Literature DB >> 8200862

Vitamin and amino acid requirements of Lactobacillus plantarum strains isolated from green olive fermentations.

J L Ruiz-Barba1, R Jiménez-Díaz.   

Abstract

The requirement for essential amino acids and vitamins was determined in wild-type Lactobacillus plantarum strains isolated from green olive fermentation brines. All the strains were found to be auxotrophic with respect to the amino acids but some of them were prototrophic for pyridoxal, p-aminobenzoic acid and/or nicotinic acid. Their growth response to these nutrients was also studied and found to be quite heterogeneous. Nutritional requirement pattern as a criteria for selecting starter cultures is discussed.

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Year:  1994        PMID: 8200862     DOI: 10.1111/j.1365-2672.1994.tb01639.x

Source DB:  PubMed          Journal:  J Appl Bacteriol        ISSN: 0021-8847


  11 in total

1.  Nutritional requirements and nitrogen-dependent regulation of proteinase activity of Lactobacillus helveticus CRL 1062.

Authors:  E M Hebert; R R Raya; G S De Giori
Journal:  Appl Environ Microbiol       Date:  2000-12       Impact factor: 4.792

2.  Enhancement of Exopolysaccharide Production by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 with a Simplified Defined Medium.

Authors:  G J Grobben; I Chin-Joe; V A Kitzen; I C Boels; F Boer; J Sikkema; M R Smith; J A de Bont
Journal:  Appl Environ Microbiol       Date:  1998-04       Impact factor: 4.792

3.  Bioconversion of oleuropein to hydroxytyrosol by lactic acid bacteria.

Authors:  M M Santos; C Piccirillo; P M L Castro; N Kalogerakis; M E Pintado
Journal:  World J Microbiol Biotechnol       Date:  2012-03-20       Impact factor: 3.312

4.  Availability of Essential B-Group Vitamins to Lactobacillus plantarum in Green Olive Fermentation Brines.

Authors:  J L Ruiz-Barba; R Jimenez-Diaz
Journal:  Appl Environ Microbiol       Date:  1995-04       Impact factor: 4.792

5.  Influence of complex nutrient source on growth of and curvacin a production by sausage isolate Lactobacillus curvatus LTH 1174.

Authors:  Jurgen Verluyten; Frédéric Leroy; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2004-09       Impact factor: 4.792

6.  Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations.

Authors:  Ángela León-Romero; Jesús Domínguez-Manzano; Antonio Garrido-Fernández; Francisco Noé Arroyo-López; Rufino Jiménez-Díaz
Journal:  Appl Environ Microbiol       Date:  2015-11-13       Impact factor: 4.792

7.  Improvement of a chemically defined medium for the sustained growth of Lactobacillus plantarum: nutritional requirements.

Authors:  Fabiana M Saguir; María C Manca de Nadra
Journal:  Curr Microbiol       Date:  2007-05-14       Impact factor: 2.188

8.  Adjacent-possible ecological niche: growth of Lactobacillus species co-cultured with Escherichia coli in a synthetic minimal medium.

Authors:  Kouhei Mizuno; Mamiko Mizuno; Mio Yamauchi; Aya J Takemura; Veronica Medrano Romero; Kazuya Morikawa
Journal:  Sci Rep       Date:  2017-10-16       Impact factor: 4.379

Review 9.  Table Olive Fermentation Using Starter Cultures with Multifunctional Potential.

Authors:  Stamatoula Bonatsou; Chrysoula C Tassou; Efstathios Z Panagou; George-John E Nychas
Journal:  Microorganisms       Date:  2017-05-28

10.  Application of starter cultures to table olive fermentation: an overview on the experimental studies.

Authors:  Aldo Corsetti; Giorgia Perpetuini; Maria Schirone; Rosanna Tofalo; Giovanna Suzzi
Journal:  Front Microbiol       Date:  2012-07-19       Impact factor: 5.640

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