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
Jeongmin Cha, Yeon Bee Kim, Seong-Eun Park, Se Hee Lee, Seong Woon Roh, Hong-Seok Son, Tae Woong Whon
Summary: Kimchi is a traditional fermented vegetable side dish in Korea and has become a global health food. It undergoes spontaneous fermentation, mainly by lactic acid bacteria (LAB) originating from its raw ingredients. The LAB present in kimchi have numerous health benefits and probiotic potential, making kimchi a potential probiotic food.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Ruchi Sharma, Samira Mokhtari, Seid Mahdi Jafari, Somesh Sharma
Summary: Consumers worldwide are increasingly focusing on the link between nutrition and health, with probiotics, prebiotics, and synbiotics playing a key role in functional foods. Barley is highlighted as a potential substrate for probiotic products due to its nutrient content and ability to support Lactobacilli in the gastrointestinal tract.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Jong-Hui Kim, Eun-Seon Lee, Kyoung-Ja Song, Bu-Min Kim, Jun-Sang Ham, Mi-Hwa Oh
Summary: In this study, lactic acid bacteria biofilms with broad-spectrum antibacterial activity were developed. These biofilms exhibited enhanced resistance against desiccation and sustained antimicrobial activity on stainless steel surfaces. They have the potential to improve microbiological food safety in desiccated food-related environments.
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)
Article
Food Science & Technology
Bahareh Saboori, Fakhri Shahidi, Sara Hedayati, Ali Javadmanesh
Summary: The present study isolated and identified bacteria from kashk samples in Iran, and evaluated their probiotic properties. The results showed that Pediococcus pentosaceus VNK-1 (KK4) and Pediococcus pentosaceus H11 (KF3) exhibited better probiotic properties compared to other isolates.
Article
Multidisciplinary Sciences
Yalda Mahjoory, Reza Mohammadi, Mohammad Amin Hejazi, Yousef Nami
Summary: The potential of two identified probiotic strains, ABRIIFBI-6 and ABRIIFBI-7, to inhibit the growth of aspergilli and reduce aflatoxin availability was investigated. Both strains survived in simulated gastrointestinal conditions and significantly inhibited Aspergillus growth. They also exhibited high auto-aggregation, hydrophobicity, and coaggregation abilities with other bacteria. These findings contribute to the understanding of LAB probiotic potential in dairy products and their use as biocontrol agents against aflatoxin-producing species.
SCIENTIFIC REPORTS
(2023)
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
Hossein Soleimani, Rasoul Shokri, Yousef Nami, Jalil Khandaghi, Bahman Panahi
Summary: The aim of this study was to isolate and identify lactic acid bacteria from an Iranian traditional snack food called Duimaj and characterize their probiotic features in vitro. A total of thirty LAB colonies were surveyed, and 22 of them showed high survival rates in artificial gastrointestinal fluids. These strains were identified as Lactobacillus, Enterococcus, and Pediococcus based on 16S-rRNA gene sequencing. The selected strains exhibited strong antagonistic effects, auto-aggregation abilities, coaggregation capacity, and favorable adhesion to human intestinal epithelial cells. Therefore, Lactiplantibacillus plantarum and Lactiplantibacillus pentosus isolated from Duimaj were proposed as suitable probiotic candidates for functional foods.
LWT-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
Chemistry, Multidisciplinary
Maria Luisa Savo Sardaro, Silvia Zaini, Katherine Ryan Amato
Summary: The human gut microbiota plays a vital role in human health, leading to the growing popularity of microbiota-modulating dietary interventions such as probiotics and prebiotics. In order to produce probiotic fermented foods, we used impedometric analysis to select microbial strains with the highest growth rate under specific environmental conditions. Our model provides a proof of concept for the production of probiotic fermented foods and can be utilized to enhance the beneficial health properties of various fermented foods worldwide.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Carlos Luz, Jorge Calpe, Juan Manuel Quiles, Raquel Torrijos, Maximo Vento, Maria Gormaz, Jordi Manes, Giuseppe Meca
Summary: The study investigated seven strains of lactic acid bacteria isolated from breast milk for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 were chosen for their beneficial characteristics and utilized in the production of probiotic fermented milk. The findings demonstrated the antimicrobial activity of the strains against pathogenic bacteria and toxigenic fungi, as well as their ability to adhere and reduce Salmonella adhesion to Caco-2 cells. During milk fermentation, an increase in lactic acid content, decrease in milk pH, and rise in total bacterial count were observed, while LAB viability in fermented milk storage remained at around 8 log10 CFU/mL.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Food Science & Technology
Eiseul Kim, Dayoung Kim, Seung-Min Yang, Hae-Yeong Kim
Summary: The study developed a high-resolution real-time PCR method based on pangenome analysis for accurate identification of commercial probiotic products, with marker genes showing 100% specificity for 100 strains. Most products reflected the bacterial species declared on the label, but 12 products exhibited undeclared or missing species.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Microbiology
Leon M. T. Dicks, Matthew J. Grobbelaar
Summary: Probiotics, specifically certain strains of lactic acid bacteria (LAB), have been found to possess antiviral properties in addition to their role in maintaining gut health and immune stimulation. Studies exploring the potential use of probiotics as vaccines, especially in the context of the COVID-19 pandemic, have gained interest.
Article
Multidisciplinary Sciences
Harsh Maan, Maxim Itkin, Sergey Malitsky, Jonathan Friedman, Ilana Kolodkin-Gal
Summary: Microbial communities use various complex strategies, such as antibiotic production, to compete against competitors sharing their niche. This study demonstrates that antibiotics produced by Bacillus subtilis act synergistically to effectively eliminate phylogenetically distinct competitors, and their production is regulated by the global regulator ComA.
NATURE COMMUNICATIONS
(2022)
Article
Biochemistry & Molecular Biology
Harsh Maan, Tatyana L. Povolotsky, Ziv Porat, Maxim Itkin, Sergey Malitsky, Ilana Kolodkin-Gal
Summary: In this study, it was found that exopolysaccharides play a defensive role in bacterial communities, preventing co-aggregation with distantly related bacteria while promoting co-adhesion with phylogenetically related bacteria. This discovery reveals a general assembly principle of complex communities and explains why closely related species are favored in biofilm formation.
COMPUTATIONAL AND STRUCTURAL BIOTECHNOLOGY JOURNAL
(2022)
Article
Pharmacology & Pharmacy
Shatha Safadi, Harsh Maan, Ilana Kolodkin-Gal, Igor Tsesis, Eyal Rosen
Summary: This study evaluates the effectiveness of probiotic strains in preventing the regrowth of Enterococcus faecalis biofilm cells treated with sodium hypochlorite irrigation. The results show that sodium hypochlorite cannot fully eradicate biofilm cells, while probiotic strains and their products can prevent the regrowth of biofilms.
Article
Multidisciplinary Sciences
Alona Keren-Paz, Harsh Maan, Iris Karunker, Tsviya Olender, Sergey Kapishnikov, Simon Dersch, Elena Kartvelishvily, Sharon G. Wolf, Assaf Gal, Peter L. Graumann, Ilana Kolodkin-Gal
Summary: This study identified a novel subpopulation of cells, called mineral-forming cells, that plays an essential role in biofilm formation in Bacillus subtilis. These cells accumulate calcium ions intracellularly and initiate the formation of a calcium carbonate mineral. The mineral grows in a controlled manner, forming a functional macrostructure that supports the entire bacterial community. Inhibition of calcium uptake prevents biofilm development.
Editorial Material
Microbiology
Yun Chen, Ilana Kolodkin-Gal
Review
Microbiology
Ilana Kolodkin-Gal, Malena Cohen-Cymberknoh, Gideon Zamir, Igor Tsesis, Eyal Rosen
Summary: The physiology of an organism in the environment reflects its interactions with diverse properties of the surface. Traditional biofilm laboratory models struggle to mimic chemical gradients associated with hosts, highlighting the importance of ex vivo models for studying persistent infections.
Article
Microbiology
Ronit Suissa, Rela Oved, Harsh Maan, Uzi Hadad, Omri Gilhar, Michael M. Meijler, Omry Koren, Ilana Kolodkin-Gal
Summary: In this study, we compared the effects of different carbohydrates on the lifestyles of five lactic acid bacteria (LAB) strains. We found that fermentable sugars triggered strain-specific changes in carrying capacity and affected microbial aggregation, colony development, and attachment to mucin. The addition of a buffering system improved the survival of most tested probiotic strains, but the formation of biofilms and aggregation capacity were responsive to the carbohydrate provided rather than to the acidity.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
Mark Foreman, Ilana Kolodkin-Gal, Daniel Barkan
Summary: Research on Mycobacterium abscessus highlights the importance of iron acquisition through mycobactins in growth under iron limitation, with implications for pathogenesis and potential therapeutic development. Comparative analysis also reveals differences in iron-homeostasis related gene responses between M. abscessus and Mtb.
MICROBIOLOGY SPECTRUM
(2022)
Editorial Material
Education & Educational Research
Ilana Kolodkin-Gal
FRONTIERS IN EDUCATION
(2023)
Article
Biotechnology & Applied Microbiology
Ronit Suissa, Tsviya Olender, Sergey Malitsky, Ofra Golani, Sondra Turjeman, Omry Koren, Michael M. Meijler, Ilana Kolodkin-Gal
Summary: Fermentation reshapes the metabolome, volatilome, and proteome architecture of LGG, leading to altered cell wall structure, aggregation properties, and composition. Additionally, fermentation induces the production of antimicrobial effectors targeting enteric pathogens.
NPJ BIOFILMS AND MICROBIOMES
(2023)
Article
Biotechnology & Applied Microbiology
Eva Zanditenas, Meirav Trebicz-Geffen, Divya Kolli, Laura Dominguez-Garcia, Einan Farhi, Liat Linde, Diego Romero, Matthew Chapman, Ilana Kolodkin-Gal, Serge Ankri
Summary: The human protozoan parasite Entamoeba histolytica is capable of invading and degrading biofilms formed by bacteria, which could potentially provide a new approach for treating biofilms. The parasite's cysteine proteinases play a crucial role in the degradation process and also contribute to parasite adhesion to the biofilm. These proteinases are also involved in degrading biofilms formed by other enteric pathogens. Additionally, biofilms can protect the parasite against oxidative stress and products derived from the parasite have been shown to restore antibiotic sensitivity to biofilm cells. Probiotic biofilms, on the other hand, can act as a protective shield for mammalian cells, hindering parasite progression.
NPJ BIOFILMS AND MICROBIOMES
(2023)
Correction
Microbiology
Ilana Kolodkin-Gal, Hanna Engelberg-Kulka
JOURNAL OF BACTERIOLOGY
(2023)
Correction
Microbiology
Ilana Kolodkin-Gal, Hanna Engelberg-Kulka
JOURNAL OF BACTERIOLOGY
(2023)
Correction
Microbiology
Ilana Kolodkin-Gal, Hanna Engelberg-Kulka
JOURNAL OF BACTERIOLOGY
(2023)