Article
Food Science & Technology
Hao Wang, Mingruo Guo
Summary: This study investigated the physical and chemical properties of goat milk kefir fermented by reconstituted kefir grains and the correlation between microbiota and volatile compounds. Cluster analysis showed the presence of a strong symbiotic homeostasis system in goat milk kefir, indicating the influence of the original microbiota on reconstituted kefir grains. Goat milk kefir 80DE20CN (ratios of kefir grains CN/DE = 80/20) exhibited significant improvement in physiochemical properties and fruity flavor compared to other kefir samples. The Partial least squares regression analysis (PLSR) model revealed positive correlations between Lactobacillus helveticus and ethyl acetate, amyl acetate and ethanol, Kazachstania unispora and octyl formate, 1-heptanol and hexanoic acid. These findings suggest that changes in microbial succession patterns can optimize the physiochemistry and flavor of goat milk kefir or related products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Caglar Gokirmakli, Zeynep B. Guzel-Seydim
Summary: This study aimed to compare the differences and similarities between milk kefir grain and water kefir grain. Significant differences were found in microbiological content, chemical properties, and colors between the two types of grains. Milk kefir grain has more nutritional content while water kefir grain is a good source for minerals and health-friendly micro-organisms.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Amin Yousefvand, Xin Huang, Mehdi Zarei, Per Erik Joakim Saris
Summary: The study investigated the impact of different starter cultures on the survival of Lacticaseibacillus rhamnosus GG and the quality characteristics of kefir. The results showed that natural kefir starter culture was effective in maintaining the viability of the probiotic strain and the rheological properties and quality parameters of kefir were similar to other starter cultures.
Article
Chemistry, Applied
Hao Wang, Xiaomeng Sun, Xiao Song, Mingruo Guo
Summary: This study utilized high-throughput sequencing to analyze microbial diversity in kefir grains and determined peptides and volatile compounds in goat milk kefir using proteomic platform and Gas Chromatography-Ion Mobility Spectrometry. The different content of Lactobacillus genera in kefir grains was found to be highly associated with the proteolytic ability in goat milk kefir. Contents of volatile compounds in goat milk kefir were also correlated to the bacteria and fungi in kefir grains, especially Lactobacillus spp. and Saccharomyces spp.
Article
Food Science & Technology
Burcu Bazu Cirpici, Bulent Cetin
Summary: This study investigated the food safety of kefir grains and kefir produced from contaminated grains. Traditional kefir grains were collected from different parts of Turkey and their pathogenicity was examined. Coliform and pathogenic bacteria were found in 19 out of 30 kefir grains tested. It was determined that traditionally produced kefir can be risky in terms of food safety due to contaminated kefir grains and this risk continues throughout consumption.
Article
Food Science & Technology
Marina Pihurov, Bogdan Pacularu-Burada, Mihaela Cotarle, Gabriela Elena Bahrim
Summary: This study evaluates the functionality of a co-culture of SCOBY-based membranes and milk kefir grains for the fermentation of a medium based on black tea infusion. The optimized fermentation process demonstrates antimicrobial and antioxidant properties in the fermented product.
Article
Food Science & Technology
Marina Pihurov, Bogdan Pacularu-Burada, Mihaela Cotarlet, Leontina Grigore-Gurgu, Daniela Borda, Nicoleta Stanciuc, Maciej Kluz, Gabriela Elena Bahrim
Summary: This study aims to increase the postbiotic composition of fermented products (FPs) obtained from the co-fermentation of symbiotic cultures (such as SCOBY and WKG) by optimizing various parameters. The Plackett-Burman (PBD) and Response Surface Methodology (RSM) techniques were used to select and optimize the tea concentration, sugar concentration, raisins concentration, SCOBY and WKG lyophilized culture concentration, and fermentation time. The optimized biotechnological conditions resulted in FPs with a rich postbiotic bioactive composition, highlighting the potential of artisanal co-cultures for improving bioactivity.
Article
Food Science & Technology
Faisal A. J. Alraddadi, Tom Ross, Shane M. Powell
Summary: The microbial communities of kefir grains and kefir were evaluated over time using high-throughput amplicon sequencing. It was found that Lactobacillus kefiranofaciens and Lentilactobacillus kefiri consistently dominated kefir grains, whereas Lactococcus lactis dominated kefir. The community composition in the kefir was more variable than in the kefir grains with the relative abundance of both Lb. kefiranofaciens and Lc. lactis changing over time. The fungal communities of kefir grains were dominated by Kazachstania turicensis and Torulaspora delbruekii, although the ratio between the two varied significantly.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Marjana Simonic
Summary: This study investigated the replacement of a monolithic ion-exchange column with a UF membrane for the separation of acid whey. The concentrate obtained could be used as a starter culture substrate of kefir grains. Purification of the remaining solution was performed through nanofiltration, and the permeate showed complete removal of lactose. The dry permeate exhibited the ability to inhibit acne growth and improved anaerobic fermentation when added to a moisturizing solution.
Article
Food Science & Technology
Yuanyuan Cui, Xin Wang, Yuan Yue, Gengan Du, Hong Chen, Mengge Ning, Yahong Yuan, Tianli Yue
Summary: Metagenomic sequencing analysis revealed the composition of microflora in Tibetan kefir grains (TKGs), with 522 species identified, including Lactobacillus kefir-anofaciens as the most abundant species. Lactobacillus and Bifidobacterium were the most diverse probiotics. Metabolomics analysis showed significant changes in metabolites during kefir fermentation, with different metabolic pathways enriched in different stages of fermentation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
German R. Moreno-Leon, Sandra V. Avila-Reyes, Julieta C. Villalobos-Espinosa, Brenda H. Camacho-Diaz, Daniel Tapia-Maruri, Antonio R. Jimenez-Aparicio, Martha L. Arenas-Ocampo, Javier Solorza-Feria
Summary: This study evaluated the effects of lactose-free milk as a culture medium and the addition of various carbon sources on the biomass production of Lactobacillus kefiranofaciens and Saccharomyces cerevisiae. The addition of 6% w/w agave fructans stimulated biomass growth and increased the content of fat, ash and protein. Furthermore, the absence of lactose resulted in significant changes in microbial diversity.
Article
Food Science & Technology
Maysa Lima Parente Fernandes, Angelica Cristina de Souza, Paulo Sergio Pedroso Costa Junior, Lizzy Ayra Alcantara Verissimo, Victor Satler Pylro, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: The objective of this study was to produce a new isotonic drink with low sodium using sugary kefir for the first time. Metataxonomics was used to evaluate the microbial community profile of kefir grains and fermented kefir. The results showed that the sodium content of the isotonic drinks made from sugary kefir was lower than the commercial control. Lactic acid bacteria and yeasts were present throughout the fermentation process, demonstrating the viability of isotonic kefir. Ethanoligenens genus was also identified for the first time in sugary kefir through metataxonomics. The microbial diversity in the beverage was found to be higher than that in the grains.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Microbiology
Antonio Ferreira de Oliveira, Raquellyne Baia Machado, Adriana Maciel Ferreira, Iracirema da Silva Sena, Maria Eduarda Silveira, Ana Maria Santos de Almeida, Francinaldo S. Braga, Alex Bruno Lobato Rodrigues, Roberto Messias Bezerra, Irlon Maciel Ferreira, Alexandro Cezar Florentino
Summary: In this bioremediation study, the resistance of Penicillium sp. isolated from kefir grains to copper in the culture medium was evaluated. The fungus was cultivated in liquid medium prepared using 2% malt-agar at pH 7.0. The biomass of the fungus was significantly reduced only when 800 mg.L-1 of Cu(NO3)(2) copper nitrate was used. The experiments combining different pH values and the inorganic contaminant showed an inhibition of radial growth ranging from 73% to 77% in liquid medium. Scanning electron microscopy images showed the preservation of fungal cell integrity despite the inhibition.
Article
Food Science & Technology
Jiaqi Luo, Siyu Liu, Hongyun Lu, Qihe Chen, Ying Shi
Summary: This study analyzed the microbial diversity in milk and soybean kefir grains using third-generation sequencing. The results showed that Lactobacillus was the most common bacterial genus in both types of kefir grains, while Kazachstania dominated the fungal communities. Fermentation with kefir grains improved the nutritional value and sensory properties of soybean, as demonstrated by increased glutamic acid content and decreased unpleasant beany flavor compounds. Furthermore, fermentation was found to facilitate the bioconversion and absorption of isoflavones. In conclusion, kefir fermentation can modify the microbial structure of kefir grains, enhance the nutritional value of soybean-based fermented products, and offer potential solutions for soybean product development.
Article
Food Science & Technology
Xuejun Zeng, Yuwei Wang, Hang Jia, Zhouli Wang, Zhenpeng Gao, Yane Luo, Qinglin Sheng, Yahong Yuan, Tianli Yue
Summary: This study evaluated the microbial community structures and probiotic species within Tibetan kefir grains, revealing differences in microbial abundance and species among different TKGs. The most abundant pathway related to human disease was identified as ko01501, which plays a role in beta-lactam resistance within TKGs.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agriculture, Multidisciplinary
Hsiaowen Huang, Kuanyi Li, Yajane Lee, Mingju Chen
Summary: A probiotic screening platform based on gut-derived uremic toxin-reducing probiotics was developed and verified in a CKD mouse model, demonstrating that the probiotic mixture improved kidney function, reversed gut dysbiosis, and enhanced intestinal barrier integrity.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Dairy & Animal Science
Nian-Yao Zheng, Yi-Chen Chen, Yen-Po Chen, Jia-Shian Shiu, Sheng-Yao Wang
Summary: This study aimed to find uses for excess duck egg white by producing translucent egg white jelly through mixing with sodium hydroxide, and controlling storage and heating conditions to maintain its properties and delay liquefaction. Adding ginger juice or turmeric improved the bloom strength and thermal stability of the jelly.
Article
Biotechnology & Applied Microbiology
Yang-Ming Chen, Aniket Limaye, Hui-Wen Chang, Je-Ruei Liu
Summary: This study screened 60 LAB strains for their antiviral activity against PEDV and identified two strains with prophylactic effects on Vero cells.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2022)
Article
Food Science & Technology
Sheng-Yao Wang, Ren-Feng Huang, Ker-Sin Ng, Yen-Po Chen, Jia-Shian Shiu, Ming-Ju Chen
Summary: Through a co-culture strategy, we have successfully improved the viability of kefir strain HL1 in fermented skimmed milk products and developed a novel milk product with a unique flavor and sufficient probiotics.
Article
Agriculture, Dairy & Animal Science
Ker-Sin Ng, Yu-Chun Chang, Yen-Po Chen, Ya-Hsuan Lo, Sheng-Yao Wang, Ming-Ju Chen
Summary: This study characterized the exopolysaccharides (EPS)-producing lactic acid bacteria from Taiwanese ropy fermented milk (TRFM) and identified Lactococcus (Lc.) lactis subsp. cremoris APL15 as a strain with good fermentation abilities for producing low-fat fermented milk. The findings suggest that EPS-producing lactic acid bacteria have great potential to act as natural food stabilizers for low-fat fermented milk.
Article
Agriculture, Dairy & Animal Science
Shih-Te Chuang, Chien-Ting Chen, Jui-Chun Hsieh, Kuan-Yi Li, Shang-Tse Ho, Ming-Ju Chen
Summary: The study explored the relationship between gastrointestinal microbiota and diarrhea in preruminant calves, identifying potential next-generation probiotics enriched in healthy individuals. Specifically, Bifidobacterium longum subsp. longum showed possible beneficial effects and two strains were found to have antimicrobial and immunoregulatory effects, providing a new probiotic searching approach for preventing gastrointestinal disorders in preruminant calves.
Article
Nutrition & Dietetics
Mon-Chien Lee, Ming-Ju Chen, Hsiao-Wen Huang, Wei-Kai Wu, Yi-Wei Lee, Hsing-Chun Kuo, Chi-Chang Huang
Summary: Exercise alters the gut microbiota, which in turn affects exercise performance. Supplementation with human-origin probiotics, such as Lactiplantibacillus plantarum Tana, can improve the gut microbiota, enhance exercise performance, and have antifatigue effects without causing any harm.
Article
Microbiology
Sheng-Yao Wang, Yen-Po Chen, Ren-Feng Huang, Yi-Lu Wu, Shang-Tse Ho, Kuan-Yi Li, Koichi Watanabe, Ming-Ju Chen
Summary: HL1 and M1 strains were identified as L. kefiranofaciens subsp. kefirgranum, showing specific genes related to polysaccharide synthesis and other functionalities. The findings provide potential insights for probiotic screening and functionality predictions.
Article
Microbiology
Hsin-Yu Chen, Yung-Tsung Chen, Kuan-Yi Li, Hsiao-Wen Huang, Yu-Chun Lin, Ming-Ju Chen
Summary: Through experiments in a house dust mite (HDM) extraction-induced atopic dermatitis (AD) mouse model, it was found that administration of a mixture of heat-killed Lactococcus lactis subsp. cremoris MP01 and Lactobacillus paracasei subsp. paracasei MP02 relieved AD symptoms, decreased serum IgE concentration, and rebalanced the population of Th1/Th2 cells in the spleen.
Article
Integrative & Complementary Medicine
Yi-Hsiang Wang, Aniket Limaye, Je-Ruei Liu, Tai-Na Wu
Summary: Influenza, an infectious disease caused by influenza viruses, can lead to mild symptoms or severe complications and death. Annual influenza vaccines are the primary intervention, but their effectiveness is limited, especially in vulnerable populations. Therefore, alternative methods to curb influenza incidence, particularly for at-risk individuals, are needed.
JOURNAL OF TRADITIONAL AND COMPLEMENTARY MEDICINE
(2023)
Article
Agriculture, Dairy & Animal Science
Tong-Rong Jan, Chen-Si Lin, Sheng-Yao Wang, Wen-Yuan Yang
Summary: This study investigated the mechanisms of a live attenuated vaccine against Salmonella Enteritidis (SE) infection. The results showed that the vaccine reduced inflammatory responses and modulated the cecal microbiome, providing protection against SE infection.
Article
Agriculture, Dairy & Animal Science
Yu-Shan Chang, Jr-Wei Chen, Yi-Hsieng Samuel Wu, Sheng-Yao Wang, Yi-Chen Chen
Summary: This study proposes a systematic culinary approach for utilizing spent-laying ducks, where sous-vide cooking of the breast meat is found to yield lower cooking loss and improved texture compared to other cooking techniques. Sous-vide cooking at 65? for 1.5 h is identified as the optimal method for spent-laying duck breast.
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.