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Hamed NS, Mbye M, Ayyash M, Ulusoy BH, Kamal-Eldin A. Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life. Foods 2024; 13:381. [PMID: 38338516 PMCID: PMC10855775 DOI: 10.3390/foods13030381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 01/08/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024] Open
Abstract
The camel milk (CM) industry has witnessed a notable expansion in recent years. This expansion is primarily driven by the rising demand for CM and its fermented products. The perceived health and nutritional benefits of these products are mainly responsible for their increasing popularity. The composition of CM can vary significantly due to various factors, including the breed of the camel, its age, the stage of lactation, region, and season. CM contains several beneficial substances, including antimicrobial agents, such as lactoferrin, lysozyme, immunoglobulin G, lactoperoxidase, and N-acetyl-D-glucosaminidase, which protect it from contamination by spoilage and pathogenic bacteria, and contribute to its longer shelf life compared to bovine milk (BM). Nevertheless, certain harmful bacteria, such as Listeria monocytogenes, Yersinia enterocolitica, and Escherichia coli, have been detected in CM, which is a significant public health concern. Therefore, it is crucial to understand and monitor the microbial profile of CM and follow good manufacturing practices to guarantee its safety and quality. This review article explores various aspects of CM, including the types of beneficial and harmful bacteria present in it, the composition of the milk, its antimicrobial properties, its shelf life, and the production of fermented CM products.
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Affiliation(s)
- Nejat Shifamussa Hamed
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates; (N.S.H.); (M.M.); (M.A.)
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia 99138, Cyprus;
| | - Mustapha Mbye
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates; (N.S.H.); (M.M.); (M.A.)
| | - Mutamed Ayyash
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates; (N.S.H.); (M.M.); (M.A.)
| | - Beyza Hatice Ulusoy
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia 99138, Cyprus;
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates; (N.S.H.); (M.M.); (M.A.)
- National Water and Energy Center, United Arab Emirates University, Al-Ain P.O. Box 15551, United Arab Emirates
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2
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Ghosh S, Bornman C, Meskini M, Joghataei M. Microbial Diversity in African Foods and Beverages: A Systematic Assessment. Curr Microbiol 2023; 81:19. [PMID: 38008849 PMCID: PMC10678836 DOI: 10.1007/s00284-023-03481-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 09/11/2023] [Indexed: 11/28/2023]
Abstract
This article provides a comprehensive and in-depth examination of the microbial diversity inherent in African food and beverages, with a particular emphasis on fermented products. It identifies and characterizes the dominant microorganisms, including both prokaryotes and yeasts, prevalent in these foods, and furthermore, critically analyzes the health benefits of these microbial strains, especially their probiotic properties, which could potentially improve digestion and contribute to human health. Notably, it underscores the vital role these microorganisms play in bolstering food security across Africa by enhancing and preserving food quality and safety. It also delves into the potential applications of microbial products, such as metabolites, in the food industry, suggesting their possible use in food processing and preservation. Conclusively, with a summarization of the key findings, emphasizing the importance of gaining a deep understanding of microbial diversity in African beverages and foods. Such knowledge is crucial not only in promoting food security but also in advancing public health.
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Affiliation(s)
- Soumya Ghosh
- Department of Genetics, Faculty of Natural and Agricultural Sciences, University of the Free State, Bloemfontein, 9301, South Africa.
| | - Charné Bornman
- Department of Engineering Sciences, Faculty of Natural and Agricultural Sciences, University of the Free State, Bloemfontein, 9301, South Africa
| | - Maryam Meskini
- Department of Genetics, Faculty of Natural and Agricultural Sciences, University of the Free State, Bloemfontein, 9301, South Africa
- Microbiology Research Centre, Pasteur Institute of Iran, Teheran, Iran
- Mycobacteriology & Pulmonary Research Department, Pasteur Institute of Iran, Teheran, Iran
- Student Research Committee, Pasteur Institute of Iran, Tehran, Iran
| | - Mehri Joghataei
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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3
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Xu W, Dong Q, Zhao G, Han B. Analysis of metabolites of bactrain camel milk in Alxa of China before and after fermentation with fermenting agent TR1 based on untargeted LC-MS/MS based metabolomics. Heliyon 2023; 9:e18522. [PMID: 37554772 PMCID: PMC10404950 DOI: 10.1016/j.heliyon.2023.e18522] [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: 05/29/2023] [Revised: 07/18/2023] [Accepted: 07/19/2023] [Indexed: 08/10/2023] Open
Abstract
Camel milk produces many beneficial functional compounds and affects body health through metabolism. The differential metabolites of bactrain camel milk in Alxa before and after fermentation were identified by liquid chromatography-tandem mass spectrometry based metabolomics (LC-MS/MS). The differential metabolite pathway types were also identified in this paper. We obtained the following results that 148 and 82 differential metabolites were detected in positive and negative ion mode respectively, 85 differential metabolites were shown a significant upward trend and 63 with downward trend after fermentation in positive ion mode. Meanwhile, 32 differential metabolites characterized upward trend and 50 characterized downward trend in negative ion mode. The differential metabolites were mainly organic acids, amino acids, esters, vitamins and other substances contained in camel milk. Among them, most up-regulated substances had the functions of lowering blood pressure, lowering blood sugar, treatment of inflammation, antibiosis and other effects. Many harmful substances were significantly down-regulated after camel milk fermentation. However, there were also some metabolites whose prebiotic functions have been weakened by camel milk fermentation, which may provide reference values for healthcare function, exploitation and application of camel milk.
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Affiliation(s)
| | | | - Guofen Zhao
- Key Lab of Germplasm Innovation and Utilization of Triticeae Crops at Universities of Inner Mongolia Autonomous Region, College of Life Sciences, Inner Mongolia Agricultural University, Hohhot 010011, People's Republic of China
| | - Bing Han
- Key Lab of Germplasm Innovation and Utilization of Triticeae Crops at Universities of Inner Mongolia Autonomous Region, College of Life Sciences, Inner Mongolia Agricultural University, Hohhot 010011, People's Republic of China
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4
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Chentouf HF, Rahli F, Benmechernene Z, Barros-Velazquez J. 16S rRNA gene sequencing and MALDI TOF mass spectroscopy identification of Leuconostoc mesenteroides isolated from Algerian raw camel milk. J Genet Eng Biotechnol 2023; 21:51. [PMID: 37126186 PMCID: PMC10151297 DOI: 10.1186/s43141-023-00500-1] [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: 01/21/2023] [Accepted: 04/20/2023] [Indexed: 05/02/2023]
Abstract
BACKGROUND Eighty-three strains of Leuconostoc mesenteroides were isolated from Algerian raw camel milk. Based on morphological, biochemical, and physiological characters tests, strains were identified as Ln. mesenteroides subsp. mesenteroides. Seven strains had a remarkable antagonistic and probiotic characterization. The present study aims at identifying these strains by means of 16 s rRNA gene sequencing and Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS), extending phenotypic and genotypic studies done previously. RESULTS The phyloproteomic dendrograms of the studied strains based on MALDI-TOF MS provided the same identification with more intraspecific information from the 16S rRNA gene sequencing based on phylogenetic analysis. The latter were in agreement with the previous biochemical/physiological identification, the seven isolated strains were Ln. mesenteroides subsp. mesenteroides. CONCLUSIONS Remarkably, MALDI-TOF MS fingerprinting was found to be effective enough as 16S rRNA gene sequencing identification, allowing faster and more reliable analysis than biochemical/physiological methods.
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Affiliation(s)
- Hanane Fatma Chentouf
- Laboratory of Applied Microbiology, Department of Biology, Faculty of Natural Sciences and Life, University of Oran, 1 Ahmed Ben Bella, 31100, Oran, Algeria.
| | - Fouzia Rahli
- Laboratory of Applied Microbiology, Department of Biology, Faculty of Natural Sciences and Life, University of Oran, 1 Ahmed Ben Bella, 31100, Oran, Algeria
- Higher School of Biological Sciences of Oran, Oran, Algeria
| | - Zineb Benmechernene
- Laboratory of Applied Microbiology, Department of Biology, Faculty of Natural Sciences and Life, University of Oran, 1 Ahmed Ben Bella, 31100, Oran, Algeria
| | - Jorge Barros-Velazquez
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Veterinary Sciences, University of Santiago, 27002, Lugo, Spain
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5
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Putnam NE, Youn JH, Wallace MA, Luethy PM, Burnham CAD, Butler-Wu S, Dekker JP, Lau AF. Comparative Evaluation of Current Biochemical-, Sequencing-, and Proteomic-Based Identification Methods for the Streptococcus bovis Group. J Clin Microbiol 2023; 61:e0171222. [PMID: 36912659 PMCID: PMC10117079 DOI: 10.1128/jcm.01712-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Accepted: 02/05/2023] [Indexed: 03/14/2023] Open
Abstract
The Streptococcus bovis group (previously group D streptococci) consists of seven distinct species and subspecies. Definitive identification within the group is important, as certain organisms have been associated with gastrointestinal carcinoma, bacteremia, infective endocarditis, meningitis, biliary tract disease, and carcinoma, among others. Definitive identification, however, remains elusive due to limitations and inconsistencies across commonly used identification platforms in the United States. Here, we compared the performance of standard biochemical (Trek Gram-positive identification [GPID] plate, Vitek 2 GPID), sequencing (16S rDNA, sodA) databases (NCBI, RDP, CDC MicrobeNet), and matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) platforms (Vitek MS, Bruker Biotyper MS) using a set of eight type strains representing all seven strains within the S. bovis group. Despite the evaluation of contemporary methods, no single platform was able to definitively identify all type strains within the S. bovis group. Vitek MS (85.7%, 7/8) provided the most accurate definitive identifications, followed by sodA sequencing (75%, 6/8). Vitek 2 and Bruker Biotyper RUO platforms performed the next best (62.5%, 5/8). All remaining platforms failed to adequately differentiate type strains within the S. bovis group (range, 0 to 37.5%). Laboratorians and clinicians should be aware of the identification limitations of routine testing algorithms and incorporate reflex testing, when appropriate, to platforms such as Vitek MS and/or sodA sequencing that are more able to definitively identify S. bovis group organisms. Further clinical evaluation was conducted using 65 clinical isolates from three geographically distinct U.S. institutions. Future improvements in identification platforms may reveal new clinical and epidemiological trends for members of the S. bovis group.
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Affiliation(s)
- Nicole E. Putnam
- Clinical Microbiology, Department of Laboratory Medicine, Clinical Center, National Institutes of Health, Bethesda, Maryland, USA
| | - Jung-Ho Youn
- Clinical Microbiology, Department of Laboratory Medicine, Clinical Center, National Institutes of Health, Bethesda, Maryland, USA
| | - Meghan A. Wallace
- Department of Pathology and Immunology, Washington University School of Medicine, St. Louis, Missouri, USA
| | - Paul M. Luethy
- Department of Pathology, University of Maryland School of Medicine, Baltimore, Maryland, USA
| | - Carey-Ann D. Burnham
- Department of Pathology and Immunology, Washington University School of Medicine, St. Louis, Missouri, USA
| | - Susan Butler-Wu
- Department of Laboratory Medicine, University of Washington, Seattle, Washington, USA
| | - John P. Dekker
- Clinical Microbiology, Department of Laboratory Medicine, Clinical Center, National Institutes of Health, Bethesda, Maryland, USA
- Bacterial Pathogenesis and Antimicrobial Resistance Unit, LCIM, National Institute of Allergy and Infectious Diseases, National Institutes of Health, Bethesda, Maryland, USA
| | - Anna F. Lau
- Sterility Testing Service, Department of Laboratory Medicine, Clinical Center, National Institutes of Health, Bethesda, Maryland, USA
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Isolation, identification, and antimicrobial activity of lactic acid bacteria associated with two traditional Colombian types of cheese: Quesillo and double-cream cheese. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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7
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Jans C, Wambui J, Stevens MJA, Tasara T. Comparative genomics of dairy-associated Staphylococcus aureus from selected sub-Saharan African regions reveals milk as reservoir for human-and animal-derived strains and identifies a putative animal-related clade with presumptive novel siderophore. Front Microbiol 2022; 13:923080. [PMID: 36046020 PMCID: PMC9421002 DOI: 10.3389/fmicb.2022.923080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Accepted: 07/15/2022] [Indexed: 11/13/2022] Open
Abstract
Staphylococcus aureus infection is considered to be a neglected tropical disease with huge impact on human and animal health alike. Dairy production in sub-Saharan Africa (SSA) relies heavily on various animals such as cows, goats, and camels, depending on the region. S. aureus causes mastitis and exhibits high prevalence in raw milk. The population structure including genotypic and phenotypic traits of dairy S. aureus in relation to animal and human isolates is, however, unknown for SSA. In this work, 20 S. aureus dairy isolates from East and West Africa were selected for comparative genomics and phenotypic analysis. Comparing their population structure revealed a large diversity of different origins suggesting milk to be a reservoir for human and animal strains alike. Furthermore, a novel putative siderophore was detected in multiple strains in a distinct animal-clade with strains of global origin. This putative siderophore shares a high genetic identity with that from Streptococcus equi suggesting possible horizontal gene transfer. These findings combined with the virulence genes harbored by these dairy-derived strains such as pvl, human evasion factor scn, various enterotoxin, leucocidin and antibiotic resistance genes, stresses the need for an integrative One Health approach to tackle the problem of S. aureus infections in animals and humans in sub-Saharan Africa.
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Affiliation(s)
- Christoph Jans
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Switzerland
| | - Joseph Wambui
- Institute of Food Safety and Hygiene, University of Zurich, Zurich, Switzerland
| | - Marc J. A. Stevens
- Institute of Food Safety and Hygiene, University of Zurich, Zurich, Switzerland
| | - Taurai Tasara
- Institute of Food Safety and Hygiene, University of Zurich, Zurich, Switzerland
- *Correspondence: Taurai Tasara,
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8
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Güley Z, Fallico V, Cabrera-Rubio R, Cotter PD, Beresford T. Identification of Streptococcus infantarius subsp. infantarius as the species primarily responsible for acid production in Izmir Brined Tulum Cheese from the Aegean Region of Türkiye. Food Res Int 2022; 160:111707. [DOI: 10.1016/j.foodres.2022.111707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 07/02/2022] [Accepted: 07/15/2022] [Indexed: 11/04/2022]
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9
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Characterization of the microbial community compositions and diversities in the traditional fermented yak milk from different ecotopes on the Qinghai-Tibetan plateau. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113027] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Muthukumaran MS, Mudgil P, Baba WN, Ayoub MA, Maqsood S. A comprehensive review on health benefits, nutritional composition and processed products of camel milk. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2008953] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- M. Selva Muthukumaran
- Department of Food Technology, Hindustan Institute of Technology and Science, Chennai, India
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
| | - Waqas N Baba
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
| | - Mohammed Akli Ayoub
- Department of Biology, College of Science, United Arab Emirates University, UAE
- Zayed Center for Health Sciences, The United Arab Emirates University, UAE
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
- Zayed Center for Health Sciences, The United Arab Emirates University, UAE
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11
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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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Algboory HL, Muhialdin BJ. Novel peptides contribute to the antimicrobial activity of camel milk fermented with Lactobacillus plantarum IS10. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108057] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Biodiversity and technological features of Weissella isolates obtained from Brazilian artisanal cheese-producing regions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111474] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Konuspayeva G, Faye B. Recent Advances in Camel Milk Processing. Animals (Basel) 2021; 11:ani11041045. [PMID: 33917722 PMCID: PMC8068116 DOI: 10.3390/ani11041045] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/23/2021] [Accepted: 04/06/2021] [Indexed: 12/20/2022] Open
Abstract
Simple Summary The camel milk market was limited for a long time by its almost exclusive self-consumption use in nomadic camps. Significant development has been observed for the past two or three decades, including internationally, boosted by its reputation regarding its health effects for regular consumers. Such emergence has led the stakeholders in the sector to offer diversified products corresponding to the tastes of increasingly urbanized consumers, more sensitive to “modern” products. Thus, traditionally drunk in raw or naturally fermented form, camel milk has undergone unprecedented transformations such as pasteurization, directed fermentation, cheese or yoghurt processing, and manufacture of milk powder for the export market. However, the specific characteristics of this milk (composition, physical properties) mean that the technologies applied (copied from technologies used for cow milk) must be adapted. In this review, some technological innovations are presented, enabling stakeholders of the camel milk sector to satisfy the demand of manufacturers and consumers. Abstract Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk.
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Affiliation(s)
- Gaukhar Konuspayeva
- UMR SELMET, CIRAD-ES, 34398 Montpellier, France;
- Department of Biotechnology, Faculty of Biology and Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
| | - Bernard Faye
- UMR SELMET, CIRAD-ES, 34398 Montpellier, France;
- Department of Biotechnology, Faculty of Biology and Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
- Correspondence: ; Tel.: +33-671-355-928
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15
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Metataxonomic analysis of microbiota from Pakistani dromedary camelids milk and characterization of a newly isolated Lactobacillus fermentum strain with probiotic and bio-yogurt starter traits. Folia Microbiol (Praha) 2021; 66:411-428. [PMID: 33566278 DOI: 10.1007/s12223-021-00855-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Accepted: 01/20/2021] [Indexed: 10/22/2022]
Abstract
This study was undertaken to investigate the starter and probiotic potential of lactic acid bacteria isolated from dromedarian camel's milk using both culture-dependent and -independent approaches and metataxonomic analysis. Strains of lactic acid bacteria recovered were examined in vitro for tolerance to gastric acidity, bile, and lysozyme. Bile salt hydrolysis, serum cholesterol-lowering, oxalate degradation, proteolytic activity, exopolysaccharide production, and cell surface characteristics necessary for colonizing intestinal mucosa were also evaluated. A single strain of the species, Lactobacillus fermentum named NPL280, was selected through multivariate analysis as it harbored potential probiotic advantages and fulfilled safety criteria. The strain assimilated cholesterol, degraded oxalate, produced exopolysaccharides, and proved to be a proficient alternate yogurt starter with good viability in stored bio-yogurt. A sensorial analysis of the prepared bio-yogurt was also found to be exemplary. We conclude that the indigenous L. fermentum strain NPL280 has the desired traits of a starter and adjunct probiotic culture for dairy products.
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16
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Kadri Z, Spitaels F, Cnockaert M, Amar M, Joossens M, Vandamme P. The bacterial diversity of raw Moroccon camel milk. Int J Food Microbiol 2021; 341:109050. [PMID: 33498008 DOI: 10.1016/j.ijfoodmicro.2021.109050] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/06/2020] [Accepted: 01/03/2021] [Indexed: 12/16/2022]
Abstract
Dromedary camel milk is generally considered a valuable and marketable commodity but its production suffers from poor hygienic conditions that result in low microbiological quality and the presence of various pathogens. The objective of the present study was to provide a detailed report of the bacterial species level composition of Moroccan raw camel milk samples that can serve as a starting point for the selection of starter cultures to facilitate a change in manufacturing practices to an improved and safer production system. The composition of the bacterial community in four freshly collected raw camel milk samples was analyzed by performing a large-scale isolation campaign combined with 16S rRNA gene amplicon sequencing. A total of 806 isolates were obtained from four raw camel milk samples using ten combinations of growth media and incubation conditions. Subsequent isolate dereplication using MALDI-TOF mass spectrometry and identification of representative isolates through sequence analysis of protein encoding and 16S rRNA genes revealed the presence of established and novel dairy lactic acid bacteria, as well as bacteria that are considered indicators of poor hygienic conditions and psychrotrophic spoilage organisms. The large numbers of Lactococcus and Enterococcus isolates obtained present an interesting resource for starter culture selection.
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Affiliation(s)
- Zaina Kadri
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium; Laboratoire de Microbiologie et Biologie Moléculaire, Centre National pour la Recherche Scientifique et Technique, Angle av. Allal El Fassi, av. des FAR, Quartier Hay Ryad, BP. 8027 Nations Unies, 10102 Rabat, Morocco
| | - Freek Spitaels
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium
| | - Margo Cnockaert
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium
| | - Mohamed Amar
- Laboratoire de Microbiologie et Biologie Moléculaire, Centre National pour la Recherche Scientifique et Technique, Angle av. Allal El Fassi, av. des FAR, Quartier Hay Ryad, BP. 8027 Nations Unies, 10102 Rabat, Morocco
| | - Marie Joossens
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium.
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17
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Quilodrán-Vega S, Albarracin L, Mansilla F, Arce L, Zhou B, Islam MA, Tomokiyo M, Al Kassaa I, Suda Y, Kitazawa H, Villena J. Functional and Genomic Characterization of Ligilactobacillus salivarius TUCO-L2 Isolated From Lama glama Milk: A Promising Immunobiotic Strain to Combat Infections. Front Microbiol 2020; 11:608752. [PMID: 33363529 PMCID: PMC7752859 DOI: 10.3389/fmicb.2020.608752] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Accepted: 11/16/2020] [Indexed: 12/27/2022] Open
Abstract
Potential probiotic or immunobiotic effects of lactic acid bacteria (LAB) isolated from the milk of the South American camelid llama (Lama glama) have not been reported in published studies. The aim of the present work was to isolate beneficial LAB from llama milk that can be used as potential probiotics active against bacterial pathogens. LAB strains were isolated from llama milk samples. In vitro functional characterization of the strains was performed by evaluating the resistance against gastrointestinal conditions and inhibition of the pathogen growth. Additionally, the adhesive and immunomodulatory properties of the strains were assessed. The functional studies were complemented with a comparative genomic evaluation and in vivo studies in mice. Ligilactobacillus salivarius TUCO-L2 showed enhanced probiotic/immunobiotic potential compared to that of other tested strains. The TUCO-L2 strain was resistant to pH and high bile salt concentrations and demonstrated antimicrobial activity against Gram-negative intestinal pathogens and adhesion to mucins and epithelial cells. L. salivarius TUCO-L2 modulated the innate immune response triggered by Toll-like receptor (TLR)-4 activation in intestinal epithelial cells. This effect involved differential regulation of the expression of inflammatory cytokines and chemokines mediated by the modulation of the negative regulators of the TLR signaling pathway. Moreover, the TUCO-L2 strain enhanced the resistance of mice to Salmonella infection. This is the first report on the isolation and characterization of a potential probiotic/immunobiotic strain from llama milk. The in vitro, in vivo, and in silico investigation performed in this study reveals several research directions that are needed to characterize the TUCO-L2 strain in detail to position this strain as a probiotic or immunobiotic that can be used against infections in humans or animals, including llama.
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Affiliation(s)
- Sandra Quilodrán-Vega
- Laboratory of Food Microbiology, Faculty of Veterinary Sciences, University of Concepción, Chillán, Chile
| | - Leonardo Albarracin
- Laboratory of Immunobiotechnology, Reference Centre for Lactobacilli (CERELA-CONICET), Tucumán, Argentina.,Food and Feed Immunology Group, Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan.,Laboratory of Computing Science, Faculty of Exact Sciences and Technology, Tucuman University, Tucuman, Argentina
| | - Flavia Mansilla
- Laboratory of Immunobiotechnology, Reference Centre for Lactobacilli (CERELA-CONICET), Tucumán, Argentina.,Food and Feed Immunology Group, Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Lorena Arce
- Food and Feed Immunology Group, Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan.,Infection Biology Laboratory, Instituto Superior de Investigaciones Biológicas (INSIBIO-CONICET), Tucumán, Argentina
| | - Binghui Zhou
- Food and Feed Immunology Group, Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan.,Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Md Aminul Islam
- Food and Feed Immunology Group, Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan.,Department of Medicine, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Mikado Tomokiyo
- Food and Feed Immunology Group, Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan.,Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Imad Al Kassaa
- Faculty of Public Health, Lebanese University, Hadath, Lebanon
| | - Yoshihito Suda
- Department of Food, Agriculture and Environment, Miyagi University, Sendai, Japan
| | - Haruki Kitazawa
- Food and Feed Immunology Group, Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan.,Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Julio Villena
- Laboratory of Immunobiotechnology, Reference Centre for Lactobacilli (CERELA-CONICET), Tucumán, Argentina.,Food and Feed Immunology Group, Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
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18
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Rocha-Arriaga C, Espinal-Centeno A, Martinez-Sánchez S, Caballero-Pérez J, Alcaraz LD, Cruz-Ramírez A. Deep microbial community profiling along the fermentation process of pulque, a biocultural resource of Mexico. Microbiol Res 2020; 241:126593. [DOI: 10.1016/j.micres.2020.126593] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 09/08/2020] [Accepted: 09/11/2020] [Indexed: 12/26/2022]
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19
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Oussaief O, Jrad Z, Sbissi I, Nasri W, Khorchani T, El‐Hatmi H. Technological and probiotic potential of autochthonous lactic acid bacteria from spontaneously fermented dromedary milk. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14685] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Olfa Oussaief
- Livestock and Wildlife Laboratory Arid Lands Institute of Medenine University of Gabes Medenine Tunisia
| | - Zeineb Jrad
- Livestock and Wildlife Laboratory Arid Lands Institute of Medenine University of Gabes Medenine Tunisia
| | - Imed Sbissi
- Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and Associated Microorganisms Arid Lands Institute of Medenine University of Gabes Medenine Tunisia
| | - Waâd Nasri
- Livestock and Wildlife Laboratory Arid Lands Institute of Medenine University of Gabes Medenine Tunisia
| | - Touhami Khorchani
- Livestock and Wildlife Laboratory Arid Lands Institute of Medenine University of Gabes Medenine Tunisia
- Central Laboratory Arid Lands Institute of Medenine University of Gabes Medenine Tunisia
| | - Halima El‐Hatmi
- Livestock and Wildlife Laboratory Arid Lands Institute of Medenine University of Gabes Medenine Tunisia
- Department of Food, High Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
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20
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Extensive bacteriocin gene shuffling in the Streptococcus bovis/Streptococcus equinus complex reveals gallocin D with activity against vancomycin resistant enterococci. Sci Rep 2020; 10:13431. [PMID: 32778686 PMCID: PMC7417737 DOI: 10.1038/s41598-020-70328-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Accepted: 05/28/2020] [Indexed: 12/18/2022] Open
Abstract
Streptococcus gallolyticus LL009 produces gallocin D, a narrow spectrum two component bacteriocin with potent activity against vancomycin-resistant enterococci. Gallocin D is distinct from gallocin A, a separate two component bacteriocin produced by S. gallolyticus. Although the gene clusters encoding gallocin A and gallocin D have a high degree of gene synteny, the structural genes are highly variable and appear to have undergone gene shuffling with other streptococcal species. Gallocin D was analysed in laboratory-based experiments. The mature peptides are 3,343 ± 1 Da and 3,019 ± 1 Da and could be readily synthesized and display activity against a vancomycin resistant Enterococcus strain EC300 with a MIC value of 1.56 µM. Importantly, these bacteriocins could contribute to the ability of S. gallolyticus to colonize the colon where they have been associated with colorectal cancer.
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21
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Mercha I, Lakram N, Kabbour MR, Bouksaim M, Zkhiri F, El Maadoudi EH. Probiotic and technological features of Enterococcus and Weissella isolates from camel milk characterised by an Argane feeding regimen. Arch Microbiol 2020; 202:2207-2219. [PMID: 32524178 DOI: 10.1007/s00203-020-01944-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 05/29/2020] [Accepted: 06/04/2020] [Indexed: 11/30/2022]
Abstract
The objectives of this study were to isolate lactic acid bacteria (LAB) from a raw Moroccan camel milk collected after the incorporation of a specific Argane by-products diet, and to investigate their technological properties as well as their probiotic features. The molecular identification of the isolates indicated that they belong to Weissella confusa, Weissella cibaria or Enterococcus durans species. Our results revealed that the tested isolates have a fast acidifying ability (values ranging between 0.045 ± 0.01 to 0.93 ± 0.01 after only 4 h incubation), important proteolysis, autolysis, lipolytic activities and an important diacetyl and exopolysaccharides production. All these isolates demonstrated a high tolerance to gastrointestinal conditions, namely to gastric simulated juice (survival rate ranged between 75.05 ± 7.88 and 85.55 ± 1.77%) and to bile salts (survival rate between 42.79 ± 1.11 and 82.75 ± 1.01%). The autoaggregation, hydrophobicity and antioxidant activity mean values of the isolates were 13.26-41.16%, 13.23-54.47% and 47.57-63.31%, respectively. Importantly, LAB cultures exhibited antibacterial activity against Gram-negative and Gram-positive pathogenic bacteria and none of the tested isolates presented antibiotic resistance, haemolytic or DNase activities. This study revealed interesting properties for LAB isolated and supported their utilization as autochthone starters for camel milk fermentation that represent a challenge process. These results presented as well the probiotic potential for a possible human consumption.
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Affiliation(s)
- Ikram Mercha
- Laboratory of Virology, Microbiology and Quality, Biotechnology/Eco-Toxicology and Biodiversity, University Hassan II Casablanca, Faculty of Science and Techniques of Mohammedia, PB 146, 20650, Mohammedia, Morocco. .,RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco.
| | - Nazha Lakram
- RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco
| | - Mohammed Rachid Kabbour
- RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco
| | - Mohammed Bouksaim
- RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco
| | - Fouzia Zkhiri
- Laboratory of Virology, Microbiology and Quality, Biotechnology/Eco-Toxicology and Biodiversity, University Hassan II Casablanca, Faculty of Science and Techniques of Mohammedia, PB 146, 20650, Mohammedia, Morocco
| | - El Haj El Maadoudi
- RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco
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22
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Traditional milk transformation schemes in Côte d'Ivoire and their impact on the prevalence of Streptococcus bovis complex bacteria in dairy products. PLoS One 2020; 15:e0233132. [PMID: 32413097 PMCID: PMC7228116 DOI: 10.1371/journal.pone.0233132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2020] [Accepted: 04/28/2020] [Indexed: 02/07/2023] Open
Abstract
The Streptococcus bovis/Streptococcus equinus complex (SBSEC) and possibly Streptococcus infantarius subsp. infantarius (Sii) are associated with human and animal diseases. Sii predominate in spontaneously fermented milk products with unknown public health effects. Sii/SBSEC prevalence data from West Africa in correlation with milk transformation practices are limited. Northern Côte d'Ivoire served as study area due to its importance in milk production and consumption and to link a wider Sudano-Sahelian pastoral zone of cross-border trade. We aimed to describe the cow milk value chain and determine Sii/SBSEC prevalence with a cross-sectional study. Dairy production practices were described as non-compliant with basic hygiene standards. The system is influenced by secular sociocultural practices and environmental conditions affecting product properties. Phenotypic and molecular analyses identified SBSEC in 27/43 (62.8%) fermented and 26/67 (38.8%) unfermented milk samples. Stratified by collection stage, fermented milk at producer and vendor levels featured highest SBSEC prevalence of 71.4% and 63.6%, respectively. Sii with 62.8% and 38.8% as well as Streptococcus gallolyticus subsp. macedonicus with 7.0% and 7.5% were the predominant SBSEC species identified among fermented and unfermented milk samples, respectively. The population structure of Sii/SBSEC isolates seems to reflect evolving novel dairy-adapted, non-adapted and potentially pathogenic lineages. Northern Côte d'Ivoire was confirmed as area with high Sii presence in dairy products. The observed production practices and the high diversity of Sii/SBSEC supports in-depth investigations on Sii ecology niche, product safety and related technology in the dairy value chain potentially affecting large population groups across sub-Saharan Africa.
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23
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Gboko KDT, Traoré SG, Sanhoun AR, Kirioua J, Otaru N, Kurt F, Jaeger FN, Isenring J, Kaindi DWM, Kreikemeyer B, Renault P, Hattendorf J, Meile L, Jans C, Nguetta R, Bonfoh B. Risk factors for the carriage of Streptococcus infantarius subspecies infantarius isolated from African fermented dairy products. PLoS One 2019; 14:e0225452. [PMID: 31774832 PMCID: PMC6881063 DOI: 10.1371/journal.pone.0225452] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Accepted: 11/05/2019] [Indexed: 02/07/2023] Open
Abstract
Streptococcus infantarius subsp. infantarius (Sii) has been identified as predominant lactic acid bacteria in spontaneously fermented dairy products (FDPs) in sub-Saharan Africa including Côte d'Ivoire. However, Sii belongs to the Streptococcus bovis/Streptococcus equinus complex (SBSEC). Most SBSEC members are assumed to be involved as opportunistic pathogens in serious diseases in both humans and animals. A population-based cross-sectional survey, including 385 participants was conducted in Korhogo, northern Côte d'Ivoire, to identify risk factors for Sii fecal carriage, including consumption of local FDPs. A structured questionnaire was used to gather participant's socio-demographic and economic characteristics, their relation to livestock and dietary habits. In addition, fresh stool and milk samples were collected. The identification of Sii was done using a SBSEC-specific PCR assay targeting 16S rRNA and groEL genes. The overall prevalence of SBSEC and Sii carriage was 23.2% (confidence interval CI 95% = 18.9-27.5) and 12.0% (CI 95% = 8.4-15.5) for stool, respectively. Prevalence of Sii was significantly higher in consumers of artisanal butter compared with non-consumers (57.1% vs 10.1%, odds ratio OR: 11.9, 95% CI: 3.9-36.6), as well as in persons handling livestock (OR = 3.9; 95% CI = 1.6-9.3) and livestock primary products (OR = 5.7; 95% CI = 2.3-14.3). The closer contact with livestock was a risk factor for Sii fecal carriage. Sii strains were isolated from fresh and fermented milk products with a prevalence of 30.4% and 45.4%, respectively. Analysis of Sii population structure through the SBSEC multi locus sequence typing assay revealed a close relationship across human and dairy isolates, possibly linked to a Kenyan human isolate. All these outcomes underline the interest of in-depth investigations on the ecology, potential reservoirs and pathways of contamination by Sii at the human-animal-environment interface in comparison to yet to be collected data from Europe, Asia and the Americas to further elucidate the various roles of Sii.
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Affiliation(s)
- Kossia D T Gboko
- Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Adiopodoumé Yopougon, Abidjan, Côte d'Ivoire
| | - Sylvain G Traoré
- Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Adiopodoumé Yopougon, Abidjan, Côte d'Ivoire.,University of Peleforo Gon Coulibaly, Korhogo, Côte d'Ivoire
| | - Aimé R Sanhoun
- Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Adiopodoumé Yopougon, Abidjan, Côte d'Ivoire.,University of Nangui Abrogoua, Abidjan, Côte d'Ivoire
| | - Jérôme Kirioua
- University of Peleforo Gon Coulibaly, Korhogo, Côte d'Ivoire
| | - Nize Otaru
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, Zurich, Switzerland
| | - Fabienne Kurt
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, Zurich, Switzerland
| | - Fabienne N Jaeger
- Department of Epidemiology and Public Health, Swiss Tropical and Public Health Institute, Basel, Switzerland.,University of Basel, Basel, Switzerland
| | - Julia Isenring
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, Zurich, Switzerland
| | - Dasel W M Kaindi
- Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi, Kenya
| | - Bernd Kreikemeyer
- Institute of Medical Microbiology, Virology, and Hygiene, Rostock University Medical Centre Rostock, Germany
| | - Pierre Renault
- Institut National de la Recherche Agronomique, UMR 1319 MICALIS, Jouy-en-Josas, France
| | - Jan Hattendorf
- Department of Epidemiology and Public Health, Swiss Tropical and Public Health Institute, Basel, Switzerland.,University of Basel, Basel, Switzerland
| | - Leo Meile
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, Zurich, Switzerland
| | - Christoph Jans
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, Zurich, Switzerland
| | - Roland Nguetta
- Institut de cardiologie d'Abidjan (ICA), Abidjan, Côte d'Ivoire.,Université Felix Houphouët-Boigny, Abidjan, Côte d'Ivoire
| | - Bassirou Bonfoh
- Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Adiopodoumé Yopougon, Abidjan, Côte d'Ivoire.,Department of Epidemiology and Public Health, Swiss Tropical and Public Health Institute, Basel, Switzerland.,University of Basel, Basel, Switzerland
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24
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Wambui J, Njage PMK, Tasara T, Buys EM. Meta-Analysis and Meta-Regression Indicate Dynamic Prevalence and Moderators of Foodborne Pathogens in African Indigenous Fermented Milk. Microorganisms 2019; 7:microorganisms7110563. [PMID: 31739578 PMCID: PMC6921058 DOI: 10.3390/microorganisms7110563] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 10/29/2019] [Accepted: 11/01/2019] [Indexed: 11/16/2022] Open
Abstract
As more microbiological data for indigenous fermented milk (IFM) becomes available, concern about their microbial safety becomes eminent. Nonetheless, these data are highly fragmented, and a tool is required to integrate existing data and to provide a basis for data-driven decision making for IFM’s safety. Therefore, meta-analysis and meta-regression were conducted to estimate the prevalence of foodborne pathogens in IFM and to determine factors influencing the estimated values. Using Africa as a case, searches were systematically made for published data and relevant grey literature. Data from 18 studies in 15 countries were analyzed. Staphylococcus aureus (37%), pathogenic Escherichia coli (16%), Listeria monocytogenes (6%), and Salmonella spp. (3%) were the most prevalent pathogens with a pooled prevalence estimate of 12%. Heterogeneity among prevalence estimates was attributed to sampling point and microbial group but could be moderated by publication year, country cluster, and methods for microbial confirmation. The pooled prevalence estimates increased over time as more studies became available, whereby the odds were higher in studies from 2010 onwards than studies before 2010. From the analyses, S. aureus presented the greatest safety concern in African IFM. Future microbiological studies should take into consideration different IFM sampling points and advanced analytical methods to identify pathogens.
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Affiliation(s)
- Joseph Wambui
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 272, 8057 Zurich, Switzerland;
- Correspondence: (J.W.); (E.M.B.); Tel.: +41-44-635-86-51; Fax: +41-44-635-89-08 (J.W.)
| | - Patrick Murigu Kamau Njage
- Division for Epidemiology and Microbial Genomics, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800 Kongens Lyngby, Denmark;
| | - Taurai Tasara
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 272, 8057 Zurich, Switzerland;
| | - Elna Maria Buys
- Department of Consumer and Food Sciences, University of Pretoria, Lynwood Road, Pretoria 0002, South Africa
- Correspondence: (J.W.); (E.M.B.); Tel.: +41-44-635-86-51; Fax: +41-44-635-89-08 (J.W.)
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25
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Zhao J, Fan H, Kwok LY, Guo F, Ji R, Ya M, Chen Y. Analyses of physicochemical properties, bacterial microbiota, and lactic acid bacteria of fresh camel milk collected in Inner Mongolia. J Dairy Sci 2019; 103:106-116. [PMID: 31629514 DOI: 10.3168/jds.2019-17023] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2019] [Accepted: 08/29/2019] [Indexed: 01/23/2023]
Abstract
Camel milk has significant economic value and is an important food in the region of Alxa Left Banner of Inner Mongolia. Fifteen fresh camel milk samples were collected from domesticated camels in a pasture of Alxa Left Banner. The physicochemical properties and bacterial diversity of camel milk samples were analyzed. The average values of fat, total protein, nonfat milk solids, acidity, and density were 4.40%, 3.87%, 9.50%, 16.95°T, and 1.02 g/cm3, respectively. The bacterial microbiota of the collected fresh camel milk was investigated using PacBio single-molecule real-time (Pacific Biosciences, Menlo Park, CA) sequencing. The camel milk microbiota was highly diverse and comprised 8,513 operational taxonomic units belonging to 32 phyla, 377 genera, and 652 species. The major phyla included Proteobacteria, Firmicutes, Deinococcus-Thermus, Bacteroidetes, and Actinobacteria. A small number of lactic acid bacteria sequences were detected, representing the species Streptococcus thermophilus, Lactobacillus helveticus, Lactococcus lactis, and Leuconostoc mesenteroides. A total of 72 strains of lactic acid bacteria were isolated and identified from 15 samples, including Lactobacillus paracasei, Enterococcus italicus, Enterococcus durans, Lactococcus lactis ssp. lactis, Weissella confusa, and Enterococcus faecium. These results confirm that fresh camel milk has a high bacterial diversity and is a valuable natural resource for isolation of novel lactic acid bacteria.
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Affiliation(s)
- Jingna Zhao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Hohhot, Inner Mongolia 010018, China
| | - Hui Fan
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Hohhot, Inner Mongolia 010018, China
| | - Lai-Yu Kwok
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Hohhot, Inner Mongolia 010018, China
| | - Fucheng Guo
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Inner Mongolian Institute of Camel Research, Hohhot, Inner Mongolia 010018, China
| | - Rimutu Ji
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Inner Mongolian Institute of Camel Research, Hohhot, Inner Mongolia 010018, China
| | - Mei Ya
- Xilingol Vocational College, Xilinhot, Inner Mongolia 026000, China
| | - Yongfu Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Hohhot, Inner Mongolia 010018, China.
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26
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Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso. World J Microbiol Biotechnol 2019; 35:100. [PMID: 31222403 DOI: 10.1007/s11274-019-2672-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 06/07/2019] [Indexed: 01/14/2023]
Abstract
The spontaneously fermented curdled milk product from Burkina Faso, lait caillé is prepared by traditional processing from raw unpasteurised milk. The fermentation lasts 1-3 days. This study aims to identify the predominant microbiota involved in lait caillé fermentation from cow milk. A survey on lait caillé end-products from local markets showed pH ranges of 3.5 to 4.2. Counts of total lactic acid bacteria (LAB) were 7.8 ± 0.06 to 10.0 ± 0.03 log CFU/g and yeast counts were 5.3 ± 0.06 to 8.7 ± 0.01 log CFU/g, together with considerate amounts of Enterobacteriaceae < 3.00 to 8.4 ± 0.14 log CFU/g. Sampling throughout the entire fermentation of lait caillé was performed at a traditional house-hold production site. A drop in pH from 6.7 ± 0.01 at 0 h to 4.3 ± 0.08 in the end-product (59 h) was found. Total LAB counts increased to 8.6 ± 0.02 log CFU/g in the end-product, while yeast and Enterobacteriaceae counts reached 6.4 ± 0.11 and 6.7 ± 0.00 log CFU/g, respectively. LAB and yeasts isolated during the fermentation were clustered by (GTG)5 repetitive-PCR fingerprinting followed by 16S and 26S rRNA gene sequencing, respectively. Microbial successions were observed with Leuconostoc mesenteroides being the predominant LAB followed by Pediococcus pentosaceus and Weissella paramesenteroides at the onset, while Lactococcus lactis and Enterococcus spp. where the predominant LAB after 7 h of fermentation. During the first 18 h Candida parapsilosis was the dominant yeast species, while from 35 h to the end-product, Saccharomyces cerevisiae predominated. The microbial safety risk pointed out in this study, showed the need for implementation of good manufacturing practices including pasteurisation and use of well-defined starter cultures.
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27
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Berhe T, Ipsen R, Seifu E, Kurtu MY, Fugl A, Hansen EB. Metagenomic analysis of bacterial community composition in Dhanaan: Ethiopian traditional fermented camel milk. FEMS Microbiol Lett 2019; 366:5513444. [DOI: 10.1093/femsle/fnz128] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2018] [Accepted: 06/07/2019] [Indexed: 11/13/2022] Open
Affiliation(s)
- Tesfemariam Berhe
- School of Animal and Range Sciences, Haramaya University, P.O. Box: 138, Dire Dawa, Ethiopia
| | - Richard Ipsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Eyassu Seifu
- Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag: 0027, Botswana
| | - Mohamed Y Kurtu
- School of Animal and Range Sciences, Haramaya University, P.O. Box: 138, Dire Dawa, Ethiopia
| | - Angelina Fugl
- Division for Diet, Disease Prevention and Toxicology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Egon Bech Hansen
- Division for Diet, Disease Prevention and Toxicology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
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Wirawati CU, Sudarwanto MB, Lukman DW, Wientarsih I, Srihanto EA. Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia. Vet World 2019; 12:823-829. [PMID: 31440000 PMCID: PMC6661478 DOI: 10.14202/vetworld.2019.823-829] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2018] [Accepted: 04/26/2019] [Indexed: 11/16/2022] Open
Abstract
AIM Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB). MATERIALS AND METHODS Four dadih samples manufactured with two different fermentation methods were obtained from Kamang and Gadut regions. Both genotypic and phenotypic characteristic (16S rRNA partial gene sequence analysis and carbohydrate fermentation profile) were used to analyze the diversity of dadih LAB population. RESULTS This study showed that LAB count in back-slopping fermented dadih was one log cycle higher than spontaneous fermented dadih. LAB isolates from the two regions were divided into three genera, namely Lactococcus, Lactobacillus, and Pediococcus. Sequencing results showed that 41.6% (five isolates) were identified as Lactococcus lactis ssp. lactis, 25% (three isolates) were identified as Lactobacillus plantarum ssp. plantarum, 16.6% (two isolates) were identified as L. lactis ssp. cremoris, and 8.3% (one isolate each) were identified as Pediococcus pentosaceus and Lactobacillus pentosus. CONCLUSION Five species were determined in back-slopping fermented dadih, i.e., L. lactis ssp. lactis, L. lactis ssp. cremoris, L. plantarum ssp. plantarum, L. pentosus, and P. pentosaceus. On the other hand, spontaneous fermented dadih only contained three different species, namely L. lactis ssp. lactis, L. lactis ssp. cremoris, and L. plantarum ssp. plantarum. This research showed that back-slopping fermentation offers greater abundance and diversity compared to spontaneous fermentation in dadih.
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Affiliation(s)
- Chandra Utami Wirawati
- Graduate School of Veterinary Public Health, Bogor Agriculture University, Bogor, Indonesia
- Study Program of Food Technology Lampung State Polytechnic, Lampung, Indonesia
| | - Mirnawati Bachrum Sudarwanto
- Department of Animal Diseases and Veterinary Public Health, Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor, Indonesia
| | - Denny Widaya Lukman
- Department of Animal Diseases and Veterinary Public Health, Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor, Indonesia
| | - Ietje Wientarsih
- Department of Veterinary Clinic, Reproduction and Pathology, Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor, Indonesia
| | - Eko Agus Srihanto
- Lampung Veterinary Office, General Directorate Animal Husbandry and Healthiness, Agricultural Ministry Republic of Indonesia, Lampung, Indonesia
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Rahmeh R, Akbar A, Kishk M, Al-Onaizi T, Al-Azmi A, Al-Shatti A, Shajan A, Al-Mutairi S, Akbar B. Distribution and antimicrobial activity of lactic acid bacteria from raw camel milk. New Microbes New Infect 2019; 30:100560. [PMID: 31193267 PMCID: PMC6522851 DOI: 10.1016/j.nmni.2019.100560] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 04/08/2019] [Accepted: 04/11/2019] [Indexed: 12/13/2022] Open
Abstract
Consumer demand for natural pathogen-control agents for substitution of synthetic food preservatives and traditional antibiotics is increasing. This study aimed to reveal the distribution of lactic acid bacteria (LAB) in raw camel milk and to characterize their antimicrobial traits. The genetic identification by 16S rRNA sequencing of 58 LAB isolates showed the predominance of Enterococcus (24.2%), Lactococcus (22.4%) and Pediococcus (20.7%) genera in raw camel milk. These genera exhibited inhibitory activity against a broad spectrum of Gram-positive and Gram-negative bacteria including multidrug-resistant Salmonella. Among these LAB, two isolates-identified as Pediococcus pentosaceus CM16 and Lactobacillus brevis CM22-were selected for their strong bacteriocinogenic anti-listerial activity estimated at 1600 and 800 AU/mL, respectively. The bacteriocins produced were partially purified by ammonium sulphate precipitation and gel filtration and then biochemically characterized. The proteinaceous nature of bacteriocins was confirmed by the susceptibility to enzymes. These bacteriocins showed significant technological characteristics such as heat-resistance, and stability over a wide range of pH (2.0-10.0). In conclusion, these results indicated that Pediococcus pentosaceus CM16 and Lactobacillus brevis CM22 could be useful as potential probiotics. Moreover, their partially purified bacteriocins may play an important role as food preservatives and feed additives. To our knowledge, this is the first report describing the distribution of LAB population in raw camel milk and the characterization of their bacteriocins from the Arabian Peninsula of western Asia.
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Affiliation(s)
- R Rahmeh
- Biotechnology Programme, Environment & Life Sciences Research Centre, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - A Akbar
- Biotechnology Programme, Environment & Life Sciences Research Centre, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - M Kishk
- Biotechnology Programme, Environment & Life Sciences Research Centre, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - T Al-Onaizi
- Biotechnology Programme, Environment & Life Sciences Research Centre, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - A Al-Azmi
- Biotechnology Programme, Environment & Life Sciences Research Centre, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - A Al-Shatti
- Biotechnology Programme, Environment & Life Sciences Research Centre, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - A Shajan
- Biotechnology Programme, Environment & Life Sciences Research Centre, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - S Al-Mutairi
- Biotechnology Programme, Environment & Life Sciences Research Centre, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - B Akbar
- Biotechnology Programme, Environment & Life Sciences Research Centre, Kuwait Institute for Scientific Research, Safat, Kuwait
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Agyei D, Owusu-Kwarteng J, Akabanda F, Akomea-Frempong S. Indigenous African fermented dairy products: Processing technology, microbiology and health benefits. Crit Rev Food Sci Nutr 2019; 60:991-1006. [DOI: 10.1080/10408398.2018.1555133] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Dominic Agyei
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - James Owusu-Kwarteng
- Department of Food Science and Technology, University of Energy and Natural Resources, Sunyani, Ghana
| | - Fortune Akabanda
- Department of Applied Biology, University for Development Studies, Navrongo, Ghana
| | - Samuel Akomea-Frempong
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana
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Adetoye A, Pinloche E, Adeniyi BA, Ayeni FA. Characterization and anti-salmonella activities of lactic acid bacteria isolated from cattle faeces. BMC Microbiol 2018; 18:96. [PMID: 30165820 PMCID: PMC6118008 DOI: 10.1186/s12866-018-1248-y] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Accepted: 08/23/2018] [Indexed: 12/27/2022] Open
Abstract
Background Non typhoidal salmonellosis is one of the neglected zoonoses in most African countries. The use of sub-therapeutic doses of antibiotics as animal growth promoter enhances the emergence and dissemination of antimicrobial resistance in bacteria with food animal reservoirs and may also results in antibiotics residue in animal products. One promising alternative to antibiotics in animal feed is Lactic Acid Bacteria (LAB) as probiotics. This study was carried out to determine the anti-salmonella activities and suitability of LAB isolated from cattle faeces in Nigeria as potential probiotics in cattle feed. Method The test Salmonella enterica spp strains and LAB were isolated from cattle faeces and identified by MALDI-TOF MS and partial sequencing of 16S rRNA genes respectively. The anti-salmonella activities of the isolated LAB in co-culture, cell-free supernatant, inhibition of growth by viable LAB cells and quantification of organic acids were determined by standard techniques. The ability of the LAB strains to withstand gastric conditions, antibiotic susceptibility and their haemolytic ability on blood agar were also determined. Results A total of 88 LAB belonging to 15 species were isolated and identified from cattle faeces. The most abundant species were Streptococcus infantarius (26), Enterococcus hirae (12), Lactobacillus amylovorus (10), Lactobacillus mucosae (10) and Lactobacillus ingluviei (9). Most of the LAB strains showed good anti-salmonella activities against the test Salmonella enterica spp. with 2 Lactobacillus strains; Lactobacillus amylovorus C94 and Lactobacillus salivarius C86 exhibiting remarkable anti-salmonella activities with total inhibition of Salmonella spp after 18 hours of co-incubation. The selected strains were able to survive simultaneous growth at pH 3 and 7% bile concentration and are non hemolytic. Conclusion This study reports the vast diversity of culturable LAB in cattle faeces from Nigeria and their putative in-vitro antibacterial activity against Salmonella enterica spp isolated from cattle. Lactobacillus amylovorus C94 and Lactobacillus salivarius C86 demonstrated promising probiotic potentials in-vitro and will be further tested in-vivo in animal field trial.
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Affiliation(s)
- Adewale Adetoye
- Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Ibadan, Ibadan, Nigeria
| | - Eric Pinloche
- Institute of Biological, Environmental and Rural SciencesAberystwyth University, Aberystwyth, United Kingdom
| | - Bolanle A Adeniyi
- 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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Enterococci and pseudomonads as quality indicators in industrial production and storage of mozzarella cheese from raw cow milk. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.02.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Kaindi DWM, Kogi-Makau W, Lule GN, Kreikemeyer B, Renault P, Bonfoh B, Otaru N, Schmid T, Meile L, Hattendorf J, Jans C. Colorectal cancer-associated Streptococcus infantarius subsp. infantarius differ from a major dairy lineage providing evidence for pathogenic, pathobiont and food-grade lineages. Sci Rep 2018; 8:9181. [PMID: 29907746 PMCID: PMC6003927 DOI: 10.1038/s41598-018-27383-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2017] [Accepted: 05/25/2018] [Indexed: 02/07/2023] Open
Abstract
Streptococcus infantarius subsp. infantarius (Sii), a member of the Streptococcus bovis/Streptococcus equinus complex (SBSEC), predominates as dairy-adapted and non-adapted variants in fermented dairy products (FDP) in East and West Africa. Epidemiologic data suggest an association with colorectal cancer for most SBSEC members, including Sii from Kenyan patients. Phylogenetic relationships of East African human (EAH) isolates to those of dairy and pathogenic origin were analysed to better estimate potential health implications via FDP consumption. The MLST-derived population structure was also evaluated to provide host, disease, geography and dairy adaptation associations for 157 SBSEC isolates, including 83 novel Sii/SBSEC isolates of which 40 originated from Kenyan colonoscopy patients. Clonal complex (CC) 90 was delineated as potential pathogenic CC for Sii. Single EAH, West African dairy (WAD), food and animal Sii isolates clustered within CC-90, suggesting a potential link to pathogenic traits for CC-90. The majority of EAH and WAD Sii were clustered in a shared clade distinct from CC-90 and East African dairy (EAD) isolates. This indicates shared ancestry for the EAH and WAD clade and limitations to translate disease associations of EAH and CC-90 to EAD Sii, which could support the separation of pathogenic, pathobiont/commensal and food lineages.
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Affiliation(s)
| | - Wambui Kogi-Makau
- Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi, Kenya
| | | | - Bernd Kreikemeyer
- Institute of Medical Microbiology, Virology, and Hygiene, Rostock University Medical Centre Rostock, Rostock, Germany
| | - Pierre Renault
- Institut National de la Recherche Agronomique, UMR 1319 MICALIS, Jouy-en-Josas, France
| | - Bassirou Bonfoh
- Centre Suisse de Recherches Scientifiques en Côte d'Ivoire, Adiopodoume, Ivory Coast
- Department of Epidemiology and Public Health, Swiss Tropical and Public Health Institute, Basel, Switzerland
- University of Basel, Basel, Switzerland
| | - Nize Otaru
- Laboratory of Food Biotechnology, ETH Zurich, Zurich, Switzerland
| | - Thomas Schmid
- Laboratory of Food Biotechnology, ETH Zurich, Zurich, Switzerland
| | - Leo Meile
- Laboratory of Food Biotechnology, ETH Zurich, Zurich, Switzerland
| | - Jan Hattendorf
- Department of Epidemiology and Public Health, Swiss Tropical and Public Health Institute, Basel, Switzerland
- University of Basel, Basel, Switzerland
| | - Christoph Jans
- Laboratory of Food Biotechnology, ETH Zurich, Zurich, Switzerland.
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Sturino JM. Literature-based safety assessment of an agriculture- and animal-associated microorganism: Weissella confusa. Regul Toxicol Pharmacol 2018; 95:142-152. [PMID: 29567328 DOI: 10.1016/j.yrtph.2018.03.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2018] [Revised: 03/15/2018] [Accepted: 03/18/2018] [Indexed: 10/17/2022]
Abstract
Although Weissella confusa was established as a species over 25 years ago, it has been understudied until very recently. Several independent observations have driven the recent interest in this important microorganism. First, this Leuconostoc-like species of Lactic Acid Bacteria is associated with agricultural environments, many spontaneous food fermentations-especially carbohydrate-rich vegetable fermentations-and silage. Second, Weissella confusa are members of the autochthonous microbiota of healthy humans and livestock. Third, Weissella confusa-in a strain-specific fashion-are postulated to be good candidates for the development of novel direct-fed microbial products. Fourth, Weissella confusa-in a strain-specific fashion-have been described as opportunistic pathogens-especially in immunocompromised individuals. Last, a distantly related species (Weissella ceti) is the etiologic agent of weissellosis, a disease that affects farmed fish that are important for commercial aquaculture. The purpose of this literature-based safety assessment is to consolidate findings from primary research related to Weissella confusa and its natural associations with and effects on animals, humans, and their agricultural environments. Based on these assessments, it is reasonable to conclude that many Weissella confusa are safe for use in direct-fed microbial products for poultry.
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Wullschleger S, Jans C, Seifert C, Baumgartner S, Lacroix C, Bonfoh B, Stevens MJ, Meile L. Vagococcus teuberi sp. nov., isolated from the Malian artisanal sour milk fènè. Syst Appl Microbiol 2018; 41:65-72. [DOI: 10.1016/j.syapm.2017.11.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 11/03/2017] [Accepted: 11/07/2017] [Indexed: 10/18/2022]
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Kaindi DWM, Kogi-Makau W, Lule GN, Kreikemeyer B, Renault P, Bonfoh B, Schelling E, Zinsstag J, Lacroix C, Meile L, Jans C, Hattendorf J. Investigating the association between African spontaneously fermented dairy products, faecal carriage of Streptococcus infantarius subsp. infantarius and colorectal adenocarcinoma in Kenya. Acta Trop 2018; 178:10-18. [PMID: 29079186 PMCID: PMC5766739 DOI: 10.1016/j.actatropica.2017.10.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2017] [Revised: 10/18/2017] [Accepted: 10/22/2017] [Indexed: 12/22/2022]
Abstract
Consumption of traditional fermented dairy products (tFDP) in Africa leads to the ingestion of up to 108Streptococcus infantarius subspecies infantarius (Sii) per millilitre of spontaneously fermented milk. Sii is a member of the Streptococcus bovis/Streptococcus equinus complex (SBSEC) for which some members are associated particularly with colorectal cancer or endocarditis. The extent of health risks to tFDP consumers is largely unknown. A hospital-based unmatched case-control study was conducted at Kenyatta National Hospital, Nairobi (Kenya) on 80 cases and 193 controls that were selected exhaustively from patients attending colonoscopy at the hospital. Logistic regression models adjusted for age, sex and residency were used in the statistical analysis. Consumption of tFDP was not associated with CRC (odds ratio (OR) 1.4; 95% Confidence interval (CI) 0.7-2.7; p=0.34). Risk factors associated with CRC included age above 40 years, and consumption of processed meat and alcohol. Faecal carriage of Sii was significantly higher in persons with colon tumours and polyps compared to controls (8.4% vs 21.6%: OR: 4.6; CI 1.3-15.9). Patients with haemorrhoids represented an unexpected carrier group with significantly higher Sii faecal carriage (30.4%, CI: 17.7-45.8). Consumption of tFDP does not represent risk factors for CRC whereas Sii seems to be associated with CRC. However, there is urgent need to assess this finding also in the general population, investigate the causality of SBSEC, Sii and CRC as well as compare the phylogenetic, functional and genomic relationship between human and dairy Sii with regards to the ongoing application of Sii in FDP production.
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Affiliation(s)
- Dasel W M Kaindi
- Department of Food Science, Nutrition and Technology, University of Nairobi, P. O. Box 29053 - 00625, Nairobi, Kenya.
| | - Wambui Kogi-Makau
- Department of Food Science, Nutrition and Technology, University of Nairobi, P. O. Box 29053 - 00625, Nairobi, Kenya.
| | - Godfrey N Lule
- School of Medicine, University of Nairobi, P. O. Box 19676, Nairobi, Kenya.
| | - Bernd Kreikemeyer
- Institute of Medical Microbiology, Virology, Hygiene and Bacteriology, Rostock University Medical Center Rostock, Schillingallee 70, 18055 Rostock, Germany.
| | - Pierre Renault
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France.
| | - Bassirou Bonfoh
- Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Km 17, Adiopodoumé, Rte Dabou, 01 BP 1303 Abidjan 01, Cote d'Ivoire; Department of Epidemiology and Public Health, Swiss Tropical and Public Health Institute, Socinstrasse 57, 4002 Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland.
| | - Esther Schelling
- Department of Epidemiology and Public Health, Swiss Tropical and Public Health Institute, Socinstrasse 57, 4002 Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland.
| | - Jakob Zinsstag
- Department of Epidemiology and Public Health, Swiss Tropical and Public Health Institute, Socinstrasse 57, 4002 Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland.
| | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food Nutrition and Health, Department of Health Science and Technology, ETH Zurich, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
| | - Leo Meile
- Laboratory of Food Biotechnology, Institute of Food Nutrition and Health, Department of Health Science and Technology, ETH Zurich, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
| | - Christoph Jans
- Laboratory of Food Biotechnology, Institute of Food Nutrition and Health, Department of Health Science and Technology, ETH Zurich, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
| | - Jan Hattendorf
- Department of Epidemiology and Public Health, Swiss Tropical and Public Health Institute, Socinstrasse 57, 4002 Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland.
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Ayyash M, Abushelaibi A, Al-Mahadin S, Enan M, El-Tarabily K, Shah N. In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.019] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Fugl A, Berhe T, Kiran A, Hussain S, Laursen MF, Bahl MI, Hailu Y, Sørensen KI, Guya ME, Ipsen R, Hansen EB. Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.04.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Camel milk and its fermented products as a source of potential probiotic strains and novel food cultures: A mini review. PHARMANUTRITION 2017. [DOI: 10.1016/j.phanu.2017.06.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Khalesi M, Salami M, Moslehishad M, Winterburn J, Moosavi-Movahedi AA. Biomolecular content of camel milk: A traditional superfood towards future healthcare industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.004] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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42
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Jans C, Meile L, Kaindi DWM, Kogi-Makau W, Lamuka P, Renault P, Kreikemeyer B, Lacroix C, Hattendorf J, Zinsstag J, Schelling E, Fokou G, Bonfoh B. African fermented dairy products - Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security. Int J Food Microbiol 2017; 250:27-36. [PMID: 28364623 DOI: 10.1016/j.ijfoodmicro.2017.03.012] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Revised: 03/16/2017] [Accepted: 03/20/2017] [Indexed: 12/17/2022]
Abstract
Milk is a major source of nutrients, but can also be a vehicle for zoonotic foodborne diseases, especially when raw milk is consumed. In Africa, poor processing and storage conditions contribute to contamination, outgrowth and transmission of pathogens, which lead to spoilage, reduced food safety and security. Fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-fermented sour milk products are culturally accepted and widely distributed in Africa, and rely on product-specific microbiota responsible for aroma, flavor and texture. Knowledge of microbiota and predominant, technologically important microorganisms is critical in developing products with enhanced quality and safety, as well as sustainable interventions for these products, including Africa-specific starter culture development. This narrative review summarizes current knowledge of technologically-important microorganisms of African fermented dairy products (FDP) and raw milk, taking into consideration novel findings and taxonomy when re-analyzing data of 29 publications covering 25 products from 17 African countries. Technologically-important lactic acid bacteria such as Lactococcus lactis and Streptococcus infantarius subsp. infantarius (Sii), Lactobacillus spp. and yeasts predominated in raw milk and FDP across Africa. Re-analysis of data also suggests a much wider distribution of Sii and thus a potentially longer history of use than previously expected. Therefore, evaluating the role and safety of African Sii lineages is important when developing interventions and starter cultures for FDP in Africa to enhance food safety and food security. In-depth functional genomics, epidemiologic investigations and latest identification approaches coupled with stakeholder involvement will be required to evaluate the possibility of African Sii lineages as novel food-grade Streptococcus lineage.
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Affiliation(s)
- Christoph Jans
- Laboratory of Food Biotechnology, Institute of Food Nutrition and Health, Department of Health Science and Technology, ETH Zurich, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Leo Meile
- Laboratory of Food Biotechnology, Institute of Food Nutrition and Health, Department of Health Science and Technology, ETH Zurich, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Dasel Wambua Mulwa Kaindi
- Department of Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, P.O. Box 29053, 00625 Nairobi, Kenya
| | - Wambui Kogi-Makau
- Department of Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, P.O. Box 29053, 00625 Nairobi, Kenya
| | - Peter Lamuka
- Department of Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, P.O. Box 29053, 00625 Nairobi, Kenya
| | - Pierre Renault
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - Bernd Kreikemeyer
- Institute of Medical Microbiology, Virology, Hygiene and Bacteriology, Rostock University Medical Center Rostock, Schillingallee 70, 18055 Rostock, Germany
| | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food Nutrition and Health, Department of Health Science and Technology, ETH Zurich, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Jan Hattendorf
- Swiss Tropical and Public Health Institute, Socinstrasse 57, Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland
| | - Jakob Zinsstag
- Swiss Tropical and Public Health Institute, Socinstrasse 57, Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland
| | - Esther Schelling
- Swiss Tropical and Public Health Institute, Socinstrasse 57, Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland
| | - Gilbert Fokou
- Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Km 17, Adiopodoumé, Rte Dabou, 01 BP 1303 Abidjan 01, Côte d'Ivoire
| | - Bassirou Bonfoh
- Swiss Tropical and Public Health Institute, Socinstrasse 57, Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland; Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Km 17, Adiopodoumé, Rte Dabou, 01 BP 1303 Abidjan 01, Côte d'Ivoire.
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Jans C, Merz A, Johler S, Younan M, Tanner SA, Kaindi DWM, Wangoh J, Bonfoh B, Meile L, Tasara T. East and West African milk products are reservoirs for human and livestock-associated Staphylococcus aureus. Food Microbiol 2017; 65:64-73. [PMID: 28400021 DOI: 10.1016/j.fm.2017.01.017] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 01/12/2017] [Accepted: 01/29/2017] [Indexed: 12/13/2022]
Abstract
Staphylococcus aureus frequently isolated from milk products in sub-Saharan Africa (SSA) is a major pathogen responsible for food intoxication, human and animal diseases. SSA hospital-derived strains are well studied but data on the population structure of foodborne S. aureus required to identify possible staphylococcal food poisoning sources is lacking. Therefore, the aim was to assess the population genetic structure, virulence and antibiotic resistance genes associated with milk-derived S. aureus isolates from Côte d'Ivoire, Kenya and Somalia through spa-typing, MLST, and DNA microarray analysis. Seventy milk S. aureus isolates from the three countries were assigned to 27 spa (7 new) and 23 (12 new) MLST sequence types. Milk-associated S. aureus of the three countries is genetically diverse comprising human and livestock-associated clonal complexes (CCs) predominated by the CC5 (n = 10) and CC30 (n = 9) isolates. Panton-Valentine leukocidin, toxic shock syndrome toxin and enterotoxin encoding genes were predominantly observed among human-associated CCs. Penicillin, fosfomycin and tetracycline, but not methicillin resistance genes were frequently detected. Our findings indicate that milk-associated S. aureus in SSA originates from human and animal sources alike highlighting the need for an overarching One Health approach to reduce S. aureus disease burdens through improving production processes, animal care and hygienic measures.
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Affiliation(s)
- Christoph Jans
- ETH Zurich, Institute of Food, Nutrition and Health, Laboratory of Food Biotechnology, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Axel Merz
- University of Zurich, Institute of Food Safety and Hygiene, Winterthurerstrasse 272, 8057 Zurich, Switzerland
| | - Sophia Johler
- University of Zurich, Institute of Food Safety and Hygiene, Winterthurerstrasse 272, 8057 Zurich, Switzerland
| | - Mario Younan
- Vétérinaires Sans Frontières Germany, P.O. Box 25653, 00603 Nairobi, Kenya
| | - Sabine A Tanner
- ETH Zurich, Institute of Food, Nutrition and Health, Laboratory of Food Biotechnology, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Dasel Wambua Mulwa Kaindi
- Department of Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, PO Box 29053, Nairobi, Kenya
| | - John Wangoh
- Department of Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, PO Box 29053, Nairobi, Kenya
| | - Bassirou Bonfoh
- Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), KM 17 route de Dabou, Adiopodoumé Yopougon, Abidjan - 01, B.P. 1303 Abidjan, Cote d'Ivoire
| | - Leo Meile
- ETH Zurich, Institute of Food, Nutrition and Health, Laboratory of Food Biotechnology, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Taurai Tasara
- University of Zurich, Institute of Food Safety and Hygiene, Winterthurerstrasse 272, 8057 Zurich, Switzerland.
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Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria. Appl Microbiol Biotechnol 2017; 101:1323-1335. [DOI: 10.1007/s00253-017-8088-9] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2016] [Revised: 12/21/2016] [Accepted: 12/23/2016] [Indexed: 12/30/2022]
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Konuspayeva G, Camier B, Aleilawi N, Al-Shumeimyri M, Al-Hammad K, Algruin K, Alshammari F, Beaucher E, Faye B. Manufacture of dry- and brine-salted soft camel cheeses for the camel dairy industry. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12319] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gaukhar Konuspayeva
- Al-Farabi Kazakh National University; 71 Al-Farabi Avenue 050040 Almaty Kazakhstan
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
| | - Benedicte Camier
- UMR 1253 Science et Technologie du Lait et de l'Oeuf, INRA-Agrocampus Rennes; 65 Route de St Brieuc 35042 Rennes France
| | - Nasser Aleilawi
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
| | - Mohamed Al-Shumeimyri
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
| | - Khalid Al-Hammad
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
| | - Khalid Algruin
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
| | - Fahad Alshammari
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
| | - Eric Beaucher
- UMR 1253 Science et Technologie du Lait et de l'Oeuf, INRA-Agrocampus Rennes; 65 Route de St Brieuc 35042 Rennes France
| | - Bernard Faye
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
- CIRAD-ES, UMR SELMET; F-34938 Montpellier France
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Jans C, de Wouters T, Bonfoh B, Lacroix C, Kaindi DWM, Anderegg J, Böck D, Vitali S, Schmid T, Isenring J, Kurt F, Kogi-Makau W, Meile L. Phylogenetic, epidemiological and functional analyses of the Streptococcus bovis/Streptococcus equinus complex through an overarching MLST scheme. BMC Microbiol 2016; 16:117. [PMID: 27329036 PMCID: PMC4915170 DOI: 10.1186/s12866-016-0735-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Accepted: 06/08/2016] [Indexed: 12/20/2022] Open
Abstract
Background The Streptococcus bovis/Streptococcus equinus complex (SBSEC) comprises seven (sub)species classified as human and animal commensals, emerging opportunistic pathogens and food fermentative organisms. Changing taxonomy, shared habitats, natural competence and evidence for horizontal gene transfer pose difficulties for determining their phylogeny, epidemiology and virulence mechanisms. Thus, novel phylogenetic and functional classifications are required. An SBSEC overarching multi locus sequence type (MLST) scheme targeting 10 housekeeping genes was developed, validated and combined with host-related properties of adhesion to extracellular matrix proteins (ECM), activation of the immune responses via NF-KB and survival in simulated gastric juice (SGJ). Results Commensal and pathogenic SBSEC strains (n = 74) of human, animal and food origin from Europe, Asia, America and Africa were used in the MLST scheme yielding 66 sequence types and 10 clonal complexes differentiated into distinct habitat-associated and mixed lineages. Adhesion to ECMs collagen I and mucin type II was a common characteristic (23 % of strains) followed by adhesion to fibronectin and fibrinogen (19.7 %). High adhesion abilities were found for East African dairy and human blood isolate branches whereas commensal fecal SBSEC displayed low adhesion. NF-KB activation was observed for a limited number of dairy and blood isolates suggesting the potential of some pathogenic strains for reduced immune activation. Strains from dairy MLST clades displayed the highest relative survival to SGJ independently of dairy adaptation markers lacS/lacZ. Conclusion Combining phylogenetic and functional analyses via SBSEC MLST enabled the clear delineation of strain clades to unravel the complexity of this bacterial group. High adhesion values shared between certain dairy and blood strains as well as the behavior of NF-KB activation are concerning for specific lineages. They highlighted the health risk among shared lineages and establish the basis to elucidate (zoonotic-) transmission, host specificity, virulence mechanisms and enhanced risk assessment as pathobionts in an overarching One Health approach. Electronic supplementary material The online version of this article (doi:10.1186/s12866-016-0735-2) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Christoph Jans
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland
| | - Tomas de Wouters
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland
| | - Bassirou Bonfoh
- Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), KM 17 route de Dabou, Adiopodoumé Yopougon, Abidjan - 01B.P. 1303, Abidjan, Côte d'Ivoire
| | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland
| | - Dasel Wambua Mulwa Kaindi
- Department of Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, P.O. Box 29053, Nairobi, Kenya
| | - Janine Anderegg
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland
| | - Désirée Böck
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland
| | - Sabrina Vitali
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland
| | - Thomas Schmid
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland
| | - Julia Isenring
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland
| | - Fabienne Kurt
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland
| | - Wambui Kogi-Makau
- Department of Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, P.O. Box 29053, Nairobi, Kenya
| | - Leo Meile
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland.
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Inglin RC, Stevens MJA, Meile L, Lacroix C, Meile L. High-throughput screening assays for antibacterial and antifungal activities of Lactobacillus species. J Microbiol Methods 2015; 114:26-9. [PMID: 25937247 DOI: 10.1016/j.mimet.2015.04.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 04/28/2015] [Accepted: 04/28/2015] [Indexed: 12/13/2022]
Abstract
We describe high-throughput screening techniques to rapidly detect either antimicrobial activity, using an agar-well diffusion assay in microtiter plates, or antifungal activity using an agar-spot assay in 24-well plates. 504 Lactobacillus isolates were screened with minimal laboratory equipment and screening rates of 2000-5000 individual antimicrobial interactions.
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Affiliation(s)
- Raffael C Inglin
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Marc J A Stevens
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Lukas Meile
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Leo Meile
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
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Fusco V, Quero GM, Cho GS, Kabisch J, Meske D, Neve H, Bockelmann W, Franz CMAP. The genus Weissella: taxonomy, ecology and biotechnological potential. Front Microbiol 2015; 6:155. [PMID: 25852652 PMCID: PMC4362408 DOI: 10.3389/fmicb.2015.00155] [Citation(s) in RCA: 233] [Impact Index Per Article: 25.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2014] [Accepted: 02/10/2015] [Indexed: 01/20/2023] Open
Abstract
Bacteria assigned to the genus Weissella are Gram-positive, catalase-negative, non-endospore forming cells with coccoid or rod-shaped morphology (Collins et al., 1993; Björkroth et al., 2009, 2014) and belong to the group of bacteria generally known as lactic acid bacteria. Phylogenetically, the Weissella belong to the Firmicutes, class Bacilli, order Lactobacillales and family Leuconostocaceae (Collins et al., 1993). They are obligately heterofermentative, producing CO2 from carbohydrate metabolism with either d(-)-, or a mixture of d(-)- and l(+)- lactic acid and acetic acid as major end products from sugar metabolism. To date, there are 19 validly described Weissella species known. Weissella spp. have been isolated from and occur in a wide range of habitats, e.g., on the skin and in the milk and feces of animals, from saliva, breast milk, feces and vagina of humans, from plants and vegetables, as well as from a variety of fermented foods such as European sourdoughs and Asian and African traditional fermented foods. Thus, apart from a perceived technical role of certain Weissella species involved in such traditional fermentations, specific Weissella strains are also receiving attention as potential probiotics, and strain development of particularly W. cibaria strains is receiving attention because of their high probiotic potential for controlling periodontal disease. Moreover, W. confusa and W. cibaria strains are known to produce copius amounts of novel, non-digestible oligosaccharides and extracellular polysaccharides, mainly dextran. These polymers are receiving increased attention for their potential application as prebiotics and for a wide range of industrial applications, predominantly for bakeries and for the production of cereal-based fermented functional beverages. On the detrimental side, strains of certain Weissella species, e.g., of W. viridescens, W. cibaria and W. confusa, are known as opportunistic pathogens involved in human infections while strains of W. ceti have been recently recongnized as etiological agent of "weissellosis," which is a disease affecting farmed rainbow trouts. Bacteria belonging to this species thus are important both from a technological, as well as from a medical point of view, and both aspects should be taken into account in any envisaged biotechnological applications.
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Affiliation(s)
- Vincenzina Fusco
- National Research Council of Italy, Institute of Sciences of Food ProductionBari, Italy
| | - Grazia M. Quero
- National Research Council of Italy, Institute of Sciences of Food ProductionBari, Italy
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-InstitutKiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-InstitutKiel, Germany
| | - Diana Meske
- Department of Microbiology and Biotechnology, Max Rubner-InstitutKiel, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-InstitutKiel, Germany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-InstitutKiel, Germany
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Streptococcus tangierensis sp. nov. and Streptococcus cameli sp. nov., two novel Streptococcus species isolated from raw camel milk in Morocco. Antonie van Leeuwenhoek 2014; 107:503-10. [DOI: 10.1007/s10482-014-0346-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2014] [Accepted: 12/01/2014] [Indexed: 11/26/2022]
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