4.7 Article

Characterization of isogenic mutants with single or double deletions of four phenolic acid esterases in Lactiplantibacillus plantarum TMW1.460

Related references

Note: Only part of the references are listed.
Review Biotechnology & Applied Microbiology

The periodic table of fermented foods: limitations and opportunities

Michael Ganzle

Summary: Fermentation is an ancient method of food processing that produces a wide variety of foods. Although the periodic table does not fully capture the diversity of fermented foods, it represents the major fermentation substrates, product categories, processes, and organisms, offering opportunities for research and development of new products.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2022)

Article Biotechnology & Applied Microbiology

Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?

Felicitas Pswarayi et al.

Summary: This study identified multi-drug-resistance transporters in lactobacilli isolates from a Zimbabwean fermented cereal beverage, suggesting that these transporters mediate resistance to secondary plant metabolites and antibiotics acquired through horizontal gene transfer. The results indicate that diverse lactobacilli in mahewu share MDR transporters acquired by lateral gene transfer.

FOOD MICROBIOLOGY (2022)

Article Food Science & Technology

The use of Lactobacillus plantarum esterase genes: a biotechnological strategy to increase the bioavailability of dietary phenolic compounds in lactic acid bacteria

Jose Maria Landete et al.

Summary: The metabolism of hydroxybenzoic and hydroxycinnamic acid derivatives in Lactobacillus plantarum involves a two-step pathway including esterase action and decarboxylation. Cloned esterase genes from L. plantarum were introduced into lactic acid bacteria to increase the bioavailability of healthy compounds in food. This study demonstrated the potential for utilizing these genes to enhance the metabolic pathways of phenolic acids in relevant lactic acid bacteria.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2021)

Article Biology

Niche partitioning facilitates coexistence of closely related honey bee gut bacteria

Silvia Brochet et al.

Summary: This study investigated the coexistence of four closely related Lactobacillus species in the honey bee gut, revealing that they can stably coexist in the presence of pollen but not in simple sugars. Metatranscriptomics and metabolomics showed that the species utilize different carbohydrate substrates from pollen, indicating resource partitioning as the basis of their coexistence. Overall, this research provides insights into bacterial interactions and coexistence in the gut environment.

ELIFE (2021)

Review Food Science & Technology

Hydroxycinnamic acids on gut microbiota and health

William Leonard et al.

Summary: Hydroxycinnamic acids (HCAs) are a major class of phenolic acids with a characteristic phenylpropanoid C-6-C-3 backbone. Despite being typically conjugated with plant cell wall components and liberated by limited enzymes, HCAs have been neglected by researchers compared to flavonoid-type polyphenols. Recently, there has been a growing interest in the interactions between polyphenols and gut microbiota, with significant progress in understanding the gut microbiota-modulating effect of HCA using animal model studies.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Article Biotechnology & Applied Microbiology

Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli

Gautam Gaur et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2020)

Article Biotechnology & Applied Microbiology

Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage

Felicitas Pswarayi et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2019)

Article Biotechnology & Applied Microbiology

Metabolism of phenolic acids in whole wheat and rye malt sourdoughs

Valery Ripari et al.

FOOD MICROBIOLOGY (2019)

Review Microbiology

Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species

Pasquale Filannino et al.

CRITICAL REVIEWS IN MICROBIOLOGY (2019)

Article Chemistry, Applied

Phenolic composition and antioxidant activity of colored oats

Monika Varga et al.

FOOD CHEMISTRY (2018)

Article Food Science & Technology

Genetic and phenotypic analysis of carbohydrate metabolism and transport in Lactobacillus reuteri

Xin Zhao et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)

Review Biochemistry & Molecular Biology

Bioactivities of Phenolics by Focusing on Suppression of Chronic Diseases: A Review

Fereidoon Shahidi et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)

Article Biotechnology & Applied Microbiology

Ethylphenol Formation by Lactobacillus plantarum: Identification of the Enzyme Involved in the Reduction o Vinylphenols

Laura Santamaria et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)

Article Biotechnology & Applied Microbiology

Unravelling the Reduction Pathway as an Alternative Metabolic Route to Hydroxycinnamate Decarboxylation in Lactobacillus plantarum

Laura Santamaria et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)

Article Biochemical Research Methods

Molecular cloning, purification, and characterization of a novel thermostable cinnamoyl esterase from Lactobacillus helveticus KCCM 11223

Young-Ran Song et al.

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY (2017)

Article Microbiology

Lifestyles in transition: evolution and natural history of the genus Lactobacillus

Rebbeca M. Duar et al.

FEMS MICROBIOLOGY REVIEWS (2017)

Article Biotechnology & Applied Microbiology

Differential Gene Expression by Lactobacillus plantarum WCFS1 in Response to Phenolic Compounds Reveals New Genes Involved in Tannin Degradation

Ines Reveron et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2017)

Article Biotechnology & Applied Microbiology

Novel Feruloyl Esterase from Lactobacillus fermentum NRRL B-1932 and Analysis of the Recombinant Enzyme Produced in Escherichia coli

Siqing Liu et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2016)

Article Biotechnology & Applied Microbiology

Phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates

Caroline Fritsch et al.

FOOD MICROBIOLOGY (2016)

Article Biotechnology & Applied Microbiology

A Lactobacillus plantarum Esterase Active on a Broad Range of Phenolic Esters

Maria Esteban-Torres et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2015)

Article Biotechnology & Applied Microbiology

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

Pasquale Filannino et al.

FOOD MICROBIOLOGY (2015)

Article Biochemistry & Molecular Biology

Properties of recombinant novel cinnamoyl esterase from Lactobacillus acidophilus F46 isolated from human intestinal bacterium

Jong-Hui Kim et al.

JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC (2015)

Article Biotechnology & Applied Microbiology

Tannin Degradation by a Novel Tannase Enzyme Present in Some Lactobacillus plantarum Strains

Natalia Jimenez et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)

Article Biochemical Research Methods

Prokka: rapid prokaryotic genome annotation

Torsten Seemann

BIOINFORMATICS (2014)

Review Chemistry, Applied

Bound phenolics in foods, a review

Beatriz A. Acosta-Estrada et al.

FOOD CHEMISTRY (2014)

Article Biotechnology & Applied Microbiology

Characterization of a Feruloyl Esterase from Lactobacillus plantarum

Maria Esteban-Torres et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)

Article Biotechnology & Applied Microbiology

Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria

A. F. Sanchez-Maldonado et al.

JOURNAL OF APPLIED MICROBIOLOGY (2011)

Article Agriculture, Multidisciplinary

Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)

Louise Svensson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Agriculture, Multidisciplinary

Production and Physicochemical Properties of Recombinant Lactobacillus plantarum Tannase

Jose Antonio Curiel et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Biochemical Research Methods

Enzymatic assembly of DNA molecules up to several hundred kilobases

Daniel G. Gibson et al.

NATURE METHODS (2009)

Article Biotechnology & Applied Microbiology

Identification and cloning of a gene encoding tannase (tannin acylhydrolase) from Lactobacillus plantarum ATCC 14917T

Kazuaki Iwamoto et al.

SYSTEMATIC AND APPLIED MICROBIOLOGY (2008)

Article Agriculture, Multidisciplinary

Effects of pnenolics in sorghum grain its bitterness, astringency and other sensory properties

Rosemary I. Kobue-Lekalake et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)

Article Biotechnology & Applied Microbiology

Effects of high pressure on survival and metabolic activity of Lactobacillus plantarum TMW1.460

HM Ulmer et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)