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  • 1
    Electronic Resource
    Electronic Resource
    Lactose metabolism in Lactobacillus curvatus and Lactobacillus sake (1992)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 97 (1992), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The lactose metabolism was investigated in five strains of Lactobacillus curvatus and 14 strains of L. sake isolated from meat or meat-derived products. Strains with the ability to ferment lactose were found in both species. They exhibited either phospho-β-galactosidase (P-β-gal) or β-galactosidase (β-gal) activity, or both. P-β-gal activity of L. curvatus and L. sake was induced and detected only in the presence of lactose or galactose. Furthermore, catabolite repression by glucose was demonstrated. The immunological properties of the P-β-gal enzymes of these organisms resemble those of Lactococcus lactis. Several strains of L. sake but none of L. curvatus exhibited β-gal activity which was constitutive. In hybridisation experiments, the β-gal genes of L. sake and L. casei ATCC393 showed over 60% DNA-homology. The presence of β-gal genes in L. sake was demonstrated in both β-gal-producing and non-producing strains. This observations is consistent with a genetic potential of lactic acid bacteria exceeding their physiological capabilities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1992.tb05465.x
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  • 2
    Electronic Resource
    Electronic Resource
    Structural similarity and distribution of small cryptic plasmids of Lactobacillus curvatus and L. sake (1991)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 84 (1991), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract Plasmid profiles of strains of Lactobacillus curvatus and L. sake isolated from meat or sauerkraut were analysed to investigate plasmid homology and distribution in relation to the ecology of these organisms in fermenting foods. A hybridisation probe was constructed by cloning of pLc2, a cryptic, 2.6-kbp plasmid from L. curvatus LTH683, into the Escherichia coli plasmid pRV50. In Southern hybridisations with the digoxygenine labeled pLc2 probe, pLc2-related small plasmids were frequently detected in meat-borne strains of L. casei subsp. pseudoplantarum, L. curvatus, L. sake, L. alimentarius, L. farciminis and L. halotolerans and in L. curvatus and L. sake isolated from sauerkraut. Among 27 Lactobacillus type strains originally isolated from habitats other than meat this type of homology was detected only with plasmids of L. buchneri and L. mali. Restriction-enzyme mapping of six small cryptic plasmids from L. curvatus and L. sake revealed strong structural homology but not similarity to previously characterized plasmids of lactobacilli. The presence of a variable region in addition to a conserved one and the occurrence of deletions during cloning of pLc2 suggest that vectors derived from these plasmids are likely to be structurally unstable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1991.tb04594.x
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  • 3
    Electronic Resource
    Electronic Resource
    Evidence for natural transformation of Bacillus subtilis in foodstuffs (1997)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 155 (1997), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The effect of foodstuffs on the natural transformation of Bacillus subtilis was investigated. As examples of complex food matrices milk with various fat contents as well as chocolate milk were used. The frequencies of transformation varied with the fat content and ranged between 3.8×10−4 and 1.4×10−3. Highest frequencies of about 3×10−3 were observed in chocolate milk with 1.5% fat. Development of competence was observed in chocolate milk, resulting in maximal transformation frequencies upon incubation for 10–12 h at 37°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1997.tb12691.x
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  • 4
    Electronic Resource
    Electronic Resource
    Utilisation of maltose and glucose by lactobacilli isolated from sourdough (1993)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 109 (1993), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The utilisation of glucose and maltose was investigated with Lactobacillus strains isolated from sourdough starters. These preparations have been in continuous use for a long period to produce sourdough from rye, wheat and sorghum. The major metabolic products formed by resting cells from glucose or maltose were lactate, ethanol and acetate. Upon fermentation of maltose, resting cells of Lactobacillus sanfrancisco, L. reuteri, L. fermentum and Lactobacillus ep. released up to 13.8 mM glucose after 8 h. The ratio of released glucose per mol of utilised maltose was up to 1:1. Glucose formation was high when starved cells of L. sanfrancisco and Lactobacillus sp. were used. This is consistent with maltose utilisation via maltose phosphorylase which phosphorylates maltose without the expenditure of ATP and thus allows the cell to waste glucose in the presence of abundant maltose. The glucose formed may be utilised by the lactobacilli or other microorganisms, e.g. yeasts. However, the release of glucose into the medium by sourdough lactobacilli prevents competitors from utilising the abundant maltose by glucose repression. In strains of L. sanfrancisco, maltose utilisation was very effective and not subject to glucose repression. Therefore, they overgrow other microorganisms sharing this habitat. Wild isolates of L. sanfrancisco were initially unable to grow on glucose. Upon growth on maltose such strains required adaptation times of up to 150 h to grow on glucose. After subsequent transfer of glucose-grown cells to fresh medium the strains resumed growth both on glucose or maltose. They readily lost their ability to grow on glucose upon exposure to maltose. L. sanfrancisco exhibited biphasic growth characteristics on media containing glucose, maltose or both carbon sources. Evidence is provided that biphasic growth and metabolite formation are dependent on the redox potential.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1993.tb06174.x
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  • 5
    Electronic Resource
    Electronic Resource
    Lactic acid bacteria in meat fermentation (1990)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 87 (1990), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The main fermented meat products are fermented sausages in which lactic acid bacteria (LAB) are the essential agents of the ripening process. During indigenous fermentations Lactobacillus curvatus and L. sake are the dominating LAB. Their application as starter organisms ensures the dominance of the starter during the whole ripening process. The suppression of the competing fortuitous LAB depends on the quality of the raw materials and on technological factors. The physiological properties of lactic starters do not suffice to ensure a sensory quality which can be found in traditionally produced dry fermented sausages. Additional activities required are present in micrococci and yeasts which, therefore, are further components of starter culture preparations. Some strains of meat-borne lactobacilli exhibit the essential activities like nitrate reductase, nitrite reductase, catalase, lipase, and protease, respectively. To create the optimal starter cultures composed of lactobacilli, these activities have to be studied and optimized in strains of high competitiveness in the fermenting substrate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1990.tb04886.x
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  • 6
    Electronic Resource
    Electronic Resource
    Introduction of the transposon Tn919 into Lactobacillus curvatus Lc2-c (1989)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 65 (1989), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The conjugative transposon Tn919 was introduced into the plasmid cured strain Lactobacillus curvatus Lc 2-c by means of filter mating. Enterococcus faecalis GF590 was used as donor. The transfer frequency was 2 × 10−7/recipient. Random insertion was proved by Southern hybridization. Segregation after 10 passages without selective pressure could not be detected. The transposition site remained unchanged and no subsequent second-site transposition occured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1989.tb03604.x
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  • 7
    Electronic Resource
    Electronic Resource
    The potential of lactic acid bacteria for the production of safe and wholesome food (1994)
    Springer
    European food research and technology 198 (1994), S. 193-201 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01192595
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  • 8
    Electronic Resource
    Electronic Resource
    The fate of recombinant DNA in thermally treated fermented sausages (1999)
    Springer
    European food research and technology 210 (1999), S. 62-67 
    Details
    ISSN: 1438-2385
    Keywords: Key words Genetically modified starter organism ; Polymerase chain reaction ; Free DNA ; Thermally treated fermented sausages ; Detection
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The fate of recombinant DNA (rDNA) from genetically modified starter organisms in thermally treated fermented sausages (Kochsalami) was monitored by a polymerase chain reaction (PCR)-based estimation of the concentration of the rDNA. We defined an rDNA titre as the smallest volume of the DNA solution which still results in a detectable amplicon on PCR. In sausages a degradation of the rDNA was observed during storage. However, this did not proceed so far that rDNA was no longer detectable after 9 weeks of incubation. It was observed that the rDNA is strongly protected against the activity of DNase I in the meat matrix. To include the aspect of release of rDNA from genetically modified starter organisms into the meat matrix, Kochsalami-type sausage was produced with the aid of recombinant strains of Lactobacillus curvatus as starter organisms. It was shown that only a minute part of the rDNA contained in the starter organisms can be recovered from the meat matrix by extraction as "free" DNA. To recover the total rDNA, cell wall lytic enzymes were necessary. No significant effect on the detectability of the rDNA was observed on variation of the ecological factors prevailing during the production and storage of the sausages, such as the temperature of thermal treatment, pH and fat content. The concomitant presence of Staphylococcus aureus (〉106 cfu/g) producing heat-stable nuclease did not affect the detection of the rDNA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050534
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  • 9
    Electronic Resource
    Electronic Resource
    Extraction and determination of biogenic amines in fermented sausages and other meat products using reversed-phase-HPLC (1993)
    Springer
    European food research and technology 197 (1993), S. 230-232 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Abstract A convenient method is described for the analysis of biogenic amines (BA) by means of reversed-phase-HPLC. The method is characterized by multi-channel UV detection (diodearray), subsequent post-column derivatization with o-phthaldialdehyde and 3-mercaptopro-pionic acid, and fluorescence detection. For the analysis of meat products and especially fermented sausages an optimized perchloric acid extraction process was introduced to determine putrescine, cadaverine, histamine, tyramine and 2-phenylethylamine. BA recoveries from meat ranged between 96 and 113% with a detection limit for amines of 0.5 mg/kg.
    Notes: Zusammenfassung Eine Methode zur Analyse von biogenen Aminen (BA) mittels RP-HPLC wird beschrieben. Die Methode ist charakterisiert durch Mehrkanal-UV-Detektion (Diodenarray), anschließende Nachsäulen-derivatisierung mito-Phthaldialdehyd und 3-Mercapto-propionsäure und Fluorescenzdetektion. Zur Bestimmung von Putrescin, Cadaverin, Histamin, Tyramin und 2-Phenylethylamin wird ein optimierter Extraktionsprozeß unter Verwendung von Perchlorsäure vorgestellt. Die Ausbeuten der BA im Fleisch betragen zwischen 96 und 113% bei einer Nachweisgrenze von 0,5 mg/kg.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01185276
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  • 10
    Electronic Resource
    Electronic Resource
    Formation of tyramine byLactobacillus curvatus LTH 972 (1994)
    Springer
    European food research and technology 199 (1994), S. 9-12 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Abstract The effect of food-related environmental factors on the formation of tyramine byLactobacillus curvatus LTH 972 was investigated in liquid culture supplemented with tyrosine. The highest concentrations of tyramine (up to 201 mg/l) were formed at 30 °C, pH 5.2 and at a water activity (aw) of 0.97. At lower temperatures and at higher pH- and aw values the reaction slowed down but was still clearly detectable. Glucose, nitrate and nitrite had no effect at concentrations applied in sausage fermentations. The strain was able to form tyramine from tyrosine-containing di- and tripeptides in phosphate buffer. Therefore, in proteinaceous substrates an increased formation of tyramine cannot be excluded when ongoing proteolysis creates precursors, as is the case in the presence of proteolytic micro-organisms.
    Notes: Zusammenfassung Der Einfluß von Lebensmittel kennzeichnenden ökologischen Faktoren auf die Bildung von Tyramin durchLactobacillus curvatus LTH 972 wurde in Flüssigkultur mit Tyrosinzusatz untersucht. Höchste Konzentrationen an Tyramin (bis zu 201 mg/l) wurden bei 30 °C, pH 5,2 und aw 0,97 gebildet. Bei niedrigeren Temperaturen (15 °C) sowie höheren pH- und aw-Werten wurde eine verlangsamte, aber dennoch deutliche Tyraminbildung beobachtet. Glucose, Nitrat und Nitrit hatten in Konzentrationen, wie sie bei der Rohwurstherstellung üblich sind, keinen Einfluß. Eine Tyraminbildung aus Di- und Tripeptiden mit Tyrosylresten wurde in Phosphatpuffer beobachtet. In proteinreichen Substraten ist daher eine verstärkte Tyraminbildung nicht auszuschließen, wenn bei ablaufender Proteolyse Präkursoren gebildet werden, wie es z. B. bei Anwesenheit proteolytischer Mikroorganismen möglich ist.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01192943
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