Article
Biotechnology & Applied Microbiology
Nathalie N. S. E. Henriksen, Mads Frederik Hansen, Heiko T. Kiesewalter, Jakob Russel, Joseph Nesme, Kevin R. Foster, Birte Svensson, Gunnar Oregaard, Jakob Herschend, Mette Burmolle
Summary: This study shows that cultivation in a structured environment facilitates coexistence, evolution, and adaptation of bacterial communities. Co-cultivation in a biofilm model resulted in stable coexistence of two bacterial species and drove the evolution of high-yield variants. This study emphasizes the importance of structured environments for the cultivation and evolution of industrially important bacterial communities.
NPJ BIOFILMS AND MICROBIOMES
(2022)
Article
Chemistry, Applied
U. Colombi, L. Sanarica, E. Pargoletti, C. Pisarra, F. Manzoni, G. Cappelletti
Summary: In this study, we demonstrated that bentonites can effectively reduce the content of biogenic amines (BAs) in wine, especially putrescine. Kinetic and thermodynamic studies were conducted on two commercially available bentonites, which achieved approximately 60% removal of putrescine through physisorption mechanism at an optimal concentration of 0.40 g dm-3. Both bentonites also showed promising results in more complex systems, although the adsorption of putrescine was lower due to competition with other molecules typically present in wines, such as proteins and polyphenols. Nevertheless, we managed to reduce the putrescine content below 10 ppm in both red and white wines.
Article
Microbiology
Yusuke Inoue, Narandalai Danshiitsoodol, Masafumi Noda, Katsushi Hagihara, Masanori Sugiyama
Summary: In this study, a high ornithine- and citrulline-producing Lactococcus lactis strain was successfully isolated from sugarcane. Pineapple juice showed the highest potential for ornithine production, while lime juice exhibited the highest citrulline yield. The results suggest the high citrulline-accumulation ability of the isolated strain when cultivated in pineapple juice.
Article
Biotechnology & Applied Microbiology
Leshan Han, Xiaomeng Liu, Chongchuan Wang, Jianhang Liu, Qinglong Wang, Shuo Peng, Xidong Ren, Deqiang Zhu, Xinli Liu
Summary: In this study, a high-yielding and genetically stable strain (Lactobacillus lactis A32) with an increased nisin titre was identified through compound mutation. Genome and transcriptome sequencing analysis revealed significant changes in gene expression, including those involved in DNA replication, ABC-ATPase transport, cysteine thiometabolism, and purine metabolism. This study provides new insights into the traditional genetic mechanisms involved in nisin production in L. lactis and may contribute to more efficient metabolic engineering processes.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Marta Moniente, Laura Botello-Morte, Diego Garcia-Gonzalo, Raquel Virto, Rafael Pagan, Vicente Ferreira, Ignacio Ontanon
Summary: A method for the quantitative determination of four biogenic amines in different dairy products has been developed and applied to milk, yogurt, and kefir samples. Significant levels of biogenic amines were found in yogurt and kefir samples, with values reaching up to 79 mg/kg in kefir samples. While these levels are not a cause for concern for the general population, they are important to be known by individuals sensitive to biogenic amines.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Analytical
Zhengru Liu, Long Bian, Carl J. Yeoman, G. Dennis Clifton, Joanna E. Ellington, Rayne D. Ellington-Lawrence, Joanna-Lynn C. Borgogna, Alexander Star
Summary: This study demonstrates the potential of carbon nanotube field-effect transistors in the rapid diagnostics of bacterial vaginosis during pregnancy. The fabricated sensors can effectively detect BV-related factors and classify the samples using machine learning techniques.
ANALYTICAL CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Yessenia Maribel Garcia Montes, Edwin Rafael Vera Calle, Stalin Gustavo Santacruz Teran, Marlon Reinaldo Castro Garcia, Jenny Cumanda Ruales Najera, Mario Rene Lopez Vera
Summary: In this study, the growth of L. lactis and L. casei under different carbon sources was modeled using predictive microbiology. The results showed that the best function coefficients and fits were found in L. lactis + fructose and L. casei + inulin. The study also revealed differences in maximum growth rates, nutrient affinity, and growth time due to carbon source.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Environmental Sciences
Leticia Rocha Goncalves, Matheus Mantuanelli Roberto, Ana Paula Andrade Braga, Gabriel Bertoletti Barozzi, Giovanna Segati Canizela, Leticia de Souza Gigeck, Leticia Rosa de Souza, Maria Aparecida Marin-Morales
Summary: This review article discusses the potential environmental impacts of increased deaths due to COVID-19, focusing on cemetery leachate as a significant contaminant. It highlights the importance of considering climatic factors that can affect the decomposition of bodies and the longevity of the virus. Additionally, evidence of virus transmission to healthcare workers and family members post-mortem, as well as environmental contamination after burial, is presented.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Biochemistry & Molecular Biology
Tjeerd Pols, Shubham Singh, Cecile Deelman-Driessen, Bauke F. Gaastra, Bert Poolman
Summary: The breakdown of arginine in cells generates metabolic energy in the form of ATP through a pathway consisting of specific enzymes and a transporter. Various factors such as physicochemical conditions, effector composition, and concentration can affect enzyme activity. The study provides insights into the biochemical properties of the enzymes and transporter, as well as their response to different conditions and effector concentrations.
Article
Food Science & Technology
Ke Li, Ning Gao, Jiaojiao Tang, Huiqin Ma, Jiayan Jiang, Yufan Duan, Zongjun Li
Summary: Canned bamboo shoots in clear water can produce a unique flavor through bacterial diversity during the fermentation process. The most abundant free amino acid is tyrosine, which has a negative correlation with Lactococcus. Lactococcus lactis TJJ2 can decompose tyrosine and phenylalanine to produce benzaldehyde and benzene acetaldehyde, providing fermented bamboo shoots with a grassy aroma.
Article
Biochemistry & Molecular Biology
Katarzyna Kosiorek, Anna Koryszewska-Baginska, Marek Skoneczny, Tamara Aleksandrzak-Piekarczyk
Summary: This study found significant differences in the performance of L. lactis IL1403 without plasmids compared to L. lactis IL594 with plasmids. The presence of pIL2, pIL4, and pIL5 plasmids had the most pronounced effects on the metabolism of various carbon sources and the tolerance to antimicrobial compounds and heavy metal ions. Comparative transcriptomics revealed significant variations in the expression levels of multiple chromosomal genes due to the presence of single plasmids and the activity of all plasmids, suggesting both direct and indirect effects of plasmids on the observed phenotypic changes.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Applied
Enes Atmaca, Aylin Alkan, Yavuz Kursad Das, Abdurrahman Aksoy
Summary: This study analyzed the production of eight key biogenic amines in farmed rainbow trout samples under various storage conditions, and investigated the accompanying variations in pH. The goal was to identify chemical markers for evaluating the quality of farmed rainbow trout. Histamine and tryptamine were absent, and cadaverine levels were inconsistent. Putrescine levels significantly increased at different storage temperatures. Tyramine, spermidine, and spermine levels fluctuated but were positively correlated with putrescine levels. pH levels slightly increased across all storage temperatures. The study concluded that putrescine may serve as an effective marker for evaluating the freshness of farmed rainbow trout during storage.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2023)
Article
Biotechnology & Applied Microbiology
Joanna-Lynn C. Borgogna, Michelle D. Shardell, Savannah G. Grace, Elisa K. Santori, Benjamin Americus, Zhong Li, Alexander Ulanov, Larry Forney, Tiffanie M. Nelson, Rebecca M. Brotman, Jacques Ravel, Carl J. Yeoman
Summary: The study found a direct impact of common biogenic amines on vaginal Lactobacillus species, with increases in biogenic amines associated with the development of bacterial vaginosis (BV) and affecting the growth and lactic acid production of Lactobacillus species. Results suggest that biogenic amines play an important role in destabilizing vaginal Lactobacillus species and diminishing their protective role in the vaginal microenvironment.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Dimitrios Tsikas, Bibiana Beckmann, Svetlana Baskal, Gorig Brunner
Summary: Gas chromatography-mass spectrometry (GC-MS) is a useful method for quantitative determination of polyamines spermidine (SPD), putrescine (PUT), and biogenic amine agmatine (AGM) in biological samples. However, GC-MS analysis of biogenic amine histamine (HA) is challenging and less efficient. This study investigated the derivatization of HA and the effects of toluene, ethyl acetate, and oven temperature program on HA analysis. The simultaneous quantitative analysis of HA, AGM, PUT, and SPD requires the use of ethyl acetate for extraction and injection into GC-MS apparatus, and a starting column temperature of 40°C.
Article
Immunology
Alvaro Santibanez, Diego Paine, Mick Parra, Carlos Munoz, Natalia Valdes, Claudia Zapata, Rodrigo Vargas, Alex Gonzalez, Mario Tello
Summary: This study explored the therapeutic application of lactic acid bacteria producing interferon gamma in protecting rainbow trout and Atlantic salmon against pathogens. The results showed that oral administration of the recombinant probiotic stimulated a systemic immune response, doubling the survival rate in fish infected with F. psychrophilum, indicating biotechnological potential for application in aquaculture.
FRONTIERS IN IMMUNOLOGY
(2021)
Article
Food Science & Technology
Begona Redruello, Artur Szwengiel, Victor Ladero, Beatriz del Rio, Miguel A. Alvarez
Summary: Certain bacteria decarboxylate amino acids as a means of resisting acid stress, commonly used in fermented dairy products. While high concentrations of histamine from histidine decarboxylation in some cheeses can be harmful, the decarboxylation product GABA from glutamate has positive effects on human health. This study examines whether cheeses with high GABA concentrations and safe histamine levels can be identified in 143 European varieties.
Article
Microbiology
Xenia Vazquez, Vanesa Garcia, Javier Fernandez, Margarita Bances, Maria de Toro, Victor Ladero, Rosaura Rodicio, M. Rosario Rodicio
Summary: This study assessed the prevalence of colistin resistance in food-borne Salmonella enterica isolates in Asturias, Spain, and identified the genetic basis and transferability of this resistance. The study found that meat products serve as reservoirs of highly successful clones and transferable plasmids carrying colistin resistance and other clinically important antibiotic resistance.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
Aicha Yasmine Belarbi, Otavio G. G. de Almeida, Veronica Gatto, Sandra Torriani, Beatriz Del Rio, Victor Ladero, Begona Redruello, Farid Bensalah, Miguel A. Alvarez
Summary: The consumption of spontaneously fermented milks in Algeria offers a potential source of diverse lactic acid bacteria (LAB) for improving the quality and safety of fermented dairy products. This study characterized thirty-eight LAB strains isolated from Algerian dairy and farm sources, identifying their genomic variability, biotechnological potential, and safety. Three strains showed valuable biotechnological properties and were considered strong candidates for use as starter cultures.
ARCHIVES OF MICROBIOLOGY
(2022)
Article
Infectious Diseases
Carlos Rodriguez-Lucas, Javier Fernandez, Xenia Vazquez, Maria de Toro, Victor Ladero, Carlos Fuster, Rosaura Rodicio, Maria Rosario Rodicio
Summary: This study aimed to describe the presence of optrA-positive isolates among enterococci in a Spanish hospital and determine their genetic context and location through whole genome sequencing.
MICROBIAL DRUG RESISTANCE
(2022)
Article
Virology
Ines Pradal, Angel Casado, Beatriz del Rio, Carlos Rodriguez-Lucas, Maria Fernandez, Miguel A. Alvarez, Victor Ladero
Summary: The rise of AMR bacteria, especially VRE Enterococcus faecium, is a major health concern. Phage therapy has emerged as a novel alternative for AMR infections, but it requires a large collection of phages. This study explored human feces as a source of new E. faecium-infecting phages and isolated and characterized vB_EfaH_163 phage. It has a dsDNA genome, infects a wide range of E. faecium and E. faecalis strains, including some linezolid-resistant ones, and can control the growth of VRE isolates in culture and in an animal model, demonstrating its potential therapeutic application.
Article
Food Science & Technology
Agustina Sarquis, Diellza Bajrami, Boris Mizaikoff, Victor Ladero, Miguel A. Alvarez, Maria Fernandez
Summary: The aim of this study was to investigate the biofilm-producing capacity of Lentilactobacillus parabuchneri strains. The results showed that the biofilm matrices of these strains were mainly composed of proteins and they easily adhered to beech wood. This study provides important insights into the biofilm-forming capacity of histamine-producing L. parabuchneri strains and how to prevent their formation for improving food safety.
Article
Food Science & Technology
Elio Lopez-Garcia, Antonio Benitez-Cabello, Javier Ramiro-Garcia, Victor Ladero, Francisco Noe Arroyo-Lopez
Summary: Lactiplantibacillus pentosus LPG1, a probiotic bacteria obtained from plant origins, was sequenced and analyzed. The results showed that it is a safe microorganism with potential as a human probiotic for vegetable fermentations.
Review
Infectious Diseases
Carlos Rodriguez-Lucas, Victor Ladero
Summary: Enterococcus is a diverse genus of Gram-positive bacteria found in various environments, including the human gut and fermented foods. This microbial genus has both beneficial effects and safety concerns. While it plays an important role in the production of fermented foods and can serve as probiotics, it is also responsible for the accumulation of toxic compounds and has emerged as important hospital-acquired pathogens due to antimicrobial resistance. Bacteriophages have re-emerged as a promising tool for controlling enterococcal infections, especially those involving antimicrobial-resistant strains.
Article
Food Science & Technology
Agustina Sarquis, Luis Alberto Villarreal, Victor Ladero, Mercedes Maqueda, Beatriz del Rio, Miguel A. Alvarez
Summary: This study reveals the significant antimicrobial potential of bacteriocin AS-48 against LAB responsible for the accumulation of histamine, tyramine, and putrescine in cheese. The bacteriocin not only shows sensitivity towards most of the tested LAB strains but also prevents the biofilm formation, which is a major source of contamination by BA-producing LAB in cheese production.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Infectious Diseases
Xenia Vazquez, Raquel Garcia-Fierro, Javier Fernandez, Margarita Bances, Ana Herrero-Fresno, John E. E. Olsen, Rosaura Rodicio, Victor Ladero, Vanesa Garcia, M. Rosario Rodicio
Summary: The Salmonella enterica serovar Derby isolates collected in a Spanish region between 2006 and 2018 showed resistance to antibiotics, with resistance genes located within DNA mobility elements. These findings suggest that this zoonotic pathogen still poses a threat to human health through transmission in the food chain.
Review
Chemistry, Applied
Beatriz del Rio, Maria Fernandez, Begona Redruello, Victor Ladero, Miguel A. Alvarez
Summary: Biogenic amines (BA) are molecules with biological functions that can accumulate at toxic concentrations in foods. Some microorganisms have been identified as responsible for their accumulation. Histamine, tyramine, and putrescine are the most commonly found BA at highest concentrations. Ingesting food with high BA concentrations can lead to intoxication. Additionally, there is synergy between different BA, emphasizing the need for regulation to protect consumer health.
