Article
Food Science & Technology
Esmeray Kuley, Metanet Muhammet Kuscu, Mustafa Durmus, Yilmaz Ucar
Summary: The antibacterial properties of microencapsulated Lactobacillus plantarum cell-free supernatant (CFS) in combination with aqueous or ethanolic propolis extract at 1% concentration against fish spoilage bacteria were investigated. The study revealed that the co-microencapsulation of CFS obtained from L. plantarum with propolis extract, especially its aqueous extract, could potentially be used as antimicrobial agents to inhibit microbial growth in foods. The effects on fish spoilage bacteria varied depending on the bacterial species, with the highest antimicrobial activity observed against P. damselae and the lowest effects on P. mirabilis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Buket Kunduhoglu, Seda Hacioglu
Summary: This study explored the gluten hydrolysis ability and probiotic potential of Lact. brevis KT16-2, which showed promising results in terms of surviving in adverse conditions, producing antimicrobial peptides, and exhibiting high antioxidant activity.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Article
Biochemistry & Molecular Biology
Qianqian Wei, Nan Xue, Jingru Gao, Yuanjie Dang, Rongcun Zhou, Yijia Song, Yulin Tian, Jiao Sun, Farong Li, Juan Wan
Summary: This study aimed to evaluate the hypoglycemic effects of inactivated L. brevis YM1301 on T2DM mice induced by a high-fat diet and streptozocin. Results showed that inactivated YM1301 significantly improved symptoms of T2DM, reducing blood glucose, insulin, and glycated hemoglobin levels, increasing glucose tolerance, decreasing insulin resistance, reducing fat accumulation, and promoting serum GLP-1 levels.
JOURNAL OF FOOD BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Aleksandra Modzelewska, Mateusz Jackowski, Anna Trusek
Summary: This study evaluated the impact of initial conditions and pitching methods on the mixed fermentation process and the characteristics of the final product. The results showed that the ethanol and lactic acid concentration of the final product were highly dependent on the initial conditions and pitching order. Interestingly, the presence of lactic acid bacteria did not significantly affect the final ethanol concentration. Optimization of conditions could improve the sour beer production process.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Aleksandra Modzelewska, Mateusz Jackowski, Anna Trusek
Summary: Mixed fermentation is a method used in sour beer production, and the properties of the final product rely heavily on the microorganisms pitched and the initial wort composition. This experiment evaluated the impact of different initial conditions and pitching methods on the mixed fermentation process and the final product's characteristics. Important observations were made, and optimal conditions for obtaining desired product qualities were calculated.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Fisheries
Azadeh Niazi, Mehdi Shamsaie Mehrgan, Houman Rajabi Islami
Summary: This study aimed to find the optimal fermentation technology of medicinal plants mixed with Lactobacillus brevis (FML) and to investigate its effects on the growth performance, immune response, and anti-microbial ability of rainbow trout fingerlings. The results showed that the optimized fermentation conditions were 8% probiotic and 25-hour fermentation time. The addition of FML to the fish diet significantly improved the growth indices, protease activity, immune function, and disease resistance of rainbow trout.
Review
Food Science & Technology
Magaly Rodriguez-Saavedra, Dolores Gonzalez de Llano, Gemma Beltran, Maria-Jesus Torija, M. Victoria Moreno-Arribas
Summary: Technological advances and the production of novel beer styles have increased the microbiological risk in recent years, posing challenges to breweries. The use of innovative ingredients and improper brewing environments can lead to microbial spoilage in beer, impacting quality and image.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Dentistry, Oral Surgery & Medicine
Nurul Szawani Mohd-Zubri, Kalavathy Ramasamy, Nor Zaihana Abdul-Rahman
Summary: This study characterises lactic acid bacteria (LAB) isolated from local Malaysian fermented foods and their potential as oral probiotics. The LAB strains demonstrated antimicrobial activity against Porphyromonas gingivalis and reduced biofilm formation. They also tolerated salivary amylase.
ARCHIVES OF ORAL BIOLOGY
(2022)
Article
Chemistry, Applied
Beatriz de la Fuente, Carlos Luz, Carla Puchol, Giuseppe Meca, Francisco J. Barba
Summary: It was found that orange-juice milk beverages are a good medium for the growth of L. brevis POM and L. plantarum (TR-71, TR-14), with higher antioxidant properties observed in the fermented beverages compared to the control ones.
Article
Food Science & Technology
Zhimin Yu, Wei Fu, Yang Fu, Wenzhu Tang, Rong Li, Xianzhen Li
Summary: Craft beer is gaining popularity due to its fresh flavor, unique taste, and rich nutrition. However, the nonfiltered and nonpasteurized nature of craft beer makes it more susceptible to microbial spoilage, leading to the formation of harmful biogenic amines. This study identified 23 beer-spoilage bacteria in craft beer, with nine strains capable of producing biogenic amines during beer storage. The findings suggest that preventive measures should focus on controlling bacterial growth to reduce biogenic amine formation and enhance the safety of craft beer.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Energy & Fuels
Yilmaz Ucar
Summary: This study investigated the enhanced antibacterial activities of co-microencapsulated cell-free extract (CFE) from Lactobacillus reuteri with propolis water and ethanolic extracts. The results showed that the combination of microencapsulated CFE with propolis extracts exhibited a higher antimicrobial effect on all tested bacteria. GC-MS analysis identified organic acids, hydrocarbons, phenolic acids/flavonoids, and benzene derivatives in the microencapsulated samples. The most sensitive fish spoilage bacteria was Proteus mirabilis, and the bacteriostatic effect of microencapsulated CFE against P. mirabilis and Pseudomonas luteola was enhanced by the microencapsulation process. The combination of microencapsulated CFE with ethanolic propolis extract completely killed Photobacterium damselae and Pseudomonas luteola.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Environmental Sciences
Saleha Noureen, Tanveer Hussain, Aasma Noureen, Ahmed E. E. Altyar
Summary: Oxidative stress (OS), induced by reactive oxygen species (ROS), is a phenomenon that can lead to various neurological and physiological diseases. This study investigated the protective effects of Lactobacillus brevis MG000874 against oxidative injuries induced by D-galactose in mice. It was found that L. brevis MG000874 improved the antioxidant status and recovered the antioxidant activities of SOD and CAT enzymes in the stress mice. Furthermore, L. brevis MG000874 altered the gene expression of OS markers and mitigated damage to the kidney and liver effectively in D-gal-induced mice.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Environmental Sciences
Min Gan, Jian Hu, Kai Wan, Xiangxiang Liu, Peirong Chen, Rui Zeng, Fuhua Wang, Yarong Zhao
Summary: In this study, five strains of lactic acid bacteria were identified for their ability to remove zearalenone (ZEN) from food and feed. These bacteria not only reduced the toxicity of ZEN, but also bonded with it through interactions with cell wall compounds. The findings suggest that these strains have the potential to be used as detoxification agents for ZEN removal.
Article
Biochemistry & Molecular Biology
Nikita Kochetkov, Svetlana Smorodinskaya, Aleksey Vatlin, Dmitry Nikiforov-Nikishin, Alexei Nikiforov-Nikishin, Valery Danilenko, Klimuk Anastasia, Diana Reznikova, Yelena Grishina, Sergei Antipov, Maria Marsova
Summary: In this article, the potential mitigation of imidacloprid toxicity on Danio rerio by Lactobacillus brevis 47f was examined. It was found that even sublethal concentration of imidacloprid could lead to fish death, but the use of Lactobacillus brevis 47f partially reduced the toxic effects. The kidneys were the most affected organs, and the combined action influenced the pro/anti-inflammatory cytokines.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biotechnology & Applied Microbiology
Minami Umegatani, Nobuchika Takesue, Shizuka Asano, Hideyo Tadami, Kazuhiko Uemura
Summary: This study identified a beer spoilage strain Lactobacillus nagelii ABBC668 and discovered that it harbors hop resistance gene horA, exhibiting beer spoilage ability. This is the first report of L. nagelii as a beer spoilage species, with findings suggesting its unstable nature may contribute to its less frequent encounter in the brewing industry.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2022)
Article
Food Science & Technology
Tomoo Ogata, Yuko Iwashita, Takayo Kawada
JOURNAL OF THE INSTITUTE OF BREWING
(2017)
Article
Biotechnology & Applied Microbiology
Tomoo Ogata, Katsuaki Kuroki, Koki Ito, Akifumi Kondo, Kensuke Nakamura
JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY
(2018)
Article
Biotechnology & Applied Microbiology
Tomoo Ogata, Seiko Miyashita
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2014)
Article
Food Science & Technology
Tomoo Ogata
JOURNAL OF THE INSTITUTE OF BREWING
(2013)
Article
Food Science & Technology
Tomoo Ogata, Minoru Kobayashi, Brian R. Gibson
JOURNAL OF THE INSTITUTE OF BREWING
(2013)
Article
Food Science & Technology
Hideyo Tadami, Miho Shikata-Miyoshi, Tomoo Ogata
JOURNAL OF THE INSTITUTE OF BREWING
(2014)
Article
Biochemistry & Molecular Biology
K. Kusunoki, T. Ogata
Article
Biotechnology & Applied Microbiology
Tomoo Ogata, Ryusuke Yamada, Ryo Ayuzawa, Kensuke Nakamura
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2020)
Article
Biotechnology & Applied Microbiology
Tomoo Ogata, Akira Ohtake, Shun Takeuchi, Motoko Tabuchi, Kensuke Nakamura
Summary: The study isolated Saccharomyces cerevisiae Y7 with the desirable NewFlo type flocculation from top-fermenting yeast, revealing the involvement of predicted genes FLO5 and Lg-FLO1. It is suggested that the flocculation type and Lg-FLO1 gene of bottom-fermenting yeast may originate from top-fermenting yeast, contributing to breeding work and flocculation control in the brewing industry.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2021)
Article
Biochemistry & Molecular Biology
Tomoo Ogata, Katsuaki Kuroki
Summary: This study found that Zygosaccharomyces sp. can mate and express mating-type-specific genes under nitrogen-starvation conditions. Further experiments revealed that Zygo STE12 plays an essential role in both mating and the expression of mating-type-specific genes in Zygosaccharomyces sp.
Article
Biotechnology & Applied Microbiology
Tomoo Ogata, Miyu Saito
Summary: Phenolic off-flavor compounds, like 4-vinylguaiacol (4-VG), have a negative impact on the quality of fermented foods. This study investigated the production of 4-VG in Saccharomyces cerevisiae and found that it requires prenylated FMN produced by the mitochondrial protein Pad1. Expressing Escherichia coli ubiX, which prenylates FMN in E. coli, in a S. cerevisiae Delta pad1 strain restored the ability to produce 4-VG. The findings suggest that the mislocalization of Pad1 to the cytoplasm may play a role in 4-VG production.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Biotechnology & Applied Microbiology
Tomoko Fujiwara, Atsuko Matsura, Momoka Fukuda, Katsuaki Kuroki, Tomoo Ogata
Summary: There is great interest in salt-tolerant yeast strains used for producing miso and soy sauce. In this study, 32 salt-tolerant Zygosaccharomyces sp. yeast strains were isolated from miso factories in Hiroshima Prefecture, Japan. These strains showed the same chromosomal structure of the active mating-type (MAT) locus as the original yeast strain isolated from miso 60 years ago, indicating potential for future miso and soy sauce production.
JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Tomoo Ogata, Ryo Ayuzawa, Ryusuke Yamada
JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY
(2020)
Meeting Abstract
Biochemistry & Molecular Biology
Keizo Kusunoki, Tomoo Ogata
Meeting Abstract
Biochemistry & Molecular Biology
Tomoo Ogata