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Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production Vrije Universiteit Brussel
Type 3 sourdoughs, which are starter culture-initiated and subsequently backslopped, are less studied than other sourdough types. Yet, they can serve as a model to assess how competitive starter culture strains for sourdough
production are and how the microbial composition of such sourdoughs may evolve over time. In the present study, Limosilactobacillus fermentum IMDO 130101 was used to produce Type 3 sourdoughs, prepared from wheat
...
production are and how the microbial composition of such sourdoughs may evolve over time. In the present study, Limosilactobacillus fermentum IMDO 130101 was used to produce Type 3 sourdoughs, prepared from wheat
...
Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations Vrije Universiteit Brussel
BACKGROUND
Fermentation of vegetables and fruits is a traditional preservation technique, e.g. in Eastern Europe. Although usually spontaneous fermentation processes are applied, the addition of lactic acid bacteria (LAB) starter cultures could accelerate processing and improve the consistency and quality of the end-products.
RESULTS
The application of Lactobacillus plantarum IMDO 788 as a starter culture strain for ...
Fermentation of vegetables and fruits is a traditional preservation technique, e.g. in Eastern Europe. Although usually spontaneous fermentation processes are applied, the addition of lactic acid bacteria (LAB) starter cultures could accelerate processing and improve the consistency and quality of the end-products.
RESULTS
The application of Lactobacillus plantarum IMDO 788 as a starter culture strain for ...
The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt Vrije Universiteit Brussel
The arginine deiminase (ADI) pathway is a means by which certain sourdough lactic acid bacteria (LAB) convert arginine into ornithine via citrulline while producing ammonia and ATP, thereby coping with acid stress and gaining an energetic advantage. Lactobacillus fermentum IMDO 130101, an isolate from a spontaneous laboratory rye sourdough, possesses an ADI pathway which is modulated by environmental pH. In the present study, a broader view of ...
Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101 Vrije Universiteit Brussel
Sourdough lactic acid bacteria (LAB) need to be adapted to a highly acidic and, therefore, challenging environment. Different mechanisms are employed to enhance competitiveness, among which conversion of arginine into ornithine through the arginine deiminase (ADI) pathway is an important one. A combined molecular and kinetic approach of the ADI pathway in Lactobacillus fermentum IMDO 130101, a highly competitive sourdough LAB strain, identified ...
Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the sourdough ecosysteml. Vrije Universiteit Brussel
The effect of pH on growth and carbohydrate metabolism of L. fermentum IMDO 130101 was investigated.
Pronounced acid tolerance occurred together with marked responses in sugar metabolism due to acid stress.
In accordance with the environment from which this strain was isolated, glucose and fructose metabolism
remained active at low pH. Fructose was quantitatively converted into mannitol under all conditions tested,
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Pronounced acid tolerance occurred together with marked responses in sugar metabolism due to acid stress.
In accordance with the environment from which this strain was isolated, glucose and fructose metabolism
remained active at low pH. Fructose was quantitatively converted into mannitol under all conditions tested,
...
Complete and Annotated Genome Sequence of the Sourdough Lactic Acid Bacterium Lactobacillus fermentum IMDO 130101 Vrije Universiteit Brussel
Lactobacillus fermentum is a species of lactic acid bacteria that is frequently found in sourdough, a fermented flour-water mixture used in the production
of bread and other baked goods. Here, we present the complete genome sequence of L. fermentum IMDO 130101, a candidate sourdough starter culture strain
isolated from a backslopped rye sourdough.
of bread and other baked goods. Here, we present the complete genome sequence of L. fermentum IMDO 130101, a candidate sourdough starter culture strain
isolated from a backslopped rye sourdough.
Adaptation of Lactobacillus plantarum IMDO 130201, a Wheat Sourdough Isolate, to Growth in Wheat Sourdough Simulation Medium at Different pH Values through Differential Gene Expression Vrije Universiteit Brussel
Sourdough is a very competitive and challenging environment for microorganisms. Usually, a stable microbiota composed of lactic acid bacteria (LAB) and yeasts dominates this ecosystem. Although sourdough is rich in carbohydrates, thus providing an ideal environment for microorganisms to grow, its low pH presents a particular challenge. The nature of the adaptation to this low pH was investigated for Lactobacillus plantarum IMDO 130201, an ...