Article
Food Science & Technology
Zhenjun Zhao, Yougen Lou, Yucheng Shui, Jian Zhang, Xianchun Hu, Lingling Zhang, Mengqiao Li, Huawei Wu, Xinghui Li
Summary: The study identified the diversity of ochratoxigenic fungi in post-fermented tea and revealed the inhibitory effect of Bacillus strains on these fungi. Results showed varying abilities of different strains to produce OTA, with Bacillus strains inhibiting both the growth and toxin production of the fungi. Co-cultivation of Bacillus and ochratoxigenic fungi on tea matrix significantly affected the growth of fungi producing OTA, with inhibitory effects influenced by factors such as inoculation order and fungal species differences.
Article
Biotechnology & Applied Microbiology
Moataza Mahmoud Saad, Abdelnaby Mahmoud Saad, Helmy Mohamed Hassan, Eman I. Ibrahim, Mohamed Abdelraof, Basant A. Ali
Summary: Tannases are valuable enzymes used in various industries. This study isolated 15 fungal strains from Egyptian soil and marine samples and screened them for tannase production. The highest tannase activity was found in Aspergillus glaucus. Black tea waste was identified as the best substrate for tannase production by Aspergillus glaucus. Optimal conditions for enzyme production were identified and a quadratic model was designed for further optimization studies. The efficiency of tannic acid conversion to gallic acid was evaluated, and a bioconversion efficiency of 38.27 mg/mL was achieved. The importance of A. glaucus tannase in industrial applications was demonstrated.
BIORESOURCES AND BIOPROCESSING
(2023)
Article
Energy & Fuels
Heba Sayed Mostafa
Summary: In this study, a novel tannase-producing fungal strain with a high tolerance to tannin was successfully isolated and identified. The tannase production on potato peels was optimized using response surface methodology, resulting in a significant increase in productivity. The purified enzyme showed promising characteristics and was able to reduce the tannin content in lemon tea. These findings suggest that Penicillium commune has the potential to be commercially produced on potato peel waste at a low cost and has promising applications in the food sector.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Food Science & Technology
Kai Shan, Yuanyue Yao, Jingyi Wang, Tianming Zhou, Xianming Zeng, Miao Zhang, Weixin Ke, Hui He, Chunbao Li
Summary: In this study, the probiotic strain Bacillus cereus DM423 was used as a co-starter to improve the flavor of Lactiplantibacillus plantarum fermented sausage. The addition of DM423 enhanced protein and fat hydrolysis, resulting in the production of various flavor compounds. This research highlights the potential of using B. cereus DM423 as a co-starter for the development of fermented meat products.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Lu Liu, Jing Guo, Xue-Feng Zhou, Ze Li, Hai-Xiang Zhou, Wei-Qing Song
Summary: This study identified a novel tannase, TanA, with remarkable properties including high thermostability and multifunctionality, making it a potential candidate for food and agricultural processing.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Sojeong Heo, Jong-Hoon Kim, Mi-Sun Kwak, Do-Won Jeong, Moon-Hee Sung
Summary: Bacillus siamensis strain B28, isolated from traditional Korean fermented kimchi, does not contain antibiotic resistance, hemolysin or enterotoxin genes. It shows potential probiotic properties and sensitivity to eight antibiotics, with antibacterial activity against seven foodborne pathogens.
Article
Food Science & Technology
Sojeong Heo, Jong-Hoon Kim, Mi-Sun Kwak, Moon-Hee Sung, Do-Won Jeong
Summary: Genomic analysis confirmed the probiotic traits of strain KMU01, which lacked enterotoxin genes but had acquired antibiotic resistance genes.
Article
Fisheries
Liwei Liu, Xu-Fang Liang, Jinguang Fang, Xiaochen Yuan, Bin Li, Jie Li
Summary: High levels of dietary tannin (>= 7.2 g kg(-1) diet) negatively impact the growth of grass carp by affecting feed intake, feed utilization, immunity, and hepatic structure. The addition of 1000 U/kg dietary tannase almost alleviates the adverse effects of tannin and high-tannin rapeseed meal on grass carp.
AQUACULTURE NUTRITION
(2021)
Article
Microbiology
Apinun Kanpiengjai, Pratthana Kodchasee, Kridsada Unban, Jaturong Kumla, Saisamorn Lumyong, Pannida Khunnamwong, Dipayan Sarkar, Kalidas Shetty, Chartchai Khanongnuch
Summary: Our recent research on Miang fermentation found that tannin-tolerant yeasts and bacteria are crucial for the Miang production process. Many yeast species are associated with plants, insects, or both, and nectar is an unexplored source of yeast biodiversity. We conducted a study to isolate and identify yeasts from tea flowers and found three new species, Metschnikowia lannaensis, Wickerhamiella camelliae, and W. thailandensis, with unique characteristics and high tannin tolerance.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Anjali Jaglan, Gunjan Sadera, Phool Singh, Brij Pal Singh, Gunjan Goel
Summary: This study characterized gluten hydrolyzing strains of Bacillus sp. from fermented cereal dough, which showed potential probiotic and technological attributes. Bacillus tequilensis AJG23 was identified as a potential probiotic candidate based on various screening criteria. Further research is needed to explore the protective role of this strain against gluten sensitivity using in vitro models.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Microbiology
Cecilia Lenini, Facundo Rodriguez Ayala, Anibal Juan Goni, Liliana Rateni, Akira Nakamura, Roberto Ricardo Grau
Summary: This paper reports the isolation and characterization of a spore-forming probiotic strain Bacillus subtilis DG101 from the traditional Japanese food natto. The strain showed high stability, tolerance to adverse conditions, and potential benefits for human health, such as competitive exclusion of pathogens, improvement of food diet digestion, bioremediation of metal poisoning, antimicrobial activity, and enhancement of serum homeostasis and longevity in animal models. Overall, Bacillus subtilis DG101 is a key component of natto with interesting probiotic properties to improve and protect human health.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Microbiology
Annadurai Vinothkanna, Ganesan Sathiyanarayanan, Amit Kumar Rai, Krishnamurthy Mathivanan, Kandasamy Saravanan, Kumaresan Sudharsan, Palanisamy Kalimuthu, Yongkun Ma, Soundarapandian Sekar
Summary: This study purified an exopolysaccharide (EPS) from a probiotic bacterium isolated from traditional Indian Ayurvedic medicine. The EPS exhibited heteropolymeric composition and showed various activities including flocculation, emulsification, antioxidant, and cytotoxicity. This research highlights the potential application of the purified EPS in various industries.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Annadurai Vinothkanna, Ganesan Sathiyanarayanan, Perumalsamy Balaji, Krishnamurthy Mathivanan, Arivalagan Pugazhendhi, Yongkun Ma, Soundarapandian Sekar, Ramasamy Thirumurugan
Summary: The study extracted an exopolysaccharide (EPS) from the polyherbal fermented traditional medicine of Indian Ayurveda, showing its heteropolymeric nature consisting of typical monomeric units. The purification process confirmed the presence of characteristic carbohydrate polymer functional groups and structural units. The purified EPS exhibited excellent flocculation and emulsification activities, as well as strong antioxidant and cytotoxic activities against lung carcinoma cells.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biotechnology & Applied Microbiology
C. T. Dhanya Raj, Mangesh V. Suryavanshi, Surabhi Kandaswamy, Kesava Priyan Ramasamy, Rathinam Arthur James
Summary: This study investigated the probiotic potential of B. velezensis FCW2, isolated from naturally fermented coconut water, through in vitro and genomic characterization. The bacterium exhibited antibacterial activity, high adhesive potential, aggregation capacity, and the production of nutrient secondary metabolites. Safety assessment on zebrafish showed no adverse effects. Genomic analysis revealed a complete circular genome of 4,147,426 nucleotides with a GC content of 45.87%. The identification of coding sequence genes responsible for stress resistance, adhesion, and micronutrient production suggests that B. velezensis FCW2 could serve as a potential probiotic in the development of fermented foods.
Article
Chemistry, Medicinal
Ashraf Khalifa, Hairul Islam Mohamed Ibrahim, Abdullah Sheikh, Hany Ezzat Khalil
Summary: This study investigated the ameliorative effect of Bacillus amyloliquefaciens fermented in camel milk (BEY) on an autoimmune-mediated neurodegenerative model. The results showed that BEY reduced the expression of inflammatory cytokines, increased the expression of neuroprotective markers, and improved the levels of short-chain fatty acids. These findings suggest that BEY could be a promising clinical approach for the treatment of neurodegenerative diseases and promote the use of probiotic food as medicine.
Article
Multidisciplinary Sciences
Rasiravathanahalli Kaveriyappan Govindarajan, Krishnamurthy Mathivanan, Chartchai Khanongnuch, Rajendran Srinivasan, Kridsada Unban, Arulanandam Charli Deepak, Dunia A. Al Farraj, Khaloud Mohammed Alarjani, Fatmah S. Al Qahtany
Summary: This study investigated the production of tannin acyl-hydrolase by Bacillus subtilis KMS2-2 and its potential applications in various industries. The purified enzyme showed high stability and retained enzyme activity under certain conditions, making it a possible resource for industrial use. The enzyme also demonstrated no cytotoxicity in cell line and rat model studies.
JOURNAL OF KING SAUD UNIVERSITY SCIENCE
(2021)
Article
Food Science & Technology
Pratthana Kodchasee, Kamphon Nain, Aliyu Dantani Abdullahi, Kridsada Unban, Chalermpong Saenjum, Kalidas Shetty, Chartchai Khanongnuch
Summary: The microbial community in Miang, an ethnic fermented tea from northern Thailand using Camellia sinensis var. assamica, was studied during a 10-day filamentous fungi growth-based process. The study found that filamentous fungi, yeast, and lactic acid bacteria were the main microbial populations, with Aspergillus niger being the predominant fungus. Organic acids and bioactive compounds identified in Miang were found to impact the quality of the tea.
Article
Biochemistry & Molecular Biology
Aliyu Dantani Abdullahi, Pratthana Kodchasee, Kridsada Unban, Thanawat Pattananandecha, Chalermpong Saenjum, Apinun Kanpiengjai, Kalidas Shetty, Chartchai Khanongnuch
Summary: The study found that Miang extracts fermented by non-filamentous fungi-based and filamentous fungi-based processes had higher phenolic contents and better antioxidant and anti-inflammatory activities compared to young and mature tea leaves. These fermented Miang extracts showed enhanced protection against hydrogen peroxide-induced ROS production in colorectal cells and inhibition of nitric oxide production induced by lipopolysaccharide, indicating their potential as natural bioactive functional ingredients for preventing free radical and inflammatory-mediated diseases.
Article
Microbiology
Nalapat Leangnim, Jakkrit Aisara, Kridsada Unban, Chartchai Khanongnuch, Apinun Kanpiengjai
Summary: In this study, four tannase-producing yeasts were characterized, showing similarities in production yield, pH and temperature optima, stability, and substrate specificity. One of them exhibited acid-stable characteristics. All CATs demonstrated high substrate specificity towards epigallocatechin gallate and epicatechin gallate, and operational stability for repeated use in multiple cycles. These CATs could be useful for the extraction and biotransformation of tea catechins and related applications.
Article
Nutrition & Dietetics
Napapan Kangwan, Sarawut Kongkarnka, Nitsara Boonkerd, Kridsada Unban, Kalidas Shetty, Chartchai Khanongnuch
Summary: This study found that probiotics and synbiotics extracted from traditional Thai fermented tea leaves have a protective effect against DSS-induced colitis in mice. They can alleviate symptoms, restore intestinal integrity, and inhibit inflammation. Compared to conventional drugs, they demonstrate higher efficacy.
Article
Entomology
Kridsada Unban, Augchararat Klongklaew, Pratthana Kodchasee, Punnita Pamueangmun, Kalidas Shetty, Chartchai Khanongnuch
Summary: This study isolated and identified xylose utilizing lactic acid bacteria from the midgut of Eri silkworm and found Enterococcus hirae SX2 to be a potential probiotic with tannin tolerance and antimicrobial activity. The supplementation of E. hirae SX2 showed positive effects on larval weight and survival in Eri silkworm rearing.
Article
Plant Sciences
Jakkrit Aisara, Pairote Wongputtisin, Somkid Deejing, Chutamas Maneewong, Kridsada Unban, Chartchai Khanongnuch, Paul Kosma, Markus Blaukopf, Apinun Kanpiengjai
Summary: The extract from red onions, rich in inulin-fructooligosaccharides, demonstrated antibacterial properties, selectively promoting the growth of probiotic lactobacilli, especially beneficial for infant-type probiotic bacteria. This multifunctional ingredient shows potential for applications in both food and pharmaceutical industries.
Review
Microbiology
Adnorita Fandah Oktariani, Yan Ramona, Putu Eka Sudaryatma, Ida Ayu Mirah Meliana Dewi, Kalidas Shetty
Summary: This review discusses the role of histamine-producing bacteria in fish and seafood products, and the consequences of human food poisoning caused by histamine consumption. Methods to control histamine production are also proposed.
Article
Microbiology
Pratthana Kodchasee, Nattanicha Pharin, Nakarin Suwannarach, Kridsada Unban, Chalermpong Saenjum, Apinun Kanpiengjai, Dipayan Sakar, Kalidas Shetty, Martin Zarnkow, Chartchai Khanongnucha
Summary: This research demonstrated the potential of using Miang fermentation broth as a health-targeted beverage. Four yeast strains, P2, P3, P7, and P9, were selected for MF-broth fermentation based on their low alcoholic production, probiotic properties, and tannin tolerance. The results showed that W. anomalus P2 and C. rhodanensis P3 exhibited good performance in fermenting MF-broth.
Article
Biotechnology & Applied Microbiology
Augchararat Klongklaew, Kridsada Unban, Dharman Kalaimurugan, Apinun Kanpiengjai, Hassan Azaizeh, Linda Schroedter, Roland Schneider, Joachim Venus, Chartchai Khanongnuch
Summary: This study demonstrated the bioconversion of lignocellulosic by-product corn stover to L-lactic acid using specific strains of bacteria. The optimal conditions for the highest sugar release and L-LA production were determined. The purification of L-LA from the culture broth was successfully achieved. This study not only presents a feasible process for L-LA production from corn stover but also provides an alternative approach for solving the problem of haze air pollution caused by improper management of corn production residuals.
FERMENTATION-BASEL
(2023)
Article
Horticulture
Pradeepika Chintha, Dipayan Sarkar, Kenneth Pecota, Munevver Dogramaci, Kalidas Shetty
Summary: Beneficial lactic acid bacteria (LAB) fermentation can enhance the retention of phenolic bioactives in sweet potatoes, improving their human health protective functional qualities.
Article
Biotechnology & Applied Microbiology
Kridsada Unban, Wirunya Chaichana, Sasitorn Baipong, Aliyu Dantani Abdullahi, Apinun Kanpiengjai, Kalidas Shetty, Chartchai Khanongnuch
Summary: Miang, a traditional fermented tea from Northern Thailand, contains potential probiotic bacteria. Among the 133 lactic acid bacteria (LAB) isolates from Miang, 5 strains were selected for their high tolerance to bile and acidic conditions, inhibitory activity against human pathogens, and survival in simulated gastrointestinal conditions. These strains also showed different responses to antibiotics, cell surface properties, and exhibited antioxidant activity.
FERMENTATION-BASEL
(2021)