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Steinberg RS, Silva LCSE, de Souza MR, Reis RB, Bicalho AF, Nunes JPS, Dias AAM, Nicoli JR, Neumann E, Nunes ÁC. Prospecting of potentially probiotic lactic acid bacteria from bovine mammary ecosystem: imminent partners from bacteriotherapy against bovine mastitis. Int Microbiol 2021; 25:189-206. [PMID: 34498226 DOI: 10.1007/s10123-021-00209-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/09/2021] [Accepted: 09/01/2021] [Indexed: 11/30/2022]
Abstract
Mastitis is one of the most important causes of loss of cattle production, burdening producers due to the increased cost of milk production and decreased herd productivity. The development of alternative methods for the treatment and prevention of mastitis other than traditional chemical antibiotic therapy needs to be implemented to meet international pressures to reduce the use of these drugs and promote the elimination of multiresistant microbial strains from the environment. Treatment with probiotic bacteria or yeast strains offers a possible strategy for the control of mastitis. The objective of this work was to isolate, identify, and characterize lactic bacteria from milk and the intramammary duct of Gyr, Guzerat, Girolando 1/2, and Holstein cattle breeds from Brazil. Samples of 115 cows were taken, a total of 192 bacteria isolates belonging to 30 species were obtained, and 81 were selected to evaluate their probiotic potential in in vitro characterization tests. In general, bacteria isolated from the mammary gland have low autoaggregation, cell surface hydrophobicity, and co-aggregation with mastitis etiological bacteria Staphylococcus aureus and Escherichia coli. Also, they have biofilm assembly capacity, inability to produce exopolysaccharides, high production of H2O2, and strong antagonism against mastitis pathogens. Ten lactic bacteria isolates were used in co-culture with human MDA-MB-231 breast epithelial cells to assess their adhesion capacity and impairment of the S. aureus invasion. Our results, therefore, contribute to the future production of new prevention and treatment tools for bovine mastitis.
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Affiliation(s)
- Raphael S Steinberg
- Instituto Federal de Educação Ciência e Tecnologia de Minas Gerais, Campus Bambuí, Rodovia Bambuí/Medeiros - km 05, Caixa Postal 05, Bambuí, MG, 38900-000, Brazil.
| | - Lilian C Silva E Silva
- Departamento de Genética, Ecologia e Evolução, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Marcelo R de Souza
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Ronaldo B Reis
- Departamento de Zootecnia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Adriano F Bicalho
- Departamento de Zootecnia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - João P S Nunes
- Departamento de Genética, Ecologia e Evolução, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Adriana A M Dias
- Departamento de Genética, Ecologia e Evolução, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Jacques R Nicoli
- Departamento de Microbiologia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Elisabeth Neumann
- Departamento de Microbiologia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Álvaro C Nunes
- Departamento de Genética, Ecologia e Evolução, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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Obioha PI, Ouoba LII, Anyogu A, Awamaria B, Atchia S, Ojimelukwe PC, Sutherland JP, Ghoddusi HB. Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product. Braz J Microbiol 2021; 52:869-881. [PMID: 33694058 PMCID: PMC8105451 DOI: 10.1007/s42770-021-00461-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 02/23/2021] [Indexed: 02/07/2023] Open
Abstract
The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from dairy traditional fermented products. Samples were obtained from eight producers in the South East of Nigeria. Isolates were identified by phenotypic and genotypic techniques including rep-PCR genotyping and sequencing of the 16S rRNA, pheS and rpoA genes. Isolates were characterised for antimicrobial activity against foodborne pathogens, exopolysaccharide (EPS) production and survival at low pH and in the presence of bile salts. All isolates clustered into 11 distinct rep-PCR groups and were identified as Lactobacillus fermentum (40%), Lactobacillus delbrueckii (23%), Streptococcus thermophilus (22%), Streptococcus infantarius (10%), Lactobacillus senioris (2%), Leuconostoc pseudomesenteriodes (2%) and Enterococcus thailandicus (1%). Lactobacillus fermentum showed a broad spectrum antimicrobial activity and survival at low pH, while Lactobacillus delbrueckii was able to tolerate low pH and produce EPS. All isolates survived in vitro exposure to 1% (w/v) bile salts over a 3-h period. L. fermentum, L. delbrueckii and S. thermophilus could be used to simulate the fermentation of dairy traditional fermented products.
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Affiliation(s)
- Promiselynda Ijeoma Obioha
- Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK.
| | - L Irene I Ouoba
- Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK
- Ouoba-Consulting, London, UK
| | - Amarachukwu Anyogu
- Applied Biotechnology Research Group, School of Life Sciences, College of Liberal Arts and Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, UK
| | - Brigitte Awamaria
- Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK
| | - Sarah Atchia
- Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK
| | | | - Jane P Sutherland
- Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK
| | - Hamid B Ghoddusi
- Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK
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Medjoudj H, Aouar L, Derouiche M, Choiset Y, Haertlé T, Chobert JM, Zidoune MN, Hayaloglu AA. Physicochemical, microbiological characterization and proteolysis of Algerian traditionalBouhezzacheese prepared from goat’s raw milk. ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1685531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Hacène Medjoudj
- Institute of Sciences and Applied Techniques (I.S.T.A.), University Larbi Ben MHidi of Oum El-Bouaghi, Algeria
- Laboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Food and Agro- Food Technologies (INATAA) University of Constantine 1, Constantine, Algeria
| | - Lamia Aouar
- Institute of Sciences and Applied Techniques (I.S.T.A.), University Larbi Ben MHidi of Oum El-Bouaghi, Algeria
| | - Meriem Derouiche
- Laboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Food and Agro- Food Technologies (INATAA) University of Constantine 1, Constantine, Algeria
| | - Yvan Choiset
- UR 1268, Biopolymers Interactions Assemblies, Inra, Nantes, France
| | - Thomas Haertlé
- UR 1268, Biopolymers Interactions Assemblies, Inra, Nantes, France
- Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences, Poznań, Poland
- Institute of Biochemistry and Biophysics, Teheran University, Teheran, Iran
| | | | - Mohammed Nasreddine Zidoune
- Laboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Food and Agro- Food Technologies (INATAA) University of Constantine 1, Constantine, Algeria
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Kačániová M, Kunova S, Horská E, Nagyová Ľ, Puchalski C, Haščík P, Terentjeva M. Diversity of microorganisms in the traditional Slovak cheese. POTRAVINARSTVO 2019. [DOI: 10.5219/1061] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-positive and Gram-negative isolates were identified by MALDI-TOF MS profiling. Bacillus sp. and Enterococcus faecium were the most frequently identified species of bacteria. Candida kefyr was the most distributed yeast according to microbiological methods. Lactic acid bacteria group was represented by Lactobacillus helveticus, L. jensenii, L. alimentarius, L. crispatus, L. curvatus, L. fermentum, L. suebicus, L. delbrueckii ssp. lactis, L. paracasei ssp. paracasei, Lactococcus lactis ssp. lactis, Leuconostoc lactis and Le. mesenteroides ssp. mesenteroides . This report describing the indigenous microbiota of the traditional raw milk cheeses from Slovakia. Our results provide useful information on occurrence of valuable microbial strain for the industrialization of producing of the traditional dairy products in Slovakia.
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Agyei D, Owusu-Kwarteng J, Akabanda F, Akomea-Frempong S. Indigenous African fermented dairy products: Processing technology, microbiology and health benefits. Crit Rev Food Sci Nutr 2019; 60:991-1006. [DOI: 10.1080/10408398.2018.1555133] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Dominic Agyei
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - James Owusu-Kwarteng
- Department of Food Science and Technology, University of Energy and Natural Resources, Sunyani, Ghana
| | - Fortune Akabanda
- Department of Applied Biology, University for Development Studies, Navrongo, Ghana
| | - Samuel Akomea-Frempong
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana
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Kaur J, Lee S, Sharma A, Park YS. DNA profiling of Leuconostoc mesenteroides strains isolated from fermented foods and farm produce in Korea by repetitive-element PCR. Food Sci Biotechnol 2018; 26:1667-1673. [PMID: 30263704 DOI: 10.1007/s10068-017-0189-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 07/17/2017] [Accepted: 07/30/2017] [Indexed: 11/24/2022] Open
Abstract
Lactic acid bacteria are known for their preservative effects on food products like meat and sausage. Since they are related to humans, these bacteria require proper characterization and identification among various other bacteria in the surroundings. For their identification, several typing methods have already been applied of which the genotyping methods provide reproducible and unambiguous results. In this study, PCR-based method called repetitive element PCR was used for typing 37 Leuconostoc mesenteroides with three primers, REP, ERIC, and (GTG)5, annealing to repetitive sequences present in the bacterial genome. Different fingerprints were obtained for the isolates showing distinguishing profiles. Further phylogenetic analysis was performed using UPGMA method of clustering which provided proper identification with genetic relatedness of all the isolates. It was finally observed that, out of the three primers used, (GTG)5 discriminated the strains precisely than the other two.
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Affiliation(s)
- Jasmine Kaur
- Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120 Korea
| | - Sulhee Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120 Korea
| | - Anshul Sharma
- Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120 Korea
| | - Young-Seo Park
- Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120 Korea
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7
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Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L’ben, An Algerian Traditional Fermented Cow Milk. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2018. [DOI: 10.22207/jpam.12.2.11] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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8
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Jans C, Meile L, Kaindi DWM, Kogi-Makau W, Lamuka P, Renault P, Kreikemeyer B, Lacroix C, Hattendorf J, Zinsstag J, Schelling E, Fokou G, Bonfoh B. African fermented dairy products - Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security. Int J Food Microbiol 2017; 250:27-36. [PMID: 28364623 DOI: 10.1016/j.ijfoodmicro.2017.03.012] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Revised: 03/16/2017] [Accepted: 03/20/2017] [Indexed: 12/17/2022]
Abstract
Milk is a major source of nutrients, but can also be a vehicle for zoonotic foodborne diseases, especially when raw milk is consumed. In Africa, poor processing and storage conditions contribute to contamination, outgrowth and transmission of pathogens, which lead to spoilage, reduced food safety and security. Fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-fermented sour milk products are culturally accepted and widely distributed in Africa, and rely on product-specific microbiota responsible for aroma, flavor and texture. Knowledge of microbiota and predominant, technologically important microorganisms is critical in developing products with enhanced quality and safety, as well as sustainable interventions for these products, including Africa-specific starter culture development. This narrative review summarizes current knowledge of technologically-important microorganisms of African fermented dairy products (FDP) and raw milk, taking into consideration novel findings and taxonomy when re-analyzing data of 29 publications covering 25 products from 17 African countries. Technologically-important lactic acid bacteria such as Lactococcus lactis and Streptococcus infantarius subsp. infantarius (Sii), Lactobacillus spp. and yeasts predominated in raw milk and FDP across Africa. Re-analysis of data also suggests a much wider distribution of Sii and thus a potentially longer history of use than previously expected. Therefore, evaluating the role and safety of African Sii lineages is important when developing interventions and starter cultures for FDP in Africa to enhance food safety and food security. In-depth functional genomics, epidemiologic investigations and latest identification approaches coupled with stakeholder involvement will be required to evaluate the possibility of African Sii lineages as novel food-grade Streptococcus lineage.
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Affiliation(s)
- Christoph Jans
- Laboratory of Food Biotechnology, Institute of Food Nutrition and Health, Department of Health Science and Technology, ETH Zurich, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Leo Meile
- Laboratory of Food Biotechnology, Institute of Food Nutrition and Health, Department of Health Science and Technology, ETH Zurich, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Dasel Wambua Mulwa Kaindi
- Department of Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, P.O. Box 29053, 00625 Nairobi, Kenya
| | - Wambui Kogi-Makau
- Department of Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, P.O. Box 29053, 00625 Nairobi, Kenya
| | - Peter Lamuka
- Department of Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, P.O. Box 29053, 00625 Nairobi, Kenya
| | - Pierre Renault
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - Bernd Kreikemeyer
- Institute of Medical Microbiology, Virology, Hygiene and Bacteriology, Rostock University Medical Center Rostock, Schillingallee 70, 18055 Rostock, Germany
| | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food Nutrition and Health, Department of Health Science and Technology, ETH Zurich, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Jan Hattendorf
- Swiss Tropical and Public Health Institute, Socinstrasse 57, Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland
| | - Jakob Zinsstag
- Swiss Tropical and Public Health Institute, Socinstrasse 57, Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland
| | - Esther Schelling
- Swiss Tropical and Public Health Institute, Socinstrasse 57, Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland
| | - Gilbert Fokou
- Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Km 17, Adiopodoumé, Rte Dabou, 01 BP 1303 Abidjan 01, Côte d'Ivoire
| | - Bassirou Bonfoh
- Swiss Tropical and Public Health Institute, Socinstrasse 57, Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland; Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Km 17, Adiopodoumé, Rte Dabou, 01 BP 1303 Abidjan 01, Côte d'Ivoire.
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9
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Bojanic M, Rasovic, Mayrhofer S, Martinovic A, Dürr K, Domig KJ. Lactococci of Local Origin as Potential Starter Cultures
for Traditional Montenegrin Cheese Production. Food Technol Biotechnol 2017; 55:55-66. [PMID: 28559734 DOI: 10.17113/ftb.55.01.17.4854] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
The aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as 'bijeli sir', 'masni sir' and 'njeguški sir'. Their safety regarding the production of biogenic amines, the presence of antimicrobial resistance and the antibacterial activity against relevant pathogens and spoilage microorganisms has also been tested. Based on the characterisation, all strains belong to L. lactis ssp. lactis. Out of these 40 strains, 23 displayed rapid acidification ability and proteolysis. However, none of the strains exhibited the ability of lipid degradation. Most of the strains were not associated with any health risk investigated. Summing up, a large percentage (27.5%) of the tested strains showed good properties. These strains should be further examined for their possible application as specific starter cultures in the production of indigenous cheese in Montenegro.
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Affiliation(s)
- Mirjana Bojanic
- University of Montenegro, Biotechnical Faculty, Mihaila Lalića 1, ME-20000 Podgorica, Montenegro
| | - Rasovic
- University of Montenegro, Biotechnical Faculty, Mihaila Lalića 1, ME-20000 Podgorica, Montenegro
| | - Sigrid Mayrhofer
- BOKU - University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, AT-1190 Vienna, Austria
| | - Aleksandra Martinovic
- University of Donja Gorica, Faculty of Food Technology, Food Safety and Ecology, Donja Gorica,
ME-81000 Podgorica, Montenegro
| | - Katharina Dürr
- BOKU - University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, AT-1190 Vienna, Austria
| | - Konrad J Domig
- BOKU - University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, AT-1190 Vienna, Austria
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Layada S, Benouareth DE, Coucke W, Andjelkovic M. Assessment of antibiotic residues in commercial and farm milk collected in the region of Guelma (Algeria). INTERNATIONAL JOURNAL OF FOOD CONTAMINATION 2016. [DOI: 10.1186/s40550-016-0042-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Wang D, Liu W, Ren Y, De L, Zhang D, Yang Y, Bao Q, Zhang H, Menghe B. Isolation and Identification of Lactic Acid Bacteria from Traditional Dairy Products in Baotou and Bayannur of Midwestern Inner Mongolia and q-PCR Analysis of Predominant Species. Korean J Food Sci Anim Resour 2016; 36:499-507. [PMID: 27621691 PMCID: PMC5018510 DOI: 10.5851/kosfa.2016.36.4.499] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2016] [Revised: 04/28/2016] [Accepted: 06/08/2016] [Indexed: 11/06/2022] Open
Abstract
In this study, traditional culture method and 16S rRNA gene analysis were applied to reveal the composition and diversity of lactic acid bacteria (LAB) of fermented cow milk, huruud and urum from Baotou and Bayannur of midwestern Inner Mongolia. Also, the quantitative results of dominant LAB species in three different types of dairy products from Baotou and Bayannur were gained by quantitative polymerase chain reaction (q-PCR) technology. Two hundred and two LAB strains isolated from sixty-six samples were identified and classified into four genera, namely Enterococcus, Lactococcus, Lactobacillus, Leuconostoc, and twenty-one species and subspecies. From these isolates, Lactococcus lactis subsp. lactis (32.18%), Lactobacillus plantarum (12.38%) and Leuconosto mesenteroides (11.39%) were considered as the dominated LAB species under the condition of cultivating in MRS and M17 medium. And the q-PCR results revealed that the number of dominant species varied from samples to samples and from region to region. This study clearly shows the composition and diversity of LAB existing in fermented cow milk, huruud and urum, which could be considered as valuable resources for LAB isolation and further probiotic selection.
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Affiliation(s)
- Dan Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Yan Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Liangliang De
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Donglei Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Yanrong Yang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Qiuhua Bao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Bilige Menghe
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
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Luiz LMP, Chuat V, Madec MN, Araújo EA, de Carvalho AF, Valence F. Mesophilic Lactic Acid Bacteria Diversity Encountered in Brazilian Farms Producing Milk with Particular Interest in Lactococcus lactis Strains. Curr Microbiol 2016; 73:503-11. [PMID: 27356514 DOI: 10.1007/s00284-016-1086-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2016] [Accepted: 06/17/2016] [Indexed: 11/25/2022]
Abstract
The milk produced in regions with different traditions in Brazil is used for artisanal product production, which is characterized by different sensorial characteristics. This study aimed to identify the bacterial ecosystem of farms located in a traditional dairy region in the state of Minas Gerais and to characterize Lactococcus lactis strains, the species of interest in this study, using a multilocus sequence typing (MLST) protocol and pulsed-field gel electrophoresis (PFGE) technique. Samples were collected from raw milk and dairy environment from six farms. A total of 50 isolates were analyzed using 16S rRNA sequencing and species-specific PCR. Five genera were identified: Lactobacillus, Leuconostoc, Lactococcus, Enterococcus, and Staphylococcus, from ten different species. MLST (with six housekeeping genes) and PFGE (with SmaI endonuclease) were used for the characterization of 20 isolates of Lactococcus lactis from a dairy collection in this study. Both methods revealed a high clonal diversity of strains with a higher discriminatory level for PFGE (15 pulsotypes), compared to MLST (12 ST). This study contributes to the preservation of the Brazilian dairy heritage and provides insights into a part of the LAB population found in raw milk and dairy environment.
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Affiliation(s)
- L M P Luiz
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa-UFV, Viçosa, MG, Brazil.
| | - V Chuat
- INRA UMR 1253, Science et Technologie du Lait et de l'Œuf, F-35042, Rennes, France
- UMR 1253, Agrocampus Ouest, Science et technologie du lait et de l'Œuf, F-35042, Rennes, France
| | - M N Madec
- INRA UMR 1253, Science et Technologie du Lait et de l'Œuf, F-35042, Rennes, France
| | - E A Araújo
- Universidade Federal do Triângulo Mineiro-UFTM, Uberaba, MG, Brazil
| | - A F de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa-UFV, Viçosa, MG, Brazil
| | - F Valence
- INRA UMR 1253, Science et Technologie du Lait et de l'Œuf, F-35042, Rennes, France
- UMR 1253, Agrocampus Ouest, Science et technologie du lait et de l'Œuf, F-35042, Rennes, France
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13
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I G. Isolation and characterization of lactic acid bacteria from Ukrainiantraditional dairy products. AIMS Microbiol 2016. [DOI: 10.3934/microbiol.2016.3.372] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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14
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Salameh C, Banon S, Hosri C, Scher J. An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1075210] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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15
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Kadri Z, Amar M, Ouadghiri M, Cnockaert M, Aerts M, El Farricha O, Vandamme P. Streptococcus
moroccensis sp. nov. and Streptococcus
rifensis sp. nov., isolated from raw camel milk. Int J Syst Evol Microbiol 2014; 64:2480-2485. [DOI: 10.1099/ijs.0.062893-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Two catalase- and oxidase-negative
Streptococcus
-like strains, LMG 27682T and LMG 27684T, were isolated from raw camel milk in Morocco. Comparative 16S rRNA gene sequencing assigned these bacteria to the genus
Streptococcus
with
Streptococcus rupicaprae
2777-2-07T as their closest phylogenetic neighbour (95.9 % and 95.7 % similarity, respectively). 16S rRNA gene sequence similarity between the two strains was 96.7 %. Although strains LMG 27682T and LMG 27684T shared a DNA–DNA hybridization value that corresponded to the threshold level for species delineation (68 %), the two strains could be distinguished by multiple biochemical tests, sequence analysis of the phenylalanyl-tRNA synthase (pheS), RNA polymerase (rpoA) and ATP synthase (atpA) genes and by their MALDI-TOF MS profiles. On the basis of these considerable phenotypic and genotypic differences, we propose to classify both strains as novel species of the genus
Streptococcus
, for which the names Streptococcus
moroccensis sp. nov. (type strain, LMG 27682T = CCMM B831T) and Streptococcus
rifensis sp. nov. (type strain, LMG 27684T = CCMM B833T) are proposed.
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Affiliation(s)
- Zaina Kadri
- Laboratoire de Biotechnologie Microbienne, Faculté des Sciences et Techniques de Fès-Saïs, B.P. 2202, Route d'Imouzzer, Fez, Morocco
- Laboratoire de Microbiologie et Biologie Moléculaire, Centre National pour la Recherche Scientifique et Technique (LMBM/CNRST), Angle av. Allal El Fassi, av. des FAR, Quartier Hay Ryad, BP. 8027 Nations Unies, 10102 Rabat, Morocco
| | - Mohamed Amar
- Laboratoire de Microbiologie et Biologie Moléculaire, Centre National pour la Recherche Scientifique et Technique (LMBM/CNRST), Angle av. Allal El Fassi, av. des FAR, Quartier Hay Ryad, BP. 8027 Nations Unies, 10102 Rabat, Morocco
| | - Mouna Ouadghiri
- Laboratoire de Microbiologie et Biologie Moléculaire, Centre National pour la Recherche Scientifique et Technique (LMBM/CNRST), Angle av. Allal El Fassi, av. des FAR, Quartier Hay Ryad, BP. 8027 Nations Unies, 10102 Rabat, Morocco
| | - Margo Cnockaert
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Gent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium
| | - Maarten Aerts
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Gent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium
| | - Omar El Farricha
- Laboratoire de Biotechnologie Microbienne, Faculté des Sciences et Techniques de Fès-Saïs, B.P. 2202, Route d'Imouzzer, Fez, Morocco
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Gent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium
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16
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A comparative study of different PCR-based DNA fingerprinting techniques for typing of lactic acid bacteria. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2197-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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17
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Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products. J DAIRY RES 2014; 81:193-201. [DOI: 10.1017/s0022029914000119] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In this study we identified Lactococcus lactis subsp. lactis, Lc. lactis subsp. lactis biovar diacetylactis, Kluyveromices lactis and Saccharomyces cerevisiae as the dominant microorganisms of traditional Moroccan acid-alcoholic fermented milk named Lben. The low pH (3·8±0·3), lactose (16·8±3·4 mg/l) and lactic acid (8·16±0·6 mg/l) content indicated that a strong fermentation occurred in the traditional product which was also characterised by the substantial presence of ethanol and typical volatile carbonyl compounds (i.e., acetoin, diacetyl and acetaldehyde). Microbiological analyses of experimental Lben manufactured with selected strains (isolated from the traditional product) of Lc. lactis subsp. lactis and Lc. lactis subsp. lactis biovar. diacetylactis alone (batch A) and in combination with enzymatic extract of a K. lactis strain (batch B) indicated a good effectiveness of the starters employed (∼1010 CFU/g of lactococci after 8 h of incubation) and a significant effect of the yeast enzyme extract on lactococci viability. Despite slight changes in the physicochemical characteristics of the two Lben during the 15 d storage period, volatile compounds (i.e. ethanol, acetaldehyde, diacetyl and acetoin) were consistently higher in batch B. Moreover, sensorial analysis performed after 15 d of storage, highlighted higher odour and flavour intensity, vegetable odour and viscosity in batch B while batch A displayed higher astringency.
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18
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Widyastuti Y, R, Febrisiantosa A. The Role of Lactic Acid Bacteria in Milk Fermentation. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.54051] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Terzic-Vidojevic A, Mihajlovic S, Uzelac G, Veljovic K, Tolinacki M, Nikolic M, Topisirovic L, Kojic M. Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons. Food Microbiol 2013; 39:27-38. [PMID: 24387849 DOI: 10.1016/j.fm.2013.10.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2013] [Revised: 10/07/2013] [Accepted: 10/30/2013] [Indexed: 11/17/2022]
Abstract
The aim of this study was to investigate the composition of lactic acid bacteria (LAB) in autochthonous young cheeses, sweet creams and sweet kajmaks produced in the Vlašić mountain region of central Bosnia and Herzegovina near the town of Travnik over a four season period. These three products were made from cow's milk by a traditional method without the addition of a starter culture. Preliminary characterization with phenotype-based assays and identification using rep-PCR with a (GTG)5 primer and 16S rDNA sequence analysis were undertaken for 460 LAB isolates obtained from all the examined samples. Fifteen species were identified as follows: Lactococcus lactis, Lactococcus raffinolactis, Lactococcus garviae, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Enterococcus faecium, Enterococcus durans, Enterococcus faecalis, Enterococcus italicus, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc lactis, Streptococcus thermophilus and Streptococcus mitis. A wide genotypic and phenotypic heterogeneity of the species was observed, particularly within the Lc. lactis strains. In all of the tested dairy products across four seasons, a significantly positive correlation (r = 0.690) between the presence of lactococci and enterococci and a negative correlation (r = 0.722) between the presence of lactococci and leuconostocs were recorded. Forty-five percent of the lactobacilli and 54.4% of the lactococci exhibited proteolytic activity, whereas 18.7% of the total LAB isolates exhibited antimicrobial activity.
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Affiliation(s)
- Amarela Terzic-Vidojevic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia.
| | - Sanja Mihajlovic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
| | - Gordana Uzelac
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
| | - Katarina Veljovic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
| | - Maja Tolinacki
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
| | - Milica Nikolic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
| | - Ljubisa Topisirovic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
| | - Milan Kojic
- University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia
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20
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Lattanzi A, Minervini F, Di Cagno R, Diviccaro A, Antonielli L, Cardinali G, Cappelle S, De Angelis M, Gobbetti M. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. Int J Food Microbiol 2013; 163:71-9. [DOI: 10.1016/j.ijfoodmicro.2013.02.010] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2012] [Revised: 02/07/2013] [Accepted: 02/22/2013] [Indexed: 11/26/2022]
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21
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Bendimerad N, Kihal M, Berthier F. Isolation, identification, and technological characterization of wild leuconostocs and lactococci for traditional Raib type milk fermentation. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0063-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Bao Q, Yu J, Liu W, Qing M, Wang W, Chen X, Wang F, Li M, Wang H, Lv Q, Zhang H. Predominant lactic acid bacteria in traditional fermented yak milk products in the Sichuan Province of China. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0061-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Bao Q, Liu W, Yu J, Wang W, Qing M, Chen X, Wang F, Zhang J, Zhang W, Qiao J, Sun T, Zhang H. Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China. J GEN APPL MICROBIOL 2012; 58:95-105. [DOI: 10.2323/jgam.58.95] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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24
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Zhou M, Theunissen D, Wels M, Siezen RJ. LAB-Secretome: a genome-scale comparative analysis of the predicted extracellular and surface-associated proteins of Lactic Acid Bacteria. BMC Genomics 2010; 11:651. [PMID: 21092245 PMCID: PMC3017865 DOI: 10.1186/1471-2164-11-651] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2010] [Accepted: 11/23/2010] [Indexed: 11/10/2022] Open
Abstract
Background In Lactic Acid Bacteria (LAB), the extracellular and surface-associated proteins can be involved in processes such as cell wall metabolism, degradation and uptake of nutrients, communication and binding to substrates or hosts. A genome-scale comparative study of these proteins (secretomes) can provide vast information towards the understanding of the molecular evolution, diversity, function and adaptation of LAB to their specific environmental niches. Results We have performed an extensive prediction and comparison of the secretomes from 26 sequenced LAB genomes. A new approach to detect homolog clusters of secretome proteins (LaCOGs) was designed by integrating protein subcellular location prediction and homology clustering methods. The initial clusters were further adjusted semi-manually based on multiple sequence alignments, domain compositions, pseudogene analysis and biological function of the proteins. Ubiquitous protein families were identified, as well as species-specific, strain-specific, and niche-specific LaCOGs. Comparative analysis of protein subfamilies has shown that the distribution and functional specificity of LaCOGs could be used to explain many niche-specific phenotypes. A comprehensive and user-friendly database LAB-Secretome was constructed to store, visualize and update the extracellular proteins and LaCOGs http://www.cmbi.ru.nl/lab_secretome/. This database will be updated regularly when new bacterial genomes become available. Conclusions The LAB-Secretome database could be used to understand the evolution and adaptation of lactic acid bacteria to their environmental niches, to improve protein functional annotation and to serve as basis for targeted experimental studies.
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Affiliation(s)
- Miaomiao Zhou
- Centre for Molecular and Biomolecular Informatics, Radboud University Nijmegen Medical Centre, PO Box 9101, 6500 HB Nijmegen, The Netherlands.
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25
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Bounaix MS, Robert H, Gabriel V, Morel S, Remaud-Siméon M, Gabriel B, Fontagné-Faucher C. Characterization of dextran-producing Weissella strains isolated from sourdoughs and evidence of constitutive dextransucrase expression. FEMS Microbiol Lett 2010; 311:18-26. [PMID: 20722740 DOI: 10.1111/j.1574-6968.2010.02067.x] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
The study of exopolysaccharide production by heterofermentative sourdough lactic acid bacteria has shown that Weissella strains isolated from sourdoughs produce linear dextrans containing α-(1→6) glucose residues with few α-(1→3) linkages from sucrose. In this study, several dextran-producing strains, Weissella cibaria and Weissella confusa, isolated from sourdough, were characterized according to carbohydrate fermentation, repetitive element-PCR fingerprinting using (GTG)(5) primers and glucansucrase activity (soluble or cell-associated). This study reports, for the first time, the characterization of dextransucrase from Weissella strains using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and in situ polymer production (after incubation with sucrose) from enzymatic fractions harvested from both sucrose and glucose culture media. Results demonstrate that dextransucrase activity was mainly soluble and associated with a constitutive 180-kDa protein. In addition, microsequencing of the active dextransucrase from W. cibaria LBAE-K39 allowed the design of specific primers that could detect the presence of glucansucrase encoding genes similar to GTFKg3 of Lactobacillus fermentum Kg3 and to DSRWC of W. cibaria CMU. This study hence indicates that sourdough Weissella strains synthesize original dextransucrase.
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Affiliation(s)
- Marie-Sophie Bounaix
- Laboratoire de Biologie appliquée à l'Agroalimentaire et à l'Environnement, Institut Universitaire de Technologie, Université Paul Sabatier, Auch, France
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26
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Jensen M, Ardö Y, Vogensen F. Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-relatedLactobacillus helveticusstrains. Lett Appl Microbiol 2009; 49:396-402. [DOI: 10.1111/j.1472-765x.2009.02673.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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