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S DB, K PDL, M G, S VL, Reji A, F KS. Comparison of the Antibacterial Efficacy of Bamboo Shoot Ethanol Extract With Chlorhexidine Mouth Rinse Against Salivary Streptococcus mutans and Lactobacillus acidophilus: An Ex Vivo Study. Cureus 2024; 16:e53085. [PMID: 38414676 PMCID: PMC10897525 DOI: 10.7759/cureus.53085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/27/2024] [Indexed: 02/29/2024] Open
Abstract
Background Dental caries is the most prevalent polymicrobial oral infectious disease tormenting individuals' healthy lifestyles and presents a significant public health problem. The objective of this study was to evaluate and compare the antibacterial properties of different concentrations of bamboo shoot ethanol extract with chlorhexidine mouth rinse on isolates of salivary Streptococcus mutans (S. mutans) and Lactobacillus acidophilus (L. acidophilus). Materials and methods Non-stimulated salivary samples from 30 young adults were treated ex vivo with bamboo shoot ethanolic extract at concentrations of 30 µg/ml, 40 µg/ml, 50 µg/ml, and 60 µg/ml. The colony-forming units were quantified by measuring the number of viable bacterial cells. Inhibition zones were evaluated using the agar diffusion method. One-way ANOVA and post-hoc test were used to analyze the significant difference between variables using SPSS version 22.0 (IBM Corp., Armonk, NY). Results The mean zone of inhibition with bamboo shoot ethanolic extract against salivary S. mutans (23.00 ± 0.816) and L. acidophilus (22.00 ± 0.816) total counts was closest to the control chlorhexidine (S. mutans = 22.00 ± 0.876 and L. acidophilus = 21.10 ± 0.876). A greater activity against S. mutans and L. acidophilus is seen in the zone of inhibition of the 60 µg/ml experimental concentration of bamboo shoot ethanolic extract, with a significant difference in the disc diffusion assay. Conclusion The treatment with bamboo shoot extract was equivalent effective in the mentioned bacterial species. Clinical relevance It can be assured that preventive measures like mouth rinse and dentifrices compromising bamboo shoots, a potential dental biomaterial, would be optimistic agents for caries control, including the cariostatic effect.
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Affiliation(s)
- Divya Bharathi S
- Dentistry, Vinayaka Mission's Sankarachariyar Dental College, Vinayaka Mission's Research Foundation (Deemed to be University), Salem, IND
| | - Priya Deepa Lakshmi K
- Public Health Dentistry, Vinayaka Mission's Sankarachariyar Dental College, Vinayaka Mission's Research Foundation (Deemed to be University), Salem, IND
| | - Gunasekaran M
- Orthodontics and Dentofacial Orthopedics, Vinayaka Mission's Sankarachariyar Dental College, Vinayaka Mission's Research Foundation (Deemed to be University), Salem, IND
| | - Venkata Lakshmi S
- Public Health Dentistry, Vydehi Institute of Dental Sciences and Research Centre, Bangalore, IND
| | - Anjali Reji
- Public Health Dentistry, Vinayaka Mission's Sankarachariyar Dental College, Vinayaka Mission's Research Foundation (Deemed to be University), Salem, IND
| | - Kathija Sulthana F
- Dentistry, Vinayaka Mission's Sankarachariyar Dental College, Vinayaka Mission's Research Foundation (Deemed to be University), Salem, IND
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Ajibola OO, Thomas R, Bakare BF. Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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3
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Li B, Zhang R, Du F. Electrochemical sensor monitoring of the fermentation process of sour bamboo shoots. INT J ELECTROCHEM SC 2023. [DOI: 10.1016/j.ijoes.2023.100124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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4
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Pohsnem JM, Ramakrisnan E, Parasar DP. Fermented food products in the Himalayan belt (North East India) and their health benefits. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100676] [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: 02/11/2023]
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5
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Das R, Tamang B, Najar IN, Thakur N, Mondal K. First report on metagenomics and their predictive functional analysis of fermented bamboo shoot food of Tripura, North East India. Front Microbiol 2023; 14:1158411. [PMID: 37125168 PMCID: PMC10130461 DOI: 10.3389/fmicb.2023.1158411] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 03/27/2023] [Indexed: 05/02/2023] Open
Abstract
Moiya pansung, mileye amileye, moiya koshak, and midukeye are naturally fermented bamboo shoot foods of Tripura. The present study aimed to reveal the whole microbial community structure of naturally fermented moiya pangsung, mileye amileye, moiya koshak, and midukeye along with the prediction of microbial functional profiles by shotgun metagenomic sequence analysis. The metataxonomic profile of moiya pangsung, mileye amileye, moiya koshak, and midukeye samples showed different domains, viz., bacteria (97.70%) followed by the virus (0.76%), unclassified (0.09%), eukaryotes (1.46%) and archaea (0.05%). Overall, 49 phyla, 409 families, 841 genera, and 1,799 species were found in all the fermented bamboo shoot samples collected from different places of Tripura. Firmicutes was the most abundant phylum (89.28%) followed by Proteobacteria (5.13%), Bacteroidetes (4.38%), Actinobacteria (1.02%), and Fusobacteria (0.17%). Lactiplantibacillus plantarum was the most abundant species in moiya pangsung, mileye amileye, moiya koshak, and midukeye followed by Lactococcus lactis, Levilactobacillus brevis, Leuconostoc mesenteroides, Weissella paramesenteroides, Leuconostoc kimchii, Pediococcus pentosaceus, Leuconostoc gasicomitatum, and Lacticaseibacillus casei. A few phyla of fungus were found, viz., Ascomycota, Basidiomycota, and Glomeromycota, where Ascomycota was present in high abundance. Functional analysis of moiya pangsung, mileye amileye, moiya koshak, and midukeye metagenome revealed the genes for the synthesis and metabolism of a wide range of bioactive compounds including, various essential amino acids, and conjugated amino acids. The abundance profile and predictive analysis of fermented bamboo shoots revealed a huge plethora of essential microorganisms and KEGG analysis revealed genes for amino acid metabolism, pectin degradation, lipid metabolism, and many other essential pathways that can be essential for the improvement of nutritional and sensory qualities of the fermented bamboo shoot products.
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Affiliation(s)
- Rohit Das
- Department of Microbiology, Sikkim University, Gangtok, India
| | - Buddhiman Tamang
- Department of Microbiology, Sikkim University, Gangtok, India
- *Correspondence: Buddhiman Tamang,
| | | | - Nagendra Thakur
- Department of Microbiology, Sikkim University, Gangtok, India
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6
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Bacterial communities and volatile organic compounds in traditional fermented salt-free bamboo shoots. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Kumar V, Naik B, Sharma S, Kumar A, Khan JM, Irfan M. Molecular Diversity of Microbes Associated with Fermented Bamboo Shoots. Trop Life Sci Res 2022; 33:151-164. [PMID: 36545057 PMCID: PMC9747106 DOI: 10.21315/tlsr2022.33.3.9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Fermented bamboo shoots are rich in high protein, carbohydrates, fibre and minerals while low in fat content. In the North-East region of India and other Asian countries, they are mostly used in various food preparations. The present study was undertaken to explore the diversity of bacteria associated with Bamboo shoots and to evaluate their antibacterial profile. Based on the results the fermented bamboo shoots showed viable counts ranging from 6.55 ± 0.91 log CFU/g to 7.86 ± 1.21 log CFU/g. The 16s rRNA sequence analysis showed that these isolates belonged to the genus Bacillus (Bacillus safensis, B. tequilensis, B. siamensis, B. nakamurai, B. subtilis) and Enterobacter. These isolates have not been reported previously from fermented bamboo shoots except B. subtilis. Surprisingly, no Lactobacillus species or molds were found in any of the samples tested. Potent antibacterial activity was recorded against Klebsiella, Staphylococcus aureus, Salmonella and B. cereus.
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Affiliation(s)
- Vijay Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, Uttarakhand 248140 India
| | - Bindu Naik
- Department of Life Sciences, Food Technology, Graphic Era (Deemed to be University), Bell Road, Clement Town, Dehradun, Uttarakhand 248002 India
| | - Sachin Sharma
- Department of Food Technology, Doon (P.G.) College of Agriculture Science and Technology, Selaqui, Dehradun, Uttarakhand 248011 India
| | - Akhilesh Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, Uttarakhand 248140 India
| | - Javed Masood Khan
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh 11451, Saudi Arabia
| | - Mohammad Irfan
- Plant Biology Section, School of Integrative Plant Science, Cornell University, Ithaca, New York, USA
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8
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Kanpiengjai A, Nuntikaew P, Wongsanittayarak J, Leangnim N, Khanongnuch C. Isolation of Efficient Xylooligosaccharides-Fermenting Probiotic Lactic Acid Bacteria from Ethnic Pickled Bamboo Shoot Products. BIOLOGY 2022; 11:638. [PMID: 35625366 PMCID: PMC9137845 DOI: 10.3390/biology11050638] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 04/09/2022] [Accepted: 04/20/2022] [Indexed: 01/25/2023]
Abstract
Xylooligosaccharides (XOSs) are produced from xylan, which is a component of the hemicellulose that can be found in bamboo shoots. Naw Mai Dong, an ethnic pickled bamboo shoot product of northern Thailand, is generally characterized as acidic and has a sour taste. It can be considered a potential source of probiotic lactic acid bacteria (LAB). This study aimed to isolate efficient XOSs-fermenting probiotic LAB from ethnic pickled bamboo shoot products. A total of 51 XOSs-fermenting LAB were recovered from 24 samples of Naw Mai Dong, while 17 strains exhibited luxuriant growth in xylose and XOSs. Among these, seven strains belonging to Levicaseibacillus brevis and Pediococcus acidilactici exhibited similar growth in glucose, xylose, and XOSs, while the rest showed a weaker degree of growth in xylose and XOSs than glucose. Sixteen strains exhibited resistance under gastrointestinal tract conditions and displayed antimicrobial activity against foodborne pathogens. Notably, Lv. brevis FS2.1 possessed the greatest probiotic properties, with the highest %hydrophobicity index and %auto-aggregation. Effective degradation and utilization of XOSs by probiotic strains are dependent upon xylanase and β-xylosidase production, as well as xylose metabolism. It can be concluded that pickled bamboo shoot products can be a beneficial source of XOSs-fermenting probiotic LAB.
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Affiliation(s)
- Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (P.N.); (J.W.)
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Pongsakorn Nuntikaew
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (P.N.); (J.W.)
| | - Jirat Wongsanittayarak
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (P.N.); (J.W.)
| | - Nalapat Leangnim
- Graduate Program in Biotechnology, The Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Chartchai Khanongnuch
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai 50200, Thailand;
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
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Sharma BR, Halami PM, Tamang JP. Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods. Food Sci Biotechnol 2022; 31:1-16. [PMID: 35059226 PMCID: PMC8733103 DOI: 10.1007/s10068-021-00986-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/28/2021] [Accepted: 09/16/2021] [Indexed: 10/20/2022] Open
Abstract
Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other sensory properties preferred by every ethnic community in this world culturally as parts of their eatables. Some beneficial microorganisms associated with fermented foods have several functional properties and health-promoting benefits. Bacteriocins are the secondary metabolites produced by the microorganisms mostly lactic acid bacteria present in the fermented foods which can act as lantibiotics against the pathogen bacteria. Several studies have been conducted regarding the isolation and characterization of potent strains as well as their association with different types of bacteriocins. Collective information regarding the gene organizations responsible for the potent effect of bacteriocins as lantibiotics, mode of action on pathogen bacterial cells is not yet available. This review focuses on the gene organizations, pathways include for bacteriocin and their mode of action for various classes of bacteriocins produced by lactic acid bacteria in some ethnic fermented foods.
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Affiliation(s)
- Basista Rabina Sharma
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Prakash M. Halami
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Jyoti Prakash Tamang
- DAICENTER, Department of Microbiology, Sikkim University, Science Building, Tadong, Gangtok, Sikkim 737102 India
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10
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Tamang JP. "Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages. J Appl Microbiol 2021; 133:145-161. [PMID: 34821430 DOI: 10.1111/jam.15382] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/14/2021] [Accepted: 11/19/2021] [Indexed: 01/29/2023]
Abstract
The concept of "ethno-microbiology" is to understand the indigenous knowledge of the Indian people for production of culturally and organoleptically acceptable fermented foods by natural fermentation. About 1000 types of common, uncommon, rare, exotic and artisan fermented foods and beverages are prepared and consumed in different geographical regions by multi-ethnic communities in India. Indian fermented foods are mostly acidic and some are alkaline, along with various types of alcoholic beverages. A colossal diversity of microorganisms comprising bacteria mostly belongs to phylum Firmicutes, filamentous moulds and enzyme- and alcohol-producing yeasts under phyla Ascomycota and Mucoromycota, and few bacteriophages and archaea have been reported from Indian fermented foods. Some microorganisms associated with fermented foods have functionalities and health promoting benefits. "Ethno-microbiology" of ethnic Indian people has exhibited the proper utilisation of substrates either singly or in combination such as fermented cereal-legume mixture (idli, dosa and dhokla) in South and West India, sticky fermented soybean food (kinema and related foods), fermented perishable leafy vegetable (gundruk and related foods), fermented bamboo shoots (soibum and related foods) and fermented fish (ngari and others) in North East India, and fermented meat and sausage-like products in the Indian Himalayas, fermented coconut beverage (toddy) in coastal regions, and various types of naturally fermented milk products (dahi and related products) in different regions of India. This review has also highlighted the "ethno-microbiology" knowledge of the people involving the consortia of essential microorganisms in traditionally prepared amylolytic starters for production of cereal-based alcoholic beverages. The novelty of this review is the interpretation of ethno-microbiological knowledge innovated by ethnic Indian people on the use of beneficial microorganisms for food fermentation to obtain the desired fermented food products for consumption.
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Affiliation(s)
- Jyoti Prakash Tamang
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, Sikkim, India
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11
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Tamang JP, Jeyaram K, Rai AK, Mukherjee PK. Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas. Food Res Int 2021; 148:110633. [PMID: 34507776 DOI: 10.1016/j.foodres.2021.110633] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 07/23/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022]
Abstract
The Eastern Himalayan regions of India, Nepal and Bhutan have more than 200 varieties of unsurpassed ethnic fermented foods and alcoholic beverages, which are lesser known outside the world. However, these ethnic foods are region- and community-specific, unique and some are exotic and rare, which include fermented vegetables, bamboo shoots, soybeans, cereals, milk (cow and yak), meats, fishes, and cereal-based alcoholic beverages and drinks. Ethnic communities living in the Eastern Himalayas have invented the indigenous knowledge of utilization of unseen microorganisms present in and around the environment for preservation and fermentation of perishable plant or animal substrates to obtain organoleptically desirable and culturally acceptable ethnic fermented food and alcoholic beverages. Some ethnic fermented products and traditionally prepared dry starters for production of alcoholic beverages of North Eastern states of India and Nepal were scientifically studied and reported till date, and however, limited publications are available on microbiological and nutritional aspects of ethnic fermented foods of Bhutan except on few products. Most of the beneficial microorganisms isolated from some ethnic fermented foods of the EH are listed in microbial food cultures (MFC) safe inventory. This study is aimed to review the updates on the beneficial importance of abundant microbiota and health-promoting benefits and functionalities of some ethnic fermented foods of the Eastern Himalayan regions of North East India, Nepal and Bhutan.
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Affiliation(s)
- Jyoti Prakash Tamang
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, Sikkim University, Science Building, Tadong, Gangtok 737102, Sikkim, India.
| | - Kumaraswamy Jeyaram
- Institute of Bioresources and Sustainable Development (IBSD), Takyelpat, Imphal 795001, Manipur, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development (IBSD), Takyelpat, Imphal 795001, Manipur, India
| | - Pulok K Mukherjee
- Institute of Bioresources and Sustainable Development (IBSD), Takyelpat, Imphal 795001, Manipur, India
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Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11115306] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.
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Goharjoo ME, Edalatian Dovom MR, Shahidi F, Tabatabaei Yazdi F, Varidi MJ. Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15111] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mohammad Ebrahim Goharjoo
- Food Science and Technology Department Agriculture Faculty Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | | | - Fakhri Shahidi
- Food Science and Technology Department Agriculture Faculty Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Farideh Tabatabaei Yazdi
- Food Science and Technology Department Agriculture Faculty Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Mohammad Javad Varidi
- Food Science and Technology Department Agriculture Faculty Ferdowsi University of Mashhad (FUM) Mashhad Iran
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Behera P, Balaji S. Health Benefits of Fermented Bamboo Shoots: The Twenty-First Century Green Gold of Northeast India. Appl Biochem Biotechnol 2021; 193:1800-1812. [PMID: 33496924 PMCID: PMC8172404 DOI: 10.1007/s12010-021-03506-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Accepted: 01/07/2021] [Indexed: 11/01/2022]
Abstract
The word "bamboo" reminds us of "a hollow stick," but it is filled with a plethora of health benefits. The tribals of northeastern India ferment these beneficial bamboo shoots for the goodness of mankind. Fermentation is an important age-old biotechnological procedure used for the preservation of food products. Fermented bamboo shoots form the niche for many microorganisms, and this confers positive effects and advantages in many ways. These magical shoots have tremendous health benefits like anti-cancer, anti-oxidant, anti-aging, cardioprotective, weight loss, probiotics, to name a few. Apart from health benefits, fermented bamboo shoots form important functional foods and have industrial and economical values. Though these are commonly found and started in the tribal area, and local markets, today, they are valuable all around the world, as popular as gold. Hence, fermented bamboo shoots are referred as "green gold" of India. This review briefs about various health benefits, advantages, disadvantages, future scope, and finally the economic values of fermented bamboo shoots, the "green gold" of the twenty-first century.
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Affiliation(s)
- Prapti Behera
- Department of Biotechnology, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal, 576104, Karnataka, India
| | - Seetharaman Balaji
- Department of Biotechnology, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal, 576104, Karnataka, India.
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15
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Voidarou C, Antoniadou M, Rozos G, Tzora A, Skoufos I, Varzakas T, Lagiou A, Bezirtzoglou E. Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues. Foods 2020; 10:E69. [PMID: 33396397 PMCID: PMC7823516 DOI: 10.3390/foods10010069] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 12/26/2020] [Accepted: 12/27/2020] [Indexed: 02/06/2023] Open
Abstract
Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn's disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hippocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, "Gentlemen, the microbes will have the last word for human health." In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.
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Affiliation(s)
- Chrysa Voidarou
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, 47132 Arta, Greece; (C.V.); (A.T.); (I.S.)
| | - Maria Antoniadou
- School of Dentistry, National and Kapodistrian University of Athens, 11521 Athens, Greece;
| | - Georgios Rozos
- Laboratory of Microbiology, Biotechnology & Hygiene, Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece;
| | - Athina Tzora
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, 47132 Arta, Greece; (C.V.); (A.T.); (I.S.)
| | - Ioannis Skoufos
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, 47132 Arta, Greece; (C.V.); (A.T.); (I.S.)
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece
| | - Areti Lagiou
- Department of Public and Community Health, University of West Attika, 11521 Athens, Greece;
| | - Eugenia Bezirtzoglou
- Laboratory of Hygiene and Environmental Protection, Medical School, Democritus University of Thrace, 68100 Alexandroupolis, Greece;
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Goel A, Halami PM, Tamang JP. Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes. Front Microbiol 2020; 11:40. [PMID: 32063893 PMCID: PMC7000354 DOI: 10.3389/fmicb.2020.00040] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Accepted: 01/09/2020] [Indexed: 01/09/2023] Open
Abstract
In this study, Lactobacillus plantarum strain DHCU70 isolated from dahi, a fermented milk product and L. plantarum strain DKP1 isolated from kinema, a fermented soybean food of India, respectively were evaluated for their bacteriocin production and probiotic properties. Both strains of L. plantarum (DHCU70 and DKP1) were found to have potent antimicrobial activity against Kocuria rhizophila ATCC 9341. Bacteriocin produced by L. plantarum strains DHCU70 and DKP1 did not exhibit inhibition of cell wall, DNA and fatty acids biosynthesis mechanisms as evaluated by whole cell reporter assays. We characterized the bacteriocin encoding genes in L. plantarum strains DHCU70 and DKP1 by whole genome sequence which consisted of a single and circular chromosome with genome size of 3.38 Mb (GC content of 44.3%) and 3.39 Mb, respectively and a GC content of 44.3%. L. plantarum DHCU70 has 3252 number of protein encoding genes comprising 89 number of RNA genes (69tRNA, 16rRNA, 4nc RNA) whereas L. plantarum DKP1 has total of 3277 number of protein encoding genes with 89 number. of RNA genes (69tRNA, 16S rRNA, 4nc RNA). Analysis revealed the presence of 20.5 kb long and 23 numbers of plantaricin encoding locus (pln locus) for production of antimicrobial compound. BAGEL analysis has shown that the pln locus of both the strains of L. plantarum showed maximum sequence similarity with plantaricin NC8 of L. plantarum NC8, originally isolated from grass silage. Annotated whole genome sequence of both strains DHCU70 and DKP1 was analyzed for the presence of probiotic marker genes. The probiotic properties of these strains of were also evaluated in vitro. Due to the presence of genes responsible for antimicrobial activity and probiotic properties, both strains of L. plantarum may be considered as a suitable probiotic candidate in food industry.
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Affiliation(s)
- Aditi Goel
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
| | - Prakash M. Halami
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
| | - Jyoti Prakash Tamang
- DBT-AIST International Centre for Translational and Environmental Research and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, India
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Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, Mayo B, Westerik N, Hutkins R. Fermented foods in a global age: East meets West. Compr Rev Food Sci Food Saf 2020; 19:184-217. [PMID: 33319517 DOI: 10.1111/1541-4337.12520] [Citation(s) in RCA: 216] [Impact Index Per Article: 54.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 11/17/2019] [Accepted: 11/18/2019] [Indexed: 12/11/2022]
Abstract
Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well-preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of fermented foods and beverages produced globally. In this review, we describe these differences and consider the influence of geography and industrialization on fermented foods manufacture. Whereas fermented foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, those made in Asia and Africa often rely on spontaneous fermentation. Likewise, in developing countries, fermented foods are not often commercially produced on an industrial scale. Although many fermented products rely on autochthonous microbes present in the raw material, for other products, the introduction of starter culture technology has led to greater consistency, safety, and quality. The diversity and function of microbes present in a wide range of fermented foods can now be examined in detail using molecular and other omic approaches. The nutritional value of fermented foods is now well-appreciated, especially in resource-poor regions where yoghurt and other fermented foods can improve public health and provide opportunities for economic development. Manufacturers of fermented foods, whether small or large, should follow Good Manufacturing Practices and have sustainable development goals. Ultimately, preferences for fermented foods and beverages depend on dietary habits of consumers, as well as regional agricultural conditions and availability of resources.
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Affiliation(s)
- Jyoti Prakash Tamang
- DAICENTER and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, Sikkim, India
| | - Paul D Cotter
- Food Biosciences, Principal Research Officer, Teagasc Food Research Centre, Moorepark, Fermoy and APC Microbiome Ireland, Cork, Ireland
| | - Akihito Endo
- Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, Tokyo, Japan
| | - Nam Soo Han
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk, Republic of Korea
| | - Remco Kort
- Department of Molecular Cell Biology, VU University Amsterdam, The Netherlands.,Yoba for Life foundation, Amsterdam, The Netherlands
| | - Shao Quan Liu
- Food Science and Technology Programme, National University of Singapore
| | - Baltasar Mayo
- Department of Microbiology and Chemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Asturias, Spain
| | - Nieke Westerik
- Department of Molecular Cell Biology, VU University Amsterdam, The Netherlands.,Yoba for Life foundation, Amsterdam, The Netherlands
| | - Robert Hutkins
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska
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S. SUBHASHREE, M.S. KAVITA. A Study on Suitable Non Dairy Food Matrix for Probiotic Bacteria - A Systematic Review. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2019. [DOI: 10.12944/crnfsj.7.1.02] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Fermentation by probiotic lactic acid bacteria makes food beneficial to the gut and has thepotential to be therapeutic. Most probiotic products in the market are dairy based even asthere is a growing demand for vegan probiotic foods. Though many studies on plant foods as a medium for probiotics havebeen carried out, only a few have been successful. Hence a systematic review of plant based probiotic products was conducted to identify the most suitable and acceptable plant foods medium for probiotic bacteria. For this, studies published and indexed in Google scholar between2002-2017 were manually searched and analyzed. The study includes substrates from different food groups and combinations: cereals (22%), pulses (3%), cereal-pulse mix (5%), vegetables (19%), fruits (32%), combination (16%) and unconventional foods (3%). Soymilk was found to be the most promising among pulse-based substrates. The shelf life and viability of probiotics varied from 7 days to 4 weeks based on the initial count, temperature, time, strain of bacteria and substrate. Though a majority of the studies were carried out with fruit substrates, good probiotic count, improvements in nutritional properties, better acceptability and quicker fermentation time was found incereal based products. Hence, it is concluded that cereal based products is more suitable for the production of non-dairy probiotic products.
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Affiliation(s)
- SUBHASHREE S.
- Department of Home Science, St.Teresa’s College, Ernakulam, Kerala, India
| | - KAVITA M.S.
- Govt. College for Women, University of Kerala, Thiruvananthapuram, Kerala, India
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El Sheikha AF, Hu DM. Molecular techniques reveal more secrets of fermented foods. Crit Rev Food Sci Nutr 2018; 60:11-32. [DOI: 10.1080/10408398.2018.1506906] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Aly Farag El Sheikha
- Jiangxi Agricultural University, Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Nanchang, China
- McMaster University, Department of Biology, Hamilton, Ontario, Canada
- Minufiya University, Faculty of Agriculture, Department of Food Science and Technology, Shibin El Kom, Minufiya Government, Egypt
| | - Dian-Ming Hu
- Jiangxi Agricultural University, Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Nanchang, China
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Guu JR, Wang LT, Hamada M, Wang C, Lin RW, Huang L, Watanabe K. Lactobacillus bambusae sp. nov., isolated from traditional fermented ma bamboo shoots in Taiwan. Int J Syst Evol Microbiol 2018; 68:2424-2430. [DOI: 10.1099/ijsem.0.002837] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Jia-Rong Guu
- 1Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute, 331 Shih-Pin Rd., Hsinchu 30062, Taiwan, ROC
| | - Li-Ting Wang
- 1Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute, 331 Shih-Pin Rd., Hsinchu 30062, Taiwan, ROC
| | - Moriyuki Hamada
- 2Biological Resource Center (NBRC), National Institute of Technology and Evaluation (NITE), 2-5-8 Kazusakamatari, Kisarazu, Chiba 292-0818, Japan
| | - Chihuei Wang
- 3Department of Biotechnology, Kaohsiung Medical University, 100, Shih-Chuan 1st Rd., Kaohsiung 80708, Taiwan, ROC
| | - Ru-Wei Lin
- 4Institute of Food Safety Management, National Pingtung University of Science and Technology, 1 Shuefu Rd., Pingtung 912, Taiwan, ROC
| | - Lina Huang
- 1Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute, 331 Shih-Pin Rd., Hsinchu 30062, Taiwan, ROC
| | - Koichi Watanabe
- 1Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute, 331 Shih-Pin Rd., Hsinchu 30062, Taiwan, ROC
- 5Department of Animal Science and Technology, College of Bioresources and Agriculture, National Taiwan University, No. 50, Ln. 155, Sec. 3, Keelung Rd., Taipei 10673, Taiwan, ROC
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Microbial Fermentation by Traditional Process using Intrinsic Microflora Reduces the Cyanide Content of Bamboo Shoots. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2017. [DOI: 10.22207/jpam.11.1.61] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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22
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John MN, Joseph WM, Zacchaeus ON, Moses BS. Spontaneously fermented kenyan milk products: A review of the current state and future perspectives. ACTA ACUST UNITED AC 2017. [DOI: 10.5897/ajfs2016.1516] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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23
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Das G, Patra JK, Singdevsachan SK, Gouda S, Shin HS. Diversity of traditional and fermented foods of the Seven Sister states of India and their nutritional and nutraceutical potential: a review. FRONTIERS IN LIFE SCIENCE 2016. [DOI: 10.1080/21553769.2016.1249032] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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24
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Discrimination and divergence among Lactobacillus plantarum-group (LPG) isolates with reference to their probiotic functionalities from vegetable origin. Syst Appl Microbiol 2016; 39:562-570. [PMID: 27729171 DOI: 10.1016/j.syapm.2016.09.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 09/22/2016] [Accepted: 09/27/2016] [Indexed: 11/20/2022]
Abstract
The present study was aimed to evaluate the diversity and probiotic properties of Lactobacillus plantarum-group cultures from vegetable origin. First, genotypic diversity of L. plantarum (n=34) was achieved by PCR of Random Amplified Polymorphic DNA and recA gene-specific multiplex PCR. The isolates were segregated into five groups namely, Lactobacillus pentosus, Lactobacillus paraplantarum, Lactobacillus arizonensis, Lactobacillus plantarum subsp. plantarum and argentoratensis. Further discrimination was achieved by restriction fragment length polymorphism of probiotic adhesion genes viz.fbp, mub and msa gene. As determined by nucleotide sequence analysis and bioinformatics Pfam database, the putative Fbp protein had only one FBP domain, whereas Mub protein had 8-10 MUB domain repeats. However, L. pentosus (except CFR MFT9), L. plantarum subsp. argentoratensis (except CFR MFT5) and L. arizonensis (except CFR MFT2) isolates gave no amplicon for the tested marker genes. Selected cultures (n=15) showed tolerance to simulated digestive fluids (20-85%), exhibited auto-aggregation (10-77%), cellular hydrophobicity (12-78%), and broad spectrum of anti-microbial activity. Concurrently, high adherence capacity to mucin was achieved for L. plantarum subsp. plantarum (MCC 2974 and CFR MFT1) and L. paraplantarum (MTCC 9483, MCC 2977, MCC 2978), which had an additional MUB domain repeat.
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Tamang JP, Watanabe K, Holzapfel WH. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Front Microbiol 2016; 7:377. [PMID: 27047484 PMCID: PMC4805592 DOI: 10.3389/fmicb.2016.00377] [Citation(s) in RCA: 335] [Impact Index Per Article: 41.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2015] [Accepted: 03/08/2016] [Indexed: 01/03/2023] Open
Abstract
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups ("phylotypes") may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world.
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Affiliation(s)
- Jyoti P. Tamang
- Department of Microbiology, School of Life Sciences, Sikkim UniversityTadong, India
| | - Koichi Watanabe
- Department of Animal Science and Technology, National Taiwan UniversityTaipei, Taiwan
| | - Wilhelm H. Holzapfel
- Advance Green Energy and Environment Institute, Handong Global UniversityPohang-si, South Korea
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26
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Wu R, Yu M, Liu X, Meng L, Wang Q, Xue Y, Wu J, Yue X. Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China. Int J Food Microbiol 2015; 211:23-31. [DOI: 10.1016/j.ijfoodmicro.2015.06.028] [Citation(s) in RCA: 94] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Revised: 05/08/2015] [Accepted: 06/27/2015] [Indexed: 11/26/2022]
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27
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Adeniyi BA, Adetoye A, Ayeni FA. Antibacterial activities of lactic acid bacteria isolated from cow faeces against potential enteric pathogens. Afr Health Sci 2015; 15:888-95. [PMID: 26957978 DOI: 10.4314/ahs.v15i3.24] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND The addition of sub therapeutic doses of antibiotics to cattle feed for growth promotion is a contributory factor to antibiotic resistance, thus an alternative to antibiotics is needed in animal feed additives. OBJECTIVE To determine the antimicrobial activity of cow's intestinal Lactic acid bacteria (LAB) against enteric commensals. METHOD Escherichia coli, Klebsiella species (spp) and LAB were isolated from thirty different cow faecal samples and the LAB identified by partial sequencing of 16S rRNA. The antimicrobial activity of the LAB was determined against the test Escherichia coli and Klebsiella spp. RESULTS Five species of LAB were isolated from thirty cow faecal samples and identified as Enterococcus hirae (8), Enterococcus durans (6), Enterococcus faecium (1), Enterococcus faecalis (1) and Weissella confusa (1). Viable cells and cell free supernatant (CFS) of the LAB were able to inhibit the growth of the test organisms with the largest zone of inhibition by the viable cells being 26mm against Escherichia coli CB6 produced by Enterococcus hirae CO6A while Weissella confusa CO29M and Enterococcus hirae CO2A produced the largest zones of inhibition (26mm) against Klebsiella CB2. CONCLUSION This study shows that LAB from cow faeces possess considerable antimicrobial activity against resistant Escherichia coli from the same environment.
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Affiliation(s)
- Bolanle A Adeniyi
- Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Ibadan. Ibadan, Nigeria
| | - Adewale Adetoye
- Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Ibadan. Ibadan, Nigeria
| | - Funmilola A Ayeni
- Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Ibadan. Ibadan, Nigeria
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28
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Romi W, Ahmed G, Jeyaram K. Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches. Mol Ecol 2015; 24:3372-89. [PMID: 25963776 DOI: 10.1111/mec.13237] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Revised: 05/06/2015] [Accepted: 05/07/2015] [Indexed: 12/18/2022]
Abstract
Microbial community structure and population dynamics during spontaneous bamboo shoot fermentation for production of 'soidon' (indigenous fermented food) in North-east India were studied using cultivation-dependent and cultivation-independent molecular approaches. Cultivation-dependent analyses (PCR-amplified ribosomal DNA restriction analysis and rRNA gene sequencing) and cultivation-independent analyses (PCR-DGGE, qPCR and Illumina amplicon sequencing) were conducted on the time series samples collected from three independent indigenous soidon fermentation batches. The current findings revealed three-phase succession of autochthonous lactic acid bacteria to attain a stable ecosystem within 7 days natural fermentation of bamboo shoots. Weissella spp. (Weissella cibaria, uncultured Weissella ghanensis) and Lactococcus lactis subsp. cremoris predominated the early phase (1-2 days) which was joined by Leuconostoc citreum during the mid-phase (3 days), while Lactobacillus brevis and Lactobacillus plantarum emerged and became dominant in the late phase (5-7 days) with concurrent disappearance of W. cibaria and L. lactis subsp. cremoris. Lactococcus lactis subsp. lactis and uncultured Lactobacillus acetotolerans were predominantly present throughout the fermentation with no visible dynamics. The above identified dominant bacterial species along with their dynamics can be effectively utilized for designing a starter culture for industrialization of soidon production. Our results showed that a more realistic view on the microbial ecology of soidon fermentation could be obtained by cultivation-dependent studies complemented with cultivation-independent molecular approaches. Moreover, the critical issues to be considered for reducing methodological biases while studying the microbial ecology of traditional food fermentation were also highlighted with this soidon fermentation model.
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Affiliation(s)
- Wahengbam Romi
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, 795001, Manipur, India.,Department of Biotechnology, Gauhati University, Guwahati, 781014, Assam, India
| | - Giasuddin Ahmed
- Department of Biotechnology, Gauhati University, Guwahati, 781014, Assam, India
| | - Kumaraswamy Jeyaram
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, 795001, Manipur, India
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Saeedi M, Shahidi F, Mortazavi SA, Milani E, Tabatabaei Yazdi F. Isolation and Identification of Lactic Acid Bacteria in Winter Salad (Local Pickle) during Fermentation Using 16S rRNA Gene Sequence Analysis. J Food Saf 2015. [DOI: 10.1111/jfs.12128] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mansour Saeedi
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Elnaz Milani
- Academic Center for Education; Culture and Research (ACECR); Mashhad- Iran
| | - Farideh Tabatabaei Yazdi
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
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30
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Abbas Ahmadi M, Tajabadi Ebrahimi M, Mehrabian S, Tafvizi F, Bahrami H, Dameshghian M. Antimutagenic and Anticancer Effects of Lactic Acid Bacteria Isolated From Tarhana Through Ames Test and Phylogenetic Analysis By 16S rDNA. Nutr Cancer 2014; 66:1406-13. [DOI: 10.1080/01635581.2014.956254] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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31
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Sonar NR, Halami PM. Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India. Journal of Food Science and Technology 2014; 51:4143-8. [PMID: 25477695 DOI: 10.1007/s13197-014-1456-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2013] [Accepted: 06/17/2014] [Indexed: 11/26/2022]
Abstract
Fermented bamboo shoots such as Soibum, Soidon, Eup, Hirring, Hecche and Ekung etc. are non-salted acidic products obtained by natural fermentation predominantly with lactic acid bacteria (LAB). In this study, we have characterized 11-representative LAB that includes, Lactobacillus sp. (n = 2), Lactobacillus plantarum (n = 3), and one each of Lactobacillus fermentum, Lactococcus sp., Lactobacillus brevis, Lactobacillus curvatus, Leuconostoc sp. and Lactobacillus xylosus. Subsequently, these cultures were studied for their technological and functional properties. Different isolates exhibited variation in their activities. L. brevis showed maximum phytic acid degradation ability (19.33 U ml (-1) ). L. xylosus had highest protease activity (64.2 nmol/ml) and also exhibited lipolytic activity. In addition, degree of cell hydrophobicity among these cultures ranged between 12.5 and 93.48 % with L. plantarum (SM2) showing highest degree of activity. Lactobacillus plantarum was the most common species found in the product studied. Results indicated that most of the LABs showed putative probiotic as well as antagonistic properties against the selected pathogenic bacteria. Characteristic aroma, flavour and texture in the fermented bamboo shoot products could be attributed to presence of these new LAB isolates.
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Affiliation(s)
- Nitin R Sonar
- Department of Food Microbiology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - Prakash M Halami
- Department of Food Microbiology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
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Swain MR, Anandharaj M, Ray RC, Parveen Rani R. Fermented fruits and vegetables of Asia: a potential source of probiotics. BIOTECHNOLOGY RESEARCH INTERNATIONAL 2014; 2014:250424. [PMID: 25343046 PMCID: PMC4058509 DOI: 10.1155/2014/250424] [Citation(s) in RCA: 193] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2014] [Accepted: 04/30/2014] [Indexed: 11/17/2022]
Abstract
As world population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding humanity in developing countries. However, several fermented fruits and vegetables products (Sauerkraut, Kimchi, Gundruk, Khalpi, Sinki, etc.) have a long history in human nutrition from ancient ages and are associated with the several social aspects of different communities. Among the food items, fruits and vegetables are easily perishable commodities due to their high water activity and nutritive values. These conditions are more critical in tropical and subtropical countries which favour the growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including nutritive value and flavours, and reduces toxicity. Fermented fruits and vegetables can be used as a potential source of probiotics as they harbour several lactic acid bacteria such as Lactobacillus plantarum, L. pentosus, L. brevis, L. acidophilus, L. fermentum, Leuconostoc fallax, and L. mesenteroides. As a whole, the traditionally fermented fruits and vegetables not only serve as food supplements but also attribute towards health benefits. This review aims to describe some important Asian fermented fruits and vegetables and their significance as a potential source of probiotics.
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Affiliation(s)
- Manas Ranjan Swain
- Department of Biotechnology, Indian Institute of Technology Madras, Chennai, Tamil Nadu 600036, India
| | - Marimuthu Anandharaj
- Department of Biotechnology, Indian Institute of Technology Madras, Chennai, Tamil Nadu 600036, India
| | | | - Rizwana Parveen Rani
- Gandhigram Rural Institute-Deemed University, Gandhigram, Tamil Nadu 624302, India
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33
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Quave CL, Pieroni A. Fermented Foods for Food Security and Food Sovereignty in the Balkans: A Case Study of the Gorani People of Northeastern Albania. J ETHNOBIOL 2014. [DOI: 10.2993/0278-0771-34.1.28] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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34
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Badwaik LS, Borah PK, Borah K, Das AJ, Deka SC, Sharma HK. Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.255] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Thomas R, Jebin N, Barman K, Das A. Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince. Meat Sci 2013; 96:1210-8. [PMID: 24334042 DOI: 10.1016/j.meatsci.2013.10.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2013] [Revised: 10/27/2013] [Accepted: 10/28/2013] [Indexed: 10/26/2022]
Abstract
Pork nuggets were processed by incorporating fermented bamboo shoot mince and their physico-chemical, microbiological and sensory characteristics were evaluated during 35 day storage at refrigeration temperature (4±1 °C). Addition of fermented bamboo shoot significantly affects the pH, moisture, protein, fat, fiber, instrumental color values and texture profiles of nuggets, especially at 6% and 8% addition levels. Nuggets with 6% and 8% FBSM had significantly lower TBARS values at the end of the storage period (i.e. 0.39 and 0.33 mg malonaldehyde/kg respectively) compared to the control (0.84 mg malonaldehyde/kg). Bamboo shoot addition significantly improved the microbial and sensory qualities of the pork nuggets. Incorporation of fermented bamboo shoot at 8% level increased the shelf life of pork nuggets by at least two weeks i.e. from 21 days to 35 days at 4±1 °C compared to the control.
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Affiliation(s)
- R Thomas
- National Research Centre on Pig, Indian Council of Agricultural Research, Department of Agricultural Research and Education, Ministry of Agriculture, Government of India, Rani, Guwahati, 781 131 Assam, India.
| | - N Jebin
- National Research Centre on Pig, Indian Council of Agricultural Research, Department of Agricultural Research and Education, Ministry of Agriculture, Government of India, Rani, Guwahati, 781 131 Assam, India
| | - K Barman
- National Research Centre on Pig, Indian Council of Agricultural Research, Department of Agricultural Research and Education, Ministry of Agriculture, Government of India, Rani, Guwahati, 781 131 Assam, India
| | - Anubrata Das
- National Research Centre on Pig, Indian Council of Agricultural Research, Department of Agricultural Research and Education, Ministry of Agriculture, Government of India, Rani, Guwahati, 781 131 Assam, India
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Herbel SR, Vahjen W, Wieler LH, Guenther S. Timely approaches to identify probiotic species of the genus Lactobacillus. Gut Pathog 2013; 5:27. [PMID: 24063519 PMCID: PMC3848994 DOI: 10.1186/1757-4749-5-27] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/08/2013] [Accepted: 09/14/2013] [Indexed: 12/23/2022] Open
Abstract
Over the past decades the use of probiotics in food has increased largely due to the manufacturer’s interest in placing “healthy” food on the market based on the consumer’s ambitions to live healthy. Due to this trend, health benefits of products containing probiotic strains such as lactobacilli are promoted and probiotic strains have been established in many different products with their numbers increasing steadily. Probiotics are used as starter cultures in dairy products such as cheese or yoghurts and in addition they are also utilized in non-dairy products such as fermented vegetables, fermented meat and pharmaceuticals, thereby, covering a large variety of products. To assure quality management, several pheno-, physico- and genotyping methods have been established to unambiguously identify probiotic lactobacilli. These methods are often specific enough to identify the probiotic strains at genus and species levels. However, the probiotic ability is often strain dependent and it is impossible to distinguish strains by basic microbiological methods. Therefore, this review aims to critically summarize and evaluate conventional identification methods for the genus Lactobacillus, complemented by techniques that are currently being developed.
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Affiliation(s)
- Stefan R Herbel
- Centre for Infection Medicine, Institute of Microbiology and Epizootics, Freie Universität Berlin, Robert-von-Ostertag-Str, 7-13, Berlin, 14163, Germany.
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Xiong T, Guan Q, Song S, Hao M, Xie M. Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.01.027] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Samuel A, Miranda JM, Guarddon M, Nebot CG, Calo-Mata MP, Cepeda A, Franco CM. Molecular characterization of lactic acid bacteria isolated from beef and stored using vacuum-packaging and advanced vacuum skin packaging systems Caracterización molecular de bacterias ácido-lácticas aisladas a partir de carne de ternera envasada al vacío de modo tradicional y mediante un sistema avanzado. CYTA - JOURNAL OF FOOD 2011. [DOI: 10.1080/19476337.2011.604136] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Tamang B, Tamang JP. In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas. Indian J Microbiol 2010; 50:93-8. [PMID: 22815579 DOI: 10.1007/s12088-010-0058-1] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2008] [Accepted: 09/26/2008] [Indexed: 10/18/2022] Open
Abstract
Gundruk is a fermented leafy vegetable and khalpi is a fermented cucumber product, prepared and consumed in the Himalayas. In situ fermentation dynamics during production of gundruk and khalpi was studied. Significant increase in population of lactic acid bacteria (LAB) was found during first few days of gundruk and khlapi fermentation, respectively. Gundruk fermentation was initiated by Lactobacillus brevis, Pediococcus pentosaceus and finally dominated by Lb. plantarum. Similarly in khalpi fermentation, heterofermentative LAB such as Leuconostoc fallax, Lb. brevis and P. pentosaceus initiated the fermentation and finally completed by Lb. plantarum. Attempts were made to produce gundruk and khalpi using mixed starter culture of LAB previously isolated from respective products. Both the products prepared under lab condition had scored higher sensory-rankings comparable to market products.
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Chen YS, Wu HC, Liu CH, Chen HC, Yanagida F. Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1977-82. [PMID: 20698013 DOI: 10.1002/jsfa.4034] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND In this study, lactic acid bacteria (LAB) were isolated, characterized and identified from jiang-sun (fermented bamboo shoots; a traditional fermented food in Taiwan). Samples were collected at seven time intervals from a fixed fermenting bucket during the fermentation process of jiang-sun and its initial ingredients, dochi (fermented soybeans) and bamboo shoots. RESULTS A total of 57 LAB cultures were isolated; 42 cultures were isolated from jiang-sun samples and 15 cultures were isolated from dochi and bamboo shoots. These isolates were characterized phenotypically and then divided into three groups (A-C) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Alteration of microbial populations during the fermentation process was observed. While various LAB were found in the dochi and bamboo shoots, it was mostly replaced by Lactobacillus plantarum after 1 day of fermentation. Furthermore, the antibacterial activities of the isolates were determined, and one Enterococcus faecium strain showed inhibitory activity against all the indicator strains. CONCLUSION Results suggest that L. plantarum is the main LAB present during the fermentation of jiang-sun. To our knowledge, this is the first report describing the distribution and varieties of LAB that exist in the jiang-sun fermentation process.
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Affiliation(s)
- Yi-Sheng Chen
- Department of Biotechnology, Ming Chuan University, Gui-Shan, Taoyuan 333, Taiwan.
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Curiel JA, Rodríguez H, Landete JM, de las Rivas B, Muñoz R. Ability of Lactobacillus brevis strains to degrade food phenolic acids. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.10.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Tamang B, Tamang JP. Lactic Acid Bacteria Isolated from Indigenous Fermented Bamboo Products of Arunachal Pradesh in India and Their Functionality. FOOD BIOTECHNOL 2009. [DOI: 10.1080/08905430902875945] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Roopashri AN, Varadaraj MC. Molecular characterization of native isolates of lactic acid bacteria, bifidobacteria and yeasts for beneficial attributes. Appl Microbiol Biotechnol 2009; 83:1115-26. [DOI: 10.1007/s00253-009-1991-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2009] [Accepted: 03/25/2009] [Indexed: 12/28/2022]
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Rodríguez H, Curiel JA, Landete JM, de las Rivas B, López de Felipe F, Gómez-Cordovés C, Mancheño JM, Muñoz R. Food phenolics and lactic acid bacteria. Int J Food Microbiol 2009; 132:79-90. [PMID: 19419788 DOI: 10.1016/j.ijfoodmicro.2009.03.025] [Citation(s) in RCA: 391] [Impact Index Per Article: 26.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2009] [Revised: 03/23/2009] [Accepted: 03/31/2009] [Indexed: 11/29/2022]
Abstract
Phenolic compounds are important constituents of food products of plant origin. These compounds are directly related to sensory characteristics of foods such as flavour, astringency, and colour. In addition, the presence of phenolic compounds on the diet is beneficial to health due to their chemopreventive activities against carcinogenesis and mutagenesis, mainly due to their antioxidant activities. Lactic acid bacteria (LAB) are autochthonous microbiota of raw vegetables. To get desirable properties on fermented plant-derived food products, LAB has to be adapted to the characteristics of the plant raw materials where phenolic compounds are abundant. Lactobacillus plantarum is the commercial starter most frequently used in the fermentation of food products of plant origin. However, scarce information is still available on the influence of phenolic compounds on the growth and viability of L. plantarum and other LAB species. Moreover, metabolic pathways of biosynthesis or degradation of phenolic compounds in LAB have not been completely described. Results obtained in L. plantarum showed that L. plantarum was able to degrade some food phenolic compounds giving compounds influencing food aroma as well as compounds presenting increased antioxidant activity. Recently, several L. plantarum proteins involved in the metabolism of phenolic compounds have been genetically and biochemically characterized. The aim of this review is to give a complete and updated overview of the current knowledge among LAB and food phenolics interaction, which could facilitate the possible application of selected bacteria or their enzymes in the elaboration of food products with improved characteristics.
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Affiliation(s)
- Héctor Rodríguez
- Departamento de Microbiología, Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
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