The Carbohydrate Metabolism of Lactiplantibacillus plantarum

SERS-based approaches in the investigation of bacterial metabolism, antibiotic resistance, and species identification

Surface-enhanced Raman scattering (SERS) is an inelastic scattering phenomenon that occurs when photons interact with substances, providing detailed molecular structure information. It exhibits various advantages including high sensitivity, specificity, and multiple-detection capabilities, which make it particularly effective in bacterial detection and antibiotic resistance research. In this review, we review the recent development of SERS-based approaches in the investigation of bacterial metabolism, antibiotic resistance, and species identification. Although the promising applications have been realized in clinical microbiology and diagnostics, several challenges still limit the further development, including signal variability, the complexity of spectral data interpretation, and the lack of standardized protocols. To overcome these obstacles, more reproducible and standardized methodologies, particularly in nanomaterial design and experimental condition optimization. Furthermore, the integration of SERS with machine learning and artificial intelligence can automate spectral analysis, improving the efficiency and accuracy of bacterial species identification, resistance marker detection, and metabolic monitoring. Combining SERS with other analytical techniques, such as mass spectrometry, fluorescence microscopy, or genomic sequencing, could provide a more comprehensive understanding of bacterial physiology and resistance mechanisms. As SERS technology advances, its applications are expected to extend beyond traditional microbiology to areas like environmental monitoring, food safety, and personalized medicine. In particular, the potential for SERS to be integrated into point-of-care diagnostic devices offers significant promise for enhancing diagnostics in resource-limited settings, providing cost-effective, rapid, and accessible solutions for bacterial infection and resistance detection.

Forage cactus and the growth of pathogenic microorganisms in ruminants

Forage cactus is a major food grown in arid and semiarid regions, and serves as a nutraceutical for humans and a nutrient source for ruminants. However, high inclusion in ruminant diets may cause nutritional disorders like diarrhea. This review examines the chemical traits, sugars and microbiota of forage cactus and their link to pathogenic microbes in ruminants. Recent studies have linked diarrhea in animals to contamination of forage cactus with pathogenic microorganisms. This is attributed to the chemical characteristics of the plant, such as high moisture content and neutral detergent-soluble carbohydrates (NDSCs). These characteristics make forage cactus a suitable substrate for the development of Escherichia coli and other pathogens in animal feed. Additionally, its high passage rate can favor the growth of pathogenic and opportunistic microorganisms in the small and large intestines of ruminants, causing diarrhea. To mitigate these nutritional disorders, especially under smallholder management, the inclusion of cactus in the diet must be balanced. Practices such as using larger particle sizes, including a food source with lower NDSCs and higher fiber content, and ensiling can reduce the incidence of nutritional disorders in animals fed diets containing forage cactus. Complementary measures, such as improved hygiene and reducing the exposure time of crushed cactus to air, are crucial to further minimize risks. These practices enable the safe inclusion of higher proportions of forage cactus in ruminant diets, ensuring animal health and productivity. © 2025 Society of Chemical Industry.

Increased survival rate of selected probiotics under environmental stresses through encapsulation in α-glucan-coated porous starch granules

Porous starch granules (PSGs) produced by amylolytic enzymes show potential as an effective delivery system for various materials, including probiotics. This study developed α-glucan-coated PSGs (α-gcPSGs) to enhance probiotic viability under environmental stresses. Lactobacillus rhamnosus GG and Bifidobacterium longum were encapsulated in α-gcPSGs coated with amylosucrase-produced α-glucan. The protective effects were evaluated under acidic, bile, heat, and oxygen stress conditions. Results showed that α-gcPSGs significantly enhanced probiotic survival by reducing cell loss of L. rhamnosus GG to 1.41 log CFU/mL under acidic conditions (pH 2.0, 4 h), compared to 2.97 log CFU/mL for lyophilized cells. The thermal resistance of probiotics was improved with α-gcPSGs encapsulation. Encapsulation in α-gcPSGs significantly enhanced probiotic heat resistance, with L. rhamnosus GG demonstrating 96.5% cell viability after 1 h at 65 °C, compared to 42.5% for lyophilized L. rhamnosus GG. Additionally, α-gcPSGs-encapsulated B. longum maintained 63.9% survival after 48 h under oxygen stress, while lyophilized B. longum showed no survival. These findings demonstrate α-gcPSG's potential as a highly effective delivery system for probiotics.

From in silico screening to in vivo validation in zebrafish - a framework for reeling in the right psychobiotics

The potential of gut bacteria to interact with the nervous system is now well known. Therefore, the characterization of bacterial strains that can modulate signalling pathways of the nervous system is a topic of growing interest, as it represents a potential alternative therapeutic target to treat central nervous system disorders. However, a streamlined screening framework is required to guide the rational identification and selection of such bacteria, known as psychobiotics. In this work, we introduce a framework that integrates in silico, in vitro and in vivo approaches to identify psychobiotic candidates capable of both metabolising prebiotics of interest and producing neuroactive molecules. To prove the effectiveness of the approach, we characterized a bacterial strain, Lactiplantibacillus plantarum APC2688, for its capacity to modulate the GABAergic system and alter the stress-related behaviour of zebrafish larvae. In brief, in silico analyses of the genomic content of APC2688 identified it as capable of degrading different prebiotics and producing neuroactive compounds known to modulate the stress response in animal models. Then, in vitro results confirmed the ability of this strain to produce GABA, tryptophan and acetate, while growing with the candidate prebiotics of interest, fructooligosaccharides (FOS), galactooligosaccharides (GOS) and inositol. In vivo experiments demonstrated that the administration of bacterial supernatants induced changes in the expression of gad1 and gabra1 in zebrafish larvae, two essential genes in the GABAergic signalling pathway, and altered the anxiety-like behaviour of the larvae. These results highlight the efficiency of our framework in integrating orthogonal approaches to discover and characterise bacteria capable of modulating the microbiome-gut-brain axis.

Exploring the anti-obesity effects of Lactobacillus in C57BL/6 mice: mechanisms, interventions, and future directions

Lactobacillus species show strong potential in fighting obesity-related inflammation and metabolic issues. Obesity causes inflammation in adipose tissue, which harms insulin sensitivity and leads to fat buildup. Lactobacillus strains like Lactobacillus gasseri, Lactobacillus reuteri, and Lactobacillus plantarum help regulate lipid metabolism by boosting key genes, preventing fat cell formation, and encouraging fat breakdown. They also produce short-chain fatty acids (SCFAs) that improve gut health, activate metabolic pathways, and reduce inflammation. Studies in animals have shown that Lactobacillus can reduce body weight, fat, and inflammation, with Lactobacillus plantarum being especially effective in improving gut microbiota and liver function. When combined with other probiotics or prebiotics, these strains work even better, enhancing lipid metabolism and reducing inflammation. These results suggest that Lactobacillus could be an effective way to manage obesity and related health problems by influencing metabolism, gut health, and inflammation. However, more research, particularly human clinical trials, is needed to confirm its potential as a dietary treatment for obesity.

Comprehensive genomics, probiotic, and antibiofilm potential analysis of Streptococcus thermophilus strains isolated from homemade and commercial dahi

This study investigated the probiotic properties and antibiofilm potential of Streptococcus thermophilus strains obtained from homemade and commercial dahi. The S. thermophilus strain from homemade dahi had greater acid tolerance than the commercial strain, indicating a greater capacity to live in the acidic environments of the stomach. The commercial strain had increased survivability in bile salts and was more hydrophobic than the homemade strain. These findings suggest improved adaptability and increased colonization in the gut. The genomes of both strains included genes associated with probiotic characteristics implying that the two strains may provide unique probiotic advantages. These findings highlight the importance of cell-free supernatants (CFS) of these strains in reducing biofilm formation of pathogenic bacteria. Gas chromatography-mass spectrometry demonstrated that 2, 4-di-tert-butylphenol was a shared metabolite in the CFSs of both strains; however, 2-butanol was found only in the CFS of the homemade dahi strain. In-silico investigations revealed that compounds have drug-like characteristics, suggesting that they could be used for treating biofilm-associated diseases. This study highlights the health advantages of probiotics found in traditional dahi, but it also provides a way to develop natural antibacterial medicines.

Integrated metagenomics and metatranscriptomics analyses reveal the impacts of different Lactiplantibacillus plantarum strains on microbial communities and metabolic profiles in pickled bamboo shoots

Effects of two different Lactobacillus plantarum fermentation processes on microbial communities and metabolic functions were evaluated using metagenomics and metatranscriptomics. Dominant species in Lactobacillus plantarum DACN4208 (LPIF8) and DACN4120 (LPIF10) were Lactobacillus pentosus and Lactobacillus plantarum, with Lactiplantibacillus comprised 75.31 % of the microbial community in LPIF10. Metatranscriptomic revealed that LPIF8 had more genes associated with carbohydrate-binding modules and auxiliary activities, totaling 7500 and 4000 genes, respectively. Metabolic reconstruction further showed that LPIF8 had the most genes involved in pyruvate and lactose metabolism, with 633 and 389 genes, respectively. In contrast, LPIF10 fewer genes related to the biosynthesis and metabolism of phenylalanine, tyrosine, and tryptophan. These results indicate that LPIF8 could efficiently improve fermentation efficiency and increase metabolic activity, while LPIF10 exhibited a more moderate and controlled metabolic process. These provide valuable insights into how different starter cultures influence the structure and metabolic functions of microbial communities in pickled bamboo shoots.

Effects of Lactiplantibacillus plantarum and Bacillus subtilis fermentation on the constituents of ground or extruded corn bran

The effects of two physical modifications of corn bran, namely, 1) grinding to < 500 μm and 2) extruding at two die temperature settings (high, 140 °C and low, 120 °C) were evaluated on growth performance of Lactiplantibacillus plantarum and Bacillus subtilis. The resulting constituent changes in dried fermented bran ingredients were also compared. Corn bran at 25 or 35 % moisture content were either ground or extruded prior to fermenting with L. plantarum or B. subtilis at 37 °C for 72 h at 200 rpm. Both the ground or extruded brans showed typical growth patterns for both probiotic bacteria studied. B. subtilis had the highest growth rate of 0.64 h-1 and lowest population doubling time of 1.09 h on corn bran (35 % moisture) extruded at 120 °C compared to no inoculation control. The major soluble sugars in corn bran were arabinose (0.011 to 1.68 g kg-1) and xylose (0.029 to 0.246 g kg-1) which decreased upon extrusion at higher temperature (HT: 140 °C). The total phenolic content range of 9-10 mg GAE g-1 for extruded and fermented brans was not significantly different from their respective controls. Phytic acid and trypsin inhibitors reduced by a maximum of 42 % and 34 %, respectively, when extruded and fermented with both microbes.

Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains

Hemp seed flour (Cannabis sativa) is a non-traditional matrix alternative to wheat for baked goods production. The aim of this study was to investigate the microbiota of two liquid sourdoughs (SLs) based on hemp or a wheat-hemp mixture, before and after spontaneous or piloted fermentation (Lactiplantibacillus plantarum ITM21B or Weissella cibaria C43-11 used as starters). Culture-dependent and -independent (high-throughput sequencing of bacterial phylogenetic V3-V4 regions of the 16S rRNA gene) methods, were used to evaluate the microbial community. The effect of fermentation on the content of bioactive molecules (polyphenols, organic acids, proteins, and amino acids) was also investigated. Results indicated that the microbial community of all SLs was mainly (99.7 ÷ 100%) composed of Firmicutes and Proteobacteria, and the latter was the unique phylum before fermentation in formulations produced exclusively with hemp flour. Two PCoA plots (Test adonis with pseudo-F ratio, p > 0.05) showed no significance difference between the microbial communities of the formulations. However, the relative abundance variation at the family level in the wheat-hemp-based mixture SLs showed a significant enrichment of the Lactobacillaceae family (Kruskal-Wallis test, p = 0.04). Moreover, results confirmed hemp seed flour as a suitable fermentation substrate to obtain microbial consortia allowing for an increase in organic acids, especially lactic acid (9.12 ± 1.22 and 7.45 ± 0.75 mmol/kg with Lpb. plantarum and W. cibaria, respectively), in both piloted fermentations, and in polyphenols by 21% and amino acids by 158% in SL fermented by the C43-11 strain.

Investigation into optimizing fermentation processes to enhance uric acid degradation by probiotics

To enhance the activity of Lactiplantibacillus plantarum FS4722 (L. plantarum FS4722) in reducing uric acid, this study optimized the culture medium components and fermentation conditions using response surface methodology. The results indicated that the optimal culture medium comprised glucose at 25.61 g/L, yeast extract powder (YEP) at 26.86 g/L, and nucleoside addition at 0.48 g/L. The optimal fermentation conditions were: a fermentation time of 10 h, an initial pH of 6.5, a fermentation temperature of 33 °C, and an inoculum size of 1.0 %. Under these conditions, the nucleoside degradation ability of L. plantarum FS4722 increased by 41.9 times, enhancing its potential applications in reducing uric acid and developing anti-gout foods, health supplements, and pharmaceuticals.

Modulating the aroma and taste profile of soybean using novel strains for fermentation

A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with Rhizopus oryzae, which correlated with an increase in umami intensity as measured using an E-tongue. Samples fermented with Neurospora crassa also demonstrated an increase in methionine and cysteine, sulfur-containing amino acids that are deficient in raw soybean. Fermentation additionally resulted in a significant increase in fatty acids and alterations to the fatty acid profile. Notably, samples fermented with Penicillium camemberti, Penicillium nalgiovense, Penicillium chrysogenum, and Leuconostoc mesenteroides containing omega-3 fatty acids. Lastly, fermentation introduced desirable aroma compounds, including 'smoky', 'cheesy' and 'floral' notes, enhancing the sensory appeal of certain samples. This study demonstrates the innovative use of novel microbial strains in soybean fermentation as a promising strategy to modulate the aroma and taste profile of soybean products.

The CRISPR-Cas system in Lactiplantibacillus plantarum strains: identification and characterization using a genome mining approach

Clustered regularly interspaced short palindromic repeats (CRISPR) and CRISPR-associated (CAS) genes make up bacteria's adaptive immune system against bacteriophages. In this study, 675 sequences of Lactiplantibacillus plantarum isolates deposited in GenBank were analyzed in terms of diversity, occurrence, and evolution of the CRISPR-Cas system. This study investigated the presence, structural variations, phylogenetic relationships, and diversity of CRISPR-Cas systems in 675 L. plantarum strains. The analysis revealed that 143 strains harbor confirmed CRISPR-Cas systems, with subtype II-A being predominant. Moreover, targeting phages and plasmid diversity between the predicted systems were dissected. The results indicated that approximately 22% of the isolates with verified and complete CRISPR systems exhibited the coexistence of both subtypes II-A and I-E within their genomes. The results further showed that in subtype II-A, the length of the repeat sequence was 36 nucleotides, on average. In addition, the number of spacers in subtypes II-A and I-E varied between 1-24 and 3-16 spacers, respectively. The results also indicated that subtype II-A has nine protospacer adjacent motifs, which are 5'-CC-3', 5'-GAA-3', 5'-TGG-3', 5'-CTT-3', 5'-GGG-3', 5'-CAT-3', 5'-CTC-3', 5'-CCT-3', and 5'-CGG-3'. In addition, the identified systems displayed a potential for targeting Lactobacillus phages. The investigation of the relationship between the targeting of Lactobacillus phages by the antiphage system in L. plantarum species showed that subtype II-A had the highest diversity in targeting Lactobacillus phages than subtype I-E. In conclusion, current findings offer a perspective on the prevalence and evolution of the CRISPR-Cas system in L. plantarum, contributing novel insights to the expanding field of CRISPR-Cas systems within lactobacillus strains. This knowledge establishes a foundation for future applied studies focused on enhancing phage resistance in industrial fermentation, reducing contamination risks, and improving product quality. The identified targeting diversity may also foster advancements in phage therapy through the development of CRISPR-based antimicrobials.

The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)

Increasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 25 kHz; 5 min) and the lactic acid bacteria strain (LAB; Lactiplantibacillus plantarum 299v and Lacticaseibacillus rhamnosus GG) on the quality of fermented pumpkin (Cucurbita pepo L.). The pumpkin was inoculated with 5 log CFU/g of specific LAB strain. Fermentation was carried out for 7 days at 35 °C. Some samples were US treated at the washing stage. During fermentation, there was an increase in the LAB count of 3 logarithmic cycles compared to the initial inoculum. For L. rhamnosus, preceding fermentation by US treatment contributed to an increased bacteria count of 4 logarithmic cycles. In the case of fermentation with L. rhamnosus, the lactic acid content was significantly higher than for L. plantarum. These samples are also characterized by higher sensory properties, desirability of taste, and overall desirability. Fermentation contributed to a decrease in carotenoid and phenolic compounds content and an increase in the antioxidant capacity of the pumpkins, regardless of the bacterial strain.

Successful combination of lactic acid bacteria and yeast fermentation and enzymatic treatment to re-cycle industrial bread by-products for bread making

Bread industry generates significant amounts of by-products which are discarded every day with relevant economic and environmental repercussions, despite they still contain high concentrations of potentially exploitable nutrients. Aiming to develop new sustainable solutions, this study explored the synergistic application of enzymatic treatment and sourdough fermentation to re-cycle industrial bread by-products for new sourdough bread making. Lactiplantibacillus plantarum SD69.B2 and Saccharomyces cerevisiae SD69.E3 were used as starters, while α-amylase, amyloglucosidase and protease were assessed for their ability to hydrolyze starch and proteins, providing more available carbon and nitrogen sources for the microorganisms. The bread waste-based sourdoughs made by combining protease and L. plantarum SD69.B2 alone or in combination with S. cerevisiae SD69.E3 were selected based on acidification and growth kinetics, and their biochemical, amino acid, and peptide profiles were also characterized demonstrating promising properties. Therefore, they were used, at different percentages, for bread making. Although a slightly acidic pH and a low leavening power, due to the denatured proteins and gelatinized starch in the bread by-products, the texture and sensory analyses of new breads revealed better textural attributes, smell, acidic taste, and overall acceptability compared to the control. The possible reasons behind such features were discussed. The overall results demonstrated that the approach proposed in this study was effective to valorize bread by-products, and it represents a starting point to develop strategies responding to the current perspective of circular economy in food industry.

Targeted Screening of Lactiplantibacillus plantarum Strains Isolated from Tomatoes and Its Application in Tomato Fermented Juice

This study explores the functional attributes of Lactiplantibacillus plantarum (L. plantarum) strains isolated from fermented tomato juice, focusing on their physiological, biochemical, and probiotic characteristics. The identified 66 gram-positive strains included 36 L. plantarum ones, which exhibited robust growth in acidic environments (pH 2.0-5.0) and utilization of various carbohydrates. Notably, seven strains outperformed a commercial strain in extreme acidic conditions. Antioxidant activity varied, with strain A24 showing the highest hydroxyl radical scavenging ability, while strains with high surface hydrophobicity had lower DPPH scavenging activity, indicating no direct correlation between these properties. Strains also showed strain-specific differences in carbohydrate utilization and antibiotic resistance, with some resistant to gentamicin and ciprofloxacin. Survival rates under simulated gastrointestinal conditions were strain-specific, with some strains demonstrating high survival rates, indicating their potential as probiotics. Furthermore, 13 strains used as fermentation starters in tomato juice significantly enhanced antioxidant activity and reduced pH and total soluble solids, indicating efficient sugar utilization and lactic acid production. These findings suggest that L. plantarum strains are well-suited for functional food fermentation and probiotic applications, with strain-specific traits offering versatility for use in acidic food products and probiotic formulations.

Effects of Lactiplantibacillus plantarum CBT LP3 and Bifidobacterium breve CBT BR3 supplementation on weight loss and gut microbiota of overweight dogs

The prevalence of obesity in dogs is increasing worldwide. This study evaluated the effects of a mixed probiotic formula on the weight, body condition score (BCS), blood metabolite profiles, and gut microbiota of overweight and obese dogs over a 12-week supplementation period to determine the anti-obesity effects of Lactiplantibacillus plantarum CBT LP3 and Bifidobacterium breve CBT BR3. This was a community-based, randomized study that sampled 41 overweight and obese dogs with a veterinarian-determined BCS of 6 or more. The physical activity of all the subjects was measured using a pedometer designed exclusively for dogs. The food intake was measured using the developed application. Only the treatment group received the mixed probiotic formula twice daily (3 g per dose). A significant decrease in body weight (p < 0.0001), BCS (p < 0.0001), serum TG (p < 0.0001), serum TC (p = 0.0400), and serum leptin (p = 0.0252), and a significantly increased serum adiponectin levels (p = 0.0007) were observed in the treatment group compared with the values in the control group. Microbiota analysis showed that Lactiplantibacillus increased and Erysipelatoclostridium, Staphylococcus, and Gemella decreased more significantly in the treatment group than in the control group. These results suggested that Lactiplantibacillus plantarum CBT LP3 and Bifidobacterium breve CBT BR3 may be effective in alleviating obesity in dogs.

A Novel Bioprotective Strain of Lactiplantibacillus plantarum F2-Physiological, Genetical, and Antimicrobial Characterization

Lactiplantibacillus plantarum is a member of lactic acid bacteria that improves the quality of fermented foods while also having a positive impact on human health. In this study, L. plantarum F2 was studied for characteristics such as biochemical and genetic identification, metabolite production, antimicrobial activity, and plasmid content. This strain exerts antimicrobial activity against some Gram-positive and Gram-negative pathogens (Listeria monocytogenes, Staphylococcus aureus, Salmonella, and Escherichia coli) with inhibition zone diameters ranging between 17.0 and 29.0 mm; it can ferment glucose, arabinose, galactose, lactose, and demonstrated the ability to grow at high temperature (50°C). Another physiological specification of the strain was the morphology of the isolate in selective medium, the de Man, Rogosa, Sharpe medium (MRS medium containing triphenyl tetrazolium chloride), which exhibits a chromogenic colony (characterized as purple colonies) on the modified-MRS (mMRS) medium. Metabolites such as lactic acid and diacetyl production of the strain F2 were also investigated using chromatography and found to be 10.07 and 0.05 µg/mL, respectively. The peptides of the isolate's cell-free supernatant were determined to be ∼80 kDa, and finally, the plasmid isolated from the strain F2 was identified as L. plantarum strain KLDS1.0386 plasmid p4, which may be responsible for some characteristic properties, such as antimicrobial peptide production of the strain.

The Effect of Lactiplantibacillus plantarum SHY130 and Konjac Glucomannan on the Physicochemical, Antioxidant, and Sensory Properties of Stirred Yogurt

The impact of konjac glucomannan (KGM)-based synbiotics on yogurt quality is not well understood. This study investigated the effects of a synbiotic mixture of KGM and the selected probiotic Lactiplantibacillus plantarum SHY130 on the physicochemical, antioxidant, and sensory properties of yogurt. The results showed that KGM significantly promoted the growth of Lactiplantibacillus plantarum SHY130. The synbiotics dramatically enhanced the count of lactic acid bacteria in yogurt during the 14 days of storage. Texture analysis indicated that the synbiotic supplement had no impact on springiness and cohesiveness but resulted in notable reductions in hardness, gumminess, and chewiness. The synbiotics did not significantly affect the water-holding capacity and syneresis. While the synbiotics initially decreased yogurt viscosity, it increased with storage time. Furthermore, the synbiotics significantly improved the yogurt's antioxidant capacity. Additionally, the supplementation of the synbiotics did not adversely affect sensory properties, although the synbiotics containing 0.02% KGM negatively impacted overall acceptability. Overall, these findings elucidate the effects of KGM-based synbiotics on yogurt quality, providing a foundation for developing novel synbiotic yogurt products.

Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains

The traditional fermentation process of soy sauce employs a hyperhaline model and has a long fermentation period. A hyperhaline model can improve fermentation speed, but easily leads to the contamination of miscellaneous bacteria and fermentation failure. In this study, after the conventional koji and moromi fermentation, the fermentation broth was pasteurized and diluted, and then inoculated with three selected microorganisms including Corynebacterium glutamicum, Corynebacterium ammoniagenes, and Lactiplantibacillus plantarum for secondary fermentation. During this ten-day fermentation, the pH, free amino acids, organic acids, nucleotide acids, fatty acids, and volatile compounds were analyzed. The fermentation group inoculated with C. glutamicum accumulated the high content of amino acid nitrogen of 0.92 g/100 mL and glutamic acid of 509.4 mg/100 mL. The C. ammoniagenes group and L. plantarum group were rich in nucleotide and organic acid, respectively. The fermentation group inoculated with three microorganisms exhibited the best sensory attributes, showing the potential to develop a suitable fermentation method. The brewing speed of the proposed process in this study was faster than that of the traditional method, and the umami substances could be significantly accumulated in this low-salt fermented model (7% w/v NaCl). This study provides a reference for the low-salt and rapid fermentation of seasoning.

Characterization of Genomic, Physiological, and Probiotic Features of Lactiplantibacillus plantarum JS21 Strain Isolated from Traditional Fermented Jiangshui

This study aimed to understand the genetic and metabolic traits of a Lactiplantibacillus plantarum JS21 strain and its probiotic abilities through laboratory tests and computer analysis. L. plantarum JS21 was isolated from a traditional fermented food known as "Jiangshui" in Hanzhong city. In this research, the complete genetic makeup of JS21 was determined using Illumina and PacBio technologies. The JS21 genome consisted of a 3.423 Mb circular chromosome and five plasmids. It was found to contain 3023 protein-coding genes, 16 tRNA genes, 64 rRNA operons, 40 non-coding RNA genes, 264 pseudogenes, and six CRISPR array regions. The GC content of the genome was 44.53%. Additionally, the genome harbored three complete prophages. The evolutionary relationship and the genome collinearity of JS21 were compared with other L. plantarum strains. The resistance genes identified in JS21 were inherent. Enzyme genes involved in the Embden-Meyerhof-Parnas (EMP) and phosphoketolase (PK) pathways were detected, indicating potential for facultative heterofermentative pathways. JS21 possessed bacteriocins plnE/plnF genes and genes for polyketide and terpenoid assembly, possibly contributing to its antibacterial properties against Escherichia coli (ATCC 25922), Escherichia coli (K88), Staphylococcus aureus (CMCC 26003), and Listeria monocytogenes (CICC 21635). Furthermore, JS21 carried genes for Na+/H+ antiporters, F0F1 ATPase, and other stress resistance genes, which may account for its ability to withstand simulated conditions of the human gastrointestinal tract in vitro. The high hydrophobicity of its cell surface suggested the potential for intestinal colonization. Overall, L. plantarum JS21 exhibited probiotic traits as evidenced by laboratory experiments and computational analysis, suggesting its suitability as a dietary supplement.

CRISPR-Cas systems of lactic acid bacteria and applications in food science

CRISPR-Cas (Clustered regularly interspaced short palindromic repeats-CRISPR associated proteins) systems are widely distributed in lactic acid bacteria (LAB), contributing to their RNA-mediated adaptive defense immunity. The CRISPR-Cas-based genetic tools have exhibited powerful capability. It has been highly utilized in different organisms, accelerating the development of life science. The review summarized the components, adaptive immunity mechanisms, and classification of CRISPR-Cas systems; analyzed the distribution and characteristics of CRISPR-Cas system in LAB. The review focuses on the development of CRISPR-Cas-based genetic tools in LAB for providing latest development and future trend. The diverse and broad applications of CRISPR-Cas systems in food/probiotic industry are introduced. LAB harbor a plenty of CRISPR-Cas systems, which contribute to generate safer and more robust strains with increased resistance against bacteriophage and prevent the dissemination of plasmids carrying antibiotic-resistance markers. Furthermore, the CRISPR-Cas system from LAB could be used to exploit novel, flexible, programmable genome editing tools of native host and other organisms, resolving the limitation of genetic operation of some LAB species, increasing the important biological functions of probiotics, improving the adaptation of probiotics in complex environments, and inhibiting the growth of foodborne pathogens. The development of the genetic tools based on CRISPR-Cas system in LAB, especially the endogenous CRISPR-Cas system, will open new avenues for precise regulation, rational design, and flexible application of LAB.

In vitro assessment of biofunctional properties of Lactiplantibacillus plantarum strain Jb21-11 and the characterization of its exopolysaccharide

ABSTACT

The microbiota of traditional food provides a rich reservoir of biodiversity to find new strains with interesting features for novel functional food formulation. Therefore, this study aimed to investigate the biofunctional potential of the lactic acid bacteria (LAB) strain Jb21-11 isolated from Jben, a traditional Algerian fresh cheese. This isolate was selected out of a collection of 154 LAB based on its exopolysaccharide (EPS) phenotype and was preliminarily identified by polyphasic characterization as Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum) and its biofunctional properties were then assessed in vitro. The tested strain demonstrated good resistance to gastric juice, acidity around pH 2, and 2% (v/v) bile salts, which are important characteristics for potential biofunctional LAB candidates. It also showed a good production of ropy EPS with 674 mg/L on MRS medium. However, this ability appears to compromise the adhesion of the strain to Caco-2 cells (less than 1%), which according to our results, seems not to be related to autoaggregation and hydrophobicity (44.88 ± 0.028% and 16.59 ± 0.012%). Furthermore, promising antimicrobial activity against three pathogenic bacteria (Escherichia coli, Staphylococcus aureus, and Salmonella) was detected probably due to antimicrobial metabolites excreted during fermentation process into the medium. Moreover, the strain L. plantarum Jb21-11 displayed a therapeutic functionality with both anti-inflammatory and immunomodulatory action using RAW 264.7 cells. The chemical features of the novel ropy Jb21-11-EPS were also investigated revealing the presence of three monosaccharides, namely, mannose, galactose, and glucose, with a molar ratio of 5.42:1.00:4.52 linked together by α- and β-glycosidic bonds, presenting a relatively high molecular weight of 1.08 × 105 Da of interest for a texturing potential. Therefore, the new producing EPS strain Jb21-11 is a promising candidate for use as an adjunct culture for improving the texture of functional food.

Strain-specific metabolomic diversity of Lactiplantibacillus plantarum under aerobic and anaerobic conditions

The chemotaxonomic diversity of 20 Lactiplantibacillus plantarum strains was investigated using non-targeted metabolite profiling under different culture conditions. Multivariate and metabolic pathway analyses based on GC-MS and LC-MS/MS datasets showed that amino acid metabolism, especially 2-hydroxy acids, was enriched under aerobic conditions (AE), whereas fatty acid & sugar metabolism was increased under anaerobic conditions (AN). Based on the metabolite profiles, L. plantarum strains were clustered into three main groups (A, B, and C). Overall, 79 and 83 significantly discriminant metabolites were characterized as chemical markers of AE and AN growth conditions, respectively. Notably, alcohols were more abundant in group A whereas amino acids, peptides, purines, and pyrimidines were significantly higher in group C. 2-hydroxy acids and oxylipins biosynthesized through amino acid and fatty acid metabolism, respectively, were more abundant in groups A and B. Furthermore, we observed a strong correlation between the chemical diversity of L. plantarum groups and their antioxidant activity from metabolite extracts. We propose a non-targeted metabolomic workflow to comprehensively characterize the chemodiversity of L. plantarum strain under different culture conditions, which may help reveal specific biomarkers of individual strains depending on the culture conditions.

Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation

Pea albumins are promising for their nutritional, biological, and techno-functional properties. However, this fraction is usually discarded in the industry due to its low protein content compared to globulin fraction and the presence of some anti-nutritional compounds. In the present study, we used an alternative method of pea protein extraction based on alkaline solubilization/isoelectric precipitation in which the reduction of pH was achieved by lactic acid fermentation using specific starters instead of mineral acids. Hence, the main objective of this study was to examine the protein profile and the content of anti-nutritional and nutritional active compounds in pea albumin-rich fractions obtained by the isoelectric extraction method without (control) or with fermentation with different lactic acid bacteria (Streptococcus thermophilus, Lactiplantibacillus plantarum, and their co-culture). Different pea cultivars (Cartouche, Ascension, and Assas) were used here for their differences in protein profile. The results revealed a higher total nitrogen content in albumin-rich fraction for fermented samples and, in particular, for co-culture. The majority of total nitrogen was determined as non-protein (~50%), suggesting the degradation of proteins by LAB to small peptides and amino acids, which were solubilized in the soluble fraction (albumin) as confirmed by size exclusion chromatography (SEC-HPLC) analysis. Moreover, the higher antioxidant activity of fermented albumin samples was attributed to the production of small peptides during extraction. Lactic acid fermentation also resulted in a significant reduction of trypsin inhibitor activity, α-galactoside, and phytic acid content of this fraction compared to control.

Halocynthiibacter halioticoli sp. nov., isolated from the viscera of abalone Haliotis discus hannai

A Gram-stain-negative, rod-shaped, glide, non-flagellated, and facultatively anaerobic bacterial strain, designated as Z654T, was isolated from the gut of abalone Haliotis discus hannai from Rongcheng, Shandong province, China. Cells are 0.2-0.8 μm in width and 0.7-3.4 μm in length. Cells grew best at 30 °C (range, 15-37 °C), pH 7.0 (range, 6.0-8.5) and NaCl concentration of 2.0% (w/v) (range, 1-10%). According to the phylogenetic analysis of 16S rRNA gene sequence, the strain belongs to the genus Halocynthiibacter and the closest strain is Halocynthiibacter arcticus KCTC 42129 T (97.12%). The genome size of strain Z654T was 3,296,250 bp and the DNA G + C content was 54.2 mol%. The average nucleotide identity (ANI) scores and digital DNA-DNA hybridization (dDDH) scores with H. arcticus KCTC 42129 T were 70% and 14.6-18.2%, respectively. The predominant quinone was Q-10 and the major fatty acids were C18:0, C18:1 ω7c 11-methyl and summed feature 8. The polar lipids consisted of phosphatidylcholine, phosphatidylglycerol, unidentified aminolipid and unidentifed lipids. Based on the phenotypic, phylogenetic and chemotaxonomic data, strain Z654T was considered to represent a novel species of the genus Halocynthiibacter, for which the name Halocynthiibacte halioticoli sp. nov., is proposed. The type strain is Z654T (= MCCC 1H00503T = KCTC 92003 T).

New progress in the identifying regulatory factors of exopolysaccharide synthesis in lactic acid bacteria

The exopolysaccharides (EPSs) of lactic acid bacteria (LAB) have presented various bioactivities and beneficial characteristics, rendering their vast commercial value and attracting a broad interest of researchers. The diversity of EPS structures contributes to the changes of EPS functions. However, the low yield of EPS of LAB has severely limited these biopolymers' comprehensive studies and applications in different areas, such as functional food, health and medicine fields. The clarification of biosynthesis mechanism of EPS will accelerate the synthesis and reconstruction of EPS. In recent years, with the development of new genetic manipulation techniques, there has been significant progress in the EPS biosynthesis mechanisms in LAB. In this review, the structure of LAB-derived EPSs, the EPS biosynthesis basic pathways in LAB, the EPS biosynthetic gene cluster, and the regulation mechanism of EPS biosynthesis will be summarized. It will focus on the latest progress in EPS biosynthesis regulation of LAB and provide prospects for future related developments.

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization

Exopolysaccharides (EPSs) produced by lactic acid bacteria present a particular interest for the food industry since they can be incorporated in foods via in situ production by selected starter cultures or applied as natural additives to improve the quality of various food products. In the present study, 43 strains were isolated from different plant-based fermented foods and identified by molecular methods. The species found were distinctively specific according to the food source. Only six Lactiplantibacillus plantarum strains, all isolated from sauerkraut, showed the ability to produce exopolysaccharide (EPS). The utilization of glucose, fructose and sucrose was explored with regard to EPS and biomass accumulation by the tested strains. Sucrose was clearly the best carbon source for EPS production by most of the strains, yielding up to 211.53 mg/L by strain Lactiplantibacillus plantarum ZE2, while biomass accumulation reached the highest levels in the glucose-based culture medium. Most strains produced similar levels of EPS with glucose and fructose, while fructose was utilized more poorly for biomass production, yielding about 50% of biomass compared to glucose for most strains. Composition analysis of the EPSs produced by strain Lactiplantibacillus plantarum ZE2 from glucose (EPS-1) and fructose (EPS-2) revealed that glucose (80-83 mol%) and protein (41% w/w) predominated in both analyzed EPSs. However, the yield of EPS-1 was twice higher than that of EPS-2, and differences in the levels of all detected sugars were found, which shows that even for the same strain, EPS yield and composition vary depending on the carbon source. These results may be the basis for the development of tailored EPS-producing starter cultures for food fermentations, as well as technologies for the production of EPS for various applications.

Expansion of carbon source utilization range of Shewanella oneidensis for efficient azo dye wastewater treatment through co-culture with Lactobacillus plantarum

Shewanella oneidensis has demonstrated excellent potential for azo dye decolorization and degradation. However, in anaerobic environments, S. oneidensis has a narrow carbon source spectrum, which requires additional electron donors, such as sodium lactate. This increases the practical application costs for wastewater treatment. Here, we aimed to expand the carbon source utilization range of S. oneidensis FJAT-2478 by co-culturing it with Lactobacillus plantarum FJAT-7926, leveraging their commensalism relationship to develop a metabolic chain. Results showed that a 1:2 initial ratio of L. plantarum FJAT-7926 to S. oneidensis FJAT-2478 achieved a 97.16% decolorization rate of methyl orange when glucose served as the sole carbon source. This co-culture system achieved a decolorization rate comparable to that obtained using sodium lactate as an electron donor and was significantly higher than that achieved by L. plantarum FJAT-7926 (7.88%) or S. oneidensis FJAT-2478 (6.89%) alone. After undergoing five cycles, the co-culture system continued to exhibit effective decolorization. It was demonstrated that the co-culture system could use common and inexpensive carbon sources, such as starch, molasses, sucrose, and maltose, to decolorize azo dyes. For instance, 100 mg/L methyl orange could be degraded by over 98.05% within 24 h. The results indicated that the degradation rates of methyl orange were higher when L. plantarum was inoculated first, followed by a subsequent inoculation of S. oneidensis after 2 h. The co-culturing of L. plantarum FJAT-7926 and S. oneidensis FJAT-2478 proved to be an effective strategy in treating azo dye wastewater, expanding the potential practical applications of S. oneidensis.

Persistence of maternal milk derived Lactobacillus plantarum in the infant feces and its antagonistic activity against Escherichia coli O157:H7

The diversity of lactic acid bacteria (LAB) in maternal milk and feces from Thai mother-infants pairs were revealed through nested PCR-DGGE. LAB species residing in maternal milk drawn from each individual demonstrated high uniqueness, yet shared similarity to her infant. Multiple strains of L. plantarum, L. fermentum, L. rhamnosus, L. mucosae, L. casei were continuously detected, suggesting direct transfer from a mother to her infant via breastfeeding. L. plantarum, the most commonly found species with many strain variants, remained persistent in infant's feces up to six months postpartum. Such success could be achieved through its ability to utilize fructooligosaccharides (FOS)/inulin together with antibacterial activity and competitive adhesion. With FOS/inulin, the prebiotic utilizing L. plantarum (M117 and M118) isolated from maternal milk effectively inhibited E. coli O157:H7 under highly microflora competitive and glucose-limited environments of colon model. The results introduce the potential trend for development of effective anti-diarrheal synbiotic infant formulae.

Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review

Meat from small ruminants is considered a high quality and delicacy product in many countries. Several benefits have been perceived from probiotics as dietary supplements, such as improved carcass weight, color, tenderness, flavor, muscle fiber structure, water-holding capacity, and healthy fatty acid profile of the meat. Thus, the present review focuses on the effect of probiotics on improving the quality of meat from small ruminants. Though many benefits have been associated with the use of probiotics, the findings of all the considered articles are not always consistent, and the mechanisms behind improving meat quality are not appropriately defined. This variability of findings could be due to the use of different probiotic strains, dosage rates, number of days of experiment, nutrition, breed, age, and health status of the animals. Therefore, future research should emphasize specific strains, optimal dose and days of administration, route, and mechanisms for the specific probiotic strains to host. This review provides a comprehensive overview of the use of probiotics for small ruminants and their impact on meat quality.

Inulin increases the EPS biosynthesis of Lactobacillus delbrueckii ssp. bulgaricus LDB-C1

OBJECTIVE

Its eps gene cluster, the antioxidant activity and monosaccharide composition of exopolysaccharides, the expression levels of related genes at different fermentations were analyzed for clarifying the exopolysaccharide biosynthesis mechanism of Lactobacillus delbrueckii subsp. bulgaricus LDB-C1.

RESULTS

The comparison analysis of eps gene clusters indicated that the gene clusters present diversity and strain specificity. The crude exopolysaccharides from LDB-C1 exhibited a good antioxidant activity. Compared with glucose, fructose, galactose, and fructooligosaccharide, inulin significantly improved the exopolysaccharide biosynthesis. The structures of EPSs were significantly different under different carbohydrate fermentation conditions. Inulin obviously increased the expressions of most EPS biosynthesis related genes at fermentation 4 h.

CONCLUSION

Inulin accelerated the beginning of the exopolysaccharide production in LDB-C1, and the enzymes promoted by inulin was beneficial for the accumulation of exopolysaccharide at the whole fermentation process.

Diurnal Variation of Epiphytic Microbiota: an Unignorable Factor Affecting the Anaerobic Fermentation Characteristics of Sorghum-Sudangrass Hybrid Silage

Forage epiphytic microbiota exhibits pronounced changes in composition and function throughout the day. However, the effects of these changes on silage fermentation are rarely explored. Here, we transplanted the epiphytic microbiota of sorghum-sudangrass hybrid (SSG) harvested at 7:00 h (AM), 12:00 h (M), and 17:00 h (PM) to sterilized SSG to evaluate the effects of diurnal variation of epiphytic microbiota on fermentation characteristics. During fermentation, remarkable differences in bacterial community successions were observed between silages inoculated with AM and M microbiota. Compared to AM microbiota, M microbiota inoculation increased the proportions of Pantoea dispersa, Leuconostoc lactis, Enterobacter, and Klebsiella variicola, whereas it decreased the proportions of Weissella cibaria and Lactobacillus plantarum during fermentation. This led to the most rapid pH declines and organic acid production in AM silage and the slowest in M silage. Both M and PM microbiota affected the bacterial cooccurrence patterns, indicated by decreased complexity and stability in the community structures of M and PM silages compared to that of AM silage. The predicted functions indicated that some key carbohydrate metabolism pathways related to lactic acid synthesis were downregulated, while some competing pathways (ascorbate and aldarate metabolism and C5-branched dibasic acid metabolism) were upregulated in M silage compared to AM silage after 3 days of fermentation. Correlation analysis revealed positive correlations between competing pathways and enterobacterial species. The current study highlights the importance of diurnal variation of epiphytic microbiota in affecting the silage bacterial community, potentially providing an effective strategy to improve silage quality by optimizing harvest time. IMPORTANCE Ensiling is a way to preserve wet biomass for animal and bioenergy production worldwide. The fermentation quality of silage is largely dependent on the epiphytic microbiota of the material. Plant epiphytic microbiota exhibit diurnal changes in composition and function. However, the effects of these changes on silage fermentation are rarely explored. The results presented here demonstrated that diurnal variation of epiphytic microbiota could affect the fermentation characteristics and bacterial community during SSG fermentation. Marked bacterial community differences were observed between AM and M silages during the initial 3 days of fermentation. The dominance rate of Lactobacillus plantarum was highest in AM silage, whereas enterobacterial species were more abundant in M silage. The predicted function revealed downregulated lactic acid synthesis pathways and upregulated competing pathways in M silage compared to those in AM silage. This study provides clues for technological-parameter optimization of the fermentation process by the selection of harvest time.

Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals

Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory characteristics of fermented cereals. African fermented cereals constitute a staple, frequently consumed food group and provide high energy and essential nutrients to many communities on the continent. The flavour and aroma characteristics of fermented cereal products could be correlated with the metabolic pathways of fermenting microorganisms. This report looks at the comprehensive link between LAB-produced flavour metabolites and sensory attributes of African fermented cereals by reviewing previous studies. The evaluation of such data may point to future prospects in the application of flavour compounds derived from African fermented cereals in various food systems and contribute toward the improvement of flavour attributes in existing African fermented cereal products.

Red ginseng dietary fiber promotes probiotic properties of Lactiplantibacillus plantarum and alters bacterial metabolism

Korean red ginseng has been widely used as an herbal medicine. Red ginseng dietary fiber (RGDF) is a residue of the processed ginseng product but still contains bioactive constituents that can be applied as prebiotics. In this study, we evaluated changes on fermentation profiles and probiotic properties of strains that belong to family Lactobacillaceae with RGDF supplementation. Metabolomic analyses were performed to understand specific mechanisms on the metabolic alteration by RGDF and to discover novel bioactive compounds secreted by the RGDF-supplemented probiotic strain. RGDF supplementation promoted short-chain fatty acid (SCFA) production, carbon source utilization, and gut epithelial adhesion of Lactiplantibacillus plantarum and inhibited attachment of enteropathogens. Intracellular and extracellular metabolome analyses revealed that RGDF induced metabolic alteration, especially associated with central carbon metabolism, and produced RGDF-specific metabolites secreted by L. plantarum, respectively. Specifically, L. plantarum showed decreases in intracellular metabolites of oleic acid, nicotinic acid, uracil, and glyceric acid, while extracellular secretion of several metabolites including oleic acid, 2-hydroxybutanoic acid, hexanol, and butyl acetate increased. RGDF supplementation had distinct effects on L. plantarum metabolism compared with fructooligosaccharide supplementation. These findings present potential applications of RGDF as prebiotics and bioactive compounds produced by RGDF-supplemented L. plantarum as novel postbiotic metabolites for human disease prevention and treatment.

Macroalgal biomass as a potential resource for lactic acid fermentation

Lactic acid is an essential platform chemical with various applications in the chemicals, food, pharmaceutical, and cosmetic industries. Currently, the demand for lactic acid is driven by the role of lactic acid as the starting material for the production of bioplastic polylactide. Microbial fermentation for lactic acid production is favored due to the production of enantiomerically pure lactic acid required for polylactide synthesis, as opposed to the racemic mixture obtained via chemical synthesis. The utilization of first-generation feedstock for commercial lactic acid production is challenged by feedstock costs and sustainability issues. Macroalgae are photosynthetic benthic aquatic plants that contribute tremendously towards carbon capture with subsequent carbon-rich biomass production. Macroalgae are commercially cultivated to extract hydrocolloids, and recent studies have focused on applying biomass as a fermentation feedstock. This review provides comprehensive information on the design and development of sustainable and cost-effective, algae-based lactic acid production. The central carbon regulation in lactic acid bacteria and the metabolism of seaweed-derived sugars are described. An exhaustive compilation of lactic acid fermentation of macroalgae hydrolysates revealed that lactic acid bacteria can effectively ferment the mixture of sugars present in the hydrolysate with comparable yields. The environmental impacts and economic prospects of macroalgal lactic acid are analyzed. Valorization of the vast amounts of spent macroalgal biomass residue post hydrocolloid extraction in a biorefinery is a viable strategy for cost-effective lactic acid production.

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg−1) and low-fat contents (17.12 g kg−1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market.

Gut microbial response to host metabolic phenotypes

A large number of studies have proved that biological metabolic phenotypes exist objectively and are gradually recognized by humans. Gut microbes affect the host's metabolic phenotype. They directly or indirectly participate in host metabolism, physiology and immunity through changes in population structure, metabolite differences, signal transduction and gene expression. Obtaining comprehensive information and specific identification factors associated with gut microbiota and host metabolic phenotypes has become the focus of research in the field of gut microbes, and it has become possible to find new and effective ways to prevent or treat host metabolic diseases. In the future, precise treatment of gut microbes will become one of the new therapeutic strategies. This article reviews the content of gut microbes and carbohydrate, amino acid, lipid and nucleic acid metabolic phenotypes, including metabolic intermediates, mechanisms of action, latest research findings and treatment strategies, which will help to understand the relationship between gut microbes and host metabolic phenotypes and the current research status.

The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb. plantarum), formerly known as Lactobacillus plantarum. It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene locations of Lb. plantarum have shown the novel findings of its new strains along with their non-pathogenic or non-antibiotic resistance genes. Safe strains obtained with new technologies are a pioneer in the development of new probiotics and starter cultures for the food industry. However, the safety of Lb. plantarum strains and their bacteriocins should also be confirmed with in vivo studies before being employed as food additives. Many of the Lb. plantarum strains and their bacteriocins are generally safe in terms of antibiotic resistance genes. Thus, they provide a great opportunity for improving the nutritional composition, shelf life, antioxidant activity, flavour properties and antimicrobial activities in the food industry. Moreover, since some Lb. plantarum strains have the ability to reduce undesirable compounds such as aflatoxins, they have potential use in maintaining food safety and preventing food spoilage. This review emphasizes the impacts of Lb. plantarum strains on fermented foods, along with novel approaches to their genomic mapping and safety aspects.