Separation of Lactic Acid Bacteria Using Blue-Native (BN) Polyacrylamide Gel Electrophoresis (PAGE) and Analyses of Lipopolysaccharide-Elimination Protein.

Some gram-negative bacteria such as Escherichia coli and Salmonella spp. among intestinal bacteria might induce inflammation of human intestines. However, lactic acid bacteria (LAB) display anti-inflammatory activity, which improves the intestinal environment.

Eliminating Lipopolysaccharide (LPS) Using Lactic Acid Bacteria (LAB).

Gram-negative bacteria such as Escherichia coli, among intestinal bacteria, have lipopolysaccharide (LPS), which induces inflammation of human intestines. However, lactic acid bacteria (LAB) can improve human intraintestinal conditions. One reason is that ingestion of LAB prevents bacterial diarrhea.

Assaying D-Amino Acid in Japanese Sake Using L-Amino Acid Derivatizing Agent.

The D-amino acids of D-alanine, D-glutamic acid, and D-aspartic acid increase tasting evaluation scores of Sake, a Japanese traditional alcohol beverage. Sake is brewed using seed mash for growth of brewing yeast without growth of contaminating microorganisms. Kimoto is brewed using lactic acid bacteria growth to decrease pH.

Assaying D-Alanine Racemase in Lactic Acid Bacteria Using NADH Oxidoreduction Enzymic System.

A notable characteristic of amino acids is their optical isomerism, existing as L-form and D-form. Proteins are composed exclusively of L-form amino acids. However, recently, it is reported that D-alanine is evaluated particularly highly in terms of sensory evaluation.

Hydroxylation of Fatty Acids by Lactic Acid Bacteria.

Hydroxy fatty acids (HFAs) are fatty acids with hydroxyl functional groups attached to the main chain. HFAs are used in widely diverse industrial applications, healthy functional foods, artificial food flavorings, and alcoholic beverages. A lactic acid bacterium (LAB), Lactobacillus sakei, hydroxylates oleic acid.