scholarly journals Isolation, Characterization, and Applicability of Helveticin 34.9, A Class Iii Bacteriocin Produced By Lactobacillus Helveticus 34.9

2021 ◽  
Author(s):  
Iulia-Roxana Angelescu ◽  
Silvia-Simona Grosu-Tudor ◽  
Lucia-Roxana Cojoc ◽  
Gabriel-Mihai Maria ◽  
Medana Zamfir
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Large Scale ◽  
Morphological Changes ◽  
Bacterial Species ◽  
Fermented Milk ◽  
Lactobacillus Helveticus ◽  
Proteinase K ◽  
Fermented Foods ◽  
Class Iii

Abstract Traditionally fermented foods and beverages are still produced and consumed at a large scale in Romania. They are rich sources for novel lactic acid bacteria with functional properties and with potential application in food industry or health. Lactobacillus helveticus 34.9, isolated from a home-made fermented milk is able to inhibit the growth of other bacteria, such as other lactic acid bacteria, but also strains of Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, and Halobacillus hunanensis, a halobacterium isolated from the degraded wall of a Romanian monastery. L. helveticus 34.9 produces a large bacteriocin (35 KDa), active in a wide pH range, but inactivated by heat and proteinase K treatment. Bacteriocin production was enhanced under stress conditions, especially when combined stresses were applied. Its mode of action and degree of inhibition depended on the indicator strain and on the concentration of bacteriocin that was used. L. delbrueckii subsp. bulgaricus LMG 6901T cells from a suspension were killed within 8 h, but the viability of H. hunanensis 5Hum cells was only reduced to 60%. However, the bacteriocin was able to prevent the bacterial growth of both indicator strains when added to the medium prior inoculation. Scanning electron microscopy images revealed morphological changes induced by the bacteriocin treatment in both sensitive strains, but more severe in the case of L. delbrueckii subsp. bulgaricus. This class III bacteriocin, with inhibitory activity against various bacterial species, may find application in food and non-food related fields, including in the restoration of historical buildings.

scholarly journals Ethylphenol Formation byLactobacillus plantarum: Identification of the Enzyme Involved in the Reduction of Vinylphenols

2018 ◽  
Vol 84 (17) ◽  
Author(s):  
Laura Santamaría ◽  
Inés Reverón ◽  
Félix López de Felipe ◽  
Blanca de las Rivas ◽  
Rosario Muñoz
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Species ◽  
Alcoholic Beverages ◽  
Genetic Identification ◽  
Detection Methods ◽  
Fermented Foods ◽  
Content Type ◽  
Volatile Phenol ◽  
Off Flavors

ABSTRACTEthylphenols are strong odorants produced by microbial activity that are described as off flavors in several foods.Lactobacillus plantarumis a lactic acid bacterial species able to produce ethylphenols by the reduction of vinylphenols during the metabolism of hydroxycinnamic acids. However, the reductase involved has not been yet uncovered. In this study, the involvement in vinylphenol reduction of a gene encoding a putative reductase (lp_3125) was confirmed by the absence of reduction activity in the Δlp_3125knockout mutant. The protein encoded bylp_3125, VprA, was recombinantly produced inEscherichia coli. VprA was assayed against vinylphenols (4-vinylphenol, 4-vinylcatechol, and 4-vinylguaiacol), and all were reduced to their corresponding ethylphenols (4-ethylphenol, 4-ethylcatechol, and 4-ethylguaiacol). PCR and high-performance liquid chromatography (HPLC) detection methods revealed that the VprA reductase is not widely distributed among the lactic acid bacteria studied and that only the bacteria possessing thevprAgene were able to produce ethylphenol from vinylphenol. However, all the species belonging to theL. plantarumgroup were ethylphenol producers. The identification of theL. plantarumVprA protein involved in hydroxycinnamate degradation completes the route of degradation of these compounds in lactic acid bacteria.IMPORTANCEThe presence of volatile phenols is considered a major organoleptic defect of several fermented alcoholic beverages. The biosynthesis of these compounds has been mainly associated withBrettanomyces/Dekkerayeasts. However, the potential importance of lactic acid bacteria in volatile phenol spoilage is emphasized by reports describing a faster ethylphenol production by these bacteria than by yeasts. The genetic identification of the bacterial vinylphenol reductase involved in volatile phenol production provides new insights into the role of lactic acid bacteria in the production of these off flavors. The development of a molecular method for the detection of ethylphenol-producing bacteria could be helpful to design strategies to reduce the bacterial production of vinylphenols in fermented foods.

scholarly journals Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Edoardo Pasolli ◽  
Francesca De Filippis ◽  
Italia E. Mauriello ◽  
Fabio Cumbo ◽  
Aaron M. Walsh ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Microbiome ◽  
Large Scale ◽  
Streptococcus Thermophilus ◽  
Fermented Food ◽  
Fermented Foods ◽  
Genome Wide Analysis ◽  
Genome Wide ◽  
Stool Samples

Abstract Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains are regarded as probiotics. Large quantities of live LAB are consumed within fermented foods, but it is not yet known to what extent the LAB we ingest become members of the gut microbiome. By analysis of 9445 metagenomes from human samples, we demonstrate that the prevalence and abundance of LAB species in stool samples is generally low and linked to age, lifestyle, and geography, with Streptococcus thermophilus and Lactococcus lactis being most prevalent. Moreover, we identify genome-based differences between food and gut microbes by considering 666 metagenome-assembled genomes (MAGs) newly reconstructed from fermented food microbiomes along with 154,723 human MAGs and 193,078 reference genomes. Our large-scale genome-wide analysis demonstrates that closely related LAB strains occur in both food and gut environments and provides unprecedented evidence that fermented foods can be indeed regarded as a possible source of LAB for the gut microbiome.

scholarly journals Bacterias del Ácido Láctico un Potencial para la Producción de Alimentos Probióticos Fermentados en la Industria Láctea de Panamá

2018 ◽  
Vol 3 (1) ◽  
pp. 38
Author(s):  
Por: Melvys Jacqueline Vega Quintero
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Production ◽  
Fermentation Process ◽  
Biological Diversity ◽  
Bacterial Species ◽  
Fermented Milk ◽  
Lactic Fermentation ◽  
Continue Research ◽  
High Production

The lactic acid bacteria known by their initials (BAL) are microorganisms that in the absence of oxygen degrade carbohydrates like lactose (milk sugar), to synthesize lactic acid and energy, through a process known as lactic fermentation. In the dairy industry these microorganisms are used as lactic ferments or initiators of the lactic fermentation process for the manufacture of cheeses, yogurt, fermented milk and other products derived from milk. The type of bacterial species used as an initiator in the fermentation process is a determining factor in the nutritional quality and sensorial characteristics of the final product. The main objective of the investigation is to carry out an evaluation on the potential of sources and milk production in Panama, specifically in the Chiriquí Highlands. Regarding the scope of the research, its perspective is to continue research on the biological diversity of lactic acid bacteria present in dairy sources, for their isolation and use in the dairy industries. It is important to highlight the high production of cattle, sources and milk production in the Highlands, which represents a potential diversity of lactic acid bacteria.Keywords: Lactic acid bacteria, lactic fermentation, probiotic foods, genetic markers, phenotype.

scholarly journals Preparation of Indigenous Lactic Acid Bacteria Starter Cultures for Large Scale Production of Fermented Milk

2020 ◽  
Vol 2 ◽  
pp. 00010
Author(s):  
Tyas Utami ◽  
Amaralda Cindarbhumi ◽  
Marcella C. Khuangga ◽  
Endang S. Rahayu ◽  
Muhammad Nur Cahyanto ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Medium ◽  
Large Scale ◽  
Starter Culture ◽  
Viable Cell ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Mixed Cultures ◽  
Freeze Dried

<div>Lactobacillus plantarum Dad 13, an indigenous probiotic was examined its ability to be used as a single starter culture or mixed cultures with Streptococcus thermophilus Dad 11 for milk fermentation. Both cultures were isolated from dadih, a traditional fermented buffalo milk. The purposes of this study were to produce indigenous lactic acid bacteria starter cultures using halal growth medium and evaluate their application on large scale fermented milk production. The halal medium was developed using natural compounds such as sucrose, meat peptone, mung bean sprout extract, tomato extract, and young coconut water. Meat peptone was prepared by hydrolysis of halal meat using crude bromelain. Lactic acid bacteria were grown in the halal growth medium then harvested, frozen and freeze-dried. A single freeze-dried starter culture of L. plantarum Dad 13 and frozen mixed cultures of L. plantarum Dad 13 and S. thermophilus Dad 11 were prepared for production of fermented milk drink and yogurt respectively in industrial scale. The growth of these lactic acid bacteria in halal growth medium increased the viable cell to two log cycles (109 CFU/mL) for L. plantarum Dad 13 and one log cycle for S. thermophilus Dad 11 (108 CFU/mL), respectively. The viable cell of freeze-dried L. plantarum Dad 13 and S. thermophilus Dad 11 were 7.57 x 1010 CFU/g and 6.35 x 109 CFU/g, respectively. The number of viable cells and pH of both fermented milk drink and yogurt products was relatively stable to 107 CFU/mL and 108 CFU/mL, respectively during cold storage for four to six weeks. The sensory characteristics of the products were comparable to the ones using commercial starter cultures. It can be concluded that these indigenous starter cultures can be applied for the production of probiotic fermented milk.</div>

scholarly journals Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste

2020 ◽  
Author(s):  
Hai Tang ◽  
Huimin Ma ◽  
Qiangchuan Hou ◽  
Weicheng Li ◽  
Haiyan Xu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Lactococcus Lactis ◽  
Yeast Species ◽  
Bacterial Species ◽  
Lactobacillus Helveticus ◽  
Limited Information ◽  
Urban Group ◽  
Rural Group

Abstract Background Koumiss is a naturally fermented mare’s milk. Over recent decades, numerous studies have revealed the diversity of lactic acid bacteria in koumiss. However, there is limited information available regarding its secondary major component yeast profile. Results A total of 119 bacterial and 36 yeast species were identified among the 14 koumiss samples. The dominant bacterial species in koumiss were Lactobacillus helveticus , Lactobacillus kefiranofaciens , Lactococcus lactis , Lactococcus raffinolactis , and Citrobacter freundii. The main yeast species were Dekkera anomala , Kazachstania unispora , Meyerozyma caribbica , Pichia sp.BZ159 , Kluyveromyces marxianus , and uncultured Guehomyces . The bacterial and yeast Shannon diversity of the Xilinhaote-urban group were higher than those of the Xilingol-rural group. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Lactic acid bacteria species were mostly responsible for the accumulation of those organic acids, although Kazachstania unispora , Dekkera anomala , and Meyerozyma caribbica may also have contributed. Redundancy analysis suggested that both bacteria and yeast respond to koumiss flavor, such as Lactobacillus helveticus and Dekkera anomala are associated with sourness, astringency, bitterness, and aftertaste, whereas Lactococcus lactis and Kazachstania unispora are associated with umami. Conclusions Our results suggest that differences were observed in koumiss microbiota of Xilinhaote-urban and Xilingol-rural samples. The biodiversity of the former was higher than the latter group. Positive or negative correlations between bacteria and yeast microbiota and taste also were found.

scholarly journals Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Dayong Ren ◽  
Jianwei Zhu ◽  
Shengjie Gong ◽  
Hongyan Liu ◽  
Hansong Yu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Effect ◽  
Antimicrobial Activities ◽  
Proteinase K ◽  
Control Group ◽  
Rrna Gene ◽  
Fermented Foods ◽  
16S Rrna Gene Analysis ◽  
Group 10

Objective. Lactic acid bacteria (LAB) were isolated from fermented foods, such as glutinous rice dough, corn noodle, chili sauce, potherb mustard pickles, and stinky tofu, in northeast China. LAB strains with antimicrobial activities were screened, and seven of these Lactobacillus strains were identified as L. plantarum, L. pentosus, and L. paracasei through 16S rRNA gene analysis. After the supernatant of LAB was treated with proteinase K, pepsin, and papain, their antibacterial effect almost disappeared. Most strains with antibacterial activities were highly resistant to heat (65°C–121°C), acidity (pH 2–6), and alcohol. The antimicrobial effect of most strains treated with the Tween-80 surfactant was significantly reduced, and the antibacterial property of T4 was even lost. Ammonium sulfate precipitation, PCR, and nanoLC-ESI-MS/MS results confirmed that T8 produced antibacterial substances belonging to a protein family, and its zone of inhibition against pathogens significantly increased (>13 mm). In bacterial growth inhibition experiments, the colony count of Staphylococcus aureus was up to 1015 CFU/mL in the 3⁎de Man, Rogosa, and Sharpe (MRS) group, and this value was more than that in the 3⁎S6 supernatant group (1012 CFU/mL) and the control group (1010 CFU/mL) at 12 h. This study provided a basis for the selection of antimicrobial peptides and the development and utilization of LAB.

scholarly journals Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction

2016 ◽  
Vol 6 (2) ◽  
pp. 858-866 ◽  
Author(s):  
SAVADOGO Aly ◽  
GUIRA Flibert ◽  
TAPSOBA François
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Fermented Food ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Healthy Nutrition ◽  
Nutritional Health ◽  
The World ◽  
Natural Microflora

Several fermented foods and beverages for human nutritionthat incorporate lactic acid bacteria and others beneficial microorganisms are produced throughout the world. Lactic acid bacteria (LAB) are widely distributed in nature and occur as natural microflora in many fermented foods (fermented milk, cereal fermented food, fermented fruit products, fermented roots products like cassava and others). This study gave characteristics, nutritional, Health and functional properties of probiotics microorganisms involved in cassava fermentation forGariand Attiéké production. During cassava fermentation for Gariand Attiéké production many microorganisms with probiotic properties were involved and gave benefic properties. Lactic acid bacteria and yeast involved in food fermentation or production particular in cassava products may possess probiotic properties.Probiotics may have potential roles, as natural barriers to pathogens associated with intestinal disease with functional role.Probiotic microorganisms role and importance in cassava fermentation for Gari andAttiéképroduction for healthy nutrition for consumers were developed in this work.

scholarly journals Identification of lactic acid bacteria and determination of selected biochemical properties in emasi and emahewu

2019 ◽  
Vol 115 (11/12) ◽  
Author(s):  
Protus Simatende ◽  
Muthulisi Siwela ◽  
Tendekayi H. Gadaga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
South African ◽  
Alcoholic Beverage ◽  
Titratable Acidity ◽  
Lactobacillus Brevis ◽  
Fermented Milk ◽  
Biochemical Properties ◽  
Fermented Foods ◽  
Isolation And Identification

Fermented foods are produced at household level for personal consumption in the Kingdom of Eswatini (formerly Swaziland). In this study, we determined the biochemical aspects, enumeration, isolation and identification of lactic acid bacteria (LAB) in emasi and emahewu – two Swazi traditional fermented foods. Emasi had an average pH of 4.68, titratable acidity of 0.9% and LAB count of 8.25 log CFU/mL. Emahewu had a pH of 3.62, titratable acidity of 0.4% and LAB count of 8.10 log CFU/mL. The LAB counts were consistent with observations for similar African fermented foods. The LAB from emasi and emahewu were identified through Gram stain, catalase reaction, sugar assimilation tests using API 50 CH test strips, and sequencing of 16S rDNA. It was found (from nine isolates) that Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides were the common strains in emasi. Lactobacillus plantarum, Lactobacillus paracasei ssp. paracasei and Lactobacillus brevis were also detected. Lb. plantarum, L. mesenteroides ssp. mesenteroides, Lactobacillus fermentum, Lb. brevis, Wessella confusa, Lactobacillus acidophilus and Lb. lactis were found in emahewu (from 16 isolates). This finding was consistent with LAB found in a South African fermented milk, in which common genera were Leuconostoc, Lactococcus and Lactobacillus. Strains found in emahewu – mainly Lactobacillus spp., Weissella and Enterococcus – are similar to those found in ting, a South African fermented non-alcoholic beverage.

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