Literature DB >> 12501403

The ratio of L-form to D-form of lactic acid as a criteria for the identification of lactic acid bacteria.

Akira Manome1, Sanae Okada, Tai Uchimura, Kazuo Komagata.   

Abstract

Stereoisomers of lactic acid produced by lactic acid bacteria were determined by HPLC by using an enantiomeric resolution column. In general, the ratios of L-form to D-form (the type of stereoisomer) obtained were compared with those in references. Values of the type of stereoisomer of lactic acid were discussed from the viewpoint of identification of lactic acid bacteria.

Entities:  

Year:  1998        PMID： 12501403     DOI： 10.2323/jgam.44.371

Source DB:  PubMed          Journal:  J Gen Appl Microbiol        ISSN： 0022-1260            Impact factor:   1.452


  12 in total

1.  Cloning of D-lactate dehydrogenase genes of Lactobacillus delbrueckii subsp. bulgaricus and their roles in D-lactic acid production.

Authors:  Yanna Huang; Chunping You; Zhenmin Liu
Journal:  3 Biotech       Date:  2017-06-29       Impact factor: 2.406

2.  Relative catalytic efficiency of ldhL- and ldhD-encoded products is crucial for optical purity of lactic acid produced by lactobacillus strains.

Authors:  Zhaojuan Zheng; Binbin Sheng; Cuiqing Ma; Haiwei Zhang; Chao Gao; Fei Su; Ping Xu
Journal:  Appl Environ Microbiol       Date:  2012-02-17       Impact factor: 4.792

3.  Lactate racemization as a rescue pathway for supplying D-lactate to the cell wall biosynthesis machinery in Lactobacillus plantarum.

Authors:  Philippe Goffin; Marie Deghorain; Jean-Luc Mainardi; Isabelle Tytgat; Marie-Christine Champomier-Vergès; Michiel Kleerebezem; Pascal Hols
Journal:  J Bacteriol       Date:  2005-10       Impact factor: 3.490

4.  Lactobacillus rhamnosus strain GG is a potential probiotic for calves.

Authors:  Julia B Ewaschuk; Jonathan M Naylor; Manuel Chirino-Trejo; Gordon A Zello
Journal:  Can J Vet Res       Date:  2004-10       Impact factor: 1.310

5.  Expression of Microbial Enzymes in Mammalian Astrocytes to Modulate Lactate Release.

Authors:  Barbara Vaccari Cardoso; Iliana Barrera; Valentina Mosienko; Alexander V Gourine; Sergey Kasparov; Anja G Teschemacher
Journal:  Brain Sci       Date:  2021-08-10

6.  Interactions between Lactobacillus rhamnosus GG and oral micro-organisms in an in vitro biofilm model.

Authors:  Qingru Jiang; Iva Stamatova; Veera Kainulainen; Riitta Korpela; Jukka H Meurman
Journal:  BMC Microbiol       Date:  2016-07-12       Impact factor: 3.605

7.  In vitro characteristics of Lactobacillus spp. strains isolated from the chicken digestive tract and their role in the inhibition of Campylobacter colonization.

Authors:  Patrycja A Kobierecka; Agnieszka K Wyszyńska; Tamara Aleksandrzak-Piekarczyk; Maciej Kuczkowski; Anna Tuzimek; Wioletta Piotrowska; Adrian Górecki; Iwona Adamska; Alina Wieliczko; Jacek Bardowski; Elżbieta K Jagusztyn-Krynicka
Journal:  Microbiologyopen       Date:  2017-07-24       Impact factor: 3.139

8.  Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products.

Authors:  Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Darius Cernauskas; Dovile Klupsaite; Modestas Ruzauskas; Juste Alisauskaite; Alma Baltrusaitytė; Mantvydas Dapsas; Karolina Siriakovaite; Simonas Trunce; Raquel P F Guiné; Pranas Viskelis; Vesta Steibliene; Elena Bartkiene
Journal:  Foods       Date:  2020-11-06

9.  Positive selection on D-lactate dehydrogenases of Lactobacillus delbrueckii subspecies bulgaricus.

Authors:  Jifeng Zhang; Guangyu Gong; Xiao Wang; Hao Zhang; Weidong Tian
Journal:  IET Syst Biol       Date:  2015-08       Impact factor: 1.615

10.  Non-sterilized fermentative production of polymer-grade L-lactic acid by a newly isolated thermophilic strain Bacillus sp. 2-6.

Authors:  Jiayang Qin; Bo Zhao; Xiuwen Wang; Limin Wang; Bo Yu; Yanhe Ma; Cuiqing Ma; Hongzhi Tang; Jibin Sun; Ping Xu
Journal:  PLoS One       Date:  2009-02-04       Impact factor: 3.240
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