Proposal of Lactobacillus amylovorus subsp. animalis subsp. nov. and an emended description of Lactobacillus amylovorus DOI
Kenji Yamane, Yasuhiro Tanizawa,

Hisami Kobayashi

et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, Journal Year: 2024, Volume and Issue: 74(9)

Published: Sept. 12, 2024

Seven novel lactic acid bacterial strains (BF125 T , BF186, TKL145, YK3, YK6, YK10 and NSK) were isolated from the fresh faeces of Japanese black beef cattle weanling piglets, spent mushroom substrates, or steeping water a corn starch production plant. These are rod-shaped, Gram-stain-positive, non-motile, non-spore-forming, catalase-negative, cytochrome oxidase-negative, facultatively anaerobic, homofermentative. Strain BF125 did not produce any gas glucose; both d - l -lactate produced as end-products glucose (D/L, 40 : 60). Growth occurred at 30–45 °C (optimum, 37 °C), pH 5.0–8.0 6.0), with NaCl concentration 1.0–3.0% (w/v). The G+C content genomic DNA strain was 37.8 mol% (whole-genome analysis). major fatty acids C 16 0 18 1 ω9 c 19 cyclopropane 9, 10 summed feature 10. 16S rRNA gene in showed high similarity to that type Lactobacillus amylovorus (99.93%), other isolates also identified L. based on these similarities. A phylogenetic tree core genomes ( n =54), including seven isolates, they could be divided into two clusters. Strains YK10, NSK first cluster, along DSM 20531 while second cluster included various animal origins. Phenotypic differences fermentability observed for lactose, salicin, gentiobiose between groups. intergroup digital DNA–DNA hybridization values (72.9–78.6%) average nucleotide identity (95.64–96.92%) comparable calculated using datasets valid subspecies genus (ex-) . In light physiological, genotypic, evidence, we propose named subsp. animalis nov. (type =MAFF 212522 =DSM 115528 ). Our findings led automatic creation an emended description species

Language: Английский

Bacterial Degradation of Antinutrients in Foods: The Genomic Insight DOI Creative Commons
Alexander Arsov, Lidia Tsigoriyna, Daniela Batovska

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(15), P. 2408 - 2408

Published: July 29, 2024

Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or act precursors to toxic substances. ANFs have controversial effects on human health, depending mainly their concentration. While positive these well documented, dangers they pose and approaches avoid them not been discussed same extent. There is no dispute negatively alter absorption vitamins, minerals, proteins addition inhibiting some enzyme activities, thus affecting body. This review discusses chemical properties, plant bioavailability, deleterious anti-minerals (phytates oxalates), glycosides (cyanogenic saponins), polyphenols (tannins), proteinaceous (enzyme inhibitors lectins). The focus this study possibility controlling amount ANF food through fermentation. An overview most common biochemical pathways for microbial reduction provided, showing genetic basis phenomena, including active enzymes, optimal conditions action, data regulation synthesis.

Language: Английский

Citations

6
Accumulation of Water-Soluble Polysaccharides during Lychee Pulp Fermentation with Lactiplantibacillus plantarum Involves Endoglucanase Expression DOI
Guitao Huang, Dongxiao Su, Yuan Kun Lee

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 27, 2025

In the current work, lychee pulp was subjected to Lactiplantibacillus plantarum ATCC 14917 fermentation, leading a substantial increase (2.32–2.67-fold) in water-soluble polysaccharides (WSP). Concurrently, significant degradation occurred water-insoluble (WISP) composed of glucose (28.73%), arabinose (28.25%), galacturonic acid (25.07%), and galactose (11.00%). To clarify polysaccharide conversion its relevant mechanism, carbohydrate-active enzyme encoding sequences L. genome structural alterations two fractions were dissected. By integrating transcriptional assay, prokaryotic expression, enzymic hydrolysis, three endoglucanases demonstrated catalyze WISP degradation, WSP accumulation during fermentation with 14917. Reductions proportions WSPs partly attributed actions multiple galactosidases. These findings provide an enzyme-based explanation for Lactobacillus serve as practical foundation directional conversion.

Language: Английский

Citations

0
Characterization of β-glucosidase activity of a Lactiplantibacillus plantarum 6-phospho-β-glucosidase DOI Creative Commons

Ravish Godse,

Joyleen M Fernandes, Ram Kulkarni

et al.

Applied Microbiology and Biotechnology, Journal Year: 2025, Volume and Issue: 109(1)

Published: April 8, 2025

β-Glucosidases are useful for hydrolysis of glycosidically-bound volatiles (GBV), thereby facilitating the release aroma chemicals from fruit matrices. In this study, 10 putative glycosyl hydrolases belonging to GH1 family Lactiplantibacillus plantarum NCIM 2903 were cloned and recombinantly expressed. Interestingly, only one (LpBgl5) nine soluble proteins, previously characterized as a 6-phospho-β-glucosidase showed β-glucosidase activity which was further characterized. The enzyme had an optimum pH temperature 6 40°C, respectively, categorized aryl-β-glucosidase due its ability hydrolyze different natural well synthetic glucosides except cellobiose. exhibited functional across multiple substrates, with relative decreasing sequentially β-xylosidase finally β-mannosidase. activities LpBgl5 stimulated up 300% 700% in presence 4 M xylose glucose, respectively. could also GBV mango. To our knowledge, is first recombinant β-glucosidase/β-xylosidase/β-mannosidase L. have potential enhancement products. KEY POINTS: • A β-glycosidase higher than activity. glycosidically bound

Language: Английский

Citations

0
Recent advances in Lactobacillus plantarum fermentation in modifying fruit‐based products: Flavor property, bioactivity, and practical production applications DOI

Zhibin Xing,

Xizhe Fu, Hao Huang

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(2)

Published: March 1, 2025

Lactobacillus plantarum is a widely distributed gram-positive anaerobic or partially fermenting bacteria that has been extensively applied in the fields of medicine, cosmetics, and food industry owing to their variety functional properties. L. suitable for fermentation fruit vegetable media. The resulting fermented product significantly enhanced terms overall quality compared prefermentation period. This study summarizes impact with on modification flavor volatile compounds products, its effect activities, practical application production. Fruits by are rich components, possess higher content compounds, exhibit better bioactivities, including antioxidant, anti-inflammatory, regulatory effects type 2 diabetes gut microbes, nonfermented fruits. provides new insights into development fruit-derived foods processed via plantarum.

Language: Английский

Citations

0
Mechanisms of gut bacterial metabolism of dietary polyphenols into bioactive compounds DOI Creative Commons

Sara Alqudah,

Jan Claesen

Gut Microbes, Journal Year: 2024, Volume and Issue: 16(1)

Published: Nov. 14, 2024

The fruits and vegetables we consume as part of our diet are rich in bioactive metabolites that can prevent ameliorate cardiometabolic diseases, cancers, neurological conditions. Polyphenols a major metabolite family has been intensively investigated this context. However, for these compounds to exert their optimal bioactivity, they rely on the enzymatic capacity an individual's gut microbiota. Indeed, most polyphenols, human host is restricted more basic metabolism such deglycosylation hepatic conjugation. In review, discuss mechanisms by which bacteria metabolize core scaffold polyphenol substrates, how conversion into small molecules impacts health.

Language: Английский

Citations

1
Identification of promising lactic acid bacteria for the fermentation of lupine‐ and faba bean‐based substrates to produce refreshing protein‐rich beverages—A strain screening DOI Creative Commons
Stefan W. Ritter,

Carolin Luber,

Martina Gastl

et al.

Food Frontiers, Journal Year: 2024, Volume and Issue: 5(5), P. 2094 - 2121

Published: Aug. 5, 2024

Abstract Lupines and faba beans are rising stars among legumes as sources of valuable, vegan plant‐based proteins. To enter new application areas like the production protein‐rich refreshing beverages, typical beany aroma impression has to be overcome, sensory appearance improved, it can accomplished with lactic acid fermentation. An extensive strain screening 70 bacteria from 16 genera was performed identify suitable strains transform substrates made lupines into beverages improve their characteristics. By analyzing carbohydrate utilization, organic acids compounds, appearance, 22 for lupine eight bean were preselected. Subsequently, most (five three beans) identified by a trained panel, finally growth kinetics discussed. Generally, profile varied highly utilized strain. However, selecting strains, reduced pleasant impressions (e.g., fruity buttermilk) added. Most strikingly, proven that using germinated instead raw ones bypass usual restriction, selection focused exclusively on aspects. This opens option use usually excluded fermentation due lack utilization legume‐typical α‐galactosides.

Language: Английский

Citations

1
Proposal of Lactobacillus amylovorus subsp. animalis subsp. nov. and an emended description of Lactobacillus amylovorus DOI
Kenji Yamane, Yasuhiro Tanizawa,

Hisami Kobayashi

et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, Journal Year: 2024, Volume and Issue: 74(9)

Published: Sept. 12, 2024

Seven novel lactic acid bacterial strains (BF125 T , BF186, TKL145, YK3, YK6, YK10 and NSK) were isolated from the fresh faeces of Japanese black beef cattle weanling piglets, spent mushroom substrates, or steeping water a corn starch production plant. These are rod-shaped, Gram-stain-positive, non-motile, non-spore-forming, catalase-negative, cytochrome oxidase-negative, facultatively anaerobic, homofermentative. Strain BF125 did not produce any gas glucose; both d - l -lactate produced as end-products glucose (D/L, 40 : 60). Growth occurred at 30–45 °C (optimum, 37 °C), pH 5.0–8.0 6.0), with NaCl concentration 1.0–3.0% (w/v). The G+C content genomic DNA strain was 37.8 mol% (whole-genome analysis). major fatty acids C 16 0 18 1 ω9 c 19 cyclopropane 9, 10 summed feature 10. 16S rRNA gene in showed high similarity to that type Lactobacillus amylovorus (99.93%), other isolates also identified L. based on these similarities. A phylogenetic tree core genomes ( n =54), including seven isolates, they could be divided into two clusters. Strains YK10, NSK first cluster, along DSM 20531 while second cluster included various animal origins. Phenotypic differences fermentability observed for lactose, salicin, gentiobiose between groups. intergroup digital DNA–DNA hybridization values (72.9–78.6%) average nucleotide identity (95.64–96.92%) comparable calculated using datasets valid subspecies genus (ex-) . In light physiological, genotypic, evidence, we propose named subsp. animalis nov. (type =MAFF 212522 =DSM 115528 ). Our findings led automatic creation an emended description species

Language: Английский

Citations

0