A Leuconostoc mesenteroides NRRL B-512 F levansucrase gene, (levS), was isolated, sequenced and cloned in Escherichia coli. The recombinant enzyme was shown to be a fructosyltransferase producing a polymer identified by (13)C-NMR as levan. Based on sequence analysis, we found that this levansucrase is a mosaic protein, bearing structural features of glucosyltransferases in the amino and carboxy terminal regions similarly to inulosucrase from Leuconostoc citreum. The phylogenetic analysis of the C-terminal region domain of levansucrases from L. mesenteroides demonstrates that they group together into a novel putative sub-family of genes and evolved long before all other glucosyltransferases, while their catalytic domain structure is species related.
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http://dx.doi.org/10.1016/j.gene.2006.02.007 | DOI Listing |
Arch Microbiol
December 2024
Global Leadership School, Handong Global University, Pohang, 37554, South Korea.
Microcystin-LRs (MC-LR) produced by harmful cyanobacterial blooms (HCBs) pose significant hepatotoxic risks to both the environment and public health. Despite the identification and characterization of a limited number of MC-LR degrading bacteria, the challenge of safely removing MC-LRs from freshwater systems without disrupting aquatic ecosystems remains substantial. This study focused on the isolation of lactic acid bacteria from Bapshikhe, a traditional Korean fermented food, and investigated the mechanisms underlying the degradation of MC-LRs by these bacteria.
View Article and Find Full Text PDFFoods
November 2024
Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
This study aimed to investigate the possibility of producing fermented roe deer sausages using acid whey without the addition of sodium nitrite. Additionally, ascorbic acid was added to improve the oxidative stability of the product, and sodium chloride (NaCl) was partially replaced by potassium chloride (KCl) (7:3). The sausages were analyzed after fermentation (on day 30) and during post-production aging (i.
View Article and Find Full Text PDFInt J Food Microbiol
December 2024
Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Grugliasco, TO, Italy.
Roccaverano Protected Designation of Origin (PDO) is a fresh soft cheese produced in Roccaverano area (Italy). This study aimed to evaluate Roccaverano PDO microbiota, together with aromatic profile and sensory analysis to be compared with 15 non-PDO cheeses of the same type. Microbiota was evaluated through shotgun metagenomics sequencing, while GC-MS analysis was conducted to study volatile organic compounds (VOCs) presence and concentration.
View Article and Find Full Text PDFJ Microbiol Biotechnol
December 2024
Department of Food Science and Technology, Seoul Women's University, Seoul 01797, Republic of Korea.
Probiotics are in high demand in the health functional food market as they effectively inhibit pathogens and improve host health. Therefore, in order to develop novel probiotic strains, new strains were isolated from various type of jeotgal, traditional Korean fermented seafood products, and their safety and probiotic properties have been evaluated. Based on 16S rRNA gene sequence analysis, six strains (JRD1, ; JRD2, ; JRD6, ; CLJ21, ; CLJ24, Pediococcus pentosaceus; CLJ28, Leuconostoc mesenteroides subsp.
View Article and Find Full Text PDFCarbohydr Polym
February 2025
Faculty of Science and Technology, Suan Dusit University, Bangkok 10300, Thailand. Electronic address:
Zinc oxide (ZnO) nanoparticles are widely used in various applications, particularly in antimicrobial products. Efforts to enhance their performance and efficacy, including copper (Cu) doping and incorporating natural polymers. In this study, dextran-modified ZnO and Cu-doped ZnO nanohybrids were synthesized and characterized using exodextran isolated from Leuconostoc mesenteroides TISTR 473.
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