Article
Microbiology
Akiko Fujiwara, Xian-Ying Meng, Yoichi Kamagata, Tsutomu Tsuchida
Summary: Many insects have endosymbiotic bacteria, and the Sweet potato whitefly has a unique endosymbiotic system where two symbionts are present in the same bacteriocyte. The study found that the endoplasmic reticulum separates the two symbionts and this habitat segregation is conserved across different whitefly species.
MICROBIOLOGY SPECTRUM
(2023)
Article
Biotechnology & Applied Microbiology
Marion K. Gallus, Rudi F. Vogel, Matthias A. Ehrmann
Summary: This study developed a method for selectively isolating lactic acid bacteria (LAB) from insects, and successfully isolated different species of LAB from Drosophila melanogaster and Tenebrio molitor. The method provides a strategy for studying other niches.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Review
Food Science & Technology
Susana Langa, Jose M. Landete
Summary: The benefits of consuming phytoestrogens for health have been proven in previous studies. However, achieving high levels of bioactive phytoestrogens in the body is limited to a specific population due to low intake of plant phytoestrogens and the absence or inhibition of microbiota capable of producing these bioactive forms. This study evaluated strategies such as the use of GRAS bacteria bioactive phytoestrogen producers and the development of fermented foods enriched in bioactive phytoestrogens, along with high plant phytoestrogen intake and maintaining a healthy intestinal microbiota, to achieve significant physiological concentrations of bioactive phytoestrogens.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biotechnology & Applied Microbiology
Noeli Sirini, Paula Loyeau, Maria Ruiz, Maria Stegmayer, Lorena Soto, Maria Werning, Laureano Frizzo, Vanesa Ordonez, Juana Fernandez-Lopez, Marcelo Rosmini
Summary: The viability of microencapsulated and unencapsulated Lactiplantibacillus plantarum BFL and their effects on the microbiological and physicochemical parameters of fermented sausages were studied in this research. The results showed that the inoculated sausages had lower pH values and potential pathogenic microorganism counts. Encapsulated L. plantarum BFL had better viability during storage compared to its unencapsulated state. In addition, L. plantarum BFL exhibited an antioxidant effect at 20 degrees C towards the end of storage. Overall, L. plantarum BFL could be used as a biocontroller in the meat industry due to its high viability rates.
FERMENTATION-BASEL
(2022)
Article
Agriculture, Dairy & Animal Science
A. M. L. Madureira, T. A. Burnett, C. T. Boyd, M. Baylao, R. L. A. Cerri
Summary: The study aimed to evaluate the effects of intravaginal probiotics on the risk of metritis postpartum and conception risk after AI. The results showed that the probiotic treatment did not significantly affect the incidence of metritis overall, but there was a reduction in metritis on one farm. The probiotic treatment had limited effects on fertility.
JOURNAL OF DAIRY SCIENCE
(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
Raimondo Gaglio, Marcella Barbera, Luisa Tesoriere, Andrea Osimani, Gabriele Busetta, Michele Matraxia, Alessandro Attanzio, Ignazio Restivo, Lucia Aquilanti, Luca Settanni
Summary: The study utilized powdered mealworm and buffalo worm larvae to functionalize sourdough Italian-style breads, achieving significant improvements in antioxidant capacity and reduction in glycemic index. However, sensory evaluation revealed that control breads were preferred over insect-containing breads, with SMS breads showing slightly lower overall assessment.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Review
Agriculture, Dairy & Animal Science
Shuo Yang, Xiaoqing Xu, Qing Peng, Lan Ma, Yu Qiao, Bo Shi
Summary: The over-use or misuse of antibiotics in livestock and poultry production has led to a rising threat of antibiotic resistance in animals and negative ecological effects. Exopolysaccharides from lactic acid bacteria (LAB-EPS) have been found to have anti-inflammatory and antimicrobial activities, and can regulate intestinal health and the immune system in livestock. LAB-EPS are considered as ideal alternatives to antibiotics due to their biodegradability, non-toxicity, and bio-compatibility.
Review
Microbiology
Tong Li, Yongjun Wei, Chenchen Zhao, Shaojian Li, Suxia Gao, Yuanchen Zhang, Yuqing Wu, Chuantao Lu
Summary: This article discusses the use of RNA interference (RNAi) techniques and symbiont-mediated RNAi (SMR) techniques to control aphid pests. It introduces the potential of facultative symbionts in aphid pest control, as well as their horizontal transmission routes and ecological functions. It also discusses the cultivation and genetic engineering methods for aphid facultative symbionts, as well as the current legislation and safety assessments of dsRNA-based pest control strategies.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Food Science & Technology
Agnieszka Zapasnik, Barbara Sokolowska, Marcin Bryla
Summary: Fermentation by lactic acid bacteria is an ancient form of food preservation. Lactic acid bacteria have antimicrobial activity against foodborne pathogens and the ability to neutralize mycotoxin. This activity is mainly due to the production of metabolites such as lactic acid, organic acids, hydroperoxide, and bacteriocins. The use of lactic acid bacteria may provide an alternative to chemical preservatives in biopreservation.
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
Alberto Goncalves Evangelista, Gabriela Maia Danielski, Jessica Audrey Feijo Correa, Caroline Maria de Andrade Cavalari, Isabelle Ramos Souza, Fernando Bittencourt Luciano, Renata Ernlund Freitas de Macedo
Summary: Carnobacterium bacteria have shown potential as probiotics and bioprotective agents, particularly in animal production and the food industry. However, research on human health applications is still in the early stages and there is a lack of in vivo studies, limiting its widespread use.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Vincenzo Castellone, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari
Summary: Lactic acid bacteria (LAB) are involved in producing various fermented products that are consumed globally, and many of these LAB-fermented foods are recognized for their health benefits, containing probiotic LAB or their metabolites. This review focuses on the health-related effects of LAB-fermented foods, particularly popular options like yoghurt, kefir, cheese, sauerkrauts, and kimchi.
Review
Nutrition & Dietetics
Helena Mylise Sorensen, Keith D. Rochfort, Susan Maye, George MacLeod, Dermot Brabazon, Christine Loscher, Brian Freeland
Summary: Lactic acid bacteria (LAB) produce exopolysaccharides (EPS) during fermentation, which play an important role in fermented dairy products and have beneficial effects on human health. Understanding the parameters and conditions for EPS production from LAB is crucial for its application in the food industry.
Article
Biochemistry & Molecular Biology
Camila Ramao Contessa, Nathieli Bastos de Souza, Guilherme Battu Goncalo, Catarina Motta de Moura, Gabriela Silveira da Rosa, Caroline Costa Moraes
Summary: A bioplastic antibacterial film incorporating bacteriocin was developed for commercial curd cheese, which demonstrated microbial reduction and contributed to reducing contamination of food products with high initial microbial load.
