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Chen YS, Wu HC, Liu CH, Chen HC, Yanagida F. Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1977-82. [PMID: 20698013 DOI: 10.1002/jsfa.4034] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND In this study, lactic acid bacteria (LAB) were isolated, characterized and identified from jiang-sun (fermented bamboo shoots; a traditional fermented food in Taiwan). Samples were collected at seven time intervals from a fixed fermenting bucket during the fermentation process of jiang-sun and its initial ingredients, dochi (fermented soybeans) and bamboo shoots. RESULTS A total of 57 LAB cultures were isolated; 42 cultures were isolated from jiang-sun samples and 15 cultures were isolated from dochi and bamboo shoots. These isolates were characterized phenotypically and then divided into three groups (A-C) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Alteration of microbial populations during the fermentation process was observed. While various LAB were found in the dochi and bamboo shoots, it was mostly replaced by Lactobacillus plantarum after 1 day of fermentation. Furthermore, the antibacterial activities of the isolates were determined, and one Enterococcus faecium strain showed inhibitory activity against all the indicator strains. CONCLUSION Results suggest that L. plantarum is the main LAB present during the fermentation of jiang-sun. To our knowledge, this is the first report describing the distribution and varieties of LAB that exist in the jiang-sun fermentation process.
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Affiliation(s)
- Yi-Sheng Chen
- Department of Biotechnology, Ming Chuan University, Gui-Shan, Taoyuan 333, Taiwan.
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203
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Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiol 2010; 27:691-7. [DOI: 10.1016/j.fm.2010.05.023] [Citation(s) in RCA: 268] [Impact Index Per Article: 19.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2010] [Revised: 05/20/2010] [Accepted: 05/25/2010] [Indexed: 11/21/2022]
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204
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García P, Rodríguez L, Rodríguez A, Martínez B. Food biopreservation: promising strategies using bacteriocins, bacteriophages and endolysins. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2010.04.010] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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205
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Cho GS, Huch M, Hanak A, Holzapfel WH, Franz CM. Genetic analysis of the plantaricin EFI locus of Lactobacillus plantarum PCS20 reveals an unusual plantaricin E gene sequence as a result of mutation. Int J Food Microbiol 2010; 141 Suppl 1:S117-24. [DOI: 10.1016/j.ijfoodmicro.2010.02.022] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2009] [Revised: 02/03/2010] [Accepted: 02/15/2010] [Indexed: 10/19/2022]
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206
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Roubos-van den Hil PJ, Dalmas E, Nout MJR, Abee T. Soya bean tempe extracts show antibacterial activity against Bacillus cereus cells and spores. J Appl Microbiol 2010; 109:137-45. [PMID: 20002864 DOI: 10.1111/j.1365-2672.2009.04637.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
AIMS Tempe, a Rhizopus ssp.-fermented soya bean food product, was investigated for bacteriostatic and/or bactericidal effects against cells and spores of the food-borne pathogen Bacillus cereus. METHODS AND RESULTS Tempe extract showed a high antibacterial activity against B. cereus ATCC 14579 based on optical density and viable count measurements. This growth inhibition was manifested by a 4 log CFU ml(-1) reduction, within the first 15 min of exposure. Tempe extracts also rapidly inactivated B. cereus spores upon germination. Viability and membrane permeability assessments using fluorescence probes showed rapid inactivation and permeabilization of the cytoplasmic membrane confirming the bactericidal mode of action. Cooked beans and Rhizopus grown on different media did not show antibacterial activity, indicating the unique association of the antibacterial activity with tempe. Subsequent characterization of the antibacterial activity revealed that heat treatment and protease addition nullified the bactericidal effect, indicating the proteinaceous nature of the bioactive compound. CONCLUSIONS During fermentation of soya beans with Rhizopus, compounds are released with extensive antibacterial activity against B. cereus cells and spores. SIGNIFICANCE AND IMPACT OF STUDY The results show the potential of producing natural antibacterial compounds that could be used as ingredients in food preservation and pathogen control.
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207
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Millet A, Stintzing F, Merfort I. Flavonol quantification and stability of phenolics in fermented extracts from fresh Betula pendula leaves. J Pharm Biomed Anal 2010; 53:137-44. [PMID: 20189738 DOI: 10.1016/j.jpba.2010.02.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2009] [Revised: 01/14/2010] [Accepted: 02/01/2010] [Indexed: 10/19/2022]
Abstract
An HPLC method, which allows reliable quantitation of flavonols and other phenolics in birch leaf extracts, was developed and validated. The method was applied to study the bioconversion of flavonols in fermented aqueous extracts. Almost 100% of the flavonols were converted during the 12 months observation period. The generated phenolics as well as consecutive conversion products were identified by HPLC-DAD, LC-MS and GC-MS techniques.
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Affiliation(s)
- Agnès Millet
- Institute for Pharmaceutical Sciences, Department of Pharmaceutical Biology and Biotechnology, Albert-Ludwig-University Freiburg, Stefan-Meier-Strasse 19, 79104 Freiburg, Germany
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KAWAHARA T, IIDA A, TOYAMA Y, FUKUDA K. Characterization of the Bacteriocinogenic Lactic Acid Bacteria Lactobacillus curvatus Strain Y108 Isolated from Nozawana-Zuke Pickles. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.253] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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209
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Inhibition of fungi and gram-negative bacteria by bacteriocin BacTN635 produced by Lactobacillus plantarum sp. TN635. Appl Biochem Biotechnol 2009; 162:1132-46. [PMID: 19888697 DOI: 10.1007/s12010-009-8821-7] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2009] [Accepted: 10/11/2009] [Indexed: 10/20/2022]
Abstract
The aim of this study was to evaluate 54 lactic acid bacteria (LAB) strains isolated from meat, fermented vegetables and dairy products for their capacity to produce antimicrobial activities against several bacteria and fungi. The strain designed TN635 has been selected for advanced studies. The supernatant culture of this strain inhibits the growth of all tested pathogenic including the four Gram-negative bacteria (Salmonella enterica ATCC43972, Pseudomonas aeruginosa ATCC 49189, Hafnia sp. and Serratia sp.) and the pathogenic fungus Candida tropicalis R2 CIP203. Based on the nucleotide sequence of the 16S rRNA gene of the strain TN635 (1,540 pb accession no FN252881) and the phylogenetic analysis, we propose the assignment of our new isolate bacterium as Lactobacillus plantarum sp. TN635 strain. Its antimicrobial compound was determined as a proteinaceous substance, stable to heat and to treatment with surfactants and organic solvents. Highest antimicrobial activity was found between pH 3 and 11 with an optimum at pH = 7. The BacTN635 was purified to homogeneity by a four-step protocol involving ammonium sulfate precipitation, centrifugal microconcentrators with a 10-kDa membrane cutoff, gel filtration Sephadex G-25, and C18 reverse-phase HPLC. SDS-PAGE analysis of the purified BacTN635, revealed a single band with an estimated molecular mass of approximately 4 kDa. The maximum bacteriocin production (5,000 AU/ml) was recorded after a 16-h incubation in Man, Rogosa, and Sharpe (MRS) medium at 30 degrees C. The mode of action of the partial purified BacTN635 was identified as bactericidal against Listeria ivanovii BUG 496 and as fungistatic against C. tropicalis R2 CIP203.
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210
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De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S. Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiol 2009; 26:666-75. [DOI: 10.1016/j.fm.2009.07.012] [Citation(s) in RCA: 179] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2009] [Revised: 07/13/2009] [Accepted: 07/13/2009] [Indexed: 01/26/2023]
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211
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Bravo D, Rodríguez E, Medina M. Nisin and lacticin 481 coproduction by Lactococcus lactis strains isolated from raw ewes’ milk. J Dairy Sci 2009; 92:4805-11. [DOI: 10.3168/jds.2009-2237] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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212
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Ercolini D, Ferrocino I, La Storia A, Mauriello G, Gigli S, Masi P, Villani F. Development of spoilage microbiota in beef stored in nisin activated packaging. Food Microbiol 2009; 27:137-43. [PMID: 19913704 DOI: 10.1016/j.fm.2009.09.006] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2008] [Revised: 09/10/2009] [Accepted: 09/11/2009] [Indexed: 10/20/2022]
Abstract
The aim of this study was to assess the microbial populations causing the spoilage of chilled beef during storage and to evaluate the effect of the use of an antimicrobial packaging for the meat storage. A nisin activated antimicrobial packaging was developed by using a nisin, HCL and EDTA solution and used for the storage of beef cuts at 1 degrees C. The common spoilage related microbial groups were monitored during the storage of beef in activated and non activated plastic bags by using selective media. The use of the antimicrobial packaging caused an overall significant reduction of viable counts of Gram positive bacteria such as carnobacteria, lactic acid bacteria and Brochotrix thermosphacta whose development was inhibited for at least 11 days of storage compared to the control. Moreover, a 1-3 log cycles reduction of enterobacteria was also registered between 22 and 32 days of storage. The microbiota was assessed at species level by using Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) analysis of 16S rRNA gene of DNA extracted directly from meat and from bulk cells from selective media plates and showed that the species occurring within the targeted microbial groups did not change according to storage conditions. In conclusion, the use of the nisin activated packaging reduced the number of spoilage populations but did not affect the species diversity. Improved antimicrobial packaging is needed, possibly coupled with vacuum storage, to possibly achieve a simultaneous inhibition of more spoilage microbial groups and to preserve the microbiological quality of beef during chilled storage.
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Affiliation(s)
- Danilo Ercolini
- Department of Food Science, The University of Naples Federico II, via Università 100, 80055 Portici, Italy
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213
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Randazzo CL, Pitino I, Scifò GO, Caggia C. Biopreservation of minimally processed iceberg lettuces using a bacteriocin produced by Lactococcus lactis wild strain. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.09.020] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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214
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Singh AK, Ramesh A. Evaluation of a facile method of template DNA preparation for PCR-based detection and typing of lactic acid bacteria. Food Microbiol 2009; 26:504-13. [DOI: 10.1016/j.fm.2009.03.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2008] [Revised: 02/28/2009] [Accepted: 03/10/2009] [Indexed: 11/29/2022]
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215
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CHEIKHYOUSSEF AHMAD, POGORI NATASCHA, CHEN HAIQIN, ZHAO JIANXIN, TANG JIAN, CHEN WEI, ZHANG HAO. COMPARISON OF THREE DIFFERENT METHODS FOR THE ISOLATION OF BACTERIOCIN-LIKE INHIBITORY SUBSTANCES FROMBIFIDOBACTERIUM INFANTISBCRC 14602. ACTA ACUST UNITED AC 2009. [DOI: 10.1111/j.1745-4581.2009.00167.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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216
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Corbo MR, Bevilacqua A, Campaniello D, D’Amato D, Speranza B, Sinigaglia M. Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01883.x] [Citation(s) in RCA: 125] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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217
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Franciosi E, Settanni L, Cavazza A, Poznanski E. Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.07.008] [Citation(s) in RCA: 97] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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218
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TRIAS R, BADOSA E, MONTESINOS E, BANERAS L. Bioprotective Leuconostoc strains against Listeria monocytogenes in fresh fruits and vegetables. Int J Food Microbiol 2008; 127:91-8. [DOI: 10.1016/j.ijfoodmicro.2008.06.011] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2008] [Revised: 06/11/2008] [Accepted: 06/11/2008] [Indexed: 11/24/2022]
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219
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Settanni L, Valmorri S, Suzzi G, Corsetti A. The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains. Food Microbiol 2008; 25:722-8. [PMID: 18541172 DOI: 10.1016/j.fm.2008.01.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2007] [Revised: 01/24/2008] [Accepted: 01/27/2008] [Indexed: 11/18/2022]
Abstract
Bacteriocin-like inhibitory substances (BLIS)-producers Enterococcus mundtii WGWT1-1A, WGW11.2, WGJ20.1, WGJ40.2 and WGK53 from raw material origin were subjected to a study for the characterization of antimicrobial compound production under several growth conditions, including different cultivation media, growth temperatures, pHs, different concentrations and sources of nitrogen compounds, carbohydrates and other nutritional factors, and in the presence of different percentages of ethanol and NaCl. The five E. mundtii strains showed different behaviors. However, in all cases, MRS and sour dough bacteria (SDB) were found as the optimal media for BLIS production. In general, the higher BLIS production was observed with pH in the range 6.0-8.0 and, except 45 degrees C, the temperature did not show a defining effect. Low or no BLIS activity was detected after growth without nitrogen sources and carbohydrates. Absence of Tween 80, triammoniun citrate, K2HPO4, MgSO4 and MnSO4 did not affect BLIS activity levels. Except for a strain (WGWT1-1A), ethanol did not play a negative role in BLIS expression, while NaCl determined decrease of BLIS activity, proportional with concentration. The above strains did not contain plasmids, hence, BLIS expression is encoded by chromosomal DNA.
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Affiliation(s)
- Luca Settanni
- Dipartimento di Scienze degli Alimenti, Sezione di Microbiologia Agro-Alimentare ed Ambientale, Università degli Studi di Teramo, V. C.R. Lerici 1, 64023 Mosciano Sant'Angelo (TE), Italy
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