Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation

Article Abstract:

An attempt was made to validate a model demonstrating the effects of pH, temperature, sodium chloride concentration as well as accumulated metabolic end product on microbial growth. In particular, a model for the growth of sourdough microflora was developed using the representatives, Candida milleri and two strains of Lactobacillus sanfranciscensis. Predictions made by the model agreed with literature data available on sourdough. This suggests that the most important factors for microbial stability in sourdough fermentation have been accounted for.

Models, Cooking, Growth, Microbial growth, Fermentation, Cookery (Sourdough), Sourdough, Candida

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Cloning, sequence, and phenotypic expression of katA, which encodes the catalase of Lactobacillus sake LTH677

Article Abstract:

The gene coding for catalase in Lactobacillus sake LTH677 was isolated and characterized. The gene, designated katA, was isolated from an LTH677 genomic library. Subcloning experiments showed that the gene resided in a 2.3 kb regioncontaining an open reading frame coding for a protein of 54,504 Da. Protein analysis showed that KatA is a hexamer containing subunits of 65,000 Da. Using the Esherichia coli-Lactococcus shuttle vector pGKV210, the L. sake katA was successfully transferred and expressed in L. casei.

Enzymes, Microbial genetic engineering

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Two genes encoding the beta-galactosidase of Lactobacillus sake

Article Abstract:

The overlapping lacL and lacM genes of Lactobacillus (L.) sake encode beta-galactosidase. The expression of both genes is necessary for the formation of an active enzyme. The L. sake genes are 65.3% identical to the corresponding genes present on the plasmids of Lactococcus lactis and L. casei. The difference in the structure is due to the presence of A- and T- containing codons and deletions/insertions in the L. sake genes. However, there are conserved sequences in the L. sake and Leu. lactis genes.

Analysis, Microbial enzymes, Amino acid sequence, Amino acid sequencing

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