The Potency of Indigenous Lactobacillus farciminis LIPI12-2-LAB033 Isolated from Non-Dairy Product of Indonesian Fermented Food as a New Source of β-galactosidase Enzyme

The β-galactosidase is an enzyme that plays an essential role in the lactose hydrolysis into glucose and galactose. This study examines the potential of β-galactosidase from several lactic acid bacteria (LAB) isolated from non-dairy products Indonesian fermented foods and purifies them to increase their specific activity. The enzyme was extracted using ultrasonication, purified with ammonium sulfate, and dialyzed with a cellulose membrane (11 kDa). The result of isolates tests showed that Lactobacillus farciminis LIPI12-2-LAB033 had the highest specific activity of 13.9 U/mg protein. Precipitation using 40% ammonium sulfate increased the specific activity up to 19.6 U/mg protein. This enzyme works optimally at a temperature of 40 °C and pH of 7. The specific activity of this enzyme increases to 75.6 U/mg protein after dialysis. The dialysis process purifies the enzyme 5.44 times with a yield of 26.7%. These findings indicate that Lactobacillus farciminis LIPI12-2-LAB033 can be considered as a source of β-galactosidase enzyme production.

Download Full-text

Koji Starter and Koji World in Japan

Journal of Fungi ◽

10.3390/jof7070569 ◽

2021 ◽

Vol 7 (7) ◽

pp. 569

Author(s):

Hideyuki Yamashita

Keyword(s):

Enzyme Production ◽

Raw Materials ◽

Production Capacity ◽

Culture Method ◽

Fermented Food ◽

Alcoholic Beverages ◽

Fermented Foods ◽

Solid Culture ◽

Factors Affecting ◽

Koji Mold

Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages and seasonings. The word ‘mold’ generally has a bad image, but in Japan, koji mold is valued for its usefulness, and over the years, efforts have been made to make safe, stable, and delicious food products from it. Koji mold spores, essential when making koji, are called koji starter in the industry. From the many available strains, those suitable for the production of each fermented food are chosen based on indicators such as growth rate and enzyme production capacity. In manufacturing using microorganisms, purity and yield are prioritized. However, the production of fermented foods using koji is more complex, with focus not only on the degree of decomposition of raw materials but also on factors influencing overall product design, including palatability, color, smell, and texture. Production can be facilitated by the variety of koji brought about by the diversity of koji mold combined with the solid culture method which increases the amount of enzyme production. In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it. In addition, the factors affecting the quality of koji in solid culture are described.

Download Full-text

Microbiota and Metabolite Modifications after Dietary Exclusion of Dairy Products and Reduced Consumption of Fermented Food in Young and Older Men

Nutrients ◽

10.3390/nu13061905 ◽

2021 ◽

Vol 13 (6) ◽

pp. 1905

Author(s):

Jinyoung Kim ◽

Kathryn J. Burton-Pimentel ◽

Charlotte Fleuti ◽

Carola Blaser ◽

Valentin Scherz ◽

...

Keyword(s):

Gut Microbiota ◽

Dairy Products ◽

Fermented Food ◽

Fermented Foods ◽

Microbiota Composition ◽

Microbial Composition ◽

Age Related ◽

The Impact ◽

Effect Of Age ◽

Gut Microbiota Composition

The gut microbiota adapts to age-related changes in host physiology but is also affected by environmental stimuli, like diet. As a source of both pre- and probiotics, dairy and fermented foods modulate the gut microbiota composition, which makes them interesting food groups to use for the investigation of interactions between diet and ageing. Here we present the effects of excluding dairy products and limiting fermented food consumption for 19 days on gut microbiota composition and circulating metabolites of 28 healthy, young (YA) and older (OA) adult men. The intervention affected gut microbial composition in both groups, with significant increases in Akkermansia muciniphila and decreases in bacteria of the Clostridiales order. Lower fasting levels of glucose and insulin, as well as dairy-associated metabolites like lactose and pentadecanoic acid, were observed after the intervention, with no effect of age. The intervention also decreased HDL and LDL cholesterol levels. Dairy fat intake was positively associated with the HDL cholesterol changes but not with the LDL/HDL ratio. In conclusion, restricting the intake of dairy and fermented foods in men modified their gut microbiota and blood metabolites, while the impact of the dietary restrictions on these outcomes was more marked than the effect of age.

Download Full-text

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Nutrients ◽

10.3390/nu12061666 ◽

2020 ◽

Vol 12 (6) ◽

pp. 1666 ◽

Cited By ~ 9

Author(s):

Estefanía Valero-Cases ◽

Débora Cerdá-Bernad ◽

Joaquín-Julián Pastor ◽

María-José Frutos

Keyword(s):

Bioactive Compounds ◽

Dairy Products ◽

Milk Proteins ◽

Fermented Food ◽

Fermented Foods ◽

Healthy Diets ◽

Fermented Dairy Products ◽

Fermented Dairy ◽

All Diseases ◽

Dairy Beverages

In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 106–107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.

Download Full-text

A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

Scientific Reports ◽

10.1038/s41598-020-80444-5 ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Adrienn Gréta Tóth ◽

István Csabai ◽

Gergely Maróti ◽

Ákos Jerzsele ◽

Attila Dubecz ◽

...

Keyword(s):

Antimicrobial Resistance ◽

Pathogenic Bacteria ◽

Gene Diversity ◽

Fermented Food ◽

Practical Significance ◽

Fermented Foods ◽

Bacterial Strains ◽

Genetic Components ◽

Antimicrobial Resistance Genes ◽

Antimicrobial Resistance Gene

AbstractAntimicrobial resistance (AMR) is a global threat gaining more and more practical significance every year. The main determinants of AMR are the antimicrobial resistance genes (ARGs). Since bacteria can share genetic components via horizontal gene transfer, even non-pathogenic bacteria may provide ARG to any pathogens which they become physically close to (e.g. in the human gut). In addition, fermented food naturally contains bacteria in high amounts. In this study, we examined the diversity of ARG content in various kefir and yoghurt samples (products, grains, bacterial strains) using a unified metagenomic approach. We found numerous ARGs of commonly used fermenting bacteria. Even with the strictest filter restrictions, we identified ARGs undermining the efficacy of aminocoumarins, aminoglycosides, carbapenems, cephalosporins, cephamycins, diaminopyrimidines, elfamycins, fluoroquinolones, fosfomycins, glycylcyclines, lincosamides, macrolides, monobactams, nitrofurans, nitroimidazoles, penams, penems, peptides, phenicols, rifamycins, tetracyclines and triclosan. In the case of gene lmrD, we detected genetic environment providing mobility of this ARG. Our findings support the theory that during the fermentation process, the ARG content of foods can grow due to bacterial multiplication. The results presented suggest that the starting culture strains of fermented foods should be monitored and selected in order to decrease the intake of ARGs via foods.

Download Full-text

β-Galactosidase-Producing Isolates in Mucoromycota: Screening, Enzyme Production, and Applications for Functional Oligosaccharide Synthesis

Journal of Fungi ◽

10.3390/jof7030229 ◽

2021 ◽

Vol 7 (3) ◽

pp. 229

Author(s):

Bettina Volford ◽

Mónika Varga ◽

András Szekeres ◽

Alexandra Kotogán ◽

Gábor Nagy ◽

...

Keyword(s):

Wheat Bran ◽

Enzyme Production ◽

Specific Activity ◽

Prebiotic Synthesis ◽

Crude Enzyme ◽

Oligosaccharide Synthesis ◽

Industrial Enzymes ◽

Chromogenic Agar ◽

Lichtheimia Ramosa ◽

Excellent Source

β-Galactosidases of Mucoromycota are rarely studied, although this group of filamentous fungi is an excellent source of many industrial enzymes. In this study, 99 isolates from the genera Lichtheimia, Mortierella, Mucor, Rhizomucor, Rhizopus and Umbelopsis, were screened for their β-galactosidase activity using a chromogenic agar approach. Ten isolates from the best producers were selected, and the activity was further investigated in submerged (SmF) and solid-state (SSF) fermentation systems containing lactose and/or wheat bran substrates as enzyme production inducers. Wheat bran proved to be efficient for the enzyme production under both SmF and SSF conditions, giving maximum specific activity yields from 32 to 12,064 U/mg protein and from 783 to 22,720 U/mg protein, respectively. Oligosaccharide synthesis tests revealed the suitability of crude β-galactosidases from Lichtheimia ramosa Szeged Microbiological Collection (SZMC) 11360 and Rhizomucor pusillus SZMC 11025 to catalyze transgalactosylation reactions. In addition, the crude enzyme extracts had transfructosylation activity, resulting in the formation of fructo-oligosaccharide molecules in a sucrose-containing environment. The maximal oligosaccharide concentration varied between 0.0158 and 2.236 g/L depending on the crude enzyme and the initial material. Some oligosaccharide-enriched mixtures supported the growth of probiotics, indicating the potential of the studied enzyme extracts in future prebiotic synthesis processes.

Download Full-text

Dairy Consumption and Incidence of Breast Cancer in the ‘Seguimiento Universidad de Navarra’ (SUN) Project

Nutrients ◽

10.3390/nu13020687 ◽

2021 ◽

Vol 13 (2) ◽

pp. 687

Author(s):

Inmaculada Aguilera-Buenosvinos ◽

Cesar Ignacio Fernandez-Lazaro ◽

Andrea Romanos-Nanclares ◽

Alfredo Gea ◽

Rodrigo Sánchez-Bayona ◽

...

Keyword(s):

Breast Cancer ◽

Dairy Products ◽

Dairy Product ◽

Inverse Association ◽

Low Fat ◽

Significant Inverse Association ◽

Product Consumption ◽

Dairy Consumption ◽

Dairy Product Consumption

Dairy products might influence breast cancer (BC) risk. However, evidence is inconsistent. We sought to examine the association between dairy product consumption—and their subtypes—and incident BC in a Mediterranean cohort. The SUN (“Seguimiento Universidad de Navarra”) Project is a Spanish dynamic ongoing cohort of university graduates. Dairy product consumption was estimated through a previously validated 136-item food frequency questionnaire (FFQ). Incident BC was reported in biennial follow-up questionnaires and confirmed with revision of medical records and consultation of the National Death Index. Hazard ratios (HR) and 95% confidence intervals (CI) were estimated with Cox regression models. Among 123,297 women-years of follow-up (10,930 women, median follow-up 12.1 years), we confirmed 119 incident BC cases. We found a nonlinear association between total dairy product consumption and BC incidence (pnonlinear = 0.048) and a significant inverse association for women with moderate total dairy product consumption (HRQ2vs.Q1 = 0.49 (95% CI 0.28–0.84); HRQ3vs.Q1 = 0.49 (95% CI 0.29–0.84) ptrend = 0.623) and with moderate low-fat dairy product consumption (HRQ2vs.Q1 = 0.58 (95% CI 0.35–0.97); HRQ3vs.Q1 = 0.55 (95% CI 0.32–0.92), ptrend = 0.136). In stratified analyses, we found a significant inverse association between intermediate low-fat dairy product consumption and premenopausal BC and between medium total dairy product consumption and postmenopausal BC. Thus, dairy products, especially low-fat dairy products, may be considered within overall prudent dietary patterns.

Download Full-text

The Sum of Plasma Fatty Acids iso16:0, iso17:0, trans11-18:1, cis9, trans11-CLA, and cis6-18:1 as Biomarker of Dairy Intake Established in an Intervention Study and Validated in the EPIC Cohort of Gipuzkoa

Nutrients ◽

10.3390/nu13020702 ◽

2021 ◽

Vol 13 (2) ◽

pp. 702

Author(s):

Alaitz Berriozabalgoitia ◽

Juan Carlos Ruiz de Gordoa ◽

Mertxe de Renobales ◽

Gustavo Amores ◽

Luis Javier R. Barron ◽

...

Keyword(s):

Fatty Acids ◽

Dairy Products ◽

Intervention Study ◽

Dairy Product ◽

Plasma Concentrations ◽

Correlation Coefficients ◽

Dairy Intake ◽

Dairy Fat ◽

Product Consumption ◽

Dairy Product Consumption

The questioned reliability of 15:0, 17:0, and trans9-16:1 acids as biomarkers of dairy fat intake also questions the relationship between the intake of these products and their health effects. Two studies were conducted in the same geographical region. In an intervention study, volunteers followed a diet rich in dairy products followed by a diet without dairy products. Plasma and erythrocyte fatty acids (FA) were analyzed, and their correlations with dairy product intakes were tested. The FA biomarkers selected were validated in the Gipuzkoa cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) observational study. The correlation coefficients between plasma concentrations of iso16:0, iso17:0, trans11-18:1, cis9, trans11-18:2, and cis6-18:1 and the dairy fat ingested are similar in both studies, indicating that their concentration increases by 0.8 µmol/L per gram of dairy fat ingested. The biomarkers are positively related to plasma triglycerides (r = 0.324 and 0.204 in the intervention and observational studies, respectively) and total cholesterol (r = 0.459 and 0.382), but no correlation was found between the biomarkers and atherogenicity indexes. In conclusion, the sum of the plasma concentration of the selected FAs can be used as biomarkers of dairy product consumption. A linear relationship exists between their plasma concentrations and ruminant product intake. These biomarkers allow for obtaining consistent relationships between dairy intake and plasma biochemical parameters.

Download Full-text

Detection of Methicillin Resistant Staphylococcus aureus in Dairy Products and Anterior Nares of Dairy Workers

Tribhuvan University Journal of Microbiology ◽

10.3126/tujm.v6i0.26585 ◽

2019 ◽

Vol 6 ◽

pp. 59-62

Author(s):

Ranjana K.C. ◽

Ganga Timilsina ◽

Anjana Singh ◽

Supriya Sharma

Keyword(s):

Staphylococcus Aureus ◽

Antibiotic Susceptibility ◽

Dairy Products ◽

Methicillin Resistant Staphylococcus Aureus ◽

Dairy Product ◽

Control Measures ◽

Diffusion Method ◽

Mannitol Salt Agar ◽

Methicillin Resistant ◽

Dairy Workers

Objectives: To isolate methicillin resistant Staphylococcus aureus (MRSA) from anterior nares of dairy workers and dairy products and assess the antibiotic susceptibility pattern of the isolates. Methods: Swab samples collected from anterior nares of dairy workers and dairy product (butter) were inoculated into mannitol salt agar and incubated at 37ºC for 24 hours. Identification was done based on colony characteristics, Gram's staining, catalase, oxidase and coagulase test. Antibiotic susceptibility testing was done by modified Kirby Bauer disc diffusion method. MRSA was confirmed by using cefoxitin disc. Results: A total of 109 S. aureus (98 from dairy workers and 11 from butter samples) were isolated. Out of them 32 MRSA were isolated from dairy workers and 4 from butter samples. The association between age group and MRSA was found insignificant (p = 0.115). The association of MRSA between male and female workers was found significant (>0.05). About 86% of the MRSA isolates were susceptible to Gentamicin (86.11%) followed by Ciprofloxacin (77.78%). Conclusion: Detection of MRSA among dairy workers and dairy products warrants proper handling and adequate control measures to prevent transmission of MRSA from dairy industry.

Download Full-text

Serving sizes and energy values on the nutrition labels of regular and diet/light processed and ultra-processed dairy products sold in Brazil

British Food Journal ◽

10.1108/bfj-10-2015-0353 ◽

2016 ◽

Vol 118 (7) ◽

pp. 1579-1593 ◽

Cited By ~ 6

Author(s):

Priscila Pereira Machado ◽

Mariana Vieira dos Santos Kraemer ◽

Nathalie Kliemann ◽

Cláudia Flemming Colussi ◽

Marcela Boro Veiros ◽

...

Keyword(s):

Energy Density ◽

Dairy Products ◽

Dairy Product ◽

Accurate Information ◽

Nutrition Labels ◽

Content Type ◽

Size Information ◽

Nutrition Labelling ◽

Serving Sizes ◽

Serving Size

Purpose – The purpose of this paper is to analyse and compare the serving sizes and energy values reported on the nutrition information of all processed and ultra-processed dairy products in their regular and diet/light versions available for sale in a large supermarket in Brazil. Design/methodology/approach – A check was done for associations between the compliance of reported serving sizes, energy values per serving and energy density for regular foods and foods advertised at “diet/light” (with reduced fat and calories). Findings – The data included information from 451 dairy product labels. Most of the products had serving sizes smaller than the reference set by Brazilian law. A high variability of serving sizes was found for similar products. “Diet/light” foods tend to report serving sizes that are even smaller and more inadequate. Moreover, the energy density of these products was similar to that of the regular foods. Smaller serving sizes may be being presented on “diet/light” foods in order to report lower energy values and on similar foods to show non-existent differences in energy values. These results point to the importance of standardizing serving size information on food labels so that consumers have access to clear and accurate information about food products. Originality/value – This was the first census-type study to analyse the serving size information of dairy products at a supermarket of one of the ten largest supermarket chains in Brazil. This work extends the scope of current food labelling and contributes to the discussion about how nutrition labelling has been presented to Brazilian consumers and its possible consequences for food choices and the guarantee of consumer rights.

Download Full-text

Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

Journal of Environmental and Public Health ◽

10.1155/2009/678495 ◽

2009 ◽

Vol 2009 ◽

pp. 1-6 ◽

Cited By ~ 12

Author(s):

Abdelkader Mezaini ◽

Nour-Eddine Chihib ◽

Abdelkader Dilmi Bouras ◽

Naima Nedjar-Arroume ◽

Jean Pierre Hornez

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antibacterial Effect ◽

Dairy Product ◽

Streptococcus Thermophilus ◽

Fermented Food ◽

Bacteriocin Production ◽

Gram Positive ◽

Bacteria Growth ◽

Gram Positive Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

Download Full-text