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Kenji Sonomoto - One of the best experts on this subject based on the ideXlab platform.
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Enterococcus faecium QU 50: a novel thermophilic Lactic Acid Bacterium for high-yield l-Lactic Acid production from xylose.
FEMS Microbiology Letters, 2014Co-Authors: Mohamed Ali Abdel-rahman, Yukihiro Tashiro, Takeshi Zendo, Kenji Sakai, Kenji SonomotoAbstract:Production of optically pure Lactic Acid from lignocellulosic material for commercial purposes is hampered by several difficulties, including heterofermentation of pentose sugars and high energy consumption by mesophilic Lactic Acid bacteria. Here, we report a novel Lactic Acid Bacterium, strain QU 50, that has the potential to produce optically pure l-Lactic Acid (≥99.2%) in a homofermentative manner from xylose under thermophilic conditions. Strain QU 50 was isolated from Egyptian fertile soil and identified as Enterococcus faecium QU 50 by analyzing its sugar fermentation pattern and 16S rRNA gene sequence. Enterococcus faecium QU 50 fermented xylose efficiently to produce Lactic Acid over wide pH (6.0-10.0) and temperature ranges (30-52°C), with a pH of 6.5 and temperature of 50°C being optimal. To our knowledge, this is the first report of homofermentative Lactic Acid production from xylose by a thermophilic Lactic Acid Bacterium.
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Complete Genome Sequence of Lactococcus lactis IO-1, a Lactic Acid Bacterium That Utilizes Xylose and Produces High Levels of l-Lactic Acid
Journal of Bacteriology, 2012Co-Authors: Hiroaki Kato, Kenji Sonomoto, Kenshiro Oshima, Takeshi Zendo, Yuh Shiwa, Miki Machii, Tomoko Araya-kojima, Mariko Shimizu-kadota, Masahira Hattori, Hirofumi YoshikawaAbstract:We report the complete genome sequence of Lactococcus lactis IO-1 (= JCM7638). It is a nondairy Lactic Acid Bacterium, produces nisin Z, ferments xylose, and produces predominantly l-Lactic Acid at high xylose concentrations. From ortholog analysis with other five L. lactis strains, IO-1 was identified as L. lactis subsp. lactis.
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Fructobacillus tropaeoli sp. nov., a fructophilic Lactic Acid Bacterium isolated from a flower.
International Journal of Systematic and Evolutionary Microbiology, 2011Co-Authors: Akihito Endo, Kenji Sonomoto, Tomohiro Irisawa, Yuka Futagawa-endo, Kikuji Itoh, Katsumi Takano, Sanae Okada, Leon M. T. DicksAbstract:A fructophilic Lactic Acid Bacterium, designated strain F214-1T, was isolated from a flower of Tropaeolum majus in South Africa. Based on phylogenetic analysis of 16S rRNA gene sequences, the strain formed a subcluster with Fructobacillus ficulneus and Fructobacillus pseudoficulneus and, based on recA gene sequences, the strain formed a subcluster with F. ficulneus. DNA–DNA hybridization studies showed that strain F214-1T was phylogenetically distinct from its closest relatives. Acid was produced from the fermentation of d-glucose, d-fructose and d-mannitol only. d-Fructose was the preferred sole carbon and energy source and was fermented more rapidly than d-glucose. Growth of the strain on d-glucose under anaerobic conditions was very weak but external electron acceptors such as oxygen and pyruvate enhanced growth on d-glucose. Lactic Acid and acetic Acid were produced from d-glucose in equimolar amounts. Ethanol was produced at very low levels, despite the strain’s obligately heterofermentative metabolism. Based on these data, strain F214-1T represents a novel species of fructophilic bacteria in the genus Fructobacillus, for which the name Fructobacillus tropaeoli sp. nov. is proposed. The type strain is F214-1T ( = JCM 16675T = DSM 23246T).
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efficient homofermentative l Lactic Acid production from xylose by a novel Lactic Acid Bacterium enterococcus mundtii qu 25
Applied and Environmental Microbiology, 2011Co-Authors: Yukihiro Tashiro, Takeshi Zendo, Katsuhiro Hanada, Keisuke Shibata, Mohamed Ali Abdelrahman, Kenji SonomotoAbstract:Enterococcus mundtii QU 25, a newly isolated Lactic Acid Bacterium, efficiently metabolized xylose into l-lactate. In batch fermentations, the strain produced 964 mM l-(+)-lactate from 691 mM xylose, with a yield of 1.41 mol/mol xylose consumed and an extremely high optical purity of ≥99.9% without acetate production.
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Efficient Homofermentative l-(+)-Lactic Acid Production from Xylose by a Novel Lactic Acid Bacterium, Enterococcus mundtii QU 25
Applied and Environmental Microbiology, 2010Co-Authors: Mohamed Ali Abdel-rahman, Yukihiro Tashiro, Takeshi Zendo, Katsuhiro Hanada, Keisuke Shibata, Kenji SonomotoAbstract:Enterococcus mundtii QU 25, a newly isolated Lactic Acid Bacterium, efficiently metabolized xylose into l-lactate. In batch fermentations, the strain produced 964 mM l-(+)-lactate from 691 mM xylose, with a yield of 1.41 mol/mol xylose consumed and an extremely high optical purity of ≥99.9% without acetate production.
Keiichi Goto - One of the best experts on this subject based on the ideXlab platform.
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sporolactobacillus putidus sp nov an endospore forming Lactic Acid Bacterium isolated from spoiled orange juice
International Journal of Systematic and Evolutionary Microbiology, 2010Co-Authors: Rieko Fujita, Kaoru Mochida, Yuko Kato, Keiichi GotoAbstract:A Gram-positive, endospore-forming, Lactic Acid Bacterium was isolated from spoiled orange juice. The organism, strain QC81-06T, grew microaerobically or anaerobically at 30–45 °C (optimum 35 °C) and pH 3.5–5.5 (optimum pH 4.5), and produced Acid from various sugars. d-Lactic Acid was produced. It contained menaquinone-7 as the major isoprenoid quinone. The G+C content of the genomic DNA was 47.5 mol%. The predominant cellular fatty Acids of the strain were iso-C16 : 0, anteiso-C15 : 0 and anteiso-C17 : 0. Phylogenetic analyses based on the 16S rRNA gene and gyrB gene (DNA gyrase B subunit gene) revealed that strain QC81-06T clustered with Sporolactobacillus species but the strain was clearly distinct from other Sporolactobacillus species with significant bootstrap values. The levels of 16S rRNA gene and gyrB gene sequence similarities between strain QC81-06T and the other strains of the cluster were 96.0–97.0 % and 75.1–77.2 %, respectively. On the basis of these results, strain QC81-06T should be classified as a novel Sporolactobacillus species for which the name Sporolactobacillus putidus is proposed. The type strain is strain QC81-06T (=DSM 21265T=JCM 15325T).
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Sporolactobacillus putidus sp. nov., an endospore-forming Lactic Acid Bacterium isolated from spoiled orange juice.
International journal of systematic and evolutionary microbiology, 2009Co-Authors: Rieko Fujita, Kaoru Mochida, Yuko Kato, Keiichi GotoAbstract:A Gram-positive, endospore-forming, Lactic Acid Bacterium was isolated from spoiled orange juice. The organism, strain QC81-06(T), grew microaerobically or anaerobically at 30-45 degrees C (optimum 35 degrees C) and pH 3.5-5.5 (optimum pH 4.5), and produced Acid from various sugars. D-Lactic Acid was produced. It contained menaquinone-7 as the major isoprenoid quinone. The G+C content of the genomic DNA was 47.5 mol%. The predominant cellular fatty Acids of the strain were iso-C(16 : 0), anteiso-C(15 : 0) and anteiso-C(17 : 0). Phylogenetic analyses based on the 16S rRNA gene and gyrB gene (DNA gyrase B subunit gene) revealed that strain QC81-06(T) clustered with Sporolactobacillus species but the strain was clearly distinct from other Sporolactobacillus species with significant bootstrap values. The levels of 16S rRNA gene and gyrB gene sequence similarities between strain QC81-06(T) and the other strains of the cluster were 96.0-97.0 % and 75.1-77.2 %, respectively. On the basis of these results, strain QC81-06(T) should be classified as a novel Sporolactobacillus species for which the name Sporolactobacillus putidus is proposed. The type strain is strain QC81-06(T) (=DSM 21265(T)=JCM 15325(T)).
Marco Gobbetti - One of the best experts on this subject based on the ideXlab platform.
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influence of artisan bakery or laboratory propagated sourdoughs on the diversity of Lactic Acid Bacterium and yeast microbiotas
Applied and Environmental Microbiology, 2012Co-Authors: Fabio Minervini, Anna Lattanzi, Raffaella Di Cagno, Maria De Angelis, Marco GobbettiAbstract:Seven mature type I sourdoughs were comparatively back-slopped (80 days) at artisan bakery and laboratory levels under constant technology parameters. The cell density of presumptive Lactic Acid bacteria and related biochemical features were not affected by the environment of propagation. On the contrary, the number of yeasts markedly decreased from artisan bakery to laboratory propagation. During late laboratory propagation, denaturing gradient gel electrophoresis (DGGE) showed that the DNA band corresponding to Saccharomyces cerevisiae was no longer detectable in several sourdoughs. Twelve species of Lactic Acid bacteria were variously identified through a culture-dependent approach. All sourdoughs harbored a certain number of species and strains, which were dominant throughout time and, in several cases, varied depending on the environment of propagation. As shown by statistical permutation analysis, the Lactic Acid Bacterium populations differed among sourdoughs propagated at artisan bakery and laboratory levels. Lactobacillus plantarum, Lactobacillus sakei, and Weissella cibaria dominated in only some sourdoughs back-slopped at artisan bakeries, and Leuconostoc citreum seemed to be more persistent under laboratory conditions. Strains of Lactobacillus sanfranciscensis were indifferently found in some sourdoughs. Together with the other stable species and strains, other Lactic Acid bacteria temporarily contaminated the sourdoughs and largely differed between artisan bakery and laboratory levels. The environment of propagation has an undoubted influence on the composition of sourdough yeast and Lactic Acid Bacterium microbiotas.
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Lactobacillus sanfrancisco, a key sourdough Lactic Acid Bacterium : Physiology, genetic and biotechnology
Advances in food sciences, 1996Co-Authors: Marco Gobbetti, A. Corsetti, J. RossiAbstract:Three-year research from our Institute has been focused upon the sourdough microflora including Lactobacillus sanfrancisco, a key sourdough Lactic Acid Bacterium. In this paper, the physiology, biotechnological performances and genetic of Lb. sanfrancisco are considered.
B. Decaris - One of the best experts on this subject based on the ideXlab platform.
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Characterization of the gor gene of the Lactic Acid Bacterium Streptococcus thermophilus CNRZ368
Research in Microbiology, 1995Co-Authors: M Pébay, A C Holl, J M Simonet, B. DecarisAbstract:Cloning and characterization of the gor gene of the Lactic Acid Bacterium Streptococcus thermophilus, encoding glutathione reductase, are described in this paper. This enzyme is a part of the enzymatic defences against oxidative stress in eukaryotic cells and in Gram-negative bacteria, but was never found in Gram-positive bacteria before this study. The amino Acid sequence shares extensive similarities with glutathione reductases from other organisms, e.g. 62% amino Acid identity with Escherichia coli protein. Northern blot analysis and glutathione reductase enzyme assays gave evidence that the gene is expressed in aerobically growing cells.
Rieko Fujita - One of the best experts on this subject based on the ideXlab platform.
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sporolactobacillus putidus sp nov an endospore forming Lactic Acid Bacterium isolated from spoiled orange juice
International Journal of Systematic and Evolutionary Microbiology, 2010Co-Authors: Rieko Fujita, Kaoru Mochida, Yuko Kato, Keiichi GotoAbstract:A Gram-positive, endospore-forming, Lactic Acid Bacterium was isolated from spoiled orange juice. The organism, strain QC81-06T, grew microaerobically or anaerobically at 30–45 °C (optimum 35 °C) and pH 3.5–5.5 (optimum pH 4.5), and produced Acid from various sugars. d-Lactic Acid was produced. It contained menaquinone-7 as the major isoprenoid quinone. The G+C content of the genomic DNA was 47.5 mol%. The predominant cellular fatty Acids of the strain were iso-C16 : 0, anteiso-C15 : 0 and anteiso-C17 : 0. Phylogenetic analyses based on the 16S rRNA gene and gyrB gene (DNA gyrase B subunit gene) revealed that strain QC81-06T clustered with Sporolactobacillus species but the strain was clearly distinct from other Sporolactobacillus species with significant bootstrap values. The levels of 16S rRNA gene and gyrB gene sequence similarities between strain QC81-06T and the other strains of the cluster were 96.0–97.0 % and 75.1–77.2 %, respectively. On the basis of these results, strain QC81-06T should be classified as a novel Sporolactobacillus species for which the name Sporolactobacillus putidus is proposed. The type strain is strain QC81-06T (=DSM 21265T=JCM 15325T).
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Sporolactobacillus putidus sp. nov., an endospore-forming Lactic Acid Bacterium isolated from spoiled orange juice.
International journal of systematic and evolutionary microbiology, 2009Co-Authors: Rieko Fujita, Kaoru Mochida, Yuko Kato, Keiichi GotoAbstract:A Gram-positive, endospore-forming, Lactic Acid Bacterium was isolated from spoiled orange juice. The organism, strain QC81-06(T), grew microaerobically or anaerobically at 30-45 degrees C (optimum 35 degrees C) and pH 3.5-5.5 (optimum pH 4.5), and produced Acid from various sugars. D-Lactic Acid was produced. It contained menaquinone-7 as the major isoprenoid quinone. The G+C content of the genomic DNA was 47.5 mol%. The predominant cellular fatty Acids of the strain were iso-C(16 : 0), anteiso-C(15 : 0) and anteiso-C(17 : 0). Phylogenetic analyses based on the 16S rRNA gene and gyrB gene (DNA gyrase B subunit gene) revealed that strain QC81-06(T) clustered with Sporolactobacillus species but the strain was clearly distinct from other Sporolactobacillus species with significant bootstrap values. The levels of 16S rRNA gene and gyrB gene sequence similarities between strain QC81-06(T) and the other strains of the cluster were 96.0-97.0 % and 75.1-77.2 %, respectively. On the basis of these results, strain QC81-06(T) should be classified as a novel Sporolactobacillus species for which the name Sporolactobacillus putidus is proposed. The type strain is strain QC81-06(T) (=DSM 21265(T)=JCM 15325(T)).
