Review
Food Science & Technology
Vincenzo Castellone, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari
Summary: Lactic acid bacteria (LAB) are involved in producing various fermented products that are consumed globally, and many of these LAB-fermented foods are recognized for their health benefits, containing probiotic LAB or their metabolites. This review focuses on the health-related effects of LAB-fermented foods, particularly popular options like yoghurt, kefir, cheese, sauerkrauts, and kimchi.
Article
Food Science & Technology
Shankar Ilango, Usha Antony
Summary: Food fermentation has a long history and has evolved with modification in substrates, processes and technologies. Different microorganisms are involved in fermentation of various food products, with lactic acid bacteria being a major group. India and Korea have a rich tradition of fermented foods, which may contain probiotic microorganisms.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Nadya Armenova, Lidia Tsigoriyna, Alexander Arsov, Kaloyan Petrov, Penka Petrova
Summary: The use of pesticides in agricultural areas is essential for improving crop yields in the future. However, the ingestion of food with pesticide residues can lead to serious health issues such as neurological, gastrointestinal, and allergic reactions, as well as cancer and death. Fortunately, the fermentation process reduces pesticide residues in certain foods through enzymatic degradation by microbial species. This review focuses on highly pesticide-contaminated foods, such as milk, yogurt, fermented vegetables, fruit juices, grains, sourdough, and wines, and discusses the molecular mechanisms and potential strategies for pesticide detoxification.
Article
Food Science & Technology
Nelson Pereira, Mahsa Farrokhi, Manuela Vida, Manuela Lageiro, Ana Cristina Ramos, Margarida C. Vieira, Carla Alegria, Elsa M. Goncalves, Marta Abreu
Summary: This study evaluated the use of lactic fermentation of immature tomatoes as a circular economy-oriented alternative for valorising industrial tomatoes. Two lactic acid bacteria were assessed as starter cultures to produce functional food ingredients with probiotic potential. The results showed that Lactiplantibacillus plantarum (LAB97) was selected as a novel probiotic candidate to obtain a potential probiotic ingredient from immature tomato fruits.
Review
Food Science & Technology
Basista Rabina Sharma, Prakash M. Halami, Jyoti Prakash Tamang
Summary: Ethnic fermented foods are known for their unique sensory properties preferred culturally by every ethnic community. Beneficial microorganisms associated with these foods have several functional properties and health benefits. Bacteriocins, produced by lactic acid bacteria in fermented foods, can act as lantibiotics against pathogen bacteria.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Jose David Garcia-Lopez, Claudia Teso-Perez, Antonio Manuel Martin-Platero, Juan Manuel Peralta-Sanchez, Juristo Fonolla-Joya, Manuel Martinez-Bueno, Alberto Banos
Summary: This study investigated the biodiversity of antagonistic LAB strains from Andalusian traditional sausages and identified Pediococcus acidilactici ST6 as a producer of Pediocin-PA and Lactiplantibacillus paraplantarum BPF2 as a producer of Leucocin K. These strains could be potentially used in the food industry as starters or protective cultures.
Article
Microbiology
Rika Hirano, Aiko Kume, Chisato Nishiyama, Ryosuke Honda, Hideto Shirasawa, Yiwei Ling, Yuta Sugiyama, Misaki Nara, Hiromi Shimokawa, Hiroki Kawada, Takashi Koyanagi, Hisashi Ashida, Shujiro Okuda, Mitsuharu Matsumoto, Hiroki Takagi, Shin Kurihara
Summary: Polyamines are essential aliphatic hydrocarbons with terminal amino groups and have health-promoting effects in animals. In this study, a high polyamine-producing bacterium, Latilactobacillus curvatus KP 3-4, was isolated from food and found to export high levels of putrescine into the culture supernatant. Putrescine synthesis in KP 3-4 is likely mediated by ornithine decarboxylase, as supported by the enhancement of putrescine production with ornithine and whole-genome analysis. Administration of KP 3-4 increased fecal putrescine concentration in germ-free mice.
Article
Food Science & Technology
Irene Martin, Joana Barbosa, Sofia I. A. Pereira, Alicia Rodriguez, Juan J. Cordoba, Paula Teixeira
Summary: The antimicrobial activity of lactic acid bacteria (LAB) isolated from traditional ripened foods against foodborne pathogens was evaluated, and the bacteriocins produced by the selected LAB were characterized. One isolate, Lactilactobacillus sakei 205, showed a broad bacteriocin activity spectrum and exhibited stable properties under various conditions. The bacteriocin produced by Lb. sakei 205 could inhibit the growth of foodborne pathogens, making it a potential biopreservative in traditional ripened foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Amarachukwu Anyogu, Ayomide Olukorede, Christian Anumudu, Helen Onyeaka, Esther Areo, Obadina Adewale, Joyce N. Odimba, Ogueri Nwaiwu
Summary: Indigenous fermented foods in Africa have a long history, but production under unhygienic conditions may lead to variations in quality and safety attributes. These foods play an important role in the African diet, but may also pose health risks due to the presence of foodborne pathogens and antibiotic-resistant bacteria.
Article
Biotechnology & Applied Microbiology
Berenice Negrete-Romero, Claudia Valencia-Olivares, Gloria Andrea Banos-Dossetti, Beatriz Perez-Armendariz, Gabriel Abraham Cardoso-Ugarte
Summary: Traditional fermented foods are not only important sources of nutrients, but also contain prebiotics and specific lactic acid bacterial strains that positively impact the balance of gut microbiota, contributing to the treatment of various diseases.
FERMENTATION-BASEL
(2021)
Article
Biochemistry & Molecular Biology
Christian K. Desiderato, Steffen Sachsenmaier, Kirill Ovchinnikov, Jonas Stohr, Susanne Jacksch, Dominique N. Desef, Peter Crauwels, Markus Egert, Dzung B. Diep, Oliver Goldbeck, Christian U. Riedel
Summary: Listeria monocytogenes is a significant concern in the food industry and bacteriocins from LAB are an attractive approach for food preservation and probiotics. This study used genetic sequencing and screening to identify bacterial isolates with antimicrobial activity, identifying heat-stable proteins/peptides as the active compounds in Pediococcus acidilactici and Lactococcus garvieae. The research provides a pipeline for high-throughput screening of potential starter cultures and probiotics producing antimicrobial compounds.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Review
Food Science & Technology
Yingyu Wang, Chenhao Zhang, Fengsong Liu, Zhengyu Jin, Xiaole Xia
Summary: Fermented foods are an important part of traditional food culture, with diverse microorganisms contributing to unique product quality and flavor. Lactic acid bacteria (LAB), as crucial components of traditional fermented foods, play a key role in their quality and safety. Microbial reproduction and metabolism drive the fermentation process, while microbial interaction is also significant. LAB have attracted attention for their potential to add functionality to foods and as supplements in gut microbiome research.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Inaki Diez-Ozaeta, Oihana Juaristi Astiazaran
Summary: In recent years, the demand for minimally processed foods has increased, leading to the popularity of fermented foods as a beneficial nutritional and functional strategy. A review of the latest studies on fermented foods highlights their potential health benefits, the bioactive compounds responsible for these properties, and future research trends. It emphasizes the importance of clinical evidence to ensure that fermented foods can significantly improve well-being.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Nur Anis Raihana Mhd Rodzi, Lai Kuan Lee
Summary: Traditional fermented foods in Southeast Asia serve as a source of non-dairy probiotics with rich nutritional values, widely recognized for their sensory preferences and potential variations in dietary routines. Additionally, these foods play an important role in promoting public health and preventing diseases.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Weerapong Woraprayote, Thitiphorn Janyaphisan, Saowalak Adunphatcharaphon, Nipon Sonhom, Kittiya Showpanish, Kittaporn Rumjuankiat, Wonnop Visessanguan, Christopher T. Elliott, Awanwee Petchkongkaew
Summary: Fermentation is widely used in Southeast Asia as an ancient preservation process. Thai fermented food products contain lactic acid bacteria (LAB) that produce bacteriocins. This article reviews the diversity and sources of bacteriocinogenic LAB from Thai fermented food, and discusses the potential application of bacteriocins as starter cultures or preservatives.
Article
Biotechnology & Applied Microbiology
Hirotoshi Sushida, Miyuki Sakei, Rodney H. Perez, Naoki Ishibashi, Takeshi Zendo, Pongtep Wilaipun, Vichien Leelawatcharamas, Jiro Nakayama, Kenji Sonomoto
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2020)
Article
Biotechnology & Applied Microbiology
Naoki Ishibashi, Naho Matsumoto, Rodney Honrada Perez, Shun Iwatani, Haruki Sugino, Takeshi Zendo, Pongtep Wilaipun, Vichien Leelawatcharamas, Jiro Nakayama, Kenji Sonomoto
Summary: Enterococcus faecium NKR-5-3 produces multiple bacteriocins regulated by a three-component regulatory system (TCS) involving an inducing peptide Ent53D. The TCS controls the production of enterocins except for Ent53B, indicating a shared regulatory machinery among the bacteriocins.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2021)
Article
Microbiology
Takeshi Zendo, Chihiro Ohashi, Shintaro Maeno, Xingguo Piao, Seppo Salminen, Kenji Sonomoto, Akihito Endo
FRONTIERS IN MICROBIOLOGY
(2020)
Review
Biotechnology & Applied Microbiology
Mugihito Oshiro, Takeshi Zendo, Jiro Nakayama
Summary: Sourdough is a naturally fermented dough that is used worldwide to make baked foods, with LAB diversity being a key focus of recent research. Better understanding of the complex sourdough microbial ecosystem is needed for efficient control and design of the desired sourdough microbial community in the future.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2021)
Article
Multidisciplinary Sciences
Yuh Shiwa, Haruko Fujiwara, Mao Numaguchi, Mohamed Ali Abdel-Rahman, Keisuke Nabeta, Yu Kanesaki, Yukihiro Tashiro, Takeshi Zendo, Naoto Tanaka, Nobuyuki Fujita, Hirofumi Yoshikawa, Kenji Sonomoto, Mariko Shimizu-Kadota
Article
Biotechnology & Applied Microbiology
Ryohei Doi, Yunga Wu, Yusuke Kawai, Lun Wang, Takeshi Zendo, Kohei Nakamura, Tohru Suzuki, Masaya Shimada, Takashi Hayakawa, Tomoyuki Nakagawa
Summary: This study analyzed the transition of bacterial biota in Kishu saba-narezushi during fermentation, revealing the important role of Lactococcus in the early stage.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2021)
Article
Biotechnology & Applied Microbiology
Ghoson M. Daba, Asmaa Negm El-Dien, Shireen A. A. Saleh, Waill A. Elkhateeb, Ghada Awad, Taisei Nomiyama, Keisuke Yamashiro, Takeshi Zendo
Summary: This study isolated, identified, and studied the in vitro probiotic properties, antimicrobial and antioxidant activities of LAB isolates from Egyptian sources. Seven out of 53 selected potential LAB isolates showed wide antimicrobial spectra and high in vitro antioxidant activities.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Ai Kawahara, Takeshi Zendo, Hiromi Matsusaki
Summary: Multiple bacteriocins produced by Lactiplantibacillus plantarum PUK6 isolated from misozuke-tofu were identified and named plantaricins A, EF, and NC8. The pin locus containing the structural genes for these bacteriocins and two new putative structural genes (orf1 and orf2) were determined, and a biosynthesis mechanism was proposed. The expression of orf1 and orf2, the two-peptide bacteriocin structural genes, was observed during the logarithmic and stationary growth phases of the PUK6 strain. Furthermore, the chemically synthesized mature peptides of orf1 and orf2 showed bactericidal effects against the indicator strain Latilactobacillus sakei subsp. sakei JCM 1157(T).
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2022)
Article
Chemistry, Multidisciplinary
Mohamed Abdelfattah Maky, Takeshi Zendo
Summary: Bioactive peptides were successfully produced from fish and beef skeletal muscles, showing antioxidant, angiotensin-converting enzyme inhibitory, and antimicrobial activities after hydrolysis and purification.
APPLIED SCIENCES-BASEL
(2021)
Article
Microbiology
Mugihito Oshiro, Masaru Tanaka, Rie Momoda, Takeshi Zendo, Jiro Nakayama
Summary: The study investigates the evolutionary mechanisms of the spontaneous sourdough microbiota, focusing on the interactions between yeast and lactic acid bacteria (LAB) during fermentation cycles. It reveals that LAB relay phases restrict the growth of yeasts by competing for sugar sources, particularly maltose, in the sourdough community evolution. The findings suggest that maltose-related interactions play a crucial role in enabling yeasts to enter and settle in the LAB-relaying community during the initial evolution of spontaneous sourdough microbiota.
MICROBIOLOGY SPECTRUM
(2021)
Article
Microbiology
Mohamed Abdelfattah Maky, Naoki Ishibashi, Jiro Nakayama, Takeshi Zendo
Summary: In this study, the biosynthetic gene cluster of Enterocin F4-9 was cloned and expressed in Enterococcus faecalis JH2-2, resulting in enhanced antimicrobial activity against both Gram-positive and Gram-negative bacteria. The removal of the N-terminal extension led to increased potency of the peptide, highlighting a novel biosynthetic mechanism of glycocins.
Article
Microbiology
Mugihito Oshiro, Takeshi Zendo, Yukihiro Tashiro, Jiro Nakayama
Summary: This study tracked the dynamics of sourdough LAB-yeast communities during successive transfers and found that cyclic pairwise interactions between LAB species and yeast play a key role in sustaining the yeast population.
MICROBIOLOGY SPECTRUM
(2023)
Article
Biology
Mohamed Abdelfattah Maky, Takeshi Zendo
Summary: This study purified and characterized bioactive peptides with inhibitory action on ACE, antimicrobial and antioxidant properties from frozen chicken breast. Chicken hydrolysate showed potential as a natural preservative by reducing bacterial growth and lipid oxidation in chicken breast.
Article
Food Science & Technology
Rodney H. Perez, Shun Iwatani, Takeshi Zendo
Summary: Bacteriocins, such as Enterocin NKR-5-3B and Lacticin Q, can be efficiently produced using a dual-plasmid expression system controlled by exogenous nisin, leading to reduced production costs and improved bacteriocin yields.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
(2021)
Article
Food Science & Technology
Rodney H. Perez, Riziel Hannah Aguimatang, Takeshi Zendo, Kenji Sonomoto
Summary: This study constructed a mutant library of Enterocin NKR-5-3B bacteriocin, showing that 13 mutant phenotypes exhibited enhanced bioactivity compared to the native bacteriocin, with V32C, V32A, and L40G phenotypes showing the most significant increase. In-silico analysis revealed that the introduced mutations significantly altered the physico-chemical properties of the bacteriocin derivatives, particularly impacting their hydrophobicity index, potentially contributing to the enhancement of bioactivity.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
(2021)
