Article
Biotechnology & Applied Microbiology
Ilenys M. Perez-Diaz, Suzanne D. Johanningsmeier, Kartheek Anekella, Christian G. Pagan-Medina, Lesley Mendez-Sandoval, Consuelo Arellano, Robert Price, Katheryne Daughtry, Michelle Borges, Chloe Bream, Lauren Connelly, Susan E. Dieck, Meredith T. Levi, Erin K. McMurtrie, Rickey E. Smith, Jeannette C. Theora, Paige Wendland, Francisco Gomez-Rodriguez, Francisco Noe Arroyo-Lopez
Summary: This study defined the genotypes of Lactobacillus plantarum and Lactobacillus pentosus in industrial-scale cucumber fermentations using rep-PCR-(GTG)5, and evaluated their ability to ferment cucumbers under various conditions. It was found that L. pentosus strains were more efficient in cucumber juice fermentation compared to most L. plantarum strains. This research identified genetically diverse L. pentosus strains and one L. plantarum strain as candidates for starter cultures in commercial cucumber fermentations.
Article
Food Science & Technology
Wanjing Lai, Rui Cai, Kang Yang, Tianli Yue, Zhenpeng Gao, Yahong Yuan, Zhouli Wang
Summary: This study aimed to screen probiotic strains for effective patulin control during juice fermentation. Among the six LAB strains tested, Lactobacillus pentosus (DSM 20314) showed the highest efficiency in removing patulin in apple juice, detoxifying 53.14% of the mycotoxin within 24 hours. The results indicate the potential of these probiotic strains in controlling patulin during apple juice fermentation and digestion.
Article
Chemistry, Applied
Yusuf Alan
Summary: This study aimed to investigate the effects of probiotic starter cultures on olive fermentation and chemical changes. The results showed that the starter cultures reduced the pH and increased the acidity of the fermentation medium. The number of lactic acid bacteria was higher than that of yeast-mold and aerobic mesophilic bacteria in samples with starter cultures. During fermentation, the addition of starter cultures slightly increased the amount of phenolic substances in brined olives, while alcohols, biogenic amines, sugars, and organic acids showed variable changes in all samples.
Article
Biotechnology & Applied Microbiology
Yingyue Li, Michelle Mei Zhen Ten, Ye Htut Zwe, Dan Li
Summary: The study shows that using Lactiplantibacillus plantarum 299v as a starter culture in carrot fermentation can effectively reduce the amount of Salmonella and the entire Enterobacteriaceae family, therefore improving the safety and quality of fermented foods compared to spontaneous fermentation.
Article
Microbiology
Chan-Mi Park, Gyoung-Min Kim, Gun-Su Cha
Summary: Lactic acid bacteria (LAB) are safe microorganisms that can transform flavonoids into aglycones to improve bioavailability. In this study, a novel LAB strain, Lactobacillus pentosus NGI01, showed high biotransformation activity, particularly in converting hesperidin to hesperetin and quercetin from rutin, making it a potential biocatalyst for producing flavonoid aglycones.
Article
Food Science & Technology
Blandine M. L. Genet, Hang Xiao, Lise Friis Christensen, Ida Nynne Laforce, Mohammad Amin Mohammadifar, Claus Heiner Bang-Berthelsen, Egon Bech Hansen
Summary: This study investigated strains isolated from different environments in Denmark for their ability to produce curd from fermentation of Soy Based Milk Alternative (SBMA). Acidification dynamics and metabolite production were analyzed in commercial SBMA, and proteomics were used to determine the hydrolysis profile of soy proteins. Certain strains showed proteolytic activity and were considered potential candidates for producing a soy-based yogurt-like product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Adam Tabacof, Veronica Calado, Nei Pereira
Summary: The evaluation of macroalgae as a new raw material for bioprocesses is of interest due to their fast growth rate and low environmental impact. This study evaluated the anaerobic lactic acid fermentation of Kappaphycus alvarezii hydrolysates using Lactobacillus pentosus. The use of a novel hydrolysate detoxification procedure resulted in successful fermentation and high production rates.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Joana Coimbra-Gomes, Patricia J. M. Reis, Tania G. Tavares, Afonso A. Silva, Eulalia Mendes, Susana Casal, Francisco Xavier Malcata, Angela C. Macedo
Summary: The study aimed to validate the application of an endogenous lactic acid bacterium strain in Cobrancosa table olives, providing a more standardized process and increasing the commercial value of the olives. Through monitoring and assessment for 8 months, it was found that the best treatment protocol was the addition of Lpb. pentosus i106 as a supplementary additive, rather than a starter culture.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Guillermo Eduardo Sedo Melina, Radhakrishna Shetty, Hang Xiao, Anders Peter Watjen, Miguel Tovar, Claus Heiner Bang-Berthelsen
Summary: Lactic acid bacteria, a group of gram-positive bacteria with various characteristics, have been widely used in food production worldwide. Research has shown that LAB species isolated from insects can be used in fermented food applications. Among them, strains belonging to Leuconostoc pseudomesenteroides and L. lactis species were found to be the most suitable for use in common food plant matrices.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yixiu Zeng, Jiajia Song, Yuhong Zhang, Yechuan Huang, Feng Zhang, Huayi Suo
Summary: This study investigated the promoting effect and mechanism of Lactobacillus on the secretion of 5-HTP. The results showed that Lactobacillus pentosus LPQ1 exhibited the strongest effect, which was dependent on the mixture of compounds secreted by L. pentosus LPQ1. Further analysis revealed that SLPQ1 altered the TNF and oxidative phosphorylation signaling pathways.
Article
Microbiology
Olakunle Fagbemigun, Gyu-Sung Cho, Niels Roesch, Erik Brinks, Katrin Schrader, Wilhelm Bockelmann, Folarin A. Oguntoyinbo, Charles M. A. P. Franz
Summary: The traditional fermented dairy food Nono from Nigeria was studied for microbial diversity and starter culture development. Analysis identified predominant bacterial species and yeast species involved in milk fermentation, as well as potential pathogens. Selected lactic acid bacteria strains showed potential for improving microbial safety and technological parameters of Nono.
Article
Food Science & Technology
Elif Cakir, Muhammet Arici, Muhammed Zeki Durak
Summary: This study investigated the microbial and technological characteristics of barley-wheat flour breads made from hull-less barley sourdough with different wheat flour ratios. Breads with 25% and 50% barley mixture were found to be the best ratios for hull-less barley bread, while breads with starter culture showed higher volume and lower hardness. Increasing barley content resulted in higher a* values and lower b values in the breads, and breads with starter culture exhibited less yellow and red colors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Horticulture
Huaying Liu, Ruili Zhang, Qiuqin Zhang, Mengtian Tian, Xiaopu Ren, Libin Wang, Xiaohong Wang
Summary: This study aimed to evaluate the antimicrobial activity of cell-free supernatants (CFS) produced by Lactobacillus pentosus 86 against A. gaisen. Results showed that CFS displayed excellent thermos and enzymatic stabilities with an antifungal activity over 85%. CFS inhibited the mycelial growth of A. gaisen by destroying the hyphae membrane, leading to leakage of nucleic acids and proteins, collapse and shrinkage of hyphae, and changes in spore morphology.
Article
Food Science & Technology
Francisco Rodriguez-Gomez, Antonio Valero, Elena Vives Lara, Ana Marin, Eva Maria Ramirez
Summary: In this study, the use of Lactoplantibacillus pentosus Lp309 strain was employed to enhance the effect of OleicaStarter culture, facilitating the start of lactic fermentation. By strengthening the strain, the desired quality and food safety standards were achieved.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Jung-Hyun Ju, Sang-Gyu Jeon, Sun-Yeon Heo, Ji-Soo Kim, Min-Ho Jo, Min-Soo Kim, Chul-Ho Kim, Baek-Rock Oh
Summary: In this study, a novel strain of Lactobacillus reuteri BR120 that produces abundant exopolysaccharides (EPSs) with an alternan-type structure was isolated. The gamma-ray mutagenesis of Lactobacillus reuteri BR120 resulted in L. reuteri EC01, which exhibited a 1.3-fold increased production of alternan-type compound. L. reuteri EC01 showed various probiotic activities and produced 54.3 g/L of the alternan-type EPS through fed-batch fermentation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Antonio Benitez-Cabello, Vernica Romero-Gil, Francisco Rodriguez-Gomez, Antonio Garrido-Fernandez, Rufino Jimenez-Diaz, Francisco Noe Arroyo-Lopez
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
(2015)
Article
Biotechnology & Applied Microbiology
Angela Leon-Romero, Jesus Dominguez-Manzano, Antonio Garrido-Fernandez, Francisco Noe Arroyo-Lopez, Rufino Jimenez-Diaz
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2016)
Article
Microbiology
Antonio Benitez-Cabello, Joaquin Bautista-Gallego, Antonio Garrido-Fernandez, Kalliopi Rantsiou, Luca Cocolin, Rufino Jimenez-Diaz, Francisco N. Arroyo-Lopez
FRONTIERS IN MICROBIOLOGY
(2016)
Article
Genetics & Heredity
Salvatore Camiolo, Cinzia Porru, Antonio Benitez-Cabello, Francisco Rodriguez-Gomez, Beatriz Calero-Delgado, Andrea Porceddu, Marilena Budroni, Ilaria Mannazzu, Rufino Jimenez-Diaz, Francisco Noe Arroyo-Lopez
STANDARDS IN GENOMIC SCIENCES
(2017)
Article
Biotechnology & Applied Microbiology
Cinzia Porru, Francisco Rodriguez-Gomez, Antonio Benitez-Cabello, Rufino Jimenez-Diaz, Giacomo Zara, Marilena Budroni, Ilaria Mannazzu, Francisco Noe Arroyo-Lopez
Article
Biochemistry & Molecular Biology
Yanan Zhu, Gemma Gonzalez-Ortiz, Rufino Jimenez-Diaz, Miriam Perez-Trujillo, Teodor Parella, Paola Lopez-Colom, Susana Maria Martin-Orue
Article
Microbiology
Francisco N. Arroyo-Lopez, Stephanie Blanquet-Diot, Sylvain Denis, Jonathan Thevenot, Sandrine Chalancon, Monique Alric, Francisco Rodriguez-Gomez, Veronica Romero-Gil, Rufino Jimenez-Diaz, Antonio Garrido-Fernandez
FRONTIERS IN MICROBIOLOGY
(2014)
Article
Microbiology
Antonio Benitez-Cabello, Beatriz Calero-Delgado, Francisco Rodriguez-Gomez, Antonio Garrido-Fernandez, Rufino Jimenez-Diaz, Francisco Noe Arroyo-Lopez
FRONTIERS IN MICROBIOLOGY
(2019)
Article
Food Science & Technology
Antonio Benitez-Cabello, Francisco Rodriguez-Gomez, M. Lourdes Morales, Antonio Garrido-Fernandez, Rufino Jimenez-Diaz, Francisco Noe Arroyo-Lopez
Editorial Material
Microbiology
Joaquin Bautista-Gallego, Francisco N. Arroyo-Lopez, Albert Bordons, Rufino Jimenez-Diaz
FRONTIERS IN MICROBIOLOGY
(2019)
Article
Food Science & Technology
Antonio Benitez-Cabello, Veronica Romero-Gil, Eduardo Medina, Borja Sanchez, Beatriz Calero-Delgado, Joaquin Bautista-Gallego, Rufino Jimenez-Diaz, Francisco Noe Arroyo-Lopez
Article
Biotechnology & Applied Microbiology
Antonio Benitez-Cabello, Edgar Torres-Maravilla, Luis Bermudez-Humaran, Philippe Langella, Rebeca Martin, Rufino Jimenez-Diaz, Francisco Noe Arroyo-Lopez
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2020)
Article
Biotechnology & Applied Microbiology
Antonio Benitez-Cabello, Beatriz Calero-Delgado, Francisco Rodriguez-Gomez, Joaquin Bautista-Gallego, Antonio Garrido-Fernandez, Rufino Jimenez-Diaz, Francisco Noe Arroyo-Lopez
Article
Biochemistry & Molecular Biology
Yanan Zhu, Gemma Gonzalez-Ortiz, Antonio Benitez-Cabello, Beatriz Calero-Delgado, Rufino Jimenez-Diaz, Susana Maria Martin-Orue
Article
Beatriz Calero-Delgado, Antonio M. Martin-Platero, Antonio J. Perez-Pulido, Antonio Benitez-Cabello, Carlos S. Casimiro-Soriguer, Manuel Martinez-Bueno, Francisco Noe Arroyo-Lopez, Francisco Rodriguez-Gomez, Joaquin Bautista-Gallego, Antonio Garrido-Fernandez, Rufino Jimenez-Diaz
GENOME ANNOUNCEMENTS
(2018)
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.