Article
Biotechnology & Applied Microbiology
Muzamil Rashid, Sunil Sharma, Arvinder Kaur, Amarjeet Kaur, Sukhraj Kaur
Summary: The increasing awareness of the negative health effects of synthetic preservatives has led to a higher demand for safe food preservation techniques and bio preservatives. This study evaluated the effectiveness of the biopreservative Enterococcus faecium Smr18 and its enterocin ESmr18 against Salmonella enterica contamination in chicken samples. The enterocin ESmr18 showed broad-spectrum antibacterial activity and did not cause any cytolytic effect on human red blood cells.
Review
Microbiology
Melisa Elsie Kasimin, Suriyani Shamsuddin, Arnold Marshall Molujin, Mohd Khalizan Sabullah, Jualang Azlan Gansau, Roslina Jawan
Summary: Food preservation is a method used to slow down food spoilage and reduce the risk of foodborne illness. Researchers are increasingly focusing on biopreservation techniques, which utilize lactic acid bacteria and their antimicrobial substances to extend shelf life and maintain nutritional value. Enterococcus, a type of lactic acid bacteria, produces a bacteriocin called enterocin that inhibits the growth of pathogenic bacteria. This report highlights the application of Enterococcus in biopreservation of meat and meat-based products, as well as the effects of enzymes, temperature, and pH on the stability of bacteriocin. Industry procedures for meat preservation are also discussed, including their benefits and drawbacks.
Article
Food Science & Technology
Marina Ivanovic, Nemanja Mirkovic, Milica Mirkovic, Jelena Miocinovic, Ana Radulovic, Tatjana Solevic Knudsen, Zorica Radulovic
Summary: This study isolated Enterococcus durans with strong antilisterial activity from traditionally produced cheese and successfully utilized it in cheese production. The combination of E. durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1-4 showed great potential in controlling Listeria monocytogenes in ultrafiltered cheese, highlighting their bio-control capabilities.
Article
Microbiology
Omid Soliemani, Fatemeh Salimi, Arezou Rezaei
Summary: Exopolysaccharides (EPS) produced by lactic acid bacteria are complex polymers with industrial applications. In this study, thirteen LAB were isolated and one strain, Enterococcus durans DU1, with EPS production ability was identified. The EPS exhibited significant anti-biofilm activity against various pathogens. Characterization using FT-IR, H-1 NMR, and HPLC techniques revealed the structure and composition of the EPS. The results suggest that this EPS can be safely used in the food industry.
ARCHIVES OF MICROBIOLOGY
(2022)
Article
Microbiology
Da Hye Kim, Seul-Ah Kim, Na Gyeong Jo, Jae-Han Bae, Minh Tri Nguyen, Yu Mi Jo, Nam Soo Han
Summary: This study provides evidence that the Enterococcus faecium strain EFEL8600, isolated from Korean soy-meju, exhibits probiotic characteristics including inhibitory activity against Listeria monocytogenes, resilience in gastrointestinal conditions, antioxidant and anti-inflammatory activities, and protection of the intestinal barrier.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Microbiology
Preeti Sharma, Sumanpreet Kaur, Bhupinder Singh Chadha, Raminderjit Kaur, Manpreet Kaur, Sukhraj Kaur
Summary: Enterocin 12a is a novel bacteriocin with anticancer properties against human cancer cell lines. It selectively inhibits the proliferation of cancer cells in a dose-dependent manner and induces apoptosis-like morphological changes, while having negligible activity towards non-malignant cells. Further evaluation in animal models is recommended to explore its potential as an anticancer agent.
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
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)
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
Thiwanya Choeisoongnern, Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Netnapa Makhamrueang, Sartjin Peerajan, Sasithorn Sirilun, Phakkharawat Sittiprapaporn
Summary: This study assessed the bio-preservative property of Enterococcus faecium OV3-6 during the production of fermented Houttuynia cordata Thunb. beverage (FHB). The results showed that E. faecium OV3-6 exhibited antimicrobial activity against various pathogens and survived in the fermented beverage. The FHB treated with E. faecium OV3-6 had a high abundance of lactic acid bacteria and maintained an acceptable pH level.
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
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
G. I. El'-Registan, O. V. Zemskova, O. A. Galuza, R. V. Ulanova, E. A. Il'icheva, A. V. Gannesen, Yu. A. Nikolaev
Summary: Lactic acid bacteria (LAB) are capable of synthesizing and responding to signals from the human humoral regulatory system. This study found that estrogen inhibited the growth and development of E. durans, while norepinephrine, estrogen, and brain natriuretic peptide extended the stationary growth phase. Atrial natriuretic peptide and estrogen were shown to stimulate biofilm formation in E. durans for the first time. The formation of persister cells depended on bacterial growth type and was higher in biofilm growth. Epinephrine and norepinephrine stimulated persister formation in planktonic LAB cultures, while other hormones inhibited it. In biofilms, natriuretic peptides stimulated persister formation and none of the hormones significantly inhibited it. Dormant forms of E. durans persister cells were observed after several months of incubation, including viable uncultured forms.
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
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)
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)
Article
Microbiology
Mugihito Oshiro, Masaru Tanaka, Takeshi Zendo, Jiro Nakayama
BIOSCIENCE OF MICROBIOTA FOOD AND HEALTH
(2020)
Article
Microbiology
Kazuki Yuzuriha, Kyosuke Yakabe, Haruka Nagai, Shunyi Li, Takeshi Zendo, Khadijah Zai, Akihiro Kishimura, Koji Hase, Yun-Gi Kim, Takeshi Mori, Yoshiki Katayama
BIOSCIENCE OF MICROBIOTA FOOD AND HEALTH
(2020)