Isolation and Characterization of Enterocin-Producing Enterococcus faecium Strains from Algerian Traditional Food “Dried Figs Marinated in Olive Oil”: Functional and Safety Evaluations
Foods,
Год журнала:
2025,
Номер
14(5), С. 766 - 766
Опубликована: Фев. 24, 2025
The
increasing
consumer
demand
for
natural
and
sustainable
food
preservation
methods
has
highlighted
the
potential
of
lactic
acid
bacteria
(LAB)
their
bioactive
metabolites,
particularly
bacteriocins,
as
effective
antimicrobial
agents.
This
study
aimed
to
isolate
characterize
Enterococcus
faecium
strains
from
Algerian
traditional
dried
figs
marinated
in
olive
oil,
a
nutrient-dense
underexplored
matrix.
Twelve
isolates
were
identified
E.
using
MALDI-TOF
MS
16S
rRNA
gene
sequencing,
ensuring
precise
taxonomic
classification.
Genotypic
analyses
(BOX-PCR,
GTG-PCR,
ERIC-PCR)
revealed
substantial
genetic
diversity,
with
BOX-PCR
demonstrating
superior
discriminatory
power.
Functional
screening
confirmed
presence
enterocin
genes,
including
entA
(100%
strains),
entB
(60%),
entL50A/B
(20%),
which
correlated
inhibition
zones
against
VCY,
Micrococcus
luteus
GPE
3001,
Staphylococcus
aureus
ATCC
25923,
Pseudomonas
aeruginosa
27853,
Acinetobacter
lwoffii
3002.
Genotype-phenotype
correlation
analysis
strain
HFM7
most
potent
strain,
exhibiting
largest
zone
(20.0
±
1.0
mm)
harboring
three
genes
(entA,
entL50A,
entL50B).
Protease
sensitivity
proteinaceous
nature
compounds.
Importantly,
no
virulence
factors
(esp,
gelE,
hyl)
or
antibiotic
resistance
(vanA,
vanB,
ermA,
ermB,
aac(6')-Ie-alph(2″))
detected,
underscoring
safety
these
applications.
These
findings
suggest
that
foods
are
promising
candidates
biopreservatives
starter
cultures
clean-label
systems.
By
bridging
ecosystems
modern
biotechnological
advancements,
this
provides
foundation
sustainable,
minimally
processed
strategies
applications
enhancing
shelf
life.
Язык: Английский
Effect of cheese-making and ripening processes on the anti-Clostridium activity of Lactococcus strains
Food Research International,
Год журнала:
2025,
Номер
unknown, С. 116239 - 116239
Опубликована: Март 1, 2025
Язык: Английский
The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics
Fermentation,
Год журнала:
2025,
Номер
11(3), С. 110 - 110
Опубликована: Фев. 25, 2025
To
diversify
fermented
plant-based
products,
vegetables
can
be
with
fruits.
This
study
aimed
to
evaluate
the
effect
of
spontaneous
fermentation
on
amino
acid
nutritional
profile
sliced
carrot
(Daucus
carota)
and
celeriac
(Apium
graveolens),
without
addition
apple
(Malus
domestica).
Lactic
bacteria
rapidly
lowered
pH,
ensuring
product’s
microbiological
stability
safety.
The
apples
root
had
a
beneficial
maintaining
high
number
active
lactic
bacteria.
process
significantly
influenced
composition,
reducing
content
acidic
acids
(aspartic
glutamic
acid)
while
increasing
levels
several
essential
acids.
Leucine
was
found
limiting
in
all
variants,
although
its
increased
during
fermentation.
Essential
Amino
Acid
Index
(EAAI)
products
generally
higher
variants
(carrot
=
1.13,
1.03).
results
indicate
that
enhances
protein
quality
contributes
development
nutritionally
valuable,
microbiologically
safe
foods.
supports
sustainable
dietary
practices
by
utilizing
locally
available
create
innovative
products.
Язык: Английский
Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation
Frontiers in Food Science and Technology,
Год журнала:
2025,
Номер
5
Опубликована: Март 5, 2025
Fermentation
by
lactic
acid
bacteria
has
been
used
for
millennia
to
preserve
food
and
make
it
more
palatable.
These
microorganisms
may
also
generate
bioactive
compounds
with
the
potential
serve
as
components
in
active
edible
packaging
or
alternative
therapeutics.
Dairy
waste
products,
especially
whey,
provide
a
substrate
growth
of
these
bacteria,
can
be
incorporated
into
formulations
packaging.
This
minireview
deals
use
dairy
grow
produce
compounds,
specifically
antimicrobial
peptides
immunoregulatory
molecules,
their
therapeutic
applications.
Язык: Английский