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Lu Y, Xing S, He L, Li C, Wang X, Zeng X, Dai Y. Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review. Foods 2022; 11:3063. [PMID: 36230139 PMCID: PMC9563398 DOI: 10.3390/foods11193063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/15/2022] [Accepted: 09/29/2022] [Indexed: 11/16/2022] Open
Abstract
Lactobacilli have been widely concerned for decades. Bacteria of the genus Lactobacillus have been commonly employed in fermented food to improve the appearance, smell, and taste of food or prolong its shelf-life. They comprise 261 species (by March 2020) that are highly diverse at the phenotypic, ecological, and genotypic levels. Some Lactobacilli strains have been documented to be essential probiotics, which are defined as a group of living microorganisms that are beneficial to the health of the host when ingested in sufficiency. However, the characterization, high-density fermentation, and the production of a directed vat set (DVS) starter of Lactobacilli strains used in the food industry have not been systematically reported. This paper mainly focuses on reviewing Lactobacilli as functional starter cultures in the food industry, including different molecular techniques for identification at the species and strain levels, methods for evaluating Lactobacilli properties, enhancing their performance and improving the cell density of Lactobacilli, and the production techniques of DVS starter of Lactobacilli strains. Moreover, this review further discussed the existing problems and future development prospects of Lactobacilli in the food industry. The viability and stability of Lactobacilli in the food industry and gastrointestinal environment are critical challenges at the industrial scale. The new production equipment and technology of DVS starter of Lactobacilli strains will have the potential for large-scale application, for example, developing low-temperature spray drying, freezing granulation drying, and spray freeze-drying.
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Affiliation(s)
- Yun Lu
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- Department of Brewing Engineering, Moutai University, Renhuai 564507, China
| | - Shuqi Xing
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yifeng Dai
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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Yilmaz N, Özogul F, Moradi M, Fadiloglu EE, Šimat V, Rocha JM. Reduction of biogenic amines formation by foodborne pathogens using postbiotics in lysine-decarboxylase broth. J Biotechnol 2022; 358:118-127. [PMID: 36087781 DOI: 10.1016/j.jbiotec.2022.09.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 09/03/2022] [Accepted: 09/05/2022] [Indexed: 01/09/2023]
Abstract
Postbiotics is a novel term proposed to describe as a set of bioactive compounds obtained from beneficial microorganisms. In this work, postbiotics from four lactic acid bacteria (LAB) including Leuconostoc mesenteroides subsp. cremoris, Pediococcus acidilactici, Lactococcus lactis subsp. lactis and Streptococcus thermophilus were prepared in MRS broth. The antimicrobial properties and organic acids content of postbiotics were also investigated. Postbiotics were used to tentatively reduce the production of biogenic amines by foodborne pathogens (i.e., Salmonella paratyphi A and Escherichia coli) on lysine decarboxylase broth (LDB). Experimental data showed that acetic, propionic, and butyric acids were in the range of 387.51-709.21 mg/L, 0.00-1.28 mg/L, and 0.00-20.98 mg/L, respectively. The inhibition zone of postbiotics on E. coli and S. paratyphi A were 11.67, and 12.33 mm, respectively. Two different levels of postbiotics (25%, and 50%) were used in LDB to measure the diamines (cadaverine and putrescine), polyamines (agmatine, spermidine, and spermine, ammonia), and other biogenic amine formation by pathogens. E. coli produced cadaverine and putrescine with concentrations of 1072.21 and 1114.18 mg/L, respectively. The postbiotics reduced cadaverine formation by 67% in E. coli, and cadaverine production was mostly suppressed by postbiotics from P. acidilactici in E. coli (97%) and L. lactis subsp. lactis in S. paratyphi A (90%). Putrescine production by E. coli was reduced by 94% with postbiotics of P. acidilactici at a concentration of 25%, whereas putrescine production by S. paratyphi A has been decreased by 61% in the presence of postbiotics from L. lactis subsp. Lactis with a 25% concentration. The results revealed that an increase in postbiotics concentration (from 25% to 50%) in LDB may lead to synergistic effects, resulting from the production of biogenic amines by microbial pathogens. It was importantly concluded that postbiotics of LAB may degrade biogenic amines or prevent their formation by foodborne pathogens.
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Affiliation(s)
- Nurten Yilmaz
- Department of Animal Science, Faculty of Agriculture, Cukurova University, Adana, Turkey.
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, the Islamic Republic of Iran.
| | - Eylem Ezgi Fadiloglu
- Department of Gastronomy and Culinary Arts, School of Applied Sciences, Yaşar University, İzmir, Turkey.
| | - Vida Šimat
- University Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia.
| | - João Miguel Rocha
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
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Rathod NB, Phadke GG, Tabanelli G, Mane A, Ranveer RC, Pagarkar A, Ozogul F. Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101440] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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