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Zhang S, Wu L, Zhang Y, Zhang J, Cheng H, Zhang J, Liu Y, Kang Z, Zhang L. Cell-envelope proteinase from Lactobacillus bulgaricus affects the gel properties of fermented milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Li H, Gao J, Chen W, Qian C, Wang Y, Wang J, Chen L. Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt. Food Sci Nutr 2022; 10:1451-1460. [PMID: 35592282 PMCID: PMC9094460 DOI: 10.1002/fsn3.2755] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 11/22/2021] [Accepted: 11/23/2021] [Indexed: 11/17/2022] Open
Abstract
Lactic acid bacteria (LAB) play a crucial role in the development of the taste, texture, and aroma of traditional fermented milk products. Five LABs from Kazakh traditionally prepared dairy products showed continuous subculture stability, as well as proper acidification and coagulation ability. They were identified as Pediococcus pentosaceus (1–5, 1–7), Enterococcus faecium (1–19), and Lactobacillus plantarum (1–12, 1–15). Their coagulation time and acidity values ranged from 5.97 to 12.78 h and 76.47 to 89.39°T. Yogurts prepared with L. plantarum were more condensed and textural integrity than those with P. pentosaceus and E. faecium. Determination of the volatile compound profiles suggested a higher diversity of volatile compounds than the control. The sensory evaluation presented positive overall sensory quality scores for the yogurts prepared with 1–12 and 1–15. The results provide additional information regarding the contributions of native LABs to the unique flavor and sensory qualities of traditionally prepared milk products. They may help to select starters or adjunct starters for developing distinctive, traditional nomadic fermented milk to satisfy consumer demand and increase market acceptability.
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Affiliation(s)
- Hui Li
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Jiaxing Gao
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Wenbo Chen
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Chengjing Qian
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Yong Wang
- Department of Chemical Engineering Monash University Clayton Victoria Australia
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China
| | - Lishui Chen
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
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Probiotic Effects and Metabolic Products of Enterococcus faecalis LD33 with Respiration Capacity. Foods 2022; 11:foods11040606. [PMID: 35206082 PMCID: PMC8871233 DOI: 10.3390/foods11040606] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Revised: 02/11/2022] [Accepted: 02/17/2022] [Indexed: 02/04/2023] Open
Abstract
Respiration metabolism could improve the long-term survival of lactic acid bacteria (LAB); however, its effect on potential probiotic traits of LAB was not reported. The difference made by Enterococcus faecalis LD33 that was cultured under respiration-permissive and fermentation conditions, such as the biomass, metabolites, antimicrobial activity, tolerance to acid and bile salt, adhesion capabilities, and the ability to inhibit the proliferation of cancer cells were studied. Under a respiration-permissive condition, the final biomass of the culture was about twice as compared to that of fermentation condition. When the metabolites were measured, glucose was exhausted within 8 h. Two-folds of acetic acid, triple of both acetoin and diacetyl, and less than half of lactic acid, were accumulated under the respiratory-permissive condition. No discrimination of growth inhibition on Salmonella enterica serovar Typhimurium ATCC 14028 and Shigella sonnei ATCC 25931 was observed when Enterococcus faecalis LD33 was cultured under both conditions; however, under respiration-permissive condition, the strain presented significant antimicrobial activities to Listeria monocytogenes ATCC19111 and Staphylococcus aureus ATCC6538P. Enterococcus faecalis LD33 displayed relatively strong bile salt tolerance and adherence capability but weaker acid tolerance when undergoing respiration metabolism. There was no significant difference in the anti-cancer effect of the viable bacterial cells on both growth modes; however, the supernatant showed a higher inhibition effect on HT-29 cells than the live bacteria, and there was no significant difference between the supernatant and the 5-Fluorouracil (7 μg/mL). Consequently, the Enterococcus faecalis LD33 undergoing respiration metabolism could bring higher biomass, more flavor metabolites, and better antimicrobial and anti-cancer activities. This study extends our knowledge of respiratory metabolism in LAB and its impact on probiotic traits. E. faecalis LD33 qualifies as a suitable strain against foodborne pathogens, cancer therapy, and eventual application in the food and pharmaceutical industries.
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Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11115306] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.
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Zhang J, Yang Y, Yang H, Bu Y, Yi H, Zhang L, Han X, Ai L. Purification and Partial Characterization of Bacteriocin Lac-B23, a Novel Bacteriocin Production by Lactobacillus plantarum J23, Isolated From Chinese Traditional Fermented Milk. Front Microbiol 2018; 9:2165. [PMID: 30327641 PMCID: PMC6174205 DOI: 10.3389/fmicb.2018.02165] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 08/23/2018] [Indexed: 11/19/2022] Open
Abstract
The exploration and evaluation of bacteriocin-producing lactic acid bacteria (LAB) have been one of the powerful means to food preservation. A total of 300 strains were isolated from Chinese traditional fermented milk products. A bacteriocin-producing LAB, named Lactobacillus plantarum J23, was screened and identified. Bacteriocin Lac-B23 from L. plantarum J23 was purified by 80% ammonium sulfate precipitation, cation-exchange chromatography, and reverse-phase high-performance liquid chromatography. Molecular weight of bacteriocin Lac-B23 was determined to be approximately 6.73 kDa by tricine sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis, and it was confirmed as a novel bacteriocin by liquid chromatography-mass spectrometry. Moreover, bacteriocin Lac-B23 showed thermal stability when heated at below 100°C for 30 min, pH stability between pH 2.0 and 12.0, and sensitivity to trypsin, proteinase K, and proteinase E. The antimicrobial activity of bacteriocin could be enhanced by addition of Fe2+, Mn2+, and ethyl alcohol, and inhibited by Cu2+, K+, Ca2+, Zn2+, Mg2+, and sodium chloride. The results suggested bacteriocin Lac-B23 to have potential application prospects in the food industry.
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Affiliation(s)
- Jianming Zhang
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
| | - Yanyan Yang
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
| | - Hui Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yushan Bu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Lanwei Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xue Han
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
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Zuo FL, Feng XJ, Chen LL, Chen SW. Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China. Lett Appl Microbiol 2014; 59:549-56. [PMID: 25082064 DOI: 10.1111/lam.12313] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2014] [Revised: 07/03/2014] [Accepted: 07/28/2014] [Indexed: 11/26/2022]
Abstract
UNLABELLED Thirty strains of lactic acid bacteria (LAB) were isolated from herders' traditional dairy products collected from Xinjiang, China. The species Lactobacillus, Lactococcus, Enterococcus, Pediococcus and Leuconostoc were identified by 16S ribosomal RNA gene sequencing analysis and conventional observation. The strains' fermentation characteristics, including milk acidification, proteolysis, autolysis, antimicrobial activity and diacetyl production, were assayed and compared. Strains NL24 and NL31 showed the highest proteolytic activity-2·75 and 2·08 mmol Phe l(-1) milk, respectively. Strains C, NL41, SW2, Z3-11, NL42 and Z2-91 had high autolytic activity. In addition, most of the wild strains produced diacetyl, half of them to high levels. This study provides a clue to LAB biodiversity in traditional dairy foods produced by herders in the western Tianshan Mountains. High-performing strains should be further evaluated for practical application in value-added fermented dairy products. SIGNIFICANCE AND IMPACT OF THE STUDY Our results reveal a certain variety of lactic acid bacteria (LAB) in traditional dairy products from Xinjiang. Some of the LAB strains, such as Lactobacillus rhamnosus NL24 and Lactobacillus paracasei SW2, possess excellent functional properties and have the potential for application in indigenous fermented dairy products. Performance of the newly isolated strains in cheese or yogurt manufacturing was further evaluated. Application of the high-performing strains to enrich the flavour of fermented dairy products is highly desirable and holds great commercial potential.
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Affiliation(s)
- F L Zuo
- Key Laboratory of Functional Dairy Science of Chinese Ministry of Education and Municipal Government of Beijing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Molecular identification of lactic acid bacteria in Chinese rice wine using species-specific multiplex PCR. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2193-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Han X, Zhang L, Yu P, Yi H, Zhang Y. Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.09.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Yi H, Han X, Yang Y, Liu W, Liu H, Zhang Y, Sun K, Zhang L, Ma F. Effect of exogenous factors on bacteriocin production from Lactobacillus paracasei J23 by using a resting cell system. Int J Mol Sci 2013; 14:24355-65. [PMID: 24351821 PMCID: PMC3876115 DOI: 10.3390/ijms141224355] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2013] [Revised: 11/16/2013] [Accepted: 12/04/2013] [Indexed: 11/16/2022] Open
Abstract
A resting cell system was developed for bacteriocin Lac-B23 production from Lactobacillus paracasei J23. The resting cell medium contained (g/L): Glucose 20, Sodium acetate 5.0, MnSO4 0.25 MgSO4 0.5, Ammoniumhydrogencitrate 1.0, KH2PO4 1.0. The resting cell incubation time and temperature were 20 h and 37 °C and the effects of exogenous factors, including amino acids, glycerol, pyruvic acid, and α-ketoglutaric acid were investigated. Cys and Gly could stimulate the production of bacteriocin, while no stimulus effect was observed for Glu, Tyr and Ala. Glycerol and pyruvic acid increased bacteriocin production and the optimum concentrations were 1% and 30 g/L, respectively. Bacteriocin could act as an inducer of its own biosynthesis. These findings are of importance for the further study of bacteriocin biosynthesis regulation and for the improvement of bacteriocin production yields.
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Affiliation(s)
- Huaxi Yi
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China; E-Mails: (H.Y.); (X.H.); (Y.Y.); (W.L.); (H.L.); (Y.Z.); (K.S.)
- School of Municipal and Environmental Engineering, Harbin Institute of Technology, Harbin 150090, China; E-Mail:
| | - Xue Han
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China; E-Mails: (H.Y.); (X.H.); (Y.Y.); (W.L.); (H.L.); (Y.Z.); (K.S.)
| | - Yanyan Yang
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China; E-Mails: (H.Y.); (X.H.); (Y.Y.); (W.L.); (H.L.); (Y.Z.); (K.S.)
| | - Wenli Liu
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China; E-Mails: (H.Y.); (X.H.); (Y.Y.); (W.L.); (H.L.); (Y.Z.); (K.S.)
| | - Hui Liu
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China; E-Mails: (H.Y.); (X.H.); (Y.Y.); (W.L.); (H.L.); (Y.Z.); (K.S.)
| | - Yingchun Zhang
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China; E-Mails: (H.Y.); (X.H.); (Y.Y.); (W.L.); (H.L.); (Y.Z.); (K.S.)
| | - Kai Sun
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China; E-Mails: (H.Y.); (X.H.); (Y.Y.); (W.L.); (H.L.); (Y.Z.); (K.S.)
| | - Lanwei Zhang
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China; E-Mails: (H.Y.); (X.H.); (Y.Y.); (W.L.); (H.L.); (Y.Z.); (K.S.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +86-451-8628-2908; Fax: +86-451-8628-2906
| | - Fang Ma
- School of Municipal and Environmental Engineering, Harbin Institute of Technology, Harbin 150090, China; E-Mail:
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