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Temperature effect on dextransucrase production by Leuconostoc mesenteroides   FT 045 B isolated from Alcohol and Sugar Mill Plant, 12/2005
Temperature (23 to 31°C) and sucrose concentration (3 and 4%) effects on dextransucrase production by Leuconostoc mesenteroides   NRRL B 512 (F) and... 
Dextran, dextransucrase, Leuconostoc mesenteroides NRRL B512 (F), Leuconostoc mesenteroides FT045 B, temperature, enzyme activity
Journal
Bioactive Carbohydrates and Dietary Fibre, ISSN 2212-6198, 04/2019, Volume 18, p. 100181
Strains belonging to genus are able to produce dextran exo-polysaccharide. In this study, MRS broth and milk permeate were used for growth of three strains... 
Dextran | Milk permeate | Leuconostoc mesenteroides
Journal Article
Bioactive Carbohydrates and Dietary Fibre, ISSN 2212-6198, 10/2015, Volume 6, Issue 2, pp. 55 - 61
The present study describes physico-chemical properties, prebiotic potential and biocompatibility of dextran produced from NRRL B-1426. Dextran displayed... 
Dextran | Biocompatible | Leuconostoc mesenteroides | Prebiotic
Journal Article
Journal of Microbiology and Biotechnology, ISSN 1017-7825, 2017, Volume 27, Issue 5, pp. 939 - 942
The cellular composition and metabolic compounds of Leuconostoc mesenteroides ATCC 8293 were analyzed after cultivation in an anaerobic chemostat. The... 
macromolecules | Leuconostoc mesenteroides | composition | metabolites | elements
Journal Article
Journal of the Korean Society of Food Science and Nutrition, ISSN 1226-3311, 08/2018, Volume 47, Issue 8, pp. 828 - 837
Journal Article
Journal of Microbiology and Biotechnology, ISSN 1017-7825, 2018, Volume 28, Issue 12, pp. 2009 - 2018
Leuconostoc mesenteroides can be used to produce mannitol by fermentation, but the mannitol productivity is not high. Therefore, in this study we modified the... 
Leuconostoc mesenteroides | gene knock-in | mannitol productivity | gene knock-out
Journal Article
Journal of Microbiology and Biotechnology, ISSN 1017-7825, 2018, Volume 28, Issue 6, pp. 893 - 901
Influenza viruses that cause recurrent seasonal epidemics to humans can be controlled with vaccine and antiviral therapy. However, the medical treatments often... 
influenza | Dietary supplement | Leuconostoc mesenteroides | probiotic | Lactobacillus plantarum
Journal Article
LWT, ISSN 0023-6438, 11/2019, Volume 115, p. 108028
with unique flavor is one of Chinese traditionally fermented soybean foods, which is naturally fermented. However, many shortcomings make it unable to achieve... 
Microbial diversity | Leuconostoc mesenteroides | Traditional fermentation | Nitrite | ACID | COMMUNITY | FOOD SCIENCE & TECHNOLOGY | FERMENTATION | STARTER CULTURES | DIVERSITY
Journal Article
Probiotics and Antimicrobial Proteins, ISSN 1867-1306, 2019
High-fat diet (HFD) consumption induces obesity and increases blood glucose, insulin resistance, and metabolic disorders. Recent studies suggest that... 
Prevention | Leuconostoc mesenteroides | Obesity | Probiotics | Agave salmiana | Aguamiel
Journal Article
International Journal of Agricultural and Statistical Sciences, ISSN 0973-1903, 2018, Volume 14, Issue 2, pp. 569 - 573
Journal Article
Journal of the Korean Society of Food Science and Nutrition, ISSN 1226-3311, 01/2016, Volume 45, Issue 1, pp. 12 - 19
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 05/2019, Volume 90, pp. 1 - 8
The genus belongs to a group of lactic acid bacteria usually isolated from fermented vegetables, which includes species involved in the production of... 
Dextran | Leuconostoc mesenteroides | Agave salmiana | Exopolysaccharide | DISPERSIONS | NMR | SPECTROSCOPY | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED | LEUCONOSTOC-CITREUM | Analysis
Journal Article
Journal of Microbiology and Biotechnology, ISSN 1017-7825, 2017, Volume 27, Issue 9, pp. 1586 - 1592
Some promoters were isolated and characterized from the genome of Leuconostoc mesenteroides SY2, an isolate from kimchi, a Korean traditional fermented... 
Leuconostoc mesenteroides | chloramphenicol | α-amylase | expression vector | promoter screening
Journal Article
Food Technology and Biotechnology, ISSN 1330-9862, 01/2019, Volume 57, Issue 3, pp. 378 - 387
In this study, the influence of meat batter composition and sausage diameter on the development of microbiota and sensory traits of traditional, spontaneously... 
Leuconostoc mesenteroides | sensory evaluation | wild boar sausages | starter culture selection | sausage diameter | lactic acid bacteria
Journal Article
RSC Advances, ISSN 2046-2069, 2017, Volume 7, Issue 47, pp. 29395 - 29420
Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their biopreservative properties. LAB have ability to produce... 
Journal Article
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