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Popović N, Stevanović D, Radojević D, Veljović K, Đokić J, Golić N, Terzić-Vidojević A. Insight into the Postbiotic Potential of the Autochthonous Bacteriocin-Producing Enterococcus faecium BGZLM1-5 in the Reduction in the Abundance of Listeria monocytogenes ATCC19111 in a Milk Model. Microorganisms 2023; 11:2844. [PMID: 38137988 PMCID: PMC10745621 DOI: 10.3390/microorganisms11122844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/07/2023] [Accepted: 11/20/2023] [Indexed: 12/24/2023] Open
Abstract
This study aimed to explore the probiogenomic characteristics of artisanal bacteriocin-producing Enterococcus faecium BGZLM1-5 and its potential application in reducing Listeria monocytogenes in a milk model. The BGZLM1-5 strain was isolated from raw cow's milk from households in the Zlatar Mountain region. The whole genome sequencing approach and bioinformatics analyses reveal that the strain BGZLM1-5 is non-pathogenic to humans. Bacteriocin-containing supernatant was thermally stable and antimicrobial activity retained 75% of the initial activity compared with that of the control after treatment at 90 °C for 30 min. Antimicrobial activity maintained relative stability at pH 3-11 and retained 62.5% of the initial activity compared with that of the control after treatment at pH 1, 2, and 12. The highest activity of the partially purified bacteriocin was obtained after precipitation at 40% saturation with ammonium sulfate and further purification by mixing with chloroform. Applying 3% and 5% (v/v) of the bacteriocin-containing supernatant and 0.5% (v/v) of the partially purified bacteriocin decreased the viable number of L. monocytogenes ATCC19111 after three days of milk storage by 23.5%, 63.5%, and 58.9%, respectively.
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Affiliation(s)
- Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia; (D.S.); (D.R.); (K.V.); (J.Đ.); (N.G.); (A.T.-V.)
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Çam G, Akın N, Konak Göktepe Ç, Demirci T. Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3184-3193. [PMID: 36240011 DOI: 10.1002/jsfa.12276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/28/2022] [Accepted: 10/14/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND In this study, pea (Pisum sativum L.) pod powder (PPP) was incorporated (1% and 3% w/w) into a probiotic ice cream formulation containing Enterococcus faecium M74 to investigate the potential effect of PPP on the probiotic survivability in the ice cream throughout 60 days of frozen storage. Moreover, the produced symbiotic ice creams were evaluated for their physiochemical properties, stability, and sensory acceptability. RESULTS Incorporation of PPP into ice cream caused significantly (P < 0.05) increased protein and ash content and lower pH values. Besides that, the addition of PPP resulted in ice creams with higher hardness and lower overrun. A significant diminishing was observed in the melting rates of the ice creams as the percentage of PPP increased and storage time progressed. Ice cream with PPP presented lower lightness and higher greenness and yellowness compared with control. All ice creams had viable counts of E. faecium M74 of ≥6 log cfu g-1 during storage and provided the number of viable cells that the probiotic product should contain. On day 60, the viability of E. faecium M74 in ice cream containing 1% PPP (7.64 ± 0.02) was higher than the control (7.28 ± 0.00). Sensory analyses revealed that there was no statistical difference in ice cream with 1% PPP and the control without PPP in terms of general acceptability. CONCLUSION These results suggest that pea pods, which is a waste product of the pea industry and obtained at zero cost, could be used as a potential prebiotic and an agent to improve technological properties of dairy products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Gizem Çam
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Nihat Akın
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Çiğdem Konak Göktepe
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Talha Demirci
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
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Qian Y, Li M, Wang W, Wang H, Zhang Y, Hu Q, Zhao X, Suo H. Effects of
Lactobacillus Casei
YBJ02 on Lipid Metabolism in Hyperlipidemic Mice. J Food Sci 2019; 84:3793-3803. [DOI: 10.1111/1750-3841.14787] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 07/19/2019] [Accepted: 07/28/2019] [Indexed: 01/15/2023]
Affiliation(s)
- Yu Qian
- Chongqing Collaborative Innovation Center for Functional Food and College of Biological and Chemical EngineeringChongqing Univ. of Education Chongqing 400067 China
| | - Mingyue Li
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
| | - Wei Wang
- Academy of Animal Sciences and Veterinary MedicineQinghai Univ. Xining 810016 Qinghai China
| | - Hongwei Wang
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
| | - Yu Zhang
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
| | - Qiang Hu
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province Leshan 614000 Sichuan China
| | - Xin Zhao
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
| | - Huayi Suo
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
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He Q, Hou Q, Wang Y, Li J, Li W, Kwok LY, Sun Z, Zhang H, Zhong Z. Comparative genomic analysis of Enterococcus faecalis: insights into their environmental adaptations. BMC Genomics 2018; 19:527. [PMID: 29996769 PMCID: PMC6042284 DOI: 10.1186/s12864-018-4887-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Accepted: 06/19/2018] [Indexed: 12/11/2022] Open
Abstract
BACKGROUND Enterococcus faecalis is widely studied as a common gut commensal and a nosocomial pathogen. In fact, Enterococcus faecalis is ubiquitous in nature, and it has been isolated from various niches, including the gastrointestinal tract, faeces, blood, urine, water, and fermented foods (such as dairy products). In order to elucidate the role of habitat in shaping the genome of Enterococcus faecalis, we performed a comparative genomic analysis of 78 strains of various origins. RESULTS Although no correlation was found between the strain isolation habitat and the phylogeny of Enterococcus faecalis from our whole genome-based phylogenetic analysis, our results revealed some environment-associated features in the analysed Enterococcus faecalis genomes. Significant differences were found in the genome size and the number of predicted open reading frames (ORFs) between strains originated from different environments. In general, strains from water sources had the smallest genome size and the least number of predicted ORFs. We also identified 293 environment-specific genes, some of which might link to the adaptive strategies for survival in particular environments. In addition, the number of antibiotic resistance genes was significantly different between strains isolated from dairy products, water, and blood. Strains isolated from blood had the largest number of antibiotic resistance genes. CONCLUSION These findings improve our understanding of the role of habitat in shaping the genomes of Enterococcus faecalis.
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Affiliation(s)
- Qiuwen He
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R. C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture P.R.C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Qiangchuan Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R. C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture P.R.C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Yanjie Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R. C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture P.R.C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Jing Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R. C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture P.R.C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Weicheng Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R. C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture P.R.C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Lai-Yu Kwok
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R. C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture P.R.C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R. C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture P.R.C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R. C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture P.R.C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China
| | - Zhi Zhong
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R. C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China. .,Key Laboratory of Dairy Products Processing, Ministry of Agriculture P.R.C, Inner Mongolia Agricultural University, Huhhot, 010018, People's Republic of China.
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