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Jansma J, Chatziioannou AC, Castricum K, van Hemert S, El Aidy S. Metabolic network construction reveals probiotic-specific alterations in the metabolic activity of a synthetic small intestinal community. mSystems 2023; 8:e0033223. [PMID: 37668401 PMCID: PMC10654062 DOI: 10.1128/msystems.00332-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 06/13/2023] [Indexed: 09/06/2023] Open
Abstract
IMPORTANCE The development of probiotic therapies targeted at the small intestinal microbiota represents a significant advancement in the field of probiotic interventions. This region poses unique opportunities due to its low number of gut microbiota, along with the presence of heightened immune and metabolic host responses. However, progress in this area has been hindered by a lack of detailed understanding regarding the molecular mechanisms through which probiotics exert their effects in the small intestine. Our study, utilizing a synthetic community of three small intestinal bacterial strains and the addition of two different probiotic species, and kynurenine as a representative dietary or endogenously produced compound, highlights the importance of selecting probiotic species with diverse genetic capabilities that complement the functional capacity of the resident microbiota, or alternatively, constructing a multispecies formula. This approach holds great promise for the development of effective probiotic therapies and underscores the need to consider the functional capacity of probiotic species when designing interventions.
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Affiliation(s)
- Jack Jansma
- Host-Microbe Interactions, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, the Netherlands
| | | | | | | | - Sahar El Aidy
- Host-Microbe Interactions, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, the Netherlands
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2
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Li XD, Lin YC, Yang RS, Kang X, Xin WG, Wang F, Zhang QL, Zhang WP, Lin LB. Genomic and in-vitro characteristics of a novel strain Lacticaseibacillus chiayiensis AACE3 isolated from fermented blueberry. Front Microbiol 2023; 14:1168378. [PMID: 37275148 PMCID: PMC10235500 DOI: 10.3389/fmicb.2023.1168378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 05/04/2023] [Indexed: 06/07/2023] Open
Abstract
Numerous different species of LAB are used in different fields due to their unique characteristics. However, Lacticaseibacillus chiayiensis, a newly established species in 2018, has limited microorganism resources, and lacks comprehensive evaluations of its properties. In this study, L. chiayiensis AACE3, isolated from fermented blueberry, was evaluated by genomic analysis and in vitro assays of the properties. The genome identified genes associated with biofilm formation (luxS, ccpA, brpA), resistance to oxidative stress (tpx, trxA, trxB, hslO), tolerance to acidic conditions (dltA, dltC), resistance to unfavorable osmotic pressure (opuBB, gbuA, gbuB, gbuC), and adhesion (luxS, dltA, dltC). The AACE3 showed 112 unique genes, relative to the other three L. chiayiensis strains. Among them, the presence of genes such as clpP, pepO, and feoA suggests a possible advantage of AACE3 over other L. chiayiensis in terms of environmental adaptation. In vitro evaluation of the properties revealed that AACE3 had robust antibacterial activity against eight common pathogens: Streptococcus agalactiae, Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, Salmonella choleraesuis, Shigella flexneri, Pseudomonas aeruginosa, and Klebsiella pneumoniae. In addition, AACE3 showed more than 80% survival rate in all tests simulating gastrointestinal fluid, and it exhibited high antioxidant capacity. Interestingly, the cell culture supernatant was superior to intact organisms and ultrasonically crushed bacterial extracts in all tests of antioxidant capacity. These results suggested that the antioxidant capacity may originate from certain metabolites and extracellular enzymes produced by AACE3. Moreover, AACE3 was a moderate biofilm producer due to the self-agglomeration effect. Taken together, L. chiayiensis AACE3 appears to be a candidate strain for combating the growing incidence of pathogen infections and antioxidant production.
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Affiliation(s)
- Xin-Dong Li
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China
- Engineering Research Center for Replacement Technology of Feed Antibiotics of Yunnan College, Kunming, Yunnan, China
| | - Yi-Cen Lin
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China
- Engineering Research Center for Replacement Technology of Feed Antibiotics of Yunnan College, Kunming, Yunnan, China
| | - Rui-Si Yang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China
- Engineering Research Center for Replacement Technology of Feed Antibiotics of Yunnan College, Kunming, Yunnan, China
| | - Xin Kang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China
- Engineering Research Center for Replacement Technology of Feed Antibiotics of Yunnan College, Kunming, Yunnan, China
| | - Wei-Gang Xin
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China
- Engineering Research Center for Replacement Technology of Feed Antibiotics of Yunnan College, Kunming, Yunnan, China
| | - Feng Wang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China
- Engineering Research Center for Replacement Technology of Feed Antibiotics of Yunnan College, Kunming, Yunnan, China
| | - Qi-Lin Zhang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China
- Engineering Research Center for Replacement Technology of Feed Antibiotics of Yunnan College, Kunming, Yunnan, China
| | - Wen-Ping Zhang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China
- Engineering Research Center for Replacement Technology of Feed Antibiotics of Yunnan College, Kunming, Yunnan, China
| | - Lian-Bing Lin
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, China
- Engineering Research Center for Replacement Technology of Feed Antibiotics of Yunnan College, Kunming, Yunnan, China
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3
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Arabshahi SS, Sedaghati M. Production of synbiotic Doogh enriched with Plantago psyllium mucilage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3819-3826. [PMID: 36193356 PMCID: PMC9525504 DOI: 10.1007/s13197-022-05401-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/25/2022] [Accepted: 02/03/2022] [Indexed: 06/16/2023]
Abstract
Physical instability and loss of viability of probiotic bacteria are the most important problems in production of synbiotic Doogh. Some plant hydrocolloids have been recognised as effective components to prevent these problems. In this study the effect of Plantago psyllium mucilage (PPM) (0, 0.15%, 0.30%, 0.75% (w/w) on the physicochemical, microbial, and sensory properties of Doogh samples was evaluated by measuring phase separation, viscosity, flow behaviour, probiotic viability and sensory parameters. The results revealed that the stability of samples containing PPM were higher than samples without this hydrocolloid. By increasing the amounts of PPM, the viscosity of treated samples were increased compared to control sample. Herschel-Bulkley rheological model was an appropriate model for describing the flow behavior of Doogh formulated with PPM and the power-law rheological model was suitable model for describing the flow behavior of control samples. PPM had non-digestible food ingredients and improved the viability of Lactobacillus casei; therefore, this herbal mucilage may have prebiotic potential. Finally, the samples treated with 0.30% PPM on the 15th day were chosen as the best formulation for the production.
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Affiliation(s)
- Soroush Soltani Arabshahi
- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Marjaneh Sedaghati
- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
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4
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Farahani MV, Sedaghati M, Mooraki N. Production and characterization of synbiotic
Doogh
by gum tragacanth, date seed powder, and
L. casei. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Minoo Vasheghani Farahani
- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch Islamic Azad University Tehran Iran
| | - Marjaneh Sedaghati
- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch Islamic Azad University Tehran Iran
| | - Nargess Mooraki
- Department of Fisheries Science, Faculty of Biological Sciences, North Tehran Branch Islamic Azad University Tehran Iran
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5
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Amiri S, Abotalebi Kohneshahri SR, Nabizadeh F. The effect of unit operation and adjunct probiotic culture on physicochemical, biochemical, and textural properties of Dutch Edam cheese. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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Gupta S, Mohanty U, Majumdar RK. Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111641] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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7
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Almeida TTD, Andretta M, Ferreira LR, Carvalho AFD, Nero LA. The complex microbiota of artisanal cheeses interferes in the performance of enumeration protocols for lactic acid bacteria and staphylococci. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104791] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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8
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Nero LA, de Freitas CF, Flores Carvalho LMV, Constantino C. 3M Petrifilm Lactic Acid Bacteria Count Plate Is a Reliable Tool for Enumerating Lactic Acid Bacteria in Bacon. J Food Prot 2020; 83:1757-1763. [PMID: 32421789 DOI: 10.4315/jfp-20-155] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Accepted: 05/15/2020] [Indexed: 12/25/2022]
Abstract
ABSTRACT This study aimed to evaluate the behavior of Petrifilm Lactic Acid Bacteria Count Plates (PLAB) as an alternative methodology to enumerate lactic acid bacteria (LAB) in bacon. Bacon samples (n = 40) were obtained from retail sale, 10-fold diluted with buffered peptone water (BPW, 0.2% [w/v]) and Letheen broth, and subjected to LAB enumeration according to four protocols: (i) de Man Rogosa Sharpe (MRS) agar, pH 5.7, 30°C; (ii) MRS, pH 5.7, 30°C, anaerobiosis; (iii) all-purpose Tween agar (APT), 25°C; and (iv) PLAB, 30°C. Colonies were enumerated at 24, 48, and 72 h, and the results expressed as log CFU per gram for comparison by analysis of variance and regression (P < 0.05). Furthermore, colonies were randomly selected and characterized as LAB (Gram staining and catalase). Mean LAB counts from MRS and PLAB did not present significant differences independently of incubation time or diluent (P > 0.05), whereas counts in APT with BPW after 24 h were significantly lower (P < 0.05). PLAB counts with BPW (24, 48, and 72 h) presented significant correlation with MRS (r ranging from 0.87 to 0.89; in anaerobiosis, r ranging from 0.94 to 0.95) and APT (r ranging from 0.84 to 0.86). With Letheen broth, PLAB (24, 48, and 72 h) presented significant correlation with MRS (r ranging from 0.92 to 0.94; in anaerobiosis, r ranging from 0.93 to 0.96) and APT (r ranging from 0.77 to 0.79). In total, 1,032 colonies (97%) from 1,063 colonies were characterized as LAB. Thus, PLAB can be considered as an alternative tool for enumerating LAB in bacon, with reliable results even after 24 h of incubation. HIGHLIGHTS
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Affiliation(s)
- LuÍs Augusto Nero
- Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Departamento de Veterinária, Campus Viçosa, Centro, 36570-900 Viçosa, Minas Gerais, Brazil (ORCID: https://orcid.org/0000-0002-4954-5824 [L.A.N.])
| | - Caio Fialho de Freitas
- Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Departamento de Veterinária, Campus Viçosa, Centro, 36570-900 Viçosa, Minas Gerais, Brazil (ORCID: https://orcid.org/0000-0002-4954-5824 [L.A.N.])
| | - Lara Maria Vieira Flores Carvalho
- Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Departamento de Veterinária, Campus Viçosa, Centro, 36570-900 Viçosa, Minas Gerais, Brazil (ORCID: https://orcid.org/0000-0002-4954-5824 [L.A.N.])
| | - Cristina Constantino
- 3M Food Safety, 3M do Brasil, Via Anhanguera, s/n - Nova Veneza, 13181-900 Sumaré, São Paulo, Brazil
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Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6. J DAIRY RES 2020; 87:259-262. [PMID: 32398178 DOI: 10.1017/s0022029920000308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
In this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with Lactobacillus casei MRUV6. Fifteen LAB isolates (Lactobacillus sp., Pediococcus sp. and Weissela sp.) presented acidifying abilities (pH ranges from 0.73 to 2.11), were able to produce diacetyl (except by 5 isolates) and exopolysaccharides, and two were proteolytic. L. casei MRUV6 was selected for producing a fermented milk, stored up to 35 d at 4 and 10°C. Counts on MRS agar with added vancomycin (10 mg/l) and MRS agar with added bile salts (1.5% w/v) ranged from 9.7 to 9.9 log CFU/g, independently of the tested conditions, indicating stability and intestinal resistance of L. casei MRUV6, despite some significant differences (P < 0.05). The study demonstrated the technological potential of a potential probiotic candidate strain, L. casei MRUV6, to be used as a starter culture in the dairy industry.
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Homayouni A, Rezaei Mokarram R, Norouzi S, Dehnad A, Barkhordari A, Homayouni H, Pourjafar H. Soy ice cream as a carrier for efficient delivering of Lactobacillus casei. ACTA ACUST UNITED AC 2020. [DOI: 10.1108/nfs-11-2019-0349] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei.
Design/methodology/approach
Probiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C.
Findings
The density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams.
Originality/value
Soy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.
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11
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Veselá K, Kumherová M, Klojdová I, Solichová K, Horáčková Š, Plocková M. Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108365] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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12
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Sánchez ÓJ, Barragán PJ, Serna L. Review of Lactobacillus in the food industry and their culture media. REVISTA COLOMBIANA DE BIOTECNOLOGÍA 2019. [DOI: 10.15446/rev.colomb.biote.v21n2.81576] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Lactic acid bacteria (LAB) are currently of great importance given their increasing use in the improvement of human and animal health and nutrition. They exhibit complex nutritional requirements, which is the reason why their production costs are high. Research efforts are being made aimed at evaluating different substrates for their production as well as the production of valuable metabolites from them. The purpose of this paper is to expose the main research and development trends for LAB production for industrial purposes with emphasis on the culture media required for their growth. The web of Science databases as well as the Google Patent Search tool were used in order to gather and analyze the scientific and technical information published in the last twelve years relating to LAB and their culture media. The use of milk, industrial cheese whey, cane molasses, hydrolyzed starches, lignocellulosic materials, organic food waste and bovine blood plasma, among others, have been proposed for Lactobacillus cultivation with the purpose of reducing costs and increasing performance in their production. Research groups and centers have the responsibility of intensifying their efforts to offer highly efficient technological alternatives to the industry that allow the production and application of LAB as a growth factor for the food sector. Also, research in prebiotic ingredients or additives derived from LAB that allow the enhancement of the benefits to the consumer must be continued. In this regard, it is necessary to increase the international visibility of Colombian scientific production in this area.
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Colombo M, Castilho NPA, Todorov SD, Nero LA. Beneficial properties of lactic acid bacteria naturally present in dairy production. BMC Microbiol 2018; 18:219. [PMID: 30567551 PMCID: PMC6300030 DOI: 10.1186/s12866-018-1356-8] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Accepted: 11/27/2018] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND Consumers are increasingly demanding for natural and beneficial foods, in order to improve their health and well-being. Probiotics play an important role in such demand, and dairy foods are commonly used as vehicles for such bacteria, represented predominantly by lactic acid bacteria. Due to consumers demand, food industry is constantly looking for novel bacterial strains, leading to studies that aims the isolation and characterization of their beneficial features. This study aimed to characterize the naturally occurring lactic acid bacteria obtained from a dairy environment, in order to assess their potential use as probiotics. RESULTS Preliminary screening and PCR analysis, based on 16S rRNA sequencing, were applied to select and identify 15 LAB strains from the genera Lactobacillus (n = 11), Pediococcus (n = 2) and Weissella (n = 2). All strains showed resistance to low pH and the evaluated bile salt concentrations in vitro. The API ZYM test characterized the enzymatic activity of the strains, and a high β-galactosidase activity was observed in 13 strains. All strains presented resistance to simulated gastric (3 h) and intestinal (4 h) conditions in vitro, the ability to auto- and co-aggregate with indicator microorganisms and a high cell surface hydrophobicity. Most of the strains were positive for map and EFTu beneficial genes. All strains exhibited strong deconjugation of bile salts in vitro and all assimilated lactose. CONCLUSIONS The phenotypes exhibited in vitro and the presence of beneficial genes revealed the beneficial potential of the studied strains, demanding further analyses in a food matrix and in vivo to allow the development of a functional product, with health-related properties.
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Affiliation(s)
- Monique Colombo
- Departamento de Veterinária, Universidade Federal de Viçosa. Campus UFV, Viçosa, MG 36570-900 Brazil
| | - Nathália P. A. Castilho
- Departamento de Veterinária, Campus UFV Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, 36570-900, Viçosa, MG Brazil
| | - Svetoslav D. Todorov
- Departamento de Alimentos e Nutrição Experimental, Av. Prof. Lineu Prestes, 580, Bloco 1, Cidade Universitária, São Paulo, SP 05508-000 Brazil
| | - Luís Augusto Nero
- Departamento de Veterinária, Universidade Federal de Viçosa. Campus UFV, Viçosa, MG 36570-900 Brazil
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14
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Bottari B, Levante A, Neviani E, Gatti M. How the Fewest Become the Greatest. L. casei's Impact on Long Ripened Cheeses. Front Microbiol 2018; 9:2866. [PMID: 30524419 PMCID: PMC6262004 DOI: 10.3389/fmicb.2018.02866] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 11/07/2018] [Indexed: 12/23/2022] Open
Abstract
Members of the Lactobacillus casei group, including species classified currently as L. casei, L. paracasei, and L. rhamnosus, are among the most frequently found species in raw milk, hard cooked, long-ripened cheeses. Starting from very low numbers in raw milk, they become dominant in the cheese during ripening, selected by physical and chemical changes produced by cheese making and ripening. Their presence at different stages of cheese making and ripening is crucial in defining product features. For these reasons, the scientific community has been more and more interested in studying these “tiny but mighty microbes” and their implications during cheese making and ripening. The present paper reviews the current literature on the effect of L. casei in cheeses, with particular reference to the case of Parmigiano Reggiano and Grana Padano, two of the most famous PDO (Protected Designation of Origin) Italian cheeses. Recent advances regarding the selection of new wild strains able to persist until the end of ripening and carrying out slow but crucial activities resulting in specific aromatic features, are also presented.
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Affiliation(s)
| | - Alessia Levante
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Erasmo Neviani
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Monica Gatti
- Department of Food and Drug, University of Parma, Parma, Italy
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15
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The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry. J DAIRY RES 2018; 85:487-496. [DOI: 10.1017/s0022029918000845] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Scientific studies demonstrate the importance of intestinal microbiota to human health and how probiotic microorganisms can positively affect health when administered regularly and in adequate amounts. Probiotic bacteria can be part of fermented products and their functional importance is associated mainly with their metabolism. They are thought to benefit individuals to maintain their health and also to strengthen resistance against various types of diseases. The acceptance of probiotic cultures and products by consumers increased when these bacteria were marketed as natural cultures that help in digestion and health. Considering this, the food industry has an increasing demand for new candidates as probiotic cultures, and the dairy industry has a particular interest for fermented milks and other dairy products, since these are the most common food vehicles for probiotic cultures. Therefore, the dairy industries are increasingly seeking to improve their products with these beneficial bacteria. However, the legal peculiarities and excess of control agencies in Brazil makes the registration of these products and the collection of data very complex. Prospective analysis suggests that probiotic foods have the potential to effect a considerable expansion of the dairy industry, allowing the dairy sector to grow and for these products to be increasingly sought by consumers globally. For this, not only actions on research and innovation are necessary, but also official clarifications on the claims for considerations of microbiological security and functionality of these products. This review aims to elucidate important probiotic research regarding the isolation and characterization of beneficial cultures in Brazil, and to demonstrate the relevance of the dairy chain as a potential source of novel cultures for the development of new probiotic products to expand the Brazilian dairy industry.
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16
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Huang CH, Liou JS, Lee AY, Tseng M, Miyashita M, Huang L, Watanabe K. Polyphasic characterization of a novel species in the Lactobacillus casei group from cow manure of Taiwan: Description of L. chiayiensis sp. nov. Syst Appl Microbiol 2018; 41:270-278. [DOI: 10.1016/j.syapm.2018.01.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2017] [Revised: 01/18/2018] [Accepted: 01/29/2018] [Indexed: 10/18/2022]
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17
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Azari N, Ezzatpanah H, Tajabadi-Ebrahimi M, Mizani M. Effect of Cysteine and Lysine on Some Technical Properties of Yoghurt Starter Culture Bacteria. NUTRITION AND FOOD SCIENCES RESEARCH 2018. [DOI: 10.29252/nfsr.5.3.43] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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18
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Bottari B, Felis GE, Salvetti E, Castioni A, Campedelli I, Torriani S, Bernini V, Gatti M. Effective identification of Lactobacillus casei group species: genome-based selection of the gene mutL as the target of a novel multiplex PCR assay. MICROBIOLOGY-SGM 2017; 163:950-960. [PMID: 28721852 DOI: 10.1099/mic.0.000497] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Lactobacillus casei,Lactobacillus paracasei and Lactobacillusrhamnosus form a closely related taxonomic group (the L. casei group) within the facultatively heterofermentative lactobacilli. Strains of these species have been used for a long time as probiotics in a wide range of products, and they represent the dominant species of nonstarter lactic acid bacteria in ripened cheeses, where they contribute to flavour development. The close genetic relationship among those species, as well as the similarity of biochemical properties of the strains, hinders the development of an adequate selective method to identify these bacteria. Despite this being a hot topic, as demonstrated by the large amount of literature about it, the results of different proposed identification methods are often ambiguous and unsatisfactory. The aim of this study was to develop a more robust species-specific identification assay for differentiating the species of the L. casei group. A taxonomy-driven comparative genomic analysis was carried out to select the potential target genes whose similarity could better reflect genome-wide diversity. The gene mutL appeared to be the most promising one and, therefore, a novel species-specific multiplex PCR assay was developed to rapidly and effectively distinguish L. casei, L. paracasei and L. rhamnosus strains. The analysis of a collection of 76 wild dairy isolates, previously identified as members of the L. casei group combining the results of multiple approaches, revealed that the novel designed primers, especially in combination with already existing ones, were able to improve the discrimination power at the species level and reveal previously undiscovered intraspecific biodiversity.
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Affiliation(s)
- Benedetta Bottari
- Department of Food and Drug Science, University of Parma, Viale delle Scienze 49/A, 43124 Parma, Italy.,Multidisciplinary Interdepartmental Dairy Center - MILC, University of Parma, Parma, Italy
| | - Giovanna E Felis
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Elisa Salvetti
- School of Microbiology and APC Microbiome Institute, University College Cork, Western Road, Cork, Ireland
| | - Anna Castioni
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.,Present address: Panificio Zorzi S.r.l., Loc. Brà 1, 37020 Brentino Belluno, Verona, Italy
| | - Ilenia Campedelli
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Sandra Torriani
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Valentina Bernini
- Department of Food and Drug Science, University of Parma, Viale delle Scienze 49/A, 43124 Parma, Italy
| | - Monica Gatti
- Department of Food and Drug Science, University of Parma, Viale delle Scienze 49/A, 43124 Parma, Italy.,Multidisciplinary Interdepartmental Dairy Center - MILC, University of Parma, Parma, Italy
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Galat A, Dufresne J, Combrisson J, Thépaut J, Boumghar-Bourtchai L, Boyer M, Fourmestraux C. Novel method based on chromogenic media for discrimination and selective enumeration of lactic acid bacteria in fermented milk products. Food Microbiol 2016; 55:86-94. [DOI: 10.1016/j.fm.2015.11.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2015] [Revised: 10/29/2015] [Accepted: 11/10/2015] [Indexed: 02/07/2023]
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Adequacy of Petrifilm™ Aerobic Count plates supplemented with de Man, Rogosa & Sharpe broth and chlorophenol red for enumeration of lactic acid bacteria in salami. Meat Sci 2015; 110:253-61. [PMID: 26291606 DOI: 10.1016/j.meatsci.2015.07.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2015] [Revised: 07/15/2015] [Accepted: 07/17/2015] [Indexed: 11/21/2022]
Abstract
The present study aimed to assess the performance of alternative protocols to enumerate lactic acid bacteria (LAB) in salami. Fourteen cultures and two mixed starter cultures were plated using six protocols: 1) Petrifilm™ Aerobic Count (AC) with MRS broth and chlorophenol red (CR), incubated under aerobiosis or 2) under anaerobiosis, 3) MRS agar with CR, 4) MRS agar with bromocresol purple, 5) MRS agar at pH5.7, and 6) All Purpose Tween agar. Samples of salami were obtained and the LAB microbiota was enumerated by plating according protocols 1, 2, 3 and 5. Regression analysis showed a significant correlation between the tested protocols, based on culture counts (p<0.05). Similar results were observed for salami, and no significant differences of mean LAB counts between selected protocols (ANOVA, p>0.05). Colonies were confirmed as LAB, indicating proper selectivity of the protocols. The results showed the adequacy of Petrifilm™ AC supplemented with CR for the enumeration of LAB in salami.
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Di Lena M, Quero GM, Santovito E, Verran J, De Angelis M, Fusco V. A selective medium for isolation and accurate enumeration of Lactobacillus casei-group members in probiotic milks and dairy products. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.01.018] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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