Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications

Woraprayote, Weerapong; Janyaphisan, Thitiphorn; Adunphatcharaphon, Saowalak; Sonhom, Nipon; Showpanish, Kittiya; Rumjuankiat, Kittaporn; Visessanguan, Wonnop; Elliott, Christopher T.; Petchkongkaew, Awanwee

doi:10.1016/j.fbio.2023.102385

Cited by 5 publications

(3 citation statements)

References 45 publications

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“…Several antifungal bacteriocins were identified along with some organic acids. The development of other microbes, such as bacteria, fungi, and even some viruses, can be prevented by these peptides, which are tiny, cationic molecules and are commonly utilized in fermented foods because they can dramatically reduce the growth of fungi that cause food spoilage and mycotoxin formation ( Digaitiene et al, 2012 ; Garcha, 2018 ; Woraprayote et al, 2023 ; Figure 3 ).…”

Section: Biological Control Of Fusaria By Lactic Acid Bacteriamentioning

confidence: 99%

Fusarium biocontrol: antagonism and mycotoxin elimination by lactic acid bacteria

Krishnan,

Nampoothiri,

Suresh

et al. 2024

Front. Microbiol.

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Mycotoxins produced by Fusarium species are secondary metabolites with low molecular weight formed by filamentous fungi generally resistant to different environmental factors and, therefore, undergo slow degradation. Contamination by Fusarium mycotoxins in cereals and millets is the foremost quality challenge the food and feed industry faces across the globe. Several types of chemical preservatives are employed in the mitigation process of these mycotoxins, and they help in long-term storage; however, chemical preservatives can be used only to some extent, so the complete elimination of toxins from foods is still a herculean task. The growing demand for green-labeled food drives to evade the use of chemicals in the production processes is getting much demand. Thus, the biocontrol of food toxins is important in the developing food sector. Fusarium mycotoxins are world-spread contaminants naturally occurring in commodities, food, and feed. The major mycotoxins Fusarium species produce are deoxynivalenol, fumonisins, zearalenone, and T2/HT2 toxins. Lactic acid bacteria (LAB), generally regarded as safe (GRAS), is a well-explored bacterial community in food preparations and preservation for ages. Recent research suggests that LAB are the best choice for extenuating Fusarium mycotoxins. Apart from Fusarium mycotoxins, this review focuses on the latest studies on the mechanisms of how LAB effectively detoxify and remove these mycotoxins through their various bioactive molecules and background information of these molecules.

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Section: Biological Control Of Fusaria By Lactic Acid Bacteriamentioning

confidence: 99%

Fusarium biocontrol: antagonism and mycotoxin elimination by lactic acid bacteria

Krishnan,

Nampoothiri,

Suresh

et al. 2024

Front. Microbiol.

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“…Therefore, techniques for using supercritical CO 2 in the hydrolysis step of processing lignocellulosic materials are being applied to biomass residues to facilitate the fermentation and synthesis of bioproducts [38][39][40][41]. Fermentation is an ancient process that is widely used in the food industry to produce vinegar, bread, alcoholic beverages (cider, wine, and beers), fermented dairy products (aged cheese, yogurt, and kefir), fermented meats and sausages, fermented fish products, low-alcohol fermented drinks (kombucha, dark tea, and water kefir), fermented soy-based foods (miso, natto, tempeh, soy sauces, and tofu), fermented vegetables (sauerkraut, pickles, kimchi, and other legumes, cereals, and grains that undergo fermentation) [42,43]. Over the years, this process began to be studied in terms of reusing waste from the food and agricultural industry to synthesize products with high added value for industrial commercialization [28,[42][43][44].…”

Section: Introductionmentioning

confidence: 99%

“…Fermentation is an ancient process that is widely used in the food industry to produce vinegar, bread, alcoholic beverages (cider, wine, and beers), fermented dairy products (aged cheese, yogurt, and kefir), fermented meats and sausages, fermented fish products, low-alcohol fermented drinks (kombucha, dark tea, and water kefir), fermented soy-based foods (miso, natto, tempeh, soy sauces, and tofu), fermented vegetables (sauerkraut, pickles, kimchi, and other legumes, cereals, and grains that undergo fermentation) [42,43]. Over the years, this process began to be studied in terms of reusing waste from the food and agricultural industry to synthesize products with high added value for industrial commercialization [28,[42][43][44]. Figure 1 shows several sources of fermented foods for recovering valuable and bioactive compounds and producing bioproducts, along with their potential applications related to the fossil sources of CO 2 emissions and the use of biomass residues to obtain bioproducts and bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications

Faria,

Carvalho,

Conte-Junior

2023

Fermentation

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Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing bioproducts. Therefore, generating these high-value-added products reduces the environmental impact caused by waste disposal and increases the industrial economic value of the final products. This review presents opportunities for synthesizing bioproducts and recovering bioactive compounds (employing wastes and byproducts from fermented sources) with several biological properties to support their consumption as dietary supplements that can benefit human health. Herein, the types of fermented food waste and byproducts (i.e., vegetables, bread wastes, dairy products, brewing, and winery sources), pre-treatment processes, the methods of obtaining products, the potential health benefits observed for the bioactive compounds recovered, and other technological applications of bioproducts are discussed. Therefore, there is currently a tendency to use these wastes to boost bioeconomic policies and support a circular bioeconomy approach that is focused on biorefinery concepts, biotechnology, and bioprocesses.

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Production and SERS characterization of bacteriocin-like inhibitory substances by latilactobacillus sakei in whey permeate powder: exploring natural antibacterial potential

Contessa,

Moreira,

Moraes

et al. 2024

Bioprocess Biosyst Eng

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Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications

Cited by 5 publications

References 45 publications

Fusarium biocontrol: antagonism and mycotoxin elimination by lactic acid bacteria

Fusarium biocontrol: antagonism and mycotoxin elimination by lactic acid bacteria

Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications

Production and SERS characterization of bacteriocin-like inhibitory substances by latilactobacillus sakei in whey permeate powder: exploring natural antibacterial potential

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