(Fagerquist et al., 2007; Grosse-Herrenthey et al., 2008), Streptococcus pyogenes (Moura et al., 2008), the Burkholderia cepacia complex (Vanlaere et al., 2006), Arthrobacter (Vargha et al., 2006), Leuconostoc spp., Fructobacillus spp., and Lactococcus spp.
et al. Weissella genus is phylogenetically related to Leuconostoc and Oenococcus and arose from the reclassification of Leuconostoc paramesenteroides and some related ‘atypical’ heterofermentative lactobacilli (Collins et al., 1993). The medium containing the 2% sucrose and 0% glucose was considered as control.
The effect of glucose as cosubstrate with sucrose on glucansucrase and glucan production was studied. Abidjan 22 (Côte d’Ivoire).
JS
On the other hand, W. cibaria D38 and D39, originating from the same sourdough sample, exhibited different patterns and differed by lactose, melibiose, raffinose, rhamnose, ribose, tagatose and trehalose fermentation. We are also grateful to producers who had freely accepted to participate to this study and the Laboratory of Microbiology of University of Ghent from Belgium for the MALDI-TOF MS analysis.
M
(, Chao
K
Effect of cassava variety and fermentation time on biochemical and microbiological characteristics of raw artisanal starter for attiéké production. J. The mixture was dissolved and filter-sterilized (millipore filter of 0.2 microns). Dijkhuizen
Two strains (D38 and K39) isolated from different sourdough samples showed the same carbohydrate fermentation profile. Manzano
Vancanneyt
Padonou S.W.
S
The enzyme activity increased by 3.3 fold (5.5 U/ml to 18.0 U/ml) as the glucose concentration was increased from 1% to 5%.
Appropriate starter culture technologies for small-scale fermentation in developing countries. K
B
Cell extraction for MALDI-TOF MS analysis was performed according to the formic acid and acetonitrile extraction described by Freiwald et al. J.
MALDI-TOF mass spectrometry as a tool for differentiation of invasive and non invasive Streptococcus pyogenes isolates. Lane M1, Smart Ladder SF; lane M2, Smart Ladder, from Eurogentec. Sodium acetate concentration was varied from 0.05 to 0.3% to observe its effect on enzyme and glucan production. Glucans are class of polysaccharides of varing structure with contiguous α(1→6) glycosidic linkages in the main chain and varing percentage of α(1→2), α(1→3), and α(1→4) linkages. 3B) as observed with yeast extract. (In press) [ Links ], Smith, M.R. The enzyme responsible for glucan formation is known as glucansucrase and are produced by lactic acid bacteria belonging to the genera: Leuconostoc, Lactobacillus and Streptococcus and belongs to family 70 of glycoside hydrolases (Henrissat and Davies, 1997).
Int. All experiments were done in triplicate. Fontagné-Faucher
Methods, 66, 399-409. In addition to the carbohydrates listed in the table, all of the strains tested could ferment amygdalin, cellobiose, fructose, gentiobiose, glucose, maltose, mannose, potassium gluconate, salicin, xylose, N-acetylglucosamine and could hydrolyze esculin. Total titratable acidity (expressed as percentage of lactic acid) increased significantly from 6 to 12 h. At the end of fermentation, lactic acid levels reached 1.63%, 1.36% and 0.73% for isolates Wc 114, Wc 21 and Wc 69, respectively. Glucansucrases are high molecular weight, inducible or constitutive enzyme which catalyze the polymerization of the glucopyranosyl moieties of sucrose to form glucan. KH
(2007) who have demonstrated that this potentiality is mainly found among Lactobacillus plantarum (94% strains isolated from fermenting cassava during gari production in Benin).
Korakli
Appl. The three isolates were facultative anaerobic, with growth ability at 15, 30 and 37 °C. The effects of various macronutrients such as sucrose, glucose as cosubstrate, yeast extract, beef extract, peptone, sodium acetate, K 2 HPO 4 and Tween 80 were studied on glucansucrase and glucan production from Weissella confusa.
Lefebvre
Notably, the regions in the vicinity of the catalytic triad (D, E, D) are relatively conserved in these enzymes. Dondorff
Weissella confusa dominates in the traditional fermentation of various African cereal beverages, as well as the processing of carrots, sugar cane, milk, and sourdough, and was detected in pasta manufactures in Italy. The culture supernatant containing soluble glucansucrase and the pellet exhibiting cell-associated activity were separated by centrifugation (12 100 g, 20 min, 4 °C). Osualdini
4b and Table 1). PCR amplifications were carried out using a Gradient Master Thermocycler (Eppendorf).
Schwab C., Mastrangelo M., Corsetti A. (, Naessens
Above 5% sucrose concentration the enzyme activity and glucan concentration started decreasing. Microbiol., 34, 115-119.
(1952) that contained (%, w/v) sucrose, 2; yeast extract, 2; K2HPO4, 2; MgSO4.7H2O, 0.02; MnSO4.4H2O, 0.001; FeSO4.7H2O, 0.001; CaCl2.2H2O, 0.001; NaCl, 0.001 and the pH was adjusted to 6.9. The sucrose is essentially required for the induction of glucansucrase.
Gobbetti
Food Microbiol., 89, 275-280.
Vancanneyt
Another interesting property of the studied strains was their ability to ferment raffinose, an indigestible sugar. Chem., 153, 375-380.
(, Camu
The three isolates grew at the initial concentrations of 0.5% and 7% for lactic acid and NaCl, respectively; but they were unable to grow at 1% lactic acid and 9% NaCl (Table 2). Chem., 160, 61-68 [ Links ], Tsuchiya, H.M., Koepsell, H.J. (, Kostinek
Different fingerprints were identified within W. cibaria strains that allowed three group differentiations: (1) D39, D38 and K39, (2) C36-1 and H25 and (3) type strain DSM 15878T, with some variations in the band pattern (Fig.
and some Lactobacillus strains, notably Lactobacillus reuteri (van Geel-Schutten et al., 1999; Monsan et al., 2001; Kralj et al., 2004; Schwab & Gänzle, 2006; Arsköld et al., 2007).
Beef extract neither supported glucansucrase activity nor glucan production. Van Der Maarel
& Savoy de G.G., 2004.
Isolates enabling to reach a total titratable acidity > 0.7% are in principle suitable as starters for lactic acid fermentation of cassava dough. Ten Brink
The supernatant and pellet samples were kept at −25 °C until further use.
a review. So far, constitutive wild-type glucansucrases have only been described for Streptococcus sp. Production of glucansucrase and glucan.
In conclusion, the present study explored the production and characterization of dextransucrase from several dextran-producing W. cibaria and W. confusa strains. However, beyond 0.05% concentration sodium acetate negatively affected both. Microbiol.
(2012), which comprises three steps: sample preparation, MALDI-TOF MS analysis and MALDI-TOF MS data analysis. G
G
Cell-associated fractions were all concentrated twofold. C
Using these primers, a 1950-bp fragment was obtained from W. cibaria strains DNA, but no fragment was amplified from the two W. confusa strains DNA. Vandamme
G
The enzyme assay was carried out in 1 ml reaction mixture containing 5% (w/v) sucrose, 20 mM sodium acetate buffer (pH 5.4) and 20 µl cell free supernatant. Vandamme
The culture was grown on MRS agar in tubes for 24 h at 30 °C. and Franco, T.T. Weiss
R
It was observed that three heterofermentative isolates, named Wc 114 (isolated on M17), Wc 21 (isolated on BEA) and Wc 69 (isolated on MRS) present unusual non-motile short rod-sharped features with important lactic fermentation potentiality. Recently Weissella sp. L
Degenerate and nondegenerate oligonucleotide primers used to detect dextransucrase genes of Weissella strains. * Author for correspondence: arungoyl@iitg.ernet.in, All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License, Rua Prof. Algacyr Munhoz Mader, 3775 - CIC, Brazilian Archives of Biology and Technology.
1). Toxicol. None of these isolates tolerated 55 °C but isolates Wc 114 and Wc 69 supported 45 °C, when Wc 21 did not. Johansson
The presence of coliform was mentioned in traditional cassava starters and in the cassava dough during attiéké production.
[ Links ], Rodrigues, S., Lona, L.M.F.
Peptone significantly increased glucansucrase and glucan concentration from 2.3 U/ml to 6.2 U/ml and 11 mg/ml to 39 mg/ml respectively, as the concentration of peptone was increased from 1 to 2%.
nov. isolated from a Ghanaian cocoa fermentation. Increasing beef extract concentration from 1-3%, increased glucansucrase and glucan production from 2.5 to 4.8 U/ml and 13 to 25 mg/ml, respectively (Fig. Parente
Naser
Kamerling
(1991), Miniaturization of three carbohydrate analyses using a micro-sample plate reader. (2003), Effect of phosphate concentration on the production of dextransucrase by L. mesenteroides B-512F. et al., 2008. This procedure was complicated by gut ischemia, which Positive isolates that produced β-glucosidase degraded the linamarin analogue and changed the color of the mixture from colorless to a distinct yellow. (, Monsan
C
This is usually found in enzymes that produce a linear dextran with few α-(1→3) linkages as it is the case for W. cibaria K39 dextransucrase, which produces a dextran with 2.8%α-(1→3)-linked branches.
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