The interaction mechanism, conformational changes and computational simulation of the interaction between surface layer protein and mannan at different pH levels
M Fu, S Mi, J Zhao, X Wang, J Gao, Y Sang - Food Chemistry, 2023 - Elsevier
The aim of this study was to explore the interaction mechanism between surface layer
protein (SLP) and mannan at pH 3.0, 5.0 and 7.0 through multi-spectral methods combined …
protein (SLP) and mannan at pH 3.0, 5.0 and 7.0 through multi-spectral methods combined …
Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae
Water kefir is a fermented beverage, which is traditionally prepared from sucrose, kefir
grains, dried or fresh fruits, and water. L. hordei and S. cerevisiae are isolated as …
grains, dried or fresh fruits, and water. L. hordei and S. cerevisiae are isolated as …
Sucrose-Induced Proteomic Response and Carbohydrate Utilization of Lactobacillus sakei TMW 1.411 During Dextran Formation
Lactobacillus (L.) sakei belongs to the dominating lactic acid bacteria in indigenous meat
fermentations, while diverse strains of this species have also been isolated from plant …
fermentations, while diverse strains of this species have also been isolated from plant …
Identification and comparison of two closely related dextransucrases released by water kefir borne Lactobacillus hordei TMW 1.1822 and Lactobacillus nagelii TMW …
J Bechtner, D Wefers, J Schmid, RF Vogel… - …, 2019 - microbiologyresearch.org
Dextransucrases are extracellular enzymes, which are exclusively expressed by lactic acid
bacteria (LAB) and produce α− 1→ 6 linked glucose polymers from sucrose. In this study …
bacteria (LAB) and produce α− 1→ 6 linked glucose polymers from sucrose. In this study …
Proteomic Analysis of Lactobacillus nagelii in the Presence of Saccharomyces cerevisiae Isolated From Water Kefir and Comparison With Lactobacillus hordei
Water kefir is a slightly alcoholic and traditionally fermented beverage, which is prepared
from sucrose, water, kefir grains, and dried or fresh fruits (eg, figs). Lactobacillus (L.) nagelii …
from sucrose, water, kefir grains, and dried or fresh fruits (eg, figs). Lactobacillus (L.) nagelii …
Products released from structurally different dextrans by bacterial and fungal dextranases
SL Pittrof, L Kaufhold, A Fischer, D Wefers - Foods, 2021 - mdpi.com
Dextran hydrolysis by dextranases is applied in the sugar industry and the medical sector,
but it also has a high potential for use in structural analysis of dextrans. However …
but it also has a high potential for use in structural analysis of dextrans. However …
A systematic approach to study the pH-dependent release, productivity and product specificity of dextransucrases
J Schmid, J Bechtner, RF Vogel, F Jakob - Microbial cell factories, 2019 - Springer
Background Dextransucrases are extracellular enzymes, which catalyze the formation of α-
1→ 6-linked glucose polymers from sucrose. These enzymes are exclusively expressed by …
1→ 6-linked glucose polymers from sucrose. These enzymes are exclusively expressed by …
Licuri Kernel (Syagrus coronata (Martius) Beccari): A Promising Matrix for the Development of Fermented Plant-Based Kefir Beverages
J de Carvalho Alves, CO de Souza, L de Matos Santos… - Foods, 2024 - mdpi.com
New licuri-based kefir beverages were obtained using water kefir grains as fermentation
inoculum (1, 2.5, and 5%) under different fermentation times (24 and 48 h). Metagenomic …
inoculum (1, 2.5, and 5%) under different fermentation times (24 and 48 h). Metagenomic …
Improvement of the Lyophilization Survival Rate of Lactobacillus casei via Regulation of Its Surface Substances
S Cui, Z Pan, S Wu, B Mao, X Tang, Q Zhang, H Zhang… - Foods, 2022 - mdpi.com
The influence of surface substance production on the freeze-drying survival of Lactobacillus
casei and methods to control the surface substances during fermentation were studied. The …
casei and methods to control the surface substances during fermentation were studied. The …
Insights into extracellular dextran formation by Liquorilactobacillus nagelii TMW 1.1827 using secretomes obtained in the presence or absence of sucrose
J Bechtner, V Hassler, D Wefers, RF Vogel… - Enzyme and Microbial …, 2021 - Elsevier
Abstract Dextrans are α-(1, 6)-linked glucose polymers, which are exclusively produced by
lactic acid bacteria from sucrose via extracellular dextransucrases. Previous studies …
lactic acid bacteria from sucrose via extracellular dextransucrases. Previous studies …