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Leuconostoc fallax

ABSTRACT: Involved in the fermentation of plant products

PROVIDER: PRJNA53981 | ENA |

REPOSITORIES: ENA

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			Action	DRS
		Other
	AEIZ01.dat.gz	Other
	AEIZ01.fasta.gz	Fasta.gz
	AEIZ01.master.dat	Other
	PUFI01.dat.gz	Other

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Weissella cibaria

Project description:Involved in the fermentation of plant products

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Genome sequence of Leuconostoc fallax KCTC 3537.

Project description:Leuconostoc fallax is known to be present during the manufacturing process of kimchi, the best-known traditional Korean dish. Here, we present the draft genome sequence of the type strain Leuconostoc fallax KCTC 3537 (1,638,971 bp, with a G+C content of 37.5%), which consists of 30 large contigs (>100 bp in size).

| S-EPMC3019822 | biostudies-other

Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation.

Project description:Lactic acid bacterial strains were isolated from brines sampled after 7 days of an industrial sauerkraut fermentation, and six strains were selected on the basis of susceptibility to bacteriophages. Bacterial growth in cabbage juice was monitored, and the fermentation end products were identified, quantified, and compared to those of Leuconostoc mesenteroides. Identification by biochemical fingerprinting, endonuclease digestion of the 16S-23S intergenic transcribed spacer region, and sequencing of variable regions V1 and V2 of the 16S rRNA gene indicated that the six selected sauerkraut isolates were Leuconostoc fallax strains. Random amplification of polymorphic DNA fingerprints indicated that the strains were distinct from one another. The growth and fermentation patterns of the L. fallax isolates were highly similar to those of L. mesenteroides. The final pH of cabbage juice fermentation was 3.6, and the main fermentation end products were lactic acid, acetic acid, and mannitol for both species. However, none of the L. fallax strains exhibited the malolactic reaction, which is characteristic of most L. mesenteroides strains. These results indicated that in addition to L. mesenteroides, a variety of L. fallax strains may be present in the heterofermentative stage of sauerkraut fermentation. The microbial ecology of sauerkraut fermentation appears to be more complex than previously indicated, and the prevalence and roles of L. fallax require further investigation.

| S-EPMC123974 | biostudies-literature

Leuconostoc fallax KCTC 3537

Project description:Leuconostoc fallax KCTC 3537 genome sequencing

| PRJNA53965 | ENA

Leuconostoc fallax strain:C2OK1

Project description:Leuconostoc fallax strain:C2OK1 Genome sequencing and assembly

| PRJNA852374 | ENA

Fermentation product with new equol-producing Lactobacillus paracasei as a probiotic candidate for prevention of skin and intestinal disorder (RNA-Seq)

Project description:Equol is one of major isoflavones with an affinity to endoplasmic reticulum and has an estrogen-like biological activity. Equol-producing bacteria have been isolated and characterized, however fermentation has been performed in an anaerobic condition with soybean-based products as substrates. Pueraria lobata has been reported as a plant with a higher content of isoflavones, such as daidzein, daidzin, and puerarin.

2020-10-02 | GSE122878 | GEO

Leuconostoc fallax strain:ATCC 700006

Project description:Leuconostoc fallax strain:ATCC 700006 Genome sequencing and assembly

| PRJNA434383 | ENA

Leuconostoc citreum

Project description:Used for fermentation of cabbage into kimchi

| PRJNA35813 | ENA

Lignocellulose fermentation to ethanol or lactate by giant panda gut microbiomes depends ultimately on pH rather than portion of bamboo

Project description:Giant panda are carnivorous bears which feed almost exclusively on plant biomass (i.e. bamboo). The potential contribution of its gut microbiome to lignocellulose degradation has been mostly investigated with cultivation-independent approaches. Recently, we reported on the first lab-scale cultivation of giant panda gut microbiomes and described their actual fermentation capacity. Fermentation of bamboo leaf using green dung resulted in a neutral pH, the main products being ethanol, lactate and H2. Fermentation of bamboo pith using yellow dung resulted in an acidic pH, the main product being lactate. Here, we cultivated giant panda gut microbiomes to test 1) the impact of mixed dung as inoculum; 2) the fermentation capacity of solid lignocellulose as opposed to organics-rich biofluids in the dung; 3) the artificial shift of pH from neutral to acidic on bamboo leaf fermentation. Our results indicate that i) gut microbiomes fermentation of solid lignocellulose contributes up to a maximum of 1/3 even in the presence of organics-rich biofluids; ii) alcohols are an important product of bamboo leaf fermentation at neutral pH; iii) aside hemicellulose, gut microbiomes may degrade plant cell membranes to produce glycerol; iv) pH, rather than portion of bamboo, ultimately determines fermentation profiles and gut microbiome assemblage.

2021-06-11 | PXD018503 | Pride

Leuconostoc lactis

Project description:Lactic acid bacterium involved in cheese and fermented food production

| PRJNA52799 | ENA