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Kaya HI, Simsek O, Akgunoglu O. Diversity of Clostridium spp. causing late blowing in Kaşar cheese and their behaviour against various antimicrobials. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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2
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Systematic approach to select lactic acid bacteria from spontaneously fermented milk able to fight Listeria monocytogens and Staphylococcus aureus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing. BIOLOGY 2022; 11:biology11050769. [PMID: 35625497 PMCID: PMC9138791 DOI: 10.3390/biology11050769] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/05/2022] [Accepted: 05/11/2022] [Indexed: 11/17/2022]
Abstract
Simple Summary Idiazabal is a traditional cheese produced from raw ewe milk in the Basque Country (Southwestern Europe). The sensory properties of raw milk cheeses have been attributed, among other factors, to microbial shifts that occur during the production and ripening processes. In this study, we used high-throughput sequencing technologies to investigate the microbiota of Latxa ewe raw milk and the dynamics during cheese production and ripening processes. The microbiota of raw milk was composed of lactic acid bacteria (LAB), environmental bacteria and non-desirable bacteria. Throughout the cheese making and ripening processes, the growth of LAB was promoted, whereas that of non-desirable and environmental bacteria was inhibited. Moreover, some genera not reported previously in raw ewe milk were detected and clear differences were observed in the bacterial composition of raw milk and cheese among producers, in relation to LAB and environmental or non-desirable bacteria, some of which could be attributed to the production of flavour related compounds. Abstract In this study, we used high-throughput sequencing technologies (sequencing of V3–V4 hypervariable regions of 16S rRNA gene) to investigate for the first time the microbiota of Latxa ewe raw milk and the bacterial shifts that occur during the production and ripening of Idiazabal cheese. Results revealed several bacterial genera not reported previously in raw ewe milk and cheese, such as Buttiauxella and Obesumbacterium. Both the cheese making and ripening processes had a significant impact on bacterial communities. Overall, the growth of lactic acid bacteria (LAB) (Lactococcus, Lactobacillus, Leuconostoc, Enterococcus, Streptococcus and Carnobacterium) was promoted, whereas that of non-desirable and environmental bacteria was inhibited (such as Pseudomonas and Clostridium). However, considerable differences were observed among producers. It is noteworthy that the starter LAB (Lactococcus) predominated up to 30 or 60 days of ripening and then, the growth of non-starter LAB (Lactobacillus, Leuconostoc, Enterococcus and Streptococcus) was promoted. Moreover, in some cases, bacteria related to the production of volatile compounds (such as Hafnia, Brevibacterium and Psychrobacter) also showed notable abundance during the first few weeks of ripening. Overall, the results of this study enhance our understanding of microbial shifts that occur during the production and ripening of a raw ewe milk-derived cheese (Idiazabal), and could indicate that the practices adopted by producers have a great impact on the microbiota and final quality of this cheese.
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Tabla R, Gómez A, Rebollo JE, Molina F, Roa I. Effectiveness of a bacteriophage cocktail in reducing cheese early blowing caused by Escherichia coli. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Sun J, Liu H, Dang L, Liu J, Wang J, Lu Z, Lu Y. Genome shuffling of Lactobacillus plantarum 163 enhanced antibacterial activity and usefulness in preserving orange juice. Lett Appl Microbiol 2021; 73:741-749. [PMID: 34562034 DOI: 10.1111/lam.13566] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/25/2021] [Accepted: 09/17/2021] [Indexed: 01/04/2023]
Abstract
Lactic acid bacteria have been used to inhibit the growth of spoilage bacteria in food and animal feeds. For instance, Lactobacillus plantarum 163 can inhibit efficiently the growth of both gram-positive and gram-negative bacteria. In our study, the antibacterial activity of L. plantarum 163 was further improved significantly by genome shuffling. The optimal conditions for protoplast formation and regeneration were 20 mg ml-1 lysozyme and 5 mg ml-1 mutanolysin for 30 min at 37°C using 0·5 mol l-1 sucrose as stabilizer. The protoplasts were inactivated under ultraviolet light for 120 s or heated at 58°C for 20 min. After two rounds of genome shuffling, the inhibitory activity of strain F2-14 was improved by 2·45- and 1·99-fold, respectively, as compared to their parent strains. The prepared antibacterial peptides supernatant (APS) was added to the orange juice to inhibit spores of Alicyclobacillus acidoterrestris (SAA) at 45 and 28°C. Results showed that the growth of A. acidoterrestris was significantly inhibited, and the decrease in total soluble solids, OD value and pH value was also delayed. After treatment with APS, the thermal sensitivity of spores was increased and its D value was reduced to 13·78, 3·87 and 1·47 min at 80, 90 and 95°C respectively.
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Affiliation(s)
- J Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - H Liu
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - L Dang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - J Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing, China
| | - J Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing, China
| | - Z Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Y Lu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
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Molecular characterization of the bacterial communities present in sheep's milk and cheese produced in South Brazilian Region via 16S rRNA gene metabarcoding sequencing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111579] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Purification and antimicrobial mechanism of a novel bacteriocin produced by Lactobacillus rhamnosus 1.0320. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110338] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Mining, heterologous expression, purification and characterization of 14 novel bacteriocins from Lactobacillus rhamnosus LS-8. Int J Biol Macromol 2020; 164:2162-2176. [DOI: 10.1016/j.ijbiomac.2020.08.067] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 08/06/2020] [Accepted: 08/07/2020] [Indexed: 02/07/2023]
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LHH1, a novel antimicrobial peptide with anti-cancer cell activity identified from Lactobacillus casei HZ1. AMB Express 2020; 10:204. [PMID: 33175275 PMCID: PMC7658291 DOI: 10.1186/s13568-020-01139-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Accepted: 10/27/2020] [Indexed: 12/18/2022] Open
Abstract
Antimicrobial peptides have been attracting increasing attention for their multiple beneficial effects. In present study, a novel AMP with a molecular weight of 1875.5 Da, was identified from the genome of Lactobacillus casei HZ1. The peptide, which was named as LHH1 was comprised of 16 amino acid residues, and its α-helix content was 95.34% when dissolved in 30 mM SDS. LHH1 exhibited a broad range of antimicrobial activities against Gram-positive bacteria and fungus. It could effectively inhibit Staphylococcus aureus with a minimum inhibitory concentration of 3.5 μM and showed a low hemolytic activity. The scanning electron microscope, confocal laser scanning microscope and flow cytometry results showed that LHH1 exerted its antibacterial activity by damaging the cell membrane of Staphylococcus aureus. Meanwhile, LHH1 also exhibited anti-cancer cell activities against several cancer cells via breaking the cell membrane of MGC803, HCT116 and C666-1 cancer cells.
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Rahmeh R, Akbar A, Alonaizi T, Kishk M, Shajan A, Akbar B. Characterization and application of antimicrobials produced by Enterococcus faecium S6 isolated from raw camel milk. J Dairy Sci 2020; 103:11106-11115. [PMID: 32981738 DOI: 10.3168/jds.2020-18871] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Accepted: 07/07/2020] [Indexed: 12/12/2022]
Abstract
The emergence of antimicrobial resistance in the food chain and the consumer's demand for safe food without chemical preservatives have generated much interest in natural antimicrobials. Thus, our main goal was to study the mode of action of the crude extract, the enterocins, and the organic acid produced by a bacteriocinogenic Enterococcus faecium strain S6 previously isolated from raw camel milk. Then, we aimed to evaluate their potential application in a food system. These antimicrobials exhibited antimicrobial activity against Listeria monocytogenes, Salmonella enterica, and Escherichia coli. The enterocins were synthesized as primary metabolites beginning at the lag phase, with optimal production at the exponential and stationary phases. The antimicrobials had a direct effect in extending the lag phase of L. monocytogenes, along with a significant inhibitory activity. The organic acid, in particular, inhibited both L. monocytogenes and S. enterica by inducing a total lysis and damage of the cell wall. The enterocins acted on disrupting the cell wall with pore formation, leading to cell death. Moreover, the crude extract revealed a combined inhibitory activity between enterocins and organic acid. Furthermore, the antimicrobials showed promising results through inhibiting L. monocytogenes cells in milk samples up to 1 wk at 4°C.
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Affiliation(s)
- Rita Rahmeh
- Biotechnology Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, PO Box 24885 Safat, 13109, Kuwait.
| | - Abrar Akbar
- Biotechnology Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, PO Box 24885 Safat, 13109, Kuwait
| | - Thnayan Alonaizi
- Biotechnology Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, PO Box 24885 Safat, 13109, Kuwait
| | - Mohamed Kishk
- Biotechnology Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, PO Box 24885 Safat, 13109, Kuwait
| | - Anisha Shajan
- Biotechnology Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, PO Box 24885 Safat, 13109, Kuwait
| | - Batool Akbar
- Biotechnology Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, PO Box 24885 Safat, 13109, Kuwait
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Kwun SY, Bae YW, Yoon JA, Park EH, Kim MD. Isolation of acid tolerant lactic acid bacteria and evaluation of α-glucosidase inhibitory activity. Food Sci Biotechnol 2020; 29:1125-1130. [PMID: 32670666 DOI: 10.1007/s10068-020-00760-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 04/03/2020] [Accepted: 04/13/2020] [Indexed: 12/18/2022] Open
Abstract
In this study, lactic acid bacteria strains (LABs) were isolated from Korean traditional fermented food and examined as potential probiotics using in vitro methods. Ten LAB strains survived in de Man, Rogosa and Sharpe broth adjusted to pH 2.5 were tested for resistance to acidic conditions and bile, antimicrobial activity, and α-glucosidase inhibitory activity. Among them, strain MBEL1397 showed antimicrobial activity against Bacillus cereus and exhibited survival rates of over 97% in acidic and bile conditions. The α-glucosidase inhibitory activity was 3.91 ± 0.25%, corresponding to approximately 2.3 times higher than that of acarbose. MBEL1397 was susceptible to ampicillin, erythromycin, and penicillin G and identified as Lactobacillus sakei. It was deposited to Korean Collection for Type Culture (KCTC) as KCTC14037BP. In conclusion, these results demonstrate that L. sakei MBEL1397 might be prominent probiotics with potential hypoglycemic effects.
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Affiliation(s)
- Se Young Kwun
- Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon, 24341 Korea
| | - Young Woo Bae
- Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon, 24341 Korea
| | - Jeong Ah Yoon
- Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon, 24341 Korea
| | - Eun Hee Park
- Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon, 24341 Korea
| | - Myoung Dong Kim
- Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon, 24341 Korea
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Păcularu-Burada B, Georgescu LA, Vasile MA, Rocha JM, Bahrim GE. Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs. Microorganisms 2020; 8:E643. [PMID: 32354104 PMCID: PMC7284720 DOI: 10.3390/microorganisms8050643] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 04/24/2020] [Accepted: 04/26/2020] [Indexed: 12/18/2022] Open
Abstract
The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.
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Affiliation(s)
- Bogdan Păcularu-Burada
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - Luminița Anca Georgescu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - Mihaela Aida Vasile
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - João Miguel Rocha
- REQUIMTE–Rede de Química e Tecnologia, Laboratório de Química Verde (LAQV), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto (FCUP), Rua do Campo Alegre, s/n. P-4169-007 Porto, Portugal;
| | - Gabriela-Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
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