Article
Multidisciplinary Sciences
Mohan Gupta, Roji Raut, Sulochana Manandhar, Ashok Chaudhary, Ujwal Shrestha, Saubhagya Dangol, G. C. Sudarshan, Keshab Raj Budha, Gaurab Karki, Sandra Diaz-Sanchez, Christian Gortazar, Jose de la Fuente, Pragun Rajbhandari, Prajwol Manandhar, Rajindra Napit, Dibesh Karmacharya
Summary: This study aimed to isolate and test potential probiotics bacteria from the cloacal swabs of indigenous chicken breeds in the rural outskirts of Kathmandu valley, Nepal. Four strains of Lactobacillus spp. with potential probiotics properties were identified. Further research is needed to evaluate these strains for use as poultry probiotics feed supplements.
Review
Food Science & Technology
Agnieszka Zapasnik, Barbara Sokolowska, Marcin Bryla
Summary: Fermentation by lactic acid bacteria is an ancient form of food preservation. Lactic acid bacteria have antimicrobial activity against foodborne pathogens and the ability to neutralize mycotoxin. This activity is mainly due to the production of metabolites such as lactic acid, organic acids, hydroperoxide, and bacteriocins. The use of lactic acid bacteria may provide an alternative to chemical preservatives in biopreservation.
Article
Biochemistry & Molecular Biology
Ana Belen Florez, Lucia Vazquez, Javier Rodriguez, Baltasar Mayo
Summary: This study describes the phenotypic typing and complete genome analysis of a dairy Lactiplantibacillus plantarum strain LL441. LL441 exhibited a wide range of carbohydrate utilization and strong activity of carbohydrate-degrading enzymes. The genome analysis revealed genes involved in carbohydrate utilization, flavor formation, acid and bile resistance, but no virulence genes. The strain also possessed plasmids with genes coding for heavy metal resistance and technologically relevant phenotypes.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Food Science & Technology
Hippolyte T. Mouafo, Alphonse T. Sokamte, Augustin Mbawala, Robert Ndjouenkeu, Somashekar Devappa
Summary: Biosurfactants derived from microorganisms, such as lactic acid bacteria, are structurally diverse amphiphilic molecules with various properties. They have advantages over synthetic surfactants, including biodegradability, low toxicity, and stability. This review focuses on the techniques used in biosurfactant production by lactic acid bacteria, as well as their extraction, purification, structural characterization, and application in the food industry.
Article
Food Science & Technology
Salam A. Ibrahim, Raphael D. Ayivi, Tahl Zimmerman, Shahida Anusha Siddiqui, Ammar B. Altemimi, Hafize Fidan, Tuba Esatbeyoglu, Reza Vaseghi Bakhshayesh
Summary: In the face of frequent outbreaks of foodborne diseases, there is a growing emphasis on food safety and microbial control strategies. Natural antimicrobial compounds synthesized by lactic acid bacteria have shown potential in inhibiting pathogens and are widely used in the food industry.
Review
Microbiology
Chaoran Liu, Jiaqi Zheng, Xuan Ou, Yuzhu Han
Summary: Lactic acid bacteria (LAB) are Gram-positive bacteria that can colonize in the biological gastrointestinal tract and play various probiotic roles, showing potential in cancer research and clinical applications.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Immunology
Nai-Chung Nelson Chang, Heather Schacht Reisinger, Marin L. Schweizer, Ichael Jones, Elizabeth Chrischilles, Margaret Chorazy, Charles Huskins, Loreen Herwaldt
Summary: The study found that healthcare workers were more likely to perform hand hygiene after contaminating tasks and less likely before critical tasks. Nurses were more likely to perform critical and contaminating tasks, with better hand hygiene compliance compared to physicians and other healthcare workers.
CLINICAL INFECTIOUS DISEASES
(2021)
Article
Food Science & Technology
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Gintare Zokaityte, Aura Kaminskaite, Ernestas Mockus, Dovile Klupsaite, Darius Cernauskas, Joao Miguel Rocha, Fatih Ozogul, Raquel P. F. Guine
Summary: The aim of this study was to assess respondents' opinions on the choice of edible insects as a food, and to evaluate the influence of cricket flour (ECF) on the quality of wheat bread (WB). Fermentation of ECF with Lactiplantibacillus plantarum-No.122 was found to be suitable, improving the quality of WB and reducing acrylamide concentration. Most respondents had never eaten insects and would not choose them, but the overall acceptability of the tested WB was high.
Review
Microbiology
Bakhtawar Shafique, Muhammad Modassar Ali Nawaz Ranjha, Mian Anjum Murtaza, Noman Walayat, Asad Nawaz, Waseem Khalid, Shahid Mahmood, Muhammad Nadeem, Muhammad Faisal Manzoor, Kashif Ameer, Rana Muhammad Aadil, Salam A. Ibrahim
Summary: This article discusses the application of bacteriocins, peptides or proteins produced by bacteria, in food. However, the activity of bacteriocins in food matrices is influenced by various factors. Fortunately, nanotechnology-based encapsulation has emerged as a promising solution.
Article
Biotechnology & Applied Microbiology
Natanael Berardo, Jose Giraudo, Gabriel Magnano, Maria E. F. Nader-Macias, Cristina Bogni, Matias Pellegrino
Summary: The study demonstrated that the selected LAB strains can effectively inhibit the adherence of bovine mastitis pathogens in vitro, and did not cause adverse effects on the mammary tissue structure after intramammary inoculation, suggesting their potential as a natural and safe alternative for preventing bovine mastitis during the dry-off period.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Environmental Sciences
Lili Zhao, Junyan Wei, Xin Pan, Yu Jie, Baoqing Zhu, Hongfei Zhao, Bolin Zhang
Summary: This study found that Lactobacillus acidophilus NCFM can bind DBP through the three-dimensional structure of the bacterial cell wall and peptidoglycan. Molecular dynamic studies showed that hydrophobic interaction plays an important role in DBP adsorption.
Article
Food Science & Technology
Reda Riesute, Joana Salomskiene, David Saez Moreno, Sonata Gustiene
Summary: Yeasts play dual roles in food industry: beneficial in fermentation but potentially harmful in causing infections. Lactic acid bacteria and plant extracts can effectively inhibit yeast growth, showing potential for application in food industries to control unwanted yeast presence.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Ronaldo Rwubuzizi, Hamin Kim, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: The role of lactic acid bacteria (LAB) as probiotics in promoting human or veterinary health has attracted increasing interest. Screening approaches have been used to identify LAB strains that meet minimal requirements for safety and functionality, including natural antioxidant properties. In this study, several in vitro antioxidant assays were conducted to evaluate the antioxidant properties of different LAB strains, and some showed promising results that could potentially be applied as natural antioxidants in fermented food products.
Review
Food Science & Technology
Alberto Goncalves Evangelista, Gabriela Maia Danielski, Jessica Audrey Feijo Correa, Caroline Maria de Andrade Cavalari, Isabelle Ramos Souza, Fernando Bittencourt Luciano, Renata Ernlund Freitas de Macedo
Summary: Carnobacterium bacteria have shown potential as probiotics and bioprotective agents, particularly in animal production and the food industry. However, research on human health applications is still in the early stages and there is a lack of in vivo studies, limiting its widespread use.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
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)