scholarly journals Mycotoxin detoxification of food by lactic acid bacteria

2022 ◽  
Vol 9 (1) ◽  
Author(s):  
Ahmad Nasrollahzadeh ◽  
Samira Mokhtari ◽  
Morteza Khomeiri ◽  
Per Saris
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Factors ◽  
First Century ◽  
Factors Affecting ◽  
The Public ◽  
Fungal Inhibition ◽  
Food And Feed ◽  
Reliable Methods ◽  
Public Demand

AbstractToday, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food and feed has been a technically uphill task for the industry. In the twenty-first century, the public demand is healthy food with minimum use of chemicals and preservatives. Among all the fungal inhibition and mycotoxin detoxification methods so far developed for food, biopreservation and biodetoxification have been found safe and reliable. Nowadays, lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and mycotoxin detoxification capability. The occurrence of fungul growth in the food chain can lead to health problems such as mycotoxicosis and cancer to humans due to producing mycotoxins such as aflatoxins. Biopreservation is among the safest and most reliable methods for inhibition of fungi in food. This review highlights the great potential of LAB as biodetoxificant by summarizing various reported detoxification activities of LAB against fungal mycotoxins released into foods. Mechanisms of mycotoxin detoxification, also the inherent and environmental factors affecting detoxifying properties of LAB are also covered.

scholarly journals Physiological performance of Kazachstania unispora in sourdough environments

2021 ◽  
Vol 37 (5) ◽  
Author(s):  
Dea Korcari ◽  
Giovanni Ricci ◽  
Claudia Capusoni ◽  
Maria Grazia Fortina
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Factors ◽  
Positive Characteristic ◽  
Carbohydrate Source ◽  
High Osmolarity ◽  
Commercial Strain ◽  
Positive Properties ◽  
Nutritional Mutualism

AbstractIn this work we explored the potential of several strains of Kazachstania unispora to be used as non-conventional yeasts in sourdough fermentation. Properties such as carbohydrate source utilization, tolerance to different environmental factors and the performance in fermentation were evaluated. The K. unispora strains are characterized by rather restricted substrate utilization: only glucose and fructose supported the growth of the strains. However, the growth in presence of fructose was higher compared to a Saccharomyces cerevisiae commercial strain. Moreover, the inability to ferment maltose can be considered a positive characteristic in sourdoughs, where the yeasts can form a nutritional mutualism with maltose-positive Lactic Acid Bacteria. Tolerance assays showed that K. unispora strains are adapted to a sourdough environment: they were able to grow in conditions of high osmolarity, high acidity and in presence of organic acids, ethanol and salt. Finally, the performance in fermentation was comparable with the S. cerevisiae commercial strain. Moreover, the growth was more efficient, which is an advantage in obtaining the biomass in an industrial scale. Our data show that K. unispora strains have positive properties that should be explored further in bakery sector. Graphic abstract

THE ECOLOGICAL FACTORS AND HUMAH HEALTH

2019 ◽  
Vol 49 ◽  
pp. 148-149
Author(s):  
Javakhadze R. ჯავახაძე რ. ◽  
Turmanauli M. თურმანაული მ. ◽  
Kverenchkhiladze R. კვერენჩხილაძე რ. ◽  
Chikovani A. ჩიქოვანი ა. ◽  
Arabidze M. არაბიძე მ. ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Disease Prevention ◽  
Negative Impact ◽  
Ecological Factors ◽  
Well Being ◽  
Significant Rise ◽  
Factors Affecting ◽  
The Public ◽  
Safe Environment ◽  
Global Problems

One of the actual global problems of mankind is an environmental pollution and its negative impact on a population’s health, that is the basis of existence of each human being and the entire state. The purpose of this article is to inform the public about the environmental factors affecting human health and its causes.As there is significant rise of ecological diseases, in many countries worldwide during the last years a great attention is paid to the legal side of environmental protection. Public well being is determined by ensuring its sanitaryepidemiological conditions,safe environment and disease prevention.

scholarly journals Arabinoxylan Oligosaccharide Hydrolysis by Family 43 and 51 Glycosidases from Lactobacillus brevis DSM 20054

2013 ◽  
Vol 79 (21) ◽  
pp. 6747-6754 ◽  
Author(s):  
Herbert Michlmayr ◽  
Johannes Hell ◽  
Cindy Lorenz ◽  
Stefan Böhmdorfer ◽  
Thomas Rosenau ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Food ◽  
Specific Activity ◽  
High Specific Activity ◽  
Lactobacillus Brevis ◽  
Glycoside Hydrolases ◽  
Content Type ◽  
Food And Feed ◽  
Oligosaccharide Hydrolysis

ABSTRACTDue to their potential prebiotic properties, arabinoxylan-derived oligosaccharides [(A)XOS] are of great interest as functional food and feed ingredients. While the (A)XOS metabolism ofBifidobacteriaceaehas been extensively studied, information regarding lactic acid bacteria (LAB) is still limited in this context. The aim of the present study was to fill this important gap by characterizing candidate (A)XOS hydrolyzing glycoside hydrolases (GHs) identified in the genome ofLactobacillus brevisDSM 20054. Two putative GH family 43 xylosidases (XynB1 and XynB2) and a GH family 43 arabinofuranosidase (Abf3) were heterologously expressed and characterized. While the function of XynB1 remains unclear, XynB2 could efficiently hydrolyze xylooligosaccharides. Abf3 displayed high specific activity for arabinobiose but could not release arabinose from an (A)XOS preparation. However, two previously reported GH 51 arabinofuranosidases fromLb. breviswere able to specifically remove α-1,3-linked arabinofuranosyl residues from arabino-xylooligosaccharides (AXHm3 specificity). These results imply thatLb. brevisis at least genetically equipped with functional enzymes in order to hydrolyze the depolymerization products of (arabino)xylans and arabinans. The distribution of related genes inLactobacillalesgenomes indicates that GH 43 and, especially, GH 51 glycosidase genes are rare among LAB and mainly occur in obligately heterofermentativeLactobacillusspp.,Pediococcusspp., members of theLeuconostoc/Weissellabranch, andEnterococcusspp. Apart from the prebiotic viewpoint, this information also adds new perspectives on the carbohydrate (i.e., pentose-oligomer) metabolism of LAB species involved in the fermentation of hemicellulose-containing substrates.

scholarly journals Typical Moroccan goat Lactic Acid Bacteria and their assay as starters

2021 ◽  
Author(s):  
Linda Zaaraoui ◽  
Abdellah Bouksaim ◽  
Maha Elhamdani ◽  
Aouatif Benali ◽  
Mohammed Oukassou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Research Study ◽  
Goat Milk ◽  
Lactobacillus Brevis ◽  
Raw Milk ◽  
Isolation And Identification ◽  
Lactobacillus Pentosus ◽  
Factors Affecting ◽  
Main Factors

The knowledge of lactic acid bacteria of raw milk and the main factors affecting their variability are particularly important issues for the control of cheese processing and the bioconservation of farm raw milk food products. The present research study concerned the isolation and identification of twenty strains of the Lactobacillus genus from goat milk originating from the Oulmes region, using the API 50 CH system. All isolates found represented five species: Lactobacillus plantarum (43.75 %), Lactobacillus brevis (37.75 %), Lactobacillus pentosus (6.25 %), Lactobacillus salivarus (6.25 %), and Lactobacillus acidophilus (6.25 %). According to biochemical activities, the majority of the strains displayed weak acidification and autolysis activities in milk. In contrast, they showed high extracellular proteolytic activity. All isolates produced exopolysaccharides and most of them could metabolize citrate. The absence of hemolytic activity may suggest the use of these isolates as adjunct starters in the food fermentation process.

scholarly journals Effect of compositional and environmental factors on the growth of indigenous non-starter lactic acid bacteria in Cheddar cheese

1997 ◽  
Vol 77 (5) ◽  
pp. 561-573 ◽  
Author(s):  
C. N. Lane ◽  
P. F. Fox ◽  
E. M. Walsh ◽  
B. Folkertsma ◽  
P. L.H. McSweeney
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Factors ◽  
Cheddar Cheese

The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety

2014 ◽  
Vol 10 (2) ◽  
pp. 203-210 ◽  
Author(s):  
Wei Wang ◽  
HaiKuan Wang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cost Effective ◽  
Antimicrobial Compounds ◽  
Pathogenic Microorganism ◽  
Food And Feed ◽  
Quality Of Food ◽  
Chemical Preservatives ◽  
Feed Safety

Abstract Pathogenic microorganism contamination of food and feed is a serious problem worldwide. The use of microorganism to preserve food and feed has gained importance in recent years due to the demand for the reduced use of chemical preservatives by consumers and the increasing number of microbial species resistant to antibiotics and preservatives. Lactic acid bacteria (LAB) not only produce various antimicrobial compounds that are considered important in the bio-preservation of food and feed and are both cost-effective and safe. At present, many pieces of data have shown that LAB, as a bio-preservative, can improve the quality of food and feed and prolong their shelf life. This review summarises these findings and demonstrates that LAB are promising biological agents for food and feed safety.

Sign in / Sign up

Export Citation Format

Share Document