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Barathikannan K, Chelliah R, Elahi F, Tyagi A, Selvakumar V, Agastian P, Valan Arasu M, Oh DH. Anti-Obesity Efficacy of Pediococcus acidilactici MNL5 in Canorhabditis elegans Gut Model. Int J Mol Sci 2022; 23:ijms23031276. [PMID: 35163199 PMCID: PMC8835910 DOI: 10.3390/ijms23031276] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/14/2022] [Accepted: 01/20/2022] [Indexed: 12/13/2022] Open
Abstract
In the present study, thirty two lactic acid bacteria (LAB) were isolated from fermented Indian herbal medicine. In comparison to other strains, MNL5 had stronger bile salt hydrolase (BSH) and cholesterol-lowering properties. Furthermore, it can withstand the extreme conditions found in the GI tract, due to, e.g., pepsin, bile salts, pancreatin, and acids. Pediococcus acidilactici MNL5 was identified as a probiotic candidate after sequencing the 16S rRNA gene. The antibacterial activity of P. acidilactici MNL5 cell-free supernatants (CFS) against Escherichia coli, Staphylococcus aureus, Helicobacter pylori, Bacillus cereus, and Candida albicans was moderate. A Caenorhabditis elegans experiment was also performed to assess the effectiveness of P. acidilactici MNL5 supplementation to increase life span compared to E. coli supplementation (DAF-2 and LIU1 models) (p < 0.05). An immense reduction of the lipid droplets of C. elegans was identified through a fluorescent microscope. The drastic alteration of the expression of fat genes is related to obesity phenotypes. Hence, several paths are evolutionary for C. elegans; the results of our work highlight the nematode as an important model for obesity.
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Affiliation(s)
- Kaliyan Barathikannan
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (K.B.); (R.C.); (F.E.); (A.T.); (V.S.)
- Agricultural and Life Science Research Institute, Kangwon National University, Chuncheon 24341, Korea
| | - Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (K.B.); (R.C.); (F.E.); (A.T.); (V.S.)
- Kangwon Institute of Inclusive Technology (KIIT), Kangwon National University, Chuncheon 24341, Korea
| | - Fazle Elahi
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (K.B.); (R.C.); (F.E.); (A.T.); (V.S.)
| | - Akanksha Tyagi
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (K.B.); (R.C.); (F.E.); (A.T.); (V.S.)
| | - Vijayalakshmi Selvakumar
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (K.B.); (R.C.); (F.E.); (A.T.); (V.S.)
| | - Paul Agastian
- Department of Plant Biology and Biotechnology, Loyola College, Chennai 600 034, India;
| | - Mariadhas Valan Arasu
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia;
| | - Deog-Hawn Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (K.B.); (R.C.); (F.E.); (A.T.); (V.S.)
- Correspondence: ; Tel.: +82-33-250-6457
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Sharma H, Ozogul F, Bartkiene E, Rocha JM. Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products. Crit Rev Food Sci Nutr 2021:1-23. [PMID: 34845955 DOI: 10.1080/10408398.2021.2007844] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
After conversion of lactose to lactic acid, several biochemical changes occur such as enhanced protein digestibility, fatty acids release, and production of bioactive compounds etc. during the fermentation process that brings nutritional and quality improvement in the fermented dairy products (FDP). A diverse range of lactic acid bacteria (LAB) is being utilized for the development of FDP with specific desirable techno-functional attributes. This review contributes to the knowledge of basic pathways and changes during fermentation process and the current research on techniques used for identification and quantification of metabolites. The focus of this article is mainly on the metabolites responsible for maintaining the desired attributes and health benefits of FDP as well as their characterization from raw milk. LAB genera including Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus are involved in the fermentation of milk and milk products. LAB species accrue these benefits and desirable properties of FDP producing the bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. Generation of metabolites vary with incubation and other processing conditions and are analyzed and quantified using highly advanced and sophisticated instrumentation including nuclear magnetic resonance, mass-spectrometry based techniques. Health benefits of FDP are mainly possible due to the biological roles of such metabolites that also cause technological improvements desired by dairy manufacturers and consumers.
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Affiliation(s)
- Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto FEUP), Porto, Portugal
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Technological Parameters, Anti- Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage. Microorganisms 2021; 9:microorganisms9091895. [PMID: 34576790 PMCID: PMC8470431 DOI: 10.3390/microorganisms9091895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 08/27/2021] [Accepted: 08/31/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this work was to identify and characterize, from a technological and safety point of view, the lactic acid bacteria (LAB) isolated from traditional sheep-fermented sausage. First, LABs were identified then were screened for some technological parameters such as acidifying and growth ability, proteolytic and lipolytic activity and for antimicrobial activity. Finally, biogenic amine production and degradation abilities were also evaluated. This research reveals the predominance of Lactiplantibacillus (L.) plantarum on LAB community. Almost all L. plantarum strains were active against Listeria monocytogenes strains (inhibition zone diameters > 1 cm). None of the tested strains were positive in histidine (hdcA), lysine (ldc) and tyrosine (tyrdc) decarboxylase genes and only one (L. plantarum PT9-2) was positive to the agmatine deiminase (agdi) gene. Furthermore, given the positive results of the sufl (multi-copper oxidase) gene detection, all strains showed a potential degradation ability of biogenic amines.
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Microbiological characterization of Gioddu, an Italian fermented milk. Int J Food Microbiol 2020; 323:108610. [PMID: 32240882 DOI: 10.1016/j.ijfoodmicro.2020.108610] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 02/21/2020] [Accepted: 03/19/2020] [Indexed: 12/24/2022]
Abstract
Gioddu, also known as "Miciuratu", "Mezzoraddu" or "Latte ischidu" (literally meaning acidulous milk), is the sole variety of traditional Italian fermented milk. The aim of the present study was to elucidate the microbiota and the mycobiota occurring in artisan Gioddu sampled from three Sardinian producers by combining the results of viable counting on selective culture media and high-throughput sequencing. Physico-chemical parameters were also measured. The overall low pH values (3.80-4.22) recorded in the analyzed Gioddu samples attested the strong acidifying activity carried out by lactic acid bacteria during fermentation. Viable counts revealed the presence of presumptive lactococci, presumptive lactobacilli and non-Saccharomyces yeasts. A complex (kefir-like) microbiota of bacteria and yeasts was unveiled through sequencing. In more detail, Lactobacillus delbrueckii was found to dominate in Gioddu together with Streptococcus thermophilus, thus suggesting the establishment of a yogurt-like protocooperation. Unexpectedly, in all the three analyzed batches from two out of the three producers Lactobacillus kefiri was also detected, thus representing an absolute novelty, which suggests the presence of bioactive compounds (e.g. exopolysaccharides) similar to those characterizing milk kefir beverage. Mycobiota population, studied for the very first time in Gioddu, revealed a more complex composition, with Kluyveromyces marxianus, Galactomyces candidum and Geotrichum galactomyces constituting the core species. Further research is needed to disclose the eventual occurence in Gioddu of probiotic cultures and bioactive compounds (e.g. exopolysaccharides, angiotensin-converting enzyme inhibitory peptides and antimicrobial compounds) with potential health-benefits for the consumers.
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Maoloni A, Milanović V, Cardinali F, Mangia NP, Murgia MA, Garofalo C, Clementi F, Osimani A, Aquilanti L. Bacterial and Fungal Communities of Gioddu as Revealed by PCR-DGGE Analysis. Indian J Microbiol 2019; 60:119-123. [PMID: 32089582 DOI: 10.1007/s12088-019-00838-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Accepted: 10/28/2019] [Indexed: 10/25/2022] Open
Abstract
Gioddu is the sole variety of fermented milk originating in Italy. Despite the long history of consumption, Gioddu still represents an undisclosed source of microbial diversity. The present study was aimed to get an insight into the bacterial and fungal diversity of Gioddu samples collected from two artisan producers located in Sardinia. To this end 3 batches of Gioddu were collected from each producer and subjected to Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) analyses. Gioddu was produced with sheep milk in accordance with the local tradition. Regarding the bacterial population, a low biodiversity emerged. In more detail, the sole species Lactobacillus delbrueckii subsp. bulgaricus was detected in all the samples, irrespective of the producer or the batch. A more ample microbial diversity was highlighted for the fungal population that included closest relatives to Pichia cactophila, Kluyveromyces marxianus and Galactomyces candidum. Based on the results, the detected bacterial and fungal species generally clustered in accordance with the producer, irrespective of the batch considered. It is noteworthy that, Gioddu revealed several microbiological similarities with kefir beverage, thus suggesting, by analogy, potential health benefits related to its consumption. More research is needed to better clarify the microbiota composition of Gioddu by using more powerful metagenomic techniques.
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Affiliation(s)
- Antonietta Maoloni
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Vesna Milanović
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Federica Cardinali
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Nicoletta P Mangia
- 2Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy
| | - Marco A Murgia
- 2Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy
| | - Cristiana Garofalo
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Francesca Clementi
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Andrea Osimani
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
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Functional Probiotic Assessment and In Vivo Cholesterol-Lowering Efficacy of Weissella sp. Associated with Arid Lands Living-Hosts. BIOMED RESEARCH INTERNATIONAL 2018; 2018:1654151. [PMID: 30539003 PMCID: PMC6261067 DOI: 10.1155/2018/1654151] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 11/05/2018] [Indexed: 01/21/2023]
Abstract
The research and the selection of novel probiotic strains from novel niches are receiving increased attention on their proclaimed health benefits to both humans and animals. This study aimed to evaluate the functional properties of Weissella strains from arid land living-hosts and to select strains with cholesterol-lowering property in vitro and in vivo, for use as probiotics. They were assessed for acid and bile tolerance, antibiotic susceptibility, membrane properties, antibacterial activity, antiadhesive effect against pathogens to host cell lines, and cholesterol assimilation in vitro. Our results showed that the majority of strains revealed resistance to gastrointestinal conditions. All the strains were nonhemolytic and sensitive to most of the tested antibiotics. They also exhibited high rates of autoaggregation and some of them showed high coaggregation with selected pathogens and high adhesion ability to two different cell lines (Caco-2 and MIM/PPk). Particularly, W. halotolerans F99, from camel feces, presented a broad antibacterial spectrum against pathogens, reduced Enterococcus faecalis and Escherichia coli adhesion to Caco-2 cells, and was found to reduce, in vitro, the cholesterol level by 49 %. Moreover, W. halotolerans F99 was evaluated for the carbohydrate utilization as well as the serum lipid metabolism effect in Wistar rats fed a high-cholesterol diet. W. halotolerans F99 showed an interesting growth on different plant-derivative oligosaccharides as sole carbon sources. Compared with rats fed a high-fat (HF) diet without Weissella administration, total serum cholesterol, low-density lipoprotein cholesterol, and triglycerides levels were significantly (p<0.001) reduced in W. halotolerans F99-treated HF rats, with no significant change in high-density lipoprotein cholesterol HDL-C levels. On the basis of these results, this is the first study to report that W. halotolerans F99, from camel feces, can be developed as cholesterol-reducing probiotic strain. Further studies may reveal their potential and possible biotechnological and probiotic applications.
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Tang H, Qian B, Xia B, Zhuan Y, Yao Y, Gan R, Zhang J. Screening of lactic acid bacteria isolated from fermented
Cornus officinalis
fruits for probiotic potential. J Food Saf 2018. [DOI: 10.1111/jfs.12565] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Huiqin Tang
- Bor S. Luh Food Safety Research Center, School of Agriculture and BiologyShanghai Jiao Tong University Shanghai China
| | - Bingjun Qian
- Bor S. Luh Food Safety Research Center, School of Agriculture and BiologyShanghai Jiao Tong University Shanghai China
- Department of Preventive MedicineJiangsu Vocational College of Medicine Yancheng Jiangsu China
| | - Bei Xia
- Bor S. Luh Food Safety Research Center, School of Agriculture and BiologyShanghai Jiao Tong University Shanghai China
| | - Yi Zhuan
- Bor S. Luh Food Safety Research Center, School of Agriculture and BiologyShanghai Jiao Tong University Shanghai China
| | - Yunqiu Yao
- Bor S. Luh Food Safety Research Center, School of Agriculture and BiologyShanghai Jiao Tong University Shanghai China
| | - Renyou Gan
- Bor S. Luh Food Safety Research Center, School of Agriculture and BiologyShanghai Jiao Tong University Shanghai China
| | - Jianhua Zhang
- Bor S. Luh Food Safety Research Center, School of Agriculture and BiologyShanghai Jiao Tong University Shanghai China
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Di W, Zhang L, Yi H, Han X, Zhang Y, Xin L. Exopolysaccharides produced by Lactobacillus strains suppress HT-29 cell growth via induction of G0/G1 cell cycle arrest and apoptosis. Oncol Lett 2018; 16:3577-3586. [PMID: 30127964 PMCID: PMC6096156 DOI: 10.3892/ol.2018.9129] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 07/04/2018] [Indexed: 11/06/2022] Open
Abstract
In the present study, the effects of exopolysaccharides (EPS) from nine Lactobacillus strains with a high degree of bio-activity on human colon cancer cell line HT-29 were studied. The extracellular polymeric substances from 4 strains, namely K11, M5, SB27 and ×12, displayed desirable anti-proliferative activity against HT-29 cells. Crude and acidic EPS were purified from the 4 strains and the inhibitory effects were further investigated. The crude and acidic EPS from these 4 strains exerted anti-proliferation effects on HT-29 cells in a dose-dependent manner but were nontoxic to Vero cells. Treatment with EPS significantly induced G0/G1 cell cycle arrest and apoptosis of HT-29 cells. Hoechst 33258 staining of acidic EPS-treated HT-29 cells revealed different degrees of morphological changes within the nucleus and the formation of apoptotic bodies. Caspase-3 activity was markedly upregulated in HT-29 cells following treatment with acidic EPS. In addition, acidic EPS from the SB27 strain demonstrated the most robust inhibitory effect on HT-29 cells. The results of the present study suggest that as an inducer of apoptosis EPS has the potential to be applied in the treatment of colorectal cancer.
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Affiliation(s)
- Wei Di
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, P.R. China
| | - Lanwei Zhang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, P.R. China.,Functional Dairy and Probiotics Engineering Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, P.R. China
| | - Huaxi Yi
- Functional Dairy and Probiotics Engineering Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, P.R. China
| | - Xue Han
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, P.R. China
| | - Yingchun Zhang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, P.R. China
| | - Liang Xin
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, P.R. China
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Giri SS, Sen SS, Saha S, Sukumaran V, Park SC. Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage. Front Microbiol 2018; 9:473. [PMID: 29593702 PMCID: PMC5861207 DOI: 10.3389/fmicb.2018.00473] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Accepted: 02/28/2018] [Indexed: 12/25/2022] Open
Abstract
This study aimed to isolate potential probiotic lactic acid bacteria from a traditional rice-based fermented beverage "bhaati jaanr" and to evaluate their role during preparation of the beverage. Among various isolates, Lactobacillus plantarum strain L7 exhibited satisfactory in vitro probiotic characteristics such as acid resistance and bile tolerance, cell surface hydrophobicity, auto-aggregation, antibiotic susceptibility, and antimicrobial activities. Therefore, performance of L7 as a starter culture in rice fermentation was determined during a 6-day rice fermentation study. L. plantarum L7 decreased the pH, associated with an increase in total titratable acidity and organic acid production up to the 4th day of fermentation. The highest concentrations of succinic acid (0.37 mg/g), lactic acid (4.95 mg/g), and acetic acid (0.36 mg/g) were recorded on the 3rd, 4th, and 5th days of fermentation, respectively. Saccharifying (148.13 μg/min g-1) and liquefying (89.47 μg/min g-1) activities were the highest on days 3 and 2, respectively, and thereafter, they decreased. Phytase activity and the cleavage of free minerals (sodium, calcium, magnesium, manganese, and ferrous) increased up to days 3-4. The concentration of various accumulated malto-oligosaccharides (glucose, fructose, maltotriose, and maltoterose) was noted to be the maximum on days 4 and 5. Furthermore, gas chromatography-mass spectrometry analysis indicated the presence of various volatile compounds. The fermented material also exhibited 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity. Therefore, the probiotic, L. plantarum L7, has a significant role in the fermentation of this beverage and enhances its functional properties.
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Affiliation(s)
- Sib Sankar Giri
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, South Korea
| | - Shib Sankar Sen
- Molecular Parasitology Laboratory, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Subrata Saha
- Department of Mathematics, Institute of Engineering and Management, Kolkata, India
| | - Venkatachalam Sukumaran
- Department of Zoology, Kundavai Nachiyar Government Arts College for Women (Autonomous), Thanjavur, India
| | - Se Chang Park
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, South Korea
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Safety, probiotic and technological properties of Lactobacilli isolated from unpasteurised ovine and caprine cheeses. ANN MICROBIOL 2017. [DOI: 10.1007/s13213-017-1310-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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Hassanzadazar H, Mardani K, Yousefi M, Ehsani A. Identification and molecular characterisation of lactobacilli isolated from traditional Koopeh cheese. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12396] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hassan Hassanzadazar
- Department of Food Safety and Hygiene; School of Public Health; Zanjan University of Medical Sciences; Zanjan 4515786349 Iran
| | - Karim Mardani
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia 5756151818 Iran
| | - Mohammad Yousefi
- Talented Students Center; Student Researches Committee; Department of Food Science and Technology; Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Tabriz 5166614711 Iran
| | - Ali Ehsani
- Department of Food Science and Technology; Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Attarneishabouri Tabriz 5166614711 Iran
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Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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13
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Nejati F, Babaei M, Taghi-Zadeh A. Characterisation ofLactobacillus helveticusstrains isolated from home-made dairy products in Iran. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12223] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Fatemeh Nejati
- Department of Food Science and Technology; Agriculture Faculty; Shahrekord Branch; Islamic Azad University; Shahrekord Iran
| | - Mahdi Babaei
- Department of Animal Sciences; Agriculture Faculty; Shahrekord Branch; Islamic Azad University; Shahrekord Iran
| | - Alam Taghi-Zadeh
- Department of Food Science and Technology; Agriculture Faculty; Shahrekord Branch; Islamic Azad University; Shahrekord Iran
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14
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Salameh C, Banon S, Hosri C, Scher J. An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1075210] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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15
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Mojgani N, Hussaini F, Vaseji N. Characterization of indigenous lactobacillus strains for probiotic properties. Jundishapur J Microbiol 2015; 8:e17523. [PMID: 25793099 PMCID: PMC4353062 DOI: 10.5812/jjm.17523] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2014] [Revised: 06/03/2014] [Accepted: 06/05/2014] [Indexed: 12/18/2022] Open
Abstract
BACKGROUND Probiotics are defined as adequate amount of live microorganisms able to confer health benefits on the host. Currently, most commercially available probiotic products in the market belong to genera Lactobacillus. Traditional dairy products are usually rich source of Lactobacillus strains with significant health benefits. In order to evaluate the probiotic potential of these bacteria, it is essential to assess their health benefits, efficacy, and safety. OBJECTIVES The probiotic efficacy of two Lactobacillus strains namely Lactobacillus pentosus LP05 and L. brevis LB32 was evaluated. They were previously isolated from ewes' milk in a rural area in East Azerbaijan, Iran. MATERIALS AND METHODS The selected isolates were tested for certain phenotypic characters and identified to genus and species level by 16S rRNA gene sequencing and species specific primers. Further analysis included acid and bile resistance, antagonistic activity, cholesterol removing ability, survival in simulated gastric and upper intestine contents, aggregation and coaggregation properties. Finally, the adhering ability of the selected Lactobacillus strains to epithelial cells was tested using Caco-2 cell lines. RESULTS The selected isolates tolerated bile salt concentrations ranging from 0.5% to 3%, however their coefficient of inhibition were varied. Both isolates hydrolyzed bile and grew at pH values of 3, 4, and 5, while isolate LP05 was not able to hydrolyze arginine. Based on 16s rRNA gene sequencing and species-specific primers, the isolates were identified as L. brevis LB32 and L. pentosus LP05. In contrast to simulated gastric conditions, the growth rate of the isolates in alkaline conditions of upper intestine increased significantly with the passage of time reaching its maximum in 24 hours. These 2 isolates inhibited the growth of Listeria monocytogenes, Salmonella enteritidis, Shigella dysenteriae, Staphylococcus aureus, and Streptococcus pneumonia. Furthermore, L. brevis LB32 was able to reduce approximately 86% of cholesterol compared to L. pentosus LP05, which showed only 69% of reduction. Higher aggregation and coaggregation percentage and adherence to Caco-2 cell line was observed in L. pentosus LP05 compared to L. brevis LB32. CONCLUSIONS This research study proved the presence of viable probiotic LAB microflora in the ewe milk with enhanced health benefits. The 2 selected Lactobacillus strains could be exploited in dairy or pharmaceutical industry in future.
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Affiliation(s)
- Naheed Mojgani
- Biotechnology Department, Razi Vaccine and Serum Research Institute, Karaj, IR Iran
| | - Fatimah Hussaini
- Research and Development Department, Nature Biotechnology Company, Karaj, IR Iran
| | - Narges Vaseji
- Biotechnology Department, National Research Institute of Animal Sciences, Karaj, IR Iran
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16
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Mahasneh A, Abbas M. Probiotics: The possible alternative to disease chemotherapy. Microb Biotechnol 2014. [DOI: 10.1201/b17587-11] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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Hermanns G, Funck GD, Schmidt JT, Pereira JQ, Brandelli A, Richards NSPDS. Evaluation of Probiotic Characteristics of Lactic Acid Bacteria Isolated from Artisan Cheese. J Food Saf 2014. [DOI: 10.1111/jfs.12138] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Gislaine Hermanns
- Departamento de Ciência e Tecnologia de Alimentos; Centro de Ciências Rurais; Universidade Federal de Santa Maria; 97119-900 Santa Maria Brazil
| | - Graciele Daiana Funck
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas Brazil
| | | | - Jamile Queiroz Pereira
- Laboratório de Bioquímica e Microbiologia Aplicada; Departamento de Ciência de Alimentos; Universidade Federal do Rio Grande do Sul; Porto Alegre Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada; Departamento de Ciência de Alimentos; Universidade Federal do Rio Grande do Sul; Porto Alegre Brazil
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18
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Bagheripoor-Fallah N, Mortazavian A, Hosseini H, Khoshgozaran-Abras S, Rad AH. Comparison of Molecular Techniques with other Methods for Identification and Enumeration of Probiotics in Fermented Milk Products. Crit Rev Food Sci Nutr 2014; 55:396-413. [DOI: 10.1080/10408398.2012.656771] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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Ismail Khanian S, Mojgani N, Khan Ahmedi M. Characterization of Partially Purified Bacteriocin Like Substance (BLIS) Produced by Probiotic Lactobacillus Strains. INTERNATIONAL JOURNAL OF ENTERIC PATHOGENS 2014. [DOI: 10.17795/ijep17426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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20
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Characterization of Partially Purified Bacteriocin Like Substance (BLIS) Produced by Probiotic Lactobacillus Strains. INTERNATIONAL JOURNAL OF ENTERIC PATHOGENS 2014. [DOI: 10.5812/ijep.17426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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21
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Mahmood T, Masud T, Sohail A. Some probiotic and antibacterial properties of Lactobacillus acidophilus cultured from dahi a native milk product. Int J Food Sci Nutr 2014; 65:582-8. [PMID: 24689927 DOI: 10.3109/09637486.2014.880666] [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] [Indexed: 11/13/2022]
Abstract
In this study, different strains of Lactobacillus acidophilus from dahi were analyzed for certain probiotic and antibacterial properties. Initially, these strains were confirmed by the amplification of 16S rRNA regions and then screened for antibacterial activities against food borne pathogens. The phenotypic relationship between apparent antibacterial activity and cell wall proteins were established by cluster analysis. It was observed that those strains, which have prominent bands having size 22-25 kDa possess antibacterial activity. On the basis of wide spectrum of killing pattern, a strain LA06FT was further characterized that showed no change in its behavior when subjected to the antibiotic protected environment and grow well in acid-bile conditions. The bacteriocin produced by this strain has specific antibacterial activity of 5369.13 AU mg(-1). It remained stable at 60-90 °C and pH range of 4.5-6.5 while proteolytic enzymes inactivate the bacteriocin that confirm its proteinic nature having molecular weight of ≤8.5 kDa.
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Affiliation(s)
- Talat Mahmood
- Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University , Rawalpindi , Pakistan
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22
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Saito V, dos Santos T, Vinderola C, Romano C, Nicoli J, Araújo L, Costa M, Andrioli J, Uetanabaro A. Viability and Resistance of Lactobacilli Isolated from Cocoa Fermentation to Simulated Gastrointestinal Digestive Steps in Soy Yogurt. J Food Sci 2014; 79:M208-13. [DOI: 10.1111/1750-3841.12326] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Accepted: 10/29/2013] [Indexed: 11/27/2022]
Affiliation(s)
- V.S.T. Saito
- Laboratório de Microbiologia da Agroindústria; Univ. Estadual de Santa Cruz; Ilhéus BA Brazil
| | - T.F. dos Santos
- Laboratório de Imunologia; Centro de Biotecnologia e Genética; Univ. Estadual de Santa Cruz; Ilhéus BA Brazil
| | - C.G. Vinderola
- Inst. de Lactologia Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Univ. Nacional del Litoral; Santa Fe Argentina
| | - C. Romano
- Laboratório de Imunologia; Centro de Biotecnologia e Genética; Univ. Estadual de Santa Cruz; Ilhéus BA Brazil
| | - J.R. Nicoli
- Laboratório de Ecologia e Fisologia de Micro-organismos; Instituto de Ciências Biológicas; Univ. Federal de Minas Gerais; Belo Horizonte MG Brazil
| | - L.S. Araújo
- Laboratório de Microbiologia da Agroindústria; Univ. Estadual de Santa Cruz; Ilhéus BA Brazil
| | - M.M. Costa
- Laboratório de Microbiologia da Agroindústria; Univ. Estadual de Santa Cruz; Ilhéus BA Brazil
| | - J.L. Andrioli
- Laboratório de Micologia; Univ. Estadual de Santa Cruz; Ilhéus BA Brazil
| | - A.P.T. Uetanabaro
- Laboratório de Microbiologia da Agroindústria; Univ. Estadual de Santa Cruz; Ilhéus BA Brazil
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23
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Widyastuti Y, R, Febrisiantosa A. The Role of Lactic Acid Bacteria in Milk Fermentation. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.54051] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Abstract
Twelve Lactobacillus isolates from Brazilian starter-free ovine cheeses were evaluated for their probiotic potential. The strains were identified by 16S rDNA sequencing as Lactobacillus plantarum (7), Lb. brevis (2), Lb. casei (2) and Lb. parabuchneri (1). All strains showed variable resistance to gastric juices and relative tolerance to pancreatin and bile salts. Only five strains of Lb. plantarum could not deconjugate the sodium salt of taurodeoxycholic acid. Autoaggregation ability after 24 h was above 50% and hydrophobicity was higher than 60% for most strains. All lactobacilli could inhibit linolenic acid oxidation, except Lb. parabuchneri strain, whereas none of them could scavenge DPPH radical. β-Galactosidase activity ranged from 47·7 to 2503 Miller units. Inhibition of food pathogens Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Escherichia coli and Salmonella typhimurium was demonstrated and the production of organic acids could be associated with this effect. The Lactobacillus strains from Brazilian regional ovine cheese showed interesting functional characteristics, mainly the strains Lb. brevis SM-B and Lb. plantarum SM-I. Both presented high acid tolerance. In addition, Lb. brevis SM-B also displayed remarkable antioxidant activity and Lb. plantarum SM-I was the highest β-galactosidase producer, exhibited high autoaggregation and hydrophobicity properties.
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25
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Martino ME, Maifreni M, Marino M, Bartolomeoli I, Carraro L, Fasolato L, Cardazzo B. Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon. Antonie van Leeuwenhoek 2013; 103:1149-63. [DOI: 10.1007/s10482-013-9897-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2013] [Accepted: 02/20/2013] [Indexed: 11/30/2022]
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26
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TAKEDA S, YAMASAKI K, TAKESHITA M, KIKUCHI Y, TSEND-AYUSH C, DASHNYAM B, AHHMED AM, KAWAHARA S, MUGURUMA M. The investigation of probiotic potential of lactic acid bacteria isolated from traditional Mongolian dairy products. Anim Sci J 2011; 82:571-9. [DOI: 10.1111/j.1740-0929.2011.00874.x] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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28
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Settanni L, Franciosi E, Cavazza A, Cocconcelli PS, Poznanski E. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria. Food Microbiol 2010; 28:883-90. [PMID: 21569930 DOI: 10.1016/j.fm.2010.12.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2010] [Revised: 11/12/2010] [Accepted: 12/06/2010] [Indexed: 11/18/2022]
Abstract
Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows' milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk medium. Lb. paracasei NdP78 and NdP88 and S. macedonicus NdP1 and PB14-1 showed an interesting acidifying capacity and were further characterised for growth in UHT milk and production of antimicrobial compounds. Lb. paracasei NdP78 and S. macedonicus NdP1 grew more than 2 log cycles in 6 h. Lb. paracasei NdP78 was also found to produce a bacteriocin-like inhibitory substance (BLIS) active against Listeria monocytogenes. The four NSLAB strains (singly or in combination) were used to produce experimental pilot-scale cheeses which were compared by a panel. The cheese manufactured with the mixed culture Lb. paracasei NdP78 - S. macedonicus NdP1 was the most appreciated for its sensory properties. The cheeses produced at factory-scale showed higher concentrations of lactobacilli (7.90 log CFU/g) and streptococci (6.10 log CFU/g), but a lower development of coliforms (3.10 log CFU/g) and staphylococci (2.78 log CFU/g) than control cheese (4.86, 4.89, 4.93 and 5.00 log CFU/g of lactobacilli, streptococci, coliforms and staphylococci, respectively) processed without NSLAB addition. The food pathogens Salmonella spp. and Listeria monocytogenes were never detected. The dominance of the species inoculated was demonstrated by denaturing gradient gel electrophoresis (DGGE), whereas strain recognition was evaluated by randomly amplified polymorphic DNA (RAPD)-PCR. From the results obtained, Lb. paracasei NdP78 and S. macedonicus NdP1 were able to persist during the storage of Tosèla cheese and their combination influenced positively the sensory characteristics and shelf-life of the final product.
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Affiliation(s)
- Luca Settanni
- SENFIMIZO Department, Section of Phytopathology and Agricultural Microbiology, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
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Wang CY, Lin PR, Ng CC, Shyu YT. Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage. Anaerobe 2010; 16:578-85. [PMID: 20951815 DOI: 10.1016/j.anaerobe.2010.10.003] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2010] [Revised: 10/08/2010] [Accepted: 10/08/2010] [Indexed: 11/16/2022]
Abstract
This study assessed potential probiotic Lactobacillus strains isolated from the feces of breast-fed infants and from Taiwanese pickled cabbage for their possible use in probiotic fermented foods by evaluating their (i) in vitro adhesive ability, resistance to biotic stress, resistance to pathogenic bacteria, and production of β-galactosidase; (ii) milk technological properties; and (iii) in vivo adhesive ability, intestinal survival and microbial changes during and after treatment. Five Lactobacillus isolates identified as Lactobacillus reuteri F03, Lactobacillus paracasei F08, Lactobacillus rhamnosus F14, Lactobacillus plantarum C06, and Lactobacillus acidophilus C11 that showed resistance to gastric juice and bile salts were selected for further evaluation of their probiotic properties. All the strains demonstrated the ability to adhere to Caco-2 cells, particularly, strain L. plantarum C06 and L. reuteri F03 showed satisfactory abilities, which were similar to that of the reference strain L. rhamnosus GG. The strains L. paracasei F08 and L. acidophilus C11 had the highest β-galactosidase activity. Most of the strains were resistant to aminoglycosides and vancomycin but sensitive to ampicillin, erythromycin, and penicillin. All the 5 strains elicited antibacterial activity against both Gram-positive (Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus) and -negative (Escherichia coli and Salmonella enterica) pathogens. Moreover, the strains L. reuteri F03, L. paracasei F08, and L. plantarum C06 could grow rapidly in milk without nutrient supplementation and reached 10⁸ cfu/mL after 24 h of fermentation at 37 °C. The viable cell counts of the 3 strains remained above 10⁷ cfu/mL after 21 d of storage at 4 °C. In the animal feeding trial, the number of intestinal lactobacilli increased significantly after administration of milk fermented with the 3 strains, and the counts of fecal coliforms and Clostridium perfringens were markedly reduced. Lactobacillus strains could also survive in the ileal intestinal tissue of the treated rats. Technologically interesting Lactobacillus isolates may be used in the future as probiotic starter cultures for manufacturing novel fermented foods.
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Affiliation(s)
- Chung-Yi Wang
- Biodiversity Research Center, National Taiwan University, Taipei, Taiwan
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Hurtado A, Reguant C, Bordons A, Rozès N. Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives. Food Microbiol 2010; 27:731-40. [PMID: 20630314 DOI: 10.1016/j.fm.2010.03.006] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2009] [Revised: 03/02/2010] [Accepted: 03/15/2010] [Indexed: 11/24/2022]
Abstract
The production of Arbequina naturally green olives is a traditional and spontaneous process in which lactic acid bacteria (LAB) and yeasts are present. To better control the fermentation of olives, strains of LAB and yeasts that had been isolated from brines were used in this study. A strain of Lactobacillus pentosus selected from an industrial olive fermentation was used as a starter culture for the traditional fermentation of Arbequina naturally green olives. Three more strains isolated from Arbequina olive brines were selected: one yeast, (Candida diddensiae), and two Lactobacillus (one L. plantarum and the other L. pentosus). The individual fermentation profile of all the strains and the co-inoculation profile of each one of the three with the first selected L. pentosus were studied in pilot-scale fermentations. The results showed that all the strains used as a starter, and particularly the yeast C. diddensiae, reduced the Enterobacteriaceae survival period in comparison with the spontaneous process. Only when a L. pentosus strain was inoculated were the LAB counts above 10(6) cfu ml(-1) throughout the process. The C. diddensiae starter failed to colonize the brine until the end of the process and no LAB were detected. Results of rep-PCR using the primer GTG(5) showed that both L. pentosus starters were able to colonize the brine by the end of the process but when they were co-inoculated only one strain was dominant. The L. plantarum starter failed to colonize the brine. In the control fermentation, various autochthonous strains of L. pentosus and L. plantarum were detected. The pH only reached desirable levels when a L. pentosus strain was inoculated. From the results of the sensory evaluation, panellists found significant differences between the different starters used for fermenting olives.
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Affiliation(s)
- Albert Hurtado
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Campus Sescelades, c/Marcel.lí Domingo, s/n, Tarragona 43007, Catalonia, Spain
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31
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Hurtado A, Reguant C, Bordons A, Rozès N. Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives. Food Microbiol 2009; 26:827-33. [DOI: 10.1016/j.fm.2009.05.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2008] [Revised: 05/13/2009] [Accepted: 05/18/2009] [Indexed: 11/15/2022]
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32
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Yu J, Sun Z, Liu W, Zhang J, Sun T, Bao Q, Zhang H. Rapid identification of lactic acid bacteria isolated from home-made fermented milk in Tibet. J GEN APPL MICROBIOL 2009; 55:181-90. [PMID: 19590145 DOI: 10.2323/jgam.55.181] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fermented milk is a very delicious and nutritional food distributed in the international markets. Rapid preliminary identification of lactic acid bacteria to the species level is an important issue for the fermentation industry. One hundred seventy-one strains of lactic acid bacteria (LAB) were isolated from twenty-nine kurut samples and fifteen traditional fermented mongolian cattle milk (FMCM) samples in Tibet, China. All of the strains were isolated and divided into bacilli or cocci by phenotype, and then differentiated by restriction fragment length polymorphism (RFLP) analysis using a set of restriction enzymes, AluI, HaeIII, BsmaI, TspRI and HinfI. Restriction pattern analyses indicated that the lactobacilli could be clearly identified at the species level and the LAB cocci at the genera level by the five restriction enzymes. Further studies on 16S rDNA sequences of representative and undefined strains showed that the combination of RFLP analysis of polymerase chain reaction (PCR) for amplifying 16S rDNA and 16S rDNA sequence analysis is rapid, easy to perform, and effective for large-scale preliminary identification of LAB.
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Affiliation(s)
- Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, PRC
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