола квашеной капусты показал, что ферментация с добавлением 1 % поваренной соли и L. mesenteroides проходила быстрее. ...
The Role of Leuconostoc mesenteroides Species of Lactic Acid Bacteria in Fermenting Vegetables
Article
  • Jul 2020
Introduction: Fermentation is a biotechnological process of preserving the biological potential of raw materials and transforming them in order to impart new organoleptic properties and to increase nutritional value of the product allowing diversification of daily meals; thus, in some countries fermented products make up a significant part of the human diet. Despite the fact that fermented products are very useful for humans, the fermentation process itself remained rather complicated for reproduction during a long time. Currently, starter cultures are used in industrial production of fermented food products enabling the production of foodstuffs with a guaranteed range of consumer properties. Such species of lactic acid bacteria as Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella play the main role in production of fermented food and drinks while L. mesenteroides plays the primary role in starting fermentation of many types of plant materials including cabbage, beet, turnip, cauliflower, green beans, chopped green tomatoes, cucumbers, olives, etc. Objective: To control and manage the industrial fermentation process, it is important to determine the main processes occurring at different stages and the types of lactic acid microorganisms responsible for initiation, continuation and completion of the process. Results: This review shows that, despite the variety of fermentable vegetables, L. mesenteroides species of lactic acid bacteria are of particular importance at the primary heteroenzymatic stage since during this very period the processed raw materials form conditions for inhibiting pathogenic and facultative pathogenic microflora and create optimal environment for subsequent development of targeted microorganisms determining the quality of finished products. Conclusions: When developing food technology, L. mesenteroides species of lactic acid bacteria must be an indispensable component of industrial starter cultures for obtaining final products of consistently high quality.6
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... Morphological characteristics were confirmed by visual and microscopic observations as listed in Table 1. S. macedonicus MBF 10-2 colonies grown in MRS medium and modified colonies showed similar characteristics. L. mesenteroides and Bacillus subtilis, as indicator bacteria, showed typical colony formation [27] as presented in Fig. 1. Molecular identification using 16S rDNA polymerase chain reaction (PCR) and sequencing was used to confirm the starter culture as S. macedonicus MBF10-2 at 99% homology. ...
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... One of them, L. mesenteroides produces water-soluble and -insoluble dextran, this compound is a biodegradable glucose polymer which has applications in pharmaceutical, cosmetics, oil, and food industries because its biological activities such as immunomodulatory and antitumor effects (Shukla and Goyal, 2014). In addition, this compound can be used as a cryoprotective agent for plant, animal, and human cells (Dimic, 2006). In addition, different LAB have been identified in this beverage; these bacteria have the ability to produce antimicrobial compounds called bacteriocin, which are antimicrobial agents of protein origin which are considered as safe for human health. ...
Tavern or Coyol Wine: A Beverage From Palm Sap With Biotechnological Potential
Chapter
  • Sep 2019
Coyol wine, better known as “tavern” is a traditional beverage produced from the fermented sap of coyol palm (Acrocomia aculeata); in México, this beverage is only produced in the State of Chiapas specifically in the regions of the Frailesca, Centro, and Soconusco. This beverage has been consumed for a long time, the palm name derives from the Nahuatl “coyoli,” which means “rattlesnake” and was formerly known as “cuauchcoyolli” or rattlesnake tree. The sap obtained from this palm is white, slightly thick, and refreshing. This sap is obtained in the months of March and April and without fermentation this sap is clean, colorless, and sweet containing about 10%–12% of sugar (sucrose), proteins, vitamins, and a low fat content which makes it attractive for various microorganisms such as bacteria and yeasts which are responsible for tavern fermentation. Where the level of sugars rapidly decreases as they are converted into alcohol making the sap turn milky white, thick and with a certain degree of alcohol, fermentation takes place in a short period (24 h) having in the end an alcohol content of approximately 13%. Fermentation is performed with a native consortium of several microorganisms, where it has been reported that the presence of yeasts such as Saccharomyces cerevisiae and bacteria of the Leuconostoc and Lactobacillus genera, the last one being considered as lactic acid bacteria. In this chapter, the chemical and physical properties of tavern and the microorganisms involved in fermentation as well as its potential applications have been discussed.
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GENETIC TYPING OF LEUCONOSTOC MESENTEROIDES USING PCR
Article
  • Dec 2020
We studied the possibility of using RAPD-PCR with primers: ERIC1R-1, ERIC2-1, BOXA1R, BOXA2R and Rep-PCR with primers P15, P16, XD8, XD9, RAPD-mes, (GTG)5 to identify genetic heterogeneity of 9 strains and 8 isolates of Leuconostoc mesenteroides. Three clusters of cultures with a high level of bootstrap support were identified as a result of phylogenetic analysis obtained when typing Leuconostoc. The obtained results indicate the possibility of revealing genetic differences in the profile of the generated amplicons among Leuconostoc mesenteroides strains using the combined methods of Rep-PCR and RAPD-PCR.
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Construction of specific primers for identification of Leuconostoc mesenteroides subspecies
Article
  • May 2020
Bacteria p. Leuconostoc is a technologically important group of lactic acid bacteria that is part of starter cultures for production of various dairy products. Two species are most important in the dairy industry: Leuconostoclactis and Leuconostocmesenteroides , which includes three subspecies: dextranicum , mesenteroides and cremoris . The main problem of identifying representatives of the p. Leuconostoc that these microorganisms can often be misidentified as enterococci or lactobacilli. In comparison with traditional methods of species detection, the establishment of species identity using PCR is characterized by universality, a deeper level of species differentiation, high reproducibility and reliability. The article presents the results of designing specific primers for Leuconostocmesenteroides ssp. mesenteroides and Leuconostocmesenteroides ssp. dextranicum . The specificity of developed primers was confirmed by in silico testing using available Leuconostocmesenteroides genomic sequences, and experimentally using DNA samples of Leuconostoc mesenteroides clear cultures. The taxonomic affiliation of 5 isolates of leuconostocci isolated from natural samples was established using the developed primers. Methodological Instructions have been developed that regulate the procedure for determining the taxonomic position of bacteria of genus Leuconostoc to a subspecies. Methodological guidelines for identification of leuconostocs will be used in collections of industrial microorganisms for the accurate identification of deposited strains.
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Lactic acid bacteria isolated from a hand-made blue cheese
Article
Full-text available
  • Feb 2000
Nearly 500 strains isolated from different media used to study the aerobic mesophilic and lactic acid flora of Valdeón cheese (a Spanish hand-made blue cheese) have been identified. Nearly 95% of aerobic mesophiles were lactic acid bacteria (LAB). From these, Enterococcus (40·4%) and Lactococcus (42·2%) were the dominant genera, with Lactobacillus (4·1%) and Leuconostoc (5·0%) being also found. The selectivity of the other media used was variable and this is discussed. Several species of Enterococcus were isolated from our samples (Ent. avium, Ent. faecium and Ent. durans), although one was outstanding (Ent. faecalis, 24·7% of the total of strains identified). The dominating LAB species found was Lact. lactis subsp. lactis (31·1%). Other LAB identified were Lact. raffinolactis, Lb. plantarum, Lb. casei, Leuc. mesenteroides subsp. dextranicum, Leuc. mesenteroides subsp. mesenteroides and Leuc. paramesenteroides. The evolution of the lactic-acid flora found during the manufacture and ripening of this variety of cheese showed a pattern marked by the dominance of lactococci and enterococci during the first stages and the substitution of lactococci by lactobacilli and leuconostoc from drying onwards which would be, along with enterococci, the major genera found in the cheese at the stage of consumption. From a technological point of view, the quantitative importance of certain species such as Lact. lactis and Ent. faecalis, as well as the presence of others, i.e. Lb. plantarum and Leuc. mesenteroides, suggest their possible use as starters in the industrial manufacture of this variety.
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Fermentation Characteristics of Heterolactic Acid Bacteria in Green Bean Juice
Article
Green bean juice was fermented with 10 species (14 strains) of heterofermentative and two homofermentative lactic acid bacteria to select organisms which might be used to carry out a complete fermentation. Lactobacillus cellobiosus was the only organism to remove all fermentable sugars from bean juice with or without 2.5% NaCI. Nine other cultures used from 75–95% of the sugars. Lactobacillus cellobiosus also produced the lowest final pH among the 14 strains. A complete analysis of the major fermentation substrates and products was done for each of the organisms. Fermentation balance calculations showed a range from 74–132% carbon recovery. These bacteria showed considerable variation in the ability to degrade malic acid and to form mannitol and acetic acid.
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Dextransucrase constitutive mutants of Leuconostoc mesenteroides B-1299
Article
  • Dec 1995
  • ENZYME MICROB TECH
Leuconostoc mesenteroides B-1299 dextrans are separated into two kinds: fraction L, which is precipitated by an ethanol concentration of 38%, and fraction S, which is precipitated at an ethanol concentration of 40%. Fraction S dextran contained 35% of α-1,2 branch linkages, and fraction L contained 27% α-1,2 branch linkage with 1% α-1,3 branch linkages. We have isolated mutants constitutive for dextransucrase from L. mesenteroides NRRL B-1299 using ethyl methane sulfonate. The mutants produced extracellular as well as cell-associated dextransucrases on glucose media with higher activities (2.5–4.5 times) than what the parental strain produced on sucrose. Based on Penicillium endo-dextranase hydrolysis, mutant B-1299C dextransucrases produced slightly different dextrans when they were elaborated on a glucose medium and on a sucrose medium. Mutant B-1299CA dextransucrase elaborated on a glucose medium and on a sucrose medium synthesized the same dextran, although the dextran was different from those of other mutants and the parental strain. Mutant B-1299CB dextransucrase, elaborated on a glucose medium and on a sucrose medium, formed different dextrans. Differences in water solubility, susceptibility to endo-dextranase hydrolysis, and the physical appearance of the ethanol precipitated dextrans elaborated by different mutants grown on glucose media and sucrose media were found. All mutant dextransucrases elaborated on a glucose medium bound to Sephadex G-200. After activity staining of nondenaturing sodium dodecyl sulfate—polyacrylamide gel electrophoresis activity bands, 184 and 240 Kd for each enzyme preparation, although each dextransucrase formed different dextran(s).
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Molecular and physiological characterization of dominant bacterial populations in traditional Mozarella cheese processing
Article
  • Nov 1999
  • J APPL MICROBIOL
The development of the dominant bacterial populations during traditional Mozzarella cheese production was investigated using physiological analyses and molecular techniques for strain typing and taxonomic identification. Analysis of RAPD fingerprints revealed that the dominant bacterial community was composed of 25 different biotypes, and the sequence analysis of 16S rDNA demonstrated that the isolated strains belonged to Leuconostoc mesenteroides subsp. mesenteroides, Leuc. lactis, Streptococcus thermophilus, Strep. bovis, Strep. uberis, Lactococcus lactis subsp. lactis, L. garviae, Carnobacterium divergens, C. piscicola, Aerococcus viridans, Staphylococcus carnosus, Staph. epidermidis, Enterococcus faecalis, Ent. sulphureus and Enterococcus spp. The bacterial populations were characterized for their physiological properties. Two strains, belonging to Strep. thermophilus and L. lactis subsp. lactis, were the most acidifying; theL. lactis subsp. lactis strain was also proteolytic and eight strains were positive to citrate fermentation. Moreover, the molecular techniques allowed the identification of potential pathogens in a non-ripened cheese produced from raw milk.
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