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Yu L, Chen Y, Duan H, Qiao N, Wang G, Zhao J, Zhai Q, Tian F, Chen W. Latilactobacillus sakei: a candidate probiotic with a key role in food fermentations and health promotion. Crit Rev Food Sci Nutr 2022; 64:978-995. [PMID: 35997270 DOI: 10.1080/10408398.2022.2111402] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Latilactobacillus sakei is used extensively in industrial production and food fermentations. The species is primarily derived from fermented meat and vegetable products and is also found in human feces. Genomics and metabolomics have revealed unique metabolic pathways in L. sakei and molecular mechanisms underlying its competitive advantages in different habitats, which are mostly attributed to its flexible carbohydrate metabolism, cold tolerance, acid and salt tolerance, ability to cope with oxygen changes, and heme uptake. In recent years, probiotic effects of L. sakei and its metabolites have been identified, including the ability to effectively alleviate metabolic syndrome, inflammatory bowel disease, and atopic dermatitis. This review summarizes the genomic and metabolic characteristics of L. sakei and its metabolites and describes their applications, laying a foundation for their expanded use across the food and healthcare industries.
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Affiliation(s)
- Leilei Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu, China
| | - Ying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Hui Duan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, China
| | - Nanzhen Qiao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Gang Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu, China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, China
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Chelliah R, Banan-MwineDaliri E, Khan I, Wei S, Elahi F, Yeon SJ, Selvakumar V, Ofosu FK, Rubab M, Ju HH, Rallabandi HR, Madar IH, Sultan G, Oh DH. A review on the application of bioinformatics tools in food microbiome studies. Brief Bioinform 2022; 23:6533500. [PMID: 35189636 DOI: 10.1093/bib/bbac007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 12/20/2021] [Accepted: 01/05/2022] [Indexed: 12/12/2022] Open
Abstract
There is currently a transformed interest toward understanding the impact of fermentation on functional food development due to growing consumer interest on modified health benefits of sustainable foods. In this review, we attempt to summarize recent findings regarding the impact of Next-generation sequencing and other bioinformatics methods in the food microbiome and use prediction software to understand the critical role of microbes in producing fermented foods. Traditionally, fermentation methods and starter culture development were considered conventional methods needing optimization to eliminate errors in technique and were influenced by technical knowledge of fermentation. Recent advances in high-output omics innovations permit the implementation of additional logical tactics for developing fermentation methods. Further, the review describes the multiple functions of the predictions based on docking studies and the correlation of genomic and metabolomic analysis to develop trends to understand the potential food microbiome interactions and associated products to become a part of a healthy diet.
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Affiliation(s)
- Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea
| | - Eric Banan-MwineDaliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea
| | - Imran Khan
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea.,Department of Biotechnology, University of Malakand, Khyber Pakhtunkhwa Pakistan
| | - Shuai Wei
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea.,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Fazle Elahi
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea
| | - Su-Jung Yeon
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea
| | - Vijayalakshmi Selvakumar
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea
| | - Fred Kwame Ofosu
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea
| | - Momna Rubab
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea
| | - Hum Hun Ju
- Department of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea
| | - Harikrishna Reddy Rallabandi
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea
| | - Inamul Hasan Madar
- Department of Biochemistry, School of Life Science, Bharathidasan, University, Thiruchirappalli, Tamilnadu, India
| | - Ghazala Sultan
- Department of Computer Science, Aligarh Muslim University, Aligarh, Uttar Pradesh, 202002, India
| | - Deog Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Korea
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Najjari A, Boumaiza M, Jaballah S, Boudabous A, Ouzari H. Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry-fermented sausages. Food Sci Nutr 2020; 8:4172-4184. [PMID: 32884698 PMCID: PMC7455971 DOI: 10.1002/fsn3.1711] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 05/21/2020] [Accepted: 05/22/2020] [Indexed: 12/13/2022] Open
Abstract
For decades, lactic acid bacteria has been isolated and selected to be used as starter cultures in meat fermentation for standardization and management of quality of dry-fermented sausage which constitute a considerable challenge. The aim of this study was to evaluate the effect of Lactobacillus sakei strains, isolated from different origins, on qualities of dry-fermented sausages. These last, manufactured with different combinations of starter cultures (L. sakei + Staphylococcus xylosus), were ripened, using the same raw materials and conditions, for 45 days. Samples were collected during this period, and microbiological, physicochemical, fatty acid profile, and sensorial analyses determined. Lactic acid bacteria were the dominant flora during ripening. A desirable PUFA/SFA ratio, corresponding to 1:1.7 (0.6), was detected after 24 days of maturation in sausages inoculated by L. sakei BMG 95 and S. xylosus. Sensory analysis showed that fermented sausages manufactured with L. sakei and S. xylosus had a more desirable odor, flavor, and texture and consequently were preferred overall. In particular, sensory panellists preferred sausages produced with either L. sakei 23K or L. sakei BMG 95 when compared to fermented sausage produced with a commercial starter or no starter at all.
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Affiliation(s)
- Afef Najjari
- Faculté des Sciences de TunisLR03ES03 Microorganismes et Biomolécules ActivesUniversité de Tunis El ManarTunisTunisia
| | - Mohamed Boumaiza
- Faculté des Sciences de TunisLR03ES03 Microorganismes et Biomolécules ActivesUniversité de Tunis El ManarTunisTunisia
| | - Sana Jaballah
- Faculté des Sciences de TunisLR03ES03 Microorganismes et Biomolécules ActivesUniversité de Tunis El ManarTunisTunisia
| | - Abdelatif Boudabous
- Faculté des Sciences de TunisLR03ES03 Microorganismes et Biomolécules ActivesUniversité de Tunis El ManarTunisTunisia
| | - Hadda‐Imene Ouzari
- Faculté des Sciences de TunisLR03ES03 Microorganismes et Biomolécules ActivesUniversité de Tunis El ManarTunisTunisia
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Zhang Y, Qin Y, Wang Y, Huang Y, Li P, Li P. Lactobacillus plantarum LPL-1, a bacteriocin producing strain, changed the bacterial community composition and improved the safety of low-salt fermented sausages. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109385] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Girardeau A, Puentes C, Keravec S, Peteuil P, Trelea IC, Fonseca F. Influence of culture conditions on the technological properties of Carnobacterium maltaromaticum CNCM I-3298 starters. J Appl Microbiol 2019; 126:1468-1479. [PMID: 30762266 DOI: 10.1111/jam.14223] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 02/02/2019] [Accepted: 02/11/2019] [Indexed: 11/29/2022]
Abstract
AIM The aim of this study is to investigate the effect of a broad spectrum of culture conditions on the acidification activity and viability of Carnobacterium maltaromaticum CNCM I-3298, the main technological properties that determine the shelf-life of biological time-temperature integrator (TTI) labels. METHODS AND RESULTS Cells were cultivated at different temperatures (20-37°C) and pH (6-9·5) according to a modified central composite design and harvested at increasing times up to 10 h of stationary phase. Acidification activity and viability of freeze-thawed concentrates were assessed in medium mimicking the biological label. Acidification activity was influenced by all three culture conditions, but pH and harvest time were the most influential. Viability was not significantly affected by the tested range of culture conditions. CONCLUSIONS Carnobacterium maltaromaticum CNCM I-3298 must be cultivated at 20°C, pH 6 and harvested at the beginning of stationary phase to exhibit fastest acidification activities. However, if slower acidification activities are pursued, the recommended culture conditions are 30°C, pH 9·5 and a harvest time between 4-6 h of stationary phase. SIGNIFICANCE AND IMPACT OF THE STUDY Quantifying the impact of fermentation temperature, pH and harvest time has led to a predictive model for the production of biological TTI covering a broad range of shelf-lives.
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Affiliation(s)
- A Girardeau
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, Thiverval-Grignon, France.,CRYOLOG, R&D Department, Nantes, France
| | - C Puentes
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, Thiverval-Grignon, France
| | - S Keravec
- CRYOLOG, R&D Department, Nantes, France
| | - P Peteuil
- CRYOLOG, R&D Department, Nantes, France
| | - I C Trelea
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, Thiverval-Grignon, France
| | - F Fonseca
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, Thiverval-Grignon, France
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6
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Trinderup CH, Møller F, Dahl AB, Conradsen K. Investigation of pausing fermentation of salamis with multispectral imaging for optimal sensory evaluations. Meat Sci 2018; 146:9-17. [PMID: 30081378 DOI: 10.1016/j.meatsci.2018.07.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 07/19/2018] [Accepted: 07/23/2018] [Indexed: 11/17/2022]
Abstract
The fermentation process of salamis involves several parameters influencing taste, texture, and color of the salami. One significant parameter is the fermentation time. It is difficult to conduct sensory evaluations to assess the effect of time without introducing variation between observation days. It may be possible to overcome this by stalling or pausing the fermentation by deep-chilling the salamis. This study investigates the difference of non- and deep-chilled salamis with the use of a multispectral imaging system. The statistical investigation, based on image features relating to size, visual texture, and color of the sausages over time, showed that it may be possible to stall the fermentation process. It was shown that a statistical difference in the two kinds of samples is present. For the size feature the difference could be quantified into a number of days. However, for the important color feature only a statistical difference was observed, whereas the visual difference expressed in terms of ΔEab⁎ was barely present.
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Affiliation(s)
- Camilla H Trinderup
- Technical University of Denmark, Richard Petersens Plads, 2800 Kgs. Lyngby, Denmark.
| | - Flemming Møller
- DuPont Nutrition Biosciences ApS, Edwin Rahrs Vej 38, 8220 Brabrand, Denmark.
| | - Anders Bjorholm Dahl
- Technical University of Denmark, Richard Petersens Plads, 2800 Kgs. Lyngby, Denmark.
| | - Knut Conradsen
- Technical University of Denmark, Richard Petersens Plads, 2800 Kgs. Lyngby, Denmark.
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7
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Zagorec M, Champomier-Vergès MC. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products. Microorganisms 2017; 5:microorganisms5030056. [PMID: 28878171 PMCID: PMC5620647 DOI: 10.3390/microorganisms5030056] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 08/29/2017] [Accepted: 09/05/2017] [Indexed: 12/28/2022] Open
Abstract
Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, survival, and metabolism during meat storage and processing are well known. This species exhibits a wide genomic diversity that can be observed when studying different strains and on which probably rely its multiple facets in meat products: starter, spoiler, or protective culture. The emerging exploration of the microbial ecology of meat products also revealed the multiplicity of bacterial interactions L. sakei has to face and their various consequences on microbial quality and safety at the end of storage.
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Abstract
Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.
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9
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Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model. EUPA OPEN PROTEOMICS 2015. [DOI: 10.1016/j.euprot.2015.05.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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10
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Hussain MA, Hosseini Nezhad M, Sheng Y, Amoafo O. Proteomics and the stressful life of lactobacilli. FEMS Microbiol Lett 2013; 349:1-8. [DOI: 10.1111/1574-6968.12274] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2013] [Accepted: 09/09/2013] [Indexed: 11/26/2022] Open
Affiliation(s)
- Malik A. Hussain
- Department of Wine; Food and Molecular Biosciences; Lincoln University; Lincoln; New Zealand
| | | | - Yu Sheng
- Department of Wine; Food and Molecular Biosciences; Lincoln University; Lincoln; New Zealand
| | - Omega Amoafo
- Department of Wine; Food and Molecular Biosciences; Lincoln University; Lincoln; New Zealand
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Abstract
CtsR is the global transcriptional regulator of the core protein quality networks in low GC, Gram+ bacteria. Balancing these networks during environmental stress is of considerable importance for moderate survival of the bacteria, and also for virulence of pathogenic species. Therefore, inactivation of the CtsR repressor is one of the major cellular responses for fast and efficient adaptation to different protein stress conditions. Historically, CtsR inactivation was mainly studied for the heat stress response, and recently it has been shown that CtsR is an intrinsic thermosensor. Moreover, it has been demonstrated that CtsR degradation is regulated by a two-step mechanism during heat stress, dependent on the arginine kinase activity of McsB. Interestingly, CtsR is also inactivated during oxidative stress, but by a thiol-dependent regulatory pathway. These observations suggest that dual activity control of CtsR activity has developed during the course of evolution.
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Affiliation(s)
- Alexander K W Elsholz
- Ernst-Moritz-Arndt-University Greifswald, Institute of Microbiology, Greifswald, Germany
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