Article
Food Science & Technology
E. Jingjing, Jing Chen, Zichao Chen, Rongze Ma, Jingya Zhang, Caiqing Yao, Ruixue Wang, Qiaoling Zhang, Ying Yang, Jing Li, Junguo Wang
Summary: The study found that adjusting the initial pH of the culture medium can enhance the resistance of lactic acid bacteria, with the group having an initial pH of 6.8 showing improved freeze-drying survival rate for Lactiplantibacillus plantarum LIP-1. By altering the cell membrane fatty acid composition and key enzyme activity, along with studying the internal mechanism through transcriptomics and proteomics methods, the researchers were able to understand how the strain adapted to the adverse environment and increased its survival rate.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Dairy & Animal Science
Guangqiang Wang, Jing Pu, Chao Dong, Xiaodong Zheng, Baisong Guo, Yongjun Xia, Lianzhong Ai
Summary: The addition of a low concentration of oleic acid can increase the survival rate of Lactiplantibacillus plantarum following freeze drying, with the optimal concentration determined to be 0.001%. Oleic acid improves freeze-drying survival rate by maintaining cell membrane integrity and lactate dehydrogenase activity. This finding offers a new strategy for safeguarding bacterial viability in commonly used cryoprotectants in the food industry.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
E. Jingjing, Zhang Jingya, Ma Rongze, Chen Zichao, Yao Caiqing, Wang Ruixue, Zhang Qiaoling, Yang Ying, Li Jing, Wang Junguo
Summary: In this study, it was found that adding 0.1 g/L L-glutamate to the culture medium improved the freeze-drying survival rate (FDSR) of four strains of L. plantarum. Using L. plantarum LIP-1 as an example, the internal mechanism of this phenomenon was explored. L-glutamate affected the FDSR through two metabolic pathways: promoting cell growth and acid production, which enhanced the integrity of the cell membrane and wall structure. This research provides a new method for improving the FDSR of lactic acid bacteria.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Microbiology
Shumao Cui, Kai Hu, Zhihao Qian, Bingyong Mao, Qiuxiang Zhang, Jianxin Zhao, Xin Tang, Hao Zhang
Summary: The aim of this study was to improve the lyophilization resistance of L. plantarum by regulating the cell membrane structure. The results showed that the addition of Tween 80, beta-carotene, and melatonin significantly increased the lyophilization survival rate of L. plantarum. This study provides new directions for improving the industrial production of probiotics.
Article
Food Science & Technology
Caiqing Yao, Zongbai He, Jing Li, E. Jingjing, Ruixue Wang, Qiaoling Zhang, Junguo Wang
Summary: This study investigates the effect of glutathione (GSH) addition to the culture medium on the storage stability of four Lactiplantibacillus plantarum strains. The results show that strains with GSH absorption capacity have improved stability during room temperature storage. GSH absorption effectively eliminates reactive oxygen species (ROS), reducing oxidation damage to the cell membrane and improving storage stability.
Article
Food Science & Technology
Ying Yang, Ruixue Wang, Youxin Yang, E. Jingjing, Junguo Wang
Summary: This study investigated the effects of different pre-freezing temperatures (-20 degrees C and -80 degrees C) on the freeze-drying survival rate and stability during room temperature storage of Lactiplantibacillus plantarum LIP-1, and assessed the underlying mechanisms. The results showed that the -80 degrees C group had a significantly higher freeze-drying survival rate and storage stability compared to the -20 degrees C group. Lower levels of intracellular reactive oxygen species, less oxidation of fatty acids in the cell membrane, higher integrity and fluidity of the cell membrane during freeze-drying and room temperature storage were found in the -80 degrees C group, which contributed to the higher survival rate and storage stability.
Article
Chemistry, Applied
E. Jingjing, Ma Rongze, Chen Zichao, Yao Caiqing, Wang Ruixue, Zhang Qiaoling, He Zongbai, Sun Ruiyin, Wang Junguo
Summary: Adding different buffer salts in the culture medium had a significant impact on the freeze-drying survival rate of Lactobacillus plantarum LIP-1, possibly due to the promotion of biofilm formation. Potassium ions in buffer salt increased the expression of the luxS gene, leading to increased synthesis of quorum sensing signal AI-2 and upregulation of the cysE gene, which helps promote biofilm formation. Conversely, addition of the biofilm inhibitor D-galactose down-regulated luxS and cysE genes, reducing biofilm formation and freeze-drying survival rate. Promoting biofilm formation using appropriate buffer salts may lead to better freeze-drying survival rates.
Article
Agriculture, Dairy & Animal Science
Guangqiang Wang, Linyin Luo, Chao Dong, Xiaodong Zheng, Baisong Guo, Yongjun Xia, Leren Tao, Lianzhong Ai
Summary: The study revealed that macromolecular and micromolecular cryoprotectants have similar effects, while combinations of macromolecular and micromolecular cryoprotectants provide better protective effects. The composite cryoprotectant can increase Lactobacilli survival by improving cell membrane integrity and lactate dehydrogenase activity, which presents a safer and more effective type of cryoprotectant with potential applications in the food industry.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Microbiology
Karina Arellano-Ayala, Juhwan Lim, Subin Yeo, Jorge Enrique Vazquez Bucheli, Svetoslav Dimitrov Todorov, Yosep Ji, Wilhelm Heinrich Holzapfel
Summary: The study evaluated the impact of different food additives on a freeze-dried putative probiotic, finding that the B-active formulation significantly increased the survival and adhesion abilities of the bacteria. Additionally, the hydrophobicity, mucin adhesion, and immunomodulatory properties of the probiotic were not affected by the additives, indicating the potential for enhancing probiotic functionality without compromising other key characteristics.
Article
Food Science & Technology
Yongjun Xia, Yizhen Wang, Jing Pu, Yan Wu, Zhiqiang Xiong, Xin Song, Hui Zhang, Lianzhong Ai, Guangqiang Wang
Summary: This study found that the addition of Tween 80 and Tween 20 significantly increased the survival rates of Lactiplantibacillus plantarum, reaching a maximum of 93.1%. On the other hand, Tween 60 caused a significant decrease. The difference in the effects of adding Tween 80 and Tween 60 was attributed to the change in oleic acid content.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Food Science & Technology
Zichao Chen, Jingjing E, Rongze Ma, Jingya Zhang, Caiqing Yao, Ruixue Wang, Qiaoling Zhang, Ying Yang, Jing Li, Junguo Wang
Summary: The addition of aspartic acid to the medium significantly improves the freeze-drying survival rate of certain strains of Lactobacillus plantarum. Further research reveals that this improvement is due to reduced cell wall, cell membrane, and DNA damage. Modifying the composition of the culture media is a potential approach to enhance the freeze-drying survival of strains.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ruixue Wang, Ruiyin Sun, Ying Yang, Youxin Yang, Yucheng He, Xuejia Gong, Yijian Zheng, E. Jingjing, Caiqing Yao, Qiaoling Zhang, Jianfeng Wang, Junguo Wang
Summary: Addition of calcium ions can effectively protect the cell wall of lactic acid bacteria, reduce cell wall damage during drying, and improve survival rate and storage stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Zongbai He, Xiaoning Zhang, Ruiyin Sun, Jing Chen, E. Jingjing, Caiqing Yao, Qiaoling Zhang, Qiuhua Bao, Junguo Wang
Summary: The nitrogen gas environment was found to enhance the survival rate and cell membrane integrity of Lactobacillus plantarum LIP-1 during room temperature storage, while the oxidation of unsaturated fatty acids was identified as the main cause for cell membrane structure damage.
Article
Biotechnology & Applied Microbiology
Phu-Tho Nguyen, Thi-Tho Nguyen, Thi-To-Uyen Nguyen, Quoc-Khanh Hoang, Huu-Thanh Nguyen
Summary: This study analyzed the effects of environmental challenges on the production, properties of extracellular polymeric substances (EPS), and viability after freeze-drying of Lactiplantibacillus plantarum VAL6. The results showed that these challenges stimulated EPS production and improved the strain's viability. The antioxidant properties and content of EPS played a key role in enhancing the freeze-dried viability of LAB.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Food Science & Technology
Dawei Chen, Congcong Guo, Chenyu Ren, Zihan Xia, Haiyan Xu, Hengxian Qu, Yunchao Wa, Chengran Guan, Chenchen Zhang, Jianya Qian, Ruixia Gu
Summary: This study investigated the effects of vacuum freeze-drying (VFD) on the adhesion and survival of Lactiplantibacillus plantarum 67. The results showed that VFD significantly decreased the adhesion and survival rates of L. plantarum 67, while protective agents (PAs) exerted protective effects. Proteomics analysis revealed that differentially expressed proteins (DEPs) related to adhesins and vitality were significantly affected by VFD.
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.
