Cell surface properties of Lactobacillus salivarius under osmotic stress

Gong, Xiao Yang; Yu, Hailong; Chen, Jing Yu; Han, Bei‐Zhong

doi:10.1007/s00217-012-1677-z

Cited by 26 publications

(14 citation statements)

References 38 publications

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“…The hydrophobic ability of yeasts was analyzed according to the ability of cells to bind to hexadecane using a method modified by Gong, Yu, Chen, and Han (). After each isolate was separately subcultured on 10 ml of YPD broth at 30°C for 24 hr, cell pellets were harvested by speed centrifugation at 4,000 rpm for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu

Zeng

Jia

et al. 2019

J Food Biochem

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This study aims to investigate the technological properties of yeast strains isolated from traditional low‐salt fermented Suan yu fish as starter culture. A step‐by‐step approach was used to determine the technological properties of the isolated yeast strains. The enzymatic activity (catalase, urease, β‐glucosidase, protease, and lipase) under adverse conditions (pH, salt, and temperature) were evaluated. Principal component analysis was used to assess data. Twenty‐five strains with desirable technological properties were selected for evaluation of probiotic traits (tolerance at pH 2.5 and 0.3% bile salts, antimicrobial activity, hydrophobic properties, and biofilm production). These isolates were identified by sequencing the D1/D2 region of 26S rDNA. Finally, seven isolates with desirable probiotic traits were analyzed for their ability to survive through gastric transit using a gastrointestinal simulation model. An In vitro test showed that isolates 3, 12, 19, 24, and 43 exhibited high survival levels (60%–70%), similar to those of the indicator strain (Saccharomyces cerevisiae). The results suggest that five isolates (S. cerevisiae strains 3, 12, 19, 24, and 43) showed desirable technological properties and probiotic traits and therefore can be used as functional starter cultures to produce fermented fish products. Practical applications Researchers have investigated the activity of LAB as functional and probiotic microorganisms; however, information on the probiotic potential of yeasts remains limited. Yeasts are microorganisms that present and induce biochemical changes in several fermented meat and fish products. In the present study, the technological and probiotic properties of 52 isolates from Suan yu were investigated to identify potential probiotic strains for starter cultures. Our results suggest that five isolated S. cerevisiae strains showed desirable technological properties and probiotic traits and therefore can be used as functional starter cultures to produce fermented fish products, and other fermented foods. Functional yeast isolates are used to effectively improve the quality of fermented fish products for consumer acceptance. This study has focused on the possibility to produce a functional Suan yu using a potential probiotic S. cerevisiae as starter culture to enhance health benefits.

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Section: Methodsmentioning

confidence: 99%

Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu

Zeng

Jia

et al. 2019

J Food Biochem

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“…The experiment was carried out according to the method described by Gong et al [5] and Perricone et al [13], with some modifications. Briefly, bacteria were grown at 37˚C in MRS broth (Oxoid); then, cells were harvested by centrifugation and washed twice with PBS buffer 0.1 M. 9.5 ml of cell suspension were added with 0.5 ml of hexadecane or xylene (Sigma-Aldrich), thoroughly mixed for 30 s and left under static conditions for 10 min.…”

Section: Hydrophobicity Assaymentioning

confidence: 99%

“…Auto-aggregation and hydrophobicity play an important role in the adhesion to gut mucosa [5]. Bacterial [20]; moreover, it is a multistep process, connected to the hydrophobic properties of cell surfaces.…”

Section: Functional Characterizationmentioning

confidence: 99%

“…Fermentation, conducted by LAB, has been shown to have not only preservative effects and the ability of aiding the modification of the physicochemical properties of different foods, but also the capability to provide significant impact on the nutritional quality and functional performances of the raw material [4]. Thus, they have a crucial role in the development of the nutritional, organoleptic, and microbiological quality, and health improvement of fermented products; in fact, the industrialization of food technology increased the economical importance of lactic acid bacteria, because this offers a possibility to explore the use of lactic acid bacteria as functional starter cultures for the manufacture of fermented foods [5]. Nevertheless, small-scale productions continue to use the traditional method of spontaneous fermentation without the addition of starter cultures, and let the "house-flora" to guide the fermentation [6].…”

Section: Introductionmentioning

confidence: 99%

“…Nowadays, there is a considerable interest towards probiotics for a variety of medical conditions, and millions of people around the world consume probiotics daily to maintain well-being [5]. Probiotics have a positive economic impact in Developing Countries, in which people suffer from frequent gastrointestinal infections [8].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Functional Starter Cultures for Meat: A Case Study on Technological and Probiotic Characterization

Bevilacqua¹,

Corbo²,

Speranza³

et al. 2015

FNS

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How to cite this paper: Bevilacqua, A., Corbo, M.R., Speranza, B., Di Maggio, B., Gallo, M. and Sinigaglia, M. (2015) Functional Starter Cultures for Meat: A Case Study on Technological and Probiotic Characterization. Food and Nutrition Sciences, 6, 511-522. http://dx. AbstractThe selection of a starter is a complex process, involving different steps, like a preliminary characterization under laboratory conditions, the selection of the most promising strains, a lab validation and the final validation in a large-scale fermentation; the selection of a functional starter includes a further step, dealing with the assessment of the functional traits. This paper proposes a case study on how to use a step-by-step approach, based on some rapid protocols, to select promising starter cultures with probiotic abilities. Nine strains, isolated from a commercial preparation, were studied in relation to some enzymatic activities (slime and acetoin production, reduction of nitrates, proteolytic activity and hydrolysis of tributyrin), technological (acidification and growth at different temperatures, pHs and salt amounts) and probiotic traits (hydrophobicity, co-aggregation towards Salmonella sp. and Escherichia coli, survival at pH 2.5 and in presence of bile salts, antibiotic resistance) and compared to some collection isolates. As a final step, a multivariate approach was used to select the most promising isolates. The isolates from the commercial preparation were able to perform the fermentation (e.g. acidification) at low temperatures with some interesting traits in terms of bioactivity towards E. coli O157:H7, whilst some interesting probiotic traits in terms of hydrophobicity and survival in conditions that mimicked the gut were found for the collection isolates.

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Studies on the removal of Cd ions by gastrointestinal lactobacilli

Polak-Berecka

Boguta

Cieśla

et al. 2016

Appl Microbiol Biotechnol

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Accumulation of toxic metal ions in food and water is nowadays a growing health-related problem. One detoxification method involves the use of microorganisms naturally inhabiting the gastrointestinal tract (GIT). The purpose of this study was to prove that lactic acid bacteria derived from the GIT are able to effectively remove Cd from water solution. Seven strains of lactobacilli, out of 11 examined, showed tolerance to high concentrations of cadmium ions. The metal-removal efficiencies of these seven lactobacilli ranged from 6 to 138.4 μg/h mg. Among these bacteria, Lactobacillus gallinarum and Lactobacillus crispatus belonged to the highest (85%) Cd-removal efficiency class. An analysis of the zeta potential (ζ) indicated that the bacterial cell surface had a negative charge at the pH ranging from 3 to 10. The presence of carboxyl, amide, and phosphate groups was favorable for Cd binding to the cell surface, which found confirmation in FTIR-ATR spectra. Elemental SEM/EDS analysis and TEM imaging not only confirmed the adsorption of Cd on the cell envelope but also gave us a reason to suppose that Lb. crispatus accumulates metal ions inside the cell. Our findings open perspectives for further research on the new biological function of GIT lactobacilli as natural biosorbents.

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Cell surface properties of Lactobacillus salivarius under osmotic stress

Cited by 26 publications

References 38 publications

Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu

Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu

Functional Starter Cultures for Meat: A Case Study on Technological and Probiotic Characterization

Studies on the removal of Cd ions by gastrointestinal lactobacilli

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