Characterization of extracellular vitamin B12 producing Lactobacillus plantarum strains and assessment of the probiotic potentials

Li, Ping; Gu, Qing; Yang, Lifang; Yu, Yue; Wang, Yuejiao

doi:10.1016/j.foodchem.2017.05.037

Cited by 67 publications

(49 citation statements)

References 39 publications

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“…producing Lb. plantarum into fermented milk, yogurt, or soybean could potentially increase the vitamin concentrations and supply nutrients to consumers [ 132 ]. The Lb.…”

Section: Quality/functional Properties Of Fermented Foodsmentioning

confidence: 99%

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Behera¹,

Ray²,

Zdolec

2018

BioMed Research International

297

228

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Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.

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“…producing Lb. plantarum into fermented milk, yogurt, or soybean could potentially increase the vitamin concentrations and supply nutrients to consumers [ 132 ]. The Lb.…”

Section: Quality/functional Properties Of Fermented Foodsmentioning

confidence: 99%

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Behera¹,

Ray²,

Zdolec

2018

BioMed Research International

297

228

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“…L. plantarum D31 and T9 strains were individually incubated in the MRS medium (pH 6.8) at different temperatures (15°C, 20°C, 25°C, 37°C, and 45°C) for 72 h, and their growth curves were measured according to the method described previously (Li et al 2017). Acid tolerance of L. plantarum D31 and T9 strains was examined according to the method described previously (Lee et al 2014) with slight modification.…”

Section: Stress Conditionsmentioning

confidence: 99%

Identification of salt tolerance-related genes of Lactobacillus plantarum D31 and T9 strains by genomic analysis

et al. 2020

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Purpose: The aim of this study was to identify salt tolerance-related genes of Lactobacillus plantarum D31 and T9 strains, isolated from Chinese traditional fermented food, by genomic analysis. Methods: Tolerance of L. plantarum D31 and T9 strains was evaluated at different stress conditions (temperatures, acid, osmolality, and artificial gastrointestinal fluids). Draft genomes of the two strains were determined using the Illumina sequencing technique. Comparative genomic analysis and gene transcriptional analysis were performed to identify and validate the salt tolerance-related genes.Results: Both L. plantarum D31 and T9 strains were able to withstand high osmotic pressure caused by 5.0% NaCl, and L. plantarum D31 even to tolerate 8.0% NaCl. L. plantarum D31 genome contained 3,315,786 bp (44.5% GC content) with 3106 predicted protein-encoding genes, while L. plantarum T9 contained 3,388,070 bp (44.1% GC content) with 3223 genes. Comparative genomic analysis revealed a number of genes involved in the maintenance of intracellular ion balance, absorption or synthesis of compatible solutes, stress response, and modulation of membrane composition in L. plantarum D31 and or T9 genomes. Gene transcriptional analysis validated that most of these genes were coupled with the stress-resistance phenotypes of the two strains.Conclusions: L. plantarum D31 and T9 strains tolerated 5.0% NaCl, and D31 even tolerated 8.0% NaCl. The draft genomes of these two strains were determined, and comparative genomic analysis revealed multiple molecular coping strategies for the salt stress tolerance in L. plantarum D31 and T9 strains.

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“…An extensive set of genetic tools has been developed for LABs over the years and this can enable efficient metabolic engineering of industrially important strains. Efforts have been made to enhance production of vitamins like riboflavin (Burgess et al, 2004;Chen et al, 2017;Juarez Del Valle et al, 2017), folate (Albuquerque et al, 2017;Saubade et al, 2017;Meucci et al, 2018) and cobalamin (Bhushan et al, 2017;Li et al, 2017) in LAB and thereby increase the functional value of fermented food, but until very recently there were no reports on optimization of dairy production or metabolic engineering of LAB strains to achieve higher menaquinone levels. Several genomes of the dominating vitamin K2 producing LAB, L. lactis have been sequenced, and putative genes encoding the enzymes for the individual steps of menaquinone biosynthesis annotated (Wegmann et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Engineering Lactococcus lactis for Increased Vitamin K2 Production

Bøe

Holo

2020

Front. Bioeng. Biotechnol.

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Cheese produced with Lactococcus lactis is the main source of vitamin K2 in the Western diet. Subclinical vitamin K2 deficiency is common, calling for foods with enhanced vitamin K2 content. In this study we describe analyses of vitamin K2 (menaquinone) production in the lactic acid bacterium L. lactis ssp. cremoris strain MG1363. By cloning and expression from strong promoters we have identified genes and bottlenecks in the biosynthetic pathways leading to the long-chained menaquinones, MK-8 and MK-9. Key genes of the biosynthetic menaquinone pathway were overexpressed, singly or combined, to examine how vitamin K2 production can be enhanced. We observed that the production of the long menaquinone polyprenyl side chain, rather than production of the napthoate ring (1,4-dihydroxy-2-naphtoic acid), limits total menaquinone synthesis. Overexpression of genes causing increased ring formation (menF and menA) led to overproduction of short chained MK-3, while overexpression of other key genes (mvk and llmg_0196) resulted in enhanced full-length MK-9 production. Of two putatively annotated prenyl diphosphate synthases we pinpoint llmg_0196 (preA) to be important for menaquinone production in L. lactis. The genes mvk, preA, menF, and menA were found to be important contributors to menaquinone levels as single overexpression of these genes double and more than triple the total menaquinone content in culture. Combined overexpression of mvk, preA, and menA increased menaquinone levels to a higher level than obtained individually. When the overproducing strains were applied for milk fermentations vitamin K2 content was effectively increased 3-fold compared to the wild type. The results provide a foundation for development of strains to ferment foods with increased functional value i.e., higher vitamin K2 content.

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Characterization of extracellular vitamin B12 producing Lactobacillus plantarum strains and assessment of the probiotic potentials

Cited by 67 publications

References 39 publications

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Identification of salt tolerance-related genes of Lactobacillus plantarum D31 and T9 strains by genomic analysis

Engineering Lactococcus lactis for Increased Vitamin K2 Production

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