Review
Biotechnology & Applied Microbiology
Rodney Honrada Perez, Takeshi Zendo, Kenji Sonomoto
Summary: Bacteriocin production is a desirable trait in lactic acid bacteria, especially in novel LAB strains that have the capacity to produce multiple bacteriocins through shared biosynthetic elements. However, further characterization is needed to ensure their safety and potential virulence.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2022)
Article
Food Science & Technology
Batlah Almutairi, Mark S. Turner, Mary T. Fletcher, Yasmina Sultanbawa
Summary: The study found that adding inulin to dairy products can enhance the growth of Lc. lactis 537 and increase the production of antimicrobial substances. The results suggest that inulin is the most promising prebiotic for the development of a milk-based symbiotic product containing Lc. lactis 537.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Priscilia Y. Heredia-Castro, Ricardo Reyes-Diaz, Miguel Angel Rendon-Rosales, Lilia M. Beltran-Barrientos, Maria J. Torres-Llanez, Maria C. Estrada-Montoya, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: This study isolated and characterized bacteriocins produced by two Lactobacillus fermentum strains from artisanal Mexican Cocido cheese. One of the strains exhibited high antimicrobial activity against various indicator microorganisms, suggesting its potential application as a biopreservative in dairy products.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Sofia Magalhaes Moreira, Tiago Antonio de Oliveira Mendes, Hilario Cuquetto Mantovani
Summary: Through adaptive laboratory evolution (ALE), a variant of Streptococcus equinus (Streptococcus bovis) HC5 with enhanced bacteriocin production was successfully selected; the adapted variant exhibited characteristics such as changes in cell envelope, enhanced bacteriocin release, and increased expression levels of biosynthetic genes.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Review
Food Science & Technology
Xinyi Pang, Xiaoye Song, Minjie Chen, Shuhua Tian, Zhaoxin Lu, Jing Sun, Xiangfei Li, Yingjian Lu, Hyun-Gyun Yuk
Summary: Studies have shown that LAB bacteriocins can effectively inhibit the formation of foodborne bacterial biofilms on food contact surfaces, but have difficulty in eradicating preformed biofilms. Their antibiofilm activity can be strengthened through synergistic combination with other antimicrobials, incorporation in nanoconjugates, and implementation of bioengineering.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Soyoung Park, Kandasamy Saravanakumar, Anbazhagan Sathiyaseelan, SeonJu Park, Xiaowen Hu, Myeong-Hyeon Wang
Summary: The present study isolated and identified five lactic acid bacteria from Korean kimchi, with Weissella cibaria producing a high level of exopolysaccharide (EPS) compared to other isolates. The EPS from W. cibaria was found to be composed of glucose and galactose, linked through specific monosaccharides. It exhibited strong antioxidant activity and biocompatibility, making it a promising candidate for biomedical applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Naoki Ishibashi, Naho Matsumoto, Rodney Honrada Perez, Shun Iwatani, Haruki Sugino, Takeshi Zendo, Pongtep Wilaipun, Vichien Leelawatcharamas, Jiro Nakayama, Kenji Sonomoto
Summary: Enterococcus faecium NKR-5-3 produces multiple bacteriocins regulated by a three-component regulatory system (TCS) involving an inducing peptide Ent53D. The TCS controls the production of enterocins except for Ent53B, indicating a shared regulatory machinery among the bacteriocins.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2021)
Article
Biotechnology & Applied Microbiology
Prabin Koirala, Ndegwa Henry Maina, Hanna Nihtilae, Kati Katina, Rossana Coda
Summary: Selected lactic acid bacteria starters produced a significant amount of dextran in brewers' spent grain while forming oligosaccharides with different degrees of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile during fermentation. The formation of dextran and oligosaccharides in BSG by lactic acid bacteria can be adjusted to achieve specific technological properties of this raw material, aiding its reintegration into the food chain.
MICROBIAL CELL FACTORIES
(2021)
Article
Food Science & Technology
Jun Chen, Huili Pang, Lei Wang, Cunming Ma, Guofang Wu, Yuan Liu, Yifei Guan, Miao Zhang, Guangyong Qin, Zhongfang Tan
Summary: A total of 116 LAB strains were isolated from Bamei pig feces, among which L. plantarum subsp. plantarum QP28-1 was identified as a promising strain for LAB-related food fermentation due to its excellent antimicrobial properties and bacteriocin production capacity. This study provides a comprehensive profile for screening superior functional LAB strains in the food industry.
Article
Biotechnology & Applied Microbiology
Franco Segli, Constanza Melian, Virginia Munoz, Graciela Vignolo, Patricia Castellano
Summary: The bioprotective extracts from Lactobacillus acidophilus were effective in completely inhibiting spoilage strains in refrigerated meat, while extracts from Latilactobacillus curvatus had a bacteriostatic effect when combined with L. acidophilus. The use of more accurate tools to prevent the growth of deteriorating species can contribute to extending the shelf-life of fresh meat without compromising quality.
Review
Medical Laboratory Technology
Atieh Darbandi, Arezoo Asadi, Marzieh Mahdizade Ari, Elnaz Ohadi, Malihe Talebi, Masoume Halaj Zadeh, Amir Darb Emamie, Roya Ghanavati, Maryam Kakanj
Summary: Various bacteriocins produced by lactic acid bacteria have been modified by scientists and shown to be highly effective against foodborne pathogens. The health-promoting attributes of Bifidobacterium and Lactobacillus bacteria have been characterized, and understanding their antimicrobial mechanisms is crucial. This review extensively studied the structure, classification, safety, and antibacterial properties of bacteriocins, and their impact on foodborne pathogens and antibiotic-resistant bacteria.
JOURNAL OF CLINICAL LABORATORY ANALYSIS
(2022)
Article
Agriculture, Dairy & Animal Science
Fernando M. M. Sanca, Iago R. Blanco, Meriellen Dias, Andrea M. Moreno, Simone M. M. K. Martins, Marco A. Stephano, Maria A. Mendes, Carlos M. N. Mendonca, Wellison A. Pereira, Pamela O. S. Azevedo, Martin Gierus, Ricardo P. S. Oliveira
Summary: In this study, the inhibitory effects of antimicrobial peptides produced by Lactococcus lactis L2 on pig pathogens were tested. The peptides showed good bacteriostatic and bactericidal effects, especially against Gram-positive bacteria, and their low molecular weight may be responsible for their antimicrobial properties. The use of probiotics in controlling pig pathogens has potential benefits.
Article
Agricultural Engineering
Dillirani Nagarajan, Naomi Oktarina, Po-Ting Chen, Chun-Yen Chen, Duu-Jong Lee, Jo-Shu Chang
Summary: Macroalgae, with their high carbohydrate content, are desirable feedstock for lactic acid fermentation. Different species of macroalgae show variations in lactic acid yield and reducing sugar recovery. Red macroalgae perform the best and have the potential to replace lignocellulosic biomass.
BIORESOURCE TECHNOLOGY
(2022)
Review
Oncology
Arnold Marshall Molujin, Sahar Abbasiliasi, Armania Nurdin, Ping-Chin Lee, Jualang Azlan Gansau, Roslina Jawan
Summary: This article reviews the potential of bacteriocin as a novel cancer treatment agent, focusing on its cytotoxic effects, mode of action, and efficacy against various cancer cell lines.
Article
Microbiology
Yang Wang, Yunlu Wei, Nan Shang, Pinglan Li
Summary: This study showed that the combination of PlnEF and lactic acid had synergistic antimicrobial activity against the Gram-negative pathogen Aeromonas hydrophila. Lactic acid facilitated the interaction between PlnEF and the inner cell membrane of A. hydrophila by inducing the release of lipopolysaccharide (LPS). The combined treatment caused severe morphological and intracellular changes in A. hydrophila, and inhibited its energy metabolism, protein synthesis, protein folding, and DNA replication.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Hirotoshi Sushida, Miyuki Sakei, Rodney H. Perez, Naoki Ishibashi, Takeshi Zendo, Pongtep Wilaipun, Vichien Leelawatcharamas, Jiro Nakayama, Kenji Sonomoto
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2020)
Article
Biotechnology & Applied Microbiology
Naoki Ishibashi, Naho Matsumoto, Rodney Honrada Perez, Shun Iwatani, Haruki Sugino, Takeshi Zendo, Pongtep Wilaipun, Vichien Leelawatcharamas, Jiro Nakayama, Kenji Sonomoto
Summary: Enterococcus faecium NKR-5-3 produces multiple bacteriocins regulated by a three-component regulatory system (TCS) involving an inducing peptide Ent53D. The TCS controls the production of enterocins except for Ent53B, indicating a shared regulatory machinery among the bacteriocins.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2021)
Article
Microbiology
Takeshi Zendo, Chihiro Ohashi, Shintaro Maeno, Xingguo Piao, Seppo Salminen, Kenji Sonomoto, Akihito Endo
FRONTIERS IN MICROBIOLOGY
(2020)
Review
Biotechnology & Applied Microbiology
Mugihito Oshiro, Takeshi Zendo, Jiro Nakayama
Summary: Sourdough is a naturally fermented dough that is used worldwide to make baked foods, with LAB diversity being a key focus of recent research. Better understanding of the complex sourdough microbial ecosystem is needed for efficient control and design of the desired sourdough microbial community in the future.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2021)
Article
Multidisciplinary Sciences
Yuh Shiwa, Haruko Fujiwara, Mao Numaguchi, Mohamed Ali Abdel-Rahman, Keisuke Nabeta, Yu Kanesaki, Yukihiro Tashiro, Takeshi Zendo, Naoto Tanaka, Nobuyuki Fujita, Hirofumi Yoshikawa, Kenji Sonomoto, Mariko Shimizu-Kadota
Article
Biotechnology & Applied Microbiology
Ryohei Doi, Yunga Wu, Yusuke Kawai, Lun Wang, Takeshi Zendo, Kohei Nakamura, Tohru Suzuki, Masaya Shimada, Takashi Hayakawa, Tomoyuki Nakagawa
Summary: This study analyzed the transition of bacterial biota in Kishu saba-narezushi during fermentation, revealing the important role of Lactococcus in the early stage.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2021)
Article
Biotechnology & Applied Microbiology
Ghoson M. Daba, Asmaa Negm El-Dien, Shireen A. A. Saleh, Waill A. Elkhateeb, Ghada Awad, Taisei Nomiyama, Keisuke Yamashiro, Takeshi Zendo
Summary: This study isolated, identified, and studied the in vitro probiotic properties, antimicrobial and antioxidant activities of LAB isolates from Egyptian sources. Seven out of 53 selected potential LAB isolates showed wide antimicrobial spectra and high in vitro antioxidant activities.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Ai Kawahara, Takeshi Zendo, Hiromi Matsusaki
Summary: Multiple bacteriocins produced by Lactiplantibacillus plantarum PUK6 isolated from misozuke-tofu were identified and named plantaricins A, EF, and NC8. The pin locus containing the structural genes for these bacteriocins and two new putative structural genes (orf1 and orf2) were determined, and a biosynthesis mechanism was proposed. The expression of orf1 and orf2, the two-peptide bacteriocin structural genes, was observed during the logarithmic and stationary growth phases of the PUK6 strain. Furthermore, the chemically synthesized mature peptides of orf1 and orf2 showed bactericidal effects against the indicator strain Latilactobacillus sakei subsp. sakei JCM 1157(T).
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2022)
Article
Chemistry, Multidisciplinary
Mohamed Abdelfattah Maky, Takeshi Zendo
Summary: Bioactive peptides were successfully produced from fish and beef skeletal muscles, showing antioxidant, angiotensin-converting enzyme inhibitory, and antimicrobial activities after hydrolysis and purification.
APPLIED SCIENCES-BASEL
(2021)
Article
Microbiology
Mugihito Oshiro, Masaru Tanaka, Rie Momoda, Takeshi Zendo, Jiro Nakayama
Summary: The study investigates the evolutionary mechanisms of the spontaneous sourdough microbiota, focusing on the interactions between yeast and lactic acid bacteria (LAB) during fermentation cycles. It reveals that LAB relay phases restrict the growth of yeasts by competing for sugar sources, particularly maltose, in the sourdough community evolution. The findings suggest that maltose-related interactions play a crucial role in enabling yeasts to enter and settle in the LAB-relaying community during the initial evolution of spontaneous sourdough microbiota.
MICROBIOLOGY SPECTRUM
(2021)
Article
Microbiology
Mohamed Abdelfattah Maky, Naoki Ishibashi, Jiro Nakayama, Takeshi Zendo
Summary: In this study, the biosynthetic gene cluster of Enterocin F4-9 was cloned and expressed in Enterococcus faecalis JH2-2, resulting in enhanced antimicrobial activity against both Gram-positive and Gram-negative bacteria. The removal of the N-terminal extension led to increased potency of the peptide, highlighting a novel biosynthetic mechanism of glycocins.
Article
Microbiology
Mugihito Oshiro, Takeshi Zendo, Yukihiro Tashiro, Jiro Nakayama
Summary: This study tracked the dynamics of sourdough LAB-yeast communities during successive transfers and found that cyclic pairwise interactions between LAB species and yeast play a key role in sustaining the yeast population.
MICROBIOLOGY SPECTRUM
(2023)
Article
Biology
Mohamed Abdelfattah Maky, Takeshi Zendo
Summary: This study purified and characterized bioactive peptides with inhibitory action on ACE, antimicrobial and antioxidant properties from frozen chicken breast. Chicken hydrolysate showed potential as a natural preservative by reducing bacterial growth and lipid oxidation in chicken breast.
Article
Food Science & Technology
Rodney H. Perez, Shun Iwatani, Takeshi Zendo
Summary: Bacteriocins, such as Enterocin NKR-5-3B and Lacticin Q, can be efficiently produced using a dual-plasmid expression system controlled by exogenous nisin, leading to reduced production costs and improved bacteriocin yields.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
(2021)
Article
Food Science & Technology
Rodney H. Perez, Riziel Hannah Aguimatang, Takeshi Zendo, Kenji Sonomoto
Summary: This study constructed a mutant library of Enterocin NKR-5-3B bacteriocin, showing that 13 mutant phenotypes exhibited enhanced bioactivity compared to the native bacteriocin, with V32C, V32A, and L40G phenotypes showing the most significant increase. In-silico analysis revealed that the introduced mutations significantly altered the physico-chemical properties of the bacteriocin derivatives, particularly impacting their hydrophobicity index, potentially contributing to the enhancement of bioactivity.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
(2021)