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Kassa G, Alemayehu D, Andualem B. Isolation, identification, and molecular characterization of probiotic bacteria from locally selected Ethiopian free range chickens gastrointestinal tract. Poult Sci 2024; 103:103311. [PMID: 38134463 PMCID: PMC10784311 DOI: 10.1016/j.psj.2023.103311] [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: 09/13/2023] [Revised: 11/15/2023] [Accepted: 11/17/2023] [Indexed: 12/24/2023] Open
Abstract
The poultry industry is facing continuous challenges with regard to increased feed costs and loss due to infectious disease. To overcome this challenge, several antibiotics have been used along with chicken feeds to promote growth. Nevertheless, the use of antibiotics as growth promoter has been banned in many countries, due to the concerns associated with potential risks of emerging and horizontal transfer of multidrug resistant genes to bacteria in animal tissues. The objective of this study was to identify and characterize potential probiotic bacteria strains from the gastrointestinal tract of free-range locally selected chickens. The bacterial isolates were screened, purified and characterized based on morphological, biochemical and molecular characteristics from 12 well-adopted free-range healthy young chickens. Low pH and bile salt tolerance, antagonistic activity, antibiotic activity, hemolysis activity, adhesion to the chicken intestine and carbohydrate fermentation tests was conducted to identify potential probiotic bacteria. Twelve bacterial isolates were screened based on their ability for their tolerance to low pH and bile salt. The isolates were identified by using 16S rRNA gene partial sequencing method. All screened isolates showed great survival percentage at low pH, that is (89.2 ± 0.75 to 97.1 ± 0.64) survived at 3 h and (83.6 ± 0.75 to 95.2 ± 0.63) at 6 h challenge at pH2. Isolate GCM112 was the least tolerant strain in 6.0% salt concentration at 12 and 24 h exposure time (82.1 ± 1.28 and 79.9 ± 1.96%) respectively. The result revealed no strain tests in this study exhibited α- and β-hemolytic activity when cultured in sheep blood agar. Most isolated strains showed best growth at 37°C temperature and up to 4% NaCl concentration. Based on the reported result from in vitro data, GCH212 and GCM412 isolates were recognized as best potential probiotic bacteria for chicken against pathogens but further studies are needed on in vivo assessment on the health benefits in the real life situation.
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Affiliation(s)
- Getachew Kassa
- Biotechnology Department, College of Natural and Computational Sciences, Debre Berhan University, Debre Berhan, Ethiopia; Industrial Biotechnology Department, Institute of Biotechnology, University of Gondar, Gondar, Ethiopia.
| | - Debebe Alemayehu
- Industrial Biotechnology Department, Institute of Biotechnology, University of Gondar, Gondar, Ethiopia
| | - Birhanu Andualem
- Industrial Biotechnology Department, Institute of Biotechnology, University of Gondar, Gondar, Ethiopia
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2
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Zhao M, Zhang Y, Li Y, Liu K, Zhang C, Li G. Complete Genome Sequence and Probiotic Properties of Pediococcus acidilactici CLP03 Isolated from Healthy Felis catus. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10187-y. [PMID: 37953343 DOI: 10.1007/s12602-023-10187-y] [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] [Accepted: 10/30/2023] [Indexed: 11/14/2023]
Abstract
Probiotics are available from various sources, including the gastrointestinal tract of healthy animals. In this study, Pediococcus acidilactici was isolated for the first time from Felis catus and evaluated for its functionality. The findings revealed that P. acidilactici CLP03 exhibited inhibitory properties against pathogenic bacteria (E. coli, Salmonella, S. aureus, P. aeruginosa, and L. monocytogenes). Then, survival of strains exposed to pH 2.5, 0.3% bile salts, 0.5% bile salts, and gastrointestinal fluids was 63.97%, 98.84%, 87.95%, and 52.45%, respectively. Also, P. acidilactici CLP03 demonstrated high hydrophobicity (69.63-82.03%) and self-aggregation (73.51-81.44%), negative for hemolytic, and was susceptible to clindamycin. Finally, the scavenging rates of DPPH, ABTS, and O2- were 53.55%, 54.81%, and 85.13%, respectively, which demonstrated that the strain CLP03 has good oxidation resistance. All these characteristics contribute to the survival, colonization, and functionality of the strain in the gastrointestinal tract, indicating their excellent probiotic potential. On the other hand, animal experiments (KM mice, randomly assigned to four groups) showed that the gavage of CLP03 had no toxic effects on mice, increased the serum SOD content, and decreased the MDA and BUN contents, which revealed gavage of CLP03 significantly increased the antioxidant capacity of mice in vivo. In addition, complete genome annotation showed that P. acidilactici CLP03 had 1976 CDS genes, and the numbers of CRISPR, gene islands, and phages were 8, 3, and 6, respectively. In conclusion, P. acidilactici CLP03 could be a candidate functional cat probiotic to enhance animal health and welfare.
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Affiliation(s)
- Mengdi Zhao
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, 266109, China
- College of Animal Science and Technology, Jilin Agriculture University, Changchun, 130118, China
| | - Yuanyuan Zhang
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, 266109, China
| | - Yueyao Li
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, 266109, China
| | - Keyuan Liu
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, 266109, China
| | - Chao Zhang
- Qingdao Function Pet Technology Biology, Qingdao, 266000, China
| | - Guangyu Li
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, 266109, China.
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3
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Zhao M, Liu K, Zhang Y, Li Y, Zhou N, Li G. Probiotic characteristics and whole-genome sequence analysis of Pediococcus acidilactici isolated from the feces of adult beagles. Front Microbiol 2023; 14:1179953. [PMID: 37256049 PMCID: PMC10225567 DOI: 10.3389/fmicb.2023.1179953] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Accepted: 04/28/2023] [Indexed: 06/01/2023] Open
Abstract
The beneficial effects of lactic acid bacteria are well known and recognized as functional foods that are health benefits for companion animals. This study, for the first time, reports the probiotic properties, safety, and whole-genome sequence of Pediococcus acidilactici GLP06 isolated from feces of beagles. In this study, candidate probiotic bacteria P. acidilactici GLP02 and GLP06 were morphologically characterized and tested for their antimicrobial capacity, tolerance to different conditions (low pH, bile salts, an artificial gastrointestinal model, and high temperature), antibiotic sensitivity, hemolytic activity, cell surface hydrophobicity, autoaggregation activity, and adhesion to Caco-2 cells. P. acidilactici GLP06 showed better probiotic potential. Therefore, P. acidilactici GLP06 was evaluated for in vivo safety in mice and whole-genome sequencing. The results showed, that the supplemented MG06 group (1010 cfu/mL), GLP06 was not only nontoxic to mice, but also promoted the development of the immune system, improved resistance to oxidative stress, and increased the diversity of intestinal microorganisms and the abundance of Lactobacillus. Whole-genome sequencing showed that P. acidilactici GLP06 was 2,014,515 bp and contained 1,976 coding sequences, accounting for 86.12% of the genome, with no drug resistance genes and eight CRISPR sequences. In conclusion, the newly isolated canine-derived P. acidilactici GLP06 had good probiotic potential, was nontoxic to mice and promoted the development of immune organs, improved the biodiversity of the intestinal flora, and had no risk of drug-resistant gene transfer, indicating that P. acidilactici GLP06 can be used as a potential probiotic for the prevention and treatment of gastrointestinal diseases in companion animals.
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Affiliation(s)
- Mengdi Zhao
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China
| | - Keyuan Liu
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China
| | - Yuanyuan Zhang
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China
| | - Yueyao Li
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China
| | - Ning Zhou
- Shandong Chongzhiyoupin Pet Food Co., Ltd., Weifang, China
| | - Guangyu Li
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China
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4
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Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties. Foods 2023; 12:foods12040727. [PMID: 36832801 PMCID: PMC9955731 DOI: 10.3390/foods12040727] [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: 01/10/2023] [Revised: 01/24/2023] [Accepted: 01/31/2023] [Indexed: 02/10/2023] Open
Abstract
Fermentation is one of the most ancient strategies to improve safety and extend shelf-life of the products. Starter cultures are mainly represented by lactic acid bacteria (LAB), which may also be bioprotective agents controlling the fermentation process, the native microbiota and pathogen outgrowth. This work aimed to select new LAB strains from spontaneously fermented sausages produced in different areas of Italy, which can be effective as starter cultures and bioprotective agents in fermented salami. The strains, mainly belonging to the Latilactobacillus sakei species, were characterized for their ability to inhibit major meat pathogens, the presence of antibiotic resistances and amine production. Moreover, technological performances, such as growth and acidification kinetics at increasing NaCl concentrations, were studied. As a result, new autochthonous Lat. sakei strains were obtained, lacking antibiotic resistance, possessing antimicrobial activity against Clostridium sporogenes, Listeria monocytogenes, Salmonella and Escherichia coli and with high growth performance under osmotic pressure. These strains have the potential for future application to improve the safety of fermented meats, even under conditions in which chemical preservatives are reduced or eliminated. Moreover, studies on autochthonous cultures are pivotal for guaranteeing specific characteristics of traditional products that represent an important cultural heritage.
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Bhattacharya D, Nanda PK, Pateiro M, Lorenzo JM, Dhar P, Das AK. Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products. Microorganisms 2022; 10:2058. [PMID: 36296334 PMCID: PMC9611938 DOI: 10.3390/microorganisms10102058] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/13/2022] [Accepted: 10/17/2022] [Indexed: 07/30/2023] Open
Abstract
Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry. Some microorganisms of the lactic acid bacteria (LAB) group and their ribosomal-synthesized antimicrobial peptides-especially bacteriocins-can be used as a natural preservative, and an alternative to chemical preservatives in meat industry. Purified or partially purified bacteriocins can be used as a food additive or incorporated in active packaging, while bacteriocin-producing cells could be added as starter or protective cultures for fermented meats. Large-scale applications of bacteriocins are limited, however, mainly due to the narrow antimicrobial spectrum and varying stability in different food matrixes. To overcome these limitations, bioengineering and biotechnological techniques are being employed to combine two or more classes of bacteriocins and develop novel bacteriocins with high efficacy. These approaches, in combination with hurdle concepts (active packaging), provide adequate safety by reducing the pathogenicity of spoilage microorganisms, improving sensory characteristics (e.g., desirable flavor, texture, aroma) and enhancing the shelf life of meat-based products. In this review, the biosynthesis of different classes of LAB bacteriocins, their mechanism of action and their role in the preservation of meats and meat products are reviewed.
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Affiliation(s)
- Dipanwita Bhattacharya
- Department of Livestock Products Technology, Faculty of Veterinary and Animal Sciences, Banaras Hindu University, Varanasi 221005, India
| | - Pramod Kumar Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700037, India
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
| | - Pubali Dhar
- Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta, 20B, Judges Court Road, Alipore, Kolkata 700027, India
| | - Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700037, India
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Yu L, Zang X, Chen Y, Gao Y, Pei Z, Yang B, Zhang H, Narbad A, Tian F, Zhai Q, Chen W. Phenotype-genotype analysis of Latilactobacills curvatus from different niches: Carbohydrate metabolism, antibiotic resistance, bacteriocin, phage fragments and linkages with CRISPR-Cas systems. Food Res Int 2022; 160:111640. [PMID: 36076376 DOI: 10.1016/j.foodres.2022.111640] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
Abstract
The potential probiotic function of Latilactobacills curvatus has attracted the attention of researchers. To explore the differences in the genomes of L. curvatus, nine strains were isolated from various sources, including feces and fermented vegetables and compared with 25 strains from the NCBI database. The findings indicated that the average genome size, GC content, and CDS of L. curvatus were 1.94 MB, 41.9%, and 1825, respectively. Its core genome is associated with transcription, translation, carbohydrate transport and metabolism, and defense functions. The pan-genome of L. curvatus was in a closed state. The genetic diversity of L. curatus is mainly manifested in its ability to use carbohydrates, antibiotic resistance, bacteriocin operon, and polymeric regularly interspaced short palindromic repeats (CRISPR)-Cas for bacterial immunity. The CRISPR system of 34 strains of L. curvatus was predominantly found to be of the IIA type with a few IIC and IE types. These findings will contribute to a better understanding of this species.
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Affiliation(s)
- Leilei Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaojie Zang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuhang Gao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhangming Pei
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Bo Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Arjan Narbad
- International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu 214122, China; Gut Health and Microbiome Institute Strategic Programme, Quadram Institute Bioscience, Norwich 16 NR4 7UQ, UK
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu 214122, China
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7
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Zhang W, Lai S, Zhou Z, Yang J, Liu H, Zhong Z, Fu H, Ren Z, Shen L, Cao S, Deng L, Peng G. Screening and evaluation of lactic acid bacteria with probiotic potential from local Holstein raw milk. Front Microbiol 2022; 13:918774. [PMID: 35979483 PMCID: PMC9377552 DOI: 10.3389/fmicb.2022.918774] [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: 04/12/2022] [Accepted: 06/27/2022] [Indexed: 11/24/2022] Open
Abstract
There are massive bacteria in the raw milk, especially the lactic acid bacteria (LABs), which have been considered probiotics in humans and animals for a long time. Novel probiotics are still urgently needed because of the rapid development of the probiotic industry. To obtain new LABs with high probiotic potential, we obtained 26 LAB isolates, named L1 ~ L26, from local Holstein raw milk collected from a farm whose milk had never been used for LAB isolation. We identified them at the species level by biochemical and 16S rDNA sequencing methods. Their antagonistic activities against four target pathogens (Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Pseudomonas aeruginosa PAO1, and Salmonella enterica H9812), co-aggregative ability with these target pathogens, survivability in the simulated gastrointestinal tract conditions and phenol, auto-aggregation and hydrophobicity, hemolytic activity, and antibiotic susceptibility, were evaluated in vitro. Five Lactiplantibacillus plantarum isolates (L5, L14, L17, L19, and L20) showed more promising probiotic potential than others. Specifically, these five isolates conglutinated with and inhibited all the target pathogens, and survived in the simulated gastric juice (92.55 ~ 99.69%), intestinal juice (76.18 ~ 83.39%), and 0.4% phenol (76.95 ~ 88.91%); possessed considerable auto-aggregation (83.91 ~ 90.33% at 24 h) and hydrophobicity (79.32 ~ 92.70%); and were non-hemolytic, sensitive to kinds of common antimicrobials. Our findings demonstrated that these five isolates could be preliminarily determined as probiotic candidates because they have better probiotic potential than those previously reported. Again, this study highlighted the potential of raw milk for probiotic isolating and screening and provided the probiotic industry with five new LAB candidates.
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Affiliation(s)
- Wenqing Zhang
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Shiji Lai
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Ziyao Zhou
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Jinpeng Yang
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Haifeng Liu
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Zhijun Zhong
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Hualin Fu
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Zhihua Ren
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Liuhong Shen
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Suizhong Cao
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Lei Deng
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
- Laboratory of Molecular and Cellular Parasitology, Department of Microbiology and Immunology, Healthy Longevity Translational Research Programme, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
- Lei Deng,
| | - Guangneng Peng
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
- *Correspondence: Guangneng Peng,
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8
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Selection and characterization of lactic acid bacteria with activity against Listeria monocytogenes from traditional RTE ripened foods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113579] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Grujović MŽ, Mladenović KG, Semedo-Lemsaddek T, Laranjo M, Stefanović OD, Kocić-Tanackov SD. Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics. Compr Rev Food Sci Food Saf 2022; 21:1537-1567. [PMID: 35029033 DOI: 10.1111/1541-4337.12897] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 11/30/2021] [Accepted: 12/02/2021] [Indexed: 12/12/2022]
Abstract
Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics. The potential of nsLAB is huge; however, there are still challenges to be overcome with respect to characterization and application. In the present review, the most important steps that autochthonous lactic acid bacteria isolated from fermented foods need to overcome, to qualify as novel starter cultures, or as probiotics, in food technology and biotechnology, are considered. These different characterization steps include precise identification, detection of health-promoting properties, and safety evaluation. Each of these features is strain specific and needs to be accurately determined. This review highlights the advantages and disadvantages of nsLAB, isolated from traditional fermented foods, discussing safety aspects and sensory impact.
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Affiliation(s)
- Mirjana Ž Grujović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Katarina G Mladenović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Teresa Semedo-Lemsaddek
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, Portugal
| | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development, Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal
| | - Olgica D Stefanović
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Sunčica D Kocić-Tanackov
- Department of Food Preservation Engineering, Faculty of Technology, University of Novi Sad, Novi Sad, Republic of Serbia
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10
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Ansari A, Ibrahim F, Haider MS, Aman A. In vitro application of bacteriocin produced by
Lactiplantibacillus plantarum
for the biopreservation of meat at refrigeration temperature. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16159] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Asma Ansari
- The Karachi Institute of Biotechnology & Genetic Engineering (KIBGE) University of Karachi Karachi Pakistan
| | - Fariha Ibrahim
- Department of Biomedical Engineering Ziauddin University Karachi Pakistan
| | - Muhammad Samee Haider
- Food and Marine Resources Research Centre (FMRRC), Pakistan Council of Scientific and Industrial Research (PCSIR) Karachi Pakistan
| | - Afsheen Aman
- The Karachi Institute of Biotechnology & Genetic Engineering (KIBGE) University of Karachi Karachi Pakistan
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11
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The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products. Foods 2021; 10:foods10102267. [PMID: 34681316 PMCID: PMC8534964 DOI: 10.3390/foods10102267] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/17/2021] [Accepted: 09/22/2021] [Indexed: 02/01/2023] Open
Abstract
The aim of this study was to determine the impact of environmental conditions on the antimicrobial properties of 21 lactic acid bacteria strains in the selected indicator bacteria. To assess the antimicrobial activity of the whole bacteria culture (WBC), the agar well diffusion method was used. The interference of LAB strains with the growth of the selected indicator bacteria was evaluated by incubating co-cultures in the food matrix. Based on the conducted research, it was found that environmental conditions have a significant impact on the antimicrobial activity of lactic acid bacteria strains. The highest antimicrobial activity was recorded under optimal conditions for the development of LAB, the incubation time being different depending on the indicator strain used. The tested LAB strains were characterized by a high ability to inhibit indicator strains, especially in the food matrix. These results led us to further characterize and purify the antimicrobial compound produced by lactic acid bacteria taking into account changing environmental conditions.
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12
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Moreira MTC, Martins E, Perrone ÍT, de Freitas R, Queiroz LS, de Carvalho AF. Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss. Compr Rev Food Sci Food Saf 2021; 20:3267-3283. [PMID: 34146458 DOI: 10.1111/1541-4337.12774] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 04/18/2021] [Accepted: 04/26/2021] [Indexed: 12/26/2022]
Abstract
Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce transportation costs and facilitate handling during use. Dried LAB ferments are generally lyophilized to ensure high cell viability. Spray drying has come to the forefront as a promising technique due to its versatility and lower associated energy costs. Adverse conditions during spray drying, such as mechanical stress, dehydration, heating, and oxygen exposure, can lead to low LAB cell viability. This reduced viability has limited spray drying's industrial applications thus far. This review aims to demonstrate the operations and thermodynamic principles that govern spray drying, then correlate them to the damage suffered by LAB cells during the spray-drying process. The particularities of spray drying that might cause LAB cell death are detailed in this review, and the conclusion may enhance future studies on ways to improve cell viability.
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Affiliation(s)
| | - Evandro Martins
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
| | - Ítalo Tuler Perrone
- Pharmaceutical Sciences Department, Universidade Federal de Juiz de Fora, Minas Gerais, Brazil
| | - Rosângela de Freitas
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
| | - Lucas Sales Queiroz
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
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Saleem M, Malik S, Mehwish HM, Ali MW, Hussain N, Khurshid M, Rajoka MSR, Chen Y. Isolation and functional characterization of exopolysaccharide produced by Lactobacillus plantarum S123 isolated from traditional Chinese cheese. Arch Microbiol 2021; 203:3061-3070. [PMID: 33791833 DOI: 10.1007/s00203-021-02291-w] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 03/15/2021] [Accepted: 03/17/2021] [Indexed: 12/23/2022]
Abstract
During the past few years, there are growing interests in the potential use of exopolysaccharide (EPS) in the food industry as an efficient biopolymer because of its exceptional biological features. Therefore, the aim of the present study is EPS production by Lactobacillus Plantarum S123 (S123 EPS), its partial structural and biopotential characterization. The results from this study suggested that the major portion of S123 EPS has an amorphous sponge-like structure with partial crystalline nature. The FTIR and NMR results suggested that the S123 EPS consists of carbonyl and hydroxyl groups, respectively. Furthermore, the results of technological as well as biotechnological characterization suggested that the S123 EPS was exhibited excellent antibacterial activity against Gram-positive (7.2 mm) and Gram-negative bacteria (11.5 mm), DPPH radical scavenging activity (> 65%), water holding capacity (326.6 ± 0.5%), oil holding capacity (995.3 ± 0.2%), flocculation (89.5 ± 0.6%), and emulsifying (80.1 ± 1.1%) activities. Overall, the present results suggested that due to the highly porous structure and efficient biotechnological potential, S123 EPS from Lactobacillus plantarum S123 (L. plantarum S123) can be used in the functional food product.
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Affiliation(s)
- Muhammad Saleem
- Institute for Advanced Study, Shenzhen University, Nanshan District, Shenzhen, 518060, Guangdong, China.,Department of Optoelectronic Science and Technology, Shenzhen University, Shenzhen, 518060, People's Republic of China.,Department of Chemistry, University of Kotli, Kotli, Azad Jammu and Kashmir, Pakistan
| | - Samiullah Malik
- School of Basic Medicine, Health Science Center, Shenzhen University, Shenzhen, 518060, People's Republic of China
| | - Hafiza Mahreen Mehwish
- School of Basic Medicine, Health Science Center, Shenzhen University, Shenzhen, 518060, People's Republic of China
| | - Muhammad Waqas Ali
- Institute for Advanced Study, Shenzhen University, Nanshan District, Shenzhen, 518060, Guangdong, China
| | - Nazim Hussain
- Centre for Applied Molecular Biology (CAMB), University of the Punjab, Lahore, 53700, Pakistan
| | - Mohsin Khurshid
- Department of Microbiology, Government College University, Faisalabad, Pakistan
| | - Muhammad Shahid Riaz Rajoka
- School of Basic Medicine, Health Science Center, Shenzhen University, Shenzhen, 518060, People's Republic of China. .,Food and Feed Immunology Group, Graduate School of Agricultural Science, Tohoku University, Sendai, 980-8572, Japan.
| | - Yougen Chen
- Institute for Advanced Study, Shenzhen University, Nanshan District, Shenzhen, 518060, Guangdong, China.
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Nitrite reduction in fermented meat products and its impact on aroma. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 95:131-181. [PMID: 33745511 DOI: 10.1016/bs.afnr.2020.10.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are not completely understood; however, the presence of nitrite and nitrate is essential for the development of cured aroma. The use of nitrite and nitrate as curing agents in meat products is based on its preservation activity. Even though their presence has been associated with several risks due to the formation of nitrosamines, their use is guarantee due to their antimicrobial action against Clostridium botulinum. Recent trends and recommendations by international associations are directed to use nitrite but at the minimum concentration necessary to provide the antimicrobial activity against Clostridium botulinum. This chapter discuss the actual limits of nitrite and nitrite content and their role as curing agents in meat products with special impact on dry fermented products. Regulatory considerations, antimicrobial mechanisms and actual trends regarding nitrite reduction and its effect on sensory and aroma properties are also considered.
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Antilisterial Potential of Lactic Acid Bacteria in Eliminating Listeria monocytogenes in Host and Ready-to-Eat Food Application. MICROBIOLOGY RESEARCH 2021. [DOI: 10.3390/microbiolres12010017] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Listeriosis is a severe food borne disease with a mortality rate of up to 30% caused by pathogenic Listeria monocytogenes via the production of several virulence factors including listeriolysin O (LLO), transcriptional activator (PrfA), actin (Act), internalin (Int), etc. It is a foodborne disease predominantly causing infections through consumption of contaminated food and is often associated with ready-to-eat food (RTE) and dairy products. Common medication for listeriosis such as antibiotics might cause an eagle effect and antibiotic resistance if it is overused. Therefore, exploration of the use of lactic acid bacteria (LAB) with probiotic characteristics and multiple antimicrobial properties is increasingly getting attention for their capability to treat listeriosis, vaccine development, and hurdle technologies. The antilisterial gene, a gene coding to produce antimicrobial peptide (AMP), one of the inhibitory substances found in LAB, is one of the potential key factors in listeriosis treatment, coupled with the vast array of functions and strategies; this review summarizes the various strategies by LAB against L. monocytogenes and the prospect in development of a ‘generally regarded as safe’ LAB for treatment of listeriosis.
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Jin Y, Luo B, Cai J, Yang B, Zhang Y, Tian F, Ni Y. Evaluation of indigenous lactic acid bacteria of raw mare milk from pastoral areas in Xinjiang, China, for potential use in probiotic fermented dairy products. J Dairy Sci 2021; 104:5166-5184. [PMID: 33714582 DOI: 10.3168/jds.2020-19398] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Accepted: 01/04/2021] [Indexed: 01/27/2023]
Abstract
In the present study 114 lactic acid bacteria strains, isolated from raw mare milks from pastoral areas for ethnic minorities in northwest China, were screened for probiotic traits, and their characteristics were compared with those of Lactobacillus rhamnosus GG, a commercial strain. Among the 114 strains identified, the most common species was Pediococcus pentosaceus (n = 52), followed by Leuconostoc lactis (n = 35), Lactobacillus helveticus (n = 7), Lactobacillus plantarum (n = 6), Lactobacillus kefiri (n = 5), Lactobacillus curvatus (n = 4), Lactobacillus paracasei (n = 3), and Lactococcus garvieae (n = 3). Based on acid and bile salt tolerance, 15 strains were further selected. All selected strains were subjected to a series of in vitro tests to assess their technological properties, including cell surface hydrophobicity (13.6-56.2%), autoaggregation ability (9.26-38.30%), coaggregation ability, and heat and lysozyme survival rates (84.74-94.01% and 80.52-99.37%, respectively). In vitro antagonism showed that Lb. plantarum (M5-19, M8-60, M8-59) exhibited the most strong inhibitory activity against 7 tested pathogens. Moreover, antibiotic resistance and hemolytic activity were investigated for safety assessment. No strain exhibited hemolytic activity, and most of the strains were sensitive to a series of 14 antibiotics of clinical importance. Ultimately, the principal component analysis of all data obtained above showed that 2 Lb. plantarum strains (M8-59, M8-60) and Lb. paracasei M1-36 exhibited the best potential for their inclusion as adjunct functional cultures in local fermented dairy products.
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Affiliation(s)
- Yamei Jin
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China
| | - Baolong Luo
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China
| | - Jingjing Cai
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China
| | - Bo Yang
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China
| | - Yan Zhang
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China
| | - Fengwei Tian
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China
| | - Yongqing Ni
- School of Food Sciences and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China.
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17
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Elzeini HM, Ali ARAA, Nasr NF, Hassan M, Hassan AAM, Elenany YE. Probiotic capability of novel lactic acid bacteria isolated from worker honey bees gut microbiota. FEMS Microbiol Lett 2021; 368:6168380. [PMID: 33705519 DOI: 10.1093/femsle/fnab030] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Accepted: 03/09/2021] [Indexed: 02/07/2023] Open
Abstract
The study aimed to evaluate the probiotic and safety properties of lactic acid bacterial (LAB) strains isolated from the gut microbiota of honey bee Apis mellifera L., since this source remains a promising reservoir of microbial diversity. A total of five bacterial isolates were molecularly identified using 16S rRNA gene sequencing as Enterococcus faecalis-HBE1, Lactobacillus brevis-HBE2, Enterococcus faecalis-HBE3, Enterococcus faecalis-HBE4 and Lactobacillus casei-HBE5. Gut tolerance conditions (low pH and bile salt) were evaluated. Exopolysaccharides (EPS) production, hemolytic, antioxidant activity, resistance toward antibiotics and technological characteristics (starter activity, pH and proteolysis) were examined. The five isolates showed a high survival rate (>95%), under gastrointestinal tract conditions indicating excellent potential for application as probiotics. The isolates showed no hemolytic activities and good acidification rates in the range of pH 4.6-4.98 after incubation at 37°C for 24h. The isolates exhibited promising proteolytic activity as well as DPPH radical scavenging activity in the range of 16.52-59.39%. All the tested isolates had the capability to produce exopolysaccharides except Lactobacillus casei-HBE5. These results put forward that lactic acid bacterial strain isolated from honey bee workers can be considered as promising candidates for future applications as starter cultures and could constitute new potential probiotics for the production of functional dietary products promoting health benefits.
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Affiliation(s)
- Hoda Mahmoud Elzeini
- Department of Dairy Science, Faculty of Agriculture, Cairo University, Giza, Egypt
| | | | - Nasr Fawzy Nasr
- Department of Microbiology, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Mariam Hassan
- Department of Microbiology and Immunology, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | | | - Yasser Essam Elenany
- Department of Economic Entomology and Pesticides, Faculty of Agriculture, Cairo University, Giza, Egypt
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Sharma A, Kanwar SS, Thakur SD. Biodiversity of meatborne Listeria spp. in Himachal Pradesh and their interaction with indigenous probiotics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1209-1215. [PMID: 33678902 PMCID: PMC7884508 DOI: 10.1007/s13197-020-04854-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/02/2020] [Accepted: 10/08/2020] [Indexed: 12/18/2022]
Abstract
This study determined the anti-listerial activity of indigenous probiotics from traditional fermented foods of Western Himalaya against meat borne Listera monocytogens isolates from Himachal Pradesh. One hundred samples of meat and meat products like chicken (n = 25), chevon (goat meat, n = 20), fish (n = 20) and pork (n = 30) were collected and were analyzed for the presence of Listeria spp. by recommended culture and biochemical methods. L. monocytogens isolates were confirmed by PCR targeting the virulence gene hlyA (haemolysin A) and by16S rRNA sequencing. Anti-listerial activity of probiotic bacteria isolated from indigenous fermented foods of Himachal Pradesh was determined by well diffusion method using Lactobacillus rhamnosus GG (ATCC 53103) as the reference strain. Five percent of tested samples were found positive for L. monocytogens with incidence of 8.0% in chicken (2/25), 10.0% in fish (2/20) and 4.0% in chevon meat (1/25). None of the tested pork samples were found contaminated with L. monocytogenes. Among 11 indigenous probiotics used in this study, highest antagonistic activity was exhibited by Lactobacillus plantarum (ADF 10) and Enterococcus faecium (ADF1) which was equivalent to the reference strain.
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Affiliation(s)
- Aakriti Sharma
- Department of Microbiology, College of Basic Sciences, CSK Himachal Pradesh Agricultural University, Palampur, Himachal Pradesh 176062 India
| | - S. S. Kanwar
- Department of Microbiology, College of Basic Sciences, CSK Himachal Pradesh Agricultural University, Palampur, Himachal Pradesh 176062 India
| | - Sidharath Dev Thakur
- Department of Veterinary Public Health and Epidemiology, Dr. GC Negi College of Veterinary and Animal Sciences, CSK Himachal Pradesh Agricultural University, Palampur, Himachal Pradesh 176062 India
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Segli F, Melian C, Muñoz V, Vignolo G, Castellano P. Bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 inhibit a spoilage exopolysaccharide producer in a refrigerated meat system. Food Microbiol 2021; 97:103739. [PMID: 33653518 DOI: 10.1016/j.fm.2021.103739] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 12/29/2020] [Accepted: 01/07/2021] [Indexed: 10/22/2022]
Abstract
The effect of bioprotective extracts (BEs) from Latilactobacillus curvatus CRL705 and Lactobacillus acidophilus CRL641 against Latilactobacillus sakei CRL1407 was evaluated in a refrigerated meat model system under vacuum and aerobic conditions at 4 and 10 °C. As shown by culturing, the BE-1 from L. acidophilus completely inhibited the spoilage strain, while that from Lat. Curvatus CRL705 (BE-2) and its combination with BE-1 exerted a bacteriostatic effect. The antimicrobial activity and exopolysaccharide production correlated with the efficacy of inhibitory treatment while final pH decrease was higher in control samples. When flow cytometry was applied, a lack of correlation with plate counting was found; counts under the detection limit for BE-1 at 21 and 28 days at 4 and 10 °C represented between 64.15 and 73.70% of dead cells. Thus, the concurrence of lactic acid bacteria as biocontrol agents and the use of more accurate tools to prevent the growth of deteriorating species will contribute to the extension of fresh meat shelf-life without quality loss.
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Affiliation(s)
- Franco Segli
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Constanza Melian
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Virginia Muñoz
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Graciela Vignolo
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Patricia Castellano
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina.
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20
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Jawan R, Abbasiliasi S, Tan JS, Mustafa S, Halim M, Ariff AB. Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by Lactococcus lactis Gh1. Microorganisms 2020; 8:E1454. [PMID: 32977375 PMCID: PMC7597962 DOI: 10.3390/microorganisms8101454] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 02/07/2023] Open
Abstract
Antibacterial peptides or bacteriocins produced by many strains of lactic acid bacteria have been used as food preservatives for many years without any known adverse effects. Bacteriocin titres can be modified by altering the physiological and nutritional factors of the producing bacterium to improve the production in terms of yield and productivity. The effects of culture conditions (initial pH, inoculum age and inoculum size) and medium compositions (organic and inorganic nitrogen sources; carbon sources) were assessed for the production of bacteriocin-like inhibitory substances (BLIS) by Lactococcus lactis Gh1 in shake flask cultures. An inoculum of the mid-exponential phase culture at 1% (v/v) was the optimal age and size, while initial pH of culture media at alkaline and acidic state did not show a significant impact on BLIS secretion. Organic nitrogen sources were more favourable for BLIS production compared to inorganic sources. Production of BLIS by L. lactis Gh1 in soytone was 1.28-times higher as compared to that of organic nitrogen sources ((NH4)2SO4). The highest cell concentration (XmX = 0.69 ± 0.026 g·L-1) and specific growth rate (μmax = 0.14 h-1) were also observed in cultivation using soytone. By replacing carbon sources with fructose, BLIS production was increased up to 34.94% compared to BHI medium, which gave the biomass cell concentration and specific growth rate of 0.66 ± 0.002 g·L-1 and 0.11 h-1, respectively. It can be concluded that the fermentation factors have pronounced influences on the growth of L. lactis Gh1 and BLIS production. Results from this study could be used for subsequent application in process design and optimisation for improving BLIS production by L. lactis Gh1 at larger scale.
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Affiliation(s)
- Roslina Jawan
- Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.J.); (M.H.)
- Biotechnology Programme, Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia
| | - Sahar Abbasiliasi
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.A.); (S.M.)
| | - Joo Shun Tan
- Bioprocess Technology, School of Industrial Technology, Universiti Sains Malaysia, Gelugor 11800, Malaysia;
| | - Shuhaimi Mustafa
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.A.); (S.M.)
- Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Murni Halim
- Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.J.); (M.H.)
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Arbakariya B. Ariff
- Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.J.); (M.H.)
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
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Cristiny de Oliveira Vieira K, Da Silva Ferreira C, Toso Bueno EB, De Moraes YA, Campagnolo Gonçalves Toledo AC, Nakagaki WR, Pereira VC, Winkelstroter LK. Development and viability of probiotic orange juice supplemented by Pediococcus acidilactici CE51. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109637] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Characterization, the Antioxidant and Antimicrobial Activity of Exopolysaccharide Isolated from Poultry Origin Lactobacilli. Probiotics Antimicrob Proteins 2020; 11:1132-1142. [PMID: 30511185 DOI: 10.1007/s12602-018-9494-8] [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] [Indexed: 10/27/2022]
Abstract
The natural antioxidant agent is urgently needed to prevent the negative effects of newly generated free radicals and chronic disorders. Recently, the microbial exopolysaccharide (EPS) is currently used as a potential biopolymer due to its unique biological characteristics. In this study, the biological potential was carried out on the EPSs produced by Lactobacillus reuteri SHA101 (EPS-lr) and Lactobacillus vaginalis SHA110 (EPS-lvg) isolated from gut cecum samples of healthy poultry birds (hen). As results, the EPS-lr and EPS-lvg showed the emulsifying activity of 37.8 ± 1.6% and 27.8 ± 0.5% after the 360 h, respectively. The scanning electron microscopy analysis of EPS-lr and EPS-lvg demonstrated a smooth surface with a compact structure. The both EPSs exhibited strong antibacterial activity against E. coli and Salmonella typhimurium in vitro. In additions, at 4 mg/mL concentration, the EPS-lr and EPS-lvg samples showed potent antioxidant activity regarding hydroxyl radical DPPH (2,2-diphenyl-1-picrylhydrazyl) radical, superoxide anion radical and reducing power at OD700 nm. Furthermore, the EPS-lr and EPS-lvg (600 μg/mL) possessed antitumor activity against colon cancer (Caco-2) cell after 72 h. The results suggested that these EPSs would have great potential in the application of antitumor and antioxidant foods, biomedicine, and pharmaceutics.
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Isolation, characterization and selection of potential probiotic lactic acid bacteria from feces of wild boar, native pig and commercial pig. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104036] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Van der Veken D, Benhachemi R, Charmpi C, Ockerman L, Poortmans M, Van Reckem E, Michiels C, Leroy F. Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation. Microorganisms 2020; 8:microorganisms8020167. [PMID: 31991613 PMCID: PMC7074764 DOI: 10.3390/microorganisms8020167] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/20/2020] [Accepted: 01/20/2020] [Indexed: 01/06/2023] Open
Abstract
A total of 332 staphylococcal strains, mainly isolated from meat, were screened for antibacterial activity. Eighteen strains exhibited antibacterial activity towards species within the same genus. These antibacterial strains were further screened against Clostridium botulinum, to assess their potential as anticlostridial starter cultures for the development of fermented meat products without added nitrate or nitrite. Only Staphylococcus sciuri IMDO-S72 had the ability to inhibit all clostridial strains tested, whilst displaying additional activity against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Apart from their potential as bioprotective cultures, the staphylococcal collection was also screened for biogenic amine production, as these compounds may compromise food quality. To this end, ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) was applied. A low incidence of biogenic amine production was found, with tyramine and β-phenylethylamine being the most prevalent ones. Concentrations remained relatively low (< 52 mg/L) after a prolonged incubation period, posing no or little threat towards food safety. Taken together, S. sciuri IMDO-S72 could serve as an interesting candidate for the bioprotection of fermented meats as it showed promising antibacterial activity as well as absence of biogenic amine production.
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Affiliation(s)
- David Van der Veken
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
| | - Rafik Benhachemi
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium; (R.B.); (M.P.); (C.M.)
| | - Christina Charmpi
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
| | - Lore Ockerman
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
| | - Marijke Poortmans
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium; (R.B.); (M.P.); (C.M.)
| | - Emiel Van Reckem
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
| | - Chris Michiels
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium; (R.B.); (M.P.); (C.M.)
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
- Correspondence:
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Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough. Int J Food Microbiol 2019; 316:108425. [PMID: 31715547 DOI: 10.1016/j.ijfoodmicro.2019.108425] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 09/19/2019] [Accepted: 11/03/2019] [Indexed: 11/24/2022]
Abstract
Chia, is a gluten-free, rich in proteins, oilseed that is "on trend" as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investigated by culturing and high throughput sequencing (HTS). Culture-dependent analysis showed a rapid increase in total LAB numbers from the second day of sourdough refreshment. Taxonomical identification of LAB isolates by rep-PCR and further 16S rRNA sequencing was performed. Besides Among identified LAB by culture-dependent approach, species from genus Enterococcus were the most abundant; Lactococcus (Lc. lactis), Lactobacillus (L. rhamnosus) and Weissella (W. cibaria) species were also isolated. By HTS, twelve OTUs belonging to LAB genera were identified during chia sourdough fermentation with an increased Lactobacillus diversity. Enterococcus (E.) faecium, E. mundtii, W. cibaria and L. rhamnosus were detected as dominant species in the final propagation stages while Bacillus and Clostridium were mostly present during first fermentation stages. The investigation of biotechnological and safety traits (acidification ability, protein hydrolysis, exopolysaccharides production, antimicrobial activity and antibiotic resistance) of 15 representative LAB strains was performed. Strains characterization led to the selection of Lc. lactis CH179, L. rhamnosus CH34 and W. cibaria CH28 as candidates to be used as novel functional starter culture for gluten-free chia fermented products. As far as we know, this is the first study providing information on the molecular inventory of LAB population during spontaneous fermentation of chia sourdough.
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Liu Q, Ni X, Wang Q, Peng Z, Niu L, Xie M, Lin Y, Zhou Y, Sun H, Pan K, Jing B, Zeng D. Investigation of Lactic Acid Bacteria Isolated from Giant Panda Feces for Potential Probiotics In Vitro. Probiotics Antimicrob Proteins 2019; 11:85-91. [PMID: 29353415 DOI: 10.1007/s12602-017-9381-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The present study aimed to isolate an optimal lactic acid bacterial strain from the feces of healthy giant pandas. The strain exhibited good stability at low pH and high bile salt concentrations, activity against pathogens relevant to pandas, and antibiotic susceptibility. In the current study, 25 isolates were obtained from de Man, Rogosa, and Sharpe agar. Two (E21 and G83) and eight (E1, E2, E16, E18, E21, E69, E70, and G83) isolates demonstrated good performance at pH 2.0 and bile 2% (w/v), respectively. Three isolates (G83, G88, and G90) possessed better antimicrobial effect on enterotoxigenic Escherichia coli CVCC196 (ETEC) than the rest. One isolate (G83) strongly affected Salmonella, whereas three (G83, G87, and G88) exhibited inhibitory activity against Staphylococcus aureus. All isolates were multi-drug resistant. These isolates were identified as Lactobacillus (5 isolates) and Enterococcus (20 isolates) by 16S rRNA sequencing. Virulence genes were detected in Enterococcus isolates. Isolate G83 was identified as Lactobacillus plantarum and was considered as the best probiotic candidate among all of the experimental isolates. This study provided necessary and important theoretical guidance for further experiments on G83 in vivo.
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Affiliation(s)
- Qian Liu
- Animal Microecology Institute, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, China
| | - Xueqin Ni
- Animal Microecology Institute, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, China
| | - Qiang Wang
- Chengdu Wildlife Institute, Chengdu Zoo, Chengdu, 610081, China
| | - Zhirong Peng
- Animal Microecology Institute, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, China
| | - Lili Niu
- Chengdu Wildlife Institute, Chengdu Zoo, Chengdu, 610081, China
| | - Meiling Xie
- Animal Microecology Institute, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, China
| | - Yicen Lin
- Animal Microecology Institute, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, China
| | - Yi Zhou
- Animal Microecology Institute, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, China
| | - Hao Sun
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, Chengdu, 611130, China
| | - Kangcheng Pan
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, Chengdu, 611130, China
| | - Bo Jing
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, Chengdu, 611130, China
| | - Dong Zeng
- Animal Microecology Institute, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, China.
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, Chengdu, 611130, China.
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In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products. Int J Microbiol 2019; 2019:7179514. [PMID: 31534458 PMCID: PMC6732631 DOI: 10.1155/2019/7179514] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 06/28/2019] [Accepted: 07/16/2019] [Indexed: 12/21/2022] Open
Abstract
Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.
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Jung J, Kim S, Lee JY, Yoon S, You S, Kim SH. Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food. Food Sci Nutr 2019; 7:2505-2516. [PMID: 31428338 PMCID: PMC6694436 DOI: 10.1002/fsn3.1075] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 05/07/2019] [Accepted: 05/08/2019] [Indexed: 01/04/2023] Open
Abstract
This study aimed to evaluate the safety (hemolysis and enzyme activity), probiotic properties (gastrointestinal tract tolerance, adhesion, hydrophobicity, and auto-aggregation), and functional characteristics (antimicrobial, antioxidant, and β-galactosidase activities) of lactic acid bacteria (LAB), isolated from kimchi, in order to select a multifunctional LAB strain for starter culture in fermented food. The five isolated strains included Lactobacillus plantarum WiKim83, L. plantarum WiKim84, Pediococcus pentosaceus WiKim85, P. pentosaceus WiKim86, and L. plantarum WiKim87, as identified by 16S rRNA gene sequence analysis; they were confirmed to be nonhemolytic and not able to produce β-glucuronidase, a carcinogenic enzyme. Probiotic properties of the five LAB strains were evaluated relative to those of commercial Lactobacillus rhamnosus GG, and results revealed probiotic potential of three strains (L. plantarum WiKim83, L. plantarum WiKim84, and L. plantarum WiKim87) to be superior. L. plantarum WiKim84 showed high antimicrobial activity against pathogens, and L. plantarum WiKim83 exhibited the highest antioxidant and β-galactosidase activities. Based on the probiotic and functional properties, the main characteristics of each strain were highlighted and two of them, L. plantarum WiKim83 and L. plantarum WiKim87, were selected as the most potent by principal component analysis. These strains showed antimicrobial, β-galactosidase, and antioxidant activities, which recommend their suitability as starter culture in various fermented foods.
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Affiliation(s)
- Ji‐Hye Jung
- Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuKorea
| | - Su‐Ji Kim
- Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuKorea
| | - Jae Yong Lee
- Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuKorea
| | - So‐Ra Yoon
- Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuKorea
| | - Su‐Yeon You
- Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuKorea
| | - Sung Hyun Kim
- Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuKorea
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29
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Melian C, Segli F, Gonzalez R, Vignolo G, Castellano P. Lactocin AL705 as quorum sensing inhibitor to control
Listeria monocytogenes
biofilm formation. J Appl Microbiol 2019; 127:911-920. [DOI: 10.1111/jam.14348] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 05/20/2019] [Accepted: 06/04/2019] [Indexed: 12/25/2022]
Affiliation(s)
- C. Melian
- Centro de Referencia para Lactobacilos (CERELA) Tucumán Argentina
| | - F. Segli
- Centro de Referencia para Lactobacilos (CERELA) Tucumán Argentina
| | - R. Gonzalez
- Instituto de Nanobiotecnología, Facultad de Farmacia y Bioquímica Universidad de Buenos Aires Buenos Aires Argentina
| | - G. Vignolo
- Centro de Referencia para Lactobacilos (CERELA) Tucumán Argentina
| | - P. Castellano
- Centro de Referencia para Lactobacilos (CERELA) Tucumán Argentina
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30
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Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat. J FOOD QUALITY 2019. [DOI: 10.1155/2019/4726510] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Bacteriocins are ribosomal-synthesized antimicrobial peptides that inhibit the growing of pathogenic and/or deteriorating bacteria. The most studied bacteriocin-producing microorganisms are lactic acid bacteria (LAB), as they have great potential application in food biopreservation, since the majority have GRAS (Generally Recognized as Safe) status. The LAB-producing bacteriocins and/or bacteriocins produced by these bacteria have been widely studied, with the emphasis on those derived from milk and dairy products. On the other hand, isolates from meat and meat products are less studied. The objective of this review is to address the main characteristics, classification, and mechanism of action of bacteriocins and their use in food, to highlight studies on the isolation of LAB with bacteriocinogenic potential from meat and meat products and also to characterize, purify, and apply these bacteriocins in meat products. In summary, most of the microorganisms studied areLactococcus,Enterococcus,Pediococcus, andLactobacillus, which produce bacteriocins such as nisin, enterocin, pediocin, pentocin, and sakacin, many with the potential for use in food biopreservation.
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31
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Lactic Acid Bacteria (LAB) and Their Bacteriocins as Alternative Biotechnological Tools to Control Listeria monocytogenes Biofilms in Food Processing Facilities. Mol Biotechnol 2018; 60:712-726. [PMID: 30073512 DOI: 10.1007/s12033-018-0108-1] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Bacteriocins are antimicrobial peptides produced by bacteria Gram-negative and Gram-positive, including lactic acid bacteria (LAB), organisms that are traditionally used in food preservation practices. Bacteriocins have been shown to have an aptitude as biofilm controlling agents in Listeria monocytogenes biofilms, a major risk for consumers and the food industry. Biofilms protect pathogens from sanitization procedures, allowing them to survive and persist in processing facilities, resulting in the cross-contamination of the end products. Studies have been undertaken on bacteriocinogenic LAB, their bacteriocins, and bioengineered bacteriocin derivatives for controlling L. monocytogenes biofilms on different surfaces through inhibition, competition, exclusion, and displacement. These alternative strategies can be considered promising in preventing the development of resistance to conventional sanitizers and disinfectants. Bacteriocins are "friendly" antimicrobial agents, and with high prevalence in nature, they do not have any known associated public health risk. Most trials have been carried out in vitro, on food contact materials such as polystyrene and stainless steel, while there have been few studies performed in situ to consolidate the results observed in vitro. There are strategies that can be employed for prevention and eradication of L. monocytogenes biofilms (such as the establishment of standard cleaning procedures using the available agents at proper concentrations). However, commercial cocktails using alternatives compounds recognized as safe and environmental friendly can be an alternative approach to be applied by the industries in the future.
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Castellano P, Pérez Ibarreche M, Longo Borges L, Niño Arias FC, Ross GR, De Martinis ECP. Lactobacillus spp. impair the ability of Listeria monocytogenes FBUNT to adhere to and invade Caco-2 cells. Biotechnol Lett 2018; 40:1237-1244. [PMID: 29948513 DOI: 10.1007/s10529-018-2572-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Accepted: 05/18/2018] [Indexed: 11/26/2022]
Abstract
OBJECTIVES The objective of this study was to evaluate the ability of Lactobacillus curvatus CRL705, CRL1532, and CRL1533 and Lactobacillus sakei CRL1613 to survive under simulated gastrointestinal conditions. Moreover, a microencapsulation approach was proposed to improve gastrointestinal survival. Finally, experiments were performed to demonstrate that Lactobacillus spp. can modulate the ability of Listeria monocytogenes FBUNT to adhere to and invade Caco-2 cells. RESULTS Lactobacillus strains were encapsulated in alginate beads to enhance the survival of bacteria under in vitro gastrointestinal conditions. All strains hydrolyzed bile salts using chenodeoxycholic acid as a substrate and adhered to Caco-2 cells. Cell-free supernatants (CFSs) showed antimicrobial activity against L. monocytogenes as demonstrated by agar diffusion assays. The average percentages of L. monocytogenes adhesion decreased from 67.74 to 41.75 and 38.7% in the presence of 50 and 90% (v/v), respectively, for all CFSs tested. The highest concentrations of CFSs completely inhibited the L. monocytogenes invasion of Caco-2 cells. CONCLUSIONS The studied Lactobacillus strains have protective effects against the adhesion and invasion of L. monocytogenes FBUNT. Alginate encapsulation of these bacteria improved gastrointestinal tolerance such that they could be further studied as potential probiotics against intestinal pathogenic bacteria.
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Affiliation(s)
- P Castellano
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, 4000, Tucumán, Argentina.
| | - M Pérez Ibarreche
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, 4000, Tucumán, Argentina
| | - L Longo Borges
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto - USP, Av. do Café s/n, Monte Alegre, Ribeirão Preto, SP, 14040-903, Brazil
| | - F C Niño Arias
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto - USP, Av. do Café s/n, Monte Alegre, Ribeirão Preto, SP, 14040-903, Brazil
| | - G R Ross
- Instituto de Biotecnología farmacéutica y alimentaria (INBIOFAL-CONICET), Av Kichner, 4000, Tucumán, Argentina
| | - E C Pereira De Martinis
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto - USP, Av. do Café s/n, Monte Alegre, Ribeirão Preto, SP, 14040-903, Brazil
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33
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Rodríguez-López P, Rodríguez-Herrera JJ, Vázquez-Sánchez D, López Cabo M. Current Knowledge on Listeria monocytogenes Biofilms in Food-Related Environments: Incidence, Resistance to Biocides, Ecology and Biocontrol. Foods 2018; 7:E85. [PMID: 29874801 PMCID: PMC6025129 DOI: 10.3390/foods7060085] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 05/31/2018] [Accepted: 06/01/2018] [Indexed: 12/16/2022] Open
Abstract
Although many efforts have been made to control Listeria monocytogenes in the food industry, growing pervasiveness amongst the population over the last decades has made this bacterium considered to be one of the most hazardous foodborne pathogens. Its outstanding biocide tolerance capacity and ability to promiscuously associate with other bacterial species forming multispecies communities have permitted this microorganism to survive and persist within the industrial environment. This review is designed to give the reader an overall picture of the current state-of-the-art in L. monocytogenes sessile communities in terms of food safety and legislation, ecological aspects and biocontrol strategies.
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Affiliation(s)
- Pedro Rodríguez-López
- Department of Microbiology and Technology of Marine Products (MICROTEC), Instituto de Investigaciones Marinas (IIM-CSIC), 6, Eduardo Cabello, 36208 Vigo, Spain.
| | - Juan José Rodríguez-Herrera
- Department of Microbiology and Technology of Marine Products (MICROTEC), Instituto de Investigaciones Marinas (IIM-CSIC), 6, Eduardo Cabello, 36208 Vigo, Spain.
| | - Daniel Vázquez-Sánchez
- "Luiz de Queiroz" College of Agriculture (ESALQ), University of São Paulo (USP), 11, Av. Pádua Dias, 13418-900 São Paulo, Brazil.
| | - Marta López Cabo
- Department of Microbiology and Technology of Marine Products (MICROTEC), Instituto de Investigaciones Marinas (IIM-CSIC), 6, Eduardo Cabello, 36208 Vigo, Spain.
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34
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Skowron K, Hulisz K, Gryń G, Olszewska H, Wiktorczyk N, Paluszak Z. Comparison of selected disinfectants efficiency against Listeria monocytogenes biofilm formed on various surfaces. Int Microbiol 2018; 21:23-33. [DOI: 10.1007/s10123-018-0002-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Revised: 03/10/2018] [Accepted: 03/13/2018] [Indexed: 02/05/2023]
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35
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Functional characterization and biotechnological potential of exopolysaccharide produced by Lactobacillus rhamnosus strains isolated from human breast milk. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.034] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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36
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Rajoka MSR, Hayat HF, Sarwar S, Mehwish HM, Ahmad F, Hussain N, Shah SZH, Khurshid M, Siddiqu M, Shi J. Isolation and evaluation of probiotic potential of lactic acid bacteria isolated from poultry intestine. Microbiology (Reading) 2018. [DOI: 10.1134/s0026261718010150] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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37
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Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.033] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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38
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Identification, characterization, and probiotic potential of Lactobacillus rhamnosus isolated from human milk. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.055] [Citation(s) in RCA: 101] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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39
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Sakacin G is the main responsible bacteriocin for the anti-listerial activity of meat-borne Lactobacillus curvatus ACU-1. ANN MICROBIOL 2017. [DOI: 10.1007/s13213-017-1288-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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40
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Hwanhlem N, Ivanova T, Biscola V, Choiset Y, Haertlé T. Bacteriocin producing Enterococcus faecalis isolated from chicken gastrointestinal tract originating from Phitsanulok, Thailand: Isolation, screening, safety evaluation and probiotic properties. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.060] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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41
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Castellano P, Pérez Ibarreche M, Blanco Massani M, Fontana C, Vignolo GM. Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments. Microorganisms 2017; 5:E38. [PMID: 28696370 PMCID: PMC5620629 DOI: 10.3390/microorganisms5030038] [Citation(s) in RCA: 99] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 06/23/2017] [Accepted: 07/07/2017] [Indexed: 12/16/2022] Open
Abstract
The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods' sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.
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Affiliation(s)
- Patricia Castellano
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
| | - Mariana Pérez Ibarreche
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
| | - Mariana Blanco Massani
- INTI-Plásticos, Gral Paz 5445 e/Constituyentes y Albarelos, B1650KNA Gral, San Martín, Buenos Aires, Argentina.
| | - Cecilia Fontana
- Instituto Nacional de Tecnología Agropecuaria INTA-EEA, Ruta Provincial 301 Km 32, Famaillá 4132, Tucumán, Argentina.
| | - Graciela M Vignolo
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
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42
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Pérez-Ibarreche M, Mendoza LM, Vignolo G, Fadda S. Proteomic and genetics insights on the response of the bacteriocinogenic Lactobacillus sakei CRL1862 during biofilm formation on stainless steel surface at 10°C. Int J Food Microbiol 2017; 258:18-27. [PMID: 28738195 DOI: 10.1016/j.ijfoodmicro.2017.07.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 06/07/2017] [Accepted: 07/02/2017] [Indexed: 11/16/2022]
Abstract
Some lactic acid bacteria have the ability to form biofilms on food-industry surfaces and this property could be used to control food pathogens colonization. Lactobacillus sakei CR1862 was selected considering its bacteriocinogenic nature and ability to adhere to abiotic surfaces at low temperatures. In this study, the proteome of L. sakei CRL1862 grown either under biofilm on stainless steel surface and planktonic modes of growth at 10°C, was investigated. Using two-dimensional gel electrophoresis, 29 out of 43 statistically significant spots were identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Ten proteins resulted up-regulated whereas 16 were down-regulated during biofilm formation. Differentially expressed proteins were found to belong to carbohydrate, nucleotide, aminoacid and lipid metabolisms as well as translation, peptide hydrolysis, cell envelope/cell wall biosynthesis, adaption to atypical conditions and protein secretion. Some proteins related to carbohydrate and nucleotide metabolisms, translation and peptide degradation were overexpressed whereas those associated to stress conditions were synthesized in lower amounts. It seems that conditions for biofilm development would not imply a stressful environment for L. sakei CRL1862 cells, directing its growth strategy towards glycolytic flux regulation and reinforcing protein synthesis. In addition, L. sakei CRL1862 showed to harbor nine out of ten assayed genes involved in biofilm formation and protein anchoring. By applying qRT-PCR analysis, four of these genes showed to be up regulated, srtA2 being the most remarkable. The results of this study contribute to the knowledge of the physiology of L. sakei CRL1862 growing in biofilm on a characteristic food contact surface. The use of this strain as green biocide preventing L. monocytogenes post-processing contamination on industrial surfaces may be considered.
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Affiliation(s)
- Mariana Pérez-Ibarreche
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, T4000ILC Tucumán, Argentina
| | - Lucía M Mendoza
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, T4000ILC Tucumán, Argentina
| | - Graciela Vignolo
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, T4000ILC Tucumán, Argentina
| | - Silvina Fadda
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, T4000ILC Tucumán, Argentina.
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43
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Bonacina J, Suárez N, Hormigo R, Fadda S, Lechner M, Saavedra L. A genomic view of food-related and probiotic Enterococcus strains. DNA Res 2017; 24:11-24. [PMID: 27773878 PMCID: PMC5381348 DOI: 10.1093/dnares/dsw043] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Accepted: 08/18/2016] [Indexed: 11/22/2022] Open
Abstract
The study of enterococcal genomes has grown considerably in recent years. While special attention is paid to comparative genomic analysis among clinical relevant isolates, in this study we performed an exhaustive comparative analysis of enterococcal genomes of food origin and/or with potential to be used as probiotics. Beyond common genetic features, we especially aimed to identify those that are specific to enterococcal strains isolated from a certain food-related source as well as features present in a species-specific manner. Thus, the genome sequences of 25 Enterococcus strains, from 7 different species, were examined and compared. Their phylogenetic relationship was reconstructed based on orthologous proteins and whole genomes. Likewise, markers associated with a successful colonization (bacteriocin genes and genomic islands) and genome plasticity (phages and clustered regularly interspaced short palindromic repeats) were investigated for lifestyle specific genetic features. At the same time, a search for antibiotic resistance genes was carried out, since they are of big concern in the food industry. Finally, it was possible to locate 1617 FIGfam families as a core proteome universally present among the genera and to determine that most of the accessory genes code for hypothetical proteins, providing reasonable hints to support their functional characterization.
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Affiliation(s)
- Julieta Bonacina
- Laboratorio de Genética y Biología Molecular, CERELA-CONICET, Centro de Referencia para Lactobacilos, San Miguel de Tucumán (T4000ILC), Tucumán, Argentina
| | - Nadia Suárez
- Laboratorio de Genética y Biología Molecular, CERELA-CONICET, Centro de Referencia para Lactobacilos, San Miguel de Tucumán (T4000ILC), Tucumán, Argentina
| | - Ricardo Hormigo
- Laboratorio de Genética y Biología Molecular, CERELA-CONICET, Centro de Referencia para Lactobacilos, San Miguel de Tucumán (T4000ILC), Tucumán, Argentina
| | - Silvina Fadda
- Laboratorio de Genética y Biología Molecular, CERELA-CONICET, Centro de Referencia para Lactobacilos, San Miguel de Tucumán (T4000ILC), Tucumán, Argentina
| | - Marcus Lechner
- Department of Pharmaceutical Chemistry, Philipps-University Marburg, 35037 Marburg, Germany
| | - Lucila Saavedra
- Laboratorio de Genética y Biología Molecular, CERELA-CONICET, Centro de Referencia para Lactobacilos, San Miguel de Tucumán (T4000ILC), Tucumán, Argentina
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Casquete R, Castro SM, Teixeira P. Evaluation of the Combined Effect of Chitosan and Lactic Acid Bacteria in Alheira(Fermented Meat Sausage) Paste. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12866] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias; Universidad de Extremadura; Badajoz Spain
- CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital; Apartado 2511 4202-401 Porto Portugal
| | - Sonia Marilia Castro
- CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital; Apartado 2511 4202-401 Porto Portugal
| | - Paula Teixeira
- CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital; Apartado 2511 4202-401 Porto Portugal
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İspirli H, Demirbaş F, Dertli E. Characterization of functional properties of Enterococcus spp. isolated from Turkish white cheese. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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46
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Toğay SÖ, Ay M, Güneşer O, Yüceer YK. Investigation of antimicrobial activity and entA and entB genes in Enterococcus faecium and Enterococcus faecalis strains isolated from naturally fermented Turkish white cheeses. Food Sci Biotechnol 2016; 25:1633-1637. [PMID: 30263455 PMCID: PMC6049231 DOI: 10.1007/s10068-016-0251-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2016] [Revised: 08/09/2016] [Accepted: 08/16/2016] [Indexed: 10/20/2022] Open
Abstract
In this research, the antagonistic effects of Enterococcus faecalis and E. faecium bacteria isolated from naturally fermented Turkish white cheeses, produced without starter culture, against Listeria monocytogenes, L. innocua, L. ivanovii, Staphylococcus aureus, and E. faecalis were evaluated. The presence of entA and entB genes was also detected in the isolates, which had antimicrobial activity. Total 71 strains of E. faecalis and 7 strains of E. faecium were tested; 20 of E. faecalis and none of E. faecium strains showed antimicrobial activity against the tested bacteria using agar spot method. Among E. faecalis strains, which had antimicrobial activity, three strains contained both entA and entB genes, two strains carried only entA gene, and five strains had only entB gene. These cheese-sourced enterococcal strains or their enterocins should be considered to be used for food preservation especially in the dairy industry.
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Affiliation(s)
- Sine Özmen Toğay
- Faculty of Agriculture, Department of Food Engineering Gorukle Campus, Uludag University, Bursa, 16059 Turkey
| | - Mustafa Ay
- Institution of Natural and Applied Science, Terzioglu Campus, Çanakkale Onsekiz Mart University, Çanakkale, 17020 Turkey
| | - Onur Güneşer
- Faculty of Engineering, Department of Food Engineering, Uşak University, Uşak, 64000 Turkey
| | - Yonca Karagül Yüceer
- Engineering Faculty, Department of Food Engineering, Terzioglu Campus, Çanakkale Onsekiz Mart University, Çanakkale, 17020 Turkey
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47
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Fontana C, Bassi D, López C, Pisacane V, Otero MC, Puglisi E, Rebecchi A, Cocconcelli PS, Vignolo G. Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity. Int J Food Microbiol 2016; 236:17-25. [DOI: 10.1016/j.ijfoodmicro.2016.07.002] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 07/05/2016] [Accepted: 07/07/2016] [Indexed: 11/30/2022]
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48
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Gatto V, Tabanelli G, Montanari C, Prodomi V, Bargossi E, Torriani S, Gardini F. Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects. Microb Biotechnol 2016; 9:801-813. [PMID: 27624853 PMCID: PMC5072196 DOI: 10.1111/1751-7915.12402] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2016] [Accepted: 06/15/2016] [Indexed: 01/24/2023] Open
Abstract
Few information is available about the tyraminogenic potential of the species Enterococcus mundtii. In this study, two plant‐derived strains of E. mundtii were selected and investigated to better understand the phenotypic behaviour and the genetic mechanisms involved in tyramine accumulation. Both the strains accumulated tyramine from the beginning of exponential phase of growth, independently on the addition of tyrosine to the medium. The strains accumulated also 2‐phenylethylamine, although with lower efficiency and in greater extent when tyrosine was not added. Accordingly, the tyrosine decarboxylase (tyrDC) gene expression level increased during the exponential phase with tyrosine added, while it remained constant and high without precursor. The genetic organization as well as sequence identity levels of tyrDC and tyrosine permease (tyrP) genes indicated a correlation with those of phylogenetically closer enterococcal species, such as E. faecium, E. hirae and E. durans; however, the gene Na+/H+ antiporter (nhaC) that usually follow tyrP is missing. In addition, BLAST analysis revealed the presence of additional genes encoding for decarboxylase and permease in the genome of several E. mundtii strains. It is speculated the occurrence of a duplication event and the acquisition of different specificity for these enzymes that deserves further investigations.
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Affiliation(s)
- Veronica Gatto
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Giulia Tabanelli
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Chiara Montanari
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Cesena, Italy
| | | | - Eleonora Bargossi
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Sandra Torriani
- Department of Biotechnology, University of Verona, Verona, Italy.
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy.,Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Cesena, Italy
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50
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Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert E, Vignolo G. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough. Lett Appl Microbiol 2016; 63:147-54. [DOI: 10.1111/lam.12604] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2015] [Revised: 05/06/2016] [Accepted: 06/06/2016] [Indexed: 11/27/2022]
Affiliation(s)
- L. Ruiz Rodríguez
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - E. Vera Pingitore
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - G. Rollan
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - G. Martos
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - L. Saavedra
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - C. Fontana
- Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Università Cattolica del Sacro Cuore; Piacenza-Cremona Italy
| | - E.M. Hebert
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - G. Vignolo
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
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