Article
Food Science & Technology
Abhay Sharma, Sandipan Mukherjee, Subbi Rami Reddy Tadi, Aiyagari Ramesh, Senthilkumar Sivaprakasam
Summary: This study validated the potential of using whey permeate and whey protein hydrolysate as alternate carbon and nitrogen sources for enhanced production of plantaricin and lactic acid. The optimal WP and WPH concentration ratio of 2:1 was found for the production of PL and LA. Kinetic modeling revealed that Aiba substrate inhibition model exhibited the best fit for the experimental data.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Yushan Bu, Hui Yang, Jianxun Li, Yinxue Liu, Tongjie Liu, Pimin Gong, Lanwei Zhang, Shumei Wang, Huaxi Yi
Summary: This study explored the biosynthesis mechanism of plantaricin Q7 using non-targeted metabolomics and identified differential metabolic pathways and metabolites, proposing a potential metabolic synthesis pathway. It also found critical metabolites that significantly simulate plantaricin Q7 biosynthesis, which could help enhance plantaricin Q7 yield through metabolic regulation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Yushan Bu, Yinxue Liu, Jianxun Li, Tongjie Liu, Pimin Gong, Lanwei Zhang, Ying Wang, Huaxi Yi
Summary: Plantaricin Q7, a bacteriocin with broad-spectrum antibacterial activity produced by Lactobacillus plantarum Q7, has shown low yield as the main obstacle to industrialization. Transcriptomics analysis revealed critical time points in Plantaricin Q7 synthesis, with key genes encoding ABC transporters, histidine protein kinase, and heat shock proteins playing crucial roles. Environmental induction, particularly with 2% NaCl, increased Plantaricin Q7 production by 33.33%, highlighting the potential importance of the groS gene in synthesis enhancement.
Article
Biotechnology & Applied Microbiology
Deyin Zhao, Fanqiang Meng, Libang Zhou, Fengxia Lu, Xiaomei Bie, Jing Sun, Zhaoxin Lu, Yingjian Lu
Summary: Maltose was found to effectively enhance the biosynthesis of plantaricin EF, promoting the transcription of related genes and increasing the production of plantaricin EF. Additionally, up-regulation of genes lamR, lamK, hpk6 and rrp6 were associated with heightened plantaricin EF production, highlighting a potential regulatory mechanism.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Food Science & Technology
Eiseul Kim, Hyeon-Be Kim, Seung-Min Yang, Dayoung Kim, Hae-Yeong Kim
Summary: Identification of specific genes for the Lactobacillus plantarum group through comparative genomics led to the development of an accurate real-time PCR assay for detection. The specificity of primers was confirmed through evaluation on lactic acid bacteria, and the developed assay successfully distinguished and quantified L. plantarum group species or subspecies in probiotic products and fermented food samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Shucen Feng, Haitao Wang, Xinping Lin, Huipeng Liang, Sufang Zhang, Yingxi Chen, Chaofan Ji
Summary: The increasing demand for healthy food has sparked interest in developing new food products containing probiotics. This study assessed the potential of probiotics and prebiotics to create novel gummies. The results confirmed the safety of 25 strains of Lactobacillus plantarum derived from fermented foods, showing their tolerance to simulated gastrointestinal fluids. Moreover, mushroom polysaccharides were found to have a proliferative effect on potential probiotics and protected their survival in the gastrointestinal fluids. These findings demonstrate the promising application of probiotics and prebiotics in the form of gummies as a probiotic food.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Chang-Hun Choi, Eiseul Kim, Seung-Min Yang, Da-Som Kim, Seung-Man Suh, Ga-Young Lee, Hae-Yeong Kim
Summary: This study evaluated the applicability of a ddPCR assay for detecting lactic acid bacteria and compared its performance characteristics to those of a qPCR. The results showed that ddPCR is more sensitive than qPCR, but it has limitations in quantifying high bacterial concentrations.
Article
Biotechnology & Applied Microbiology
Yinxue Liu, Yushan Bu, Jianxun Li, Yisuo Liu, Ao Liu, Pimin Gong, Tongjie Liu, Lanwei Zhang, Shumei Wang, Huaxi Yi
Summary: The study found that plantaricin Q7 exhibited significant inhibitory effects on both Listeria monocytogenes cells and its biofilm, suggesting its potential application as a natural and effective biological preservative for food storage.
FERMENTATION-BASEL
(2022)
Article
Nutrition & Dietetics
Dongting Yang, Wentao Lyu, Ziyi Hu, Jiting Gao, Zhiyao Zheng, Weijun Wang, Jenni Firrman, Daxi Ren
Summary: The study evaluated the probiotic effects of Lactobacillus fermentum ZJUIDS06 and Lactobacillus plantarum ZY08 on hyperlipidemic golden hamsters, demonstrating that Lactobacillus fermentum ZJUIDS06 increased colon SCFA levels, reduced serum LDL, total cholesterol, and triglycerides, and altered the cecum microbiota. Particularly, Lactobacillus fermentum ZJUIDS06 increased the abundance of Parabacteroides, indicating its potential in lowering cholesterol levels.
FRONTIERS IN NUTRITION
(2021)
Article
Food Science & Technology
Mengwei Wang, Yang Li, Jie Yang, Rui Shi, Liu Xiong, Qingjie Sun
Summary: This study investigated the adsorption amounts and antibacterial effects of inorganic nanoparticles on probiotic bacteria. Results showed that food-grade NPs have bactericidal effects on L. plantarum and L. fermentum.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Fengxuan Lang, Jianzhu Wen, Zhen Wu, Daodong Pan, Linjun Wang
Summary: Lactic acid bacteria fermentation is a simple and safe method of food preservation. Using probiotics in yoghurt can improve the flavor, texture, and health benefits of dairy products. This study found that the mixed culture condition enhanced the texture properties of yoghurt, and L. plantarum A3 fermented yoghurt accumulated additional components that led to significant sensory differences. These results suggest that L. plantarum A3 is a potential probiotic strain that enhances the sensory and nutritional properties of fermented milk.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Multidisciplinary Sciences
Neelja Singhal, Nambram Somendro Singh, Shilpa Mohanty, Manish Kumar, Jugsharan Singh Virdi
Summary: The study reported the isolation and evaluation of probiotic capabilities of Lactiplantibacillus plantarum strains from rhizospheric soil, which showed strong hypocholesterolemic potential and resistance to various environmental stresses, as well as exhibited resistance to acidic environment and multiple antibiotics. Further investigation is recommended for its potential as a potent probiotic with hypocholesterolemic biotherapeutic benefits, and the potential of exploring rhizosphere as a niche for isolating microorganisms with probiotic potential.
SCIENTIFIC REPORTS
(2021)
Article
Biochemistry & Molecular Biology
Wan-Hua Tsai, Wen-Chuan Lin, Chia-Hsuan Chou, Li-Chan Yang
Summary: Osteoporosis is a condition with low bone mass and deterioration of bone tissue, leading to increased fracture risk. Probiotics have been suggested as a potential biotherapeutic for osteoporosis prevention and treatment. In this study, the IL-10 secretion properties of probiotics were tested in vitro, and the effects of a novel strain called Lactiplantibacillus plantarum 622 were investigated in an in vivo osteoporosis model. The results showed that the Lp. plantarum treatment group had increased levels of Lp. plantarum, Lactobacillus, and Lachnospiraceae in fecal samples. Bone marker analysis indicated improvements in osteocalcin and N-terminal telopeptides levels in the Lp. plantarum treatment group. Furthermore, there were significant improvements in femur bone density, trabecular bone volume, and lumbar vertebrae in the Lp. plantarum treatment group, as well as better biomechanical properties. The expression levels of proinflammatory cytokines and bone metabolism-related markers were also modulated by Lp. plantarum treatment.
Article
Food Science & Technology
Achirawit Ngamsomchat, Thida Kaewkod, Maytiya Konkit, Yingmanee Tragoolpua, Sakunnee Bovonsombut, Thararat Chitov
Summary: This study isolated and characterized probiotic bacteria from dairy and fermented foods, and used a selected strain to produce probiotic chevre cheese. The selected strain showed high tolerance to acid and bile salt, antibacterial activities against foodborne pathogens, and a high adhesion rate. The probiotic chevre cheese had a shelf life of 8 days and a sufficient level of probiotics.
Review
Biotechnology & Applied Microbiology
Aravind Sundararaman, Mousumi Ray, P. Ravindra, Prakash M. Halami
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2020)
Review
Immunology
M. Mrityunjaya, V. Pavithra, R. Neelam, P. Janhavi, P. M. Halami, P. V. Ravindra
FRONTIERS IN IMMUNOLOGY
(2020)
Article
Biotechnology & Applied Microbiology
Ann Catherine Archer, Serva Peddha Muthukumar, Prakash Motiram Halami
Summary: The study investigated the effects of potential probiotic Lactobacillus fermentum on intestinal markers of inflammation in diabetes and obesity models. Results showed improved oral glucose tolerance, plasma insulin levels, and reduced inflammatory tone, suggesting Lact. fermentum as a potential probiotic for lifestyle-related disorders.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Article
Chemistry, Multidisciplinary
Meena Kumari Palani Kumar, Prakash Motiram Halami, Muthukumar Serva Peddha
Summary: The probiotic strain Lactobacillus fermentum MCC2760 has shown beneficial effects in high-cholesterol diet-fed mice, including reducing serum lipids, anti-inflammatory properties, and improving gut barrier function. These findings highlight the potential of probiotic supplementation in managing hypercholesterolemia.
Article
Microbiology
H. S. Rohith, Prakash Motiram Halami
Summary: The study demonstrates the colonizing efficiency of probiotic Bacillus licheniformis MCC 2514 compared to Bifidobacterium breve NCIM 5671 on epithelial cell line HT-29. B. licheniformis showed higher adhesion and invasion capabilities on pathogen Kocuria rhizophila ATCC 9341 compared to Bif. breve. The in vitro studies showed no cytotoxic effects of the tested bacterial strains on HT-29 cells, indicating their potential for probiotic applications.
ARCHIVES OF MICROBIOLOGY
(2021)
Article
Biology
Salwa Naushin, Viren Sardana, Rajat Ujjainiya, Nitin Bhatheja, Rintu Kutum, Akash Kumar Bhaskar, Shalini Pradhan, Satyartha Prakash, Raju Khan, Birendra Singh Rawat, Karthik Bharadwaj Tallapaka, Mahesh Anumalla, Giriraj Ratan Chandak, Amit Lahiri, Susanta Kar, Shrikant Ramesh Mulay, Madhav Nilakanth Mugale, Mrigank Srivastava, Shaziya Khan, Anjali Srivastava, Bhawana Tomar, Murugan Veerapandian, Ganesh Venkatachalam, Selvamani Raja Vijayakumar, Ajay Agarwal, Dinesh Gupta, Prakash M. Halami, Muthukumar Serva Peddha, Gopinath M. Sundaram, Ravindra P. Veeranna, Anirban Pal, Vinay Kumar Agarwal, Anil Ku Maurya, Ranvijay Kumar Singh, Ashok Kumar Raman, Suresh Kumar Anandasadagopan, Parimala Karuppanan, Subramanian Venkatesan, Harish Kumar Sardana, Anamika Kothari, Rishabh Jain, Anupama Thakur, Devendra Singh Parihar, Anas Saifi, Jasleen Kaur, Virendra Kumar, Avinash Mishra, Iranna Gogeri, Geethavani Rayasam, Praveen Singh, Rahul Chakraborty, Gaura Chaturvedi, Pinreddy Karunakar, Rohit Yadav, Sunanda Singhmar, Dayanidhi Singh, Sharmistha Sarkar, Purbasha Bhattacharya, Sundaram Acharya, Vandana Singh, Shweta Verma, Drishti Soni, Surabhi Seth, Sakshi Vashisht, Sarita Thakran, Firdaus Fatima, Akash Pratap Singh, Akanksha Sharma, Babita Sharma, Manikandan Subramanian, Yogendra S. Padwad, Vipin Hallan, Vikram Patial, Damanpreet Singh, Narendra Vijay Tripude, Partha Chakrabarti, Sujay Krishna Maity, Dipyaman Ganguly, Jit Sarkar, Sistla Ramakrishna, Balthu Narender Kumar, Kiran A. Kumar, Sumit G. Gandhi, Piyush Singh Jamwal, Rekha Chouhan, Vijay Lakshmi Jamwal, Nitika Kapoor, Debashish Ghosh, Ghanshyam Thakkar, Umakanta Subudhi, Pradip Sen, Saumya Ray Chaudhury, Rashmi Kumar, Pawan Gupta, Amit Tuli, Deepak Sharma, Rajesh P. Ringe, D. Amarnarayan, Mahesh Kulkarni, Dhansekaran Shanmugam, Mahesh S. Dharne, Sayed G. Dastager, Rakesh Joshi, Amita P. Patil, Sachin N. Mahajan, Abujunaid Habib Khan, Vasudev Wagh, Rakesh Kumar Yadav, Ajinkya Khilari, Mayuri Bhadange, Arvindkumar H. Chaurasiya, Shabda E. Kulsange, Krishna Khairnar, Shilpa Paranjape, Jatin Kalita, Narahari G. Sastry, Tridip Phukan, Prasenjit Manna, Wahengbam Romi, Pankaj Bharali, Dibyajyoti Ozah, Ravi Kumar Sahu, Elapavalooru Vssk Babu, Rajeev Sukumaran, Aiswarya R. Nair, Prajeesh Kooloth Valappil, Anoop Puthiyamadam, Adarsh Velayudhanpillai, Kalpana Chodankar, Samir Damare, Yennapu Madhavi, Ved Varun Aggarwal, Sumit Dahiya, Anurag Agrawal, Debasis Dash, Shantanu Sengupta
Summary: The Council of Scientific and Industrial Research in India conducted a serosurvey in August and September 2020 to understand the spread of SARS-CoV2 and found that some individuals may be infected with the virus even without symptoms. Personal factors such as high-exposure work, use of public transport, non-smoking, non-vegetarian diet, and blood type B are associated with higher odds of seropositivity.
Article
Microbiology
Aravind Sundararaman, Kanika Bansal, Jameema Sidhic, Prabhu Patil, Prakash M. Halami
Summary: Bifidobacterium longum NCIM 5672 is a probiotic strain isolated from Indian infant feces, and its probiotic properties and acid-tolerance mechanism were determined through whole-genome sequencing. Genome analysis identified candidate acid-tolerance-associated genes, as well as genes associated with immunomodulation and cell adhesion, with RT-qPCR results supporting the role of these genes in acid tolerance. This study provides insights for selecting acid-resistant strains for the food industry and enhancing the industrial applications and health-promoting properties of this species.
ARCHIVES OF MICROBIOLOGY
(2021)
Review
Biology
Ashwini Manjunath, Surya Chandra Rao Thumu, Sumana Kumar, Prakash Motiram Halami
Summary: Heteroresistance is a phenomenon where a subset of bacterial cells shows higher resistance towards antibiotics, making it difficult to treat infections caused by these bacteria due to challenges in identification and study of subpopulations.
Article
Microbiology
Basista Rabina Sharma, Dharana Jayant, Kumari Rajshee, Yashika Singh, Prakash M. Halami
Summary: This study aimed to characterize natural antibiotics or lantibiotics from unconventional sources and their antibacterial spectrum. LAB producing bacteriocin were isolated from traditional fermented foods, with 129 cultures found to produce antimicrobial compounds. The identified Nisin-like bacteriocin showed inhibitory effects against foodborne pathogens and drug-resistant bacteria.
CURRENT MICROBIOLOGY
(2021)
Review
Biotechnology & Applied Microbiology
Mousumi Ray, Ashwini Manjunath, Prakash M. Halami
Summary: Antimicrobial resistance poses a significant challenge to global health. Inappropriate use of antibiotics, particularly in farming, has led to resistance to last-resort antibiotics such as colistin and polymyxin B. The mechanism of resistance to these antibiotics involves genetic alterations in chromosomal genes, as well as the presence of a mobile colistin/polymyxin B resistance gene (mcr) in Enterobacteriales. It is crucial to increase surveillance for detecting resistance to these antibiotics and to consider the implications of their usage in food safety.
JOURNAL OF ANTIBIOTICS
(2022)
Review
Biotechnology & Applied Microbiology
Rwivoo Baruah, Mousumi Ray, Prakash M. Halami
Summary: In recent years, there has been a rapid increase in the recognition of fermented foods as functional foods that provide health benefits in specific disease conditions. The health benefits of fermented foods are attributed to the presence of probiotic microbes and bioactive compounds formed during fermentation. The impact of fermented foods on conditions such as diabetes, cardiovascular disease, obesity, gastrointestinal disorder, cancer, and neurodegenerative disorders has been the focus of numerous studies using animal models and human clinical trials.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
H. S. Rohith, Prakash Motiram Halami
Summary: The study evaluates the effects of a combination of Bacillus licheniformis and Bifidobacterium breve on the gene expression and immune response of HT-29 cells. The combination of these probiotic bacteria showed anti-inflammatory activity and improved the gastrointestinal environment, making it a promising treatment for intestinal disorders.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Food Science & Technology
M. Ashwini, Mousumi Ray, K. Sumana, Prakash M. Halami
Summary: This study investigates the prevalence of antibiotic resistance in lactic acid bacteria (LAB) and identifies diverse phenotypic and genotypic MLS resistance among LAB species isolated from food samples and food-producing animals. The results suggest that food samples and food-producing animals can be potential sources of antibiotic-resistant LAB, highlighting the importance of raising awareness about antibiotic use to prevent resistance spread.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Correction
Biotechnology & Applied Microbiology
Ann Catherine Archer, Serva Peddha Muthukumar, Prakash Motiram Halami
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Food Science & Technology
Aditi Goel, Attar Singh Chauhan, Prakash M. Halami
Summary: This study developed a vegetable-based probiotic carrot nectar by incorporating Lactiplantibacillus plantarum MCC5231 into carrot nectar. The probiotic carrot nectar maintained high viability under refrigerated conditions and exhibited antimicrobial activity and high vitamin A content, providing several health benefits.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
