Article
Multidisciplinary Sciences
Babak Haghshenas, Amir Kiani, Saeideh Mansoori, Ehsan Mohammadi-noori, Yousef Nami
Summary: The use of medicinal plants for disease treatment and prevention is gaining attention among researchers. This study focused on the probiotic properties and antibacterial and antifungal activity of silymarin-enriched Lactobacillus bacteria against pathogenic bacteria and Aspergillus flavus. Five strains of bacteria were identified as potential probiotics based on their viability and various characteristics. These strains demonstrated effective antibacterial and antifungal activity against multiple pathogens and A. flavus. Furthermore, the combination of silymarin and probiotics showed a significantly stronger antifungal effect compared to the control group or probiotics alone. The presence of silymarin extract in methanol, DMSO, and PEG enhanced the antagonistic activity of the probiotic strains.
SCIENTIFIC REPORTS
(2023)
Article
Immunology
Rezvan Golmoradi Zadeh, Sajjad Asgharzadeh, Atieh Darbandi, Amir Aliramezani, Faramarz Masjedian Jazi
Summary: This study characterized Lacticaseibacillus casei, Lactiplantibacillus plantarum, and L. monocytogenes isolates and identified six types of bacteriocins produced by Lactobacilli strains. The results showed that L. casei + L. monocytogenes and Lpb plantarum + L. monocytogenes exhibited higher adhesion and invasion abilities on HT-29 cells. The L. casei + Lpb plantarum + L. monocytogenes isolated from placenta showed higher expression levels.
MICROBIAL PATHOGENESIS
(2022)
Article
Microbiology
Mohsen Zommara, Shady El-Ghaish, Thomas Haertle, Jean-Marc Chobert, Mohamed Ghanimah
Summary: In this study, Lactobacillus strains were isolated from conventional Egyptian cheeses. Among them, L. paracasei BD3, L. plantarum BR4, and L. fermentum MR2 showed potential probiotic and technological characteristics, which can be applied in cheese making. This research is significant for improving the quality of cheese using Lactobacillus strains from traditional Egyptian cheeses.
Article
Food Science & Technology
Shu-Min Hu, Jia-Min Zhou, Qing-Qing Zhou, Ping Li, Yuan-Yuan Xie, Tao Zhou, Qing Gu
Summary: Exopolysaccharides (EPS) produced by Lactobacillus rhamnosus ZFM231 isolated from milk were purified and separated into four fractions, showing antioxidant and hypolipidemic activities, with potential applications in the food and pharmaceutical industries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Huimin Liu, Lei Dong, Yankun Zhao, Lu Meng, Jiaqi Wang, Cheng Wang, Nan Zheng
Summary: This study investigated the prevalence, antimicrobial susceptibility, and virulence genes of Staphylococcus aureus in different raw milks in China. The results showed a high prevalence of Staphylococcus aureus in goat milk, with most strains being multidrug resistant and carrying multiple virulence genes, posing potential risk to public health.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Fang Fang, Yaqian Li, Xingyu Lu, Kaizhang Wu, Liuyang Zhou, Yuxuan Sun, Jihong Wu, Jie Gao
Summary: This study aimed to explore the gut microbiota modulation effect of potential postbiotics produced by Lactobacillus parabuchneri MF2103 (LPP). In vitro fecal fermentation of LPP showed significant changes in the relative abundance of certain bacterial genera and an increase in the diversity index. Moreover, the total short-chain fatty acids level also significantly increased. However, different microbiota enterotypes exhibited specific variations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Yingjun Zhou, Wenbing Gong, Chao Xu, Zuohua Zhu, Yuande Peng, Chunliang Xie
Summary: Lactobacillus plantarum GXL94 isolated from chili samples showed excellent antioxidant properties and exhibited probiotic characteristics in vitro assessment, suggesting its potential as a probiotic candidate with antioxidant properties.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Multidisciplinary Sciences
Mona A. El-Zamkan, Ahmed Shaban Ahmed, Hanan H. Abdelhafeez, Hams M. A. Mohamed
Summary: This research aimed to detect Vibrio cholerae and Vibrio parahaemolyticus in raw milk, dairy products, and water samples, and investigated their virulence factors, antibiotic resistance, and biofilm formation. The results showed that Vibrio species were found in 5% of the samples, with Vibrio cholerae and Vibrio parahaemolyticus isolated from 1.25% and 1.5% of the samples, respectively. All strains of Vibrio cholerae and Vibrio parahaemolyticus exhibited resistance to penicillin, and some isolates showed multidrug resistance. Certain virulence genes were detected in a majority of Vibrio cholerae isolates, while only a small percentage of Vibrio parahaemolyticus isolates carried specific virulence genes.
SCIENTIFIC REPORTS
(2023)
Article
Multidisciplinary Sciences
Miriam Zago, Lucia Massimiliano, Barbara Bonvini, Giuseppe Penna, Giorgio Giraffa, Maria Rescigno
Summary: This study investigated the functional characteristics of four strains of L. helveticus isolated from Italian hard cheeses, showing their immunomodulatory and antioxidant activities, and positive effects on the immune system.
Article
Multidisciplinary Sciences
Marcelle Oliveira de Almeida, Rodrigo Carvalho, Flavia Figueira Aburjaile, Fabio Malcher Miranda, Janaina Canario Cerqueira, Bertram Brenig, Preetam Ghosh, Rommel Ramos, Rodrigo Bentes Kato, Siomar de Castro Soares, Artur Silva, Vasco Azevedo, Marcus Vinicius Canario Viana
Summary: The study sequenced and characterized four L. crispatus genomes from vaginal samples of Brazilian women, identifying potential protective properties. Further research is needed to confirm the efficacy and safety of these strains for human use.
Article
Food Science & Technology
Anas A. Al-Nabulsi, Ziad W. Jaradat, Farah R. Al Qudsi, Lina Elsalem, Tareq M. Osaili, Amin N. Olaimat, Gennaro Esposito, Shao-Quan Liu, Mutamed M. Ayyash
Summary: This study investigates and characterizes the bioactivities of two novel exopolysaccharides, EPS-S and EPS-L, and reveals their potential applications in the food and nutraceutical industries, as they exhibit anticancer, antimicrobial, and enzyme inhibitory activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Carlos Luz, Jorge Calpe, Juan Manuel Quiles, Raquel Torrijos, Maximo Vento, Maria Gormaz, Jordi Manes, Giuseppe Meca
Summary: The study investigated seven strains of lactic acid bacteria isolated from breast milk for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 were chosen for their beneficial characteristics and utilized in the production of probiotic fermented milk. The findings demonstrated the antimicrobial activity of the strains against pathogenic bacteria and toxigenic fungi, as well as their ability to adhere and reduce Salmonella adhesion to Caco-2 cells. During milk fermentation, an increase in lactic acid content, decrease in milk pH, and rise in total bacterial count were observed, while LAB viability in fermented milk storage remained at around 8 log10 CFU/mL.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Agriculture, Dairy & Animal Science
Zhanggen Liu, Wenjuan Zhang, Tao Huang, Muyan Xiao, Zhen Peng, Fei Peng, Qianqian Guan, Ming-Yong Xie, Tao Xiong
Summary: This study aimed to isolate and characterize Lactic Acid Bacteria (LAB) from pig farm feces samples and evaluate their potential as oral probiotic candidates. The results showed that most LAB had good resistance to low pH and bile salts, as well as demonstrated survival in simulated gastrointestinal conditions. Some isolates also exhibited antimicrobial activities.
ANIMAL SCIENCE JOURNAL
(2023)
Article
Chemistry, Multidisciplinary
Meena Kumari Palani Kumar, Prakash Motiram Halami, Muthukumar Serva Peddha
Summary: The probiotic strain Lactobacillus fermentum MCC2760 has shown beneficial effects in high-cholesterol diet-fed mice, including reducing serum lipids, anti-inflammatory properties, and improving gut barrier function. These findings highlight the potential of probiotic supplementation in managing hypercholesterolemia.
Article
Virology
Ismahen Akremi, Maya Merabishvili, Mouna Jlidi, Adel Haj Brahim, Manel Ben Ali, Anis Karoui, Rob Lavigne, Jeroen Wagemans, Jean-Paul Pirnay, Mamdouh Ben Ali
Summary: This study isolated and identified four lytic Pseudomonas aeruginosa bacteriophages, which showed activity against a wide range of P. aeruginosa strains under various temperature and pH conditions. The phages had high sequence identity to Pseudomonas phage PAK_P1 and were assigned to the Pakpunavirus genus. This research contributes to establishing phage therapy as an alternative strategy for managing multidrug-resistant P. aeruginosa infections in Tunisia.