Pub Date : 2024-02-01DOI: 10.1080/08905436.2024.2306250
Harsha Nirvan, Manjit K. Selwal, Garima Deswal, Krishan Kumar Selwal
In this study, two lactic acid bacterial cultures were isolated from human milk, and their probiotic attributes were evaluated. The 16S rRNA technique confirmed that the isolates share close homolo...
{"title":"Perspective of Streptococcus thermophilus Strains as New Probiotics Derived from the Breast Milk of Indian Mothers","authors":"Harsha Nirvan, Manjit K. Selwal, Garima Deswal, Krishan Kumar Selwal","doi":"10.1080/08905436.2024.2306250","DOIUrl":"https://doi.org/10.1080/08905436.2024.2306250","url":null,"abstract":"In this study, two lactic acid bacterial cultures were isolated from human milk, and their probiotic attributes were evaluated. The 16S rRNA technique confirmed that the isolates share close homolo...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"4 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139768889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
There is a rejuvenated interest in functional food research on polyphenols due to their gut microbial modulation and capacity to alleviate clinical conditions. In this study, polyphenol-rich extrac...
{"title":"Effect of Millet Polyphenol-Rich Extracts on Human Fecal Bacteria and Dextran Sulfate Sodium-Induced Human Intestinal Epithelial Cell Derangements","authors":"Ruchika Maurya, Chitrakshi Shandilya, Nimisha Raina, Anita Rawat, Kirti Devi, Sanjay Kumar Bhadada, Mahendra Bishnoi, Kanthi Kiran Kondepudi","doi":"10.1080/08905436.2024.2305978","DOIUrl":"https://doi.org/10.1080/08905436.2024.2305978","url":null,"abstract":"There is a rejuvenated interest in functional food research on polyphenols due to their gut microbial modulation and capacity to alleviate clinical conditions. In this study, polyphenol-rich extrac...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"13 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139664762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-01DOI: 10.1080/08905436.2024.2305959
Cecilia Castro-López, José I. Méndez-Romero, Guillermo Pastor-Palacios, Ricardo Reyes-Díaz, Hugo S. Garcia, Belinda Vallejo-Cordoba, Aarón F. González-Córdova, Adrián Hernández-Mendoza
Comprehensive in silico analysis aimed to identify the genes involved in the biosafety and probiotic features of Limosilactobacillus fermentum J23 was performed. The strain had a single circular ch...
{"title":"Genome-Based in silico Evaluation of the Biosafety and Probiotic Traits of Limosilactobacillus fermentum J23 Isolated from Artisanal Mexican Cheese","authors":"Cecilia Castro-López, José I. Méndez-Romero, Guillermo Pastor-Palacios, Ricardo Reyes-Díaz, Hugo S. Garcia, Belinda Vallejo-Cordoba, Aarón F. González-Córdova, Adrián Hernández-Mendoza","doi":"10.1080/08905436.2024.2305959","DOIUrl":"https://doi.org/10.1080/08905436.2024.2305959","url":null,"abstract":"Comprehensive in silico analysis aimed to identify the genes involved in the biosafety and probiotic features of Limosilactobacillus fermentum J23 was performed. The strain had a single circular ch...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"5 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139665018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Oligosaccharides produced by degradation of hyaluronan (HA) can be applied in functional foods. In this study, Variovorax sp. J25 with high secreted HA lyase activity (16.0 U/mL), was isolated from...
透明质酸（HA）降解产生的低聚糖可用于功能性食品。本研究从...
{"title":"Characterization of a Hyaluronate Lyase from Variovorax sp. J25","authors":"Masahiro Kurakake, Ryo Kawashima, Toshiki Kato, Masaya Ohta","doi":"10.1080/08905436.2024.2305954","DOIUrl":"https://doi.org/10.1080/08905436.2024.2305954","url":null,"abstract":"Oligosaccharides produced by degradation of hyaluronan (HA) can be applied in functional foods. In this study, Variovorax sp. J25 with high secreted HA lyase activity (16.0 U/mL), was isolated from...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"94 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139768993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-01DOI: 10.1080/08905436.2024.2306505
Nhu-Ngoc Nguyen, Quoc-Duy Nguyen
In this study, three microbial isolates from kombucha (Saccharomyces cerevisiae, Komagataeibacter saccharivorans, and Levilactobacillus brevis) were used as single- and mixed-inoculum to produce ko...
{"title":"Evolution of Kombucha Tea from Isolated Acetic Acid Bacteria, Lactic Acid Bacteria and Yeast in Single- and Mixed-Cultures: Characteristics, Bioactivities, Fermentation Performance and Kinetics","authors":"Nhu-Ngoc Nguyen, Quoc-Duy Nguyen","doi":"10.1080/08905436.2024.2306505","DOIUrl":"https://doi.org/10.1080/08905436.2024.2306505","url":null,"abstract":"In this study, three microbial isolates from kombucha (Saccharomyces cerevisiae, Komagataeibacter saccharivorans, and Levilactobacillus brevis) were used as single- and mixed-inoculum to produce ko...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"13 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139664877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACTThis study aimed to evaluate and characterize lactic acid bacteria for their probiotic attributes from traditional fermented food, Finger millet batter, and to explore the ability of probiotic lactic acid bacteria to inhibit food borne pathogens. Among all 40 isolates, five bioactive isolates Lactiplantibacillus plantarum MYSRD57, Lacticaseibacillus paracasei MYSRD68, Lactiplantibacillus plantarum MYSDS3, Lactiplantibacillus plantarum MYSDS4 and Lactiplantibacillus plantarum MYSDVN3 with best probiotic attributes were selected and presented in this study. The antimicrobial efficacy of Lactobacillus and their cell free supernatant were effective in controlling pathogens all the foodborne pathogens in vitro. Furthermore, these strains exhibited important probiotic characteristics, such as antibiotics susceptibility, anti-hemolytic activity, tolerance to acidic pH, phenol, sodium chloride, 0.3% bile and survival ability at different temperatures. All the strains were also exhibited high auto-aggregation and cell surface hydrophobicity. Therefore, our findings demonstrated important probiotic features of lactic acid bacteria , while inhibiting multiple pathogens, suggesting possible applications of these potential probiotics strains.KEYWORDS: Antimicrobial activitylactic acid bacteriafermented foodsfinger millet batter AcknowledgmentsWe are grateful to the Institution of Excellence, Manasagangotri, and the University of Mysore for their support in carrying out the research. This work was supported by the Indian Council for Medical Research (ICMR; New Delhi) for an SRF fellowship (FBO/Fell/1/2022-ECD-II).Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementAll data generated or analyzed during this study are included in this article. Sufficient data has been given in the form of tables and figures.Additional informationFundingThe author(s) reported there is no funding associated with the work featured in this article.
摘要本研究旨在对传统发酵食品小米面糊中乳酸菌的益生菌特性进行评价和表征，探讨益生菌乳酸菌对食源性致病菌的抑制能力。从40株植物乳杆菌中筛选出5株具有最佳益生菌特性的植物乳杆菌MYSRD57、副干酪乳杆菌MYSRD68、植物乳杆菌MYSDS3、植物乳杆菌MYSDS4和植物乳杆菌MYSDVN3。乳酸菌及其无细胞上清液在体外对食源性病原菌均有良好的抑菌效果。此外，这些菌株表现出重要的益生菌特性，如抗生素敏感性、抗溶血活性、对酸性pH、苯酚、氯化钠、0.3%胆汁的耐受性以及在不同温度下的生存能力。所有菌株均表现出较高的自聚集性和细胞表面疏水性。因此，我们的发现证明了乳酸菌的重要益生菌特性，同时抑制多种病原体，提示这些潜在的益生菌菌株可能的应用。感谢卓越研究所、Manasagangotri和迈索尔大学(University of Mysore)对本研究的支持。这项工作得到了印度医学研究理事会(ICMR;获得SRF奖学金(FBO/Fell/1/2022-ECD-II)。披露声明作者未报告潜在的利益冲突。数据可用性声明本研究过程中产生或分析的所有数据都包含在本文中。以表格和图表的形式提供了充分的数据。其他信息资金作者报告没有与本文所述工作相关的资金。
{"title":"Isolation, Evaluation, and <i>In-Vitro</i> Characterization of <i>Lactobacillus</i> Isolated from Traditional Fermented Food Finger Millet ( <i>Eleusine coracana</i> ) Batter for Their Probiotic Attributes","authors":"Divyashree Shivakumar, Adithi Gunduraj, Marikunte Yanjarappa Sreenivasa","doi":"10.1080/08905436.2023.2267121","DOIUrl":"https://doi.org/10.1080/08905436.2023.2267121","url":null,"abstract":"ABSTRACTThis study aimed to evaluate and characterize lactic acid bacteria for their probiotic attributes from traditional fermented food, Finger millet batter, and to explore the ability of probiotic lactic acid bacteria to inhibit food borne pathogens. Among all 40 isolates, five bioactive isolates Lactiplantibacillus plantarum MYSRD57, Lacticaseibacillus paracasei MYSRD68, Lactiplantibacillus plantarum MYSDS3, Lactiplantibacillus plantarum MYSDS4 and Lactiplantibacillus plantarum MYSDVN3 with best probiotic attributes were selected and presented in this study. The antimicrobial efficacy of Lactobacillus and their cell free supernatant were effective in controlling pathogens all the foodborne pathogens in vitro. Furthermore, these strains exhibited important probiotic characteristics, such as antibiotics susceptibility, anti-hemolytic activity, tolerance to acidic pH, phenol, sodium chloride, 0.3% bile and survival ability at different temperatures. All the strains were also exhibited high auto-aggregation and cell surface hydrophobicity. Therefore, our findings demonstrated important probiotic features of lactic acid bacteria , while inhibiting multiple pathogens, suggesting possible applications of these potential probiotics strains.KEYWORDS: Antimicrobial activitylactic acid bacteriafermented foodsfinger millet batter AcknowledgmentsWe are grateful to the Institution of Excellence, Manasagangotri, and the University of Mysore for their support in carrying out the research. This work was supported by the Indian Council for Medical Research (ICMR; New Delhi) for an SRF fellowship (FBO/Fell/1/2022-ECD-II).Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementAll data generated or analyzed during this study are included in this article. Sufficient data has been given in the form of tables and figures.Additional informationFundingThe author(s) reported there is no funding associated with the work featured in this article.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135949259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACTProbiotics from non-traditional sources (nondairy and non-intestinal) have better potential of surviving in the nondairy based foods that are required to overcome the limitations of dairy-based (traditional) probiotic products. This study aimed to evaluate the probiotic potential of lactic acid bacteria isolated from traditional and non-traditional sources in vitro. Thirteen isolates were evaluated for their probiotic properties, including survival under harsh conditions, antimicrobial activity, cell surface hydrophobicity, auto-aggregation and safety. Nondairy isolates (Limosilactobacillus fermentum AIFe1, Pediococcus pentosaceus BRDb27, Lactiplantibacillus plantarum ACFe58 and Lactiplantibacillus plantarum KCFe63) and dairy isolate (Limosilactobacillus fermentum NCCu21) exhibited excellent beneficial properties. Isolate KCFe63 showed good antioxidant potential (66.91% ± 0.02) and cholesterol assimilation (81.48% ± 0.07), while isolate BRDb27 displayed high adhesion ability (77.98% ± 0.71) toward HT-29 cells whereas isolate ACFe58 revealed antiproliferative effects against MCF-7 cells (40.55% ± 0.15 cell survival). These findings suggest that the non-traditional isolates are promising probiotic candidates and can be further explored for commercialization.KEYWORDS: Anti-cholesterolfree radical scavengingfunctional foodshypercholesterolemiaprecision probiotics Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementAll data generated or analyzed during this study are included in this article and its supplementary information file.Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/08905436.2023.2268701.
{"title":"Isolation, Characterization and Therapeutic Evaluation of Lactic Acid Bacteria from Traditional and Non-Traditional Sources","authors":"Abigail Fernandes, Kanchanlata Tungare, Santosh Jathar, Swaraj Priyaranjan Kunal, Pamela Jha, Neetin Desai, Renitta Jobby","doi":"10.1080/08905436.2023.2268701","DOIUrl":"https://doi.org/10.1080/08905436.2023.2268701","url":null,"abstract":"ABSTRACTProbiotics from non-traditional sources (nondairy and non-intestinal) have better potential of surviving in the nondairy based foods that are required to overcome the limitations of dairy-based (traditional) probiotic products. This study aimed to evaluate the probiotic potential of lactic acid bacteria isolated from traditional and non-traditional sources in vitro. Thirteen isolates were evaluated for their probiotic properties, including survival under harsh conditions, antimicrobial activity, cell surface hydrophobicity, auto-aggregation and safety. Nondairy isolates (Limosilactobacillus fermentum AIFe1, Pediococcus pentosaceus BRDb27, Lactiplantibacillus plantarum ACFe58 and Lactiplantibacillus plantarum KCFe63) and dairy isolate (Limosilactobacillus fermentum NCCu21) exhibited excellent beneficial properties. Isolate KCFe63 showed good antioxidant potential (66.91% ± 0.02) and cholesterol assimilation (81.48% ± 0.07), while isolate BRDb27 displayed high adhesion ability (77.98% ± 0.71) toward HT-29 cells whereas isolate ACFe58 revealed antiproliferative effects against MCF-7 cells (40.55% ± 0.15 cell survival). These findings suggest that the non-traditional isolates are promising probiotic candidates and can be further explored for commercialization.KEYWORDS: Anti-cholesterolfree radical scavengingfunctional foodshypercholesterolemiaprecision probiotics Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementAll data generated or analyzed during this study are included in this article and its supplementary information file.Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/08905436.2023.2268701.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135949018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-02DOI: 10.1080/08905436.2023.2267115
F. J. Reyes-Sanchez, N. O. Soto-Cruz, J. A. Rojas-Contreras, J. López-Miranda, M. R. Kirchmayr, A. Gschaedler-Mathis, N. Urtiz Estrada, J. B. Paez-Lerma
ABSTRACTThis research aimed to compare the genetic profile by karyotypes of strains of K. marxianus from different regions in México. K. marxianus karyotypes were analyzed by pulsed-field gel electrophoresis (PFGE-CHEF). The Cluster analysis was calculated by clustering the Pearson´s correlations matrix using the UPGMA algorithm, and mathematical models were used to describe some parameters that could not be determined analytically. K. marxianus strains showed 17 different chromosomal patterns divided into two Clusters. Cluster I only include the reference strain K. marxianus (CBS397). However, obtaining some karyotypes showed similar fermentative behaviours, while others had different fermentative behaviours. Therefore, it has been possible to differentiate a strain from different fermentation environments. The strains isolated from mezcal do not show significant differences except the strain with karyotype XII therefore obtaining information on the relationship between genetic and fermentative behaviour is a tool for strain selection for different technological applications.KEYWORDS: Kluyveromyces marxianusbioinformaticsfermentationaromayeast AcknowledgmentsThe first author thanks to CONACYT for the grant aided support No. 465646 CVU 664786, Also to the CONACYT by the financial support in the project Ciencia Básica No. 252465 and TECNM project No. 10197.21-P.Disclosure statementNo potential conflict of interest was reported by the author(s).
{"title":"Genetic Variability and Its Influence on the Fermentative Parameters of <i>Kluyveromyces marxianus</i>","authors":"F. J. Reyes-Sanchez, N. O. Soto-Cruz, J. A. Rojas-Contreras, J. López-Miranda, M. R. Kirchmayr, A. Gschaedler-Mathis, N. Urtiz Estrada, J. B. Paez-Lerma","doi":"10.1080/08905436.2023.2267115","DOIUrl":"https://doi.org/10.1080/08905436.2023.2267115","url":null,"abstract":"ABSTRACTThis research aimed to compare the genetic profile by karyotypes of strains of K. marxianus from different regions in México. K. marxianus karyotypes were analyzed by pulsed-field gel electrophoresis (PFGE-CHEF). The Cluster analysis was calculated by clustering the Pearson´s correlations matrix using the UPGMA algorithm, and mathematical models were used to describe some parameters that could not be determined analytically. K. marxianus strains showed 17 different chromosomal patterns divided into two Clusters. Cluster I only include the reference strain K. marxianus (CBS397). However, obtaining some karyotypes showed similar fermentative behaviours, while others had different fermentative behaviours. Therefore, it has been possible to differentiate a strain from different fermentation environments. The strains isolated from mezcal do not show significant differences except the strain with karyotype XII therefore obtaining information on the relationship between genetic and fermentative behaviour is a tool for strain selection for different technological applications.KEYWORDS: Kluyveromyces marxianusbioinformaticsfermentationaromayeast AcknowledgmentsThe first author thanks to CONACYT for the grant aided support No. 465646 CVU 664786, Also to the CONACYT by the financial support in the project Ciencia Básica No. 252465 and TECNM project No. 10197.21-P.Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135949019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-02DOI: 10.1080/08905436.2023.2276923
Gafar B. Bamigbade, Jadesola F. O. Sanusi, Oluwaseun I. Oyelami, Olujimi M. Daniel, Bisirat O. Alimi, Kwame A. Ampofo, Shao-Quan Liu, Nagendra P. Shah, Mutamed Ayyash
ABSTRACTFermented cassava is obtained through fermentation process where the main role is played by various lactic acid bacteria (LAB), while the by-products (effluents) are discarded. The objective of this study was to isolate, identify and analyze potential probiotics in fermented cassava by-products/effluents using molecular techniques. We quantified the LAB’s metabolites and tested their antimicrobial properties. We isolated 13 LAB strains which are all Gram-positive, and catalase, oxidase, indole and coagulase negative. Only 6 out of 13 selected isolates survived the low pH of 1.5 and 0.3% bile salt. These 6 isolates showed different levels of antimicrobial activity against the tested pathogens with zones of inhibition ranging from 5.10 mm to 22.80 mm. The isolated LAB were identified as Lactiplantibacillus plantarum and Limosilactobacillus fermentum. The results indicated that the selected LAB strains have potential as probiotics due to their ability to survive in acidic and bile-rich environments as well as their antimicrobial properties. KEYWORDS: Cassava fermentationpotential probioticsmetaboliteslactic aciddiacetylhydrogen peroxide Disclosure statementNo potential conflict of interest was reported by the author(s).Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/08905436.2023.2276923Data availability statementAll data used for this study were presented in the current manuscript.Additional informationFundingThe APC was funded by United Arab Emirates University (UAEU), Alain, UAE.
{"title":"Identification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for Probiotics","authors":"Gafar B. Bamigbade, Jadesola F. O. Sanusi, Oluwaseun I. Oyelami, Olujimi M. Daniel, Bisirat O. Alimi, Kwame A. Ampofo, Shao-Quan Liu, Nagendra P. Shah, Mutamed Ayyash","doi":"10.1080/08905436.2023.2276923","DOIUrl":"https://doi.org/10.1080/08905436.2023.2276923","url":null,"abstract":"ABSTRACTFermented cassava is obtained through fermentation process where the main role is played by various lactic acid bacteria (LAB), while the by-products (effluents) are discarded. The objective of this study was to isolate, identify and analyze potential probiotics in fermented cassava by-products/effluents using molecular techniques. We quantified the LAB’s metabolites and tested their antimicrobial properties. We isolated 13 LAB strains which are all Gram-positive, and catalase, oxidase, indole and coagulase negative. Only 6 out of 13 selected isolates survived the low pH of 1.5 and 0.3% bile salt. These 6 isolates showed different levels of antimicrobial activity against the tested pathogens with zones of inhibition ranging from 5.10 mm to 22.80 mm. The isolated LAB were identified as Lactiplantibacillus plantarum and Limosilactobacillus fermentum. The results indicated that the selected LAB strains have potential as probiotics due to their ability to survive in acidic and bile-rich environments as well as their antimicrobial properties. KEYWORDS: Cassava fermentationpotential probioticsmetaboliteslactic aciddiacetylhydrogen peroxide Disclosure statementNo potential conflict of interest was reported by the author(s).Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/08905436.2023.2276923Data availability statementAll data used for this study were presented in the current manuscript.Additional informationFundingThe APC was funded by United Arab Emirates University (UAEU), Alain, UAE.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"225 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135949023","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-02DOI: 10.1080/08905436.2023.2269256
Jorge L. Garrido-Cruz, Alfonso Totosaus, José A. Pérez-Alvarez, Edith Cortés-Barberena, M. Lourdes Pérez-Chabela
ABSTRACTImportant ingredients in the food industry, like dietary fiber as prebiotic, or polyphenols with antioxidant and antimicrobial activity, can be obtained from agro-industrial coproducts. In this research, pomegranate peel flour was employed as co-encapsulant by ionotropic gelation to obtain a synbiotic capsule. There was a considerable amount of insoluble fiber (27.2±1.4 %) and the polyphenols demonstrated an acceptable antioxidant capacity (TEAC= 1121) and antimicrobial activity as well (equal to tetracycline, higher than erythromycin). Pomegranate peel flour resulted in higher mean growth rate values and mean generation times, indicating the LAB capacity to metabolize the insoluble fiber, related to prebiotic activity. As co-encapsulant ingredient, pomegranate peel flour, enhanced the viability of the encapsulated probiotic strains, maintaining the mean growth rate constant during storage. Since co-encapsulation maintained a high cells viability (>80%), the pomegranate peel flour can be employed as a prebiotic co-encapsulant to develop symbiotic ingredients for the food industry.KEYWORDS: Antimicrobial activityantioxidant capacityprebiotic activity scoreco-encapsulationsynbiotic AcknowledgmentsSpecial thanks to Dr Manuel Viuda-Martos, CIAGRO at the Universidad Miguel Hernández de Elche, Spain, for his invaluable assistance in the phenolic compounds profile determination.Disclosure statementNo potential conflict of interest was reported by the author(s).
摘要食品工业中的重要成分，如作为益生元的膳食纤维，或具有抗氧化和抗菌活性的多酚，都可以从农工副产品中获得。本研究以石榴皮粉为包封剂，采用亲离子凝胶法制备合成胶囊。其中含有大量的不溶性纤维(27.2±1.4%)，多酚具有良好的抗氧化能力(TEAC= 1121)和抗菌活性(与四环素相当，高于红霉素)。石榴皮粉的平均生长率和平均代数较高，说明乳酸菌代谢不溶性纤维的能力与益生元活性有关。石榴皮粉作为包封剂，提高了包封菌的活力，在贮藏过程中保持了平均生长速率不变。由于共包埋保持了较高的细胞活力(>80%)，石榴皮粉可以作为益生元共包埋剂开发食品工业的共生成分。特别感谢Manuel Viuda-Martos博士，西班牙Miguel大学(Hernández de Elche)的CIAGRO，他在酚类化合物谱测定方面提供了宝贵的帮助。披露声明作者未报告潜在的利益冲突。
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