Article
Agriculture, Multidisciplinary
Ling Li, Ling Zhou, Xuemin Liu, Jinyan Gong, Gongnian Xiao
Summary: This study isolated and characterized Streptococcus thermophilus with high β-galactosidase activity and used it as a starter culture with Lactobacillus delbrueckii subsp. bulgaricus to make yogurt. The optimal fermentation ratio and temperature were found to be 2:1 and 42℃, respectively, leading to better organoleptic and physical properties of the yogurt. Higher lactobacilli population was observed in yogurt fermented at 37℃, and yogurt with a ratio of 2:1 starter cultures utilized lactose more effectively. The sensory properties of the yogurt remained unaffected at lower fermentation temperatures of 30 and 37℃.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Microbiology
Rodrigo Achigar, Martina Scarrone, Genevieve M. Rousseau, Cecile Philippe, Felipe Machado, Valentina Duvos, Maria Pia Campot, Moira B. Dion, Yuyu Shao, Maria Julia Pianzzola, Sylvain Moineau
Summary: The study demonstrates that both CRISPR1 and CRISPR3 systems in Streptococcus thermophilus exhibit ectopic spacer acquisition, providing phage resistance. This phenomenon also appears to occur naturally in some strains of Streptococcus pyogenes, suggesting it is a general feature in type II-A systems.
Article
Agriculture, Multidisciplinary
Ling-Hui Kong, Zhi-Qiang Xiong, Yong-Jun Xia, Lian-Zhong Ai
Summary: This study developed three electroporation transformation methods for S. thermophilus S-3, optimizing various parameters to enhance the transformation efficiency. Transcriptional analysis showed up-regulation of competence genes after optimization, leading to increased transformation efficiency. Overexpression of the competence gene comEA resulted in a 14-fold increase in transformation efficiency, showing potential for the development of desirable characteristics strains.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Microbiology
Yunchao Wa, Ryan Matthew Chanyi, Hanh Thi Hong Nguyen, Ruixia Gu, Li Day, Eric Altermann
Summary: Lactic acid bacteria, such as Streptococcus thermophilus, produce extracellular polysaccharides (EPS) that enhance the creaminess and mouthfeel of fermented foods like yogurt. Traditional methods underestimate the amount of EPS produced, but the addition of a proteolytic step prior to extraction significantly improves yield. This study validates the effectiveness of Method C for extracting EPS in fermented milk samples from different strains of S. thermophilus.
MICROBIOLOGY SPECTRUM
(2022)
Article
Biochemistry & Molecular Biology
Yang Zhou, Yanhua Cui, Chao Suo, Qian Wang, Xiaojun Qu
Summary: The study showed that EPS-M2 produced by Streptococcus thermophilus CS6 exhibited good rheology, thermostability, and antioxidant activity, mainly composed of galactose, arabinose, and glucose. The EPS-M2 has potential applications in the food industry as a natural thickener, stabilizer, and antioxidant agent.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Food Science & Technology
Ruiting Zhao, Zouquan Chen, Jie Liang, Jiaxin Dou, Fangyu Guo, Zhenshang Xu, Ting Wang
Summary: This review discusses the physiological studies on the traditional starter Streptococcus thermophilus and introduces a toolbox for gene expression and genome editing. These tools can be used for the development of functionalized foods and therapeutic molecules.
Article
Agriculture, Dairy & Animal Science
Z. S. Xu, Z. Wang, X. Cui, Y. Liang, T. Wang, J. Kong
Summary: This study identified Ptrp-2 as an important protein for glutathione (GSH) transport in Streptococcus thermophilus through gene insertion and detection of intracellular GSH content. The experiment further demonstrated Ptrp-2's significance as a yogurt starter culture by showing that fermented milk hardly curds using a mutant strain in which Ptrp-2 was inactivated.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Mei Han, Yanfeng Wu, Xiaojuan Guo, Lili Jiang, Xin Wang, Zhonghui Gai
Summary: This study analyzed the characteristics of Streptococcus thermophilus strains and optimized a universal culture medium for their growth. The study also discovered symbiotic or competitive relationships between different strains and developed an optimized mixture of symbiotic strains to produce fermented milk with desirable texture and low post-acidification.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Review
Food Science & Technology
Yan-Yan Huang, Yun-Hui Lu, Xin-Tong Liu, Wei-Tong Wu, Wen-Qi Li, Shu-Qin Lai, Rana Muhammad Aadil, Muhammad Shahid Riaz Rajoka, Lang-Hong Wang, Xin-An Zeng
Summary: Lactic acid bacteria (LAB) are non-respiring, non-spore-forming bacteria that produce lactic acid as the main product of carbohydrate fermentation. Some strains of LAB are probiotics that play important roles in food processing and safety, as well as in maintaining human health. This article summarizes the isolation and identification, safety assessments, and metabolic properties of Streptococcus thermophilus, a species of LAB, and discusses its functional properties, applications in fermented product production, new perspectives, and limitations, in order to facilitate future research and application of S. thermophilus.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
J. Bak, B. Yoo
Summary: The effects of various media conditions on the rheological properties of a concentrated ternary gum mixture were investigated. It was found that the presence of co-solute, acidity, and temperature influenced the rheological properties, with acidity having a significant impact.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Xin Pan, Jing Li, Fei Lao, Xujie Hou, Lin Gao, Jihong Wu
Summary: The health benefits of fruit products fermented with probiotics are partly due to the increased content of phenolic compounds. This study investigated the effect of in vitro dynamic gastrointestinal digestion on the release of phenolic compounds and changes in the antioxidant activity of jujube puree fermented with Streptococcus thermophilus. Fermentation with Streptococcus thermophilus significantly increased the content of most phenolic compounds in jujube puree and improved its antioxidant capacity during gastrointestinal digestion.
Article
Food Science & Technology
Yu Li, Ye Wang, Baolei Li, Baochao Hou, Weilian Hung, Jian He, Yujun Jiang, Yu Zhang, Chaoxin Man
Summary: The metabolic utilization of different carbon sources by Streptococcus thermophilus JM905 was analyzed, and changes in fermentation characteristics of its fermented milk were investigated. The study clarified the changes in key metabolites and determined the quality nutrient contents of protein, amino acids, and fat in the fermented milk.
Article
Agriculture, Dairy & Animal Science
Ting Wu, Shuai Guo, Kailong Liu, Yang Yang, Jicheng Wang, Heping Zhang
Summary: Gas chromatography-ion mobility spectroscopy was used to determine and evaluate the volatile metabolites in raw milk, milk fermented at 37°C, and milk fermented at 42°C. Ten discriminatory volatile metabolites were identified at different incubation temperatures, indicating that fermentation temperature affected the spectrum of volatiles in milk fermented by different strains of S. thermophilus. Fermentation at 37°C led to accumulation of short-chain fatty acids, while fermentation at 42°C enriched ketones and other flavor substances in the fermented milk, enhancing the flavor of the product. This study examined the differences between the volatile metabolites produced by different S. thermophilus strains fermented at different temperatures to evaluate the effect of temperature on the metabolic pathways.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Food Science & Technology
Zhenxiang Xu, Xiaojing Li, Xingfang Tian, Suzhen Yang, Yan Li, Zhengguang Li, Tingting Guo, Jian Kong
Summary: This study identified an eps gene cluster in the genome of Streptococcus thermophilus CGMCC 7.179, a traditional yogurt starter. After purification, three main components ST-ESP1, ST-EPS2, and ST-EPS3 consisting of mannose, glucuronic acid, galacturonic acid, glucose, and N-acetylglucosamine were obtained. ST-EPS2 showed stronger antioxidant activity and upregulated the transcription levels of Nrf2, suggesting its potential as a natural antioxidant in the food industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Zhiyuan Xu, Qingbin Guo, Hui Zhang, Zhiqiang Xiong, Xiumin Zhang, Lianzhong Ai
Summary: The application of Streptococcus thermophilus S-3 in yogurt production led to the generation of EPS-S3 with high apparent viscosity and quality, when co-cultured with Lactobacillus delbrueckii, it significantly increased the acidifying rate and improved the rheological properties compared to using Lactobacillus bulgaricus only. The production mechanism of EPS-S3 was discussed for potential applications in milk production.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Entomology
Beqe Hulaj, Izedin Goga, Armend Cana, Xhavit Merovci, Franca Rossi, Simone Crudele, Luciano Ricchiuti, Franco Mutinelli
Summary: This study confirmed the presence and distribution of American foulbrood (AFB) in honey bee colonies in the Republic of Kosovo. It also identified different genetic characteristics of the bacterial strains, providing important insights for future control strategies and training programs.
JOURNAL OF APICULTURAL RESEARCH
(2023)
Article
Nutrition & Dietetics
Franca Rossi, Carmela Amadoro, Maurizio Gasperi, Giampaolo Colavita
Summary: Lactobacilli, commonly found in fermented foods and used as probiotics, have been reported to cause rare infections. This survey re-assessed the pathogenic potential of lactobacilli based on infection case reports from the past three years. The study found an increase in the number of reported cases, suggesting a higher pathogenicity than previously observed. Lacticaseibacillus rhamnosus and L. paracasei were the most frequently implicated strains. The study also highlighted the importance of genetic stability assessment through whole genome sequencing to ensure non-pathogenic variants are used in vulnerable individuals.
Article
Microbiology
Franca Rossi, Carmela Amadoro, Maria Luigia Pallotta, Giampaolo Colavita
Summary: This study investigates the intra-species distribution of genetic traits favorable for survival in the gastrointestinal tract and host interaction of bacteria belonging to the Lacticaseibacillus genus. It highlights the presence of both conserved and variable genes within this genus, indicating potential probiotic effects across all strains but also factors contributing to enhanced probiotic characteristics in specific strains.
Review
Microbiology
Franca Rossi, Valerio Giaccone, Giampaolo Colavita, Carmela Amadoro, Francesco Pomilio, Paolo Catellani
Summary: This review summarizes the updated knowledge on the virulence aspects and distribution of L. ivanovii in the environment and in food. It is found that a wide variety of food products can be a source of this microorganism and that L. ivanovii can persist in the food production environment. More focused investigations are needed regarding the occurrence of L. ivanovii in the environment and in food, as well as the variability of its pathogenic potential.
Article
Food Science & Technology
Nicola Ferremi Leali, Renato L. Binati, Francesco Martelli, Veronica Gatto, Giovanni Luzzini, Andrea Salini, Davide Slaghenaufi, Salvatore Fusco, Maurizio Ugliano, Sandra Torriani, Elisa Salvetti
Summary: This study provides insights into the metabolic signatures of strains in kombucha microbial community, facilitating the standardization of kombucha production and demonstrating the roles played by different strains in the fermentation process.
Article
Biochemistry & Molecular Biology
Soumi De Montijo-Prieto, Maria del Carmen Razola-Diaz, Federica Barbieri, Giulia Tabanelli, Fausto Gardini, Maria Jimenez-Valera, Alfonso Ruiz-Bravo, Vito Verardo, Ana Ma Gomez-Caravaca
Summary: The global consumption of avocados is increasing, leading to a large amount of agro wastes. Various management approaches are available for the recovery of bioactive compounds from these wastes. Lactic acid fermentation was used in this study to enhance the nutritional potential and value of avocado leaves. The fermentation process led to an increase in the total phenolic content and antioxidant activity of the leaves. Different lactic acid bacteria strains showed varying levels of antioxidant activity and induced changes in the phenolic compound profile of the leaves. Overall, the results suggest that lactic acid bacteria can improve the bioavailability of phenolic compounds through enzymatic activity.
Article
Food Science & Technology
Franca Rossi, Ilaria Del Matto, Paola Manocchio, Maria Antonietta Saletti, Luciano Ricchiuti, Lucio Marino
Summary: The aim of this study was to investigate the survival of Campylobacter jejuni in dairy matrices by viability qPCR. The cheese outbreak strain, C. jejuni 11 218, showed enhanced tendency to become viable but nonculturable (VBNC) in UHT milk, as well as in raw and fermented milk and cheese. Viability qPCR also detected viable Campylobacter spp. in 40.9% of 25 mL raw milk samples that were negative on culture. The results highlight the value of viability qPCR in estimating Campylobacter risk in dairy products.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2023)
Review
Microbiology
Franca Rossi, Patrizia Tucci, Ilaria Del Matto, Lucio Marino, Carmela Amadoro, Giampaolo Colavita
Summary: Traditional dry fermented meat products, obtained artisanally in many countries, represent a gastronomic heritage distinct from industrial counterparts. While red meat is under attack due to its association with increased cancer and degenerative disease risk, traditional fermented meat products are intended for moderate consumption and gastronomic experience, and their production should continue to safeguard culture and economics. This review examines the risks associated with these products and highlights how autochthonous microbial cultures, such as lactic acid bacteria, coagulase negative staphylococci, Debaryomyces hansenii, and Penicillium nalgiovense, reduce these risks and affect safety, sensory attributes, and potential health benefits. Developing autochthonous cultures for these foods can ensure safety, stabilize sensory characteristics, and be extended to other traditional products.
Editorial Material
Microbiology
Franca Rossi
Article
Food Science & Technology
Ivana Nikodinoska, Giulia Tabanelli, Loredana Baffoni, Fausto Gardini, Francesca Gaggia, Federica Barbieri, Diana Di Gioia
Summary: This study aimed to select new lactic acid bacteria (LAB) strains from spontaneously fermented sausages produced in different areas of Italy, which can be used as starter cultures and bioprotective agents in fermented salami. New autochthonous Lat. sakei strains were obtained, lacking antibiotic resistance, possessing antimicrobial activity against major meat pathogens, and with high growth performance under osmotic pressure. These strains have the potential to improve the safety of fermented meats, even without the use of chemical preservatives. Moreover, studying autochthonous cultures is crucial for preserving the specific characteristics of traditional products, which represent important cultural heritage.
Article
Infectious Diseases
Franca Rossi, Ilaria Del Matto, Maria Antonietta Saletti, Luciano Ricchiuti, Patrizia Tucci, Lucio Marino
Summary: This study aimed to investigate the recent trends of antibiotic resistance prevalence in Staphylococcus aureus isolated from the milk of animals with clinical mastitis in Central Italy. The results showed low phenotypic resistance to non-beta-lactams but high resistance to cefoxitin, possibly related to mastitis treatment and prevention practices in the area.
Review
Microbiology
Giuseppe Aprea, Ilaria Del Matto, Patrizia Tucci, Lucio Marino, Silvia Scattolini, Franca Rossi
Summary: This literature review collected investigations on in vivo evidence for bacteria associated with fermented dairy foods behaving as probiotics with beneficial effects in disease prevention and treatment. The study considered all main bacterial groups commonly found in fermented milks or cheeses, including starter lactic acid bacteria, non-starter lactic acid bacteria, dairy propionibacteria, and other less frequently encountered species. Animal models and clinical studies demonstrated that dairy bacteria alleviate symptoms of various diseases, such as inflammatory bowel disease, mucositis, metabolic syndrome, aging and oxidative stress, cancer, bone diseases, atopic dermatitis, allergies, infections and damage caused by pollutants, mild stress, and depression. The mechanisms most frequently involved were immunomodulation and changes in the intestinal microbiota. The findings suggest that milk and dairy products are a valuable source of beneficial bacteria that can be further utilized for the improvement of human and animal health.
Article
Biotechnology & Applied Microbiology
Eleonora Troiano, Ilaria Larini, Renato L. Binati, Veronica Gatto, Sandra Torriani, Pietro Buzzini, Benedetta Turchetti, Elisa Salvetti, Giovanna E. Felis
Summary: This study identified 85 consensus single-copy orthologs from the whole-genome sequencing data and validated three of them as unsuitable phylogenetic markers. The average nucleotide identity (ANI) calculation confirmed that strain DBT012 belongs to M. pulcherrima.
FEMS YEAST RESEARCH
(2023)
Article
Food Science & Technology
J. David Garcia-Lopez, Federica Barbieri, Alberto Banos, Jose Manuel Garcia Madero, Fausto Gardini, Chiara Montanari, Giulia Tabanelli
Summary: This study examined the effects of two native LAB strains on the quality and safety of Spanish fermented sausages. The results showed that these strains were able to reduce product rancidity, inhibit the growth of L. monocytogenes, and improve the sensory characteristics and differentiation of traditional fermented sausages.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Chiara Montanari, Federica Barbieri, Gabriele Gardini, Rudy Magnani, Davide Gottardi, Fausto Gardini, Giulia Tabanelli
Summary: This study investigated the impact of different casings on Italian fermented sausages and found that collagen casings promoted a higher reduction of pH and weight loss, while natural casings had higher counts of lactic acid bacteria. The casing type significantly affected the aroma profile and sensory characteristics, suggesting that collagen casings may provide a greater availability of oxygen.
FERMENTATION-BASEL
(2022)
