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Cited by 2 publications
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Leuconostoc mesenteroides is a lactic acid bacterium (LAB) that has been isolated from differentsources. Some of its strains are able to produce bacteriocins, and most of them belong to class IIa and shows anti-Listeria activity. Additionally, Lc. mesenteroides specie can be a probiotic candidate; promising studies have shown the potential of this specie to survive and grow under various stress conditions present in the gastrointestinal tract (GIT). On the other hand, this microorganism can cause spoilage in some types of food matrices and scarce reports have shown the pathogenic potential of this specie. In this review, we focus on an overview of Lc. mesenteroides bacteriocins-producing strains and its probiotic potential, in contrast with Lc. mesenteroides the spoilage and pathogenic cases reported in the literature. IntroductionLeuconostoc genus belongs to Firmicutes phylum, which includes Gram positive, heterofermentative (fermenting glucose to D-lactic acid, ethanol/acetic acid, and CO 2 from phosphoketolase pathway) microorganisms, and presents coccoid or rod-like shape. These bacteria are usually presented in pairs or short chains, nonmotile, nonspore forming, catalase negative, anaerobic facultative, mesophilic and do not produce ammonia from arginine. They display complex nutritional requirements, including different amino acids. Furthermore, they exhibit absence of H 2 S formation, growth in presence of 7% NaCl and low guanine-cytosine (GC) content on the DNA molecule (31-49%). These microorganisms have mesophilic characteristics with optimal growth between 20 and 30 °C . Species belonging to genus Leuconostoc (Lc. argentinum, Lc. carnosum, Lc. citreum, Lc. fallax, Lc. ficulneum, Lc. fructosum, Lc. gasicomitatum,Lc. gelidum, Lc. inhae, Lc. kimchii, Lc. lactis, Lc.mesenteroides, Lc.pseudomesenteroides) can be found mainly in vegetables, cereals, silage, fruits, wine, fish, meat and dairy products. (1-9) A significant review published by Hemme and FoucaudScheunemann (3) presents an overview about Leuconostoc species, their habitat, taxonomy, metabolism and genetics, their implications in health and safety, and their potential use in dairy technology and functional foods.Despite the recent studies that show many benefits attributed to LAB, only a few reports about probiotic potential and bacteriocin applications using Lc. mesenteroides species have been found in the literature. Moreover, Leuconostoc spp. has a promising future for application in dairy foods as bacteriocinogenic and/or probiotic microorganism through enhancement of Downloaded by [University of Otago] at 04:40 14 March 2015A c c e p t e d M a n u s c r i p t 3 physicochemical characteristics of these products, mainly due to the production of organic acids, CO 2 and volatile compounds, which contribute to the flavor and texture of butter, cream and cheeses. In this paper, we review the potential of Lc. mesenteroides for application as a probiotic and bacteriocin-producing culture, in contrast with its relationship to spoilage process an...
Leuconostoc mesenteroides is a lactic acid bacterium (LAB) that has been isolated from differentsources. Some of its strains are able to produce bacteriocins, and most of them belong to class IIa and shows anti-Listeria activity. Additionally, Lc. mesenteroides specie can be a probiotic candidate; promising studies have shown the potential of this specie to survive and grow under various stress conditions present in the gastrointestinal tract (GIT). On the other hand, this microorganism can cause spoilage in some types of food matrices and scarce reports have shown the pathogenic potential of this specie. In this review, we focus on an overview of Lc. mesenteroides bacteriocins-producing strains and its probiotic potential, in contrast with Lc. mesenteroides the spoilage and pathogenic cases reported in the literature. IntroductionLeuconostoc genus belongs to Firmicutes phylum, which includes Gram positive, heterofermentative (fermenting glucose to D-lactic acid, ethanol/acetic acid, and CO 2 from phosphoketolase pathway) microorganisms, and presents coccoid or rod-like shape. These bacteria are usually presented in pairs or short chains, nonmotile, nonspore forming, catalase negative, anaerobic facultative, mesophilic and do not produce ammonia from arginine. They display complex nutritional requirements, including different amino acids. Furthermore, they exhibit absence of H 2 S formation, growth in presence of 7% NaCl and low guanine-cytosine (GC) content on the DNA molecule (31-49%). These microorganisms have mesophilic characteristics with optimal growth between 20 and 30 °C . Species belonging to genus Leuconostoc (Lc. argentinum, Lc. carnosum, Lc. citreum, Lc. fallax, Lc. ficulneum, Lc. fructosum, Lc. gasicomitatum,Lc. gelidum, Lc. inhae, Lc. kimchii, Lc. lactis, Lc.mesenteroides, Lc.pseudomesenteroides) can be found mainly in vegetables, cereals, silage, fruits, wine, fish, meat and dairy products. (1-9) A significant review published by Hemme and FoucaudScheunemann (3) presents an overview about Leuconostoc species, their habitat, taxonomy, metabolism and genetics, their implications in health and safety, and their potential use in dairy technology and functional foods.Despite the recent studies that show many benefits attributed to LAB, only a few reports about probiotic potential and bacteriocin applications using Lc. mesenteroides species have been found in the literature. Moreover, Leuconostoc spp. has a promising future for application in dairy foods as bacteriocinogenic and/or probiotic microorganism through enhancement of Downloaded by [University of Otago] at 04:40 14 March 2015A c c e p t e d M a n u s c r i p t 3 physicochemical characteristics of these products, mainly due to the production of organic acids, CO 2 and volatile compounds, which contribute to the flavor and texture of butter, cream and cheeses. In this paper, we review the potential of Lc. mesenteroides for application as a probiotic and bacteriocin-producing culture, in contrast with its relationship to spoilage process an...
Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus polyrhizus) Wine
Red dragon fruit (Hylocereus polyrhizus), recognized globally for its substantial nutrient content and health benefits, has been extensively studied; studies have particularly focused on the fruit, while the composition of the stem remains less explored. This research focuses on optimizing fermentation parameters for red dragon fruit wine, specifically examining yeast-strain selection, juice-to-water dilution ratios, and yeast concentrations. Saccharomyces cerevisiae RV002 emerged as the optimal strain due to its robust performance and adaptability under adverse conditions. The study identified a 50% dilution ratio as ideal for maximizing clarity and the sensory attributes of the wine, whereas dilution ratios exceeding 90% significantly reduced ethanol content below acceptable commercial standards. An optimal yeast concentration of 1 g/L was found to balance microbial suppression and alcohol yield effectively; deviations from this concentration led to microbial contamination or impaired fermentation dynamics. Fermentation markedly altered the biochemical properties of Hylocereus polyrhizus, reducing sugar and vitamin C levels while increasing polyphenol content and antioxidant activity, thereby enhancing potential health benefits. These findings underscore the transformative effects of microbial activity on the substrate’s chemical landscape and highlight the potential of tailored fermentation strategies to enhance the utility and value of underutilized fruits in sustainable agricultural practices.
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