Evidence for chromosomal determination of fungicidal activity in strains ofLactobacillus brevis andLactobacillus fermentum isolated from fermented foods

2003 ◽  
Vol 48 (1) ◽  
pp. 56-58 ◽  
Author(s):  
A. A. Osuntoki ◽  
G. O. Gbenle ◽  
D. K. Olukoya
Keyword(s):  
Fungicidal Activity ◽  
Fermented Foods

scholarly journals Determination of Erythritol in Fermented Foods by High Performance Liquid Chromatography

1988 ◽  
Vol 29 (6) ◽  
pp. 419-422_1 ◽  
Author(s):  
Tatsuji SHINDOU ◽  
Yoshiyuki SASAKI ◽  
Hiromichi MIKI ◽  
Toru EGUCHI ◽  
Kiyokazu HAGIWARA ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Fermented Foods

Synthesis and Determination of the Absolute Configuration of Fugomycin and Desoxyfugomycin: CD Spectroscopy and Fungicidal Activity of Butenolides

2004 ◽  
Vol 10 (18) ◽  
pp. 4584-4593 ◽  
Author(s):  
Manfred Braun ◽  
Andreas Hohmann ◽  
Jaykumar Rahematpura ◽  
Corinna Bühne ◽  
Stefan Grimme
Keyword(s):  
Absolute Configuration ◽  
Fungicidal Activity ◽  
Cd Spectroscopy ◽  
The Absolute

scholarly journals Combined Cross-Linked Enzyme Aggregates of Monoamine Oxidase and Putrescine Oxidase as a Bifunctional Biocatalyst for Determination of Biogenic Amines in Foods

Catalysts ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 579 ◽  
Author(s):  
Tianxiang Yang ◽  
Young-Jong Kim ◽  
Jetendra Kumar Roy ◽  
Young-Wan Kim
Keyword(s):  
Monoamine Oxidase ◽  
Biogenic Amines ◽  
Biochemical Characterization ◽  
Formation Condition ◽  
Fermented Foods ◽  
Preparative Scale ◽  
Enzymatic Determination ◽  
Improved Stability ◽  
Putrescine Oxidase

In order to determine total biogenic amines in fermented foods, the combined cross-linked enzyme aggregates of a monoamine oxidase and a putrescine oxidase (combi-CLEAs) and the cross-linked enzyme aggregates (CLEAs) of the fused enzyme of two amine oxidases (MonoAmine Putrescien Oxidase, MAPO) were prepared. The effects of various parameters were examined to optimize the CLEAs formation. Biochemical characterization and stability of free and the CLEAs enzymes were performed. Through optimization of the CLEAs formation condition, the combi-CLEAs and the CLEAs-MAPO were prepared with 82% and 78% of residual activities relative to the activities of the subjected enzymes were in a preparative scale. The optimal pH for tyramine-activities of the CLEAs enzymes were shifted to relatively basic pH, leading to synchronization of the optimal performances of combi-CLEAs over pH for tyramine and putrescine. In addition, thermostability of the CLEAs enzymes were improved with almost double half-lives at 65 °C in comparison to the free enzymes. The catalytic efficiencies of combi-CLEAs for tyramine, histamine and putrescine were reduced by 41%, 56%, and 31%, respectively, and the inhibition potency by the substrate was reduced by two-fold in comparison of the mixed free enzymes. In conclusion, combi-CLEAs are a promising catalyst with the improved stability and the same optimum pH for dual activities in enzymatic determination of biogenic amines in foods.

scholarly journals Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations

1999 ◽  
Vol 65 (12) ◽  
pp. 5464-5473 ◽  
Author(s):  
Frédéric Ampe ◽  
Nabil ben Omar ◽  
Claire Moizan ◽  
Carmen Wacher ◽  
Jean-Pierre Guyot
Keyword(s):  
Lactic Acid ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Fermented Food ◽  
Fermented Foods ◽  
Product Analysis ◽  
Culture Independent ◽  
Gradient Gel Electrophoresis ◽  
Traditional Fermented Foods

ABSTRACT The distribution of microorganisms in pozol balls, a fermented maize dough, was investigated by a polyphasic approach in which we used both culture-dependent and culture-independent methods, including microbial enumeration, fermentation product analysis, quantification of microbial taxa with 16S rRNA-targeted oligonucleotide probes, determination of microbial fingerprints by denaturing gradient gel electrophoresis (DGGE), and 16S ribosomal DNA gene sequencing. Our results demonstrate that DGGE fingerprinting and rRNA quantification should allow workers to precisely and rapidly characterize the microbial assemblage in a spontaneous lactic acid fermented food. Lactic acid bacteria (LAB) accounted for 90 to 97% of the total active microflora; no streptococci were isolated, although members of the genus Streptococcus accounted for 25 to 50% of the microflora. Lactobacillus plantarum and Lactobacillus fermentum, together with members of the generaLeuconostoc and Weissella, were the other dominant organisms. The overall activity was more important at the periphery of a ball, where eucaryotes, enterobacteria, and bacterial exopolysacharide producers developed. Our results also showed that the metabolism of heterofermentative LAB was influenced in situ by the distribution of the LAB in the pozol ball, whereas homolactic fermentation was controlled primarily by sugar limitation. We propose that starch is first degraded by amylases from LAB and that the resulting sugars, together with the lactate produced, allow a secondary flora to develop in the presence of oxygen. Our results strongly suggest that cultivation-independent methods should be used to study traditional fermented foods.

scholarly journals Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea

2015 ◽  
Vol 31 (3) ◽  
pp. 289-297 ◽  
Author(s):  
Dayeon Ryu ◽  
Bogyoung Choi ◽  
Eunjoo Kim ◽  
Seri Park ◽  
Hwijin Paeng ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Alcoholic Beverages ◽  
Fermented Foods

scholarly journals Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

2021 ◽  
Vol 7 ◽  
Author(s):  
Katharina Anne Scherf ◽  
Carlo Catassi ◽  
Fernando G. Chirdo ◽  
Paul J. Ciclitira ◽  
Conleth Francis Feighery ◽  
...  
Keyword(s):  
Working Group ◽  
Fermented Foods

scholarly journals Determination of 2,5-Diketopiperazines Iin Greek Processed Olives by Liquid Chromatography/Mass Spectrometry Analysis

2016 ◽  
Vol 4 (Special-Issue-October) ◽  
pp. 63-76
Author(s):  
Sotirios Bratakos ◽  
Panagiotis Zoumpoulakis ◽  
Eleni Siapi ◽  
Kyriakos Riganakos ◽  
Vassilia Sinanoglou
Keyword(s):  
Bitter Taste ◽  
Heterocyclic System ◽  
Biological Activities ◽  
Mass Spectrometry Analysis ◽  
Fermented Foods ◽  
Fragmentation Pattern ◽  
Liquid Chromatography Mass Spectrometry ◽  
Cyclic Dipeptides ◽  
Spectrometry Analysis

Diketopiperazines (DKPs) are cyclic dipeptides which have been detected in a variety of natural products, especially in thermally treated or fermented foods and beverages, providing a metallic bitter taste. DKPs, mainly due to their characteristic heterocyclic system, have been reported to exhibit a broad spectrum of biological activities including antimicrobial, antiviral, antitumor, antihyperglycaemic and antimutagenic. In the present study, several DKPs were identified in seven different Greek varieties of processed olives using HR-LC-MSn. The identification of DKPs in olive samples was achieved by comparison of their retention time and fragmentation pattern with reference DKP standards. The MSn spectra were identical to confirm the presence of specific compounds because their results associate both fragmentation pattern and fragments’ intensity. Nine compounds were found out of a total of 19 standard DKPs. The most prominent diketopiperazine was the cyclo(Phe-Phe) followed by and cyclo(Phe-Pro). Varieties where most DKPs were identified were Kothreiki, Kalamon, Throumpoelies and Helidoni.

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