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Kaur M, Miquel S, Ollivier-Nakusi L, Thoral C, Vareille-Delarbre M, Bekirian C, d'Enfert C, Fontaine T, Roget K, Forestier C. Elemental sulfur enhances the anti-fungal effect of Lacticaseibacillus rhamnosus Lcr35. Microbes Infect 2024; 26:105286. [PMID: 38160785 DOI: 10.1016/j.micinf.2023.105286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/21/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
Lacticaseibacillus rhamnosus Lcr35 is a well-known bacterial strain whose efficiency in preventing recurrent vulvovaginal candidiasis has been largely demonstrated in clinical trials. The presence of sodium thiosulfate (STS) has been shown to enhance its ability to inhibit the growth of Candida albicans strains. In this study, we confirmed that Lcr35 has a fungicidal effect not only on the planktonic form of C. albicans but also on other life forms such as hypha and biofilm. Transcriptomic analysis showed that the presence of C. albicans induced a metabolic adaptation of Lcr35 potentially associated with a competitive advantage over yeast cells. However, STS alone had no impact on the global gene expression of Lcr35, which is not in favor of the involvement of an enzymatic transformation of STS. Comparative HPLC and gas chromatography-mass spectrometry analysis of the organic phase from cell-free supernatant (CFS) fractions obtained from Lcr35 cultures performed in the presence and absence of STS identified elemental sulfur (S0) in the samples initially containing STS. In addition, the anti-Candida activity of CFS from STS-containing cultures was shown to be pH-dependent and occurred at acidic pH lower than 5. We next investigated the antifungal activity of lactic acid and acetic acid, the two main organic acids produced by lactobacilli. The two molecules affected the viability of C. albicans but only at pH 3.5 and in a dose-dependent manner, an antifungal effect that was enhanced in samples containing STS in which the thiosulfate was decomposed into S0. In conclusion, the use of STS as an excipient in the manufacturing process of Lcr35 exerted a dual action since the production of organic acids by Lcr35 facilitates the decomposition of thiosulfate into S0, thereby enhancing the bacteria's own anti-fungal effect.
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Affiliation(s)
- Manjyot Kaur
- NEXBIOME Therapeutics, 22 Allée Alan Turing, 63000 Clermont-Ferrand, France; Université Clermont Auvergne, CNRS, LMGE, F-63000 Clermont-Ferrand, France
| | - Sylvie Miquel
- Université Clermont Auvergne, CNRS, LMGE, F-63000 Clermont-Ferrand, France.
| | | | - Claudia Thoral
- NEXBIOME Therapeutics, 22 Allée Alan Turing, 63000 Clermont-Ferrand, France
| | | | - Clara Bekirian
- Institut Pasteur, Université Paris Cité, INRAE USC 2019, Unité Biologie et Pathogénicité Fongiques, 25, rue du Docteur Roux, 75015 Paris, France
| | - Christophe d'Enfert
- Institut Pasteur, Université Paris Cité, INRAE USC 2019, Unité Biologie et Pathogénicité Fongiques, 25, rue du Docteur Roux, 75015 Paris, France
| | - Thierry Fontaine
- Institut Pasteur, Université Paris Cité, INRAE USC 2019, Unité Biologie et Pathogénicité Fongiques, 25, rue du Docteur Roux, 75015 Paris, France
| | - Karine Roget
- NEXBIOME Therapeutics, 22 Allée Alan Turing, 63000 Clermont-Ferrand, France
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Temmermans J, Legein M, Zhao Y, Kiekens F, Smagghe G, de Coninck B, Lebeer S. The biocontrol agent Lactiplantibacillus plantarum AMBP214 is dispersible to plants via bumblebees. Appl Environ Microbiol 2023; 89:e0095023. [PMID: 37882529 PMCID: PMC10686056 DOI: 10.1128/aem.00950-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 09/11/2023] [Indexed: 10/27/2023] Open
Abstract
IMPORTANCE Plant protection products are essential for ensuring food production, but their use poses a threat to human and environmental health, and their efficacy is decreasing due to the acquisition of resistance by pathogens. Stricter regulations and consumer demand for cleaner produce are driving the search for safer and more sustainable alternatives. Microbial biocontrol agents, such as microorganisms with antifungal activity, have emerged as a promising alternative management strategy, but their commercial use has been limited by poor establishment and spread on crops. This study presents a novel system to overcome these challenges. The biocontrol agent Lactiplantibacillus plantarum AMBP214 was spray-dried and successfully dispersed to strawberry flowers via bumblebees. This is the first report of combining spray-dried, non-spore-forming bacteria with pollinator-dispersal, which scored better than the state-of-the-art in terms of dispersal to the plant (CFU/flower), and resuscitation of the biocontrol agent. Therefore, this new entomovectoring system holds great promise for the use of biocontrol agents for disease management in agriculture.
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Affiliation(s)
- Jari Temmermans
- Department of Bioscience Engineering, Research Group Environmental Ecology and Applied Microbiology, Antwerp University, Antwerp, Belgium
| | - Marie Legein
- Department of Bioscience Engineering, Research Group Environmental Ecology and Applied Microbiology, Antwerp University, Antwerp, Belgium
- Department of Integrative Biology, University of California, Berkeley, California, USA
| | - Yijie Zhao
- Laboratory of Plant Health and Protection, Department of Biosystems, KU Leuven, Leuven, Belgium
- KU Leuven Plant Institute, Leuven, Belgium
| | - Filip Kiekens
- Laboratory of Pharmaceutical Technology and Biopharmacy, Department of Pharmaceutical Sciences, Antwerp University, Wilrijk, Belgium
| | - Guy Smagghe
- Laboratory of Agrozoology, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Barbara de Coninck
- Laboratory of Plant Health and Protection, Department of Biosystems, KU Leuven, Leuven, Belgium
- KU Leuven Plant Institute, Leuven, Belgium
| | - Sarah Lebeer
- Department of Bioscience Engineering, Research Group Environmental Ecology and Applied Microbiology, Antwerp University, Antwerp, Belgium
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Kambire O, Yao KM, Detto K, Kamate M. Microbiological and Physicochemical Variations during Spontaneous Fermentation of Plantain Must. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:8611252. [PMID: 37736026 PMCID: PMC10511296 DOI: 10.1155/2023/8611252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/21/2023] [Accepted: 09/07/2023] [Indexed: 09/23/2023]
Abstract
Major losses are recorded every year in the plantain production sector in Côte d'Ivoire. These losses are mainly due to poor harvesting, transport, and storage conditions. Local processing of this food crop into other products could help limit postharvest losses. The aim of this study was to evaluate some microbiological and physicochemical parameters during the fermentation of plantain must for the production of an alcoholic beverage. Physicochemical parameters such as pH, titratable acidity, and reducing sugars were measured using a pH meter by titration and the Bernfeld method, respectively. Refractometric dry extract and alcohol content were measured using a refractometer. Loads of mesophilic aerobic germs, total coliforms, streptococci, and yeasts were determined by standard microbiological methods. Values for refractometric dry extract (10°B-4.5°B), reducing sugars (8.25-0 mg/mL), and pH (4.37-3.36) decrease during fermentation. The highest alcohol content (11%) is obtained after four days of fermentation of plantain must. In contrast to total coliforms (5.27-3.61 log10 cfu/mL), loads of mesophilic aerobic germs (4.84-9.8 log10 cfu/mL) increase during fermentation. Yeast and streptococci loads reach their peaks at 7.81 log10 cfu/mL and 8.15 log10 cfu/mL, respectively, after six (6) days of fermentation before dropping off. Plantain must could be used to produce distilled alcoholic beverages.
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Affiliation(s)
- Ollo Kambire
- Department of Biochemistry and Genetics, Peleforo Gon Coulibaly University, BP 1328 Korhogo, Côte d'Ivoire
| | - Konan Mathurin Yao
- Department of Biochemistry and Genetics, Peleforo Gon Coulibaly University, BP 1328 Korhogo, Côte d'Ivoire
| | - Karamoko Detto
- Department of Biochemistry and Genetics, Peleforo Gon Coulibaly University, BP 1328 Korhogo, Côte d'Ivoire
| | - Moustapha Kamate
- Department of Biochemistry and Genetics, Peleforo Gon Coulibaly University, BP 1328 Korhogo, Côte d'Ivoire
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Antifungal activity of lactic acid bacteria and their application in food biopreservation. ADVANCES IN APPLIED MICROBIOLOGY 2022; 120:33-77. [PMID: 36243452 DOI: 10.1016/bs.aambs.2022.07.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Lactic acid bacteria (LAB) are ubiquitous bacteria associated with spontaneous lactic fermentation of vegetables, dairy and meat products. They are generally recognized as safe (GRAS), and they are involved in transformation of probiotic lacto-fermented foods, highly desired for their nutraceutical properties. The antifungal activity is one of the exciting properties of LAB, because of its possible application in food bio-preservation, as alternative to chemical preservatives. Many recent research works have been developed on antifungal activity of LAB, and they demonstrate their capacity to produce various antifungal compounds, (i.e. organic acids, PLA, proteinaceous compounds, peptides, cyclic dipeptides, fatty acids, and other compounds), of different properties (hydrophilic, hydrophobic and amphiphilic). The effectiveness of LAB in controlling spoilage and pathogenic fungi, demonstrated in different agricultural and food products, can be due to the synergistic effect between their antifungal compounds of different properties; where the amphiphilic-compounds allow the contact between the target microbial cell (hydrophilic compartment) and antifungal hydrophobic-compounds. Further studies on the interaction between compounds of these three properties are to de be developed, in order to highlight more their mechanism of action, and make LAB more profitable in improving shelf life and nutraceutical properties of foods.
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Kaya Y, Erten T, Vurmaz M, İspirli H, Şimşek Ö, Dertli E. Comparison of the probiotic characteristics of Lactic Acid Bacteria (LAB) isolated from sourdough and infant feces. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101722] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Mareze J, Ramos-Pereira J, Santos J, Beloti V, López-Díaz T. Identification and characterisation of lactobacilli isolated from an artisanal cheese with antifungal and antibacterial activity against cheese spoilage and mycotoxigenic Penicillium spp. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Li J, Wang W, Chen S, Shao T, Tao X, Yuan X. Effect of Lactic Acid Bacteria on the Fermentation Quality and Mycotoxins Concentrations of Corn Silage Infested with Mycotoxigenic Fungi. Toxins (Basel) 2021; 13:toxins13100699. [PMID: 34678992 PMCID: PMC8537395 DOI: 10.3390/toxins13100699] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 09/06/2021] [Accepted: 09/28/2021] [Indexed: 12/05/2022] Open
Abstract
This study was conducted to evaluate the effect of lactic acid bacteria (LAB) on fermentation quality, mycotoxin concentrations, and microbial communities of whole-crop corn silages infested with mycotoxigenic fungi. Cultured spores (106 cfu/mL) of mycotoxigenic Aspergillus flavus and Fusarium graminearum were sprayed (5 mL) on corn forage on 27 July and 10 August 2018. On 21 August 2018, sprayed (FI; 3 plots) and unsprayed (NFI; 3 plots) corn forage were harvested at the 1/2 kernel milk line stage, followed by chopping and ensiling without inoculants (CON), or with Lactobacillus buchneri (LB, 1 × 106 cfu/g FW), Lactobacillus plantarum (LT, 1 × 106 cfu/g FW), or L. buchneri + L. plantarum (BT: both L. buchneri and L. plantarum applied at 0.5 × 106 cfu/g FW). After 90 d of ensiling, FI silages had a higher (p < 0.05) pH value and higher acetic acid (ACA), ethanol, and ammonia nitrogen (ammonia N) concentrations, but lower (p < 0.05) lactic acid (LA) concentrations than NFI silage. The inoculants decreased pH and increased LA concentration and LA/ACA compared with CON. The aflatoxin B1 (AFB1) was only detected in FI fresh corn and silages; ensiling decreased (p < 0.05) AFB1 concentration compared with fresh corn, and LB and BT decreased AFB1 concentration compared with CON. The zearalenone (ZEN), deoxynivalenol (DON), and fumonisin B1 (FB1) concentrations were similar (p < 0.05) for NFI silages, while ZEN concentration in BT was the lowest (p < 0.05) among all FI silages; DON and FB1 concentrations in LB, LT, and BT silages were significantly lower (p < 0.05) than those of CON in FI silages. The fungal infestation increased the bacterial and fungal diversity of silages compared with NFI silages. The FI silages had a higher relative abundance (RA) of Lactobacillus, Weissella, Wickerhamomyces, Pichia, and Epicoccum than the corresponding NFI silages. The RA of Aspergillus and Fusarium markedly decreased after 90 d of ensiling, and the inoculation expanded this trend irrespective of fungal infestation. The Penicillium in FI silages survived after 90 d of ensiling, while the inoculants decreased the RA of Penicillium. Inoculants mitigate the adverse effects of fungal infestation on corn silage quality by changing the bacterial and fungal communities.
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Ramos-Pereira J, Mareze J, Fernández D, Rios EA, Santos JA, López-Díaz TM. Antifungal activity of lactic acid bacteria isolated from milk against Penicillium commune, P. nordicum, and P. verrucosum. Int J Food Microbiol 2021; 355:109331. [PMID: 34364061 DOI: 10.1016/j.ijfoodmicro.2021.109331] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 07/07/2021] [Accepted: 07/16/2021] [Indexed: 10/20/2022]
Abstract
Penicillium spp. is considered a major spoilage fungus of cheeses. The use of lactic acid bacteria (LAB) with antifungal activity is an interesting possibility of biopreservation. In this study, the isolation and characterization of anti-Penicillium LAB from milk was carried out. Ninety-three milk samples were analysed and a total of 57 strains of LAB active against P. nordicum were isolated, mainly from goat and cow milk. Thirty-four isolates with strong activity were selected and identified, Lacticaseibacillus casei (11), L. paracasei (9) and L. rhamnosus (5) being the dominant species. The antifungal spectrum of these 34 LAB against strains of P. commune and P. verrucosum was investigated. L. casei, L. paracasei and L. rhamnosus were the most active and P. nordicum was the most susceptible fungus. Two isolates (L. casei Lc-51/3 and L. paracasei Lp-25/1) with high antifungal activity showed a moderate to high reduction on the growth of Penicillium nordicum and, in a lesser extent, of P. commune, and also a reducing effect on the ochratoxin A and cyclopiazonic acid production. In addition, these isolates demonstrated activity against several food pahogens. These findings indicate their suitability for the development of protective adjunct starters against spoilage and toxigenic microorganisms in cheese processing.
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Affiliation(s)
- Juliana Ramos-Pereira
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071 León, Spain
| | - Juliana Mareze
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071 León, Spain; Laboratório de Inspeção de Produtos de Origem Animal - LIPOA, Universidade Estadual de Londrina, Brazil
| | - Domingo Fernández
- Institute of Food Science and Technology, Universidad de León, La Serna 58, 24007 León, Spain
| | - Edson A Rios
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071 León, Spain
| | - Jesús A Santos
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071 León, Spain; Institute of Food Science and Technology, Universidad de León, La Serna 58, 24007 León, Spain
| | - Teresa-María López-Díaz
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071 León, Spain; Institute of Food Science and Technology, Universidad de León, La Serna 58, 24007 León, Spain.
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9
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Huang C, Zhang L, Johansen PG, Petersen MA, Arneborg N, Jespersen L. Debaryomyces hansenii Strains Isolated From Danish Cheese Brines Act as Biocontrol Agents to Inhibit Germination and Growth of Contaminating Molds. Front Microbiol 2021; 12:662785. [PMID: 34211441 PMCID: PMC8239395 DOI: 10.3389/fmicb.2021.662785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Accepted: 05/20/2021] [Indexed: 11/13/2022] Open
Abstract
The antagonistic activities of native Debaryomyces hansenii strains isolated from Danish cheese brines were evaluated against contaminating molds in the dairy industry. Determination of chromosome polymorphism by use of pulsed-field gel electrophoresis (PFGE) revealed a huge genetic heterogeneity among the D. hansenii strains, which was reflected in intra-species variation at the phenotypic level. 11 D. hansenii strains were tested for their ability to inhibit germination and growth of contaminating molds, frequently occurring at Danish dairies, i.e., Cladosporium inversicolor, Cladosporium sinuosum, Fusarium avenaceum, Mucor racemosus, and Penicillium roqueforti. Especially the germination of C. inversicolor and P. roqueforti was significantly inhibited by cell-free supernatants of all D. hansenii strains. The underlying factors behind the inhibitory effects of the D. hansenii cell-free supernatants were investigated. Based on dynamic headspace sampling followed by gas chromatography-mass spectrometry (DHS-GC-MS), 71 volatile compounds (VOCs) produced by the D. hansenii strains were identified, including 6 acids, 22 alcohols, 15 aldehydes, 3 benzene derivatives, 8 esters, 3 heterocyclic compounds, 12 ketones, and 2 phenols. Among the 71 identified VOCs, inhibition of germination of C. inversicolor correlated strongly with three VOCs, i.e., 3-methylbutanoic acid, 2-pentanone as well as acetic acid. For P. roqueforti, two VOCs correlated with inhibition of germination, i.e., acetone and 2-phenylethanol, of which the latter also correlated strongly with inhibition of mycelium growth. Low half-maximal inhibitory concentrations (IC50) were especially observed for 3-methylbutanoic acid, i.e., 6.32-9.53 × 10-5 and 2.00-2.67 × 10-4 mol/L for C. inversicolor and P. roqueforti, respectively. For 2-phenylethanol, a well-known quorum sensing molecule, the IC50 was 1.99-7.49 × 10-3 and 1.73-3.45 × 10-3 mol/L for C. inversicolor and P. roqueforti, respectively. For acetic acid, the IC50 was 1.35-2.47 × 10-3 and 1.19-2.80 × 10-3 mol/L for C. inversicolor and P. roqueforti, respectively. Finally, relative weak inhibition was observed for 2-pentanone and acetone. The current study shows that native strains of D. hansenii isolated from Danish brines have antagonistic effects against specific contaminating molds and points to the development of D. hansenii strains as bioprotective cultures, targeting cheese brines and cheese surfaces.
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Affiliation(s)
| | | | | | | | | | - Lene Jespersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
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Callegari M, Crotti E, Fusi M, Marasco R, Gonella E, De Noni I, Romano D, Borin S, Tsiamis G, Cherif A, Alma A, Daffonchio D. Compartmentalization of bacterial and fungal microbiomes in the gut of adult honeybees. NPJ Biofilms Microbiomes 2021; 7:42. [PMID: 33963194 PMCID: PMC8105395 DOI: 10.1038/s41522-021-00212-9] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Accepted: 03/23/2021] [Indexed: 02/07/2023] Open
Abstract
The core gut microbiome of adult honeybee comprises a set of recurring bacterial phylotypes, accompanied by lineage-specific, variable, and less abundant environmental bacterial phylotypes. Several mutual interactions and functional services to the host, including the support provided for growth, hormonal signaling, and behavior, are attributed to the core and lineage-specific taxa. By contrast, the diversity and distribution of the minor environmental phylotypes and fungal members in the gut remain overlooked. In the present study, we hypothesized that the microbial components of forager honeybees (i.e., core bacteria, minor environmental phylotypes, and fungal members) are compartmentalized along the gut portions. The diversity and distribution of such three microbial components were investigated in the context of the physico-chemical conditions of different gut compartments. We observed that changes in the distribution and abundance of microbial components in the gut are consistently compartment-specific for all the three microbial components, indicating that the ecological and physiological interactions among the host and microbiome vary with changing physico-chemical and metabolic conditions of the gut.
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Affiliation(s)
- Matteo Callegari
- Biological and Environmental Sciences and Engineering Division (BESE), Red Sea Research Center (RSRC), King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | - Elena Crotti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Milan, Italy.
| | - Marco Fusi
- Biological and Environmental Sciences and Engineering Division (BESE), Red Sea Research Center (RSRC), King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
- School of Applied Sciences, Edinburgh Napier University, Edinburgh, UK
| | - Ramona Marasco
- Biological and Environmental Sciences and Engineering Division (BESE), Red Sea Research Center (RSRC), King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | - Elena Gonella
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Grugliasco, Italy
| | - Ivano De Noni
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Diego Romano
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Sara Borin
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - George Tsiamis
- Department of Environmental Engineering, University of Patras, Agrinion, Greece
| | - Ameur Cherif
- Institut Supérieur de Biotechnologie Sidi Thabet (ISBST), BVBGR-LR11ES31, Biotechpole Sidi Thabet, University Manouba, Ariana, Tunisia
| | - Alberto Alma
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Grugliasco, Italy
| | - Daniele Daffonchio
- Biological and Environmental Sciences and Engineering Division (BESE), Red Sea Research Center (RSRC), King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia.
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Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper ( Capsicum annuum L. var. grossum (L.) Sendt). Foods 2020; 9:foods9091252. [PMID: 32906734 PMCID: PMC7555232 DOI: 10.3390/foods9091252] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 08/21/2020] [Accepted: 09/02/2020] [Indexed: 11/29/2022] Open
Abstract
This work analyzed the individual and combined effects of biochemical additives and probiotic strain Lactobacillus rhamnosus GG on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively) stored at two different temperatures (4 °C and 15 °C) for 15 days. The results revealed that the combined application of biochemical additives and L. rhamnosus GG inhibited the colonization of total bacterial counts (25.10%), total Salmonella counts (38.32%), total Listeria counts (23.75%), and total fungal counts (61.90%) in FCBP. Total bacterial colonization was found to be higher in R-FCBP (1188.09 ± 9.25 CFU g−1) than Y-FCBP (863.96 ± 7.21 CFU g−1). The storage at 4 °C was prevented 35.38% of microbial colonization in FCBP. Importantly, the L. rhamnosus GG count remained for up to 12 days. Moreover, the combined inoculation of the biochemical additives and L. rhamnosus GG treatments (T3) maintained the quality of R- and Y-FCBP for up to 12 days at 4 °C without any loss of antioxidant properties. This work reports the successful utilization of L. rhamnosus GG as a preservative agent for maintaining the quality of FCBP by preventing microbial colonization.
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Priyanka V, Ramesha A, Gayathri D, Vasudha M. Molecular characterization of non-biogenic amines producing Lactobacillus plantarum GP11 isolated from traditional pickles using HRESI-MS analysis. Journal of Food Science and Technology 2020; 58:2216-2226. [PMID: 33967318 DOI: 10.1007/s13197-020-04732-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2020] [Accepted: 08/13/2020] [Indexed: 11/30/2022]
Abstract
Fungal spoilage and toxic biogenic amine production is a major risk in fermented products. Therefore, the selection of nontoxic biogenic amines producing probiotic bacteria plays a vital role in the fermentation process. In the present study, a total of 18 bacterial isolates were isolated from eight different homemade pickle samples and 15 lactic acid bacteria (LAB) were identified based on biochemical tests. Out of which only seven isolates (GP1, GP2, GP3, GP4, GP5, GP9, and GP11) exhibited antifungal activity against pickle contaminant Aspergillus sp and Penicillium sp. Among the potential LAB isolates, GP11 showed the highest antifungal activity against Aspergillus sp and Penicillium sp with a zone of inhibition 28.33 ± 0.57and 19.66 ± 0.57 mm respectively. The potent LAB isolates were tested for amino acid decarboxylase activity, in which GP2, GP3, GP4, and GP5 exhibited to produce tyramine, cadaverine, and phenylethylamine while GP1 and GP5 have produced tyramine and phenylethylamine respectively. However, highly potent antifungal active isolate GP11 did not produce biogenic amine. Further, GP1, GP9, and GP11 were subjected to confirmation of biogenic amines production using HRESI-MS. HRESI-MS analysis of the GP1 and GP9 sample confirmed the presence of phenylethylamine and tyramine respectively. Interestingly, GP11 isolate did not show any biogenic amines production and GP11 was further subjected to 16S rRNA typing and identified as Lactobacillus plantarum. On in situ pickle sensory evaluation, GP11 lactopickle was graded as very good quality when compared to traditional one. Therefore L. plantarum GP11 could be developed as an ideal starter culture for the fermented production of a pickle.
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Affiliation(s)
- V Priyanka
- Department of Microbiology, Davangere University, Davangere, 577002 India
| | - A Ramesha
- Department of Microbiology, Davangere University, Davangere, 577002 India
| | - Devaraja Gayathri
- Department of Microbiology, Davangere University, Davangere, 577002 India
| | - M Vasudha
- Department of Microbiology, Davangere University, Davangere, 577002 India
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13
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de Souza de Azevedo PO, Mendonça CMN, Moreno ACR, Bueno AVI, de Almeida SRY, Seibert L, Converti A, Watanabe IS, Gierus M, de Souza Oliveira RP. Antibacterial and antifungal activity of crude and freeze-dried bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus. Sci Rep 2020; 10:12291. [PMID: 32704020 PMCID: PMC7378238 DOI: 10.1038/s41598-020-68922-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Accepted: 06/16/2020] [Indexed: 11/24/2022] Open
Abstract
Pediococcus pentosaceus LBM 18 has shown potential as producer of an antibacterial and antifungal bacteriocin-like inhibitory substance (BLIS). BLIS inhibited the growth of spoilage bacteria belonging to Lactobacillus, Enterococcus and Listeria genera with higher activity than Nisaplin used as control. It gave rise to inhibition halos with diameters from 9.70 to 20.00 mm, with Lactobacillus sakei being the most sensitive strain (13.50-20.00 mm). It also effectively suppressed the growth of fungi isolated from corn grain silage for up to 25 days and impaired morphology of colonies by likely affecting fungal membranes. These results point out that P. pentosaceus BLIS may be used as a new promising alternative to conventional antibacterial and antifungal substances, with potential applications in agriculture and food industry as a natural bio-controlling agent. Moreover, cytotoxicity and cell death induction tests demonstrated cytotoxicity and toxicity of BLIS to human colon adenocarcinoma Caco-2cells but not to peripheral blood mononuclear cells, with suggests possible applications of BLIS also in medical-pharmaceutical applications.
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Affiliation(s)
| | | | - Ana Carolina Ramos Moreno
- Department of Microbiology, Biomedical Sciences Institute, University of São Paulo, São Paulo, SP, Brazil
| | | | | | - Liane Seibert
- Department of Animal Science, Laboratory of Ecology and Natural Grassland, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, University of Genoa, Via Opera 15, 16145, Genoa, Italy
| | - Ii-Sei Watanabe
- Department of Anatomy, Biomedical Sciences Institute, University of São Paulo, São Paulo, Brazil
| | - Martin Gierus
- Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology (TTE), IFA-Tulln, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
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14
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Lin YC, Chung KR, Huang JW. A Synergistic Effect of Chitosan and Lactic Acid Bacteria on the Control of Cruciferous Vegetable Diseases. THE PLANT PATHOLOGY JOURNAL 2020; 36:157-169. [PMID: 32296295 PMCID: PMC7143521 DOI: 10.5423/ppj.oa.01.2020.0004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/01/2020] [Revised: 02/21/2020] [Accepted: 03/09/2020] [Indexed: 06/11/2023]
Abstract
Two lactic acid bacteria (LAB) designated J02 and J13 were recovered from fermented vegetables based on their ability to suppress soft rot disease caused by Pectobacterium carotovorum subsp. carotovorum (Pcc) on radish. J02 and J13 were identified as Lactobacillus pentosus and Leuconostoc fallax, respectively. The ability of J02 and J13 to suppress plant diseases is highly dependent on chitosan. LAB alone has no effect and chitosan alone has only a moderate effect on disease reduction. However, J02 or J13 broth cultures plus chitosan display a strong inhibitory effect against plant pathogens and significantly reduces disease severity. LAB strains after being cultured in fish surimi (agricultural waste) and glycerol or sucrose-containing medium and mixed with chitosan, reduce three cruciferous vegetable diseases, including cabbage black spot caused by Alternaria brassicicola, black rot caused by Xanthomonas campestris pv. campestris, and soft rot caused by Pcc. Experimental trials reveal that multiple applications are more effective than a single application. In-vitro assays also reveal the J02/chitosan mixture is antagonistic against Colletotrichum higginsianum, Sclerotium rolfsii, and Fusarium oxysporum f. sp. rapae, indicating a broad-spectrum activity of LAB/chitosan. Overall, our results indicate that a synergistic combination of LAB and chitosan offers a promising approach to biocontrol.
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Affiliation(s)
- Yu-Chen Lin
- Department of Plant Pathology, National Chung Hsing University (NCHU), Taichung 40227, Taiwan
| | - Kuang-Ren Chung
- Department of Plant Pathology, National Chung Hsing University (NCHU), Taichung 40227, Taiwan
| | - Jenn-Wen Huang
- Department of Plant Pathology, National Chung Hsing University (NCHU), Taichung 40227, Taiwan
- Innovation and Development Center of Sustainable Agriculture (IDCSA), NCHU, Taichung 40227, Taiwan
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15
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Perczak A, Gwiazdowska D, Gwiazdowski R, Juś K, Marchwińska K, Waśkiewicz A. The Inhibitory Potential of Selected Essential Oils on Fusarium spp. Growth and Mycotoxins Biosynthesis in Maize Seeds. Pathogens 2019; 9:pathogens9010023. [PMID: 31887989 PMCID: PMC7168669 DOI: 10.3390/pathogens9010023] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 12/20/2019] [Accepted: 12/22/2019] [Indexed: 12/30/2022] Open
Abstract
Owing to their rich chemical composition, essential oils (EOs) have many interesting properties, including antimicrobial activities. The presence of Fusarium and their secondary metabolites, mycotoxins, in cereal crops is a serious problem in agriculture, which consequently affects food quality. The aim of the present study was to investigate the effects of selected EOs on the growth of Fusarium graminearum and F. culmorum and the biosynthesis of mycotoxins in maize seeds. Chromatographic analysis of ergosterol as a fungal growth indicator showed a significant inhibition of Fusarium growth (83.24–99.99%) compared to the control samples, which as a consequence resulted in a reduction in mycotoxin concentrations. The addition of cinnamon, palmarosa, orange, and spearmint EOs was shown to be the most effective in reducing zearalenone concentration (99.10–99.92%). Deoxynivalenol analysis confirmed a very high reduction of this compound at the application all tested EOs (90.69–100%). The obtained results indicated that EOs have a great potential to inhibit growth of Fusarium fungi as well as reduce the concentration of mycotoxins in maize seed.
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Affiliation(s)
- Adam Perczak
- Department of Chemistry, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland;
- Correspondence: ; Tel.: +48-618-487-824
| | - Daniela Gwiazdowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, Niepodległości 10, 61-875 Poznań, Poland; (D.G.); (K.J.); (K.M.)
| | - Romuald Gwiazdowski
- Department of Pesticide Investigation, Institute of Plant Protection-National Research Institute, Władysława Węgorka 20, 60-318 Poznań, Poland;
| | - Krzysztof Juś
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, Niepodległości 10, 61-875 Poznań, Poland; (D.G.); (K.J.); (K.M.)
| | - Katarzyna Marchwińska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, Niepodległości 10, 61-875 Poznań, Poland; (D.G.); (K.J.); (K.M.)
| | - Agnieszka Waśkiewicz
- Department of Chemistry, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland;
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16
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Escamilla D, Rosso ML, Zhang B. Identification of fungi associated with soybeans and effective seed disinfection treatments. Food Sci Nutr 2019; 7:3194-3205. [PMID: 31660133 PMCID: PMC6804755 DOI: 10.1002/fsn3.1166] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 06/26/2019] [Accepted: 07/01/2019] [Indexed: 12/01/2022] Open
Abstract
Sprouts can be a vehicle for the transmission of several pathogens capable of causing human illness, and the potential source of contamination is seed used for sprouting. The limited information about seed-borne pathogens as well as their incidence on soybean seeds for soybean sprout industry led the objectives of this study that were to identify seed-borne pathogens on commercial sprout soybean seeds and to evaluate different decontamination treatments on disinfection effectiveness and sprout quality. Seeds of "MFS-561," a sprout soybean cultivar, from three production regions were used in this study. The internal transcribed spacer (ITS1 and ITS2) DNA sequences of the isolated fungi from MFS-561 seeds were used for species identification. Seven disinfection treatments were evaluated on their effectiveness on reducing fungal incidence and impact on sprout characteristics. Out of 55 fungal isolates obtained from the soybean seeds, seven species and six genera were identified. The most frequent genera across regions were Alternaria, Diaphorte, and Fusarium. The treatment of soaking seeds in 2% calcium hypochlorite for 10 min and 5% acetic acid for 2 min before sprouting were promising seed disinfection treatments as they significantly reduced fungi incidence without any negative effects on sprout quality.
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Affiliation(s)
| | - Maria Luciana Rosso
- School of Plant and Environmental SciencesVirginia Polytechnic Institute and State UniversityBlacksburgVAUSA
| | - Bo Zhang
- School of Plant and Environmental SciencesVirginia Polytechnic Institute and State UniversityBlacksburgVAUSA
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17
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Negative interaction of Staphylococcus aureus on Fusarium falciforme growth ocular isolates in an in vitro mixed biofilm. Microb Pathog 2019; 135:103644. [DOI: 10.1016/j.micpath.2019.103644] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 07/19/2019] [Accepted: 07/22/2019] [Indexed: 01/27/2023]
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18
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In Vitro Probiotic Properties of Lactobacillus salivarius MG242 Isolated from Human Vagina. Probiotics Antimicrob Proteins 2019; 10:343-349. [PMID: 28861766 DOI: 10.1007/s12602-017-9323-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Vulvovaginal candidiasis (VVC) is a very common infection worldwide that is mainly caused by Candida albicans. In a previous study, we showed that Lactobacillus salivarius MG242 has anti-Gardnerella vaginalis activity. In this study, we investigated the potential of using L. salivarius MG242 for biocontrol of C. albicans. In line with the results from a spot overlay assay, MG242 inhibited the growth of C. albicans by 99.99 ± 0.01% in co-culture, suggesting that L. salivarius MG242 has the potential to be developed into a probiotic formula to treat or prevent VVC. Accelerated storage tests using dehydrated live cell powder at 50, 60, and 70 °C were performed, and the results showed that immobilization with 10% skim milk effectively increased the thermal resistance of entrapped microorganisms, resulting in sevenfold longer shelf-life than the control (in PBS). Lower storage temperatures also increased the shelf-life up to 8.31 months.
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19
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A concept of mould spoilage prevention and acrylamide reduction in wheat bread: Application of lactobacilli in combination with a cranberry coating. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.019] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Screening and molecular identification of potential probiotic lactic acid bacteria in effluents generated during ogi production. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1348-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022] Open
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21
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Romero J, Joo Y, Park J, Tiezzi F, Gutierrez-Rodriguez E, Castillo M. Bacterial and fungal communities, fermentation, and aerobic stability of conventional hybrids and brown midrib hybrids ensiled at low moisture with or without a homo- and heterofermentative inoculant. J Dairy Sci 2018; 101:3057-3076. [DOI: 10.3168/jds.2017-13754] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Accepted: 11/28/2017] [Indexed: 11/19/2022]
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22
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Antifungal Activity of Some Indigenous Lactic Acid Bacteria Isolated from Soft Wheat. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2018. [DOI: 10.22207/jpam.12.1.14] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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23
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Dubey MK, Aamir M, Kaushik MS, Khare S, Meena M, Singh S, Upadhyay RS. PR Toxin - Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges. Front Pharmacol 2018; 9:288. [PMID: 29651243 PMCID: PMC5885497 DOI: 10.3389/fphar.2018.00288] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2017] [Accepted: 03/13/2018] [Indexed: 01/28/2023] Open
Abstract
Out of the various mycotoxigenic food and feed contaminant, the fungal species belonging to Penicillium genera, particularly Penicillium roqueforti is of great economic importance, and well known for its crucial role in the manufacturing of Roquefort and Gorgonzola cheese. The mycotoxicosis effect of this mold is due to secretion of several metabolites, of which PR toxin is of considerable importance, with regard to food quality and safety challenges issues. The food products and silages enriched with PR toxin could lead into damage to vital internal organs, gastrointestinal perturbations, carcinogenicity, immunotoxicity, necrosis, and enzyme inhibition. Moreover, it also has the significant mutagenic potential to disrupt/alter the crucial processes like DNA replication, transcription, and translation at the molecular level. The high genetic diversities in between the various strains of P. roqueforti persuaded their nominations with Protected Geographical Indication (PGI), accordingly to the cheese type, they have been employed. Recently, the biosynthetic mechanism and toxicogenetic studies unraveled the role of ari1 and prx gene clusters that cross-talk with the synthesis of other metabolites or involve other cross-regulatory pathways to negatively regulate/inhibit the other biosynthetic route targeted for production of a strain-specific metabolites. Interestingly, the chemical conversion that imparts toxic properties to PR toxin is the substitution/oxidation of functional hydroxyl group (-OH) to aldehyde group (-CHO). The rapid conversion of PR toxin to the other derivatives such as PR imine, PR amide, and PR acid, based on conditions available reflects their unstability and degradative aspects. Since the PR toxin-induced toxicity could not be eliminated safely, the assessment of dose-response and other pharmacological aspects for its safe consumption is indispensable. The present review describes the natural occurrences, diversity, biosynthesis, genetics, toxicological aspects, control and prevention strategies, and other management aspects of PR toxin with paying special attention on economic impacts with intended legislations for avoiding PR toxin contamination with respect to food security and other biosafety purposes.
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Affiliation(s)
- Manish K. Dubey
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Mohd Aamir
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Manish S. Kaushik
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Saumya Khare
- Department of Biochemistry, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Mukesh Meena
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
- Centre for Transgenic Plant Development, Department of Biotechnology, Faculty of Science, Hamdard University, New Delhi, India
| | - Surendra Singh
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Ram S. Upadhyay
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
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24
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Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.007] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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Kycia K, Bzducha-Wróbel A, Kraśniewska K, Chlebowska-Śmigiel A, Gniewosz M. Effect of Magnesium Acetate on the Antimold Activity of Lactobacillus. J Food Prot 2017; 80:96-103. [PMID: 28221876 DOI: 10.4315/0362-028x.jfp-16-125] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The antimold activity of lactic acid bacteria (LAB) is used in food biopreservation. The aim of this study was to evaluate the effect of magnesium acetate added to de Man Rogosa Sharpe (MRS) medium on the antimold activity of three LAB strains ( Lactobacillus plantarum , Lactobacillus brevis , and Lactobacillus fermentum ) against molds contaminating food ( Aspergillus oryzae , Aspergillus niger , Penicillium chrysogenum , Fusarium avenaceum , and Rhizopus arrhizus ) and their ability to produce organic acids (acetic acid, lactic acid, and phenyllactic acid). The antimold activity of LAB strains was evaluated using the overlay method, and the concentration of the organic acids was determined with the gas chromatography technique. Changes in viable cell counts and the pH of LAB culture also were monitored over a 48-h period. The results show that the growth inhibition of all the molds (except R. arrhizus ) was higher in LAB strain cultures on MRS with magnesium acetate agar than on MRS agar, and inhibition increased over the 48 h. Magnesium acetate added to MRS broth stimulated the production of acetic acid by all LAB strains in the first 8 h and slightly stimulated the production of lactic acid by L. plantarum during the first 24 h. No adverse effect of magnesium acetate on growth of LAB strains was noted. The results confirm that magnesium acetate enhances the antimold activity of LAB strains.
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Affiliation(s)
- Katarzyna Kycia
- Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, 02-767 Warsaw, Nowoursynowska 159C Street, Poland
| | - Anna Bzducha-Wróbel
- Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, 02-767 Warsaw, Nowoursynowska 159C Street, Poland
| | - Karolina Kraśniewska
- Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, 02-767 Warsaw, Nowoursynowska 159C Street, Poland
| | - Anna Chlebowska-Śmigiel
- Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, 02-767 Warsaw, Nowoursynowska 159C Street, Poland
| | - Małgorzata Gniewosz
- Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, 02-767 Warsaw, Nowoursynowska 159C Street, Poland
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26
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Screening and molecular identification of lactic acid bacteria from gari and fufu and gari effluents. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1243-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
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27
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Corby-Harris V, Snyder L, Meador CAD, Naldo R, Mott B, Anderson KE. Parasaccharibacter apium, gen. nov., sp. nov., Improves Honey Bee (Hymenoptera: Apidae) Resistance to Nosema. JOURNAL OF ECONOMIC ENTOMOLOGY 2016; 109:537-43. [PMID: 26875068 DOI: 10.1093/jee/tow012] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The honey bee, Apis mellifera L., is host to a variety of microorganisms. The bacterial community that occupies the adult worker gut contains a core group of approximately seven taxa, while the hive environment contains its own distribution of bacteria that is in many ways distinct from the gut. Parasaccharibacter apium, gen. nov., sp. nov., is a hive bacterium found in food stores and in larvae, worker jelly, worker hypopharyngeal glands, and queens. Parasaccharibacter apium increases larval survival under laboratory conditions. To determine if this benefit is extended to colonies in the field, we tested if P. apium 1) survives and reproduces in supplemental pollen patty, 2) is distributed throughout the hive when added to pollen patty, 3) benefits colony health, and 4) increases the ability of bees to resist Nosema. Parasaccharibacter apium survived in supplemental diet and was readily consumed by bees. It was distributed throughout the hive under field conditions, moving from the pollen patty to hive larvae. While P. apium did not significantly increase colony brood production, food stores, or foraging rates, it did increase resistance to Nosema infection. Our data suggest that P. apium may positively impact honey bee health.
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28
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Sleven R, Lanckacker E, Delputte P, Maes L, Cos P. Evaluation of topical antifungal products in anin vitroonychomycosis model. Mycoses 2016; 59:327-30. [DOI: 10.1111/myc.12475] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2015] [Revised: 12/15/2015] [Accepted: 01/04/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Reindert Sleven
- Laboratory of Microbiology, Parasitology and Hygiene (LMPH); Faculty of Pharmaceutical, Biomedical and Veterinary Sciences; University of Antwerp; Antwerp Belgium
| | - Ellen Lanckacker
- Laboratory of Microbiology, Parasitology and Hygiene (LMPH); Faculty of Pharmaceutical, Biomedical and Veterinary Sciences; University of Antwerp; Antwerp Belgium
| | - Peter Delputte
- Laboratory of Microbiology, Parasitology and Hygiene (LMPH); Faculty of Pharmaceutical, Biomedical and Veterinary Sciences; University of Antwerp; Antwerp Belgium
| | - Louis Maes
- Laboratory of Microbiology, Parasitology and Hygiene (LMPH); Faculty of Pharmaceutical, Biomedical and Veterinary Sciences; University of Antwerp; Antwerp Belgium
| | - Paul Cos
- Laboratory of Microbiology, Parasitology and Hygiene (LMPH); Faculty of Pharmaceutical, Biomedical and Veterinary Sciences; University of Antwerp; Antwerp Belgium
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29
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Assefa S, Ahles K, Bigelow S, Curtis JT, Köhler GA. Lactobacilli with probiotic potential in the prairie vole (Microtus ochrogaster). Gut Pathog 2015; 7:35. [PMID: 26719773 PMCID: PMC4696317 DOI: 10.1186/s13099-015-0082-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Accepted: 12/15/2015] [Indexed: 12/22/2022] Open
Abstract
Background Recent research suggests integration of the intestinal
microbiota in gut-brain communication which could lead to new approaches to treat neurological disorders. The highly social prairie voles are an excellent model system to study the effects of environmental factors on social behavior. For future studies on the role of probiotics in ameliorating disorders with social withdrawal symptoms, we report the characterization of intestinal Lactobacillus isolates with probiotic potential from voles. Methods and results 30 bacterial strains were isolated from the vole intestine and found to be distinct but closely related to Lactobacillus johnsonii using 16S rRNA gene sequencing and Random Amplification of Polymorphic DNA fingerprinting. In vitro characterizations including acid and bile tolerance, antimicrobial effects, antibiotic susceptibility, and adherence to intestinal epithelial cells were performed to assess the probiotic potential of selected strains. Since previous studies revealed that mercury ingestion triggers social deficits in voles, mercury resistance of the probiotic candidates was evaluated which could be an important factor in preventing/treating these behavioral changes. Conclusions This study demonstrates that lactobacilli with probiotic potential are present in the vole intestine. The Lactobacillus isolates identified in this study will provide a basis for the investigation of probiotic effects in the vole behavioral model system. Electronic supplementary material The online version of this article (doi:10.1186/s13099-015-0082-0) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Senait Assefa
- Department of Biochemistry and Microbiology, Oklahoma State University Center for Health Sciences, 1111 West 17th Street, Tulsa, OK 74107 USA
| | - Kathleen Ahles
- Department of Biochemistry and Microbiology, Oklahoma State University Center for Health Sciences, 1111 West 17th Street, Tulsa, OK 74107 USA
| | - Simone Bigelow
- Department of Biochemistry and Microbiology, Oklahoma State University Center for Health Sciences, 1111 West 17th Street, Tulsa, OK 74107 USA
| | - J Thomas Curtis
- Department of Pharmacology and Physiology, Oklahoma State University Center for Health Sciences, Tulsa, USA
| | - Gerwald A Köhler
- Department of Biochemistry and Microbiology, Oklahoma State University Center for Health Sciences, 1111 West 17th Street, Tulsa, OK 74107 USA
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30
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Dagnas S, Gauvry E, Onno B, Membré JM. Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery Products. J Food Prot 2015; 78:1689-98. [PMID: 26319723 DOI: 10.4315/0362-028x.jfp-15-046] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The combined effect of undissociated lactic acid (0 to 180 mmol/liter), acetic acid (0 to 60 mmol/liter), and propionic acid (0 to 12 mmol/liter) on growth of the molds Aspergillus niger, Penicillium corylophilum, and Eurotium repens was quantified at pH 3.8 and 25°C on malt extract agar acid medium. The impact of these acids on lag time for growth (λ) was quantified through a gamma model based on the MIC. The impact of these acids on radial growth rate (μ) was analyzed statistically through polynomial regression. Concerning λ, propionic acid exhibited a stronger inhibitory effect (MIC of 8 to 20 mmol/liter depending on the mold species) than did acetic acid (MIC of 23 to 72 mmol/liter). The lactic acid effect was null on E. repens and inhibitory on A. niger and P. corylophilum. These results were validated using independent sets of data for the three acids at pH 3.8 but for only acetic and propionic acids at pH 4.5. Concerning μ, the effect of acetic and propionic acids was slightly inhibitory for A. niger and P. corylophilum but was not significant for E. repens. In contrast, lactic acid promoted radial growth of all three molds. The gamma terms developed here for these acids will be incorporated in a predictive model for temperature, water activity, and acid. More generally, results for μ and λ will be used to identify and evaluate solutions for controlling bakery product spoilage.
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Affiliation(s)
- Stéphane Dagnas
- L'Université Nantes Angers Le Mans, Oniris, Nantes F-44322 cedex 3, France
| | - Emilie Gauvry
- L'Université Nantes Angers Le Mans, Oniris, Nantes F-44322 cedex 3, France
| | - Bernard Onno
- L'Université Nantes Angers Le Mans, Oniris, Nantes F-44322 cedex 3, France
| | - Jeanne-Marie Membré
- L'Université Nantes Angers Le Mans, Oniris, Nantes F-44322 cedex 3, France; Institut National de la Recherche Agronomique, UMR1014 Sécurité des Aliments et Microbiologie, Nantes F-44307, France.
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31
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Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread. Appl Microbiol Biotechnol 2015; 99:3839-49. [DOI: 10.1007/s00253-015-6473-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 02/05/2015] [Accepted: 02/09/2015] [Indexed: 11/30/2022]
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Hassan YI, Zhou T, Bullerman LB. Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents. FOOD SCI TECHNOL INT 2015. [DOI: 10.1177/1082013214565722] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Sourdough starter cultures are rich sources of endogenous lactic acid bacteria. The extended shelf lives of sourdough breads are attributed to a large array of organic acids and low-molecular-weight metabolites produced during the fermentation process. Different species belonging to the lactic acid bacteria group of microorganisms, mainly Lactobacillus and Leuconostoc, are increasingly gaining the attention as possible means for inhibiting mold growth in animal feed and human food chains. In addition, certain lactic acid bacteria strains isolated from sourdough starters were also shown to reduce mycotoxins concentrations in contaminated products either by binding or degradation. This short review will summarize the findings in this context that pertain to lactic acid bacteria isolated specifically from sourdough starters and acquaint the reader with the most recent advancements in this bio-preservation trend.
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Affiliation(s)
- Yousef I Hassan
- Food Science & Technology Department, University of Nebraska-Lincoln, Nebraska, USA
- Guelph Food Research Centre, Agriculture and Agri-Food Canada (AAFC), Guelph, Ontario, Canada
| | - Ting Zhou
- Guelph Food Research Centre, Agriculture and Agri-Food Canada (AAFC), Guelph, Ontario, Canada
| | - Lloyd B Bullerman
- Food Science & Technology Department, University of Nebraska-Lincoln, Nebraska, USA
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Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.05.011] [Citation(s) in RCA: 87] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Londero A, León Peláez MA, Diosma G, De Antoni GL, Abraham AG, Garrote GL. Fermented whey as poultry feed additive to prevent fungal contamination. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:3189-3194. [PMID: 24652751 DOI: 10.1002/jsfa.6669] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Revised: 01/31/2014] [Accepted: 03/16/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Fungal contamination of poultry feed causes economic losses to industry and represents a potential risk to animal health. The aim of the present study was to analyze the effectiveness of whey fermented with kefir grains as additive to reduce fungal incidence, thus improving feed safety. RESULTS Whey fermented for 24 h at 20 °C with kefir grains (100 g L(-1) ) reduced conidial germination of Aspergillus flavus, Aspergillus parasiticus, Aspergillus terreus, Aspergillus fumigatus, Penicillium crustosum, Trichoderma longibrachiatum and Rhizopus sp. Poultry feed supplemented with fermented whey (1 L kg(-1) ) was two to four times more resistant to fungal contamination than control feed depending on the fungal species. Additionally, it contained kefir microorganisms at levels of 1 × 10(8) colony-forming units (CFU) kg(-1) of lactic acid bacteria and 6 × 10(7) CFU kg(-1) of yeasts even after 30 days of storage. CONCLUSION Fermented whey added to poultry feed acted as a biopreservative, improving its resistance to fungal contamination and increasing its shelf life.
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Affiliation(s)
- Alejandra Londero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CONICET La Plata, UNLP), 47 y 116, 1900, La Plata, Argentina
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Denkova R, Ilieva S, Denkova Z, Georgieva L, Yordanova M, Nikolova D, Evstatieva Y. Production of wheat bread without preservatives using sourdough starters. BIOTECHNOL BIOTEC EQ 2014; 28:889-898. [PMID: 26019574 PMCID: PMC4433955 DOI: 10.1080/13102818.2014.965057] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Accepted: 06/26/2014] [Indexed: 11/17/2022] Open
Abstract
In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected strains Lactobacillus brevis LBRZ7, L. buchneri LBRZ6, L. plantarum X2, L. paracasei RN5, L. sanfranciscensis R and L. fermentum LBRH10 and the probiotic strain Propionibacterium freudenreichii ssp. shermanii NBIMCC 327. The starter sourdoughs that include Propionibacterium freudenreichii ssp. shermanii NBIMCC 327 had greater antimicrobial activity against saprophytic microorganisms: Bacillus subtilis, B. mesentericus, Aspergillus niger, Penicillium sp. and Rhizopus sp., but none of them inhibited the growth of bakery yeasts Saccharomyces cerevisiae. It was established that in order to prevent bacterial spoilage 10% of the selected starter sourdoughs had to be added in the breadmaking process, while for prevention of mold spoilage the necessary amount of starter sourdough had to be between 15% and 20%.The application of the developed starters for the production of wheat bread guarantees longer shelf life and no adverse alterations in the features of the final bread.
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Affiliation(s)
- Rositsa Denkova
- Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
| | - Svetla Ilieva
- Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
| | - Zapryana Denkova
- Department of Microbiology, University of Food Technologies , Plovdiv , Bulgaria
| | - Ljubka Georgieva
- Institute of Cryobiology and Food Technology, Bulgarian Academy of Sciences , Sofia , Bulgaria
| | - Mariya Yordanova
- Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
| | - Dilyana Nikolova
- Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
| | - Yana Evstatieva
- Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
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Šulcerová H, Burdychová R. Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun200957050291] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Denkova R, Ilieva S, Denkova Z, Georgieva L, Krastanov A. Examination of the technological properties of newly isolated strains of the genus Lactobacillus and possibilities for their application in the composition of starters. BIOTECHNOL BIOTEC EQ 2014; 28:487-494. [PMID: 26019534 PMCID: PMC4433788 DOI: 10.1080/13102818.2014.918701] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2013] [Accepted: 01/31/2013] [Indexed: 11/11/2022] Open
Abstract
The ability of four Lactobacillus strains – Lactobacillus brevis LBRZ7 (isolated from fermented cabbage), Lactobacillus plantarum LBRZ12 (isolated from fermented cabbage), Lactobacillus fermentum LBRH9 (of human origin) and Lactobacillus casei ssp. rhamnosus LBRC11 (isolated from home-made cheese) – to grow in flour/water environment and to accumulate high concentrations of viable cells was examined. Two starters for sourdough were created for lab-scale production of wheat bread: a two-strain starter and a four-strain starter. Wheat bread with improved properties – greater loaf volume, enhanced flavour and softer and brighter crumb – was obtained from the 7% four-strain starter sourdough. The addition of sourdough in the production of wheat bread affected positively the technological and organoleptic characteristics of the final bread by inhibiting the growth of wild yeasts and mold and Bacillus spores without the addition of preservatives. The inclusion of 15% of the four-strain starter sourdough in the bread-making process led to enhanced safety and longer shelf life of the baked bread.
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Affiliation(s)
- Rositsa Denkova
- Department of Biotechnology, Faculty of Biology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
| | - Svetla Ilieva
- Department of Biotechnology, Faculty of Biology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
| | - Zapryana Denkova
- Department of Microbiology, Faculty of Technology, University of Food Technologies , Plovdiv , Bulgaria
| | - Ljubka Georgieva
- Institute of Cryobiology and Food Technology, Bulgarian Academy of Sciences , Sofia , Bulgaria
| | - Albert Krastanov
- Department of Microbiology, Faculty of Technology, University of Food Technologies , Plovdiv , Bulgaria
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Varsha KK, Priya S, Devendra L, Nampoothiri KM. Control of spoilage fungi by protective lactic acid bacteria displaying probiotic properties. Appl Biochem Biotechnol 2014; 172:3402-13. [PMID: 24532445 DOI: 10.1007/s12010-014-0779-4] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Accepted: 02/03/2014] [Indexed: 11/29/2022]
Abstract
Thirty-six lactic acid bacteria belong to Lactococcus, Lactobacillus, Enterococcus, and Pediococcus were isolated, and the spectrum of antifungal activity was verified against Fusarium oxysporum (KACC 42109), Aspergillus niger (KACC 42589), Fusarium moniliforme (KACC 08141), Penicillium chrysogenum (NII 08137), and the yeast Candida albicans (MTCC 3017). Three isolates, identified as Pediococcus pentosaceus (TG2), Lactobacillus casei (DY2), and Lactococcus (BSN) were selected further, and their antifungal compounds were identified by ESI-MS and HPLC analysis as a range of carboxylic acids along with some unidentified, higher molecular weight compounds. An attempt to check out the shelf life extension of wheat bread without fungal spoilage was performed by fermenting the dough with the Lactococcus isolate. Apart from growth in low pH and tolerance to bile salts, probiotic potential of these three isolates was further substantiated by in vitro screening methods that include transit tolerance to the conditions in the upper human gastrointestinal tract and bacterial adhesion capacity to human intestinal cell lines.
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Affiliation(s)
- Kontham Kulangara Varsha
- Biotechnology Division, National Institute for Interdisciplinary Science and Technology (NIIST), CSIR, Trivandrum, 695 019, Kerala, India
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Yong YK, Zakaria ZA, Kadir AA, Somchit MN, Ee Cheng Lian G, Ahmad Z. Chemical constituents and antihistamine activity of Bixa orellana leaf extract. BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE 2013; 13:32. [PMID: 23410184 PMCID: PMC3582463 DOI: 10.1186/1472-6882-13-32] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2012] [Accepted: 02/12/2013] [Indexed: 11/16/2022]
Abstract
BACKGROUND Bixa orellana L. has been traditionally used in Central and South America to treat a number of ailments, including internal inflammation, and in other tropical countries like Malaysia as treatment for gastric ulcers and stomach discomfort. The current study aimed to determine the major chemical constituents of the aqueous extract of B. orellana (AEBO) and to evaluate the antihistamine activity of AEBO during acute inflammation induced in rats. METHODS Acute inflammation was produced by subplantar injection of 0.1 mL of 0.1% histamine into the right hind paw of each rat in the control and treatment groups. The degree of edema was measured before injection and at the time points of 30, 60, 120, 180, 240 and 300 min after injection. Changes of peritoneal vascular permeability were studied using Evans blue dye as a detector. Vascular permeability was evaluated by the amount of dye leakage into the peritoneal cavity in rats. To evaluate the inhibitory effect of AEBO on biochemical mediators of vascular permeability, the levels of nitric oxide (NO) and vascular endothelial growth factor (VEGF) were determined in histamine-treated paw tissues. The major constituents of AEBO were determined by gas chromatography-mass spectrometry (GC-MS) analysis. RESULTS AEBO produced a significant inhibition of histamine-induced paw edema starting at 60 min time point, with maximal percentage of inhibition (60.25%) achieved with a dose of 150 mg/kg of AEBO at 60 min time point. Up to 99% of increased peritoneal vascular permeability produced by histamine was successfully suppressed by AEBO. The expression of biochemical mediators of vascular permeability, NO and VEGF, was also found to be downregulated in the AEBO treated group. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that the major constituent in AEBO was acetic acid. CONCLUSIONS The experimental findings demonstrated that the anti-inflammatory activity of AEBO was due to its inhibitory effect on vascular permeability, which was suppressed as a result of the reduced expression of biochemical mediators (NO and VEGF) in tissues. Our results contribute towards the validation of the traditional use of Bixa orellana in the treatment of inflammatory disorders.
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Affiliation(s)
- Yoke Keong Yong
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Zainul Amiruddin Zakaria
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Arifah Abdul Kadir
- Department of Preclinical Science, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Muhammad Nazrul Somchit
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Gwendoline Ee Cheng Lian
- Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Zuraini Ahmad
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Vriesekoop F, Krahl M, Hucker B, Menz G. 125thAnniversary Review: Bacteria in brewing: The good, the bad and the ugly. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.49] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Frank Vriesekoop
- Department of Food Science and Agri-Food Supply Chain Management; Harper Adams University; Newport TF10 8NB UK
- School of Health Sciences; University of Ballarat; Ballarat Victoria Australia
| | | | - Barry Hucker
- School of Health Sciences; University of Ballarat; Ballarat Victoria Australia
| | - Garry Menz
- School of Health Sciences; University of Ballarat; Ballarat Victoria Australia
- Carlton and United Breweries; Yatala Brewery; Yatala Queensland Australia
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Beena Divya J, Kulangara Varsha K, Madhavan Nampoothiri K, Ismail B, Pandey A. Probiotic fermented foods for health benefits. Eng Life Sci 2012. [DOI: 10.1002/elsc.201100179] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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Vaughan A, O'Sullivan T, Sinderen D. Enhancing the Microbiological Stability of Malt and Beer - A Review. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2005.tb00221.x] [Citation(s) in RCA: 132] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Lowe DP, Arendt EK. The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2004.tb00199.x] [Citation(s) in RCA: 77] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Divya JB, Varsha KK, Nampoothiri KM. Newly Isolated Lactic Acid Bacteria with Probiotic Features for Potential Application in Food Industry. Appl Biochem Biotechnol 2012; 167:1314-24. [PMID: 22350936 DOI: 10.1007/s12010-012-9561-7] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2011] [Accepted: 01/13/2012] [Indexed: 12/28/2022]
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45
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Djossou O, Perraud-Gaime I, Lakhal Mirleau F, Rodriguez-Serrano G, Karou G, Niamke S, Ouzari I, Boudabous A, Roussos S. Robusta coffee beans post-harvest microflora: Lactobacillus plantarum sp. as potential antagonist of Aspergillus carbonarius. Anaerobe 2011; 17:267-72. [DOI: 10.1016/j.anaerobe.2011.03.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2011] [Revised: 03/24/2011] [Accepted: 03/30/2011] [Indexed: 11/16/2022]
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Ndagano D, Lamoureux T, Dortu C, Vandermoten S, Thonart P. Antifungal activity of 2 lactic acid bacteria of the Weissella genus isolated from food. J Food Sci 2011; 76:M305-11. [PMID: 21729073 DOI: 10.1111/j.1750-3841.2011.02257.x] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED In the present study, a total of 116 lactic acid bacteria (LAB) strains isolated from Mill flour and fermented cassava were screened for their antifungal activity. Three strains among 116 were selected for their strongest inhibitory activity against food molds. These 3 strains were Lactobacillus plantarum VE56, Weissella cibaria FMF4B16, and W. paramesenteroides LC11. The compounds responsible for the antifungal activity were investigated. The strains displayed an inhibitory activity against targeted molds at acidic pH. However, the influence of organic acids was rejected according to the calculated minimal inhibitory concentration (MIC). Antifungal compounds were investigated in the cell-free supernatants and phenyllactic acid (PLA) was detected in different amounts with a maximal concentration for Lb. plantarum VE56 (0.56 mM). Hydroxy fatty acid, such as 2-hydroxy-4-methylpentanoic acid, was also produced and involved in the inhibitory activity of Lb. plantarum VE56 and W. paramesenteroides LC11. Antifungal LAB are known to produce PLA and 3-hydroxy fatty acids and other organic acids with antifungal activity. This short communication focuses on antifungal activity from Weissella genus. The antifungal activity was attributed to antifungal compounds identified such as PLA, 2-hydroxy-4-methylpentanoic acid, and other organic acids. Nevertheless, the concentration produced in the cell-free supernatant was too low to compare to their MIC, suggesting that the inhibitory activity was caused by a synergy of these different compounds. PRACTICAL APPLICATION Antifungal LAB are interesting to prevent food spoilage in fermented food and prolong their shelf life. In this way, chemical preservatives could be avoided and replaced by natural preservatives.
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Affiliation(s)
- Dora Ndagano
- Walloon Centre for Industrial Biology, Microbial Technology Unit, Univ. of Liège, Bd du Rectorat, 29-B.40, Liège B-4000, Belgium.
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Activity against plant pathogenic fungi of Lactobacillus plantarum IMAU10014 isolated from Xinjiang koumiss in China. ANN MICROBIOL 2011. [DOI: 10.1007/s13213-011-0209-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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Dalie DKD, Deschamps AM, Atanasova-Penichon V, Richard-Forget F. Potential of Pediococcus pentosaceus (L006) isolated from maize leaf to suppress fumonisin-producing fungal growth. J Food Prot 2010; 73:1129-37. [PMID: 20537273 DOI: 10.4315/0362-028x-73.6.1129] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The present study was aimed at characterizing the ability of lactic acid bacteria isolated from maize to repress the growth of fumonisin-producing fungi. A total of 67 isolates were screened for their antifungal activity against Fusarium proliferatum and Fusarium verticillioides by using the overlay method. The most efficient antifungal isolate was identified as Pediococcus pentosaceus (L006), on the basis of physiological and biochemical characterization and 16S rRNA gene sequencing. Production of the antifungal metabolite by this isolate commenced at the end of the growth exponential phase (8 h) and reached a maximum level after a long period of incubation (120 h). The antifungal metabolites produced were shown to be heat stable, resistant to proteolytic enzyme treatments, and pH dependent. The exact chemical nature of these substances remains to be clarified.
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Affiliation(s)
- D K D Dalie
- Unité MycSA, UPR 1264, INRA, 71 Avenue Edouard Boeaux, BP 81, 33883 Villenave d'Ornon Cedex, France.
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Schillinger U, Villarreal JV. Inhibition of Penicillium nordicum in MRS medium by lactic acid bacteria isolated from foods. Food Control 2010. [DOI: 10.1016/j.foodcont.2008.11.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Partial purification of an antifungal protein produced byEnterococcus faecalis CHD 28.3. ANN MICROBIOL 2009. [DOI: 10.1007/bf03178329] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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