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Wishna-Kadawarage RN, Hickey RM, Siwek M. In-vitro selection of lactic acid bacteria to combat Salmonella enterica and Campylobacter jejuni in broiler chickens. World J Microbiol Biotechnol 2024; 40:133. [PMID: 38480610 PMCID: PMC10937796 DOI: 10.1007/s11274-024-03946-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Accepted: 02/28/2024] [Indexed: 03/17/2024]
Abstract
Campylobacter and Salmonella are the two most prominent foodborne zoonotic pathogens reported in the European Union. As poultry is one of the major sources of these pathogens, it is imperative to mitigate the colonization of these pathogens in poultry. Many strains of lactic acid bacteria (LAB) have demonstrated anti-Salmonella and anti-Campylobacter characteristics to varying degrees and spectrums which are attributed to the production of various metabolites. However, the production of these compounds and consequent antimicrobial properties are highly strain dependent. Therefore, the current study was performed to select a potent LAB and determine its causal attribute in inhibiting Salmonella enterica and Campylobacter jejuni, in-vitro. Six LAB (Lactiplantibacillus plantarum (LP), Lacticaseibacillus casei (LC), Limosilactobacillus reuteri (LR), Lacticaseibacillus rhamnosus (LRh), Leuconostoc mesenteroides (LM) and Pediococcus pentosaceus (PP)) and three serovars of Salmonella enterica (Typhimurium, Enterica and Braenderup) and Campylobacter jejuni were used in the current study. Spot overlays, well diffusion, co-culture and co-aggregation assays against Salmonella and well diffusion assays against Campylobacter jejuni were performed. Organic acid profiling of culture supernatants was performed using HPLC. The results indicated that LRh, LM and PP had the most significant anti-Salmonella effects while LP, LC, LM and PP displayed the most significant anti-Campylobacter effects. Lactic acid and formic acid detected in the culture supernatants seem the most likely source of the anti-Salmonella and anti-Campylobacter effects exhibited by these LAB. In conclusion, Leuconostoc mesenteroides displayed the most significant overall anti-pathogenic effects when compared to the other LAB strains studied, indicating its potential application in-vivo.
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Affiliation(s)
- Ramesha N Wishna-Kadawarage
- Department of Animal Biotechnology and Genetics, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, Bydgoszcz, 85-084, Poland.
| | - Rita M Hickey
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
| | - Maria Siwek
- Department of Animal Biotechnology and Genetics, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, Bydgoszcz, 85-084, Poland
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Quintieri L, Fanelli F, Monaci L, Fusco V. Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides. Foods 2024; 13:601. [PMID: 38397577 PMCID: PMC10888271 DOI: 10.3390/foods13040601] [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: 12/21/2023] [Revised: 01/31/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. Milk and dairy products naturally containing or with added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving the intestinal microbial balance, are recognized to affect the immune response and other important biological functions. In addition to macronutrients and micronutrients, biologically active peptides (BPAs) have been identified within the amino acid sequences of native milk proteins; hydrolytic reactions, such as those catalyzed by digestive enzymes, result in their release. BPAs directly influence numerous biological pathways evoking behavioral, gastrointestinal, hormonal, immunological, neurological, and nutritional responses. The addition of BPAs to food products or application in drug development could improve consumer health and provide therapeutic strategies for the treatment or prevention of diseases. Herein, we review the scientific literature on probiotics, BPAs in milk and dairy products, with special attention to milk from minor species (buffalo, sheep, camel, yak, donkey, etc.); safety assessment will be also taken into consideration. Finally, recent advances in foodomics to unveil the probiotic role in human health and discover novel active peptide sequences will also be provided.
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Affiliation(s)
| | - Francesca Fanelli
- National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy; (L.Q.); (L.M.); (V.F.)
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Dobreva L, Borisova D, Paunova-Krasteva T, Dimitrova PD, Hubenov V, Atanasova N, Ivanov I, Danova S. From Traditional Dairy Product "Katak" to Beneficial Lactiplantibacillus plantarum Strains. Microorganisms 2023; 11:2847. [PMID: 38137991 PMCID: PMC10745348 DOI: 10.3390/microorganisms11122847] [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: 10/18/2023] [Revised: 11/18/2023] [Accepted: 11/21/2023] [Indexed: 12/24/2023] Open
Abstract
Traditional milk products, widely consumed in many countries for centuries, have been drawing renewed attention in recent years as sources of bacteria with possible bioprotective properties. One such product for which only limited information exists is the traditional Bulgarian "katak". This fermented yogurt-like product, renowned for its taste and long-lasting properties, possesses specific sensory characteristics. In this study, 18 lactic acid bacteria (LABs) were isolated from artisanal samples made in the Northwest part of Bulgaria. A polyphasic taxonomic approach combining classical phenotypic and molecular taxonomic methods, such as multiplex PCR, 16S rDNA sequencing, and MALDI-TOF MS, was applied, leading to the identification of 13 strains. The dominance of Lactiplantibacillus plantarum was confirmed. In vitro tests with the identified strains in model systems showed a promising broad strain-specific spectrum of activity against food-borne and human pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli). Non-purified Lactobacillus postbiotics, produced during fermentation in skimmed and soya milks and in MRS broth, were estimated as limiting agents of virulence factors. The LAB's production of lactate, acetate, and butyrate is a promising probiotic feature. A further characterization of the active strains and analysis of the purified post-metabolites are needed and are still in progress.
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Affiliation(s)
- Lili Dobreva
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
| | - Dayana Borisova
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
| | - Tsvetelina Paunova-Krasteva
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
| | - Petya D. Dimitrova
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
| | - Venelin Hubenov
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
| | - Nikoleta Atanasova
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
| | - Ivan Ivanov
- National Center of Infectious and Parasitic Diseases, bvd. “Yanko Sakazov” 26, 1504 Sofia, Bulgaria;
| | - Svetla Danova
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
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Kaur Sandhu S, Raut J, Kumar S, Singh M, Ahmed B, Singh J, Rana V, Rishi P, Ganesh N, Dua K, Pal Kaur I. Nanocurcumin and viable Lactobacillus plantarum based sponge dressing for skin wound healing. Int J Pharm 2023; 643:123187. [PMID: 37394156 DOI: 10.1016/j.ijpharm.2023.123187] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/04/2023]
Abstract
Curcumin loaded solid lipid nanoparticles (CSLNs) and probiotic (Lactobacillus plantarum UBLP-40; L. plantarum) were currently co-incorporated into a wound dressing. The combination with manifold anti-inflammatory, anti-infective, analgesic, and antioxidant properties of both curcumin and L. plantarum will better manage complex healing process. Recent reports indicate that polyphenolics like curcumin improve probiotic effects. Curcumin was nanoencapsulated (CSLNs) to improve its bioprofile and achieve controlled release on the wound bed. Bacteriotherapy (probiotic) is established to promote wound healing via antimicrobial activity, inhibition of pathogenic toxins, immunomodulation, and anti-inflammatory actions. Combination of CSLNs with probiotic enhanced (560%) its antimicrobial effects against planktonic cells and biofilms of skin pathogen, Staphylococcus aureus 9144. The sterile dressing was devised with selected polymers, and optimized for polymer concentration, and dressing characteristics using a central composite design. It exhibited a swelling ratio of 412 ± 36%, in vitro degradation time of 3 h, optimal water vapor transmission rate of 1516.81 ± 155.25 g/m2/day, high tensile strength, low-blood clotting index, case II transport, and controlled release of curcumin. XRD indicated strong interaction between employed polymers. FESEM revealed a porous sponge like meshwork embedded with L. plantarum and CSLNs. It degraded and released L. plantarum, which germinated in the wound bed. The sponge was stable under refrigerated conditions for up to six months. No translocation of probiotic from wound to the internal organs confirmed safety. The dressing exhibited faster wound closure and lowered bioburden in the wound area in mice. This was coupled with a decrease in TNF-α, MMP-9, and LPO levels; and an increase in VEGF, TGF-β, and antioxidant enzymes such as catalase and GSH, establishing multiple healing pathways. Results were compared with CSLNs and probiotic-alone dressings. The dressing was as effective as the silver nanoparticle-based marketed hydrogel dressing; however, the cost and risk of developing resistance would be much lower currently.
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Affiliation(s)
- Simarjot Kaur Sandhu
- University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh 160014, India
| | - Jayant Raut
- University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh 160014, India
| | - Suneel Kumar
- Department of Biomedical Engineering, Rutgers, The State University of New Jersey, Piscataway, NJ 08844, USA
| | - Mandeep Singh
- University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh 160014, India
| | - Bakr Ahmed
- University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh 160014, India
| | - Joga Singh
- University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh 160014, India
| | - Vikas Rana
- Department of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala 147002, India
| | - Praveen Rishi
- Department of Microbiology, Panjab University, Chandigarh 160014, India
| | - Narayanan Ganesh
- Jawaharlal Nehru Cancer Hospital & Research Centre, Bhopal 462001, India
| | - Kamal Dua
- Discipline of Pharmacy, Graduate School of Health, University of Technology Sydney, New South Wales 2007, Australia
| | - Indu Pal Kaur
- University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh 160014, India.
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Feed additives of bacterial origin as an immunoprotective or imunostimulating factor. ANNALS OF ANIMAL SCIENCE 2023. [DOI: 10.2478/aoas-2023-0021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Abstract
Abstract
Since January 2006 when using antibiotics as growth promoters in animal feed have been banned scientists are looking for the best resolution to apply alternative substances. Extensive research into the health-promoting properties of probiotics and prebiotics has led to significant interest in the mechanisms of action of the combined administration of these feed additives as a synbiotic. Subsequent research has led to the development of new products. Among the most important health benefits of additives are, inhibiting the growth of pathogenic bacteria in the GI tract, maintenance of homeostasis, treatment of inflammatory bowel diseases, and increase in immunity. Specific immunomodulatory mechanisms of action are not well understood and the effect is not always positive, though there are no reports of adverse effects of these substances found in the literature. For this reason, research is still being conducted on their proper application. However, due to the difficulties of carrying out research on humans, evidence of the beneficial effect of these additives comes mainly from experiments on animals. The objective of the present work was to assess the effect of probiotics, prebiotics, and synbiotics, as well as new additives including postbiotics, proteobiotics, nutribiotics, and pharmabiotics, on specific immunomodulatory mechanisms of action, increase in immunity, the reduction of a broad spectrum of diseases.
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Abi Khalil R, Yvon S, Couderc C, Belahcen L, Jard G, Sicard D, Bigey F, El Rammouz R, Abi Nakhoul P, Eutamène H, Tormo H, Ayoub MJ. Microbial communities and main features of labneh Ambaris, a traditional Lebanese fermented goat milk product. J Dairy Sci 2023; 106:868-883. [PMID: 36543637 DOI: 10.3168/jds.2022-22275] [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: 05/05/2022] [Accepted: 09/04/2022] [Indexed: 12/24/2022]
Abstract
Labneh Ambaris is a traditional Lebanese dairy product typically made using goat milk in special earthenware jars. Its production is characterized by the regular additions of milk and coarse salt, all while draining the whey throughout a process that lasts for a minimum of 2 mo. In this study, 20 samples of labneh Ambaris, all produced by spontaneous fermentation, were studied. They were collected at the end of fermentation from different regions in Lebanon. Physicochemical and sensory properties were studied and microbial diversity was analyzed using culture-dependent and independent techniques. The V3-V4 region of the 16S rRNA gene and the ITS2 region were sequenced by DNA metabarcoding analyses for the identification of bacteria and yeast communities, respectively. Out of 160 bacterial and 36 fungal taxa, 117 different bacterial species and 24 fungal species were identified among all labneh Ambaris samples studied. The remaining ones were multi-affiliated and could not be identified at the species level. Lactobacillus was the dominant bacterial genus, followed by Lentilactobacillus, Lactiplantibacillus, Lacticaseibacillus, and Lactococcus genera, whereas Geotrichum and Pichia were the dominant fungal genera. The 20 samples tested had varying levels of salt, protein, and fat contents, but they were all highly acidic (mostly having a pH < 4). According to the sensory scores generated by classical descriptive analysis, all samples were described as having basic similar characteristics such as goat smell and flavor, but they could be differentiated based on various intensities within the same descriptors like salty and acidic. This work could be considered as a base toward obtaining a quality label for labneh Ambaris.
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Affiliation(s)
- Reine Abi Khalil
- Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon; Departement Sciences de l'Agroalimentaire et de la Nutrition INP-EI Purpan, Université de Toulouse; 75, voie du TOEC, BP 57611, F-31076 Toulouse, Cedex 3, France
| | - Sophie Yvon
- Departement Sciences de l'Agroalimentaire et de la Nutrition INP-EI Purpan, Université de Toulouse; 75, voie du TOEC, BP 57611, F-31076 Toulouse, Cedex 3, France; Toxalim UMR 1331, INRA, INP-ENVT, INP-PURPAN, Université de Toulouse, Toulouse, 31027 Toulouse, France
| | - Christel Couderc
- Departement Sciences de l'Agroalimentaire et de la Nutrition INP-EI Purpan, Université de Toulouse; 75, voie du TOEC, BP 57611, F-31076 Toulouse, Cedex 3, France
| | - Loubnah Belahcen
- Departement Sciences de l'Agroalimentaire et de la Nutrition INP-EI Purpan, Université de Toulouse; 75, voie du TOEC, BP 57611, F-31076 Toulouse, Cedex 3, France
| | - Gwenaelle Jard
- Departement Sciences de l'Agroalimentaire et de la Nutrition INP-EI Purpan, Université de Toulouse; 75, voie du TOEC, BP 57611, F-31076 Toulouse, Cedex 3, France
| | - Delphine Sicard
- SPO, Univ. Montpellier, INRAE, Institut Agro Montpellier, 34060 Montpellier, France
| | - Frédéric Bigey
- SPO, Univ. Montpellier, INRAE, Institut Agro Montpellier, 34060 Montpellier, France
| | - Rabih El Rammouz
- Department of Animal Production, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon
| | - Pierre Abi Nakhoul
- Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon
| | - Hélène Eutamène
- Departement Sciences de l'Agroalimentaire et de la Nutrition INP-EI Purpan, Université de Toulouse; 75, voie du TOEC, BP 57611, F-31076 Toulouse, Cedex 3, France; Toxalim UMR 1331, INRA, INP-ENVT, INP-PURPAN, Université de Toulouse, Toulouse, 31027 Toulouse, France
| | - Hélène Tormo
- Departement Sciences de l'Agroalimentaire et de la Nutrition INP-EI Purpan, Université de Toulouse; 75, voie du TOEC, BP 57611, F-31076 Toulouse, Cedex 3, France.
| | - Marie-José Ayoub
- Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon.
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Antimicrobial activity against Staphylococcus aureus and genome features of Lactiplantibacillus plantarum LR-14 from Sichuan pickles. Arch Microbiol 2022; 204:637. [PMID: 36127470 DOI: 10.1007/s00203-022-03232-x] [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: 12/22/2021] [Revised: 08/27/2022] [Accepted: 08/30/2022] [Indexed: 11/02/2022]
Abstract
The persistence of Staphylococcus aureus within biofilm can lead to contamination of medical devices and life-threatening infections. Luckily, lactic acid bacteria (LAB) have an inhibitory effect on the growth of these bacteria. This study aims to select LAB strains from fermented vegetables, and analyze their potential inhibition activities against S. aureus. In total, 45 isolates of LAB were successfully isolated from Sichuan pickles, and the CFS of Lactiplantibacillus plantarum LR-14 exerted the strongest inhibitory effect against S. aureus. Moreover, S. aureus cells in planktonic and biofilm states both wrinkled and damaged when treated with the CFS of L. plantarum LR-14. In addition, whole genome sequencing analysis indicates that L. plantarum LR-14 contains various functional genes, including predicted extracellular polysaccharides (EPS) biosynthesis genes, and genes participating in the synthesis and metabolism of fatty acid, implying that L. plantarum LR-14 has the potential to be used as a probiotic with multiple functions.
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Rodríguez-Sánchez S, Ramos IM, Rodríguez-Pérez M, Poveda JM, Seseña S, Palop ML. Lactic acid bacteria as biocontrol agents to reduce Staphylococcus aureus growth, enterotoxin production and virulence gene expression. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Munekata PES, Chaves-Lopez C, Fernandez-Lopez J, Viuda-Martos M, Sayas-Barbera ME, Perez-Alvarez JA, Lorenzo JM. Autochthonous Starter Cultures in Cheese Production – A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2097691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
| | - Clemencia Chaves-Lopez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Juana Fernandez-Lopez
- IPOA Research Group. Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernandez University, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group. Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernandez University, Alicante, Spain
| | - María Estrella Sayas-Barbera
- IPOA Research Group. Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernandez University, Alicante, Spain
| | - José Angel Perez-Alvarez
- IPOA Research Group. Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernandez University, Alicante, Spain
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, Ourense, España
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Golić B, Nedić D, Šmitran A. Detection and enterotoxin production of Staphylococcus aureus isolates in artisanal cheese made from raw milk. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2021.00224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
The aim of the study was to determine whether the physicochemical factors of the matrix and the traditional acid-set cheese-making conditions allow the growth of coagulase-positive staphylococci (CoPS) and the synthesis of enterotoxins, which should contribute to an objective risk assessment in cheese production related to CoPS. CoPS were isolated from 72% of acid-set cheeses ranging from 1.70 to 5.15 log10 CFU g−1. CoPS in a number ≥ 4 log10 CFU g−1 were determined in 5.56% of the acid-set cheese samples. Out of the total number of CoPS isolated from cheese, 37.62% of the isolates have been shown to produce enterotoxins. All isolated strains that produced enterotoxins were identified as Staphylococcus aureus based on the detection of spa gene by PCR. For cheese-derived isolates with CoPS number ≥ 4 log10 CFU g−1, it has been proven that they possess sec gene encoding staphylococcal enterotoxin C. According to our results, during the proper fermentation process of artisanal acid-set cheese, the conditions do not support the growth of a critical level of staphylococci or the production of enterotoxins.
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Affiliation(s)
- B. Golić
- Public Institution Veterinary Institute of Republic of Srpska “Dr. Vaso Butozan”, Branka Radičevića 18, 78 000 Banja Luka, Republic of Srpska, Bosnia and Herzegovina
| | - D. Nedić
- Public Institution Veterinary Institute of Republic of Srpska “Dr. Vaso Butozan”, Branka Radičevića 18, 78 000 Banja Luka, Republic of Srpska, Bosnia and Herzegovina
| | - A. Šmitran
- Department of Microbiology and Immunology, Faculty of Medicine, University of Banja Luka, Save Mrkalja 14, 78 000 Banja Luka, Republic of Srpska, Bosnia and Herzegovina
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11
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Łepecka A, Okoń A, Szymański P, Zielińska D, Kajak-Siemaszko K, Jaworska D, Neffe-Skocińska K, Sionek B, Trząskowska M, Kołożyn-Krajewska D, Dolatowski ZJ. The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031097. [PMID: 35164362 PMCID: PMC8838525 DOI: 10.3390/molecules27031097] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/30/2022] [Accepted: 02/04/2022] [Indexed: 12/04/2022]
Abstract
The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture L. brevis B1, or with starter culture L. plantarum Os2. Strains were previously isolated from traditional Polish cheeses. Chemical composition, physico-chemical, microbiological, and sensory studies during 2 months of storage were carried out. As a result of this research, it was found that the basic composition was typical for semi-hard, partially skimmed cheeses. Mainly saturated fatty acids were detected. The cheeses were rich in omega-3, -6, and -9 fatty acids and conjugated linoleic acid (CLA), and were characterized by good lipid quality indices (LQI). All of the cheeses were characterized by a high number of lactic acid bacteria, with Enterobacteriaceae, yeast, molds, and staphylococci contaminants, which is typical microbiota for unpasteurized milk products. Water activity, pH, and total acidity were typical. A lower oxidation-reduction potential (ORP) of cheeses with the addition of strains and stability of the products during storage were observed. The B1 and Os2 cheeses were lighter, less yellow, had a more intense milk and creamy aroma, were softer, moister, and more elastic than AW cheese. The research results indicate the possibility of using environmental LAB strains in the production of high-quality acid-rennet cheeses, but special attention should be paid to the production process due to the microbiological quality of the cheeses.
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Affiliation(s)
- Anna Łepecka
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food, Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (A.O.); (P.S.); (Z.J.D.)
- Correspondence: ; Tel.: +48-225097025
| | - Anna Okoń
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food, Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (A.O.); (P.S.); (Z.J.D.)
| | - Piotr Szymański
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food, Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (A.O.); (P.S.); (Z.J.D.)
| | - Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Katarzyna Kajak-Siemaszko
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Danuta Jaworska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Katarzyna Neffe-Skocińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Barbara Sionek
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Zbigniew J. Dolatowski
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food, Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (A.O.); (P.S.); (Z.J.D.)
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12
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The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products. Foods 2021; 10:foods10102267. [PMID: 34681316 PMCID: PMC8534964 DOI: 10.3390/foods10102267] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/17/2021] [Accepted: 09/22/2021] [Indexed: 02/01/2023] Open
Abstract
The aim of this study was to determine the impact of environmental conditions on the antimicrobial properties of 21 lactic acid bacteria strains in the selected indicator bacteria. To assess the antimicrobial activity of the whole bacteria culture (WBC), the agar well diffusion method was used. The interference of LAB strains with the growth of the selected indicator bacteria was evaluated by incubating co-cultures in the food matrix. Based on the conducted research, it was found that environmental conditions have a significant impact on the antimicrobial activity of lactic acid bacteria strains. The highest antimicrobial activity was recorded under optimal conditions for the development of LAB, the incubation time being different depending on the indicator strain used. The tested LAB strains were characterized by a high ability to inhibit indicator strains, especially in the food matrix. These results led us to further characterize and purify the antimicrobial compound produced by lactic acid bacteria taking into account changing environmental conditions.
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13
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Trejo-González L, Gutiérrez-Carrillo AE, Rodríguez-Hernández AI, Del Rocío López-Cuellar M, Chavarría-Hernández N. Bacteriocins Produced by LAB Isolated from Cheeses within the Period 2009-2021: a Review. Probiotics Antimicrob Proteins 2021; 14:238-251. [PMID: 34342858 PMCID: PMC8329406 DOI: 10.1007/s12602-021-09825-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/20/2021] [Indexed: 12/18/2022]
Abstract
A survey is presented concerning original research articles published in well-reputed scientific journals on the isolation of lactic acid bacteria (LAB) from cheeses worldwide, where researchers evaluated the bacteriocin production by such isolates in searching for novel functional peptides that can exhibit potential for biotechnological applications. Seventy-one articles were published in the period of study, with contributions being American (45%), Asiatic (28%), and European (21%), being Brazil-USA-Mexico, Turkey-China, and France-Italy the countries that contributed the most for each said continent, respectively. Most of the isolated LAB belong to the genera Enterococcus (35%), Lactobacillus (30%), Lactococcus (14%), and Pediococcus (10%), coming from soft (64%), hard (27%), and semi-hard (9%) cheeses, predominantly. Also, scholars focused mainly on the food biopreservation (81%) and pharmaceutical field (18%) potential applications.
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Affiliation(s)
- Lorena Trejo-González
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo. Av, Universidad Km 1, Rancho Universitario, C.P. 43600, Tulancingo, Hidalgo, Mexico
| | - Ana-Estefanía Gutiérrez-Carrillo
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo. Av, Universidad Km 1, Rancho Universitario, C.P. 43600, Tulancingo, Hidalgo, Mexico
| | - Adriana-Inés Rodríguez-Hernández
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo. Av, Universidad Km 1, Rancho Universitario, C.P. 43600, Tulancingo, Hidalgo, Mexico
| | - Ma Del Rocío López-Cuellar
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo. Av, Universidad Km 1, Rancho Universitario, C.P. 43600, Tulancingo, Hidalgo, Mexico
| | - Norberto Chavarría-Hernández
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo. Av, Universidad Km 1, Rancho Universitario, C.P. 43600, Tulancingo, Hidalgo, Mexico.
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14
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Rodríguez-Sánchez S, Ramos IM, Seseña S, Poveda JM, Palop ML. Potential of Lactobacillus strains for health-promotion and flavouring of fermented dairy foods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111102] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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Kwoji ID, Aiyegoro OA, Okpeku M, Adeleke MA. Multi-Strain Probiotics: Synergy among Isolates Enhances Biological Activities. BIOLOGY 2021; 10:322. [PMID: 33924344 PMCID: PMC8070017 DOI: 10.3390/biology10040322] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/19/2021] [Accepted: 02/09/2021] [Indexed: 12/13/2022]
Abstract
The use of probiotics for health benefits is becoming popular because of the quest for safer products with protective and therapeutic effects against diseases and infectious agents. The emergence and spread of antimicrobial resistance among pathogens had prompted restrictions over the non-therapeutic use of antibiotics for prophylaxis and growth promotion, especially in animal husbandry. While single-strain probiotics are beneficial to health, multi-strain probiotics might be more helpful because of synergy and additive effects among the individual isolates. This article documents the mechanisms by which multi-strain probiotics exert their effects in managing infectious and non-infectious diseases, inhibiting antibiotic-resistant pathogens and health improvement. The administration of multi-strain probiotics was revealed to effectively alleviate bowel tract conditions, such as irritable bowel syndrome, inhibition of pathogens and modulation of the immune system and gut microbiota. Finally, while most of the current research focuses on comparing the effects of multi-strain and single-strain probiotics, there is a dearth of information on the molecular mechanisms of synergy among multi-strain probiotics isolates. This forms a basis for future research in the development of multi-strain probiotics for enhanced health benefits.
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Affiliation(s)
- Iliya D. Kwoji
- Discipline of Genetics, School of Life Sciences, Westville Campus, University of KwaZulu-Natal, Durban 4000, South Africa; (I.D.K.); (M.O.)
| | - Olayinka A. Aiyegoro
- Gastrointestinal Microbiology and Biotechnology Unit, Agricultural Research Council-Animal Production, Irene 0062, South Africa;
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom 2520, South Africa
| | - Moses Okpeku
- Discipline of Genetics, School of Life Sciences, Westville Campus, University of KwaZulu-Natal, Durban 4000, South Africa; (I.D.K.); (M.O.)
| | - Matthew A. Adeleke
- Discipline of Genetics, School of Life Sciences, Westville Campus, University of KwaZulu-Natal, Durban 4000, South Africa; (I.D.K.); (M.O.)
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16
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De Simone N, Capozzi V, de Chiara MLV, Amodio ML, Brahimi S, Colelli G, Drider D, Spano G, Russo P. Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit. Microorganisms 2021; 9:microorganisms9040773. [PMID: 33917211 PMCID: PMC8068009 DOI: 10.3390/microorganisms9040773] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/31/2021] [Accepted: 04/02/2021] [Indexed: 01/12/2023] Open
Abstract
Botrytis cinerea, responsible for grey mold, represents the first biological cause of fruit and vegetable spoilage phenomena in post-harvest. Kiwifruit is a climacteric fruit particularly prone to this mold infestation during storage. Lactic acid bacteria (LAB) are food-grade bacteria that can synthesize several metabolites with antimicrobial activity and are, therefore, suggested as promising and eco-friendly resources for the bio-control of molds on fruits and vegetables. In this work, we propose the screening of a collection of 300 LAB previously isolated from traditional sourdoughs for their ability to counteract in vitro the growth of Botrytis cinerea CECT 20973. Only 2% of tested LAB strains belonging to Lactiplantibacillus plantarum species, exerted a strong antagonism against B. cinerea. The cell-free supernatants were partially characterized and results clearly indicated that high levels of lactic acid contributed to the antagonistic activity. PAN01 and UFG 121 cell-free supernatants were investigated as potential bio-control agents in a preliminary in vivo assay using freshly cut kiwifruits as a food model. The application of cell-free supernatants allowed to delay the growth of B. cinerea on artificially contaminated kiwifruits until two weeks. The antagonistic activity was greatly affected by the storage temperature (25 °C and 4 °C) selected for the processed fruits, suggesting the importance to include microbial-based solution in a broader framework of hurdle technologies.
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Affiliation(s)
- Nicola De Simone
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;
| | - Maria Lucia Valeria de Chiara
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Maria Luisa Amodio
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Samira Brahimi
- Laboratory of Applied Microbiology, Department of Biology, Faculty of Natural Sciences and Life, University of Oran 1 Ahmed Ben Bella, Bp1524 El M’ Naouer, Oran 31000, Algeria;
| | - Giancarlo Colelli
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Djamel Drider
- UMR Transfrontalière BioEcoAgro1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte D’Opale, ICV-Institut Charles Viollette, 59000 Lille, France;
| | - Giuseppe Spano
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Pasquale Russo
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
- Correspondence:
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17
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Huang L, Goda HA, Abdel-Hamid M, Renye Jr JA, Yang P, Huang Z, Zeng QK, Li L. Partial characterization of probiotic lactic acid bacteria isolated from Chinese dairy products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1900233] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Li Huang
- Guangxi Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning, China
| | - Hanan A. Goda
- Agricultural Microbiology Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Mahmoud Abdel-Hamid
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - John A. Renye Jr
- United States Department of Agriculture, Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, Wyndmoor, USA
| | - Pan Yang
- Guangxi Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning, China
| | - Zizhen Huang
- Guangxi Buffalo Milk Quality and Safety Control Technology Engineering Research Center, Nanning, China
| | - Qing-Kun Zeng
- Guangxi Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning, China
| | - Ling Li
- Guangxi Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning, China
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18
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Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5040096] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.
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