Article
Microbiology
P. R. Vanitha, Rakesh Somashekaraiah, S. Divyashree, Indranil Pan, M. Y. Sreenivasa
Summary: The primary objective of this study was to evaluate the probiotic attributes and antifungal activity of lactic acid bacteria (LAB) against Trichophyton tonsurans. Among the screened isolates, MYSN7 showed strong antifungal activity and had potential probiotic characteristics. The cell-free supernatant (CFS) of MYSN7 exhibited effective antibacterial activity and significant anti-Trichophyton activity. The CFS was found to contain organic acids, with succinic acid and lactic acid being the predominant components.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Microbiology
Rakesh Somashekaraiah, Walid Mottawea, Adithi Gunduraj, Udit Joshi, Riadh Hammami, M. Y. Sreenivasa
Summary: The study focused on evaluating LAB strains isolated from an Indian traditional fermented food for their probiotic properties and biocontrol potential. Among the isolates, Lacticaseibacillus brevis MYSN105 showed promising antifungal activity and could potentially be used for developing biological control formulations to minimize F. verticillioides contamination.
FRONTIERS IN MICROBIOLOGY
(2021)
Review
Food Science & Technology
Jeongmin Cha, Yeon Bee Kim, Seong-Eun Park, Se Hee Lee, Seong Woon Roh, Hong-Seok Son, Tae Woong Whon
Summary: Kimchi is a traditional fermented vegetable side dish in Korea and has become a global health food. It undergoes spontaneous fermentation, mainly by lactic acid bacteria (LAB) originating from its raw ingredients. The LAB present in kimchi have numerous health benefits and probiotic potential, making kimchi a potential probiotic food.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Pharmacology & Pharmacy
Mariana Martins Drumond, Ana Paula Tapia-Costa, Elisabeth Neumann, alvaro Cantini Nunes, Jorge Wanderson Barbosa, Diego E. Kassuha, Pamela Mancha-Agresti
Summary: This study aimed to investigate the effect of cell-free spent medium (CFSM) from four lactic acid bacteria on Pseudomonas aeruginosa. The results showed that the CFSM had antibacterial and antibiofilm activity against the pathogenic strains. The findings suggest that the CFSM derived from different Lactobacilli could be a potential adjuvant therapy for hospital infections caused by Pseudomonas aeruginosa.
FRONTIERS IN PHARMACOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
B. S. Sabna, Bency Thankappan, Ramasamy Mahendran, Gayathri Muthusamy, Daniel Raja Femil Selta, Jayaraman Angayarkanni
Summary: This study evaluated the GABA production and probiotic capability of lactic acid bacteria strains isolated from dairy products, identifying Enterococcus faecium BS5 as the most efficient GABA producer. This strain showed resistance to acid stress, bile salt, and antibiotics, making it potentially valuable for large-scale industrial production of GABA and functional fermented product development.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Article
Food Science & Technology
Fanqiang Meng, Mingwen Zhao, Zhaoxin Lu
Summary: This review summarizes the different roles of AI-2 in lactic acid bacteria, including resistance to harsh environmental conditions, biofilm formation, adhesion and colonization, bacteriocin synthesis, and competition. AI-2 regulates communication among LAB and influences their probiotic activities. However, uncovering the AI-2 regulatory pathways in LAB remains a challenge.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
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
Chemistry, Applied
Zining Wang, Yunzi Feng, Nana Yang, Tian Jiang, Huaide Xu, Hongjie Lei
Summary: In this study, three commercial lactic acid bacteria were used to ferment kiwifruit juices, resulting in significant improvements in phenolic compounds, antioxidant capacities, and flavor profiles.
Article
Food Science & Technology
William Ignacio Mora-Adames, Carlos Alberto Fuenmayor, Maria Angelica Benavides-Martin, Nestor Ariel Algecira-Enciso, Martha Cecilia Quicazan
Summary: Different process conditions were evaluated to induce lactic acid fermentation of bee pollen at the pilot scale using three different commercial starter cultures. Clean and dry Colombian high Andean bee pollen was used as the sole source of nutrients (substrate). The fermentation process time was 30 h, after which a significant decline in bacterial populations was observed. Among the starter cultures tested, one constituted exclusively by probiotic Lactobacillus acidophilus NCFM presented the best performance in terms of lactic acid production, with a concentration of 1.65% wt, after 30 h. The results highlight the feasibility of producing fermented bee pollen at a commercial scale as a functional food product with probiotic features.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Ruchi Sharma, Samira Mokhtari, Seid Mahdi Jafari, Somesh Sharma
Summary: Consumers worldwide are increasingly focusing on the link between nutrition and health, with probiotics, prebiotics, and synbiotics playing a key role in functional foods. Barley is highlighted as a potential substrate for probiotic products due to its nutrient content and ability to support Lactobacilli in the gastrointestinal tract.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Ricardo Ignacio Castro, V Felipe Laurie, Carlos Padilla, Veronica Carrasco-Sanchez
Summary: This study demonstrated that encapsulating L. plantarum in an alginate-PVA matrix can effectively remove ochratoxin A from wine without affecting the concentration of total phenols.
Article
Multidisciplinary Sciences
Yalda Mahjoory, Reza Mohammadi, Mohammad Amin Hejazi, Yousef Nami
Summary: The potential of two identified probiotic strains, ABRIIFBI-6 and ABRIIFBI-7, to inhibit the growth of aspergilli and reduce aflatoxin availability was investigated. Both strains survived in simulated gastrointestinal conditions and significantly inhibited Aspergillus growth. They also exhibited high auto-aggregation, hydrophobicity, and coaggregation abilities with other bacteria. These findings contribute to the understanding of LAB probiotic potential in dairy products and their use as biocontrol agents against aflatoxin-producing species.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Marcello Lima Bertuci, Carlos Alberto Alves, Camila Vespucio Bis Souza, Ana Lucia Barretto Penna, Andrea Carla da Silva Barretto
Summary: This study evaluated four potentially probiotic Lacticaseibacillus strains as bio preservatives in fermented meat sausage. Commercial strains exhibited inhibitory effects on tested pathogens and showed better growth on meat additive simulating MRS medium. pH, sodium nitrite, and sodium chloride were limiting factors for the growth of potentially probiotic strains.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Wolfmann A. Oliveira, Alba R. P. Rodrigues, Fabiano A. Oliveira, Vanessa S. Oliveira, Roberto Laureano-Melo, Evandro T. G. Stutz, Wilson J. F. Lemos Junior, Breno P. Paula, Erick A. Esmerino, Viviana Corich, Alessio Giacomini, Paula Rodrigues, Rosa H. Luchese, Andre F. Guerra
Summary: The study evaluated the use of the probiotic Lacticaseibacillus paracasei DTA-83 as a nitrite-reducing agent to produce potentially probiotic or postbiotic pre-converted nitrite from celery. The results showed similar color formation in cooked pork sausages when comparing pre-converted nitrite from celery produced by L. paracasei DTA-83 and direct addition of sodium nitrite. Additionally, it had an inhibitory effect against Salmonella spp., revealing a potential strategy to control salmonellosis in the matrix.
Article
Food Science & Technology
Victor Dopazo, Fran Illueca, Carlos Luz, Leo Musto, Ana Moreno, Jorge Calpe, Giuseppe Meca
Summary: Nowadays, fungal contamination causing food loss is a major safety problem in the bakery industry. As consumers reject the use of regular food additives, new preservation methods are being investigated. This study assessed the potential of lactic acid bacteria fermented whey as a bio-preservative ingredient for inhibiting the growth of Aspergillus and Penicillium in bread. Results showed that adding 5% lactic acid bacteria fermented whey did not significantly affect bread quality, increased the production of antifungal metabolites, and extended the shelf life of bread contaminated with Aspergillus and Penicillium.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Malek Ennaifer, Taroub Bouzaiene, Chokri Messaoud, Moktar Hamdi
NATURAL PRODUCT RESEARCH
(2020)
Article
Green & Sustainable Science & Technology
Nour El Houda Chaher, Mehrez Chakchouk, Nils Engler, Abdallah Nassour, Michael Nelles, Moktar Hamdi
Article
Environmental Sciences
Rafika Saidi, Moktar Hamdi, Hassib Bouallagui
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2020)
Article
Food Science & Technology
Souhir Bouazizi, Giuseppe Montevecchi, Andrea Antonelli, Moktar Hamdi
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Review
Chemistry, Multidisciplinary
Lamia Ayed, Sana M'hir, Moktar Hamdi
JOURNAL OF CHEMISTRY
(2020)
Article
Chemistry, Multidisciplinary
Manel Ziadi, Sana M'Hir, Abdelkarim Aydi, Moktar Hamdi
JOURNAL OF CHEMISTRY
(2020)
Article
Environmental Sciences
Nour El Houda Chaher, Mehrez Chakchouk, Abdallah Nassour, Michael Nelles, Moktar Hamdi
Summary: Solid waste management is a significant challenge for urban communities worldwide, and composting is found to be an effective waste treatment option. Experimental research in Tunisia demonstrated that the quality of compost produced from different organic waste streams met standards and had lower heavy metal content.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Food Science & Technology
Hanene Jilani, Antonio Cilla, Reyes Barbera, Moktar Hamdi
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Energy & Fuels
Yousra Antit, Inmaculada Olivares, Moktar Hamdi, Sebastian Sanchez
Summary: By pretreating with dilute-sulphuric acid and enzymatic hydrolysis, high contents of cellulose and ethanol can be produced from date palm fibers.
Article
Agronomy
Rim Nefissi Ouertani, Rahma Jardak, Mariem Ben Chikha, Wiem Ben Yaala, Ghassen Abid, Chahine Karmous, Zohra Hamdi, Samiha Mejri, Robert K. Jansen, Abdelwahed Ghorbel
Summary: Using reliable salt tolerance markers is important in barley breeding programs. This study examined the physiological and antioxidative markers of two Tunisian barley genotypes under salt stress. The results showed that salinity caused decreased growth and damaged photosynthetic activity in both genotypes, with more pronounced effects in the salt-sensitive genotype. However, the salt-tolerant genotype exhibited lower oxidative damage, which could be attributed to higher antioxidant enzyme activities. Additionally, a genotype-specific pattern of enzyme activity and gene expression was observed under salt stress.
CEREAL RESEARCH COMMUNICATIONS
(2022)
Article
Environmental Sciences
Nour El Houda Chaher, Abdallah Nassour, Moktar Hamdi, Michael Nelles
Summary: The study aimed to develop a technical concept for treating food waste, using digestate for composting to address Tunisia's environmental and energy challenges. Results showed that using digestate significantly improved the performance of the composting process.
WASTE AND BIOMASS VALORIZATION
(2022)
Review
Biochemistry & Molecular Biology
Fatma Acheuk, Shereen Basiouni, Awad A. Shehata, Katie Dick, Haifa Hajri, Salma Lasram, Mete Yilmaz, Mevlut Emekci, George Tsiamis, Marina Spona-Friedl, Helen May-Simera, Wolfgang Eisenreich, Spyridon Ntougias
Summary: Safe alternatives to synthetic pesticides are urgently needed for human and environmental health. Botanical pesticides, which are effective and easily biodegradable, have the potential to be a solution. However, the development of commercial biopesticides from plant species is limited, and there are several constraints and challenges that need to be addressed.
Review
Microbiology
Elias Asimakis, Awad A. Shehata, Wolfgang Eisenreich, Fatma Acheuk, Salma Lasram, Shereen Basiouni, Mevlut Emekci, Spyridon Ntougias, Goekce Taner, Helen May-Simera, Mete Yilmaz, George Tsiamis
Summary: This review discusses the potential of algae as biopesticides, focusing on macroalgae and microalgae (including cyanobacteria) and their extracts or purified compounds. The effectiveness and mechanisms of action of these compounds in areas such as antibacterial, antiviral, antifungal, nematocides, insecticides, herbicides, and plant growth stimulation are thoroughly discussed.
Article
Food Science & Technology
Nour El Houda Chaher, Abdallah Nassour, Moktar Hamdi, Michael Nelles
Summary: The study suggested using cost-effective additives from different sectors to boost semi-continuous food waste anaerobic digestion. By combining agricultural and industrial waste as co-substrates, significant improvements in methane yield and process performance were observed. Different substrates under specific experimental conditions provided diverse alternatives for decision makers to implement sustainable organic waste management systems.
Article
Environmental Sciences
Taycir Grati Affes, Synda Chenenaoui, Hassen Zemni, Majdi Hammami, Sarra Bachkouel, Wissem Aidi Wannes, Bouzid Nasraoui, Moufida Saidani Tounsi, Salma Lasram
Summary: The antifungal effects of laurel, myrtle, and peppermint essential oils and their combinations were investigated. The combination of peppermint and laurel essential oils showed strong fungicidal effects and reduced the growth of the pathogen on detached leaves.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH
(2023)
