Article
Biotechnology & Applied Microbiology
Hanan R. Shehata, Steven G. Newmaster
Summary: Probiotic health benefits are strain-specific and dose-dependent, so it is essential to administer the correct strains at recommended doses for optimal results. Traditional plate count methods for probiotic enumeration are time-consuming, laborious, and non-specific. The developed real-time PCR method using PMAxx as a viability dye offers faster and more accurate enumeration, particularly for Lacticaseibacillus rhamnosus GG.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Article
Chemistry, Physical
Stefano Serra, Davide De Simeis, Stefano Marzorati, Mattia Valentino
Summary: The recombinant oleate hydratase from Lactobacillus rhamnosus ATCC 53103 was found to be completely inactive without the presence of a large amount of FAD, but could be activated by FADH(2) to be at least one hundred times more active. This discovery led to the development of a preparative procedure for the stereoselective synthesis of (R)-10-hydroxystearic acid, with a high yield and easy recovery process through simple filtration.
Article
Microbiology
Xuejing Fan, Tianyu Bao, Huaxi Yi, Zongcai Zhang, Kenan Zhang, Xin Liu, Xue Lin, Zhen Zhang, Zhen Feng
Summary: The translation efficiency of Lactobacillus rhamnosus under osmotic stress was found to be regulated through co-regulation of differentially expressed genes involved in various metabolic pathways at the translation and transcription levels. This balance between survival and growth of cells was controlled by transcription and translation mechanisms.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Xuejing Fan, Kenan Zhang, Zongcai Zhang, Zhen Zhang, Xue Lin, Xin Liu, Zhen Feng, Huaxi Yi
Summary: This study investigated the impact of acid stress on the gene expression of Lacticaseibacillus rhamnosus ATCC 53103 through ribosome profiling and RNA sequencing. It revealed differential changes in gene expression at the translational and transcriptional levels under acid stress, with ribosomes accumulating significantly in the elongation region of open reading frame regions.
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
Biochemistry & Molecular Biology
Aldo Stivala, Giuseppe Carota, Virginia Fuochi, Pio Maria Furneri
Summary: This study evaluated the probiotic properties of lactobacilli strains of vaginal origin, finding that the strain L. rhamnosus AD3 showed the best probiotic properties. This suggests that L. rhamnosus AD3 has potential to be a safe and effective prevention and complementary treatment option for urogenital diseases.
Article
Food Science & Technology
Aleksandra Djukic-Vukovic, Sasa Haberl Meglic, Karel Flisar, Ljiljana Mojovic, Damijan Miklavcic
Summary: This study investigated the inactivation kinetics and permeabilization of high lactic acid-producing strains using pulsed electric field (PEF) treatment, revealing significant linear correlations between reductions in bacterial count and permeabilization during PEF treatment. Sublethal PEF treatment increased lactic acid production and protein release, but had varying effects on antibiotic susceptibility in different strains. These results are valuable for improving food safety and functionality through PEF treatment of functional foods with probiotics and production of paraprobiotics and postbiotics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Xiaofang Zhang, Jing Xu, Mingzhu Ma, Yadong Zhao, Yan Song, Bin Zheng, Zhengshun Wen, Miao Gong, Lingting Meng
Summary: The study showed that heat-killed L. rhamnosus ATCC 7469 (RL) can protect against UVB-induced cytotoxicity, reduce DNA damage, and exert antiwrinkle and antimelanogenesis effects through modulation of various signaling pathways. RL may be a potential beneficial component in the cosmetic industry for reducing photoaging caused by UVB.
PHOTOCHEMISTRY AND PHOTOBIOLOGY
(2023)
Article
Microbiology
Mahmoud Abdel-Nasser, Gomaa Abdel-Maksoud, Ahmed M. Eid, Saad El-Din Hassan, Aya Abdel-Nasser, Maha Alharbi, Amr Elkelish, Amr Fouda
Summary: Twelve fungal strains were isolated from a deteriorated historical manuscript. The ability of these strains to degrade the paper was investigated, as well as the antifungal activity of a probiotic bacterial strain. The results showed that the bacterial strain's cell-free filtrate had promising antifungal activity and could be used for the preservation of degraded historical papers.
Article
Food Science & Technology
Hayane Ferreira Leite Ladislau, Thaisa Gabriela Silva de Farias, Bruna Lucia Mendonca Soares, Jose Alberto da Costa Medeiros, Natalia Ferrao Castelo Branco Melo, Thatiana Montenegro Stamford-Arnaud, Thayza Christina Montenegro Stamford, Tania Lucia Montenegro Stamford
Summary: This research demonstrates that the usage of inulin for encapsulation can enhance the viability of probiotics in a soy blend, and the alginate/chitosan matrix is suitable for encapsulating L. rhamnosus. However, inulin can reduce encapsulation efficiency and increase cell loss, thus the optimal choice is to use probiotics encapsulated without inulin.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Chenyan Hu, Mengyuan Liu, Lizhu Tang, Baili Sun, Zileng Huang, Lianguo Chen
Summary: The study investigated the interactive effects between probiotic bacteria and the aquatic pollutant PFBS on zebrafish reproduction. It found that probiotic supplementation mitigated the negative impacts of PFBS on egg production by promoting oocyte growth and modulating hormonal signals. Overall, the study provided mechanistic evidence of how probiotics can influence the reproductive outcomes in the presence of environmental pollutants.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Microbiology
Lei Qiao, Xina Dou, Xiaofan Song, Jiajing Chang, Xiaonan Zeng, Lixu Zhu, Chunlan Xu
Summary: In this study, it was found that food-grade probiotic L. casei ATCC 393 effectively reduced selenite to SeNPs by GSH and nitrate reductase-mediated reduction pathway, providing an environmentally friendly biocatalyst for the bioremediation of Se contamination.
MICROBIOLOGY SPECTRUM
(2023)
Article
Food Science & Technology
Hamza Goktas, Hilal Dikmen, Hatice Bekiroglu, Nur Cebi, Enes Dertli, Osman Sagdic
Summary: Ice creams can be used as a carrier for probiotics, with the addition of Saccharomyces boulardii and Lactobacillus rhamnosus GG shown to successfully survive and improve rheological parameters. The aroma profile of ice creams was altered by probiotic inoculation, with ethanol being a major volatile compound. The highest overall acceptability score in sensory evaluation was from ice creams produced with probiotics added after aging step.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Elahe Abedi, Kiana Pourmohammadi, Maryam Mousavifard, Mehran Sayadi
Summary: The study evaluated the binding capacity and stability of aflatoxin B1 in dough proofing under different temperature and time conditions. Results showed that thermosonication-treated Lb. plantarum + Lb. rhamnosus had the highest AFB1 adsorption, with changes in cell structure and hydrophobicity. Ultrasound-treated bacteria exhibited the lowest release of bounded AFB1 compared to heat-treated and viable cells.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
F. N. A. Hanafi, N. A. Kamaruding, S. Shaharuddin
Summary: Probiotic ice cream with added coconut residue was successfully formulated in this study, with the best formulation containing 0.02 g/mL of coconut residue. This ice cream showed stable probiotic viability, soft texture, slow melting rate, high protein content, low fat content, appropriate pH for probiotics, and high acceptance among consumers during storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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.