A Novel Organism Lactobacillus wasatchensis: Growth, Detection, Gassing Defects in Cheese, Control Strategy and Future Research Opportunities: A Review

Abstract

An obligate heterofermentative, Lactobacillus wasatchensis has been recently isolated from an aged Cheddar cheese produced in Logan, Utah. The potential of this organism in causing gassing defects in aged cheese has raised concern among cheese manufacturers. The recent attention on this organism is attributed to its economic impact due to low-quality cheese. This comprehensive review provides the details about Lb.wasatchensis characteristics, geographical distribution and effect of various physical and chemical factors such as heat treatment, carbohydrate utilization, pH, salt tolerance and growth temperature. Lb. wasatchensis utilize ribose as a primary source for its growth, however, it can slowly utilize galactose resulting in gas generation. The details of testing methods along with suggestions for future research on improving these techniques using a phage as a selective medium are provided in this review. Recent research developments for controlling the growth of Lb. wasatchensis, as well as potential research opportunities are summarized in this review.

​The Downregulation of Pro-inflammatory Cytokine Interleukin-6 after Oral Administration of Lactobacillus plantarum IS-10506 in Mice Model for Endometriosis

“…Meanwhile, a cell wall component from Gram-positive bacteria which contributes greatly in inflammatory reactions by inducting the pro-inflammatory cytokines and affecting the bacterial growth is called by lipoteichoic acid (LTA) (Bachanti et al, 2018). Pathogenic bacteria have been the focus of previous structural and functional studies on LTA due to LTA's feature as a key stimulator in both inflammatory and infectious illnesses (Sutariya et al, 2020;Geeta et al, 2021). On the contrary, different from pathogenic bacteria isolated LTAs, some probiotic LTAs diminish any excessive inflammatory responses by inducting any tolerance against pathogenic ligands.…”