In Escherichia coli, CitB, a cognate response regulator of CitA, specifically bound to the promoter regions for mdh, citA, citC, and exuT. Transcription of these genes was induced by citrate under anaerobic conditions in a CitAB-dependent manner. Taking this together, we conclude that CitAB is the master regulatory system that activates the set of genes involved in citrate fermentation in E. coli.
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http://dx.doi.org/10.1271/bbb.80301 | DOI Listing |
J Food Sci
January 2025
Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.
As consumer awareness grows regarding the environmental and health impacts of animal-based products, plant-based alternatives are gaining popularity in developed countries. Plant-based proteins, like soy protein isolate (SPI), are valued for their sustainability and ability to complement animal proteins. SPI is commonly used in plant-based yogurts due to its high-quality protein, strong gelling capacity, and support for lactic acid bacteria (LAB) growth.
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January 2025
Department of Botany, MMV, Banaras Hindu University, Varanasi, 221005, India.
The research highlights the importance of exploring endophytic microbiomes of medicinal plants to uncover their potential for secondary metabolite production and their role in the biosynthesis of host-derived compounds. This study was aimed to isolate leaf endophytic bacteria of Rauvolfia serpentina, investigate their antibacterial, antioxidant potentials and detect host-origin compound reserpine using Reverse Phase High-Performance Liquid Chromatography (RPHPLC). Untargeted analysis via Ultra High-Performance Liquid Chromatography-High-Resolution Mass Spectrometry (UHPLC-HRMS/MS) was conducted for profiling main phytochemicals in the leaves and to explore potential bioactive compounds in bacterial extracts.
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January 2025
Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago 6904411, Chile.
The aim of this study was investigating the biological diversity of lactic acid bacteria isolated from Chilean grapes and identifying potential candidates for use as malolactic fermentation starter cultures. The isolated bacteria underwent a comprehensive six-stage screening process, which was mutually exclusive except for the evaluation of tyramine production and citric acid intake. This process included morphological, metabolic, fermentation yield, and resistance tests to identify promising malolactic strains.
View Article and Find Full Text PDFFood Res Int
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address:
Indigenous microorganisms play a crucial role in determining the quality of naturally fermented wines. However, the impact of grape cultivar specificity on microbial composition is often overshadowed by the geographical location of the vineyard, leading to underestimation of its role in natural wine fermentation. Therefore, this study focuses on different grape cultivars within a single vineyard.
View Article and Find Full Text PDFMicroorganisms
November 2024
State Key Laboratory of Biocatalysis and Enzyme Engineering, Environmental Microbial Technology Center of Hubei Province, College of Life Sciences, Hubei University, Wuhan 430062, China.
Poly-γ-glutamic acid (γ-PGA) is a natural polymer whose molecular weight and viscosity are critical for its application in various fields. However, research on super-high-molecular-weight or -viscosity γ-PGA is limited. In this study, the gene in WX-02 was knocked out using homologous recombination, and the batch fermentation performances of the recombinant strain WX-ΔpgdS were compared to those of WX-02.
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