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Navale VD, Yadav R, Khilari A, Dharne M, Shanmugam D, Vamkudoth KR. Dietary Supplementation of Lactococcus lactis subsp. lactis BIONCL17752 on Growth Performance, and Gut Microbiota of Broiler Chickens. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10313-4. [PMID: 38904895 DOI: 10.1007/s12602-024-10313-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/12/2024] [Indexed: 06/22/2024]
Abstract
The rapid rise of antimicrobial resistance (AMR) is a global concern, being triggered by the overuse or misuse of antibiotics in poultry farming sector. We evaluated Lactococcus lactis subsp. lactis BIONCL17752 strain, and characterized its probiotic potential to endure hostile gastrointestinal conditions. Genome sequencing analysis revealed probiotics traits, and gene clusters involved in bacteriocins, lactococcin A, and sactipeptides production. The absence of genes for antibiotic resistance, virulence, and biogenic amine production indicates the potential of probiotic strain. The BIONCL17752 strain was explored for antibiotic-free feed supplement for growth promotor in broiler chicken. The feed supplemented with 4 × 109 CFU/kg of probiotic strain, in combination with various concentrations of fructooligosaccharides (FOS) 1.0, 2.5, and 5.0 kg/tonne in starter, grower, and finisher diets, respectively. A significant improvement of body weight 152 to 171 g/bird (p < 0.05), and a low feed conversion ratio (FCR) of 1.62, was achieved without using synthetic antibiotics for growth promotion. The results of biochemical, hematological, and histological examinations showed normal features, indicating that the treatment had no harmful effects on the bird's health. Reduced levels of cholesterol, triglycerides, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) in serum are an indication of the health benefits for the treated birds. Microbial community analysis of fecal samples of poultry birds exhibited a higher abundance of Bacteroidetes, Firmicutes, Proteobacteria, Actinobacteria, and Fusobacteria. Probiotic treatment resulted in reduced Firmicutes and increased Bacteroidetes (F/B ratio) in the broiler's gut which highlights the benefits of probiotic dietary supplements. Importantly, the probiotic-fed group exhibited a high abundance of carbohydrate-active enzymes (CAZyme) such as glycoside hydrolases (GH), glycoside transferases (GT), and carbohydrate-binding module (CBM) hydrolases which are essential for the degradation of complex sugar molecules. The probiotic potential of the BIONCL17752 strain contributes to broilers' health by positively affecting intestinal microbiota, achieving optimal growth, and lowering mortality, demonstrating the economic benefits of probiotic treatment in organic poultry farming.
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Affiliation(s)
- Vishwambar D Navale
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Rakeshkumar Yadav
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- National Collection of Industrial Microorganisms (NCIM), CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Ajinkya Khilari
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Mahesh Dharne
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- National Collection of Industrial Microorganisms (NCIM), CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Dhanasekaran Shanmugam
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Koteswara Rao Vamkudoth
- Biochemical Sciences Division, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune, 411008, India.
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India.
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Li R, Wang T, Bo N, Wang Q, Chen Q, Liang Z, Guan Y, Jiang B, Ma Y, Zhao M. The carbohydrate metabolism and expression of carbohydrate-active enzyme genes in Aspergillus luchuensis fermentation of tea leaves. Front Microbiol 2024; 15:1408645. [PMID: 38894966 PMCID: PMC11183108 DOI: 10.3389/fmicb.2024.1408645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Accepted: 05/09/2024] [Indexed: 06/21/2024] Open
Abstract
Introduction Carbohydrates, which make up 20 to 25% of tea beverages, are responsible for their flavor and bioactivity. Carbohydrates of pu-erh tea change during microbial fermentation and require further research. In this study, we examined the carbohydrate metabolism and expression of carbohydrate-active enzyme genes during the fermentation of tea leaves with Aspergillus luchuensis. Methods Widely targeted metabolomics analysis, high-performance anion-exchange chromatography measurements, and transcriptomics were used in this study. Results After fermentation, the levels of soluble sugar, hemicellulose, lignin, eight monosaccharides, and seven sugar alcohols increased. Meanwhile, the relative contents of polysaccharides, D-sorbitol, D-glucose, and cellulose decreased. High expression of 40 genes encoding 16 carbohydrate enzymes was observed during fermentation (FPKM>10). These genes encode L-iditol 2-dehydrogenase, pectinesterase, polygalacturonase, α-amylase, glucoamylase, endoglucanase, β-glucosidase, β-galactosidase, α-galactosidase, α-glucosidase, and glucose-6-phosphate isomerase, among others. Discussion These enzymes are known to break down polysaccharides and cell wall cellulose, increasing the content of monosaccharides and soluble sugars.
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Affiliation(s)
- Ruoyu Li
- College of Tea Science, Yunnan Agricultural University, Kunming, Yunnan, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Teng Wang
- College of Tea Science, Yunnan Agricultural University, Kunming, Yunnan, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Nianguo Bo
- College of Tea Science, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Qi Wang
- College of Tea Science, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Qiuyue Chen
- College of Tea Science, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Zhengwei Liang
- State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Yunnan Agricultural University, Kunming, Yunnan, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province, Yunnan Agricultural University, Kunming, Yunnan, China
- National-Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Yanhui Guan
- State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Yunnan Agricultural University, Kunming, Yunnan, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province, Yunnan Agricultural University, Kunming, Yunnan, China
- National-Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Bin Jiang
- College of Tea Science, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Yan Ma
- College of Tea Science, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Ming Zhao
- College of Tea Science, Yunnan Agricultural University, Kunming, Yunnan, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China
- State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Yunnan Agricultural University, Kunming, Yunnan, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province, Yunnan Agricultural University, Kunming, Yunnan, China
- National-Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, Yunnan, China
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Avramenko M, Nakashima K, Takano C, Kawasaki S. Ecofriendly solidification of sand using microbially induced calcium phosphate precipitation. Sci Rep 2024; 14:12412. [PMID: 38816387 PMCID: PMC11139996 DOI: 10.1038/s41598-024-63016-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Accepted: 05/23/2024] [Indexed: 06/01/2024] Open
Abstract
This study introduces microbiologically induced calcium phosphate precipitation (MICPP) as a novel and environmentally sustainable method of soil stabilization. Using Limosilactobacillus sp., especially NBRC 14511 and fish bone solution (FBS) extracted from Tuna fish bones, the study was aimed at testing the feasibility of calcium phosphate compounds (CPCs) deposition and sand stabilization. Dynamic changes in pH and calcium ion (Ca2+) concentration during the precipitation experiments affected the precipitation and sequential conversion of dicalcium phosphate dihydrate (DCPD) to hydroxyapatite (HAp), which was confirmed by XRD and SEM analysis. Sand solidification experiments demonstrated improvements in unconfined compressive strength (UCS), especially at higher Urea/Ca2+ ratios. The UCS values obtained were 10.35 MPa at a ratio of 2.0, 3.34 MPa at a ratio of 1.0, and 0.43 MPa at a ratio of 0.5, highlighting the advantages of MICPP over traditional methods. Microstructural analysis further clarified the mineral composition, demonstrating the potential of MICPP in environmentally friendly soil engineering. The study highlights the promise of MICPP for sustainable soil stabilization, offering improved mechanical properties and reducing environmental impact, paving the way for novel geotechnical practices.
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Affiliation(s)
- Maksym Avramenko
- Graduate School of Engineering, Hokkaido University, Sapporo, Japan.
| | | | - Chikara Takano
- Faculty of Engineering, Hokkaido University, Sapporo, Japan
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Nguyen PT, Nguyen-Thi TU, Nguyen HT, Pham MN, Nguyen TT. Halophilic lactic acid bacteria - Play a vital role in the fermented food industry. Folia Microbiol (Praha) 2024; 69:305-321. [PMID: 38372951 DOI: 10.1007/s12223-024-01149-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Accepted: 02/06/2024] [Indexed: 02/20/2024]
Abstract
Halophilic lactic acid bacteria have been widely found in various high-salt fermented foods. The distribution of these species in salt-fermented foods contributes significantly to the development of the product's flavor. Besides, these bacteria also have the ability to biosynthesize bioactive components which potentially apply to different areas. In this review, insights into the metabolic properties, salt stress responses, and potential applications of these bacteria have been have been elucidated. The purpose of this review highlights the important role of halophilic lactic acid bacteria in improving the quality and safety of salt-fermented products and explores the potential application of these bacteria.
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Affiliation(s)
- Phu-Tho Nguyen
- An Giang University, An Giang, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam
| | | | - Huu-Thanh Nguyen
- An Giang University, An Giang, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam
| | - Minh-Nhut Pham
- Hutech Institute of Applied Science, HUTECH University, Ho Chi Minh City, Vietnam
| | - Thi-Tho Nguyen
- Hutech Institute of Applied Science, HUTECH University, Ho Chi Minh City, Vietnam.
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Maione A, Imparato M, Buonanno A, Salvatore MM, Carraturo F, de Alteriis E, Guida M, Galdiero E. Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir. Foods 2024; 13:1013. [PMID: 38611319 PMCID: PMC11011881 DOI: 10.3390/foods13071013] [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: 02/16/2024] [Revised: 03/13/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Probiotics are known for their health-promoting resources and are considered as beneficial microorganisms. The current study focuses on the isolation, and on a complete in vitro and in vivo characterization, of yeast and lactic acid bacteria acquired from traditional homemade kefir in order to assess their potentiality as probiotic candidates. In particular, the isolates Pichia kudriavzevii Y1, Lactococcus lactis subsp. hordniae LAB1 and Lactococcus lactis subsp. lactis LAB2 were subjected to in vitro characterization to evaluate their suitability as probiotics. Resistance to acid and bile salts, auto-aggregation, co-aggregation, hydrophobicity, and biofilm production capability were examined, as well as their antioxidant activity. A safety assessment was also conducted to confirm the non-pathogenic nature of the isolates, with hemolysis assay and antibiotic resistance assessment. Moreover, mortality in the invertebrate model Galleria mellonella was evaluated. Current findings showed that P. kudriavzevii exhibited estimable probiotic properties, placing them as promising candidates for functional foods. Both lactic acid bacteria isolated in this work could be classified as potential probiotics with advantageous traits, including antimicrobial activity against enteric pathogens and good adhesion ability on intestinal cells. This study revealed that homemade kefir could be a beneficial origin of different probiotic microorganisms that may enhance health and wellness.
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Affiliation(s)
- Angela Maione
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
| | - Marianna Imparato
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
| | - Annalisa Buonanno
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
| | | | - Federica Carraturo
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
| | | | - Marco Guida
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
- BAT Center-Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, 80055 Portici, Italy
| | - Emilia Galdiero
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
- BAT Center-Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, 80055 Portici, Italy
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Chen M, Xia H, Zuo X, Tang D, Zhou H, Huang Z, Guo A, Lv J. Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots. Front Microbiol 2024; 15:1333538. [PMID: 38374919 PMCID: PMC10876094 DOI: 10.3389/fmicb.2024.1333538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Accepted: 01/23/2024] [Indexed: 02/21/2024] Open
Abstract
In order to produce fermented bamboo shoots with functional properties, two strains of lactic acid bacteria were selected for inoculation and fermentation. One strain, Lactiplantibacillus plantarum R1, exhibited prominent potential probiotic properties (including gastrointestinal condition tolerance, adhesion ability, antimicrobial ability, and antibiotic resistance), while the other, Levilactobacillus brevis R2, demonstrated the capability of high γ-aminobutyric acid (GABA) production (913.99 ± 14.2 mg/L). The synergistic inoculation of both strains during bamboo shoot fermentation led to a remarkable increase in GABA content (382.31 ± 12.17 mg/kg), surpassing that of naturally fermented bamboo shoots by more than 4.5 times and outperforming mono-inoculated fermentation. Simultaneously, the nitrite content was maintained at a safe level (5.96 ± 1.81 mg/kg). Besides, inoculated fermented bamboo shoots exhibited an increased crude fiber content (16.58 ± 0.04 g/100 g) and reduced fat content (0.39 ± 0.02 g/100 g). Sensory evaluation results indicated a high overall acceptability for the synergistically inoculated fermented bamboo shoots. This study may provide a strategy for the safe and rapid fermentation of bamboo shoots and lay the groundwork for the development of functional vegetable products enriched with GABA.
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Affiliation(s)
- Meilin Chen
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Hongqiu Xia
- Liunan District Modern Agricultural Industry Service Center of Liuzhou City, Liuzhou, Guangxi, China
| | - Xifeng Zuo
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Danping Tang
- Liunan District Modern Agricultural Industry Service Center of Liuzhou City, Liuzhou, Guangxi, China
| | - Haoyu Zhou
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Zijun Huang
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Ailing Guo
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Jun Lv
- Institute of Infection and Immunity, Taihe Hospital, Hubei University of Medicine, Shiyan, China
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Wang X, Chen P, Wang J, Wang Y, Miao Y, Wang X, Li Q, Zhang X, Duan J. Acetolactate Decarboxylase as an Important Regulator of Intracellular Acidification, Morphological Features, and Antagonism Properties in the Probiotic Lactobacillus reuteri. Mol Nutr Food Res 2024; 68:e2300337. [PMID: 38048544 DOI: 10.1002/mnfr.202300337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 10/01/2023] [Indexed: 12/06/2023]
Abstract
SCORE This study identifies the coding gene (aldB) of acetolactate decarboxylase (ALDC) as an important regulatory gene of the intracellular pH in Lactobacillus reuteri (L. reuteri), uncovering the important role of ALDC in regulating intracellular pH, morphological features, and antagonism properties in the probiotic organism L. reuteri. METHODS AND RESULTS The aldB mutant (ΔaldB) of L. reuteri is established using the homologous recombination method. Compare to the wild-type (WT) strain, the ΔaldB strain shows a smaller body size, grows more slowly, and contains more acid in the cell cytoplasm. The survival rate of the ΔaldB strain is much lower in low pH and simulated gastric fluid (SGF) than that of the WT strain, but higher in simulated intestinal fluid (SIF). The antagonism test demonstrates the ΔaldB strain can inhibit Listeria monocytogenes (L. monocytogenes) and Salmonella more effectively than the WT strain. Additionally, there is a dramatic decrease in the adhesion rate of Salmonella to Caco-2 and HT-29 cells in the presence of the ΔaldB strain compared to the WT strain. Simultaneously analyze, the auto-aggregation, co-aggregation, cell surface hydrophobicity (CSH), hemolytic, temperature, NaCl, oxidative stress, and antibiotic susceptibility of the ΔaldB strain are consistent with the features of probiotics. CONCLUSION This study highlights that the aldB gene plays a significant role in the growth and antibacterial properties of L. reuteri.
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Affiliation(s)
- Xueqing Wang
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Peng Chen
- Engineering Laboratory of Chemical Resources Utilization in South Xinjiang of Xinjiang Production and Construction Corps, Tarim University, Alar, Xinjiang, 843300, China
| | - Jing Wang
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Yu Wang
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Yu Miao
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Xinling Wang
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Qiulei Li
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Xiaoli Zhang
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Jinyou Duan
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, China
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Gedik O, Karahan AG. Physicochemical properties and survival assessment of potential probiotics in a novel dairy drink during storage. Food Sci Nutr 2023; 11:7803-7815. [PMID: 38107135 PMCID: PMC10724624 DOI: 10.1002/fsn3.3697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 09/01/2023] [Accepted: 09/05/2023] [Indexed: 12/19/2023] Open
Abstract
A novel fermented dairy drink utilizing microbial strains displaying potential probiotic attributes was formulated. The study constituted several experimental cohorts, including Lactiplantibacillus plantarum AB6-25, isolated from a human stool sample; Lacticaseibacillus casei K2, sourced from a koumiss sample; Lacticaseibacillus rhamnosus 3B7, derived from a traditional yogurt sample; and identical lactic acid bacteria (LAB) in combination with yeast (Saccharomyces boulardii T8-3C from chicken feces) strains. Two distinct iterations of probiotic-fermented dairy drinks were generated by introducing subcultured microorganism cultures: LAB strains at a concentration of 1% each (designated as combination A) and a blend of LAB strains at 1% each along with T8-3C at 0.5% (designated as combination B) into both whole and semi-skimmed milk matrices. The fermentation process persisted until the pH reached 4.6 under constant conditions of 37 ± 1°C. Subsequently, the samples were held at 4 ± 1°C for 15 days. The groups' physicochemical, microbiological, and sensory characteristics were determined on days 1, 8, and 15 of storage, and the protein profile was determined. Standardized regression analysis and principal component analysis evaluated the results. Fat content affected the changes in dry matter. pH decreased in all samples during storage, particularly in the yeast group. The microorganism group positively affected syneresis, whereas fat content and the interaction of fat content and the microorganism group had a negative effect. The most critical factor in the decrease in syneresis was the increase in fat content. LAB and yeasts maintained their probiotic effects during storage, with a viability level of approximately 109 and 108 cfu/mL, respectively.
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Affiliation(s)
- Oğuzhan Gedik
- Department of Food Engineering, Faculty of EngineeringSüleyman Demirel UniversityIspartaTurkey
| | - Aynur Gül Karahan
- Department of Food Engineering, Faculty of EngineeringSüleyman Demirel UniversityIspartaTurkey
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Selmi H, Rocchetti MT, Capozzi V, Semedo-Lemsaddek T, Fiocco D, Spano G, Abidi F. Lactiplantibacillus plantarum from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food Applications. Microorganisms 2023; 11:2679. [PMID: 38004691 PMCID: PMC10673251 DOI: 10.3390/microorganisms11112679] [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: 10/12/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 11/26/2023] Open
Abstract
The continued exploration of the diversity of lactic acid bacteria in little-studied ecological niches represents a fundamental activity to understand the diffusion and biotechnological significance of this heterogeneous class of prokaryotes. In this study, Lactiplantibacillus plantarum (Lpb. plantarum) strains were isolated from Tunisian vegetable sources, including fermented olive and fermented pepper, and from dead locust intestines, which were subsequently evaluated for their antimicrobial activity against foodborne pathogenic bacteria, including Escherichia coli O157:H7 CECT 4267 and Listeria monocytogenes CECT 4031, as well as against some fungi, including Penicillium expansum, Aspergilus niger, and Botrytis cinerea. In addition, their resistance to oro-gastro-intestinal transit, aggregation capabilities, biofilm production capacity, adhesion to human enterocyte-like cells, and cytotoxicity to colorectal adenocarcinoma cell line were determined. Further, adhesion to tomatoes and the biocontrol potential of this model food matrix were analyzed. It was found that all the strains were able to inhibit the indicator growth, mostly through organic acid production. Furthermore, these strains showed promising probiotic traits, including in vitro tolerance to oro-gastrointestinal conditions, and adhesion to abiotic surfaces and Caco-2 cells. Moreover, all tested Lpb. plantarum strains were able to adhere to tomatoes with similar rates (4.0-6.0 LogCFU/g tomato). The co-culture of LAB strains with pathogens on tomatoes showed that Lpb. plantarum could be a good candidate to control pathogen growth. Nonetheless, further studies are needed to guarantee their use as probiotic strains for biocontrol on food matrices.
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Affiliation(s)
- Hiba Selmi
- Faculty of Sciences of Bizerte, University of Carthage, Zarzouna, Bizerte 7021, Tunisia
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology, University of Carthage, Carthage 1054, Tunisia;
| | - Maria Teresa Rocchetti
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy; (M.T.R.); (D.F.)
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR) of Italy, c/o CS-DAT, Via Michele Protano, 71122 Foggia, Italy;
| | - Teresa Semedo-Lemsaddek
- Centre for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, Av. da Universidade Técnica de Lisboa, 1300-477 Lisbon, Portugal;
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy; (M.T.R.); (D.F.)
| | - Giuseppe Spano
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy
| | - Ferid Abidi
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology, University of Carthage, Carthage 1054, Tunisia;
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