Review
Food Science & Technology
Dharmendra Kumar, Milan Kumar Lal, Som Dutt, Pinky Raigond, Sushil Sudhakar Changan, Rahul Kumar Tiwari, Kumar Nishant Chourasia, Vikas Mangal, Brajesh Singh
Summary: The current trend of health-conscious consumers and healthy food habits has led researchers to explore the development of food products with synbiotic benefits. This review article explores the alternative sources of probiotics and highlights various methods for making non-dairy synbiotics based on dietary fibers.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
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
Food Science & Technology
Shankar Ilango, Usha Antony
Summary: Food fermentation has a long history and has evolved with modification in substrates, processes and technologies. Different microorganisms are involved in fermentation of various food products, with lactic acid bacteria being a major group. India and Korea have a rich tradition of fermented foods, which may contain probiotic microorganisms.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Immunology
Diogo Contente, Patricia Diaz-Rosales, Javier Feito, Lara Diaz-Formoso, Felix Docando, Rocio Simon, Juan Borrero, Pablo E. Hernandez, Patricia Poeta, Estefania Munoz-Atienza, Luis M. Cintas, Carolina Tafalla
Summary: Lactic Acid Bacteria (LAB) are frequently used as probiotics in aquaculture and have been shown to positively affect the growth, survival rate, and immunological status of fish. LAB produce antimicrobial peptides called bacteriocins, which have been well-studied for their antimicrobial properties. However, the direct immunomodulatory effects of bacteriocins in fish have not been extensively explored. In this study, the immunomodulatory effects of different bacteriocin-producing LAB strains were compared, and it was found that these strains had varying effects on immune functions, with nisin Z being the most potent immunomodulator.
FRONTIERS IN IMMUNOLOGY
(2023)
Article
Microbiology
Rika Hirano, Aiko Kume, Chisato Nishiyama, Ryosuke Honda, Hideto Shirasawa, Yiwei Ling, Yuta Sugiyama, Misaki Nara, Hiromi Shimokawa, Hiroki Kawada, Takashi Koyanagi, Hisashi Ashida, Shujiro Okuda, Mitsuharu Matsumoto, Hiroki Takagi, Shin Kurihara
Summary: Polyamines are essential aliphatic hydrocarbons with terminal amino groups and have health-promoting effects in animals. In this study, a high polyamine-producing bacterium, Latilactobacillus curvatus KP 3-4, was isolated from food and found to export high levels of putrescine into the culture supernatant. Putrescine synthesis in KP 3-4 is likely mediated by ornithine decarboxylase, as supported by the enhancement of putrescine production with ornithine and whole-genome analysis. Administration of KP 3-4 increased fecal putrescine concentration in germ-free mice.
Article
Food Science & Technology
Teresa Sigueenza-Andres, Manuel Gomez, Jose M. Rodriguez-Nogales, Irma Caro
Summary: This study aimed to utilize bread flour derived from discarded bread for the growth of probiotic lactic acid bacteria (LAB) and Bifidobacterium. Commercial starters were used for fermenting beverages made from bread waste flour and water, with and without enzymes and with and without a desalting treatment. The fermentation process took place at 38°C for 24 hours. The microbial counts, pH, titratable acidity (TA), and carbohydrates content were measured at different time points. The results showed significant differences in the properties of the beverages depending on the use of enzymes and the desalting treatment.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Kiseok Han, Soyoung Park, Anbazhagan Sathiyaseelan, Myeong-Hyeon Wang
Summary: In this study, eight strains of Enterococcus faecium were isolated from soybean paste, a traditional Korean fermented food, and their probiotic properties were evaluated. The results demonstrated that all strains survived in simulated human gastrointestinal conditions, exhibited auto-aggregation and hydrophobicity, and showed significant co-aggregation ability with Salmonella enterica and Staphylococcus aureus. However, they were resistant to Gentamycin. The bacterial cell-free supernatant exhibited antibacterial activity and the strains showed potent antioxidant activity.
FERMENTATION-BASEL
(2023)
Review
Food Science & Technology
Aysegul Kirmizigul, Ilkin Yucel Sengun
Summary: Consumers are increasingly interested in foods that provide a well-balanced dietary profile and various health benefits. Dairy fermented products containing probiotics are widely consumed but factors such as lactose intolerance, cholesterol content, and milk allergies limit their consumption. As a result, non-dairy fermented probiotic foods derived from cereals, fruits, vegetables, and plants have been explored as promising carriers of probiotic microorganisms. This paper reviews the chemical, microbiological, and biological features of traditional non-dairy fermented foods, with a focus on their probiotic potential.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Ying Chen, Feifei Liu, Jin Chen, Jianle Chen, Shiguo Chen, Dan Wu, Xingqian Ye, Huan Cheng
Summary: The study found that probiotic fermented fruit juice using a combination of Streptococcus thermophilus and Lactobacillus acidophilus showed better microbial viability and sensory evaluation. The fermentation conditions were optimized using orthogonal experimental design and Technique for Order Preference by Similarity to an Ideal Solution analysis, resulting in decreased anthocyanin content and maintained phenolic content in the juice.
FOOD QUALITY AND SAFETY
(2022)
Article
Food Science & Technology
Ying Chen, Feifei Liu, Jin Chen, Jianle Chen, Shiguo Chen, Dan Wu, Xingqian Ye, Huan Cheng
Summary: Optimizing fermentation conditions with Streptococcus thermophilus and Lactobacillus acidophilus produced a lactic acid fermented bayberry juice with desirable sensory attributes and health benefits.
FOOD QUALITY AND SAFETY
(2022)
Article
Fisheries
Huiyu Zhang, Qiwen Zhang, Yan Li, Zhenjiang Zech Xu, Xiaochang Huang
Summary: This study aimed to isolate potential probiotics from freshwater fish and evaluate their effects on the growth, immune response, and disease resistance of juvenile zebrafish. Three strains (Leuconostoc mesenteroides GL-5, Weissella hellenica GJ-1, and Pediococcus claussenii GJ-3) were identified with antagonistic activity against fish pathogens, high bile salt tolerance, and good hydrophobicity. Feeding zebrafish with these probiotics significantly promoted their growth and improved their immune response and disease resistance.
AQUACULTURE INTERNATIONAL
(2023)
Article
Food Science & Technology
Qi Wang, Jiaqin Liu, Jin Cai, Sanhong Fan
Summary: This study isolated 18 strains of lactic acid bacteria from spontaneously fermented sour porridge in Northwestern Shanxi Province of China, and investigated their probiotic characteristics. The results showed that strain L10 exhibited excellent probiotic characteristics and had various beneficial properties, making it suitable for use in functional foods.
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
Food Science & Technology
Jun Zhu, Yanjun Li, Zuoguo Chen, Kan Gao, Guodong Lin, Su Chen, Li Li, Hongjuan Ge
Summary: The LAB strains LR1155 and LF2644 show potential as dietary supplements for preventing or improving hyperuricemia.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Microbiology
V. B. Chandana Kumari, Sujay S. Huligere, Ramith Ramu, Shrisha Naik Bajpe, M. Y. Sreenivasa, Ekaterina Silina, Victor Stupin, Raghu Ram Achar
Summary: Fermented foods contain beneficial microbes that can regulate biomolecule metabolism, offering various health benefits. This study characterized and validated lactic acid bacteria species isolated from fermented beetroot, confirming their probiotic activity. The isolates exhibited high survival rates, adherence capability, colonization, antibacterial and antibiotic activity, and potential as functional food and health-related products. The findings also highlighted their exceptional antidiabetic potential, making them valuable for further research in this field.
FRONTIERS IN MICROBIOLOGY
(2022)
