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Mendoza-Avendaño C, Ovando-Chacón SL, Luján-Hidalgo MC, Meza-Gordillo R, Ruiz-Cabrera MA, Grajales-Lagunes A, Gutiérrez-Miceli FA, Abud-Archila M. Volatile Compounds in Tofu Obtained by Soy Milk Fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG. Curr Microbiol 2022; 79:317. [DOI: 10.1007/s00284-022-03014-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Accepted: 08/27/2022] [Indexed: 11/03/2022]
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Păcularu-Burada B, Ceoromila (Cantaragiu) AM, Vasile MA, Bahrim GE. Novel insights into different kefir grains usefulness as valuable multiple starter cultures to achieve bioactive gluten-free sourdoughs. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Belarbi AY, de Almeida OGG, Gatto V, Torriani S, Del Rio B, Ladero V, Redruello B, Bensalah F, Alvarez MA. Investigating the biotechnological potential of lactic acid bacteria strains isolated from different Algerian dairy and farm sources. Arch Microbiol 2022; 204:220. [PMID: 35333989 DOI: 10.1007/s00203-022-02828-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 03/02/2022] [Accepted: 03/07/2022] [Indexed: 11/02/2022]
Abstract
Currently, consumption of spontaneously fermented milks is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of fermented dairy products. In this context, to select eligible indigenous strains which could be applied as bioprotective and/or starter cultures, the present study aimed to characterize the genomic variability, biotechnological potential, and safety of thirty-eight LAB isolated from Algerian dairy and farm sources of western Algeria. The isolates were unequivocally identified by 16S rRNA gene and fingerprint-based methods. The following species were identified: Enterococcus faecium (n = 15), Enterococcus durans (n = 2), Enterococcus hirae (n = 2), Enterococcus lactis (n = 1), Lactiplantibacillus plantarum (n = 6), Lactococcus lactis (n = 4), Levilactobacillus brevis (n = 3), Lacticaseibacillus paracasei (n = 3), Lacticaseibacillus rhamnosus (n = 1), and Pediococcus acidilactici (n = 1). Among the strains, three of them, L. lactis LGMY8, Lb. plantarum LGMY30 and Lb. paracasei LGMY31 were safe and showed some valuable biotechnological properties, such as high acidification, proteolytic activity, EPS production, and inhibition of undesirable bacteria that made them powerful candidates to be used as starter.
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Affiliation(s)
- Aicha Yasmine Belarbi
- Microbial Genetics Laboratory, Department of Biology, Faculty of Nature and Life Sciences, University Ahmed Ben Bella, Oran1-Oran, 31000, Es Senia, Algeria.
| | - Otávio G G de Almeida
- Department of Clinical Analysis, Toxicology and Food Science, Faculty of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, Avenida Do Café, s/n, Ribeirão Preto, SP, 14040-903, Brazil
| | - Veronica Gatto
- Food Microbiology Laboratory, Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134, Verona, Italy
| | - Sandra Torriani
- Food Microbiology Laboratory, Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134, Verona, Italy
| | - Beatriz Del Rio
- Department of Technology and Biotechnology of Dairy Products, Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300, Villaviciosa, Spain
| | - Victor Ladero
- Department of Technology and Biotechnology of Dairy Products, Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300, Villaviciosa, Spain
| | - Begoña Redruello
- Department of Technology and Biotechnology of Dairy Products, Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300, Villaviciosa, Spain
| | - Farid Bensalah
- Microbial Genetics Laboratory, Department of Biology, Faculty of Nature and Life Sciences, University Ahmed Ben Bella, Oran1-Oran, 31000, Es Senia, Algeria
| | - Miguel A Alvarez
- Department of Technology and Biotechnology of Dairy Products, Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300, Villaviciosa, Spain
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Shi C, Maktabdar M. Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products - A Review. Front Microbiol 2022; 12:819684. [PMID: 35154045 PMCID: PMC8826399 DOI: 10.3389/fmicb.2021.819684] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Accepted: 12/21/2021] [Indexed: 12/22/2022] Open
Abstract
Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it lead to substantial food waste, economic losses, and even brand image damage, but it may also cause public health concern due to the potential production of mycotoxin. Good hygiene practices are necessary to prevent contamination, but contamination may nevertheless occur at the production site and, not least, at the site of the consumer. In recent years, there has been a growing interest from consumers for "clean label" food products, which are natural, less-processed, and free of added, chemical preservatives, and a wish for shelf lives of considerable length in order to minimize food waste. This has sparked an interest in using lactic acid bacteria (LAB) or their metabolites as biopreservatives as a way to limit the growth of spoilage organisms in dairy products. A range of compounds produced by LAB with potential antifungal activity have been described as contributing factors to the inhibitory effect of LAB. More recently, growth inhibition effects caused by specific competitive exclusion have been elucidated. It has also become clear that the sensitivity toward both individual antifungal compounds and competition mechanisms differ among molds. In this review, the main spoilage molds encountered in dairy products are introduced, and an overview of the antifungal activity of LAB against different spoilage molds is presented including the main antifungal compounds derived from LAB cultures and the sensitivity of the spoilage molds observed toward these compounds. The recent findings of the role of competitive exclusion with emphasis on manganese depletion and the possible implications of this for biopreservation are described. Finally, some of the knowledge gaps, future challenges, and trends in the application of LAB biopreservation in dairy products are discussed.
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Affiliation(s)
- Ce Shi
- Section of Food Microbiology and Fermentation, Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
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Wang J, Pu Y, Zeng Y, Chen Y, Zhao W, Niu L, Chen B, Yang Z, Wu L, Pan K, Jing B, Zeng D, Ni X. Multi-functional Potential of Five Lactic Acid Bacteria Strains Derived from Giant Panda (Ailuropoda melanoleuca). Probiotics Antimicrob Proteins 2022; 15:668-681. [PMID: 35000110 DOI: 10.1007/s12602-021-09881-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/30/2021] [Indexed: 10/19/2022]
Abstract
The multi-functional properties of lactic acid bacteria (LAB) on host health have been a popular research topic. The aim of present study was to assess the multi-functional potential of five LAB strains isolated from giant panda. In this study, we analyzed five giant panda LAB strains (Weissella confuse WJ202003 (W3), WJ202009 (W9), WJ202021 (W21), BSP201703 (X3); Lactiplantibacillus plantarum BSGP201683 (G83)) and found that they exhibited rapid growth as well as strong acid production capacity. The five LAB strains possessed high cell surface hydrophobicity to the four tested solvents (xylene, hexadecane, chloroform, ethyl acetate; except strain W9), auto-aggregation ability, co-aggregation ability with three pathogens (Escherichia coli, Enterotoxigenic Escherichia coli, Salmonella), adhesion ability to Caco-2 cell line, and strongly biofilm formation ability, suggesting an adhesion property. As investigated for their antioxidative potential, all the strains showed good tolerance to H2O2, high scavenging ability against 1, 1-diphenyl-2-picrylhydrazyl (DPPH), and hydroxyl (OH-), and reduction ability. Furthermore, the five LAB strains could produce multiple probiotic substances, including exopolysaccharide (EPS), gamma-aminobutyric acid (GABA), bile salt hydrolase (BSH), cellulase (only strain G83), and protease (except strain X3), which was the first to report the production of EPS, GABA, BSH, cellulase, and protease in giant panda-derived LAB strain. These results demonstrated that strains W3, W9, W21, X3, and G83 had multi-functional potential and could be utilized as potential probiotics for giant panda.
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Affiliation(s)
- Jie Wang
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Yang Pu
- Chengdu Wildlife Institute, Chengdu Zoo, Chengdu, 610081, Sichuan, China
| | - Yan Zeng
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Yingyi Chen
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Wei Zhao
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Lili Niu
- Chengdu Wildlife Institute, Chengdu Zoo, Chengdu, 610081, Sichuan, China
| | - Benhao Chen
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Zihan Yang
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Liqian Wu
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Kangcheng Pan
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Bo Jing
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Dong Zeng
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China.
| | - Xueqin Ni
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China.
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A review on enzyme-producing lactobacilli associated with the human digestive process: From metabolism to application. Enzyme Microb Technol 2021; 149:109836. [PMID: 34311881 DOI: 10.1016/j.enzmictec.2021.109836] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/30/2021] [Accepted: 05/27/2021] [Indexed: 12/12/2022]
Abstract
Complex carbohydrates, proteins, and other food components require a longer digestion process to be absorbed by the lining of the alimentary canal. In addition to the enzymes of the gastrointestinal tract, gut microbiota, comprising a large range of bacteria and fungi, has complementary action on the production of digestive enzymes. Within this universe of "hidden soldiers", lactobacilli are extensively studied because of their ability to produce lactase, proteases, peptidases, fructanases, amylases, bile salt hydrolases, phytases, and esterases. The administration of living lactobacilli cells has been shown to increase nutrient digestibility. However, it is still little known how these microbial-derived enzymes act in the human body. Enzyme secretion may be affected by variations in temperature, pH, and other extreme conditions faced by the bacterial cells in the human body. Besides, lactobacilli administration cannot itself be considered the only factor interfering with enzyme secretion, human diet (microbial substrate) being determinant in their metabolism. This review highlights the potential of lactobacilli to release functional enzymes associated with the digestive process and how this complex metabolism can be explored to contribute to the human diet. Enzymatic activity of lactobacilli is exerted in a strain-dependent manner, i.e., within the same lactobacilli species, there are different enzyme contents, leading to a large variety of enzymatic activities. Thus, we report current methods to select the most promising lactobacilli strains as sources of bioactive enzymes. Finally, a patent landscape and commercial products are described to provide the state of art of the transfer of knowledge from the scientific sphere to the industrial application.
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Păcularu-Burada B, Georgescu LA, Vasile MA, Rocha JM, Bahrim GE. Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs. Microorganisms 2020; 8:E643. [PMID: 32354104 PMCID: PMC7284720 DOI: 10.3390/microorganisms8050643] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 04/24/2020] [Accepted: 04/26/2020] [Indexed: 12/18/2022] Open
Abstract
The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.
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Affiliation(s)
- Bogdan Păcularu-Burada
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - Luminița Anca Georgescu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - Mihaela Aida Vasile
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - João Miguel Rocha
- REQUIMTE–Rede de Química e Tecnologia, Laboratório de Química Verde (LAQV), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto (FCUP), Rua do Campo Alegre, s/n. P-4169-007 Porto, Portugal;
| | - Gabriela-Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
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