Stress Tolerance and Metabolism Profiling of Selected Functional Probiotic Strains

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 105919 - 105919

Published: Jan. 1, 2025

Language: Английский

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Evaluation of Different Nutritional Sources in Lactic Acid Bacteria Fermentation for Sustainable Postbiotic Production

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 649 - 649

Published: Feb. 14, 2025

In recent years, interest in postbiotics has grown due to their potential health benefits and applications food systems. This study evaluated various nutritional sources for lactic acid bacteria (LAB) fermentation enhance postbiotic production. Three LAB strains were tested: Pediococcus acidilactici CECT 9879 (PA), Weissella cibaria 30731 (WC), Lactococcus lactis 30734 (LL). Fermentation experiments assessed bacterial growth, pH levels, antibacterial activity against E. coli using different carbon nitrogen sources. Fructose xylose significantly improved growth WC (9.39 ± 0.16 log CFU/mL) LL (9.37 0.22 compared glucose. Ribose enhanced antimicrobial PA (41.67 2.89%) (50.00 0.00%) relative Additionally, plant-based sources, such as soy (LL: 8.93 0.12 CFU/mL 81.67 wheat (WC: 9.40 0.17 65.00 0.00%), along with microbial like yeast (PA: 9.57 40.00 effectively supported activity. These findings highlight the of developing animal-free media that meet nutritional, safety, sustainability criteria while making a significant contribution optimization

Language: Английский

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Probiotics, Prebiotics, and Postbiotics Have a Positive Impact on Both Health and the Production of Food

IntechOpen eBooks, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 6, 2025

The Lactobacillus group, which includes many species and strains, presents an astoundingly vast spectrum of diversity, has grabbed the attention scientists who continue to investigate assess its enormous potential in a variety biotechnology fields. goal this extensive inquiry is explore deeper into Lactobacillus’ numerous applications, particularly food manufacture, safety, development supplements targeted at optimizing general well-being. By doing more thorough investigation these factors, we may gain better grasp tremendous benefits bright future that lie ahead for use field biotechnology.

Language: Английский

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Chemical Composition of Essential Oils and Their Potential Applications in Postharvest Storage of Cereal Grains

Molecules, Journal Year: 2025, Volume and Issue: 30(3), P. 683 - 683

Published: Feb. 4, 2025

Insect infestation and microbial, particularly mold contamination, are the major causes of stored grain deterioration during postharvest storage, which results in a significant loss quality quantity, formation toxic chemicals such as mycotoxins. Pesticides, together with physical protection strategies, have been widely used to control insects molds grains, but their uses present environmental health problems. This has led exploration safer pesticide alternatives. Essential oils (EOs) highly concentrated materials extracted from leaves, stems, flowers, seeds, roots, fruit rinds, resins, or barks. They multifunctional due complex chemical composition. Thus, EOs frequently for therapeutic, antimicrobial, odoriferous, flavor properties wide range products like medicine, cosmetics, foods. review provides comprehensive information on compositions commonly food industry, factors influencing EO composition, recent studies potential alternatives synthetic pesticides fungicides protection. The relationship between anti-insects antimicrobial potentials, well current approaches/technologies using preservation, also covered. However, this highlights need research development feasible affordable methodologies apply effective encapsulated storage settings, organic

Language: Английский

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Heterologous Expression of Bacteriocins from the Metagenome Mining of Cotija Cheese

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

Published: Feb. 26, 2025

Abstract Bacteriocins are a heterologous group of ribosomal peptides with antibacterial activity. They interest to the pharmaceutical and food industries due their potential fight antibiotic-resistant pathogens improve microbial safety, respectively. Metagenomic data mining for activity is valuable information it provides from unstudied genomic sequences. Furthermore, higher biosynthetic yield obtained by expression putative bacteriocins allows subsequent purification characterization. This work aimed express antilisterial in Escherichia coli after obtaining gene sequences silico bacterial metagenome Cotija cheese. artisanal Mexican cheese manufactured unpasteurized milk ripens at least 3 months. Analyzing shotgun allowed us select two (QC1 QC2) encoding novel Class IId belonging lactococcin family. These genes were expressed as (His)6-fusion proteins E. BL21 (DE3) showed high antimicrobial against Listeria monocytogenes , minimum inhibitory concentration 78 µg/mL. QC1 QC2 tested several pathogenic bacteria exclusively L. . has sequence that no matches UniProt database. It was purified Ni 2+ affinity chromatography retained its heating 70 °C 30 min. As on fermented metagenome, have applications sanitizers industrial facilities where contamination most prevalent.

Language: Английский

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Antibacterial and Antibiofilm Efficacy of Phenyllactic Acid Against Foodborne Pathogens Salmonella enterica Serotype Derby and Escherichia coli O26

Molecules, Journal Year: 2025, Volume and Issue: 30(8), P. 1738 - 1738

Published: April 13, 2025

Nowadays, the spread of foodborne diseases and growing concerns about antibiotic resistance have shifted focus researchers towards use substances natural origin. Phenyllactic acid (PLA), a naturally produced compound, has already demonstrated antimicrobial properties against pathogenic microorganisms those responsible for food spoilage. This study examines antibacterial antibiofilm PLA pathogens such as Salmonella enterica Derby Escherichia coli O26. The showed that effectively inhibited both biofilm formation bacterial planktonic growth, with minimal inhibitory concentrations (MICs) ranging from 2 to 2.75 mg mL−1. A dose-dependent inhibition was observed, reaching approximately 90% strains 50% E. at 1.5 cytotoxicity evaluation on Caco-2 cells well-tolerated up PLA’s effectiveness also in real matrices, where its application minced beef stored 4 °C significantly reduced microbial populations, unlike untreated samples counts increased. good ability inhibit eradicate mature biofilm, measuring total biomass. Additionally, found be biocompatible cells, confirming it poses no health risk tested concentrations. observed adhesion intestinal suggesting potential preventing colonization. These results highlight promising agent preservation, applications sustainable packaging controlling contamination processing. Future studies should further explore long-term stability interactions complex environments.

Language: Английский

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Nanoencapsulated Essential Oils for Post-Harvest Preservation of Stored Cereals: A Review

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4013 - 4013

Published: Dec. 12, 2024

Cereal grains are frequently attacked by microorganisms and insects during storage processing, which negatively affects their quality, safety, market value. Therefore, protecting stored from microbial contamination is crucial for food industries, farmers, public health associations, environmental agencies. Due to the negative impact of synthetic gray chemicals, antimicrobial plant-based essential oils (EOs) can serve as alternative, safer, environmentally friendly preservatives that prolong shelf life cereals. However, high volatility, low solubility, hydrophobicity, quick oxidation limit practical applicability. Using nanotechnology nanoencapsulation EOs into polymeric matrices allows sustained release ensures targeted delivery without significantly altering organoleptic attributes cereals, making a new-generation green preservative. This ultimately overcomes challenges applications. The application nanoencapsulated in grain provides an effective novel defense against microbes, insects, other contaminants. Hence, current review thoroughly examines preservative potential terms insecticidal efficacy cereal grains. It also highlights encountered safety concerns using post-harvest storage.

Language: Английский

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A Critical Review of Postbiotics as Promising Novel Therapeutic Agents for Clostridial Infections

Probiotics and Antimicrobial Proteins, Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 15, 2024

Language: Английский

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Lactobacillus spp. Tarafından Üretilen Postbiyotiklerin Gıdalarda Biyokoruyucu Olarak Kullanımı: Probiyotiklerden Postbiyotiklere Geçiş

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Journal Year: 2024, Volume and Issue: 14(4), P. 1539 - 1552

Published: Sept. 12, 2024

Gıda uygulamalarında kullanılan birincil ve ikincil kültürlere uygun şartlar sağlanmadığında üründe istenmeyen durumlar meydana gelmektedir. Postbiyotikler, son zamanlarda bu duruma alternatif olarak ortaya çıkmıştır. fermantasyon sırasında canlı mikroorganizmalar tarafından üretilen sağlık üzerinde olumlu etkiler oluşturan biyoaktif maddelerdir. Bu maddeler arasında peptitler, teikoik asitler, B grubu vitaminleri organik asitler bulunur. Kompleks yapılı bileşenler, gıda alanlarında önemli faydalar sağlayabilirler. Yapılan çalışma ile, güvenli olduğu doğrulanmış Lactobacillus spp. postbiyotiklerinin mevcut güncel çalışmaları değerlendirilmiştir. Ayrıca antimikrobiyal aktiviteden sorumlu belirli metabolitler incelenmiştir. Gıdalarda biyofilm oluşumunun önlenmesi, antibakteriyel antifungal aktiviteleri sağlayan bileşenler Son olarak, postbiyotiklerin endüstriyel dezenfektan yerine biyolojik parçalanabilen santizer kullanımı detaylı bir şeklide Derlemede, süt ürünleri, et meyve, sebze diğer bazı gıdalarda kullanımına bağlı kalitesi güvenliği üzerindeki etkileri değerlendirilmekte antagonistik tartışılmaktadır.

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