Article
Food Science & Technology
Hongji Ye, Xinyi Zhang, Yang Jiang, Min Guo, Xiaoming Liu, Jianxin Zhao, Hao Zhang, Wei Chen
Summary: This study investigated the peptidomic patterns of fermented milk by different strains of Lactobacillus delbrueckii ssp. bulgaricus and ssp. lactis before and after simulated gastrointestinal digestion. Variations in peptidomics were found among samples, with different subspecies displaying distinct peptide profiles. Digestion appeared to reduce peptidomics variations and the strain L. delbrueckii ssp. bulgaricus DQHXNS8L6 was the most efficient in generating bioactive peptides.
Article
Chemistry, Applied
Ao Liu, Qiqi Liu, Yushan Bu, Haining Hao, Tongjie Liu, Pimin Gong, Lanwei Zhang, Chen Chen, Huaixiang Tian, Huaxi Yi
Summary: The aroma of fermented milk produced by 28 strains of Lactobacillus delbrueckii subsp. bulgaricus was evaluated and classified into different types. A total of 12 key aroma compounds were identified, which can be used to develop fermented milk products with specific aroma profiles.
Article
Multidisciplinary Sciences
Min-gyung Baek, Kwan Woo Kim, Hana Yi
Summary: This study investigated the evolution of the six subspecies of L. delbrueckii using comparative genomics. It found that the defining feature of the species was the gene number increment driven by mobile elements and gene fragmentation, but the repertoire of subspecies-specific gene gains and losses differed among the six subspecies. Horizontal gene transfer analyses indicated frequent gene transfers between different subspecies at the time of divergence, but recent gene exchange was confined to a subspecies, implying independent evolution of the six subspecies. The results explained the differences in habitat and nutritional requirements among the subspecies of L. delbrueckii.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Mengying Sun, Jiang Yu, Yinglong Song, Xinling Li, Guangqing Mu, Yanfeng Tuo
Summary: The metabolites produced by starter cultures have a significant impact on the taste, texture, and nutritional value of fermented milk. This study focuses on the dynamic changes of metabolites produced by Lactobacillus and Kluyveromyces marxianus during storage at 4 degrees C. The results show that the metabolic profiles of fermented milk change noticeably during storage, particularly in relation to amino acids, benzene derivatives, aldehydes, ketones, esters, and organic acids. The addition of Kluyveromyces marxianus leads to higher levels of small peptides and lactic acid in fermented milk compared to fermentation by Lactobacillus alone. Furthermore, the combination of Lactobacillus and Kluyveromyces marxianus is more efficient in metabolizing amino acids and carbohydrates than Lactobacillus alone. These findings suggest a potential symbiotic relationship between Lactobacillus, Kluyveromyces marxianus, and metabolite utilization during milk fermentation.
Article
Biotechnology & Applied Microbiology
Elena Bancalari, Monica Gatti, Benedetta Bottari, Diego Mora, Stefania Arioli
Summary: The production of exopolysaccharides by 3 strains of Lactobacillus delbrueckii subsp. bulgaricus was evaluated using impedometric measurements, fluorescent microscopy, and flow cytometry analyses. The combined approach revealed differences in EPS production kinetics and highlighted the importance of EPS-producing cells within the same population. This study provides insights for selecting strains for dairy products where EPS production is a key feature.
Article
Food Science & Technology
Shuang Zhang, Lihong Wu, Yichen Zhang, Jie Zhang, Hong Cheng, Jingjing Zhang, Yuexin Liu, Zimeng Kang, Lili Zhang
Summary: The purified cell-envelope proteinase (CEP) from L. bulgaricus has significant effects on the quality of fermented milk, increasing gel hardness and consistency while altering the particle size and surface charge of milk protein. CEP treatment also leads to changes in Ca2+ levels and produces fermented milk with a uniform and connected structure.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Sara Rodriguez-Sanchez, Ines Maria Ramos, Susana Sesena, Justa Maria Poveda, Maria Llanos Palop
Summary: Ninety-eight Lactobacillus strains were tested for safety traits, health-promoting properties, and sensory characteristics, leading to the selection of five strains suitable for the manufacture of fermented dairy products with pleasant sensory properties and no defects.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Juan-Juan Xu, Jin-Zhi Sun, Kuo-Lin Si, Chun-Feng Guo
Summary: This study identified three lactic acid bacterial strains with high 3-PLA production potential and optimized fermentation conditions to increase 3-PLA yields. Lactobacillus crustorum demonstrated significantly higher 3-PLA production ability compared to other species and showed efficient conversion of phenylpyruvic acid under specific conditions for 3-PLA production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Wenjun Liu, Weicheng Li, Huijuan Zheng, Lai-Yu Kwok, Zhihong Sun
Summary: This study analyzed the genetic history and functional genome of Lactococcus lactis subsp. lactis isolated from naturally fermented dairy products (NFDPs). The analysis revealed genetic and phenotypic divergence resulting from three divergence events, as well as lineage-specific selection for carbohydrate utilization and lactic acid production genes. The time of divergence coincided with mass migration and climate change, suggesting that environmental changes may have driven the divergence. The study also identified key genetic loci associated with fermentation capability, and constructed a rapid screening model for potential starter strains.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Jialei Sun, Wenjing Cai, Yu Wang, Haiyue Niu, Xi Chen, Xue Han
Summary: Spray drying has lower energy costs compared to freeze-drying, but it also has the disadvantage of lower survival rate. The critical water content for spray drying Lactobacillus delbrueckii subsp. bulgaricus was found to be 21.10%, below which the survival rate decreased. Proteomic analysis revealed that differentially expressed proteins associated with cell membrane and transport were responsible for the inactivation of the bacteria during and after spray drying. Ca++/Mg++ ATPase was identified as a key protein and increasing the intracellular Ca++ or Mg++ concentration enhanced its activity, leading to increased survival of spray-dried LAB.
Article
Food Science & Technology
Eiseul Kim, Ga-Young Lee, Seung-Min Yang, Hae-Yeong Kim
Summary: A rapid and effective ultrafast PCR assay combined with a microfluidic device was developed in this study to detect Lactobacillus delbrueckii subspecies in dairy products. The assay showed high specificity and sensitivity, and could identify and quantify the subspecies within 30 minutes from sampling to results. This method has the potential to be a convenient and portable system for on-site detection of L. delbrueckii subspecies in the dairy industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Eri Yamamoto, Reiko Watanabe, Emi Tooyama, Katsunori Kimura
Summary: This study found that fumaric acid produced by Streptococcus thermophilus can serve as a symbiotic agent to stimulate the growth of Lactobacillus delbrueckii ssp. bulgaricus during yogurt fermentation, resulting in a shorter fermentation time.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Microbiology
Y. Suda, K. Kagawa, K. Fukuyama, M. Elean, B. Zhou, M. Tomokiyo, M. Aminul Islam, M. S. R. Rajoka, A. K. M. Humayun Kober, T. Shimazu, S. Egusa, Y. Terashima, H. Aso, W. Ikeda-Ohtsubo, J. Villena, H. Kitazawa
Summary: This study found that soymilk fermented with L. delbrueckii subsp. delbrueckii TUA4408L reduced inflammation and regulated cytokine expression in the intestinal mucosa of pigs. These immunological changes were associated with improved resistance to pathogenic Escherichia coli and enhanced growth performance and meat quality.
BENEFICIAL MICROBES
(2022)
Article
Biochemistry & Molecular Biology
Giulia Remaggi, Benedetta Bottari, Elena Bancalari, Ovidio Catanzano, Erasmo Neviani, Lisa Elviri
Summary: Derivatives from Lactobacillus delbrueckii subsp. bulgaricus were extracted and used to produce self-crosslinking 3D printed hydrogels. These derivatives showed positive effects on human fibroblast, increasing cell proliferation and migration. The derivatives obtained from the LB1932 strain had higher efficacy, possibly due to the increase in collagen and anti-apoptotic proteins production.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
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)
Article
Microbiology
Zheng Sun, Meng Zhang, Min Li, Yogendra Bhaskar, Jinshan Zhao, Youran Ji, Hongbing Cui, Heping Zhang, Zhihong Sun
Summary: This study investigated the relationship between the gut microbiome and the sub-optimal health status of crew members during long ocean voyages. The study identified a syndrome called seafaring syndrome (SS) characterized by five core symptoms and found a significant correlation between SS and the gut microbiome. Microbial signatures for SS were identified and a prediction model for SS was developed. The findings of this study provide insights into potential predictors and therapeutic targets for dysbiosis-related diseases.
MICROBIOLOGY SPECTRUM
(2022)
Article
Agriculture, Dairy & Animal Science
Yaru Sun, Chuantao Peng, Jicheng Wang, Shuai Guo, ZhiHong Sun, Heping Zhang
Summary: This study analyzed the growth behavior and metabolomic characteristics of probiotic fermented milk under different fermentation temperatures. The results showed that the growth of probiotic strains was significantly increased at 37 degrees C, and there may be a potential relationship between riboflavin, starch, and sucrose metabolism and the growth of probiotics. The fermentation temperature also had a significant impact on the flavor compounds and short-chain fatty acids in the fermented products.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Microbiology
Hao Jin, Keyu Quan, Qiuwen He, Lai-Yu Kwok, Teng Ma, Yalin Li, Feiyan Zhao, Lijun You, Heping Zhang, Zhihong Sun
Summary: By using hybrid long-read and short-read sequencing, we characterized the gut microbiota of 60 individuals from Inner Mongolia and constructed the Inner Mongolian Gut Genome catalogue, which includes 802 closed and 5,927 high-quality metagenome-assembled genomes. This study provides a high-quality, large-scale resource for studying the human gut microbiota.
NATURE MICROBIOLOGY
(2023)
Article
Microbiology
Ye Chen, Xin Shen, Teng Ma, Xia Yu, Lai-Yu Kwok, Yalin Li, Zhihong Sun, Dongmei Li, Heping Zhang
Summary: This study found that the coadministration of probiotics with metformin significantly reduced glycated hemoglobin levels in patients with type 2 diabetes mellitus. This was achieved by modulating the gut microbiome and enhancing the effects of metformin through short-chain fatty acid and bile acid metabolism. The findings support the beneficial use of probiotics in combination with metformin for the management of type 2 diabetes mellitus.
Article
Microbiology
Y. R. Sun, R. S. Jayawardena, J. E. Sun, Y. Wang
Summary: This study reports 17 pestalotioid species related to medicinal plants based on morphology and molecular analyses, enriching the species richness of this fungal group and providing a basis for future studies.
MICROBIOLOGY SPECTRUM
(2023)
Article
Microbiology
Yue Sun, Shuai Guo, Jingfang Yang, Yingmeng Li, Zhihong Sun, Lai-Yu Kwok, Tiansong Sun, Wenjun Liu, Wenjun Liu
Summary: This study investigated the effect of space exposure on the probiotic bacterium Lacticaseibacillus rhamnosus Probio-M9. It was found that the space-exposed bacteria had the ability to produce capsular polysaccharide (CPS), which can enhance the probiotic effects. The space-induced genomic changes and acquired CPS-producing ability can be stably inherited, indicating the potential of space mutagenesis in inducing stable changes in probiotics.
MICROBIOLOGY SPECTRUM
(2023)
Article
Food Science & Technology
Yaru Sun, Shuai Guo, Ting Wu, Jingwen Zhang, Lai-Yu Kwok, Zhihong Sun, Heping Zhang, Jicheng Wang
Summary: This study used metabolomics technology to analyze the changes in metabolites during the fermentation process. It found that the probiotic strains showed significant metabolic changes, especially in organic acids, amino acids, and fatty acids. The levels of pyruvic acid, gamma-aminobutyric acid, and capric acid increased at the end of fermentation, contributing to the nutritional and functional properties of probiotic fermented milk.
NPJ SCIENCE OF FOOD
(2023)
Correction
Food Science & Technology
Tao Zhang, Weiqin Zhang, Cuijiao Feng, Lai-Yu Kwok, Qiuwen He, Zhihong Sun
NPJ SCIENCE OF FOOD
(2023)
Article
Microbiology
Yong Zhang, Tingting Zheng, Da Ma, Peng Shi, Heping Zhang, Jun Li, Zhihong Sun
Summary: This study investigated the antihypertensive effect of Bifidobacterium lactis M8 and Lactobacillus rhamnosus M9 in high-fructose-treated mice. The results showed that these probiotics significantly reduced blood pressure and were associated with specific gut microbes and metabolic pathways. This study provides a potential mechanistic understanding of probiotics modulated blood pressure and their therapeutic potential in hypertension management.
Article
Biotechnology & Applied Microbiology
Teng Ma, Weiqiang Huang, Yalin Li, Hao Jin, Lai-Yu Kwok, Zhihong Sun, Heping Zhang
Summary: Probiotic supplementation in late pregnant sows can alleviate constipation, reduce inflammation, and improve piglets' growth performance. This is achieved by reshaping the sow gut bacteriome and phageome structure, increasing potentially beneficial bacteria, and altering metabolic potential and metabolism.
NPJ BIOFILMS AND MICROBIOMES
(2023)
Review
Food Science & Technology
Weicheng Li, Qiong Wu, Lai-yu Kwok, Heping Zhang, Renyou Gan, Zhihong Sun
Summary: This review summarizes the research progress of the population and functional genomics of lactic acid bacteria (LAB). It elucidates the formation mechanism and driving forces of LAB characteristics, highlights the application of LAB genome in food safety and properties, and provides suggestions for improving resource exploitation and application.
Article
Mathematical & Computational Biology
Yi Jing, Baiyang Feng, Jing Gao, Jin Li, Ganghui Zhou, Zhihong Sun, Yufei Wang
Summary: Lactic acid bacteria are Gram-positive bacteria that can produce lactic acid by utilizing fermentable carbohydrates. They are widely used in essential fields and closely related to human health. The potential of LAB in cancer treatment has attracted attention.
DATABASE-THE JOURNAL OF BIOLOGICAL DATABASES AND CURATION
(2023)
Review
Gastroenterology & Hepatology
Tao Zhang, Guangqi Gao, Lai-Yu Kwok, Zhihong Sun
Summary: The advent of high-throughput 'omics' technologies has improved our understanding of the connection between gut microbiome and Alzheimer's disease (AD). Modulating the gut microbiota has emerged as a novel approach for clinical management of AD. This review provides an overview of the association between gut dysbiosis and AD, the mechanisms of gut microbiota in driving AD progression, and the success and challenges of gut microbiome-targeted therapies in AD studies.
Article
Food Science & Technology
Tao Zhang, Weiqin Zhang, Cuijiao Feng, Lai-Yu Kwok, Qiuwen He, Zhihong Sun
Summary: This study compared the benefits of probiotics and postbiotics in an experimental colitis mouse model. Both probiotics and postbiotics were effective in ameliorating colitis, but postbiotics showed stronger effects on modulating the gut microbiota and metabolic pathways. Therefore, postbiotics may be considered as next-generation biotherapeutics for managing ulcerative colitis or other diseases.
NPJ SCIENCE OF FOOD
(2022)
Article
Agriculture, Dairy & Animal Science
Shujuan Yang, Chenglin Deng, Yao Li, Weicheng Li, Qiong Wu, Zhihong Sun, Zhenhui Cao, Qiuye Lin
Summary: In this study, a potential probiotic strain L. plantarum ST was isolated from De'ang pickled tea in Yunnan Province, China, and its genome was fully sequenced and analyzed. The results showed that L. plantarum ST exhibited strong tolerance and antibacterial activity, indicating its potential application in animal breeding.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY
(2022)