Prevalence of potentially pathogenic and antimicrobial-resistant Escherichia coli in raw milk and dairy products in Egypt DOI Creative Commons

Asmaa M. Elbastawesy,

Sharda Prasad Awasthi, Noritoshi Hatanaka

et al.

International Dairy Journal, Journal Year: 2024, Volume and Issue: unknown, P. 106145 - 106145

Published: Dec. 1, 2024

Language: Английский

Health Benefits of Prebiotics, Probiotics, Synbiotics, and Postbiotics DOI Open Access

Nasser Al‐Habsi,

Maha Al‐Khalili, Syed Ariful Haque

et al.

Nutrients, Journal Year: 2024, Volume and Issue: 16(22), P. 3955 - 3955

Published: Nov. 19, 2024

The trillions of microbes that constitute the human gut microbiome play a crucial role in digestive health, immune response regulation, and psychological wellness. Maintaining microbiota is essential as metabolic diseases are associated with it. Functional food ingredients potentially improving health include prebiotics, probiotics, synbiotics, postbiotics (PPSPs). While probiotics living bacteria provide advantages when ingested sufficiently, prebiotics non-digestible carbohydrates support good bacteria. Synbiotics work together to improve immunity intestinal by combining prebiotics. Postbiotics have also demonstrated numerous advantages, such bioactive molecules created during probiotic fermentation. According recent study, PPSPs can regulate synthesis metabolites, integrity barrier, change composition control illnesses. Additionally, use fecal transplantation (FMT) highlights potential for restoring through modulation, reinforcing benefits enhancing overall well-being. Research has shown several benefits, improved immunological function, alleviation symptoms irritable bowel disease (IBD), decreased severity allergies, antibacterial anti-inflammatory effects. Despite encouraging results, many unanswered questions remain about scope PPSPs' advantages. Extensive research required fully realize these functional components Effective therapeutic prophylactic measures require further investigation into roles PPSPs, specifically their immune-system-modulating, cholesterol-lowering, antioxidant, characteristics.

Language: Английский

Citations

21

Lactic acid bacteria: Nature, Characterization, Mode of action, Products and Applications DOI
Patrick Othuke Akpoghelie, Great Iruoghene Edo,

Ali B.M. Ali

et al.

Process Biochemistry, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 1, 2025

Language: Английский

Citations

4

Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges DOI Creative Commons

Zihan Yao,

Ting Xie, Huan Deng

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 216 - 216

Published: Jan. 12, 2025

Directed Evolution of Microbial Communities (DEMC) offers a promising approach to enhance the functional attributes microbial consortia in fermented foods by mimicking natural selection processes. This review details application DEMC foods, focusing on optimizing community traits improve both fermentation efficiency and sensory quality final products. We outline core techniques used DEMC, including strategic construction initial communities, systematic introduction stress factors induce desirable traits, use artificial cultivate superior communities. Additionally, we explore integration genomic tools dynamic analysis understand guide evolutionary trajectories these While shows substantial potential for refining food products, it faces challenges such as maintaining genetic diversity stability Looking ahead, advanced omics technologies computational modeling is anticipated significantly predictability control evolution By systematically improving management serves crucial tool enhancing consistency directly contributing more robust efficient production systems.

Language: Английский

Citations

2

Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review DOI Creative Commons
Lamia Ayed,

Sana M’hir,

Domenico Nuzzolese

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(10), P. 1538 - 1538

Published: May 15, 2024

This review examines the techno-functional properties of lactic acid bacteria (LABs) in food industry, focusing on their potential health benefits. We discuss current findings related to techno-functionality LAB, which includes acidification, proteolytic and lipolytic features, a variety other biochemical activities. These activities include production antimicrobial compounds synthesis exopolysaccharides that improve safety consumer sensory experience. LABs are also known for antioxidant abilities, help reduce oxidative reactions foods functional properties. In addition, LABs’ role as probiotics is promising effects gut health, immune system modulation, cholesterol control, general wellbeing. Despite these advantages, several challenges hinder effective use probiotic LABs, such maintaining strain viability during storage transport well ensuring efficacy gastrointestinal tract. Our identifies critical barriers suggests avenues future research.

Language: Английский

Citations

11

Functional metabolites of probiotic lactic acid bacteria in fermented dairy products DOI
Tushar Joshi,

Salini S.V,

Lakshmi Mohan

et al.

Food and Humanity, Journal Year: 2024, Volume and Issue: 3, P. 100341 - 100341

Published: July 3, 2024

Language: Английский

Citations

10

Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation DOI
Li Liu, Tianhong Liu, Yuanhui Zhao

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115712 - 115712

Published: Jan. 8, 2025

Language: Английский

Citations

1

Genomic Insights into Pediococcus pentosaceus ENM104: A Probiotic with Potential Antimicrobial and Cholesterol-Reducing Properties DOI Creative Commons

Siriwan Kompramool,

Kamonnut Singkhamanan, Rattanaruji Pomwised

et al.

Antibiotics, Journal Year: 2024, Volume and Issue: 13(9), P. 813 - 813

Published: Aug. 27, 2024

, which often occurs in fermented foods, is characterized by numerous positive effects on the human health, such as presence of possible probiotic abilities, reduction cholesterol levels, satisfactory antimicrobial activity, and certain therapeutic functions. This study was conducted with goal describing genomic content

Language: Английский

Citations

4

Feature Review Papers in Microbial Metabolism, Physiology and Genetics DOI Creative Commons
Ronnie Willaert

Fermentation, Journal Year: 2025, Volume and Issue: 11(2), P. 78 - 78

Published: Feb. 5, 2025

This inaugural Special Issue of Fermentation (MDPI) features review articles spanning various aspects microbial metabolism, physiology, and genetics [...]

Language: Английский

Citations

0

Molecular docking technology drives multidimensional applications of microbial natural products DOI

Chan Zhang,

Qingjie Sun,

Arzugul Ablimit

et al.

Journal of Molecular Structure, Journal Year: 2025, Volume and Issue: unknown, P. 142044 - 142044

Published: March 1, 2025

Language: Английский

Citations

0

Food, Health, and Environmental Impact of Lactic Acid Bacteria: The Superbacteria for Posterity DOI
Patrick Othuke Akpoghelie, Great Iruoghene Edo, Alice Njolke Mafe

et al.

Probiotics and Antimicrobial Proteins, Journal Year: 2025, Volume and Issue: unknown

Published: April 28, 2025

Language: Английский

Citations

0