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World Journal of Microbiology &... Feb 2024Six lactic acid bacteria (LAB) isolated from Algerian sheep's milk, traditional butter, date palm sap and barley, which produce dextran, mannitol, oligosaccharides and...
Leuconostoc mesenteroides and Liquorilactobacillus mali strains, isolated from Algerian food products, are producers of the postbiotic compounds dextran, oligosaccharides and mannitol.
Six lactic acid bacteria (LAB) isolated from Algerian sheep's milk, traditional butter, date palm sap and barley, which produce dextran, mannitol, oligosaccharides and vitamin B have been characterized. They were identified as Leuconostoc mesenteroides (A4X, Z36P, B12 and O9) and Liquorilactobacillus mali (BR201 and FR123). Their exopolysaccharides synthesized from sucrose by dextransucrase (Dsr) were characterized as dextrans with (1,6)-D-glucopyranose units in the main backbone and branched at positions O-4, O-2 and/or O-3, with D-glucopyranose units in the side chain. A4X was the best dextran producer (4.5 g/L), while the other strains synthesized 2.1-2.7 g/L. Zymograms revealed that L. mali strains have a single Dsr with a molecular weight (Mw) of ~ 145 kDa, while the Lc. mesenteroides possess one or two enzymes with 170-211 kDa Mw. As far as we know, this is the first detection of L. mali Dsr. Analysis of metabolic fluxes from sucrose revealed that the six LAB produced mannitol (~ 12 g/L). The co-addition of maltose-sucrose resulted in the production of panose (up to 37.53 mM), an oligosaccharide known for its prebiotic effect. A4X, Z36P and B12 showed dextranase hydrolytic enzymatic activity and were able to produce another trisaccharide, maltotriose, which is the first instance of a dextranase activity encoded by Lc. mesenteroides strains. Furthermore, B12 and O9 grew in the absence of riboflavin (vitamin B) and synthesized this vitamin, in a defined medium at the level of ~ 220 μg/L. Therefore, these LAB, especially Lc. mesenteroides B12, are good candidates for the development of new fermented food biofortified with functional compounds.
Topics: Animals; Sheep; Leuconostoc mesenteroides; Dextrans; Dextranase; Mannitol; Mali; Glucosyltransferases; Oligosaccharides; Sucrose; Vitamins; Leuconostoc
PubMed: 38418710
DOI: 10.1007/s11274-024-03913-3 -
Journal of Microbiology and... Apr 2019This study aimed to understand the survival and growth patterns of bacteriophage-sensitive and strains involved in kimchi fermentation. Dongchimi kimchi was prepared,...
This study aimed to understand the survival and growth patterns of bacteriophage-sensitive and strains involved in kimchi fermentation. Dongchimi kimchi was prepared, and and were co-cultivated in the dongchimi broth. KCTC 3807 growth was accompanied by rapid lysis with an increase in the bacteriophage quantity. KCCM 12030 followed the same pattern. The bacteriophage-insensitive strains KCTC 3499 and KCCM 11325 survived longer under low pH as their growth was not accompanied by bacteriophages. The bacteriophage lysate of . KCTC 3807 accelerated and promoted the growth of . Overall, our results show that bacteriophages might affect the viability and population dynamics of lactic acid bacteria during kimchi fermentation.
Topics: Bacteriophages; Coculture Techniques; Fermentation; Fermented Foods; Food Microbiology; Hydrogen-Ion Concentration; Lactobacillales; Leuconostoc; Microbial Viability; Time Factors; Weissella
PubMed: 30954033
DOI: 10.4014/jmb.1902.02023 -
Foods (Basel, Switzerland) Jun 2021The appropriate solution to the problem of quality variability and microbial stability of traditional non-alcoholic pearl millet fermented beverages (NAPMFB) is the use...
The appropriate solution to the problem of quality variability and microbial stability of traditional non-alcoholic pearl millet fermented beverages (NAPMFB) is the use of starter cultures. However, potential starter cultures need to be tested in the production process. We aimed to identify and purify bioburden lactic acid bacteria from naturally fermented pearl millet slurry (PMS) and assess their effectiveness as cultures for the production of NAPMFB. Following the traditional process, the PMS was naturally fermented at 37 °C for 36 h. The pH, total titratable acidity (TTA), lactic acid bacteria (LAB), total viable count (TVC) and the soluble sugar were determined at 3 h interval. The presumptive LAB bacteria were characterized using a scanning electron microscope, biochemical tests and identified using the VITEK 2 Advanced Expert System for microbial identification. The changes in pH and TTA followed a non-linear exponential model with the rate of significant pH decrease of 0.071 h, and TTA was inversely proportional to the pH at the rate of 0.042 h. The Gompertz model with the mean relative deviation modulus, 0.7% for LAB and 2.01% for TVC explained the variability in microbial growth during fermentation. The LAB increased significantly from 6.97 to 7.68 log cfu/mL being dominated by and with optimum fermentation time of 18 h at 37 °C and 4.06 pH. and created an acidic environment while increased the pH of the pearl millet extract (PME). Innovative NAPMFB was produced through assessment of LAB from PMS to PME fermented with (0.05%) and (0.025%) for 18 h, thereby reducing the production time from the traditional 24 h.
PubMed: 34206492
DOI: 10.3390/foods10071447 -
Frontiers in Microbiology 2021strains were a type of epiphytic bacterium widely used in fermented foods and products in the biochemical and pharmaceutical industries but data on its presence in...
strains were a type of epiphytic bacterium widely used in fermented foods and products in the biochemical and pharmaceutical industries but data on its presence in foods from Qinghai-Tibet Plateau in China was scarce. In this study, molecular analysis based on multilocus sequence typing (MLST) with eight housekeeping genes (, , and ) was carried out on 45 strains isolated from different plants and dairy products from Qinghai-Tibet Plateau in China. The objective of this study was to perform genetic diversity analysis and explore the relationship between strains and isolate samples or separate regions. A total of 25 sequence types (STs) were identified with a diversity of up to 55.6%, which were grouped into one clonal complexes (CCs), 3 doublets and 17 singletons by eBURST. The results of minimum spanning tree and clustering analysis indicated these strains from the Qinghai-Tibet Plateau were relatively weakly related to the isolated region. However, there was a close relationship between the genotypes of strains and the type of the isolated sample, which was consistent with the results of API 50CH. The MLST scheme presented in this study provides a shareable and comparable sequence database and enhances our knowledge of the population diversity of strains which will be further used for the selection of industrial strains.
PubMed: 33584616
DOI: 10.3389/fmicb.2021.614286 -
Foods (Basel, Switzerland) Oct 2022The lactic acid bacteria (LABs) used for fermentation have an extremely vital impact on the quality of Suancai, a fermented vegetable. The bacterial diversity and...
The lactic acid bacteria (LABs) used for fermentation have an extremely vital impact on the quality of Suancai, a fermented vegetable. The bacterial diversity and metabolites of inoculated Suancai with LABs, including (), (), and (), were investigated. The inoculation of LABs significantly decreased the pH and the content of nitrite. The Suancai inoculated with LABs had a higher content of the total titratable acidity (TTA) and organic acids than spontaneous fermentation. The LABs inoculation significantly influenced the bacterial community structures, which directly or indirectly caused changes of metabolites. The bacterial community profiles of Suancai inoculated with Lb. plantarum were more similar to spontaneous fermentation. The inoculation of , , and could increase its abundance in Suancai. Whatever the species inoculated, was always the predominant bacterium in Suancai after fermentation. The inoculated LABs were positively correlated with most volatile compounds and amino acids. The inoculated LABs significantly improved the volatile compounds and amino acid content of Suancai. This study could contribute to understanding the function of starters in Suancai fermentation and promote the selection of applicable starters for high-quality Suancai production.
PubMed: 36359923
DOI: 10.3390/foods11213310 -
Food Science and Biotechnology Jul 2022(Omija) is a well-known medicinal plant in East Asia. In this study, Omija oligosaccharide syrup was prepared from sucrose with Omija fruit extract using two...
UNLABELLED
(Omija) is a well-known medicinal plant in East Asia. In this study, Omija oligosaccharide syrup was prepared from sucrose with Omija fruit extract using two glucansucrases of B-512F/KM and B-1355CF10/KM. The degree of polymerization of Omija oligosaccharide syrup was ranged from 2 - 13 by MALDI-TOF-MS analysis. Compared to the Omija syrup, the Omija oligosaccharide syrup reduced 61% calories based on the enzymatic gravimetric method. It also reduced up to 96% insoluble glucan formation from sucrose by mutansucrase of at 500 mg/mL. Additionally, it has 1.78-fold higher oxygen radical absorbance capacity value compared to Omija syrup. Using electronic tongue sensor system, Omija oligosaccharide syrup showed decreased sourness, astringency, and saltiness compared to Omija syrup. Thus, Omija oligosaccharides can be used as functional sweetener in nutraceutical industries.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-022-01061-8.
PubMed: 35720467
DOI: 10.1007/s10068-022-01061-8 -
Journal of Microbiology and... Jun 2023Two mannitol producing lactic acid bacteria were isolated from pa (green onion)- kimchi, identified and named as SKP 88 and SKP 92, respectively. Both isolates grew...
Two mannitol producing lactic acid bacteria were isolated from pa (green onion)- kimchi, identified and named as SKP 88 and SKP 92, respectively. Both isolates grew well at 25-30oC, initial pH 6-8, and 3% and lower NaCl concentration. Both isolates converted fructose into mannitol efficiently when grown on MRS broth containing fructose and glucose. Glucose was used as a carbon source and fructose was used as a precursor for mannitol. Mannitol yields were the highest in MRS broth with 3% fructose and 2% glucose. Shine muscat juice fermentation was done using each isolate as a starter. As fermentation progressed, decrease in pH and increases in titratable acidity and viable counts were observed. SKP 88 showed better mannitol conversion ability than SKP 92, and shine muscat juice fermented with SKP 88 showed the mannitol production of 41.6 g/l at 48 h, and juice fermented with SKP 92 showed 23.4 g/l at the same time. Yogurt fermentations showed similar patterns, and yogurt fermented with SKP 88 showed the mannitol production of 15.13 g/l. These results showed that both strains are useful as starters for healthy fermented foods with reduced fructose contents.
Topics: Fermentation; Mannitol; Yogurt; Leuconostoc; Glucose; Fructose; Fermented Foods
PubMed: 36994622
DOI: 10.4014/jmb.2301.01015 -
Microorganisms Aug 2020The activation of peroxisome proliferator-activated rece ptor gamma (PPAR-γ) is known to induce the differentiation of adipocytes. This study aimed to investigate the...
The activation of peroxisome proliferator-activated rece ptor gamma (PPAR-γ) is known to induce the differentiation of adipocytes. This study aimed to investigate the probiotic effect of () on high-fat diet (HFD)-induced PPAR-γ activation and abdominal fat depots. Incubation of differentiated 3T3-L1 adipocytes with media of EH-1, a butyric acid-producing strain, significantly reduced the amounts of lipid droplets. The oral administration of EH-1 produced large amounts (>1 mM) of butyric acid in cecum and attenuated the HFD-induced upregulation of PPAR-γ and accumulation of abdominal fats in mice. The combination of 2% glucose with EH-1 increased the production of butyric acid and potentiated the probiotic activity of EH-1 against the formation of lipid droplets in 3T3-L1 adipocytes as well as abdominal fats in HFD-fed mice. The inhibition of free fatty acid receptor 2 (Ffar2) by its antagonist, GLPG-0974, markedly diminished the probiotic effects of EH-1 plus glucose on the suppression of HFD-induced PPAR-γ and abdominal fats. Besides demonstrating the probiotic value of EH-1, our results highlight the possible therapy targeting the butyric acid-activated Ffar2 pathway to reduce abdominal fats.
PubMed: 32756446
DOI: 10.3390/microorganisms8081180 -
Journal of Microbiology and... Dec 2016To investigate the effects of and on suan cai (pickled Chinese cabbage) fermentation, and/or were inoculated into suan cai. Physicochemical indexes were measured,...
To investigate the effects of and on suan cai (pickled Chinese cabbage) fermentation, and/or were inoculated into suan cai. Physicochemical indexes were measured, and the microbial dynamics during the fermentation were analyzed by Illumina MiSeq sequencing and quantitative polymerase chain reaction (qPCR). The results showed that inoculation with lactic acid bacteria (LAB) lowered the pH of the fermentation system more rapidly. The decrease in water-soluble carbohydrates in the inoculated treatments occurred more rapidly than in the control. The LAB counts in the control were lower than in other inoculated treatments during the first 12 days of fermentation. According to the Illumina MiSeq sequencing analyses, , , , , , , and were present in the fermentations, along with other unclassified bacteria. Generally, was predominant during the fermentation in all treatments. At the genus level, 16 genera were detected. The relative abundance of in all inoculated treatments was higher than in the control. The relative abundance of in the treatments containing was higher than in the -only treatment. The relative abundance of in the -containing treatments increased continuously throughout the fermentation. was highest in the -only treatment. According to the qPCR results, and/or inoculations could effectively inhabit the fermentation system. dominated the fermentation in the inoculated treatments.
Topics: Brassica; China; Fermentation; Lactobacillus; Leuconostoc mesenteroides
PubMed: 27666995
DOI: 10.4014/jmb.1607.07010 -
Journal of Microbiology and... Dec 2022Storage stability of freeze-dried lactic acid bacteria is a critical factor for their cost-effectiveness. Long-term storage of lactic acid bacteria enables microbial...
Storage stability of freeze-dried lactic acid bacteria is a critical factor for their cost-effectiveness. Long-term storage of lactic acid bacteria enables microbial industry to reduce distribution costs. Herein, we investigated the effect of cold adaptation under supercooling conditions at -5°C on the viability of WiKim32 during the freeze-drying process and subsequent storage. Cold adaptation increased the thickness of exopolysaccharides (EPS) and improved the viability of freeze-dried WiKim32. Compared to non-adapted cells, cold-adapted cells showed a 35.4% increase in EPS thickness under supercooling conditions. The viability of EPS-hydrolyzed cells was lower than that of untreated cells, implying that EPS plays a role in protection during the freeze-drying process. Cold adaptation increased the storage stability of freeze-dried WiKim32. Fifty-six days after storage, the highest viability (71.3%) was achieved with cold adaptation at -5°C. When EPS-containing broth was added prior to the freeze-drying process, the viability further increased to 82.7%. These results imply that cold adaptation by supercooling pretreatment would be a good strategy for the long-term storage of WiKim32.
Topics: Leuconostoc mesenteroides; Freeze Drying; Lactobacillales; Leuconostoc
PubMed: 36330746
DOI: 10.4014/jmb.2209.09022