Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria

Vineyard- and winery-associated lactic acid bacteria (LAB) from two major PDO regions in Greece, Peza and Nemea, were surveyed. LAB were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations (MLF). Higher population density and species richness were detected in Nemea than in Peza vineyards and on grapes than in fermenting musts.Pediococcus pentosaceusandLactobacillus graminiswere the most abundant LAB on grapes, whileLactobacillus plantarumdominated in fermenting musts from both regions. No particular structure ofLactobacillus plantarumpopulations according to the region of origin was observed, and strain distribution seems random. LAB species diversity in winery tanks differed significantly from that in vineyard samples, consisting principally ofOenococcus oeni. Different strains were analysed as per their enological characteristics and the ability to produce biogenic amines (BAs). Winery-associated species showed higher resistance to low pH, ethanol, SO2, and CuSO4than vineyard-associated isolates. The frequency of BA-producing strains was relatively low but not negligible, considering that certain winery-associatedLactobacillus hilgardiistrains were able to produce BAs. Present results show the necessity of controlling the MLF by selected starters in order to avoid BA accumulation in wine.

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Microbiological and Physicochemical Qualities of Moo Som (Traditional Thai Fermented Meat) Inoculated with Lactic Acid Bacteria Starter

Walailak Journal of Science and Technology (WJST) ◽

10.48048/wjst.2020.5222 ◽

2020 ◽

Vol 17 (8) ◽

pp. 788-800

Author(s):

Pussadee TANGWATCHARIN ◽

Jiraroj NITHISANTAWAKHUP ◽

Supaluk SORAPUKDEE

Keyword(s):

Staphylococcus Aureus ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Production Rate ◽

Lactobacillus Plantarum ◽

Sensory Evaluation ◽

Acid Production ◽

Starter Cultures ◽

Control Growth ◽

Different Strains

The effects of different strains of lactic acid bacteria (LAB) inoculation on the fermentation rates and qualities of moo som, a traditional Thai fermented pork, were evaluated. Lactobacillus plantarum KL102 (spontaneous starter) and L. plantarum TISIR543 (commercial starter) were used as starter cultures in the production of moo som. The decreased amounts of Staphylococcus aureus and coliforms in moo som inoculated with L. plantarum KL102 were at faster rates than those in Moo som inoculated with L. plantarum TISIR543. However, the final products of moo som inoculated with both LAB starters did not find S. aureus or and coliform loadings. Inoculation of both LAB starters could control growth of yeast in samples during fermentation. Furthermore, both starter cultures exhibited a higher rate of fermentation than the control (without inoculum), as demonstrated by the faster rate pH drop and acid production (p < 0.05) during fermentation, while the fermentation of all samples were completed within 3 d. Due to higher acid production rate, texture, and especially hardness, gumminess and chewiness of inoculated moo som were higher than control moo som in the final products (p < 0.05). From the results, the inoculation of LAB starter was more beneficial in color and in overall sensory evaluation (p < 0.05). The overall quality was positively correlated with the color, odor, and texture of moo som (p < 0.01). Based on microbiological and physicochemical qualities and sensory evaluation, KL102 is a potential LAB starter for moo som production.

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Streamlined, recombinase-free genome editing with CRISPR-Cas9 inLactobacillus plantarumreveals barriers to efficient editing

10.1101/352039 ◽

2018 ◽

Author(s):

Ryan T. Leenay ◽

Justin M. Vento ◽

Malay Shah ◽

Maria Elena Martino ◽

François Leulier ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Genome Editing ◽

Lactobacillus Plantarum ◽

Point Mutation ◽

Stop Codon ◽

Different Strains ◽

Unexpected Outcomes ◽

Complete Deletion ◽

Sequence Modification

ABSTRACTLactic-acid bacteria such asLactobacillus plantarumare commonly used for fermenting foods and as probiotics, where increasingly sophisticated genome-editing tools are currently being employed to elucidate and enhance these microbes’ beneficial properties. The most advanced tools to-date require heterologous single-stranded DNA recombinases to integrate short oligonucleotides followed by using CRISPR-Cas9 to eliminate cells harboring unedited sequences. Here, we show that encoding the recombineering template on a replicating plasmid allowed efficient genome editing with CRISPR-Cas9 in multipleL. plantarumstrains without a recombinase. This strategy accelerated the genome-editing pipeline and could efficiently introduce a stop codon inribB, silent mutations inackA, and a complete deletion oflacM. In contrast, oligo-mediated recombineering with CRISPR-Cas9 proved far less efficient in at least one instance. We also observed unexpected outcomes of our recombinase-free method, including an ~1.3-kb genomic deletion when targetingribBin one strain, and reversion of a point mutation in the recombineering template in another strain. Our method therefore can streamline targeted genome editing in different strains ofL. plantarum, although the best means of achieving efficient editing may vary based on the selected sequence modification, gene, and strain.

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Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

Foods ◽

10.3390/foods8100430 ◽

2019 ◽

Vol 8 (10) ◽

pp. 430 ◽

Cited By ~ 3

Author(s):

Yuqi Chen ◽

Xiaoyu Ouyang ◽

Oskar Laaksonen ◽

Xiaoyu Liu ◽

Yuan Shao ◽

...

Keyword(s):

Amino Acids ◽

Lactic Acid ◽

Phenolic Compounds ◽

Lactic Acid Bacteria ◽

Lactobacillus Acidophilus ◽

Lactobacillus Brevis ◽

Oenococcus Oeni ◽

Low Ph ◽

Growth Patterns ◽

Bog Bilberry

This study investigated the impact of Lactobacillus acidophilus NCFM, Oenococcus oeni Viniflora® Oenos and Lactobacillus brevis CICC 6239 on bog bilberry juice with a considerably low pH and rich in anthocyanins content. Moreover, the effects of the strains on the composition of phenolic compounds, amino acids, ammonium ion, biogenic amines, reduced sugars, organic acids, and color parameters of the juice were studied. All three bacteria consumed sugars and amino acids but exhibited different growth patterns. Lactic acid was detected only in L. acidophilus inoculated juice. The content of the phenolic compounds, especially anthocyanins, decreased in juice after inoculation. The CIELa*b* analysis indicated that the juice inoculated with L. acidophilus and O. oeni showed a decrease on a* and b* (less red and yellow) but an increase on L (more lightness), whereas the color attributes of L. brevis inoculated juice did not significantly change. Based on this study, L. brevis showed the most optimal performance in the juice due to its better adaptability and fewer effects on the appearance of juice. This study provided a useful reference on the metabolism of lactic acid bacteria in low pH juice and the evolution of primary and secondary nutrients in juice after inoculated with lactic acid bacteria.

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Cholesterol and Visceral Fat Lowering Effects of Combined Lactic Acid Bacteria (Lactobacillus casei WK3, Enterococcus faecium WK5, Bifidobacterium longum WK9, and Lactobacillus plantarum K-1) in High Fat Diet-Fed C57BL/6J Mice

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2018.47.12.1210 ◽

2018 ◽

Vol 47 (12) ◽

pp. 1210-1216

Author(s):

Ho-Eun Park ◽

Kyung-Hyo Do ◽

Jin-Woong Jeong ◽

Yong-Hyun Jung ◽

Wan-Kyu Lee

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Visceral Fat ◽

Enterococcus Faecium ◽

High Fat Diet ◽

Lactobacillus Casei ◽

Bifidobacterium Longum ◽

High Fat

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Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria

Processes ◽

10.3390/pr9060963 ◽

2021 ◽

Vol 9 (6) ◽

pp. 963

Author(s):

Jon Kepa Izaguirre ◽

Leire Barañano ◽

Sonia Castañón ◽

Itziar Alkorta ◽

Luis M. Quirós ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Inoculum Size ◽

Process Time ◽

Medical Applications ◽

Bacterial Strains ◽

Food Industries ◽

Glucosidase Activity ◽

Interesting Candidate

Soybeans and soy-based products contain isoflavones which can be used for nutraceutical and medical applications. In soybeans and in unfermented soy foods, isoflavones are normally present as glycosides. Isoflavone glycosides can be enzymatically converted to isoflavone aglycones, thus releasing the sugar molecule. The effective absorption of isoflavones in humans requires the bioconversion of isoflavone glycosides to isoflavone aglycones through the activity of the enzyme β-glucosidase. The objective was to assess the capacity of 42 bacterial strains (belonging to Lactobacillus, Streptococcus and Enterococcus) to produce β-glucosidase activity. The strain that showed the highest β-glucosidase activity (Lactobacillus plantarum 128/2) was then used for the optimization of the bioconversion of genistin and daidzin present in commercial soymilk to their aglycone forms genistein and daidzein. The contribution of process parameters (temperature, inoculum size, time) to the efficiency of such bioactivation was tested. Lactobacillus plantarum 128/2 was able to completely bioactivate soymilk isoflavones under the following conditions: 25 °C temperature, 2% inoculum size and 48 h process time. These results confirm the suitability of lactic acid bacteria for the bioactivation of isoflavones present in soymilk and provide an interesting candidate (L. plantarum 182/2) for food industries to perform this transformation.

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STUDI VIABILITAS ISOLAT BAKTERI ASAM LAKTAT YANG DIISOLASI DARI ASINAN REBUNG BAMBU TABAH TERHADAP pH RENDAH DAN GARAM EMPEDU

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2019.v07.i01.p01 ◽

2019 ◽

Vol 7 (1) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

Nurul Octavia Wasis ◽

Nyoman Semadi Antara ◽

Ida Bagus Wayan Gunam

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bile Salt ◽

Bile Salts ◽

Salt Resistance ◽

Low Ph ◽

Fermented Food ◽

Bamboo Shoot ◽

Probiotic Lactic Acid Bacteria ◽

Mrs Broth

Tabah bamboo shoot pickle is one of the fermented food which is the source of lactic acid bacteria. Lactic acid bacteria (LAB) is beneficial to health because it has the ability as a probiotic. Lactic acid bacteria that have probiotic criteria should have resistance to low pH and bile salts. This study aims to determine isolates of lactic acid bacteria isolated from tabah bamboo shoot pickle resistant to low pH and bile salts (NaDC). Lactic acid bacteria were tested to low pH by using MRS broth that have different pH (pH 2, pH 3, pH 4 and pH 6.2 as a control) incubated at 37ºC for 3 hours. isolates were survive in low pH then continued in bile salt resistance test with 0.3% bile salt concentration for 15 minutes, 30 minutes, 45 minutes, 60 minutes and 24 hours. The results showed that three isolates out of 88 isolates had ability to grow in low pH and in medium supplemented by NaDC 0,3%. The isolates are AR 3057, AR 3101 and AR 6152 which can be used as candidat of probiotic. Keywords : Tabah bamboo shoot pickle, lactic acid bacteria, probiotic, low pH, bile salt

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Probiotic Potential of a Novel Vitamin B2-Overproducing Lactobacillus plantarum Strain, HY7715, Isolated from Kimchi

Applied Sciences ◽

10.3390/app11135765 ◽

2021 ◽

Vol 11 (13) ◽

pp. 5765

Author(s):

Joo-Yun Kim ◽

Eun-Jung Choi ◽

Jae-Ho Lee ◽

Myeong-Seok Yoo ◽

Keon Heo ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Probiotic Strain ◽

Optimal Growth ◽

Control Group ◽

High Survival ◽

Vitamin B2 ◽

Riboflavin Deficiency

Vitamin B2, also known as riboflavin, is essential for maintaining human health. The purpose of this study was to isolate novel lactic acid bacteria that overproduce vitamin B2 and to validate their potential as probiotics. In this study, Lactobacillus plantarum HY7715 (HY7715) was selected among lactic acid bacteria isolated from Kimchi. HY7715 showed a very high riboflavin-producing ability compared to the control strain due to the high expression of ribA, ribB, ribC, ribH, and ribG genes. HY7715 produced 34.5 ± 2.41 mg/L of riboflavin for 24 h without consuming riboflavin in the medium under optimal growth conditions. It was able to produce riboflavin in an in vitro model of the intestinal environment. In addition, when riboflavin deficiency was induced in mice through nutritional restriction, higher levels of riboflavin were detected in plasma and urine in the HY7715 administration group than in the control group. HY7715 showed high survival rate in simulated gastrointestinal conditions and had antibiotic resistance below the cutoff MIC value suggested by the European Food Safety Authority; moreover, it did not cause hemolysis. In conclusion, HY7715 could be considered a beneficial probiotic strain for human and animal applications, suggesting that it could be a new alternative to address riboflavin deficiency.

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