Article
Microbiology
Marina Kurbanova, Roman Voroshilin, Oksana Kozlova, Victor Atuchin
Summary: This study presents an in silico investigation into the influence of starter cultures on the bioactivity of peptides in cheese. The findings suggest that starter cultures, particularly Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris, have a significant impact on the formation of bioactive peptides.
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)
Article
Food Science & Technology
Taeok Kim, Shakti Chandra Mondal, Chae-Rim Jeong, So-Rim Kim, O-Hyun Ban, Young Hoon Jung, Jungwoo Yang, Soo-Jung Kim
Summary: The research aimed to assess the safety of Lactococcus lactis IDCC 2301 isolated from homemade cheese, using in vitro and in vivo assays to evaluate its antibiotic resistance, hemolytic activity, toxin production, infectivity, and metabolic activity. The results showed that the strain was susceptible to nine antibiotics suggested by EFSA, did not possess toxigenic genes or antibiotic resistance, did not exhibit hemolytic or beta-glucuronidase activity, and did not produce D-lactate or biogenic amines. Single-dose oral toxicity tests in rats showed no toxicity or mortality, indicating that Lactococcus lactis IDCC 2301 can be safely used as probiotics for human consumption.
FOOD SCIENCE & NUTRITION
(2022)
Article
Chemistry, Multidisciplinary
Monika Pytka, Monika Kordowska-Wiater, Justyna Wajs, Pawel Glibowski, Ewa Sajnaga
Summary: The aim of this study was to isolate and identify Lactococcus lactis strains from Polish fermented cow milk, and verify their probiotic properties. Two strains, A13 and A14, were found to be the most tolerant to high NaCl concentrations and bile salts, and showed strong acidification of milk. They also exhibited activity against pathogenic strains. These selected strains have potential as industrial starter cultures for producing cottage cheese with good sensory and rheological properties.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Begona Redruello, Yasmine Saidi, Lorena Sampedro, Victor Ladero, Beatriz del Rio, Miguel A. Alvarez
Summary: This study isolated six GABA-producing Lactococcus lactis strains from camel's milk for the first time and confirmed their potential as starter cultures for producing GABA-enriched cheeses. Experimental cheeses made with these strains accumulated GABA at concentrations of up to 457 mg/kg, suggesting they could offer health benefits to consumers.
Article
Food Science & Technology
Federica Cardinali, Roberta Foligni, Ilario Ferrocino, Joanna Harasym, Agnieszka Orkusz, Irene Franciosa, Vesna Milanovic, Cristiana Garofalo, Cinzia Mannozzi, Massimo Mozzon, Luca Cocolin, Andrea Osimani, Lucia Aquilanti
Summary: The aim of this study was to characterize the bacterial and fungal communities in Queijo da Beira Baixa PDO cheese samples from Castelo Branco district, Portugal. The study used viable counts and metataxonomic analyses to analyze the communities, as well as conducted physico-chemical and morpho-textural analyses and analysis of volatile organic compounds. Lactococcus lactis was found to be the dominant bacteria in all samples, while various fungal taxa were also detected. Carboxylic acids were the most detected VOCs in the analyzed cheese samples.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Ecology
Vincent Somerville, Helene Berthoud, Remo S. Schmidt, Hans-Peter Bachmann, Yi Helene Meng, Pascal Fuchsmann, Ueli von Ah, Philipp Engel
Summary: Undefined starter cultures are bacterial communities used in cheese making that have evolved through domestication and are phenotypically stable, with functionally redundant strains coexisting but exhibiting significant differences in phage resistance potential. The presence of functionally equivalent strains and stable coexistence of phages in the community highlight the importance of bacteria-phage interactions that differ from traditional kill-the-winner dynamics.
Article
Food Science & Technology
Federica Cardinali, Roberta Foligni, Ilario Ferrocino, Joanna Harasym, Agnieszka Orkusz, Vesna Milanovic, Irene Franciosa, Cristiana Garofalo, Cinzia Mannozzi, Massimo Mozzon, Luca Cocolin, Lucia Aquilanti, Andrea Osimani
Summary: By analyzing the bacterial communities and chemical characteristics of Nisa PDO cheese samples, lactococci and enterococci were found to be the predominant bacteria present. The composition of volatile organic compounds (VOCs) in the cheese samples was also identified. Research on the characteristics of Nisa PDO cheese can contribute to the understanding of the interactions between raw materials, environment, and microorganisms, ultimately leading to the preservation of biodiversity and tradition.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Giorgia Rampanti, Ilario Ferrocino, Joanna Harasym, Roberta Foligni, Federica Cardinali, Agnieszka Orkusz, Vesna Milanovic, Irene Franciosa, Cristiana Garofalo, Cinzia Mannozzi, Massimo Mozzon, Andrea Osimani, Lucia Aquilanti
Summary: The microbiota of Queijo Serra da Estrela cheese was investigated through viable counting and metataxonomic analysis. The dominant species were Lactococcus lactis and Lactococcus piscium. Non-starter lactic acid bacteria isolated from the cheese were identified, and their enzymatic activities were characterized. Fungal populations were dominated by Debaryomyces hansenii and Kurtzmaniella zeylanoides, while uncommon species were also detected.
Article
Food Science & Technology
Fatmanur Demirbas, Enes Dertli, Muhammet Arici
Summary: This study detected the presence of Clostridium sporogenes and Clostridium tepidium strains in traditional Kashar cheese samples and found that Lactiplantibacillus plantarum and Lactococcus lactis subsp. lactis strains, derived from dairy, demonstrated anti-clostridial activity. The co-inoculum of these two strains showed a decrease in Cl. sporogenes numbers in Kashar cheese stored at 4°C.
Article
Biotechnology & Applied Microbiology
Marija Vrdoljak, Milna Tudor Kalit, Iva Dolencic Spehar, Biljana Radeljevic, Marko Jelic, Sandra Mandinic, Jadranka Frece, Samir Kalit
Summary: This study found that autochthonous probiotic bacteria Lactobacillus plantarum B and Lactococcus lactis subsp. lactis S1 have significant effects on proteolysis during the ripening of Sir iz misine cheese. The addition of Lactobacillus plantarum B alone or in combination with Lactococcus lactis subsp. lactis S1 increased the alpha and beta indices, improving the texture and ripening properties of the cheese.
FERMENTATION-BASEL
(2022)
Article
Microbiology
Barbara F. Cordeiro, Juliana L. Alves, Giovanna A. Belo, Emiliano R. Oliveira, Marina P. Braga, Sara H. da Silva, Luisa Lemos, Jonas T. Guimaraes, Ramon Silva, Ramon S. Rocha, Gwenael Jan, Yves Le Loir, Marcia Cristina Silva, Monica Q. Freitas, Erick A. Esmerino, Alfonso Gala-Garcia, Enio Ferreira, Ana Maria C. Faria, Adriano G. Cruz, Vasco Azevedo, Fillipe L. R. do Carmo
Summary: The study demonstrated that probiotic Minas Frescal cheese containing Lactococcus lactis NCDO 2118 can prevent DSS-induced colitis in mice. Consumption of probiotic cheese reduced the severity of colitis, alleviating weight loss, disease activity index, colon shortening, and histopathological score. Additionally, probiotic cheese increased the expression of tight junctions' proteins and IL-10 release, suggesting its potential as a new probiotic functional food for personalized nutrition in the context of IBD.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Energy & Fuels
Homeira Rahbar Arasteh, Maryam Ataee, Anousheh Sharifan
Summary: This study evaluated the production of folic acid and cobalamin in synbiotic cheese, showcasing differences in physicochemical, microbiological, textural, and sensory properties compared to control cheese. Synbiotic cheese demonstrated higher levels of folic acid and cobalamin production, better texture, and specific distinctions in taste compared to control samples. Overall, L. salvarius exhibited the ability to produce folic acid and cobalamin in synbiotic cheese, while maintaining desirable organoleptic properties through the incorporation of inulin and L. salvarius strains.
BIOMASS CONVERSION AND BIOREFINERY
(2021)
Article
Microbiology
Hanan R. Shehata, Basma Hassane, Steven G. Newmaster
Summary: This study developed real-time PCR methods for strain specific identification and enumeration of L. paracasei 8700:2, which proved to be strain specific, highly sensitive, and able to count viable but non culturable cells.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Byoung-Hoon Kang, Kyung-Won Jang, Eun-Sil Yu, Hamin Na, Yun-Jae Lee, Woong-Yeol Ko, NamHo Bae, Donggee Rho, Ki -Hun Jeong
Summary: This study presents a rapid and compact real-time RT-PCR system for decentralized molecular diagnostics. It utilizes plasmonic nucleic acid amplification and quantification, and features an ultrafast plasmonic thermocycler, a disposable plastic-on-metal cartridge, and a compact fluorescence microscope. The system successfully enables 10-minute diagnosis of COVID-19 with high amplification efficiency, classification accuracy, and total percent agreement for clinical diagnostic tests.
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.
