Article
Food Science & Technology
Marcello Lima Bertuci, Carlos Alberto Alves, Camila Vespucio Bis Souza, Ana Lucia Barretto Penna, Andrea Carla da Silva Barretto
Summary: This study evaluated four potentially probiotic Lacticaseibacillus strains as bio preservatives in fermented meat sausage. Commercial strains exhibited inhibitory effects on tested pathogens and showed better growth on meat additive simulating MRS medium. pH, sodium nitrite, and sodium chloride were limiting factors for the growth of potentially probiotic strains.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Wolfmann A. Oliveira, Alba R. P. Rodrigues, Fabiano A. Oliveira, Vanessa S. Oliveira, Roberto Laureano-Melo, Evandro T. G. Stutz, Wilson J. F. Lemos Junior, Breno P. Paula, Erick A. Esmerino, Viviana Corich, Alessio Giacomini, Paula Rodrigues, Rosa H. Luchese, Andre F. Guerra
Summary: The study evaluated the use of the probiotic Lacticaseibacillus paracasei DTA-83 as a nitrite-reducing agent to produce potentially probiotic or postbiotic pre-converted nitrite from celery. The results showed similar color formation in cooked pork sausages when comparing pre-converted nitrite from celery produced by L. paracasei DTA-83 and direct addition of sodium nitrite. Additionally, it had an inhibitory effect against Salmonella spp., revealing a potential strategy to control salmonellosis in the matrix.
Article
Food Science & Technology
William Ignacio Mora-Adames, Carlos Alberto Fuenmayor, Maria Angelica Benavides-Martin, Nestor Ariel Algecira-Enciso, Martha Cecilia Quicazan
Summary: Different process conditions were evaluated to induce lactic acid fermentation of bee pollen at the pilot scale using three different commercial starter cultures. Clean and dry Colombian high Andean bee pollen was used as the sole source of nutrients (substrate). The fermentation process time was 30 h, after which a significant decline in bacterial populations was observed. Among the starter cultures tested, one constituted exclusively by probiotic Lactobacillus acidophilus NCFM presented the best performance in terms of lactic acid production, with a concentration of 1.65% wt, after 30 h. The results highlight the feasibility of producing fermented bee pollen at a commercial scale as a functional food product with probiotic features.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Sang-Kyu Park, Hao Jin, Nho-Eul Song, Sang-Ho Baik
Summary: This study investigated the biological roles of Pediococcus pentosaceus strains isolated from traditional Korean fermented food, Jangajji, as probiotics. The strains were selected based on their high cinnamoyl esterase (CE) and antioxidant activities. Various evaluations were conducted, including acid and bile stability, intestinal adhesion, antagonistic activity against human pathogens, cholesterol-lowering effects, immune system stimulation, and fermentation ability.
Article
Multidisciplinary Sciences
Babak Haghshenas, Amir Kiani, Saeideh Mansoori, Ehsan Mohammadi-noori, Yousef Nami
Summary: The use of medicinal plants for disease treatment and prevention is gaining attention among researchers. This study focused on the probiotic properties and antibacterial and antifungal activity of silymarin-enriched Lactobacillus bacteria against pathogenic bacteria and Aspergillus flavus. Five strains of bacteria were identified as potential probiotics based on their viability and various characteristics. These strains demonstrated effective antibacterial and antifungal activity against multiple pathogens and A. flavus. Furthermore, the combination of silymarin and probiotics showed a significantly stronger antifungal effect compared to the control group or probiotics alone. The presence of silymarin extract in methanol, DMSO, and PEG enhanced the antagonistic activity of the probiotic strains.
SCIENTIFIC REPORTS
(2023)
Review
Food Science & Technology
Thabani Sydney Manyatsi, Amin Mousavi Khaneghah, Mohsen Gavahian
Summary: This paper reviews the application of ultrasound in enhancing the activity of probiotic cells and discusses its mechanisms. It also explores how probiotic-related industries can benefit from this emerging food processing technology and discusses the outlook of this innovative approach.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Marcela Aparecida Deziderio, Handray Fernandes de Souza, Eliana Setsuko Kamimura, Rodrigo Rodrigues Petrus
Summary: This study focused on the development of fermented beverages made from water-soluble extracts of oats, almonds, soybeans, Brazil nuts, and rice, and found that completely replacing dairy ingredients with water-soluble plant extracts could lead to the development of functional plant-based fermented beverages.
Article
Food Science & Technology
Mohamad G. Abiad, Celine Ajjour, Zeina Kassaify, Christelle F. Iskandar, Reem Hamzeh, Hussein F. Hassan
Summary: Thirty lactic acid bacteria (LAB) strains were isolated from Anbaris, a traditional fermented dairy product in Lebanon. Twelve of these strains showed potential probiotic characteristics, including acid and bile tolerance, ACE inhibitory activity, and antimicrobial capacity against Staphylococcus aureus. These strains also demonstrated high tolerance to pH values between 3.0 and 5.0, indicating their potential to act as probiotics in the human body.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2022)
Article
Food Science & Technology
Katarzyna Petka, Pawel Sroka, Tomasz Tarko, Aleksandra Duda-Chodak
Summary: Under specific conditions, Lactobacillus acidophilus LA-5 has the ability to degrade acrylamide, but this capability disappears under certain conditions. Additionally, the presence of acrylamide in milk can modulate the bacteria metabolism.
Article
Biochemistry & Molecular Biology
Kum-Song Ro, Ying Chen, Lei Du, Lixin Wang, Li Zhao, Jingli Xie, Dongzhi Wei
Summary: In this study, lactic acid bacteria strains isolated from the brine of stinky tofu were used to ferment black garlic. The fermentation significantly increased the S-allyl-L-cysteine (SAC) content and antioxidant activities of black garlic. It also showed antimicrobial activity against Helicobacter pylori. Lactiplantibacillus plantarum X7022 was identified as a prospective starter for black garlic fermentation, and the fermented black garlic demonstrated preventive effects on loperamide-induced constipation.
PROCESS BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Maria Paula Mendez-Galarraga, Alejandra Hurtado-Romero, Maria Elida Pirovani, Gabriel Vinderola, Franco Van de Velde, Tomas Garcia-Cayuela
Summary: Fruit-fermented smoothies enriched with probiotics offer a promising alternative for individuals avoiding dairy products. This study characterized five potential probiotic strains and found LpAv and 73a to be the most suitable for fermenting blueberry-watermelon smoothies. These strains displayed favorable characteristics, such as high auto-aggregation, resistance to gastrointestinal conditions, efficient enzyme production, utilization of prebiotics, and production of beneficial substances. The fermented smoothies maintained high viability and retained bioactive compounds and antioxidant activity throughout storage. The findings highlight the suitability of these smoothies as a matrix for fermentation with selected potential probiotic bacteria.
Article
Biotechnology & Applied Microbiology
Nimalan Jeyagowri, Chaminda Senaka Ranadheera, Mohd Yazid Manap, Ashoka Gamage, Othmane Merah, Terrence Madhujith
Summary: The study identified and characterized lactic acid bacteria (LAB) from fermented rice varieties. Five species of LAB were isolated with potential probiotic characteristics. The isolated LAB exhibited beneficial physiological and biochemical properties, indicating their potential applications in the food industry. Further studies are recommended to confirm their probiotic properties and health benefits.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Mahnoor Ayub, Vanesa Castro-Alba, Claudia E. Lazarte
Summary: The study developed an instant-mix beverage based on fermented South American quinoa with reduced phytate content and viable lactic bacteria. Fermentation significantly reduced phytate levels and increased mineral absorption, while also improving the sensory characteristics. The developed product showed potential for improved food products and enhanced nutritional benefits compared to commercial options.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Microbiology
Ashwinipriyadarshini Megur, Eric Banan-Mwine Daliri, Toma Balnionyte, Jonita Stankeviciute, Egle Lastauskiene, Aurelijus Burokas
Summary: The present study identified 12 potential probiotic candidates from homemade fermented food samples in Lithuania. These candidates exhibited antimicrobial activity, antioxidant activity, auto-aggregation ability, and adhesion ability. They also showed high proliferation in the presence of a prebiotic. Among them, Lacticaseibacillus paracasei 11w exhibited the most desirable probiotic properties.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Eliana dos Santos Leandro, Veronica Cortez Ginani, Ernandes Rodrigues de Alencar, Odilon Gomes Pereira, Ester Cardoso Paes Rose, Helson Mario Martins do Vale, Riccardo Pratesi, Mariana Machado Hecht, Marilia Hermes Cavalcanti, Caroline Stefany Oliveira Tavares
Summary: This study aimed to isolate and characterize lactic acid bacteria with probiotic potential from silages of various forage plants, cocoa beans, and artisanal salami. The predominant species identified was Lactobacillus plantarum. The isolated strains showed varying survival abilities and antimicrobial activities under simulated gastric and pancreatic conditions, with strain L. plantarum SBR64.7 showing the most promising potential.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
