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Biodiversity of Lactic Acid Bacteria
Abstract
Lactic acid bacteria (LAB) are regarded the most important bacteria concerning food fermentation, pharmaceutical and special dietary applications. The most commonly used strains of different LAB species in food including the genera of Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus and Bifidobacterium are updated and described on taxonomy and description based on physiological and biochemical characteristics. Diversity of LAB in different traditional fermented foods (especially dairy products, fermented vegetable food and meat-based food) is reviewed in this chapter. The LAB variable component and predominated species in different foods and the same food products in different places is introduced briefly. Specifically, the biodiversity of lactic acid bacteria in silage is reviewed at the end of this chapter. © 2014 Springer Science+Business Media Dordrecht. All rights reserved.
... Au début, seuls des levains artisanaux ont été utilisés. (Liu et al., 2014). ...
... La recherche fondamentale et appliquée est encore nécessaire pour améliorer les levains dans la technologie de production existante et pour obtenir des données quantitatives qui peuvent fournir des informations précieuses sur la relation entre l'environnement et la fonctionnalité bactérienne, contribuant ainsi à la sélection optimale des souches (Liu et al., 2014). Le développement récent de la technologie des puces à ADN et de la génomique comparative permettra une analyse plus complète du génome pour une meilleure sélection des souches pour des usages spécifiques (Liu et al., 2014). ...
... La recherche fondamentale et appliquée est encore nécessaire pour améliorer les levains dans la technologie de production existante et pour obtenir des données quantitatives qui peuvent fournir des informations précieuses sur la relation entre l'environnement et la fonctionnalité bactérienne, contribuant ainsi à la sélection optimale des souches (Liu et al., 2014). Le développement récent de la technologie des puces à ADN et de la génomique comparative permettra une analyse plus complète du génome pour une meilleure sélection des souches pour des usages spécifiques (Liu et al., 2014). ...
... Lactic acid bacteria are a group of microorganisms that are aerotolerant, acid-tolerant and catalase-negative (some LAB strains are capable of producing pseudocatalase) but non-sporulating, non-motile (with some exceptions, some Latilactobacillus curvatus strains are motile), and non-respiring gram-positive cocci or rods (Cousin et al., 2014;Liu et al., 2014;Mora-Villalobos et al., 2020). LAB, a ubiquitous bacterial group, are found in the environments that rich in available carbohydrate substrates, including the niches of fermented dairy products, meat, vegetable origin, human and animal cavities, such as the gastrointestinal and urogenital tracts (Liu et al., 2014). ...
... Lactic acid bacteria are a group of microorganisms that are aerotolerant, acid-tolerant and catalase-negative (some LAB strains are capable of producing pseudocatalase) but non-sporulating, non-motile (with some exceptions, some Latilactobacillus curvatus strains are motile), and non-respiring gram-positive cocci or rods (Cousin et al., 2014;Liu et al., 2014;Mora-Villalobos et al., 2020). LAB, a ubiquitous bacterial group, are found in the environments that rich in available carbohydrate substrates, including the niches of fermented dairy products, meat, vegetable origin, human and animal cavities, such as the gastrointestinal and urogenital tracts (Liu et al., 2014). ...
... The heterofermentative pathway is also known as the pentose phosphoketolase pathway or the 6-phosphogluconate pathway. The end-products include not only lactic acid, but also significant amounts of CO 2 and ethanol or acetate (Liu et al., 2014). ...
Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it lead to substantial food waste, economic losses, and even brand image damage, but it may also cause public health concern due to the potential production of mycotoxin. Good hygiene practices are necessary to prevent contamination, but contamination may nevertheless occur at the production site and, not least, at the site of the consumer. In recent years, there has been a growing interest from consumers for "clean label" food products, which are natural, less-processed, and free of added, chemical preservatives, and a wish for shelf lives of considerable length in order to minimize food waste. This has sparked an interest in using lactic acid bacteria (LAB) or their metabolites as biopreservatives as a way to limit the growth of spoilage organisms in dairy products. A range of compounds produced by LAB with potential antifungal activity have been described as contributing factors to the inhibitory effect of LAB. More recently, growth inhibition effects caused by specific competitive exclusion have been elucidated. It has also become clear that the sensitivity toward both individual antifungal compounds and competition mechanisms differ among molds. In this review, the main spoilage molds encountered in dairy products are introduced, and an overview of the antifungal activity of LAB against different spoilage molds is presented including the main antifungal compounds derived from LAB cultures and the sensitivity of the spoilage molds observed toward these compounds. The recent findings of the role of competitive exclusion with emphasis on manganese depletion and the possible implications of this for biopreservation are described. Finally, some of the knowledge gaps, future challenges, and trends in the application of LAB biopreservation in dairy products are discussed.
... Lactic acid bacteria (LAB) are found in diverse habitats including food and feed, water, soil, and sewage, as well as the oral, respiratory, gastrointestinal, and genital tracts of humans and animals, and wherever carbohydrate substrates are available [17,18]. Lactic acid bacteria are classified into genera comprising Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Aerococcus, Carnobacterium, Enterococcus, Tetragenococcus, Vagococcus, and Weissella [19]. ...
... They are closely associated with terrestrial and marine animals. They are dominant microorganisms in the human gastrointestinal tract, where they outcompete pathogens and contribute in maintaining the health of the host [18,20]. Fermented vegetables are the source of the next dominant Lactobacillus species [18,21]. ...
... They are dominant microorganisms in the human gastrointestinal tract, where they outcompete pathogens and contribute in maintaining the health of the host [18,20]. Fermented vegetables are the source of the next dominant Lactobacillus species [18,21]. Probiotic Enterococcus and Bifidobacterium genera are also sourced from the intestines and excreta of humans and animals [22], while Leuconostoc and Pediococcus are derived from chilled meat, fermented fruits, and vegetables, including wine [14,23]. ...
Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the Lactobacillus and Bifidobacterium genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding updated literature on the applications of LAB and their products in food safety, inhibition of the proliferation of food spoilage microbes and foodborne pathogens, and the mitigation of viral infections associated with food, as well as in the development of creative food packaging materials. Therefore, this review explores empirical studies, documenting applications and the extent to which LAB isolates and their bacteriocins have been used in the food industry against food spoilage microorganisms and foodborne pathogens including viruses; as well as to highlight the prospects of their numerous novel applications as components of hurdle technology to provide safe and quality food products.
... The most frequently isolated LAB genus found in plants is Leuconostoc, and L. mesenteroides is the main specie associated with fresh vegetables [23] including Curly kale [20], cocoa beans [19] and Faba beans [14]. Furthermore, Enterococci as E. mundtii and E. faecium are commonly isolated from plant material [32] like fresh fruits and vegetables [33], cereals [13,30], chickpea sourdough [11], and fermented kidney beans flour [15] among others. Among the E. mundtii isolates identified, TOV9 showed antimicrobial activity against seven of the indicator microorganisms (L. ...
... LAB can produce creamy and buttery flavor notes due to their capacity to metabolize citrate and transform it into diacetyl and acetoin. This characteristic aroma is a significant sensorial feature of dairy products [33,44] chocolate [19], and even sourdough bread [38]. Strains of L. mesenteroides are diacetyl [8,45] and acetoin producers [19]. ...
... E. faecium strains are also considered helpful in cheese manufacturing due to the production of desirable flavors associated with citrate metabolism [45]. Proteolytic and lipolytic activities, production of acetaldehyde, acetoin, and diacetyl, are important for cheese ripening [32,33]; therefore, L. mesenteroides is considered one of the most valuable LAB from an economic standpoint [33]. Although E. faecium is recognized as a pathogenic microorganism, it has been demonstrated its participation in the production of metabolites that add particular flavors to different cheese types [45]. ...
Lactic acid bacteria (LAB) are an important source of bioactive metabolites and enzymes. LAB isolates from fresh vegetable sources were evaluated to determine their antimicrobial, enzymatic, and adhesion activities. A saline solution from the rinse of each sample was inoculated in De Man, Rogosa and Sharpe Agar (MRS Agar) for isolates recovery. Antimicrobial activity of cell-free supernatants from presumptive LAB isolates was evaluated by microtitration against Gram-positive, Gram-negative, LAB, mold, and yeast strains. Protease, lipase, amylase, citrate metabolism and adhesion activities were also evaluated. Data were grouped using cluster analysis, with 85% of similarity. A total of 76 LAB isolates were recovered, and 13 clusters were formed based on growth inhibition of the tested microorganisms. One cluster had antimicrobial activity against Gram-positive bacteria, molds and yeasts. Several LAB strains, PIM4, ELO8, PIM5 and CAL14 strongly inhibited the growth of L. monocytogenes and JAV15 and TOV9 strongly inhibited the growth of F. oxysporum. Based on enzymatic activities, 5 clusters were formed. Seven isolates hydrolyzed starch, 46 proteins, 14 lipids, and 36 metabolized citrate. LAB isolates with the best activities were molecularly identified as Leuconostoc mesenteroides, Enterococcus mundtii and Enterococcus faecium. Overall, LAB isolated from vegetables showed potential technological applications and should be further evaluated.
... Estas bacterias, presentan características morfológicas, fisiológicas y metabólicas comunes. Son bacterias Gram positivas, cocos o bacilos, no esporuladas, anaeróbicas o microaerófilas, inmóviles, catalasa negativa (algunas pueden producir pseudocatalasa), oxidasa negativa, ácido-tolerantes, carentes de citocromo, con un rango de contenido de GC (Guanina-Citosina) de 31-49% (Wyszyńska et al. 2015) (Liu et al. 2014)(De Vos 2011). ...
... Las BAL se han encontrado colonizando diferentes sustratos dentro de la naturaleza donde los carbohidratos están disponibles. Estos incluyen diversos alimentos como derivados lácteos, cereales, productos de carne y pescados, cerveza, vino, frutas, vegetales fermentados como el chucrut, vegetales encurtidos, masas ácidas y ensilajes para alimentación animal, al igual que en el ambiente en suelos y aguas residuales (Liu et al. 2014). ...
... Son habitantes de mucosas de nuestro cuerpo y de animales, del tracto digestivo, la cavidad oral, el tracto respiratorio, y el tracto urogenital (Liu et al. 2014). Su presencia en estos distintos entornos puede entenderse como una señal de la diversidad metabólica que las BAL han desarrollado a lo largo del tiempo para adaptarse a estos ambientes y dominar a otros grupos microbianos (Gaspar et al. 2013). ...
... Tableau 6 : Constituants majeurs des matières salines du lait de vache (FAO, 1998 Tableau 7 : Teneur en oligo-éléments présents dans le lait (Renner, 1983;Renner et al., 1989) ...... 10 Tableau Tableau 21 : Classification de la famille des bactéries lactiques (Liu et al., 2014;Zheng et al., 2020) . Tableau 54: Index de score représentant la santé d'une larve Galleria mellonella (Loh et al., 2013) . ...
... Classification de la famille des bactéries lactiques(Liu et al., 2014;Zheng et al., 2020) ...
Dans le domaine du secteur laitier, le lait cru peut être soumis à de nombreuses sources de potentielle contamination par Salmonella. Si l’utilisation de traitements thermiques ou de conservateurs chimiques permet d’éliminer les pathogènes potentiellement présents, certaines filières fromagères ne peuvent pas appliquer ces solutions. C’est le cas des fromages normands AOP fabriqués au lait cru. L’utilisation de la biopréservation représente à l’heure actuelle un moyen efficace de lutte contre Salmonella dans cette filière. Cette étude a eu pour objectifs de : développer une méthodologie globale permettant un criblage à haut débit, par une ou plusieurs méthodes, d’agents microbiens potentiellement inhibiteurs le tout dans des matrices et conditions proches de la matrice laitière, construire des associations « intelligentes » d’agents inhibiteurs sur la base de la complémentarité de leurs modes d’action, les valider en modèles in vitro et expérimenter les associations sélectionnées en transformation fromagère afin de suivre leur implantation et interactions avec le processus de fabrication. Dans un premier temps une méthode de criblage haut-débit miniaturisée permettant un criblage d’isolats producteurs de composés dans des conditions proches de la matrice laitière a été mise au point et validée. Une seconde méthodologie de criblage ciblant les interactions nutritionnelles a ensuite été mise au point à l’aide de souches de Salmonella transformées dont la luminescence caractérise l’activité métabolique, le tout dans deux milieux liquides chimiquement définis mimant la matrice laitière. A partir de la méthode 1, 1 450 isolats issus de l’environnement laitier ont été criblés sur trois milieux (BHI, lait et fromage), permettant de sélectionner 30 isolats actifs, principalement des genres Lactococcus et Aerococcus. Deux fois plus d’isolats ont été actifs en milieu lait et fromage par rapport au milieu BHI. La majorité des isolats ont montré une production d’acide lactique et acétique, mais également de peroxyde d’hydrogène pour le genre Aerococcus. La seconde méthode mettant en évidence des interactions en milieu liquide a permis de sélectionner 47 isolats actifs dans au moins un milieu modifié. Après étude des prérequis pour l’utilisation en industrie alimentaire, 15 isolats ont été retenus pour effectuer des associations binaires puis ternaires. La potentialisation des activités de 5 isolats en associations ternaires, ayant différents mécanismes d’actions, a permis de sélectionner trois associations qui ont, par la suite, été évaluées pour leur activité anti-Salmonella en matrice laitière ainsi qu’en essais pilotes.
... Since the discovery of PCR and DNA sequencing, the molecular methods based on 16S rRNA sequencing are extensively used to identify bacteria at the species level as it is highly conserved within a species and among species of the same genus [10,11]. Nowadays, the most precise way to identify lactobacilli is the partial or complete sequencing of the 16SrRNA gene, as well as the general physiological characteristics of the genus and spices [12,13]. ...
... Lactobacillus spp. normally present as native inhabitants in the gastrointestinal of animals as nonpathogenic commensals [12,14,15]. Therefore they are used as a health-promoting indigenous agent as they contribute in the balance in gut ora [3] and have several therapeutic functions [16]. ...
Probiotics refer to the living microorganisms that exhibit a beneficial effect on the health of animals through the intestinal microbial balance. The most extensively used probiotics are Lactobacillus spp. This study aims to identify and characterize the probiotic properties of Lactobacillus strains isolated from the gastrointestinal tract of ruminants as a local Egyptian strain. Bacterial strains were isolated purified and characterized based on morphological and biochemical characteristics such as gram staining, catalase test, and motility test. 12 isolates were rod-shaped, gram-positive, catalase-negative, non-motile, and non-spore formers. These isolates were identified using 16S rRNA gene partial sequencing method. Most of the strains exhibited a decrease in the growth by increasing the concentration of the bile salt, NaCl, increasing the temperature over 37 o C and moving toward neutrality and alkalinity in the media. Strain A11( Lactobacillus farraginis MD_A11) revealed the lowest decrease percentage in the microbial growth to different bile salt concentrations being 5.96, 6.61, 6.85, 7.40, 7.53, and 7.64% respectively), NaCl% concentrations being 1.403, 5.627, 6.487, 7.368, 7.397, 7.411, 7.421, 7.282, and 13.760% respectively, to raise the temperature over 37 o C being 4.19 & 3.945% and different pH levels as it revealed the lowest decrease percentage in the growth when compared to control. As well it recorded the lowest medium pH after the third day being 4.2 with tithable acidity of 0.32%.
... They are acidophilic, which allows them to survive and replicate in environments with relatively low pH, between 4.5 and 7.0 [11]. The lesser sensitivity of LAB to increased environmental acidity is determined by arginine metabolism enzymes, arginine deiminase and arginase [10,12]. LAB can function well in various environments, as they can proliferate at a broad temperature spectrum, from 10℃ to 45℃, with salinity up to 6.5 % NaCl. ...
... LAB can function well in various environments, as they can proliferate at a broad temperature spectrum, from 10℃ to 45℃, with salinity up to 6.5 % NaCl. Another characteristic feature of LAB is a low number of G + C pairs in their genome [10,12]. ...
Lactic acid bacteria (LAB), a group of Gram-positive microorganisms naturally occurring in fermented food products and used as probiotics, have been gaining the interest of researchers for years. LAB are potent, albeit still not wholly understood, source of bioactive compounds with various functions and activity. Metabolites of LAB, among others, short-chain fatty acids, exopolysaccharides and bacteriocins have promising anticancer potential. Research on the interactions between the bioactive metabolites of LAB and immune mechanisms demonstrated that these substances could exert a strong immunomodulatory effect, which would explain their vast therapeutic potential. The anticancer activity of LAB was confirmed both in vitro and in animal models against cancer cells from various malignancies. LAB inhibit tumor growth through various mechanisms, including antiproliferative activity, induction of apoptosis, cell cycle arrest, as well as through antimutagenic, antiangiogenic and anti-inflammatory effects. The aim of this review was to summarize the most recent data about the anticancer activity of LAB, with particular emphasis on the most promising bioactive compounds with potential clinical application.
... Bakteri asam laktat (BAL) merupakan kelompok bakteri di manamana yang tersebar luas di alam di ceruk produk susu (fermentasi), daging dan sayuran, saluran pencernaan dan urogenital manusia dan hewan, serta tanah dan air (Liu et al., 2014). Bakteri ini merupakan sekelompok bakteri Gram-positif, tidak membentuk spora, berbentuk kokus atau batang (Nuraida, 2015). ...
Bakteri Asam Laktat telah lama dimanfaatkan dalam proses fermentasi makanan, karena telah menunjukkan peran yang sangat penting dalam proses fermentasi. BAL kelompok Bkateri gram positif yang dapat hidup pada berbagai relung. Umunya BAL dimanfaatkan dalam fermentasi susu. Beberapa dekade terakhir minat fermentasi BAL pada sumber protein nabati mulai banyak diselidiki. Bakteri asam laktat sendiri dapat membentuk konsorsium dengan mikroorganisme lain yang dapat meningkat kualitas pada pangan fermentasi. Usaha-usaha untuk melakukan isolasi BAL dari sumber kacang-kacangan telah banyak dilakukan. BAL dapat memanfaatkan karbohidrat dari berbagai kacang sebagai prebiotik. Kemampuan ini menyebabkan BAL merupakan starter yang baik untuk fermentasi substrat yang berasal dari berbagai kacang dan juga sebagai probiotik.
... Pure cultures of the isolates were then inoculated onto nutrient agar slants at 37˚ C for 48 hours and stored at 4˚C as stock cultures until needed for further analysis. Phenotypic characterization of the isolates to generic level was done using gram staining, catalase, bile esculin, hemolysis, growth in 6.5% salt, growth at 10˚C, 45˚C, and tolerance of 60˚C for 30 minutes, following standard methods (Liu et al., 2014;Shanmukhappa et al., 2015). ...
... Lactic acid bacteria (LAB) are found virtually everywhere in the natural world, including in the phyllosphere, endosphere, and rhizosphere (Liu et al., 2014). Their abundance varies greatly from one environment to another. ...
The microbial diseases cause significant damage in agriculture, resulting in major yield and quality losses. To control microbiological damage and promote plant growth, a number of chemical control agents such as pesticides, herbicides, and insecticides are available. However, the rising prevalence of chemical control agents has led to unintended consequences for agricultural quality, environmental devastation, and human health. Chemical agents are not naturally broken down by microbes and can be found in the soil and environment long after natural decomposition has occurred. As an alternative to chemical agents, biocontrol agents are employed to manage phytopathogens. Interest in lactic acid bacteria (LAB) research as another class of potentially useful bacteria against phytopathogens has increased in recent years. Due to the high level of biosafety, they possess and the processes they employ to stimulate plant growth, LAB is increasingly being recognized as a viable option. This paper will review the available information on the antagonistic and plant-promoting capabilities of LAB and its mechanisms of action as well as its limitation as BCA. This review aimed at underlining the benefits and inputs from LAB as potential alternatives to chemical usage in sustaining crop productivity.
... Finally, it is entirely possible that PplA is not required for flavin-dependent iron reduction due to the functioning of an uncharacterized extracellular flavinated reductase powered by EET. As a nomadic species that inhabits plant leaves, food/feed, soil and the gastrointestinal tract of various mammals, L. plantarum must adapt to diverse environmental niches (30). The identification of EET activity in LABs by this study and others poses the following question: why would an iron-tolerant and great fermenter maintain an EET pathway? ...
Lactic acid bacteria are named because of their nearly exclusive fermentative metabolism. Thus, the recent observation of EET activity—typically associated with anaerobic respiration—in this class of organisms has forced researchers to rethink the rules governing microbial metabolic strategies.
... Apart from those microorganisms listed (Table 7.1), Aerococcus, Enterococcus, Leuconostoc, Oenococcus, Pediococcus, Saccharomyces cerevisiae, Streptococcus, Tetragenococcus, Vagococcus, and Weissella are also considered to produce lactic acid (Liu et al. 2014). ...
Lactic acid is an important organic acid having numerous applications in diversified areas like food, pharmaceutical, cosmetic and chemical industries, hence it is considered an important industrial product. There are various processes involved in the production of lactic acid including chemical and biological processes. It has received the attention of industrialists, by playing a prominent role in the production of poly(lactic acid (PLA), a bio-based, biodegradable product.
The production cost of lactic acid depends on the sugar to lactic acid conversion rates, price of raw substrate, plant size and annual operation hours.This chapter provides an overview of the various microorganisms, diversified raw materials(substrates), challenges in downstream processing, cost analysis, safety and issues involved in the production of lactic acid and list edout the commercialuses of the product.Thischaptermaygiveanoveralloutlinefortheentrepreneursinvolvedintheproductionofthisproduct.
... Lactic acid bacteria (LABs), which are generally non-pathogenic and Gram positive, are known to be useful for human health [1][2][3] and are recognized as a probiotic [4]. Depending on its abundance in various habitats, LAB strains possess different functional properties in host organisms. ...
Our previous clinical study has shown that the exopolysaccharide (EPS) produced by a plant-derived lactic acid bacterium, Lactobacillus paracasei IJH-SONE68, improves chronic allergy status in humans. In addition, an inhibition of visceral fat accumulation was observed following the intake of EPS during animal experimentation. In the present study, we have further evaluated the health-promoting effects of a spray-dried powder of pineapple juice that is fermented with the IJH-SONE68 strain. This was conducted in a double-blind, randomized, placebo-controlled, parallel-group clinical trial at Hiroshima University from May 2019 to July 2021. Eighty healthy volunteers at range of ages 23–70, with a body mass index between 25 and 29.99, were enrolled. After the 12 weeks of the experimental period were complete, although the average visceral fat area in both groups similarly decreased, there was no significant difference in the content of visceral fat area or in the obesity-related physical parameters in both groups. Further, we found that the serum liver function indices (AST and ALT) in the test group decreased within a statistically determined trend (p = 0.054). The fecal microflora analysis revealed, in the test group, a statistically significant increase in the relative abundance changes within Anaerostipes, which has been reported to help suppress hepatic inflammation.
... Multiple strains of LAB from the Lactobacillus genus were registered in this study, Lactobacillus was the most abundant genus of bacteria, found abundantly (∼ 50%) in all phases of colonche fermentation except in clay pots. LAB are found in decomposing plant material and fruits, in dairy products, fermented meat and fish, cereals, beets, pickled vegetables, sourdough, silages, fermented beverages, juices, sewage and in cavities of humans and animals (König et al., 2009;Devi et al., 2013;Liu et al., 2014;Mokoena, 2017). LAB genera include Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Aerococcus, Alloiococcus, Carnobacterium, Dolosigranulum, Enterococcus, Oenococcus, Tetragenococcus, Vagococcus and Weissella (Khalid, 2011), with Lactobacillus being the largest genus, including more than 100 species that are abundant in carbohydrate-rich substances and most of them are the most common and shared among samples of colonche in both fermentations process. ...
Ecology and evolution are the core disciplines that investigate the processes that generate and maintain biodiversity in space and time. The theoretical and applied studies produced in these two disciplines represent pivotal information to set conservation biology priorities. Because humans represent one of the main factors contributing to land-use changes in world ecosystems, it is essential to include them in theoretical and applied studies. However, most of the current literature in ecology, evolution, and conservation (hereafter called “biodiversity disciplines”) uses the variable “human” basically as the negative driver causing biodiversity loss. On the one hand, by including humans as the source of biodiversity loss, this literature provides relevant information to be broadly used in biodiversity management and conservation. On the other hand, disregarding that local populations depend on biodiversity for a living could hamper our ability to produce socially inclusive theories.
... LAB species are used in many food and feed industries, and those industries are constantly seeking potential strains to enhance sensor and product quality. They are isolated from decomposing plant material, vegetables, fruits, dairy products, fermented food, fermented beverages, silages, juices, sewage, and the gastrointestinal tracts and cavities of humans and animals [17][18][19][20] (Figure 2). Although LAB identification is challenging, contemporary 16S rDNA sequencing techniques accurately identify individual strains, but phenotypic methods are unreliable [21]. ...
Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food and are generally considered safe. LAB regulate soil organic matter and the biochemical cycle, de-toxify hazardous chemicals, and enhance plant health. They are found in decomposing plants, traditional fermented milk products, and normal human gastrointestinal and vaginal flora. Exploring LAB identified in unknown niches may lead to isolating unique species. However, their classification is quite complex, and they are adapted to high sugar concentrations and acidic environments. LAB strains are considered promising candidates for sustainable agriculture, and they promote soil health and fertility. Therefore, they have received much attention regarding sustainable agriculture. LAB metabolites promote plant growth and stimulate shoot and root growth. As fertilizers, LAB can promote biodegradation, accelerate the soil organic content, and produce organic acid and bac-teriocin metabolites. However, LAB show an antagonistic effect against phytopathogens, inhibiting fungal and bacterial populations in the rhizosphere and phyllosphere. Several studies have proposed the LAB bioremediation efficiency and detoxification of heavy metals and mycotoxins. However , LAB genetic manipulation and metabolic engineered tools provide efficient cell factories tailor made to produce beneficial industrial and agro-products. This review discusses lactic acid bacteria advantages and limitations in sustainable agricultural development.
... hydrolyse, protéolyse, lipolyse) et de transport, spécifiques à certaines populations de microorganismes (Quigley et al, 2013). Ainsi, les multiples combinaisons d'espèces de bactéries lactiques, les différents laits utilisés et la particularité de chaque procédé de fabrication donnent lieu à une immense variété de produits laitiers regroupant en particulier une multitude de fromages et laits fermentés (Macori & Cotter, 2018;Ravyts et al, 2012;Liu et al, 2014). Les BL jouent un rôle prépondérant dans les fermentations laitières, principalement grâce à une production efficace d'acide lactique permettant l'acidification rapide du lait, mais aussi par la production d'autres acides organiques, composés d'arômes, bactériocines, exopolysaccharides ou enzymes d'intérêt (Leroy & De Vuyst, 2004;Wouters et al, 2002). ...
Différents types d’interactions régissent les dynamiques de populations au sein des écosystèmes microbiens, permettant la cohabitation et l’évolution des microorganismes dans le temps et l’espace. L’étude de consortia synthétiques simplifiés constitue une approche de plus en plus utilisée pour décrypter les réseaux interactifs au sein des communautés naturelles. Parmi les interactions mises en place, les interactions métaboliques, très fréquemment présentes dans les écosystèmes alimentaires laitiers, peuvent être étudiées en conditions contrôlées, grâce à des descripteurs facilement mesurables car liés aux fonctionnalités technologiques de l’écosystème. L’espèce mésophile Lactococcus lactis, utilisée dans les fermentations laitières pour ses propriétés acidifiantes et aromatisantes, est caractérisée par une grande diversité génétique et phénotypique. Cette espèce est présente dans de nombreux habitats, comme les plantes ou les animaux. Ceux-ci sont de véritables réservoirs de souches « environnementales » aux capacités métaboliques très diverses pouvant notamment coloniser le lait cru. Si divers travaux ont étudié l’adaptation de souches pures de L. lactis dans le lait, peu ont considéré leur adaptation lorsqu’elles interagissent entre elles au sein d’un même écosystème, reflétant ainsi les conditions naturelles. Les travaux présentés dans cette thèse ont cherché à décrypter les interactions métaboliques au sein d’un consortium de trois souches de L. lactis, durant leur évolution adaptative en lait sur plus de 800 générations. La dynamique des souches au sein de ce consortium a été réalisée par PCR digitale (ddPCR), outil de traçage souche-spécifique ciblant des polymorphismes au sein du gène de ménage recN. Plus généralement, cet outil a été élargi à la détection des espèces L. lactis et L. cremoris et du biovar diacetylactis retrouvés dans les starters laitiers. Un modèle mathématique basé sur des descripteurs liés à la croissance microbienne et au métabolisme azoté et carboné, a été proposé dans le but d’expliquer la dynamique des souches au sein du consortium. La perte rapide d’une souche a soulevé l’hypothèse de l’absence d’interaction positive avec cette souche. Pour les deux autres souches, leur dynamique observée au sein du consortium au cours des 800 générations rend compte i) d’une inhibition par le lactate produit, ii) d’une coopération de type cross-feeding par les acides aminés, et iii) d’une adaptation des métabolismes carboné et azoté d’une souche durant l’évolution en lait. En parallèle de cette étude, l’évolution expérimentale de ce consortium a été réalisée en présence d’une communauté indéfinie issue d’un lait cru fermenté dans le but de mettre en évidence des interactions inter-espèces. L’analyse par metabarcoding de l’ADNr 16S de la communauté indéfinie a montré la prédominance de l’espèce Lactococcus lactis dès le début de l’évolution. Des capacités d’acidification efficaces et stables de cette communauté ont été mises en évidence au cours du temps. L’empreinte aromatique diacétyle/acétoïne, spécifique du consortium, a été retrouvée dans l’association ‘communauté indéfinie - consortium’, témoignant de la coévolution des deux communautés au cours du temps. Une analyse des composés organiques volatils issus de la fermentation de ces communautés évoluées a permis de mettre en évidence la présence d’un composé, le 2-methylthiolan-3-one, spécifiquement produit en plus grande quantité par l’association comparativement à chacune des communautés seules. Ces résultats ont permis de mettre en exergue de potentielles interactions métaboliques au sein de cette association, interactions certainement impliquées dans la robustesse du mélange au cours du temps. D’un point de vue technologique, ces interactions semblent conférer une valeur ajoutée au produit fermenté, avec une empreinte organoleptique spécifique combinant qualités technologiques (acidification) et spécificité aromatique issue du terroir.
... They are usually of varying lengths and sizes (0.5-1.2 x 1-10 µm), but they exist in pairs or chains. At the same time, although some of them are catalase-negative, some of them can produce pseudo-catalase (Liu et al., 2014). Its optimum growth temperatures are 30-40 °C, and its pH is in the range of 5.5-6.2. ...
... Multiple strains of LAB from the Lactobacillus genus were registered in this study, Lactobacillus was the most abundant genus of bacteria, found abundantly (∼ 50%) in all phases of colonche fermentation except in clay pots. LAB are found in decomposing plant material and fruits, in dairy products, fermented meat and fish, cereals, beets, pickled vegetables, sourdough, silages, fermented beverages, juices, sewage and in cavities of humans and animals (König et al., 2009;Devi et al., 2013;Liu et al., 2014;Mokoena, 2017). LAB genera include Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Aerococcus, Alloiococcus, Carnobacterium, Dolosigranulum, Enterococcus, Oenococcus, Tetragenococcus, Vagococcus and Weissella (Khalid, 2011), with Lactobacillus being the largest genus, including more than 100 species that are abundant in carbohydrate-rich substances and most of them are the most common and shared among samples of colonche in both fermentations process. ...
Colonche is a traditional beverage produced in Mexico by the fermentation of fruits of several cacti species. In the Meridional Central Plateau region of Mexico, where this study was conducted, it is mainly produced with fruits of Opuntia streptacantha; there, the producers perform spontaneous fermentation and/or fermentations through inoculums. Several factors can change the microbial community structure and dynamics through the fermentation process, but little attention has been directed to evaluate what type and extent of change the human practices have over the microbial communities. This study aims to assess the microbiota under spontaneous and inoculated fermentation techniques, the microorganisms present in the inoculums and containers, and the changes of microbiota during the process of producing colonche with different techniques. We used next-generation sequencing of the V3-V4 regions of the 16S rRNA gene and the ITS2, to characterize bacterial and fungal diversity associated with the different fermentation techniques. We identified 701 bacterial and 203 fungal amplicon sequence variants (ASVs) belonging to 173 bacterial and 187 fungal genera. The alpha and beta diversity analysis confirmed that both types of fermentation practices displayed differences in richness, diversity, and community structure. Richness of bacteria in spontaneous fermentation (0 D = 136 ± 0.433) was higher than in the inoculated samples (0 D = 128 ± 0.929), while fungal richness in the inoculated samples (0 D = 32 ± 0.539) was higher than in spontaneous samples (0 D = 19 ± 0.917). We identified bacterial groups like Lactobacillus, Leuconostoc, Pediococcus and the Saccharomyces yeast shared in ferments managed with different practices; these organisms are commonly related to the quality of the fermentation process. We identified that clay pots, where spontaneous fermentation is carried out, have an outstanding diversity of fungal and bacterial richness involved in fermentation, being valuable reservoirs of microorganisms for future fermentations. The inoculums displayed the lowest richness and diversity of bacterial and fungal communities suggesting unconscious selection on specific microbial consortia. The beta diversity analysis identified an overlap in microbial communities for both types of fermentation practices, which might reflect a shared composition of microorganisms occurring Frontiers in Ecology and Evolution | www.frontiersin.org 1 February 2022 | Volume 10 | Article 821268 Ojeda-Linares et al. Managing Microenvironments in Ferments in the Opuntia streptacantha substrate. The variation in the spontaneous bacterial community is consistent with alpha diversity data, while fungal communities showed less differences among treatments, probably due to the high abundance and dominance of Saccharomyces. This information illustrates how traditional management guides selection and may drive changes in the microbial consortia to produce unique fermented beverages through specific fermentation practices. Although further studies are needed to analyze more specifically the advantages of each fermentation type over the quality of the product, our current analysis supports the role of traditional knowledge driving it and the relevance of plans for its conservation.
... Lactic acid bacteria (LABs) is a generic name given to Gram-positive bacteria that produce a large amount of lactic acid [7]. The LABs are generally non-pathogenic and many strains of them produce functional substances that have health benefits for humans [8,9]. ...
We have recently demonstrated that the exopolysaccharides (EPSs) produced by a plant-derived lactic acid bacterium, Lactobacillus paracasei IJH-SONE68, prevent and ameliorate allergic reaction on contact in dermatitis model mice. In the present study, we conducted a clinical trial using a capsule containing spray-dried powder from pineapple juice broth fermented with the LAB strain as an experimental diet. The clinical trial was conducted as a double-blind and placebo-controlled randomized comparative study from May 2019 to July 2021. Males and females between the ages of 21 and 70 who experience chronic allergies participated in the study. Sixty subjects were instructed to orally take a capsule containing the IJH-SONE68 powder or placebo, every day for 12 weeks. After the clinical trial was over, the scores based on subjects’ self-assessment of allergic status were significantly improved in the intervention group, as compared with the placebo group. Some serum biochemicals associated with inflammation response were also significantly improved by intake of the experimental diet. In conclusion, the IJH-SONE68-derived EPS improves chronic allergy status in humans and is expected to decrease their inconvenience.
... Lactic acid bacteria (LAB) have a wide range of habitats, including GI tracts, oral tracts, and the vaginal tracts of humans and animals, as well as fermented foods and silages. Belonging to a great variety of genera, they can produce lactic acid and metabolites, including organic acids and antimicrobial compounds [15]. LABs are classified as Generally Recognized As Safe (GRAS) and are being extensively studied to develop probiotic microorganisms for human and animal health by restoring the balance of the intestinal microbial ecosystem, controlling pathogens, and providing beneficial functions, for instance, by means of immunomodulatory effects and anti-inflammatory activities [16][17][18]. ...
Lactic acid bacteria (LAB) are probiotic candidates that may restore the balance of microbiota populations in intestinal microbial ecosystems by controlling pathogens and thereby promoting host health. The goal of this study was to isolate potential probiotic LAB strains and characterize their antimicrobial abilities against pathogens in intestinal microbiota. Among 54 LAB strains isolated from fermented products, five LAB strains (NSMJ15, NSMJ16, NSMJ23, NSMJ42, and NFFJ04) were selected as potential probiotic candidates based on in vitro assays of acid and bile salt tolerance, cell surface hydrophobicity, adhesion to the intestinal epithelium, and antagonistic activity. Phylogenetic analysis based on 16S rRNA genes showed that they have high similarities of 99.58–100% to Lacticaseibacillus paracasei strains NSMJ15 and NFFJ04, Lentilactobacillus parabuchneri NSMJ16, Levilactobacillus brevis NSMJ23, and Schleiferilactobacillus harbinensis NSMJ42. To characterize their antimicrobial abilities against pathogens in intestinal microbiota, the impact of cell-free supernatant (CFS) treatment in 10% (v/v) fecal suspensions prepared using pooled cattle feces was investigated using in vitro batch cultures. Bacterial community analysis using rRNA amplicon sequencing for control and CFS-treated fecal samples at 8 and 16 h incubation showed the compositional change after CFS treatment for all five LAB strains. The changed compositions were similar among them, but there were few variable increases or decreases in some bacterial groups. Interestingly, as major genera that could exhibit pathogenicity and antibiotic resistance, the members of Bacillus, Escherichia, Leclercia, Morganella, and Vagococcus were decreased at 16 h in all CFS-treated samples. Species-level classification suggested that the five LAB strains are antagonistic to gut pathogens. This study showed the probiotic potential of the five selected LAB strains; in particular, their antimicrobial properties against pathogens present in the intestinal microbiota. These strains would therefore seem to play an important role in modulating the intestinal microbiome of the host.
... Fat extraction from cheese, conversely, was performed according to the modified Folch's technique. The Folch method is the most well-known fatty acid extraction method proposed by Jordi Folch and the most reliable method for the quantitative extraction of lipids (Liu et al., 2014). A mixture of chloroform and methanol at a ratio of 2:1 (v/v) was used as the extraction solvent, and the final volume must be 20 times the 1 g sample. ...
Cheese production by native starter cultures instead of commercial ones is beneficial in respect of higher quality, nutrient content, immunogenicity and having beneficial microorganism. The objective of the presented study was molecular identifying of microorganism and exploring its active ingredients in native cheese. MRS and M17 media were used to culture bacteria in 15, 37 and 45°c for 24, 48 and 72 hours and then morphologic and biochemical tests were used to identifying the species. Predominant species were detected using 16S rRNA and gene sequencing. Active ingredients and fatty acid profile was studied by GC lactobacili, lactococci and enterococci were identified as the predominant bacteria. Acid palmitic had the highest concentration among the saturated fatty acid, with 42.47%, and acid meristic and acid lauric acid were next with the 13.22% and 3.9% concentration respectively, among the unsaturated fatty acids.
... Ictalurus punctatus and fermented Zea mays are parts of the many functional foods that are consumed in West African countries, and are produced through the use of lactic acid bacteria (LAB) during metabolism or production processes. For instance, several LAB strains have been isolated and established from grain products, dairy products, meat and fish products, beer and wine, fruit and its fruit juices, pickled vegetables and mash foods, as well as during fermentation of plant materials (Liu et al., 2014) I. punctatus (Channel Catfish) is a fresh water fish and commonly used as one of the protein sources in African diets. It is widely known as 'Eja aro' in western part of Nigeria. ...
This study evaluated the preservative ability of protein-like cell free supernatants produced by lactic acid bacteria (LAB) isolates from samples of Ictalurus punctatus (Cat fish) and slurry of fermented Zea mays (Ogi). The LAB strains were separately isolated from understudied samples using De Man, Rogosa and Sharpe (MRS) media at 37°C for 48 h. The isolated strains were characterized with Gram staining, oxidase and catalase tests, microscopy study, carbohydrate fermentation, acid production and NaCl tolerance. Thereafter, the protein concentrations of crude bacteriocin supernatants from the Gram positive, rod shaped, oxidase and catalase negative strains were studied. Also, the growth inhibition of Bacillus subtilis, Staphyloccocus aureus and Escherichia coli, heat stability, pH tolerance, effect of proteolytic enzyme and biopreservation efficiency of protein-like cell free supernatants (crude bacteriocins) were determined. Biopreservative efficiency of the crude bacteriocin samples was also determined in orange (Citrus sinenses) and Titus fish (Scomber scombrus). The isolates from intestine of I. punctatus and fermented Z. mays fermented carbohydrate, and grew optimally at 3% NaCl, and 10 and 37°C, respectively. They inhibited the multiplication of E. coli at various extents, but more effective on different strains. The bacteriocins from slurry of fermented Z. mays on the other hand, were more potent in E. coli (22.7 ± 0.8 mm) than S. aureus (7.9 ± 0.1 mm). The biopreservative efficiency of crude bacteriocin from I. punctatus was greater than that of Z. mays. The LAB obtained from the selected samples produced protein-like substances in form of bacteriocins with potent antibacterial and biopreservative proficiencies through the growth inhibition of tested pathogens and low colony counts on tested food samples, respectively. Bacterial isolates obtained from samples of I. punctatus and Z. mays can be successfully used in the preservation of food and vegetables.
... Bacteriocins are classified into three main classes depending on their molecular size and function. 37,38 The bacteriocins relevant to the oral cavity include salivaricin from Lactobacillus salivarius and Streptococcus salivarius, 39 reuterin from Lactobacillus reuteri, 40 plantaricin from Lactobacillus plantarum, 41 and nisin from Lactobacillus lactis. 41 The bacteriocin plantaricin contributes to the improvement of systemic health. ...
Dysbiosis of the oral microbiome is associated with a variety of oral and systemic diseases, including periodontal disease. Oral dysbiosis in periodontal disease leads to an exacerbated host immune response that induces progressive periodontal tissue destruction and ultimately tooth loss. To counter the disease‐associated dysbiosis of the oral cavity, strategies have been proposed to reestablish a “healthy” microbiome via the use of probiotics. This study reviews the literature on the use of probiotics for modifying the oral microbial composition toward a beneficial state that might alleviate disease progression. Four in vitro and 10 preclinical studies were included in the analysis, and these studies explored the effects of probiotics on cultured biofilm growth and bacterial gene expressions, as well as modulation of the host response to inflammation. The current molecular findings on probiotics provide fundamental evidence for further clinical research for the use of probiotics in periodontal therapy. They also point out an important caveat: Changing the biofilm composition might alter the normal oral flora that is beneficial and/or critical for oral health.
... In 2015, 40 bacterial genera were included in this group [7]; a recent revision of the taxonomy of the Lactobacillaceae, with the reclassification of the Lactobacillus genus giving rise to 23 new genera, substantially increased this number [8]. Although they belong to the Actinobacteria phylum, Bifidobacteria have been included in the LAB group by some authors, because both have probiotic potential and occupy similar ecological niches [9]. ...
Animal products, in particular dairy and fermented products, are natural, major sources of lactic acid bacteria (LAB). Due to their antimicrobial properties, LAB are used in humans and in animals, with beneficial effects, as probiotics or in the treatment of a variety of diseases. In livestock production, LAB contribute to animal performance, health, and productivity. In the food industry, LAB are applied as bioprotective and biopreservation agents, contributing to improve food safety and quality. However, some studies have described resistance to relevant antibiotics in LAB, with the concomitant risks associated to the transfer of antibiotic resistance genes to foodborne pathogens, their potential dissemination throughout the food chain, and the environment. Here, we summarize the application of LAB in livestock and animal products, as well as the health impact of LAB in animal food products. In general, the beneficial effects of LAB on the human food chain seem to outweigh the potential risks associated with their consumption as part of animal and human diets. However, further studies and continuous monitorization efforts are needed to ensure their safe application in animal products and in the control of pathogenic microorganisms, preventing the possible risks associated with antibiotic resistance and, thus, protecting public health.
... The distinguishing feature on this research is the combination of rice flour with grape juice and simultaneous fermentation with L. plantarum and L. casei. (Coda et al., 2012;Haghighatpanah et al., 2020;Haight & GuMP, 1995;Jiang et al., 2010;Liu et al., 2014). ...
The aim of the current study was to evaluate the possibility of the bacterial growth and substrate metabolism during the fermentation of red grape juice and the mixture of red grape juice and rice flour solution using Lactobacillus plantarum and Lactobacillus casei. In recent years, cereal‐based beverages have been used as functional compounds such as antioxidants, dietary fiber, minerals, probiotics, and vitamins in diets. In this research, fermentation of red grape juice (media 1) and 1:1 mixture of red grape juice and rice flour solution (media 2) by two strains of gram positive and homofermentative lactic acid bacteria: L. plantarum and L. casei (individually and mixed) was examined. Fermentation was carried out at 37°C for 48 hr. Microbial population, pH, acidity, sugar, and organic acid metabolism were measured during the fermentation period. Data showed that in media 2 fermented with mixed culture of both L. plantarum and L. casei, acidity and microbial population increased sharply at the initial stages of fermentation, and the most percentage of lactic acid production occurred. Red grape juice fermented with mixture of L. plantarum and L. casei showed the most sugar consumption (p < .05). Results indicated that the use of the mixture of red grape juice and rice flour solution can be a proper substrate for producing lactic acid. This paper mainly covers fermentation of red grape and rice and evaluating chemical content of produced material.
... Among different microorganisms, lactic acid bacteria (LAB) are mostly used for industrial fermentation due to numerous potential health effects [1]. LAB can be derived from numerous sources [2]. On the basis of isolated environment, it can be roughly classified into animal derived and plant-derived LAB. ...
Fermentation of medicinal herbs can be a significant technique to obtain bioactive compounds. Paeoniae Radix (PR) used in the present study is a well-known herbal medicine that exhibits anti-inflammatory and immunomodulatory activity. The aim of this study is to explore the possibility that a bioactive compound is newly generated in PR extract by fermentation with a plant-derived lactic acid bacteria Lactobacillus brevis 174A. We determined the anti-inflammatory activities in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. The PR extract fermented with Lactobacillus brevis 174A markedly increased the total phenolic content, decreased intracellular ROS levels, inhibited the release of nitric oxide (NO). It also suppressed inflammatory cytokines IL-6, TNF-ɑ, while simultaneously downregulating the gene expressions of iNOS, IL-6, TNF-ɑ, and IL-1β compared to the unfermented PR extract. Furthermore, the bioactive compound newly generated from the fermentation was identified as pyrogallol. It inhibits the inflammatory responses in a dose-dependent manner suggesting that fermentation of the herbal extract used as a medium together with the plant-derived lactic acid bacterial strain may be a practical strategy to produce medicines and supplements for healthcare.
... Bacteriocins are conventionally divided into three classes: class I -lantibiotics, class IIunmodified bacteriocins, which are also called non-lantibiotics [12,25,27], and class III, which includes a group of thermolabile proteins with a molecular weight of more than 30 kDa [38]. ...
The review presents the characteristics of bacteria of the Lactobacillus family and their ability to synthesize various bacteriocins. Also there is shown a classification of bacteriocins of lactobacilli, which includes three classes: class I – lantibiotics (peptides with a molecular weight of less than 5 kDa which contain lanthionine), class II – unmodified bacteriocins, which are also called non-lantibiotics (heat-resistant peptides that do not contain lanthionine and have a molecular weight less than 10 kDa) and class III – a poorly studied group of thermolabile proteins with a molecular weight of more than 30 kDa.
It has been shown that Lactobacillus synthesize a wide spectrum of bacteriocins, which have a variety of actions and they are able to inhibit the growth of numerous species of opportunistic gram-positive microflora.
The article also provides examples of bacteriocins produced by Lactobacillus isolated from food products (fermented meat, fish, kombucha, goat milk, koumiss, etc.) and various human biotopes (microbiota of breast milk, intestinal tract and vaginal secretions). Also review shows the prospects of wide application of bacteriocins synthesized by Lactobacillus in food and pharmaceutical industries.
... In phylum Firmicutes, LAB belong to the order Lactobacillales, which includes six families: Aerococcaceae, Carnobacteriaceae, Enterococcaceae, Lactobacillaceae, Leuconostocaceae, and Streptococcaceae [149]. LAB in the Actinobacteria phylum belong to the Bifidobacterium genus [150]. ...
Numerous honeybee (Apis mellifera) products, such as honey, propolis, and bee venom, are used in traditional medicine to prevent illness and promote healing. Therefore, this insect has a huge impact on humans’ way of life and the environment. While the population of A. mellifera is large, there is concern that widespread commercialization of beekeeping, combined with environmental pollution and the action of bee pathogens, has caused significant problems for the health of honeybee populations. One of the strategies to preserve the welfare of honeybees is to better understand and protect their natural microbiota. This paper provides a unique overview of the latest research on the features and functioning of A. mellifera. Honeybee microbiome analysis focuses on both the function and numerous factors affecting it. In addition, we present the characteristics of lactic acid bacteria (LAB) as an important part of the gut community and their special beneficial activities for honeybee health. The idea of probiotics for honeybees as a promising tool to improve their health is widely discussed. Knowledge of the natural gut microbiota provides an opportunity to create a broad strategy for honeybee vitality, including the development of modern probiotic preparations to use instead of conventional antibiotics, environmentally friendly biocides, and biological control agents.
... Lactic acid bacteria constitute a ubiquitous bacterial group that is widespread in nature in niches of dairy (fermented), meat and vegetable origin, the gastrointestinal and urogenital tracts of humans and animals, and soil and water [15]. The ecology of lactic acid bacteria has transitioned over time from theirsoil and plant habitats to the gut of mammals. ...
Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role of nutraceuticals, as no side effects on human health have been reported. Probiotics and lactic acid bacteria can boost and strengthen the human immune system, thereby increasing its resistance against numerous disease conditions. Consumer safety and confidence in dairy and fermented food products and the desire of the food industry to meet the sensory and health needs of consumers, has thus increased the demand for probiotic starter cultures with exceptional performance coupled with health benefiting properties. The potential of probiotic cultures and lactic acid bacteria in many industrial applications including fermented food products generally affects product characteristics and also serves as health-promoting foods for humans. The alleviation of lactose intolerance in many populations globally has been one of the widely accepted health claims attributed to probiotics and lactic acid bacteria, although many diseases have been treated with probiotic lactic acid bacteria and have been proven with scientific and clinical studies. The aim of our review was to present information related to lactic acid bacteria, the new classification and perspectives on industrial applications with a special emphasis on food safety and human health.
... They derived from the former genus Streptococcus. Enterococci are facultatively anaerobic, Gram-positive cocci, non-spore forming, and catalase-negative (Liu et al., 2014). Lactic acid bacteria are extensively distributed in the soil, plants, insects, birds, humans, animals, water, which they used for the fermentation and preservation of a wide range of milk, meat and vegetable foods (Kayser, 2003). ...
Background:
Camel milk is the most important of dairy foods. Its contains amino acids, vitamins, probiotics properties and a potential source for isolation of probiotic Lactobacillus strains. This study is aimed to identify and isolate the bacteria special Lactic Acid Bacteria in the camel milk based on the molecule methods.
Methods:
All samples were collected from camel milk in Semnan province of Iran. Initially, they were cultivated in MRS Agar. Plates were incubated by 37° C for 48 hours. Bacteria identification was done according to interior transcription of the area 16 SrRNA. The products of PCR were successfully determined and were analyzed. Finally, a phylogenetic tree was constructed by using Clustal Omega.
Results:
The observed bacteria were gram-positive, catalase-negative rods or cocci and vancomycin-resistant. Following that they identified as E. gallinarum and E. casseliflavus by analytical results ribosomal DNA sequencing with 100% similarity. Also, a phylogenetic tree is proven the species relatedness of the Enterococcus spp.
Conclusions:
These findings showed that supporting 16S rRNA sequences is a reasonable technique for identifying Lactobacillus strains. Also, isolated bacteria are a strong candidate for using in food and pharmaceutical industry.
... Group A bacterial cells were characterized as Gram-positive and catalase-negative cocci that grew in pairs or short chains. These were typical features of LAB [26]. On the other hand, Group B cells were Gram-positive and catalase-positive rods forming long chains. ...
The purpose of this study was to examine the isolation of indigenous lactic acid bacteria (LAB) with functional properties from Spanish-style cv. Chalkidiki green olive processing wastewaters (GOW). Predominant indigenous LAB could serve as bioaugmentation agents/starter culture for table olives production and protected designation of origin specification. Spontaneous fermentation of fresh GOW over different temperatures (15 °C to 50 °C) and pH values (3.5 to 11.5) for 30 d enabled the isolation/molecular identification of the lactic acid bacterium Enterococcus casseliflavus and the plant-associated bacterium Bacillus amyloliquefaciens subsp. plantarum. E. casseliflavus was found to reduce chemical oxygen demand by 72%. Its resistance to extreme pH values, salinity, and temperature was successfully modeled and the minimum inhibitory concentration of oleuropein against the bacterial growth was determined (0.9 g/L). Furthermore, hydroxytyrosol content was doubled (up to 553 mg/L) after GOW spontaneous fermentation under acidic conditions at 15 °C to 30 °C for 120 d, creating an additional source of input. These results highlight the significance and potential of E. casseliflavus in Spanish-style cv. Chalkidiki green olive processing.
Lactic acid bacteria (LAB) synthesize exopolysaccharides (EPS), which are structurally diverse biopolymers with a broad range of technological properties and bioactivities. There is scientific evidence that these polymers have health-promoting properties. Most commercialized probiotic microorganisms for consumption by humans and farmed animals are LAB and some of them are EPS-producers indicating that some of their beneficial properties could be due to these polymers. Probiotic LAB are currently used to improve human health and for the prevention and treatment of specific pathologic conditions. They are also used in food-producing animal husbandry, mainly due to their abilities to promote growth and inhibit pathogens via different mechanisms, among which the production of EPS could be involved. Thus, the aim of this review is to discuss the current knowledge of the characteristics, usage and biological role of EPS from LAB, as well as their postbiotic action in humans and animals, and to predict the future contribution that they could have on the diet of food animals to improve productivity, animal health status and impact on public health.
Background:
The physicochemical characteristics, antioxidant properties, and bacterial profiles of Itama, Dorsata, and Mellifera honey of Malaysian origin were studied and the results were assessed using Pearson correlation analysis and Canonical Correspondence Analysis (CCA).
Results:
The analysis showed that the Mellifera honey was characterised by high total sugar content (717.5 g/kg); the Itama honey was characterised by high free acidity (347.5 meq/kg); and the Dorsata honey was characterised by high radical scavenging activity (69.3 %RSA), total phenolic content (1284.5 mgGAE/kg) and hydroxymethylfurfural (51.5 mg/kg). Pearson correlation analysis showed that the total phenolic content (TPC) was positively correlated with hydroxymethylfurfural (HMF) as well as radical scavenging activity. The bacterial profile of Mellifera honey was significantly less diverse than Itama and Dorsata honey. Mellifera and Itama honey seemed to harbour a significant abundance of lactic acid bacteria, with relative abundance of 0.339 and 0.195, which suggests that it possesses probiotic potential. The Dorsata honey, on the other hand, contained pathogenic Clostridium genus, constituting 5% of its bacterial profile.
Conclusion:
The characteristic properties of the three investigated honey, Itama, Dorsata, and Mellifera were identified. The distinctive characteristics of the honey varieties informed the development of appropriate processing strategies for retaining the beneficial qualities of raw honey. It is hoped that the results of this study will shine light on Malaysian honey in a highly competitive global market. This article is protected by copyright. All rights reserved.
In November 2018, Vagococcus salmoninarum was identified as the causative agent of a
chronic coldwater streptococcosis epizootic in broodstock brook trout (Salvelinus fontinalis) at the Iron River National Fish Hatchery in Wisconsin, USA. By February 2019,
the epizootic spread to adjacent raceways containing broodstock lake trout (Salvelinus
namaycush), whereby fish were found to be coinfected with Carnobacterium maltaromaticum and V. salmoninarum. To differentiate these two pathogens and determine the primary cause of the lake trout morbidity, a quantitative real-time PCR (qPCR) was developed targeting the C. maltaromaticum phenylalanyl-tRNA synthase alpha subunit (pheS) gene. The qPCR was combined with a V. salmoninarum qPCR, creating a duplex qPCR assay that simultaneously quantitates C. maltaromaticum and V. salmoninarum concentrations in individual lake trout tissues, and screens presumptive
isolates from hatchery inspections and wild fish from national fish hatchery source waters throughout the Great Lakes basin. Vagococcus salmoninarum and C. maltaromaticum were co-detected in broodstock brook trout from two tribal hatcheries and C. maltaromaticum was present in wild fish in source waters of several national fish
hatcheries. This study provides a powerful new tool to differentiate and diagnose two emerging Gram-positive bacterial pathogens.
Resistance to antibiotics is on the rise, and its indiscriminate usage has resulted in human and animal management constraints. In the research for an innovative treatment to diminish antimicrobial resistance, lactic acid bacteria (LAB) throw light on diminishing this problem in public health. As a result, this paper looked at the efficacy of LAB isolates and their active metabolites to combat pathogens, reduce antibiotic use in clinical settings, and explore the anticancer potential of 8 strains of LAB isolated from dairy products. Antifungal and antibacterial potential of LAB isolates against selected crop pathogenic fungi and food pathogenic bacteria had been estimated. Results revealed that all isolates exert antioxidant efficacy relating to DPPH, NO scavenging ability, reducing power, superoxide anion, hydroxyl radical, and anti-lipid peroxidation potential. Additionally, 12B isolate exert the highest anticancer upshot with IC50 values of 43.98 ± 0.4; 36.7 ± 0.6, 43.1 ± 0.8, and 35.1 ± 0.3 μg/ml, versus Caco-2, MCF-7, HepG-2, and PC3 cell lines respectively, whereas 13B isolate significantly had the highest selectivity index between peripheral blood mononuclear cells (PBMCs) and the tested human cancer cell lines compared to 5-fluorouracil. 13B was the most apoptosis-dependent death inducer for all human cancer cell lines besides exerting the lowest percentage of apoptosis against PBMCs suggesting its safety against PBMCs. The most promising strains 12B and 13B were identified by 16S rRNA sequencing as Lactiplantibacillus plantarum ESSG1 (MZ683194.1) and Lactiplantibacillus pentosus ESSG2 (MZ683195.1). LAB and their extracts are superb substitutive, safe, and efficient antimicrobial, antioxidant, and antitumor curative agents.
Bacteriocins are ribosomally synthesised group of antimicrobial peptides synthesised by almost all groups of bacteria and demonstrates bactericidal or bacteriostatic activity, usually against members of closely related species and different strains of similar species. Bacteriocin has gained much attention worldwide over the last decade especially for their advantages in regards to physical stability and non-toxicity. Various bacteriocins have been reported to act as promising food preservatives or in the health industry as antimicrobial agents or bio-controlling agents and as so as for fight against antimicrobial drug resistance. They are also being exploited for their anticancer properties as a new tool in fighting cancer. Bacteriocins also plays a major role in food industry by safeguarding public health and food safety as they found their utility in chemical free preservation, enhancing shelf-life, and as well as inhibition of food-borne pathogenic microorganisms from farm till food-processing stages. Nanotechnology has proven to be effective drug delivery system and so as so as to avoid any existing limitation of bacteriocins. With the increasing bacterial resistance, the evolution of nanotechnology has proven to be an effective upgrade of traditional drug delivery systems. The incorporation of bacteriocins into nanoparticles and site-directed delivery to areas of infection may soon become an effective method of treatment.
This study aimed to investigate the silage quality, bacterial community and predicted functional profiles during the ensiling of whole‐crop maize (Zea mays L.). Maize was harvested at dough stage and ensiled in laboratory‐scale silos (1 L capacity). Triplicate silos were sampled after 1, 3, 7, 15, 30 and 60 days of ensiling, respectively. The bacterial communities on day 3 and 60 were assessed through high throughput sequencing technology, and 16S rRNA‐gene predicted functional profiles were analyzed according to the KEGG using Tax4Fun. After 60 days of ensiling, the maize silages had large amounts of lactic acid (∼69.0 g kg–1 DM), and low pH (∼3.64), butyric acid (∼1.31 g kg–1 DM) and ammonia nitrogen (∼64.9 g kg–1 TN) contents. Lactobacillus was the most dominant genus during the early and late stages of fermentation. After ensiling, the metabolism of amino acid, energy, cofactors and vitamins was inhibited by 17.5%, 16.3% and 16.0% respectively, while metabolism of nucleotide and carbohydrate was enhanced by 37.1% and 10.3% respectively. The promotion of 1‐phosphofructokinase and pyruvate kinase (65.9% and 32.5% respectively) may stimulate the lactic acid fermentation, and the enhancement of arginine deiminase (61.8%) could help lactic acid bacteria to tolerate the acid environment. Overall, the high throughput sequencing technology combined with 16S rRNA gene‐predicted functional analyses revealed differences in maize silage related to shifts in the bacterial community consistent with increased abundance of inferred enzymatic pathways. This approach could provide comprehensive insights into bacterial community and functional profiles to further improve the silage quality. This article is protected by copyright. All rights reserved
Two experiments were conducted to investigate the bacterial community of fresh and ensiled paper mulberry prepared with or without lactic acid bacteria (LAB) inoculants in South China. In Experiment 1, the bacterial community, chemical composition, and fermentation products of paper mulberry were analyzed. The results showed that fresh paper mulberry had high crude protein content, buffering capacity value, and amounts of uncultured bacteria. Ensiled paper mulberry showed poor fermentation with high pH value, ammonia–N content, and butyric acid content. In addition, Enterobacter was the dominant genus in silage, followed by Lactobacillus and Enterococcus. Water‐soluble carbohydrates, ammonia–N, propionic acid, pH, and lactic acid (LA) were the main factors affecting bacterial community of silage. In Experiment 2, the BP17 (Lactobacillus plantarum) from natural fermented paper mulberry silage and two commercial inoculants (Silage‐help [SH] and Chikuso‐1 [CH]) were used as additives. Compared with other treatments, BP17 inoculant decreased (p < 0.05) pH and ammonia–N content and increased (p < 0.05) LA content of silage. Inoculation of BP17 also increased the dominance of desirable Lactobacillus and inhibited the growth of harmful bacteria in silage. These results confirmed that paper mulberry could be ensiled and epiphytic LAB inoculant can improve its fermentation quality.
Animal products, in particular dairy and fermented products, are major natural sources of lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for their roles in organoleptic changes, antioxidant activity, nutrient digestibility, the release of peptides and polysaccharides, amino acid decarboxylation, and biogenic amine production and degradation. Due to their antimicrobial properties, LAB are used in humans and in animals, with beneficial effects, as probiotics or in the treatment of a variety of diseases. In livestock production, LAB contribute to animal performance, health, and productivity. In the food industry, LAB are applied as bioprotective and biopreservation agents, contributing to improve food safety and quality. However, some studies have described resistance to relevant antibiotics in LAB, with the concomitant risks associated with the transfer of antibiotic resistance genes to foodborne pathogens and their potential dissemination throughout the food chain and the environment. Here, we summarize the application of LAB in livestock and animal products, as well as the health impact of LAB in animal food products. In general, the beneficial effects of LAB on the human food chain seem to outweigh the potential risks associated with their consumption as part of animal and human diets. However, further studies and continuous monitorization efforts are needed to ensure their safe application in animal products and in the control of pathogenic microorganisms, preventing the possible risks associated with antibiotic resistance and, thus, protecting public health.
Probiotics are useful microorganisms that can colonize the host and have a positive effect on the health of the host. Lactobacillus, Bifidobacterium, Saccharomyces, Enterococcus, Streptococcus, Pediococcus, Leuconostoc, Bacillus, and Escherichia coli are probiotic microorganisms with known health benefits. Compounds such as amino acids, vitamins, bacteriocins, enzymes, immunomodulatory compounds, and short-chain fatty acids produced by probiotics help one to digest foods and inhibit pathogenic bacteria, thereby preserving the natural microflora in the intestines. Bacteriocins, one of these compounds, are primary or modified extracellular active proteins that are ribosomally synthesized by microorganisms, having bactericidal properties in a partially narrow spectrum. Bacteriocins produced by lactic acid bacteria are considered as natural preservatives or biopreservatives. Unlike conventional antibiotics, they can be degraded by proteases in the gastrointestinal tract. In this chapter, bacteriocins produced by probiotic Lactobacilli and other probiotic microorganisms, their structural properties and their effects will be discussed.
Les bactéries lactiques présentent un grand intérêt économique de par leur large utilisation dans l’industrie agroalimentaire. Parmi elles, Streptococcus thermophilus (ST) est d’une importance majeure puisqu’elle est la plus utilisée après Lactococcus lactis, pour la fabrication de produits laitiers fermentés et de fromages. De plus, cette bactérie est le seul streptocoque à bénéficier du statut GRAS (Generally Recognized As Safe). Outre son intérêt en industrie laitière, ST présente des effets bénéfiques sur la santé intestinale de l’Homme. Bien que ces effets soient largement documentés, le statut probiotique de ST reste encore à conforter. C’est pourquoi des études sont actuellement menées afin de sélectionner des souches de ST à fort potentiel probiotique. Parmi les critères importants figurent leur capacité à survivre aux conditions drastiques du tube digestif (TD) et leur capacité à adhérer aux cellules intestinales. Dans cette optique, les objectifs de cette thèse étaient d’étudier, dans un premier temps, la capacité d’adhésion in vitro de la souche ST LMD-9 à différentes lignées cellulaires intestinales d’origine humaine et d’évaluer la survie de cette souche au stress biliaire. Afin de mettre en évidence un rôle potentiel de certaines protéines de surface dans ces deux processus, trois mutants issus de cette souche et inactivés dans les gènes prtS (protéase pariétale), srtA (sortase A) et mucBP (protéine de liaison aux mucines), ont été inclus dans cette étude. Dans un second temps, l’impact de l’adhésion de LMD-9 a été analysé, d’une part sur l’expression de gènes codant certaines mucines dans les cellules eucaryotes, et d’autre part sur l’expression de gènes qui seraient spécifiquement induits durant le processus d’adhésion, ceci en utilisant la technologie R-IVET (Recombinase-based In Vivo Expression Technology). Les résultats obtenus ont permis de montrer que la souche LMD-9 était capable de survivre jusqu’à une concentration de 3 mM en sels biliaires et que les protéines de surface PrtS, SrtA et MucBP seraient impliquées dans la résistance à ce stress. Nos résultats ont également montré que LMD-9 adhérait aux trois différentes lignées cellulaires, suggérant ainsi que la souche pourrait interagir avec les différentes mucines qu’elle peut rencontrer dans le TD. De plus, l’implication de certaines protéines de surface dans l’adhésion de LMD-9 s’est avérée dépendante des caractéristiques de ces lignées, qu’il s’agisse de cellules entérocytaires (Caco-2) ou productrices de mucus (HT29-MTX et HT29-CL.16E). Concernant l’impact de l’adhésion de la souche LMD-9 sur l’expression des gènes MUC2 et MUC5AC, aucun effet sur le taux de transcrits n’a été observé dans nos conditions expérimentales. Par ailleurs, nos résultats ont permis, pour la première fois, d’identifier les gènes spécifiquement induits dans la souche LMD-9 durant l’adhésion aux cellules épithéliales. Nous avons ainsi montré que l’adhésion de la souche LMD-9 ne dépend pas uniquement des protéines de surface, mais d’autres fonctions et voies métaboliques seraient également impliquées. Ce travail de thèse contribue ainsi à apporter de nouvelles connaissances liées (i) au choix du modèle cellulaire dans les études d’adhésion bactérienne in vitro, (ii) à l’aptitude de la souche LMD-9 à survivre au stress biliaire en faisant intervenir certaines protéines de surface et (iii) à la compréhension des mécanismes moléculaires de l’adhésion de LMD-9 aux cellules épithéliales intestinales
The bacterial cell is generally single cellular micro organism that spread easily around us and infect host cell. In this review we discuss about the types and nutrient requirements for growth and spreading of bacteria. The bacteria are various types like as Phototrophs, Autotrophs, Psychrophiles, Mycoplasma etc.
In the search for an alternative treatment to reduce antimicrobial resistance, bacteriocins shine a light on reducing this problem in public and animal health. Bacteriocins are peptides synthesized by bacteria that can inhibit the growth of other bacteria and fungi, parasites, and viruses. Lactic acid bacteria (LAB) are a group of bacteria that produce bacteriocins; their mechanism of action can replace antibiotics and prevent bacterial resistance. In veterinary medicine, LAB and bacteriocins have been used as antimicrobials and probiotics. However, another critical role of bacteriocins is their immunomodulatory effect. This review shows the advances in applying bacteriocins in animal production and veterinary medicine, highlighting their biological roles.
Yak milk dreg (YMD) is a traditional homemade fermented daily food in Tibet. In this study, we characterized the amino acid profiles and bacterial community diversities of nine different YMD samples collected from Nyingchi region of Tibet. The results showed that Glu and Pro were the major amino acid, Proteobacteria and Firmicutes were the predominant phylum, Lactobacillus was the predominant genus. The taxonomic composition and abundance of bacterial community were distinct with the YMD samples of three regions (B, G, and M) based on the principal component analysis. Metagenomic prediction based on PICRUSt analysis revealed that amino acid metabolism, carbohydrate metabolism, membrane transport were the most abundant KEGG pathway. Moreover, we constructed a related relationship of heatmap to explain correlations among the bacterial community and amino acids. This study descripted the bacterial community diversity of the YMD and enable us to develop traditional daily products resources derived from YMD.
Nowadays, consumers are more aware and conscious about health concerns related to foods, which increase their demand for more safe food, particularly meats, free of additives such as preservatives, and if so with natural ones. In line with this, bacteriocinogenic lactic acid bacteria (LAB) and their bacteriocins have been widely screened and studied in the last years in view of their use in meat biopreservation. This chapter presents an emphasised overview regarding enterococci and their produced bacteriocins (enterocins) as part of interesting LAB and biomolecules with promising potentialities to be used in meat preservation as alternatives to synthetic preservatives thus satisfying consumers’ demand for healthy and “bio” meat. Indeed, the characteristics of enterococci and enterococcal bacteriocins were described based on published literature. Further, we have reviewed some of the research on their applications for biopreservation of meat and meat products with a focused discussion on diverse topics such as their advantages as well as the challenges and limits of their use in meat. Finally, the synergistic approaches based on combinations of enterococcal protective cultures and/or enterococcal bacteriocins with other technological concepts to improve safety and quality of meats are reported and discussed.
Effective and safe drug production is essential in the pharmaceutical industry. Difficulty in the discovery of new non-toxic and effective compounds has attracted the attention of researchers on the microbial natural products. Metabolites produced by various types of microorganisms that found in nature are widely used in various fields especially in the medical, pharmaceutical, cosmetic, food, agriculture, environmental and chemical sectors.
The number of microorganisms in the human body is more than ten times the number of human cells. Most of these microorganisms are involved in the conduct of biological and chemical processes that benefit the human body. Lactobacilli are found as normal floral members in the human mouth, vagina, and intestines. These bacteria produce metabolites such as organic acids, diacetyl, acetoin, hydrogen peroxide, reuterine, antifungal peptides and bacteriocins which have various biological effects. Due to their antagonistic effects and metabolites, they protect the human body from pathogens.
Previous studies have shown that metabolites of the microflora member Lactobacilli have antimicrobial, antibiofilm, anticancer and anti-inflammatory effects. In this review, recent studies about this subject were examined and whether these metabolites can be used as the source of new drugs was discussed.
Effective and safe drug production is essential in the pharmaceutical industry. Difficulty in the discovery of new non-toxic and effective compounds has attracted the attention of researchers on the microbial natural products. Metabolites produced by various types of microorganisms that found in nature are widely used in various fields especially in the medical, pharmaceutical, cosmetic, food, agriculture, environmental and chemical sectors.
The number of microorganisms in the human body is more than ten times the number of human cells. Most of these microorganisms are involved in the conduct of biological and chemical processes that benefit the human body. Lactobacilli are found as normal floral members in the human mouth, vagina, and intestines. These bacteria produce metabolites such as organic acids, diacetyl, acetoin, hydrogen peroxide, reuterine, antifungal peptides and bacteriocins which have various biological effects. Due to their antagonistic effects and metabolites, they protect the human body from pathogens.
Previous studies have shown that metabolites of the microflora member Lactobacilli have antimicrobial, antibiofilm, anticancer and anti-inflammatory effects. In this review, recent studies about this subject were examined and whether these metabolites can be used as the source of new drugs was discussed.
In this study, bacterial composition of iru produced by natural, uncontrolled fermentation of Parkia biglobosa seeds was assessed using culture-independent method in combination with culture-based genotypic typing techniques. PCR-denaturing gradient gel electrophoresis (DGGE) revealed similarity in DNA fragments with the two DNA extraction methods used and confirmed bacterial diversity in the 16 iru samples from different production regions. DNA sequencing of the highly variable V3 region of the 16S rRNA genes obtained from PCR-DGGE identified species related to Bacillus subtilis as consistent bacterial species in the fermented samples, while other major bands were identified as close relatives of Staphylococcus vitulinus, Morganella morganii, B. thuringiensis, S. saprophyticus, Tetragenococcus halophilus, Ureibacillus thermosphaericus, Brevibacillus parabrevis, Salinicoccus jeotgali, Brevibacterium sp. and uncultured bacteria clones. Bacillus species were cultured as potential starter cultures and clonal relationship of different isolates determined using amplified ribosomal DNA restriction analysis (ARDRA) combined with 16S–23S rRNA gene internal transcribed spacer (ITS) PCR amplification, restriction analysis (ITS-PCR-RFLP), and randomly amplified polymorphic DNA (RAPD-PCR). This further discriminated B. subtilis and its variants from food-borne pathogens such as B. cereus and suggested the need for development of controlled fermentation processes and good manufacturing practices (GMP) for iru production to achieve product consistency, safety quality, and improved shelf life.
In a previous study that was based primarily on 16S rDNA sequencing, two groups of bifidobacteria that had been recovered from a pig caecum were proposed to belong to two novel species, termed 'Bifidobacterium pyschroaerophilum' and 'Bifidobacterium aerophilum'. In this study, based on DNA G+C content and partial heat-shock protein 60 (HSP60) gene sequences, the assignment of 'B. pyschroaerophilum', corrected to Bifidobacterium pyschraerophilum, to the genus Bifidobacterium was confirmed. The DNA G + C content of 'B. aerophilum' was relatively low, which was consistent with its segregation into subcluster II of the 16S rDNA phylogenetic tree. Based on partial 16S rDNA and HSP60 gene sequences, the species was transferred to a novel genus and reclassified as Aeriscardovia aeriphila gen. nov., sp. nov. Biochemical profiles and growth parameters were established for both novel species. Interestingly, each had a high tolerance to oxygen and grew on agar media under aerobic conditions, a trait that may relate to their caecal habitat. Under aerobic growth conditions, the short-rod morphology of A. aeriphila lengthened considerably. This appeared to arise from incomplete cell division. In addition, B. pyschraerophilum was unusual in that it grew at temperatures as low as 4 °C. On the basis of genetic, phylogenetic and phenotypic data, the identities of Bifidobacterium pyschraerophilum sp. nov. (type strain, T16 T =LMG 21775 T = NCIMB 13940 T ) and Aeriscardovia aeriphila gen. nov., sp. nov. (type strain, T6 T = LMG 21773 T = NGIMB 13939 T ) are confirmed.
Sudanese traditional fermented foods represent the main source of nutrition for rural and urban communities. Dairy products participated in enhancement of the economy, finance and business of local societies. Although, many dairy product studies have been conducted in Sudan, information on the microbiology and technology is still sparse. Most of the research conducted has relevance to organisms associated with fermentation and those considered spoilage. Diverse strains of Lactic Acid Bacteria (LAB) were documented as part of many traditional fermented milk products. But knowledge about their specific health benefits and strains properties needs to be revealed. Moreover, publishing is not having much concern compared to the flow of the Sudanese studies. The aim of this review was to figure out the traditional dairy technology used, identity of the isolates as well as presentation of the Sudanese research to the world abroad.
The levels of genotypic relatedness among seven strains of Leuconostoc spp. isolated from Argentine raw milk, Leuconostoc lactis DSM 20202(T) (T = type strain) and DSM 20198, Leuconostoc mesenteroides subsp. mesenteroides NCDO 523(T), Leuconostoc mesenteroides subsp. dextranicum NCDO 529(T), and Leuconostoc paramesenteroides DSM 20288(T) were determined by performing a numerical analysis of total soluble cell protein patterns and DNA-DNA hybridization data. The Argentine raw milk strains formed a tight genotypic cluster at an r value of ≥0.85 and exhibited low levels of DNA homology with the other species included in this study. These strains represent a new species within the group of leuconostocs isolated from milk or dairy products. The name Leuconostoc argentinum sp. nov. is proposed; the type strain is strain LL76.
Lactobacillus coprophilus subsp. confusus (NCDO 1586) and 18 other strains of slime-forming heterofermentative lactobacilli obtained from diverse sources are considered to form a new species on the basis of their physiological characteristics and similarities of their pyruvate reductases and lactate dehydrogenases. It is suggested that these strains should be named Lactobacillus confusus (Holzapfel & Kandler) comb. nov. (L. coprophilus subsp. confusus Holzapfel & Kandler), reasons being given. The type strain is NCDO 1586 (NCIB 9311, ATCC 10881). Strains of Lactobacillus vermiforme and Lactobacillus viridescens also form slime. However, L. vermiforme was readily separated from the other two by the criteria used. Although physiological characteristics separated L. viridescens from L. confusus, a relationship between these two species and also between them and the leuconostocs was indicated by the properties of the pyruvate reductases and lactate dehydrogenases. The slime produced by all species was found to be a glucan, probably a dextran, containing primarily α-1-6-glycosidic linkages.
Several new genera and species of gram-positive, catalase-negative cocci that can cause infections in humans have been described. Although these bacteria were isolated in the clinical laboratory, they were considered nonpathogenic culture contaminants and were not thought to be the cause of any diseases. Isolation of pure cultures of these bacteria from normally sterile sites has led to the conclusion that these bacteria can be an infrequent cause of infection. This review describes the new bacteria and the procedures useful for clinical laboratories to aid in their identification. The clinical relevance and our experience with the various genera and species are reviewed and discussed.
While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf. Topics discussed in the new edition include: • Revised taxonomy due to improved insights in genetics and new molecular biological techniques • New discoveries related to the mechanisms of lactic acid bacterial metabolism and function • An improved mechanistic understanding of probiotic functioning • Applications in food and feed preparation • Health properties of lactic acid bacteria • The regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.
Throughout history, humans have made use of lactic acid bacteria (LAB), which are distributed widely in nature. LAB have traditionally been employed to produce fermented milk products, including yogurt, leiben, dahi, kefir, and koumiss. Currently, they are also used to produce many processed foods, such as fermented meat products, brewed products, Japanese pickles, and bread, as well as silage.1,2.
The genus Lactococcus consists of Gram-positive cocci with species representing a variety of different metabolic profiles and applications. Lactococcus is best known for its role in the production of dairy products as a result of its ability to rapidly produce lactic acid from lactose. Different species have nuanced ability to produce metabolic end products in addition to lactic acid, which imparts particular flavors and aromas to cheeses. Interest in this genus has driven a grand effort to define its genome and the encoded metabolic pathways.
A taxonomic study was carried out on two strains that came from kimchi, a traditional Korean fermented-vegetable food. The DNA G+C content of these strains was 37 mol%. Both strains contained Lys-Ala-Ser in the cell walls. On the basis of morphological, physiological and chemotaxonomic characteristics, together with data from 16S rDNA sequence comparisons and DNA-DNA reassociation, it is proposed that these strains represent a novel species of the genus Weissella, Weissella koreensis sp. nov. The type strain is strain S-5623(T) (= KCTC 3621(T) = KCCM 41516(T) = JCM 11263(T)).
Spha.e.ri.spo.ran'gium. L. n. sphaera sphere; N.L. neut. n. sporangium sporangia; N.L. neut. n. Sphaerisporangium an organism with spherical sporangia. Actinobacteria / Actinobacteria / Streptosporangiales / Streptosporangiaceae / Sphaerisporangium Aerobic, non-acid-fast, Gram-stain-positive actinomycetes which form branched, non-fragmenting substrate and aerial hyphae. Single or clustered spherical spore vesicles (~1.5–8.0 μm) are produced on aerial hyphae. Vesicles contain coiled chains of nonmotile spores which are oval or spherical (0.4–0.9 × 0.6–1.2 μm) with smooth, wrinkled, and prominently ridged surfaces. Chemoorganotrophic with an oxidative type of metabolism. The cell wall contains meso-diaminopimelic acid. Whole-cell hydrolysates contain galactose, glucose, madurose, mannose, and ribose. The diagnostic phospholipids are phosphatidylethanolamine and ninhydrin-positive phosphoglycolipids. The major fatty acids are C16:0 iso and 10-methyl C17:0, and the predominant menaquinones, MK-9(H4) and MK-9(H6). Phylogenetically related to members of the family Streptosporangiaceae. DNA G+C content (mol%): 67–72 (HPLC). Type species: Sphaerisporangium melleum corrig. Ara and Kudo 2007c, 2449VP.
To effectively investigate the identification and distribution of the lactic acid bacteria in Kimchi, polyphasic methods, including a PCR, SDS-PAGE of the whole-cell proteins, and 16S rRNA gene sequence analysis, were used. In various types of Kimchi fermented at 20°C, the isolate KHU-31 was found to be the predominant lactic acid bacteria. This isolate was identified as Lactobacillus sake KHU-31, based on SDS-PAGE of the whole-cell proteins and a 16S rRNA gene sequence analysis, which provided accurate and specific results. Accordingly, the approach used in the current study demonstrated that Lactobacillus sake KHU-31, together with Leuconostoc mesenteroides, were the most predominant lactic acid bacteria in all types of Kimchi in the middle stage of fermentation at 20°C.
Yeast flora composition was determined in 94 samples of traditional Central Asian koumiss. The dominant yeast was Saccharomyces unisporus which, though lactose non-fermenting, ferments galactose well and is mainly responsible for alcoholic fermentation of koumiss. Sacch. unispoms normally causes slower and less clean alcoholic fermentation than Sacch. cerevisiae since it produces larger amounts of minor fermentation compounds such as glycerol, succinic and acetic acid. It has low alcohol producing capacity and cannot complete grape must fermentation. It is more vigorous only in milk whey where it achieves clean alcoholic fermentation.
The microflora in traditional fermented camel's milk, "Hogormag" which is made by nomadic families in the Inner Mongolia Autonomous Region, China, was investigated. The acid-forming bacteria and yeast counts ranged from 1.6 × 104 to 2.0 × 107 cfuml-1 and from 5.0 × 104 to 9.0 × 105 cfuml -1, respectively. Fifty-five strains of lactic acid bacteria and 22 strains of yeasts were isolated and identified from 3 samples collected from the nomadic families. Enterococcus faecium was the most predominant lactococci isolated from the samples. Other lactococci were Lactococcus lactis subsp. cremoris and Leuconostoc lactis. On the other hand, Lactobacillus acidophilus, Lb. helveticus and Lb. case/were the 3 major lactobacilli strains isolated. In addition, Lb. plantarum and Lb. bavaricus were isolated. The yeasts that were isolated were identified as Candida kefyr, Saccharomyces cerevisiae, C. krusei and C. glabrata.
The lactic acid group of bacteria occur on plants with some degree of constancy, but not of consistency, and seldom at high levels of population. Their role on the surfaces of plants is unknown, and apparently passive, for no functional, concrete role in an intimate bacterium to plant relationship has been detected.
A Gram-positive, catalase-negative, non-sporulating, facultatively anaerobic, short rod-shaped bacterium, with cells measuring 0.3-0.5 x 1-2 mum and designated strain CHJ3(T), was isolated from partially fermented kimchi, a traditional Korean fermented vegetable food. The strain produced CO2 gas, D-lactate from glucose and dextran from sucrose and hydrolysed aesculin and arginine. it also fermented N-acetylglucosamine, amygdalin, arbutin, cellobiose, D-fructose, galactose, beta-gentiobiose, gluconate, D-glucose, maltose, D-mannose, salicin, sucrose and D-Xylose. The G+C content of the DNA was 48.2 mol%. Phylogenetic analysis of 16S rRNA showed that strain CHJ3(T) is a member of the genus Weissella. The nearest phylogenetic relative of strain CHJ3(T) was Weissella confusa, with 16S rRNA similarity of 98.3%. However, strain CHJ3(T) could be differentiated from W. confusa on the basis of some phenotypic characteristics, analysis of whole-cell protein patterns and DNA-DNA hybridization data. These data suggest that strain CHJ3(T) be classified in the genus Weissella as a novel species, Weissella kimchii sp. nov. The type strain is CHJ3(T) (= KCCM 41287(T) = DSM 14295(T) = KCTC 3746(T)).
Lactobacilli are Gram-positive, non-spore-forming, rods or coccobacilli with a G+C content of DNA usually below 50 mol%. They are strictly fermentative, aero-tolerant or anaerobic, aciduric or acidophilic and have complex nutritional requirements (e.g. for carbohydrates, amino acids, peptides, fatty acid esters, salts, nucleic acid derivatives, and vitamins). They do not synthesize porphyrinoids and thus, are devoid of heme-dependent activities. Strains of some species can use porphorinoids from the environment and exhibit activities of catalase, nitrite reduction or even cytochromes (Meisel, 1991). Pseudo-catalase is formed in strains of Lb. mali. With glucose as a carbon source lactobacilli may be either homofermentative, producing more than 85% lactic acid, or hetero-fermentative, producing lactic acid, CO2, ethanol (and/or acetic acid) in equimolar amounts. In the presence of oxygen or other oxidants increased amounts of acetate may be produced at the expense of lactate or ethanol, whereby one additional mole of ATP is gained via the acetate kinase reaction. Thus, variations in the metabolic end products may occur. Various compounds (e.g. citrate, malate, tartrate, quinolate, nitrate, nitrite, etc.) may be metabolized, and used as energy source (e.g. via building up a proton motive force) or electron acceptors.
Lactococci are coccoid Gram-positive, anaerobic bacteria which produce l(+)-lactic acid from lactose in spontaneously fermented raw milk which is left at ambient temperatures around 20–30°C for 10–20 h. They are commonly called ‘mesophilic lactic streptococci’. It is tempting to suggest that the first isolation, identification and description of the chemical entity lactic acid by Carl Wilhelm Scheele from sour milk in Sweden in the year 1780, was actually l (+)-lactic acid produced by lactococci. The microbial nature of lactic fermentation was recognized in 1857 by Louis Pasteur. The first bacterial pure culture on earth, obtained and scientifically described by Joseph Lister (1873) was Lactococcus lactis, at that time called: ‘Bacterium lactis’. Admitting then that we had here to deal with only one bacterium, it presents such peculiarities both morphologically and physiologically as to justify us, I think, in regarding it a definite and recognizable species for which I venture to suggest the name Bacterium lactis. This I do with diffidence, believing that up to this time no bacterium has been defined by reliable characters. Whether this is the only bacterium that can occasion the lactic acid fermentation, I am not prepared to say.
Prokaryotes possess a simple morphology, reveal no ontogeny and lack in general fossil records. Therefore, phylogenetic relationships can only be deduced by comparative sequence analyses of conserved, homologous and ubiquitously distributed macromolecules. The current knowledge on the phylogenetic relatedness of bacteria is mainly based upon comparative sequence analysis of 16S ribosomal ribonucleic acid (16S rRNA; Woese, 1987). Based on these data bacteria can be divided into at least 12 major lines of descent, so-called phyla (Figure 2.1). Comparative sequence analyses of other conserved macromolecules such as 23S rRNA, elongation factor Tu or β-subunit of ATPase support the 16S rRNA data (Schleifer and Ludwig, 1989; Ludwig et al., 1993).