Auswahl der wissenschaftlichen Literatur zum Thema „Lactobacillales – Biodiversité“
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Zeitschriftenartikel zum Thema "Lactobacillales – Biodiversité"
Pernebek, Zh, D. Babenko, D. Tarzhanova, I. Uyzbaeva, Zh Khassenbekova, S. Kozhakhmetova, A. Kushugulova und S. Kozhakhmetov. „INFLUENCE OF CONSUMPTION OF PROBIOTIC DAIRY YOGURT ON GUT MICROBIOME STRUCTURE“. Eurasian Journal of Applied Biotechnology, Nr. 2 (09.07.2022): 13–18. http://dx.doi.org/10.11134/btp.2.2022.2.
Der volle Inhalt der QuellePanaiotov, Stefan, Yordan Hodzhev, Borislava Tsafarova, Vladimir Tolchkov und Reni Kalfin. „Culturable and Non-Culturable Blood Microbiota of Healthy Individuals“. Microorganisms 9, Nr. 7 (08.07.2021): 1464. http://dx.doi.org/10.3390/microorganisms9071464.
Der volle Inhalt der QuelleSuhinin, A. A., A. Yu Krasnopeev, A. S. Gorshkova, O. I. Belykh, I. Lipko, S. A. Potapov, I. V. Tikhonova, A. S. Batomunkuev und S. N. Loginov. „GENETIC DIVERSITY OF CATTLE INTESTINAL BACTERIA DETECTED BY HIGH-OUTPUT SEQUENCING“. International Journal of Veterinary Medicine, Nr. 3 (13.10.2022): 27–36. http://dx.doi.org/10.52419/issn2072-2419.2022.3.27.
Der volle Inhalt der QuelleManguntungi, Baso, Dinar Saputri, Apon Mustopa, Nurlaili Ekawati, Chairul Afgani, Arlindah Sari, Lita Triratna et al. „Metagenomic analysis and biodiversity of Lactic Acid Bacteria (LAB) on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia“. Biodiversitas Journal of Biological Diversity 21, Nr. 7 (28.06.2020). http://dx.doi.org/10.13057/biodiv/d210752.
Der volle Inhalt der QuelleCusaro, Carlo Maria, Enrica Capelli, Anna Maria Picco und Maura Brusoni. „Incidence of resistance to ALS and ACCase inhibitors in Echinochloa species and soil microbial composition in Northern Italy“. Scientific Reports 14, Nr. 1 (08.05.2024). http://dx.doi.org/10.1038/s41598-024-59856-0.
Der volle Inhalt der QuelleBarba, Marta, Marion Toquet, Empar García-Roselló, Jesús Gomis, Juan J. Quereda, Pedro González-Torres, Belén Carbonetto und Ángel Gómez-Martín. „Description of the vaginal microbiota in nulliparous ewes during natural mating and pregnancy: preliminary signs of the male preputial microbiota modulation“. Frontiers in Microbiology 14 (11.01.2024). http://dx.doi.org/10.3389/fmicb.2023.1224910.
Der volle Inhalt der QuelleDissertationen zum Thema "Lactobacillales – Biodiversité"
Matsumoto, Sayoko. „Study of the biodiversity of lactic acid bacteria in Cognac distillation wines“. Electronic Thesis or Diss., Bordeaux, 2024. http://www.theses.fr/2024BORD0093.
Der volle Inhalt der QuelleOenococcus oeni is a lactic acid bacteria (LAB) species adapted to the challenging conditions of wine. Its specialization enables survival and proliferation in environments characterized by low pH and high ethanol levels, where most other bacteria cannot thrive. O. oeni plays a critical role in wine production by executing the malolactic fermentation (MLF) which follows the alcoholic fermentation (AF). During MLF, malic acid is converted into lactic acid, thereby softening the taste of wine. The genome of O. oeni mutates faster than that of other LAB species, primarily due to the absence of DNA mismatch repair genes. This high mutation rate is thought to have favored its adaptation to wine. The hundreds of strains sequenced to date form 4 genetic lineages adapted to different products: wine (lineage A), must and cider (lineages B and C), and kombucha (lineage D).Distillation wines from Cognac represent a specific ecological niche for O. oeni, due to their low pH, the non-utilization of sulfites, and the extended storage period following AF until distillation. This thesis aimed to explore the biodiversity of O. oeni and other LAB during their production. Genotyping of thousands of O. oeni isolates, genome sequencing of about 50 strains and qPCR analyses of the wines allowed us to identify a new genetic sub-lineage, named AC, which is predominant during MLF (Chapter 1).Phenotypic analyses revealed that AC strains exhibit superior growth in acidic conditions (pH 3.0) in Ugni blanc must, compared to commercial strains from lineage A. Furthermore, during MLF, AC strains influence the metabolic profile of wines differently, producing less ethyl lactate and consuming fewer residual sugars than A strains. Comparative genomics of the AC strains showed that they share some unique genes, such as α/β-fold hydrolase enzymes, biotin synthesis proteins, an arabinose-proton symporter and a D-xylose transporter, suggesting a specific sugar metabolism. Analyzing the distribution of exopolysaccharides genes further highlighted a specific genetic structure of AC strains compared to other A strains (Chapter 2).The population dynamics of O. oeni and LAB was monitored during wine storage from MLF to distillation by metabarcoding, phylogenomics, and qPCR. The persistence of O. oeni strains in cellars was also monitored over four consecutive vintages. Results showed that O. oeni remained the dominant species within the bacterial community during the conservation of Cognac wines. AC strains were usually the predominant strains throughout the storage period. AC strains were also the most persistent bacteria in cellars during several vintages (Chapter 3).Incidents of contaminations with Lactobacillus hilgardii, suggesting potential spoilage post-MLF, were observed in two wine samples. Given that distillation wines are produced without added sulfites, they are subject to bacterial spoilage during the long storage period that precedes distillation. The diversity of bacteria in spoiled Cognac wines was investigated by identification of species (MALDI-TOF MS, metabarcoding), and strain genotyping (MLVA, RAPD), revealing the presence of LAB species such as Lactobacillus paracasei, L. hilgardii, and O. oeni at different population levels. A pdu operon was identified for the first time in one of the sequenced O. oeni strains. This operon encodes genes for the conversion of glycerol into acrolein, which confers bitterness to the wine. A qPCR assay was developed for the early detection of bacteria in wine that carry this operon (Chapter 4).This study enriches our understanding of LAB biodiversity in Cognac distillation wines, particularly the biodiversity of the species O. oeni and its population dynamics, paving the way for future strategies aimed at improving the beneficial impact of O. oeni during MLF in these wines, and predicting and preventing their spoilage, thereby enhancing the quality of cognac