1
|
Son J, Hong Y, Seong H, Oh YS, Kwak MK. The high-throughput solid-phase extraction of cis-cyclo(L-Leu-L-Pro) and cis-cyclo(L-Phe-L-Pro) from Lactobacillus plantarum demonstrates efficacy against multidrug-resistant bacteria and influenza A (H3N2) virus. Front Mol Biosci 2024; 11:1346598. [PMID: 38828395 PMCID: PMC11140067 DOI: 10.3389/fmolb.2024.1346598] [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: 12/02/2023] [Accepted: 04/19/2024] [Indexed: 06/05/2024] Open
Abstract
Introduction: 2,5-diketopiperazines are the simplest forms of cyclic dipeptides (CDPs) and have diverse frameworks with chiral side chains that are useful for drug development. Previous research has investigated the antimicrobial properties of proline-linked CDPs and their combinations in the culture filtrate (CF) of Lactobacillus plantarum LBP-K10 using anion exchange chromatography (AEC). However, the quantity of CDPs showcasing notable anti-influenza virus activity derived from AECs was generally lower than those originating from Lactobacillus CF. Methods: To address this issue, the study aims to propose a more efficient method for isolating CDPs and to introduce the antiviral combinations of CDPs obtained using a new method. The study employed a novel technique entailing high-throughput C18-based solid-phase extraction with a methanol gradient (MeSPE). The MeSPE method involved increasing the methanol concentration from 5% to 50% in 5% increments. Results: The methanol SPE fractions (MeSPEfs) eluted with methanol concentrations between 35% and 45% evinced substantial efficacy in inhibiting the influenza A/H3N2 virus via plaque-forming assay. MeSPEf-45, the 45% MeSPEf, exhibited exceptional efficacy in preventing viral infections in Madin-Darby kidney cells, surpassing both individual CDPs and the entire set of MeSPEfs. To identify the specific antiviral components of MeSPEf-45, all MeSPEfs were further fractionated through preparative high-performance liquid chromatography (prep-HPLC). MeSPEf-45 fractions S8 and S11 presented the highest activity against multidrug-resistant bacteria and influenza A/H3N2 virus among all MeSPEfs, with 11 common fractions. Antiviral fractions S8 and S11 were identified as proline-based CDPs, specifically cis-cyclo(L-Leu-L-Pro) and cis-cyclo(L-Phe-L-Pro), using gas chromatography-mass spectrometry. The combination of MeSPEf-45 fractions S8 and S11 displayed superior antibacterial and anti-influenza virus effects compared to the individual fractions S8 and S11. Discussion: High-throughput MeSPE-derived MeSPEfs and subsequent HPLC-fractionated fractions presents an innovative approach to selectively purify large amounts of potent antimicrobial CDPs from bacterial CF. The findings also show the effectiveness of physiologically bioactive combinations that utilize fractions not containing CDP. This study provides the initial evidence demonstrating the antimicrobial properties of CDPs acquired through high-throughput SPE techniques.
Collapse
Affiliation(s)
- Jaeyoung Son
- Laboratory of Microbial Physiology and Biotechnology, Department of Food and Nutrition, Institute of Food and Nutrition Science, College of Bio-Convergence, Eulji University, Seongnam, Republic of Korea
| | - Yeonju Hong
- Laboratory of Microbial Physiology and Biotechnology, Department of Food and Nutrition, Institute of Food and Nutrition Science, College of Bio-Convergence, Eulji University, Seongnam, Republic of Korea
| | - Hyeri Seong
- Laboratory of Microbial Physiology and Biotechnology, Department of Food and Nutrition, Institute of Food and Nutrition Science, College of Bio-Convergence, Eulji University, Seongnam, Republic of Korea
| | - Yoon Sin Oh
- Department of Food and Nutrition, Institute of Food and Nutrition Science, College of Bio-Convergence, Eulji University, Seongnam, Republic of Korea
| | - Min-Kyu Kwak
- Laboratory of Microbial Physiology and Biotechnology, Department of Food and Nutrition, Institute of Food and Nutrition Science, College of Bio-Convergence, Eulji University, Seongnam, Republic of Korea
| |
Collapse
|
2
|
Dash PP, Mohanty P, Behura R, Behera S, Naik S, Mishra M, Sahoo H, Barick AK, Mohapatra P, Sahoo SK, Jali BR. Rapid Colorimetric and Fluorometric Discrimination of Maleic Acid vs. Fumaric Acid and Detection of Maleic Acid in Food Additives. J Fluoresc 2024; 34:1015-1024. [PMID: 37439921 DOI: 10.1007/s10895-023-03330-z] [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: 06/07/2023] [Accepted: 06/27/2023] [Indexed: 07/14/2023]
Abstract
An anthracene thiazole based Schiff base L was synthesized and employed for fluorescence switch-on detection of maleic acid in aqueous DMSO. The non-fluorescent L (10-5 M) showed an instantaneous and selective fluorescence enhancement at 506 nm upon interaction with maleic acid (10-5 M). Other potential carboxylic acids (10-5 M), such as malic acid, citric acid, acetic acid, cinnamic acid, tartaric acid, succinic acid, fumaric acid, oxalic acid and malonic acid failed to alter the chromo-fluorogenic properties of L. Probe L can be employed to detect maleic acid down to 2.74 × 10-6 M. The probe L showed good linearity from 2.97 to 6.87 µM. Analytical utility of L was examined by detecting maleic acid in various food additives and drosophila larvae.
Collapse
Affiliation(s)
- Pragyan P Dash
- Department of Chemistry, Veer Surendra Sai University of Technology, Burla, Sambalpur-768018, Odisha, India
| | - P Mohanty
- Department of Chemistry, Veer Surendra Sai University of Technology, Burla, Sambalpur-768018, Odisha, India
| | - R Behura
- Department of Chemistry, Veer Surendra Sai University of Technology, Burla, Sambalpur-768018, Odisha, India
| | - S Behera
- Department of Chemistry, Veer Surendra Sai University of Technology, Burla, Sambalpur-768018, Odisha, India
| | - S Naik
- Department of Life Science, National Institute of Technology, 769008, Rourkela, India
| | - M Mishra
- Department of Life Science, National Institute of Technology, 769008, Rourkela, India
| | - H Sahoo
- Department of Chemistry, National Institute of Technology, 769008, Rourkela, India
| | - Aruna K Barick
- Department of Chemistry, Veer Surendra Sai University of Technology, Burla, Sambalpur-768018, Odisha, India
| | - P Mohapatra
- Department of Chemistry, Veer Surendra Sai University of Technology, Burla, Sambalpur-768018, Odisha, India
| | - Suban K Sahoo
- Department of Chemistry, Sardar Vallabhbhai National Institute of Technology, 395007, Surat, Gujarat, India
| | - Bigyan R Jali
- Department of Chemistry, Veer Surendra Sai University of Technology, Burla, Sambalpur-768018, Odisha, India.
| |
Collapse
|
3
|
Kang SO, Kwak MK. Antimicrobial Cyclic Dipeptides from Japanese Quail ( Coturnix japonica) Eggs Supplemented with Probiotic Lactobacillus plantarum. J Microbiol Biotechnol 2024; 34:314-329. [PMID: 38111307 PMCID: PMC10940788 DOI: 10.4014/jmb.2311.11006] [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: 11/07/2023] [Revised: 12/12/2023] [Accepted: 12/13/2023] [Indexed: 12/20/2023]
Abstract
Fifteen cyclic dipeptides (CDPs) containing proline, one cyclo(Phe-Ala) without proline, and a non-peptidyl DL-3-phenyllactic acid were previously identified in the culture filtrates of Lactobacillus plantarum LBP-K10, an isolate from kimchi. In this study, we used Japanese quail (Coturnix japonica) eggs to examine the effects of probiotic supplementation on the antimicrobial CDPs extracted from quail eggs (QE). Eggshell-free QE were obtained from two distinct groups of quails. The first group (K10N) comprised eggs from unsupplemented quails. The second group (K10S) comprised eggs from quails supplemented with Lb. plantarum LBP-K10. The QE samples were extracted using methylene chloride through a liquid-liquid extraction process. The resulting extract was fractionated into 16 parts using semi-preparative high-performance liquid chromatography. Two fractions, Q6 and Q9, were isolated from K10S and identified as cis-cyclo(L-Ser-L-Pro) and cis-cyclo(L-Leu-L-Pro). The Q9 fraction, containing cis-cyclo(L-Leu-L-Pro), has shown significant inhibitory properties against the proliferation of highly pathogenic multidrug-resistant bacteria, as well as human-specific and phytopathogenic fungi. Some of the ten combinations between the remaining fourteen unidentified fractions and two fractions, Q6 and Q9, containing cis-cyclo(L-Ser-L-Pro) and cis-cyclo(L-Leu-L-Pro) respectively, demonstrated a significant increase in activity against multidrug-resistant bacteria only when combined with Q9. The activity was 7.17 times higher compared to a single cis-cyclo(L-Leu-L-Pro). This study presents new findings on the efficacy of proline-containing CDPs in avian eggs. These CDPs provide antimicrobial properties when specific probiotics are supplemented.
Collapse
Affiliation(s)
- Sa-Ouk Kang
- Laboratory of Biophysics, School of Biological Sciences, and Institute of Microbiology, Seoul National University, Seoul 08826, Republic of Korea
| | - Min-Kyu Kwak
- Laboratory of Microbial Physiology and Biotechnology, Department of Food and Nutrition, College of Bio-Convergence, and Institute of Food and Nutrition Science, Eulji University, Seongnam 13135, Republic of Korea
| |
Collapse
|
4
|
Rebaza-Cardenas T, Montes-Villanueva ND, Fernández M, Delgado S, Ruas-Madiedo P. Microbiological and physical-chemical characteristics of the Peruvian fermented beverage "Chicha de siete semillas": Towards the selection of strains with acidifying properties. Int J Food Microbiol 2023; 406:110353. [PMID: 37591132 DOI: 10.1016/j.ijfoodmicro.2023.110353] [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: 01/05/2023] [Revised: 06/29/2023] [Accepted: 08/05/2023] [Indexed: 08/19/2023]
Abstract
Traditional fermented beverages have been consumed worldwide for centuries. Such is the case of "Chicha de siete semillas" which is originally from the province of Huanta, in Ayacucho, Peru. In this work we have analyzed the chemical composition and bacterial diversity of products manufactured from six producers, who have used different combinations of cereals, pseudocereals, legumes and aromatic herbs, although maize was present in all of them. The fermented beverages had a low pH, mainly due to the production of lactic acid, whereas ethanol was, in general, present in low concentrations. Most of the products were rich in GABA, the content of biogenic amines being very low, as corresponds to a product with a short maturation time (less than 4 days). A metataxonomic analysis revealed that Streptococcaceae and Leuconostocaceae families were dominant in the majority of the beverages, Streptococcus spp. and Leuconostoc spp. being the representative genera, respectively. The result was corroborated by culture-dependent techniques, since these were the most abundant genera isolated and identified in all samples, with Streptococcus macedonicus and Leuconostoc lactis as representative species. In lower proportions other isolates were identified as Lactobacillus delbrueckii, Lactiplantibacillus plantarum, Furfurilactobacillus rossiae, Weissella confusa and Enterococcus faecium. The genetic profile of 26 S. macedonicus isolates was determined by RAPD-PCR and REP-PCR, showing five different patterns distinguishable with the first technique. One representative strain from each genetic pattern was further characterized and used to ferment a maize-based matrix (with saccharose) in order to know their technological potential. All strains were able to ferment the beverage at 30 °C in a short time (about 6 h) reaching a pH below 4.5 and they remained viable after 24 h; the main organic acid contributing to the pH decrease was lactic acid. Therefore, S. macedonicus is a good candidate for being part of a putative starter culture, since it is a species well adapted to this cereal-based food niche.
Collapse
Affiliation(s)
- Teresa Rebaza-Cardenas
- Instituto de Productos Lácteos de Asturias (IPLA), CSIC, Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain; Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae (UCSS), Lima, Peru
| | | | - María Fernández
- Instituto de Productos Lácteos de Asturias (IPLA), CSIC, Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain
| | - Susana Delgado
- Instituto de Productos Lácteos de Asturias (IPLA), CSIC, Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain
| | - Patricia Ruas-Madiedo
- Instituto de Productos Lácteos de Asturias (IPLA), CSIC, Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain.
| |
Collapse
|
5
|
Understanding of microbial diversity in three representative Qu in China and characterization of the volatile compounds in the corresponding Chinese rice wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
6
|
González-González F, Delgado S, Ruiz L, Margolles A, Ruas-Madiedo P. Functional bacterial cultures for dairy applications: towards improving safety, quality, nutritional and health benefit aspects. J Appl Microbiol 2022; 133:212-229. [PMID: 35238463 PMCID: PMC9539899 DOI: 10.1111/jam.15510] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/12/2022] [Accepted: 02/25/2022] [Indexed: 11/30/2022]
Abstract
Traditionally, fermentation was used to preserve the shelf life of food. Currently, in addition to favouring food preservation, well standardized and controlled industrial processes are also aimed at improving the functional characteristics of the final product. In this regard, starter cultures have become an essential cornerstone of food production. The selection of robust microorganisms, well adapted to the food environment, has been followed by the development of microbial consortia that provide some functional characteristics, beyond their acidifying capacity, achieving safer, high‐quality foods with improved nutritional and health‐promoting properties. In addition to starters, adjunct cultures and probiotics, which normally do not have a relevant role in fermentation, are added to the food in order to provide some beneficial characteristics. This review focuses on highlighting the functional characteristics of food starters, as well as adjunct and probiotic cultures (mainly lactic acid bacteria and bifidobacteria), with a specific focus on the synthesis of metabolites for preservation and safety aspects (e.g. bacteriocins), organoleptic properties (e.g. exopolysaccharides), nutritional (e.g. vitamins) and health improvement (e.g. neuroactive molecules). Literature reporting the application of these functional cultures in the manufacture of foods, mainly those related to dairy production, such as cheeses and fermented milks, has also been updated.
Collapse
Affiliation(s)
- F González-González
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| | - S Delgado
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| | - L Ruiz
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| | - A Margolles
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| | - P Ruas-Madiedo
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| |
Collapse
|
7
|
Mahanta S, Sivakumar PS, Parhi P, Mohapatra RK, Dey G, Panda SH, Sireswar S, Panda SK. Sour beer production in India using a coculture of Saccharomyces pastorianus and Lactobacillus plantarum: optimization, microbiological, and biochemical profiling. Braz J Microbiol 2022; 53:947-958. [PMID: 35129817 PMCID: PMC9151955 DOI: 10.1007/s42770-022-00691-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Accepted: 01/31/2022] [Indexed: 02/01/2023] Open
Abstract
The study's objective was to develop a co-fermentation process with appropriate fermentation parameters to produce a sour beer (similar to a Belgium sour beer) with an ethanol content of 6-8% (v/v) using a coculture of Saccharomyces pastorianus and Lactobacillus plantarum. Statistical optimization was conducted to determine fermentation conditions to produce a sour beer with ~ 3 mg/mL of lactic acid, similar to the traditional sour beer levels. Studies were conducted on the microbial dynamics and volatile compounds produced during this fermentation and aging process. GC-MS studies revealed the generation of novel bioactive compounds as well as the depletion of some volatile compounds during co-fermentation. The study detailed a 5-day co-fermentation process of S. pastorianus and L. plantarum and a 21-day aging process to prepare a sour beer with biochemical properties along the lines of traditional lambic beers. The interrelationship between the two microorganisms and the biochemical changes in the sour beer fermentation process was elucidated and the sensorial attributes have been described.
Collapse
Affiliation(s)
- Sachin Mahanta
- School of Biotechnology, Kalinga Institute of Industrial Technology (KIIT) Deemed to be University, Bhubaneswar, Odisha, India
| | - P S Sivakumar
- Division of Extension and Social Sciences, Central Tuber Crops Research Institute, Trivandrum, Kerala, India
| | - Pankaj Parhi
- P. G. Department of Chemistry, Fakir Mohan University, Balasore-756089, Odisha, India
| | - Ranjan K Mohapatra
- School of Biotechnology, Kalinga Institute of Industrial Technology (KIIT) Deemed to be University, Bhubaneswar, Odisha, India
| | - Gargi Dey
- School of Biotechnology, Kalinga Institute of Industrial Technology (KIIT) Deemed to be University, Bhubaneswar, Odisha, India
| | - Smita H Panda
- Department of Zoology, North Orissa University, Mayurbhanj, Odisha, India
| | - Srijita Sireswar
- School of Biotechnology, Kalinga Institute of Industrial Technology (KIIT) Deemed to be University, Bhubaneswar, Odisha, India
| | - Sandeep K Panda
- School of Biotechnology, Kalinga Institute of Industrial Technology (KIIT) Deemed to be University, Bhubaneswar, Odisha, India.
| |
Collapse
|
8
|
Bourdichon F, Arias E, Babuchowski A, Bückle A, Bello FD, Dubois A, Fontana A, Fritz D, Kemperman R, Laulund S, McAuliffe O, Miks MH, Papademas P, Patrone V, Sharma DK, Sliwinski E, Stanton C, Von Ah U, Yao S, Morelli L. The forgotten role of food cultures. FEMS Microbiol Lett 2021; 368:fnab085. [PMID: 34223876 PMCID: PMC8397475 DOI: 10.1093/femsle/fnab085] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Accepted: 07/01/2021] [Indexed: 12/15/2022] Open
Abstract
Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and preservation of the nutrients and the different food matrices has been deciphered by the insights of molecular microbiology. Among those roles of fermentation in the food chain, biopreservation remains the one most debated. Presumably because it has been underestimated for quite a while, and only considered - based on a food safety and technological approach - from the toxicological and chemical perspective. Biopreservation is not considered as a traditional use, where it has been by design - but forgotten - as the initial goal of fermentation. The 'modern' use of biopreservation is also slightly different from the traditional use, due mainly to changes in cooling of food and other ways of preservation, Extending shelf life is considered to be one of the properties of food additives, classifying - from our perspective - biopreservation wrongly and forgetting the role of fermentation and food cultures. The present review will summarize the current approaches of fermentation as a way to preserve and protect the food, considering the different way in which food cultures and this application could help tackle food waste as an additional control measure to ensure the safety of the food.
Collapse
Affiliation(s)
- François Bourdichon
- Food Safety, Microbiology, Hygiene, 16 Rue Gaston de Caillavet, 75015 Paris, France
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Emmanuelle Arias
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | | | - Anne Bückle
- Milchprüfring Baden-Württemberg e.V., Marie-Curie-Straße 19, 73230 Kirchheim, u.T., Germany
| | | | - Aurélie Dubois
- International Dairy Federationiry Federation, 70 Boulevard Auguste Reyers, 1030 Brussels, Belgium
| | - Alessandra Fontana
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Duresa Fritz
- International Flavors and Fragrances, 20 rue Brunel, Paris 75017, France
| | - Rober Kemperman
- Lesaffre International, 152 rue du Docteur Yersin, 59120 Loos, France
| | - Svend Laulund
- Chr. Hansen A/S, Agern Allé 24, 2970 Hoersholm, Denmark
| | | | - Marta Hanna Miks
- Glycom A/S, Kogle Allé 4, 2970 Hørsholm, Denmark
- Faculty of Food Science, Food Biochemistry, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10–726 Olsztyn, Poland
| | - Photis Papademas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Archiepiskopou Kyprianou, PO BOX 50329, Limassol, Cyprus
| | - Vania Patrone
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | | | - Edward Sliwinski
- The European Federation of Food Science & Technology, Nieuwe Kanaal 9a, 6709 PA, Wageningen, The Netherlands
| | | | - Ueli Von Ah
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | - Su Yao
- China National Research Institute of Food & Fermentation Industries, China Center of Industrial Culture Collection, Building 6, No.24, Jiuxianqiaozhong Road, Chaoyang District, Beijing 100015, PR China
| | - Lorenzo Morelli
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| |
Collapse
|
9
|
Jagannathan SV, Manemann EM, Rowe SE, Callender MC, Soto W. Marine Actinomycetes, New Sources of Biotechnological Products. Mar Drugs 2021; 19:365. [PMID: 34201951 PMCID: PMC8304352 DOI: 10.3390/md19070365] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 06/14/2021] [Accepted: 06/21/2021] [Indexed: 02/07/2023] Open
Abstract
The Actinomycetales order is one of great genetic and functional diversity, including diversity in the production of secondary metabolites which have uses in medical, environmental rehabilitation, and industrial applications. Secondary metabolites produced by actinomycete species are an abundant source of antibiotics, antitumor agents, anthelmintics, and antifungals. These actinomycete-derived medicines are in circulation as current treatments, but actinomycetes are also being explored as potential sources of new compounds to combat multidrug resistance in pathogenic bacteria. Actinomycetes as a potential to solve environmental concerns is another area of recent investigation, particularly their utility in the bioremediation of pesticides, toxic metals, radioactive wastes, and biofouling. Other applications include biofuels, detergents, and food preservatives/additives. Exploring other unique properties of actinomycetes will allow for a deeper understanding of this interesting taxonomic group. Combined with genetic engineering, microbial experimental evolution, and other enhancement techniques, it is reasonable to assume that the use of marine actinomycetes will continue to increase. Novel products will begin to be developed for diverse applied research purposes, including zymology and enology. This paper outlines the current knowledge of actinomycete usage in applied research, focusing on marine isolates and providing direction for future research.
Collapse
Affiliation(s)
| | | | | | | | - William Soto
- Department of Biology, College of William & Mary, Williamsburg, VA 23185, USA; (S.V.J.); (E.M.M.); (S.E.R.); (M.C.C.)
| |
Collapse
|
10
|
Rodríguez-Sánchez S, Fernández-Pacheco P, Seseña S, Pintado C, Palop ML. Selection of probiotic Lactobacillus strains with antimicrobial activity to be used as biocontrol agents in food industry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111142] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
11
|
Kawtharani H, Snini SP, Heang S, Bouajila J, Taillandier P, Mathieu F, Beaufort S. Phenyllactic Acid Produced by Geotrichum candidum Reduces Fusarium sporotrichioides and F. langsethiae Growth and T-2 Toxin Concentration. Toxins (Basel) 2020; 12:E209. [PMID: 32224845 PMCID: PMC7232515 DOI: 10.3390/toxins12040209] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 03/20/2020] [Accepted: 03/24/2020] [Indexed: 12/13/2022] Open
Abstract
Fusariumsporotrichioides and F. langsethiae are present in barley crops. Their toxic metabolites, mainly T-2 toxin, affect the quality and safety of raw material and final products such as beer. Therefore, it is crucial to reduce Fusarium spp. proliferation and T-2 toxin contamination during the brewing process. The addition of Geotrichum candidum has been previously demonstrated to reduce the proliferation of Fusarium spp. and the production of toxic metabolites, but the mechanism of action is still not known. Thus, this study focuses on the elucidation of the interaction mechanism between G.candidum and Fusarium spp. in order to improve this bioprocess. First, over a period of 168 h, the co-culture kinetics showed an almost 90% reduction in T-2 toxin concentration, starting at 24 h. Second, sequential cultures lead to a reduction in Fusarium growth and T-2 toxin concentration. Simultaneously, it was demonstrated that G. candidum produces phenyllactic acid (PLA) at the early stages of growth, which could potentially be responsible for the reduction in Fusarium growth and T-2 toxin concentration. To prove the PLA effect, F. sporotrichioides and F.langsethiae were cultivated in PLA supplemented medium. The expected results were achieved with 0.3 g/L of PLA. These promising results contribute to a better understanding of the bioprocess, allowing its optimization at an up-scaled industrial level.
Collapse
Affiliation(s)
| | | | | | | | | | - Florence Mathieu
- Laboratoire de Génie Chimique, UMR 5503, Université de Toulouse, CNRS, INPT, UPS, 31326 Toulouse, France; (H.K.); (S.P.S.); (S.H.); (J.B.); (P.T.)
| | - Sandra Beaufort
- Laboratoire de Génie Chimique, UMR 5503, Université de Toulouse, CNRS, INPT, UPS, 31326 Toulouse, France; (H.K.); (S.P.S.); (S.H.); (J.B.); (P.T.)
| |
Collapse
|
12
|
Goodman M, Neal JA, Corsi A, Sirsat SA. Isolation of Beer-Spoiling Bacteria from Texas Craft Breweries. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2018.1509754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Mary Goodman
- Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, Texas, USA
| | - Jack A. Neal
- Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, Texas, USA
| | - Aaron Corsi
- Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, Texas, USA
| | - Sujata A. Sirsat
- Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, Texas, USA
| |
Collapse
|
13
|
Structural characterisation of two medium molecular mass exopolysaccharides produced by the bacterium Lactobacillus fermentum Lf2. Carbohydr Res 2020; 488:107909. [PMID: 31968294 DOI: 10.1016/j.carres.2020.107909] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 01/07/2020] [Accepted: 01/07/2020] [Indexed: 11/21/2022]
Abstract
Under optimized conditions, the lactic acid bacterium Lactobacillus fermentum Lf2 secretes up to 2 gL-1 of a mixture of polysaccharides into the fermentation medium when grown on sucrose. Earlier studies had shown that the mixture is biologically active and work was undertaken to characterise the polysaccharides. Preparative size exclusion chromatography was used to separate a high molecular mass β-glucan (weight average mass of 1.23 × 106 gmol-1) from two medium molecular mass polysaccharides (weight average mass of 8.8 × 104 gmol-1). Under optimized growth conditions, the medium molecular mass polysaccharides accounted for more than 75% of the mixture by weight. Monomer, linkage analysis and NMR spectroscopy of the medium molecular mass polysaccharides, and material isolated after their Smith degradation, was used to identify the structure of the component polysaccharides. The mixture contains two novel polysaccharides. The first has a main chain of β-1,6-linked galactofuranoses which is non-stoichiometrically 2-O-glucosylated. The degree of substitution at the 2-position, with α-D-Glcp, depends on the fermentation conditions; under optimized conditions greater than 80% 2-O-α-D-glucosylation was observed. The second polysaccharide is a heteroglycan with four monosaccharides in the repeat unit: residual signals in the NMR suggest that the sample also contains trace amounts (<3%) of cell wall polysaccharides.
Collapse
|
14
|
Kim EJ, Haldar U, Lee HI. Tuning the ability to discriminate between geometric isomers maleic acid and fumaric acid of water-soluble polymeric probes with a donor-π-acceptor skeleton. POLYMER 2020. [DOI: 10.1016/j.polymer.2019.122040] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
15
|
Transcriptional Regulator AcrR Increases Ethanol Tolerance through Regulation of Fatty Acid Synthesis in Lactobacillus plantarum. Appl Environ Microbiol 2019; 85:AEM.01690-19. [PMID: 31519657 DOI: 10.1128/aem.01690-19] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Accepted: 09/11/2019] [Indexed: 01/24/2023] Open
Abstract
Lactobacillus plantarum is a versatile bacterium with significant adaptability to harsh habitats containing excessive ethanol concentrations. It was found that the L. plantarum NF92-TetR/AcrR family regulator, AcrR, significantly enhanced the growth rate of this lactic acid bacterium in the presence of ethanol. Through screening 172 ethanol-resistant related genes by electrophoretic mobility shift and quantitative reverse transcription-PCR (RT-qPCR) assays, six genes were identified to be regulated by AcrR under ethanol stress. Among these was a gene coding for a 3-hydroxyacyl-ACP dehydratase (fabZ1) regulated by AcrR under ethanol stress. AcrR regulated fabZ1 under ethanol stress by binding to its promoter, P fabZ1 DNase I footprinting analysis indicated that there were two specific AcrR binding sites on P fabZ1 RT-PCR results showed fabZ1 could cotranscribe with its downstream 12 genes and conform a fatty acid de novo biosynthesis (fab) gene cluster under the control of P fabZ1 Both RT-qPCR of the fab gene cluster in acrR knockout and overexpression strains and fatty acid methyl ester analysis of the acrR knockout strain showed that AcrR could promote fatty acid synthesis in L. plantarum NF92. Membrane fluorescence anisotropy analysis of acrR knockout and overexpression strains showed that AcrR could increase membrane fluidity under ethanol stress. Thus, AcrR could regulate fatty acid synthesis and membrane fluidity to promote the adaption of L. plantarum NF92 to a high ethanol concentration.IMPORTANCE Ethanol tolerance is essential for L. plantarum strains living in substances with more than 9% ethanol, such as wine and beer. The details regarding how L. plantarum adapts to ethanol are still lacking. This study demonstrates that AcrR regulates the de novo synthesis of fatty acids in L. plantarum adapting to toxic levels of ethanol. We also identified the ability of the TetR/AcrR family regulator to bind to the fatty acid biosynthesis gene promoter, P fabZ1 , in L. plantarum and defined the binding sites. This finding facilitates the induction of the adaptation of L. plantarum strains to ethanol for food fermentation applications.
Collapse
|
16
|
Attchelouwa CK, N'guessan FK, Aké FMD, Djè MK. Molecular identification of yeast, lactic and acetic acid bacteria species during spoilage of tchapalo, a traditional sorghum beer from Côte d'Ivoire. World J Microbiol Biotechnol 2018; 34:173. [PMID: 30413892 DOI: 10.1007/s11274-018-2555-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Accepted: 11/02/2018] [Indexed: 11/25/2022]
Abstract
Yeasts, lactic and acetic acid bacteria are responsible of microbial spoilage of alcoholic beverages. However species involved in deterioration of sorghum beer produced in Côte d'Ivoire has not been investigated. This study was carried out to identify species of yeast, LAB and AAB during spoilage of tchapalo in order to define the best strategy for beer preservative. Thus, a total of 210 yeasts, LAB and AAB were isolated from samples of tchapalo stored at ambient temperature and at 4 °C for 3 days. Based on PCR-RFLP of the ITS region and the sequencing of D1/D2 domain, yeast isolates were assigned to seven species (Saccharomyces cerevisiae, Candida tropicalis, Rhodotorula mucilaginosa, Trichosporon asahii, Kluyveromyces marxianus, Meyerozyma guilliermondii and Trichosporon coremiiforme). During the storage at ambient temperature and at 4 °C, S. cerevisiae was the predominant species (> 76%). Excepted R. mucilaginosa, occurrence of non-Saccharomyces species was sporadic. LAB species detected in fresh samples using molecular methods were Pediococcus acidilactici, Lactobacillus paracasei, Lb. curvatus, Lb. fermentum and Weisssella paramesenteroides. P. acidilactici was the dominant species (47.8%) followed by Lb. paracasei (17.5%). W. paramesenteroides and Lb. fermentum were not detected during the spoilage at ambient temperature while at 4 °C W. paramesenteroides and Lb. paracasei have not been detected. For AAB, the species found were Acetobacter pasteurianus sub paradoxus and Acetobacter cerevisiae. These species were common to all samples during spoilage and A. pasteurianus sub paradoxus was the most frequently detected.
Collapse
Affiliation(s)
- Constant K Attchelouwa
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d'Ivoire.
| | - Florent K N'guessan
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d'Ivoire
| | - Francine M D Aké
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d'Ivoire
| | - Marcellin K Djè
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d'Ivoire
| |
Collapse
|
17
|
Postulkova M, Rezanina J, Fiala J, Ruzicka MC, Dostalek P, Branyik T. Suppression of fungal contamination by Pythium oligandrum
during malting of barley. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.518] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Michaela Postulkova
- Department of Biotechnology; University of Chemistry and Technology; Technicka 5 166 28 Prague Czech Republic
- Department of Multiphase Reactors; Institute of Chemical Process Fundamentals, Czech Academy of Sciences; Rozvojova 135 165 02 Prague Czech Republic
| | - Jan Rezanina
- Department of Biotechnology; University of Chemistry and Technology; Technicka 5 166 28 Prague Czech Republic
| | - Jaromir Fiala
- Department of Biotechnology; University of Chemistry and Technology; Technicka 5 166 28 Prague Czech Republic
- Research Institute of Brewing and Malting; Lipova 15 120 44 Prague Czech Republic
| | - Marek C. Ruzicka
- Department of Multiphase Reactors; Institute of Chemical Process Fundamentals, Czech Academy of Sciences; Rozvojova 135 165 02 Prague Czech Republic
| | - Pavel Dostalek
- Department of Biotechnology; University of Chemistry and Technology; Technicka 5 166 28 Prague Czech Republic
| | - Tomas Branyik
- Department of Biotechnology; University of Chemistry and Technology; Technicka 5 166 28 Prague Czech Republic
| |
Collapse
|
18
|
Tsitko I, Manninen J, Smart K, James S, Laitila A. Management of barley-associated bacterial biofilms: a key to improving wort separation. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Irina Tsitko
- VTT Technical Research Centre of Finland Ltd; Espoo Finland
| | - Jenny Manninen
- VTT Technical Research Centre of Finland Ltd; Espoo Finland
| | | | - Sue James
- SABMiller Ltd, ABInBev House, Woking; UK
| | - Arja Laitila
- VTT Technical Research Centre of Finland Ltd; Espoo Finland
| |
Collapse
|
19
|
Kwak MK, Liu R, Kang SO. Antimicrobial activity of cyclic dipeptides produced by Lactobacillus plantarum LBP-K10 against multidrug-resistant bacteria, pathogenic fungi, and influenza A virus. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
20
|
Zenklusen MH, Coronel MB, Castro MÁ, Alzamora SM, González HHL. Inactivation of Aspergillus carbonarius and Aspergillus flavus in malting barley by pulsed light and impact on germination capacity and microstructure. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
21
|
Liu R, Kim AH, Kwak MK, Kang SO. Proline-Based Cyclic Dipeptides from Korean Fermented Vegetable Kimchi and from Leuconostoc mesenteroides LBP-K06 Have Activities against Multidrug-Resistant Bacteria. Front Microbiol 2017; 8:761. [PMID: 28512456 PMCID: PMC5411444 DOI: 10.3389/fmicb.2017.00761] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Accepted: 04/12/2017] [Indexed: 11/13/2022] Open
Abstract
Lactobacillus plantarum and Leuconostoc mesenteroides play a prominent role as functional starters and predominant isolates in the production of various types of antimicrobial compound-containing fermented foods, especially including kimchi. In the case of the bioactive cyclic dipeptides, their racemic diastereomers inhibitory to bacteria and fungi have been suggested to come solely from Lactobacillus spp. of these strains. We previously demonstrated the antifungal and antiviral activities of proline-based cyclic dipeptides, which were fractionated from culture filtrates of Lb. plantarum LBP-K10 originated from kimchi. However, cyclic dipeptides have not been identified in the filtrates, either from cultures or fermented subject matter, driven by Ln. mesenteroides, which have been widely used as starter cultures for kimchi fermentation. Most importantly, the experimental verification of cyclic dipeptide-content changes during kimchi fermentation have also not been elucidated. Herein, the antibacterial fractions, including cyclo(Leu-Pro) and cyclo(Phe-Pro), from Ln. mesenteroides LBP-K06 culture filtrates, which exhibited a typical chromatographic retention behavior (tR), were identified by using semi-preparative high-performance liquid chromatography and gas chromatography-mass spectrometry. Based on this finding, the proline-based cyclic dipeptides, including cyclo(Ser-Pro), cyclo(Tyr-Pro), and cyclo(Leu-Pro), were additionally identified in the filtrates only when fermenting Chinese cabbage produced with Ln. mesenteroides LBP-K06 starter cultures. The detection and isolation of cyclic dipeptides solely in controlled fermented cabbage were conducted under the control of fermentation-process parameters concomitantly with strong CDP selectivity by using a two-consecutive-purification strategy. Interestingly, cyclic dipeptides in the filtrates, when using this strain as a starter, increased with fermentation time. However, no cyclic dipeptides were observed in the filtrates of other fermented products, including other types of kimchi and fermented materials of plant and animal origin. This is the first report to conclusively demonstrate evidence for the existence of antimicrobial cyclic dipeptides produced by Ln. mesenteroides in kimchi. Through filtrates from lactic acid bacterial cultures and from fermented foods, we have also proved a method of combining chromatographic fractionation and mass spectrometry-based analysis for screening cyclic dipeptide profiling, which may allow evaluation of the fermented dairy foods from a new perspective.
Collapse
Affiliation(s)
- Rui Liu
- Laboratory of Biophysics, School of Biological Sciences, and Institute of Microbiology, Seoul National UniversitySeoul, South Korea
| | - Andrew H Kim
- Laboratory of Biophysics, School of Biological Sciences, and Institute of Microbiology, Seoul National UniversitySeoul, South Korea
| | - Min-Kyu Kwak
- Laboratory of Biophysics, School of Biological Sciences, and Institute of Microbiology, Seoul National UniversitySeoul, South Korea
| | - Sa-Ouk Kang
- Laboratory of Biophysics, School of Biological Sciences, and Institute of Microbiology, Seoul National UniversitySeoul, South Korea
| |
Collapse
|
22
|
Abstract
The brewing of beer is an ancient biotechnology, the unit processes of which have not changed in hundreds of years. Equally, scientific study within the brewing industry not only has ensured that modern beer making is highly controlled, leading to highly consistent, high-quality, healthful beverages, but also has informed many other fermentation-based industries.
Collapse
Affiliation(s)
- C W Bamforth
- Department of Food Science and Technology, University of California, Davis, California 95616;
| |
Collapse
|
23
|
The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.07.010] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
24
|
Saraoui T, Leroi F, Björkroth J, Pilet MF. Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review. J Appl Microbiol 2016; 121:907-18. [PMID: 27172050 DOI: 10.1111/jam.13179] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 05/05/2016] [Accepted: 05/06/2016] [Indexed: 11/28/2022]
Abstract
The genus Lactococcus comprises 12 species, some known for decades and others more recently described. Lactococcus piscium, isolated in 1990 from rainbow trout, is a psychrotrophic lactic acid bacterium, probably disregarded because most of the strains are unable to grow at 30°C. During the last 10 years, this species has been isolated from a large variety of food: meat, seafood and vegetables, mostly packed under vacuum (VP) or modified atmosphere (MAP) and stored at chilled temperature. Recently, culture-independent techniques used for characterization of microbial ecosystems have highlighted the importance of Lc. piscium in food. Its role in food spoilage varies according to the strain and the food matrix. However, most studies have indicated that Lc. piscium spoils meat, whereas it does not degrade the sensory properties of seafood. Lactococcus piscium strains have a large antimicrobial spectrum, including Gram-positive and negative bacteria. In various seafoods, some strains have a protective effect against spoilage and can extend the sensory shelf-life of the products. They can also inhibit the growth of Listeria monocytogenes, by a cell-to-cell contact-dependent. This article reviews the physiological and genomic characteristics of Lc. piscium and discusses its spoilage or protective activities in food.
Collapse
Affiliation(s)
- T Saraoui
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B), Ifremer, Nantes Cedex 03, France.,UMR1014 SECALIM, INRA, Oniris, 44307, Nantes, France
| | - F Leroi
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B), Ifremer, Nantes Cedex 03, France.
| | - J Björkroth
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland
| | - M F Pilet
- UMR1014 SECALIM, INRA, Oniris, 44307, Nantes, France
| |
Collapse
|
25
|
Lynch K, Zannini E, Guo J, Axel C, Arendt E, Kildea S, Coffey A. Control of Zymoseptoria tritici
cause of septoria tritici blotch of wheat using antifungal Lactobacillus
strains. J Appl Microbiol 2016; 121:485-94. [DOI: 10.1111/jam.13171] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 03/22/2016] [Accepted: 04/29/2016] [Indexed: 11/28/2022]
Affiliation(s)
- K.M. Lynch
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - E. Zannini
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - J. Guo
- Department of Biological Sciences; Cork Institute of Technology; Bishopstown Cork Ireland
| | - C. Axel
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - E.K. Arendt
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - S. Kildea
- Crop Science Department; Teagasc Crops Environment and Land Use Programme; Carlow Ireland
| | - A. Coffey
- Department of Biological Sciences; Cork Institute of Technology; Bishopstown Cork Ireland
| |
Collapse
|
26
|
Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties. J Biosci Bioeng 2016. [DOI: 10.1016/j.jbiosc.2015.06.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
27
|
Pinotti L, Ottoboni M, Giromini C, Dell'Orto V, Cheli F. Mycotoxin Contamination in the EU Feed Supply Chain: A Focus on Cereal Byproducts. Toxins (Basel) 2016; 8:45. [PMID: 26891326 PMCID: PMC4773798 DOI: 10.3390/toxins8020045] [Citation(s) in RCA: 193] [Impact Index Per Article: 24.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Revised: 01/28/2016] [Accepted: 02/04/2016] [Indexed: 11/17/2022] Open
Abstract
Mycotoxins represent a risk to the feed supply chain with an impact on economies and international trade. A high percentage of feed samples have been reported to be contaminated with more than one mycotoxin. In most cases, the concentrations were low enough to ensure compliance with the European Union (EU) guidance values or maximum admitted levels. However, mycotoxin co-contamination might still exert adverse effects on animals due to additive/synergistic interactions. Studies on the fate of mycotoxins during cereal processing, such as milling, production of ethanol fuels, and beer brewing, have shown that mycotoxins are concentrated into fractions that are commonly used as animal feed. Published data show a high variability in mycotoxin repartitioning, mainly due to the type of mycotoxins, the level and extent of fungal contamination, and a failure to understand the complexity of food processing technologies. Precise knowledge of mycotoxin repartitioning during technological processes is critical and may provide a sound technical basis for feed managers to conform to legislation requirements and reduce the risk of severe adverse market and trade repercussions. Regular, economical and straightforward feed testing is critical to reach a quick and accurate diagnosis of feed quality. The use of rapid methods represents a future challenge.
Collapse
Affiliation(s)
- Luciano Pinotti
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Trentacoste, 2, 20134 Milan, Italy.
| | - Matteo Ottoboni
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Trentacoste, 2, 20134 Milan, Italy.
| | - Carlotta Giromini
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Trentacoste, 2, 20134 Milan, Italy.
| | - Vittorio Dell'Orto
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Trentacoste, 2, 20134 Milan, Italy.
| | - Federica Cheli
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Trentacoste, 2, 20134 Milan, Italy.
| |
Collapse
|
28
|
Waters DM, Mauch A, Coffey A, Arendt EK, Zannini E. Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review. Crit Rev Food Sci Nutr 2016; 55:503-20. [PMID: 24915367 DOI: 10.1080/10408398.2012.660251] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
In this review, we aim to describe the mechanisms by which LAB can fulfil the novel role of efficient cell factory for the production of functional biomolecules and food ingredients to enhance the quality of cereal-based beverages. LAB fermentation is a safe, economical, and traditional method of food preservation foremost, as well as having the additional benefits of flavor, texture, and nutrition amelioration. Additionally, LAB fermentation in known to render cereal-based foods and beverages safe, in a chemical-free, consumer-friendly manner, from an antinutrient and toxigenic perspective. Huge market opportunities and potential exist for food manufacturers who can provide the ideal functional beverage fulfilling consumer needs. Newly developed fermented cereal-based beverages must address markets globally including, high-nutrition markets (developing countries), lifestyle choice consumers (vegetarian, vegan, low-fat, low-salt, low-calorie), food-related non-communicable disease sufferers (cardiovascular disease, diabetes), and green label consumers (Western countries). To fulfil these recommendations, a suitable LAB starter culture and cereal-based raw materials must be developed. These strains would be suitable for the biopreservation of cereal beverages and, ideally, would be highly antifungal, anti-mycotoxigenic, mycotoxin-binding and proteolytic (neutralize toxic peptides and release flavor-contributing amino acids) with an ability to ferment cereals, whilst synthesizing oligosaccharides, thus presenting a major opportunity for the development of safe cereal-based prebiotic functional beverages to compete with and replace the existing dairy versions.
Collapse
Affiliation(s)
- Deborah M Waters
- a School of Food and Nutritional Sciences , University College Cork , Ireland
| | | | | | | | | |
Collapse
|
29
|
Garofalo C, Osimani A, Milanović V, Taccari M, Aquilanti L, Clementi F. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production. J Food Sci 2015; 80:M2845-52. [DOI: 10.1111/1750-3841.13112] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2015] [Accepted: 09/22/2015] [Indexed: 12/21/2022]
Affiliation(s)
- Cristiana Garofalo
- Dipart. di Scienze Agrarie, Alimentari ed Ambientali; Univ. Politecnica delle Marche; via Brecce Bianche 60131 Ancona Italy
| | - Andrea Osimani
- Dipart. di Scienze Agrarie, Alimentari ed Ambientali; Univ. Politecnica delle Marche; via Brecce Bianche 60131 Ancona Italy
| | - Vesna Milanović
- Dipart. di Scienze Agrarie, Alimentari ed Ambientali; Univ. Politecnica delle Marche; via Brecce Bianche 60131 Ancona Italy
| | - Manuela Taccari
- Dipart. di Scienze Agrarie, Alimentari ed Ambientali; Univ. Politecnica delle Marche; via Brecce Bianche 60131 Ancona Italy
| | - Lucia Aquilanti
- Dipart. di Scienze Agrarie, Alimentari ed Ambientali; Univ. Politecnica delle Marche; via Brecce Bianche 60131 Ancona Italy
| | - Francesca Clementi
- Dipart. di Scienze Agrarie, Alimentari ed Ambientali; Univ. Politecnica delle Marche; via Brecce Bianche 60131 Ancona Italy
| |
Collapse
|
30
|
Samanta S, Kar C, Das G. Colorimetric and Fluorometric Discrimination of Geometrical Isomers (Maleic Acid vs Fumaric Acid) with Real-Time Detection of Maleic Acid in Solution and Food Additives. Anal Chem 2015; 87:9002-8. [DOI: 10.1021/acs.analchem.5b02202] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Soham Samanta
- Department of Chemistry, Indian Institute of Technology Guwahati, Guwahati 781039, India
| | - Chirantan Kar
- Department of Chemistry, Indian Institute of Technology Guwahati, Guwahati 781039, India
| | - Gopal Das
- Department of Chemistry, Indian Institute of Technology Guwahati, Guwahati 781039, India
| |
Collapse
|
31
|
Waters DM, Arendt EK, Moroni AV. Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality. Crit Rev Food Sci Nutr 2015; 57:259-274. [DOI: 10.1080/10408398.2014.902804] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
32
|
Hassan YI, Zhou T, Bullerman LB. Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents. FOOD SCI TECHNOL INT 2015. [DOI: 10.1177/1082013214565722] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Sourdough starter cultures are rich sources of endogenous lactic acid bacteria. The extended shelf lives of sourdough breads are attributed to a large array of organic acids and low-molecular-weight metabolites produced during the fermentation process. Different species belonging to the lactic acid bacteria group of microorganisms, mainly Lactobacillus and Leuconostoc, are increasingly gaining the attention as possible means for inhibiting mold growth in animal feed and human food chains. In addition, certain lactic acid bacteria strains isolated from sourdough starters were also shown to reduce mycotoxins concentrations in contaminated products either by binding or degradation. This short review will summarize the findings in this context that pertain to lactic acid bacteria isolated specifically from sourdough starters and acquaint the reader with the most recent advancements in this bio-preservation trend.
Collapse
Affiliation(s)
- Yousef I Hassan
- Food Science & Technology Department, University of Nebraska-Lincoln, Nebraska, USA
- Guelph Food Research Centre, Agriculture and Agri-Food Canada (AAFC), Guelph, Ontario, Canada
| | - Ting Zhou
- Guelph Food Research Centre, Agriculture and Agri-Food Canada (AAFC), Guelph, Ontario, Canada
| | - Lloyd B Bullerman
- Food Science & Technology Department, University of Nebraska-Lincoln, Nebraska, USA
| |
Collapse
|
33
|
Genetic determinants of reutericyclin biosynthesis in Lactobacillus reuteri. Appl Environ Microbiol 2015; 81:2032-41. [PMID: 25576609 DOI: 10.1128/aem.03691-14] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Reutericyclin is a unique antimicrobial tetramic acid produced by some strains of Lactobacillus reuteri. This study aimed to identify the genetic determinants of reutericyclin biosynthesis. Comparisons of the genomes of reutericyclin-producing L. reuteri strains with those of non-reutericyclin-producing strains identified a genomic island of 14 open reading frames (ORFs) including genes coding for a nonribosomal peptide synthetase (NRPS), a polyketide synthase (PKS), homologues of PhlA, PhlB, and PhlC, and putative transport and regulatory proteins. The protein encoded by rtcN is composed of a condensation domain, an adenylation domain likely specific for d-leucine, and a thiolation domain. rtcK codes for a PKS that is composed of a ketosynthase domain, an acyl-carrier protein domain, and a thioesterase domain. The products of rtcA, rtcB, and rtcC are homologous to the diacetylphloroglucinol-biosynthetic proteins PhlABC and may acetylate the tetramic acid moiety produced by RtcN and RtcK, forming reutericyclin. Deletion of rtcN or rtcABC in L. reuteri TMW1.656 abrogated reutericyclin production but did not affect resistance to reutericyclin. Genes coding for transport and regulatory proteins could be deleted only in the reutericyclin-negative L. reuteri strain TMW1.656ΔrtcN, and these deletions eliminated reutericyclin resistance. The genomic analyses suggest that the reutericyclin genomic island was horizontally acquired from an unknown source during a unique event. The combination of PhlABC homologues with both an NRPS and a PKS has also been identified in the lactic acid bacteria Streptococcus mutans and Lactobacillus plantarum, suggesting that the genes in these organisms and those in L. reuteri share an evolutionary origin.
Collapse
|
34
|
DiCaprio A, Edwards J. Application of quantitative nuclear magnetic resonance spectroscopy to biological acidification of barley mashes. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.138] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Adam DiCaprio
- Process NMR Associates; 87A Sandpit Road Danbury; CT 06810 USA
| | - John Edwards
- Process NMR Associates; 87A Sandpit Road Danbury; CT 06810 USA
| |
Collapse
|
35
|
Oliveira PM, Zannini E, Arendt EK. Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products. Food Microbiol 2014; 37:78-95. [DOI: 10.1016/j.fm.2013.06.003] [Citation(s) in RCA: 96] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2012] [Revised: 05/15/2013] [Accepted: 06/03/2013] [Indexed: 12/23/2022]
|
36
|
Kwak MK, Liu R, Kwon JO, Kim MK, Kim AH, Kang SO. Cyclic dipeptides from lactic acid bacteria inhibit proliferation of the influenza A virus. J Microbiol 2013; 51:836-43. [PMID: 24385362 DOI: 10.1007/s12275-013-3521-y] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2013] [Accepted: 11/30/2013] [Indexed: 11/26/2022]
Abstract
We isolated Lactobacillus plantarum LBP-K10 from the traditional Korean fermented food kimchi. When organic acids were removed, the culture filtrate of this isolate showed high antiviral activity (measured using a plaque-forming assay) against the influenza A (H3N2) virus. Two fractions that were active against influenza A virus were purified from the culture filtrate using a C18 column with high-performance liquid chromatography. These active fractions were crystallized and identified to be the cyclic dipeptides cis-cyclo (L-Leu-L-Pro) and cis-cyclo(L-Phe-L-Pro) using gas chromatography-mass spectrometry; this identification was confirmed by X-ray crystallography. These cyclic dipeptides were identified in the culture filtrate of other lactic acid bacteria, including Lactobacillus spp., Leuconostoc spp., Weissella spp., and Lactococcus lactis.
Collapse
Affiliation(s)
- Min-Kyu Kwak
- Laboratory of Biophysics, School of Biological Sciences, and Institute of Microbiology, Seoul National University, Seoul, 151-747, Republic of Korea
| | | | | | | | | | | |
Collapse
|
37
|
G. UR, Lo R, Roy S, Banerjee T, Ganguly B, Das A. A new receptor with a FRET based fluorescence response for selective recognition of fumaric and maleic acids in aqueous medium. Chem Commun (Camb) 2013; 49:9818-20. [DOI: 10.1039/c3cc45051a] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
38
|
Bokulich NA, Mills DA. Next-generation approaches to the microbial ecology of food fermentations. BMB Rep 2012; 45:377-89. [PMID: 22831972 DOI: 10.5483/bmbrep.2012.45.7.148] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Food fermentations have enhanced human health since the dawn of time and remain a prevalent means of food processing and preservation. Due to their cultural and nutritional importance, many of these foods have been studied in detail using molecular tools, leading to enhancements in quality and safety. Furthermore, recent advances in high-throughput sequencing technology are revolutionizing the study of food microbial ecology, deepening insight into complex fermentation systems. This review provides insight into novel applications of select molecular techniques, particularly next-generation sequencing technology, for analysis of microbial communities in fermented foods. We present a guideline for integrated molecular analysis of food microbial ecology and a starting point for implementing next-generation analysis of food systems.
Collapse
Affiliation(s)
- Nicholas A Bokulich
- Department of Viticulture and Enology, University of California, Davis, CA 95616, USA
| | | |
Collapse
|
39
|
Crowley S, Mahony J, van Sinderen D. Comparative analysis of two antifungal Lactobacillus plantarum
isolates and their application as bioprotectants in refrigerated foods. J Appl Microbiol 2012; 113:1417-27. [DOI: 10.1111/jam.12012] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Revised: 08/01/2012] [Accepted: 08/29/2012] [Indexed: 11/30/2022]
Affiliation(s)
- S. Crowley
- Department of Microbiology; University College Cork; Cork Ireland
| | - J. Mahony
- Department of Microbiology; University College Cork; Cork Ireland
| | - D. van Sinderen
- Department of Microbiology; University College Cork; Cork Ireland
- Alimentary Pharmobiotic Centre; University College Cork; Cork Ireland
| |
Collapse
|
40
|
Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review. Appl Microbiol Biotechnol 2012; 96:37-48. [DOI: 10.1007/s00253-012-4282-y] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2012] [Revised: 07/03/2012] [Accepted: 07/03/2012] [Indexed: 10/28/2022]
|
41
|
Lan WT, Chen YS, Wu HC, Yanagida F. Bio-protective potential of lactic acid bacteria isolated from fermented wax gourd. Folia Microbiol (Praha) 2012; 57:99-105. [PMID: 22307833 DOI: 10.1007/s12223-012-0101-1] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2011] [Accepted: 01/17/2012] [Indexed: 11/30/2022]
Abstract
The antifungal activities of 85 lactic acid bacteria strains isolated from fermented wax gourd against the four fungal species, Penicillium oxalicum, Aspergillus flavus, Aspergillus sydowii, and Mucor racemosus, were determined. Inhibitory activity against at least one or more fungal species was observed with 27 Weissella cibaria and 11 Weissella paramesenteroides strains. Among these strains, W. cibaria 861006 and W. paramesenteroides 860509 showed greater inhibitory activities and were therefore selected for further analysis. The results suggested that the antifungal activities were originated from the organic acids produced by W. cibaria 861006 and W. paramesenteroides 860509. The application tests indicated that the growth of P. oxalicum could be effectively inhibited by W. cibaria 861006 for 6 days on grape surfaces. However, W. paramesenteroides 860509 could only remain its inhibition effect for 48 h. The findings obtained in this study suggest the potential use of W. cibaria 861006 as a bio-protective agent against fungi for agricultural purposes or ready-to-eat fresh fruit and vegetable products.
Collapse
Affiliation(s)
- Wei-Tse Lan
- Department of Biotechnology, Ming Chuan University, No. 5 De-Ming Road, Gui-Shan Township, Taoyuan County, 333, Taiwan
| | | | | | | |
Collapse
|
42
|
Applications of microbial fermentations for production of gluten-free products and perspectives. Appl Microbiol Biotechnol 2011; 93:473-85. [PMID: 22094979 DOI: 10.1007/s00253-011-3707-3] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2011] [Revised: 10/21/2011] [Accepted: 11/02/2011] [Indexed: 02/07/2023]
Abstract
A gluten-free (GF) diet is recognised as being the only accepted treatment for celiac disease-a permanent autoimmune enteropathy triggered by the ingestion of gluten-containing cereals. The bakery products available in today's gluten-free market are characterised by lower palatability than their conventional counterparts and may lead to nutritional deficiencies of vitamins, minerals and fibre. Thus, the production of high-quality gluten-free products has become a very important socioeconomical issue. Microbial fermentation by means of lactic acid bacteria and yeast is one of the most ecological/economical methods of producing and preserving food. In this review, the role of a fermentation process for improving the quality of GF products and for developing a new concept of GF products with nutraceutical and health-promoting characteristics will be examined.
Collapse
|
43
|
Fate of Escherichia coli O26 in corn silage experimentally contaminated at ensiling, at silo opening, or after aerobic exposure, and protective effect of various bacterial inoculants. Appl Environ Microbiol 2011; 77:8696-704. [PMID: 21984243 DOI: 10.1128/aem.06320-11] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Shiga toxin-producing Escherichia coli (STEC) strains are responsible for human illness. Ruminants are recognized as a major reservoir of STEC, and animal feeds, such as silages, have been pointed out as a possible vehicle for the spread of STEC. The present study aimed to monitor the fate of pathogenic E. coli O26 strains in corn material experimentally inoculated (10⁵ CFU/g) during ensiling, just after silo opening, and after several days of aerobic exposure. The addition of 3 bacterial inoculants, Propionibacterium sp., Lactobacillus buchneri, and Leuconostoc mesenteroides (10⁶ CFU/g), was evaluated for their abilities to control these pathogens. The results showed that E. coli O26 could not survive in corn silage 5 days postensiling, and the 3 inoculants tested did not modify the fate of pathogen survival during ensiling. In the case of direct contamination at silo opening, E. coli O26 could be totally eradicated from corn silage previously inoculated with Leuconostoc mesenteroides. The combination of proper ensiling techniques and the utilization of selected bacterial inoculants appears to represent a good strategy to guarantee nutritional qualities of cattle feed while at the same time limiting the entry of pathogenic E. coli into the epidemiological cycle to improve the microbial safety of the food chain.
Collapse
|
44
|
Ayeni FA, Sánchez B, Adeniyi BA, de los Reyes-Gavilán CG, Margolles A, Ruas-Madiedo P. Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine. Int J Food Microbiol 2011; 147:97-104. [DOI: 10.1016/j.ijfoodmicro.2011.03.014] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2010] [Revised: 03/18/2011] [Accepted: 03/22/2011] [Indexed: 12/01/2022]
|
45
|
Endo A, Futagawa-Endo Y, Dicks LMT. Influence of carbohydrates on the isolation of lactic acid bacteria. J Appl Microbiol 2011; 110:1085-92. [PMID: 21294822 DOI: 10.1111/j.1365-2672.2011.04966.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To determine the influence of carbohydrates on enrichment isolation of lactic acid bacteria from different niches. METHODS AND RESULTS Lactic acid bacteria in three traditional fermented products in southern Africa (amasi, mahewu and tshwala) and in three fresh samples (two flowers and a fruit) were enrichment cultured in media supplemented with 13 different carbohydrates. Diversity of lactic acid bacteria was determined by PCR-denaturing-gradient gel electrophoresis. Carbohydrates used in enrichment media had a big impact on the isolation of lactic acid bacteria from fermented products. Depending on the carbohydrates tested, the number of species detected ranged from one to four in amasi, one to five in mahewu and one to three in tshwala. Fructose and mannitol selected for relatively higher numbers of lactic acid bacteria in fermented products. Specific relationships between substrates and lactic acid bacteria have been noted. On the other hand, small influences were found among carbohydrates tested in flowers and fruit. CONCLUSION Carbohydrates have a big impact on the isolation of a variety of lactic acid bacteria in fermented food. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first study that reports the influence of carbohydrates on the enrichment of lactic acid bacteria.
Collapse
Affiliation(s)
- A Endo
- Department of Microbiology, University of Stellenbosch, Stellenbosch, South Africa Functional Foods Forum, University of Turku, Turku, Finland
| | | | | |
Collapse
|
46
|
Dalie DKD, Deschamps AM, Atanasova-Penichon V, Richard-Forget F. Potential of Pediococcus pentosaceus (L006) isolated from maize leaf to suppress fumonisin-producing fungal growth. J Food Prot 2010; 73:1129-37. [PMID: 20537273 DOI: 10.4315/0362-028x-73.6.1129] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The present study was aimed at characterizing the ability of lactic acid bacteria isolated from maize to repress the growth of fumonisin-producing fungi. A total of 67 isolates were screened for their antifungal activity against Fusarium proliferatum and Fusarium verticillioides by using the overlay method. The most efficient antifungal isolate was identified as Pediococcus pentosaceus (L006), on the basis of physiological and biochemical characterization and 16S rRNA gene sequencing. Production of the antifungal metabolite by this isolate commenced at the end of the growth exponential phase (8 h) and reached a maximum level after a long period of incubation (120 h). The antifungal metabolites produced were shown to be heat stable, resistant to proteolytic enzyme treatments, and pH dependent. The exact chemical nature of these substances remains to be clarified.
Collapse
Affiliation(s)
- D K D Dalie
- Unité MycSA, UPR 1264, INRA, 71 Avenue Edouard Boeaux, BP 81, 33883 Villenave d'Ornon Cedex, France.
| | | | | | | |
Collapse
|
47
|
Kuwahara A, Arita M, Kushiro A, Sakube Y, Sisido M, Ohtsuki T. Lactobacillus-mediated RNA interference in nematode. J Biosci Bioeng 2009; 109:189-92. [PMID: 20129106 DOI: 10.1016/j.jbiosc.2009.08.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2009] [Revised: 07/22/2009] [Accepted: 08/02/2009] [Indexed: 11/24/2022]
Abstract
We engineered Lactobacillus paracasei to produce a dsRNA that would trigger RNAi-induced silencing of an essential gene in the nematode Caenorhabditis elegans. The dsRNA-expressing L. paracasei can be used in experiments conducted on culture plates and may also be used as an orally administrable dsRNA carrier for humans and other mammals.
Collapse
Affiliation(s)
- Ai Kuwahara
- Department of Bioscience and Biotechnology, Okayama University, 3-1-1 Tsushimanaka, Okayama, Japan
| | | | | | | | | | | |
Collapse
|