Article
Nutrition & Dietetics
Dongting Yang, Wentao Lyu, Ziyi Hu, Jiting Gao, Zhiyao Zheng, Weijun Wang, Jenni Firrman, Daxi Ren
Summary: The study evaluated the probiotic effects of Lactobacillus fermentum ZJUIDS06 and Lactobacillus plantarum ZY08 on hyperlipidemic golden hamsters, demonstrating that Lactobacillus fermentum ZJUIDS06 increased colon SCFA levels, reduced serum LDL, total cholesterol, and triglycerides, and altered the cecum microbiota. Particularly, Lactobacillus fermentum ZJUIDS06 increased the abundance of Parabacteroides, indicating its potential in lowering cholesterol levels.
FRONTIERS IN NUTRITION
(2021)
Article
Immunology
Benliang Wei, Zhen Peng, Muyan Xiao, Tao Huang, Wendi Zheng, Mingyong Xie, Tao Xiong
Summary: The study screened lactic acid bacteria (LAB) and found that L. fermentum NCU3089 and L. plantarum NCU1261 could inhibit the translocation of intestinal pathogens by competing for adhesion sites, secreting antibacterial substances, reducing inflammatory cytokines levels, and maintaining intestinal barrier integrity. This study provided a feasible solution to prevent pathogen infection and translocation, and the two LAB strains were safe and had potential in food and pharmaceutical applications.
MICROBIAL PATHOGENESIS
(2023)
Article
Food Science & Technology
Mengwei Wang, Yang Li, Jie Yang, Rui Shi, Liu Xiong, Qingjie Sun
Summary: This study investigated the adsorption amounts and antibacterial effects of inorganic nanoparticles on probiotic bacteria. Results showed that food-grade NPs have bactericidal effects on L. plantarum and L. fermentum.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Shuxin Tang, Yuxin Cheng, Ting Wu, Feiting Hu, Siyi Pan, Xiaoyun Xu
Summary: This study demonstrated that fermentation of mulberry pomace by Lactobacillus plantarum significantly improved its antioxidant activity and modulated the fecal microbiota by promoting beneficial bacteria and inhibiting pathogenic bacteria, leading to increased production of short-chain fatty acids and lactic acid. Changes in phenolic compounds may explain the gut-improving functions of fermented mulberry pomace.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Wanying Peng, Diaoqin Meng, Tianli Yue, Zhouli Wang, Zhenpeng Gao
Summary: The study found that different apple cultivars have varying effects on the fermentation performance of cloudy apple juice, with Changfu performing the best and Huaniu coming in second. Golden Delicious had the highest total sugar consumption, while Qinguan had the highest levels of lactic acid and esters.
Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Biotechnology & Applied Microbiology
Yueyang Li, Yuxi Ling, Jia Liu, Michael Zhang, Zuming Li, Zhihui Bai, Zhenlong Wu, Ran Xia, Zhichao Wu, Yingxin Wan, Qiyun Zhou
Summary: This research found that fermented Myriophyllum aquaticum and Lactobacillus plantarum as new feed additives have positive effects on the gut microbiota and metabolic profile of mice, especially when consumed together.
FERMENTATION-BASEL
(2022)
Article
Veterinary Sciences
Weijie Lv, Yimu Ma, Yingwen Zhang, Tianze Wang, Jieyi Huang, Shiqi He, Hongliang Du, Shining Guo
Summary: The study examined the effects of Shenling Baizhu San (SLBZS) fermented by Lactobacillus plantarum on the gut microbiota, antioxidant capacity, and intestinal barrier function of yellow-plumed broilers. The results showed that the addition of fermented SLBZS significantly improved the growth performance, lymphoid organ index, and antioxidant capacity of the broilers. Furthermore, it positively affected the intestinal health by increasing the villus height/crypt depth of the ileum and the expression of tight junction.
FRONTIERS IN VETERINARY SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Mingzhe Wang, Wanyi Zhou, Ying Yang, Jianrong Xing, Xiaodan Xu, Yuqing Lin
Summary: The EPS derived from Lactobacillus pentosus strain YY-112 has beneficial effects on the intestinal microbiota and short-chain fatty acid production, making it a potential probiotic strain.
Article
Biotechnology & Applied Microbiology
Huiyan Liu, Shihua Xin, Ranran Lu, Haitian Fang, Xiaoping Yang, Yun Ping Neo
Summary: This study found that fermented jujube juice can prevent and treat acute alcoholic liver injury, and it can also improve the intestinal microbiota in mice.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Liya Mei, Ying Chen, Jialiang Wang, Jian Lu, Jianxin Zhao, Hao Zhang, Gang Wang, Wei Chen
Summary: This study aimed to explore the effect of different strains of Lactobacillus fermentum on IgA secretion from intestinal mucosa, and found that different strains have different stimulating effects. Additionally, it was speculated that different strains may stimulate IgA production through non-inflammatory pathways.
Article
Nutrition & Dietetics
Chih-Yu Chien, Yu-Jou Chien, Yung-Hao Lin, Yung-Hsiang Lin, Shu-Ting Chan, Wei-Chun Hu, Han-Fang Wu, Chi-Fu Chiang, Chin-Lin Hsu
Summary: Lactobacillus plantarum can improve hyperuricemia and the composition of intestinal microbiota.
Article
Biotechnology & Applied Microbiology
Do-Won Park, Song-Hee Kim, Jong-Hyun Park
Summary: Analysis of prophage distribution and phage characteristics based on the genome of Lactobacillus plantarum derived from kimchi revealed different types of intact prophages belonging to the Siphoviridae family. These prophages co-evolved with their hosts and could only be induced by DNA damage, while they had negligible impact on host viability during kimchi fermentation.
Article
Food Science & Technology
Ao Zhang, Zongcai Zhang, Kenan Zhang, Xin Liu, Xue Lin, Zhen Zhang, Tianyu Bao, Zhen Feng
Summary: This study demonstrated that adding specific nutrients can accelerate the growth of Lactobacillus plantarum, resulting in shortened fermentation time and reduced nitrite content in suancai. These findings provide a basis for utilizing nutrients to control the fermentation process of suancai.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Hatice Bekiroglu, Atefeh Karimidastjerd, Duygu Ozmen, Omer Said Toker, Mehmet Inan, Osman Sagdic, Enes Dertli
Summary: Recently, fermentation has been used to modify chickpea aquafaba, resulting in improved physicochemical and technofunctional properties. The fermentation process improved foaming expansion, solubility, stability, and emulsifying properties of the aquafaba. Protein analysis showed changes in the protein profile and secondary structure during fermentation. The study also found that longer fermentation times resulted in higher amounts of lower peptides. Overall, fermentation was shown to be a safe, eco-friendly, and effective method for improving the techno-functional characteristics of chickpea aquafaba.
Article
Biotechnology & Applied Microbiology
Savanna Won, Jonathan Curtis, Michael Ganzle
Summary: This study quantified the abundance of ATI during breadmaking process using LC-MS/MS. The results showed that baking had a greater impact on the abundances of GSH and CM3 than fermentation conditions. This study provides important insights into the changes of ATI during breadmaking.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Food Science & Technology
Elisa Gayan, Zhiying Wang, Maika Salvador, Michael G. Ganzle, Abram Aertsen
Summary: High hydrostatic pressure (HHP) treatment is widely used in non-thermal food processing, but the development of resistance in bacteria may jeopardize the safety and stability of HHP-treated foods. This study investigated the routes and mechanisms through which HHP resistance develops in foodborne bacteria. The results showed that mutations in cAMP/CRP activity and TnaA variants can emerge in E. coli populations with reduced RpoS, and these mutants can compete with each other due to their differential HHP resistance and growth rates. Additionally, other independent routes of HHP resistance development were identified based on the downregulation of YegW or RppH activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Vi D. Pham, Douglas R. Korver, Michael G. Ganzle
Summary: Canola meal is commonly used in poultry feeds. Fermentation with lactobacilli can alter the phenolic composition of canola meal and increase its antimicrobial activity against pathogens.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Multidisciplinary
Amritha Prasad, Michael Ganzle, M. S. Roopesh
Summary: Light pulses with wavelengths of 365, 395 and 455 nm have antibacterial effects against Salmonella Typhimurium in low-a(w) conditions, with 365 nm showing better efficacy. Significant generation of intracellular reactive oxygen species (ROS) and membrane lipid oxidation were observed in S. Typhimurium cells after treatments with the light pulses. Overall, the inactivation efficacy of the light pulses against S. Typhimurium at low-a(w) conditions is primarily attributed to the generation of ROS.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Gautam Gaur, Michael G. Ganzle
Summary: Lactobacillaceae are important fermentation organisms in food fermentations. The metabolism of (poly)phenolic compounds by lactobacilli involves separate enzymes and pathways, including esterases, decarboxylases, reductases, and glycosidases. The metabolism of phenolic compounds in food fermentations differs from in vitro metabolism, possibly due to the diversity of phenolic compounds and unknown stimuli that induce gene expression.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Zhen Li, Kleinberg X. Fernandez, John C. Vederas, Michael G. Ganzle
Summary: This study aims to investigate the interaction between Bacillus species and fungi in daqu models. It was found that B. velezensis FUA2155 displayed strong antifungal activity in the daqu model and was the only strain that produced multiple iturin A congeners in situ.
Article
Food Science & Technology
Rami M. Althnaibat, Heather L. Bruce, Michael G. Ganzle
Summary: The inhibition of starch digestion activities by peptides derived from camel milk proteins was investigated. The charge and hydrophobicity of the peptides were found to have an effect on their inhibitory activity. Peptides derived from whey proteins showed higher inhibition than those from casein. Peptide fractions enriched with positively charged peptides containing hydrophobic amino acids displayed the strongest inhibition of starch digestion, with a rate of 33-36%.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Yuqi Shao, Weilan Wang, Ying Hu, Michael G. Ganzle
Summary: This study aimed to characterize GlgB enzyme cloned from a swine intestinal metagenome and investigate its role in the formation of alpha-(1 -> 4,6)-branched alpha-glucans from starch. The results showed that GlgB reduced the amylose content of different starches and amylose, indicating its potential role in starch degradation in the large intestine. The study also demonstrated that GlgB affected starch digestibility and could be used to produce food products with reduced digestibility and improved quality.
Article
Food Science & Technology
Zhen Li, Mengzhuo Zheng, Jinshui Zheng, Michael G. Ganzle
Summary: Fermented foods are globally consumed and contribute significantly to food security. Bacillus species play a key role in many fermented products, producing enzymes, polysaccharides, polypeptides, and antimicrobial lipopeptides that affect food quality and safety. Bacillus metabolic traits can also be utilized in non-traditional food fermentations.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Review
Microbiology
Zhaohui S. Xu, Tingting Ju, Xianqin Yang, Michael Ganzle
Summary: Microbial spoilage is a major cause of food waste. This study re-analyzed data from 39 studies on various food processing facilities and identified a core surface-associated microbiome across all food commodities. The nutrient level on food environment surfaces impacted the composition of the bacterial community, especially when comparing high-nutrient food contact surfaces to floors with an unknown nutrient level. These findings contribute to a better understanding of the microbial ecology of food processing environments and the development of targeted antimicrobial interventions.
Article
Biotechnology & Applied Microbiology
Nanzhen Qiao, Julia Bechtner, Margo Cnockaert, Eliza Depoorter, Christian Diaz-Munoz, Peter Vandamme, Luc De Vuyst, Michael G. Ganzle
Summary: This study characterized the genus Periweissella through phylogenetic analysis and genomic analysis, revealing its evolutionary relationship with closely related genera Weissella and Furfurilactobacillus. The study also determined the genetic and physiological traits of the genus. Results showed that Periweissella is the link between rod-shaped heterofermentative lactobacilli and the coccoid Leuconostoc clade, and it is the only heterofermentative genus in the Lactobacillaceae that comprises predominantly motile strains.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Chemistry, Applied
Ali Akbari, Michael G. Ganzle, Jianping Wu
Summary: Encapsulation using cruciferin/alginate capsules can improve the stability and survival of probiotics during processing, storage, and gastrointestinal transit. The capsules protect the probiotics against harsh conditions and enhance their resistance to heat, low pH, and enzymes. The encapsulated probiotics also have a longer shelf life compared to unencapsulated ones.
FOOD HYDROCOLLOIDS FOR HEALTH
(2023)
Article
Agriculture, Multidisciplinary
Qianwan Guo, Bo Cui, Chao Yuan, Li Guo, Zhao Li, Qingqing Chai, Na Wang, Michael Ganzle, Meng Zhao
Summary: Microcapsules with S/O/W emulsion structure were successfully prepared to enhance the resistance of probiotics to harsh conditions, while reducing the harmful effects of antioxidants on probiotics. The dry S/O/W microcapsules significantly protected probiotics and could be used in the encapsulation of other bioactive ingredients.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Chandre van de Merwe, Michael G. Ganzle, Lynn M. Mcmullen
Summary: This study investigated the effect of fat content on the pressure resistance of E. coli in beef and yogurt model system. It was found that increased fat content decreased the pressure resistance of E. coli. Additionally, temperature trajectory during processing and food matrix also affected the pressure resistance.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Nanzhen Qiao, Gautam Gaur, Monica Modesto, Fabio Chinnici, Donatella Scarafile, Luigimaria Borruso, Antonio Castro Marin, Caterina Spiezio, Daria Valente, Camillo Sandri, Michael G. Ganzle, Paola Mattarelli
Summary: This study analyzed the microbial ecology of lemur intestines and found that Lactiplantibacillus plantarum isolates from the lemurs contained antimicrobial resistance genes and genes related to the metabolism of phenolic compounds. This suggests that these bacteria play a role in defense against plant pathogens and aid digestion in primate hosts.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)