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Chandrika K, Sachan A. Enhanced production of bacteriocin by Bacillus subtilis ZY05. 3 Biotech 2024; 14:37. [PMID: 38221991 PMCID: PMC10786764 DOI: 10.1007/s13205-023-03883-7] [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: 07/28/2023] [Accepted: 12/07/2023] [Indexed: 01/16/2024] Open
Abstract
Bacteriocin-producing strains were isolated from the soil of the rice field, screened out using an agar-well diffusion assay against six indicator bacterial strains, and the highest among them was selected for further investigation. The study focuses on how different growing conditions affect bacteriocin production. One-parameter-at-a-time (OPAT) and a central composite design of response surface methodology (RSM) were used to perform the optimization in two steps. In the OPAT trials, bacteriocin synthesis was elevated by 29%, 45%, and 34%, by employing sucrose as a carbon source and changing the NaCl concentration and pH at 7, respectively. To determine the linear, squared, and interaction correlations among the process variables to predict the ideal conditions for production, a four-factor central composite design (CCD) of RSM was used. It was determined that the analysis of variance (ANOVA), which produces a recognized model using RSM, is sufficient to describe bacteriocin production regarding activity (R2 = 0.9606). The ideal conditions for increased production were 1.51% sucrose concentration, 1.59% NaCl concentration, pH 6.35, and 28.66 (about 29) hours of incubation. The value predicted by RSM (4051.55 AU/mL) was approximately two times greater than the value of a non-optimized medium. The experimental value of 4403.85 AU/mL was closer to the expected value. According to the data, increasing bacteriocin activity required employing the ideal sucrose concentration, NaCl concentration, and incubation time. The partially purified bacteriocin was found stable at temperatures between 24 and 50 °C and at pH 5-8. The molecular weight purified bacteriocin was determined to be between 13 and 35 kDa.
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Affiliation(s)
- Kumari Chandrika
- Department of Life Sciences, Central University of Jharkhand, Ranchi, Jharkhand 835 222 India
| | - Ashish Sachan
- Department of Life Sciences, Central University of Jharkhand, Ranchi, Jharkhand 835 222 India
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Sharma BR, Halami PM, Tamang JP. Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods. Food Sci Biotechnol 2022; 31:1-16. [PMID: 35059226 PMCID: PMC8733103 DOI: 10.1007/s10068-021-00986-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/28/2021] [Accepted: 09/16/2021] [Indexed: 10/20/2022] Open
Abstract
Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other sensory properties preferred by every ethnic community in this world culturally as parts of their eatables. Some beneficial microorganisms associated with fermented foods have several functional properties and health-promoting benefits. Bacteriocins are the secondary metabolites produced by the microorganisms mostly lactic acid bacteria present in the fermented foods which can act as lantibiotics against the pathogen bacteria. Several studies have been conducted regarding the isolation and characterization of potent strains as well as their association with different types of bacteriocins. Collective information regarding the gene organizations responsible for the potent effect of bacteriocins as lantibiotics, mode of action on pathogen bacterial cells is not yet available. This review focuses on the gene organizations, pathways include for bacteriocin and their mode of action for various classes of bacteriocins produced by lactic acid bacteria in some ethnic fermented foods.
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Affiliation(s)
- Basista Rabina Sharma
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Prakash M. Halami
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Jyoti Prakash Tamang
- DAICENTER, Department of Microbiology, Sikkim University, Science Building, Tadong, Gangtok, Sikkim 737102 India
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Kirtonia K, Salauddin M, Bharadwaj KK, Pati S, Dey A, Shariati MA, Tilak VK, Kuznetsova E, Sarkar T. Bacteriocin: A new strategic antibiofilm agent in food industries. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102141] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Zhao R, Lu Y, Ran J, Li G, Lei S, Zhu Y, Xu B. Purification and characterization of bacteriocin produced by Lactobacillus rhamnosus zrx01. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100754] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products. Int J Microbiol 2019; 2019:7179514. [PMID: 31534458 PMCID: PMC6732631 DOI: 10.1155/2019/7179514] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 06/28/2019] [Accepted: 07/16/2019] [Indexed: 12/21/2022] Open
Abstract
Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.
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Zhao W, Liu Y, Latta M, Ma W, Wu Z, Chen P. Probiotics database: a potential source of fermented foods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1579737] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Wenbin Zhao
- School of Pharmacy, Lanzhou University, Lanzhou, PR China
| | - Yuheng Liu
- School of Pharmacy, Lanzhou University, Lanzhou, PR China
| | - Maria Latta
- School of Pharmacy, University of Connecticut, Storrs, CT, USA
| | - Wantong Ma
- School of Pharmacy, Lanzhou University, Lanzhou, PR China
| | - Zhengrong Wu
- School of Pharmacy, Lanzhou University, Lanzhou, PR China
| | - Peng Chen
- School of Pharmacy, Lanzhou University, Lanzhou, PR China
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Goyal C, Malik RK, Pradhan D. Purification and characterization of a broad spectrum bacteriocin produced by a selected Lactococcus lactis strain 63 isolated from Indian dairy products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3683-3692. [PMID: 30150828 PMCID: PMC6098757 DOI: 10.1007/s13197-018-3298-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/06/2017] [Accepted: 06/17/2018] [Indexed: 10/28/2022]
Abstract
Lactococcus lactis subsp. lactis strain 63 was isolated from Indian dairy products, produced a bacteriocin with broad spectrum inhibition against several of food pathogens like Listeria monocytogenes and Bacillus cereus as well as Gram negative bacteria viz., E. coli, Yersinia, Citrobacter, Proteus, Enterobacter, Klebsiella and Serratia strains. Bacteriocin production was higher in GM-17 and MRS as compared to TYGE broth and enriched skim milk broth and reached the maximum level during the early stationary phase. The bacteriocin was purified by performing ammonium sulfate precipitation. The bacteriocin was able to survive 90 °C/10 min but not 100 °C/10 min. Complete inactivation of bacteriocin was observed after autoclaving. The bacteriocin maintained its activity over a wide range of pH (3-9). The antimicrobial compound produced by the isolate 63, was sensitive to papain, pepsin, trypsin and amylase but was resistant to detergents like SDS and urea. Tween 20, Tween-80 as well as Triton X-100 enhanced its activity. Since the treatment with proteolytic enzymes resulted in loss of activity, this shows that the proteinaceous nature of the antimicrobial substance. Tentative molecular weight of the bacteriocin was found to be between 3.5 and 5 kDa by Tricine SDS-PAGE. Finally, we confirmed the presence of gene for nisin, and the sequence thus obtained, was identical to the sequences previously described for nisin Z. Lactococcus lactis subsp. lactis 63 or its bacteriocin, which has a wide inhibitory spectrum, has the potential for use as a starter or protective culture in the manufacture of fermented products.
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Affiliation(s)
- Chhaya Goyal
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132 001 India
| | - R. K. Malik
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132 001 India
| | - Diwas Pradhan
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132 001 India
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Putra TF, Suprapto H, Tjahjaningsih W, Pramono H. The antagonistic activity of lactic acid bacteria isolated from peda, an Indonesian traditional fermented fish. ACTA ACUST UNITED AC 2018. [DOI: 10.1088/1755-1315/137/1/012060] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria. Appl Microbiol Biotechnol 2017; 101:1323-1335. [DOI: 10.1007/s00253-017-8088-9] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2016] [Revised: 12/21/2016] [Accepted: 12/23/2016] [Indexed: 12/30/2022]
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Baumann P, Hubbuch J. Downstream process development strategies for effective bioprocesses: Trends, progress, and combinatorial approaches. Eng Life Sci 2016; 17:1142-1158. [PMID: 32624742 DOI: 10.1002/elsc.201600033] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 03/09/2016] [Accepted: 04/07/2016] [Indexed: 12/26/2022] Open
Abstract
The biopharmaceutical industry is at a turning point moving toward a more customized and patient-oriented medicine (precision medicine). Straightforward routines such as the antibody platform process are extended to production processes for a new portfolio of molecules. As a consequence, individual and tailored productions require generic approaches for a fast and dedicated purification process development. In this article, different effective strategies in biopharmaceutical purification process development are reviewed that can analogously be used for the new generation of antibodies. Conventional approaches based on heuristics and high-throughput process development are discussed and compared to modern technologies such as multivariate calibration and mechanistic modeling tools. Such approaches constitute a good foundation for fast and effective process development for new products and processes, but their full potential becomes obvious in a correlated combination. Thus, different combinatorial approaches are presented, which might become future directions in the biopharmaceutical industry.
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Affiliation(s)
- Pascal Baumann
- Biomolecular Separation Engineering Karlsruhe Institute of Technology (KIT) Karlsruhe Germany
| | - Jürgen Hubbuch
- Biomolecular Separation Engineering Karlsruhe Institute of Technology (KIT) Karlsruhe Germany
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The close relation between Lactococcus and Methanosaeta is a keystone for stable methane production from molasses wastewater in a UASB reactor. Appl Microbiol Biotechnol 2015; 99:8271-83. [DOI: 10.1007/s00253-015-6725-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2015] [Revised: 05/21/2015] [Accepted: 05/25/2015] [Indexed: 10/23/2022]
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Aboubakr HA, El-Banna AA, Youssef MM, Al-Sohaimy SAA, Goyal SM. Antiviral Effects of Lactococcus lactis on Feline Calicivirus, A Human Norovirus Surrogate. FOOD AND ENVIRONMENTAL VIROLOGY 2014; 6:282-9. [PMID: 25129102 PMCID: PMC7090733 DOI: 10.1007/s12560-014-9164-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2014] [Accepted: 08/08/2014] [Indexed: 06/03/2023]
Abstract
Foodborne viruses, particularly human norovirus (NV) and hepatitis virus type A, are a cause of concern for public health making it necessary to explore novel and effective techniques for prevention of foodborne viral contamination, especially in minimally processed and ready-to-eat foods. This study aimed to determine the antiviral activity of a probiotic lactic acid bacterium (LAB) against feline calicivirus (FCV), a surrogate of human NV. Bacterial growth medium filtrate (BGMF) of Lactococcus lactis subsp. lactis LM0230 and its bacterial cell suspension (BCS) were evaluated separately for their antiviral activity against FCV grown in Crandell-Reese feline kidney (CRFK) cells. No significant antiviral effect was seen when CRFK cells were pre-treated with either BGMF (raw or pH 7-adjusted BGMF) or BCS. However, pre-treatment of FCV with BGMF and BCS resulted in a reduction in virus titers of 1.3 log10 tissue culture infectious dose (TCID)50 and 1.8 log10 TCID50, respectively. The highest reductions in FCV infectivity were obtained when CRFK cells were co-treated with FCV and pH 7-adjusted BGMF or with FCV and BCS (7.5 log10 TCID50 and 6.0 log10 TCID50, respectively). These preliminary results are encouraging and indicate the need for continued studies on the role of probiotics and LAB on inactivation of viruses in various types of foods.
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Affiliation(s)
- Hamada A Aboubakr
- Department of Veterinary Population Medicine, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave, St. Paul, MN, 55108, USA
- Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave, St. Paul, MN, 55108, USA
- Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Aflaton St., El-Shatby, P.O. Box 21545, Alexandria, Egypt
| | - Amr A El-Banna
- Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Aflaton St., El-Shatby, P.O. Box 21545, Alexandria, Egypt
| | - Mohammed M Youssef
- Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Aflaton St., El-Shatby, P.O. Box 21545, Alexandria, Egypt
| | - Sobhy A A Al-Sohaimy
- Department of Food Biotechnology, Arid Land Cultivation and Development Institute, City of Scientific Research and Technology Applications, New Borg El Aarab, Alexandria, 21934, Egypt
| | - Sagar M Goyal
- Department of Veterinary Population Medicine, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave, St. Paul, MN, 55108, USA.
- Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave, St. Paul, MN, 55108, USA.
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Heperkan D, Daskaya-Dikmen C, Bayram B. Evaluation of lactic acid bacterial strains of boza for their exopolysaccharide and enzyme production as a potential adjunct culture. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.06.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Hwanhlem N, Chobert JM, H-Kittikun A. Bacteriocin-producing lactic acid bacteria isolated from mangrove forests in southern Thailand as potential bio-control agents in food: Isolation, screening and optimization. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.01.021] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, Heperkan D. A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. Int J Food Microbiol 2013; 167:44-56. [PMID: 23859403 DOI: 10.1016/j.ijfoodmicro.2013.06.016] [Citation(s) in RCA: 108] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2013] [Revised: 06/10/2013] [Accepted: 06/12/2013] [Indexed: 12/21/2022]
Abstract
Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known traditional Turkish fermented non-alcoholic beverages. The first three are obtained from vegetables, fruits and cereals, and the last two ones are made of milk. Shalgam juice, hardaliye and ayran are produced by lactic acid fermentation. Their microbiota is mainly composed of lactic acid bacteria (LAB). Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus paracasei subsp. paracasei in shalgam fermentation and L. paracasei subsp. paracasei and Lactobacillus casei subsp. pseudoplantarum in hardaliye fermentation are predominant. Ayran is traditionally prepared by mixing yoghurt with water and salt. Yoghurt starter cultures are used in industrial ayran production. On the other hand, both alcohol and lactic acid fermentation occur in boza and kefir. Boza is prepared by using a mixture of maize, wheat and rice or their flours and water. Generally previously produced boza or sourdough/yoghurt are used as starter culture which is rich in Lactobacillus spp. and yeasts. Kefir is prepared by inoculation of raw milk with kefir grains which consists of different species of yeasts, LAB, acetic acid bacteria in a protein and polysaccharide matrix. The microbiota of boza and kefir is affected from raw materials, the origin and the production methods. In this review, physicochemical properties, manufacturing technologies, microbiota and shelf life and spoilage of traditional fermented beverages were summarized along with how fermentation conditions could affect rheological properties of end product which are important during processing and storage.
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Affiliation(s)
- Filiz Altay
- Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Maslak, Istanbul 34469, Turkey.
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Biscola V, Todorov S, Capuano V, Abriouel H, Gálvez A, Franco B. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Sci 2013; 93:607-13. [DOI: 10.1016/j.meatsci.2012.11.021] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2012] [Revised: 07/17/2012] [Accepted: 11/10/2012] [Indexed: 12/29/2022]
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Sarika AR, Lipton AP, Aishwarya MS, Dhivya RS. Isolation of a Bacteriocin-Producing Lactococcus lactis and Application of Its Bacteriocin to Manage Spoilage Bacteria in High-Value Marine Fish Under Different Storage Temperatures. Appl Biochem Biotechnol 2012; 167:1280-9. [DOI: 10.1007/s12010-012-9701-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2011] [Accepted: 04/18/2012] [Indexed: 11/29/2022]
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