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Çetin B, Usal M, Aloğlu HŞ, Busch A, Dertli E, Abdulmawjood A. Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period. Folia Microbiol (Praha) 2024; 69:1069-1081. [PMID: 38393577 PMCID: PMC11379737 DOI: 10.1007/s12223-024-01141-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Accepted: 01/23/2024] [Indexed: 02/25/2024]
Abstract
In the present study, the evolution of the physicochemical and microbiological characteristics of lactic acid bacteria (LAB) in traditional Kırklareli white brined cheese collected from 14 different cheese manufacturing facilities were investigated on different days of the 90-day ripening period. The obtained LAB within the species Lactococcus (Lc.) lactis, Latilactobacillus (Lt.) curvatus, Lactobacillus (Lb.) casei and Lb. plantarum, Enterococcus (E.) durans, E. faecium, E. faecalis, Streptococcus macedonicus, and Weissella paramesenteroides were characterized in terms of their influence on technological properties and their potential as starter cultures for traditional white brined cheese production. The results of the microbiological and physicochemical investigations showed that a few selected isolates of Lc. lactis, Lb. casei, and Lb. plantarum had certain functions as starter germs. Moderate acidification capacity, antibacterial activity and proteolytic activity, which are characteristic of their use as starter lactic acid bacteria, were found. Importantly, antibiotic resistance among selected Lc. lactis, Lb. casei, and Lb. plantarum isolates was extremely low, whereas some of these isolates demonstrated antibacterial activity against major foodborne pathogenic bacteria. Based on the results obtained in this study, selected Lc. and Lb. isolates can also be considered as starter culture in traditional cheese production.
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Affiliation(s)
- Bayram Çetin
- Department of Food Engineering, Engineering Faculty, Kırklareli University, Kırklareli, Turkey
| | - Merve Usal
- Department of Food Engineering, Engineering Faculty, Kırklareli University, Kırklareli, Turkey
| | - Hatice Şanlıdere Aloğlu
- Department of Food Engineering, Engineering Faculty, Kırklareli University, Kırklareli, Turkey
| | - Annemarie Busch
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173, Hanover, Germany
| | - Enes Dertli
- Department of Food Engineering, Chemical-Metallurgical Engineering Faculty, Yıldız Technical University, Istanbul, Turkey
| | - Amir Abdulmawjood
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173, Hanover, Germany.
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2
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Pei H, He W, Wang Y, Zhang Y, Yang L, Li J, Ma Y, Li R, Li S, Li Q, Li J, Hu K, Teng H, Hu X, Zou L, Liu S, Yang Y. Insight into a natural novel histidine decarboxylase gene deletion in Enterobacter hormaechei RH3 from traditional Sichuan-style sausage. J Food Sci 2024; 89:566-580. [PMID: 38126118 DOI: 10.1111/1750-3841.16862] [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: 09/02/2023] [Revised: 11/12/2023] [Accepted: 11/15/2023] [Indexed: 12/23/2023]
Abstract
Histamine (HIS) is primarily formed from decarboxylated histidine by certain bacteria with histidine decarboxylase (hdc) activity and is the most toxic biogenic amine. Hdc, which is encoded by the hdc gene, serves as a key enzyme that controls HIS production in bacteria. In this paper, we characterized the changes in microbial and biogenic amines content of traditional Sichuan-style sausage before and after storage and demonstrated that Enterobacteriaceae play an important role in the formation of HIS. To screen for Enterobacteriaceae with high levels of HIS production, we isolated strain RH3 which has a HIS production of 2.27 mg/mL from sausages stored at 37°C for 180 days, using selective media and high-performance liquid chromatography. The strain RH3 can produce a high level of HIS after 28 h of fermentation with a significant hysteresis. Analysis of the physicochemical factors revealed that RH3 still retained its ability to partially produce HIS in extreme environments with pH 3.5 and 10.0. In addition, RH3 exhibited excellent salt tolerance (6.0% NaCl and 1.0% NaNO2 ). Subsequently, RH3 was confirmed as Enterobacter hormaechei with hdc gene deletion by PCR, western blot, and whole-genome sequencing analysis. Furthermore, RH3 exhibited pathogenicity rate of 75.60% toward the organism, indicating that it was not a food-grade safe strain, and demonstrated a high level of conservation in intraspecific evolution. The results of this experiment provide a new reference for studying the mechanism of HIS formation in microorganisms. PRACTICAL APPLICATION: This study provides a new direction for investigating the mechanism of histamine (HIS) formation by microorganisms and provides new insights for further controlling HIS levels in meat products. Further research can control the key enzymes that form HIS to control HIS levels in food.
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Affiliation(s)
- Huijie Pei
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Wei He
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Yilun Wang
- College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, P. R. China
| | - Yue Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Lamei Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Jinhai Li
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Yixuan Ma
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Ran Li
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Shuhong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Qin Li
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Hui Teng
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Xinjie Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Likou Zou
- College of Resource, Sichuan Agricultural University, Chengdu, P. R. China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
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3
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Ahn J, Park JY. Potential of γ-Aminobutyric Acid-Producing Leuconostoc mesenteroides Strains Isolated from Kimchi as a Starter for High-γ-Aminobutyric Acid Kimchi Fermentation. Prev Nutr Food Sci 2023; 28:492-501. [PMID: 38188089 PMCID: PMC10764228 DOI: 10.3746/pnf.2023.28.4.492] [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: 10/11/2023] [Revised: 11/23/2023] [Accepted: 11/23/2023] [Indexed: 01/09/2024] Open
Abstract
γ-Aminobutyric acid (GABA)-producing Leuconostoc mesenteroides K1501 and K1627, isolated from kimchi, exhibited the highest GABA production in 1% monosodium glutamic acid. Both strains showed high survival rates of approximately 87% in artificial gastric juice (pH 3.0) and >80% in 0.1% artificial bile salt fluid. The survival rate was approximately 28% in 0.3% artificial bile salt fluid and 0% in 0.5% artificial bile salts. Both strains showed excellent adhesion to intestinal epithelial cells (>99%). Furthermore, it was observed that growth was not inhibited at 2% salt concentration; however, it was slightly retarded at salt concentrations of 3% and 4%. Moreover, L. mesenteroides K1501 and K1627 inhibited the growth of certain species of Lactobacillus, whose presence in kimchi fermentation is undesirable. Therefore, L. mesenteroides K1501 and K1627 have the potential to be used as starter organisms for functional GABA-rich kimchi.
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Affiliation(s)
- Jihyun Ahn
- Department of Food Science and Nutrition, Daegu Catholic University, Gyeongbuk 38430, Korea
| | - Jae-Yong Park
- Department of Food Science and Nutrition, Daegu Catholic University, Gyeongbuk 38430, Korea
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Fusco V, Chieffi D, Fanelli F, Montemurro M, Rizzello CG, Franz CMAP. The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential. Front Microbiol 2023; 14:1289937. [PMID: 38169702 PMCID: PMC10758620 DOI: 10.3389/fmicb.2023.1289937] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 11/14/2023] [Indexed: 01/05/2024] Open
Abstract
Bacteria belonging to the genera Weissella and Periweissella are lactic acid bacteria, which emerged in the last decades for their probiotic and biotechnological potential. In 2015, an article reviewing the scientific literature till that date on the taxonomy, ecology, and biotechnological potential of the Weissella genus was published. Since then, the number of studies on this genus has increased enormously, several novel species have been discovered, the taxonomy of the genus underwent changes and new insights into the safety, and biotechnological and probiotic potential of weissellas and periweissellas could be gained. Here, we provide an updated overview (from 2015 until today) of the taxonomy, ecology, safety, biotechnological, and probiotic potential of these lactic acid bacteria.
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Affiliation(s)
- Vincenzina Fusco
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Daniele Chieffi
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Francesca Fanelli
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Marco Montemurro
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
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Wan X, Takala TM, Huynh VA, Ahonen SL, Paulin L, Björkroth J, Sironen T, Kant R, Saris P. Comparative genomics of 40 Weissella paramesenteroides strains. Front Microbiol 2023; 14:1128028. [PMID: 37065164 PMCID: PMC10102382 DOI: 10.3389/fmicb.2023.1128028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Accepted: 03/16/2023] [Indexed: 04/03/2023] Open
Abstract
Weissella strains are often detected in spontaneously fermented foods. Because of their abilities to produce lactic acid and functional exopolysaccharides as well as their probiotic traits, Weissella spp. improve not only the sensorial properties but also nutritional values of the fermented food products. However, some Weissella species have been associated with human and animal diseases. In the era of vast genomic sequencing, new genomic/genome data are becoming available to the public on daily pace. Detailed genomic analyses are due to provide a full understanding of individual Weissella species. In this study, the genomes of six Weissella paramesenteroides strains were de novo sequenced. The genomes of 42 W. paramesenteroides strains were compared to discover their metabolic and functional potentials in food fermentation. Comparative genomics and metabolic pathway reconstructions revealed that W. paramesenteroides is a compact group of heterofermentative bacteria with good capacity of producing secondary metabolites and vitamin Bs. Since the strains rarely harbored plasmid DNA, they did not commonly possess the genes associated with bacteriocin production. All 42 strains were shown to bear vanT gene from the glycopeptide resistance gene cluster vanG. Yet none of the strains carried virulence genes.
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Affiliation(s)
- Xing Wan
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
- Department of Bacteriology and Immunology, Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, Helsinki, Finland
- *Correspondence: Xing Wan,
| | - Timo M. Takala
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Vy A. Huynh
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | | | - Lars Paulin
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
| | - Johanna Björkroth
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland
| | - Tarja Sironen
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland
- Department of Virology, Faculty of Medicine, University of Helsinki, Helsinki, Finland
| | - Ravi Kant
- Department of Virology, Faculty of Medicine, University of Helsinki, Helsinki, Finland
- Department of Veterinary Biosciences, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland
- Department of Tropical Parasitology, Institute of Maritime and Tropical Medicine, Medical University of Gdańsk, Gdynia, Poland
| | - Per Saris
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
- Per Saris,
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Fanelli F, Montemurro M, Verni M, Garbetta A, Bavaro AR, Chieffi D, Cho GS, Franz CMAP, Rizzello CG, Fusco V. Probiotic Potential and Safety Assessment of Type Strains of Weissella and Periweissella Species. Microbiol Spectr 2023; 11:e0304722. [PMID: 36847557 PMCID: PMC10100829 DOI: 10.1128/spectrum.03047-22] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Accepted: 01/31/2023] [Indexed: 03/01/2023] Open
Abstract
Although numerous strains belonging to the Weissella genus have been described in the last decades for their probiotic and biotechnological potential, others are known to be opportunistic pathogens of humans and animals. Here, we investigated the probiotic potential of two Weissella and four Periweissella type strains belonging to the species Weissella diestrammenae, Weissella uvarum, Periweissella beninensis, Periweissella fabalis, Periweissella fabaria, and Periweissella ghanensis by genomic and phenotypic analyses, and performed a safety assessment of these strains. Based on the results of the survival to simulated gastrointestinal transit, autoaggregation and hydrophobicity characteristics, as well as adhesion to Caco-2 cells, we showed that the P. beninensis, P. fabalis, P. fabaria, P. ghanensis, and W. uvarum type strains exhibited a high probiotic potential. The safety assessment, based on the genomic analysis, performed by searching for virulence and antibiotic resistance genes, as well as on the phenotypic evaluation, by testing hemolytic activity and antibiotic susceptibility, allowed us to identify the P. beninensis type strain as a safe potential probiotic microorganism. IMPORTANCE A comprehensive analysis of safety and functional features of six Weissella and Periweissella type strains was performed. Our data demonstrated the probiotic potential of these species, indicating the P. beninensis type strain as the best candidate based on its potential probiotic features and the safety assessment. The presence of different antimicrobial resistance profiles in the analyzed strains highlighted the need to establish cutoff values to perform a standardized safety evaluation of these species, which, in our opinion, should be mandatory on a strain-specific basis.
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Affiliation(s)
- Francesca Fanelli
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Marco Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Antonella Garbetta
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Anna Rita Bavaro
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Daniele Chieffi
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Gyu-Sung Cho
- Max Rubner-Institut, Department of Microbiology and Biotechnology, Kiel, Germany
| | | | | | - Vincenzina Fusco
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
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7
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Cha J, Kim YB, Park SE, Lee SH, Roh SW, Son HS, Whon TW. Does kimchi deserve the status of a probiotic food? Crit Rev Food Sci Nutr 2023; 64:6512-6525. [PMID: 36718547 DOI: 10.1080/10408398.2023.2170319] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Kimchi is a traditional fermented vegetable side dish in Korea and has become a global health food. Kimchi undergoes spontaneous fermentation, mainly by lactic acid bacteria (LAB) originating from its raw ingredients. Numerous LAB, including the genera Leuconostoc, Weissella, and Lactobacillus, participate in kimchi fermentation, reaching approximately 9-10 log colony forming units per gram or milliliter of food. The several health benefits of LAB (e.g., antioxidant and anti-inflammatory properties) combined with their probiotic potential in complex diseases including obesity, cancer, atopic dermatitis, and immunomodulatory effect have generated an interest in the health effects of LAB present in kimchi. In order to estimate the potential of kimchi as a probiotic food, we comprehensively surveyed the health functionalities of kimchi and kimchi LAB, and their effects on human gut environment, highlighting the probiotics function.
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Affiliation(s)
- Jeongmin Cha
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Yeon Bee Kim
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Seong-Eun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Se Hee Lee
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Seong Woon Roh
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hong-Seok Son
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Tae Woong Whon
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
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Sun L, Guo W, Zhai Y, Zhao L, Liu T, Yang L, Jin Y, Duan Y. Screening and the ability of biogenic amine-degrading strains from traditional meat products in Inner Mongolia. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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9
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Hwang J, Kim Y, Seo Y, Sung M, Oh J, Yoon Y. Effect of Starter Cultures on Quality of Fermented Sausages. Food Sci Anim Resour 2023; 43:1-9. [PMID: 36789202 PMCID: PMC9890365 DOI: 10.5851/kosfa.2022.e75] [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: 12/16/2022] [Revised: 12/22/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms such as lactic acid bacteria, yeast, and fungi, which generate volatile compounds by the oxidation of fatty acids. In addition, protein decomposition and changes in pH occur during the fermentation period. It can positively change the texture of the fermented sausage. In this review, we discuss the requirements (improving food safety, the safety of starter culture, enzyme activity, and color) of microorganisms used in starter cultures and the generation of flavor compounds (heptanal, octanal, nonanal, hexanal, 2-pentylfuran, 1-penten-3-ol, and 2-pentanone) from lipids. Furthermore, quality improvement (hardness and chewiness) due to texture changes after starter culture application during the manufacturing process are discussed.
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Affiliation(s)
- Jungeun Hwang
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yujin Kim
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yeongeun Seo
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
| | - Miseon Sung
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Jei Oh
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yohan Yoon
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea,Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea,Corresponding author: Yohan
Yoon, Department of Food and Nutrition, Sookmyung Women’s University,
Seoul 04310, Korea, Tel: +82-2-2077-7585, Fax: +82-2-710-9479,
E-mail:
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10
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Lopez CM, Rocchetti G, Fontana A, Lucini L, Rebecchi A. Metabolomics and gene-metabolite networks reveal the potential of Leuconostoc and Weissella strains as starter cultures in the manufacturing of bread without baker’s yeast. Food Res Int 2022; 162:112023. [DOI: 10.1016/j.foodres.2022.112023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 09/28/2022] [Accepted: 10/01/2022] [Indexed: 11/04/2022]
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Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods. Int J Mol Sci 2022; 23:ijms231710062. [PMID: 36077456 PMCID: PMC9455991 DOI: 10.3390/ijms231710062] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/26/2022] [Accepted: 08/30/2022] [Indexed: 11/25/2022] Open
Abstract
A total of sixteen bacterial strains were isolated and identified from the fourteen types of Korean fermented foods that were evaluated for their in vitro probiotic potentials. The results showed the highest survivability for Bacillus sp. compared to Lactobacillus sp. in simulated gastric pH, and it was found to be maximum for B. inaquosorum KNUAS016 (8.25 ± 0.08 log10 CFU/mL) and minimum for L. sakei KNUAS019 (0.8 ± 0.02 log10 CFU/mL) at 3 h of incubation. Furthermore, B. inaquosorum KNUAS016 and L. brevis KNUAS017 also had the highest survival rates of 6.86 ± 0.02 and 5.37 ± 0.01 log10 CFU/mL, respectively, in a simulated intestinal fluid condition at 4 h of incubation. The percentage of autoaggregation at 6 h for L. sakei KNUAS019 (66.55 ± 0.33%), B. tequilensis KNUAS015 (64.56 ± 0.14%), and B. inaquosorum KNUAS016 (61.63 ± 0.19%) was >60%, whereas it was lower for L. brevis KNUAS017 (29.98 ± 0.09%). Additionally, B. subtilis KNUAS003 showed higher coaggregation at 63.84 ± 0.19% while B. proteolyticus KNUAS001 found at 30.02 ± 0.33%. Among them, Lactobacillus sp. showed the best non-hemolytic activity. The highest DPPH and ABTS radical scavenging activity was observed in L. sakei KNUAS019 (58.25% and 71.88%). The cell-free supernatant of Lactobacillus sp. considerably inhibited pathogenic growth, while the cell-free supernatant of Bacillus sp. was moderately inhibited when incubated for 24 h. However, the overall results found that B. subtilis KNUAS003, B. proteolyticus KNUAS012, L. brevis KNUAS017, L. graminis KNUAS018, and L. sakei KNUAS019 were recognized as potential probiotics through different functional and toxicity assessments.
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12
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Fhoula I, Boumaiza M, Tayh G, Rehaiem A, Klibi N, Ouzari I. Antimicrobial activity and safety features assessment of Weissella spp. from environmental sources. Food Sci Nutr 2022; 10:2896-2910. [PMID: 36171785 PMCID: PMC9469857 DOI: 10.1002/fsn3.2885] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 03/06/2022] [Accepted: 04/03/2022] [Indexed: 11/23/2022] Open
Abstract
Weissella strains have been reported to be useful in biotechnological and probiotic determinations, and some of them are considered opportunistic pathogens. Given the widespread interest about antimicrobial susceptibilities, transmission of resistances, and virulence factors, there is little research available on such topics for Weissella. The aim of this study was to assess the safety aspects and antimicrobial potential of 54 Weissella spp. strains from different environmental sources. Antibiotic susceptibility, hemolytic activity, horizontal transfer, and antibacterial activity were studied, as well as the detection of biogenic amine BA production on decarboxylase medium and PCR was performed. All the strains were nonhemolytic and sensitive to chloramphenicol and ampicillin. Several strains were classified as resistant to fusidic acid, and very low resistance rates were detected to ciprofloxacin, tetracycline, streptomycin, lincomycin, erythromycin, and rifampicin, although all strains had intrinsic resistance to vancomycin, nalidixic acid, kanamycin, and teicoplanin. Two BA-producing strains (W. halotolerans FAS30 and FAS29) exhibited tyrosine decarboxylase activity, and just one W. confusa FS077 produced both tyramine and histamine, and their genetic determinants were identified. Ornithine decarboxylase/odc gene was found in 16 of the Weissella strains, although 3 of them synthesize putrescine. Interestingly, eight strains with good properties displayed antibacterial activity. Conjugation frequencies of erythromycin from Bacillus to Weissella spp. varied in the average of 3 × 10-9 transconjugants/recipient. However, no tetracycline-resistant transconjugant was obtained with Enterococcus faecalis JH2-2 as recipient. The obtained results support the safe status of Weissella strains, derived from environmental sources, when used as probiotics in animal feed.
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Affiliation(s)
- Imene Fhoula
- Laboratoire Microorganismes et Biomolécules Actives (LR03ES03)Faculté des Sciences de TunisUniversité Tunis El ManarTunisTunisia
| | - Mohamed Boumaiza
- Laboratoire Microorganismes et Biomolécules Actives (LR03ES03)Faculté des Sciences de TunisUniversité Tunis El ManarTunisTunisia
| | - Ghassan Tayh
- Laboratoire Microorganismes et Biomolécules Actives (LR03ES03)Faculté des Sciences de TunisUniversité Tunis El ManarTunisTunisia
- Service de Microbiologie et d’ImmunologieEcole Nationale de Médecine VétérinaireUniversité ManoubaSidi ThabetTunisia
| | - Amel Rehaiem
- Faculty of Medicine of TunisResearch Laboratory “Antimicrobial Resistance” LR99ES09University of Tunis El ManarTunisTunisia
- Laboratory of MicrobiologyCharles Nicolle HospitalTunisTunisia
| | - Naouel Klibi
- Laboratoire Microorganismes et Biomolécules Actives (LR03ES03)Faculté des Sciences de TunisUniversité Tunis El ManarTunisTunisia
| | - Imene‐Hadda Ouzari
- Laboratoire Microorganismes et Biomolécules Actives (LR03ES03)Faculté des Sciences de TunisUniversité Tunis El ManarTunisTunisia
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13
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Qi Q, Huang J, Zhou R, Jin Y, Wu C. Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii. Food Microbiol 2022; 106:104056. [DOI: 10.1016/j.fm.2022.104056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 04/02/2022] [Accepted: 05/07/2022] [Indexed: 12/14/2022]
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14
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Chang L, Mu G, Wang M, Zhao T, Tuo Y, Zhu X, Qian F. Microbial Diversity and Quality-Related Physicochemical Properties of Spicy Cabbage in Northeastern China and Their Correlation Analysis. Foods 2022; 11:1511. [PMID: 35627081 PMCID: PMC9141884 DOI: 10.3390/foods11101511] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 05/14/2022] [Accepted: 05/14/2022] [Indexed: 02/05/2023] Open
Abstract
Chinese spicy cabbage (CSC) is a popular special fermented food in Northeast China. The bacterial community and quality of CSC from different regions of northeastern China (Group_J: Jilin province, Group_L: Liaoning province, Group_H: Heilongjiang province) at retail (Group_P) and home-made (Group_C) were investigated in this study. The determination of the microbial community was achieved using high-throughput sequencing and the quality-related physicochemical characteristics included pH, salinity, total acid (TA), amino acid nitrogen (AAN), reducing sugar (RS), nitrite, and biogenic amines (BAs). Based on OPLS-DA analysis, there was a difference between the quality of Group_C and Group_P. No significant difference was observed in province grouping. Proteobacteria and Firmicutes were the dominant phyla, and the dominant genera were Lactobacillus, Pantoea, Weissella, and Pseudomonas. All groups had significant differences in community structure (p < 0.05). Compared with Group_C, the relative abundance of opportunistic pathogens (Pseudomonas and Serratia) in Group_P was lower. Pseudomonas and Serratia were the biomarkers in Group_H. At the genus level, Lactobacilluss and Weissella had a positive correlation with pH, Cadaverrine, and salinity (p < 0.05), however, they were negatively related to tryptamine. Pseudomonas was negatively correlated with salinity (p < 0.05). Bacterial community and physicochemical parameters of CSC, as well as the correlation between them, were discussed in this study, providing a reference for future studies on CSC inoculation and fermentation.
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Affiliation(s)
- Lixuan Chang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Mingxu Wang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Tong Zhao
- Dalian Center for Certification and Food and Drug Control, Dalian 116021, China;
| | - Yanfeng Tuo
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Xuemei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Fang Qian
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
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15
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Li P, Ju N, Zhang S, Wang Y, Luo Y. Evaluation of microbial diversity of Jiangshui from the Ningxia Hui autonomous region in China. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2054818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Puyu Li
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Ning Ju
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Shengzhuo Zhang
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Yuanyuan Wang
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Yulong Luo
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
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16
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Li Y, Zhou C, He J, Wu Z, Sun Y, Pan D, Tian H, Xia Q. Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108889] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Jin YH, Lee J, Pawluk AM, Mah JH. Inhibitory effects of nicotinic acid, glycine, and other food additives on biogenic amine formation in Baechu kimchi fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112921] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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18
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Akpınar Kankaya D, Tuncer Y. Detection of Virulence Factors, Biofilm Formation and Biogenic Amine Production in
Vancomycin‐Resistant
Lactic Acid Bacteria (
VRLAB
) Isolated From Foods of Animal Origin. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Didem Akpınar Kankaya
- Department of Food Technology, Gelendost Vocational School Isparta University of Applied Sciences Isparta Turkey
| | - Yasin Tuncer
- Department of Food Engineering, Faculty of Engineering Süleyman Demirel University Isparta Turkey
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19
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Kim T, Mondal SC, Jeong C, Kim S, Ban O, Jung YH, Yang J, Kim S. Safety evaluation of Lactococcus lactis IDCC 2301 isolated from homemade cheese. Food Sci Nutr 2022; 10:67-74. [PMID: 35035910 PMCID: PMC8751446 DOI: 10.1002/fsn3.2648] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 10/18/2021] [Accepted: 10/20/2021] [Indexed: 11/07/2022] Open
Abstract
For applications of microorganisms as probiotics in the food industry, safety evaluation has increasingly become important to ensure the health of consumers. Although people have been using various lactic acid bacteria for different purposes, some studies have reported that certain lactic acid bacteria exhibit properties of virulence and produce toxic compounds. Thus, it is necessary to examine the characteristics associated with lactic acid bacteria that are safe for use as probiotics. This research aimed to assess the safety of Lactococcus lactis IDCC 2301 isolated from homemade cheese using in vitro and in vivo assays, including antibiotic resistance, hemolytic activity, toxin production, infectivity, and metabolic activity in immune-compromised animal species. The results demonstrated that the strain was susceptible to nine antibiotics suggested by the European Food Safety Authority (EFSA). Whole-genome analysis revealed that L. lactis IDCC 2301 neither has toxigenic genes nor harbors antibiotic resistance. Moreover, L. lactis IDCC 2301 showed neither hemolytic nor β-glucuronidase activity. Furthermore, none of the D-lactate and biogenic amines were produced by L. lactis IDCC 2301. Finally, it was demonstrated that there was no toxicity and mortality using single-dose oral toxicity tests in rats. These results indicate that L. lactis IDCC 2301 can be safely used as probiotics for human consumption.
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Affiliation(s)
- Taeok Kim
- Department of Integrative Food, Bioscience and BiotechnologyChonnam National UniversityGwangjuRepublic of Korea
| | - Shakti Chandra Mondal
- Department of Integrative Food, Bioscience and BiotechnologyChonnam National UniversityGwangjuRepublic of Korea
| | - Chae‐Rim Jeong
- Department of Integrative Food, Bioscience and BiotechnologyChonnam National UniversityGwangjuRepublic of Korea
| | - So‐Rim Kim
- Department of Integrative Food, Bioscience and BiotechnologyChonnam National UniversityGwangjuRepublic of Korea
| | - O‐Hyun Ban
- Ildong BioscienceGyeonggi‐doRepublic of Korea
| | - Young Hoon Jung
- School of Food Science and Biotechnology, and Institute of Fermentation BiotechnologyKyungpook National UniversityDaeguRepublic of Korea
| | | | - Soo‐Jung Kim
- Department of Integrative Food, Bioscience and BiotechnologyChonnam National UniversityGwangjuRepublic of Korea
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20
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Liu S, Sun H, Liu C, Zhou Z, Mao J, Hu Z, Xu X, Han X, Zhang S, Mao J. Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01. Food Res Int 2021; 150:110793. [PMID: 34865808 DOI: 10.1016/j.foodres.2021.110793] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 09/22/2021] [Accepted: 10/24/2021] [Indexed: 01/19/2023]
Abstract
High content of biogenic amine (BA) in huangjiu could pose serious quality concerns. More than 71% of BA in huangjiu were carried over from seriflux (rice soaking wastewater), which were produced by some BA producing bacteria during rice soaking process. A BA non-producing strain, Lactobacillus plantarum JN01, was introduced to rice soaking process, which decreased BA content in seriflux by 93.8% by niche competition at bench scale. Recycling of seriflux inoculated with L. plantarum JN01 at pilot run scale for ten batches demonstrated that BA in seriflux and huangjiu were reduced by 78.4% and 87.7%, respectively. The safety of huangjiu was enormously improved without affecting on the profiles of flavor compounds. Our results demostrated that seriflux recycling technology could reduce 50% of water consumption and achieve "zero effluents" in rice soaking process, which might potentially be a "green technology" not only for huangjiu brewing industry, but also for other related traditional fermented food industries.
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Affiliation(s)
- Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China.
| | - Hailong Sun
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China
| | - Caixia Liu
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China
| | - Zhilei Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China
| | - Jieqi Mao
- College of Agriculture and Environmental Sciences, University of California, Davis, USA
| | - Zhiming Hu
- Shaoxing Nuerhong winery Co. Ltd, Shaoxing, Zhejiang 312000, China
| | - Xibiao Xu
- Shaoxing Nuerhong winery Co. Ltd, Shaoxing, Zhejiang 312000, China
| | - Xiao Han
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China
| | - Songjing Zhang
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China.
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21
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Pabari K, Pithva S, Kothari C, Purama RK, Kondepudi KK, Vyas BRM, Kothari R, Ambalam P. Evaluation of Probiotic Properties and Prebiotic Utilization Potential of Weissella paramesenteroides Isolated From Fruits. Probiotics Antimicrob Proteins 2021; 12:1126-1138. [PMID: 31942681 DOI: 10.1007/s12602-019-09630-w] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Weissella paramesenteroides has gained a considerable attention as bacteriocin and exopolysaccharide producers. However, potential of W. paramesenteroides to utilize different prebiotics is unexplored area of research. Fruits being vectors of various probiotics, five W. paramesenteroides strains, namely, FX1, FX2, FX5, FX9, and FX12, were isolated from different fruits. They were screened and selected based on their ability to survive at pH 2.5 and in 1.0% sodium taurocholate, high cell surface hydrophobicity, mucin adhesion, bile-induced biofilm formation, antimicrobial activity (AMA) against selected enteropathogens, and prebiotic utilization ability, implicating the functional properties of these strains. In vitro safety evaluation showed that strains were susceptible to antibiotics except vancomycin and did not harbor any virulent traits such as biogenic amine production, hemolysis, and DNase production. Based on their functionality, two strains FX5 and FX9 were selected for prebiotic utilization studies by thin layer chromatography (TLC) and short-chain fatty acids (SCFAs) production by high performance liquid chromatography. TLC profile evinced the ability of these two strains to utilize low molecular weight galactooligosaccharides (GOS) and fructooligosaccharides (FOS), as only the upper low molecular weight fractions were disappeared from cell-free-supernatants (CFS). Enhanced β-galactosidase activity correlated with galactose accumulation in residual CFS of GOS displayed GOS utilization ability. Both the strains exhibited AMA against E. coli and Staph. aureus and high SCFAs production in the presence of prebiotic, suggesting their synbiotic potential. Thus, W. paramesenteroides strains FX5 and FX9 exhibit potential probiotic properties with prebiotic utilization and can be taken forward to evaluate synergistic synbiotic potential in detail.
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Affiliation(s)
- Kinjal Pabari
- Department of Biotechnology, Christ College, Vidya Niketan, Saurashtra University, PO, Rajkot, Gujarat, 360005, India.,UGC-CAS Department of Biosciences, Saurashtra University, Rajkot, Gujarat, 360005, India
| | - Sheetal Pithva
- Government Science College, Sector 15, Gandhinagar, India
| | - Charmy Kothari
- Department of Biotechnology, Christ College, Vidya Niketan, Saurashtra University, PO, Rajkot, Gujarat, 360005, India
| | - Ravi Kiran Purama
- National Institute of Plant Genome Research, Aruna Asaf Marg, Po Box No. 10531, New Delhi, India
| | | | | | - Ramesh Kothari
- UGC-CAS Department of Biosciences, Saurashtra University, Rajkot, Gujarat, 360005, India.
| | - Padma Ambalam
- Department of Biotechnology, Christ College, Vidya Niketan, Saurashtra University, PO, Rajkot, Gujarat, 360005, India.
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22
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Shi C, Liu M, Zhao H, Liang L, Zhang B. Formation and Control of Biogenic Amines in Sufu-A Traditional Chinese Fermented Soybean Product: A Critical Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1936002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Chenshan Shi
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Miaomiao Liu
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Hongfei Zhao
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Lisong Liang
- State Key Laboratory of Tree Genetics and Breeding/Research Institute of Forestry, Chinese Academy of Forestry, Beijing China
| | - Bolin Zhang
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
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23
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Chae SJ, Kim EJ, Chang HC. A novel NADH fluorescence‐based method for identifying and monitoring lactic acid bacteria growths in kimchi. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- So Jeong Chae
- Department of Food and Nutrition Kimchi Research Center Chosun University 309 Pilmun‐daero, Dong‐gu Gwangju501‐759Korea
| | - Eun Jeong Kim
- Department of Refrigerator RD/ED Home Appliance & Air Solution Company, LG Electronics 170 Seongsanpaechong‐ro, Seongsan‐gu Changwon‐si, Gyeongsangnam‐do Korea
| | - Hae Choon Chang
- Department of Food and Nutrition Kimchi Research Center Chosun University 309 Pilmun‐daero, Dong‐gu Gwangju501‐759Korea
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24
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Liu X, Guo W, Cui S, Tang X, Zhao J, Zhang H, Mao B, Chen W. A Comprehensive Assessment of the Safety of Blautia producta DSM 2950. Microorganisms 2021; 9:microorganisms9050908. [PMID: 33922843 PMCID: PMC8146736 DOI: 10.3390/microorganisms9050908] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/17/2021] [Accepted: 04/18/2021] [Indexed: 12/19/2022] Open
Abstract
In recent years, Blautia has attracted attention for its role in ameliorating host diseases. In particular, Blautia producta DSM 2950 has been considered a potential probiotic due to its ability to mitigate inflammation in poly(I:C) induced HT-29 cells. Thus, to promote the development of indigenous intestinal microorganisms with potential probiotic function, we conducted a comprehensive experimental analysis of DSM 2950 to determine its safety. This comprised a study of its potential virulence genes, antibiotic resistance genes, genomic islands, antibiotic resistance, and hemolytic activity and a 14-day test of its acute oral toxicity in mice. The results indicated no toxin-related virulence genes in the DSM 2950 genome. Most of the genomic islands in DSM 2950 were related to metabolism, rather than virulence expression. DSM 2950 was sensitive to most of the tested antibiotics but was tolerant of treatment with kanamycin, neomycin, clindamycin, or ciprofloxacin, probably because it possessed the corresponding antibiotic resistance genes. Oral acute toxicity tests indicated that the consumption of DSM 2950 does not cause toxic side effects in mice. Overall, the safety profile of DSM 2950 confirmed that it could be a candidate probiotic for use in food and pharmaceutical preparations.
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Affiliation(s)
- Xuemei Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.L.); (W.G.); (X.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Weiling Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.L.); (W.G.); (X.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.L.); (W.G.); (X.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence: (S.C.); (B.M.); Tel.: +86-510-8591-2155 (B.M.)
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.L.); (W.G.); (X.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.L.); (W.G.); (X.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.L.); (W.G.); (X.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.L.); (W.G.); (X.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence: (S.C.); (B.M.); Tel.: +86-510-8591-2155 (B.M.)
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.L.); (W.G.); (X.T.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
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25
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Bacteriocinogenic Bacillus spp. Isolated from Korean Fermented Cabbage (Kimchi)—Beneficial or Hazardous? FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020056] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Bacillus velezensis ST03 and ST32, Bacillus amyloliquefaciens ST06 and ST109, and Bacillus subtilis ST08 were isolated from artisanal-produced kimchi and were identified based on 16S rRNA partial sequencing. DNA obtained from the investigated bacilli generated positive results for lichenicidin, iturin, subtilosin, and surfactin on a strain-specific basis. The strains were found to produce antimicrobial metabolites with activity levels ranging between 800 and 1600 AU/mL on a strain-specific basis, as determined against Listeria monocytogenes ATCC15313. Moreover, all tested strains in this study were still active after treatment with proteolytic enzymes, even with reduced inhibition zones compared to the controls, pointing to additional antimicrobial activity possibly related to a non-proteinaceous molecular structure. Most probably these strains may express surfactin as an additional factor in their complex antimicrobial activity. B. amyloliquefaciens ST09 and B. velezensis ST03 and ST32 were characterized as positive for β-hemolysis. B. subtilis ST08 was shown to be positive for hblC and nheC and B. amyloliquefaciens ST109 for nheB. B. amyloliquefaciens ST109 generated positive results for gelatinase activity. The ability of the studied Bacillus strains to metabolize different carbohydrate sources was done based on the API50CHB test, while the enzyme production profile was recorded by the APIZym kit. All studied strains were positive producers for biogenic amines production. Studied Bacillus spp. strains were resistant to some of the evaluated antibiotics, tested according to recommendations of CLSI and EFSA.
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26
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Stupar J, Holøymoen IG, Hoel S, Lerfall J, Rustad T, Jakobsen AN. Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood. Foods 2021; 10:foods10020271. [PMID: 33572838 PMCID: PMC7911464 DOI: 10.3390/foods10020271] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/21/2021] [Accepted: 01/26/2021] [Indexed: 12/31/2022] Open
Abstract
Biopreservation is a food preservation technology using microorganisms and/or their inherent antimicrobial metabolites to inhibit undesirable microorganisms. The aim of the present study was to explore the diversity and antimicrobial activity of lactic acid bacteria (LAB) strains (n = 99) isolated from ready-to-eat (RTE) seafood (cold-smoked salmon (CSS), gravlax, and sushi) towards two strains of Listeria monocytogenes (CCUG 15527, F11), Listeria innocua (CCUG 15531) and Escherichia coli (CCUG 38079). The LAB strains were assigned to five different genera (Carnobacterium spp., Lactobacillus spp., Leuconostoc spp., Weissella spp., and Enterococcus sp.) by sequencing a 1150 bp stretch of the 16S rRNA gene. A significant association between the seafood source and the distribution of LAB genera was found (p < 0.001), of which Leuconostoc spp. were most prevalent in sushi and Carnobacterium sp. and Lactobacillus sp. were most frequently isolated from CSS and gravlax. Antimicrobial activity among the LAB was significantly affected by LAB genera (F= 117.91, p < 0.001, one-way ANOVA), product of origin (F = 3.47, p < 0.05), and target (F = 4.64, p = 0.003). LAB isolated from sushi demonstrated a significantly higher antimicrobial effect than LAB from CSS and gravlax (p < 0.05). In general, a significantly higher antimicrobial activity was found towards Listeria spp. than E. coli (p < 0.05). However, Leuconostoc spp. demonstrated similar antimicrobial effects towards E. coli and Listeria spp., except for L. monocytogenes F11 being more sensitive (p < 0.05). This study suggested that seafood-derived LAB strains could be selected for technological application in RTE seafood systems.
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Sang X, Ma X, Zhang Y, Hao H, Bi J, Zhang G, Hou H. Assessment of the Distribution and Safety of Tetragenococcus muriaticus for Potential Application in the Preparation of Chinese Grasshopper Sub Shrimp Paste. Front Microbiol 2021; 12:628838. [PMID: 33584630 PMCID: PMC7876237 DOI: 10.3389/fmicb.2021.628838] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Accepted: 01/07/2021] [Indexed: 11/13/2022] Open
Abstract
The bacterial profiles of 63 grasshopper sub shrimp paste samples collected from seven typical regions around the Bohai Sea were investigated by high-throughput sequencing. Tetragenococcus muriaticus was found to be the prevailing species present in all the samples, and the presence of T. muriaticus also weakly correlated with the histamine content in the samples. Six T. muriaticus strains with low biogenic amine (BA)-producing ability and deficient in histamine production were identified and subjected to safety assessment. All six strains displayed weak resistance to fifteen known antibiotics as based on the Enterococcus breakpoint values. None of the strains exhibited hemolytic activity or biofilm formation. All strains exhibited were able to grow on MRS agar containing 21% NaCl and expressed amine oxidase and strain-specific proteases and lipases. Most of the strains exhibited acid production at 18% NaCl. Moreover, three of the strains (designated as SG, TS, and QH) with histamine degradation ability were inoculated into separate shrimp paste samples to determine their effect on BA accumulation. The results indicated that the addition of T. muriaticus to shrimp pastes not only led to a significant reduction of BA content in the pastes but also improved the flavor of the pastes. Consequently, these strains may be used as potential candidates for controlling the content of histamine in fermented foods.
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Affiliation(s)
- Xue Sang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, China
| | - Xinxiu Ma
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, China
| | - Yanan Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, China
| | - Hongshun Hao
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, China
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Guo J, Luo W, Fan J, Suyama T, Zhang WX. Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation. Food Res Int 2020; 137:109436. [DOI: 10.1016/j.foodres.2020.109436] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 06/06/2020] [Accepted: 06/09/2020] [Indexed: 12/11/2022]
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Yeong MS, Hee MS, Choon CH. Characterization of High-Ornithine-Producing Weissella koreensis DB1 Isolated from Kimchi and Its Application in Rice Bran Fermentation as a Starter Culture. Foods 2020; 9:E1545. [PMID: 33114563 PMCID: PMC7693252 DOI: 10.3390/foods9111545] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/19/2020] [Accepted: 10/23/2020] [Indexed: 11/16/2022] Open
Abstract
High-ornithine-producing Weissella koreensis DB1 were isolated from kimchi. Ornithine is produced from arginine via the intracellular arginine deiminase pathway in microorganisms; thus, high cell growth is important for producing ornithine in large quantities. In this study, excellent W. koreensis DB1 growth (A600: 5.15-5.39) was achieved in de Man, Rogosa, and Sharpe (MRS) medium supplemented with 1.0-3.0% arginine (pH 5.0) over 24-48 h at 30 °C, and the highest ornithine (15,059.65 mg/L) yield was obtained by culture in MRS containing 3.0% arginine for 48 h. W. koreensis DB1 was further investigated as a functional starter culture for rice bran fermentation. After 48 h of fermentation at 30 °C, the fermented rice bran was freeze-dried and ground. The prepared fermented rice bran contained 43,074.13 mg/kg of ornithine and 27,336.37 mg/kg of citrulline, which are used as healthcare supplements due to their beneficial effects. Furthermore, the organoleptic quality of the fermented rice bran was significantly improved, and the fermented product contained viable cells (8.65 log CFU/mL) and abundant dietary fiber. In addition, an investigation of its safety status showed that it has no harmful characteristics. These results indicate that the fermented rice bran product produced is a promising functional food candidate.
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Affiliation(s)
| | | | - Chang Hae Choon
- Kimchi Research Center, Department of Food and Nutrition, Chosun University, 309 Pilmun-daero, Dong-gu, Gwangju 61452, Korea; (M.S.Y.); (M.S.H.)
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Patrone V, Al-Surrayai T, Romaniello F, Fontana A, Milani G, Sagheddu V, Puglisi E, Callegari ML, Al-Mansour H, Kishk MW, Morelli L. Integrated Phenotypic-Genotypic Analysis of Candidate Probiotic Weissella Cibaria Strains Isolated from Dairy Cows in Kuwait. Probiotics Antimicrob Proteins 2020; 13:809-823. [PMID: 33085038 PMCID: PMC8203532 DOI: 10.1007/s12602-020-09715-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/26/2020] [Indexed: 12/12/2022]
Abstract
Probiotics represent a possible strategy for controlling intestinal infections in livestock. Members of the Weissella genus are increasingly being studied for health-related applications in animals and humans. Here we investigated the functional properties of two Weissella cibaria strains isolated from cows reared in Kuwait breeding facilities by combining phenotypic with genomic analyses. W. cibaria SP7 and SP19 exhibited good growth in vitro under acidic conditions and in the presence of bile salts compared to the reference probiotic Lacticaseibacillus (formerly Lactobacillus) rhamnosus GG. Both strains were able to adhere to Caco-2 and HT-29 cell lines, as well as to mucin. The cell-free supernatants of the two isolates exhibited inhibitory activity towards Escherichia coli ATCC 25,922 and Salmonella enterica UC3605, which was ultimately due to the low pH of supernatants. W. cibaria SP19 showed a co-aggregation ability similar to that of L. rhamnosus GG when incubated with S. enterica. Whole genome sequencing and analysis revealed that both strains harbored several genes involved in carbohydrate metabolism and general stress responses, indicating bacterial adaptation to the gastrointestinal environment. We also detected genes involved in the adhesion to host epithelial cells or extracellular matrix. No evidence of acquired antibiotic resistance or hemolytic activity was found in either strain. These findings shed light on the potential of W. cibaria for probiotic use in livestock and on the mechanisms underlying host-microbe interaction in the gut. W. cibaria` strain SP19 exhibited the best combination of in vitro probiotic properties and genetic markers, and is a promising candidate for further investigation.
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Affiliation(s)
- Vania Patrone
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, via E. Parmense 84, 29122, Piacenza, Italy
| | | | - Francesco Romaniello
- Biotechnological Research Centre, Università Cattolica del Sacro Cuore, via Milano 24, 26100, Cremona, Italy
| | - Alessandra Fontana
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, via E. Parmense 84, 29122, Piacenza, Italy
| | - Giovanni Milani
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, via E. Parmense 84, 29122, Piacenza, Italy
| | - Valeria Sagheddu
- AAT - Advanced Analytical Technologies Srl, Via P. Majavacca 12, 29107, Fiorenzuola d'Arda (Piacenza), Italy
| | - Edoardo Puglisi
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, via E. Parmense 84, 29122, Piacenza, Italy
| | - Maria Luisa Callegari
- Biotechnological Research Centre, Università Cattolica del Sacro Cuore, via Milano 24, 26100, Cremona, Italy.
| | | | | | - Lorenzo Morelli
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, via E. Parmense 84, 29122, Piacenza, Italy
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Akpınar Kankaya D, Tuncer Y. Antibiotic resistance in vancomycin‐resistant lactic acid bacteria (VRLAB) isolated from foods of animal origin. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14468] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Didem Akpınar Kankaya
- Department of Food Engineering Faculty of Engineering Süleyman Demirel University Isparta Turkey
- Department of Food Technology Gelendost Vocational School Isparta Uygulamalı Bilimler University Isparta Turkey
| | - Yasin Tuncer
- Department of Food Engineering Faculty of Engineering Süleyman Demirel University Isparta Turkey
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Colombo M, Nero LA, Todorov SD. Safety profiles of beneficial lactic acid bacteria isolated from dairy systems. Braz J Microbiol 2020; 51:787-795. [PMID: 31970700 DOI: 10.1007/s42770-020-00227-y] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Accepted: 01/10/2020] [Indexed: 12/18/2022] Open
Abstract
This study aimed to assess the safety aspects of 15 lactic acid bacteria (LAB) strains previously isolated from a dairy environment with relation to their beneficial features. LAB strains were assessed using phenotypic methods according to their production of virulence factors at 25 °C and 37 °C, as well as by examining their potential resistance to 15 antibiotics. Polymerase chain reaction (PCR) was also used to identify the presence of 50 genes associated with virulence factors and antibiotic resistance in the strains. None of the strains presented hemolytic activity or the production of gelatinase, lipase, deoxyribonuclease, or the tested biogenic amines. Based on the disk diffusion assay, all strains were resistant to oxacillin and sulfa/trimethoprim. Further, some were resistant to gentamicin (14), clindamycin (11), vancomycin (9), rifampicin (8), erythromycin (5), tetracycline (4), ampicillin (2), and chloramphenicol (1); no strain was resistant to imipenem. Regarding virulence- and antibiotic-resistance-related genes, 19 out of 50 tested genes were present in some strains; there was a variable association of expression. Based on the obtained data, the isolates presented relatively safe characteristics and behavior, findings that should lead to further studies to assess their potential usage as beneficial cultures in the food industry.
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Affiliation(s)
- Monique Colombo
- Departamento de Veterinária, InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Campus Viçosa s/n - Centro, Viçosa, MG, 36570-900, Brazil
| | - Luis Augusto Nero
- Departamento de Veterinária, InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Campus Viçosa s/n - Centro, Viçosa, MG, 36570-900, Brazil.
| | - Svetoslav Dimitrov Todorov
- Departamento de Veterinária, InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Campus Viçosa s/n - Centro, Viçosa, MG, 36570-900, Brazil. .,Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Laboratório de Microbiologia de Alimentos, Universidade de São Paulo, Av. Prof. Lineu Prestes 580 Bloco 14, São Paulo, SP, 05508-900, Brazil.
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33
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Jo YM, Seo H, Kim GY, Cheon SW, Kim SA, Park TS, Hurh BS, Han NS. Lactobacillus pentosus SMB718 as a probiotic starter producing allyl mercaptan in garlic and onion-enriched fermentation. Food Funct 2020; 11:10913-10924. [DOI: 10.1039/d0fo02000a] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Lactobacillus pentosus SMB718 has the properties of being a beneficial probiotic for human health and is a desirable starter for better flavor in fermented allium species plants.
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Affiliation(s)
- Yu Mi Jo
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Hee Seo
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Ga Yun Kim
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Seong Won Cheon
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Seul-Ah Kim
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Tae Soon Park
- Sempio Fermentation Research Center
- Sempio Foods Company
- Cheongju
- Republic of Korea
| | - Byung-Serk Hurh
- Sempio Fermentation Research Center
- Sempio Foods Company
- Cheongju
- Republic of Korea
| | - Nam Soo Han
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
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Abstract
Abstract
Purpose
Lactic acid bacteria (LAB) are traditionally employed in the food industry. LAB strains from goat milk may also present probiotic potential, and it is fundamental to study the safety and functionality aspects which are desirable for their use in food. The objective of this study was to verify the probiotic potential of lactic bacteria isolated from goat milk.
Methods
The presence of safety-related virulence factors (hemolytic activity, gelatinase production, coagulase, and sensitivity to antibiotics) as well as functionality (exopolysaccharide (EPS) production, proteolytic activity, autoaggregation, gas production, survival in the gastrointestinal tract, and antimicrobial activity against bacteria that impair oral health) were determined.
Result
The selected LAB strains are safe against the evaluated parameters and have characteristics of possible probiotic candidates. Especially L. plantarum (DF60Mi) and Lactococcus lactis (DF04Mi) have potential to be added to foods because they have better resistance to simulated gastrointestinal conditions. In addition, they are isolated with already proven antimicrobial activity against Listeria monocytogenes, an important food-borne pathogen. DF60Mi was able to produce EPS (exopolysaccharides). LS2 and DF4Mi strains, both Lactococcus lactis subsp. lactis, demonstrated antimicrobial activity against S. mutans ATCC 25175, a recurrent microorganism in oral pathologies, mainly caries.
Conclusion
This study provides subsidies for future exploration of the potentialities of these LAB strains for both the development of new functional foods and for application in oral health.
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Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products. Foods 2019; 8:foods8110547. [PMID: 31689884 PMCID: PMC6915361 DOI: 10.3390/foods8110547] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 10/23/2019] [Accepted: 10/24/2019] [Indexed: 11/23/2022] Open
Abstract
Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the safety of fermented vegetable products, the current study determined the risks associated with the consumption of kimchi by evaluating the biogenic amine concentrations reported by various studies. Upon evaluation, some kimchi products were found to contain histamine and tyramine at potentially hazardous concentrations exceeding the recommended limit of 100 mg/kg for both histamine and tyramine. The biogenic amines may have originated primarily from metabolic activity by microorganisms during fermentation, as well as from Jeotgal (Korean fermented seafood) and Aekjeot (Korean fermented fish sauce) products commonly used as ingredients for kimchi production. Many studies have suggested that Jeotgal and Aekjeot may contribute to the histamine and tyramine content in kimchi. Microorganisms isolated from kimchi and Jeotgal have been reported to produce both histamine and tyramine. Despite the potential toxicological risks, limited research has been conducted on reducing the biogenic amine content of kimchi and Jeotgal products. The regulation and active monitoring of biogenic amine content during kimchi production appear to be necessary to ensure the safety of the fermented vegetable products.
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Grujović MŽ, Mladenović KG, Nikodijević DD, Čomić LR. Autochthonous lactic acid bacteria-presentation of potential probiotics application. Biotechnol Lett 2019; 41:1319-1331. [PMID: 31515644 DOI: 10.1007/s10529-019-02729-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Accepted: 09/05/2019] [Indexed: 12/31/2022]
Abstract
OBJECTIVE The objective of this study was to evaluate the probiotic potential as well as the ability of adhesion and aggregation of natural and autochthonous lactic acid bacteria, isolated from traditionally made cheese. RESULTS Lactic acid bacteria from natural food sources can be promising probiotic candidates and they can be used in natural food preservation or like starter cultures. Tested autochthonous isolates showed tolerance to the simulated gastrointestinal condition as well as the sensitivity to clinically relevant antibiotics, especially to ampicillin (MIC at 0.195 μg mL-1 for lactobacilli and from 0.195 to 3.125 μg mL-1 for lactococci). Among isolates, the highest percentage of adhesion was detected with chloroform, while the adhesion ability of selected isolates to pig intestinal epithelium was in the correlation with the results of adhesion ability with solvents. The auto-aggregation ability of isolates was demonstrated, while co-aggregation with Escherichia coli was strain specific. CONCLUSION The results indicated the potential probiotic properties of the isolates and give evidence for further investigation and potential application in the dairy industry.
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Affiliation(s)
- Mirjana Ž Grujović
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, Kragujevac, 34000, Republic of Serbia.
| | - Katarina G Mladenović
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, Kragujevac, 34000, Republic of Serbia
| | - Danijela D Nikodijević
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, Kragujevac, 34000, Republic of Serbia
| | - Ljiljana R Čomić
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, Kragujevac, 34000, Republic of Serbia
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37
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Yu HS, Jang HJ, Lee NK, Paik HD. Evaluation of the probiotic characteristics and prophylactic potential of Weissella cibaria strains isolated from kimchi. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.127] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Jin H, Jeong Y, Yoo SH, Johnston TV, Ku S, Ji GE. Isolation and characterization of high exopolysaccharide-producing Weissella confusa VP30 from young children's feces. Microb Cell Fact 2019; 18:110. [PMID: 31196110 PMCID: PMC6567487 DOI: 10.1186/s12934-019-1158-1] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Accepted: 06/08/2019] [Indexed: 01/08/2023] Open
Abstract
Background Lactic acid bacteria (LAB) are known to have a significant ability to colonize the human intestinal tract and adhere to the surface of intestinal epithelial cells. Among the various lactic acid bacteria, exopolysaccharide (EPS) producing strains are known to provide a variety of health benefits for their hosts (e.g. anti-inflammatory, antioxidant, antitumor and stress tolerant effects). Recently, EPSs and EPS-producing lactic acid cultures have gained interest within the food industry and are playing important roles as biothickeners and texturizing agents due to their hydrocolloidal nature. In this study, 156 lactic acid bacterial strains isolated from fecal samples of healthy young children were screened and evaluated for active EPS-production capability. Results Among the various human origin lactic acid flora isolated, Weissella confusa VP30 showed the highest EPS productivity and its EPS producing properties were characterized under various cultural conditions in this research. To document the safety of W. confusa VP30, antibiotic resistance, hemolytic, and ammonia production properties were evaluated in addition. No significant negative results were observed. The maximum EPS production by W. confusa VP30 was 59.99 ± 0.91 g/l after 48 h of cultivation in media containing 10% sucrose, far exceeding EPS production by other bacterial strains reported elsewhere. Based on gel permeation chromatography (GPC), the molecular weight of EPS produced by W. confusa VP30 was 3.8 × 106 Da. Structural analysis of the released EPS fraction by 13C and 1H nuclear magnetic resonance (NMR) spectroscopy revealed that W. confusa VP30 can produce dextran with glucose units linked with 96.5% α (1 → 6) glycosidic bonds and 3.5% α (1 → 3) branches. Conclusion The high EPS production capability and safety of W. confusa VP30 justify food industry consideration of this cell strain for further evaluation and potential industrial use.
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Affiliation(s)
- Hui Jin
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul, 08826, South Korea
| | - Yunju Jeong
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul, 08826, South Korea.,Research Center, BIFIDO Co., Ltd., Hongcheon, 25117, South Korea
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 143-747, South Korea
| | - Tony V Johnston
- Fermentation Science Program, School of Agriculture, College of Basic and Applied Sciences, Middle Tennessee State University, Murfreesboro, TN, 37132, USA
| | - Seockmo Ku
- Fermentation Science Program, School of Agriculture, College of Basic and Applied Sciences, Middle Tennessee State University, Murfreesboro, TN, 37132, USA.
| | - Geun Eog Ji
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul, 08826, South Korea. .,Research Center, BIFIDO Co., Ltd., Hongcheon, 25117, South Korea.
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Jin YH, Lee JH, Park YK, Lee JH, Mah JH. The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi. Foods 2019; 8:E73. [PMID: 30769885 PMCID: PMC6406508 DOI: 10.3390/foods8020073] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 02/08/2019] [Accepted: 02/12/2019] [Indexed: 01/18/2023] Open
Abstract
In this study, biogenic amine content in two types of fermented radish kimchi (Kkakdugi and Chonggak kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine content over the toxicity limit. Additionally, significant amounts of total biogenic amines were detected in certain samples due to high levels of putrefactive amines. As one of the significant factors influencing biogenic amine content in both radish kimchi, Myeolchi-aekjoet appeared to be important source of histamine. Besides, tyramine-producing strains of lactic acid bacteria existed in both radish kimchi. Through 16s rRNA sequencing analysis, the dominant species of tyramine-producing strains was identified as Lactobacillus brevis, which suggests that the species is responsible for tyramine formation in both radish kimchi. During fermentation, a higher tyramine accumulation was observed in both radish kimchi when L. brevis strains were used as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of histamine and cadaverine in both radish kimchi. Therefore, this study suggests that reducing the ratio of Myeolchi-aekjeot to other ingredients (and/or using Myeolchi-aekjeot with low biogenic amine content) and using starter cultures with ability to degrade and/or inability to produce biogenic amines would be effective in reducing biogenic amine content in Kkakdugi and Chonggak kimchi.
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Affiliation(s)
- Young Hun Jin
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Jae Hoan Lee
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Young Kyung Park
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Jun-Hee Lee
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Jae-Hyung Mah
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
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Barbieri F, Montanari C, Gardini F, Tabanelli G. Biogenic Amine Production by Lactic Acid Bacteria: A Review. Foods 2019; 8:E17. [PMID: 30621071 PMCID: PMC6351943 DOI: 10.3390/foods8010017] [Citation(s) in RCA: 221] [Impact Index Per Article: 44.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 12/18/2018] [Accepted: 01/02/2019] [Indexed: 12/12/2022] Open
Abstract
Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.
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Affiliation(s)
- Federica Barbieri
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, Italy.
| | - Chiara Montanari
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, Italy.
| | - Fausto Gardini
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, Italy.
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40126, Italy.
| | - Giulia Tabanelli
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, Italy.
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40126, Italy.
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Zhao D, Du R, Ping W, Ge J. Lactobacillus paracasei
HD1.7 used as a starter modulates the bacterial community and metabolome profile during fermentation of Chinese cabbage. Lett Appl Microbiol 2018; 67:411-419. [DOI: 10.1111/lam.13056] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 07/16/2018] [Accepted: 07/16/2018] [Indexed: 01/15/2023]
Affiliation(s)
- D. Zhao
- Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences; Heilongjiang University; Harbin China
- Engineering Research Center of Agricultural Microbiology Technology; Ministry of Education, Heilongjiang University; Harbin China
| | - R.P. Du
- Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences; Heilongjiang University; Harbin China
| | - W.X. Ping
- Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences; Heilongjiang University; Harbin China
- Engineering Research Center of Agricultural Microbiology Technology; Ministry of Education, Heilongjiang University; Harbin China
| | - J.P. Ge
- Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences; Heilongjiang University; Harbin China
- Engineering Research Center of Agricultural Microbiology Technology; Ministry of Education, Heilongjiang University; Harbin China
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Seixas FN, Rios EA, Martinez de Oliveira AL, Beloti V, Poveda JM. Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3899-3906. [PMID: 29364508 DOI: 10.1002/jsfa.8907] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 01/17/2018] [Accepted: 01/17/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Serrano Catarinense cheese is a raw bovine milk cheese produced in the region of Santa Catarina, Brazil. Twelve representative strains of Leuconostoc isolated from 20 samples of this artisanal cheese were selected and submitted for evaluation of the acidifying, proteolytic, autolytic, aminopeptidase and lipolytic activities, NaCl and acid resistance, production of dextran and biogenic amines and antimicrobial activity. The aim was to genetically and technologically characterize the Leuconostoc strains in order to use them in mixed starter cultures for cheese manufacture. RESULTS Leuconostoc mesenteroides subsp. mesenteroides was the species that accounted for the largest proportion of isolates of Leuconostoc genus. Two leuconostoc isolates stood out in the acidifying activity, with reduction in pH of 1.12 and 1.04 units. The isolates showed low proteolytic and autolytic activity. Most of the isolates were dextran producers, presented good resistance to the salt and pH conditions of the cheese and showed antimicrobial activity against cheese pathogen bacteria, and none of them produced biogenic amines. CONCLUSION These results allowed the selection of five strains (UEL 04, UEL 12, UEL 18, UEL 21 and UEL 28) as good candidates for use as adjunct cultures for cheese manufacture. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Felipe Nael Seixas
- Departamento de Química Analítica y Tecnología de Alimentos, Instituto Regional de Investigación Científica Aplicada (IRICA)/Facultad de Ciencias y Tecnologías Químicas, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Edson Antônio Rios
- Pós-graduação em Ciência Animal/Departamento de Medicina Veterinária Preventiva, Universidade Estadual de Londrina (UEL), Londrina, Paraná, Brazil
| | - André Luiz Martinez de Oliveira
- Pós-graduação em Biotecnologia/Departamento de Bioquímica e Biotecnologia, Universidade Estadual de Londrina (UEL), Londrina, Brazil
| | - Vanerli Beloti
- Pós-graduação em Ciência Animal/Departamento de Medicina Veterinária Preventiva, Universidade Estadual de Londrina (UEL), Londrina, Paraná, Brazil
| | - Justa Maria Poveda
- Departamento de Química Analítica y Tecnología de Alimentos, Instituto Regional de Investigación Científica Aplicada (IRICA)/Facultad de Ciencias y Tecnologías Químicas, University of Castilla-La Mancha, Ciudad Real, Spain
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Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Abstract
Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics. Despite all these features, the use of Weissella spp. as commercial starters remained non-investigated. Potential biogenic amine production, antibiotic resistance pattern or infection hazard partly explains this neglecting. Besides, Weissella spp. are not recognized as GRAS (Generally Recognized As Safe). However, Weissella spp. are potential powerful starters for food fermentation as well as Lactococcus, Leuconostoc or Lactobacillus species.
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Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas. Microorganisms 2017; 5:microorganisms5020023. [PMID: 28489022 PMCID: PMC5488094 DOI: 10.3390/microorganisms5020023] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 04/21/2017] [Accepted: 05/03/2017] [Indexed: 12/27/2022] Open
Abstract
Tropical fruits like pineapple, papaya, mango, and beverages such as green or black teas, represent an underestimated source of antioxidants that could exert health-promoting properties. Most food processing technologies applied to fruit beverages or teas result in an impairment of inherent nutritional properties. Conversely, we hypothesise that lactic acid fermentation may constitute a promising route to maintain and even improve the nutritional qualities of processed fruits. Using specific growth media, lactic acid bacteria were selected from the fruit phyllosphere diversity and fruit juice, with the latter undergoing acidification kinetics analyses and characterised for exopolysaccharide production. Strains able to ferment tropical fruit juices or teas into pleasant beverages, within a short time, were of particular interest. Strains Weissella cibaria 64 and Leuconostoc mesenteroides 12b, able to increase antioxidant activity, were specifically studied as potential starters for lactic fermented pineapple juice.
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Jeong DW, Heo S, Lee JH. Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste. Food Microbiol 2017; 62:92-98. [PMID: 27889172 DOI: 10.1016/j.fm.2016.10.012] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2016] [Revised: 09/28/2016] [Accepted: 10/02/2016] [Indexed: 12/18/2022]
Abstract
We assessed the safety of 49 Tetragenococcus halophilus strains isolated from doenjang in Korea. Minimum inhibitory concentration assays showed that all strains can be considered as susceptible to ampicillin, erythromycin, penicillin G, tetracycline, and vancomycin, but resistant to ciprofloxacin based on the Enterococcus breakpoint values provided by the European Committee on Antimicrobial Susceptibility testing in 2015. Ciprofloxacin resistance was sufficiently high to consider the potential for acquisition of transmissible determinants. Two strains exhibiting potentially acquired resistance to chloramphenicol and gentamicin, and chloramphenicol alone, were identified. None of the strains exhibited α-hemolytic activity or biofilm formation; two strains exhibited weak β-hemolytic activity. Doenjang isolates produced an average of 3338.6 ppm of tyramine in the laboratory, considerably higher than the levels produced by two reference strains. All of the test strains exhibited similar cadaverine, histamine, and putrescine production patterns. Most T. halophilus strains could grow at a NaCl concentration >18%, exhibited acid production at 15% NaCl, and expressed strain-specific protease and lipase activities. The potential acquisition of transmissible determinants for antibiotic resistance and tyramine production identified in this study necessitate the need for a thorough safety assessment of T. halophilus before it can be considered for use in food fermentation processes.
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Affiliation(s)
- Do-Won Jeong
- Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul 02707, Republic of Korea
| | - Sojeong Heo
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Jong-Hoon Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
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Liu L, Du P, Zhang G, Mao X, Zhao Y, Wang J, Duan C, Li C, Li X. Residual nitrite and biogenic amines of traditional northeast sauerkraut in China. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1239632] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Libo Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Peng Du
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Guofang Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xue Mao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yucai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Jingying Wang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Chunying Duan
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Chun Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaodong Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
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Antibiotic susceptibilities and characteristics of Bacillus licheniformis isolates from traditional Korean fermented soybean foods. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Choi YJ, Jang MS, Lee MA. Physicochemical changes in kimchi containing skate ( Raja kenojei) pretreated with organic acids during fermentation. Food Sci Biotechnol 2016; 25:1369-1377. [PMID: 30263418 DOI: 10.1007/s10068-016-0214-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Revised: 06/17/2016] [Accepted: 06/20/2016] [Indexed: 11/28/2022] Open
Abstract
The effects of supplementing kimchi with acetic acid (TSA)- and citric acid (TSC)-treated skate were investigated during the fermentation process. The chemical and microbiological properties of the product were also investigated. The quality parameters of kimchi were determined by measuring the pH, titratable acidity, reducing sugar content, volatile basic nitrogen (VBN), biogenic amines (BAs), and microbial analysis. During fermentation, the kimchi containing skate was observed to have a lower acidity than the control. Treatment of skate with an organic acid increased the acidity and gradually decreased the reducing sugar content during fermentation. Higher concentrations of organic acid resulted in a decrease in VBN and BAs in the TSA and TSC groups compared to those in the kimchi containing skate. The results suggest that supplementing kimchi with skate treated with organic acids affects the histamine content of the products.
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Affiliation(s)
| | - Mi-Soon Jang
- 2Food and Safety Research Center, National Fisheries Research & Development Institute, Busan, 46083 Korea
| | - Mi-Ai Lee
- World Institute of Kimchi, Gwangju, 61755 Korea
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