The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations

Applied and Environmental Microbiology, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 27, 2025

ABSTRACT The production of fruity esters by sourdough lactic acid bacteria (LAB) and yeasts has not been explored in detail. Moreover, the biosynthesis LAB species under conditions similar to those occurring during is still questionable. Concerning yeasts, a genome mining 75 genomes revealed strain dependency presence seven specific ester genes. Accordingly, PCR assays detect these acetate ( ATF1 ATF2 ) ethyl EHT1 EEB1 genes were developed used screen 91 strains yeast species. LAB, 401 three esterase-encoding estA , estB estC ). A phenotypic analysis carried out with selection 10 Companilactobacillus crustorum nantensis paralimentarius, Fructilactobacillus sanfranciscensis Lactiplantibacillus xiangfangensis Levilactobacillus zymae Limosilactobacillus fermentum wheat simulation medium (WSSM) supplemented precursor molecules ([higher] alcohols fatty acids) that their capacity was limited concentrations. Ethyl lactate produced all strains, except for Frul. . These results suggested one considered could be implicated and/or biosynthesis. Overall, great interest view flavor formation bread productions. IMPORTANCE present study gave insights into esters, which impart flavors fermented foods, only but also bacteria. It showed some can synthesize (sweet notes) (creamy conditions. information gathered will enable bakers companies from bakery sector get more on how produce sourdoughs add notes final products after rational screening potential starter culture strains.

Language: Английский

---

Regulating the physicochemical, structural characteristics and digestibility of potato starch by complexing with different phenolic acids

International Journal of Biological Macromolecules, Journal Year: 2023, Volume and Issue: 253, P. 127474 - 127474

Published: Oct. 18, 2023

Language: Английский

---

The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures

International Journal of Food Microbiology, Journal Year: 2023, Volume and Issue: 407, P. 110421 - 110421

Published: Oct. 4, 2023

Language: Английский

---

The potential of lactic acid bacteria in fermented herbs-derived food products

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104714 - 104714

Published: July 9, 2024

Language: Английский

---

Conversion of Phytochemicals by Lactobacilli: (Phospho)-β-glucosidases Are Specific for Glucosylated Phytochemicals Rather than Disaccharides

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(10), P. 5428 - 5438

Published: Feb. 28, 2024

Food-fermenting lactobacilli convert glycosylated phytochemicals to glycosyl hydrolases and thereby alter their biological activity. This study aimed investigate the microbial transformation of β-glucosides in comparison with utilization cellobiose. Four homofermentative four heterofermentative were selected represent metabolic diversity Lactobacillaceae. The genomes Lactobacillus crispatus, Companilactobacillus paralimentarius, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum encoded for 8 22 enzymes, predominantly phospho-β-glucosidases, predicted activity on β-glucosides. Levilactobacillus hammesii Furfurilactobacillus milii 3 β-glucosidases, rossiae one, Fructilactobacillus sanfranciscensis none. hydrolysis amygdalin, esculin, salicin, glucosides quercetin genistein, ginsenosides demonstrated that several strains hydrolyzed but not Taken together, carbohydrate-active enzymes food-fermenting are specific glycosides phytochemicals.

Language: Английский

---

A novel antidiabetic lactofermented beverage from agro-industrial waste (broccoli leaves): Process optimisation, phytochemical characterisation, and shelf-life through thermal treatment and high hydrostatic pressure

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103999 - 103999

Published: April 16, 2024

Fermentation is the main process in several foods claimed to be health-promoting products due their content microorganisms and bioactive compounds. Therefore, this study, fermentation was used revalorise broccoli waste development optimisation of a new fermented beverage by Lactiplantibacillus plantarum following fermentation-assisted extraction strategy. The also subjected processing treatments stored at 5 °C for 49 days. LC-MS/MS characterise quantify individual (poly)phenolic isothiocyanate contents. Optimised carried out using Box-Behnken design set 4 days, 0.1 g leaves per mL 27.77 °C. Pasteurisation resulted higher but caused fall LAB population 3.5 log CFU/mL. In control beverage, (poly)phenol decreased with increasing storage time maintained 6.5 treated high hydrostatic pressure (HHP 200 MPa, 10 min) remained like control, stability phytochemical highest sulforaphane (4.38–8.82 mg/L), its antidiabetic potential during refrigeration. contrast, HHP 400 MPa 1 min had reduced (2 CFU/mL), obtained lowest content, α-amylase inhibition. conclusion, results suggest that treatment most suitable method achieve phytochemicals throughout shelf-life.

Language: Английский

---

Antibacterial activity and mechanism of luteolin isolated from Lophatherum gracile Brongn. against multidrug-resistant Escherichia coli

Frontiers in Pharmacology, Journal Year: 2024, Volume and Issue: 15

Published: June 24, 2024

Infections caused by multidrug-resistant (MDR) bacteria have become a major challenge for global healthcare systems. The search antibacterial compounds from plants has received increasing attention in the fight against MDR bacteria. As medicinal and edible plant, Lophatherum gracile Brongn. ( L. ) favorable effect. However, main active compound its antimicrobial mechanism are not clear. Here, our study first identified key as luteolin. Meanwhile, effect of luteolin was detected using broth microdilution method time-kill curve analysis. Luteolin can also cause morphological structure degeneration content leakage, cell wall/membrane damage, ATP synthesis reduction, downregulation mRNA expression levels sulfonamide quinolones resistance genes Escherichia coli (MDR E. ). Furthermore, untargeted UPLC/Q-TOF-MS-based metabolomics analysis bacterial metabolites revealed that significantly changed riboflavin energy metabolism, chemotaxis process glycerophospholipid metabolism . This suggests could be potential new food additive or preservative controlling infection spread.

Language: Английский

---

Lactobacillus fermentation accelerated biotransformation of cranberry anthocyanins towards phenol-pyranoanthocyanins and their stability and antioxidant property

Food Chemistry, Journal Year: 2024, Volume and Issue: 461, P. 140793 - 140793

Published: Aug. 8, 2024

Language: Английский

---

Analysis of the antioxidant efficacy substances in fermented black mulberry juice and their preventive effects on oxidative stress in C2C12 cells

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 142988 - 142988

Published: Jan. 1, 2025

Language: Английский

---

Physicochemical fermentation characteristics and changes in antioxidant activity of mealworms (Tenebrio molitor) during fermentation with lactic acid bacteria: Application and selection of commercial lactic acid bacteria starters

Applied Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 100811 - 100811

Published: March 1, 2025

Language: Английский

---