Article
Fisheries
Pachaan Kolanchinathan, Padmanabhan Rathna Kumari, Krishnamoorthy Raja, George John, Athmanathan Balasundaram
Summary: The study showed that a combination of two probiotic strains can significantly improve the growth and survival rate of Penaeus monodon shrimp, while also playing a beneficial role in establishing a healthy gut microbiota.
Article
Multidisciplinary Sciences
Worarat Kruasuwan, Piroon Jenjaroenpun, Tantip Arigul, Nipa Chokesajjawatee, Pimlapas Leekitcharoenphon, Suporn Foongladda, Thidathip Wongsurawat
Summary: The market for probiotics as livestock health improvement supplements has grown recently. However, the quality control methods for these products are often low-resolution and result in misidentification and incorrect labeling. In this study, two workflows were used to investigate the microbial composition of animal probiotic products using long-read sequencing data. The results showed that the 16S approach detected bacterial microbiota even at low abundance, while the metagenomic approach provided more detailed information on bacterial and yeast populations and functional genes. Implementing these workflows with long-read sequencing could help assess the quality and safety of probiotic products for animals and contribute to the growth of the livestock probiotic industry.
SCIENTIFIC REPORTS
(2023)
Article
Chemistry, Analytical
Stefanie Kruse, Mareike Schenk, Francis Pierre, Gertrud E. Morlock
Summary: Interest in probiotics in animal production has increased due to the European ban on antibiotic growth promoters in 2006. This study presents the first quantitative analysis of a metabolite generated by B. s. 29784 spores in feed to draw conclusions on the amount of active dried spores in the feed.
ANALYTICA CHIMICA ACTA
(2022)
Article
Food Science & Technology
Bindiya Ellathuparambil Saidumohamed, Sarita Ganapathy Bhat
Summary: Probiotics, such as Bacillus safensis SDG14, are considered functional food due to their health benefits beyond traditional nutrition. These probiotics are non-pathogenic, spore forming, pH and bile salt resistant, and capable of producing bacteriocin, amino acids, and vitamins, making them suitable for food and feed applications.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Microbiology
Diana Luise, Paolo Bosi, Lena Raff, Laura Amatucci, Sara Virdis, Paolo Trevisi
Summary: Bacillus strains as probiotics in pigs and poultry have been shown to promote growth and reduce diseases, potentially replacing the misuse of antibiotics and positively impacting health and performance.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
Vera Yaderets, Nataliya Karpova, Elena Glagoleva, Alexandra Shibaeva, Vakhtang Dzhavakhiya
Summary: In this study, two Bacillus strains with antagonistic activity against Escherichia coli and Staphylococcus aureus were obtained through UV mutagenesis and selection, and their potential as probiotic feed additives was evaluated. The ability of these strains to suppress E. coli and S. aureus increased significantly compared to the parental strains. The biomass production of the strains was not affected by cultivation on different media.
Article
Biotechnology & Applied Microbiology
Jiangying Lei, Xuan Ran, Minghao Guo, Jiahao Liu, Falong Yang, Dechun Chen
Summary: The aim of this study was to isolate Bacillus species with good probiotic properties from yak feces. Various tests were conducted on the isolated Bacillus, which included identification, antibacterial activity, tolerance, hydrophobicity, auto-aggregation, sensitivity, growth performance, antioxidants, and immune indexes. A safe and harmless Bacillus pumilus strain with high survival rate, hydrophobicity, auto-aggregation, and antibacterial activity was identified. Feeding mice with this strain promoted weight gain, improved gut health, and enhanced immune response. This study confirms the probiotic effects of Bacillus pumilus isolated from yak feces and provides a theoretical basis for clinical application and development of new feed additives.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Agriculture, Dairy & Animal Science
Bruno I. Cappellozza, Audrey Segura, Nina Milora, Christel Galschioet, Mette Schjelde, Giuseppe Copani
Summary: This study evaluated the stability of two probiotics in different feed matrices, and the results showed that the recovery rate of both probiotics remained stable in pelleted feed, mineral premix, and milk replacer.
Article
Chemistry, Multidisciplinary
Claudia Pasca, Liviu Alexandru Marghitas, Ioana Adriana Matei, Victorita Bonta, Rodica Margaoan, Florina Copaciu, Otilia Bobis, Maria Graca Campos, Daniel Severus Dezmirean
Summary: This study characterized raw honeys from different geographical origins in Romania, identifying probiotic bacteria in some samples. While most honey samples met the standard values for chemical composition, a few samples were found to contain sucrose and probiotic bacteria simultaneously.
APPLIED SCIENCES-BASEL
(2021)
Article
Agriculture, Dairy & Animal Science
Dorthe Sandvang, Line Skjoet-Rasmussen, Mette Dines Cantor, Greg F. Mathis, Brett S. Lumpkins, Alfred Blanch
Summary: The study evaluated the probiotic effects of 3 different Bacillus strains and their combination on broiler chickens through in vitro and in vivo experiments. The results showed that the multi-strain combination significantly improved the performance and reduced the necrotic enteritis lesion scores of the chickens, as well as decreased the mortality rate caused by necrotic enteritis.
Article
Food Science & Technology
Xue Yang, Feng Li, Hangyi Ning, Wei Zhang, Dongyan Niu, Zhuo Shi, Sa Chai, Anshan Shan
Summary: This study screened ZEN-degrading bacterial strains from fecal samples using a zearalenone challenge pig model and investigated their degradation characteristics. The results showed that the ZEN challenge model was an effective method for screening ZEN-degrading bacteria.
Article
Microbiology
Baraa Rehamnia, Natuschka M. Lee, Ramune Kuktaite, Noreddine Kacem Chaouche
Summary: This study enriched 250 spore-forming microbes from sediment samples from 10 different pristine caves in Algeria and identified 13 isolates with probiotic potential. These cave microbes showed the ability to hydrolyze gliadin and lactose in solution, indicating their potential as candidates for probiotics. This research suggests subsurface ecosystems may serve as an alternative source for microbes relevant to probiotics, offering possibilities for developing alternative strategies to address common digestive disorders.
MICROBIOLOGY SPECTRUM
(2022)
Article
Biochemical Research Methods
Stefanie Kruse, Selina Becker, Francis Pierre, Gertrud E. Morlock
Summary: The European Union has banned the use of antibiotic growth promoters in animal production, leading to increased use of probiotic microorganisms. High-performance thin-layer chromatography (HPTLC) has been proven to be an effective method for quantifying probiotic Bacillus subtilis DSM 29784 strain in feed, based on the production of selective metabolites.
JOURNAL OF CHROMATOGRAPHY A
(2022)
Article
Microbiology
Zhibo Zeng, Xiaoling He, Feiran Li, Yan Zhang, Zonghao Huang, Yaping Wang, Kun Li, Yuhua Bao, Mudassar Iqbal, Muhammad Fakhar-e-Alam Kulyar, Jiakui Li
Summary: This study isolated Bacillus strains with probiotic potential from yaks, which showed excellent antioxidant and antibacterial activities, as well as high acid and bile tolerance, suggesting they could be safe and effective for clinical use in the future.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Felix Kofi Agbeko Kuebutornye, Yishan Lu, Zhiwen Wang, Jan Mraz
Summary: This study proves the probiotic traits of Bacillus velezensis TPS3N, Bacillus subtilis TPS4, and Bacillus amyloliquefaciens TPS17, which were isolated from the gut of Nile tilapia, through genomic analysis. Gene clusters responsible for acid and bile tolerance, adhesion, and colonization of the host's gut were identified. Gene markers for bacteriocins and secondary metabolites were also found, suggesting their potential use as alternatives to traditional antibiotics. In addition, the isolates were shown to enhance the host's immunity, aid in digesting complex feed ingredients, and possess genes for synthesizing vitamins and amino acids. This study provides valuable insights into these isolates and opens avenues for genetic manipulations to enhance their characteristics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
James Owusu-Kwarteng, Charles Parkouda, Gbenga Adedeji Adewumi, Labia Irene Ivette Ouoba, Lene Jespersen
Summary: Fermented food condiments are an important source of nutrients in West African homes, especially among the rural poor. These traditional fermented condiments rely on specific microbial communities and have unique flavor and texture. Understanding the technological and functional properties of these microbial communities is crucial for improving product quality and safety, and developing locally adapted starter cultures.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Microbiology
Athina Geronikou, Thanyaporn Srimahaeak, Kalliopi Rantsiou, Georgios Triantafillidis, Nadja Larsen, Lene Jespersen
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Biotechnology & Applied Microbiology
Marcel Houngbedji, S. Wilfrid Padonou, Charles Parkouda, Pernille Greve Johansen, Mathias Hounsou, B. Pelagie Agbobatinkpo, Hagretou Sawadogo-Lingani, Lene Jespersen, D. Joseph Hounhouigan
Summary: This study evaluated the characteristics of LAB and yeasts isolated from spontaneously fermented cereal doughs in Benin, showing that LAB have higher acidification ability, all LAB strains can inhibit the growth of Candida glabrata, and there is phenotypic resistance in LAB strains. For yeasts, most of the P. kudriavzevii strains exhibit resistance to antifungal drugs.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Grace Adzo Motey, James Owusu-Kwarteng, Kwasi Obiri-Danso, Linda Aurelia Ofori, William Otoo Ellis, Lene Jespersen
Summary: Fermented milk products are a significant source of probiotics, especially in traditionally fermented milk in Ghana. Among the 30 isolated lactic acid bacteria strains, 90% showed high survival rates in low pH and bile salts, good hydrophobicity, and exhibited inhibitory activities against pathogens. 15 out of the 30 strains were identified as qualified candidates for developing probiotic cultures for fermented milk products in sub-Saharan Africa based on their strong probiotic properties.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Thanyaporn Srimahaeak, Fernanda Bianchi, Ondrej Chlumsky, Nadja Larsen, Lene Jespersen
Summary: The study found that citrus pectins with high and moderate degrees of esterification can enhance adhesion of L. fermentum PCC, while those with low DE can reduce it. Combining with pectins significantly increased TEER, indicating a synergistic action of bacteria and pectins that contributes to the health of the epithelial barrier.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Microbiology
Chuchu Huang, Ling Zhang, Pernille Greve Johansen, Mikael Agerlin Petersen, Nils Arneborg, Lene Jespersen
Summary: This study evaluated the antagonistic activities of native Debaryomyces hansenii strains isolated from Danish cheese brines against contaminating molds in the dairy industry. It found that the volatile compounds produced by these strains have inhibitory effects on the germination and growth of specific molds, such as Cladosporium inversicolor and Penicillium roqueforti.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Ling Zhang, Chuchu Huang, Pernille Greve Johansen, Mikael Agerlin Petersen, Mahesha M. Poojary, Marianne N. Lund, Lene Jespersen, Nils Arneborg
Summary: The study investigated the amino acid utilization by Debaryomyces hansenii and Yamadazyma triangularis grown on cheese agar at different temperatures, revealing species-specific differences in consumption patterns. These findings could help in selecting suitable yeasts for use in the cheese industry.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Microbiology
Athina Geronikou, Nadja Larsen, Soren K. Lillevang, Lene Jespersen
Summary: The aim of this study was to identify yeast contamination in dairy production and classify potential yeast spoilers in cheese making. Yeasts were found in whey, old cheese curd, and air samples during the manufacture of white-brined cheese. Candida intermedia, Kluyveromyces marxianus, and Pichia kudriavzevii were the most frequently isolated yeast species. The study highlights the importance of understanding the occurrence and taxonomy of spoilage yeasts in cheese production.
Article
Food Science & Technology
Thanyaporn Srimahaeak, Mikael Agerlin Petersen, Soren K. Lillevang, Lene Jespersen, Nadja Larsen
Summary: This study investigated the spoilage potential of different yeast strains grown in skyr during cold storage. The results showed that Kluyveromyces marxianus had the highest spoilage potential, producing large amounts of volatile organic compounds associated with off-flavors. On the other hand, Pichia kudriavzevii and Torulaspora delbrueckii had minor effects on the skyr quality.
Review
Nutrition & Dietetics
Nelida Pascale, Fangjie Gu, Nadja Larsen, Lene Jespersen, Frederique Respondek
Summary: Pectin, a dietary fiber, has been extensively studied for its effects on gut microbiota. In vitro studies have shown that pectin fermentation promotes the growth of beneficial gut bacteria and may have potential health benefits. The structural features of pectin play a crucial role in modulating gut microbiota.
Article
Microbiology
Emma Schack Wiedenbein, Tessa Suzanne Canoy, Yan Hui, Charles Parkouda, Clarisse S. Compaore, Elmer Ametefe, Mogens Jakobsen, Lene Jespersen, Dennis Sandris Nielsen
Summary: The whole genomes of 78 Bacillus and Priestia strains isolated from West African fermented foods or acquired from a public culture collection were sequenced and assembled, enabling comparative genomics and taxonomic assignment of these strains with potential uses in fermented foods.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2023)
Article
Biotechnology & Applied Microbiology
Athina Geronikou, Nadja Larsen, Soren Kristian Lillevang, Lene Jespersen
Summary: Yeast contamination is a major concern in the dairy industry, particularly in white-brined cheeses. This study aimed to identify yeast contaminants and their succession in white-brined cheese during a 52-week shelf-life. The study found that yeast counts increased within the first 12-14 weeks of incubation and then stabilized. Higher incubation temperatures resulted in lower yeast counts but higher diversity of yeast species. The predominant yeast species identified were Candida zeylanoides and Debaryomyces hansenii, while other species were found in lower frequency.
Review
Nutrition & Dietetics
Miin Chan, Nadja Larsen, Helen Baxter, Lene Jespersen, Elif I. Ekinci, Kate Howell
Summary: This systematic review assessed the impact of botanical fermented food (BFF) consumption on cardiometabolic outcomes and gut microbiota in adults with metabolic syndrome or type 2 diabetes mellitus. The review included 26 randomized controlled trials and found that BFF consumption led to significant improvements in cardiometabolic outcomes and an increase in beneficial gut bacteria.
NUTRITION RESEARCH REVIEWS
(2023)
Review
Food Science & Technology
Hagretou Sawadogo-Lingani, James Owusu-Kwarteng, Richard Glover, Brehima Diawara, Mogens Jakobsen, Lene Jespersen
Summary: Sorghum beers remain the most popular traditional alcoholic beverages in Africa, contributing to the nutritional balance and socio-economic well-being of local populations. However, challenges for sustainable production include inconsistent raw material supply and high energy consumption. Strategies should focus on improving production methods, addressing sustainability challenges, and developing environmentally-friendly practices for the long-term success of African sorghum beer production.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
