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Original Articles

Influence of pH on the Formation of Glucan by Lactobacillus reuteri TMW 1.106 Exerting a Protective Function Against Extreme pH Values

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Pages 398-418 | Published online: 06 Nov 2008

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Sandra Galle & ElkeK. Arendt. (2014) Exopolysaccharides from Sourdough Lactic Acid Bacteria. Critical Reviews in Food Science and Nutrition 54:7, pages 891-901.
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Hans Leemhuis, Tjaard Pijning, Justyna M. Dobruchowska, Bauke W. Dijkstra & Lubbert Dijkhuizen. (2012) Glycosidic bond specificity of glucansucrases: on the role of acceptor substrate binding residues. Biocatalysis and Biotransformation 30:3, pages 366-376.
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Shiqi He, Zhanyi Yang, Weikang Yu, Jiawei Li, Zhongyu Li, Jiajun Wang & Anshan Shan. (2020) Systematically Studying the Optimal Amino Acid Distribution Patterns of the Amphiphilic Structure by Using the Ultrashort Amphiphiles. Frontiers in Microbiology 11.
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Julia A. Bockwoldt, Leonie Stahl, Matthias A. Ehrmann, Rudi F. Vogel & Frank Jakob. (2020) Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs. Food Microbiology 91, pages 103539.
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Gang Zhou, Can Peng, Xiaosa Liu, Fei Chang, Yazhong Xiao, Juanjuan Liu & Zemin Fang. (2020) Identification and Immobilization of an Invertase With High Specific Activity and Sucrose Tolerance Ability of Gongronella sp. w5 for High Fructose Syrup Preparation. Frontiers in Microbiology 11.
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Minbo Qi, Hui Huang, Ying Zhang, Haixia Wang, Hanbo Li & Zhenmei Lu. (2019) Novel tetrahydrofuran (THF) degradation-associated genes and cooperation patterns of a THF-degrading microbial community as revealed by metagenomic. Chemosphere 231, pages 173-183.
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Franziska Münkel & Daniel Wefers. (2019) Fine structures of different dextrans assessed by isolation and characterization of endo-dextranase liberated isomalto-oligosaccharides. Carbohydrate Polymers 215, pages 296-306.
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Norhane Besrour-Aouam, Maria Luz Mohedano, Imene Fhoula, Kenza Zarour, Afef Najjari, Rosa Aznar, Alicia Prieto, Hadda-Imene Ouzari & Paloma López. (2019) Different Modes of Regulation of the Expression of Dextransucrase in Leuconostoc lactis AV1n and Lactobacillus sakei MN1. Frontiers in Microbiology 10.
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Hümeyra İspirli, Osman Sagdic, Mustafa Tahsin Yılmaz & Enes Dertli. (2019) Physicochemical characterisation of an α-glucan from Lactobacillus reuteri E81 as a potential exopolysaccharide suitable for food applications. Process Biochemistry 79, pages 91-96.
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Xiangfeng Meng, Joana Gangoiti, Xiaofei Wang, Pieter Grijpstra, Sander S. van Leeuwen, Tjaard Pijning & Lubbert Dijkhuizen. (2018) Biochemical characterization of a GH70 protein from Lactobacillus kunkeei DSM 12361 with two catalytic domains involving branching sucrase activity. Applied Microbiology and Biotechnology 102:18, pages 7935-7950.
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Syeda Bushra Zafar, Nadir Naveed Siddiqui, Faiza Shahid, Shah Ali Ul Qader & Afsheen Aman. (2018) Bioprospecting of indigenous resources for the exploration of exopolysaccharide producing lactic acid bacteria. Journal of Genetic Engineering and Biotechnology 16:1, pages 17-22.
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Xiao Yan Chen, Clemens Levy & Michael G. Gänzle. (2016) Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application. International Journal of Food Microbiology 239, pages 95-102.
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Yuxiang Bai, Justyna M. Dobruchowska, Rachel M. van der Kaaij, Gerrit J. Gerwig & Lubbert Dijkhuizen. (2016) Structural basis for the roles of starch and sucrose in homo-exopolysaccharide formation by Lactobacillus reuteri 35-5. Carbohydrate Polymers 151, pages 29-39.
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Ilkka Kajala, Jari Mäkelä, Rossana Coda, Shraddha Shukla, Qiao Shi, Ndegwa Henry Maina, Riikka Juvonen, Päivi Ekholm, Arun Goyal, Maija Tenkanen & Kati Katina. (2015) Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran. Applied Microbiology and Biotechnology 100:8, pages 3499-3510.
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Xiangfeng Meng, Justyna M. Dobruchowska, Tjaard Pijning, Cesar A. López, Johannis P. Kamerling & Lubbert Dijkhuizen. (2014) Residue Leu940 Has a Crucial Role in the Linkage and Reaction Specificity of the Glucansucrase GTF180 of the Probiotic Bacterium Lactobacillus reuteri 180. Journal of Biological Chemistry 289:47, pages 32773-32782.
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Januana S. Teixeira, Arisha Seeras, Alma Fernanda Sanchez-Maldonado, Chonggang Zhang, Marcia Shu-Wei Su & Michael G. Gänzle. (2014) Glutamine, glutamate, and arginine-based acid resistance in Lactobacillus reuteri. Food Microbiology 42, pages 172-180.
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Shao Quan Liu. 2014. Bakery Products Science and Technology. Bakery Products Science and Technology 511 521 .
Anggita A.S. Suharja, Anders Henriksson & Shao-Quan Liu. (2014) Impact of Saccharomyces Cerevisiae on Viability of Probiotic Lactobacillus Rhamnosus in Fermented Milk under Ambient Conditions . Journal of Food Processing and Preservation 38:1, pages 326-337.
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Hans Leemhuis, Tjaard Pijning, Justyna M. Dobruchowska, Sander S. van Leeuwen, Slavko Kralj, Bauke W. Dijkstra & Lubbert Dijkhuizen. (2013) Glucansucrases: Three-dimensional structures, reactions, mechanism, α-glucan analysis and their implications in biotechnology and food applications. Journal of Biotechnology 163:2, pages 250-272.
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Hans Leemhuis, Willem P. Dijkman, Justyna M. Dobruchowska, Tjaard Pijning, Pieter Grijpstra, Slavko Kralj, Johannis P. Kamerling & Lubbert Dijkhuizen. (2012) 4,6-α-Glucanotransferase activity occurs more widespread in Lactobacillus strains and constitutes a separate GH70 subfamily. Applied Microbiology and Biotechnology 97:1, pages 181-193.
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Michael Gänzle & Marco Gobbetti. 2013. Handbook on Sourdough Biotechnology. Handbook on Sourdough Biotechnology 183 216 .
Christine Rühmkorf, Heinrich Rübsam, Thomas Becker, Christian Bork, Kristin Voiges, Petra Mischnick, Markus J. Brandt & Rudi F. Vogel. (2012) Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread. European Food Research and Technology 235:1, pages 139-146.
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Marcia S Su, Sabine Schlicht & Michael G Gänzle. (2011) Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation. Microbial Cell Factories 10:S1.
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Slavko Kralj, Pieter Grijpstra, Sander S. van Leeuwen, Hans Leemhuis, Justyna M. Dobruchowska, Rachel M. van der Kaaij, Amarila Malik, Ariyanti Oetari, Johannis P. Kamerling & Lubbert Dijkhuizen. (2011) 4,6-α-Glucanotransferase, a Novel Enzyme That Structurally and Functionally Provides an Evolutionary Link between Glycoside Hydrolase Enzyme Families 13 and 70. Applied and Environmental Microbiology 77:22, pages 8154-8163.
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Yvonne Wang, Michael G. Gänzle & Clarissa Schwab. (2010) Exopolysaccharide Synthesized by Lactobacillus reuteri Decreases the Ability of Enterotoxigenic Escherichia coli To Bind to Porcine Erythrocytes . Applied and Environmental Microbiology 76:14, pages 4863-4866.
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L. De Vuyst, G. Vrancken, F. Ravyts, T. Rimaux & S. Weckx. (2009) Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiology 26:7, pages 666-675.
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Susanne Kaditzky & Rudi F. Vogel. (2008) Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli. European Food Research and Technology 228:2, pages 291-299.
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