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Rampanti G, Cantarini A, Cardinali F, Milanović V, Garofalo C, Aquilanti L, Osimani A. Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters. Foods 2024; 13:1115. [PMID: 38611419 PMCID: PMC11011773 DOI: 10.3390/foods13071115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 04/02/2024] [Accepted: 04/03/2024] [Indexed: 04/14/2024] Open
Abstract
Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic acid bacteria for dairy production. Back-slopping activation of the studied viili samples was monitored through pH and titratable acidity measurements and enumeration of mesophilic lactic acid bacteria. Sixty lactic acid bacteria isolates were collected, molecularly identified, and assayed for acidification performance, enzymatic activities, production of exopolysaccharides (EPSs), presence of the histidine decarboxylase (hdcA) gene of Gram-positive bacteria, and production of bacteriocins. A neat predominance of Lactococcus lactis emerged among the isolates, followed by Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, Enterococcus lactis, and Lactococcus cremoris. Most isolates exhibited proteolytic activity, whereas only a few enterococci showed lipase activity. Five isolates identified as L. cremoris, L. lactis, and E. faecalis showed a good acidification performance. Most of the isolates tested positive for leucine arylamidase, whereas only one E. durans and two L. lactis isolates were positive for valine arylamidase. A few isolates also showed a positive reaction for beta-galactosidase and alpha- and beta-glucosidase. None of the isolates produced EPSs or bacteriocins. The hdcA gene was detected in five isolates identified as L. lactis and E. faecium. A few L. cremoris and L. lactis isolates for potential use as starter or adjunct cultures for dairy processing were finally identified.
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Affiliation(s)
| | | | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy; (G.R.); (A.C.); (V.M.); (C.G.); (L.A.); (A.O.)
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Zhu J, Sun Y, Zhang S, Li H, Liu Z, Liu X, Yi J. Unraveling the Genetic Adaptations in Cell Surface Composition and Transporters of Lactiplantibacillus plantarum for Enhanced Acid Tolerance. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5368-5378. [PMID: 38394628 DOI: 10.1021/acs.jafc.3c09292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/25/2024]
Abstract
This study employed adaptive laboratory evolution to improve the acid tolerance of Lactiplantibacillus plantarum, a vital strain in food fermentation and a potential probiotic. Phenotype and genomic analyses identified the overexpression of stress response proteins, ATP synthases, and transporters as pivotal in conferring acid tolerance to the evolved strains. These adaptations led to a shorter lag phase, improved survival rates, and higher intracellular pH values compared to the wild-type strain under acid stress conditions. Additionally, the evolved strains showed an increased expression of genes in the fatty acid synthesis pathway, resulting in a higher production of unsaturated fatty acids. The changes in cell membrane composition possibly prevented H+ influx, while mutant genes related to cell surface structure contributed to observed elongated cells and thicker cell surface. These alterations in cell wall and membrane composition, along with improved transporter efficiency, were key factors contributing to the enhanced acid tolerance in the evolved strains.
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Affiliation(s)
- Jiang Zhu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Yuwei Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Shiyao Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Hong Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Zhijia Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
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Silva LF, Sunakozawa TN, Monteiro DA, Casella T, Conti AC, Todorov SD, Barretto Penna AL. Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin. Metabolites 2023; 13:1134. [PMID: 37999230 PMCID: PMC10673126 DOI: 10.3390/metabo13111134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 10/29/2023] [Accepted: 11/01/2023] [Indexed: 11/25/2023] Open
Abstract
Lactic acid bacteria (LAB) are pivotal in shaping the technological, sensory, and safety aspects of dairy products. The evaluation of proteolytic activity, citrate utilization, milk pH reduction, and the production of organic compounds, acetoin, and diacetyl by cheese associated LAB strains was carried out, followed by Principal Component Analysis (PCA). Citrate utilization was observed in all Leuconostoc (Le.) mesenteroides, Le. citreum, Lactococcus (Lc.) lactis, Lc. garvieae, and Limosilactobacillus (Lm.) fermentum strains, and in some Lacticaseibacillus (Lact.) casei strains. Most strains exhibited proteolytic activity, reduced pH, and generated organic compounds. Multivariate PCA revealed Le. mesenteroides as a prolific producer of acetic, lactic, formic, and pyruvic acids and acetoin at 30 °C. Enterococcus sp. was distinguished from Lact. casei based on acetic, formic, and pyruvic acid production, while Lact. casei primarily produced lactic acid at 37 °C. At 42 °C, Lactobacillus (L.) helveticus and some L. delbrueckii subsp. bulgaricus strains excelled in acetoin production, whereas L. delbrueckii subsp. bulgaricus and Streptococcus (S.) thermophilus strains primarily produced lactic acid. Lm. fermentum stood out with its production of acetic, formic, and pyruvic acids. Overall, cheese-associated LAB strains exhibited diverse metabolic capabilities which contribute to desirable aroma, flavor, and safety of dairy products.
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Affiliation(s)
- Luana Faria Silva
- Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP—São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil; (L.F.S.); (T.N.S.); (D.A.M.); (A.C.C.)
| | - Tássila Nakata Sunakozawa
- Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP—São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil; (L.F.S.); (T.N.S.); (D.A.M.); (A.C.C.)
| | - Diego Alves Monteiro
- Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP—São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil; (L.F.S.); (T.N.S.); (D.A.M.); (A.C.C.)
| | - Tiago Casella
- Department of Dermatological, Infectious and Parasitic Diseases, FAMERP—São José do Rio Preto Medical School, São José do Rio Preto 15090-000, SP, Brazil;
| | - Ana Carolina Conti
- Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP—São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil; (L.F.S.); (T.N.S.); (D.A.M.); (A.C.C.)
| | - Svetoslav Dimitrov Todorov
- ProBacLab, Department of Food Science and Experimental Nutrition, Faculty of Pharmaceutical Sciences, USP—São Paulo University, São Paulo 05508-000, SP, Brazil;
- CISAS—Center for Research and Development in Agrifood Systems and Sustainability, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, 4900-347 Viana do Castelo, Portugal
| | - Ana Lúcia Barretto Penna
- Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP—São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil; (L.F.S.); (T.N.S.); (D.A.M.); (A.C.C.)
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Öztürk H, Geniş B, Özden Tuncer B, Tuncer Y. Bacteriocin production and technological properties of Enterococcus mundtii and Enterococcus faecium strains isolated from sheep and goat colostrum. Vet Res Commun 2023; 47:1321-1345. [PMID: 36738399 DOI: 10.1007/s11259-023-10080-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Accepted: 01/31/2023] [Indexed: 02/05/2023]
Abstract
Enterococci are lactic acid bacteria (LAB) that play a role in the aroma formation, maturation, and sensory development of fermented foods such as meat and dairy products. They also contribute to the improvement of the extended shelf life of fermented foods by producing bacteriocin. The aim of this study was to isolate bacteriocin-producing LAB from sheep and goat colostrum, to characterize the bacteriocin-producing strains, and determine the technological properties of the strains. A total of 13 bacteriocin-producing LAB was isolated and identified as 11 Enterococcus mundtii and two Enterococcus faecium. The strains were found to be genetically different from each other by phylogenetic analysis of 16S rRNA gene sequences and random amplified polymorphic-DNA (RAPD-PCR). It has been determined that bacteriocins show activity in a wide pH range and are resistant to heat, lose their activity with proteolytic enzymes and α-amylase, but are resistant to detergents. While the presence of the munKS gene was detected in all of the strains, it was determined that E. faecium HC121.4, HC161.1, E. mundtii HC147.1, HC166.5, and HC166.8 strains contained multiple enterocin genes. Trisin-SDS-PAGE analysis revealed two active protein bands of approximately 5.1 and 5.5 kDa in E. faecium HC121.4 and one active protein band with a weight of approximately 4.96 kDa in other strains. E. mundtii strains and E. faecium HC161.1 were identified as mundticin KS producers, and E. faecium HC121.4 was defined as an enterocin A and B producer. Except for E. mundtii HC166.8, acid production of strains was found to be slow at 6 h and moderate at 24 h. None of them showed extracellular proteolytic and lipolytic activities. It was found that the strains had esterase, esterase lipase, leucine arylamidase, acid phosphatase, and naphthol-AS-Bl-phosphohydrolase activities, while protease activities were low and peptidase activities were high. In conclusion, bacteriocin producer 13 Enterococcus strains isolated from sheep and goat colostrum were found to have the potential to be included in starter culture combinations.
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Affiliation(s)
- Hüseyin Öztürk
- Department of Food Technology, Manavgat Vocational School, Akdeniz University, 07600, Antalya, Turkey
| | - Burak Geniş
- Faculty of Engineering, Department of Food Engineering, Süleyman Demirel University, 32260, Isparta, Turkey
| | - Banu Özden Tuncer
- Faculty of Engineering, Department of Food Engineering, Süleyman Demirel University, 32260, Isparta, Turkey
| | - Yasin Tuncer
- Faculty of Engineering, Department of Food Engineering, Süleyman Demirel University, 32260, Isparta, Turkey.
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Zommara M, El-Ghaish S, Haertle T, Chobert JM, Ghanimah M. Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses. BMC Microbiol 2023; 23:160. [PMID: 37270482 DOI: 10.1186/s12866-023-02890-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Accepted: 05/10/2023] [Indexed: 06/05/2023] Open
Abstract
BACKGROUND Fresh milk and natural environmental conditions are used to produce traditional cheeses. Such cheeses are produced by dozens of different types of microbes. Non-starter lactobacilli are the most responsible genus of lactic acid bacteria exhibiting key technological and health promoting traits. The purpose of this study is to isolate Lactobacillus bacteria from conventional Egyptian cheeses and analyse their probiotic potential and technological properties. RESULTS Lactobacillus isolates (33 isolates) were isolated from different Egyptian cheeses. Our results revealed that 18.18% of the isolates were fast-acidifying, 30.3% were medium-acidifying and 51.5% were slow-acidifying isolates. The results of autolytic activity showed that 24.3% of the isolates were good autolysis, 33.3% were fair autolysis, while 42.4% were poor autolysis. Fifteen isolates produced exopolysaccharides, while 9 isolates exhibited antimicrobial activities against Lactobacillus bulgaricus 340. All the isolates were resistant to pH 3 for 3 h except isolate No. 15 (MR4). The growth rate of the isolates ranged from 42.25 to 85.25% at 0.3% bile salts after 3 h of incubation. The surviving percentage of the Lactobacillus isolates decreased with increasing incubation time or the percentage of bile salts greater than 0.3%. All the isolates grew after incubation in artificial gastric and intestinal fluids. The auto-aggregation of 15 isolates ranged from 43.13 to 72.77%. Lacticaseibacillus paracasei BD3, Lactiplantibacillus plantarum BR4 and Limosilactobacillus fermentum MR2 were sensitive to the majority of the tested antibiotics and showed good bile salt hydrolase activity. CONCLUSION L. paracasei BD3, L. plantarum BR4 and L. fermentum MR2 were isolated from Egyptian cheeses and showed probiotic and technological characterization, which are valuable for their practical application as starters, adjunct and protective cultures in cheese making.
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Affiliation(s)
- Mohsen Zommara
- Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El- Sheikh, 33516, Egypt
| | - Shady El-Ghaish
- Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El- Sheikh, 33516, Egypt
| | - Thomas Haertle
- UR 1268 Biopolymères Interactions Assemblages, Équipe Fonctions et Interactions des Protéines, INRA, Nantes Cedex 03, 44316, France
| | - Jean-Marc Chobert
- UR 1268 Biopolymères Interactions Assemblages, Équipe Fonctions et Interactions des Protéines, INRA, Nantes Cedex 03, 44316, France
| | - Mohamed Ghanimah
- Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El- Sheikh, 33516, Egypt.
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Compaore-Sereme D, Hama-Ba F, Tapsoba FWB, Manner H, Maina NH, Dicko MH, Sawadogo-Lingani H. Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides. Heliyon 2023; 9:e13837. [PMID: 36915561 PMCID: PMC10006447 DOI: 10.1016/j.heliyon.2023.e13837] [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: 07/18/2022] [Revised: 02/06/2023] [Accepted: 02/14/2023] [Indexed: 02/25/2023] Open
Abstract
The aim of the study was to evaluate the acceptability of composite breads based on local cereal (millet and sorghum) formulations. Bread preparations based on 50% wheat flour and 50% local cereal flour were made in the presence of exopolysaccharide (Eps) production stimulated by a strain of Weissella confusa A16 in the fermented dough. Seven formulations were done in two baking sets and were submitted to sensory evaluations which consisted of tests on sensory profile, hedonic analysis and ranking. Results showed that the presence of Eps improved the acceptability of breads made with local cereal flours. The white color of the crumb of breads made with 100% wheat flour was the most appreciated by consumers. The less local flour is used in the bread preparation, the better the bread is appreciated. Nevertheless, formulations containing whole grains were the least appreciated, partly because of the hardness of the breads. Interestingly, more than 50% of consumers found the taste pleasant for breads made with 50% millet flour.
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Affiliation(s)
- Diarra Compaore-Sereme
- Département Technologie Alimentaire DTA/IRSAT/CNRST, Ouagadougou 03, Burkina Faso.,Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), UFR/SVT, Université Joseph KI-ZERBO, 09 BP 848 Ouagadougou 09, Burkina Faso
| | - Fatoumata Hama-Ba
- Département Technologie Alimentaire DTA/IRSAT/CNRST, Ouagadougou 03, Burkina Faso
| | | | - Heikki Manner
- Department of Food and Nutrition Sciences, Fl-00014 University of Helsinki, P.O. Box 66 (Agnes Sjöbergin katu), Helsinki, Finland
| | - Ndegwa Henry Maina
- Department of Food and Nutrition Sciences, Fl-00014 University of Helsinki, P.O. Box 66 (Agnes Sjöbergin katu), Helsinki, Finland
| | - Mamoudou H Dicko
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), UFR/SVT, Université Joseph KI-ZERBO, 09 BP 848 Ouagadougou 09, Burkina Faso
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Ammoun I, Kothe CI, Mohellibi N, Beal C, Yaacoub R, Renault P. Lebanese fermented goat milk products: From tradition to meta-omics. Food Res Int 2023; 168:112762. [PMID: 37120212 DOI: 10.1016/j.foodres.2023.112762] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
Ambriss, Serdaleh and Labneh El Darff are traditional Lebanese products made from fermented goat's milk. A questionnaire completed by 50 producers of these products showed that they are prepared by periodic percolation either by milk or by Laban in amphora or goat skins during the lactation season. Production is carried out on a small scale and in a limited number of production units, often by elderly people, resulting in a real risk of disappearance of these products and loss of the corresponding microbial resources. In this study, 34 samples from 18 producers were characterized by culture-dependent and -independent analyses. The results obtained from these two methods were radically different, the latter revealing in Ambriss and Serdaleh the co-dominance of Lactobacillus kefiranofaciens, a fastidious-growing species, and Lactococcus lactis in a viable but not culturable state. Overall, their composition is reminiscent of kefir grains. Phylogenomic and functional analyses of the genomes of the key species Lb. kefiranofaciens have revealed differences from those found in kefir, particularly in their polysaccharide genes, which may explain the absence of grains. However, Labneh El Darff displayed a dominance of Lactobacillus delbrueckii, probably due to the addition of Laban. In addition, the study identified several zoonotic pathogens, including Streptococcus parasuis, which dominated in one sample. Metagenome-Assembled Genome (MAG) analysis indicated that this pathogen acquired lactose utilization genes through horizontal gene transfer. The contamination of the herd with Mycoplasmopsis agalactiae in the Chouf region was also revealed by MAG analysis of the Serdaleh samples. Antibiotic resistance genes were detected in most of the samples, particularly in the Serdaleh ones, where the dominant L. lactis strains possessed a plasmid with a multi-resistance island. Finally, this study paves the way for further analyses to shed light on the resilience of these ecosystems established in amphora or in goatskins and to improve hygiene practices for milk production.
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Affiliation(s)
- I Ammoun
- Université Paris-Saclay, INRAE, Micalis Institute, 78350 Jouy-en-Josas, France; Lebanese Agricultural Research Institute (LARI), Milk and Milk Products Department, Fanar, Lebanon
| | - C I Kothe
- Université Paris-Saclay, INRAE, Micalis Institute, 78350 Jouy-en-Josas, France; Sustainable Food Innovation Group, The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Denmark
| | - N Mohellibi
- Université Paris-Saclay, INRAE, Micalis Institute, 78350 Jouy-en-Josas, France
| | - C Beal
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120, Palaiseau, France
| | - R Yaacoub
- Lebanese University, Faculty of Agricultural and Veterinary Sciences, Food Science and Technology Department, Dekwaneh, Lebanon
| | - P Renault
- Université Paris-Saclay, INRAE, Micalis Institute, 78350 Jouy-en-Josas, France.
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Yoon SH, Kim GB. Inhibition of Listeria monocytogenes in Fresh Cheese Using a Bacteriocin-Producing Lactococcus lactis CAU2013 Strain. Food Sci Anim Resour 2022; 42:1009-1019. [PMID: 36415575 PMCID: PMC9647177 DOI: 10.5851/kosfa.2022.e48] [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: 06/30/2022] [Revised: 08/18/2022] [Accepted: 08/22/2022] [Indexed: 07/25/2023] Open
Abstract
In recent years, biocontrol of foodborne pathogens has become a concern in the food industry, owing to safety issues. Listeria monocytogenes is one of the foodborne pathogens that causes listeriosis. The major concern in the control of L. monocytogenes is its viability as it can survive in a wide range of environments. The purpose of this study was to isolate lactic acid bacteria with antimicrobial activity, evaluate their applicability as a cheese starter, and evaluate their inhibitory effects on L. monocytogenes. Lactococcus lactis strain with antibacterial activity was isolated from raw milk. The isolated strain was a low acidifier, making it a suitable candidate as an adjunct starter culture. The commercial starter culture TCC-3 was used as a primary starter in this study. Fresh cheese was produced using TCC-3 and L. lactis CAU2013 at a laboratory scale. Growth of L. monocytogenes (5 Log CFU/g) in the cheese inoculated with it was monitored during the storage at 4°C and 10°C for 5 days. The count of L. monocytogenes was 1 Log unit lower in the cheese produced using the lactic acid bacteria strain compared to that in the cheese produced using the commercial starter. The use of bacteriocin-producing lactic acid bacteria as a starter culture efficiently inhibited the growth of L. monocytogenes. Therefore, L. lactis can be used as a protective adjunct starter culture for cheese production and can improve the safety of the product leading to an increase in its shelf-life.
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Affiliation(s)
- Sung-Hee Yoon
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Geun-Bae Kim
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
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Korcari D, Ricci G, Fanton A, Emide D, Barbiroli A, Fortina MG. Exploration of Lactiplantibacillus fabifermentans and Furfurilactobacillus rossiae as potential cocoa fermentation starters. J Appl Microbiol 2022; 133:1769-1780. [PMID: 35751485 PMCID: PMC9540988 DOI: 10.1111/jam.15687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/18/2022] [Accepted: 06/22/2022] [Indexed: 11/28/2022]
Abstract
AIMS To investigate the characteristics of two minority autochthonous LAB species, with particular regard to those properties that could be exploited in an improved cocoa fermentation process from a quality and safety point of view. METHODS AND RESULTS Bacterial, yeast and mould strains characteristic of spontaneously fermented Dominican cocoa beans were isolated and identified by 16S or 26S rRNA gene sequencing. The potential of two autochthonous strains of LAB belonging to the species Lactiplantibacillus fabifermentans and Furfurilactibacillus rossiae were investigated. The two selected LAB strains were able to utilize glucose and fructose, produced mainly D-L lactic acid and had a good ability to resist to cocoa-related stress conditions such as low pH, high temperature and high osmotic pressure, as well as to grow in sterile cocoa pulp. The strains did not inhibit the growth of yeasts and acetic acid bacteria, that are essential to the cocoa fermentation process, and possessed a complex pool of peptidases especially active on hydrophobic amino acids. The strains also showed antifungal activity against mould species that can be found at the final stages of cocoa fermentation, as Aspergillus tamarii, A. nidulans, Lichtheimia ornata and Rhizomucor pusillus, CONCLUSIONS: The tested strains are good candidates for the design of starter cultures for a controlled cocoa fermentation process. SIGNIFICANCE AND IMPACT OF THE STUDY This research showcases the potential of two alternative LAB species to the dominating Lactiplantibacillus plantarum and Limosilactibacillus fermentum as cocoa fermentation starters, with an interesting activity in improving the safety and quality of the process.
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Affiliation(s)
- Dea Korcari
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Giovanni Ricci
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Alberto Fanton
- Rizek Cocoa S.A.S., San Francisco de Macorìs, Dominican Republic
| | - Davide Emide
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Alberto Barbiroli
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Maria Grazia Fortina
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
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10
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Chen C, Yuan J, Yu H, Lou X, Wang B, Xu Z, Tian H. Cloning, purification, and characterization of branched-chain α-keto acid decarboxylases from Lactococcus lactis strains with different 3-methylbutanal production abilities. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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11
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Zommara M, Omran M, Ghanimah M. Milk permeate medium for the production of selenium nanoparticles by lactic acid bacteria. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohsen Zommara
- Department of Dairy Science, Faculty of Agriculture Kafrelsheikh University Kafr El‐Sheikh 33516 Egypt
| | - Mayada Omran
- Food Technology Research Institute Agriculture Research Centre 9 El Gamma Street Giza Egypt
| | - Mohamed Ghanimah
- Department of Dairy Science, Faculty of Agriculture Kafrelsheikh University Kafr El‐Sheikh 33516 Egypt
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12
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Li H, Gao J, Chen W, Qian C, Wang Y, Wang J, Chen L. Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt. Food Sci Nutr 2022; 10:1451-1460. [PMID: 35592282 PMCID: PMC9094460 DOI: 10.1002/fsn3.2755] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 11/22/2021] [Accepted: 11/23/2021] [Indexed: 11/17/2022] Open
Abstract
Lactic acid bacteria (LAB) play a crucial role in the development of the taste, texture, and aroma of traditional fermented milk products. Five LABs from Kazakh traditionally prepared dairy products showed continuous subculture stability, as well as proper acidification and coagulation ability. They were identified as Pediococcus pentosaceus (1–5, 1–7), Enterococcus faecium (1–19), and Lactobacillus plantarum (1–12, 1–15). Their coagulation time and acidity values ranged from 5.97 to 12.78 h and 76.47 to 89.39°T. Yogurts prepared with L. plantarum were more condensed and textural integrity than those with P. pentosaceus and E. faecium. Determination of the volatile compound profiles suggested a higher diversity of volatile compounds than the control. The sensory evaluation presented positive overall sensory quality scores for the yogurts prepared with 1–12 and 1–15. The results provide additional information regarding the contributions of native LABs to the unique flavor and sensory qualities of traditionally prepared milk products. They may help to select starters or adjunct starters for developing distinctive, traditional nomadic fermented milk to satisfy consumer demand and increase market acceptability.
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Affiliation(s)
- Hui Li
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Jiaxing Gao
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Wenbo Chen
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Chengjing Qian
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Yong Wang
- Department of Chemical Engineering Monash University Clayton Victoria Australia
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China
| | - Lishui Chen
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
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13
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Darwish AMG, Allam MG, Shokery ES, Ayad EHE. Functional products fortified with probiotic LAB isolated from Egyptian dairy sources showed hypolipidemic effects in Albino rats. PLoS One 2022; 17:e0263241. [PMID: 35235577 PMCID: PMC8890634 DOI: 10.1371/journal.pone.0263241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Accepted: 01/16/2022] [Indexed: 12/03/2022] Open
Abstract
Biological food industry has increased economic importance of new Lactic Acid Bacteria (LAB) with functional aspects such as health promoting and enhanced sensorial traits. The objectives of the present study were the isolation and genotypic characterization (16S rRNA) of new LAB isolates from Egyptian Laban Rayeb, Zabady and mothers' breast milk as potential probiotics. Strains were in vitro and in vivo evaluated for their safety and probiotic health promoting traits in Albino rats then applied into two types of functional dairy products. Three strains Streptococcus thermophilus MH422542, Enterococcus faecium MH422543 and Lactococcus lactis subsp lactis MH422545, were selected from a pool of 82 strains. St. thermophilus showed proteolytic activity and production of Exopolysaccharides (EPS). When evaluated in animal models; the strains showed hypolipidemic effects especially E. faecium that reduced atherogenic indices up to 88%. The strains modulated the gut microbiota by reducing Staphylococcus sp. and coliforms with no adverse effects either on blood parameters, antioxidant enzymes, cancer markers or hepatocytes histological examination. Only E. faecium MH422543 showed an immune response by increased white blood cells (WBC) while lymph and platelets values were not affected. The probiotic strains approved their convenience as starter/ adjunct cultures and enhanced organoleptic properties of the fermented dairy products.
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Affiliation(s)
- Amira M. G. Darwish
- Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
| | - Marwa G. Allam
- Food Science Dept., Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Enaam S. Shokery
- Dairy Science and Technology Dept., Faculty of Agriculture, Alexandria University, Alexandria, Egypt
| | - Eman H. E. Ayad
- Food Science Dept., Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
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14
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Metrouh R, Fares R, Mechai A, Debabza M, Menassria T. Technological properties and probiotic potential of
Lactiplantibacillus plantarum
SJ14 isolated from Algerian Traditional Cheese “Jben”. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Roumaissa Metrouh
- Laboratory of Bioactive Molecules and Applications Department of Applied Biology University of Larbi Tebessi Tebessa 12002 Algeria
| | - Roufaida Fares
- Laboratory of Bioactive Molecules and Applications Department of Applied Biology University of Larbi Tebessi Tebessa 12002 Algeria
| | - Abdelbasset Mechai
- Laboratory of Bioactive Molecules and Applications Department of Applied Biology University of Larbi Tebessi Tebessa 12002 Algeria
| | - Manel Debabza
- Laboratory of Bioactive Molecules and Applications Department of Applied Biology University of Larbi Tebessi Tebessa 12002 Algeria
| | - Taha Menassria
- Laboratory of Bioactive Molecules and Applications Department of Applied Biology University of Larbi Tebessi Tebessa 12002 Algeria
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15
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Tsigkrimani M, Panagiotarea K, Paramithiotis S, Bosnea L, Pappa E, Drosinos EH, Skandamis PN, Mataragas M. Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates. Foods 2022; 11:foods11030459. [PMID: 35159609 PMCID: PMC8834287 DOI: 10.3390/foods11030459] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/21/2022] [Accepted: 01/25/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of the present study was to examine 189 LAB strains belonging to the species Enterococcus faecium, E. faecalis, Lactococcus lactis, Pediococcus pentosaceus, Leuconostoc mesenteroides, Lactiplantibacillus pentosus, Latilactobacillus curvatus, Lp. plantarum, Levilactobacillus brevis, and Weissella paramesenteroides isolated form sheep milk, Feta and Kefalograviera cheeses at different ripening stages, for their technological compatibility with dairy products manufacturing, their activities that may compromise safety of the dairy products as well as their capacity to survive in the human gastrointestinal tract. For that purpose, milk acidification and coagulation capacity, caseinolytic, lipolytic, hemolytic, gelatinolytic, and bile salt hydrolase activity, production of exopolysaccharides, antimicrobial compounds, and biogenic amines, as well as acid and bile salt tolerance and antibiotic susceptibility were examined. The faster acidifying strains were Lc. lactis DRD 2658 and P. pentosaceus DRD 2657 that reduced the pH value of skim milk, within 6 h to 5.97 and 5.92, respectively. Strains able to perform weak caseinolysis were detected in all species assessed. On the contrary, lipolytic activity, production of exopolysaccharides, amino acid decarboxylation, hemolytic, gelatinase, and bile salt hydrolase activity were not detected. Variable susceptibility to the antibiotics examined was detected among LAB strains. However, in the majority of the cases, resistance was evident. None of the strains assessed, managed to survive to exposure at pH value 1. On the contrary, 25.9 and 88.9% of the strains survived after exposure at pH values 2 and 3, respectively; the reduction of the population was larger in the first case. The strains survived well after exposure to bile salts. The strain-dependent character of the properties examined was verified. Many strains, belonging to different species, have presented very interesting properties; however, further examination is needed before their potential use as starter or adjunct cultures.
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Affiliation(s)
- Markella Tsigkrimani
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, Greece; (M.T.); (K.P.); (S.P.); (E.H.D.); (P.N.S.)
| | - Konstantina Panagiotarea
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, Greece; (M.T.); (K.P.); (S.P.); (E.H.D.); (P.N.S.)
| | - Spiros Paramithiotis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, Greece; (M.T.); (K.P.); (S.P.); (E.H.D.); (P.N.S.)
| | - Loulouda Bosnea
- Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, 3 Ethnikis Antistaseos St., 45221 Ioannina, Greece; (L.B.); (E.P.)
| | - Eleni Pappa
- Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, 3 Ethnikis Antistaseos St., 45221 Ioannina, Greece; (L.B.); (E.P.)
| | - Eleftherios H. Drosinos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, Greece; (M.T.); (K.P.); (S.P.); (E.H.D.); (P.N.S.)
| | - Panagiotis N. Skandamis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, Greece; (M.T.); (K.P.); (S.P.); (E.H.D.); (P.N.S.)
| | - Marios Mataragas
- Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, 3 Ethnikis Antistaseos St., 45221 Ioannina, Greece; (L.B.); (E.P.)
- Correspondence:
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16
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High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses. Food Microbiol 2021; 100:103872. [PMID: 34416969 DOI: 10.1016/j.fm.2021.103872] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 11/21/2022]
Abstract
This study aimed to evaluate technological (acidification, proteolysis, lipolysis, resistance to low pH, NaCl, and bile salts) and biopreservation (antimicrobial activity against foodborne pathogens) features of 1002 LAB by high throughput screening (HTS) methods. The LAB was isolated from 11 types of Brazilian artisanal cheeses (BAC) marketed in the main 5 producing regions. Remarkable intra-species variability in acidification rates have been found, which was most pronounced between isolates from Mina's artisanal cheeses, Caipira and Coalho cheeses. Lacticaseibacillus paracasei and Levilactobacillus brevis showed the fastest acidification rate; however, all isolates showed slower acidification rates than a lactococcal control strain (4.3 × lower). When testing inhibitory effects, > 75% of LAB isolates could inhibit the growth of Staphylococcus aureus ATCC 19095 and Listeria monocytogenes ATCC 7644. Two of these isolates, identified as Lactiplantibacillus plantarum and Lentilactobacillus buchneri, the sterile and neutral supernatants alone, were sufficient to inhibit L. monocytogenes growth. Principal component analysis (PCA) allowed the identification of functional groups based on proteolytic and lipolytic activity, osmotic stress resistance, and inhibition of L. monocytogenes. The type of cheese the isolates were recovered from influenced properties such as anti-listerial compounds and lipolytic enzyme production. The use of HTS and multivariate statistics allowed insights into a diverse set of LAB technological and biopreservation properties. These findings allow a profound knowledge of the heterogeneity of a large set of isolates, which can be further used to design starter cultures with varied and combined properties, such as biopreservation and technological features. Besides that, HTS makes it possible to analyze a vast panel of LAB strains, reducing costs and time within laboratory analysis, while avoiding the loss of information once all LAB are tested at the same time (differently from the traditional labor-intensive approach, in which a few numbers of strains is tested per time).
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17
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Barzegar H, Alizadeh Behbahani B, Falah F. Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses. Food Sci Nutr 2021; 9:4094-4107. [PMID: 34401061 PMCID: PMC8358388 DOI: 10.1002/fsn3.2365] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 04/19/2021] [Accepted: 05/15/2021] [Indexed: 12/18/2022] Open
Abstract
The objective of this study was to investigate probiotic, antimicrobial, technological and safety properties of lactobacillus strains isolated from local Iranian cheese made from raw milk. Six different samples were prepared, after serial dilution, culture was performed on MRS culture medium. The gram-positive and catalase-negative lactobacillus strains were subjected to grouping and identifying using biochemical tests, carbohydrates fermentation profiles, and 16S rDNA analysis. The results of sequence analysis showed the Lactobacillus spp. belonged to Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus casei. After 3 hr incubation at pH=2, 3-6 log units of strains decreased which Lactobacillus acidophilus (B14) and Lactobacillus brevis (B2) showed highest resistance to low pH as well as simulated GIT juices. The highest and lowest hydrophobicity degree was belonged to L. acidophilus (B14) (65.9%) and L. casei (B22) (25.6%), respectively. Also, the highest auto-aggregation and coaggregation were observed in L. acidophilus (B14) (51.3%) and L. plantarum (B20) (43.6%). The adhered percentage of strains varied from 2.5% to 14.6%. L. plantarum (B20) showed highest proteolytic activity followed by L. acidophilus (B14). Also, the highest autolytic activity belonged to L. acidophilus (B14). All of the strains showed low acidifying potential, except for L. acidophilus (B17) which decreased 2.05 unit of pH after 24 hr. The isolates did not show lipolytic activity as well as biogenic amines production (except L. brevis B3). All of the strains were sensitive to chloramphenicol and erythromycin except L. acidophilus (B15) and L. casei (B22). All strains showed no hemolysis activity which make them safe for consumption. Based on the obtained results, L. acidophilus (B14) presented the best probiotic and technological characteristics and is proposed for using as coculture in the dairy industrial.
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Affiliation(s)
- Hassan Barzegar
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Fereshteh Falah
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
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18
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Ebadi Nezhad SJ, Edalatian Dovom MR, Habibi Najafi MB, Yavarmanesh M, Mayo B. Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110070] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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19
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Peng K, Koubaa M, Bals O, Vorobiev E. Recent insights in the impact of emerging technologies on lactic acid bacteria: A review. Food Res Int 2020; 137:109544. [DOI: 10.1016/j.foodres.2020.109544] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 12/14/2022]
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20
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Peng K, Koubaa M, Bals O, Vorobiev E. Effect of Pulsed Electric Fields on the Growth and Acidification Kinetics of Lactobacillus delbrueckii Subsp. bulgaricus. Foods 2020; 9:E1146. [PMID: 32825249 PMCID: PMC7555770 DOI: 10.3390/foods9091146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/13/2020] [Accepted: 08/19/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this work was to investigate the effect of pulsed electric fields (PEF) on the growth and acidification kinetics of Lactobacillus delbrueckii subsp. bulgaricus CFL1 during fermentation. The PEF treatments were applied during the fermentation process using a recirculation pump and a PEF treatment chamber coupled with a PEF generator. The medium flow rate through the chamber was first optimized to obtain the same growth and acidification kinetics than the control fermentation without medium recirculation. Different PEF intensities (60-428 V cm-1) were then applied to the culture medium to study the impact of PEF on the cells' behavior. The growth and acidification kinetics were recorded during the fermentation and the specific growth rates µ, pH, and acidification rate (dpH/dt) were assessed. The results obtained showed a biphasic growth by applying high PEF intensities (beyond 285 V cm-1) with the presence of two maximal specific growth rates and a decrease in the acidification activities. It was demonstrated that the cells were stressed during the PEF treatment, but presented an accelerated growth after stopping it, leading thereby to similar absorbance and pH at the end of the fermentation. These results show the great potential of PEF technology to be applied to generate low acidified products by performing PEF-assisted fermentations.
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Affiliation(s)
- Kaidi Peng
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
| | - Mohamed Koubaa
- ESCOM, UTC, EA 4297 TIMR, 1 Allée du Réseau Jean-Marie Buckmaster, 60200 Compiègne, France
| | - Olivier Bals
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
| | - Eugène Vorobiev
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, CEDEX 60203 Compiègne, France; (K.P.); (O.B.); (E.V.)
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21
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Li W, Ren M, Duo L, Li J, Wang S, Sun Y, Li M, Ren W, Hou Q, Yu J, Sun Z, Sun T. Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates. Front Microbiol 2020; 11:1794. [PMID: 32903743 PMCID: PMC7438938 DOI: 10.3389/fmicb.2020.01794] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Accepted: 07/09/2020] [Indexed: 01/07/2023] Open
Abstract
It is well known that consumers are keen to try fermented milk products with different flavors and starter cultures are important in determining the resulting fermented dairy products. Here, we present the phenome of 227 Lactococcus lactis subsp. lactis isolates from traditionally fermented dairy products and the selection of potential starter strains. Large-scale phenotyping revealed significant technological diversity in fermentation characteristics amongst the isolates including variation in fermentation time, viscosity, water holding capacity (WHC) and free amino nitrogen (FAN) production. The 16 isolates with the best fermentation characteristics were compared, in a sensory evaluation, with the commercial starter Chr. Hansen R-704 as excellent fermentation characteristics to identify potential starter isolates and find the isolate which can product good flavors. From these, and from solid phase micro extraction (SPME) - gas chromatography (GC)-mass spectrometry (MS) analysis, we identified IMAU11823 and IMAU11919 as producing 3-methyl butanal and 3-methyl-2-butanone which contribute to the malt aroma. This study expands the characterization of L. lactis subsp. lactis phenotypic dataset and technological diversity and identified isolates with potential culture starter in the fermentation industry.
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Affiliation(s)
- Weicheng Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Min Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lana Duo
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Jing Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Shuai Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yaru Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Min Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Weiyi Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Qiangchuan Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Tiansong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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22
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Mercha I, Lakram N, Kabbour MR, Bouksaim M, Zkhiri F, El Maadoudi EH. Probiotic and technological features of Enterococcus and Weissella isolates from camel milk characterised by an Argane feeding regimen. Arch Microbiol 2020; 202:2207-2219. [PMID: 32524178 DOI: 10.1007/s00203-020-01944-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 05/29/2020] [Accepted: 06/04/2020] [Indexed: 11/30/2022]
Abstract
The objectives of this study were to isolate lactic acid bacteria (LAB) from a raw Moroccan camel milk collected after the incorporation of a specific Argane by-products diet, and to investigate their technological properties as well as their probiotic features. The molecular identification of the isolates indicated that they belong to Weissella confusa, Weissella cibaria or Enterococcus durans species. Our results revealed that the tested isolates have a fast acidifying ability (values ranging between 0.045 ± 0.01 to 0.93 ± 0.01 after only 4 h incubation), important proteolysis, autolysis, lipolytic activities and an important diacetyl and exopolysaccharides production. All these isolates demonstrated a high tolerance to gastrointestinal conditions, namely to gastric simulated juice (survival rate ranged between 75.05 ± 7.88 and 85.55 ± 1.77%) and to bile salts (survival rate between 42.79 ± 1.11 and 82.75 ± 1.01%). The autoaggregation, hydrophobicity and antioxidant activity mean values of the isolates were 13.26-41.16%, 13.23-54.47% and 47.57-63.31%, respectively. Importantly, LAB cultures exhibited antibacterial activity against Gram-negative and Gram-positive pathogenic bacteria and none of the tested isolates presented antibiotic resistance, haemolytic or DNase activities. This study revealed interesting properties for LAB isolated and supported their utilization as autochthone starters for camel milk fermentation that represent a challenge process. These results presented as well the probiotic potential for a possible human consumption.
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Affiliation(s)
- Ikram Mercha
- Laboratory of Virology, Microbiology and Quality, Biotechnology/Eco-Toxicology and Biodiversity, University Hassan II Casablanca, Faculty of Science and Techniques of Mohammedia, PB 146, 20650, Mohammedia, Morocco. .,RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco.
| | - Nazha Lakram
- RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco
| | - Mohammed Rachid Kabbour
- RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco
| | - Mohammed Bouksaim
- RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco
| | - Fouzia Zkhiri
- Laboratory of Virology, Microbiology and Quality, Biotechnology/Eco-Toxicology and Biodiversity, University Hassan II Casablanca, Faculty of Science and Techniques of Mohammedia, PB 146, 20650, Mohammedia, Morocco
| | - El Haj El Maadoudi
- RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco
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Nyabako BA, Fang H, Cui F, Liu K, Tao T, Zan X, Sun W. Enhanced Acid Tolerance in Lactobacillus acidophilus by Atmospheric and Room Temperature Plasma (ARTP) Coupled with Adaptive Laboratory Evolution (ALE). Appl Biochem Biotechnol 2020; 191:1499-1514. [PMID: 32125647 DOI: 10.1007/s12010-020-03264-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Accepted: 02/13/2020] [Indexed: 10/24/2022]
Abstract
The aim of this study was to improve the acid tolerance of Lactobacillus acidophilus by combining atmospheric and room temperature plasma (ARTP) mutation with adaptive laboratory evolution (ALE). To achieve a high mutation efficiency, 60 s was determined as the ideal exposure time for ARTP mutation of L. acidophilus with a survival rate of 5.91%. The ARTP-ALE mutant strain LAartp-ale2 displayed increased lactic acid stress tolerance with survival rates of 75.67% and 25.78% when cultured in pH 3.0 and 2.5, respectively, for 3 h. Physiological analysis revealed that the ARTP-ALE mutant exhibited a lower inner membrane permeability than that of the parental strain during acid stress. Furthermore, the mutant LAartp-ale2 produced more biofilm in response to lactic acid-induced acid stress and showed an increased hydrophobicity (87.2%) when compared to the parent strain (76.2%) at pH 2.5. LAartp-ale2 exhibited a higher unsaturated fatty acid (UFA) to saturated fatty acid (SFA) ratio that affected the physical state of the cell membrane for increased survival in pH 3.0 and 2.5. The mutation with ARTP coupled with ALE in the present study proved to be effective in enhancing the acid tolerance of L. acidophilus for potential industrial use.
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Affiliation(s)
- Belinda Amanda Nyabako
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China
| | - Hua Fang
- ShangHai YuanYao Biotechnology, Co., Ltd, Shanghai, 201316, People's Republic of China
| | - FengJie Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China. .,ShangHai YuanYao Biotechnology, Co., Ltd, Shanghai, 201316, People's Republic of China.
| | - KaiYue Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China
| | - TingLei Tao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China
| | - XinYi Zan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China
| | - WenJing Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China.
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Application of cultivable lactic acid bacteria isolated from Iranian traditional dairy products for the production of liquid and dried kashks. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108519] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese. Food Microbiol 2019; 87:103383. [PMID: 31948624 DOI: 10.1016/j.fm.2019.103383] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 10/03/2019] [Accepted: 11/16/2019] [Indexed: 11/20/2022]
Abstract
Thermophilic and mesophilic lactic acid bacteria (LAB), such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, and Lactococcus lactis, play a crucial role in the technological and sensory quality of Mozzarella cheese. In this study, the safety (genes encoding virulence factors and antibiotic resistance) and acidifying activity of autochthonous S. thermophilus cultures were evaluated in order to choose the most suitable strain for industrial application. The safe and good acidifying culture was tested in two buffalo Mozzarella cheese batches: Mozzarella cheeses produced with autochthonous culture (SJRP107) and commercial culture (STM5). The cultivable LAB was evaluated by culture-dependent method (plate counting) and the quantification of S. thermophilus cultures (commercial and autochthonous) were evaluated by culture-independent method RealT-qPCR (real-time quantitative polymerase chain reaction). The texture, physicochemical and proteolytic properties of the Mozzarella cheeses were similar for both batches. The nonstarter LAB count was higher during manufacture than in the storage, and the RealT-qPCR indicated the presence of S. thermophilus culture until the end of storage. S. thermophilus SJRP107 presented high potential for safety application in the production of Mozzarella cheese. Furthermore, considering the culture characteristics and their relationship with product quality, further studies could be helpful to determine their effect on the sensory characteristics of the cheese.
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Abstract
Background: The aim of the present study was to assess the microecosystem composition of three different fruit kefir grains used for the fermentation of apple juice (NAJ), cherry juice (SCN), and a solution of sugary water, enriched with plums (BSS). Methods: Yeast and bacterial populations were enumerated using classical microbiological techniques, clustered by RAPD-PCR genotyping, and identified by sequencing of the D1/D2 region of 26S-rRNA gene and the V1-V3 region of 16S-rRNA gene, respectively. The caseinolytic/lipolytic activities and the production of antimicrobial compounds were assessed by well diffusion assays. The proteolytic and lipolytic capacity were further assessed by SDS-PAGE and titrimetric assay, respectively. Results: Yeast and bacterial populations were enumerated at 6.28, 6.58, and 6.41 log CFU/g and at 4.32, 4.85, and 4.34 log CFU/g, regarding BSS, NAJ, and SCN, respectively. Saccharomyces cerevisiae dominated all three sugary kefir grains; Kluyveromyces marxianus formed a secondary microbiota in BSS and NAJ. Bacillus amyloliquefaciens dominated NAJ and SCN; Lactobacillus rhamnosus dominated BSS. Four bacteria and nine yeast isolates exhibited proteolytic activity. Forty bacteria and 45 yeast isolates possessed lipolytic activity. No antibacterial activity was detected. Conclusions: Prevalence of yeast over bacterial populations was evident in all samples assessed. Several bacterial and yeast strains exhibited proteolytic and lipolytic activities, making them suitable candidates for inclusion in starter cultures for milk and sugary kefir fermentation.
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Ghosh B, Sukumar G, Ghosh AR. Purification and characterization of pediocin from probiotic Pediococcus pentosaceus GS4, MTCC 12683. Folia Microbiol (Praha) 2019; 64:765-778. [PMID: 30796707 DOI: 10.1007/s12223-019-00689-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Accepted: 02/05/2019] [Indexed: 12/18/2022]
Abstract
Pediococcus pentosaceus GS4 (MTCC 12683), a probiotic lactic acid bacterium (LAB), was found to produce bacteriocin in spent culture. Antibacterial and antagonistic potential of this bacteriocin against reference strains of Staphylococcus aureus (ATCC 25923), Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 25619), and Listeria monocytogenes (ATCC 15313) was proven by double-layer and well diffusion methods wherein nisin and ampicillin were used as positive controls. Bacteriocin in supernatant was purified and analyzed by SDS-PAGE, RP-HPLC, and circular dichroism (CD). The physico-chemical properties of purified bacteriocin were characterized being treated at different temperatures (30 to 110 °C), pH (3.0 to 12.0), with different enzymes (α-amylase, pepsin, and lysozyme), and organic solvents (hexane, ethanol, methanol, and acetone) respectively. The molar mass of bacteriocin (named pediocin GS4) was determined as 9.57 kDa. The single peak appears at the retention time of 2.403 with area amounting to 25.02% with nisin as positive control in RP-HPLC. CD analysis reveals that the compound appears to have the helix ratio of 40.2% with no beta sheet. The antibacterial activity of pediocin GS4 was optimum at 50 °C and at pH 5.0 and 7.0. The pediocin GS4 was not denatured by the treatment of amylase and lysozyme but was not active in the presence of organic solvents. This novel bacteriocin thus m ay be useful in food and health care industry.
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Affiliation(s)
- Budhaditya Ghosh
- Department of Integrative Biology, Microbial Molecular Biology Laboratory, School of Bio Science and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India
| | - Gowri Sukumar
- Department of Integrative Biology, Microbial Molecular Biology Laboratory, School of Bio Science and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India
| | - Asit Ranjan Ghosh
- Department of Integrative Biology, Microbial Molecular Biology Laboratory, School of Bio Science and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India.
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Luo J, Jiang C, Zhao L, Zhang M, Wang F, Sun E, Ren F. Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9. J Dairy Sci 2018; 101:9725-9735. [DOI: 10.3168/jds.2018-14760] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Accepted: 07/17/2018] [Indexed: 11/19/2022]
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29
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Sharma S, Kandasamy S, Kavitake D, Shetty PH. Probiotic characterization and antioxidant properties of Weissella confusa KR780676, isolated from an Indian fermented food. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.033] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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30
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Ruiz P, Celada L, Seseña S, Palop ML. Leuconostoc mesenteroides in the brewing process: A controversial role. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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31
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Kondrotienė K, Kašėtienė N, Kaškonienė V, Stankevičius M, Kaškonas P, Šernienė L, Bimbiraitė-Survilienė K, Malakauskas M, Maruška A. Evaluation of Fresh Cheese Quality Prepared with Newly Isolated Nisin Z-Producing Lactococcus lactis Bacteria. Probiotics Antimicrob Proteins 2018; 11:713-722. [PMID: 30027473 DOI: 10.1007/s12602-018-9450-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
The main task of the present study was to evaluate an impact of three nisin Z-producing Lactococcus lactis bacteria newly isolated from raw goat milk for some fresh cow cheese characteristics during the storage. Microbiological evaluation for Listeria monocytogenes, Staphylococcus aureus, and viable lactic acid bacteria counts and determination of pH, titratable acidity, and lactic acid concentration of produced cheese were performed after 0, 24, 48, 72, and 96 h. Sensory analysis for the evaluation of acidity, flavor intensity, color intensity, bitterness, and crumbliness of prepared cheese was performed. The changes of volatile compounds in fresh cheese were evaluated using headspace solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry. Chemometric methods were applied for the data analysis. Study showed that tested bacteria are suitable for the manufacturing of fresh cheese and possible application for fresh cheese biopreservation, as pathogenic bacteria did not grow during 4 days (96 h); chemometric analysis revealed that L. lactis strain LL56 was the most similar to commercially available L. lactis ATCC11454.
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Affiliation(s)
- Kristina Kondrotienė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181, Kaunas, Lithuania
| | - Neringa Kašėtienė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181, Kaunas, Lithuania
| | - Vilma Kaškonienė
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, LT-44404, Kaunas, Lithuania.
| | - Mantas Stankevičius
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, LT-44404, Kaunas, Lithuania
| | - Paulius Kaškonas
- Institute of Metrology, Kaunas University of Technology, Studentų str. 50, LT-51368, Kaunas, Lithuania
| | - Loreta Šernienė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181, Kaunas, Lithuania
| | - Kristina Bimbiraitė-Survilienė
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, LT-44404, Kaunas, Lithuania
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181, Kaunas, Lithuania
| | - Audrius Maruška
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, LT-44404, Kaunas, Lithuania
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32
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Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L’ben, An Algerian Traditional Fermented Cow Milk. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2018. [DOI: 10.22207/jpam.12.2.11] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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33
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Imane HA, Amel D. Characterization and screening of the potential probiotic lactic acid bacteria and Bifidobacterium strains isolated of different biotopes. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2018. [DOI: 10.3233/mnm-17191] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The use of lactic acid bacteria (LAB) and bifidobacteria species as probiotics may help to reduce antibiotic use for therapeutic, prophylactic and growth promotion in animal husbandry. The choice of the starter cultures has a critical impact on the palatability, processability and nutritional attributes of fermented products. In our research, the aim of this study was to screen and select potent probiotic LAB and Bifidobacterium strains isolated from different niches and to evaluate their characteristic features. A total of fourteen LAB and fifty-four Bifidobacterium were isolated from four fresh cows and camel’s milk, and twenty stool samples of healthy new born infants were identified and characterized by morphology and biochemical tests in order to select most suitable strains according to their technological characteristics including probiotic proprieties, antibiotics resistance and in vitro antagonism against food-poisoning bacteria. When the results of tolerance to both gastric and bile juices are taken together it appears that between fourteen LAB and forty-five, the strain B. longum BHI 07 has significantly the highest ability to survive during gastrointestinal transit (P < 0.05). Therefore, the mixed cultures of Bf. longum strains with LAB strains were more active against pathogenic bacteria than the pure one. These results show that bifidobacteria isolated from infants may be useful for improving probiotic formulae with respect to protection against pathogenic bacteria responsible of infection.
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Affiliation(s)
- Hamouda Ali Imane
- Department of Food, Biotechnology of Plant Production Laboratory, Faculty of Natural and Life, University of Blida, Algeria
- Scientific and Technique Research Center for Physico-Chimical Analyses CRAPC, Bou-Ismail, Tipaza, Algeria
| | - Doumandji Amel
- Department of Food, Biotechnology of Plant Production Laboratory, Faculty of Natural and Life, University of Blida, Algeria
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34
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Choudhary S, Singh M, Sharma D, Attri S, Sharma K, Goel G. Principal Component Analysis of Stimulatory Effect of Synbiotic Combination of Indigenous Probiotic and Inulin on Antioxidant Activity of Soymilk. Probiotics Antimicrob Proteins 2018; 11:813-819. [DOI: 10.1007/s12602-018-9432-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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35
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Meng Z, Zhang L, Xin L, Lin K, Yi H, Han X. Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria. J Dairy Sci 2018; 101:2887-2896. [DOI: 10.3168/jds.2017-14003] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Accepted: 12/18/2017] [Indexed: 01/15/2023]
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36
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Pujato SA, Quiberoni A, Guglielmotti DM. Technological performance of spontaneous phage-resistant derivatives of Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides during milk fermentation. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.11.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Ho VTT, Lo R, Bansal N, Turner MS. Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.036] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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38
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Anisimova EA, Yarullina DR, Ilinskaya ON. Antagonistic activity of lactobacilli isolated from natural ecotopes. Microbiology (Reading) 2017. [DOI: 10.1134/s0026261717060054] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
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39
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40
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Stefanovic E, Kilcawley KN, Rea MC, Fitzgerald GF, McAuliffe O. Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification. J Appl Microbiol 2017; 122:1245-1261. [PMID: 28199757 DOI: 10.1111/jam.13420] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Revised: 02/06/2017] [Accepted: 02/08/2017] [Indexed: 01/22/2023]
Abstract
AIMS The Lactobacillus casei group represents a widely explored group of lactic acid bacteria, characterized by a high level of biodiversity. In this study, the genetic and phenotypic diversity of a collection of more than 300 isolates of the Lact. casei group and their potential to produce volatile metabolites important for flavour development in dairy products, was examined. METHODS AND RESULTS Following confirmation of species by 16S rRNA PCR, the diversity of the isolates was determined by pulsed-field gel electrophoresis. The activities of enzymes involved in the proteolytic cascade were assessed and significant differences among the strains were observed. Ten strains were chosen based on the results of their enzymes activities and they were analysed for their ability to produce volatiles in media with increased concentrations of a representative aromatic, branched chain and sulphur amino acid. Volatiles were assessed using gas chromatography coupled with mass spectrometry. Strain-dependent differences in the range and type of volatiles produced were evident. CONCLUSIONS Strains of the Lact. casei group are characterized by genetic and metabolic diversity which supports variability in volatile production. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides a screening approach for the knowledge-based selection of strains potentially enabling flavour diversification in fermented dairy products.
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Affiliation(s)
- E Stefanovic
- Department of Food Bioscience, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland.,School of Microbiology, University College Cork, Cork, Ireland
| | - K N Kilcawley
- Department of Food Bioscience, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
| | - M C Rea
- Department of Food Bioscience, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
| | - G F Fitzgerald
- School of Microbiology, University College Cork, Cork, Ireland
| | - O McAuliffe
- Department of Food Bioscience, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
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41
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Aspri M, Bozoudi D, Tsaltas D, Hill C, Papademas P. Raw donkey milk as a source of Enterococcus diversity: Assessment of their technological properties and safety characteristics. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.05.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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42
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FRAU F, NUÑEZ M, GEREZ L, PECE N, FONT G. Development of an autochthonous starter culture for spreadable goat cheese. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.08616] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | - Martha NUÑEZ
- Centro de Referencia para Lactobacilos, Argentina
| | | | - Nora PECE
- Universidad Nacional de Santiago del Estero, Argentina
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43
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Ruiz P, Barragán I, Seseña S, Palop ML. Functional properties and safety assessment of lactic acid bacteria isolated from goat colostrum for application in food fermentations. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12293] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Patricia Ruiz
- Department of Analytical Chemistry and Food Technology; Environmental Sciences and Biochemistry Faculty; University of Castilla-La Mancha; Avda. Carlos III s/n 45071 Toledo Spain
| | - Iris Barragán
- Department of Analytical Chemistry and Food Technology; Environmental Sciences and Biochemistry Faculty; University of Castilla-La Mancha; Avda. Carlos III s/n 45071 Toledo Spain
| | - Susana Seseña
- Department of Analytical Chemistry and Food Technology; Environmental Sciences and Biochemistry Faculty; University of Castilla-La Mancha; Avda. Carlos III s/n 45071 Toledo Spain
| | - María Llanos Palop
- Department of Analytical Chemistry and Food Technology; Environmental Sciences and Biochemistry Faculty; University of Castilla-La Mancha; Avda. Carlos III s/n 45071 Toledo Spain
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44
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El-Ghaish S, Khalifa M, Elmahdy A. Antimicrobial Impact forLactococcus lactissubsp.lactisA15 andEnterococcus faeciumA15 Isolated from Some Traditional Egyptian Dairy Products on Some Pathogenic Bacteria. J Food Biochem 2016. [DOI: 10.1111/jfbc.12279] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shady El-Ghaish
- Kafrelsheikh University, Faculty of Agriculture, Department of Dairy Sciences; B.P. 33516 Kafrelsheikh Egypt
| | - Mohamed Khalifa
- Kafrelsheikh University, Faculty of Agriculture, Department of Dairy Sciences; B.P. 33516 Kafrelsheikh Egypt
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45
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Feng Z, Huang S, Ai ZW, Zhang M, Zhai S, Chen X. Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu. J Appl Microbiol 2016; 120:671-83. [PMID: 26666740 DOI: 10.1111/jam.13023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Revised: 11/10/2015] [Accepted: 12/03/2015] [Indexed: 11/29/2022]
Abstract
AIMS The technological properties of 22 micrococcus strains from traditional fermented Kedong sufu were evaluated in order to develop autochthonous starter cultures. METHODS AND RESULTS The proteolytic, autolytic and lipolytic activity, salt tolerance, production and degradation of the biogenic amines of six Micrococcus luteus, nine Kocuria kristinae and seven Kocuria rosea were evaluated. The results indicated that these micrococcus strains exhibited a certain technological diversity, and the results also indicated the best properties to be used in mixed starter cultures. Based on the above findings, two sets of autochthonous starters were formulated. Considering the physicochemical properties and sensory characteristics of sufu, the maturation period of sufu was shortened by 30 days. The profiles of free amino acids and peptides partly revealed the mechanism of sensory quality and shorter ripening time of sufu manufactured using autochthonous mixed starters. Compared to back-slopping fermentation, sufu manufactured with selected autochthonous starter cultures exhibited lower levels of total biogenic amines. CONCLUSIONS The selected strains could be used as starter to avoid the accumulation of high concentrations of biogenic amines while also maintaining typical sensory characteristics and preserving the autochthonous strains of the traditional Kedong sufu. The maturation times of Kedong sufu were shortened by 30 days with application of the autochthonous starter. SIGNIFICANCE AND IMPACT OF THE STUDY Autochthonous mixed starters can reduce the generation of biogenic amines, speed up the sufu maturation process and preserve typical sensory quality. Furthermore, the rotation of two sets of mixed starter cultures can effectively resist phage attack during the production of sufu.
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Affiliation(s)
- Z Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - S Huang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Z W Ai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - M Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - S Zhai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - X Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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46
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Carafa I, Clementi F, Tuohy K, Franciosi E. Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains. Food Microbiol 2016; 53:94-103. [DOI: 10.1016/j.fm.2015.09.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Revised: 08/25/2015] [Accepted: 09/03/2015] [Indexed: 11/28/2022]
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47
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I G. Isolation and characterization of lactic acid bacteria from Ukrainiantraditional dairy products. AIMS Microbiol 2016. [DOI: 10.3934/microbiol.2016.3.372] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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48
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Bousmaha-Marroki L, Marroki A. Antibiotic susceptibility and heterogeneity in technological traits of lactobacilli isolated from Algerian goat's milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4708-23. [PMID: 26243893 PMCID: PMC4519446 DOI: 10.1007/s13197-014-1556-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/27/2014] [Accepted: 09/08/2014] [Indexed: 10/24/2022]
Abstract
The objective of this study was to identify and study the heterogeneity of technological traits of lactobacilli from goat's milk of Algeria and to evaluate in vitro their safety aspect. Using API50 CHL system and 16S rDNA sequencing, 51 % of strains were assigned as Lactobacillus plantarum, 34 % as L. pentosus, 7 % as L. rhamnosus and 8 % as L. fermentum. A large variability was noted for the acidifying capacity in skim milk after 6, 12 and 24 h of incubation. All strains expressed aminopeptidase activity against alanine-ρ-NA and leucine-ρ-NA at different levels. All strains were resistant to vancomycin and most of strains showed more susceptibility to β-lactam antibiotic. High susceptibility toward the inhibitors of protein synthesis was also observed. Minimum inhibitory concentrations data obtained revealed that isolates were susceptible to penicillin and chloramphenicol, and resistant to gentamicin and vancomycin. Minimum inhibitory concentrations distribution of other antibiotics showed variability. The analysis of graphical representation of principal component analysis of technological properties of L. plantarum and L. pentosus strains showed diversity among the isolates. Finally, eight L. plantarum (LAM1, LAM3, LAM21, LAM25, LAM35, LF15, LAM34, and LAM35), four L. pentosus (LAM38, LAM39, LF9 and LF16) and two L. rhamnosus (LF3 and LF10) strains, could be good candidates as adjunct culture in dairy product in Algeria.
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Affiliation(s)
- Leila Bousmaha-Marroki
- />Department of Biology, Faculty of Natural and Life Sciences, University Djillali Liabes, Sidi Bel Abbès, 22000 Algeria
| | - Ahmed Marroki
- />Department of Biology, Faculty of Natural and Life Sciences, University Djillali Liabes, Sidi Bel Abbès, 22000 Algeria
- />Laboratory of Microbial Genetic - Faculty of Natural and Life Sciences, University of Oran, Oran, 31100 Algeria
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Fguiri I, Ziadi M, Atigui M, Ayeb N, Arroum S, Assadi M, Khorchani T. Isolation and characterisation of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12226] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Imen Fguiri
- Laboratory of livestock and Wild life Institute of Arid lands (IRA Medenine); 4119 Médenine Tunisia
| | - Manel Ziadi
- Laboratory of Microbial Ecology and Technology (LETMi); National Institute of Applied Sciences and Technology (INSAT); BP 876 1080 Tunis Tunisia
| | - Moufida Atigui
- Laboratory of livestock and Wild life Institute of Arid lands (IRA Medenine); 4119 Médenine Tunisia
| | - Naziha Ayeb
- Laboratory of livestock and Wild life Institute of Arid lands (IRA Medenine); 4119 Médenine Tunisia
| | - Samira Arroum
- Laboratory of livestock and Wild life Institute of Arid lands (IRA Medenine); 4119 Médenine Tunisia
| | - Mouna Assadi
- Laboratory of livestock and Wild life Institute of Arid lands (IRA Medenine); 4119 Médenine Tunisia
| | - Touhami Khorchani
- Laboratory of livestock and Wild life Institute of Arid lands (IRA Medenine); 4119 Médenine Tunisia
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50
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Teshome G. Review on lactic acid bacteria function in milk fermentation and preservation. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajfs2015.1276] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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