Article
Biology
Jenna A. Moore-Ott, Selena Chiu, Daniel B. Amchin, Tapomoy Bhattacharjee, Sujit S. Datta
Summary: Bacteria are present everywhere in our daily lives, either as mobile planktonic cells or as immobilized surface-attached biofilms. Understanding the conditions under which bacteria transition between these different states is crucial. This study develops a biophysical model to predict and control biofilm formation based on factors such as cell concentration, motility, nutrient diffusion, chemotactic sensing, and autoinducer production.
Article
Microbiology
Shenmiao Li, Kelvin Ka-wan Chan, Marti Z. Hua, Greta Goelz, Xiaonan Lu
Summary: Decanoic acid and lauric acid were found to inhibit AI-2 activity of C. jejuni and reduce biofilm biomass and motility. These findings can aid in developing alternative C. jejuni control strategies.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Agronomy
Xingmeng Lei, Bing Deng, Changqing Ruan, Lili Deng, Kaifang Zeng
Summary: This study discovered that Debaryomyces nepalensis can effectively control post-harvest black spot of jujube, even though it does not directly inhibit the pathogenic fungi. Phenylethanol was found to enhance the biofilm formation and adhesion ability of D. nepalensis, leading to an increased control effect on jujube fruit black spot when combined with D. nepalensis.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Review
Biotechnology & Applied Microbiology
Yingsong Wang, Zeran Bian, Yan Wang
Summary: As a complex microbial aggregate, biofilm is a group behavior of bacterial ability to adapt to the environment. Bacteria produce biofilm substrates that enhance their tolerance to stress and cause microbial infections. Biofilm infection is usually closely related to virulence, pathogenicity, and even life-threatening to immunocompromised patients. Therefore, studying bacterial biofilm generation and regulatory mechanisms has become one of the most important fields. It is well known that biofilm formation involves group behavior and relies on complex regulation of quorum sensing (QS). A series of small molecule compounds such as indole, AI-2 (autoinducer-2), AHL (N-acyl-homoserine lactone), AIP (auto-inducing peptide), and DSF (diffusible signal factor) are widely available intraspecific or interspecific signaling molecules, with regulatory functions on a wide range of physiological activities of bacteria, including biofilm formation. Given that various bacteria employ QS mechanisms to regulate biofilm formation, inhibition of QS becomes a promising potential strategy for the treatment of bacterial infections. Here, we describe how bacterial intraspecific and interspecific signaling molecules regulate the mechanism of biofilm formation and dispersion. This may contribute to anti-biofilm active molecules and provide ideas or directions for studies on controlling bacterial infections by inhibiting biofilm formation through QS.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Microbiology
Nimrod Shteindel, Yoram Gerchman
Summary: The study reveals that Pseudomonas aeruginosa displays coordinated group attack behavior in response to predator and bacterial population density, relying on a species-specific quorum sensing molecule. Mutants unable to produce this molecule show reduced survival and nonspecific adhesion. The fast response of P. aeruginosa to the quorum sensing signal suggests the existence of a novel response mechanism different from traditional gene regulation.
MICROBIOLOGY SPECTRUM
(2021)
Article
Food Science & Technology
Yibin Xu, Yuanyuan Wang, Xiaoqing Ding, Jiangshui Wang, Xiuan Zhan
Summary: This study demonstrates the antibacterial and antibiofilm properties of reuterin derived from L. reuteri strains. Reuterin exerts its bactericidal activity through ROS production. Furthermore, co-cultures with glycerol enhance the inhibitory effects of LR 21 on Cp 13124, reducing bacterial count and the production of virulence factors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Environmental Sciences
Huicong Yan, Congcong Liu, Wentao Yu, Xiaomin Zhu, Baoliang Chen
Summary: Biochar enhances microbial cell to cell communication and biofilm formation through quorum sensing (QS) and provides habitats for soil microbes, thereby shaping soil microbial community structure.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Food Science & Technology
Yue Shen, Fangchao Cui, Dangfeng Wang, Tingting Li, Jianrong Li
Summary: A new QS quenching enzyme, PF-1240, was discovered in this study, which can effectively inhibit spoilage phenotype of spoilage bacteria in aquatic products and has potential applications in the preservation of aquatic products.
Article
Biochemistry & Molecular Biology
Maria Constanza Luciardi, Maria Amparo Blazquez, Maria Rosa Alberto, Elena Cartagena, Mario Eduardo Arena
Summary: The study demonstrates that lemon oils have significant inhibitory effects on biofilm formation, bacterial metabolic activities, and virulence factor production of two Pseudomonas aeruginosa strains, showing higher biological activities compared to limonene and making them suitable candidates for use as preservatives in the food processing industry.
Article
Pharmacology & Pharmacy
Majid Rasool Kamli, Maqsood Ahmad Malik, Vartika Srivastava, Jamal S. M. Sabir, Ehab H. Mattar, Aijaz Ahmad
Summary: This study involves the inexpensive, eco-friendly, and simple green synthesis of ZnO nanoparticles using Origanum vulgare extract, which exhibit antibacterial and quorum sensing inhibition activities against bacteria.
Article
Microbiology
Dan Yang, Suqi Hao, Ling Zhao, Fei Shi, Gang Ye, Yuanfeng Zou, Xu Song, Lixia Li, Zhongqiong Yin, Xiaoli He, Shiling Feng, Helin Chen, Yu Zhang, Yuanze Gao, Yinglun Li, Huaqiao Tang
Summary: The study found that paeonol has good anti-biofilm activity against Gram-negative bacteria and anti-QS activity, effectively reducing the virulence of P. aeruginosa. In vivo studies showed that paeonol could reduce the pathogenicity of P. aeruginosa and enhance the survival rate of C. elegans.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Qian Li, Longteng Zhang, Nils Arneborg, Rene Lametsch
Summary: This study illustrates the influence of growth medium and the crucial choice of yeast species for obtaining target gamma-glutamyl peptides for kokumi sensation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Medicinal
Yinglu Wang, Qian Zheng, Li Li, Lile Pan, Hu Zhu
Summary: Quorum sensing (QS) plays an important role in regulating the pathogenicity of bacteria, and cyclo (L-Trp-L-Ser) and its derivatives have been found to exhibit anti-QS activity, making them potential candidates for developing anti-virulence agents.
Review
Microbiology
Ronit Vogt Sionov, Doron Steinberg
Summary: Biofilm formation plays a crucial role in chronic and recurrent bacterial infections, protecting the embedded bacteria from antibiotics and making treatment difficult. Quorum sensing and efflux pump systems are important factors in biofilm formation and antibiotic resistance. Targeting these regulatory elements could be a promising approach to combat antibiotic-resistant biofilm-related bacterial infections.
Article
Microbiology
Yu-Bin Bai, Meng-Yan Shi, Wei-Wei Wang, Ling-Yu Wu, Yu-Ting Bai, Bing Li, Xu-Zheng Zhou, Ji-Yu Zhang
Summary: A new antibacterial strategy based on inhibiting bacterial quorum sensing has been identified as a promising method to reduce bacterial pathogenicity and prevent antibiotic resistance. Echinatin (Ech) was screened as a highly effective anti-quorum sensing compound. The results showed that Ech interfered with quorum sensing phenotype and synergistically enhanced the antibacterial activity of marketed antibiotics against Escherichia coli.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Food Science & Technology
James Owusu-Kwarteng, Charles Parkouda, Gbenga Adedeji Adewumi, Labia Irene Ivette Ouoba, Lene Jespersen
Summary: Fermented food condiments are an important source of nutrients in West African homes, especially among the rural poor. These traditional fermented condiments rely on specific microbial communities and have unique flavor and texture. Understanding the technological and functional properties of these microbial communities is crucial for improving product quality and safety, and developing locally adapted starter cultures.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biotechnology & Applied Microbiology
Marcel Houngbedji, S. Wilfrid Padonou, Charles Parkouda, Pernille Greve Johansen, Mathias Hounsou, B. Pelagie Agbobatinkpo, Hagretou Sawadogo-Lingani, Lene Jespersen, D. Joseph Hounhouigan
Summary: This study evaluated the characteristics of LAB and yeasts isolated from spontaneously fermented cereal doughs in Benin, showing that LAB have higher acidification ability, all LAB strains can inhibit the growth of Candida glabrata, and there is phenotypic resistance in LAB strains. For yeasts, most of the P. kudriavzevii strains exhibit resistance to antifungal drugs.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Grace Adzo Motey, James Owusu-Kwarteng, Kwasi Obiri-Danso, Linda Aurelia Ofori, William Otoo Ellis, Lene Jespersen
Summary: Fermented milk products are a significant source of probiotics, especially in traditionally fermented milk in Ghana. Among the 30 isolated lactic acid bacteria strains, 90% showed high survival rates in low pH and bile salts, good hydrophobicity, and exhibited inhibitory activities against pathogens. 15 out of the 30 strains were identified as qualified candidates for developing probiotic cultures for fermented milk products in sub-Saharan Africa based on their strong probiotic properties.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Lieke A. van Gijtenbeek, Thomas H. Eckhardt, Lucia Herrera-Dominguez, Elke Brockmann, Kristian Jensen, Asger Geppel, Kristian Fog Nielsen, Jannik Vindeloev, Ana Rute Neves, Gunnar Oregaard
Summary: The tolerance and degradation of nisin in Lactococcus lactis cheese starter cultures is influenced by the strain type, nisin immunity and degradation genes, as well as genotypic lineage, which is crucial for designing nisin-compatible cheese starter cultures.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Thanyaporn Srimahaeak, Fernanda Bianchi, Ondrej Chlumsky, Nadja Larsen, Lene Jespersen
Summary: The study found that citrus pectins with high and moderate degrees of esterification can enhance adhesion of L. fermentum PCC, while those with low DE can reduce it. Combining with pectins significantly increased TEER, indicating a synergistic action of bacteria and pectins that contributes to the health of the epithelial barrier.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Biotechnology & Applied Microbiology
Diana Chinyere Anyaogu, Anders Holmgaard Hansen, Jakob Blaesbjerg Hoof, Natalia Majewska, Fabiano Jares Contesini, Jackson T. Paul, Kristian Fog Nielsen, Timothy John Hobley, Shuang Yang, Hui Zhang, Michael Betenbaugh, Uffe Hasbro Mortensen
Summary: Filamentous fungi have the potential to secrete proteins efficiently for low-cost production, but the differences in N-glycosylation compared to humans pose a significant barrier for producing therapeutic proteins with appropriate glycosylation. Reprogramming the glycosylation pathway of fungi, such as Aspergilli, can help in decorating proteins with glycans that are more suitable for human acceptance. Further strain optimization may be necessary in order to achieve the desired glycan structures.
METABOLIC ENGINEERING
(2021)
Article
Food Science & Technology
Ling Zhang, Chuchu Huang, Pernille Greve Johansen, Mikael Agerlin Petersen, Mahesha M. Poojary, Marianne N. Lund, Lene Jespersen, Nils Arneborg
Summary: The study investigated the amino acid utilization by Debaryomyces hansenii and Yamadazyma triangularis grown on cheese agar at different temperatures, revealing species-specific differences in consumption patterns. These findings could help in selecting suitable yeasts for use in the cheese industry.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Microbiology
Athina Geronikou, Nadja Larsen, Soren K. Lillevang, Lene Jespersen
Summary: The aim of this study was to identify yeast contamination in dairy production and classify potential yeast spoilers in cheese making. Yeasts were found in whey, old cheese curd, and air samples during the manufacture of white-brined cheese. Candida intermedia, Kluyveromyces marxianus, and Pichia kudriavzevii were the most frequently isolated yeast species. The study highlights the importance of understanding the occurrence and taxonomy of spoilage yeasts in cheese production.
Article
Mycology
Maria Luisa Maldonado, Andrea Patriarca, Patricia Mc Cargo, Leopoldo Iannone, Vicente Sanchis, Kristian Fog Nielsen, Virginia Fernandez Pinto
Summary: The study compared two populations of P. expansum from Argentina and Spain, finding no significant differences in morphology, secondary metabolite profiles, patulin accumulation, and phylogenetic analysis. Greater diversity of P. expansum was observed in Spain compared to Argentina, possibly due to haplotype exchange between the two countries and subsequent adaptation to environmental conditions or apple varieties grown in each region.
Article
Food Science & Technology
Thanyaporn Srimahaeak, Mikael Agerlin Petersen, Soren K. Lillevang, Lene Jespersen, Nadja Larsen
Summary: This study investigated the spoilage potential of different yeast strains grown in skyr during cold storage. The results showed that Kluyveromyces marxianus had the highest spoilage potential, producing large amounts of volatile organic compounds associated with off-flavors. On the other hand, Pichia kudriavzevii and Torulaspora delbrueckii had minor effects on the skyr quality.
Article
Food Science & Technology
Maria Agustina Pavicich, Kristian Fog Nielsen, Andrea Patriarca
Summary: This study characterized the morphology and chemistry of Alternaria isolates from apples, finding low morphological diversity and high chemical diversity. The isolates from conventional apples showed a wider range of metabolites, with a prevalence of altertoxins and alternariols. Isolates from mouldy core had higher ability to produce metabolites from different chemical families than those from external lesions.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Review
Nutrition & Dietetics
Nelida Pascale, Fangjie Gu, Nadja Larsen, Lene Jespersen, Frederique Respondek
Summary: Pectin, a dietary fiber, has been extensively studied for its effects on gut microbiota. In vitro studies have shown that pectin fermentation promotes the growth of beneficial gut bacteria and may have potential health benefits. The structural features of pectin play a crucial role in modulating gut microbiota.
Article
Microbiology
Emma Schack Wiedenbein, Tessa Suzanne Canoy, Yan Hui, Charles Parkouda, Clarisse S. Compaore, Elmer Ametefe, Mogens Jakobsen, Lene Jespersen, Dennis Sandris Nielsen
Summary: The whole genomes of 78 Bacillus and Priestia strains isolated from West African fermented foods or acquired from a public culture collection were sequenced and assembled, enabling comparative genomics and taxonomic assignment of these strains with potential uses in fermented foods.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2023)
Article
Biotechnology & Applied Microbiology
Athina Geronikou, Nadja Larsen, Soren Kristian Lillevang, Lene Jespersen
Summary: Yeast contamination is a major concern in the dairy industry, particularly in white-brined cheeses. This study aimed to identify yeast contaminants and their succession in white-brined cheese during a 52-week shelf-life. The study found that yeast counts increased within the first 12-14 weeks of incubation and then stabilized. Higher incubation temperatures resulted in lower yeast counts but higher diversity of yeast species. The predominant yeast species identified were Candida zeylanoides and Debaryomyces hansenii, while other species were found in lower frequency.
Review
Nutrition & Dietetics
Miin Chan, Nadja Larsen, Helen Baxter, Lene Jespersen, Elif I. Ekinci, Kate Howell
Summary: This systematic review assessed the impact of botanical fermented food (BFF) consumption on cardiometabolic outcomes and gut microbiota in adults with metabolic syndrome or type 2 diabetes mellitus. The review included 26 randomized controlled trials and found that BFF consumption led to significant improvements in cardiometabolic outcomes and an increase in beneficial gut bacteria.
NUTRITION RESEARCH REVIEWS
(2023)
