Lactobacillus fermentum

WordNet

work up into agitation or excitement; "Islam is fermenting Africa"
a substance capable of bringing about fermentation
cause to undergo fermentation; "We ferment the grapes for a very long time to achieve high alcohol content"; "The vintner worked the wine in big oak vats" (同)work
be in an agitated or excited state; "The Middle East is fermenting"; "Her mind ferments"

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〈C〉発酵体(酷母,酷素などの発酵を起こさせるものの総称) / 〈U〉発酵 / 〈U〉〈C〉(政治上の)動揺,大騒ぎ / …‘を'発酵させる / …‘を'大騒ぎさせる / 発酵する / 大騒ぎする

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/09/18 10:56:05」(JST)

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Fermentum is a practice of the Early Christian Church whereby bishops affirmed their communion with one another.^[1]

The custom of the fermentum was first practiced as early as 120 AD. A particle of the Eucharistic bread was carried by a minister of the Church from the bishop of one diocese to the bishop of another diocese. The receiving bishop would then consume the species at his next celebration of the Eucharist as a sign of the communion between the churches. The term fermentum was probably a reference to the Eucharist as the leaven of the Christian life, and as the instrument by which Christians spread throughout the world were united in the one Body of Christ as a leaven to the world.^[2]

In the 2nd century, popes sent the Eucharist to other bishops as a pledge of unity of faith, this being the origin of the expression to be in communion with each other, and such communion already considered essential to Christianity in the 2nd-century writings of St. Ignatius of Antioch and St. Irenaeus. On occasion, bishops also sent out fermenti to their priests.^[3]

John. D. Zizioulas (the Metropolitan of Pergamon) in his doctoral thesis (University of Athens, 1964) takes the position that by the mid-3rd century the Bishops were exercising fermentum with the (local to the Metropolitan) parishes that did have a presiding Bishop in order to communicate/retain the unity of the Church under the Bishop. While this was due to the growth of the Christian church it is also due to extensive persecution of the Church, especially aimed at the Bishops.

^[4] At papal masses around 700 AD Klausen states: "Saying the salutation 'Pax Domini sit semper vobiscum' – [the peace of the Lord be always with you] – the Pope immersed the particle which came from the previous day's mass in the chalice and at the same time broke off a piece of bread which he had consecrated, and which was to serve as a fermentum at the next service"

External links

History of Eucharistic Adoration

References

^ Encyclopedia.Com: Our Sunday Visitor's Catholic Encyclopedia, pg. 437 The rite of committing consists of placing a small particle of the consecrated Bread into the chalice. This custom derives from the fermentum practice (literally, "leaven"). The fermentum was originally part of the Eucharistic Bread consecrated by the Pope in Rome (as attested in the letter of Pope St. Innocent 1 in A.D. 416 to Bishop Decentius of Gubbio) and then sent to the various tituli (parish churches) in the city to denote the unity of the one Catholic community despite their having to celebrate separate Eucharists.
^ Encyclopedia.Com: Our Sunday Visitor's Catholic Encyclopedia, pg. 255 The origins of this rite [liturgical commixture] are to be found in fermentum, during which a piece of the consecrated Bread was broken off and sent to be part of another Eucharistic celebration to show the essential unity of the Church in the Eucharistic Sacrifice. When this was no longer done, the piece was dropped into the chalice and medieval allegorical explanations were developed to explain the practice.
^ Eusebius of Caesarea's Church History, Book 5, Chapter 24, Paragraph 17 But though matters were in this shape, they communed together, and Anicetus conceded the administration of the eucharist in the church to Polycarp, manifestly as a mark of respect. And they parted from each other in peace, both those who observed, and those who did not, maintaining the peace of the whole church.
^ Klauser, Theodor (1979). A short History of the Western Liturgy. Oxford University press. pp. 66–67. ISBN 0-19-213223-7.

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English Journal

Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.

Rubio R1, Jofré A, Martín B, Aymerich T, Garriga M.Author information 1IRTA-Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain.AbstractA total of 109 lactic acid bacteria isolated from infant faeces were identified by partial 16S rRNA, cpn60 and/or pheS sequencing. Lactobacillus was the most prevalent genus, representing 48% of the isolates followed by Enterococcus (38%). Lactobacillus gasseri (21%) and Enterococcus faecalis (38%) were the main species detected. A further selection of potential probiotic starter cultures for fermented sausages focused on Lactobacillus as the most technologically relevant genus in this type of product. Lactobacilli strains were evaluated for their ability to grow in vitro in the processing conditions of fermented sausages and for their functional and safety properties, including antagonistic activity against foodborne pathogens, survival from gastrointestinal tract conditions (acidity, bile and pancreatin), tyramine production, antibiotic susceptibility and aggregation capacity. The best strains according to the results obtained were Lactobacillus casei/paracasei CTC1677, L. casei/paracasei CTC1678, Lactobacillus rhamnosus CTC1679, L. gasseri CTC1700, L. gasseri CTC1704, Lactobacillus fermentum CTC1693. Those strains were further assayed as starter cultures in model sausages. L. casei/paracasei CTC1677, L. casei/paracasei CTC1678 and L. rhamnosus CTC1679 were able to lead the fermentation and dominate (levels ca. 10(8) CFU/g) the endogenous lactic acid bacteria, confirming their suitability as probiotic starter cultures.
Food microbiology.Food Microbiol.2014 Apr;38:303-11. doi: 10.1016/j.fm.2013.07.015. Epub 2013 Aug 14.
A total of 109 lactic acid bacteria isolated from infant faeces were identified by partial 16S rRNA, cpn60 and/or pheS sequencing. Lactobacillus was the most prevalent genus, representing 48% of the isolates followed by Enterococcus (38%). Lactobacillus gasseri (21%) and Enterococcus faecalis (38%)
PMID 24290655

Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis.

Solieri L1, Bianchi A, Mottolese G, Lemmetti F, Giudici P.Author information 1Department of Life Sciences, University of Modena and Reggio Emilia, via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy. Electronic address: lisa.solieri@unimore.it.AbstractNon-starter lactic acid bacteria (NSLAB) inhabiting fermented food have been recently revised as source of probiotic strains. Here, we in vitro assessed the potential probiotic aptitude of a de-replicated set of NSLAB previously isolated from long ripened Parmigiano Reggiano cheeses (22 Lactobacillus rhamnosus, 18 Lactobacillus paracasei, 3 Lactobacillus casei, 2 Lactobacillus harbinensis, and 2 Lactobacillus fermentum). Most strains showed moderate to good resistance to biological barriers, including bile salts, lysozyme, and simulated gastric and pancreatic juices. Antimicrobial susceptibility tests against seven antimicrobials belonging to different categories showed that most strains are susceptible towards all the antibiotics, with the exception of vancomycin and streptomycin. The strains lost the streptomycin resistance when assayed on agar medium containing 0.5% bile salts, suggesting that detergent-like properties of cholic acids increase membrane permeability and mediate streptomycin susceptibility. No isolate showed bile salt hydrolase (BSH) activities, supporting that bile salts resistance and BSH activity are unpaired traits. Finally, NSLAB strains had moderate to high auto-aggregative and hydrophobic phenotypes, whereas two subsets of 22 and 8 strains co-aggregated with Escherichia coli and Salmonella enterica s. typhimurium, respectively. A multivariate analysis was effective to segregate one L. casei and two L. rhamnosus strains showing physiological characteristics compatible with probiotic properties.
Food microbiology.Food Microbiol.2014 Apr;38:240-9. doi: 10.1016/j.fm.2013.10.003. Epub 2013 Oct 17.
Non-starter lactic acid bacteria (NSLAB) inhabiting fermented food have been recently revised as source of probiotic strains. Here, we in vitro assessed the potential probiotic aptitude of a de-replicated set of NSLAB previously isolated from long ripened Parmigiano Reggiano cheeses (22 Lactobacill
PMID 24290648

Yeasts are essential for cocoa bean fermentation.

Ho VT1, Zhao J2, Fleet G3.Author information 1Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales 2052, Australia. Electronic address: htthuyvan@yahoo.com.2Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales 2052, Australia. Electronic address: jian.zhao@unsw.edu.au.3Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales 2052, Australia. Electronic address: g.fleet@unsw.edu.au.AbstractCocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality. Cocoa bean fermentations were conducted with the addition of 200ppm Natamycin to inhibit the growth of yeasts, and the resultant microbial ecology and metabolism, bean chemistry and chocolate quality were compared with those of normal (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii and Kluyveromyces marxianus, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in the control fermentation. In fermentations with the presence of Natamycin, the same bacterial species grew but yeast growth was inhibited. Physical and chemical analyses showed that beans fermented without yeasts had increased shell content, lower production of ethanol, higher alcohols and esters throughout fermentation and lesser presence of pyrazines in the roasted product. Quality tests revealed that beans fermented without yeasts were purplish-violet in color and not fully brown, and chocolate prepared from these beans tasted more acid and lacked characteristic chocolate flavor. Beans fermented with yeast growth were fully brown in color and gave chocolate with typical characters which were clearly preferred by sensory panels. Our findings demonstrate that yeast growth and activity were essential for cocoa bean fermentation and the development of chocolate characteristics.
International journal of food microbiology.Int J Food Microbiol.2014 Mar 17;174:72-87. doi: 10.1016/j.ijfoodmicro.2013.12.014. Epub 2013 Dec 27.
Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to ch
PMID 24462702

Japanese Journal

New gene responsible for para-aminobenzoate biosynthesis(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)

Satoh Yasuharu,Kuratsu Masahiro,Kobayashi Daiki [他],Dairi Tohru
Journal of bioscience and bioengineering 117(2), 178-183, 2014-02
… We previously suggested that an alternative pathway for pABA biosynthesis would operate in some microorganisms such as Lactobacillus fermentum and Nitrosomonas europaea since these bacteria showed a prototrophic phenotype to pABA despite the fact that there are no orthologs of pabA, -B, and -C in their genome databases. …
NAID 110009804069

Enhancement of Exopolysaccharide Production of Lactobacillus fermentum TDS030603 by Modifying Culture Conditions

SHI Tala,ARYANTINI Ni Putu Desy,UCHIDA Kenji,URASHIMA Tadasu,FUKUDA Kenji
Bioscience of Microbiota, Food and Health 33(2), 85-90, 2014
… To optimize culture conditions that enhance production of a highly viscous exopolysaccharide of Lactobacillus fermentum TDS030603, a chemically defined medium was examined. …
NAID 130004562688

Phenotypic and Genotypic Characterization of Some Lactic Acid Bacteria Isolated from Bee Pollen: A Preliminary Study

BELHADJ Hani,HARZALLAH Daoud,BOUAMRA Dalila,KHENNOUF Seddik,DAHAMNA Saliha,GHADBANE Mouloud
Bioscience of Microbiota, Food and Health 33(1), 11-23, 2014
… The following species were characterized: Lactobacillus plantarum, Lactobacillus fermentum, Lactococcus lactis, Pediococcus acidilactici, Pediococcus pentosaceus, and unidentified lactobacilli. …
NAID 130004562681