Studies of the cell wall polysaccharides from three strains of Lactobacillus helveticus with different autolytic properties : DPC4571, BROI, and LH1

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43895153" target="_blank" >RIV/60461373:22330/13:43895153 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.carres.2013.05.020" target="_blank" >http://dx.doi.org/10.1016/j.carres.2013.05.020</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.carres.2013.05.020" target="_blank" >10.1016/j.carres.2013.05.020</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Studies of the cell wall polysaccharides from three strains of Lactobacillus helveticus with different autolytic properties : DPC4571, BROI, and LH1

Popis výsledku v původním jazyce

Lactobacillus helveticus is traditionally used in dairy industry as a starter or an adjunct culture for manufacture of cheese and some types of fermented milk. Its autolysis releases intracellular enzymes which is a prerequisite for optimum cheese maturation, and is known to be strain dependent. Autolysis is caused by an enzymatic hydrolysis of the cell wall peptidoglycan (PG) by endogenous peptidoglycan hydrolases (PGHs) or autolysins. Origins of differences in autolytic properties of different strainsare not fully elucidated. Regulation of autolysis possibly depends on the structure of the cell wall components other than PG, particularly polysaccharides. In the present work, we screened six L. helveticus strains with different autolytic properties:DPC4571, BROI and LH1. We established, for the first time, that cell walls (CWs) of these strains contained polysaccharides, different from their CW teichoic acids. Cell wall polysaccharides of three strains were purified, and their chemi

Název v anglickém jazyce

Studies of the cell wall polysaccharides from three strains of Lactobacillus helveticus with different autolytic properties : DPC4571, BROI, and LH1

Popis výsledku anglicky

Lactobacillus helveticus is traditionally used in dairy industry as a starter or an adjunct culture for manufacture of cheese and some types of fermented milk. Its autolysis releases intracellular enzymes which is a prerequisite for optimum cheese maturation, and is known to be strain dependent. Autolysis is caused by an enzymatic hydrolysis of the cell wall peptidoglycan (PG) by endogenous peptidoglycan hydrolases (PGHs) or autolysins. Origins of differences in autolytic properties of different strainsare not fully elucidated. Regulation of autolysis possibly depends on the structure of the cell wall components other than PG, particularly polysaccharides. In the present work, we screened six L. helveticus strains with different autolytic properties:DPC4571, BROI and LH1. We established, for the first time, that cell walls (CWs) of these strains contained polysaccharides, different from their CW teichoic acids. Cell wall polysaccharides of three strains were purified, and their chemi

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Carbohydrate Research

ISSN

0008-6215

e-ISSN

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Svazek periodika

379

Číslo periodika v rámci svazku

September

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

6

Strana od-do

7-12

Kód UT WoS článku

000324301300002

EID výsledku v databázi Scopus

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