Leuconostoc species are members of the Streptococcacae family. They are generally regarded as non-pathogenic culture contaminants and are thought to be an uncommon cause of infection. We present a study of a case-cluster nosocomial infection due to Leuconostoc spp. Three patients were hospitalized at the time of the infection with significant underlying diseases and all had a compromised skin and mucous barriers. Two had received previous antibiotic therapy. This report highlights the importance of Leuconostoc spp. as an emerging pathogen, even though the modes of transmission and reservoirs of Leuconostoc spp. are as yet unknown.
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http://dx.doi.org/10.1080/00365549950163815 | DOI Listing |
Foods
January 2025
Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México Instituto Tecnológico de Tepic, Tepic 63175, Nayarit, Mexico.
Aguamiel is the sap extracted from various species of maguey ( spp.). This liquid is highly prized in central Mexico for its pleasing sensory qualities and nutritional value.
View Article and Find Full Text PDFInt J Food Microbiol
January 2025
School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, Queensland, Australia. Electronic address:
Consumers often seek healthier options but still desire the familiar eating experience of traditional dairy. Incorporating exopolysaccharide (EPS)-producing cultures into fermented plant-based milk alternatives (PBMAs) offers a promising approach to improving the textural quality of these products. For this, it is essential that the EPS-producing cultures are able to produce EPS in the plant-based substrate.
View Article and Find Full Text PDFFood Res Int
December 2024
Research Group for Microbial Biotechnology and Biorefining, National Food Institute, Technical University of Denmark, Building 202, 2800 Kongens Lyngby, Denmark. Electronic address:
The antinutrients and off-flavors present in plant-based foods are some of the major organoleptic and consumer acceptance drawbacks considered when developing plant-based fermented dairy alternatives (PBFDA). Here, we investigated a combination of genotypical and phenotypical consecutive screening methods to find out the optimal single- and combination of lactic acid bacteria (LAB) strains based on volatile off-flavors, phenolic acids, saponins, and trypsin inhibitor degradation through the fermentation of a pea, oat, and potato (POP) blend. Lactiplantibacillus plantarum strains were the most optimal for the partial/complete degradation of p-coumaric (>98 %) and ferulic acid (10-20 %) compounds in the POP blend.
View Article and Find Full Text PDFFood Sci Anim Resour
November 2024
Division of Animal Science, Gyeongsang National University, Jinju 52725, Korea.
The gut microbiota is an immune system regulator in the gut-skin axis. Dysfunctional interactions between the gut microbiota and the gut immune system can lead to the development of skin diseases such as atopic dermatitis (AD). Probiotics and postbiotics positively affect the balance of the gut microbiota, immune regulation, protection against pathogens, and barrier integrity.
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October 2024
Animal Resources Research Center, Konkuk University, Seoul 05029, Republic of Korea.
The aim of this study was to examine the biological activity and probiotic properties of lactic acid bacteria (LAB) isolated from sweet potato stalk kimchi (SPK). Various LAB and spp. are active in the early stages of the fermentation of kimchi made from sweet potato stalk.
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