Review on the Biological Detoxification of Mycotoxins Using Lactic Acid Bacteria to Enhance the Sustainability of Foods Supply

The challenges to fulfill the demand for a safe food supply are dramatically increasing. Mycotoxins produced by certain fungi cause great economic loss and negative impact on the sustainability of food supplies. Moreover, the occurrence of mycotoxins at high levels in foods poses a high health threat for the consumers. Biological detoxification has exhibited a high potential to detoxify foodstuffs on a cost-effective and large scale. Lactic acid bacteria showed a good potential as an alternative strategy for the elimination of mycotoxins. The current review describes the health and economic impacts associated with mycotoxin contamination in foodstuffs. Moreover, this review highlights the biological detoxification of common food mycotoxins by lactic acid bacteria.

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Droplet-based microfluidics as a future tool for strain improvement in lactic acid bacteria

FEMS Microbiology Letters ◽

10.1093/femsle/fny258s ◽

2018 ◽

Vol 366 (Supplement_1) ◽

pp. i10-i16

Author(s):

Jun Chen ◽

Mike Vestergaard ◽

Jing Shen ◽

Christian Solem ◽

Martin Dufva ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Strain Improvement ◽

Cost Effective ◽

Screening Tools ◽

Strain Development ◽

Mutant Selection ◽

Mutagenesis Screen ◽

Microbial Strain ◽

Potential Use

ABSTRACT Strain development is frequently used to improve the performance and functionality of industrially important microbes. As traditional mutagenesis screen is especially utilized by the food industry to improve strains used in food fermentation, high-throughput and cost-effective screening tools are important in mutant selection. The emerging droplet-based microfluidics technology miniaturizes the volume for cell cultivation and phenotype interrogation down to the picoliter scales, which facilitates screening of microbes for improved phenotypical properties tremendously. In this mini review, we present recent application of the droplet-based microfluidics in microbial strain improvement with a focus on its potential use in the screening of lactic acid bacteria.

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Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review

Journal of Food Protection ◽

10.4315/0362-028x.jfp-18-303 ◽

2019 ◽

Vol 82 (3) ◽

pp. 441-453 ◽

Cited By ~ 11

Author(s):

ZHENHONG GAO ◽

ERIC BANAN-MWINE DALIRI ◽

JUN WANG ◽

DONGHONG LIU ◽

SHIGUO CHEN ◽

...

Keyword(s):

Public Health ◽

Antimicrobial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Foodborne Pathogens ◽

Growth Models ◽

Inhibitory Effect ◽

Competitive Growth ◽

Current Review ◽

And Control

ABSTRACT Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.

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

Nature Communications ◽

10.1038/s41467-020-16438-8 ◽

2020 ◽

Vol 11 (1) ◽

Cited By ~ 10

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.

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Probiotics and Postbiotics as Substitutes of Antibiotics in Farm Animals: A Review

Animals ◽

10.3390/ani11123431 ◽

2021 ◽

Vol 11 (12) ◽

pp. 3431

Author(s):

Daria Zamojska ◽

Adriana Nowak ◽

Ireneusz Nowak ◽

Ewa Macierzyńska-Piotrowska

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Large Scale ◽

Culture Media ◽

Body Weight Gain ◽

Antimicrobial Effect ◽

Antagonistic Activity ◽

Antagonistic Effect ◽

Farm Animals ◽

The European Union

Since 2006, the use of growth-promoting antibiotics has been banned throughout the European Union. To meet the expectations of livestock farmers, various studies have been carried out with the use of lactic acid bacteria. Scientists are trying to obtain the antimicrobial effect against the most common pathogens in large-scale farms. Supplementing the diet of broilers with probiotics (live, nonpathogenic microorganisms) stabilized the intestinal microbiota, which improved the results of body weight gain (BWG) and feed intake (FI). The positive effect of probiotics based on lactic acid bacteria has been shown to prevent the occurrence of diarrhea during piglet weaning. The antagonistic activity of postbiotics (inanimate bacteria, cell components, or post-fermentation by-products) from post-culture media after lactobacilli cultures has been proven on Staphylococcus aureus—the pathogen most often responsible for causing mastitis among dairy cows. The article aims to present the latest research examining the antagonistic effect of lactic acid bacteria on the most common pathogens in broilers, piglets, pigs, and cow farms.

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

International Journal of Food Engineering ◽

10.1515/ijfe-2013-0042 ◽

2014 ◽

Vol 10 (2) ◽

pp. 203-210 ◽

Cited By ~ 4

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.

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Production of isomelezitose from sucrose by engineered glucansucrases

Amylase ◽

10.1515/amylase-2017-0008 ◽

2017 ◽

Vol 1 (1) ◽

Cited By ~ 3

Author(s):

Gregory L. Côté ◽

Christopher A. Dunlap ◽

Karl E. Vermillion ◽

Christopher D. Skory

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biomedical Applications ◽

Large Scale ◽

Single Point ◽

Single Point Mutation ◽

Scale Production ◽

Acceptor Substrate ◽

Large Scale Production ◽

High Yields

AbstractCertain lactic acid bacteria produce glycosyltransferases known as glucansucrases, which synthesize α-D-glucans via glucosyl transfer from sucrose. We recently reported on the formation of the unusual trisaccharide isomelezitose in low yields by a variety of glucansucrases. Isomelezitose is a rare non-reducing trisaccharide, with the structure α-d-glucopyranosyl- (1→6)-β-d-fructofuranosyl-(2↔1)-α-d-glucopyranoside. In this work, we describe the synthesis of isomelezitose in high yields by variants of glucansucrases engineered to contain a single point mutation at a key leucine residue involved in acceptor substrate binding. Some variants produce isomelezitose in yields up to 57%. This method is amenable to large-scale production of isomelezitose for food, industrial and biomedical applications.

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Changes in antagonistic activity of lactic acid bacteria induced by their response to technological factors

Agricultural and Food Science ◽

10.23986/afsci.50936 ◽

2015 ◽

Vol 24 (4) ◽

Author(s):

Dovile Jonkuviene ◽

Joana Šalomskienė ◽

Asta Abraitienė ◽

Irena Mačionienė ◽

Jūratė Repečkienė ◽

...

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Antifungal Activity ◽

Lactic Acid Bacteria ◽

Food Production ◽

Negative Impact ◽

Antagonistic Activity ◽

Diffusion Method ◽

High Antimicrobial Activity ◽

Technological Factors

This study examined the changes in antagonistic activity of selected lactic acid bacteria (LAB) in response to technological factors used in food production. The antimicrobial activity of 12 selected LAB strains was assessed against the bacterial and fungal strains using the agar well diffusion method. Sodium chloride (NaCl) 6.5–8.0%, glucose 20-30% and pH 4.0, pH 8.0 and higher were the most crucial factors in reducing the spectra of the microorganisms antagonized. Heating at 80 °C or 100 °C had a greater negative impact than 63 °C on the antifungal activity of LAB. Freezing at –72 °C eliminated the antifungal activity, or it changed from fungicidal to fungistatic. Although each LAB demonstrated the ability to retain antimicrobial activity induced by various technological factors, Lactococcus lactis 768/5 was superior in retaining high antimicrobial activity against tested indicator strains.

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Lactic acid bacteria that activate immune gene expression in Caenorhabditis elegans can antagonise Campylobacter jejuni infection in nematodes, chickens and mice

BMC Microbiology ◽

10.1186/s12866-021-02226-x ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Xing Jin ◽

Yufeng He ◽

Yonghua Zhou ◽

Xiaohua Chen ◽

Yuan-kun Lee ◽

...

Keyword(s):

Lactic Acid ◽

Caenorhabditis Elegans ◽

Lactic Acid Bacteria ◽

Campylobacter Jejuni ◽

Large Scale ◽

Protective Mechanism ◽

Immune Gene ◽

C Elegans ◽

Good Ability ◽

Protection Rate

Abstract Background Campylobacter jejuni is the major micro-bacillary pathogen responsible for human coloenteritis. Lactic acid bacteria (LAB) have been shown to protect against Campylobacter infection. However, LAB with a good ability to inhibit the growth of C. jejuni in vitro are less effective in animals and animal models, and have the disadvantages of high cost, a long cycle, cumbersome operation and insignificant immune response indicators. Caenorhabditis elegans is increasingly used to screen probiotics for their anti-pathogenic properties. However, no research on the use of C. elegans to screen for probiotic candidates antagonistic to C. jejuni has been conducted to date. Results This study established a lifespan model of C. elegans, enabling the preselection of LAB to counter C. jejuni infection. A potential protective mechanism of LAB was identified. Some distinct LAB species offered a high level of protection to C. elegans against C. jejuni. The LAB strains with a high protection rate reduced the load of C. jejuni in C. elegans. The transcription of antibacterial peptide genes, MAPK and Daf-16 signalling pathway-related genes was elevated using the LAB isolates with a high protection rate. The reliability of the lifespan model of C. elegans was verified using mice and chickens infected with C. jejuni. Conclusions The results showed that different LAB had different abilities to protect C. elegans against C. jejuni. C. elegans provides a reliable model for researchers to screen for LAB that are antagonistic to C. jejuni on a large scale.

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Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition

Foods ◽

10.3390/foods10071498 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1498

Author(s):

Laura Ramos ◽

Alicia Alonso-Hernando ◽

Miriam Martínez-Castro ◽

Jose Alejandro Morán-Pérez ◽

Patricia Cabrero-Lobato ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cost Effective ◽

Current Evidence ◽

Bakery Products ◽

Gluten Free ◽

Nutritional Properties ◽

Baked Goods ◽

Effective Technology ◽

Bibliographic Search

Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance.

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