Article
Geriatrics & Gerontology
Hye-Yeon Lee, Ji-Hyeon Lee, Seung Hyung Kim, Su-Yeon Jo, Kyung-Jin Min
Summary: This study evaluated the anti-aging effects of Lactobacillus reuteri on the lifespan and physiology of fruit flies. It found that L. reuteri significantly increased the mean lifespan of fruit flies without affecting reproductive output, food intake, or locomotor activity. The study suggests that the longevity effect of L. reuteri is mediated by the reduction of the insulin/IGF-1 signaling pathway and the action of reuterin.
Article
Geriatrics & Gerontology
Hye-Yeon Lee, Ji-Hyeon Lee, Seung Hyung Kim, Su-Yeon Jo, Kyung-Jin Min
Summary: This study found that L. reuteri has anti-aging effects and can significantly extend the average lifespan of fruit flies. Furthermore, the effects of L. reuteri do not affect the reproductive output, food intake, or locomotor activity of fruit flies. The results suggest that the anti-aging effects of L. reuteri are mediated by the reduction of the insulin/IGF-1 signaling pathway and the action of reuterin.
Article
Microbiology
Zhuoru Jiang, Ping Jiang, Siqi Ji, Dan Su, Guifang Xu, Mingming Zhang
Summary: Limosilactibacilus reuteri is a probiotic that can improve health or aggravate diseases by directly regulating the gut microbiota and secreting substances. Current research shows that it is mostly beneficial for human health, but further studies are needed to determine its role in probiotics.
MICROBIOLOGICAL RESEARCH
(2023)
Article
Agricultural Engineering
Kalpana Singh, Satish Kumar Ainala, Sunghoon Park
Summary: This study focused on the production of 1,3-propanediol (1,3-PDO) by Lactobacillus reuteri from glycerol, by disrupting alcohol dehydrogenases (ADH) and overexpressing 1,3-PDO oxidoreductases (PDOR) to improve yield and rate of 1,3-PDO production.
BIORESOURCE TECHNOLOGY
(2021)
Article
Agricultural Engineering
Jung-Hyun Ju, Sun-Yeon Heo, Sang-Wha Choi, Young-Min Kim, Min-Soo Kim, Chul-Ho Kim, Baek-Rock Oh
Summary: Through electron beam irradiation mutagenesis, a mutant strain Lactobacillus reuteri JH83 with increased organic acid resistance was obtained, which achieved high bioconversion yield and productivity of 1,3-propanediol (1,3-PDO) in fed-batch fermentation with pure glycerol. Additionally, transcriptome analysis revealed changes in gene expression related to the defense mechanisms against organic acids during the production of 1,3-PDO.
BIORESOURCE TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Liya Zhang, Laila Ben Said, Nadege Herve, Severine Zirah, Moussa Sory Diarra, Ismail Fliss
Summary: This study evaluated the effects of Lactobacillus reuteri and a combination of reuterin and microcin J25 (RJ) on broiler chickens. The results showed that 10RJ can promote a host-friendly gut environment by changing the cecal microbiome and metabolome. This combination of natural antimicrobial agents had a positive effect on broiler growth and may be suitable as an alternative to antibiotic growth promoters.
JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Patricia Diez-Echave, Izaskun Martin-Cabrejas, Jose Garrido-Mesa, Susana Langa, Teresa Vezza, Jose M. Landete, Laura Hidalgo-Garcia, Francesca Algieri, Melinda J. Mayer, Arjan Narbad, Ana Garcia-Lafuente, Margarita Medina, Alba Rodriguez-Nogales, Maria Elena Rodriguez-Cabezas, Julio Galvez, Juan L. Arques
Summary: Limosilactobacillus reuteri INIA P572 shows high resistance to gastrointestinal conditions, can grow and produce reuterin in a human colonic model, and exhibits clear immunomodulatory and protective effects in a DSS-induced colitic mice model.
Editorial Material
Microbiology
Maria Serena Longhi
Summary: The study reveals that the aryl hydrocarbon receptor ligand-producing pathobiont Lactobacillus reuteri induces AIH-like pathology through Tc1-mediated mechanisms in mice deficient in Tet-methylcytosine-dioxygenase-2.
CELL HOST & MICROBE
(2022)
Article
Food Science & Technology
Seung-Hye Woo, Jiwoon Park, Jung Min Sung, Eun-Ji Choi, Yun-Sang Choi, Jong-Dae Park
Summary: This study aimed to investigate and utilize the functional properties of autochthonous lactic acid bacteria (LAB) and yeast from various gluten-free sourdoughs to improve the quality and gas production of gluten-free sourdough.
Article
Food Science & Technology
Clorinda Malmo, Irene Giordano, Gianluigi Mauriello
Summary: Microencapsulation technology can enhance the survival rate of Lactiplantibacillus plantarum 48M cells under gastrointestinal simulated conditions, allowing them to survive similarly to the probiotic strain Limosilactobacillus reuteri DSM 17938. However, microencapsulation does not provide protection for either strain when exposed to heat treatments.
Article
Biotechnology & Applied Microbiology
Nuanyi Liang, Vera Neuzil-Bunesova, Vaclav Tejnecky, Michael Ganzle, Clarissa Schwab
Summary: Strains of Limosilactobacillus reuteri are used in food preservation due to their production of fermentation metabolites lactic and acetic acid, as well as the antimicrobial reuterin. This study reveals that besides reuterin, these strains also synthesize 3-HP, with stronger antibacterial activity at pH 4.8. Gram-positive bacteria show higher resistance to 3-HP and propionic acid compared to Gram-negative bacteria, and acrolein enhances the antibacterial activity of 3-HP.
Article
Biotechnology & Applied Microbiology
Yuanze Sun, Noemi Gutierrez-Maddox, Anthony N. Mutukumira, Ian S. Maddox, Quan Shu
Summary: Limosilactobacillus reuteri DPC16 strain can secrete reuterin, a potentially valuable chemical and broad-spectrum antimicrobial substance. The study identified the most efficient conditions for reuterin production, which include a 20-hour growth of cells at 25 degrees C and pH 6.8, followed by a 2-hour fermentation of glycerol.
FERMENTATION-BASEL
(2022)
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
Food Science & Technology
Giuseppe Blaiotta, Raffaele Romano, Marco Trifuoggi, Maria Aponte, Agnese Miro
Summary: This study evaluated the characteristics of Lactic Acid Bacteria strains isolated from mature sourdoughs and tested their fermentation ability in bread production. The study found that bread made with specific microbial combinations had a more complex aroma profile, and wet granulation ensured optimal microbial viability.
Article
Food Science & Technology
Jia Sun, Olin Silander, Kay Rutherfurd-Markwick, Daying Wen, Tanya Poi -poi Davy, Anthony N. Mutukumira
Summary: This study identified and characterized the microbial composition of the traditional sourdough starter culture Para over bar roa Re over bar wena, revealing the presence of four different LAB phenotypes and five different yeast phenotypes. The LAB was identified as Lacticaseibacillus paracasei and the yeast isolates as Saccharomyces cerevisiae. The results provide new insights into the microbial composition of this traditional sourdough.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Biotechnology & Applied Microbiology
Savanna Won, Jonathan Curtis, Michael Ganzle
Summary: This study quantified the abundance of ATI during breadmaking process using LC-MS/MS. The results showed that baking had a greater impact on the abundances of GSH and CM3 than fermentation conditions. This study provides important insights into the changes of ATI during breadmaking.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Amritha Prasad, Michael Ganzle, M. S. Roopesh
Summary: Light pulses with wavelengths of 365, 395 and 455 nm have antibacterial effects against Salmonella Typhimurium in low-a(w) conditions, with 365 nm showing better efficacy. Significant generation of intracellular reactive oxygen species (ROS) and membrane lipid oxidation were observed in S. Typhimurium cells after treatments with the light pulses. Overall, the inactivation efficacy of the light pulses against S. Typhimurium at low-a(w) conditions is primarily attributed to the generation of ROS.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Gautam Gaur, Michael G. Ganzle
Summary: Lactobacillaceae are important fermentation organisms in food fermentations. The metabolism of (poly)phenolic compounds by lactobacilli involves separate enzymes and pathways, including esterases, decarboxylases, reductases, and glycosidases. The metabolism of phenolic compounds in food fermentations differs from in vitro metabolism, possibly due to the diversity of phenolic compounds and unknown stimuli that induce gene expression.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Zhaohui S. Xu, Tongbo Zhu, Zhiying Wang, Xianqin Yang, Michael G. Ganzle
Summary: This study investigated the genetic mechanisms and gene regulation of Escherichia coli in the formation of pellicles in different environments. The research revealed gene differences and expression level changes related to pellicle formation, providing important insights into the mechanisms of pellicle formation in E. coli and related organisms.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Jieting Lin, Jin Xie, Lixin Luo, Michael Ganzle
Summary: The study characterized GshAB from Tetragenococcus halophilus, which serves as part of the oxidative stress response. GshAB showed optimal activity at pH 8.0 and 25 degrees C, and exhibited high specificity for Cys as the acceptor.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Biology
Fuyong Li, Xudong Li, Christopher C. Cheng, Dalimil Bujdos, Stephanie Tollenaar, David J. Simpson, Guergana Tasseva, Maria Elisa Perez-Munoz, Steven Frese, Michael G. Ganzle, Jens Walter, Jinshui Zheng
Summary: This study investigates the evolutionary relationship between different strains of Limosilactobacillus reuteri and their vertebrate hosts. It finds that there is a stable and long-term relationship between certain strains of L. reuteri and rodents and birds, while their relationship with other host species is more dynamic and transient. These findings contribute to our understanding of the role of gut microbes in hosts and have implications for microbial-based therapeutics.
Article
Biotechnology & Applied Microbiology
Gautam Gaur, Sandra Damm, Maike Passon, Hiu Kwan Lo, Andreas Schieber, Michael G. Gaenzle
Summary: The conversion of phenolic compounds by lactobacilli in food fermentations contributes to food quality. However, specific enzymes involved in this process remain poorly understood. This study aimed to address this gap by disrupting genes coding for certain enzymes in Furfurilactobacillus milii FUA3583 and studying their contribution in sorghum fermentations. The results showed that Par1 played a major role in converting hydroxycinnamic acids, while mutants lacking par1 produced vinylphenols. Pad was responsible for the formation of pyrano-3-deoxyanthocyanidins, and disruption of this gene abolished their formation. The study suggests that understanding the functionality of these genes can help improve the quality of fermented cereal products.
Article
Biotechnology & Applied Microbiology
Zhen Li, Kleinberg X. Fernandez, John C. Vederas, Michael G. Ganzle
Summary: This study aims to investigate the interaction between Bacillus species and fungi in daqu models. It was found that B. velezensis FUA2155 displayed strong antifungal activity in the daqu model and was the only strain that produced multiple iturin A congeners in situ.
Article
Food Science & Technology
Rami M. Althnaibat, Heather L. Bruce, Michael G. Ganzle
Summary: The inhibition of starch digestion activities by peptides derived from camel milk proteins was investigated. The charge and hydrophobicity of the peptides were found to have an effect on their inhibitory activity. Peptides derived from whey proteins showed higher inhibition than those from casein. Peptide fractions enriched with positively charged peptides containing hydrophobic amino acids displayed the strongest inhibition of starch digestion, with a rate of 33-36%.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Yuqi Shao, Weilan Wang, Ying Hu, Michael G. Ganzle
Summary: This study aimed to characterize GlgB enzyme cloned from a swine intestinal metagenome and investigate its role in the formation of alpha-(1 -> 4,6)-branched alpha-glucans from starch. The results showed that GlgB reduced the amylose content of different starches and amylose, indicating its potential role in starch degradation in the large intestine. The study also demonstrated that GlgB affected starch digestibility and could be used to produce food products with reduced digestibility and improved quality.
Review
Microbiology
Zhaohui S. Xu, Tingting Ju, Xianqin Yang, Michael Ganzle
Summary: Microbial spoilage is a major cause of food waste. This study re-analyzed data from 39 studies on various food processing facilities and identified a core surface-associated microbiome across all food commodities. The nutrient level on food environment surfaces impacted the composition of the bacterial community, especially when comparing high-nutrient food contact surfaces to floors with an unknown nutrient level. These findings contribute to a better understanding of the microbial ecology of food processing environments and the development of targeted antimicrobial interventions.
Article
Biotechnology & Applied Microbiology
Nanzhen Qiao, Julia Bechtner, Margo Cnockaert, Eliza Depoorter, Christian Diaz-Munoz, Peter Vandamme, Luc De Vuyst, Michael G. Ganzle
Summary: This study characterized the genus Periweissella through phylogenetic analysis and genomic analysis, revealing its evolutionary relationship with closely related genera Weissella and Furfurilactobacillus. The study also determined the genetic and physiological traits of the genus. Results showed that Periweissella is the link between rod-shaped heterofermentative lactobacilli and the coccoid Leuconostoc clade, and it is the only heterofermentative genus in the Lactobacillaceae that comprises predominantly motile strains.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Food Science & Technology
Benjamin C. T. Bourrie, Natalie Diether, Ryan P. Dias, Seo Lin Nam, A. Paulina de la Mata, Andrew J. Forgie, Gautam Gaur, James J. Harynuk, Michael Ganzle, Paul D. Cotter, Benjamin P. Willing
Summary: Kefir fermentation using kefir grains and commercial fermentation with planktonic cultures produce kefir with different metabolite compositions. The presence of lactobacilli in the fermentation greatly impacts the production of organic acids, while the absence of yeast has minimal effect. This study highlights the importance of microbial composition in kefir fermentation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Chandre van de Merwe, Michael G. Ganzle, Lynn M. Mcmullen
Summary: This study investigated the effect of fat content on the pressure resistance of E. coli in beef and yogurt model system. It was found that increased fat content decreased the pressure resistance of E. coli. Additionally, temperature trajectory during processing and food matrix also affected the pressure resistance.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Nanzhen Qiao, Gautam Gaur, Monica Modesto, Fabio Chinnici, Donatella Scarafile, Luigimaria Borruso, Antonio Castro Marin, Caterina Spiezio, Daria Valente, Camillo Sandri, Michael G. Ganzle, Paola Mattarelli
Summary: This study analyzed the microbial ecology of lemur intestines and found that Lactiplantibacillus plantarum isolates from the lemurs contained antimicrobial resistance genes and genes related to the metabolism of phenolic compounds. This suggests that these bacteria play a role in defense against plant pathogens and aid digestion in primate hosts.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)