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Jin H, Park SK, Yun YG, Song NE, Baik SH. Isolation of Latilactobacillus curvatus with Enhanced Nitric Oxide Synthesis from Korean Traditional Fermented Food and Investigation of Its Probiotic Properties. Microorganisms 2023; 11:2285. [PMID: 37764128 PMCID: PMC10536857 DOI: 10.3390/microorganisms11092285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 08/31/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Nitric oxide (NO) is a free radical associated with physiological functions such as blood pressure regulation, cardiovascular health, mitochondrial production, calcium transport, oxidative stress, and skeletal muscle repair. This study aimed to isolate Latilactobacillus curvatus strains with enhanced NO production from the traditional Korean fermented food, jangajji, and evaluate their probiotic properties for industrial purposes. When cells were co-cultured with various bacterial stimulants, NO production generally increased, and NO synthesis was observed in the range of 20-40 mg/mL. The selected strains of Lat. curvatus were resistant to acid and bile conditions and with variable effectiveness (1-14%) in adhering to Caco-2 cells. Most bacterial strains can inhibit the growth of various pathogens. In addition, they are capable of reducing cholesterol levels via assimilation of cholesterol at 10-50%. Among the selected NO synthases from Lat. curvatus strains, the strain JBCC38 showed the highest capacity to scavenge ABTS (30.1%) and DPPH radicals (39.4%). Moreover, these strains exhibited immunomodulatory properties. The production of TNF-α and IL-6 in the macrophages treated with various bacterial stimulants was induced in all the selected strains.
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Affiliation(s)
| | | | | | | | - Sang-Ho Baik
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju 54896, Republic of Korea; (H.J.); (S.-K.P.); (Y.-G.Y.); (N.-E.S.)
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2
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Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits. Foods 2020; 9:foods9101366. [PMID: 32993033 PMCID: PMC7600897 DOI: 10.3390/foods9101366] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/18/2020] [Accepted: 09/21/2020] [Indexed: 02/02/2023] Open
Abstract
Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, L. curvatus has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of L. curvatus from different sources. L. curvatus also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of L. curvatus. Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of L. curvatus.
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Comparative genomics of Lactobacillus curvatus enables prediction of traits relating to adaptation and strategies of assertiveness in sausage fermentation. Int J Food Microbiol 2018; 286:37-47. [DOI: 10.1016/j.ijfoodmicro.2018.06.025] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 06/12/2018] [Accepted: 06/29/2018] [Indexed: 11/23/2022]
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Feng Z, Huang S, Ai ZW, Zhang M, Zhai S, Chen X. Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu. J Appl Microbiol 2016; 120:671-83. [PMID: 26666740 DOI: 10.1111/jam.13023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Revised: 11/10/2015] [Accepted: 12/03/2015] [Indexed: 11/29/2022]
Abstract
AIMS The technological properties of 22 micrococcus strains from traditional fermented Kedong sufu were evaluated in order to develop autochthonous starter cultures. METHODS AND RESULTS The proteolytic, autolytic and lipolytic activity, salt tolerance, production and degradation of the biogenic amines of six Micrococcus luteus, nine Kocuria kristinae and seven Kocuria rosea were evaluated. The results indicated that these micrococcus strains exhibited a certain technological diversity, and the results also indicated the best properties to be used in mixed starter cultures. Based on the above findings, two sets of autochthonous starters were formulated. Considering the physicochemical properties and sensory characteristics of sufu, the maturation period of sufu was shortened by 30 days. The profiles of free amino acids and peptides partly revealed the mechanism of sensory quality and shorter ripening time of sufu manufactured using autochthonous mixed starters. Compared to back-slopping fermentation, sufu manufactured with selected autochthonous starter cultures exhibited lower levels of total biogenic amines. CONCLUSIONS The selected strains could be used as starter to avoid the accumulation of high concentrations of biogenic amines while also maintaining typical sensory characteristics and preserving the autochthonous strains of the traditional Kedong sufu. The maturation times of Kedong sufu were shortened by 30 days with application of the autochthonous starter. SIGNIFICANCE AND IMPACT OF THE STUDY Autochthonous mixed starters can reduce the generation of biogenic amines, speed up the sufu maturation process and preserve typical sensory quality. Furthermore, the rotation of two sets of mixed starter cultures can effectively resist phage attack during the production of sufu.
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Affiliation(s)
- Z Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - S Huang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Z W Ai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - M Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - S Zhai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - X Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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5
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Biogenic amines in meat and meat products and its public health significance: a review. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1860-x] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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6
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Xie C, Wang HH, Nie XK, Chen L, Deng SL, Xu XL. Reduction of biogenic amine concentration in fermented sausage by selected starter cultures. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1005027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Feng Z, Xu M, Zhai S, Chen H, Li AL, Lv XT, Deng HL. Application of Autochthonous Mixed Starter for Controlled Kedong Sufu Fermentation in Pilot Plant Tests. J Food Sci 2014; 80:M129-36. [DOI: 10.1111/1750-3841.12740] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2014] [Accepted: 09/05/2014] [Indexed: 12/01/2022]
Affiliation(s)
- Zhen Feng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Miao Xu
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Shuang Zhai
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Hong Chen
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Ai-li Li
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Xin-tong Lv
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Hong-ling Deng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
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Kuley E, Balikci E, Özogul İ, Cengiz D. Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03201.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Esmeray Kuley
- Department of Fish Processing Technology; Faculty of Fisheries; Cukurova University; 01330; Adana; Turkey
| | - Esra Balikci
- Department of Fish Processing Technology; Faculty of Fisheries; Cukurova University; 01330; Adana; Turkey
| | - İlyas Özogul
- Vocational School of Feke; Cukurova University; 01660, Feke, Adana; Turkey
| | - Derya Cengiz
- Department of Fish Processing Technology; Faculty of Fisheries; Cukurova University; 01330; Adana; Turkey
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Singh V, Pathak V, K. Verma A. Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/ajft.2012.278.288] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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11
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Freiding S, Gutsche KA, Ehrmann MA, Vogel RF. Genetic screening of Lactobacillus sakei and Lactobacillus curvatus strains for their peptidolytic system and amino acid metabolism, and comparison of their volatilomes in a model system. Syst Appl Microbiol 2011; 34:311-20. [DOI: 10.1016/j.syapm.2010.12.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2010] [Revised: 12/15/2010] [Accepted: 12/17/2010] [Indexed: 11/25/2022]
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12
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OLAOYE O, DODD C. EVALUATION OF BACTERIOCINOGENIC PEDIOCOCCUS ACIDILACTICI AS PROTECTIVE CULTURE IN THE PRESERVATION OF TSIRE, A TRADITIONAL NIGERIAN STICK MEAT. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00247.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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13
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Olaoye OA, Onilude AA, Idowu OA. Microbiological Profile of Goat Meat Inoculated with Lactic Acid Bacteria Cultures and Stored at 30°C for 7 days. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0343-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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14
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Olaoye OA, Onilude AA. Investigation on the potential application of biological agents in the extension of shelf life of fresh beef in Nigeria. World J Microbiol Biotechnol 2010. [DOI: 10.1007/s11274-010-0319-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Enhancing the antilisterial effect of Lactobacillus curvatus CWBI-B28 in pork meat and cocultures by limiting bacteriocin degradation. Meat Sci 2008; 80:640-8. [DOI: 10.1016/j.meatsci.2008.02.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2006] [Revised: 01/08/2008] [Accepted: 02/18/2008] [Indexed: 11/20/2022]
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Drosinos EH, Mataragas M, Metaxopoulos J. Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131. Meat Sci 2006; 74:690-6. [PMID: 22063225 DOI: 10.1016/j.meatsci.2006.05.022] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2006] [Revised: 04/27/2006] [Accepted: 05/26/2006] [Indexed: 11/18/2022]
Abstract
Leuconostoc mesenteroides E131, isolated from dry fermented sausages, produces an antimicrobial agent, characterized as bacteriocin. The effect of pH and temperature on growth and bacteriocin production, using MRS broth as growth medium, was studied in a fermentor. The pH value at which the best cell growth was observed (6.5) did not coincided with the value at which the maximum bacteriocin activity was attained (5.5). In contrast, the maximum bacteriocin activity was attained at temperature (25°C) close to the optimum temperature for cell growth (25-30°C). Notably, the range of pH and temperature for good bacteriocin production was within the range used for sausage fermentation. An empirical model was developed to describe the growth and bacteriocin production in different pH and temperature conditions. The model was able to describe growth and bacteriocin production and it could be used to predict the kinetic parameters of growth and bacteriocin production within the pH and temperature range examined.
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Affiliation(s)
- E H Drosinos
- Agricultural University of Athens, Department of Food Science and Technology, Laboratory of Food Quality Control and Hygiene, Iera Odos 75, 118 55 Athens, Greece
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Verluyten J, Leroy F, De Vuyst L. Influence of complex nutrient source on growth of and curvacin a production by sausage isolate Lactobacillus curvatus LTH 1174. Appl Environ Microbiol 2004; 70:5081-8. [PMID: 15345385 PMCID: PMC520890 DOI: 10.1128/aem.70.9.5081-5088.2004] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2004] [Accepted: 05/12/2004] [Indexed: 11/20/2022] Open
Abstract
Lactobacillus curvatus LTH 1174, a fermented sausage isolate, produces the antilisterial bacteriocin curvacin A. Its biokinetics of cell growth and bacteriocin production as a function of various concentrations of a complex nutrient source were investigated in vitro during laboratory fermentations with modified MRS medium. A modification of the nutrient depletion model was used to fit the data describing growth and bacteriocin production. Both cell growth and bacteriocin activity were influenced by changes in the complex nutrient source concentration. Standard MRS medium clearly limited the growth of L. curvatus LTH 1174. Higher nutrient concentrations, up to a certain degree, led to improved growth, a higher attainable biomass concentration, and a higher bacteriocin activity in the supernatant. A lower concentration of complex nutrient source caused severe growth inhibition, leading to a lower biomass concentration but a much higher specific bacteriocin production. When examining the separate components of the complex nutrient source, a stimulating effect of bacteriological peptone on growth was found without an adverse effect on bacteriocin production, resulting in increased curvacin A activity. Furthermore, specific depletion of the amino acids tyrosine, serine, and asparagine/aspartic acid was observed for this strain.
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Affiliation(s)
- Jurgen Verluyten
- Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing, Department of Applied Biological Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
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Verluyten J, Messens W, De Vuyst L. Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage. Appl Environ Microbiol 2004; 70:2271-8. [PMID: 15066822 PMCID: PMC383168 DOI: 10.1128/aem.70.4.2271-2278.2004] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2003] [Accepted: 01/05/2004] [Indexed: 11/20/2022] Open
Abstract
Lactobacillus curvatus LTH 1174, a strain originating in fermented sausage, produces the antilisterial bacteriocin curvacin A. Its biokinetics of cell growth and bacteriocin production as a function of various concentrations of salt (sodium chloride) were investigated in vitro during laboratory fermentations using modified MRS medium. A model was set up to describe the effects of different NaCl concentrations on microbial behavior. Both cell growth and bacteriocin activity were affected by changes in the salt concentration. Sodium chloride clearly slowed down the growth of L. curvatus LTH 1174, but more importantly, it had a detrimental effect on specific curvacin A production (k(B)) and hence on overall bacteriocin activity. Even a low salt concentration (2%, wt/vol) decreased bacteriocin production, while growth was unaffected at this concentration. The inhibitory effect of NaCl was mainly due to its role as an a(w)-lowering agent. Further, it was clear that salt interfered with bacteriocin induction. Additionally, when 6% (wt/vol) sodium chloride was added, the minimum biomass concentration necessary to start the production of curvacin A (X(B)) was 0.90 g (cell dry mass) per liter. Addition of the cell-free culture supernatant or a protein solution as a source of induction factor resulted in a decrease in X(B), an increase in k(B), and hence an increase in the maximum attainable bacteriocin activity.
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Affiliation(s)
- Jurgen Verluyten
- Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel, B-1050 Brussels, Belgium
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Verluyten J, Messens W, De Vuyst L. The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions. Appl Environ Microbiol 2003; 69:3833-9. [PMID: 12839751 PMCID: PMC165188 DOI: 10.1128/aem.69.7.3833-3839.2003] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2002] [Accepted: 04/17/2003] [Indexed: 11/20/2022] Open
Abstract
Curvacin A is a listericidal bacteriocin produced by Lactobacillus curvatus LTH 1174, a strain isolated from fermented sausage. The response of this strain to an added curing agent (sodium nitrite) in terms of cell growth and bacteriocin production was investigated in vitro by laboratory fermentations with modified MRS broth. The strain was highly sensitive to nitrite; even a concentration of 10 ppm of curing agent inhibited its growth and both volumetric and specific bacteriocin production. A meat simulation medium containing 5 ppm of sodium nitrite was tested to investigate the influence of the gas phase on the growth and bacteriocin production of L. curvatus LTH 1174. Aerating the culture during growth had no effect on biomass formation, but the oxidative stress caused a higher level of specific bacteriocin production and led to a metabolic shift toward acetic acid production. Anaerobic conditions, on the other hand, led to an increased biomass concentration and less growth inhibition. Also, higher maximum volumetric bacteriocin activities and a higher level of specific bacteriocin production were obtained in the presence of sodium nitrite than in fermentations under aerobic conditions or standard conditions of air supply. These results indicate that the inhibitory effect of the curing agent is at least partially masked under anaerobic conditions.
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Affiliation(s)
- Jurgen Verluyten
- Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing, Department of Applied Biological Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
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Messens W, Verluyten J, Leroy F, De Vuyst L. Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes. Int J Food Microbiol 2003; 81:41-52. [PMID: 12423917 DOI: 10.1016/s0168-1605(02)00168-x] [Citation(s) in RCA: 79] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Lactobacillus curvatus LTH 1174, a strain isolated from fermented sausage, produces the antilisterial bacteriocin curvacin A. Its biokinetics of cell growth and bacteriocin production as a function of temperature (20-38 degrees C) and pH (4.8-7.0) were investigated in vitro during laboratory fermentations using de Man, Rogosa and Sharpe (MRS) medium. A predictive, successfully validated model was set up to describe the influence of temperature and pH on the microbial behavior. Both cell growth and bacteriocin activity were influenced by changes in temperature and pH. The optimum temperature value for cell growth, 34.5 degrees C, did not correspond with the optimum temperature for curvacin A production (20-27 degrees C). Interestingly, the pH range for growth and curvacin A production was broad. Thus, Lb. curvatus LTH 1174 seems to be a promising bacteriocin-producing strain for use in European sausage fermentations that are performed at temperatures near 25 degrees C.
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Affiliation(s)
- Winy Messens
- Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050, Brussels, Belgium
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Modelling contributes to the understanding of the different behaviour of bacteriocin-producing strains in a meat environment. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(01)00154-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Alvarez MA, Rodríguez A, Suárez JE. Stable expression of the Lactobacillus casei bacteriophage A2 repressor blocks phage propagation during milk fermentation. J Appl Microbiol 1999; 86:812-6. [PMID: 10347876 DOI: 10.1046/j.1365-2672.1999.00728.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
A general strategy was applied to implement resistance against temperate bacteriophages that infect food fermentation starters through cloning and expression of the phage repressor. Lactobacillus casei ATCC 393 and phage A2 were used to demonstrate its feasibility as milk fermentation is drastically inhibited when the strain is infected by this phage. The engineered strain Lact. casei EM40::cI, which has the A2 repressor gene (cI) integrated into the genome, was completely resistant and able to ferment milk whether phage was present or not. In addition, viable phages were eliminated from the milk, probably through adsorption to the cell wall. Finally, the integration of cI in the genome resulted in a stable resistance phenotype, being unnecessary selective pressure during milk fermentation.
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Affiliation(s)
- M A Alvarez
- Departamento de Biología Funcional (Area de Microbiología), Universidad de Oviedo, Spain
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