The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

Microbial Diversity and Organoleptic Properties in Traditionally Fermented Pineapple Beverage Ameliorated with Blueberry or Pomegranate

The trend of traditionally fermented beverages (TFBs) is gaining importance because of their health benefits and high nutritional value. Post-era of COVID-19 pandemic and increase in consumer awareness on health has taken U-turn for consumption of naturally fermented foods for gut health and immune homeostasis. Consumption of fresh vegetables and fruits is attributed with numerous health benefits. Nevertheless, limited information is available how natural fermentation of fruits can alter the microbial diversity, nutritional value, and distinct flavor. Therefore, we wanted to compare four different samples of TFBs, pineapple without brown sugar (FPC), pineapple amended with brown sugar (FPO), or pineapple amended with brown sugar and blueberry (FPB), or pineapple amended with brown sugar and pomegranate (FPP). The microbial diversity in TFBs after 72 h of fermentation analyzed through Illumina MiSeq (2 × 250) revealed that Firmicutes were predominant over Proteobacteria and Bacteroidetes in bacterial diversity; likewise, Ascomycota was predominant over Basidiomycota in fungal diversity. Most abundant genera of bacteria included Acetobacter, Lactobacillus, Lactococcus, Pediococcus, Gluconobacter, Weissela, Klyuvera, and Enterobacter, and fungi were Naumovozyma, Metschnikowia, Candida, Meyerozyma, and Kazachstania. At the end of fermentation (72 h), physicochemical characteristics of all the four samples revealed pH from 2.91 to 4.64 and Brix degrees lined up below 15 which fall under the category of ready to serve (RTS) beverages. Overall, the findings of this study explain FPB showed better physicochemical and organoleptic properties along with significant diversity of Firmicutes (Lactobacillus and Lactococcus), recommending it as potential fermented beverage.

Weissella viridescens Attenuates Hepatic Injury, Oxidative Stress, and Inflammation in a Rat Model of High-Fat Diet-Induced MASLD

Background: Metabolic-dysfunction-associated steatotic liver disease (MASLD) is the most prevalent chronic liver disorder globally. Probiotic supplementation has shown promise in its prevention and treatment. Although Weissella viridescens, a lactic acid bacterium with immunomodulatory effects, has antibacterial and anti-inflammatory activities, there is a lack of direct evidence for its role in alleviating MASLD. This study aimed to investigate the protective effects of W. viridescens strain Wv2365, isolated from healthy human feces, in a high-fat diet (HFD)-induced rat model of MASLD. Methods: Rats were randomly assigned to a normal chow diet (NC), high-fat diet (HFD), and HFD supplemented with W. viridescens Wv2365 (Wv2365) groups. All groups were fed their respective diets for 8 weeks. During this period, the NC and HFD groups received a daily oral gavage of PBS, while the Wv2365 group received a daily oral gavage of Wv2365. Results: Wv2365 supplementation significantly reduced HFD-induced body weight gain, improved NAFLD activity scores, alleviated hepatic injury, and restored lipid metabolism. A liver transcriptomic analysis revealed the downregulation of inflammation-related pathways, along with decreased serum levels of TNF-α, IL-1β, IL-6, MCP-1, and LPS. Wv2365 also activated the Nrf2/HO-1 antioxidant pathway, enhanced hepatic antioxidant enzyme activities and reduced malondialdehyde levels. A gut microbiota analysis showed the enrichment of beneficial genera, including Butyricicoccus, Akkermansia, and Blautia. Serum metabolomic profiling revealed increased levels of metabolites including indole-3-propionic acid, indoleacrylic acid, and glycolithocholic acid. Conclusions: Wv2365 attenuates hepatic injury, oxidative stress, and inflammation in a rat model of high-fat-diet-induced MASLD, supporting its potential as a probiotic candidate for the modulation of MASLD.

Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by Weissella cibaria G232 with Traditional Starters

To improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, Weissella cibaria G232 (added at 0%, 3%, 5%, and 7%) was involved as a co-fermenter with a traditional starter (Lactobacillus delbrueckii subsp. bulgaricus G119 and Streptococcus thermophilus Q019). The results showed that W. cibaria G232 co-fermentation could shorten the fermentation time and significantly enhance the viable counts of yogurt (p < 0.05). Moreover, the incorporation of W. cibaria G232 improved the water holding ability, viscosity, and texture of yogurt. Notably, the highest levels of firmness, consistency, and cohesiveness of yogurt were observed at the 5% addition level of W. cibaria G232. Furthermore, co-fermentation with W. cibaria G232 significantly enhanced the antioxidant activity of yogurt, as evidenced by increased free radical scavenging capacity and ferric ion reducing antioxidant power (FRAP) value. The intelligent sensory technology and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) indicated that co-fermentation with W. cibaria G232 and a traditional starter notably altered the accumulation of aldehydes, ketones, and alcohols in yogurt. These findings suggest that co-fermentation of W. cibaria G232 with a traditional starter present the potential for the quality and functionality improvement of yogurt and also lay the foundation for the application of W. cibaria G232.

Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry

This study investigates the development and application of type III sourdoughs, produced by fermenting sprouted wheat and barley flours with carefully selected lactic acid bacteria (LAB). Two optimized combinations of LAB strains were used: Furfurilactobacillus rossiae (CR5), Weissella confusa T6B10, and Lactiplantibacillus plantarum SB88.B4 for sprouted wheat flour; and Leuconostoc pseudomesenteroides DSM 20193, L. plantarum 7A, and F. rossiae (CR5) for sprouted barley flours. Fermentation resulted in substantial increases in peptide content (450 % in sprouted wheat flour-based sourdough and 520 % in sprouted barley flour-based sourdough) and phenolic compounds (344 % and 261 %, respectively), along with improved antioxidant activity (100 % in wheat and 40 % in barley). Among the experimental breads, those made with sprouted barley sourdough demonstrated the highest nutritional and functional benefits, including a highest content of dietary fiber, improved in vitro protein digestibility (IVPD, 81.14 %), a reduced predicted glycemic index (pGI, 84.78 %), and strong angiotensin-converting enzyme (ACE) inhibitory activity (73 %). The rheological behaviour of doughs incorporating novel type III sourdoughs was comparable to those containing type II wheat sourdoughs combined with enzymatyc enanchers, indicating their suitability for baking applications. Sensory evaluations highlighted that bread made with type III sourdough from sprouted wheat flour was appreciated for its enhanced crust and crumb colour, while bread made with sprouted barley sourdough stood out for its rich bran aroma, toasted notes, and balanced acidity. This study highlights the potential of targeted fermentation of sprouted flours as a key solution to address the growing demand for health-focused and eco-friendly innovations from both consumers and producers.

Antimicrobial Activity of Probiotic Bacteria Isolated from Plants: A Review

Lactic acid bacteria (LAB) constitute a heterogeneous group of bacteria isolated from fermented foods, animals, plants, and mammalian guts, with many health-promoting properties. Probiotics with antagonistic properties against human pathogens and foodborne bacteria have garnered significant attention from the scientific fraternity. A dedicated review focusing on plant-derived probiotic bacteria and their antagonistic properties has not been comprehensively reviewed. Thus, this review aimed at providing an overview of LAB isolates derived from several unconventional sources such as fruits, seeds, fruit pulp, leaves, roots, vegetables, grasses, and flowers and with their antibacterial, antifungal, and antiviral properties. This paper reviewed the antimicrobial properties of different genera, Lactobacillus, Leuconostoc, Weissella, Enterococcus, Pediococcus, Bacillus, and Fructobacillus, their postbiotics, and paraprobiotics. Several important mechanisms, including the secretion of bacteriocins, bacteriocin-like substances, reuterin, organic acids (lactic and acetic), peptides, exopolysaccharides, and hydrogen peroxide, have been attributed to their antimicrobial actions against pathogens. However, their precise mode of action is poorly understood; hence, further research should be conducted to reveal detailed mechanisms. Finally, the review discusses the summary and future implications. Given the significance, LAB and derived antimicrobial compounds can potentially be exploited in food preservation and safety or for medicinal applications after evaluating their safety.

Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373T and technological properties in plant-based food production

Periweissella beninensis LMG 25373T, belonging to the recently established Periweissella genus, exhibits unique motility and high adhesion capabilities, indicating significant probiotic potential, including resilience under simulated gastrointestinal conditions. This study demonstrates for the first time that P. beninensis LMG 25373^T produces a dextran-type exopolysaccharide (EPS) with a distinctive high degree of branching (approximately 71 % of α-(1 → 6)-linkages and 29 % α-(1 → 3)-linkages). Growth performance, acidification, and proteolytic activity were investigated in various plant-based substrates (lentil, chickpea, and rice flours water soluble extracts and semi-liquid mixtures), in comparison with the well-characterized lactic acid bacteria strains Leuconostoc pseudomesenteroides DSM 20193 (EPS-producing) and Lacticaseibacillus rhamnosus GG (probiotic). The strain displayed effective pro-technological properties, especially in gelatinized and non-gelatinized legume-based substrates, achieving EPS synthesis levels of up to 1.3 g/100 g and 2.7 ± 0.2 g/100 g, respectively. When used as a starter for a plant-based yogurt-type ("gurt") prototype, compared to the control, P. beninensis LMG 25373T produced a substantial increase in viscosity which remained stable during refrigerated storage, confirming the role of its unique structure pattern as a hydrocolloid. Furthermore, the strain demonstrated high viability throughout storage, an essential trait for probiotic food applications.

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides

Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. Milk and dairy products naturally containing or with added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving the intestinal microbial balance, are recognized to affect the immune response and other important biological functions. In addition to macronutrients and micronutrients, biologically active peptides (BPAs) have been identified within the amino acid sequences of native milk proteins; hydrolytic reactions, such as those catalyzed by digestive enzymes, result in their release. BPAs directly influence numerous biological pathways evoking behavioral, gastrointestinal, hormonal, immunological, neurological, and nutritional responses. The addition of BPAs to food products or application in drug development could improve consumer health and provide therapeutic strategies for the treatment or prevention of diseases. Herein, we review the scientific literature on probiotics, BPAs in milk and dairy products, with special attention to milk from minor species (buffalo, sheep, camel, yak, donkey, etc.); safety assessment will be also taken into consideration. Finally, recent advances in foodomics to unveil the probiotic role in human health and discover novel active peptide sequences will also be provided.