151
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Mokhtari S, Khomeiri M, Jafari SM, Maghsoudlou Y, Ghorbani M. Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containingSaccharomyces cerevisiaecell wall-coated probiotic microcapsules during storage. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13370] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Samira Mokhtari
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Morteza Khomeiri
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Yahya Maghsoudlou
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mohammad Ghorbani
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
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152
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Surface display on lactic acid bacteria without genetic modification: strategies and applications. Appl Microbiol Biotechnol 2016; 100:9407-9421. [DOI: 10.1007/s00253-016-7842-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2016] [Revised: 08/31/2016] [Accepted: 09/03/2016] [Indexed: 12/21/2022]
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153
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Cintas LM, Casaus MP, Herranz C, Nes IF, Hernández PE. Review: Bacteriocins of Lactic Acid Bacteria. FOOD SCI TECHNOL INT 2016. [DOI: 10.1106/r8de-p6hu-clxp-5ryt] [Citation(s) in RCA: 105] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
During the last few years, a large number of new bacteriocins produced by lactic acid bacteria (LAB) have been identified and characterized. LAB-bacteriocins comprise a heterogeneous group of physicochemically diverse ribosomally-synthesized peptides or proteins showing a narrow or broad antimicrobial activity spectrum against Gram-positive bacteria. Bacteriocins are classified into separate groups such as the lantibiotics (Class I); the small (<10 kDa) heat-stable postranslationally unmodified non-lantibiotics (Class II), further subdivided in the pediocin-like and anti Listeria bacteriocins (subclass IIa), the two-peptide bacteriocins (subclass IIb), and the sec-dependent bacteriocins (subclass IIc); and the large (>30 kDa) heat-labile non-lantibiotics (Class III). Most bacteriocins characterized to date belong to Class II and are synthesized as precursor peptides (preprobacteriocins) containing an N-terminal double-glycine leader peptide, which is cleaved off concomitantly with externalization of biologically active bacteriocins by a dedicated ABC-transporter and its accessory protein. However, the recently identified sec-dependent bacteriocins contain an N-terminal signal peptide that directs bacteriocin secretion through the general secretory pathway (GSP). Most LAB-bacteriocins act on sensitive cells by destabilization and permeabilization of the cytoplasmic membrane through the formation of transitory poration complexes or ionic channels that cause the reduction or dissipation of the proton motive force (PMF). Bacteriocin producing LAB strains protect themselves against the toxicity of their own bacteriocins by the expression of a specific immunity protein which is generally encoded in the bacteriocin operon. Bacteriocin production in LAB is frequently regulated by a three-component signal transduction system consisting of an induction factor (IF), and histidine protein kinase (HPK) and a response regulator (RR). This paper presents an updated review on the general knowledge about physicochemical properties, molecular mode of action, biosynthesis, regulation and genetics of LAB-bacteriocins.
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Affiliation(s)
- L. M. Cintas
- Departamento de Nutrición y Bromatología III (Higiene y Tecnología de los Alimentos), Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
| | - M. P. Casaus
- Carrefour, Departamento de Marcas Propias, Área de Calidad, Campezo 16, 28022 Madrid
| | - C. Herranz
- Departamento de Nutrición y Bromatología III (Higiene y Tecnología de los Alimentos), Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
| | - I. F. Nes
- Laboratory of Microbial Gene Technology, Department of Chemistry and Biotechnology, Agricultural University of Norway, P.O. Box 5051, N-1432 Ås, Norway
| | - P. E. Hernández
- Departamento de Nutrición y Bromatología III (Higiene y Tecnología de los Alimentos), Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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154
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Saraoui T, Leroi F, Björkroth J, Pilet MF. Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review. J Appl Microbiol 2016; 121:907-18. [PMID: 27172050 DOI: 10.1111/jam.13179] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 05/05/2016] [Accepted: 05/06/2016] [Indexed: 11/28/2022]
Abstract
The genus Lactococcus comprises 12 species, some known for decades and others more recently described. Lactococcus piscium, isolated in 1990 from rainbow trout, is a psychrotrophic lactic acid bacterium, probably disregarded because most of the strains are unable to grow at 30°C. During the last 10 years, this species has been isolated from a large variety of food: meat, seafood and vegetables, mostly packed under vacuum (VP) or modified atmosphere (MAP) and stored at chilled temperature. Recently, culture-independent techniques used for characterization of microbial ecosystems have highlighted the importance of Lc. piscium in food. Its role in food spoilage varies according to the strain and the food matrix. However, most studies have indicated that Lc. piscium spoils meat, whereas it does not degrade the sensory properties of seafood. Lactococcus piscium strains have a large antimicrobial spectrum, including Gram-positive and negative bacteria. In various seafoods, some strains have a protective effect against spoilage and can extend the sensory shelf-life of the products. They can also inhibit the growth of Listeria monocytogenes, by a cell-to-cell contact-dependent. This article reviews the physiological and genomic characteristics of Lc. piscium and discusses its spoilage or protective activities in food.
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Affiliation(s)
- T Saraoui
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B), Ifremer, Nantes Cedex 03, France.,UMR1014 SECALIM, INRA, Oniris, 44307, Nantes, France
| | - F Leroi
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B), Ifremer, Nantes Cedex 03, France.
| | - J Björkroth
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland
| | - M F Pilet
- UMR1014 SECALIM, INRA, Oniris, 44307, Nantes, France
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155
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Abstract
Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms. The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by the technological implications of LAB robustness in the food industry. Survival of probiotic LAB in the host and the potential relatedness of LAB virulence to their stress resilience have intensified interest in the field. Thus, a wealth of information concerning stress responses exists today for strains as diverse as starter (e.g., Lactococcus lactis), probiotic (e.g., several Lactobacillus spp.), and pathogenic (e.g., Enterococcus and Streptococcus spp.) LAB. Here we present the state of the art for LAB stress behavior. We describe the multitude of stresses that LAB are confronted with, and we present the experimental context used to study the stress responses of LAB, focusing on adaptation, habituation, and cross-protection as well as on self-induced multistress resistance in stationary phase, biofilms, and dormancy. We also consider stress responses at the population and single-cell levels. Subsequently, we concentrate on the stress defense mechanisms that have been reported to date, grouping them according to their direct participation in preserving cell energy, defending macromolecules, and protecting the cell envelope. Stress-induced responses of probiotic LAB and commensal/pathogenic LAB are highlighted separately due to the complexity of the peculiar multistress conditions to which these bacteria are subjected in their hosts. Induction of prophages under environmental stresses is then discussed. Finally, we present systems-based strategies to characterize the "stressome" of LAB and to engineer new food-related and probiotic LAB with improved stress tolerance.
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156
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Kıvanç SA, Kıvanç M, Yiğit T. Antibiotic susceptibility, antibacterial activity and characterisation of Enterococcus faecium strains isolated from breast milk. Exp Ther Med 2016; 12:1732-1740. [PMID: 27602088 PMCID: PMC4998354 DOI: 10.3892/etm.2016.3545] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Accepted: 05/18/2016] [Indexed: 12/04/2022] Open
Abstract
Enterococci, which have useful biotechnological applications, produce bacteriocins, including those that exert anti-Listerial activity. The present study aimed to determine the antibiotic susceptibility patterns and antimicrobial activity of Enterococcus faecium strains isolated from human breast milk. The strains were identified using carbohydrate fermentation tests and ribotyping. Subsequently, the antibacterial activity of the isolates was investigated, and the quantities of lactic acid and hydrogen peroxide produced, and the proteolytic activity of E. faecium, were determined. In addition, biofilm formation by E. faecium strains was assessed. E. faecium strains exhibited antimicrobial activity against food-borne and clinical bacterial isolates. Furthermore, following 24 h incubation, the tested strains exhibited resistance to a pH range of 2.0–9.5 and tolerance of bile acid, lysozyme activity and phenol. Supernatants of the E. faecium TM13, TM15, TM17 and TM18 strains were shown to be effective against Listeria monocytogenes, and were also resistant to heat. Further studies are required in order to determine whether certain strains of E. faecium may be used for the development of novel antibacterial agents.
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Affiliation(s)
- Sertaç Argun Kıvanç
- Department of Ophthalmology, School of Medicine, Uludağ University, Görükle, 16059 Bursa, Turkey
| | - Merih Kıvanç
- Department of Microbiology, Faculty of Science, Anadolu University, Eskişehir 26470, Turkey
| | - Tülay Yiğit
- Institute of Science, Anadolu University, Eskişehir 26470, Turkey
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157
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Maximum-biomass prediction of homofermentative Lactobacillus. J Biosci Bioeng 2016; 122:52-7. [DOI: 10.1016/j.jbiosc.2015.12.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2015] [Revised: 11/06/2015] [Accepted: 12/05/2015] [Indexed: 01/09/2023]
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158
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Kim MS, Na JG, Lee MK, Ryu H, Chang YK, Triolo JM, Yun YM, Kim DH. More value from food waste: Lactic acid and biogas recovery. WATER RESEARCH 2016; 96:208-216. [PMID: 27058878 DOI: 10.1016/j.watres.2016.03.064] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2015] [Revised: 03/27/2016] [Accepted: 03/28/2016] [Indexed: 06/05/2023]
Abstract
Anaerobic digestion (AD) is one of the traditional technologies for treating organic solid wastes, but its economic benefit is sometimes questioned. To increase the economic feasibility of the treatment process, the aim of this study was to recover not only biogas from food waste but lactic acid (LA) as well. At first, LA fermentation of food waste (FW) was conducted using an indigenous mixed culture. During the operation, temperature was gradually increased from 35 °C to 55 °C, with the highest performance attained at 50 °C. At 50 °C and hydraulic retention time (HRT) of 1.0 d, LA concentration in the broth was 40 kg LA/m(3), corresponding to a yield of 1.6 mol LA/mol hexoseadded. Pyrosequencing results showed that Lactobacillus (97.6% of the total number of sequences) was the predominant species performing LA fermentation of FW. The fermented broth was then centrifuged and LA was extracted from the supernatant by the combined process of nanofiltration and water-splitting electrodialysis. The process could recover highly purified LA by removing 85% of mineral ions such as Na(+), K(+), Mg(2+), and Ca(2+) and 90% of residual carbohydrates. Meanwhile, the solid residue remained after centrifugation was further fermented to biogas by AD. At HRT 40 d (organic loading rate of 7 kg COD/m(3)/d), the highest volumetric biogas production rate of 3.5 m(3)/m(3)/d was achieved with a CH4 yield of 0.25 m(3) CH4/kg COD. The mass flow showed that 47 kg of LA and 54 m(3) of biogas could be recovered by the developed process from 1 ton of FW with COD removal efficiency of 70%. These products have a higher economic value 60 USD/ton FW compared to that of conventional AD (27 USD/ton FW).
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Affiliation(s)
- Mi-Sun Kim
- Biomass and Waste Energy Laboratory, Korea Institute of Energy Research, 102 Gajeong-ro, Yuseong-gu, Daejeon 305-343, Republic of Korea; Division of Renewable Energy Engineering, University of Science and Technology, 217 Gajeong-ro, Yuseong-gu, Daejeon 305-350, Republic of Korea
| | - Jeong-Geol Na
- Biomass and Waste Energy Laboratory, Korea Institute of Energy Research, 102 Gajeong-ro, Yuseong-gu, Daejeon 305-343, Republic of Korea; Division of Renewable Energy Engineering, University of Science and Technology, 217 Gajeong-ro, Yuseong-gu, Daejeon 305-350, Republic of Korea
| | - Mo-Kwon Lee
- Department of Civil Engineering, Inha University, 100 Inha-ro, Nam-gu, Incheon, Republic of Korea
| | - Hoyoung Ryu
- Department of Chemical and Biomolecular Engineering, KAIST, 291 Daehak-ro, Yuseong-gu, Daejeon 305-701, Republic of Korea
| | - Yong-Keun Chang
- Department of Chemical and Biomolecular Engineering, KAIST, 291 Daehak-ro, Yuseong-gu, Daejeon 305-701, Republic of Korea
| | - Jin M Triolo
- Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, Odense M 5230, Denmark
| | - Yeo-Myeong Yun
- College of Agriculture, Forestry and Natural Resource Management, University of Hawaii at Hilo, 200 W. Kawili Street, Hilo 96720, HI, USA
| | - Dong-Hoon Kim
- Department of Civil Engineering, Inha University, 100 Inha-ro, Nam-gu, Incheon, Republic of Korea.
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159
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Venkiteshwaran K, Bocher B, Maki J, Zitomer D. Relating Anaerobic Digestion Microbial Community and Process Function. Microbiol Insights 2016; 8:37-44. [PMID: 27127410 PMCID: PMC4841157 DOI: 10.4137/mbi.s33593] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Revised: 01/19/2016] [Accepted: 01/25/2016] [Indexed: 01/01/2023] Open
Abstract
Anaerobic digestion (AD) involves a consortium of microorganisms that convert substrates into biogas containing methane for renewable energy. The technology has suffered from the perception of being periodically unstable due to limited understanding of the relationship between microbial community structure and function. The emphasis of this review is to describe microbial communities in digesters and quantitative and qualitative relationships between community structure and digester function. Progress has been made in the past few decades to identify key microorganisms influencing AD. Yet, more work is required to realize robust, quantitative relationships between microbial community structure and functions such as methane production rate and resilience after perturbations. Other promising areas of research for improved AD may include methods to increase/control (1) hydrolysis rate, (2) direct interspecies electron transfer to methanogens, (3) community structure-function relationships of methanogens, (4) methanogenesis via acetate oxidation, and (5) bioaugmentation to study community-activity relationships or improve engineered bioprocesses.
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Affiliation(s)
- Kaushik Venkiteshwaran
- Department of Civil, Construction and Environmental Engineering, Marquette University, Milwaukee, WI, USA
| | | | - James Maki
- Department of Biological Sciences, Marquette University, Milwaukee, WI, USA
| | - Daniel Zitomer
- Department of Civil, Construction and Environmental Engineering, Marquette University, Milwaukee, WI, USA
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160
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Siroli L, Patrignani F, Serrazanetti DI, Vannini L, Salvetti E, Torriani S, Gardini F, Lanciotti R. Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.11.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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161
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Tamang JP, Watanabe K, Holzapfel WH. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Front Microbiol 2016; 7:377. [PMID: 27047484 PMCID: PMC4805592 DOI: 10.3389/fmicb.2016.00377] [Citation(s) in RCA: 333] [Impact Index Per Article: 41.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2015] [Accepted: 03/08/2016] [Indexed: 01/03/2023] Open
Abstract
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups ("phylotypes") may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world.
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Affiliation(s)
- Jyoti P. Tamang
- Department of Microbiology, School of Life Sciences, Sikkim UniversityTadong, India
| | - Koichi Watanabe
- Department of Animal Science and Technology, National Taiwan UniversityTaipei, Taiwan
| | - Wilhelm H. Holzapfel
- Advance Green Energy and Environment Institute, Handong Global UniversityPohang-si, South Korea
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162
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Angmo K, Kumari A, . M, . S, Chand Bhalla T. Antagonistic activities of lactic acid bacteria from fermented foods and beverage of Ladakh against Yersinia enterocolitica in refrigerated meat. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2015.12.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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163
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Wang J, Tang L, Glenn TC, Wang JS. Aflatoxin B1 Induced Compositional Changes in Gut Microbial Communities of Male F344 Rats. Toxicol Sci 2016; 150:54-63. [PMID: 26612839 PMCID: PMC5009611 DOI: 10.1093/toxsci/kfv259] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Aflatoxins are a group of potent foodborne toxicants naturally occurring in maize and groundnuts. Differential species-specific sensitivity to aflatoxins has been documented but cannot be fully explained by the differences in metabolism of these toxicants among animal species. Commensal microbial communities (microbiota) are critical to human and animal health, but few studies have assessed interactions between xenobiotic toxins and those microbiota, and its potential effects to humans and animals. Here, an exploratory dosing experiment was conducted to explore effects of Aflatoxin B1 (AFB1) on the gut microbiota in a commonly used rat model. Male F344 rats were randomly divided into groups and treated with different concentrations of AFB1. Microbial communities in fecal samples were assessed using 16S rRNA sequence analysis. We found that samples from the control group had a phylogenetically diverse community, and that increasing AFB1 doses decreased this diversity but increased evenness of community composition. In addition, the gut microbiota from different samples was clustered according to their dosing regimens. There is no community shift at the phylum level but some lactic acid bacteria were significantly depleted by AFB1. These findings suggested that AFB1 could modify the gut microbiota in a dose-dependent manner.
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Affiliation(s)
- Jincheng Wang
- *Interdisciplinary Toxicology Program and Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, Georgia 30602 *Interdisciplinary Toxicology Program and Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, Georgia 30602
| | - Lili Tang
- *Interdisciplinary Toxicology Program and Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, Georgia 30602
| | - Travis C Glenn
- *Interdisciplinary Toxicology Program and Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, Georgia 30602 *Interdisciplinary Toxicology Program and Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, Georgia 30602
| | - Jia-Sheng Wang
- *Interdisciplinary Toxicology Program and Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, Georgia 30602 *Interdisciplinary Toxicology Program and Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, Georgia 30602
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164
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Landete JM. A review of food-grade vectors in lactic acid bacteria: from the laboratory to their application. Crit Rev Biotechnol 2016; 37:296-308. [PMID: 26918754 DOI: 10.3109/07388551.2016.1144044] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Lactic acid bacteria (LAB) have a long history of use in fermented foods and as probiotics. Genetic manipulation of these microorganisms has great potential for new applications in food safety, as well as in the development of improved food products and in health. While genetic engineering of LAB could have a major positive impact on the food and pharmaceutical industries, progress could be prevented by legal issues related to the controversy surrounding this technology. The safe use of genetically modified LAB requires the development of food-grade cloning systems containing only the DNA from homologous hosts or generally considered as safe organisms, and not dependent antibiotic markers. The rationale for the development of cloning vectors derived from cryptic LAB plasmids is the need for new genetic engineering tools, therefore a vision from cryptic plasmids to applications in food-grade vectors for LAB plasmids is shown in this review. Replicative and integrative vectors for the construction of food-grade vectors, and the relationship between resistance mechanism and expression systems, will be treated in depth in this paper. Finally, we will discuss the limited use of these vectors, and the problems arising from their use.
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Affiliation(s)
- José Maria Landete
- a Departamento De Tecnología De Alimentos , Instituto Nacional De Investigación Y Tecnología Agraria Y Alimentaria (INIA) , Madrid , Spain
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165
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Molecular Identification and Typing of Putative Probiotic Indigenous Lactobacillus plantarum Strain Lp91 of Human Origin by Specific Primed-PCR Assays. Probiotics Antimicrob Proteins 2016; 3:186-93. [PMID: 26781679 DOI: 10.1007/s12602-011-9083-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
In the present scenario, it is now well documented that probiotics confer health benefits to the host and the purported probiotic effects are highly strain specific. Hence, accurate genotypic identification is extremely important to link the strain to the specific health effect. With this aim, specific primed-PCR assays were developed and explored for the molecular identification and typing of a putative indigenous probiotic isolate Lp91 of human faecal origin. PCR with specific primers targeting 23S rRNA gene of genus Lactobacillus and 16S rRNA gene of species L. plantarum resulted positive for Lp91. In addition, BLAST analysis of 16S rRNA gene sequence of Lp91 and multiple sequence alignment of 16S rRNA gene variable (V2-V3) regions along with the reference sequences revealed it as L. plantarum with a sequence identity of more than 99%. Furthermore, resolution of 16S rRNA gene sequences was sufficient to infer a phylogenetic relationship amongst Lactobacillus species. In order to determine strain-level variations, randomly amplified polymorphic DNA (RAPD) banding profiles of Lp91 obtained with OPAA-01, OPAP-01 and OPBB-01 primers were compared with those of reference strains of Lactobacillus spp., and Lp91 could be delineated as a distinct strain. Apart from this, presence of probiotic markers viz. bile salt hydrolase (bsh) and collagen-binding protein (cbp) encoding genes in Lp91 genome could be attributed to its exploitation as a potential probiotic adjunct in the development of indigenous functional foods. Lactobacillus isolates/or strains from the gastrointestinal system, fermented products and other environmental niches could be identified and characterized by employing the PCR methods developed in this study; they are rapid, reproducible and more accurate than the conventional methods based on the fermentation profiles.
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166
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Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.04.014] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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167
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Lee J, Kwon G, Lim YH. Elucidating the Mechanism of Weissella-dependent Lifespan Extension in Caenorhabditis elegans. Sci Rep 2015; 5:17128. [PMID: 26601690 PMCID: PMC4658530 DOI: 10.1038/srep17128] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Accepted: 10/26/2015] [Indexed: 11/09/2022] Open
Abstract
The mechanism whereby lactic acid bacteria extend the lifespan of Caenorhabditis elegans has previously been elucidated. However, the role of Weissella species has yet not been studied. We show that Weissella koreensis and Weissella cibaria significantly (p < 0.05) extend the lifespan of C. elegans compared with Escherichia coli OP50 and induce the expression of several genes related to lifespan extension (daf-16, aak-2, jnk-1, sod-3 and hif-1). Oral administration of Weissella altered reactive oxygen species (ROS) production and lowered the accumulation of lipofuscin and increased locomotor activity (which translates to a delay in ageing). Moreover, Weissella-fed C. elegans had decreased body sizes, brood sizes, ATP levels and pharyngeal pumping rates compared with E. coli OP50-fed worms. Furthermore, mutations in sod-3, hif-1 or skn-1 did not alter lifespan extension compared with wild-type C. elegans. However, C. elegans failed to display lifespan extension in loss-of-function mutants of daf-16, aak-2 and jnk-1, which highlights the potential role of these genes in Weissella-induced longevity in C. elegans. Weissella species extend C. elegans lifespan by activating DAF-16 via the c-Jun N-terminal kinase (JNK) pathway, which is related to stress response, and the AMP-activated protein kinase (AMPK)-pathway that is activated by dietary restriction.
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Affiliation(s)
- Jiyun Lee
- Department of Public Health Science (Brain Korea 21 PLUS program), Graduate School, Korea University, Seoul 136-701, Republic of Korea
| | - Gayeung Kwon
- Department of Public Health Science (Brain Korea 21 PLUS program), Graduate School, Korea University, Seoul 136-701, Republic of Korea
| | - Young-Hee Lim
- Department of Public Health Science (Brain Korea 21 PLUS program), Graduate School, Korea University, Seoul 136-701, Republic of Korea.,School of Biosystem and Biomedical Science, College of Health Science, Korea University, Seoul, Republic of Korea.,Department of Laboratory Medicine, Korea University Guro Hospital, Seoul, Republic of Korea
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168
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Adiguzel G, Sonmez Z, Adiguzel A, Nadaroglu H. Purification and characterization of a thermostable endo-beta-1,4 mannanase from Weissella viridescens LB37 and its application in fruit juice clarification. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2584-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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169
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Kim M, Wells JE. A Meta-analysis of Bacterial Diversity in the Feces of Cattle. Curr Microbiol 2015; 72:145-151. [PMID: 26542532 DOI: 10.1007/s00284-015-0931-6] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Accepted: 09/26/2015] [Indexed: 12/29/2022]
Abstract
In this study, we conducted a meta-analysis on 16S rRNA gene sequences of bovine fecal origin that are publicly available in the RDP database. A total of 13,663 sequences including 603 isolate sequences were identified in the RDP database (Release 11, Update 1), where 13,447 sequences were assigned to 10 phyla, 17 classes, 28 orders, 59 families, and 110 genera, while the remaining 216 sequences could not be assigned to a known phylum. Firmicutes and Bacteroidetes were the first and the second predominant phyla, respectively. About 41 % of the total sequences could not be assigned to a known genus. The total sequences were assigned to 1252 OTUs at 97 % sequence similarity. A small number of OTUs shared among datasets indicate that fecal bacterial communities of cattle are greatly affected by various factors, specifically diet. This study may guide future studies to further analyze fecal bacterial communities of cattle.
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Affiliation(s)
- Minseok Kim
- U.S. Department of Agriculture, U.S. Meat Animal Research Center, P.O. Box 166, State Spur 18D, Clay Center, NE, 68933, USA
- Animal Nutrition and Physiology Team, National Institute of Animal Science, RDA, Wanju-gun, Jeollabuk-do, Republic of Korea
| | - James E Wells
- U.S. Department of Agriculture, U.S. Meat Animal Research Center, P.O. Box 166, State Spur 18D, Clay Center, NE, 68933, USA.
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170
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Lv XC, Chen ZC, Jia RB, Liu ZB, Zhang W, Chen SJ, Rao PF, Ni L. Microbial community structure and dynamics during the traditional brewing of Fuzhou Hong Qu glutinous rice wine as determined by culture-dependent and culture-independent techniques. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.054] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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171
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Goh HF, Philip K. Purification and Characterization of Bacteriocin Produced by Weissella confusa A3 of Dairy Origin. PLoS One 2015; 10:e0140434. [PMID: 26474074 PMCID: PMC4608715 DOI: 10.1371/journal.pone.0140434] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Accepted: 09/26/2015] [Indexed: 12/03/2022] Open
Abstract
A dramatic increase in bacterial resistance towards currently available antibiotics has raised worldwide concerns for public health. Therefore, antimicrobial peptides (AMPs) have emerged as a promisingly new group of therapeutic agents for managing infectious diseases. The present investigation focusses on the isolation and purification of a novel bacteriocin from an indigenous sample of cow milk and it’s mode of action. The bacteriocin was isolated from Weissella confusa A3 that was isolated from the sample and was shown to have inhibitory activity towards pathogenic bacteria namely Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa and Micrococcus luteus. The bacteriocin was shown to be heat stable and functioned well at low pH (2 to 6). Reduction of activity was shown after treatment with proteinase K, trypsin and peptidase that confirmed the proteinaceous nature of the compound. MALDI-TOF analysis of the sample gave a mass approximating 2.7 kDa. The membrane of the bacteria was disrupted by the bacteriocin causing SYTOX® green dye to enter the cell and bind to the bacterial DNA giving fluorescence signal. Bacterial cell treated with the bacteriocin also showed significant morphological changes under transmission electron microscope. No virulence and disease related genes can be detected from the genome of the strain.
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Affiliation(s)
- Hweh Fen Goh
- Microbiology Division, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Koshy Philip
- Microbiology Division, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
- * E-mail:
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172
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Teramura H, Iwasaki M, Ushiyama M, Ogihara H. Evaluation of a Novel Dry Sheet Culture Method for Rapid Enumeration of Total Aerobic Count in Foods. J Food Prot 2015; 78:1885-90. [PMID: 26408139 DOI: 10.4315/0362-028x.jfp-15-114] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A novel dry sheet culture method (Sanita-kun ACplus; SkACp) for rapid enumeration of total viable count has been developed. This rehydrated plate system comprises an adhesive sheet, nonwoven fabric coated with nutrients, and two types of water absorption polymers. In addition, SkACp facilitates methods for both rapid count (rapid mode: 24-h incubation) and accurate enumeration (standard mode: 48-h incubation) because it not only contains conventional 2,3,5-triphenyltetrazolium chloride but also contains two kinds of new tetrazolium salts for rapid and accurate enumeration of total aerobic count. When SkACp was assessed with 91 microorganisms, 87 strains (95.6%), excluding lactic acid and psychrotrophic bacteria, formed red-colored colonies within 24 h, whereas all microorganisms tested formed colonies within 48 h. The SkACp method, with both 24 and 48 h of incubation, was compared with plate count agar (PCA) and 3M Petrifilm AC (PAC) by using 107 naturally contaminated foods. For all foods tested (n = 107), the linear correlation coefficients of 48-h counts on SkACp compared with PCA and PAC were 0.98 and 0.75, respectively, while the 24-h counts on SkACp compared with PCA and PAC were 0.77 and 0.96, respectively. For foods tested, excluding yogurt and lactic beverages ( n = 101), the linear correlation coefficients of 48-h counts on SkACp compared with PCA and PAC were 0.98 and 0.96, respectively, while the 24-h counts on SkACp compared with PCA and PAC were 0.96 and 0.95, respectively. These results demonstrated that SkACp (48 h) is a useful alternative for the enumeration of the total aerobic count for all foods, whereas SkACp (24 h) was also an effective method for rapid enumeration in foods, excluding yogurt and lactic beverages.
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Affiliation(s)
- Hajime Teramura
- Yokohama Research Center, JNC Corporation, 5-1 Ookawa, Kanazawa-ku, Yokohama, Kanagawa 236-8605, Japan; Department of Food Bioscience and Biotechnology, College of Bioresource Science, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan.
| | - Mihoko Iwasaki
- Yokohama Research Center, JNC Corporation, 5-1 Ookawa, Kanazawa-ku, Yokohama, Kanagawa 236-8605, Japan
| | - Masashi Ushiyama
- Yokohama Research Center, JNC Corporation, 5-1 Ookawa, Kanazawa-ku, Yokohama, Kanagawa 236-8605, Japan
| | - Hirokazu Ogihara
- Department of Food Bioscience and Biotechnology, College of Bioresource Science, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan
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173
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Liu M, Bischoff KM, Gill JJ, Mire-Criscione MD, Berry JD, Young R, Summer EJ. Bacteriophage application restores ethanol fermentation characteristics disrupted by Lactobacillus fermentum. BIOTECHNOLOGY FOR BIOFUELS 2015; 8:132. [PMID: 26339290 PMCID: PMC4558781 DOI: 10.1186/s13068-015-0325-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Accepted: 08/25/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Contamination of corn mash by lactic acid bacteria (LAB) reduces the efficiency of the ethanol fermentation process. The industry relies heavily on antibiotics for contamination control and there is a need to develop alternative methods. The goals of this study were to determine the diversity and abundance of bacteria contaminating commercial ethanol fermentations, and to evaluate the potential of anti-LAB bacteriophages in controlling production losses. RESULTS Bacterial populations in 27 corn mash samples collected from nine different commercial plants were determined by pyrosequencing of 16S rRNA amplicons. The results showed that the most abundant bacteria (>50 % of total population) in 24 of the 27 samples included LAB genera such as Lactobacillus, Streptococcus, Lactococcus, Weissella, Enterococcus, and Pediococcus. Lactobacillus was identified as the most prevalent genus at all fermentation stages in all plants, accounting for between 2.3 and 93.7 % of each population and constituting the major genus (>50 %) in nine samples from five plants and the most abundant genus in five other samples. Lactobacillus species, including L. delbrueckii, L. fermentum, L. mucosae, and L. reuteri were the most well-represented species. Two bacteriophages that target L. fermentum strains from ethanol plants, vB_LfeS_EcoSau and vB_LfeM_EcoInf (EcoSau and EcoInf), were isolated and characterized as a siphophage and a myophage, respectively. Analysis of the 31,703 bp genome of EcoSau revealed its similarity to the P335-like phage group, and the 106,701 bp genome of phage EcoInf was determined to be a novel phage type despite its distant relationship to the SPO1-like phages. Addition of phages EcoSau and EcoInf to L. fermentum-contaminated corn mash fermentation models restored the yields of ethanol and reduced levels of residual glucose, lactic acid, and acetic acid to that comparable to the infection-free control. CONCLUSIONS This study provides detailed insight into the microbiota contaminating commercial ethanol fermentations, and highlights the abundance of LAB, especially L. delbrueckii, L. fermentum, L. mucosae, and L. reuteri, in the process. This study suggests that phages with broad coverage of major LAB species can be applied directly to corn mash for antibiotic-free control of contamination in the ethanol fermentation industry.
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Affiliation(s)
- Mei Liu
- />Ecolyse Inc., 11142 Hopes Creek Rd., College Station, TX 77845 USA
| | - Kenneth M. Bischoff
- />Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, 1815 N. University St., Peoria, IL 61604 USA
| | - Jason J. Gill
- />Center for Phage Technology, 2128 TAMU, Texas A&M University, College Station, TX 77843 USA
- />Department of Animal Science, 2471 TAMU, Texas A&M University, College Station, TX 77843 USA
| | | | - Joel D. Berry
- />Center for Phage Technology, 2128 TAMU, Texas A&M University, College Station, TX 77843 USA
| | - Ry Young
- />Center for Phage Technology, 2128 TAMU, Texas A&M University, College Station, TX 77843 USA
- />Department of Biochemistry and Biophysics, 2128 TAMU, Texas A&M University, College Station, TX 77843 USA
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174
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Patten D, Laws A. Lactobacillus-produced exopolysaccharides and their potential health benefits: a review. Benef Microbes 2015; 6:457-71. [DOI: 10.3920/bm2014.0117] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Lactic acid bacteria, such as those of the Lactobacillus genus, naturally reside within the microbiota of the human body and have long been used as starter cultures and probiotic enhancers in fermented foods, such as fermented drinks, yoghurts and cheeses. Many of the beneficial qualities of these bacteria have traditionally been associated with the bacteria themselves, however, a recent spate of studies have demonstrated a wide variety of biological effects exhibited by lactobacilli-produced exopolysaccharides which could, theoretically, confer a range of local and systemic health benefits upon the host. In this review, we discuss the production of exopolysaccharides within the Lactobacillus genus and explore their potential as beneficial bioactive compounds.
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Affiliation(s)
- D.A. Patten
- Department of Chemical and Biological Sciences, University of Huddersfield, Queensgate, HD1 3DH Huddersfield, United Kingdom
- Centre for Liver Research, School of Immunity and Infection, University of Birmingham, B15 2TT Birmingham, United Kingdom
| | - A.P. Laws
- Department of Chemical and Biological Sciences, University of Huddersfield, Queensgate, HD1 3DH Huddersfield, United Kingdom
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175
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Bousmaha-Marroki L, Marroki A. Antibiotic susceptibility and heterogeneity in technological traits of lactobacilli isolated from Algerian goat's milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4708-23. [PMID: 26243893 PMCID: PMC4519446 DOI: 10.1007/s13197-014-1556-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/27/2014] [Accepted: 09/08/2014] [Indexed: 10/24/2022]
Abstract
The objective of this study was to identify and study the heterogeneity of technological traits of lactobacilli from goat's milk of Algeria and to evaluate in vitro their safety aspect. Using API50 CHL system and 16S rDNA sequencing, 51 % of strains were assigned as Lactobacillus plantarum, 34 % as L. pentosus, 7 % as L. rhamnosus and 8 % as L. fermentum. A large variability was noted for the acidifying capacity in skim milk after 6, 12 and 24 h of incubation. All strains expressed aminopeptidase activity against alanine-ρ-NA and leucine-ρ-NA at different levels. All strains were resistant to vancomycin and most of strains showed more susceptibility to β-lactam antibiotic. High susceptibility toward the inhibitors of protein synthesis was also observed. Minimum inhibitory concentrations data obtained revealed that isolates were susceptible to penicillin and chloramphenicol, and resistant to gentamicin and vancomycin. Minimum inhibitory concentrations distribution of other antibiotics showed variability. The analysis of graphical representation of principal component analysis of technological properties of L. plantarum and L. pentosus strains showed diversity among the isolates. Finally, eight L. plantarum (LAM1, LAM3, LAM21, LAM25, LAM35, LF15, LAM34, and LAM35), four L. pentosus (LAM38, LAM39, LF9 and LF16) and two L. rhamnosus (LF3 and LF10) strains, could be good candidates as adjunct culture in dairy product in Algeria.
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Affiliation(s)
- Leila Bousmaha-Marroki
- />Department of Biology, Faculty of Natural and Life Sciences, University Djillali Liabes, Sidi Bel Abbès, 22000 Algeria
| | - Ahmed Marroki
- />Department of Biology, Faculty of Natural and Life Sciences, University Djillali Liabes, Sidi Bel Abbès, 22000 Algeria
- />Laboratory of Microbial Genetic - Faculty of Natural and Life Sciences, University of Oran, Oran, 31100 Algeria
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176
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Lee SH, Jung JY, Jeon CO. Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation. J Food Sci 2015; 80:M1871-7. [PMID: 26133985 DOI: 10.1111/1750-3841.12948] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2015] [Accepted: 05/28/2015] [Indexed: 11/27/2022]
Abstract
This study aimed at evaluating raw materials as potential lactic acid bacteria (LAB) sources for kimchi fermentation and investigating LAB successions during fermentation. The bacterial abundances and communities of five different sets of raw materials were investigated using plate-counting and pyrosequencing. LAB were found to be highly abundant in all garlic samples, suggesting that garlic may be a major LAB source for kimchi fermentation. LAB were observed in three and two out of five ginger and leek samples, respectively, indicating that they can also be potential important LAB sources. LAB were identified in only one cabbage sample with low abundance, suggesting that cabbage may not be an important LAB source. Bacterial successions during fermentation in the five kimchi samples were investigated by community analysis using pyrosequencing. LAB communities in initial kimchi were similar to the combined LAB communities of individual raw materials, suggesting that kimchi LAB were derived from their raw materials. LAB community analyses showed that species in the genera Leuconostoc, Lactobacillus, and Weissella were key players in kimchi fermentation, but their successions during fermentation varied with the species, indicating that members of the key genera may have different acid tolerance or growth competitiveness depending on their respective species.
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Affiliation(s)
- Se Hee Lee
- Dept. of Life Science, Chung-Ang Univ, Seoul, 156-756, Republic of Korea
| | - Ji Young Jung
- Dept. of Life Science, Chung-Ang Univ, Seoul, 156-756, Republic of Korea
| | - Che Ok Jeon
- Dept. of Life Science, Chung-Ang Univ, Seoul, 156-756, Republic of Korea
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177
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Pereira da Costa M, Conte-Junior CA. Chromatographic Methods for the Determination of Carbohydrates and Organic Acids in Foods of Animal Origin. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12148] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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178
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de Almeida Júnior WLG, Ferrari ÍDS, de Souza JV, da Silva CDA, da Costa MM, Dias FS. Characterization and evaluation of lactic acid bacteria isolated from goat milk. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.013] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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179
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Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health. Meat Sci 2015; 109:101-5. [PMID: 26100576 DOI: 10.1016/j.meatsci.2015.05.030] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Revised: 05/13/2015] [Accepted: 05/15/2015] [Indexed: 11/20/2022]
Abstract
Lactic acid bacteria (LAB) are very important in converting of agricultural products into safe, delicious and shelf stable foods for human consumption. The preservative activity of LAB in foods is mainly attributed to the production of anti-microbial metabolites such as organic acids and bacteriocins which enables them to grow and control the growth of pathogens and spoilage microorganisms. Besides ensuring safety, bacteriocin-producing LAB with their probiotic potentials could also be emerging as a means to develop functional meat products with desirable health benefits. Nevertheless, to be qualified as a candidate probiotic culture, other prerequisite probiotic properties of bacteriocin-producing LAB have to be assessed according to regulatory guidelines for probiotics. Nham is an indigenous fermented sausage of Thailand that has gained popularity and acceptance among Thais. Since Nham is made from raw meat and is usually consumed without cooking, risks due to undesirable microorganisms such as Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes, are frequently observed. With an ultimate goal to produce safer and healthier product, our research attempts on the development of a variety of new Nham products are discussed.
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180
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Jang S, Kim DH, Yun YM, Lee MK, Moon C, Kang WS, Kwak SS, Kim MS. Hydrogen fermentation of food waste by alkali-shock pretreatment: microbial community analysis and limitation of continuous operation. BIORESOURCE TECHNOLOGY 2015; 186:215-222. [PMID: 25817032 DOI: 10.1016/j.biortech.2015.03.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 03/04/2015] [Accepted: 03/06/2015] [Indexed: 06/04/2023]
Abstract
In the study, at first, batch tests were performed to investigate the effect of alkali-shock on H2 production from food waste (FW). After alkali-pretreatment of FW at pH 9.0-13.0, the FW was cultivated under mesophilic condition at pH 6.0 for 30 h without external inoculum addition. The amount of H2 production from FW pretreated at pH 11.0 and 12.0 was higher than that achieved in other pretreatment pH. The main metabolite was butyrate, and Clostridium were dominant at pH 11.0 and 12.0. Meanwhile, lactate was the main metabolite with Enterococcus and Streptococcus being the dominant genus at other pretreatment pH. When the batch process was switched to a continuous mode, H2 production was significantly dropped due to the increased activity of H2-consumers. The reliability of alkali-pretreatment at pH 11.0 was proven by repeating the scale-up batch process, recording 1.57±0.11 mol H2/mol hexose(added) (17±2LH2/kg FW) and 4.39±0.32LH2/L/d.
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Affiliation(s)
- Sujin Jang
- Biomass and Waste Energy Laboratory, Korea Institute of Energy Research, 152 Gajeong-ro, Yuseong-gu, Daejeon 305-343, Republic of Korea; Division of Renewable Energy Engineering, University of Science and Technology, 217 Gajeong-ro, Yuseong-gu, Daejeon 305-350, Republic of Korea
| | - Dong-Hoon Kim
- Department of Civil Engineering, Inha University, 100 Inharo, Nam-gu, Incheon 402-751, Republic of Korea
| | - Yeo-Myeong Yun
- Department of Civil and Environmental Engineering, KAIST, 373-1 Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea
| | - Mo-Kwon Lee
- Biomass and Waste Energy Laboratory, Korea Institute of Energy Research, 152 Gajeong-ro, Yuseong-gu, Daejeon 305-343, Republic of Korea
| | - Chungman Moon
- Biomass and Waste Energy Laboratory, Korea Institute of Energy Research, 152 Gajeong-ro, Yuseong-gu, Daejeon 305-343, Republic of Korea
| | - Won-Seok Kang
- Korea District Heating Corp. R&D Institute, 781 Yangjae-daero, Gangnam-gu, Seoul 135-220, Republic of Korea
| | - Seung-Shin Kwak
- Korea District Heating Corp. R&D Institute, 781 Yangjae-daero, Gangnam-gu, Seoul 135-220, Republic of Korea
| | - Mi-Sun Kim
- Biomass and Waste Energy Laboratory, Korea Institute of Energy Research, 152 Gajeong-ro, Yuseong-gu, Daejeon 305-343, Republic of Korea; Division of Renewable Energy Engineering, University of Science and Technology, 217 Gajeong-ro, Yuseong-gu, Daejeon 305-350, Republic of Korea.
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181
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Goh HF, Philip K. Isolation and mode of action of bacteriocin BacC1 produced by nonpathogenic Enterococcus faecium C1. J Dairy Sci 2015; 98:5080-90. [PMID: 26004828 DOI: 10.3168/jds.2014-9240] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2014] [Accepted: 04/11/2015] [Indexed: 11/19/2022]
Abstract
Lactic acid bacteria are present in fermented food products and help to improve shelf life and enhance the flavor of the food. They also produce metabolites such as bacteriocins to prevent the growth of undesirable or pathogenic bacteria. In this study, Enterococcus faecium C1 isolated from fermented cow milk was able to produce bacteriocin BacC1 and inhibit the growth of selected food-spoilage bacteria. The bacteriocin was purified through 4 steps: ammonium sulfate precipitation, hydrophobic interaction column, a series of centrifugal steps, and finally reversed-phase HPLC. A membrane permeability test using SYTOX green dye (Invitrogen, Grand Island, NY) showed that the bacteriocin caused significant disruptions to the test bacterial membrane, as shown by transmission electron microscopy. The molecular weight of the BacC1 obtained from SDS-PAGE was around 10kDa, and N-terminal sequencing revealed a partial amino acid sequence of BacC1: GPXGPXGP. The bacterial strain was nonhemolytic and not antibiotic resistant. Therefore, it has high potential for application in the food industry as an antimicrobial agent to extend the shelf life of food products.
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Affiliation(s)
- H F Goh
- Microbiology Division, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603Kuala Lumpur, Malaysia
| | - K Philip
- Microbiology Division, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603Kuala Lumpur, Malaysia.
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182
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Dan T, Liu W, Song Y, Xu H, Menghe B, Zhang H, Sun Z. The evolution and population structure of Lactobacillus fermentum from different naturally fermented products as determined by multilocus sequence typing (MLST). BMC Microbiol 2015; 15:107. [PMID: 25990318 PMCID: PMC4437502 DOI: 10.1186/s12866-015-0447-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2015] [Accepted: 05/14/2015] [Indexed: 11/11/2022] Open
Abstract
Background Lactobacillus fermentum is economically important in the production and preservation of fermented foods. A repeatable and discriminative typing method was devised to characterize L. fermentum at the molecular level. The multilocus sequence typing (MLST) scheme developed was based on analysis of the internal sequence of 11 housekeeping gene fragments (clpX, dnaA, dnaK, groEL, murC, murE, pepX, pyrG, recA, rpoB, and uvrC). Results MLST analysis of 203 isolates of L. fermentum from Mongolia and seven provinces/ autonomous regions in China identified 57 sequence types (ST), 27 of which were represented by only a single isolate, indicating high genetic diversity. Phylogenetic analyses based on the sequence of the 11 housekeeping gene fragments indicated that the L. fermentum isolates analyzed belonged to two major groups. A standardized index of association (IAS) indicated a weak clonal population structure in L. fermentum. Split decomposition analysis indicated that recombination played an important role in generating the genetic diversity observed in L. fermentum. The results from the minimum spanning tree strongly suggested that evolution of L. fermentum STs was not correlated with geography or food-type. Conclusions The MLST scheme developed will be valuable for further studies on the evolution and population structure of L. fermentum isolates used in food products. Electronic supplementary material The online version of this article (doi:10.1186/s12866-015-0447-z) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Tong Dan
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China.
| | - Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China.
| | - Yuqin Song
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China.
| | - Haiyan Xu
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China.
| | - Bilige Menghe
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China.
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China.
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China.
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183
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Pisano MB, Fadda ME, Melis R, Ciusa ML, Viale S, Deplano M, Cosentino S. Molecular identification of bacteriocins produced by Lactococcus lactis dairy strains and their technological and genotypic characterization. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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184
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Onyenekwe PC, Erhabor GO, Akande SA. Characterisation of aroma volatiles of indigenous alcoholic beverages: burukutu and pito. Nat Prod Res 2015; 30:558-64. [PMID: 25894868 DOI: 10.1080/14786419.2015.1032279] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Pito and burukutu are indigenous alcoholic beverages in Nigeria, and are fermentation products of Sorghum bicolor and Sorghum vulgare. The production is similar to that of beer, which involves steeping, malting, mashing and fermenting. A total of 30 volatile organic compounds were identified by gas chromatography. These compounds can be broadly grouped into alkanols, phenols, acids, esters, ketones and aldehydes. Although few acids are present, they are dominant (30.887% and 27.669%) and followed by esters (26.467% and 27.442%) in pito and burukutu, respectively. Alkanols constitute the next dominant group after acids and esters; however, ethanol was not identified as a constituent. The health and social implication of the constituents are explained.
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Affiliation(s)
- Paul C Onyenekwe
- a Department of Biochemistry and Molecular Biology , Nasarawa State University , P. M. B. 1022, 930001 Keffi , Nigeria.,b Sheda Science and Technology Complex , PMB 186, Garki Abuja , Nigeria
| | - Graham Osas Erhabor
- a Department of Biochemistry and Molecular Biology , Nasarawa State University , P. M. B. 1022, 930001 Keffi , Nigeria
| | - Sarah A Akande
- b Sheda Science and Technology Complex , PMB 186, Garki Abuja , Nigeria
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Mishra V, Shah C, Mokashe N, Chavan R, Yadav H, Prajapati J. Probiotics as potential antioxidants: a systematic review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3615-26. [PMID: 25808285 DOI: 10.1021/jf506326t] [Citation(s) in RCA: 244] [Impact Index Per Article: 27.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Probiotics are known for their health beneficial effects and are established as dietary adjuncts. Probiotics have been known for many beneficial health effects. In this view, there is interest to find the potential probiotic strains that can exhibit antioxidant properties along with health benefits. In vitro and in vivo studies indicate that probiotics exhibit antioxidant potential. In this view, consumption of probiotics alone or foods supplemented with probiotics may reduce oxidative damage, free radical scavenging rate, and modification in activity of crucial antioxidative enzymes in human cells. Incorporation of probiotics in foods can provide a good strategy to supply dietary antioxidants, but more studies are needed to standardize methods and evaluate antioxidant properties of probiotics before they can be recommended for antioxidant potential. In this paper, the literature related to known antioxidant potential of probiotics and proposing future perspectives to conduct such studies has been reviewed.
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Affiliation(s)
- Vijendra Mishra
- †National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, India
| | - Chandni Shah
- §Dairy Microbiology Department, Anand Agricultural University, Anand, Gujarat, India
| | - Narendra Mokashe
- †National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, India
| | - Rupesh Chavan
- †National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat, India
| | - Hariom Yadav
- #National Agri Biotechnology Institute, Mohali, India
| | - Jashbhai Prajapati
- §Dairy Microbiology Department, Anand Agricultural University, Anand, Gujarat, India
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186
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Practical identification of human originated Lactobacillus species by amplified ribosomal DNA restriction analysis (ARDRA) for probiotic use. Mol Biol Rep 2015; 42:1323-32. [DOI: 10.1007/s11033-015-3877-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2013] [Accepted: 07/07/2014] [Indexed: 12/11/2022]
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187
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Meucci A, Zago M, Rossetti L, Fornasari ME, Bonvini B, Tidona F, Povolo M, Contarini G, Carminati D, Giraffa G. Lactococcus hircilactis sp. nov. and Lactococcus laudensis sp. nov., isolated from milk. Int J Syst Evol Microbiol 2015; 65:2091-2096. [PMID: 25833154 DOI: 10.1099/ijs.0.000225] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Two strains of lactic acid bacteria, designated 117(T) and 4195(T), were isolated from goat milk in Valtellina, Italy and from cow milk in Valle Trompia, Italy, respectively, and characterized taxonomically by a polyphasic approach. The strains were Gram-stain-positive, coccoid, non-spore-forming and catalase-negative bacteria. Morphological, physiological and phylogenetic data indicated that these isolates belonged to the genus Lactococcus. Strain 117(T) was closely related to Lactococcus fujiensis, Lactococcus lactis subsp. lactis, L. lactis subsp. cremoris, L. lactis subsp. hordniae, L. lactis subsp. tructae and Lactococcus taiwanensis, showing 93-94% and 82-89% 16S rRNA and rpoB gene sequence similarities, respectively. Strain 4195(T) was closely related to Lactococcus chungangensis, Lactococcus raffinolactis, Lactococcus plantarum and Lactococcus piscium, showing 92-98% and 86-99% 16S rRNA and rpoB gene sequence similarities, respectively. Based on this evidence and the data obtained in the present study, the milk isolates represent two novel species of the genus Lactococcus, for which the names Lactococcushircilactis sp. nov., and Lactococcuslaudensis sp. nov. are proposed. The respective type strains are 117(T) ( = LMG 28352(T) = DSM 28960(T)) and 4195(T )( = LMG 28353(T) = DSM 28961(T)).
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Affiliation(s)
- Aurora Meucci
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
| | - Miriam Zago
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
| | - Lia Rossetti
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
| | - Maria Emanuela Fornasari
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
| | - Barbara Bonvini
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
| | - Flavio Tidona
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
| | - Milena Povolo
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
| | - Giovanna Contarini
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
| | - Domenico Carminati
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
| | - Giorgio Giraffa
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
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188
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Kalschne DL, Womer R, Mattana A, Sarmento CMP, Colla LM, Colla E. Characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham". Braz J Microbiol 2015. [PMID: 26221105 PMCID: PMC4512077 DOI: 10.1590/s1517-838246120130019] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus
sp., the phenotypic overlap Leuconostoc
/
Weissella
sp. and Enterococcus
sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus
, following by Lactobacillus sakei
and Leuconostoc mesentereoides
; the Enterococcus
sp. was not present in the samples.
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Affiliation(s)
- Daneysa Lahis Kalschne
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
| | - Rute Womer
- Laboratório de Análise de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
| | - Ademir Mattana
- Laboratório de Análise de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
| | - Cleonice Mendes Pereira Sarmento
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
| | - Luciane Maria Colla
- Laboratório de Fermentações, Curso de Engenharia de Alimentos, Faculdade de Engenharia e Arquitetura, Universidade de Passo Fundo, Passo Fundo, RS, Brazil
| | - Eliane Colla
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
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189
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Tanguler H, Saris PEJ, Erten H. Microbial, chemical and sensory properties of shalgams made using different production methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1008-1015. [PMID: 24924855 DOI: 10.1002/jsfa.6781] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2014] [Revised: 05/25/2014] [Accepted: 06/06/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Shalgam is a traditional Turkish lactic acid fermented beverage. This study examined the microbial, chemical and sensory characteristics of shalgams produced by various methods. RESULTS Different production methods using traditional method (dough fermentation and carrot fermentation), direct method (without dough fermentation) and with the addition of starter cultures were applied to produce shalgams. The final amounts of total acidity as lactic acid (6.33-9.22 g L(-1)), pH (3.42-3.55), the counts of lactic acid bacteria (7.43-7.74 log CFU mL(-1)), total mesophilic aerobic bacteria (7.03-7.46 log CFU mL(-1)), yeasts (6.96-7.50 log CFU mL(-1)) and non-Saccharomyces yeasts (4.21-5.19 log CFU mL(-1) ) were found. Lactobacillus plantarum and then Lb. buchneri were the most frequently isolated bacteria in shalgam samples. Sensory evaluation of shalgams showed that sample produced using traditional method with starter additions obtained highest scores. CONCLUSION This study showed that addition of starter lactic acid bacteria cultures improved the quality of shalgams. Analysis of the results indicated that the direct method for the production of shalgam is not preferable. The data obtained can be useful for industrial shalgam producers.
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Affiliation(s)
- Hasan Tanguler
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, TR-01330, Adana, Turkey
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190
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Zhang W, Sun Z, Menghe B, Zhang H. Short communication: Single molecule, real-time sequencing technology revealed species- and strain-specific methylation patterns of 2 Lactobacillus strains. J Dairy Sci 2015; 98:3020-4. [PMID: 25747834 DOI: 10.3168/jds.2014-9272] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2014] [Accepted: 01/26/2015] [Indexed: 12/20/2022]
Abstract
Pacific Biosciences' (Menlo Park, CA) single molecule, real-time sequencing technology was reported to have some advantages in generating finished genomes and characterizing the epigenome of bacteria. In the present study, this technology was used to sequence 2 Lactobacillus strains, Lactobacillus casei Zhang and Lactobacillus plantarum P-8. Previously, the former bacterium was sequenced by an Applied Biosystems 3730 DNA analyzer (Grand Island, NY), whereas the latter one was analyzed with Roche 454 (Indianapolis, IN) and Illumina sequencing technologies (San Diego, CA). The results showed that single molecule, real-time sequencing resulted in high-quality, finished genomes for both strains. Interestingly, epigenome analysis indicates the presence of 1 active N(6)-methyladenine methyltransferase in L. casei Zhang, but none in L. plantarum P-8. Our study revealed for the first time a completely different methylation pattern in 2 Lactobacillus strains.
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Affiliation(s)
- Wenyi Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China
| | - Bilige Menghe
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China.
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191
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Prückler M, Lorenz C, Endo A, Kraler M, Dürrschmid K, Hendriks K, Soares da Silva F, Auterith E, Kneifel W, Michlmayr H. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread. Food Microbiol 2015; 49:211-9. [PMID: 25846933 DOI: 10.1016/j.fm.2015.02.014] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2014] [Revised: 02/19/2015] [Accepted: 02/23/2015] [Indexed: 01/24/2023]
Abstract
Despite its potential health benefits, the integration of wheat bran into the food sector is difficult due to several adverse technological and sensory properties such as bitterness and grittiness. Sourdough fermentation is a promising strategy to improve the sensory quality of bran without inducing severe changes to the bran matrix. Therefore, identification of species/strains with potential for industrial sourdough fermentations is important. We compared the effects of different representatives of species of lactic acid bacteria (LAB) on wheat bran. Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus sanfranciscensis and Fructobacillus fructosus produced highly individual fermentation patterns as judged from carbohydrate consumption and organic acid production. Interestingly, fructose was released during all bran fermentations and possibly influenced the fermentation profiles of obligately heterofermentative species to varying degrees. Except for the reduction of ferulic acid by L. plantarum and L. pentosus, analyses of phenolic compounds and alkylresorcinols suggested that only minor changes thereof were induced by the LAB metabolism. Sensory analysis of breads baked with fermented bran did not reveal significant differences regarding perceived bitterness and aftertaste. We conclude that in addition to more traditionally used sourdough species such as L. sanfranciscensis and L. brevis, also facultatively heterofermentative species such as L. plantarum and L. pentosus possess potential for industrial wheat bran fermentations and should be considered in further investigations.
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Affiliation(s)
- Michael Prückler
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.
| | - Cindy Lorenz
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Akihito Endo
- Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Japan
| | - Manuel Kraler
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Klaus Dürrschmid
- Food Sensory Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Karel Hendriks
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Francisco Soares da Silva
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | | | - Wolfgang Kneifel
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Herbert Michlmayr
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria; Department of Applied Genetics and Cell Biology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
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192
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Lei M, Dai X, Liu M. Biological Characteristics and Safety Examination of Five Enterococcal Strains from Probiotic Products. J Food Saf 2015. [DOI: 10.1111/jfs.12179] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ming Lei
- College of Life Sciences; China Jiliang University; Hangzhou 310018 China
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine; China Jiliang University; Hangzhou 310018 China
| | - Xianjun Dai
- College of Life Sciences; China Jiliang University; Hangzhou 310018 China
| | - Mingqi Liu
- College of Life Sciences; China Jiliang University; Hangzhou 310018 China
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193
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Jahan M, Zhanel GG, Sparling R, Holley RA. Horizontal transfer of antibiotic resistance from Enterococcus faecium of fermented meat origin to clinical isolates of E. faecium and Enterococcus faecalis. Int J Food Microbiol 2015; 199:78-85. [PMID: 25647243 DOI: 10.1016/j.ijfoodmicro.2015.01.013] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2014] [Accepted: 01/14/2015] [Indexed: 10/24/2022]
Abstract
Enterococcus species are part of the normal intestinal flora of a large number of mammals including humans and consequently, they can be used as indicators of faecal contamination in food and water for human consumption. Their presence in large numbers in foods may indicate a lapse in sanitation and their ability to serve as a genetic reservoir of transferable antibiotic resistance is of concern. In the present study, Enterococcus spp., isolated from commercially fermented meat and human clinical specimen were studied to determine genetic relationships. SmaI pulsed-field gel electrophoresis (PFGE) patterns exhibited genomic heterogeneity within and between both groups of isolates. However, in spite of this heterogeneity there were still substantial phenotypic similarities which suggested that food might be a potential vehicle for distribution of resistant bacteria among humans. In vitro conjugation experiments demonstrated transfer of the tetracycline resistant determinant, tet(M), from Enterococcus faecium S27 isolated from fermented sausage to clinical isolates of both E. faecium and Enterococcus faecalis. The streptomycin resistance of E. faecium S27 was also transferred to a clinical strain, E. faecalis 82916, which was confirmed by the presence of the streptomycin resistance gene, aadA, in the donor and transconjugant strains. Since the aadA gene is associated with a class 1 integron, results also suggested that resistance transfer might have occurred via an integron. It appears this is the first identification of a class 1 integron in E. faecium isolated from food. The importance of food enterococci as a reservoir of antibiotic resistance genes and the potential for their genetic transfer to human strains following consumption of uncooked or undercooked contaminated meat is underlined by this work.
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Affiliation(s)
- Musarrat Jahan
- Department of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - George G Zhanel
- Department of Medical Microbiology, Faculty of Medicine, University of Manitoba, Winnipeg, MB R3E 3P5, Canada
| | - Richard Sparling
- Department of Microbiology, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Richard A Holley
- Department of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
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194
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Saeedi M, Shahidi F, Mortazavi SA, Milani E, Tabatabaei Yazdi F. Isolation and Identification of Lactic Acid Bacteria in Winter Salad (Local Pickle) during Fermentation Using 16S rRNA Gene Sequence Analysis. J Food Saf 2015. [DOI: 10.1111/jfs.12128] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mansour Saeedi
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Elnaz Milani
- Academic Center for Education; Culture and Research (ACECR); Mashhad- Iran
| | - Farideh Tabatabaei Yazdi
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
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195
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Shin SY, Han NS. Leuconostoc spp. as Starters and Their Beneficial Roles in Fermented Foods. BENEFICIAL MICROORGANISMS IN FOOD AND NUTRACEUTICALS 2015. [DOI: 10.1007/978-3-319-23177-8_5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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196
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Nakayama M, Tomiyama D, Shigemune N, Mitani A, Xu W, Miyamoto T. Cell surface Hydrophobicity Contributes to Lactobacillus Tolerance to Antibacterial Actions of Catechins. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.583] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | | | - Asako Mitani
- R&D-Health Care Food Research Laboratories, Kao Corporation
| | - Wenjie Xu
- Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
| | - Takahisa Miyamoto
- Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
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197
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Linares DM, Perez M, Ladero V, Del Rio B, Redruello B, Martin MC, Fernandez M, Alvarez MA. An agmatine-inducible system for the expression of recombinant proteins in Enterococcus faecalis. Microb Cell Fact 2014; 13:169. [PMID: 25471381 PMCID: PMC4265343 DOI: 10.1186/s12934-014-0169-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Accepted: 11/18/2014] [Indexed: 01/26/2023] Open
Abstract
Background Scientific interest in Enterococcus faecalis has increased greatly over recent decades. Some strains are involved in food fermentation and offer health benefits, whereas others are vancomycin-resistant and cause infections that are difficult to treat. The limited availability of vectors able to express cloned genes efficiently in E. faecalis has hindered biotechnological studies on the bacterium’s regulatory and pathogenicity-related genes. The agmatine deiminase (AGDI) pathway of E. faecalis, involved in the conversion of agmatine into putrescine, is driven by a response inducer gene aguR. Results This study describes that the exposure to the induction factor (agmatine) results in the transcription of genes under the control of the aguB promoter, including the aguBDAC operon. A novel E. faecalis expression vector, named pAGEnt, combining the aguR inducer gene and the aguB promoter followed by a cloning site and a stop codon was constructed. pAGEnt was designed for the overexpression and purification of a protein fused to a 10-amino-acid His-tag at the C-terminus. The use of GFP as a reporter of gene expression in E. faecalis revealed that under induction with 60 mM agmatine, fluorescence reached 40 arbitrary units compared to 0 in uninduced cells. Conclusion pAGEnt vector can be used for the overexpression of recombinant proteins under the induction of agmatine in E. faecalis, with a close correlation between agmatine concentration and fluorescence when GFP was used as reporter.
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Affiliation(s)
- Daniel M Linares
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.
| | - Marta Perez
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.
| | - Victor Ladero
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.
| | - Beatriz Del Rio
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.
| | - Begoña Redruello
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.
| | - M Cruz Martin
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.
| | - María Fernandez
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.
| | - Miguel A Alvarez
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.
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198
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Gouws P, Hartel T, van Wyk R. The influence of processing on the microbial risk associated with Rooibos (Aspalathus linearis) tea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:3069-3078. [PMID: 24789759 DOI: 10.1002/jsfa.6719] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2013] [Revised: 04/23/2014] [Accepted: 04/24/2014] [Indexed: 06/03/2023]
Abstract
This review discusses the influence of processing on the microbial risk associated with Salmonella in Rooibos tea, the identification of Salmonella and preventative and control measures to control microbial contamination. Rooibos tea, like other plant products, naturally contains a high microbial load. Downstream processing steps of these products usually help in reducing any contaminants present. Due to the delicate flavour properties and nature of Rooibos, gentle processing techniques are necessary for the production of good quality tea. However, this has a major influence on the microbiological status of the product. The presence of Salmonella in Rooibos is poorly understood. The ubiquitous distribution of Salmonella in the natural environment and its prevalence in the global food chain, the physiological adaptability, virulence of the bacterial pathogen and its serious economic impact on the food industry, emphasises the need for continued awareness and stringent controls at all levels of food production. With the advances of technology and information at hand, the processing of Rooibos needs to be re-evaluated. Since the delicate nature of Rooibos prohibits the use of harsh methods to control Salmonella, alternative methods for the steam pasteurisation of Rooibos show great potential to control Salmonella in a fast, efficient and cost-effective manner. These alternative methods will significantly improve the microbiological quality of Rooibos and provide a product that is safe to consumers.
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Affiliation(s)
- Pieter Gouws
- Department of Food Science, University of Stellenbosch, South Africa
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199
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Cavanagh D, Fitzgerald GF, McAuliffe O. From field to fermentation: the origins of Lactococcus lactis and its domestication to the dairy environment. Food Microbiol 2014; 47:45-61. [PMID: 25583337 DOI: 10.1016/j.fm.2014.11.001] [Citation(s) in RCA: 120] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2014] [Revised: 10/22/2014] [Accepted: 11/01/2014] [Indexed: 11/18/2022]
Abstract
Lactococcus lactis is an organism of substantial economic importance, used extensively in the production of fermented foods and widely held to have evolved from plant strains. The domestication of this organism to the milk environment is associated with genome reduction and gene decay, and the acquisition of specific genes involved in protein and lactose utilisation by horizontal gene transfer. In recent years, numerous studies have focused on uncovering the physiology and molecular biology of lactococcal strains from the wider environment for exploitation in the dairy industry. This in turn has facilitated comparative genome analysis of lactococci from different environments and provided insight into the natural phenotypic and genetic diversity of L. lactis. This diversity may be exploited in dairy fermentations to develop products with improved quality and sensory attributes. In this review, we discuss the classification of L. lactis and the problems that arise with phenotype/genotype designation. We also discuss the adaptation of non-dairy lactococci to milk, the traits associated with this adaptation and the potential application of non-dairy lactococci to dairy fermentations.
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Affiliation(s)
- Daniel Cavanagh
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; Department of Microbiology, University College Cork, Co. Cork, Ireland.
| | | | - Olivia McAuliffe
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
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de Paula AT, Jeronymo-Ceneviva AB, Todorov SD, Penna ALB. The Two Faces ofLeuconostoc mesenteroidesin Food Systems. FOOD REVIEWS INTERNATIONAL 2014. [DOI: 10.1080/87559129.2014.981825] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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