Article
Agriculture, Multidisciplinary
Yushan Bu, Hui Yang, Jianxun Li, Yinxue Liu, Tongjie Liu, Pimin Gong, Lanwei Zhang, Shumei Wang, Huaxi Yi
Summary: This study explored the biosynthesis mechanism of plantaricin Q7 using non-targeted metabolomics and identified differential metabolic pathways and metabolites, proposing a potential metabolic synthesis pathway. It also found critical metabolites that significantly simulate plantaricin Q7 biosynthesis, which could help enhance plantaricin Q7 yield through metabolic regulation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Microbiology
Liming Jiang, Yiyong Luo, Xuebin Cao, Wen Liu, Gang Song, Zhizhen Zhang
Summary: The study found that the supernatant of Lb. plantarum YM-4-3 had a bacteriostatic effect on certain bacteria, and the strain showed tolerance to strong acid and bile. The tolerance to bile varied with growth stage, and the luxS gene expression changed along with growth. Compared to the wild-type strain, the adhesion ability of Lb. plantarum YM-4-3 Delta luxS was significantly reduced. These results indicate that the AI-2 LuxS quorum sensing system plays a role in mediating the acid, bile tolerance, antimicrobial activity, and adhesion of probiotics.
ARCHIVES OF MICROBIOLOGY
(2021)
Article
Food Science & Technology
Yushan Bu, Yinxue Liu, Jianxun Li, Tongjie Liu, Pimin Gong, Lanwei Zhang, Ying Wang, Huaxi Yi
Summary: Plantaricin Q7, a bacteriocin with broad-spectrum antibacterial activity produced by Lactobacillus plantarum Q7, has shown low yield as the main obstacle to industrialization. Transcriptomics analysis revealed critical time points in Plantaricin Q7 synthesis, with key genes encoding ABC transporters, histidine protein kinase, and heat shock proteins playing crucial roles. Environmental induction, particularly with 2% NaCl, increased Plantaricin Q7 production by 33.33%, highlighting the potential importance of the groS gene in synthesis enhancement.
Article
Biotechnology & Applied Microbiology
Deyin Zhao, Fanqiang Meng, Libang Zhou, Fengxia Lu, Xiaomei Bie, Jing Sun, Zhaoxin Lu, Yingjian Lu
Summary: Maltose was found to effectively enhance the biosynthesis of plantaricin EF, promoting the transcription of related genes and increasing the production of plantaricin EF. Additionally, up-regulation of genes lamR, lamK, hpk6 and rrp6 were associated with heightened plantaricin EF production, highlighting a potential regulatory mechanism.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Microbiology
Guorong Liu, Rong Nie, Yangshuo Liu, Xue Li, Jiaojiao Duan, Xu Hao, Yumeng Shan, Jingying Zhang
Summary: This study found that co-culturing L. plantarum RX-8 with B. subtilis BS-15 significantly increased plantaricin production. The induction of plantaricin was mediated by the PlnA-mediated intraspecies QS system and the AI-2-mediated interspecies QS system.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Immunology
Xin Song, Fengjiao Li, Mingshu Zhang, Yongjun Xia, Lianzhong Ai, Guangqiang Wang
Summary: The resistance of Lactobacillus plantarum to vancomycin depends on the composition of its peptidoglycan. Peptidoglycan precursors ending in D-alanyl-D-lactate result in resistance, while those ending in D-alanyl-D-alanine result in sensitivity. The ligase Ddl is responsible for generating these precursors. D-Ala-ended peptidoglycan precursors play a central role in the immunomodulatory ability of L. plantarum.
FRONTIERS IN IMMUNOLOGY
(2022)
Article
Food Science & Technology
Abhay Sharma, Sandipan Mukherjee, Subbi Rami Reddy Tadi, Aiyagari Ramesh, Senthilkumar Sivaprakasam
Summary: This study validated the potential of using whey permeate and whey protein hydrolysate as alternate carbon and nitrogen sources for enhanced production of plantaricin and lactic acid. The optimal WP and WPH concentration ratio of 2:1 was found for the production of PL and LA. Kinetic modeling revealed that Aiba substrate inhibition model exhibited the best fit for the experimental data.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Yinxue Liu, Yushan Bu, Jianxun Li, Yisuo Liu, Ao Liu, Pimin Gong, Tongjie Liu, Lanwei Zhang, Shumei Wang, Huaxi Yi
Summary: The study found that plantaricin Q7 exhibited significant inhibitory effects on both Listeria monocytogenes cells and its biofilm, suggesting its potential application as a natural and effective biological preservative for food storage.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Ting Ding, Yong Li
Summary: Walnut oligopeptides (WOPs) as prebiotics can promote the growth and resistance ability of Lactobacillus plantarum Z7 by enhancing bacterial biofilm secretion and promoting the ability of bacteria to resist adverse environments.
FOOD SCIENCE & NUTRITION
(2021)
Article
Biotechnology & Applied Microbiology
Ross Vermeulen, Shelly Deane, Leon Dicks, Johann Rohwer, Anton Du Preez van Staden
Summary: Plantaricin 423 is produced by Lactobacillus plantarum 423 using the biosynthetic operon located on a plasmid. The regulation of class Ila bacteriocins seems to be linked to transition metal homeostasis in the host, as shown by the upregulation of plantaricin 423 in response to manganese privation. This metalloregulatory model may have implications for bacteriocin expression and gene transfer dynamics in a given microbiome.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Food Science & Technology
Yuan Li, Taige Liu, Xianghong Meng, Yilin Qian, Shijie Yan, Zunying Liu
Summary: This study explores the impact of L. plantarum SS-128 on the quality and shelf life of refrigerated shrimp. By inhibiting the growth of food pathogens, L. plantarum SS-128 effectively slows down protein degradation, resulting in better quality shrimp.
Article
Multidisciplinary Sciences
Neelja Singhal, Nambram Somendro Singh, Shilpa Mohanty, Manish Kumar, Jugsharan Singh Virdi
Summary: The study reported the isolation and evaluation of probiotic capabilities of Lactiplantibacillus plantarum strains from rhizospheric soil, which showed strong hypocholesterolemic potential and resistance to various environmental stresses, as well as exhibited resistance to acidic environment and multiple antibiotics. Further investigation is recommended for its potential as a potent probiotic with hypocholesterolemic biotherapeutic benefits, and the potential of exploring rhizosphere as a niche for isolating microorganisms with probiotic potential.
SCIENTIFIC REPORTS
(2021)
Article
Chemistry, Multidisciplinary
Rozalina Yordanova, Zvezdelina Yaneva, Deyana Gencheva, Georgi Beev
Summary: This study evaluated the pattern of antimicrobial resistance and the frequency of quorum-sensing asa1 and esp genes in clinical isolates of Enterococcus. The results showed a high percentage of multidrug resistant enterococci possessing asa1/esp genes, indicating a possible connection between quorum-sensing regulation and drug resistance. Therefore, regular monitoring of antimicrobial resistance and identification of virulence factors in Enterococcus spp. are necessary. It is also important to prevent host colonization through the elimination of factors leading to the expression of quorum-sensing genes.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Guangqiang Wang, Xia Chen, Lifeng Wang, Linshen Zhao, Yongjun Xia, Lianzhong Ai
Summary: Different strains of Lactobacillus plantarum exhibit varying abilities in lowering cholesterol, with factors such as ox bile and bile salt hydrolase influencing their effectiveness in a strain-specific manner. Further research is needed to elucidate the exact mechanisms by which different strains reduce cholesterol levels.
Article
Food Science & Technology
Alessandra Aiello, Fabiana Pizzolongo, Lucia De Luca, Giuseppe Blaiotta, Maria Aponte, Francesco Addeo, Raffaele Romano
Summary: This study determined the butyric acid content produced by three Lactobacillus plantarum strains and investigated its production mechanism. It was found that butyric acid production was mainly associated with the activity of specific L. plantarum lipase, as it occurred predominantly in substrates supplemented with fat. Among the strains tested, L. plantarum FP48 showed the highest butyric acid production in fat substrates and could be potentially used in the development of functional dairy products.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Biotechnology & Applied Microbiology
Michela Verni, Anna Vekka, Mikko Immonen, Kati Katina, Carlo Giuseppe Rizzello, Rossana Coda
Summary: This study investigated the effectiveness of using bread as a substrate for gamma-aminobutyric acid (GABA) biosynthesis and proposed a valorization strategy for surplus bread within the food chain. The results showed that fermentation of surplus bread by lactic acid bacteria (LAB) produced high concentrations of GABA in the slurry, which could be used as an ingredient in bread making and improved its nutritional properties.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Food Science & Technology
Giuseppe Celano, Giuseppe Costantino, Maria Calasso, Cinzia Randazzo, Fabio Minervini
Summary: This study aimed to investigate and understand the distinctive features and relationships between microbiological and biochemical characteristics of four traditional agri-food cheeses. The results highlight the differences in microbiota, enzyme activity, and volatile organic compounds among the cheeses, contributing to the valorization and protection of local farming.
Article
Food Science & Technology
Giuseppe Perri, Marcello Greco Miani, Gianfranco Amendolagine, Erica Pontonio, Carlo Giuseppe Rizzello
Summary: A fermentation protocol using selected lactic acid bacteria was used to process defatted wheat germ, resulting in increased concentration of free amino acids and decreased levels of phytic acid and raffinose. The fortified bread made with the fermented defatted wheat germ can be labeled as a source of fiber and protein, with higher concentration of free amino acids and lower glycemic index compared to control bread. Sensory analysis showed the fermented defatted wheat conferred an acidic odor and taste to the bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Erica Pontonio, Marco Montemurro, Cinzia Dingeo, Michele Rotolo, Domenico Centrone, Vito Emanuele Carofiglio, Carlo Giuseppe Rizzello
Summary: A gluten and lactose-free plant-based yogurt-like was used to produce a novel plant-based ice cream, which showed similar nutritional label and sensory characteristics compared to milk-based ice cream. However, the plant-based ice cream had significantly different structural and technological characteristics, with higher overrun and hardness, gumminess, and adhesiveness. The plant-based ice cream also demonstrated the potential to be used as a carrier of probiotics, with a high cell density of viable lactic acid bacteria during storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Giuseppina Maria Fiorino, Ali Zein Alabiden Tlais, Ilario Losito, Pasquale Filannino, Marco Gobbetti, Raffaella Di Cagno
Summary: This study demonstrates that lactic fermentation using selected starters can increase the presence of hydroxy- and oxo-fatty acids in plant matrices. The behavior of 31 strains of lactic acid bacteria during the fermentation of Persian walnuts was investigated, with a focus on the increase of certain fatty acids and the release of hydroxy- and epoxy-fatty acids. The study identified various bacteria strains, including Weissella cibaria, Leuconostoc mesenteroides, and Enterococcus faecalis, with notable lipolytic activities and the ability to produce hydroxy- and epoxy-fatty acids during walnut fermentation.
Article
Nutrition & Dietetics
Claudia Cappello, Ali Zein Alabiden Tlais, Marta Acin-Albiac, Wilson Jose Fernandes Lemos Junior, Daniela Pinto, Pasquale Filannino, Fabio Rinaldi, Marco Gobbetti, Raffaella Di Cagno
Summary: Our study investigated the effectiveness of 446 strains of lactic acid bacteria (LAB) from different sources as potential probiotic candidates for enhancing gastrointestinal digestion. Only 44 high-resistant strains were selected for further food digestibility investigations. After in vitro digestion, fermented matrices by these strains showed additional functional properties by releasing peptides and increasing the release of highly bio-accessible free phenolic compounds.
Article
Microbiology
Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Summary: This study designed a carob-based yogurt-like product fermented with six lactic acid bacteria strains. The performances of the strains during fermentation and shelf life were assessed through microbial and biochemical characterization. Fermentation inhibited spoilage microorganisms and improved the sensory acceptability, while the control group showed an increase in yeasts. The combination of carob flour and fermentation with selected lactic acid bacteria strains is a sustainable and effective option to obtain safe and nutritious yogurt-like products.
Review
Food Science & Technology
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Erica Pontonio
Summary: Microalgae are unicellular microorganisms that live in aquatic environments. They have various nutritional and functional properties, including antioxidant, immunomodulatory, and anticancer effects. Although microalgae have high protein content, their use as food is often hindered by unpleasant color and flavor. Different strategies, such as extraction and fermentation, have been proposed to overcome these challenges, but more research is needed to find cost-effective pre-treatments that can utilize the whole biomass and enhance the overall nutritional value.
Article
Food Science & Technology
Andrea Torreggiani, Marzia Beccaccioli, Michela Verni, Valentina Cecchetti, Andrea Minisci, Massimo Reverberi, Erica Pontonio, Carlo Giuseppe Rizzello
Summary: The extract obtained from Trametes versicolor has shown strong antifungal activity, which can extend the shelf-life of baked goods. Sour bread made with the Trametes extract and sourdough has a longer mold-free shelf-life and less impact on the leavening performance, texture, and sensory features of bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Giuseppe Perri, Andrea Minisci, Marco Montemurro, Erica Pontonio, Michela Verni, Carlo G. Rizzello
Summary: The study improved the nutritional characteristics of the local barley cultivar Nure through sprouting and fermentation, and explored its potential as an ingredient in bread making. Sprouting led to a reduction in starch and dietary fibers, but an increase in phenolic compounds and protein bio-accessibility. Fermentation further enhanced the nutritional features of sprouted barley, by increasing the concentration of free amino acids and gamma-aminobutyric acid, and decreasing the phytic acid content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Alice Costantini, Michela Verni, Federica Mastrolonardo, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Marco Gobbetti, Mario Breedveld, Suzan Bruggink, Kristof Lefever, Andrea Polo
Summary: This study found that the use of sourdough and fermentation time during the production of Pinsa Romana has a significant impact on its nutritional content. The Pinsa Romana made with sourdough and fermented for 48 hours at 16°C had the lowest predicted glycemic index, highest content of total peptides, total and individual free amino acids, and gamma-amino butyric acid (GABA). In addition, the inclusion of sourdough enhanced the bioavailability of protein-related end-products, including essential amino acids.
Article
Biochemistry & Molecular Biology
Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Summary: Grape pomace, the major by-product of the wine industry, is rich in fibers and polyphenols but currently discarded or used for feed. This study explored the functional potential of grape pomace through fermentation with lactic acid bacteria (LAB). Optimal fermentation conditions were achieved by adjusting the percentage of pomace, pH, and supplementation with nitrogen and carbon sources, leading to the selection of the best performing LAB strain (Lactiplantibacillus plantarum T0A10). The resulting grape pomace sourdough exhibited high antioxidant and anti-inflammatory properties, making it a promising functional ingredient for bread making.
Editorial Material
Biotechnology & Applied Microbiology
Michela Verni, Carlo Giuseppe Rizzello
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, Erica Pontonio
Summary: Plant-based milk alternatives have gained popularity due to their sustainable production and ability to meet the nutritional needs of consumers with cow milk allergies and lactose intolerance. This study used hemp flour and rice flour to create a lactose- and gluten-free yogurt-like product with suitable nutritional, functional, and sensory features. Fermentation with selected lactic acid bacteria improved the product's antioxidant properties, soluble fiber content, and sensory perception.
Article
Biotechnology & Applied Microbiology
Andrea Polo, Ali Zein Alabiden Tlais, Pasquale Filannino, Alessio Da Ros, Kashika Arora, Vincenzo Cantatore, Olimpia Vincentini, Anja Nicolodi, Renzo Nicolodi, Marco Gobbetti, Raffaella Di Cagno
Summary: Autochthonous strains of Lacticaseibacillus paracasei and Lacticaseibacillus casei were screened for their pro-technological, functional, and sensory properties for fermenting milk for ice cream production. Ice cream fermented with L. casei F14 received the highest sensory scores. Fermented ice cream, with or without hydroxytyrosol, exhibited antiradical and anti-inflammatory features in Caco-2 cell culture. Fermentation with L. casei F14 played a key role, while the addition of hydroxytyrosol further enhanced the antiradical activity. Dietary fiber did not show a protective effect on Caco-2 cells.
FERMENTATION-BASEL
(2023)