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Karim MR, Iqbal S, Mohammad S, Morshed MN, Haque MA, Mathiyalagan R, Yang DC, Kim YJ, Song JH, Yang DU. Butyrate's (a short-chain fatty acid) microbial synthesis, absorption, and preventive roles against colorectal and lung cancer. Arch Microbiol 2024; 206:137. [PMID: 38436734 DOI: 10.1007/s00203-024-03834-7] [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: 11/15/2023] [Revised: 12/28/2023] [Accepted: 01/04/2024] [Indexed: 03/05/2024]
Abstract
Butyrate, a short-chain fatty acid (SCFA) produced by bacterial fermentation of fiber in the colon, is a source of energy for colonocytes. Butyrate is essential for improving gastrointestinal (GI) health since it helps colonocyte function, reduces inflammation, preserves the gut barrier, and fosters a balanced microbiome. Human colonic butyrate producers are Gram-positive firmicutes, which are phylogenetically varied. The two most prevalent subgroups are associated with Eubacterium rectale/Roseburia spp. and Faecalibacterium prausnitzii. Now, the mechanism for the production of butyrate from microbes is a very vital topic to know. In the present study, we discuss the genes encoding the core of the butyrate synthesis pathway and also discuss the butyryl-CoA:acetate CoA-transferase, instead of butyrate kinase, which usually appears to be the enzyme that completes the process. Recently, butyrate-producing microbes have been genetically modified by researchers to increase butyrate synthesis from microbes. The activity of butyrate as a histone deacetylase inhibitor (HDACi) has led to several clinical trials to assess its effectiveness as a potential cancer treatment. Among various significant roles, butyrate is the main energy source for intestinal epithelial cells, which helps maintain colonic homeostasis. Moreover, people with non-small-cell lung cancer (NSCLC) have distinct gut microbiota from healthy adults and frequently have dysbiosis of the butyrate-producing bacteria in their guts. So, with an emphasis on colon and lung cancer, this review also discusses how the microbiome is crucial in preventing the progression of certain cancers through butyrate production. Further studies should be performed to investigate the underlying mechanisms of how these specific butyrate-producing bacteria can control both colon and lung cancer progression and prognosis.
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Affiliation(s)
- Md Rezaul Karim
- Department of Biopharmaceutical Biotechnology, College of Life Science, Kyung Hee University, Yongin-Si, 17104, Gyeonggi-Do, Korea
- Department of Biotechnology and Genetic Engineering, Faculty of Biological Sciences, Islamic University, Kushtia, 7003, Bangladesh
| | - Safia Iqbal
- Department of Biopharmaceutical Biotechnology, College of Life Science, Kyung Hee University, Yongin-Si, 17104, Gyeonggi-Do, Korea
- Department of Microbiology, Varendra Institute of Biosciences, Affiliated University of Rajshahi, Natore, 6400, Rajshahi, Bangladesh
| | - Shahnawaz Mohammad
- Graduate School of Biotechnology, College of Life Science, Kyung Hee University, Yongin-Si, 17104, Gyeonggi-Do, Korea
| | - Md Niaj Morshed
- Department of Biopharmaceutical Biotechnology, College of Life Science, Kyung Hee University, Yongin-Si, 17104, Gyeonggi-Do, Korea
| | - Md Anwarul Haque
- Department of Biotechnology and Genetic Engineering, Faculty of Biological Sciences, Islamic University, Kushtia, 7003, Bangladesh
| | - Ramya Mathiyalagan
- Graduate School of Biotechnology, College of Life Science, Kyung Hee University, Yongin-Si, 17104, Gyeonggi-Do, Korea
| | - Deok Chun Yang
- Department of Biopharmaceutical Biotechnology, College of Life Science, Kyung Hee University, Yongin-Si, 17104, Gyeonggi-Do, Korea
- Hanbangbio Inc., Yongin-Si, 17104, Gyeonggi-Do, Republic of Korea
| | - Yeon Ju Kim
- Graduate School of Biotechnology, College of Life Science, Kyung Hee University, Yongin-Si, 17104, Gyeonggi-Do, Korea
| | - Joong Hyun Song
- Department of Veterinary International Medicine, College of Veterinary Medicine, Chungnam National University, Daejeon, 34134, Korea.
| | - Dong Uk Yang
- Department of Biopharmaceutical Biotechnology, College of Life Science, Kyung Hee University, Yongin-Si, 17104, Gyeonggi-Do, Korea.
- AIBIOME, 6, Jeonmin-Ro 30Beon-Gil, Yuseong-Gu, Daejeon, Republic of Korea.
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Sharafi H, Divsalar E, Rezaei Z, Liu SQ, Moradi M. The potential of postbiotics as a novel approach in food packaging and biopreservation: a systematic review of the latest developments. Crit Rev Food Sci Nutr 2023:1-31. [PMID: 37667831 DOI: 10.1080/10408398.2023.2253909] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/06/2023]
Abstract
Metabolic by-products are part of the so-called postbiotics of probiotics and other beneficial microorganisms, particularly lactic acid bacteria, which have gained popularity as a feasible alternative to improving food quality and safety. Postbiotics in dry and liquid forms can be easily integrated into food formulations and packaging materials, exhibiting antimicrobial and antioxidant effects owing to the presence of multiple antimicrobials, such as organic acids, bacteriocins, exopolysaccharides and bioactive peptides. Postbiotics can thus control the growth of pathogens and spoilage microorganisms, thereby extending the shelf life of food products. Because of their ability to be easily manufactured without requiring extensive processing, postbiotics are regarded as a safer and more sustainable alternative to synthetic preservatives, which can have negative environmental consequences. Additionally, food manufacturers can readily adopt postbiotics in food formulations without significant modifications. This systematic review provides an in-depth analysis of studies on the use of postbiotics in the biopreservation and packaging of a wide range of food products. The review evaluates and discusses the types of microorganisms, postbiotics preparation and modification techniques, methods of usage in dairy products, meat, poultry, seafood, fruits, vegetables, bread, and egg, and their effects on food quality and safety.
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Affiliation(s)
- Houshmand Sharafi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Elahe Divsalar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Zeinab Rezaei
- Center of Cheshme noshan khorasan (Alis), University of Applied Science and Technology, Chanaran, Iran
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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Ávila M, Sánchez C, Calzada J, Mayer MJ, Berruga MI, López-Díaz TM, Narbad A, Garde S. Isolation and characterization of new bacteriophages active against Clostridium tyrobutyricum and their role in preventing the late blowing defect of cheese. Food Res Int 2023; 163:112222. [PMID: 36596151 DOI: 10.1016/j.foodres.2022.112222] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 11/17/2022] [Accepted: 11/20/2022] [Indexed: 11/25/2022]
Abstract
Lytic bacteriophages (phages) offer a great potential as biocontrol agents for spoilage Clostridium tyrobutyricum, responsible for butyric acid fermentation in semi-hard and hard ripened cheeses, resulting in late gas blowing defect. With this aim, we have isolated, identified and characterized new lytic phages of C. tyrobutyricum, and have evaluated their efficacy to control cheese late blowing by adding them to manufacture milk. Silage, soil, milk and cheese from dairy farms were screened for anti-clostridial phages, obtaining 96 isolates active against C. tyrobutyricum. According to host range, source and plaque morphology, we obtained 20 phage profiles, 8 of them (represented by phages FA3, FA21, FA29, FA52, FA58, FA67, FA70 and FA88) showing a wider host range and high quality lysis, which were further characterized. Selected isolates showed a non-contractile tail, belonging to the Siphoviridae family, and were grouped into 3 restriction profiles. Viable phages were detected after storage in sodium-magnesium buffer (SM buffer), skim milk and acidified skim milk (pH 5) for 7 d at 4 °C, 12 °C and 37 °C, although a decline in infectivity was observed in some cases. Good phage survival was also detected during semi-hard cheese manufacture and ripening (60 d), and cheese lactococci counts, pH, dry matter values, and volatile compounds were not affected by phage addition. In semi-hard cheese, phage FA67 impaired the early germination of C. tyrobutyricum spores and caused a significant decrease in clostridial vegetative cells counts at 14 d of ripening, delaying by 2 weeks the consumption of lactic acid, formation of butyric acid and appearance of late blowing symptoms, compared to the spoilt control cheese without the phage. This is the first report on the application of phage to control C. tyrobutyricum in cheese.
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Affiliation(s)
- Marta Ávila
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain.
| | - Carmen Sánchez
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain.
| | - Javier Calzada
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain.
| | - Melinda J Mayer
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK.
| | - M Isabel Berruga
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain.
| | - Teresa M López-Díaz
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.
| | - Arjan Narbad
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK.
| | - Sonia Garde
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain.
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Demirbaş F, Dertli E, Arıcı M. Prevalence of Clostridium spp., in Kashar cheese and efficiency of Lactiplantibacillus plantarum and Lactococcus lactis subsp. lactis mix as a biocontrol agents for Clostridium spp. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101581] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Bangar SP, Chaudhary V, Singh TP, Özogul F. Retrospecting the concept and industrial significance of LAB bacteriocins. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Qian C, Martin NH, Wiedmann M, Trmčić A. Development of a risk assessment model to predict the occurrence of late blowing defect in Gouda cheese and evaluate potential intervention strategies. J Dairy Sci 2022; 105:2880-2894. [PMID: 35086711 DOI: 10.3168/jds.2021-21206] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 11/28/2021] [Indexed: 11/19/2022]
Abstract
Late blowing defect (LBD) is an important spoilage issue in semi-hard cheese, with the outgrowth of Clostridium tyrobutyricum spores during cheese aging considered to be the primary cause. Although previous studies have explored the microbial and physicochemical factors influencing the defect, a risk assessment tool that allows for improved and rational management of LBD is lacking. The purpose of this study was to develop a predictive model to estimate the probability of LBD in Gouda cheese and evaluate different intervention strategies. The spore concentration distribution of butyric acid bacteria (BAB) in bulk tank milk was obtained from 8 dairy farms over 12 mo. The concentration of C. tyrobutyricum from raw milk to the end of aging was simulated based on Gouda brined for 2 d in saturated brine at 8°C and aged at 13°C. Predicted C. tyrobutyricum concentrations during aging and estimated concentration thresholds in cheese at onset of LBD were used to predict product loss due to LBD during a simulated 1-yr production. With the estimated concentration thresholds in cheese ranging from 4.36 to 4.46 log most probable number (MPN)/kg of cheese, the model predicted that 9.2% (±1.7%) of Gouda cheese showed LBD by d 60; cheeses predicted to show LBD at d 60 showed a mean pH of 5.39 and were produced with raw milk with a mean BAB spore count of 143 MPN/L. By d 90, 36.1% (±3.4%) of cheeses were predicted to show LBD, indicating that LBD typically manifests between d 60 and 90, which is consistent with observations from the literature and the cheese industry. Sensitivity analysis indicated that C. tyrobutyricum maximum growth rate as well as concentration threshold in cheese at onset of LBD are the most important variables, identifying key data needs for development of more accurate models. The implementation of microfiltration or bactofugation of raw milk (assumed to show 98% efficiency of spore removal) in our model prevented occurrence of LBD during the first 60 d of aging. Overall, our findings provide a framework for predicting the occurrence of LBD in Gouda as well as other cheeses and illustrate the value of developing digital tools for managing dairy product quality.
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Affiliation(s)
- C Qian
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - N H Martin
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - M Wiedmann
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - A Trmčić
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853.
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Anumudu C, Hart A, Miri T, Onyeaka H. Recent Advances in the Application of the Antimicrobial Peptide Nisin in the Inactivation of Spore-Forming Bacteria in Foods. Molecules 2021; 26:5552. [PMID: 34577022 PMCID: PMC8469619 DOI: 10.3390/molecules26185552] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 09/01/2021] [Accepted: 09/09/2021] [Indexed: 11/16/2022] Open
Abstract
Conventional thermal and chemical treatments used in food preservation have come under scrutiny by consumers who demand minimally processed foods free from chemical agents but microbiologically safe. As a result, antimicrobial peptides (AMPs) such as bacteriocins and nisin that are ribosomally synthesised by bacteria, more prominently by the lactic acid bacteria (LAB) have appeared as a potent alternative due to their multiple biological activities. They represent a powerful strategy to prevent the development of spore-forming microorganisms in foods. Unlike thermal methods, they are natural without an adverse impact on food organoleptic and nutritional attributes. AMPs such as nisin and bacteriocins are generally effective in eliminating the vegetative forms of spore-forming bacteria compared to the more resilient spore forms. However, in combination with other non-thermal treatments, such as high pressure, supercritical carbon dioxide, electric pulses, a synergistic effect with AMPs such as nisin exists and has been proven to be effective in the inactivation of microbial spores through the disruption of the spore structure and prevention of spore outgrowth. The control of microbial spores in foods is essential in maintaining food safety and extension of shelf-life. Thus, exploration of the mechanisms of action of AMPs such as nisin is critical for their design and effective application in the food industry. This review harmonises information on the mechanisms of bacteria inactivation from published literature and the utilisation of AMPs in the control of microbial spores in food. It highlights future perspectives in research and application in food processing.
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Affiliation(s)
- Christian Anumudu
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; (C.A.); (T.M.)
| | - Abarasi Hart
- Department of Chemical and Biological Engineering, The University of Sheffield, Sheffield S1 3JD, UK;
| | - Taghi Miri
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; (C.A.); (T.M.)
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; (C.A.); (T.M.)
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Cecere P, Gatto F, Cortimiglia C, Bassi D, Lucchini F, Cocconcelli PS, Pompa PP. Colorimetric Point-of-Care Detection of Clostridium tyrobutyricum Spores in Milk Samples. BIOSENSORS 2021; 11:bios11090293. [PMID: 34562883 PMCID: PMC8469627 DOI: 10.3390/bios11090293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 08/18/2021] [Accepted: 08/20/2021] [Indexed: 05/12/2023]
Abstract
Clostridium tyrobutyricum represents the main spoiling agent responsible for late blowing defects (LBD) in hard and semi-hard cheeses. Its spores are resistant to manufacturing procedures and can germinate during the long ripening process, causing the burst of the cheese paste with a consequent undesirable taste. The lower quality of blown cheeses leads to considerable financial losses for the producers. The early identification of spore contaminations in raw milk samples thus assumes a pivotal role in industrial quality control. Herein, we developed a point of care (POC) testing method for the sensitive detection of C. tyrobutyricum in milk samples, combining fast DNA extraction (with no purification steps) with a robust colorimetric loop-mediated isothermal amplification (LAMP) technique. Our approach allows for the sensitive and specific detection of C. tyrobutyricum spores (limit of detection, LoD: ~2 spores/mL), with the advantage of a clear naked-eye visualization of the results and a potential semi-quantitative discrimination of the contamination level. In addition, we demonstrated the feasibility of this strategy using a portable battery-operated device that allowed both DNA extraction and amplification steps, proving its potential for on-site quality control applications without the requirement of sophisticated instrumentation and trained personnel.
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Affiliation(s)
- Paola Cecere
- Nanobiointeractions & Nanodiagnostics, Istituto Italiano di Tecnologia (IIT), 16163 Genova, Italy; (P.C.); (F.G.)
| | - Francesca Gatto
- Nanobiointeractions & Nanodiagnostics, Istituto Italiano di Tecnologia (IIT), 16163 Genova, Italy; (P.C.); (F.G.)
| | - Claudia Cortimiglia
- Dipartimento di Scienze e Tecnologie Alimentari per la Sostenibilità della Filiera Agro-Alimentare, Facoltà di Scienze Agrarie Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza-Cremona, Italy; (C.C.); (D.B.); (F.L.); (P.S.C.)
| | - Daniela Bassi
- Dipartimento di Scienze e Tecnologie Alimentari per la Sostenibilità della Filiera Agro-Alimentare, Facoltà di Scienze Agrarie Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza-Cremona, Italy; (C.C.); (D.B.); (F.L.); (P.S.C.)
| | - Franco Lucchini
- Dipartimento di Scienze e Tecnologie Alimentari per la Sostenibilità della Filiera Agro-Alimentare, Facoltà di Scienze Agrarie Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza-Cremona, Italy; (C.C.); (D.B.); (F.L.); (P.S.C.)
| | - Pier Sandro Cocconcelli
- Dipartimento di Scienze e Tecnologie Alimentari per la Sostenibilità della Filiera Agro-Alimentare, Facoltà di Scienze Agrarie Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza-Cremona, Italy; (C.C.); (D.B.); (F.L.); (P.S.C.)
| | - Pier Paolo Pompa
- Nanobiointeractions & Nanodiagnostics, Istituto Italiano di Tecnologia (IIT), 16163 Genova, Italy; (P.C.); (F.G.)
- Correspondence:
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CESA-LUNA CATHERINE, ALATORRE-CRUZ JULIAMARÍA, CARREÑO-LÓPEZ RICARDO, QUINTERO-HERNÁNDEZ VERÓNICA, BAEZ ANTONINO. Emerging Applications of Bacteriocins as Antimicrobials, Anticancer Drugs, and Modulators of The Gastrointestinal Microbiota. Pol J Microbiol 2021; 70:143-159. [PMID: 34349808 PMCID: PMC8326989 DOI: 10.33073/pjm-2021-020] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 04/06/2021] [Accepted: 04/25/2021] [Indexed: 02/06/2023] Open
Abstract
The use of bacteriocins holds great promise in different areas such as health, food, nutrition, veterinary, nanotechnology, among others. Many research groups worldwide continue to advance the knowledge to unravel a novel range of therapeutic agents and food preservatives. This review addresses the advances of bacteriocins and their producer organisms as biocontrol agents for applications in the medical industry and agriculture. Furthermore, the bacteriocin mechanism of action and structural characteristics will be reviewed. Finally, the potential role of bacteriocins to modulate the signaling in host-associated microbial communities will be discussed.
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Affiliation(s)
- CATHERINE CESA-LUNA
- Centro de Investigaciones en Ciencias Microbiológicas (CICM), Instituto de Ciencias (IC), Benemérita Universidad Autónoma de Puebla (BUAP), Puebla, México
| | | | - RICARDO CARREÑO-LÓPEZ
- Centro de Investigaciones en Ciencias Microbiológicas (CICM), Instituto de Ciencias (IC), Benemérita Universidad Autónoma de Puebla (BUAP), Puebla, México
| | | | - ANTONINO BAEZ
- Centro de Investigaciones en Ciencias Microbiológicas (CICM), Instituto de Ciencias (IC), Benemérita Universidad Autónoma de Puebla (BUAP), Puebla, México
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Podrzaj L, Burtscher J, Küller F, Domig KJ. Strain-Dependent Cheese Spoilage Potential of Clostridium tyrobutyricum. Microorganisms 2020; 8:microorganisms8111836. [PMID: 33266400 PMCID: PMC7700369 DOI: 10.3390/microorganisms8111836] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/18/2020] [Accepted: 11/19/2020] [Indexed: 11/23/2022] Open
Abstract
Clostridium tyrobutyricum, a Gram-positive, anaerobic, spore-forming bacterium, is considered as one of the main causative agents for spoilage of hard and semihard cheeses. Growth of C. tyrobutyricum in cheese is critically influenced by ripening temperature and time, pH, salt and lactic acid concentration, moisture and fat content, and the presence of other microorganisms. Previous studies revealed high intraspecies diversity of C. tyrobutyricum strains and variable tolerance toward pH, temperatures, and salt concentrations. These findings indicate that strain-dependent characteristics may be relevant to assess the risk for cheese spoilage if clostridial contamination occurs. In this study, we aimed to compare the phenotypes of 12 C. tyrobutyricum strains which were selected from 157 strains on the basis of genotypic and proteotypic variability. The phenotypic analysis comprised the assessment of gas production and organic acid concentrations in an experimental cheese broth incubated at different temperatures (37, 20, and 14 °C). For all tested strains, delayed gas production at lower incubation temperatures and a strong correlation between gas production and the change in organic acid concentrations were observed. However, considering the time until gas production was visible at different incubation temperatures, a high degree of heterogeneity was found among the tested strains. In addition, variation among replicates of the same strain and differences due to different inoculum levels became evident. This study shows, that, among other factors, strain-specific germination and growth characteristics should be considered to evaluate the risk of cheese spoilage by C. tyrobutyricum.
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Affiliation(s)
- Lucija Podrzaj
- Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria; (L.P.); (F.K.); (K.J.D.)
- Austrian Competence Centre for Feed and Food Quality, Safety and Innovation (FFoQSI GmbH), Technopark 1C, 3430 Tulln, Austria
| | - Johanna Burtscher
- Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria; (L.P.); (F.K.); (K.J.D.)
- Correspondence: ; Tel.: +43-1-47654-75456
| | - Franziska Küller
- Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria; (L.P.); (F.K.); (K.J.D.)
- Austrian Competence Centre for Feed and Food Quality, Safety and Innovation (FFoQSI GmbH), Technopark 1C, 3430 Tulln, Austria
| | - Konrad J. Domig
- Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria; (L.P.); (F.K.); (K.J.D.)
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Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum. Int J Food Microbiol 2020; 329:108686. [DOI: 10.1016/j.ijfoodmicro.2020.108686] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/13/2020] [Accepted: 05/22/2020] [Indexed: 01/28/2023]
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12
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Moradi M, Kousheh SA, Almasi H, Alizadeh A, Guimarães JT, Yılmaz N, Lotfi A. Postbiotics produced by lactic acid bacteria: The next frontier in food safety. Compr Rev Food Sci Food Saf 2020; 19:3390-3415. [PMID: 33337065 DOI: 10.1111/1541-4337.12613] [Citation(s) in RCA: 102] [Impact Index Per Article: 25.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 07/04/2020] [Accepted: 07/16/2020] [Indexed: 12/18/2022]
Abstract
There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term. The word "postbiotics" is currently used to refer to bioactive compounds, which did not fit to the traditional definitions of probiotics, prebiotics, and paraprobiotics. Therefore, the postbiotics may be presently defined as bioactive soluble factors (products or metabolic byproducts), produced by some food-grade microorganisms during the growth and fermentation in complex microbiological culture (in this case named cell-free supernatant), food, or gut, which exert some benefits to the food or the consumer. Many LAB are considered probiotic and their postbiotic compounds present similar or additional health benefits to the consumer; however, this review aimed to address the most recent applications of the postbiotics with food safety purposes. The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed. The current uses of postbiotics in the reduction and biodegradation of some food safety-related chemical contaminants (e.g., biogenic amines) were considered. We also discussed the safety aspects, the obstacles, and future perspectives of using postbiotics in the food industry. This work will open up new insights for food applications of postbiotics prepared from LAB.
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Affiliation(s)
- Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Seyedeh Alaleh Kousheh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Arash Alizadeh
- Division of Pharmacology and Toxicology, Department of Basic Science, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Brazil
| | - Nurten Yılmaz
- Department of Animal Science, Faculty of Agriculture, Cukurova University, Adana, Turkey
| | - Anita Lotfi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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The Microbiota of Edam Cheeses Determined by Cultivation and High-Throughput Sequencing of the 16S rRNA Amplicon. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10124063] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to evaluate the microbiome of industrially produced ripened Edam cheeses by next-generation sequencing. The samples for analyses were collected in spring and autumn. Spring samples were characterized by significantly higher Lactococcus and Bacillus counts and lower counts of Enterobacteriaceae, Enterococcus, and yeasts than autumn samples. The predominant microorganisms identified by the Illumina high-throughput sequencing technology belonged to four phyla: Firmicutes, Actinobacteria, Proteobacteria and Bacteroidetes. The dominant species were starter culture bacteria. Lactobacillus rhamnosus, Lactobacillus kefiri, Lactobacillus kefiranofaciens, Lactobacillus casei, Streptococcus thermophilus, and Bifidobacterium had the highest share of microbial cheese communities. The number of γ-Proteobacteria reads was higher in autumn cheese samples. A high number of reads was also noted in the genus Clostridium. The counts of spore-forming bacteria of the genus Bacillus were higher in cheeses produced in spring. The study revealed highly similar relationships between the analyzed production periods. The present results contribute to the existing knowledge of cheese microbiota, and they can be used to improve and modify production processes based on the composition of microbial communities, as well as to improve the quality of the final product.
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Ávila M, Gómez‐Torres N, Gaya P, Garde S. Effect of a nisin‐producing lactococcal starter on the late blowing defect of cheese caused by
Clostridium tyrobutyricum. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14598] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Marta Ávila
- Departamento de Tecnología de Alimentos Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Carretera de La Coruña km 7 28040 Madrid Spain
| | - Natalia Gómez‐Torres
- Departamento de Tecnología de Alimentos Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Carretera de La Coruña km 7 28040 Madrid Spain
| | - Pilar Gaya
- Departamento de Tecnología de Alimentos Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Carretera de La Coruña km 7 28040 Madrid Spain
| | - Sonia Garde
- Departamento de Tecnología de Alimentos Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Carretera de La Coruña km 7 28040 Madrid Spain
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Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, Soccol CR. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Dão P. De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Ana C. De O. Junqueira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Susan G. Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Luiz A. J. Letti
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | | | - Carlos R. Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
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Adhikari A, Yemmireddy VK, Costello MJ, Gray PM, Salvadalena R, Rasco B, Killinger K. Effect of storage time and temperature on the viability of E. coli O157:H7, Salmonella spp., Listeria innocua, Staphylococcus aureus, and Clostridium sporogenes vegetative cells and spores in vacuum-packed canned pasteurized milk cheese. Int J Food Microbiol 2018; 286:148-154. [PMID: 30114563 DOI: 10.1016/j.ijfoodmicro.2018.07.027] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 06/13/2018] [Accepted: 07/21/2018] [Indexed: 10/28/2022]
Abstract
The effect of storage temperature and time on the viability of several foodborne bacterial pathogens inoculated into vacuum-packed canned pasteurized cow's milk cheese was investigated. Three popular cheese styles namely, a semi-soft white Monterey Jack style cheese, and two Cheddar cheeses vacuum packaged in mason jars were inoculated with a 3-strain cocktail of each of the following microbes at the mean concentrations listed: Escherichia coli O157:H7 (6.6 log CFU/g), Salmonella spp. (6.3 log CFU/g), Listeria innocua (6.4 log CFU/g), Staphylococcus aureus (3.6 log CFU/g), and Clostridium sporogenes vegetative cells (6.3 log CFU/g), and spores (6.0 log CFU/g). The effect of storage temperature (at 4.4, 10, and 21.1 °C) and the time (from 0 to 365 days) on the survival of the inoculated organisms was evaluated at different sampling times (0, 30, 60, 120,180, and 365 days). Both storage temperature and the time had a significant effect on the viability of the test organisms. Increasing the storage temperature from 4.4 to 21.1 °C and the storage time for up to 365 days increased pathogen reduction. The type of cheese also had a significant effect on the viability of the test organisms. At the same sampling times, the viability of E. coli O157:H7 and Salmonella spp., were highest in Monterey Jack-style cheese followed by the Cheddar cheeses one to which annatto had been added (Cheddar 1) and the second, a white Cheddar that has an added adjunct flavor culture (Cheddar 2). Similarly, the type of cheese and the time-temperature conditions to which the cheese was exposed had a significant effect on the viability of L. innocua. Among the tested organisms, S. aureus was most susceptible while C. sporogenes (both vegetative cells and spores) were most resistant. The findings of this challenge study indicate that vacuum packed canned cheese is not a favorable environment for the growth of bacterial pathogens. Depending upon the type of canned cheese, appropriate storage times and temperatures are critical to ensure microbiological safety.
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Affiliation(s)
- Achyut Adhikari
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, 263 Knapp Hall, Baton Rouge, LA 70803-6202, United States of America; School of Food Science, Washington State University, P.O Box 646376, Pullman, WA 99164-6376, United States of America.
| | - Veerachandra K Yemmireddy
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, 263 Knapp Hall, Baton Rouge, LA 70803-6202, United States of America
| | - Michael J Costello
- School of Food Science, Washington State University, P.O Box 646376, Pullman, WA 99164-6376, United States of America
| | - Peter M Gray
- School of Food Science, Washington State University, P.O Box 646376, Pullman, WA 99164-6376, United States of America
| | - Russ Salvadalena
- School of Food Science, Washington State University, P.O Box 646376, Pullman, WA 99164-6376, United States of America
| | - Barbara Rasco
- School of Food Science, Washington State University, P.O Box 646376, Pullman, WA 99164-6376, United States of America
| | - Karen Killinger
- School of Food Science, Washington State University, P.O Box 646376, Pullman, WA 99164-6376, United States of America
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Lamichhane P, Pietrzyk A, Feehily C, Cotter PD, Mannion DT, Kilcawley KN, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese. J Dairy Sci 2018; 101:5738-5750. [DOI: 10.3168/jds.2017-14180] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 01/26/2018] [Indexed: 02/02/2023]
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Silva CCG, Silva SPM, Ribeiro SC. Application of Bacteriocins and Protective Cultures in Dairy Food Preservation. Front Microbiol 2018; 9:594. [PMID: 29686652 PMCID: PMC5900009 DOI: 10.3389/fmicb.2018.00594] [Citation(s) in RCA: 268] [Impact Index Per Article: 44.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Accepted: 03/15/2018] [Indexed: 11/24/2022] Open
Abstract
In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.
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Affiliation(s)
- Célia C. G. Silva
- Instituto de Investigação e Tecnologias Agrárias e do Ambiente, Universidade dos Açores, Angra do Heroísmo, Portugal
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Havlíková Š, Kvasničková E, Kavková M, Němečková I. The anticlostridial effect of lactococcal and enterococcal adjunct starters in Dutch-type low-scalded cheese. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12508] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Šárka Havlíková
- Dairy Research Institute Ltd.; Ke Dvoru 12a Prague 6 160 00 Czech Republic
| | - Eva Kvasničková
- Dairy Research Institute Ltd.; Ke Dvoru 12a Prague 6 160 00 Czech Republic
| | - Miloslava Kavková
- Dairy Research Institute Ltd.; Ke Dvoru 12a Prague 6 160 00 Czech Republic
| | - Irena Němečková
- Dairy Research Institute Ltd.; Ke Dvoru 12a Prague 6 160 00 Czech Republic
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20
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Gamal-Eldi H, Abd El-Sal BA, Seoudi O, Mahmoud HA, Mohamed A. Inhibition of Processed Cheese-late Gas Using Candida pelliculosa Yeast. INTERNATIONAL JOURNAL OF DAIRY SCIENCE 2017; 12:197-203. [DOI: 10.3923/ijds.2017.197.203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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21
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Murphy SC, Martin NH, Barbano DM, Wiedmann M. Influence of raw milk quality on processed dairy products: How do raw milk quality test results relate to product quality and yield? J Dairy Sci 2016; 99:10128-10149. [DOI: 10.3168/jds.2016-11172] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Accepted: 08/03/2016] [Indexed: 11/19/2022]
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22
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Processed cheese contamination by spore-forming bacteria: A review of sources, routes, fate during processing and control. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.09.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Ávila M, Gómez-Torres N, Delgado D, Gaya P, Garde S. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese. Food Microbiol 2016; 60:165-73. [PMID: 27554159 DOI: 10.1016/j.fm.2016.07.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Revised: 06/10/2016] [Accepted: 07/10/2016] [Indexed: 10/21/2022]
Abstract
In this study we evaluated the application of different high pressure (HP) treatments (200-500 MPa at 14 °C for 10 min) to industrial sized semi-hard cheeses on day 7, with the aim of controlling two Clostridium tyrobutyricum strains causing butyric acid fermentation and cheese late blowing defect (LBD). Clostridium metabolism and LBD appearance in cheeses were monitored by sensory (cheese swelling, cracks/splits, off-odours) and instrumental analyses (organic acids by HPLC and volatile compounds by SPME/GC-MS) after 60 days. Cheeses with clostridial spores HP-untreated and HP-treated at 200 MPa showed visible LBD symptoms, lower concentrations of lactic, citric and acetic acids, and higher levels of pyruvic, propionic and butyric acids and of 1-butanol, ethyl and methyl butanoate, and ethyl pentanoate than cheeses without spores. However, cheeses with clostridial spores and HP-treated at ≥ 300 MPa did not show LBD symptoms and their organic acids and volatile compounds profiles were comparable to those of their respective HP-treated control cheeses, despite HP treatments caused a low spore reduction. A decrease in C. tyrobutyricum spore counts was observed after curd pressing, which seems to indicate an early spore germination, suggesting that HP treatments ≥300 MPa were able to inactivate the emerged C. tyrobutyricum vegetative cells and, thereby, prevent LBD.
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Affiliation(s)
- Marta Ávila
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - Natalia Gómez-Torres
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - David Delgado
- Instituto Tecnológico Agrario de Castilla y León (ITACyL), Estación Tecnológica de la Leche, Carretera de Autilla s/n, 34071 Palencia, Spain
| | - Pilar Gaya
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - Sonia Garde
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain.
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Gómez-Torres N, Garde S, Peirotén Á, Ávila M. Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.025] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Aljewicz M, Cichosz G. Protective effects of Lactobacillus cultures in Dutch-type cheese-like products. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.054] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Cosentino C, Paolino R, Valentini V, Musto M, Ricciardi A, Adduci F, D'Adamo C, Pecora G, Freschi P. Effect of jenny milk addition on the inhibition of late blowing in semihard cheese. J Dairy Sci 2015; 98:5133-42. [DOI: 10.3168/jds.2015-9458] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Accepted: 04/03/2015] [Indexed: 11/19/2022]
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Inhibitory activity of Lactobacillus plantarum TF711 against Clostridium sporogenes when used as adjunct culture in cheese manufacture. J DAIRY RES 2015; 82:236-41. [PMID: 25702615 DOI: 10.1017/s0022029915000126] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Bacteriocins produced by lactic acid bacteria are of great interest to the food-processing industry as natural preservatives. This work aimed to investigate the efficacy of bacteriocin-producing Lactobacillus plantarum TF711, isolated from artisanal Tenerife cheese, in controlling Clostridium sporogenes during cheese ripening. Cheeses were made from pasteurised milk artificially contaminated with 10(4) spores m/l C. sporogenes. Experimental cheeses were manufactured with Lb. plantarum TF711 added at 1% as adjunct to commercial starter culture. Cheeses made under the same conditions but without Lb. plantarum TF711 served as controls. Evolution of microbiological parameters, pH and NaCl content, as well as bacteriocin production was studied throughout 45 d of ripening. Addition of Lb. plantarum TF711 did not bring about any significant change in starter culture counts, NaCl content and pH, compared with control cheese. In contrast, clostridial spore count in experimental cheeses were significantly lower than in control cheeses from 7 d onwards, reaching a maximum reduction of 2·2 log units on day 21. Inhibition of clostridia found in experimental cheeses was mainly attributed to plantaricin activity, which in fact was recovered from these cheeses.
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Treven P, Mrak V, Bogovič Matijašić B, Horvat S, Rogelj I. Administration of probiotics Lactobacillus rhamnosus GG and Lactobacillus gasseri K7 during pregnancy and lactation changes mouse mesenteric lymph nodes and mammary gland microbiota. J Dairy Sci 2015; 98:2114-28. [PMID: 25622869 DOI: 10.3168/jds.2014-8519] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Accepted: 12/09/2014] [Indexed: 01/11/2023]
Abstract
The milk and mammary gland (MG) microbiome can be influenced by several factors, such as mode of delivery, breastfeeding, maternal lifestyle, health status, and diet. An increasing number of studies show a variety of positive effects of consumption of probiotics during pregnancy and breastfeeding on the mother and the newborn. The aim of this study was to investigate the effect of oral administration of probiotics Lactobacillus gasseri K7 (LK7) and Lactobacillus rhamnosus GG (LGG) during pregnancy and lactation on microbiota of the mouse mesenteric lymph nodes (MLN), MG, and milk. Pregnant FVB/N mice were fed skim milk or probiotics LGG or LK7 resuspended in skim milk during gestation and lactation. On d 3 and 8 postpartum, blood, feces, MLN, MG, and milk were analyzed for the presence of LGG or LK7. The effects of probiotics on MLN, MG, and milk microbiota was evaluated by real-time PCR and by 16S ribosomal DNA 454-pyrosequencing. In 5 of 8 fecal samples from the LGG group and in 5 of 8 fecal samples from the LK7 group, more than 1 × 10(3) of live LGG or LK7 bacterial cells were detected, respectively, whereas no viable LGG or LK7 cells were detected in the control group. Live lactic acid bacteria but no LGG or LK7 were detected in blood, MLN, and MG. Both probiotics significantly increased the total bacterial load as assessed by copies of 16S ribosomal DNA in MLN, and a similar trend was observed in MG. Metagenomic sequencing revealed that both probiotics increased the abundance of Firmicutes in MG, especially the abundance of lactic acid bacteria. The Lactobacillus genus appeared exclusively in MG from probiotic groups. Both probiotics influenced MLN microbiota by decreasing diversity (Chao1) and increasing the distribution of species (Shannon index). The LGG probiotic also affected the MG microbiota as it increased diversity and distribution of species and proportions of the genera Lactobacillus and Bifidobacterium. These results provide evidence that probiotics can modulate the bacterial composition of MLN and MG microbiota in ways that could improve the health of the MG and, ultimately, the health of the newborn.
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Affiliation(s)
- P Treven
- University of Ljubljana, Biotechnical Faculty, Institute of Dairy Science and Probiotics, Groblje 3, SI-1230 Domžale, Slovenia.
| | - V Mrak
- University of Ljubljana, Biotechnical Faculty, Chair for Genetics, Animal Biotechnology and Immunology, Groblje 3, SI-1230 Domžale, Slovenia
| | - B Bogovič Matijašić
- University of Ljubljana, Biotechnical Faculty, Institute of Dairy Science and Probiotics, Groblje 3, SI-1230 Domžale, Slovenia
| | - S Horvat
- University of Ljubljana, Biotechnical Faculty, Chair for Genetics, Animal Biotechnology and Immunology, Groblje 3, SI-1230 Domžale, Slovenia; National Institute of Chemistry, Hajdrihova 19, SI-1001, Ljubljana, Slovenia
| | - I Rogelj
- University of Ljubljana, Biotechnical Faculty, Institute of Dairy Science and Probiotics, Groblje 3, SI-1230 Domžale, Slovenia
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Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct. Food Microbiol 2014; 42:82-8. [PMID: 24929721 DOI: 10.1016/j.fm.2014.02.018] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2013] [Revised: 01/15/2014] [Accepted: 02/11/2014] [Indexed: 02/05/2023]
Abstract
In this study, reuterin-producing Lactobacillus reuteri INIA P572 was added to cheese as an adjunct culture together with 50 or 100 mM glycerol (required for reuterin production), with the aim of controlling Clostridium tyrobutyricum CECT 4011 growth and preventing the late blowing defect (LBD) of cheese caused by this strain. L. reuteri survived cheese manufacture and produced reuterin in situ, detected at 6 and 24 h. However, the produced reuterin was enough to inhibit the growth of Clostridium, showing undetectable spore counts from day 30 onward and, therefore, to prevent cheese LBD during ripening (60 d, 14 °C). The acidification of these cheeses was not affected, although from day 14 they showed significantly lower lactococci counts than cheese made only with the starter (control cheese). Cheeses with LBD showed lower levels of lactic acid than control cheese and the formation of propionic and butyric acids, but cheeses with reuterin showed the same organic acids profile than control cheese. The cheese made with L. reuteri and 100 mM glycerol showed a light pink colour, not observed in the cheese made with L. reuteri and 50 mM glycerol. These results demonstrated a potent anti-clostridial activity of reuterin produced in an actual food product like cheese, and proved to be a novel approach to prevent LBD of cheese.
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Sagaya FM, Hacin B, Tompa G, Ihan A, Špela Š, Černe M, Hurrell RF, Matijašić BB, Rogelj I, Vergères G. Lactobacillus gasseri K7 modulates the blood cell transcriptome of conventional mice infected with Escherichia coli O157:H7. J Appl Microbiol 2014; 116:1282-96. [PMID: 24779582 DOI: 10.1111/jam.12440] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2013] [Revised: 12/31/2013] [Accepted: 01/02/2014] [Indexed: 01/30/2023]
Abstract
AIMS As the immune cells underlying the intestinal barrier sense luminal microbial signals, blood cell transcriptomics may identify subclinical changes triggered by gut bacteria that may otherwise not be detected. We have therefore investigated how Lactobacillus gasseri K7 and enterohemorrhagic Escherichia coli O157:H7 modulate the blood cell transcriptome of mice possessing an intact microbiota. METHODS AND RESULTS We have analysed the transcriptome of five groups of C57BL/6J mice: (i) control, (ii) inoculated with a single dose of E. coli, (iii) inoculated during 2 weeks with Lact. gasseri, (iv) co-inoculated with E. coli and Lact. gasseri, (v) inoculated with Lact. gasseri prior to E. coli infection. The transcriptome could distinguish between the five treatment groups. Gene characteristics of bacterial infection, in particular inflammation, were upregulated in the mice inoculated with E. coli. Lact. gasseri had only mild effects on the transcriptome but modified the gene expression induced by E. coli. CONCLUSIONS The transcriptome differentiates mice inoculated orally with E. coli, Lact. gasseri and combinations of these two strains. SIGNIFICANCE AND IMPACT OF THE STUDY These results suggest that the blood cell transcriptome can be used as a source of biomarkers to monitor the impact of probiotics in subclinical models of infectious disease.
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Affiliation(s)
- F M Sagaya
- Institute of Food Science, Agroscope, Berne, Switzerland; Institute of Food Nutrition and Health, ETH Zurich, Zürich, Switzerland
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Treven P, Turkova K, Trmčić A, Obermajer T, Rogelj I, Matijašić BB. Detection and quantification of probiotic strain Lactobacillus gasseri K7 in faecal samples by targeting bacteriocin genes. Folia Microbiol (Praha) 2013; 58:623-30. [PMID: 23616265 DOI: 10.1007/s12223-013-0252-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2012] [Accepted: 04/12/2013] [Indexed: 11/27/2022]
Abstract
Lactobacillus gasseri K7 is a probiotic strain that produces bacteriocins gassericin K7 A and K7 B. In order to develop a real-time quantitative PCR assay for the detection of L. gasseri K7, 18 reference strains of the Lactobacillus acidophilus group and 45 faecal samples of adults who have never consumed strain K7 were tested with PCR using 14 pairs of primers specific for gassericin K7 A and K7 B gene determinants. Incomplete gassericin K7 A or K7 B gene clusters were found to be dispersed in different lactobacilli strains as well as in faecal microbiota. One pair of primers was found to be specific for the total gene cluster of gassericin K7A and one for gassericin K7B. The real-time PCR analysis of faecal samples spiked with K7 strain revealed that primers specific for the gene cluster of the gassericin K7 A were more suitable for quantitative determination than those for gassericin K7 B, due to the lower detection level. Targeting of the gassericin K7 A or K7 B gene cluster with specific primers could be used for detection and quantification of L. gasseri K7 in human faecal samples without prior cultivation. The results of this study also present new insights into the prevalence of bacteriocin-encoding genes in gastrointestinal tract.
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Affiliation(s)
- Primož Treven
- Biotechnical Faculty, Institute of Dairy Science and Probiotics, University of Ljubljana, Groblje 3, 1230, Domžale, Slovenia,
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Garde S, Ávila M, Gaya P, Arias R, Nuñez M. Sugars and organic acids in raw and pasteurized milk Manchego cheeses with different degrees of late blowing defect. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.01.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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Beshkova D, Frengova G. Bacteriocins from lactic acid bacteria: Microorganisms of potential biotechnological importance for the dairy industry. Eng Life Sci 2012. [DOI: 10.1002/elsc.201100127] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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Ji YS, Kim HN, Park HJ, Lee JE, Yeo SY, Yang JS, Park SY, Yoon HS, Cho GS, Franz CMAP, Bomba A, Shin HK, Holzapfel WH. Modulation of the murine microbiome with a concomitant anti-obesity effect by Lactobacillus rhamnosus GG and Lactobacillus sakei NR28. Benef Microbes 2012; 3:13-22. [PMID: 22348905 DOI: 10.3920/bm2011.0046] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The microbiota of the gastrointestinal tract (GIT) constitutes the major part of the total human microbiome and is considered to be an important regulator of human health and host metabolism. Numerous investigations in recent years have focused on the connection between the human microbiota and metabolic diseases such as obesity, type II diabetes and atherosclerosis. Yet, little is known about the impact of probiotic consumption on the GIT microbial population and the potential effect on chronic diseases. In this study, the modulation of the microbial community in the murine small intestine resulting from probiotic feeding was investigated and was found to be associated with an anti-obesity effect. Changes in the microbiota of the mouse faeces and small intestine were monitored using quantitative real-time PCR and by following the mRNA expression levels of various obesity-related biomarkers following probiotic feeding in a mouse model. Lactobacillus rhamnosus GG and Lactobacillus sakei NR28 (a putative probiotic strain isolated from kimchi) were administered at a daily level of approximately 1×10(8) viable bacteria per mouse (C57BL/6J mice) for up to three weeks. Feeding these strains resulted in a significant reduction of epididymal fat mass, as well as obesity-related biomarkers like acetyl-CoA carboxylase, fatty acid synthase, and stearoyl-CoA desaturase-1 in the liver. The total number and ratio of the microbial groups, i.e. Firmicutes, Bacteroidetes, Clostridium cluster I and XIVab, and Lactobacillus spp. were modulated in the small intestine, and the Firmicutes:Bacteroidetes ratio was decreased. In contrast, no noticeable effect of probiotic feeding could be detected on the faecal microbiota, neither quantitatively, nor with regard to the bacterial groups (Firmicutes, Bacteroidetes, Clostridium cluster I and XIVab, and Lactobacillus spp.) studied.
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Affiliation(s)
- Y S Ji
- School of Life Science, Handong Global University, Pohang, Gyungbuk, Republic of Korea
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The potential role of probiotics in the management of childhood autism spectrum disorders. Gastroenterol Res Pract 2011; 2011:161358. [PMID: 22114588 PMCID: PMC3205659 DOI: 10.1155/2011/161358] [Citation(s) in RCA: 109] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/31/2011] [Accepted: 08/20/2011] [Indexed: 12/14/2022] Open
Abstract
Gastrointestinal (GI) dysfunction has been reported in a substantial number of children with autism spectrum disorders (ASD). Activation of the mucosal immune response and the presence of abnormal gut microbiota are repeatedly observed in these children. In children with ASD, the presence of GI dysfunction is often associated with increased irritability, tantrums, aggressive behaviour, and sleep disturbances. Moreover, modulating gut bacteria with short-term antibiotic treatment can lead to temporary improvement in behavioral symptoms in some individuals with ASD. Probiotics can influence microbiota composition and intestinal barrier function and alter mucosal immune responses. The administration of probiotic bacteria to address changes in the microbiota might, therefore, be a useful novel therapeutic tool with which to restore normal gut microbiota, reduce inflammation, restore epithelial barrier function, and potentially ameliorate behavioural symptoms associated with some children with ASD. In this review of the literature, support emerges for the clinical testing of probiotics in ASD, especially in the context of addressing GI symptoms.
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38
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Garde S, Avila M, Arias R, Gaya P, Nuñez M. Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese. Int J Food Microbiol 2011; 150:59-65. [PMID: 21849216 DOI: 10.1016/j.ijfoodmicro.2011.07.018] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2011] [Revised: 07/11/2011] [Accepted: 07/14/2011] [Indexed: 11/30/2022]
Abstract
In the manufacture of model cheeses, ovine milk was deliberately contaminated with spores of Clostridium beijerinckii INIA 63, a wild isolate from Manchego cheese with late blowing defect, and inoculated with nisin- and lacticin 481-producing Lactococcus lactis subsp. lactis INIA 415 as starter, to test its potential to prevent the late blowing defect, or with L. lactis subsp. lactis INIA 415-2, a spontaneous mutant not producing bacteriocins. Cheeses made individually with the lactococcal strains, without clostridial spores, served as controls. Cheese made with clostridial spores and L. lactis subsp. lactis INIA 415-2 showed late blowing defect after 120days of ripening. Spoilt cheese also showed lower concentrations of lactic acid, and higher levels of acetic, propionic and butyric acids, and of other volatile compounds such as 2-propanol and 1-butanol, than control cheese. In addition, cheese made with the bacteriocin producer did not show any late blowing symptoms, despite its spore counts similar to those of blown cheese, pointing to outgrowth inhibition of C. beijerinckii spores by bacteriocins. Besides, cheese made with the bacteriocin producer showed similar concentrations of lactic acid and volatile compounds than control cheese. Inclusion of L. lactis subsp. lactis INIA 415 in starter cultures seems a feasible method to prevent late blowing defect in cheese without altering its sensory characteristics.
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Affiliation(s)
- Sonia Garde
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Madrid, Spain.
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Garde S, Arias R, Gaya P, Nuñez M. Occurrence of Clostridium spp. in ovine milk and Manchego cheese with late blowing defect: Identification and characterization of isolates. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.11.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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40
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Němečková I, Rohacká H, Kučerová K, Tůma Š, Roubal P, Pechačová M, Cicvárek J, Plocková M. Inhibition ofClostridium Tyrobutyricumin cheese-slurry. ACTA ALIMENTARIA 2010. [DOI: 10.1556/aalim.39.2010.3.13] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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41
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Carmen Martínez-Cuesta M, Bengoechea J, Bustos I, Rodríguez B, Requena T, Peláez C. Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.07.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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42
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Zhang C, Yang H, Yang F, Ma Y. Current progress on butyric acid production by fermentation. Curr Microbiol 2009; 59:656-63. [PMID: 19727942 DOI: 10.1007/s00284-009-9491-y] [Citation(s) in RCA: 116] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2009] [Revised: 07/25/2009] [Accepted: 08/15/2009] [Indexed: 11/28/2022]
Abstract
Several issues of butyric acid production with bacteria through fermentation are presented in this review. The current progress including the utilization of butyric acid, the production strains, the metabolic pathway, and regulation are presented in the paper. Process operation modes such as batch, fed-batch, and continuous fermentation are being discussed. Genetic engineering technologies for microbial strain improvement are also being discussed and fermentation systems have been recommended.
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Affiliation(s)
- Chunhui Zhang
- Key Laboratory of Biofuel, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, China
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Anastasiou R, Aktypis A, Georgalaki M, Papadelli M, De Vuyst L, Tsakalidou E. Inhibition of Clostridium tyrobutyricum by Streptococcus macedonicus ACA-DC 198 under conditions mimicking Kasseri cheese production and ripening. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.12.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Maragkoudakis PA, Mountzouris KC, Psyrras D, Cremonese S, Fischer J, Cantor MD, Tsakalidou E. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. Int J Food Microbiol 2009; 130:219-26. [PMID: 19249112 DOI: 10.1016/j.ijfoodmicro.2009.01.027] [Citation(s) in RCA: 87] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2008] [Revised: 01/20/2009] [Accepted: 01/21/2009] [Indexed: 10/21/2022]
Abstract
In this study 635 lactic acid bacteria of food origin were evaluated for their potential application as protective cultures in foods. A stepwise selection method was used to obtain the most appropriate strains for application as protective cultures in chicken meat. Specifically, all strains were examined for antimicrobial activity against various Gram positive and Gram negative pathogenic and spoilage bacteria. Strains exhibiting anti-bacterial activity were subsequently examined for survival in simulated food processing and gastrointestinal tract conditions, such as high temperatures, low pH, starvation and the presence of NaCl and bile salts. Selected strains where then examined for basic safety properties such as antibiotic resistance and haemolytic potential, while their antimicrobial activity was further investigated by PCR screening for possession of known bacteriocin genes. Two chosen strains were then applied on raw chicken meat to evaluate their protective ability against two common food pathogens, Listeria monocytogenes and Salmonella enteritidis, but also to identify potential spoilage effects by the application of the protective cultures on the food matrix. Antimicrobial activity in vitro was evident against Gram positive indicators, mainly Listeria and Brochothrix spp., while no antibacterial activity was obtained against any of the Gram negative bacteria tested. The antimicrobial activity was of a proteinaceous nature while strains with anti-listerial activity were found to possess one or more bacteriocin genes, mainly enterocins. Strains generally exhibited sensitivity to pH 2.0, but good survival at 45 degrees C, in the presence of bile salts and NaCl as well as during starvation, while variable survival rates were obtained at 55 degrees C. None of the strains was found to be haemolytic while variable antibiotic resistance profiles were obtained. Finally, when the selected strains Enterococcus faecium PCD71 and Lactobacillus fermentum ACA-DC179 were applied as protective cultures in chicken meat against L. monocytogenes and S. enteritidis respectively, a significantly reduced growth of these pathogenic bacteria was observed. In addition, these two strains did not appear to have any detrimental effect on biochemical parameters related to spoilage of the chicken meat.
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Affiliation(s)
- Petros A Maragkoudakis
- Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
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Trmčić A, Obermajer T, Rogelj I, Bogovič Matijašić B. Short Communication: Culture-Independent Detection of Lactic Acid Bacteria Bacteriocin Genes in Two Traditional Slovenian Raw Milk Cheeses and Their Microbial Consortia. J Dairy Sci 2008; 91:4535-41. [DOI: 10.3168/jds.2008-1396] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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46
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Gálvez A, López RL, Abriouel H, Valdivia E, Omar NB. Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria. Crit Rev Biotechnol 2008; 28:125-52. [DOI: 10.1080/07388550802107202] [Citation(s) in RCA: 135] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Gálvez A, Abriouel H, López RL, Ben Omar N. Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 2007; 120:51-70. [PMID: 17614151 DOI: 10.1016/j.ijfoodmicro.2007.06.001] [Citation(s) in RCA: 617] [Impact Index Per Article: 36.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2006] [Revised: 12/21/2006] [Indexed: 11/15/2022]
Abstract
Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to avoid development of resistant strains. The combination of bacteriocins and physical treatments like high pressure processing or pulsed electric fields also offer good opportunities for more effective preservation of foods, providing an additional barrier to more refractile forms like bacterial endospores as well. The effectiveness of bacteriocins is often dictated by environmental factors like pH, temperature, food composition and structure, as well as the food microbiota. Foods must be considered as complex ecosystems in which microbial interactions may have a great influence on the microbial balance and proliferation of beneficial or harmful bacteria. Recent developments in molecular microbial ecology can help to better understand the global effects of bacteriocins in food ecosystems, and the study of bacterial genomes may reveal new sources of bacteriocins.
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Affiliation(s)
- Antonio Gálvez
- Area de Microbiología, Facultad de Ciencias Experimentales, Universidad de Jaén, Spain.
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48
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