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Zhang Q, Shen J, Meng G, Wang H, Liu C, Zhu C, Zhao G, Tong L. Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:883-891. [PMID: 37698856 DOI: 10.1002/jsfa.12979] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 06/13/2023] [Accepted: 09/12/2023] [Indexed: 09/13/2023]
Abstract
BACKGROUND Fermented meat products are meat products with a unique flavor, color, and texture as well as an extended shelf life under natural or artificially controlled conditions. Microorganisms or enzymes are used to ferment the raw meat so that it undergoes a series of biochemical and physical changes. Common fermentation strains are lactic acid bacteria, yeasts, staphylococci, molds, and so forth. Studies on the inhibitory effect of yeast fermentation strain on N-nitrosamines in fermented meat products have not been reported. Two excellent yeast starters were identified to solve the problem of nitrosamines in fermented meat products. RESULTS Meyerozyma guilliermondii and Debaryomyces hansenii led to weak acid production, strong resistance to NaCl and NaNO2 , and high tolerance to low acidic conditions. The inoculated fermented beef exhibited decreased lightness, moisture content, water activity, pH, protein content, nitrite content, and N-nitrosamine content in comparison with the control group fermented bacon. M. guilliermondii had a better effect, reducing pH from 5.69 to 5.41, protein content from 254.24 to 221.92 g·kg-1 , nitrite content from 28.61 to 25.33 mg·kg-1 and N-nitrosamine by 18.97%, and giving the fermented beef the desired meat color, mouthfeel, odor, taste, and tissue quality. CONCLUSION In this study, two strains of yeast fermenters that can degrade N-nitrosamine precursors were identified, which to some extent solves the problem of the high risk of generating nitrosamines such as N-nitrosodiethylamine (NDEA) by processing fermented meat products with nitrites as precursors. These two strains are likely to be used as starter cultures for fermented meat products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qiuhui Zhang
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China
| | - Jialong Shen
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China
| | - Gaoge Meng
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China
| | - Han Wang
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China
| | - Chang Liu
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China
| | - Chaozhi Zhu
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China
| | - Gaiming Zhao
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China
| | - Lin Tong
- Tongliao Comprehensive Test Station, Tongliao, People's Republic of China
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2
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Odumosu BT, Bamidele TA, Ofem DW, Agbozo F, Olasehinde GI. Screening, isolation and biotechnological potentials of foodborne Lactobacillus fermentum strains MT903311 and MT903312. Heliyon 2023; 9:e14959. [PMID: 37025836 PMCID: PMC10070130 DOI: 10.1016/j.heliyon.2023.e14959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 01/27/2023] [Accepted: 03/22/2023] [Indexed: 03/30/2023] Open
Abstract
Vitamins are an essential food source with excellent roles in the cellular metabolism and other essential nutrients required in food intake but cannot be synthesized by humans. There have been reports of some lactic acid bacteria (LAB) abilities with probiotic activities to produce food-grade vitamins. Our study aimed to investigate lactic acid bacteria (LAB) possessing antimicrobial activities and extracellular production of folate from different Nigerian fermented foods. LAB was assayed for their antimicrobial activities against clinical isolates of Escherichia coli and Salmonella typhimurium and their extracellular production of essential vitamins. Among the 43 isolates of LAB, two strains of Lactobacillus fermentum showed the highest inhibitions against the test bacteria and demonstrated the highest concentrations of extracellular vitamins production. The range of vitamins produced at 24 h was between 12.23 and 801.79 μg/ml, while the highest vitamin production of 801.79 and 310.55 μg/ml was observed for folate and vitamin B12 respectively, the lowest production was for B1+B2. Consistent vitamin production was typical with only L. fermentum MT903311 and L. fermentum MT903312, so were their antimicrobial activities. The L. fermentum strains isolated in this study could be exploited and applied in food products to substitute synthetic vitamin enrichment and fortification.
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Affiliation(s)
| | - Tajudeen Akanji Bamidele
- Department of Molecular Biology and Biotechnology, Nigeria Institute of Medical Research Lagos, Nigeria
| | | | - Friday Agbozo
- Department of Microbiology, University of Lagos, Akoka-yaba, Nigeria
| | - Grace I. Olasehinde
- Department of Biological Science, College of Science and Technology, Covenant University Ota, Nigeria
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3
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Lu Y, Teo JN, Liu SQ. Fermented shellfish condiments: A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:4447-4477. [PMID: 36038528 DOI: 10.1111/1541-4337.13024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/07/2022] [Accepted: 07/25/2022] [Indexed: 01/28/2023]
Abstract
Fermented shellfish condiments are globally consumed especially among Asian countries. Condiments, commonly used as flavor enhancers, have unique sensory characteristics and are associated with umami and meaty aroma. The main reactions that occur during fermentation of shellfish include proteolysis by endogenous enzymes and microbial activities to produce peptides and amino acids. The actions of proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds. This review elaborates different aspects of shellfish fermentation including classification, process, substrates, microbiota, changes in both physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, and biological activities and their undesirable impacts on health. The characteristics of traditional shellfish production such as long duration and high salt concentration not only limit nutritional value but also inhibit the formation of toxic biogenic amines. In addition, this review article also covers novel bioprocesses such as low salt fermentation and use of novel starter cultures and/or novel enzymes to accelerate fermentation and produce shellfish condiments that are of better quality and safer for consumption. Practical Application: The review paper summarized the comprehensive information on shellfish fermentation to provide alternative strategies to produce shellfish comdiments that are of better quality and safer for consumption.
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Affiliation(s)
- Yuyun Lu
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Jun Ning Teo
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Shao Quan Liu
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Suzhou, China
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4
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Wang F, Fan W, Liu N, Sun X. Effect of
Saccharomyces cerevisiae
‐inoculated milk on the quality of cheese‐like product during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16918] [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)
- Fang Wang
- School of Food Engineering Ludong University Yantai Shandong China
| | - Wanning Fan
- Food Science and Engineering College Beijing University of Agriculture Beijing China
| | - Nian Liu
- Food Science and Engineering College Beijing University of Agriculture Beijing China
| | - Xuemei Sun
- School of Food Engineering Ludong University Yantai Shandong China
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5
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Wang F, Fan W, Tian S. Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk. J Dairy Sci 2022; 105:6578-6588. [PMID: 35787320 DOI: 10.3168/jds.2021-21592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Accepted: 04/08/2022] [Indexed: 11/19/2022]
Abstract
Heating milk at high temperatures impairs its renneting properties, but rennet-induced curds can be formed from ultra-high temperature (UHT) milk inoculated with Saccharomyces cerevisiae. Herein, we measured physicochemical indices of UHT milk inoculated with S. cerevisiae before rennet addition, monitored the kinetics of gel formation, and investigated the physicochemical properties and microstructure of rennet-induced curds to explore the mechanisms by which S. cerevisiae influenced rennet-induced gelation of UHT milk. Compared with untreated pasteurized cow milk and UHT milk, the ethanol content was increased, the pH was decreased, the particle size and ζ-potential were increased, the time points at which the elasticity index began to increase were advanced, and the maximum elasticity index was increased for UHT milk inoculated with S. cerevisiae. The number of S. cerevisiae cells affected the structure of rennet-induced curds; with few cells added, the protein network of curds was continuous and tight, the mean square displacement curves showed an asymptotic behavior, and the water retention capacity and curd yield were high; with more cells added, the loosely entangled proteins aggregated, the continuity of the network was destroyed, and the curd yield decreased. In summary, a low number of S. cerevisiae cells (<1.0 × 107 cfu/mL) can increase particle size, ζ-potential, and ethanol content, and decrease pH of S. cerevisiae-inoculated UHT milk, thereby accelerating the aggregation reactions after enzymatic reaction and improving the renneting properties.
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Affiliation(s)
- Fang Wang
- School of Food Engineering, Ludong University, Yantai, 264025, China.
| | - Wanning Fan
- Beijing Laboratory for Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China
| | - Shiyu Tian
- Beijing Laboratory for Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China
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6
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Nguyen NTH, Wang WY, Huang WL, Huang CL, Chiang TY. Metagenomics analyses of microbial dynamics associated with putative flavor development in mash fermentation of sake. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113570] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Yang Q, Yao H, Liu S, Mao J. Interaction and Application of Molds and Yeasts in Chinese Fermented Foods. Front Microbiol 2022; 12:664850. [PMID: 35496819 PMCID: PMC9041164 DOI: 10.3389/fmicb.2021.664850] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Accepted: 12/28/2021] [Indexed: 11/22/2022] Open
Abstract
Fermentation is an ancient food preservation and processing technology with a long history of thousands of years, that is still practiced all over the world. Fermented foods are usually defined as foods or beverages made by controlling the growth of microorganisms and the transformation of raw and auxiliary food components, which provide the human body with many beneficial nutrients or health factors. As fungus widely used in traditional Chinese fermented foods, molds and yeasts play an irreplaceable role in the formation of flavor substances and the production of functional components in fermented foods. The research progress of molds and yeasts in traditional Chinese fermented foods from traditional to modern is reviewed, including the research on the diversity, and population structure of molds and yeasts in fermented foods. The interaction between fermenting mold and yeast and the latest research results and application development prospects of related industries were discussed.
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Affiliation(s)
- Qilin Yang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Hongli Yao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China.,National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, China
| | - Jian Mao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China.,National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, China
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8
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Antagonistic Activity of Lactic Acid Bacteria and Rosa rugosa Thunb. Pseudo-Fruit Extracts against Staphylococcus spp. Strains. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12084005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Staphylococcus bacteria are ubiquitous microorganisms. They occur in practically all environments. They also show the ability to colonize the skin and mucous membranes of humans and animals. The current trend is to look for new natural factors (e.g., plant extracts rich in polyphenols) limiting the growth of undesirable bacteria in food and cosmetics or use as an adjunct in antibiotic therapy. The aim of this study was to evaluate the effect of extracts from Rosa rugosa Thunb. on the antagonistic properties of selected lactic acid bacteria strains in relation to Staphylococcus spp. isolates. The biological material consisted of seven strains of lactic acid bacteria (LAB) and seven strains of bacteria of the Staphylococcus genus. The anti-staphylococcal properties of the Rosa rugosa Thunb. pomace extracts (the tested extracts were characterized by a high content of polyphenols, namely 8–34 g/100 g DM/dm) were tested using the well method. The conducted research showed that the pomace extracts of the pseudo-fruit (Rosa rugosa Thunb.) had the ability to inhibit the growth of Staphylococcus spp. bacteria. The minimum concentration of polyphenols inhibiting the growth of staphylococci was in the range of 0.156–0.625 mg/mL. The conducted research showed that combined lactic acid bacteria and extracts from the pomace from the pseudo-fruit Rosa rugosa Thunb. (LR systems) may be factors limiting the growth of Staphylococcus spp. bacteria. As a result of the research, two-component antagonist systems consisting of LAB cultures and extracts from Rosa rugosa Thunb. pomace were developed, which effectively limited the growth of the test strains of Staphylococcus spp. In 41% of all tested cases, the zone of inhibition of growth of bacteria of the genus Staphylococcus spp. after the use of two-component antagonist systems was higher than that as a result of the control culture (without the addition of extracts).
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9
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Ansari F, Alian Samakkhah S, Bahadori A, Jafari SM, Ziaee M, Khodayari MT, Pourjafar H. Health-promoting properties of Saccharomyces cerevisiae var. boulardii as a probiotic; characteristics, isolation, and applications in dairy products. Crit Rev Food Sci Nutr 2021; 63:457-485. [PMID: 34254862 DOI: 10.1080/10408398.2021.1949577] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Saccharomyces cerevisiae var. boulardii (S. boulardii) has been isolated from lychee (Litchi chinensis), mangosteen fruit, kombucha, and dairy products like kefir. Dairy products containing S. boulardii have been revealed to possess potential probiotic activities owing to their ability to produce organic acids, essential enzymes, vitamins, and other important metabolites such as vanillic acid, phenyl ethyl alcohol, and erythromycin. S. boulardii has a wide spectrum of anti-carcinogenic, antibacterial antiviral, and antioxidant activity, and is known to reduce serum cholesterol levels. However, this yeast has mainly been prescribed for prophylaxis treatment of gastrointestinal infectious diseases, and stimulating the immune system in a number of commercially available products. The present comprehensive review article reviews the properties of S. boulardii related to their use in fermented dairy foods as a probiotic microorganism or starter culture. Technical aspects regarding the integration of this yeast into the dairy foods matrix its health advantages, therapeutic functions, microencapsulation, and viability in harsh conditions, and safety aspects are highlighted.
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Affiliation(s)
- Fereshteh Ansari
- Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran.,Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran.,Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group
| | - Shohre Alian Samakkhah
- Department of Food Hygiene and Quality Control, Faculty of Veterinary of Medicine, Amol University of Special Modern Technology, Amol, Iran
| | - Ali Bahadori
- Department of Medical Microbiology, Sarab Faculty of Medical Sciences, Sarab, Iran
| | - Seyedeh Maedeh Jafari
- Department of Comparative Bioscience, Faculty of Veterinary Medicine, Tehran University, Tehran, Iran
| | - Mojtaba Ziaee
- Medicinal Plants Research Center, Maragheh University of Medical Sciences, Maragheh, Iran
| | | | - Hadi Pourjafar
- Alborz University of Medical Sciences, Dietary Supplements and Probiotic Research Center, Karaj, Iran.,Department of Food Sciences, Maragheh University of Medical Sciences, Maragheh, Iran
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10
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Wang S, Tian R, Liu B, Wang H, Liu J, Li C, Li M, Evivie SE, Li B. Effects of carbon concentration, oxygen, and controlled pH on the engineering strain Lactiplantibacillus casei E1 in the production of bioethanol from sugarcane molasses. AMB Express 2021; 11:95. [PMID: 34176008 PMCID: PMC8236424 DOI: 10.1186/s13568-021-01257-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Accepted: 06/16/2021] [Indexed: 01/28/2023] Open
Abstract
Sugarcane molasses are considered a potential source for bioethanol's commercial production because of its availability and low market price. It contains high concentrations of fermentable sugars that can be directly metabolized by microbial fermentation. Heterofermentative lactic acid bacteria, especially Lactiplantibacillus casei, have a high potential to be a biocatalyst in ethanol production that they are characterized by strong abilities of carbohydrate metabolism, ethanol synthesis, and high alcohol tolerance. This study aimed to evaluate the feasibility of producing ethanol by Lactiplantibacillus casei used the ethanologen engineering strain L. casei E1 as a starter culture and cane molasses as substrate medium. The effects of environmental factors on the metabolism of L. casei E1 were analyzed by high-performance liquid chromatography (HPLC) system, and the gene expression of key enzymes in carbon source metabolism was detected using quantitative real-time PCR (RT-qPCR). Results showed that the strain could grow well, ferment sugar quickly in cane molasses. By fermenting this bacterium anaerobically at 37 °C for 36 h incubation in 5 °BX molasses when the fermenter's pH was controlled at 6.0, ethanol yield reached 13.77 g/L, and carbohydrate utilization percentage was 78.60%. RT-qPCR results verified the strain preferentially ferment glucose and fructose of molasses to ethanol at the molecular level. In addition, the metabolism of sugars, especially fructose, would be inhibited by elevating acidity. Our findings support the theoretical basis for exploring Lactic acid bacteria as a starter culture for converting sugarcane molasses into ethanol.
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Affiliation(s)
- Song Wang
- Food College, Northeast Agricultural University, Harbin, 150030, China
- Shandong Yuwang Ecological Food Industry Co., Ltd, Dezhou, 251200, Shandong, China
| | - Ran Tian
- Food College, Northeast Agricultural University, Harbin, 150030, China
| | - Buwei Liu
- Food College, Northeast Agricultural University, Harbin, 150030, China
| | - Hongcai Wang
- Shandong Yuwang Ecological Food Industry Co., Ltd, Dezhou, 251200, Shandong, China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co., Ltd, Dezhou, 251200, Shandong, China
| | - Chenghui Li
- Shandong Yuwang Ecological Food Industry Co., Ltd, Dezhou, 251200, Shandong, China
| | - Mingyue Li
- Shandong Yuwang Ecological Food Industry Co., Ltd, Dezhou, 251200, Shandong, China
| | - Smith Etareri Evivie
- Food College, Northeast Agricultural University, Harbin, 150030, China
- Department of Animal Science, Faculty of Agriculture, University of Benin, Benin City, 300001, Nigeria
- Department of Food Science and Human Nutrition, Faculty of Agriculture, University of Benin, Benin City, 300001, Nigeria
| | - Bailiang Li
- Food College, Northeast Agricultural University, Harbin, 150030, China.
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11
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Zhai X, Wang X, Wang X, Zhang H, Ji Y, Ren D, Lu J. An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation. ULTRASONICS SONOCHEMISTRY 2021; 72:105464. [PMID: 33493927 PMCID: PMC7823218 DOI: 10.1016/j.ultsonch.2021.105464] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 12/28/2020] [Accepted: 01/06/2021] [Indexed: 05/27/2023]
Abstract
In this study, a kind of crabapple vinegar was developed by the method of mixed bacteria fermentation. It showed that the total acids and total esters in the vinegar increased by 30.51% and 22.67%, respectively. Simultaneously, ultrasound was used to treat the vinegar to shorten the time of aging. In addition, the HS-SPME-GC-MS results show that some volatile components had increased significantly, such as total esters, aldehydes and heterocycles. Combining OAV with radar chart of aroma active ingredients, the order of contribution to the characteristic aroma of crabapple vinegar was esters > alcohols > others > acids. Finally, ultrasonic cavitation and hydroxyl radicals were measured to further prove it could accelerate chemical reaction of crabapple vinegar. The results of FTIR showed that the hydrogen-bonded molecules had increased, while free molecules with irritating taste (such as ethanol and acetic acid) had decreased, which made the taste of crabapple vinegar softer. Results have showed that ultrasound is a promising technique for shortening aging time and it also provides the possibility to improve the taste of fruit vinegar.
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Affiliation(s)
- Xinyu Zhai
- Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, People's Republic of China
| | - Xu Wang
- Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, People's Republic of China
| | - Xiaoyi Wang
- Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, People's Republic of China
| | - Haoran Zhang
- Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, People's Republic of China
| | - Yucheng Ji
- Keyouqianqi Hengjia Fruit Industry Co., Ltd., Inner Mongolia 137716, People's Republic of China
| | - Difeng Ren
- Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, People's Republic of China.
| | - Jun Lu
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food & Fermentation Industries, Beijing 100015, People's Republic of China.
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12
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The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110029] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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13
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Goto M, Kuda T, Shikano A, Charrouf Z, Yamauchi K, Yokozawa M, Takahashi H, Kimura B. Induction of superoxide anion radical-scavenging capacity in an argan press cake-suspension by fermentation using Lactobacillus plantarum Argan-L1. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.033] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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14
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Ren D, Zhu J, Gong S, Liu H, Yu H. Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods. BIOMED RESEARCH INTERNATIONAL 2018; 2018:5416725. [PMID: 30687749 PMCID: PMC6330816 DOI: 10.1155/2018/5416725] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 11/05/2018] [Accepted: 12/06/2018] [Indexed: 01/05/2023]
Abstract
Objective. Lactic acid bacteria (LAB) were isolated from fermented foods, such as glutinous rice dough, corn noodle, chili sauce, potherb mustard pickles, and stinky tofu, in northeast China. LAB strains with antimicrobial activities were screened, and seven of these Lactobacillus strains were identified as L. plantarum, L. pentosus, and L. paracasei through 16S rRNA gene analysis. After the supernatant of LAB was treated with proteinase K, pepsin, and papain, their antibacterial effect almost disappeared. Most strains with antibacterial activities were highly resistant to heat (65°C-121°C), acidity (pH 2-6), and alcohol. The antimicrobial effect of most strains treated with the Tween-80 surfactant was significantly reduced, and the antibacterial property of T4 was even lost. Ammonium sulfate precipitation, PCR, and nanoLC-ESI-MS/MS results confirmed that T8 produced antibacterial substances belonging to a protein family, and its zone of inhibition against pathogens significantly increased (>13 mm). In bacterial growth inhibition experiments, the colony count of Staphylococcus aureus was up to 1015 CFU/mL in the 3⁎de Man, Rogosa, and Sharpe (MRS) group, and this value was more than that in the 3⁎S6 supernatant group (1012 CFU/mL) and the control group (1010 CFU/mL) at 12 h. This study provided a basis for the selection of antimicrobial peptides and the development and utilization of LAB.
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Affiliation(s)
- Dayong Ren
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Jianwei Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Shengjie Gong
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Hongyan Liu
- College of Chinese Herbal Medicine, Jilin Agricultural University, Changchun 130118, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
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15
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Bacterial and fungal microbiota in traditional Bangladeshi fermented milk products analysed by culture-dependent and culture-independent methods. Food Res Int 2018; 111:431-437. [DOI: 10.1016/j.foodres.2018.05.048] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 05/10/2018] [Accepted: 05/19/2018] [Indexed: 01/22/2023]
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16
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Yasushi Y, Haraguchi Y, Shikano A, Kuda T, Takahashi H, Kimura B. Induction of gut Lactobacillus reuteri
in normal ICR mice by oral administration of L. plantarum
AN1. J Food Biochem 2018. [DOI: 10.1111/jfbc.12589] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Yokota Yasushi
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Yutaka Haraguchi
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Ayane Shikano
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Takashi Kuda
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Hajime Takahashi
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Bon Kimura
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
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17
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Bacterial and fungal microbiota of spontaneously fermented Chinese products, Rubing milk cake and Yan-cai vegetable pickles. Food Microbiol 2018; 72:106-111. [DOI: 10.1016/j.fm.2017.11.014] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 11/09/2017] [Accepted: 11/24/2017] [Indexed: 01/31/2023]
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18
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Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.032] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Hirano S, Yokota Y, Eda M, Kuda T, Shikano A, Takahashi H, Kimura B. Effect of Lactobacillus plantarum Tennozu-SU2 on Salmonella Typhimurium Infection in Human Enterocyte-Like HT-29-Luc Cells and BALB/c Mice. Probiotics Antimicrob Proteins 2016; 9:64-70. [DOI: 10.1007/s12602-016-9243-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Kuda T, Kataoka M, Nemoto M, Kawahara M, Takahashi H, Kimura B. Isolation of lactic acid bacteria from plants of the coastal Satoumi regions for use as starter cultures in fermented milk and soymilk production. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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