Agricultural and Biological Sciences › Food Science

Probiotics and Fermented Foods

Works Count: 101107

Wikipedia

Description

This cluster of papers focuses on the research and applications of probiotics and prebiotics, particularly in the context of gut health, immune modulation, and the role of lactic acid bacteria. It covers topics such as the effects of probiotics on atopic diseases, microbiota modulation, food preservation, and the use of probiotics in clinical trials.

Keywords

Probiotics; Prebiotics; Lactic Acid Bacteria; Microbiota; Gut Health; Bacteriocins; Fermented Foods; Immune Modulation; Dietary Modulation; Clinical Trials

Cheese: Chemistry, Physics and Microbiology

1993-01-01

Patrick F. Fox

The requirement of intestinal bacterial flora for the development of an IgE production system fully susceptible to oral tolerance induction.

1997-08-15

Nobuyuki Sudo , S. Sawamura , Kazuo Tanaka +3 more

Abstract The role of intestinal bacterial flora in oral tolerance induction to the IgE response was investigated using germfree (GF) mice. When GF mice were orally administered 20 mg of … Abstract The role of intestinal bacterial flora in oral tolerance induction to the IgE response was investigated using germfree (GF) mice. When GF mice were orally administered 20 mg of OVA as tolerogen before a systemic challenge with OVA, the Th1-mediated responses, such as the production of IgG2a and IFN-gamma, were abrogated, while the Th2-mediated immune responses, such as the production of IgE, IgG1, and IL-4, were maintained. Moreover, the basal level of IL-4 production in vitro was significantly higher in the GF mice than that of IL-4 in specific pathogen-free mice when challenged systemically with OVA. On the other hand, both Th1 and Th2 responses were fully sensitive to such tolerance induction in specific pathogen-free mice. The reconstitution of intestinal flora of GF mice with Bifidobacterium infantis, one of the predominant bacteria in the intestinal flora, restored the susceptibility of these Th2 responses to oral tolerance induction; however, this was only effective when such reconstitution was performed in neonates, but not in mice at an older age. These results thus suggested that intestinal bacterial flora play a crucial role in generating a Th2 cell population whose size and response are adequately regulated and, consequently, fully susceptible to oral tolerance induction, probably by affecting the development of gut-associated lymphoid tissue at the neonatal stage.

View PDF Chat

Bacteriocins — a viable alternative to antibiotics?

2012-12-24

Paul D. Cotter , R. Paul Ross , Colin Hill

Staphylococcus aureus and food poisoning.

2003-03-31

Yves Le Loir , Florence Baron , Michel Gautier

Food-borne diseases are of major concern worldwide. To date, around 250 different food-borne diseases have been described, and bacteria are the causative agents of two thirds of food-borne disease outbreaks. … Food-borne diseases are of major concern worldwide. To date, around 250 different food-borne diseases have been described, and bacteria are the causative agents of two thirds of food-borne disease outbreaks. Among the predominant bacteria involved in these diseases, Staphylococcus aureus is a leading cause of gastroenteritis resulting from the consumption of contaminated food. Staphylococcal food poisoning is due to the absorption of staphylococcal enterotoxins preformed in the food. Here, we briefly review the latest data on staphylococcal enterotoxins and some papers exemplifying the interactions between S. aureus and the food matrix; environmental factors affecting staphylococcal enterotoxin production are discussed.

Modern Food Microbiology

1995-01-01

James M. Jay

View PDF Chat

REPLICA PLATING AND INDIRECT SELECTION OF BACTERIAL MUTANTS

1952-03-01

Joshua Lederberg , Esther M. Lederberg

View PDF Chat

Bacteriocins of lactic acid bacteria

1988-03-01

Todd R. Klaenhammer

The two mucus layers of colon are organized by the MUC2 mucin, whereas the outer layer is a legislator of host–microbial interactions

2010-06-25

Malin Johansson , Jessica M. Holmén Larsson , Gunnar C. Hansson

The normal intestinal microbiota inhabits the colon mucus without triggering an inflammatory response. The reason for this and how the intestinal mucus of the colon is organized have begun to … The normal intestinal microbiota inhabits the colon mucus without triggering an inflammatory response. The reason for this and how the intestinal mucus of the colon is organized have begun to be unraveled. The mucus is organized in two layers: an inner, stratified mucus layer that is firmly adherent to the epithelial cells and approximately 50 μm thick; and an outer, nonattached layer that is usually approximately 100 μm thick as measured in mouse. These mucus layers are organized around the highly glycosylated MUC2 mucin, forming a large, net-like polymer that is secreted by the goblet cells. The inner mucus layer is dense and does not allow bacteria to penetrate, thus keeping the epithelial cell surface free from bacteria. The inner mucus layer is converted into the outer layer, which is the habitat of the commensal flora. The outer mucus layer has an expanded volume due to proteolytic activities provided by the host but probably also caused by commensal bacterial proteases and glycosidases. The numerous O -glycans on the MUC2 mucin not only serve as nutrients for the bacteria but also as attachment sites and, as such, probably contribute to the selection of the species-specific colon flora. This observation that normal human individuals carry a uniform MUC2 mucin glycan array in colon may indicate such a specific selection.

View PDF Chat

Genetics of bacteriocins produced by lactic acid bacteria

1993-09-01

Todd R. Klaenhammer

Lactic acid bacteria produce a variety of bacteriocins that have recently come under detailed investigation. The biochemical and genetic characteristics of these antimicrobial proteins are reviewed and common elements are … Lactic acid bacteria produce a variety of bacteriocins that have recently come under detailed investigation. The biochemical and genetic characteristics of these antimicrobial proteins are reviewed and common elements are discussed between the different classes of bacteriocins produced by these Gram-positive bacteria.

A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures

2014-02-24

Francesca De Filippis , Antonietta La Storia , Giuseppina Stellato +2 more

Mozzarella (M), Grana Padano (GP) and Parmigiano Reggiano (PR) are three of the most important traditional Italian cheeses. In the three cheese manufactures the initial fermentation is carried out by … Mozzarella (M), Grana Padano (GP) and Parmigiano Reggiano (PR) are three of the most important traditional Italian cheeses. In the three cheese manufactures the initial fermentation is carried out by adding natural whey cultures (NWCs) according to a back-slopping procedure. In this study, NWCs and the corresponding curds from M, GP and PR manufactures were analyzed by culture-independent pyrosequencing of the amplified V1-V3 regions of the 16S rRNA gene, in order to provide insights into the microbiota involved in the curd acidification. Moreover, culture-independent high-throughput sequencing of lacS gene amplicons was carried out to evaluate the biodiversity occurring within the S. thermophilus species. Beta diversity analysis showed a species-based differentiation between GP-PR and M manufactures indicating differences between the preparations. Nevertheless, all the samples shared a naturally-selected core microbiome, that is involved in the curd acidification. Type-level variability within S. thermophilus species was also found and twenty-eight lacS gene sequence types were identified. Although lacS gene did not prove variable enough within S. thermophilus species to be used for quantitative biotype monitoring, the possibility of using non rRNA targets for quantitative biotype identification in food was highlighted.

View PDF Chat

The ecology, epidemiology and virulence of Enterococcus

2009-06-01

Katie Fisher , C.A. Phillips

Enterococci are Gram-positive, catalase-negative, non-spore-forming, facultative anaerobic bacteria, which usually inhabit the alimentary tract of humans in addition to being isolated from environmental and animal sources. They are able to … Enterococci are Gram-positive, catalase-negative, non-spore-forming, facultative anaerobic bacteria, which usually inhabit the alimentary tract of humans in addition to being isolated from environmental and animal sources. They are able to survive a range of stresses and hostile environments, including those of extreme temperature (5–65 °C), pH (4.5−10.0) and high NaCl concentration, enabling them to colonize a wide range of niches. Virulence factors of enterococci include the extracellular protein Esp and aggregation substances (Agg), both of which aid in colonization of the host. The nosocomial pathogenicity of enterococci has emerged in recent years, as well as increasing resistance to glycopeptide antibiotics. Understanding the ecology, epidemiology and virulence of Enterococcus species is important for limiting urinary tract infections, hepatobiliary sepsis, endocarditis, surgical wound infection, bacteraemia and neonatal sepsis, and also stemming the further development of antibiotic resistance.

Bacteria as vitamin suppliers to their host: a gut microbiota perspective

2012-08-30

Jean Guy LeBlanc , Christian Milani , Graciela Savoy de Giori +3 more

View PDF Chat

Probiotic bacteria: safety, functional and technological properties

2000-12-01

Maria Saarela , G. Mogensen , Rangne Fondén +2 more

Bacteriocins: safe, natural antimicrobials for food preservation

2001-12-01

J Cleveland , Thomas J. Montville , Ingolf F. Nes +1 more

The gastrointestinal mucus system in health and disease

2013-03-12

Malin Johansson , Henrik Sjövall , Gunnar C. Hansson

Bacteriocin-based strategies for food biopreservation

2007-06-14

Antonio Gálvez , Hikmate Abriouel , Rosario Lucas López +1 more

The indigenous gastrointestinal microflora

1996-11-01

Rodney D. Berg

Lactic acid bacteria of foods and their current taxonomy

1997-04-01

Michael E. Stiles , Wilhelm H. Holzapfel

Antibacterial activity of Lactobacillus sake isolated from meat

1989-08-01

Ulrich Schillinger , F K L�cke

A total of 221 strains of Lactobacillus isolated from meat and meat products were screened for antagonistic activities under conditions that eliminated the effects of organic acids and hydrogen peroxide. … A total of 221 strains of Lactobacillus isolated from meat and meat products were screened for antagonistic activities under conditions that eliminated the effects of organic acids and hydrogen peroxide. Nineteen strains of Lactobacillus sake, three strains of Lactobacillus plantarum, and one strain of Lactobacillus curvatus were shown to inhibit the growth of some other lactobacilli in an agar spot test; and cell-free supernatants from 6 of the 19 strains of L. sake exhibited inhibitory activity against indicator organisms. Comparison of the antimicrobial spectra of the supernatants suggested that the inhibitory compounds were not identical. One of the six strains, L. sake Lb 706, was chosen for further study. The compound excreted by L. sake Lb 706 was active against various lactic acid bacteria and Listeria monocytogenes. Its proteinaceous nature, narrow inhibitory spectrum, and bactericidal mode of action indicated that this substance is a bacteriocin, which we designated sakacin A. Curing experiments with two bacteriocin-producing strains of L. sake resulted in mutants that lacked both bacteriocin activity and immunity to the bacteriocin. Plasmid profile analysis of L. sake Lb 706 and two bacteriocin-negative variants of this strain indicated that a plasmid of about 18 megadaltons may be involved in the formation of bacteriocin and immunity to this antibacterial compound. In mixed culture, the bacteriocin-sensitive organisms were killed after the bacteriocin-producing strain reached maximal cell density, whereas there was no decrease in cell number in the presence of the bacteriocin-negative variant.

View PDF Chat

Complete genome sequence of Lactobacillus plantarum WCFS1

2003-02-03

Michiel Kleerebezem , Jos Boekhorst , Richard van Kranenburg +7 more

The 3,308,274-bp sequence of the chromosome of Lactobacillus plantarum strain WCFS1, a single colony isolate of strain NCIMB8826 that was originally isolated from human saliva, has been determined, and contains … The 3,308,274-bp sequence of the chromosome of Lactobacillus plantarum strain WCFS1, a single colony isolate of strain NCIMB8826 that was originally isolated from human saliva, has been determined, and contains 3,052 predicted protein-encoding genes. Putative biological functions could be assigned to 2,120 (70%) of the predicted proteins. Consistent with the classification of L. plantarum as a facultative heterofermentative lactic acid bacterium, the genome encodes all enzymes required for the glycolysis and phosphoketolase pathways, all of which appear to belong to the class of potentially highly expressed genes in this organism, as was evident from the codon-adaptation index of individual genes. Moreover, L. plantarum encodes a large pyruvate-dissipating potential, leading to various end-products of fermentation. L. plantarum is a species that is encountered in many different environmental niches, and this flexible and adaptive behavior is reflected by the relatively large number of regulatory and transport functions, including 25 complete PTS sugar transport systems. Moreover, the chromosome encodes >200 extracellular proteins, many of which are predicted to be bound to the cell envelope. A large proportion of the genes encoding sugar transport and utilization, as well as genes encoding extracellular functions, appear to be clustered in a 600-kb region near the origin of replication. Many of these genes display deviation of nucleotide composition, consistent with a foreign origin. These findings suggest that these genes, which provide an important part of the interaction of L. plantarum with its environment, form a lifestyle adaptation region in the chromosome.

View PDF Chat

Probiotics and their fermented food products are beneficial for health

2006-04-05

Shoukat Parvez , Khairuddin Malik , ⋅Sang-Mo Kang +1 more

Probiotics are usually defined as microbial food supplements with beneficial effects on the consumers. Most probiotics fall into the group of organisms' known as lactic acid-producing bacteria and are normally … Probiotics are usually defined as microbial food supplements with beneficial effects on the consumers. Most probiotics fall into the group of organisms' known as lactic acid-producing bacteria and are normally consumed in the form of yogurt, fermented milks or other fermented foods. Some of the beneficial effect of lactic acid bacteria consumption include: (i) improving intestinal tract health; (ii) enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients; (iii) reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals; and (iv) reducing risk of certain cancers. The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial compounds, competing for pathogen binding and receptor sites as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase. Selection criteria, efficacy, food and supplement sources and safety issues around probiotics are reviewed. Recent scientific investigation has supported the important role of probiotics as a part of a healthy diet for human as well as for animals and may be an avenue to provide a safe, cost effective, and 'natural' approach that adds a barrier against microbial infection. This paper presents a review of probiotics in health maintenance and disease prevention.

View PDF Chat

Gut flora in health and disease

2003-02-01

Francisco Guarner , Juan‐R. Malagelada

Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

2000-05-01

Paul L.H. McSweeney , Maria J. Sousa

The principal pathways for the formation of flavour compounds in cheese (glycolysis, lipolysis and proteolysis) are reviewed.Depending on variety, microflora and ripening conditions, lactate may be metabolized by a number … The principal pathways for the formation of flavour compounds in cheese (glycolysis, lipolysis and proteolysis) are reviewed.Depending on variety, microflora and ripening conditions, lactate may be metabolized by a number of pathways to various compounds which contribute to cheese flavour or off-flavours.Citrate metabolism by citrate-positive lactococci or Leuconostoc spp. is important in certain varieties (e.g., Dutch cheeses).Lipolysis results directly in the formation of flavour compounds by liberating free fatty acids (FFA).FFA may also be metabolized to alkan-2-ones and fatty acid lactones.Proteolysis of the caseins to a range of small-and intermediate-sized peptides and free amino acids (FAA) probably only contributes to the background flavour of most cheese varieties, but FAA are important precursors for a range of poorly-understood catabolic reactions which produce volatile compounds essential for flavour. cheese / flavour / volatile flavour compoundRésumé -Principales voies métaboliques conduisant à la production de composés aromatiques au cours de l'affinage (revue).Cet article passe en revue les principales voies métaboliques (glycolyse, lipolyse, protéolyse) conduisant à la formation de composés d'arômes dans les fromages.Selon les types de fromage considérés, la microflore et les conditions d'affinage, le lactate peut être transformé en de nombreux métabolites contribuant aux arômes du fromage ou produisant des défauts de flaveur.Le métabolisme du citrate réalisé par les espèces de lactocoques citrate-positives ou par Leuconostoc ssp.est d'une grande importance dans certains fromages, notamment de type Gouda.La lipolyse conduit directement à la formation de composés d'arômes résultant de la libération d'acides gras.Les acides gras libres peuvent également être transformés en alcan-2-ones et lactones.La protéolyse des caséines en peptides de différentes tailles (courts et intermédiaires) et en acides aminés libres ne contribue probablement qu'à la production d'arômes communs à la plupart des fromages, mais les acides aminés libres sont d'importants précurseurs d'une grande variété de réactions cataboliques encore mal élucidées, qui produisent des composés volatils essentiels pour la flaveur.

View PDF Chat

Lactic acid bacteria as functional starter cultures for the food fermentation industry

2003-11-06

Frédéric Leroy , Luc De Vuyst

Nucleic acid-based approaches to investigate microbial-related cheese quality defects

2013-01-01

Daniel J. O’Sullivan , Linda Giblin , Paul L.H. McSweeney +2 more

The microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and … The microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be as a result of seasonality and the variability in the composition of the milk supplied, variations in cheese processing parameters, as well as the nature and number of the non-starter microorganisms which come from the milk or other environmental sources. Such defects can be responsible for production and product recall costs and thus represent a significant economic burden for the dairy industry worldwide. Traditional non-molecular approaches are often considered biased and have inherently slow turnaround times. Molecular techniques can provide early and rapid detection of defects that result from the presence of specific spoilage microbes and, ultimately, assist in enhancing cheese quality and reducing costs. Here we review the DNA-based methods that are available to detect/quantify spoilage bacteria, and relevant metabolic pathways, in cheeses and, in the process, highlight how these strategies can be employed to improve cheese quality and reduce the associated economic burden on cheese processors.

View PDF Chat

Bacteriocins: Evolution, Ecology, and Application

2002-09-04

Margaret A. Riley , John E. Wertz

Microbes produce an extraordinary array of microbial defense systems. These include classical antibiotics, metabolic by-products, lytic agents, numerous types of protein exotoxins, and bacteriocins. The abundance and diversity of this … Microbes produce an extraordinary array of microbial defense systems. These include classical antibiotics, metabolic by-products, lytic agents, numerous types of protein exotoxins, and bacteriocins. The abundance and diversity of this potent arsenal of weapons are clear. Less clear are their evolutionary origins and the role they play in mediating microbial interactions. The goal of this review is to explore what we know about the evolution and ecology of the most abundant and diverse family of microbial defense systems: the bacteriocins. We summarize current knowledge of how such extraordinary protein diversity arose and is maintained in microbial populations and what role these toxins play in mediating microbial population-level and community-level dynamics. In the latter half of this review we focus on the potential role bacteriocins may play in addressing human health concerns and the current role they serve in food preservation.

Maintaining remission of ulcerative colitis with the probiotic Escherichia coli Nissle 1917 is as effective as with standard mesalazine

2004-10-12

Wolfgang Kruis

Background and aim: Evidence exists for the pathogenic role of the enteric flora in inflammatory bowel disease. Probiotics contain living microorganisms which exert health effects on the host. We compared … Background and aim: Evidence exists for the pathogenic role of the enteric flora in inflammatory bowel disease. Probiotics contain living microorganisms which exert health effects on the host. We compared the efficacy in maintaining remission of the probiotic preparation Escherichia coli Nissle 1917 and established therapy with mesalazine in patients with ulcerative colitis. Patients and methods: In total, 327 patients were recruited and assigned to a double blind, double dummy trial to receive either the probiotic drug 200 mg once daily (n = 162) or mesalazine 500 mg three times daily (n = 165). The study lasted for 12 months and patients were assessed by clinical and endoscopic activity indices (Rachmilewitz) as well as by histology. The primary aim of the study was to confirm equivalent efficacy of the two drugs in the prevention of relapses. Results: The per protocol analysis revealed relapses in 40/110 (36.4%) patients in the E coli Nissle 1917 group and 38/112 (33.9%) in the mesalazine group (significant equivalence p = 0.003). Subgroup analyses showed no differences between the treatment groups in terms of duration and localisation of disease or pretrial treatment. Safety profile and tolerability were very good for both groups and were not different. Conclusions: The probiotic drug E coli Nissle 1917 shows efficacy and safety in maintaining remission equivalent to the gold standard mesalazine in patients with ulcerative colitis. The effectiveness of probiotic treatment further underlines the pathogenetic significance of the enteric flora.

View PDF Chat

Application of prebiotics and probiotics in poultry production

2003-04-01

JA Patterson , KM Burkholder

The intestinal microbiota, epithelium, and immune system provide resistance to enteric pathogens. Recent data suggest that resistance is not solely due to the sum of the components, but that cross-talk … The intestinal microbiota, epithelium, and immune system provide resistance to enteric pathogens. Recent data suggest that resistance is not solely due to the sum of the components, but that cross-talk between these components is also involved in modulating this resistance. Inhibition of pathogens by the intestinal microbiota has been called bacterial antagonism, bacterial interference, barrier effect, colonization resistance, and competitive exclusion. Mechanisms by which the indigenous intestinal bacteria inhibit pathogens include competition for colonization sites, competition for nutrients, production of toxic compounds, or stimulation of the immune system. These mechanisms are not mutually exclusive, and inhibition may comprise one, several, or all of these mechanisms. Consumption of fermented foods has been associated with improved health, and lactic acid bacteria (lactobacilli and bifidobacteria) have been implicated as the causative agents for this improved health. Research over the last century has shown that lactic acid bacteria and certain other microorganisms can increase resistance to disease and that lactic acid bacteria can be enriched in the intestinal tract by feeding specific carbohydrates. Increased bacterial resistance to antibiotics in humans has caused an increase in public and governmental interest in eliminating sub-therapeutic use of antibiotics in livestock. An alternative approach to sub-therapeutic antibiotics in livestock is the use of probiotic microorganisms, prebiotic substrates that enrich certain bacterial populations, or synbiotic combinations of prebiotics and probiotics. Research is focused on identifying beneficial bacterial strains and substrates along with the conditions under which they are effective.

Akkermansia muciniphila gen. nov., sp. nov., a human intestinal mucin-degrading bacterium

2004-09-01

Muriel Derrien , Elaine E. Vaughan , Caroline M. Plugge +1 more

The diversity of mucin-degrading bacteria in the human intestine was investigated by combining culture and 16S rRNA-dependent approaches. A dominant bacterium, strain Muc T , was isolated by dilution to … The diversity of mucin-degrading bacteria in the human intestine was investigated by combining culture and 16S rRNA-dependent approaches. A dominant bacterium, strain Muc T , was isolated by dilution to extinction of faeces in anaerobic medium containing gastric mucin as the sole carbon and nitrogen source. A pure culture was obtained using the anaerobic soft agar technique. Strain Muc T was a Gram-negative, strictly anaerobic, non-motile, non-spore-forming, oval-shaped bacterium that could grow singly and in pairs. When grown on mucin medium, cells produced a capsule and were found to aggregate. Strain Muc T could grow on a limited number of sugars, including N -acetylglucosamine, N -acetylgalactosamine and glucose, but only when a protein source was provided and with a lower growth rate and final density than on mucin. The G+C content of DNA from strain Muc T was 47·6 mol%. 16S rRNA gene sequence analysis revealed that the isolate was part of the division Verrucomicrobia . The closest described relative of strain Muc T was Verrucomicrobium spinosum (92 % sequence similarity). Remarkably, the 16S rRNA gene sequence of strain Muc T showed 99 % similarity to three uncultured colonic bacteria. According to the data obtained in this work, strain Muc T represents a novel bacterium belonging to a new genus in subdivision 1 of the Verrucomicrobia ; the name Akkermansia muciniphila gen. nov., sp. nov. is proposed; the type strain is Muc T (=ATCC BAA-835 T =CIP 107961 T ).

VANCOMYCIN-RESISTANT ENTEROCOCCI

1988-01-01

AnneH.C. Uttley , C.H. Collins , Jay Naidoo +1 more

Improved Medium for Lactic Streptococci and Their Bacteriophages

1975-06-01

Betty E. Terzaghi , W. E. Sandine

Incorporation of 1.9% β-disodium glycerophosphate (GP) into a complex medium resulted in improved growth by lactic streptococci at 30 C. The medium, called M17, contained: Phytone peptone, 5.0 g; polypeptone, … Incorporation of 1.9% β-disodium glycerophosphate (GP) into a complex medium resulted in improved growth by lactic streptococci at 30 C. The medium, called M17, contained: Phytone peptone, 5.0 g; polypeptone, 5.0 g; yeast extract, 2.5 g; beef extract, 5.0 g; lactose, 5.0 g; ascorbic acid, 0.5 g; GP, 19.0 g; 1.0 M MgSO 4 ·7H 2 O, 1.0 ml; and glass-distilled water, 1,000 ml. Based on absorbance readings and total counts, all strains of Streptococcus cremoris, S. diacetilactis , and S. lactis grew better in M17 medium than in a similar medium lacking GP or in lactic broth. Enhanced growth was probably due to the increased buffering capacity of the medium, since pH values below 5.70 were not reached after 24 h of growth at 30 C by S. lactis or S. cremoris strains. The medium also proved useful for isolation of bacterial mutants lacking the ability to ferment lactose; such mutants formed minute colonies on M17 agar plates, whereas wild-type cells formed colonies 3 to 4 mm in diameter. Incorporation of sterile GP into skim milk at 1.9% final concentration resulted in enhanced acid-producing activity by lactic streptococci when cells were inoculated from GP milk into skim milk not containing GP. M17 medium also proved superior to other media in demonstrating and distinguishing between lactic streptococcal bacteriophages. Plaques larger than 6 mm in diameter developed with some phage-host combinations, and turbid plaques, indicative of lysogeny, were also easily demonstrated for some systems.

View PDF Chat

Probiotic bacteria enhance murine and human intestinal epithelial barrier function

2001-09-01

Karen Madsen , Anthony Cornish , Paul Soper +6 more

Molecular basis of bacterial outer membrane permeability

1985-03-01

Hiroshi Nikaido , Martti Vaara

View PDF Chat

UNIDENTIFIED CURVED BACILLI IN THE STOMACH OF PATIENTS WITH GASTRITIS AND PEPTIC ULCERATION

1984-06-01

Barry J. Marshall , J.Robin Warren

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

2014-06-10

Colin Hill , Francisco Guarner , Gregor Reid +7 more

Probiotics are widely regarded as live microorganisms that, when administered in sufficient amounts, confer a health benefit, but guidance is needed on the most appropriate use of the term. This … Probiotics are widely regarded as live microorganisms that, when administered in sufficient amounts, confer a health benefit, but guidance is needed on the most appropriate use of the term. This Consensus Statement outlines recommendations for the scope and definition of the term 'probiotic' as determined by an expert panel convened by the International Scientific Association for Probiotics and Prebiotics in October 2013. An expert panel was convened in October 2013 by the International Scientific Association for Probiotics and Prebiotics (ISAPP) to discuss the field of probiotics. It is now 13 years since the definition of probiotics and 12 years after guidelines were published for regulators, scientists and industry by the Food and Agriculture Organization of the United Nations and the WHO (FAO/WHO). The FAO/WHO definition of a probiotic—"live microorganisms which when administered in adequate amounts confer a health benefit on the host"—was reinforced as relevant and sufficiently accommodating for current and anticipated applications. However, inconsistencies between the FAO/WHO Expert Consultation Report and the FAO/WHO Guidelines were clarified to take into account advances in science and applications. A more precise use of the term 'probiotic' will be useful to guide clinicians and consumers in differentiating the diverse products on the market. This document represents the conclusions of the ISAPP consensus meeting on the appropriate use and scope of the term probiotic.

View PDF Chat

Peptidoglycan types of bacterial cell walls and their taxonomic implications

1972-12-01

Karl Heinz Schleifer , O. Kandler

View PDF Chat

Iso- and anteiso-fatty acids in bacteria: biosynthesis, function, and taxonomic significance

1991-06-01

T. Kaneda

Branched-chain fatty acids of the iso and anteiso series occur in many bacteria as the major acyl constituents of membrane lipids. In addition, omega-cyclohexyl and omega-cycloheptyl fatty acids are present … Branched-chain fatty acids of the iso and anteiso series occur in many bacteria as the major acyl constituents of membrane lipids. In addition, omega-cyclohexyl and omega-cycloheptyl fatty acids are present in several bacterial species. These two types of fatty acids are synthesized by the repeated condensation of malonyl coenzyme A with one of the branched-chain and cyclic primers by the same enzyme system. The pathway of de novo branched-chain fatty acid synthesis differs only in initial steps of synthesis from that of the common straight-chain fatty acid (palmitic acid) present in most organisms. The cell membranes composed largely of iso-, anteiso-, and omega-alicyclic acids support growth of bacteria, which inhabit normal as well as extreme environments. The occurrence of these types of fatty acids as major cellular fatty acids is an important criterion used to aid identification and classification of bacteria.

View PDF Chat

Bacteriocins of gram-positive bacteria

1995-06-01

Ralph W. Jack , John Tagg , Bibek Ray

In recent years, a group of antibacterial proteins produced by gram-positive bacteria have attracted great interest in their potential use as food preservatives and as antibacterial agents to combat certain … In recent years, a group of antibacterial proteins produced by gram-positive bacteria have attracted great interest in their potential use as food preservatives and as antibacterial agents to combat certain infections due to gram-positive pathogenic bacteria. They are ribosomally synthesized peptides of 30 to less than 60 amino acids, with a narrow to wide antibacterial spectrum against gram-positive bacteria; the antibacterial property is heat stable, and a producer strain displays a degree of specific self-protection against its own antibacterial peptide. In many respects, these proteins are quite different from the colicins and other bacteriocins produced by gram-negative bacteria, yet customarily they also are grouped as bacteriocins. Although a large number of these bacteriocins (or bacteriocin-like inhibitory substances) have been reported, only a few have been studied in detail for their mode of action, amino acid sequence, genetic characteristics, and biosynthesis mechanisms. Nevertheless, in general, they appear to be translated as inactive prepeptides containing an N-terminal leader sequence and a C-terminal propeptide component. During posttranslational modifications, the leader peptide is removed. In addition, depending on the particular type, some amino acids in the propeptide components may undergo either dehydration and thioether ring formation to produce lanthionine and beta-methyl lanthionine (as in lantibiotics) or thio ester ring formation to form cystine (as in thiolbiotics). Some of these steps, as well as the translocation of the molecules through the cytoplasmic membrane and producer self-protection against the homologous bacteriocin, are mediated through specific proteins (enzymes). Limited genetic studies have shown that the structural gene for such a bacteriocin and the genes encoding proteins associated with immunity, translocation, and processing are present in a cluster in either a plasmid, the chromosome, or a transposon. Following posttranslational modification and depending on the pH, the molecules may either be released into the environment or remain bound to the cell wall. The antibacterial action against a sensitive cell of a gram-positive strain is produced principally by destabilization of membrane functions. Under certain conditions, gram-negative bacterial cells can also be sensitive to some of these molecules. By application of site-specific mutagenesis, bacteriocin variants which may differ in their antimicrobial spectrum and physicochemical characteristics can be produced. Research activity in this field has grown remarkably but sometimes with an undisciplined regard for conformity in the definition, naming, and categorization of these molecules and their genetic effectors. Some suggestions for improved standardization of nomenclature are offered.

The interaction between bacteria and bile

2004-10-05

Máire Begley , Cormac G. M. Gahan , Colin Hill

Commensal and pathogenic microorganisms must resist the deleterious actions of bile in order to survive in the human gastrointestinal tract. Herein we review the current knowledge on the mechanisms by … Commensal and pathogenic microorganisms must resist the deleterious actions of bile in order to survive in the human gastrointestinal tract. Herein we review the current knowledge on the mechanisms by which Gram-positive and Gram-negative bacteria contend with bile stress. We describe the antimicrobial actions of bile, assess the variations in bile tolerance between bacterial genera and examine the interplay between bile stress and other stresses. The molecular mechanisms underlying bile tolerance are investigated and the relationship between bile and virulence is examined. Finally, the potential benefits of bile research are briefly discussed.

View PDF Chat

Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens

2004-02-24

Alain L. Servin

The gastrointestinal tract is a complex ecosystem that associates a resident microbiota and cells of various phenotypes lining the epithelial wall expressing complex metabolic activities. The resident microbiota in the … The gastrointestinal tract is a complex ecosystem that associates a resident microbiota and cells of various phenotypes lining the epithelial wall expressing complex metabolic activities. The resident microbiota in the digestive tract is a heterogeneous microbial ecosystem containing up to 1 x 10(14) colony-forming units (CFUs) of bacteria. The intestinal microbiota plays an important role in normal gut function and maintaining host health. The host is protected from attack by potentially harmful microbial microorganisms by the physical and chemical barriers created by the gastrointestinal epithelium. The cells lining the gastrointestinal epithelium and the resident microbiota are two partners that properly and/or synergistically function to promote an efficient host system of defence. The gastrointestinal cells that make up the epithelium, provide a physical barrier that protects the host against the unwanted intrusion of microorganisms into the gastrointestinal microbiota, and against the penetration of harmful microorganisms which usurp the cellular molecules and signalling pathways of the host to become pathogenic. One of the basic physiological functions of the resident microbiota is that it functions as a microbial barrier against microbial pathogens. The mechanisms by which the species of the microbiota exert this barrier effect remain largely to be determined. There is increasing evidence that lactobacilli and bifidobacteria, which inhabit the gastrointestinal microbiota, develop antimicrobial activities that participate in the host's gastrointestinal system of defence. The objective of this review is to analyze the in vitro and in vivo experimental and clinical studies in which the antimicrobial activities of selected lactobacilli and bifidobacteria strains have been documented.

Health benefits of fermented foods: microbiota and beyond

2016-12-18

Maria L. Marco , Dustin Heeney , Sylvie Binda +7 more

View PDF Chat

Bacteriocins: developing innate immunity for food

2005-10-01

Paul D. Cotter , Colin Hill , R. Paul Ross

Bacteriocins of gram-positive bacteria.

1995-01-01

Ralph W. Jack , John Tagg , Bibek Ray

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

2020-04-01

Jinshui Zheng , Stijn Wittouck , Elisa Salvetti +7 more

The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the … The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences. Parameters that were evaluated included core genome phylogeny, (conserved) pairwise average amino acid identity, clade-specific signature genes, physiological criteria and the ecology of the organisms. Based on this polyphasic approach, we propose reclassification of the genus Lactobacillus into 25 genera including the emended genus Lactobacillus , which includes host-adapted organisms that have been referred to as the Lactobacillus delbrueckii group, Paralactobacillus and 23 novel genera for which the names Holzapfelia , Amylolactobacillus , Bombilactobacillus , Companilactobacillus , Lapidilactobacillus , Agrilactobacillus , Schleiferilactobacillus , Loigolactobacilus , Lacticaseibacillus , Latilactobacillus , Dellaglioa , Liquorilactobacillus , Ligilactobacillus , Lactiplantibacillus , Furfurilactobacillus , Paucilactobacillus , Limosilactobacillus , Fructilactobacillus , Acetilactobacillus , Apilactobacillus , Levilactobacillus , Secundilactobacillus and Lentilactobacillus are proposed. We also propose to emend the description of the family Lactobacillaceae to include all genera that were previously included in families Lactobacillaceae and Leuconostocaceae . The generic term ‘lactobacilli’ will remain useful to designate all organisms that were classified as Lactobacillaceae until 2020. This reclassification reflects the phylogenetic position of the micro-organisms, and groups lactobacilli into robust clades with shared ecological and metabolic properties, as exemplified for the emended genus Lactobacillus encompassing species adapted to vertebrates (such as Lactobacillus delbrueckii , Lactobacillus iners , Lactobacillus crispatus , Lactobacillus jensensii , Lactobacillus johnsonii and Lactobacillus acidophilus ) or invertebrates (such as Lactobacillus apis and Lactobacillus bombicola ).

View PDF Chat

The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics

2021-05-04

Seppo Salminen , María Carmen Collado , Akihito Endo +7 more

In 2019, the International Scientific Association for Probiotics and Prebiotics (ISAPP) convened a panel of experts specializing in nutrition, microbial physiology, gastroenterology, paediatrics, food science and microbiology to review the … In 2019, the International Scientific Association for Probiotics and Prebiotics (ISAPP) convened a panel of experts specializing in nutrition, microbial physiology, gastroenterology, paediatrics, food science and microbiology to review the definition and scope of postbiotics. The term 'postbiotics' is increasingly found in the scientific literature and on commercial products, yet is inconsistently used and lacks a clear definition. The purpose of this panel was to consider the scientific, commercial and regulatory parameters encompassing this emerging term, propose a useful definition and thereby establish a foundation for future developments. The panel defined a postbiotic as a "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host". Effective postbiotics must contain inactivated microbial cells or cell components, with or without metabolites, that contribute to observed health benefits. The panel also discussed existing evidence of health-promoting effects of postbiotics, potential mechanisms of action, levels of evidence required to meet the stated definition, safety and implications for stakeholders. The panel determined that a definition of postbiotics is useful so that scientists, clinical triallists, industry, regulators and consumers have common ground for future activity in this area. A generally accepted definition will hopefully lead to regulatory clarity and promote innovation and the development of new postbiotic products.

View PDF Chat

Peptidoglycan types of bacterial cell walls and their taxonomic implications.

1972-01-01

Karl Heinz Schleifer , O. Kandler

View PDF Chat

Probiotics in man and animals

1989-05-01

R. FULLER AFRC

Compendium of Methods for The Microbiological Examination of Foods

2001-01-01

Frances Pouch Downes , Keith A. Ito

Fundamentals of Cheese Science

2016-08-22

Patrick F. Fox , Timothy P. Guinee , Timothy M. Cogan +1 more

Unveiling the probiotic potential of Enterococcus spp.: Mechanisms and roles in animal and human health, A comprehensive review

2025-06-25

Donia Mechoub , Nacima Meguenni , Yacine Titouche +2 more | World Journal of Microbiology and Biotechnology

JUMLAH KOLONI DAN DAYA HAMBAT YOGHURT CAMPURAN Streptococcus thermophilus DAN Lactobacillus acidophilus TERHADAP Propionibacterium acnes

2025-06-25

Eka Noneng Nawangsih , Lina Damayanti , I W W P Putra | Medika Kartika Jurnal Kedokteran dan Kesehatan

Probiotik merupakan organisme hidup yang mampu memberikan efek yang menguntungkan kesehatan apabila dikonsumsi dalam jumlah yang cukup. Yoghurt yang mengandung Lactobacillus acidophilus dan Streptococcus thermophilus memiliki kemampuan antibakteri. L. acidophilus … Probiotik merupakan organisme hidup yang mampu memberikan efek yang menguntungkan kesehatan apabila dikonsumsi dalam jumlah yang cukup. Yoghurt yang mengandung Lactobacillus acidophilus dan Streptococcus thermophilus memiliki kemampuan antibakteri. L. acidophilus dan S. thermophilus dapat menghasilkan senyawa antibakteri yaitu bakteriosin, asam laktat, dan H2O2. Penelitian ini bertujuan untuk mengetahui jumlah koloni bakteri pada yoghurt dan menguji daya hambat yoghurt campuran L. acidophilus dan S. thermophilus terhadap P. acnes. Rancangan penelitian ini adalah eksperimental laboratorik dengan metode post-test only control group design. Objek penelitiannya adalah yoghurt yang difermentasi dengan L. acidophilus ATCC 4356 dan S. thermophilus FNCC 19258, P. acnes ATCC 11827 yang dibiakkan pada media Mueller Hinton Agar (MHA), klindamisin 10 µg/ml sebagai kontrol positif, dan akuades sebagai kontrol negatif. Hasil penghitungan TPC pada pengulangan pertama 30 x 1014 CFU/ml dan pengulangan kedua 18 x 1014 CFU/ml. Jumlah ini memenuhi kriteria SNI jumlah bakteri probiotik pada yoghurt, yaitu ≥107 CFU/ml. Hasil penelitian daya hambat menunjukkan terbentuknya daya hambat di sekitar disk yoghurt dan klindamisin yang kemudian diukur menggunakan jangka sorong. Rerata daya hambat yoghurt (K1) 11,87± 0,76; Klindamisin (K+) 25,00±0,00 dan akuades (K-) tidak menunjukkan adanya daya hambat. Berdasarkan hasil perhitungan statistik dengan menggunakan uji Kruskall Wallis diperoleh nilai p sebesar 0,02 (<0,05). Hal ini menunjukkan adanya perbedaan rerata diameter hambat antara yoghurt, klindamisin, dan akuades. Kesimpulan penelitian ini adalah jumlah koloni bakteri probiotik pada yoghurt memenuhi SNI dan dapat menghambat pertumbuhan P. acnes secara signifikan. Kata kunci: daya hambat, koloni, L. acidophilus, P. acnes, S. thermophilus, yoghurt

Study of Aroma Characteristics and Establishment of Flavor Molecular Labels in Fermented Milks from Different Fermentation Strains

2025-06-25

Rui Xu , Long Tang , Xinyi Gao +3 more | Foods

The aroma of fermented milk products is a key determinant of consumer preference. This study investigates the impact of different lactic acid strains on the aroma characteristics of fermented milk, … The aroma of fermented milk products is a key determinant of consumer preference. This study investigates the impact of different lactic acid strains on the aroma characteristics of fermented milk, identifies key volatile compounds, and establishes odor molecule labels to guide strain selection and modification. Sensory evaluation, dynamic headspace sampling (DHS), and gas chromatography olfactometry–mass spectrometry (GC-O-MS) were used to analyze 23 milk samples prepared with various lactic acid bacteria strains. A total of 74 volatile compounds were identified by GC-O-MS. Fermented milk P4 had the highest total volatile compound content (1566.50 ng/g). Flavor profiles were found to depend on strain metabolism rather than specific genera, with fermentation flavor quality enhanced by strains containing 2,3-butanedione, acetic acid, and sulfur compounds. Four distinct flavor clusters were established through molecular labels. These results provide targeted guidance for industrial strain selection and modification in fermented milk production, enhancing sensory appeal and consumer acceptance.

Anticancer and probiotic activities of Lacticaseibacillus paracasei isolated from traditionally fermented pickles

2025-06-25

Enver Fehim Koçpınar , Yusuf Alan , Metin Ertaş +1 more | Journal of the Science of Food and Agriculture

Abstract Background Probiotics are living organisms and play a pivotal role in the natural treatment of gastrointestinal disorders including diarrhea, constipation, lactose intolerance and some bowel cancers. Beneficial effects are … Abstract Background Probiotics are living organisms and play a pivotal role in the natural treatment of gastrointestinal disorders including diarrhea, constipation, lactose intolerance and some bowel cancers. Beneficial effects are mostly attributed to postbiotic metabolites produced by bacteria, and the unique biological characteristics may vary depending on their species and source. The present study focused on identifying unique Lacticaseibacillus paracasei strains with unique probiotic and anticancer effects originating from fermented pickles. Results Bacterial strains isolated from naturally fermented pickles were identified by 16S rRNA sequence analysis. Their probiotic properties were determined in simulated gastrointestinal environments created by pancreatin and pepsin. In addition, their adhesion capacities on L‐929, HT‐29 and Caco‐2 cell lines were tested and then the cytotoxic effects of postbiotic metabolites and bacterial extracts obtained from bacterial isolates on cell lines were tested to determine their anticancer activities. In the overall results, isolates were found to be acceptable probiotics and to have anticancer activity. Conclusion In addition to the acceptable activities of all strains, by elucidating their interaction mechanisms and evaluating their probiotic, functional and antiproliferative effects under in vivo conditions, especially LP001 and LP002 could be true sources of probiotics with anticancer effects in food and healthcare fields. © 2025 Society of Chemical Industry.

Evaluation of Lactiplantibacillus plantarum C07 Isolated from Fermented Whey: Insights into Antimicrobial Properties and Its In Situ Biopreservative Application in Chinese Rubing Cheese

2025-06-24

Yang Xue , Yunmei Chai , Hong Li +7 more | Journal of Agricultural and Food Chemistry

A strain of Lactiplantibacillus plantarum (L. plantarum) C07 was isolated from the fermented whey of Chinese Rubing Cheese (CRC). This strain demonstrated significant antibacterial activity against multidrug-resistant Staphylococcus aureus DC.RB-015, … A strain of Lactiplantibacillus plantarum (L. plantarum) C07 was isolated from the fermented whey of Chinese Rubing Cheese (CRC). This strain demonstrated significant antibacterial activity against multidrug-resistant Staphylococcus aureus DC.RB-015, with an inhibition zone measuring 19.83 ± 0.99 mm. At a concentration of 1 × MIC, it inhibited cell growth and reduced biofilm formation by 66.23%. The strain exhibited sensitivity to antibiotics such as chloramphenicol and showed both acid resistance and biosafety. Genome and ultrahigh-performance liquid chromatography coupled with quadruple exactive mass spectrometry (UHPLC-QE-MS) metabolomics analyses revealed that its core antibacterial substances were lactic acid (C3H6O3) and indole-3-lactic acid (C11H10NO3, ILA), which synergistically inhibited peptidoglycan synthetases (MurC, MurD, MurE, MurF, and MurG) through hydrogen bonding, thereby disrupting cell wall formation. A 7-day biological control experiment confirmed that the bacteria could effectively inhibit foodborne pathogens in Chinese Rubing cheese at varying storage temperatures, providing a theoretical basis and practical insights for the development of biological preservatives derived from cheese and fermented foods to combat foodborne pathogens.

Production and characterization of lactic acid bacteria biofilms synthesized using tofu wastewater

2025-06-24

Susmaya Atmandaru , Anis Septiyani Solichah , Endah Retnaningrum | Jurnal Teknosains

Biofilms serve to protect microbes from environmental conditions. Biofilms produced by lactic acid bacteria (LAB) can even inhibit the growth of pathogens. Medium de Man Ragosa Sharpe (MRS) is a … Biofilms serve to protect microbes from environmental conditions. Biofilms produced by lactic acid bacteria (LAB) can even inhibit the growth of pathogens. Medium de Man Ragosa Sharpe (MRS) is a specific medium for LAB growth and biofilm formation; however, it is not effective on an industrial scale due to its high cost. Tofu wastewater serves as an alternative medium because it contains complete nutrients that support the formation of LAB biofilms. This study aimed to determine the effect of C and N formulation in tofu wastewater on the production and characterisation of biofilms produced by four Lactobacillus (LAB) strains, including Enterococcus casseliflavus F4IS5, E. casseliflavus F14IS5, and E. casseliflavus F14IS6. Glucose and ammonium sulfate were added to the tofu wastewater as carbon and nitrogen sources, respectively. The biofilm-forming ability of LAB was tested by the biofilm assay method. The LAB biofilm characteristics were tested based on adhesion, while the exopolysaccharide concentration, a component of the biofilm, was analysed using the dry weight method. The inhibitory activity of LAB biofilms against the growth of pathogenic bacteria, specifically Escherichia coli and Staphylococcus aureus, was tested using the microplate method. The highest LAB biofilm production was obtained from the E. casseliflavus F6IS4 isolate in a tofu wastewater medium supplemented with 2% glucose and 1% ammonium sulfate, with an incubation time of 48 hours. The biofilm produced was categorised as a strong biofilm, which also exhibited strong adhesion; the separate cells accounted for only 19.25%. Besides, the EPS production by the strain was 63.4%. The biofilm of E. casseliflavus F6IS4 in tofu wastewater, supplemented with 2% glucose and 1% ammonium sulfate, also exhibited the highest inhibitory activity against E. coli and S. aureus, at 2.7% and 2.1%, respectively.

Germinated Spores of the Probiotic Bacterium Bacillus coagulans JBI-YZ6.3 Support Dynamic Changes in Intestinal Epithelial Communication and Resilience to Mechanical Wounding

2025-06-24

Sage V. McGarry , Earvin A. F. Grinage , Krista Sanchez +3 more | Microorganisms

The spore-forming probiotic Bacillus coagulans JBI-YZ6.3 interacts with the gut epithelium via its secreted metabolites as well as its cell walls, engaging pattern-recognition receptors on the epithelium. We evaluated its … The spore-forming probiotic Bacillus coagulans JBI-YZ6.3 interacts with the gut epithelium via its secreted metabolites as well as its cell walls, engaging pattern-recognition receptors on the epithelium. We evaluated its effects on human T84 gut epithelial cells using in vitro co-cultures, comparing metabolically active germinated spores to the isolated metabolite fraction and cell wall fraction under unstressed versus inflamed conditions. Germinated spores affected epithelial communication via chemokines interleukin-8, interferon gamma-induced protein-10, and macrophage inflammatory protein-1 alpha and beta after 2 and 24 h of co-culture. Non-linear dose responses confirmed that bacterial density affected the epigenetic state of the epithelial cells. In contrast, the cell wall fraction increased cytokine and chemokine levels under both normal and inflamed conditions, demonstrating that the intact bacterium had anti-inflammatory properties, regulating pro-inflammatory signals from its cell walls. During recovery from mechanical wounding, germinated spores accelerated healing, both in the absence and presence of LPS-induced inflammation; both the metabolite and cell wall fractions contributed to this effect. The release of zonulin, a regulator of tight junction integrity, was reduced by germinated spores after 2 h. These findings suggest that B. coagulans JBI-YZ6.3 modulates epithelial chemokine signaling, supports barrier integrity, and enhances epithelial resilience, highlighting its potential as an efficacious multi-faceted probiotic for gut health.

An antibiotic-free antimicrobial combination of bacteriocins and a peptidoglycan hydrolase: in vitro and in vivo assessment of its efficacy

2025-06-24

Christian Kranjec , Thomas F. Oftedal , Kirill V. Ovchinnikov +7 more | Applied and Environmental Microbiology

Mastitis is an inflammatory disease of the mammary gland usually caused by bacterial pathogens that gain physical access to the glandular epithelium through the teat canal. In bovines, common mastitis-causing … Mastitis is an inflammatory disease of the mammary gland usually caused by bacterial pathogens that gain physical access to the glandular epithelium through the teat canal. In bovines, common mastitis-causing agents are environmental or pathogenic bacterial species, including staphylococci, streptococci, enterococci, and gram-negative bacteria such as Escherichia coli. Current therapeutic strategies for bovine mastitis typically involve the administration of antibiotic formulations into the infected udder, which can result in increased selection for antibiotic resistance and the accumulation of antibiotic residues in milk. In this study, we sought to develop an antibiotic-free antimicrobial formulation for the treatment of bovine mastitis based on bacterial antimicrobial peptides (bacteriocins) and proteins (peptidoglycan hydrolases). Using a combination of in vitro assays with a range of bacteriocins, we show that the combination of the thiopeptide micrococcin P1 (MP1) and the lantibiotic nisin A (NisA) is a robust antimicrobial formulation that effectively inhibits the growth of bovine mastitis-derived bacteria, both in planktonic and biofilm-associated growth modes. The addition of AuresinePlus (Aur, a staphylococcus-specific peptidoglycan hydrolase) further increased the antimicrobial potency against S. aureus. Furthermore, using two mouse models, a skin infection model and a mastitis model, we show that the combination MP1-NisA-Aur effectively inhibits methicillin-resistant S. aureus in vivo. We discuss the potential and challenges of using antibiotic-free antimicrobial combinations in the treatment of bacterial infections.IMPORTANCEThe spread of antibiotic resistance is a major global concern. This is reflected in the One Health concept, which is based on the premise that the spread of antibiotic resistance can only be addressed through coordinated efforts to promote "healthy people, healthy environments, and healthy animals." It is therefore of great importance to reduce the use of medically important antibiotics in agriculture, where treatment of bovine mastitis is one of the major drivers of antibiotics use. In this work, we investigate the use of antimicrobial peptides and proteins as an alternative treatment for bovine mastitis pathogens.

Saccharomyces boulardii and Bifidobacterium co-treatment for antibiotic associated diarrhea in pediatrics: a multicenter efficacy and safety study

2025-06-24

Qianfang Liu , Lin Liu , Jingwen Zhou +3 more | Frontiers in Cellular and Infection Microbiology

Background Recent or ongoing use of antibiotics causes diarrhea. Probiotic yogurt is generally used in antibiotic-induced diarrhea as adjuvant therapy. In recent times, there have been no clear recommendations or … Background Recent or ongoing use of antibiotics causes diarrhea. Probiotic yogurt is generally used in antibiotic-induced diarrhea as adjuvant therapy. In recent times, there have been no clear recommendations or guidelines for the course of treatment of probiotics in preventing antibiotic-induced diarrhea in infants and young children in mainland China. The objectives of the study were to evaluate the efficacy and safety of Saccharomyces boulardii and Bifidobacterium in antibiotic-induced diarrhea in infants and young children in Chinese settings. Methods Data were collected retrospectively. Infants and children received antibiotic treatments with 50 g daily regular yogurt and 50 g daily regular yogurt for 7 days after those treatments (AY cohort, n = 119), or with 10 billion CFU daily Saccharomyces boulardii and 10 billion CFU daily Saccharomyces boulardii for 7 days after those treatments (AS cohort, n = 110), or with 10 billion CFU daily Bifidobacterium and 10 billion CFU daily Bifidobacterium for 7 days after those treatments (AB cohort, n = 106). Two times per day loose or watery stools were considered mild diarrhea, and three or more times per day loose or watery stools were considered severe diarrhea. Results All infants and young children reported diarrhea after the start of any type of antibiotic treatment with probiotics. Time for the start of diarrhea after the start of antibiotic treatments with probiotics was higher in infants and children of the AS cohort than in infants and children of the AY [3 (4–3) days versus 1 (1–1) days, p &lt; 0.001] and the AB [3 (4–3) days versus 2 (2–1) days, p &lt; 0.001] cohorts. Twenty-four (20%), 11 (10%), and 17 (16%) infants and children reported any type of diarrhea in the AY, AS, and AB cohorts, respectively. The number of patients with reported diarrhea (mild and severe) and the number of patients who required extra anti-diarrheal treatments after antibiotic treatments in the AS cohort were fewer than those reported in the AY and the AB cohorts ( p &lt; 0.05 for all). Yogurt reported sneezing, runny nose, redness of the eyes, and nausea in the AY cohort ( p &lt; 0.05 for all comparisons). Saccharomyces boulardii and Bifidobacterium caused vomiting and nausea. Conclusions Any type of antibiotic treatment cause diarrhea in infants and young children. Probiotics especially Saccharomyces boulardii co-treatments with any type of antibiotic treatment, significantly reduce incidences of diarrhea in infants and young children with manageable adverse effects.

Probiotic and Phytochemicals: Nutraceuticals Used in Respiratory Disorders

2025-06-24

Vipin Kesharwani , Sagarika Kabra , Shikhar Verma +2 more | Apple Academic Press eBooks

RP263 Assessment of the Application for the Feed Additive Lacticaseibacillus Rhamnosus IMI 507023 for All Animal Species

2025-06-24

| FSA research and evidence.

The FSA/ FSS have undertaken a safety assessment of application RP 263 for the use of Lacticaseibacillus rhamnosus IMI 507023 as a feed additive for all animal species, from ALLTECHNOLOGY … The FSA/ FSS have undertaken a safety assessment of application RP 263 for the use of Lacticaseibacillus rhamnosus IMI 507023 as a feed additive for all animal species, from ALLTECHNOLOGY (Ireland) LIMITED. FSA/FSS has reviewed the EFSA opinion (EFSA Journal 2021;19(7):6700) and confirm that it is adequate for UK considerations and therefore a full safety assessment of this application was not performed by FSA and FSS. In line with the principles for making use of EFSA opinions in their decision making on regulated products, the FSA/FSS opinion is that the conclusions of the EFSA opinion are valid for the UK and therefore Lacticaseibacillus rhamnosus IMI 507023, as described in this application, is safe and is not liable to have an adverse effect on the target species, worker safety, environmental safety and human health at the intended concentrations of use.

Safety assessment of potential probiotic lactic acid bacteria strains Pediococcus acidilactici SY21 and Pediococcus acidilactici SY22

2025-06-23

Jaein Shin , Huijin Jeong , Na‐Kyoung Lee +3 more | Food Science and Biotechnology

Unlocking the power of swine gut bacteria: newly isolated Blautia strain and its metabolites inhibit the replication of Salmonella Typhimurium in macrophages and alleviate DSS-induced colitis in mice

2025-06-23

J.Y. Wei , Yang Liu , Hua Li +7 more | Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology

Viability of Microencapsulated Probiotics in Cross-Linked Alginate Matrices and Chia Seed or Flaxseed Mucilage During Spray-Drying and Storage

2025-06-23

Mariela Bustamante , B. Dave Oomah , César Burgos‐Díaz +3 more | Microorganisms

Interest in probiotics has not diminished, and techniques to protect them from the environment in which they are found are constantly being innovated. Spray-drying is the most studied and industrially … Interest in probiotics has not diminished, and techniques to protect them from the environment in which they are found are constantly being innovated. Spray-drying is the most studied and industrially used technique to encapsulate probiotics. Recently, a new process has been developed in which particle formation, alginate cross-linking, and drying are carried out in a single step. In this study, Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus plantarum, and Lactobacillus rhamnosus were microencapsulated by spray-drying using a cross-linked alginate matrix supplemented with chia seed mucilage (CM) or flaxseed mucilage (FM) as the coating material. All formulations evaluated, supplemented with 0.4% (w/v) of CM or FM, including the control formulation showed high survival rates, varying between 87% and 97%. The viability of microencapsulated probiotics was affected by storage temperature. At 4 °C, viability decreased slightly, and after 90 days, the viable probiotic count ranged from 7 to 11 Log CFU/g of dry powder. Meanwhile, viability did not exceed 4 Log CFU/g of dry powder at 37 °C. Probiotic microencapsulation in cross-linked alginate matrices and chia or flaxseed mucilage by spray-drying is presented as a promising alternative for their protection, potentially improving the long-term stability and efficacy of the probiotic product.

Weizmannia coagulans SA9: A Novel Strategy to Alleviate Type 2 Diabetes

2025-06-23

Linhao Wang , Jie Wang , Y. F. Tan +7 more | Nutrients

Background: Probiotics have recently emerged as promising agents in the prevention and treatment of various human diseases. This study investigates the therapeutic potential of Weizmannia coagulans SA9 in the management … Background: Probiotics have recently emerged as promising agents in the prevention and treatment of various human diseases. This study investigates the therapeutic potential of Weizmannia coagulans SA9 in the management of type 2 diabetes mellitus (T2DM). Methods: The in vitro antidiabetic activity of W. coagulans SA9 was primarily assessed via its α-glucosidase inhibitory capacity, complemented by metabolomic profiling to identify putative bioactive metabolites. The antidiabetic efficacy was further evaluated in a db/db mouse model, focusing on glucose tolerance, inflammatory biomarkers, and gut microbiota composition. Results: W. coagulans SA9 showed significant inhibitory effects on α-glucosidase and α-amylase, and DNJ and other active substances were detected in its culture supernatant. After 6 weeks of continuous administration, the fasting blood glucose level, glucose tolerance, and inflammation indexes of mice were significantly improved. Beneficial changes in the structure of the intestinal flora occurred after the probiotic intervention, as evidenced by a significant decrease in harmful bacteria (e.g., Aerococcus urinaeequi) and a significant enrichment of beneficial bacteria (e.g., Limosilactobacillus reuteri). Conclusions: W. coagulans SA9 exerts robust antidiabetic effects and holds promise as a novel strategy for the prevention and management of T2DM.

Improving the bacillomycin L production in Bacillus amyloliquefaciens by atmospheric and room-temperature plasma combined with Box-Behnken design

2025-06-23

Andong Zhang , Bin Yang , Yudong Ma +7 more | Microbial Cell Factories

Bacillomycin L, a cyclic lipopeptide derived from Bacillus amyloliquefaciens, has great potential for developing biochemical phytofungicides. In this study, a mutant M86 with high anti-Botrytis cinerea activity was obtained by … Bacillomycin L, a cyclic lipopeptide derived from Bacillus amyloliquefaciens, has great potential for developing biochemical phytofungicides. In this study, a mutant M86 with high anti-Botrytis cinerea activity was obtained by atmospheric and room-temperature plasma (ARTP) mutagenesis from the original strain 1841, with bacillomycin L yield increasing from 244.22 to 415.89 mg/L. Mass spectrometry analysis identified that the main active compounds were C14-, C15-, and C16-bacillomycin L. Re-sequencing M86 showed that ARTP mutagenesis resulted in the effective mutations in sigma factors and ABC transporter proteins. Transcriptome sequencing further revealed the significant up-regulation of the bmyDABC and ytrBCC2DEF gene cluster involved in bacillomycin L synthesis and transporter, respectively, in M86. Bacillomycin L yield was further boosted to 676.47 mg/L after optimizing the fermentation medium by adjusting glycine, serine, and K2HPO4 concentrations. Bacillomycin L exhibited broad inhibitory activity against 17 fungi and nine bacterial species. This investigation provides a foundation for bacillomycin L production and application.

Biocontrol Ability Against Harmful Microbial Contamination of Vegan Mortadella with an Ingredient of Oat Fermented by Lactiplantibacillus plantarum

2025-06-23

Ana Moreno , Alberto Gonçalves Evangelista , Mario Riolo +3 more | Foods

The rising demand for vegan products calls for new plant-based antimicrobial preservation methods. This study evaluates an antifungal ingredient obtained by fermenting oat drink with lactic acid bacteria to extend … The rising demand for vegan products calls for new plant-based antimicrobial preservation methods. This study evaluates an antifungal ingredient obtained by fermenting oat drink with lactic acid bacteria to extend vegan mortadella’s shelf life. In vitro tests showed antimicrobial effects against Aspergillus flavus, Penicillium commune, and Listeria monocytogenes (inhibition zones: 2–5 mm). The enrichment of the oat drink culture medium with additional nutrients enhanced fermentation performance and increased antifungal activity. The fermented culture medium with the highest antimicrobial activity was used to develop a bioactive ingredient for the preservation of vegan mortadella conservation. Adding 3% of this ingredient to vegan mortadella improved microbial stability, reducing mesophilic bacteria by 2.5 Log10 CFU/g and increasing lactic acid bacteria. Lower pH and water activity changes were observed but remained within quality standards. Contamination assays showed a consistent reduction of A. flavus over 7 days, while P. commune and L. monocytogenes dropped below detection within 2 days. In contrast, control samples maintained contamination levels near 3.0 Log10 CFU/g. These findings support the potential of fermented oat-based ingredients as effective, natural preservatives for vegan foods.

Recent Insights About Probiotics Related Pharmabiotics in Pharmacology: Prevention and Management of Diseases

2025-06-23

Sena Davran Bulut , H. Ali Döndaş , Hasan Ufuk Çelebioğlu +2 more | Probiotics and Antimicrobial Proteins

Epidemiology and Phenotypic Profile of Bacillus cereus Strains Isolated from Diarrhoeal Stools of Children Aged 0 to 5 Years in Port-Bouët, Abidjan

2025-06-22

A Yapi , Kalpy Julien Coulibaly , Syndou Meité +7 more | American journal of microbiological research

Biofilm-Forming Lactic Acid Bacteria in Sausages: Isolation, Characterization, and Inhibition Using Eisenia bicyclis-Based Nanoparticles

2025-06-22

Do Kyung Oh , Du‐Min Jo , Minji Kim +7 more | Antibiotics

Background/Objectives: Lactic acid bacteria produce biofilms in meat products that contribute to the products’ deterioration, reduction in quality, and shortened shelf life. Although LAB are generally considered benign, certain strains … Background/Objectives: Lactic acid bacteria produce biofilms in meat products that contribute to the products’ deterioration, reduction in quality, and shortened shelf life. Although LAB are generally considered benign, certain strains create slime and cause significant drops in pH. The study’s goal was to identify and characterize LAB strains from sausage products that are capable of biofilm formation, and to evaluate the inhibitory effects of E. bicyclis methanol extract, its ethyl acetate fraction, and phloroglucinol, as well as to synthesize AuNPs, and assess their efficacy in controlling biofilm formation. Methods: Slime or biofilm-producing LAB bacteria were isolated from commercial sausages and identified using 16S rRNA gene sequencing. Lactobacillus sakei S10, which can tolerate high salt concentrations and cold temperatures, was chosen as a representative strain. The isolates were subsequently tested for hemolytic activity, salt and temperature tolerance, and carbohydrate consumption patterns. To evaluate antibiofilm potential, marine-derived compounds from Eisenia bicyclis, such as phloroglucinol (PG), crude methanolic extracts, ethyl acetate fractions, and gold nanoparticle (AuNP) formulations, were tested in situ on sausage surfaces against L. sakei S10 and common pathogens (Pseudomonas aeruginosa and Staphylococcus aureus). The biofilm-inhibitory effects of the extracts, PG, and PG-AuNPs were estimated using the colony-counting method. Results: The PG-AuNPs had an average particle size of 98.74 nm and a zeta potential of −29.82 mV, indicating nanoscale dimensions and considerable colloidal stability. Structural analysis confirmed their spherical form and crystalline structure, as well as the presence of phenolic groups in both reduction and stabilization processes. Among the studied treatments, the PG and PG-AuNPs had the strongest antibiofilm activities, dramatically lowering biofilm biomass, particularly for P. aeruginosa and L. sakei S10. However, the inhibitory effects were less prominent in in situ conditions than in in vitro testing, highlighting the complexity of real food matrices. Conclusions: The results of this study indicate that polyphenolic compounds obtained from marine sources, particularly in nano-formulated forms, have a great deal of potential as natural antibiofilm products. Enhancing the microbiological safety of processed meat products and extending their shelf life could be accomplished through the application of these polyphenolic compounds in food packaging or surface treatments.

ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM GAMBUT TAPE

2025-06-22

Hanasia Hanasia , Natalia Sri Martani , Oktaviani Naulita Turnip +2 more | Meditory The Journal of Medical Laboratory

Background: Lactic acid bacteria (LAB) are Gram-positive bacteria with probiotic properties, contributing to digestive health by balancing gut microflora. These bacteria are commonly found in fermented products, including gambut tape, … Background: Lactic acid bacteria (LAB) are Gram-positive bacteria with probiotic properties, contributing to digestive health by balancing gut microflora. These bacteria are commonly found in fermented products, including gambut tape, a traditional Indonesian fermented food from Kalimantan. Gambut tape is known for its distinctive green color derived from katuk and pandan leaves.Objective: This study aims to isolate and identify LAB from the gambut tape. Methods: LAB were isolated using Man, Rogosa, and Sharpe (MRS) agar and incubated at 37°C for 24 hours. Identification was performed through biochemical tests, including Gram staining, catalase, citrate, H2S, motility, indole, carbohydrate fermentation, methyl red, and Voges-Proskauer tests.Results: Three isolates were obtained, exhibiting similar morphological features: milky white color, round shape, intact edges, convex elevation, and smooth surface. Biochemical results suggested that the isolates are identical to Lactococcus lactis, Lactobacillus plantarum, and Lactobacillus fermentum.Conclusions: The LAB isolated from the gambut tape shows potential as an antibacterial agent for disease prevention. Further research is needed to evaluate their antibacterial activity and characterize bacteriocins produced by these LAB.

Probiotics as Antioxidant Strategy for Managing Diabetes Mellitus and Its Complications

2025-06-22

Max Denisson Maurı́cio Viana , Sthefane Silva Santos , Anna Beatriz Oliveira Cruz +4 more | Antioxidants

Diabetes mellitus (DM) is a chronic metabolic disorder characterized by impaired glycemic regulation and persistent hyperglycemia, which drives the onset of microvascular complications such as diabetic neuropathy and nephropathy. Chronic … Diabetes mellitus (DM) is a chronic metabolic disorder characterized by impaired glycemic regulation and persistent hyperglycemia, which drives the onset of microvascular complications such as diabetic neuropathy and nephropathy. Chronic hyperglycemia activates oxidative stress pathways and alters gut microbiota composition, both of which contribute to disease progression. In this context, probiotics have emerged as promising therapeutic agents due to their ability to modulate oxidative stress, improve glycemic control, and influence gut microbial balance. This review summarizes preclinical and clinical evidence supporting the antioxidant potential of probiotics in DM management, with a focus on underlying mechanisms. Strains from the Lactobacillus and Bifidobacterium genera are the most extensively studied and have demonstrated hypoglycemic and antioxidant effects, including the enhancement of key antioxidant enzymes and reductions in lipid peroxidation and nitrosative stress markers. Probiotics have also shown beneficial effects in DM-associated complications, particularly diabetic neuropathy and nephropathy. While clinical data are still limited, recent findings underscore oxidative stress as a critical therapeutic target influenced by probiotic interventions. Overall, current evidence supports probiotics as a complementary strategy for managing DM and its complications, highlighting the need for further well-designed clinical trials exploring diverse strains, formulations, and dosing regimens.

Probiotics in Nanotechnology-Driven Wound Healing: From Mechanistic Insight to Clinical Promise

2025-06-21

Milind J. Umekar , Anis Ahmad Chaudhary , Monali Manghani +5 more | Pharmaceutics

Chronic wounds, including diabetic foot ulcers and pressure sores, are becoming more prevalent due to aging populations and increased metabolic problems. These wounds often persist due to impaired healing, chronic … Chronic wounds, including diabetic foot ulcers and pressure sores, are becoming more prevalent due to aging populations and increased metabolic problems. These wounds often persist due to impaired healing, chronic inflammation, oxidative stress, and infections caused by multidrug-resistant pathogens, making conventional treatments—including antibiotics and antiseptics—largely inadequate. This creates an urgent need for advanced, biologically responsive therapies that can both combat infection and promote tissue regeneration. Probiotics have surfaced as a viable option owing to their capacity to regulate immune responses, impede pathogenic biofilms, and generate antibacterial and antioxidant metabolites. However, their clinical application is limited by poor viability, sensitivity to environmental conditions, and short retention at wound sites. Nanotechnology-based delivery systems address these limitations by protecting probiotics from degradation, enhancing site-specific delivery, and enabling controlled, stimuli-responsive release. Encapsulation techniques using materials like chitosan, PLGA, liposomes, nanogels, nanofibers, and microneedles have shown significant success in improving wound healing outcomes in preclinical and clinical models. This review summarizes the current landscape of chronic wound challenges and presents recent advances in probiotic-loaded nanotechnologies. It explores various nano-delivery systems, their mechanisms of action, biological effects, and therapeutic outcomes, highlighting the synergy between probiotics and nanocarriers as a novel, multifaceted strategy for managing chronic wounds.

Uncovering encrypted antimicrobial peptides in health-associated Lactobacillaceae by large-scale genomics and machine learning

2025-06-21

Rubing Du , Fei Han , Zhen Li +4 more | Microbiome

Antimicrobial peptides (AMPs) are well known for their broad-spectrum activity and have shown great promise in addressing the antibiotic-resistant crisis. The Lactobacillaceae family, recognized for its health-promoting effects in humans, … Antimicrobial peptides (AMPs) are well known for their broad-spectrum activity and have shown great promise in addressing the antibiotic-resistant crisis. The Lactobacillaceae family, recognized for its health-promoting effects in humans, represents a valuable source of novel AMPs. However, the global prevalence and distribution of AMPs within Lactobacillaceae remains largely unknown, which limits the efficient discovery and development of novel AMPs. We analyzed all available genomes (10,327 genomes), encompassing 38 genera and 515 species, to investigate the biosynthetic potential (indicated by the number of AMP sequences in the genome) of AMP in the Lactobacillaceae family. We demonstrated Lactobacillaceae species had ubiquitous (69.90%) biosynthetic potential of AMPs. Overall, 9601 AMPs were identified, clustering into 2092 gene cluster families (GCFs), which showed strong interspecies specificity (95.27%), intraspecies heterogeneity (93.31%), and habitat uniqueness (95.83%), that greatly expanded on the AMP sequence landscape. Novelty assessment indicated that 1516 GCFs (72.47%) had no similarity to any known AMPs in existing databases. Machine learning predictions suggested that novel AMPs from Lactobacillaceae possessed strong antimicrobial potential, with 664 GCFs having an additive minimum inhibitory concentration (MIC) below 100 μM. We randomly synthesized 16 AMPs (with predicted MIC < 100 μM) and identified 10 AMPs exhibiting varied-spectrum activity against 11 common pathogens. Finally, we identified one Lactobacillus delbrueckii-originated AMP (delbruin_1) having broad-spectrum (all 11 pathogens) and high antimicrobial activity (average MIC = 38.56 µM), which proved its potential as a clinically viable antimicrobial agent. We uncovered the global prevalence of AMPs in Lactobacillaceae and proved that Lactobacillaceae is an untapped and invaluable source of novel AMPs to combat the antibiotic-resistance crisis. Meanwhile, we provided a machine learning-guided framework for AMP discovery, offering a scalable roadmap for identifying novel AMPs not only in Lactobacillaceae but also in other organisms. Video Abstract.

Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements

2025-06-20

Prasad S. Gangakhedkar , Hemant W. Deshpande , Gréta Törős +7 more | Foods

Fermented fruits and vegetables are gaining increased attention due to their enhanced nutritional properties, extended shelf life, and potential health benefits. Driven by consumer demand for natural, plant-based, and functional … Fermented fruits and vegetables are gaining increased attention due to their enhanced nutritional properties, extended shelf life, and potential health benefits. Driven by consumer demand for natural, plant-based, and functional foods, fermentation is emerging as a sustainable alternative to conventional preservation methods. This review highlights the role of lactic acid bacteria and other microorganisms in transforming fruit and vegetable substrates into probiotic-rich, bioactive foods. It explores traditional and emerging fermentation techniques, the influence of microbial consortia on product quality, and the impact of fermentation on antioxidant activity, gut health, immune modulation, and chronic disease prevention. Furthermore, the review addresses food safety concerns related to biogenic amines, nitrite accumulation, and microbial contamination, describing current solutions involving both conventional and non-thermal processing technologies. By synthesizing recent advances in microbial fermentation science and biotechnological innovations, this paper underscores the potential of fermented fruits and vegetables to contribute to functional food development, dietary diversity, and sustainable food systems.

Encapsulation of Probiotics Using Vibrational Nozzle Technology: From Fundamental Principles to Practical Applications

2025-06-20

Korlid Thinkohkaew , Veasarach Jonjaroen , Nuttawee Niamsiri +4 more | Food Reviews International

Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese

2025-06-20

Ana Moreno , Jorge Calpe , Victor Dopazo +3 more | Foods

Consumer demand for natural, additive-free foods is increasing. Following the trend, this study evaluated the antifungal potential of lactic acid bacteria (LAB) against Penicillium species commonly found in cheese, using … Consumer demand for natural, additive-free foods is increasing. Following the trend, this study evaluated the antifungal potential of lactic acid bacteria (LAB) against Penicillium species commonly found in cheese, using both LAB ferments and hydroxypropylmethylcellulose (HPMC) coatings. LAB strains were first screened with a dual-culture assay. Fermentations in Man–Rogosa–Sharpe (MRS) broth and milk whey were lyophilized and tested, with whey-based ferments showing greater antifungal activity. All whey ferments inhibited fungal growth, with KK13, KB2, KB3, and KB4 being the most effective based on MIC and MFC assays. KB3-fermented whey had the highest levels of antifungal metabolites, such as phenyllactic acid. A coating containing 5% HPMC and 100 g/L of KB3-fermented whey was applied to cheese slices, reducing the fungal counts of Penicillium commune by more than 1 Log10 CFU per gram and extending shelf life by 12 days. In whole-cheese trials with natural contamination, this coating delayed visible fungal growth until day 60, extending shelf life by 45 days compared with uncoated samples and 33 days compared with coated controls. These findings support the use of LAB-fermented whey and HPMC coatings as natural preservation strategies, thereby contributing to the sustainable reuse of dairy by-products.

Synergistic fermentation of reconstituted milk fortified with kiwi juice by Saccharomyces boulardii and lactobacilli strains

2025-06-20

Ahmed Hassan Mousa , Alaa Abd Al-Gwad , Gang Wang +4 more | Journal of Food Measurement & Characterization

The Quality of Plain and Flavored Greek Yogurt

2025-06-20

Mohamed Al-Farsi , Haroon Muhammad Ali , Yasir Abbas Shah +5 more | Asian Journal of Dairy and Food Research

Background: Despite the widespread consumption and economic significance of Greek yogurt, there are no universally recognized standards. This has resulted in variations in its nutritional composition, production methods, and labeling … Background: Despite the widespread consumption and economic significance of Greek yogurt, there are no universally recognized standards. This has resulted in variations in its nutritional composition, production methods, and labeling practices, leading to inconsistencies in quality across brands and markets. This study investigates the physicochemical, microbial, and sensory properties of plain and flavored Greek yogurts produced in Oman to address consumer preferences and establish quality benchmarks. Methods: Physicochemical analyses were conducted to measure density, moisture, fat, protein, Ash, pH, acidity, total solids, non-fat solids, color and viscosity of plain and flavored Greek yogurts. Microbial assessments were performed to determine total viable counts, yeast and mold, E. coli, and S. aureus. While sensory evaluations were carried out to assess aroma, color, texture, flavor, acidity, sweetness, and overall acceptability. Result: Flavored yogurts exhibited lower moisture content (71.69-72.32%) compared to plain yogurt (77.87%), contributing to a creamier texture. Fat content varied by flavor, with peach and apricot yogurt containing the highest level (5.475%), while plain yogurt had the highest protein content (2.35%). Flavored variants showed increased acidity (1.037-1.110%) and higher viscosity (32,965-34,400 cP), enhancing their sensory appeal. Microbial analyses confirmed the safety of all samples, with lower total viable counts in flavored yogurts attributed to the antimicrobial properties of fruit acids. Sensory evaluations revealed that strawberry yogurt was the most preferred, scoring highest in flavor, sweetness, and overall acceptability (93.3% acceptability index). These findings underscore the importance of optimizing sensory attributes and product formulations to improve consumer satisfaction in the dairy industry.

Next-Generation Probiotics: Advancements in Fermented Dairy Products and Their Health Benefits

2025-06-20

Areeba Ajmal , Jixia Yang , Rimsha Ajmal +1 more | Traditional Medicine and Modern Medicine

Comparative Evaluation of Inulin and High-Ester Pectin for Microencapsulation of Bacillus coagulans TBC-169: Characterization and Probiotic Application in Peanut Butter Formulation

2025-06-20

Mengxi Xie , Yuan Tian , Liangchen Zhang +1 more | Foods

New types of functional peanut butter containing the probiotic strain Bacillus coagulans TBC-169 and Bacillus coagulans microcapsules with different wall materials were developed. After 24 h of in vitro simulated … New types of functional peanut butter containing the probiotic strain Bacillus coagulans TBC-169 and Bacillus coagulans microcapsules with different wall materials were developed. After 24 h of in vitro simulated digestion, the peanut butter with high-ester pectin (group A) and inulin (group B) microcapsules still retained 5.94 ± 0.58 × 108 and 1.79 ± 0.73 × 109 CFU/g of Bacillus coagulans, respectively. Both the high-ester pectin and inulin microcapsules could be well preserved in the peanut butter substrate and stored at 4 °C and 25 °C for 120 days. The biological activities of B. coagulans in the two groups were 2.64 ± 0.58 × 1010 and 2.31 ± 0.4 × 1011 CFU/g, and 5.20 ± 0.10 × 108 and 2.24 ± 0.11 × 109 CFU/g, respectively. The addition of microcapsules improved the texture, stability, and rheological properties of the peanut butter. Differential scanning calorimetry revealed that the microcapsules showed certain binding interactions with the oil and proteins in the peanut butter. The rheological and texture tests demonstrated an improved ductility and reduced hardness and viscosity after the microcapsule addition. Targeted metabolomics identified inulin as a synergistic substrate for Bacillus coagulans in the probiotic peanut butter, which enhanced the functionality and stability of the microencapsulated probiotics. This study delivered essential information and parameters for the preparation of probiotic microcapsule peanut butter and laid the foundation for future research efforts geared toward the formulation, preparation, and characterization of functional peanut butter.

Neuroprotective and probiotic potential of Lactiplantibacillus plantarum AM2 in cognitive impairment

2025-06-20

Walid A. Lotfy , Amira Mohammed Ali , Heba M. Abdou +1 more | Scientific Reports

Abstract This study aimed to isolate and characterize an acetylcholine-producing probiotic strain and to evaluate its potential anti-Alzheimer properties in D-galactose rat model. Nine Lactobacillus isolates were isolated and purified … Abstract This study aimed to isolate and characterize an acetylcholine-producing probiotic strain and to evaluate its potential anti-Alzheimer properties in D-galactose rat model. Nine Lactobacillus isolates were isolated and purified on MRS agar, with six demonstrating acetylcholine (ACh) production capability. Among these, Lactiplantibacillus sp. AM2 showed the highest ACh production (78.4 pg/mL) and was identified as Lactiplantibacillus plantarum through morphological, biochemical, 16S rRNA sequencing and matrix-assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF MS). The in-vitro probiotic characterization of Lactiplantibacillus plantarum AM2 included tolerance testing for acidic conditions and bile salts, viability under simulated digestive conditions, antimicrobial activity assessment, and sensitivity testing to antibiotics. Behavioral and biochemical tests were conducted in a D-galactose-induced cognitive impairment rat model to evaluate cognitive performance, serum glucose levels, oxidative stress markers, and antioxidant capacity. Histopathological evaluations of the hippocampus were also performed. Lactiplantibacillus plantarum AM2 demonstrated strong tolerance to acidic conditions and bile salts, maintaining over 80% viability after exposure to simulated gastric and pancreatic juices. The strain showed hydrophobicity toward hexadecane, octane, and xylene. It also exhibited significant antimicrobial activity against pathogenic bacteria and was sensitive to multiple antibiotics. In cognitive impairment tests, rats administered with Lactiplantibacillus plantarum AM2 showed reduced time latency in the Morris Water Maze, suggesting cognitive enhancement. Biochemical analyses revealed improvements in serum glucose levels, reduced oxidative stress markers, and increased glutathione and total antioxidant capacity. Histopathological analyses showed mitigation of hippocampal damage, promoting recovery of normal cellular architecture. These findings highlight Lactiplantibacillus plantarum AM2 as a promising probiotic candidate with neuroprotective potential and notable ACh production. Further research is warranted to explore its application in therapeutic contexts.

Autoinducing peptides regulate antibiotic production to potentially shape root microbiome

2025-06-20

Nanzhu Chen , Peiyan Cai , Xiaoqian Lin +7 more | Science Advances

Microbes use signaling molecules to regulate multiple physiological processes and mediate chemical interactions. Decoding these chemical languages is instrumental in comprehending microbial regulatory mechanisms within complex microbiota. Here, we discover … Microbes use signaling molecules to regulate multiple physiological processes and mediate chemical interactions. Decoding these chemical languages is instrumental in comprehending microbial regulatory mechanisms within complex microbiota. Here, we discover previously unidentified autoinducing peptides (AIPs) derived from the plant probiotic bacterium Paenibacillus polymyxa , identified as Pp-AIPs. Omics analyses coupled with genetic manipulations revealed that Pp-AIP1 could effectively modulate the production of multiple antimicrobial secondary metabolites at nanomolar concentration, expanding known AIP functions. Furthermore, through inoculating P. polymyxa in the natural rhizosphere microbiome and analyzing its antagonistic interactions against root microbes, we suggest that Pp-AIPs may influence the microbial community composition through modulating the antimicrobial spectrum. Global analysis of biosynthetic gene clusters (BGCs) reveal widespread co-occurrence of uncharacterized AIPs with secondary metabolite BGCs. This study underscores the unreported roles of AIPs in antibiotic regulation and the microbiome interactions, advancing knowledge of quorum-sensing mechanisms in microbial ecosystems.

Exploring the Biopreservation Strategies in Dairy

2025-06-20

V.Jayalalitha , A.Elango , T.R.Pugazhenthi +2 more | Deleted Journal

Traditional methods of preservation and recent methods including hurdle technologies are altering the nutritional quality of dairy products or affecting the sensory values of the products. Further it is very … Traditional methods of preservation and recent methods including hurdle technologies are altering the nutritional quality of dairy products or affecting the sensory values of the products. Further it is very important that any other preservation method irrespectively kill the beneficial bacteria also in fermented dairy products. Similarly prolonged consumption of chemical preservatives in food is also harming the human life such as tumor in stomach, brain, delirium, reduced fertility etc. Biopreservation techniques are promising means of increasing shelf life of dairy product as well as protecting the health of the consumer. Without harming the life, the dairy products should be preserved without altering the physicochemical and sensory properties is the challenging task of biopreservation in any of the food industry. Fermentation is the oldest technique of preservation taught us the concept of extending the shelf life of dairy foods with beneficial bacteria. In the recent past years many researches showed much interest towards the lactic acid bacteria for natural preservation of dairy foods. In this review it is focussed with advancement and techniques, pros and cons, commercial preparations and applications of each biopreservatives viz., probiotics, postbiotics, bacteriocin, phages and enzybiotics. Every method has its own advantages and drawbacks with respect to production, purification, application, stability and efficiency against pathogenic bacteria in various types of dairy products. Many of the biopreservatives like bacteriocin, phages etc are identified and tested in the laboratory scale and there are some challenges in commercialisation of biopreservatives. Very few commercial products of bacteriocins and phages are available for dairy food application.

Exploring the multifaceted probiotic potential of Lactiplantibacillus plantarum NMGL2, investigating its antimicrobial resistance profiles and bacteriocin production

2025-06-20

Tariq Aziz , Muhammad Aqib Shabbir , Arslan Sarwar +7 more | Journal of Microbiological Methods

Design of Multi-Component Beads (Alginate/Xanthan/Glycerol): Influence of Polymer Concentration on Lactobacillus acidophilus Viability and Release in Complex Food Systems

2025-06-20

Estefanía Valero‐Cases , Alba Reboredo-González , María Ángeles Esteban +1 more | Research Square (Research Square)

<title>Abstract</title> The growing interest in probiotic food matrices has driven research toward the development of innovative products that ensure the stability and functionality of beneficial microorganisms. This study investigated the … <title>Abstract</title> The growing interest in probiotic food matrices has driven research toward the development of innovative products that ensure the stability and functionality of beneficial microorganisms. This study investigated the effects of varying alginate concentrations (2, 4, and 6%) on the encapsulation efficiency, viability, and release control of <italic>L. acidophilus</italic> (LA) loaded in multi-component hydrogel beads for applications in peach juice and animal feed. Higher alginate concentrations improved capsule stability, probiotic protection, and survival. Increasing alginate from 2–6% reduced moisture content, increased swelling capacity, bead size, and encapsulation efficiency. LA viability exceeded recommended levels after the encapsulation process in all bead types, with 6% alginate providing the highest protection (≥ 80%) under gastrointestinal conditions. In peach juice, higher alginate concentrations (4% and 6%) significantly improved probiotic retention and decreased LA release, preserving the juice's physicochemical integrity during storage. However, in feed, 2% alginate capsules showed greater LA viability. The study highlights the importance of modulating alginate concentration to optimize the characteristics of the beads with LA, differentially influencing its viability and release pattern, depending also on the specific characteristics of the final food matrix. These findings are fundamental for the design of stable and functional foods in future.

Deep learning neural network development for the classification of bacteriocin sequences produced by lactic acid bacteria

2025-06-20

Lady L. González , Isaac Arias-Serrano , Fernando Villalba-Meneses +2 more | F1000Research

<ns3:p>Background The rise of antibiotic-resistant bacteria presents a pressing need for exploring new natural compounds with innovative mechanisms to replace existing antibiotics. Bacteriocins offer promising alternatives for developing therapeutic and … <ns3:p>Background The rise of antibiotic-resistant bacteria presents a pressing need for exploring new natural compounds with innovative mechanisms to replace existing antibiotics. Bacteriocins offer promising alternatives for developing therapeutic and preventive strategies in livestock, aquaculture, and human health. Specifically, those produced by LAB are recognized as GRAS and QPS. This study aims to develop a deep learning model specifically designed to classify bacteriocins by their LAB origin, using interpretable k-mer features and embedding vectors to enable applications in antimicrobial discover. Methods We developed a deep learning neural network for binary classification of bacteriocin amino acid sequences (BacLAB vs. Non-BacLAB). Features were extracted using k-mers (k=3,5,7,15,20) and vector embeddings (EV). Ten feature combinations were tested (e.g., EV, EV+5-mers+7-mers). Sequences were filtered by length (50–2000 AA) to ensure uniformity, and class balance was maintained (24,964 BacLAB vs. 25,000 Non-BacLAB). The model was trained on Google Colab, demonstrating computational accessibility without specialized hardware. Results The ‘5-mers+7-mers+EV’ group achieved the best performance, with k-fold cross-validation (k=30) showing: 9.90% loss, 90.14% accuracy, 90.30% precision, 90.10% recall and F1 score. Folder 22 stood out with 8.50% loss, 91.47% accuracy, and 91.00% precision, recall, and F1 score. Five sets of 100 LAB-specific k-mers were identified, revealing conserved motifs. Despite high accuracy, sequence length variation (50–2000 AA) may bias k-mer representation, favoring longer sequences. Additionally, experimental validation is required to confirm the biological activity of predicted bacteriocins. These aspects highlight directions for future research. Conclusions The model developed in this study achieved consistent results with those seen in the reviewed literature. It outperformed some studies by 3-10%. Its implementation in resource-limited settings is feasible via cloud platforms like Google Colab. The identified k-mers could guide the design of synthetic antimicrobials, pending further in vitro validation.</ns3:p>

Commercial utilization of bacteriocins: tackling challenges and exploring their potential as alternatives to antibiotics

2025-06-19

Susai Arul Selvan , Vihang Vivek Ghalsasi , Anwesha Bandyopadhyay +1 more | Future Microbiology

The global surge in antibiotic resistance has accelerated the search for alternative antimicrobial strategies, with bacteriocins emerging as promising candidates. These ribosomally synthesized peptides exhibit potent, targeted antimicrobial activity against … The global surge in antibiotic resistance has accelerated the search for alternative antimicrobial strategies, with bacteriocins emerging as promising candidates. These ribosomally synthesized peptides exhibit potent, targeted antimicrobial activity against multidrug-resistant (MDR) pathogens and have shown efficacy in food preservation, pharmaceuticals, and clinical applications. Their specificity and rapid bactericidal action offer distinct advantages over conventional antibiotics, including a potentially lower risk of resistance development. Nonetheless, recent studies report resistance mechanisms such as membrane modifications, efflux pumps, and enzymatic degradation. Despite their potential, only a limited number of bacteriocins have been commercialized primarily for food applications with none yet approved for therapeutic use. Major barriers include low production yields, poor stability, and stringent regulatory challenges. This review presents a comprehensive overview of bacteriocins, including their classification, mechanisms of action, and commercial landscape. It further highlights current innovations aimed at overcoming translational bottlenecks, such as genetic engineering, nanotechnology-based delivery, and fermentation optimization. Ultimately, the review underscores the need for interdisciplinary research and harmonized regulatory frameworks to fully realize bacteriocins' potential in addressing the global antibiotic resistance crisis.

Use of food grade lactic acid bacteria for the prevention of undesired fungal growth

2025-06-19

NARAYAN CHANDRA MANDAL | Journal of Mycopathological research

Developing Novel Plant-Based Probiotic Beverages: A Study on Viability and Physicochemical and Sensory Stability

2025-06-19

Concetta Condurso , Maria Merlino , Anthea Miller +5 more | Foods

Consumer demand for plant-based functional foods, especially probiotic beverages, has increased due to their health benefits and suitability as dairy-free alternatives. This study assessed, through a factorial combination, the stability … Consumer demand for plant-based functional foods, especially probiotic beverages, has increased due to their health benefits and suitability as dairy-free alternatives. This study assessed, through a factorial combination, the stability of plant-based extracts (avocado, ginger, and tropical) individually inoculated with three commercial Lactobacillus strains (L. casei, L. plantarum, L. reuteri) and stored under refrigerated conditions during both primary (PSL) and secondary shelf life (SSL). Product shelf life was defined by probiotic viability, considering the functional threshold (≥6 log CFU/mL), which was maintained across all formulations throughout the storage period. Physicochemical parameters, including pH, titratable acidity, and colour, as well as volatile profile, remained stable, with only minor variations depending on the matrix and bacterial strain. Sensory evaluations (triangle and acceptability tests) confirmed that the probiotic juices were acceptable to consumers. Overall, the results demonstrate the feasibility of producing non-fermented, plant-based probiotic beverages that retain their functional properties and meet consumer sensory expectations, offering a promising alternative for vegan and lactose-intolerant individuals.

Probiotification of a Tropical Juice Blend using Lactobacillus bulgaricus and Lactobacillus plantarum: A Preliminary Study

2025-06-19

Carmencita Duberry , Rohanie Maharaj , Dimple Singh-Ackbarali +1 more | Recent Advances in Food Nutrition & Agriculture

Background: Probiotics are beneficial microorganisms that support host health when consumed in adequate amounts. While fruit juices are promising non-dairy carriers for probiotics, consumer acceptance remains a challenge. Objective: This … Background: Probiotics are beneficial microorganisms that support host health when consumed in adequate amounts. While fruit juices are promising non-dairy carriers for probiotics, consumer acceptance remains a challenge. Objective: This study aimed to develop a viable, palatable probiotic beverage using a blend of fresh fruits and a vegetable, providing an easy-to-consume source of nutrients. Methods: Probiotification of pasteurized and untreated tropical juice blends (carrot, orange, pineapple, and passion fruit juices) was achieved through fermentation using two strains of Lactic Acid Bacteria (LAB) (Lactobacillus bulgaricus and Lactobacillus plantarum). Fermentation was carried out at 37℃ for 48 h in a microaerophilic environment. Shelf-life studies were conducted at 35℃, 23°C, and 4°C, over 10, 10, and 21 days for untreated and pasteurized juices, respectively. Parameters assessed included the probiotic viability, presence of spoilage coliforms, pH, titratable acidity, ascorbic acid, total soluble solids content, and colour. Results: Both LAB strains reduced the juice pH within 48 hours of fermentation. The viability of probiotic cells was maintained at 4.08 × 1010 CFU mL-1 with no spoilage coliforms detected during refrigerated storage. No significant differences were observed in physicochemical properties (pH, TSS, TA, or colour) between the pasteurized and unpasteurized probiotic juice blends after 48 hours at 37°C. Sensory analysis indicated higher consumer acceptance of the fermented juice blends over a commercial probiotic beverage in terms of appearance, fruity flavour, sweetness, and mouthfeel. Conclusion: Probiotic juice blends could offer a potential option for lactose-intolerant and vegan consumers, providing a nutritious, palatable, and viable alternative to commercial dairy probiotic beverages.

Antimicrobial roles of probiotics: Molecular mechanisms and application prospects

2025-06-19

Xiaogan Yu , Zhineng Liu , Yuxin Liu +3 more | Trends in Food Science & Technology

Limosilactobacillus reuteri M4-100 Mitigates the Pathogenicity of Escherichia coli Strain HMLN-1 in an Intestinal Epithelial Model and Modulates Host Cell Gene Expression

2025-06-19

Behnoush Asgari , Georgia Bradford , Eva Hatje +2 more | Microorganisms

Probiotics have been widely adopted due to their beneficial health properties. Here, we investigated the interactions of a probiotic Limosilactobacillus (Lactobacillus) reuteri M4-100, with a translocating Escherichia coli strain HMLN-1, … Probiotics have been widely adopted due to their beneficial health properties. Here, we investigated the interactions of a probiotic Limosilactobacillus (Lactobacillus) reuteri M4-100, with a translocating Escherichia coli strain HMLN-1, in a co-culture of cells, representing the intestinal epithelium, and identified molecular mechanisms associated with the host response. A co-culture of Caco-2:HT29-MTX cells was exposed to the HMLN-1 strain and the route of translocation was studied. Scanning and transmission electron microscopy revealed the adhesion of the strain to the microvilli, the establishment of close contact with the co-culture prior to being taken up by membrane-bound vesicles, and translocation via the intracellular pathway. When the HMLN-1 strain was challenged with L. reuteri M4-100 in co- and pre-inoculation experiments, its adhesion to the co-culture of cells was significantly reduced (p < 0.0001). A significant reduction in the invasion of the HMLN-1 strain was also observed upon the inoculation of L. reuteri M4-100 with the co-culture 60 min prior to HMLN-1 exposure (p < 0.0001). The L. reuteri M4-100 strain also significantly (p < 0.0001) reduced the translocation of the HMLN-1 strain in both co- and pre-inoculation experiments. Differential gene expression studies identified key cellular responses to the interaction with these bacteria, both alone. These data demonstrate the efficacy of L. reuteri M4-100 to reduce or inhibit the interaction of E. coli HMLN-1 with the intestinal epithelium. A prophylactic role of this probiotic strain is postulated as these effects were more pronounced in pre-inoculation experiments.

Synergistic antibacterial activities of nisin with tea polyphenol, and rhamnolipid against Bacillus cereus and the applications in pasteurized milk and cooked rice

2025-06-19

Mingxin Huang , Fuzhe Li , Wei He +1 more | Food Bioscience

First report of enterocin genes in autochthonous Lacticaseibacillus paracasei and Levilactobacillus brevis strains isolated from artisanal dairy products made from raw cow milk

2025-06-19

Roumaissaa Belkacem , Qada Benameur , Smaranda Crăciun +5 more | International Dairy Journal

Research Progress on the Application of Probiotics in Fermented Foods

2025-06-19

Jialu Yang | Theoretical and Natural Science

With the increasing demand for nutritional quality in food, making food more nutritious and healthy has become a popular research topic. This paper introduces the basic concepts of probiotics and … With the increasing demand for nutritional quality in food, making food more nutritious and healthy has become a popular research topic. This paper introduces the basic concepts of probiotics and fermented foods and their benefits to human health. It focuses on the application of probiotics in fermented foods such as dairy products and fruit and vegetable juices. Research shows that probiotics significantly improve food flavor, extend shelf life, and enhance nutritional value. Additionally, the challenges of probiotic applications, such as strain stability, activity retention, and industrialization bottlenecks, are analyzed. Future research directions, including the development of novel probiotics, combined strain applications, and optimized fermentation processes, are proposed to provide theoretical support for the development of probiotic-fermented foods.

Single Strain vs Multiple Strain Probiotics: The Clinician's Choice

2025-06-19

Dhanasekhar Kesavelu , Arunchander Yadav Krishnamurty , Anchal Priya | Cureus

Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder

2025-06-19

Jutamat Klinsoda , Theera Thurakit , Kullanart Tongkhao +3 more | Biology

(1) Background: This study aimed to investigate the bacterial microbiomes in the ingredients and final PBM products during a storage period of 28 days at 2-4 °C for food safety … (1) Background: This study aimed to investigate the bacterial microbiomes in the ingredients and final PBM products during a storage period of 28 days at 2-4 °C for food safety and quality. (2) Methods: DNA from raw ingredients (i.e., defatted soy flour, potato starch, wheat gluten, mung bean protein, and duckweed) and three PBM formulations were extracted and sequenced using 16S rRNA gene sequencing. (3) Results: Alpha diversity (Simpson and Shannon) was high in the raw ingredients (p ≤ 0.05). Beta diversity showed dissimilarities between the samples. Firmicutes and Proteobacteria were the core microflora in these ingredients. The heat-stable microbes in PBM (e.g., Nostocaceae in SF and Cyanobacteriale in MB and DW) survived after extrusion. After the ingredients were stored at room temperature, the bacterial communities shifted, with Paucibacter being the majority population in raw ingredients and PBM in the 2nd batch. The predictions of Potential_Pathogens related to the abundance of Aeromonadaceae and Enterobacteriaceae need to be monitored during storage. (4) Conclusions: Our results showed that the bacterial community in PBM containing 30% MB and 3% DW did not drastically change during 28 days of storage at cold temperatures. Uncovering bacterial microbiomes in the ingredients should be emphasized for quality and safety, as ingredients influence the microbiome in the final products.