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Journal articles on the topic 'Heterolactic fermentation'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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1

Zhang, Fanfan, Xuzhe Wang, Weihua Lu, Feifei Li, and Chunhui Ma. "Improved Quality of Corn Silage When Combining Cellulose-Decomposing Bacteria andLactobacillus buchneriduring Silage Fermentation." BioMed Research International 2019 (February 17, 2019): 1–11. http://dx.doi.org/10.1155/2019/4361358.

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This study aimed to investigate the effects of the combined use of cellulose-decomposing bacteria (CDB) and heterolactic lactic acid bacteria (LAB) on corn silage fermentation. Fresh maize was treated with heterolactic LAB or CDB combined with heterolactic LAB inoculants or without any treatment. Chemical and microbiological analyses were conducted at specific times after ensiling. A comprehensive value evaluation was conducted using the principal component analysis model. Although all treatments significantly affected the microorganism numbers during fermentation, the numbers of aerobic bacteria, LAB, yeast, and molds in the groups with combined CDB and LAB were significantly higher than those in the group with LAB only (P< 0.05). All treatments regulated the silage CO2production. Each treatment had different effects on the nutrient degradation rate. Based on a comprehensive evaluation, the CDB and heterolactic LAB combination had the best effect on the ensiling process in improving the quality and feed value of corn silage.
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2

Arriola, K. G., S. C. Kim, and A. T. Adesogan. "Effect of applying inoculants with heterolactic or homolactic and heterolactic bacteria on the fermentation and quality of corn silage." Journal of Dairy Science 94, no. 3 (March 2011): 1511–16. http://dx.doi.org/10.3168/jds.2010-3807.

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3

Adesogan, Adegbola T., and Mustapha B. Salawu. "Effect of applying formic acid, heterolactic bacteria or homolactic and heterolactic bacteria on the fermentation of bi-crops of peas and wheat." Journal of the Science of Food and Agriculture 84, no. 9 (June 4, 2004): 983–92. http://dx.doi.org/10.1002/jsfa.1745.

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4

Lefeber, Timothy, Maarten Janssens, Nicholas Camu, and Luc De Vuyst. "Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation." Applied and Environmental Microbiology 76, no. 23 (October 1, 2010): 7708–16. http://dx.doi.org/10.1128/aem.01206-10.

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ABSTRACT The composition of cocoa pulp simulation media (PSM) was optimized with species-specific strains of lactic acid bacteria (PSM-LAB) and acetic acid bacteria (PSM-AAB). Also, laboratory fermentations were carried out in PSM to investigate growth and metabolite production of strains of Lactobacillus plantarum and Lactobacillus fermentum and of Acetobacter pasteurianus isolated from Ghanaian cocoa bean heap fermentations, in view of the development of a defined starter culture. In a first step, a selection of strains was made out of a pool of strains of these LAB and AAB species, obtained from previous studies, based on their fermentation kinetics in PSM. Also, various concentrations of citric acid in the presence of glucose and/or fructose (PSM-LAB) and of lactic acid in the presence of ethanol (PSM-AAB) were tested. These data could explain the competitiveness of particular cocoa-specific strains, namely, L. plantarum 80 (homolactic and acid tolerant), L. fermentum 222 (heterolactic, citric acid fermenting, mannitol producing, and less acid tolerant), and A. pasteurianus 386B (ethanol and lactic acid oxidizing, acetic acid overoxidizing, acid tolerant, and moderately heat tolerant), during the natural cocoa bean fermentation process. For instance, it turned out that the capacity to use citric acid, which was exhibited by L. fermentum 222, is of the utmost importance. Also, the formation of mannitol was dependent not only on the LAB strain but also on environmental conditions. A mixture of L. plantarum 80, L. fermentum 222, and A. pasteurianus 386B can now be considered a mixed-strain starter culture for better controlled and more reliable cocoa bean fermentation processes.
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5

Maicas, Sergi, Sergi Ferrer, and Isabel Pardo. "NAD(P)H regeneration is the key for heterolactic fermentation of hexoses in Oenococcus oeni." Microbiology 148, no. 1 (January 1, 2002): 325–32. http://dx.doi.org/10.1099/00221287-148-1-325.

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6

Ren, Haiwei, Li Wang, Yanan Sun, Quanlin Zhao, Yongming Sun, Jinping Li, and Bingyun Zhang. "Enhancing the co-ensiling performance of corn stover and cabbage waste via the addition of cellulase." BioResources 16, no. 3 (July 29, 2021): 6342–62. http://dx.doi.org/10.15376/biores.16.3.6342-6362.

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Effects of cellulase addition were assessed relative to the co-ensiling performance of air-dried corn stover (DCS) and cabbage waste (CW). The DCS and CW mixtures were co-ensiled with 0 to 0.3% of cellulase addition, and changes in composition, intermediates, and biological activity were characterized. The results showed that the addition of cellulase enhanced the decomposition of cellulose and hemicellulose by 2.51 to 6.93% and 3.41%, based on different dosages and compared with the control. Thus, the content of water-soluble carbohydrates increased. The acid content also increased from 5.8% for the control to the range 5.16 to 8.51% for the samples containing cellulase. Moreover, there was a shift from homolactic to heterolactic fermentation with prolonged ensiling time, coupled with the dominant lactic acid bacteria shifting from Paralactobacillus and Lactobacillus to more of Lactobacillus. Thus, the addition of cellulase improved the relative abundance of Lactobacillus. An assessment of fermentation quality, therefore, suggested that cellulase addition can improve the silage quality of DCS/CW during co-ensiling.
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7

Borch, Elisabeth, H. Berg, and O. Holst. "Heterolactic fermentation by a homofermentativeLactobacillussp. during glucose limitation in anaerobic continuous culture with complete cell recycle." Journal of Applied Bacteriology 71, no. 3 (September 1991): 265–69. http://dx.doi.org/10.1111/j.1365-2672.1991.tb04457.x.

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8

Heyer, Heike, Lucas Stal, and Wolfgang E. Krumbein. "Simultaneous heterolactic and acetate fermentation in the marine cyanobacterium Oscillatoria limosa incubated anaerobically in the dark." Archives of Microbiology 151, no. 6 (May 1989): 558–64. http://dx.doi.org/10.1007/bf00454875.

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9

Rauramaa, Aino, Jouko Setälä, Tauno Moisio, Seppo Sivelä, Terttu Heikkilä, and Martti Lampila. "The effect of inoculants and cellulase on the fermentation and microbiological composition of grass silage: II Microbiological changes in the silages." Agricultural and Food Science 59, no. 5 (December 1, 1987): 371–77. http://dx.doi.org/10.23986/afsci.72270.

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Four experimental silages were made into bunker silos by adding lactic acid bacteria and cellulase enzyme. The control silages were made without any additives and with AIV II solution (80 % formic acid, 2% orthophosphoric acid). The microbial compositions of the experimental silages were studied in five microbial groups; (1) total count of bacteria, (2) lactic acid bacteria, (3) Clostridia, (4) coliform bacteria and (5) fungi (yeasts and moulds). At the beginning of the fermentations enteric bacteria and lactic acid bacteria were increasing. Inoculation of the silage decreased the growth of enterobacteria compared with silages made with cellulase or without additives. This effect was further increased by using AIV II solution. Heterolactic fermentations started in the silages made with cellulase, inoculants and no additives, when initial reducing sugars, primarily glucose and fructose, were fermented. In good ensiling conditions only a few butyric acid forming Clostridia and small amounts of moulds and yests were found. Yeasts existed mostly in silages made with cellulase and with inoculation.
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10

Fazio, Alessia, Chiara La Torre, Maria Cristina Caroleo, Paolino Caputo, Roberto Cannataro, Pierluigi Plastina, and Erika Cione. "Effect of Addition of Pectins from Jujubes (Ziziphus jujuba Mill.) on Vitamin C Production during Heterolactic Fermentation." Molecules 25, no. 11 (June 11, 2020): 2706. http://dx.doi.org/10.3390/molecules25112706.

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Soluble fibers, including pectins from apple and lemon, are commonly used as prebiotic and to prepare functional foods. The present study aimed to investigate the physicochemical and functional properties of pectins extracted from jujubes (Ziziphus jujuba Mill.). Pectins were extracted from jujubes at three stages of harvesting and characterized by FTIR and SEM analyses. Whole milk inoculated with kefir grains was supplemented by 0.25 mg·mL−1 of pectins. The pH value and vitamin C content were evaluated after 24 and 48 h of fermentation. Pectins from jujubes at the first harvesting stage (PJ1K) showed the lowest methoxylation degree. The addition of pectins enhanced the production of vitamin C during heterolactic process. This result was found to depend on jujube harvesting stage as PJ1K stimulated the growth of yeasts in kefir grains yielding to the highest amount of vitamin C (0.83 ± 0.01 µg·mL−1) compared to other samples (0.53–0.60 µg·mL−1) at 24 h. Lactic acid bacteria diminish pH rapidly with respect to control (4.13 ± 0.05), according to the stage of maturation, reducing its initial value by 38.3% in PJ1K. Besides being an excellent prebiotic, pectins from jujubes could be used to enrich kefir with vitamin C.
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11

Richter, Hanno, Albert A. De Graaf, Inka Hamann, and Gottfried Unden. "Significance of phosphoglucose isomerase for the shift between heterolactic and mannitol fermentation of fructose by Oenococcus oeni." Archives of Microbiology 180, no. 6 (November 8, 2003): 465–70. http://dx.doi.org/10.1007/s00203-003-0617-5.

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12

Kang, Tae Sun, Darren R. Korber, and Takuji Tanaka. "Regulation of Dual Glycolytic Pathways for Fructose Metabolism in Heterofermentative Lactobacillus panis PM1." Applied and Environmental Microbiology 79, no. 24 (October 4, 2013): 7818–26. http://dx.doi.org/10.1128/aem.02377-13.

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ABSTRACTLactobacillus panisPM1 belongs to the group III heterofermentative lactobacilli that use the 6-phosphogluconate/phosphoketolase (6-PG/PK) pathway as their central metabolic pathway and are reportedly unable to grow on fructose as a sole carbon source. We isolated a variant PM1 strain capable of sporadic growth on fructose medium and observed its distinctive characteristics of fructose metabolism. The end product pattern was different from what is expected in typical group III lactobacilli using the 6-PG/PK pathway (i.e., more lactate, less acetate, and no mannitol). In addition,in silicoanalysis revealed the presence of genes encoding most of critical enzymes in the Embden-Meyerhof (EM) pathway. These observations indicated that fructose was metabolized via two pathways. Fructose metabolism in the PM1 strain was influenced by the activities of two enzymes, triosephosphate isomerase (TPI) and glucose 6-phosphate isomerase (PGI). A lack of TPI resulted in the intracellular accumulation of dihydroxyacetone phosphate (DHAP) in PM1, the toxicity of which caused early growth cessation during fructose fermentation. The activity of PGI was enhanced by the presence of glyceraldehyde 3-phosphate (GAP), which allowed additional fructose to enter into the 6-PG/PK pathway to avoid toxicity by DHAP. Exogenous TPI gene expression shifted fructose metabolism from heterolactic to homolactic fermentation, indicating that TPI enabled the PM1 strain to mainly use the EM pathway for fructose fermentation. These findings clearly demonstrate that the balance in the accumulation of GAP and DHAP determines the fate of fructose metabolism and the activity of TPI plays a critical role during fructose fermentation via the EM pathway inL. panisPM1.
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13

Weng, Hsiu-Ming, Li-Chen Kao, Shu-Min Wang, Chia-Sheng Chen, Ting-Yu Lee, Hsiao-Tung Chang, San-Land Young, and Jin-Seng Lin. "Effects of a Dual-Purpose Inoculant on the Quality and Aerobic Stability of Corn Silage at the Laboratory and Field Scales." Applied Sciences 11, no. 17 (September 6, 2021): 8257. http://dx.doi.org/10.3390/app11178257.

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This study investigated the effects of a dual-purpose inoculant (DPI) on the fermentation profile, nutritive value, and aerobic stability of silage. The inoculant effect was first examined with minisilos, and the results were later validated with 400-kg silo bales and a 40-t bunker silo. Briefly, whole-plant corn harvested at the one-half to two-thirds milk line stage was chopped and then treated with or without inoculant containing Lactobacillus plantarum LP1028 and Lactobacillus buchneri LBC1029 at application rates of 2.5 × 105 cfu and 5.0 × 105 cfu per gram of fresh forage, respectively. The results showed that applying DPI had no effect on the nutritive value in all trials. DPI inoculation also slowed yeast and mold growth in silage under aerobic exposure. Inoculation may double the aerobic stability time after 105 d of ensiling (53.25 vs. 113.20 h) in a bunker silo. This study successfully examined the effectiveness of DPI in minisilos, and the results were consistent when moving from the laboratory to the field. Applying DPI made the fermentation more heterolactic without compromising the silage nutritive value, and increasing acetic acid acted as an antifungal agent to inhibit spoilage microbial growth and improve silage aerobic stability.
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14

Lasanta, Cristina, Ana Roldán, Ildefonso Caro, Luis Pérez, and Víctor Palacios. "Use of lysozyme for the prevention and treatment of heterolactic fermentation in the biological aging of sherry wines." Food Control 21, no. 11 (November 2010): 1442–47. http://dx.doi.org/10.1016/j.foodcont.2010.03.013.

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15

Plumed-Ferrer, Carme, Kaisa M. Koistinen, Tiina L. Tolonen, Satu J. Lehesranta, Sirpa O. Kärenlampi, Elina Mäkimattila, Vesa Joutsjoki, Vesa Virtanen, and Atte von Wright. "Comparative Study of Sugar Fermentation and Protein Expression Patterns of Two Lactobacillus plantarum Strains Grown in Three Different Media." Applied and Environmental Microbiology 74, no. 17 (June 20, 2008): 5349–58. http://dx.doi.org/10.1128/aem.00324-08.

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ABSTRACT A comparative study of two strains of Lactobacillus plantarum (REB1 and MLBPL1) grown in commercial medium (MRS broth), cucumber juice, and liquid pig feed was performed to explore changes to the metabolic pathways of these bacteria, using a proteomics approach (two-dimensional electrophoresis and liquid chromatography-tandem mass spectrometry) combined with analyses of fermentable sugars and fermentation end products. The protein expression showed that even with an excess of glucose in all media, both strains could metabolize different carbohydrates simultaneously and that hexoses could also be used via a phosphoketolase pathway with preferential expression in liquid feed. Sugar analyses showed that the fermentation of sugars was homolactic for all media, with some heterolactic activity in liquid feed, as shown by the production of acetate. Cucumber juice (the medium with the highest glucose content) showed the lowest hexose consumption (10%), followed by liquid feed (33%) and MRS broth (50%). However, bacterial growth was significantly higher in cucumber juice and liquid feed than in MRS broth. This discrepancy was due to the growth benefit obtained from the utilization of the malate present in cucumber juice and liquid feed. Despite different growth conditions, the synthesis of essential cellular components and the stress response of the bacteria were unaffected. This study has improved our understanding of the mechanisms involved in the growth performance of an appropriate lactic acid bacterium strain to be used for food and feed fermentation, information that is of crucial importance to obtain a high-quality fermented product.
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16

ben Omar, Nabil, and Fr�d�ric Ampe. "Microbial Community Dynamics during Production of the Mexican Fermented Maize Dough Pozol." Applied and Environmental Microbiology 66, no. 9 (September 1, 2000): 3664–73. http://dx.doi.org/10.1128/aem.66.9.3664-3673.2000.

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ABSTRACT The dynamics of the microbial community responsible for the traditional fermentation of maize in the production of Mexican pozol was investigated by using a polyphasic approach combining (i) microbial enumerations with culture media, (ii) denaturing gradient gel electrophoresis (DGGE) fingerprinting of total community DNA with bacterial and eukaryotic primers and sequencing of partial 16S ribosomal DNA (rDNA) genes, (iii) quantification of rRNAs from dominant microbial taxa by using phylogenetic oligonucleotide probes, and (iv) analysis of sugars and fermentation products. AStreptococcus species dominated the fermentation and accounted for between 25 and 75% of the total flora throughout the process. Results also showed that the initial epiphytic aerobic microflora was replaced in the first 2 days by heterofermentative lactic acid bacteria (LAB), including a close relative ofLactobacillus fermentum, producing lactic acid and ethanol; this heterolactic flora was then progressively replaced by homofermentative LAB (mainly close relatives of L. plantarum, L. casei, and L. delbrueckii) which continued acidification of the maize dough. At the same time, a very diverse community of yeasts and fungi developed, mainly at the periphery of the dough. The analysis of the DGGE patterns obtained with bacterial and eukaryotic primers targeting the 16S and 18S rDNA genes clearly demonstrated that there was a major shift in the community structure after 24 h and that high biodiversity—according to the Shannon-Weaver index—was maintained throughout the process. These results proved that a relatively high number of species, at least six to eight, are needed to perform this traditional lactic acid fermentation. The presence ofBifidobacterium, Enterococcus, and enterobacteria suggests a fecal origin of some important pozol microorganisms. Overall, the results obtained with different culture-dependent or -independent techniques clearly confirmed the importance of developing a polyphasic approach to study the ecology of fermented foods.
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17

Oliveira, A. S., Z. G. Weinberg, A. A. P. Cervantes, K. G. Arriola, I. M. Ogunade, Y. Jiang, D. Kim, M. C. M. Gonçalves, D. Vyas, and A. T. Adesogan. "0683 Meta-analysis of the effect of homolactic and facultative heterolactic bacteria inoculation on silage quality: I – Fermentation profile." Journal of Animal Science 94, suppl_5 (October 1, 2016): 326. http://dx.doi.org/10.2527/jam2016-0683.

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18

NABETA, Keisuke, Satoru WATANABE, Taku CHIBAZAKURA, Takeshi ZENDO, Kenji SONOMOTO, Mariko SHIMIZU-KADOTA, and Hirofumi YOSHIKAWA. "Constitutive expression of phosphoketolase, a key enzyme for metabolic shift from homo- to heterolactic fermentation in Enterococcus mundtii QU 25." Bioscience of Microbiota, Food and Health 38, no. 3 (2019): 111–14. http://dx.doi.org/10.12938/bmfh.18-030.

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19

Liu, Shuang, Wenzhe Li, Guoxiang Zheng, Haiyan Yang, and Longhai Li. "Optimization of Cattle Manure and Food Waste Co-Digestion for Biohydrogen Production in a Mesophilic Semi-Continuous Process." Energies 13, no. 15 (July 28, 2020): 3848. http://dx.doi.org/10.3390/en13153848.

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Biohydrogen production from organic solid waste has shown particular advantages over other methods owing to the combination of waste reduction and bioenergy production. In this study, biohydrogen production from the co-digestion of cattle manure and food waste was optimized in a mesophilic semi-continuous process. To maximize hydrogen production, the effects of the mixing ratio (the proportion of food waste in the substrate), substrate concentration, and hydraulic retention time (HRT) on the co-digestion were systematically analyzed using a Box–Behnken design. The results showed that strong interactive effects existed between the three factors, and they had a direct effect on the responses. Hydrogen was primarily produced via the butyrate pathway, which was accompanied by the competing heterolactic fermentation pathway. Propionate and valerate produced from lipids and proteins, respectively, were obtained along with butyrate. The optimal process parameters included a mixing ratio of 47% to 51%, a substrate concentration of 76 to 86 g L−1, and an HRT of 2 d. Under these optimal conditions, the hydrogen production rate and hydrogen yield were higher than 1.00 L L−1 d−1 and 30.00 mL g−1 VS, respectively, and the predicted results were consistent with the experimental data. The results indicate that the co-digestion of cattle manure and food waste is a practical and economically promising approach for biohydrogen production.
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20

Zhang, Zhendong, Yurong Wang, Qiangchuan Hou, Huijun Zhao, Weicheng Li, Zhihong Sun, and Zhuang Guo. "Lactobacillus enshiensis sp. nov., a novel arsenic-resistant bacterium." International Journal of Systematic and Evolutionary Microbiology 70, no. 4 (April 1, 2020): 2580–87. http://dx.doi.org/10.1099/ijsem.0.004072.

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A lactic acid bacterial strain, HBUAS57009T, isolated from traditionally fermented food (Zha-Chili) in China, was characterized to clarify its taxonomic status using a polyphasic approach. Strain HBUAS57009T was phylogenetically closely related to Lactobacillus koreensis DCY50T, Lactobacillus fujinensis 218-6T, Lactobacillus mulengensis 112-3T, Lactobacillus cerevisiae TUM BP 140423000-2250T, Lactobacillus tongjiangensis 218-10T and Lactobacillus yonginensis THK-V8T with sequence similarities of 98.6–99.3 %. The genome-to-genome distance and average nucleotide identity values between the genomes of strain HBUAS57009T and type strains of closely related Lactobacillus species were less than 32.0 and 86.0 %, respectively; this is below the threshold for species boundaries. The major cellular fatty acids (>10 %) were C16 : 0, C18 : 1 ω9c and iso-C19 : 0. The G+C content of the genomic DNA of strain HBUAS57009T was 47.8 mol%. Examination of the functional categories of the genome revealed that strain HBUAS57009T could perform both homolactic and heterolactic fermentation processes to produce lactic acid via complete glycolysis and the pentose phosphate pathway. The putative biosynthesis pathway of butane-2,3-diol and acetoin, two important flavour compounds in the food industry, were identified using kegg mapper analysis. Based on its genotypic and phenotypic features, strain HBUAS57009T (=GDMCC 1.1664T=KACC 21424T) is designated as the type strain of a novel species, for which the name Lactobacillus enshiensis sp. nov. is proposed.
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21

Yu, Yanbao, Tamara Tsitrin, Shiferaw Bekele, Vishal Thovarai, Manolito G. Torralba, Harinder Singh, Randall Wolcott, et al. "Aerococcus urinae and Globicatella sanguinis Persist in Polymicrobial Urethral Catheter Biofilms Examined in Longitudinal Profiles at the Proteomic Level." Biochemistry Insights 12 (January 2019): 117862641987508. http://dx.doi.org/10.1177/1178626419875089.

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Aerococcus urinae ( Au) and Globicatella sanguinis ( Gs) are gram-positive bacteria belonging to the family Aerococcaceae and colonize the human immunocompromised and catheterized urinary tract. We identified both pathogens in polymicrobial urethral catheter biofilms (CBs) with a combination of 16S rDNA sequencing, proteomic analyses, and microbial cultures. Longitudinal sampling of biofilms from serially replaced catheters revealed that each species persisted in the urinary tract of a patient in cohabitation with 1 or more gram-negative uropathogens. The Gs and Au proteomes revealed active glycolytic, heterolactic fermentation, and peptide catabolic energy metabolism pathways in an anaerobic milieu. A few phosphotransferase system (PTS)–based sugar uptake and oligopeptide ABC transport systems were highly expressed, indicating adaptations to the supply of nutrients in urine and from exfoliating squamous epithelial and urothelial cells. Differences in the Au vs Gs metabolisms pertained to citrate lyase and utilization and storage of glycogen (evident only in Gs proteomes) and to the enzyme Xfp that degrades d-xylulose-5′-phosphate and the biosynthetic pathways for 2 protein cofactors, pyridoxal 6′-phosphate and 4′-phosphopantothenate (expressed only in Au proteomes). A predicted ZnuA-like transition metal ion uptake system was identified for Gs while Au expressed 2 LPXTG-anchored surface proteins, one of which had a predicted pilin D adhesion motif. While these proteins may contribute to fitness and virulence in the human host, it cannot be ruled out that Au and Gs fill a niche in polymicrobial biofilms without being the direct cause of injury in urothelial tissues.
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22

Calderon, M., G. Loiseau, and J. P. Guyot. "Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1 during heterolactic fermentation of starch." Journal of Applied Microbiology 90, no. 4 (April 2001): 508–16. http://dx.doi.org/10.1046/j.1365-2672.2001.01272.x.

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23

Adler-Nissen, Jens, and Arnold L. Demain. "Aeration-controlled formation of acetic acid in heterolactic fermentations." Journal of Industrial Microbiology 13, no. 6 (November 1994): 335–43. http://dx.doi.org/10.1007/bf01577216.

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24

Gomes, A. L. M., F. A. Jacovaci, D. C. Bolson, L. G. Nussio, C. C. Jobim, and J. L. P. Daniel. "Effects of light wilting and heterolactic inoculant on the formation of volatile organic compounds, fermentative losses and aerobic stability of oat silage." Animal Feed Science and Technology 247 (January 2019): 194–98. http://dx.doi.org/10.1016/j.anifeedsci.2018.11.016.

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25

Rodríguez, Abner A., Viviana Rivera, Luis C. Solórzano, and Paul F. Randel. "Commercial microbial inoculants of lactic acid-producing bacteria on fermentative characteristics and aerobic stability of corn silage." Journal of Agriculture of the University of Puerto Rico 98, no. 1 (December 1, 2014). http://dx.doi.org/10.46429/jaupr.v98i1.219.

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This study evaluated two treatments based on addition of two commercial microbial inoculants of lactic acid-producing bacteria (LAPB), one of the homolactic type (HOT) and the other a combination of homolatic with heterolactic bacteria (HHT), plus a control treatment without inoculation (CNT), on the fermentative characteristics of tropical maize in micro-silos and aerobic stability (AS) of the resulting silage. The fermentative characteristics were determined in triplicate samples taken at various lengths of fermentation (15, 30, 58 and 90 d), which were analyzed for pH, concentration of organic acids and NHL. To evaluate AS, changes in pH and temperature of the silage were monitored during five days of exposure to air. No significant differences were found among treatments in any of the fermentation characteristics studied. HOT resulted in the numerically lowest average pH (4.23) and the highest average percentage content of lactic acid (2.18), followed by HHT (4.28 and 2.11) and CNT (4.32 and 1.94), respectively. Also, regarding indicators of AS there were no significant differences among treatments, but numerically the average pH of exposed HOT silage was lower (5.30 vs 5.43 the average value of both HHT and CNT) and there was a trend (P <0.15) toward lower average temperature (°C ) in favor of HHT (29.61 vs. 30.26 and 30.28 for HOT and CNT silages). In general, the use of LAPB inoculants in tropical maize silage did not result in large differences relative to non-inoculated silage in the variables under study regarding fermentation characteristics and AS.
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Junges, Daniel, Patrick Schmidt, Charles Ortiz Novinski, and João Luiz Pratti Daniel. "Additive containing homo and heterolactic bacteria on the fermentation quality of maize silage - doi: 10.4025/actascianimsci.v35i4.18833." Acta Scientiarum. Animal Sciences 35, no. 4 (October 17, 2013). http://dx.doi.org/10.4025/actascianimsci.v35i4.18833.

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