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Статті в журналах з теми "Lactobacillus hilgardii"

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Автор: Grafiati

Опубліковано: 10 грудня 2022

Оновлено: 28 січня 2023

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1

Gustaw, Klaudia, Piotr Koper, Magdalena Polak-Berecka, Kamila Rachwał, Katarzyna Skrzypczak, and Adam Waśko. "Genome and Pangenome Analysis of Lactobacillus hilgardii FLUB—A New Strain Isolated from Mead." International Journal of Molecular Sciences 22, no. 7 (April 6, 2021): 3780. http://dx.doi.org/10.3390/ijms22073780.

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The production of mead holds great value for the Polish liquor industry, which is why the bacterium that spoils mead has become an object of concern and scientific interest. This article describes, for the first time, Lactobacillus hilgardii FLUB newly isolated from mead, as a mead spoilage bacteria. Whole genome sequencing of L. hilgardii FLUB revealed a 3 Mbp chromosome and five plasmids, which is the largest reported genome of this species. An extensive phylogenetic analysis and digital DNA-DNA hybridization confirmed the membership of the strain in the L. hilgardii species. The genome of L. hilgardii FLUB encodes 3043 genes, 2871 of which are protein coding sequences, 79 code for RNA, and 93 are pseudogenes. L. hilgardii FLUB possesses three clustered regularly interspaced short palindromic repeats (CRISPR), eight genomic islands (44,155 bp to 6345 bp), and three (two intact and one incomplete) prophage regions. For the first time, the characteristics of the genome of this species were described and a pangenomic analysis was performed. The concept of the pangenome was used not only to establish the genetic repertoire of this species, but primarily to highlight the unique characteristics of L. hilgardii FLUB. The core of the genome of L. hilgardii is centered around genes related to the storage and processing of genetic information, as well as to carbohydrate and amino acid metabolism. Strains with such a genetic constitution can effectively adapt to environmental changes. L. hilgardii FLUB is distinguished by an extensive cluster of metabolic genes, arsenic detoxification genes, and unique surface layer proteins. Variants of MRS broth with ethanol (10–20%), glucose (2–25%), and fructose (2–24%) were prepared to test the strain’s growth preferences using Bioscreen C and the PYTHON script. L. hilgardii FLUB was found to be more resistant than a reference strain to high concentrations of alcohol (18%) and sugars (25%). It exhibited greater preference for fructose than glucose, which suggests it has a fructophilic nature. Comparative genomic analysis supported by experimental research imitating the conditions of alcoholic beverages confirmed the niche specialization of L. hilgardii FLUB to the mead environment.

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2

ALBERTO, MARÍA R., MARTA E. FARÍAS, and MARÍA C. MANCA de NADRA. "Effect of Wine Phenolic Compounds on Lactobacillus hilgardii 5w Viability." Journal of Food Protection 65, no. 1 (January 1, 2002): 211–13. http://dx.doi.org/10.4315/0362-028x-65.1.211.

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After 6 days of Lactobacillus hilgardii 5w incubation at 4°C, the viable cell counts diminish 31.9, 45.6, and 89.0% when suspended in control wine (2,600 mg/liter gallic acid equivalents [GAE]), three-fold concentrated wine (6,150 mg/liter GAE), and six-fold concentrated wine (13,000 mg/liter GAE), respectively. At 20°C in the same conditions, the cell viabilities decrease 74.2, 80.5, and 100.0%, respectively. In decolorized wines, which result in tannin losses, the viable cell counts increase. There is a relationship between L. hilgardii 5w tannin binding and its viability loss.

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3

Zhuravleva, D., L. Yadykova, Z. Iskhakova, and A. Kayumov. "Glutamine synthetase from Lactobacillus hilgardii LMG 7934." Limnology and Freshwater Biology, no. 4 (2020): 1050–51. http://dx.doi.org/10.31951/2658-3518-2020-a-4-1050.

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4

CLAISSE, OLIVIER, and ALINE LONVAUD-FUNEL. "Primers and a Specific DNA Probe for Detecting Lactic Acid Bacteria Producing 3-Hydroxypropionaldehyde from Glycerol in Spoiled Ciders." Journal of Food Protection 64, no. 6 (June 1, 2001): 833–37. http://dx.doi.org/10.4315/0362-028x-64.6.833.

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Of the 40 strains isolated from several spoiled ciders where glycerol was degraded, 36 were identified as Lactobacillus collinoides, three were Lactobacillus hilgardii, and one was Lactobacillus mali. However, only 30 L. collinoides and two L. hilgardii could degrade glycerol. The glycerol dehydratase activity was shown. The main product of the transformation was 1,3 propanediol. Two DNA primers GD1 and GD2 were chosen in the region encoding one of the subunits of glycerol dehydratase of Citrobacter freundii, Klebsiella pneumoniae, Klebsiella oxytoca, Salmonella Typhimurium, and Clostridium pasteurianum. A 279-bp amplicon in polymerase chain reaction amplification was obtained with the genomic L. collinoides IOEB 9527 DNA as template. The amino acid sequence deduced from the amplicon DNA sequence showed a very high similarity and identity with the gene of gram-negative and C. pasteurianum species. After labeling, the amplicon was used as DNA probe in dot-blot hybridization with the genomic DNA of all the tested strains. Only strains that could degrade glycerol hybridized. Moreover, polymerase chain reactions using GD1 and GD2 revealed only glycerol dehydratase genes of positive L. collinoides and L. hilgardii strains. The primers and the amplicon proved to be suitable and reliable tools to detect the lactic acid bacteria involved in the deterioration of cider.

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5

Sohier, Danièle, Joana Coulon, and Aline Lonvaud-Funel. "Molecular identification of Lactobacillus hilgardii and genetic relatedness with Lactobacillus brevis." International Journal of Systematic and Evolutionary Microbiology 49, no. 3 (July 1, 1999): 1075–81. http://dx.doi.org/10.1099/00207713-49-3-1075.

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6

Vancanneyt, Marc, Katrien Engelbeen, Marjan De Wachter, Katrien Vandemeulebroecke, Ilse Cleenwerck, and Jean Swings. "Reclassification of Lactobacillus ferintoshensis as a later heterotypic synonym of Lactobacillus parabuchneri." International Journal of Systematic and Evolutionary Microbiology 55, no. 5 (September 1, 2005): 2195–98. http://dx.doi.org/10.1099/ijs.0.63779-0.

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Lactobacillus ferintoshensis has recently been described as a novel species, distinct from its close phylogenetic neighbours Lactobacillus buchneri, Lactobacillus kefiri and Lactobacillus hilgardii. Two highly related species with validly published names, Lactobacillus parakefiri and Lactobacillus parabuchneri, were not considered in the study due to the lack of 16S rRNA gene sequence data at that time. Since the publication of the study, the sequences have become available and have revealed that L. ferintoshensis and L. parabuchneri share 99·7 % 16S rRNA gene sequence similarity. Further genomic and phenotypic data, derived from fluorescent amplified fragment length polymorphism, DNA–DNA hybridization and API 50 CHL analyses, have demonstrated that the species are synonymous.

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7

Endo, Akihito, and Sanae Okada. "Lactobacillus farraginis sp. nov. and Lactobacillus parafarraginis sp. nov., heterofermentative lactobacilli isolated from a compost of distilled shochu residue." International Journal of Systematic and Evolutionary Microbiology 57, no. 4 (April 1, 2007): 708–12. http://dx.doi.org/10.1099/ijs.0.64618-0.

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Анотація:

Five strains of lactic acid bacteria were isolated from a compost of distilled shochu residue in Japan. The isolates were separated into two groups on the basis of 16S rRNA gene sequence similarity, and two subclusters were formed that comprised micro-organisms closely related to Lactobacillus buchneri, L. diolivorans, L. hilgardii, L. kefiri, L. parabuchneri and L. parakefiri. DNA–DNA relatedness results revealed that the isolates could be separated into two groups, and these groups correlated well with the subclusters generated using the phylogenetic analysis. Moreover, the levels of DNA–DNA relatedness showed clear separation of the two groups from their phylogenetic relatives. Therefore, the two groups represent two novel species, for which the names Lactobacillus farraginis sp. nov. (type strain NRIC 0676T=JCM 14108T=DSM 18382T) and Lactobacillus parafarraginis sp. nov. (type strain NRIC 0677T=JCM 14109T=DSM 18390T) are proposed.

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8

Gorga, Andrea, Olivier Claisse, and Aline Lonvaud-Funel. "Organisation of the genes encoding glycerol dehydratase of Lactobacillus collinoides, Lactobacillus hilgardii and Lactobacillus diolivorans." Sciences des Aliments 22, no. 1-2 (April 28, 2002): 151–60. http://dx.doi.org/10.3166/sda.22.151-160.

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9

Pourramezan, Zahra, Mana Oloomi, and Rouha Kasra-Kermanshahi. "Antioxidant and anticancer activities of Lactobacillus Hilgardii strain AG12a." International Journal of Preventive Medicine 11, no. 1 (2020): 132. http://dx.doi.org/10.4103/ijpvm.ijpvm_307_19.

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10

Pasteris, Sergio E., and Ana M. Strasser de Saad. "Sugar−Glycerol Cofermentations by Lactobacillus hilgardii Isolated from Wine." Journal of Agricultural and Food Chemistry 57, no. 9 (May 13, 2009): 3853–58. http://dx.doi.org/10.1021/jf803781k.

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11

Le Jeune, C., and A. Lonvaud-Funel. "Lactobacillus hilgardii and Lactobacillus brevis DNA analysis by restriction fragment length polymorphism (RFLP)." Food Microbiology 11, no. 3 (June 1994): 195–202. http://dx.doi.org/10.1006/fmic.1994.1023.

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12

Rodas, A. M., S. Ferrer, and I. Pardo. "Polyphasic study of wine Lactobacillus strains: taxonomic implications." International Journal of Systematic and Evolutionary Microbiology 55, no. 1 (January 1, 2005): 197–207. http://dx.doi.org/10.1099/ijs.0.63249-0.

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One hundred and seventy-eight lactobacilli isolated from wine were characterized by a polyphasic approach. Strains were phenotypically identified at genus and species level by classical tests including the analysis of cell morphology, homo/heterofermentative character, sugar fermentation patterns, growth at different temperatures and the optical nature of the isomer of lactic acid produced from glucose. Molecular techniques such as random amplification of polymorphic DNA (RAPD), amplified 16S rDNA restriction analysis (16S-ARDRA), PFGE-RFLP and ribotyping were used to characterize strains, and their potential for identification and/or typing was evaluated. The information obtained with these techniques was processed with the BioNumerics software in order to analyse relationships existing between isolated strains and various reference species of the genus. Then, taxonomic dendrograms were obtained, and this information allowed the proposal of molecular procedures suitable for the identification and typing of these wine micro-organisms. The techniques useful for both identification and typing were RAPD and ribotyping, while 16S-ARDRA was only useful for identification and PFGE-RFLP only for typing purposes. The wine strains were identified as Lactobacillus brevis (19 strains), Lactobacillus collinoides (2 strains), Lactobacillus hilgardii (71 strains), Lactobacillus paracasei (13 strains), Lactobacillus pentosus (2 strains), Lactobacillus plantarum (34 strains) and Lactobacillus mali (10 strains).

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13

López-Seijas, Jacobo, Belén García-Fraga, Abigail F. da Silva, and Carmen Sieiro. "Wine Lactic Acid Bacteria with Antimicrobial Activity as Potential Biocontrol Agents against Fusarium oxysporum f. sp. lycopersici." Agronomy 10, no. 1 (December 24, 2019): 31. http://dx.doi.org/10.3390/agronomy10010031.

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Lactic acid bacteria isolated from wine fermentations, particularly from the malolactic fermentation, and belonging to Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus paracasei and Lactococcus lactis species were tested for their effectiveness in inhibiting the development of different microorganisms. The different strains showed, to varying degrees, an antagonistic effect against bacteria of the genera Bacillus and Staphylococcus. The specificity of the species L. hilgardii that inhibits only strains of the genus Bacillus is remarkable, on the other hand, L. plantarum was more effective against the strains of the genus Staphylococcus. The greatest effectiveness, considering both the degree of inhibition and the number of inhibited species, was presented by strains of L. lactis and L. paracasei. Seven strains belonging to the species that showed a more broad-spectrum activity, L. paracasei and L. plantarum, were also tested for their ability to inhibit the growth of fungi. All of them showed, in different degree (55–76%), activity against Fusarium oxysporum. Finally, the ability of the L. paracasei LPAUV12 and L. plantarum LPLUV10 strains was evaluated to protect Lycopersicon esculentum plants against the fungus F. oxysporum and promote its growth. Strain LPLUV10, showed capacity to significantly inhibit the harmful effect of F. oxysporum in tomato plants as well as to significantly stimulate their growth.

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14

Drouin, Pascal, Julien Tremblay, and Frédérique Chaucheyras-Durand. "Dynamic Succession of Microbiota during Ensiling of Whole Plant Corn Following Inoculation with Lactobacillus buchneri and Lactobacillus hilgardii Alone or in Combination." Microorganisms 7, no. 12 (November 21, 2019): 595. http://dx.doi.org/10.3390/microorganisms7120595.

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Lactic acid bacteria (LAB) used as silage additives have been shown to improve several fermentation parameters, including aerobic stability. Inoculation with a combination of Lactobacillus buchneri NCIMB40788 and Lactobacillus hilgardii CNCM-I-4785, contributes to an increase in aerobic stability, compared to each strain inoculated independently. To understand the mode of action of the combination on the LAB community, a fermentation-kinetic study was performed on corn. Four treatments, Control, Lb. buchneri, Lb. hilgardii, and a combination of the two strains, were fermented 1, 2, 4, 8, 16, 32, and 64 days. Corn silage inoculated by both strains had a lactate:acetate ratio of 0.59 after 64 days and a higher concentration of lactate than Lb. buchneri. Analysis of the microbiota by 16S and ITS amplicon metasequencing demonstrated that inoculation led to lower bacterial diversity after 1 day, from 129.4 down to 40.7 observed operational taxonomic units (OTUs). Leuconostocaceae represented the dominant population by day 1, with 48.1%. Lactobacillaceae dominated the succession by day 4, with 21.9%. After 32 days, inoculation by both strains had the lowest bacterial alpha diversity level, with 29.0 observed OTUs, compared to 61.3 for the Control. These results confirm the increased fermentation efficiency when the two Lactobacillus strains are co-inoculated, which also led to a specific yeast OTUs diversity profile, with Hannaella as the main OTU.

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15

Oude Elferink, Stefanie J. W. H., Janneke Krooneman, Jan C. Gottschal, Sierk F. Spoelstra, Folkert Faber, and Frank Driehuis. "Anaerobic Conversion of Lactic Acid to Acetic Acid and 1,2-Propanediol by Lactobacillus buchneri." Applied and Environmental Microbiology 67, no. 1 (January 1, 2001): 125–32. http://dx.doi.org/10.1128/aem.67.1.125-132.2001.

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ABSTRACT The degradation of lactic acid under anoxic conditions was studied in several strains of Lactobacillus buchneri and in close relatives such as Lactobacillus parabuchneri,Lactobacillus kefir, and Lactobacillus hilgardii. Of these lactobacilli, L. buchneri andL. parabuchneri were able to degrade lactic acid under anoxic conditions, without requiring an external electron acceptor. Each mole of lactic acid was converted into approximately 0.5 mol of acetic acid, 0.5 mol of 1,2-propanediol, and traces of ethanol. Based on stoichiometry studies and the high levels of NAD-linked 1,2-propanediol-dependent oxidoreductase (530 to 790 nmol min−1 mg of protein−1), a novel pathway for anaerobic lactic acid degradation is proposed. The anaerobic degradation of lactic acid by L. buchneri does not support cell growth and is pH dependent. Acidic conditions are needed to induce the lactic-acid-degrading capacity of the cells and to maintain the lactic-acid-degrading activity. At a pH above 5.8 hardly any lactic acid degradation was observed. The exact function of anaerobic lactic acid degradation by L. buchneri is not certain, but some results indicate that it plays a role in maintaining cell viability.

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16

van Beek, Sylvie, and Fergus G. Priest. "Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky Fermentation." Applied and Environmental Microbiology 66, no. 12 (December 1, 2000): 5322–28. http://dx.doi.org/10.1128/aem.66.12.5322-5328.2000.

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ABSTRACT Seven strains of Lactobacillus isolated from malt whisky fermentations and representing Lactobacillus brevis,L. crispatus, L. fermentum, L. hilgardii, L. paracasei, L. pentosus, andL. plantarum contained genes for hydroxycinnamic acid (p-coumaric acid) decarboxylase. With the exception ofL. hilgardii, these bacteria decarboxylatedp-coumaric acid and/or ferulic acid, with the production of 4-vinylphenol and/or 4-vinylguaiacol, respectively, although the relative activities on the two substrates varied between strains. The addition of p-coumaric acid or ferulic acid to cultures ofL. pentosus in MRS broth induced hydroxycinnamic acid decarboxylase mRNA within 5 min, and the gene was also induced by the indigenous components of malt wort. In a simulated distillery fermentation, a mixed culture of L. crispatus and L. pentosus in the presence of Saccharomyces cerevisiae decarboxylated added p-coumaric acid more rapidly than the yeast alone but had little activity on added ferulic acid. Moreover, we were able to demonstrate the induction of hydroxycinnamic acid decarboxylase mRNA under these conditions. However, in fermentations with no additional hydroxycinnamic acid, the bacteria lowered the final concentration of 4-vinylphenol in the fermented wort compared to the level seen in a pure-yeast fermentation. It seems likely that the combined activities of bacteria and yeast decarboxylate p-coumaric acid and then reduce 4-vinylphenol to 4-ethylphenol more effectively than either microorganism alone in pure cultures. Although we have shown that lactobacilli participate in the metabolism of phenolic compounds during malt whisky fermentations, the net result is a reduction in the concentrations of 4-vinylphenol and 4-vinylguaiacol prior to distillation.

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17

Zhuravleva, D., L. Yadykova, Z. Iskhakova, and A. Kayumov. "Analysis of glutamine synthetase activity from Lactobacillus hilgardii LMG 7934." IOP Conference Series: Earth and Environmental Science 715, no. 1 (March 1, 2021): 012069. http://dx.doi.org/10.1088/1755-1315/715/1/012069.

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18

Far�as, M. E., M. C. Mance de Nadra, G. C. Roll�n, and A. M. Strasser de Saad. "Histidine decarboxylase production by Lactobacillus hilgardii: Effect of organic acids." Current Microbiology 31, no. 1 (July 1995): 15–18. http://dx.doi.org/10.1007/bf00294627.

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19

Davidovic, Sladjana, Miona Miljkovic, Dusan Antonovic, Mirjana Rajilic-Stojanovic, and Suzana Dimitrijevic-Brankovic. "Water Kefir grain as a source of potent dextran producing lactic acid bacteria." Chemical Industry 69, no. 6 (2015): 595–604. http://dx.doi.org/10.2298/hemind140925083d.

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Water kefir is abeverage fermented by a microbial consortium captured in kefir grains. The kefir grains matrix is composed of polysaccharide, primarily dextran, whichis produced by members of the microbial consortium. In this study, we have isolated lactic acid bacteria (LAB) from non-commercial water kefir grains (from Belgrade, Serbia) and screened for dextran production. Among twelve Lisolates threeproduced slime colonies on modified MRS (mMRS) agar containing sucrose instead of glucoseand were presumed to produce dextran. Three LABwere identified based on morphological, physiological and biochemical characteristics and 16S rRNA sequencing as Leuconostoc mesenteroides(strains T1 and T3) and Lactobacillus hilgardii (strain T5). The isolated strains were able to synthesize a substantial amount of dextran in mMRS broth containing 5% sucrose. Maximal yields (11.56, 18.00 and 18.46 g/l) were obtained after 16h, 20h and 32h for T1, T3 and T5, respectively. Optimal temperature for dextran production was 23oC for two Leuconostoc mesenteroides strains and 30oC for Lactobacillus hilgardii strain. The produced dextrans were identified based on paper chromatography while the main structure characteristics of purified dextranwere observed by FT-IR spectroscopy. Our study shows that water kefir grains are a natural source of potent dextranproducing LAB.

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20

Liang, Zhi-Qi, Sathiyaraj Srinivasan, Yeon-Ju Kim, Ho-Bin Kim, Hong-Tao Wang та Deok-Chun Yang. "Lactobacillus kimchicus sp. nov., a β-glucosidase-producing bacterium isolated from kimchi". International Journal of Systematic and Evolutionary Microbiology 61, № 4 (1 квітня 2011): 894–97. http://dx.doi.org/10.1099/ijs.0.017418-0.

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A Gram-reaction-positive, non-spore-forming, rod-shaped, non-motile, β-glucosidase-producing bacterium, designated DCY51T, was isolated from kimchi, a Korean fermented vegetable food. 16S rRNA gene sequence analysis revealed that strain DCY51T belonged to the genus Lactobacillus and exhibited highest 16S rRNA gene sequence similarity with Lactobacillus paracollinoides AB 74 (96.9 %), L. similis JCM 2765T (96.9 %), L. collinoides JCM 1123T (96.7 %) and L. hilgardii DSM 20176T (95.5 %). Subsequently, pheS sequence analysis confirmed that strain DCY51T formed a distinct lineage within the Lactobacillus plantarum group. The major polar lipid of strain DCY51T was phosphatidylethanolamine and minor amounts of phosphatidylglycerol and diphosphatidylglycerol were found. Phenotypic characteristics and DNA–DNA relatedness indicated that strain DCY51T was clearly distinguished from other type strains of species of the genus Lactobacillus. A novel species, Lactobacillus kimchicus sp. nov., is proposed, with type strain DCY51T ( = KCTC 12976T = JCM 15530T).

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21

Lucas, Patrick M., Wout A. M. Wolken, Olivier Claisse, Juke S. Lolkema, and Aline Lonvaud-Funel. "Histamine-Producing Pathway Encoded on an Unstable Plasmid in Lactobacillus hilgardii 0006." Applied and Environmental Microbiology 71, no. 3 (March 2005): 1417–24. http://dx.doi.org/10.1128/aem.71.3.1417-1424.2005.

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ABSTRACT Histamine production from histidine in fermented food products by lactic acid bacteria results in food spoilage and is harmful to consumers. We have isolated a histamine-producing lactic acid bacterium, Lactobacillus hilgardii strain IOEB 0006, which could retain or lose the ability to produce histamine depending on culture conditions. The hdcA gene, coding for the histidine decarboxylase of L. hilgardii IOEB 0006, was located on an 80-kb plasmid that proved to be unstable. Sequencing of the hdcA locus disclosed a four-gene cluster encoding the histidine decarboxylase, a protein of unknown function, a histidyl-tRNA synthetase, and a protein, which we named HdcP, showing similarities to integral membrane transporters driving substrate/product exchange. The gene coding for HdcP was cloned downstream of a sequence specifying a histidine tag and expressed in Lactococcus lactis. The recombinant HdcP could drive the uptake of histidine into the cell and the exchange of histidine and histamine. The combination of HdcP and the histidine decarboxylase forms a typical bacterial decarboxylation pathway that may generate metabolic energy or be involved in the acid stress response. Analyses of sequences present in databases suggest that the other two proteins have dispensable functions. These results describe for the first time the genes encoding a histamine-producing pathway and provide clues to the parsimonious distribution and the instability of histamine-producing lactic acid bacteria.

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22

OHMOMO, Sadahiro, Hiroshi YOSHIKAWA, Kazuhiko NOZAKI, Tomoyoshi NAKAJIMA, Wiwut DAENGSUBHA, and Isei NAKAMURA. "Continuous decolorization of molasses waste water using immobilized Lactobacillus hilgardii cells." Agricultural and Biological Chemistry 52, no. 10 (1988): 2437–41. http://dx.doi.org/10.1271/bbb1961.52.2437.

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23

Ohmomo, Sadahiro, Hiroshi Yoshdcawa, Kazuhiko Nozaki, Tomoyoshi Nakajima, Wiwut Daengsubha, and Isei Nakamura. "Continuous Decolorization of Molasses Waste Water Using Immobilized Lactobacillus hilgardii Cells." Agricultural and Biological Chemistry 52, no. 10 (October 1988): 2437–41. http://dx.doi.org/10.1080/00021369.1988.10869063.

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24

Dias, Rita, Eduardo Vilas-Boas, Francisco M. Campos, Tim Hogg, and José António Couto. "Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine." Food Microbiology 49 (August 2015): 6–11. http://dx.doi.org/10.1016/j.fm.2015.01.007.

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25

Pidoux, M., G. A. De Ruiter, B. E. Brooker, I. J. Colquhoun, and V. J. Morris. "Microscopic and chemical studies of a gelling polysaccharide from Lactobacillus hilgardii." Carbohydrate Polymers 13, no. 4 (January 1990): 351–62. http://dx.doi.org/10.1016/0144-8617(90)90035-q.

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26

Alberto, María R., Mario E. Arena, and María C. Manca de Nadra. "Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds." Food Control 18, no. 8 (August 2007): 898–903. http://dx.doi.org/10.1016/j.foodcont.2006.05.006.

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27

Endo, Akihito, and Sanae Okada. "Lactobacillus composti sp. nov., a lactic acid bacterium isolated from a compost of distilled shochu residue." International Journal of Systematic and Evolutionary Microbiology 57, no. 4 (April 1, 2007): 870–72. http://dx.doi.org/10.1099/ijs.0.64743-0.

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Two strains of lactic acid bacteria, strains NRIC 0689T and NRIC 0690, were isolated from a compost of distilled shochu residue in Japan. The isolates showed quite low sequence similarity to known species of lactic acid bacteria on the basis of 16S rRNA gene sequence; the highest sequence similarities to NRIC 0689T were shown by the type strains of Lactobacillus satsumensis, L. plantarum, L. hilgardii, L. buchneri and L. parabuchneri (92.9, 92.9, 92.8, 92.6 and 92.5 %, respectively). The isolates formed a distinct subcluster in the Lactobacillus casei–Pediococcus phylogenetic cluster. Levels of DNA–DNA relatedness revealed that the isolates belonged to the same taxon. Therefore, the isolates represent a novel species, for which the name Lactobacillus composti sp. nov. is proposed. The type strain is NRIC 0689T (=JCM 14202T=DSM 18527T).

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28

Manca de Nadra, María Cristina, and Ana María Strasser de Saad. "Effect of organic acids on the growth of Leuconostoc oenos and Lactobacillus hilgardii strains isolated from red wines." OENO One 25, no. 2 (June 30, 1991): 99. http://dx.doi.org/10.20870/oeno-one.1991.25.2.1217.

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<p style="text-align: justify;">The effect of organic acids on the growth of <em>Leuconostoc oenos</em> and <em>Lactobacillus hilgardii</em> strains was investigated, and the interaction between organic acids, ethanol and inoculum level was determined. The four selected strains of <em>Leuconostoc oenos</em> : X<sub>2</sub>L, E<sub>2</sub>, ST<sub>2</sub> and L<sub>2</sub> and the two selected strains of <em>Lactobacillus hilgardii</em> : 7<sub>j</sub> and X<sub>1</sub>B are resistent to 10 p. cent ethanol, a typical concentration for a table wine.</p><p style="text-align: justify;">The effect of the additives depends on the strain, except for dodecanoic acid which produces a growth inhibition in the six strains. Dodecanoic acid is an effective inhibitor when added to grape juice and might be used as a substitute of SO<sub>2</sub>, or rather in association with SO<sub>2</sub>.</p>

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29

Lee, Myung-Ki, Kyung-Hyung Ku, Young-Jin Kim, Kyung-Hee Kim, Yu-Ri Kim, and Hye-Jung Yang. "Development of Species-Specific Primers for PCR Identification of Lactobacillus hilgardii and Lactobacillus farciminis in Kimchi." Preventive Nutrition and Food Science 15, no. 2 (June 30, 2010): 159–66. http://dx.doi.org/10.3746/jfn.2010.15.2.159.

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30

Kawasaki, Shinji, Kana Kurosawa, Madoka Miyazaki, Chisato Yagi, Yoritaka Kitajima, Shigeta Tanaka, Tomohiro Irisawa, et al. "Lactobacillus floricola sp. nov., lactic acid bacteria isolated from mountain flowers." International Journal of Systematic and Evolutionary Microbiology 61, no. 6 (June 1, 2011): 1356–59. http://dx.doi.org/10.1099/ijs.0.022988-0.

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Five strains (Ryu1-2T, Gon2-9, Ryu4-3, Nog8-1 and Aza1-1) of lactic acid bacteria were isolated from flowers in mountainous areas in Japan, Oze National Park, Iizuna mountain and the Nikko area. The five isolates were found to share almost identical (99.6–100 % similar) 16S rRNA gene sequences and were therefore deemed to belong to the same species. These isolates exhibited low levels of 16S rRNA gene sequence similarity to known lactic acid bacteria; the closest recognized relatives to strain Ryu1-2T were the type strains of Lactobacillus hilgardii (92.8 % similarity), Lactobacillus kefiri (92.7 %), Lactobacillus composti (92.6 %) and Lactobacillus buchneri (92.4 %). Comparative analyses of rpoA and pheS gene sequences demonstrated that the novel isolates did not show significant relationships to other Lactobacillus species. The strains were Gram-stain-positive, catalase-negative and homofermentative. The isolates utilized a narrow range of carbohydrates as sources of carbon and energy, including glucose and fructose. On the basis of phenotypic characteristics and phylogenetic data, these isolates represent a novel species of the genus Lactobacillus, for which the name Lactobacillus floricola sp. nov. is proposed. The type strain is Ryu1-2T ( = NRIC 0774T = JCM 16512T = DSM 23037T).

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31

Di Cagno, Raffaella, Maria De Angelis, Paola Lavermicocca, Massimo De Vincenzi, Claudio Giovannini, Michele Faccia, and Marco Gobbetti. "Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance." Applied and Environmental Microbiology 68, no. 2 (February 2002): 623–33. http://dx.doi.org/10.1128/aem.68.2.623-633.2002.

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ABSTRACT Sourdough lactic acid bacteria were preliminarily screened for proteolytic activity by using a digest of albumin and globulin polypeptides as a substrate. Based on their hydrolysis profile patterns, Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were selected and used in sourdough fermentation. A fractionated method of protein extraction and subsequent two-dimensional electrophoresis were used to estimate proteolysis in sourdoughs. Compared to a chemically acidified (pH 4.4) dough, 37 to 42 polypeptides, distributed over a wide range of pIs and molecular masses, were hydrolyzed by L. alimentarius 15M, L. brevis 14G, and L. sanfranciscensis 7A. Albumin, globulin, and gliadin fractions were hydrolyzed, while glutenins were not degraded. The concentrations of free amino acids, especially proline and glutamic and aspartic acids, also increased in sourdoughs. Compared to the chemically acidified dough, proteolysis by lactobacilli positively influenced the softening of the dough during fermentation, as determined by rheological analyses. Enzyme preparations of the selected lactobacilli which contained proteinase or peptidase enzymes showed hydrolysis of the 31-43 fragment of A-gliadin, a toxic peptide for celiac patients. A toxic peptic-tryptic (PT) digest of gliadins was used for in vitro agglutination tests on K 562 (S) subclone cells of human myelagenous leukemia origin. The lowest concentration of PT digest that agglutinated 100% of the total cells was 0.218 g/liter. Hydrolysis of the PT digest by proteolytic enzymes of L. alimentarius 15M and L. brevis 14G completely prevented agglutination of the K 562 (S) cells by the PT digest at a concentration of 0.875 g/liter. Considerable inhibitory effects by other strains and at higher concentrations of the PT digest were also found. The mixture of peptides produced by enzyme preparations of selected lactobacilli showed a decreased agglutination of K 562 (S) cells with respect to the whole 31-43 fragment of A-gliadin.

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32

Bossi, A., S. Rinalducci, L. Zolla, P. Antonioli, P. G. Righetti, and G. Zapparoli. "Effect of tannic acid on Lactobacillus hilgardii analysed by a proteomic approach." Journal of Applied Microbiology 102, no. 3 (March 2007): 787–95. http://dx.doi.org/10.1111/j.1365-2672.2006.03118.x.

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33

COSTANTINI, ANTONELLA, MANUELA CERSOSIMO, VINCENZO DEL PRETE, and EMILIA GARCIA-MORUNO. "Production of Biogenic Amines by Lactic Acid Bacteria: Screening by PCR, Thin-Layer Chromatography, and High-Performance Liquid Chromatography of Strains Isolated from Wine and Must." Journal of Food Protection 69, no. 2 (February 1, 2006): 391–96. http://dx.doi.org/10.4315/0362-028x-69.2.391.

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Biogenic amines are frequently found in wine and other fermented food. We investigated the ability of 133 strains of lactic acid bacteria isolated from musts and wines of different origins to produce histamine, tyramine, and putrescine. We detected the genes responsible for encoding the corresponding amino acid decarboxylases through PCR assays using two primer sets for every gene: histidine decarboxylase (hdc), tyrosine decarboxylase (tdc), and ornithine decarboxylase (odc); these primers were taken from the literature or designed by us. Only one strain of Lactobacillus hilgardii was shown to possess the hdc gene, whereas four strains of Lactobacillus brevis had the tdc gene. None of the Oenococcus oeni strains, the main agents of malolactic fermentation, was a biogenic amine producer. All PCR amplicon band–positive results were confirmed by thin-layer chromatography and high-performance liquid chromatography analyses.

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34

Josson, Katty, Trees Scheirlinck, Frank Michiels, Christ Platteeuw, Patrick Stanssens, Henk Joos, Patrick Dhaese, Mark Zabeau, and Jacques Mahillon. "Characterization of a gram-positive broad-host-range plasmid isolated from Lactobacillus hilgardii." Plasmid 21, no. 1 (January 1989): 9–20. http://dx.doi.org/10.1016/0147-619x(89)90082-6.

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35

Leroi, Françoise, and M. Pidoux. "Characterization of interactions between Lactobacillus hilgardii and Saccharomyces florentinus isolated from sugary kefir grains." Journal of Applied Bacteriology 74, no. 1 (January 1993): 54–60. http://dx.doi.org/10.1111/j.1365-2672.1993.tb02996.x.

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36

Campos, F. M., J. A. Couto, and T. A. Hogg. "Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii." Journal of Applied Microbiology 94, no. 2 (February 2003): 167–74. http://dx.doi.org/10.1046/j.1365-2672.2003.01801.x.

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37

Rodriguez, Ana V., and Mar�a C. Manca de Nadra. "Production of hydrogen peroxide by Lactobacillus hilgardii and its effect on Leuconostoc oenos growth." Current Microbiology 30, no. 1 (January 1995): 23–25. http://dx.doi.org/10.1007/bf00294519.

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38

FEICHTINGER, MARLIES, SIGRID MAYRHOFER, WOLFGANG KNEIFEL, and KONRAD J. DOMIG. "Tetracycline Resistance Patterns of Lactobacillus buchneri Group Strains." Journal of Food Protection 79, no. 10 (October 1, 2016): 1741–47. http://dx.doi.org/10.4315/0362-028x.jfp-15-577.

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ABSTRACT Lactobacilli are applied as starter cultures for controlled fermentation in the production of food and feed. Among other lactobacilli, members of the Lactobacillus buchneri group are used in fermented milk, wine, and silage. Most of the L. buchneri species used for the manufacturing of food or feed are already on the list for qualified presumption of safety status and are recommended as biological agents by the European Food Safety Authority. Consequently, new strains intended as food or feed additives do not require any additional safety check than confirming the absence of transferable antibiotic resistance determinants. Of these determinants, tetracycline resistance genes are especially predominant in lactobacilli. Within this study, a total of 128 strains belonging to the L. buchneri group (L. buchneri, L. diolivorans, L. farraginis, L. hilgardii, L. kefiri, L. kisonensis, L. otakiensis, L. parabuchneri, L. parafarraginis, L. parakefiri, L. rapi, L. senioris, and L. sunkii) were examined for their susceptibility to tetracycline. Tetracycline MICs were assessed by the broth microdilution method according to ISO 10932/IDF 223. Subsequently, the presence of tetracycline resistance genes was investigated by using PCR. In addition, selected strains were tested for a broader range of tetracycline resistance genes by using a microarray technique. Applying the tetracycline cutoff values defined by European Food Safety Authority for heterofermentative and obligately homofermentative lactobacilli, 96.9% of the strains would have been categorized as tetracycline resistant. However, none of the tested tetracycline resistance genes could be detected by PCR or microarray analysis. Furthermore, the MIC distribution of all strains was unimodal and at the high end of the tested tetracycline concentration range (4 to 256 μg/ml). Thus, these data suggest that tetracycline resistance in the L. buchneri group strains is intrinsic, which complies with the requirements defined in the qualified presumption of safety outline.

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39

Jin, Gang, Vladimir Jiranek, Aaron Mark Hayes, and Paul R. Grbin. "Isolation and Characterization of High-Ethanol-Tolerance Lactic Acid Bacteria from Australian Wine." Foods 11, no. 9 (April 25, 2022): 1231. http://dx.doi.org/10.3390/foods11091231.

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Lactic acid bacteria are very important in winemaking. In this study, 108 lactic acid bacteria isolates were obtained from high-ethanol-content (~17% (v/v)) Grenache wines during uninoculated malolactic fermentation (MLF). The 16S rRNA and species-specific PCR showed that 104 of these were Oenococcusoeni, three were Lactobacillus hilgardii, and one was Staphylococcus pasteuri. AFLP of HindIII and MseI digests of the genomic DNA of the O. oeni strains was developed for the first time to discriminate the strains. The results showed that the method was a suitable technique for discriminating the O. oeni strains. Based on the cluster analysis, nine O. oeni strains were chosen for inclusion in an ethanol tolerance assay involving monitoring of optical density (ABS600nm) and viable plating. Several O. oeni strains (G63, G46, G71, G39) survived and grew well in MRS-AJ with 17% (v/v) ethanol, while the commercial O. oeni reference strain did not. Strain G63 could also survive and grow for 168 h after inoculation in MRS-AJ medium with 19% (v/v) ethanol. These results suggest that O. oeni G63, G46, G71, and G39 could potentially be used as MLF starters for high-ethanol-content wines. All three L. hilgardii strains could survive and grow in MRS-AJ with 19% (v/v) ethanol, perhaps also indicating their suitability as next-generation MLF starter cultures.

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40

Jin, Gang, Vladimir Jiranek, Aaron Mark Hayes, and Paul R. Grbin. "Isolation and Characterization of High-Ethanol-Tolerance Lactic Acid Bacteria from Australian Wine." Foods 11, no. 9 (April 25, 2022): 1231. http://dx.doi.org/10.3390/foods11091231.

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Анотація:

Lactic acid bacteria are very important in winemaking. In this study, 108 lactic acid bacteria isolates were obtained from high-ethanol-content (~17% (v/v)) Grenache wines during uninoculated malolactic fermentation (MLF). The 16S rRNA and species-specific PCR showed that 104 of these were Oenococcusoeni, three were Lactobacillus hilgardii, and one was Staphylococcus pasteuri. AFLP of HindIII and MseI digests of the genomic DNA of the O. oeni strains was developed for the first time to discriminate the strains. The results showed that the method was a suitable technique for discriminating the O. oeni strains. Based on the cluster analysis, nine O. oeni strains were chosen for inclusion in an ethanol tolerance assay involving monitoring of optical density (ABS600nm) and viable plating. Several O. oeni strains (G63, G46, G71, G39) survived and grew well in MRS-AJ with 17% (v/v) ethanol, while the commercial O. oeni reference strain did not. Strain G63 could also survive and grow for 168 h after inoculation in MRS-AJ medium with 19% (v/v) ethanol. These results suggest that O. oeni G63, G46, G71, and G39 could potentially be used as MLF starters for high-ethanol-content wines. All three L. hilgardii strains could survive and grow in MRS-AJ with 19% (v/v) ethanol, perhaps also indicating their suitability as next-generation MLF starter cultures.

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41

Zhao, Xinyi, Jianghua Li, Guocheng Du, Jian Chen, Tingyue Ren, Junyan Wang, Ying Han, Pan Zhen, and Xinrui Zhao. "The Influence of Seasons on the Composition of Microbial Communities and the Content of Lactic Acid during the Fermentation of Fen-Flavor Baijiu." Fermentation 8, no. 12 (December 14, 2022): 740. http://dx.doi.org/10.3390/fermentation8120740.

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During the fermentation of Fen-flavor Baijiu, the number of lactic acid bacteria is high in summer, resulting in excessive lactic acid and an unpleasant astringent taste. Thus, it is necessary to identify the critical influence factors for the formation of lactic acid and the composition of the microbial community in the fermented grains during the brewing process of Fen-flavor Baijiu in cold and hot seasons using HPLC and high-throughput sequencing technology. The results suggest that Lactobacillus acetotolerans is the key microorganism causing different contents of lactic acid in fermented grains and that Lactobacillus plantarum is a favorable factor for acid production in the fermentation process during hot seasons. Twelve lactic-acid-producing strains were isolated from the fermented grains at the latter stage of fermentation, and the analysis of these strains showed that the Lactobacillus plantarum LP strain has the strongest capacity for lactic acid production and the Lacticaseibacillus rhamnosus LR strain has the strongest capacity for acid production, respectively. In addition, the Lentilactobacillus hilgardii LH strain has the characteristics of both acid and alcohol resistance. The results obtained from this study provide a reference for reducing the content of lactic acid in summer and have potential value for further improving the quality of Fen-flavor Baijiu.

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42

Lamberti, Cristina, Micol Purrotti, Roberto Mazzoli, Paolo Fattori, Cristina Barello, Jean Daniel Coïsson, Carlo Giunta, and Enrica Pessione. "ADI pathway and histidine decarboxylation are reciprocally regulated in Lactobacillus hilgardii ISE 5211: proteomic evidence." Amino Acids 41, no. 2 (October 26, 2010): 517–27. http://dx.doi.org/10.1007/s00726-010-0781-2.

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43

Rodriguez, A. V., and M. C. Manca De Nadra. "Interaction between Lactobacillus hilgardii and Pediococcus pentosaceus and their metabolism of sugars and organic acids." World Journal of Microbiology & Biotechnology 11, no. 3 (May 1995): 349–50. http://dx.doi.org/10.1007/bf00367117.

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44

Wada, Takaomi, Masafumi Noda, Fumi Kashiwabara, Hyung Joon Jeon, Ayano Shirakawa, Hironori Yabu, Yasuyuki Matoba, Takanori Kumagai, and Masanori Sugiyama. "Characterization of four plasmids harboured in a Lactobacillus brevis strain encoding a novel bacteriocin, brevicin 925A, and construction of a shuttle vector for lactic acid bacteria and Escherichia coli." Microbiology 155, no. 5 (May 1, 2009): 1726–37. http://dx.doi.org/10.1099/mic.0.022871-0.

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In this study we isolated over 250 lactic acid bacteria (LAB) candidates from fruit, flowers, vegetables and a fermented food to generate an LAB library. One strain, designated 925A, isolated from kimchi (a traditional Korean fermented dish made from Chinese cabbage) produced a novel type of bacteriocin, brevicin 925A, which is effective against certain LAB, including strains of Lactobacillus, Enterococcus, Streptococcus, Bacillus and Listeria. Strain 925A, identified as Lactobacillus brevis, harboured at least four plasmids and we determined the entire nucleotide sequence of each one. The four plasmids were designated pLB925A01–04, and have molecular sizes of 1815, 3524, 8881 and 65 037 bp, respectively. We obtained bacteriocin non-producing derivatives by treatment of strain 925A with novobiocin. All of these derivatives, which were susceptible to their own antibacterial product, lost the largest plasmid, pLB925A04, suggesting that the genes for bacteriocin biosynthesis (breB and breC) and immunity (breE) are located on pLB925A04. The partial amino acid sequence of purified brevicin 925A and sequence analysis of pLB925A04 showed that breB is the structural gene for brevicin 925A. We constructed a shuttle vector (pLES003, 6134 bp) that can replicate in both Escherichia coli and LAB such as Lactobacillus plantarum, Lb. brevis, Lactobacillus helveticus, Lactobacillus hilgardii and Enterococcus hirae. To determine the function of gene breE, which displays no significant similarity to any other sequences in the blast search database, the gene was inserted into pLES003. A pLB925A04-cured derivative transformed with pLES003 carrying breE acquired immunity to brevicin 925A, suggesting that breE encodes an immunity protein.

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45

Arriola, Kathy G., Diwakar Vyas, Donghyeon Kim, Mariele C. N. Agarussi, Vanessa P. Silva, Milton Flores, Yun Jiang, et al. "Effect of Lactobacillus hilgardii, Lactobacillus buchneri, or their combination on the fermentation and nutritive value of sorghum silage and corn silage." Journal of Dairy Science 104, no. 9 (September 2021): 9664–75. http://dx.doi.org/10.3168/jds.2020-19512.

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46

Farías, Marta Elena, María Cristina Manca de Nadra, Graciela Celestina Rollan, and Ana María Strasser de Saad. "Histidine decarboxylase activity in lactic acid bacteria from wine." OENO One 27, no. 3 (September 30, 1993): 191. http://dx.doi.org/10.20870/oeno-one.1993.27.3.1165.

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<p style="text-align: justify;">Histidine decarboxylase activity was investigated in 21 strains of lactic acid bacteria isolated from Argentinian wines. This activity is not widely distributed between them, and occurs significatively only in some strains of <em>Lactobacillus hilgardii</em>.</p><p style="text-align: justify;"><em>L.hilgardii</em> 5w was selected for the study on the basis of its constitutive expression. Glucose is necessary for histidine transport. Maximum activity is observed at 37°C and pH 4.0. Enzyme activity is inhibited by SO<sub>2</sub> and ethanol at concentrations usually found in wine. L-matic acid and citric acid act as stimulators of the activity.</p>

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47

Santos, W. P., C. L. S. Ávila, M. N. Pereira, R. F. Schwan, N. M. Lopes, and J. C. Pinto. "Effect of the inoculation of sugarcane silage with Lactobacillus hilgardii and Lactobacillus buchneri on feeding behavior and milk yield of dairy cows1." Journal of Animal Science 95, no. 10 (October 1, 2017): 4613–22. http://dx.doi.org/10.2527/jas2017.1526.

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48

Josson, K., P. Soetaert, F. Michiels, H. Joos, and J. Mahillon. "Lactobacillus hilgardii plasmid pLAB1000 consists of two functional cassettes commonly found in other gram-positive organisms." Journal of Bacteriology 172, no. 6 (1990): 3089–99. http://dx.doi.org/10.1128/jb.172.6.3089-3099.1990.

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49

Figueiredo, Ana Rita, Francisco Campos, Víctor de Freitas, Tim Hogg, and José António Couto. "Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii." Food Microbiology 25, no. 1 (February 2008): 105–12. http://dx.doi.org/10.1016/j.fm.2007.07.004.

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50

Reis, Camila Branda, Andréia de Oliveira dos Santos, Beatriz Ferreira Carvalho, Rosane Freitas Schwan, and Carla Luiza da Silva Ávila. "Wild Lactobacillus hilgardii (CCMA 0170) strain modifies the fermentation profile and aerobic stability of corn silage." Journal of Applied Animal Research 46, no. 1 (September 7, 2017): 632–38. http://dx.doi.org/10.1080/09712119.2017.1371609.

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