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Ma R, Miao N, Zhang Q, Jiang S, Li X, Chi L, Li Y, Mu G, Zhu X. A new attempt to develop fermented milk with low whey protein allergenic potential using a top-down method. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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2
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Zhou H, Wang S, Liu W, Chang L, Zhu X, Mu G, Qian F. Probiotic properties of Lactobacillus paraplantarum LS-5 and its effect on antioxidant activity of fermented sauerkraut. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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3
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Peng X, Ed-Dra A, Yue M. Whole genome sequencing for the risk assessment of probiotic lactic acid bacteria. Crit Rev Food Sci Nutr 2022; 63:11244-11262. [PMID: 35694810 DOI: 10.1080/10408398.2022.2087174] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Probiotic bacteria exhibit beneficial effects on human and/or animal health, and have been widely used in foods and fermented products for decades. Most probiotics consist of lactic acid bacteria (LAB), which are used in the production of various food products but have also been shown to have the ability to prevent certain diseases. With the expansion of applications for probiotic LAB, there is an increasing concern with regard to safety, as cases with adverse effects, i.e., severe infections, transfer of antimicrobial resistance genes, etc., can occur. Currently, in vitro assays remain the primary way to assess the properties of LAB. However, such methodologies are not meeting the needs of strain risk assessment on a high-throughput scale, in the context of the evolving concept of food safety. Analyzing the complete genetic information, including potential virulence genes and other determinants with a negative impact on health, allows for assessing the safe use of the product, for which whole-genome sequencing (WGS) of individual LAB strains can be employed. Genomic data can also be used to understand subtle differences in the strain level important for beneficial effects, or protect patents. Here, we propose that WGS-based bioinformatics analyses are an ideal and cost-effective approach for the initial in silico microbial risk evaluation, while the technique may also increase our understanding of LAB strains for food safety and probiotic property evaluation.
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Affiliation(s)
- Xianqi Peng
- Department of Veterinary Medicine & Institute of Preventive Veterinary Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, China
| | | | - Min Yue
- Department of Veterinary Medicine & Institute of Preventive Veterinary Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, China
- Hainan Institute of Zhejiang University, Sanya, China
- State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, National Clinical Research Center for Infectious Diseases, National Medical Center for Infectious Diseases, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China
- Zhejiang Provincial Key Laboratory of Preventive Veterinary Medicine, Hangzhou, China
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Meng L, Zhu X, Tuo Y, Zhang H, Li Y, Xu C, Mu G, Jiang S. Reducing antigenicity of β-lactoglobulin, probiotic properties and safety evaluation of Lactobacillus plantarum AHQ-14 and Lactobacillus bulgaricus BD0390. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101137] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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AlKalbani NS, Turner MS, Ayyash MM. Isolation, identification, and potential probiotic characterization of isolated lactic acid bacteria and in vitro investigation of the cytotoxicity, antioxidant, and antidiabetic activities in fermented sausage. Microb Cell Fact 2019; 18:188. [PMID: 31690323 PMCID: PMC6833168 DOI: 10.1186/s12934-019-1239-1] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Accepted: 10/23/2019] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND Probiotic bacteria can provide health benefits when delivered in functional foods. This study involved isolation of lactic acid bacteria (LAB) from traditionally dried and salted anchovy fish and characterization of their survival in simulated gastrointestinal digestion. Promising strains were used to prepare fermented fish sausages which were then evaluated for cytotoxicity activity against two cancer cell-lines, antidiabetic activity as determined by α-amylase and α-glucosidase inhibition, and antioxidant and proteolytic activities in vitro, as compared to non-fermented control sausages. RESULTS Out of 85 LAB obtained, 13 isolates with high tolerance to simulated gastrointestinal digestion were obtained, which were identified as Enterococcus spp. Four E. faecium strains, one E. faecalis, and one E. durans were used separately to make fermented fish sausages. The α-amylase and α-glucosidase inhibition from fish sausages fermented by Enterococcus spp. ranged from 29.2 to 68.7% and 23.9 to 41.4%, respectively, during 21 days of storage. The cytotoxicity activities against Caco2 and MCF-7 cells of fish sausages fermented with Enterococcus spp. ranged from 18.0 to 24% and 13.9 to 27.9%, respectively. Cytotoxicity activities correlated positively with proteolysis and antioxidant activities, α-amylase and α-glucosidase inhibition activities, but negatively with the pH in fermented fish sausages. Strains also exhibited antimicrobial activity against foodborne pathogens and presented no significant concerns with regards to antibiotic resistance or virulence gene content. CONCLUSIONS Fish sausages fermented by potential probiotic isolates of Enterococcus spp. from dried fish had valuable health-promoting benefits compared with non-fermented control sausages.
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Affiliation(s)
- Nadia S AlKalbani
- Department Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, UAE
| | - Mark S Turner
- School of Agriculture and Food Sciences, The University of Queensland (UQ), Brisbane, Australia
| | - Mutamed M Ayyash
- Department Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, UAE.
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Janashia I, Choiset Y, Jozefiak D, Déniel F, Coton E, Moosavi-Movahedi AA, Chanishvili N, Haertlé T. Beneficial Protective Role of Endogenous Lactic Acid Bacteria Against Mycotic Contamination of Honeybee Beebread. Probiotics Antimicrob Proteins 2019; 10:638-646. [PMID: 29297160 DOI: 10.1007/s12602-017-9379-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The purpose of this article is to reveal the role of the lactic acid bacteria (LAB) in the beebread transformation/preservation, biochemical properties of 25 honeybee endogenous LAB strains, particularly: antifungal, proteolytic, and amylolytic activities putatively expressed in the beebread environment have been studied. Seventeen fungal strains isolated from beebread samples were identified and checked for their ability to grow on simulated beebread substrate (SBS) and then used to study mycotic propagation in the presence of LAB. Fungal strains identified as Aspergillus niger (Po1), Candida sp. (BB01), and Z. rouxii (BB02) were able to grow on SBS. Their growth was partly inhibited when co-cultured with the endogenous honeybee LAB strains studied. No proteolytic or amylolytic activities of the studied LAB were detected using pollen, casein starch based media as substrates. These findings suggest that some honeybee LAB symbionts are involved in maintaining a safe microbiological state in the host honeybee colonies by inhibiting beebread mycotic contaminations, starch, and protein predigestion in beebread by LAB is less probable. Honeybee endogenous LAB use pollen as a growth substrate and in the same time restricts fungal propagation, thus showing host beneficial action preserving larval food. This study also can have an impact on development of novel methods of pollen preservation and its processing as a food ingredient.
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Affiliation(s)
- Irakli Janashia
- Eliava Institute of Bacteriophage, Microbiology & Virology, Tbilisi, Georgia
| | - Yvan Choiset
- FIP, UR1268, Biopolymers Interactions Assemblies, INRA, BP 71627, 44316, Nantes Cedex 3, France
| | - Damian Jozefiak
- Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences, ul. Wołyńska 33, 60-637, Poznań, Poland
| | - Franck Déniel
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280, Plouzané, France
| | - Emmanuel Coton
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280, Plouzané, France
| | | | - Nina Chanishvili
- Eliava Institute of Bacteriophage, Microbiology & Virology, Tbilisi, Georgia
| | - Thomas Haertlé
- FIP, UR1268, Biopolymers Interactions Assemblies, INRA, BP 71627, 44316, Nantes Cedex 3, France. .,Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences, ul. Wołyńska 33, 60-637, Poznań, Poland. .,Institute of Biochemistry and Biophysics, University of Teheran, Teheran, Iran.
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Biscola V, Choiset Y, Rabesona H, Chobert JM, Haertlé T, Franco BDGM. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy. J Appl Microbiol 2018; 125:564-574. [PMID: 29654625 DOI: 10.1111/jam.13779] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2017] [Revised: 02/16/2018] [Accepted: 03/23/2018] [Indexed: 01/16/2023]
Abstract
AIM The objective was to obtain lactic acid bacteria (LAB) capable of hydrolysing immunoreactive proteins in milk, to optimize the hydrolysis, to determine the proteolysis kinetics and to test the safety of the best hydrolytic strain. METHODS AND RESULTS Brazilian cheese was used as source of LAB capable of hydrolysing main milk allergens. Proteolytic isolates were submitted to RAPD-PCR for the characterization of clonal diversity. Optimized hydrolysis was strain and protein fraction dependent. 16S rDNA sequencing identified three proteolytic strains: Enterococcus faecalis VB43, that hydrolysed αS1 -, αS2 - and β-caseins, α-lactalbumin and β-lactoglobulin (partial hydrolysis), and Pediococcus acidilactici VB90 and Weissella viridescens VB111, that caused partial hydrolysis of αS1 - and αS2 -caseins. Enterococcus faecalis VB43 tested negative for virulence genes asa1, agg, efaA, hyl, esp, cylLL and cylLS but positive for genes ace and gelE. Ethylenediamine tetra-acetic acid inhibited the proteolysis, indicating that the main proteases of E. faecalis VB43 are metalloproteases. CONCLUSION Brazilian artisanal cheese is a good source of LAB capable of hydrolysing allergenic proteins in milk. One isolate (E. faecalis VB43) presented outstanding activity against these proteins and lacked most of the tested virulence genes. SIGNIFICANCE AND IMPACT OF THE STUDY Enterococcus faecalis VB43 presents good potential for the manufacture of hypoallergenic dairy products.
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Affiliation(s)
- V Biscola
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, SP, Brazil.,UR 1268 Biopolymères Interactions Assemblages, INRA, Protein Functions and Interactions Research Team, Nantes Cedex, France
| | - Y Choiset
- UR 1268 Biopolymères Interactions Assemblages, INRA, Protein Functions and Interactions Research Team, Nantes Cedex, France
| | - H Rabesona
- UR 1268 Biopolymères Interactions Assemblages, INRA, Protein Functions and Interactions Research Team, Nantes Cedex, France
| | - J-M Chobert
- UR 1268 Biopolymères Interactions Assemblages, INRA, Protein Functions and Interactions Research Team, Nantes Cedex, France
| | - T Haertlé
- UR 1268 Biopolymères Interactions Assemblages, INRA, Protein Functions and Interactions Research Team, Nantes Cedex, France.,Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences, Poznań, Poland
| | - B D G M Franco
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, SP, Brazil
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Biscola V, de Olmos AR, Choiset Y, Rabesona H, Garro MS, Mozzi F, Chobert JM, Drouet M, Haertlé T, Franco BDGM. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S). Benef Microbes 2017; 8:635-643. [PMID: 28726509 DOI: 10.3920/bm2016.0171] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Food allergies represent a serious problem affecting human health and soy proteins rank among the most allergenic proteins from food origin. The proteolytic enzymes produced by lactic acid bacteria (LAB) can hydrolyse the major allergens present in soybean, reducing their immunoreactivity. Many studies have reported the ability of LAB to ferment soy-based products; while the majority of them focus on the improvement of the sensory characteristics and functionality of soy proteins, a lack of information about the role of lactic fermentation in the reduction of immunoreactivity of these proteins exists. The aim of the present study was to evaluate the capability of the proteolytic strain Enterococcus faecalis VB43 to hydrolyse the main allergenic proteins present in soymilk and to determine the immunoreactivity of the obtained hydrolysates. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) results of fermented soymilk demonstrated complete hydrolysis of the β-subunit from β-conglycinin and the acidic polypeptide from glycinin. Reversed phase high performance liquid chromatography (RP-HPLC) analysis of the peptides released after hydrolysis revealed the appearance of new peptides and the disappearance of non-hydrolysed proteins, indicating extensive hydrolysis of the substrate. Results from competitive enzyme-linked immunosorbent assay (ELISA) tests clearly indicated a reduction in the immunoreactivity (more than one logarithmic unit) in the fermented sample as compared to the non-fermented control. Our results suggest that the soymilk fermented by E. faecalis VB43 may induce lower allergic responses in sensitive individuals. The strain E. faecalis VB43 may be considered as an excellent candidate to efficiently reduce the immunoreactivity of soymilk proteins.
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Affiliation(s)
- V Biscola
- 1 Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, 580 Professor Lineu Prestes 13 B, Sao Paulo, SP 05508-000, Brazil
- 3 Protein Functions and Interactions Research Team, UR 1268 Biopolymères Interactions Assemblages, INRA, BP 71627, 44316 Nantes Cedex 3, France
| | - A Rodriguez de Olmos
- 2 Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina
- 3 Protein Functions and Interactions Research Team, UR 1268 Biopolymères Interactions Assemblages, INRA, BP 71627, 44316 Nantes Cedex 3, France
| | - Y Choiset
- 3 Protein Functions and Interactions Research Team, UR 1268 Biopolymères Interactions Assemblages, INRA, BP 71627, 44316 Nantes Cedex 3, France
| | - H Rabesona
- 3 Protein Functions and Interactions Research Team, UR 1268 Biopolymères Interactions Assemblages, INRA, BP 71627, 44316 Nantes Cedex 3, France
| | - M S Garro
- 2 Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina
| | - F Mozzi
- 2 Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina
| | - J-M Chobert
- 3 Protein Functions and Interactions Research Team, UR 1268 Biopolymères Interactions Assemblages, INRA, BP 71627, 44316 Nantes Cedex 3, France
| | - M Drouet
- 4 Unité Allergologie Générale et Pneumologie, CHU d'Angers, 4 Rue Larrey, 49933 Angers Cedex 9, France
| | - T Haertlé
- 3 Protein Functions and Interactions Research Team, UR 1268 Biopolymères Interactions Assemblages, INRA, BP 71627, 44316 Nantes Cedex 3, France
- 5 Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences, ul. Wołyńska 33, 60-637 Poznan, Poland
- 6 Institute of Biochemistry and Biophysics, University of Tehran, Enghelab Square, Tehran, Iran
| | - B D G M Franco
- 1 Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, 580 Professor Lineu Prestes 13 B, Sao Paulo, SP 05508-000, Brazil
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Hwanhlem N, Ivanova T, Biscola V, Choiset Y, Haertlé T. Bacteriocin producing Enterococcus faecalis isolated from chicken gastrointestinal tract originating from Phitsanulok, Thailand: Isolation, screening, safety evaluation and probiotic properties. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.060] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Perumal V, Venkatesan A. Antimicrobial, cytotoxic effect and purification of bacteriocin from vancomycin susceptible Enterococcus faecalis and its safety evaluation for probiotization. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.048] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Biscola V, Tulini F, Choiset Y, Rabesona H, Ivanova I, Chobert JM, Todorov S, Haertlé T, Franco B. Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins. J Dairy Sci 2016; 99:5144-5154. [DOI: 10.3168/jds.2016-11036] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Accepted: 03/22/2016] [Indexed: 12/16/2022]
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Bacteriocin-Producing Lactic Acid Bacteria Isolated from Mangrove Forests in Southern Thailand as Potential Bio-Control Agents: Purification and Characterization of Bacteriocin Produced by Lactococcus lactis subsp. lactis KT2W2L. Probiotics Antimicrob Proteins 2016; 5:264-78. [PMID: 26783072 DOI: 10.1007/s12602-013-9150-2] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The aim of this work was to purify and characterize the bacteriocin produced by Lactococcus lactis subsp. lactis KT2W2L previously isolated from mangrove forests in southern Thailand, in order to evaluate its potential as new food protective agent. The active peptide from the cell-free supernatant of this strain was purified in 4 steps: (1) precipitation with 70 % saturated ammonium sulfate, (2) elution on a reversed-phase cartridge using different concentrations of acetonitrile, (3) cation-exchange chromatography and (4) final purification by reversed-phase HPLC on a C8 column. The molecular mass of 3,329.5254 Da of the purified bacteriocin, determined by mass spectrometry, is nearly identical to that of peptide nisin Z. The activity of the purified bacteriocin was unaffected by pH (2.0-10.0), thermostable but was sensitive to proteolytic enzymes. The bacteriocin activity was stable after 8 weeks of storage at -20 °C and 7 weeks of storage at 4 °C, but decreased after 3 weeks of storage at 37 °C. It was stable when incubated for 1 month at 4 °C in 0-30 % NaCl. Inhibitory spectrum of this bacteriocin showed a wide range of activity against similar bacterial strains, food-spoilage and food-borne pathogens. L. lactis subsp. lactis KT2W2L was sensitive to kanamycin, penicillin and tetracycline but resistant to ampicillin, gentamicin and vancomycin. The fragment obtained after amplification of genomic DNA from L. lactis subsp. lactis KT2W2L, with specific primers for bacteriocin genes, presented 99 % homology to the nisin Z gene. PCR amplification demonstrated that L. lactis subsp. lactis KT2W2L does not harbor virulence genes cylA, cylB, efaAfs and esp. The bacteriocin and its producing strain may find application as bio-preservatives for reduction in food-spoilage and food-borne pathogens in food products.
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Screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of Brazil. J DAIRY RES 2015; 83:115-24. [DOI: 10.1017/s0022029915000606] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Lactic acid bacteria (LAB) can be isolated from different sources such as milk and cheese, and the lipolytic, proteolytic and glycolytic enzymes of LAB are important in cheese preservation and in flavour production. Moreover, LAB produce several antimicrobial compounds which make these bacteria interesting for food biopreservation. These characteristics stimulate the search of new strains with technological potential. From 156 milk and cheese samples from cow, buffalo and goat, 815 isolates were obtained on selective agars for LAB. Pure cultures were evaluated for antimicrobial activities by agar antagonism tests and for proteolytic activity on milk proteins by cultivation on agar plates. The most proteolytic isolates were also tested by cultivation in skim milk followed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of the fermented milk. Among the 815 tested isolates, three of them identified asStreptococcus uberis(strains FT86, FT126 and FT190) were bacteriocin producers, whereas four other ones identified asWeissella confusaFT424,W. hellenicaFT476,Leuconostoc citreumFT671 andLactobacillus plantarumFT723 showed high antifungal activity in preliminary assays. Complementary analyses showed that the most antifungal strain wasL. plantarumFT723 that inhibitedPenicillium expansumin modified MRS agar (De Man, Rogosa, Sharpe, without acetate) and fermented milk model, however no inhibition was observed againstYarrowia lipolytica. The proteolytic capacities of three highly proteolytic isolates identified asEnterococcus faecalis(strains FT132 and FT522) andLactobacillus paracaseiFT700 were confirmed by SDS–PAGE, as visualized by the digestion of caseins and whey proteins (β-lactoglobulin and α-lactalbumin). These results suggest potential applications of these isolates or their activities (proteolytic activity or production of antimicrobials) in dairy foods production.
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Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: Purification, characterization and safety evaluation. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.12.037] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Masotti F, De Noni I, Cattaneo S, Brasca M, Rosi V, Stuknyte M, Morandi S, Pellegrino L. Occurrence, origin and fate of pyroglutamyl-γ3-casein in cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.06.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Fhoula I, Najjari A, Turki Y, Jaballah S, Boudabous A, Ouzari H. Diversity and antimicrobial properties of lactic acid bacteria isolated from rhizosphere of olive trees and desert truffles of Tunisia. BIOMED RESEARCH INTERNATIONAL 2013; 2013:405708. [PMID: 24151598 PMCID: PMC3787589 DOI: 10.1155/2013/405708] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/30/2013] [Revised: 07/30/2013] [Accepted: 08/10/2013] [Indexed: 11/18/2022]
Abstract
A total of 119 lactic acid bacteria (LAB) were isolated, by culture-dependant method, from rhizosphere samples of olive trees and desert truffles and evaluated for different biotechnological properties. Using the variability of the intergenic spacer 16S-23S and 16S rRNA gene sequences, the isolates were identified as the genera Lactococcus, Pediococcus, Lactobacillus, Weissella, and Enterococcus. All the strains showed proteolytic activity with variable rates 42% were EPS producers, while only 10% showed the ability to grow in 9% NaCl. In addition, a low rate of antibiotic resistance was detected among rhizospheric enterococci. Furthermore, a strong antibacterial activity against plant and/or pathogenic bacteria of Stenotrophomonas maltophilia, Pantoea agglomerans, Pseudomonas savastanoi, the food-borne Staphylococcus aureus, and Listeria monocytogenes was recorded. Antifungal activity evaluation showed that Botrytis cinerea was the most inhibited fungus followed by Penicillium expansum, Verticillium dahliae, and Aspergillus niger. Most of the active strains belonged to the genera Enterococcus and Weissella. This study led to suggest that environmental-derived LAB strains could be selected for technological application to control pathogenic bacteria and to protect food safety from postharvest deleterious microbiota.
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Affiliation(s)
- Imene Fhoula
- Université de Tunis El Manar, Faculté des Science de Tunis, LR03ES03 Laboratoire Microorganismes et Biomolécules Actives, 2092 Tunis, Tunisia
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Characterization of new strain Lactobacillus paracasei I-N-10 with proteolytic activity: Potential role in decrease in β-casein immuno-reactivity. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1772-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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