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Yang J, Sun Y, Lei X, Zhao L, Luo R, Liu W. Evaluation of novel isolates of Lacticaseibacillus rhamnosus Probio-M9 derived through space mutagenesis. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Wei X, Yu L, Zhang C, Ni Y, Zhang H, Zhai Q, Tian F. Genetic-Phenotype Analysis of Bifidobacterium bifidum and Its Glycoside Hydrolase Gene Distribution at Different Age Groups. Foods 2023; 12:foods12050922. [PMID: 36900439 PMCID: PMC10000437 DOI: 10.3390/foods12050922] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 02/18/2023] [Accepted: 02/20/2023] [Indexed: 02/24/2023] Open
Abstract
Human gut microbiota interfere with host development and aging. Bifidobacterium is a microbial genus found in the human digestive tract that has probiotic activities such as improving constipation and enhancing immunity. The species and numbers present change with age, but there has been limited research on probiotic gut microbiota at specific ages. This study analyzed the distribution of 610 bifidobacteria in subjects in several age groups (0-17, 18-65, and 66-108 y) using 486 fecal samples and determined the distribution of glycoside hydrolases based on genetic analysis of strains representing 85% of the Bifidobacterium species abundance in each age group. 6'-Sialyllactose is a major component of acidic breast milk oligosaccharides, which can promote human neurogenesis and bifidobacteria growth. Using genotypic and phenotypic association analysis, we investigated the utilization of 6'-sialyllactose by six B. bifidum strains isolated from subjects 0-17 and 18-65 y. A comparative genomic analysis of the six B. bifidum strains revealed differences in genomic features across age groups. Finally, the safety of these strains was evaluated by antibiotic gene and drug resistance phenotype analysis. Our results reveal that the distribution of glycoside hydrolase genes in B. bifidum varies with age, thus affecting the phenotypic results. This provides important insights for the design and application of probiotic products for different ages.
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Affiliation(s)
- Xiaojing Wei
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Leilei Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel./Fax: +86-510-85912155
| | - Chuan Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yongqing Ni
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
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Draft Genome Sequence of Enterococcus dispar CoE-457-22, Isolated from Traditionally Produced Montenegrin Dry Sausage. Microbiol Resour Announc 2023; 12:e0103822. [PMID: 36515530 PMCID: PMC9872704 DOI: 10.1128/mra.01038-22] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Enterococcus dispar was isolated for the first time from synovial fluid and stool cultures and described as a new species in 1991. Here, we report the genome of E. dispar CoE-457-22, which was obtained from traditionally produced Montenegrin dry sausage (sudzuk).
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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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Microbiological Characterization of Greek Galotyri Cheese PDO Products Relative to Whether They Are Marketed Fresh or Ripened. FERMENTATION 2022. [DOI: 10.3390/fermentation8100492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Galotyri is the most popular traditional Greek PDO soft acid-curd cheese. This study compared the microbial numbers and types and characterized the lactic acid bacteria (LAB) biota of two artisan-type Galotyri PDO cheese varieties, one marketed fresh (Brand-K) and the other ripened (Brand-Z). Two retail batches of each cheese variety were analyzed, and a total of 102 LAB isolates were biochemically identified. LAB (7.2–9.3 log CFU/g) prevailed in all cheeses, followed by yeasts (5.8–6.8 log CFU/g). Typical starter strains of Streptococcus thermophilus and Lactobacillus delbrueckii were the most abundant species in all batches. However, the fresh Brand-K cheeses had 1–3 log units higher thermophilic starter LAB counts than the ripened Brand-Z cheeses, which contained a more diverse viable LAB biota comprising Lacticaseibacillus paracasei, Leuconostocmesenteroides, Lentilactobacillus (L. diolivorans, L. kefiri, L. hilgardii), Pediococcusinopinatus/parvulus, few spontaneous nonstarter thermophilic streptococci and lactobacilli, and Enterococcus faecium and E. faecalis at higher subdominant levels.Conversely, the fresh Brand-K cheeses were enriched in members of the Lactiplantibacillus plantarum group; other LAB species were sporadically isolated, including Lactococcus lactis. All retail cheeses were safe (pH 3.9–4.0). No Salmonella spp. or Listeria monocytogenes were detected in 25-g samples by culture enrichment; however, Listeria innocua and coagulase-positive staphylococci (850 CFU/g) survived in one ripened batch. Gram-negative bacteria were <100 CFU/g in all cheeses. In conclusion, ripening reduced the starter LAB viability but increased the nonstarter LAB species diversity in the present Galotyri PDO market cheeses.
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Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Qiu M, Feng L, Yu Z, Zhao C, Gao S, Bao L, Zhang N, Fu Y, Hu X. Probiotic Enterococcus mundtii H81 inhibits the NF-κB signaling pathway to ameliorate Staphylococcus aureus-induced mastitis in mice. Microb Pathog 2022; 164:105414. [DOI: 10.1016/j.micpath.2022.105414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/23/2021] [Accepted: 01/17/2022] [Indexed: 10/19/2022]
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Mu G, Zhang Z, Wang J, Jiang S, Wang H, Xu Y, Li X, Chi L, Li Y, Tuo Y, Zhu X. Antigenicity and Safety Evaluation of Lactiplantibacillus plantarum 7-2 Screened to Reduce α-Casein Antigen. Foods 2021; 11:88. [PMID: 35010214 PMCID: PMC8750821 DOI: 10.3390/foods11010088] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 12/04/2021] [Accepted: 12/21/2021] [Indexed: 11/23/2022] Open
Abstract
α-Casein (α-CN) is considered the main allergen in bovine milk. Lactic acid bacteria (LAB) fermentation can hydrolyze milk protein and therefore reduce the antigenicity. In this paper, a LAB reducing the antigenicity of casein, identified as LactiplantibacillusPlantarum 7-2 (L. plantarum 7-2), was primarily identified by screening for protein hydrolysis ability using a method involving the determination of released free amino acid with further selection for the ideal antigenicity-reducing capability by enzyme-linked immunosorbent assay (ELISA). In order to verify the capability of L. plantarum 7-2 in inhibiting antigenicity, the standard milk proteins α-LA, β-LG, α-CN, β-CN and κ-CN were cultured with L. plantarum 7-2 for 18 h; The results of SDS-PAGE show that all the bands corresponding to the full length tested proteins became unclear or completely disappeared indicating that these proteins were hydrolyzed by L. plantarum 7-2. Correspondingly, the antigenicities of α-CN and β-LG were significantly reduced. L. plantarum 7-2 demonstrated negative hemolysis and nitrate reductase capabilities and was sensitive to the commonly used antibiotics ampicillin clindamycin tetracycline chloramphenicol, and erythromycin, demonstrating that L. plantarum 7-2 could be used in dairy product fermentation to reduce the antigenicity of milk protein.
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Affiliation(s)
- Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Zhao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Jiayi Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Shujuan Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Hongxin Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Yunpeng Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Xinling Li
- Xinjiang Tianrun Biological Technology Co., Ltd., Urumchi 830011, China;
| | - Lei Chi
- Dalian Women and Children Medical Center, Dalian 116012, China; (L.C.); (Y.L.)
| | - Yue Li
- Dalian Women and Children Medical Center, Dalian 116012, China; (L.C.); (Y.L.)
| | - Yanfeng Tuo
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
| | - Xuemei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (G.M.); (Z.Z.); (J.W.); (S.J.); (H.W.); (Y.X.); (Y.T.)
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Genome Sequences of Lactococcus garvieae and Lactococcus petauri Strains Isolated from Traditional Montenegrin Brine Cheeses. Microbiol Resour Announc 2021; 10:e0054621. [PMID: 34351226 PMCID: PMC8340862 DOI: 10.1128/mra.00546-21] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
Lactococcus garvieae and Lactococcus petauri cause lactococcosis in fish. Both species have also been isolated from various food products and are considered emerging zoonotic pathogens. Here, we report the genomes of L. garvieae INF126 and L. petauri INF110, obtained from traditional Montenegrin brine cheeses.
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