Characterization of Certain Bacterial Strains for Potential Use as Starter or Probiotic Cultures in Dairy Products

Monteagudo-Mera, Andrea; Caro, Irma; Rodrı́guez-Aparicio, Leandro B.; Rúa, Javier; Ferrero, Miguel Ángel Martín; García-Armesto, María Rosario

doi:10.4315/0362-028x.jfp-10-392

Cited by 48 publications

(40 citation statements)

References 17 publications

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“…(34,64,65) Since LAB cultures can produce β-galactosidase, it is interesting for the dairy industry to explore the probiotic strains that Agarwal and Bhasin (66) conducted a study in order to control diarrhea in children (6 months to 5 years of age) by feeding them with fermented milk preparations (group 1: Actimel from Danone ® , containing 10 8 CFU/g of each Lactobacillus casei DN-114001, Lactobacillus bulgaricus and Streptococcus thermophilus; group 2: Indian Dahi, containing 10 8 CFU/g of each Lactococcus lactis, Lactococcus lactis subsp. cremoris and Lc.…”

Section: Metabolic Activitymentioning

confidence: 98%

“…For this reason, the lack/low levels of such enzyme activity is a positive aspect for strains that are intended to be used as probiotics or starters cultures. (65) Hemolytic potential is not desirable in probiotic cultures. Some studies comment that strains of Lc.…”

Section: Hemolytic Potentialmentioning

confidence: 98%

“…(34,64,65) Since LAB cultures can produce β-galactosidase, it is interesting for the dairy industry to explore the probiotic strains that Downloaded by [University of Otago] at 04:40 14 March 2015 A c c e p t e d M a n u s c r i p t 13 produce this enzyme, in order to help the lactose maldigestion problem and enhance the consumption of dairy food. In vivo studies The principal outcome of efficacy studies on probiotics should consist of proving benefits in human trials.…”

Section: Metabolic Activitymentioning

confidence: 99%

“…activity. (65) Biogenic amines are generated by decarboxylation of the corresponding amino acids through substrate-specific enzymes derived from microorganisms present in food. Cadaverine and putrescine can contribute to food spoilage in several products, and they have toxicological effects, observed in many critical functions for both humans and animals by the consumption of foods containing high amounts of these compounds.…”

Section: Antibiotic Resistance and Virulence Genesmentioning

confidence: 99%

“…mesenteroides strains isolated from different sources have shown the absence of β-glucosidase, N-acetyl-β-glucosaminidase and β-glucuronidase enzymes. (36,65,132,134) However, some Lc. mesenteroides strains isolated from fermented cassava, (135) sourdoughs, (136) meat products from Eastern Himalayas, (131) musts, (132) dairy samples (64) and kimchi (36) showed positive β-glucosidase activity.…”

mentioning

confidence: 96%

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The Two Faces ofLeuconostoc mesenteroidesin Food Systems

Paula

Jeronymo-Ceneviva

Todorov³

et al. 2014

Food Reviews International

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Leuconostoc mesenteroides is a lactic acid bacterium (LAB) that has been isolated from differentsources. Some of its strains are able to produce bacteriocins, and most of them belong to class IIa and shows anti-Listeria activity. Additionally, Lc. mesenteroides specie can be a probiotic candidate; promising studies have shown the potential of this specie to survive and grow under various stress conditions present in the gastrointestinal tract (GIT). On the other hand, this microorganism can cause spoilage in some types of food matrices and scarce reports have shown the pathogenic potential of this specie. In this review, we focus on an overview of Lc. mesenteroides bacteriocins-producing strains and its probiotic potential, in contrast with Lc. mesenteroides the spoilage and pathogenic cases reported in the literature. IntroductionLeuconostoc genus belongs to Firmicutes phylum, which includes Gram positive, heterofermentative (fermenting glucose to D-lactic acid, ethanol/acetic acid, and CO 2 from phosphoketolase pathway) microorganisms, and presents coccoid or rod-like shape. These bacteria are usually presented in pairs or short chains, nonmotile, nonspore forming, catalase negative, anaerobic facultative, mesophilic and do not produce ammonia from arginine. They display complex nutritional requirements, including different amino acids. Furthermore, they exhibit absence of H 2 S formation, growth in presence of 7% NaCl and low guanine-cytosine (GC) content on the DNA molecule (31-49%). These microorganisms have mesophilic characteristics with optimal growth between 20 and 30 °C . Species belonging to genus Leuconostoc (Lc. argentinum, Lc. carnosum, Lc. citreum, Lc. fallax, Lc. ficulneum, Lc. fructosum, Lc. gasicomitatum,Lc. gelidum, Lc. inhae, Lc. kimchii, Lc. lactis, Lc.mesenteroides, Lc.pseudomesenteroides) can be found mainly in vegetables, cereals, silage, fruits, wine, fish, meat and dairy products. (1-9) A significant review published by Hemme and FoucaudScheunemann (3) presents an overview about Leuconostoc species, their habitat, taxonomy, metabolism and genetics, their implications in health and safety, and their potential use in dairy technology and functional foods.Despite the recent studies that show many benefits attributed to LAB, only a few reports about probiotic potential and bacteriocin applications using Lc. mesenteroides species have been found in the literature. Moreover, Leuconostoc spp. has a promising future for application in dairy foods as bacteriocinogenic and/or probiotic microorganism through enhancement of Downloaded by [University of Otago] at 04:40 14 March 2015A c c e p t e d M a n u s c r i p t 3 physicochemical characteristics of these products, mainly due to the production of organic acids, CO 2 and volatile compounds, which contribute to the flavor and texture of butter, cream and cheeses. In this paper, we review the potential of Lc. mesenteroides for application as a probiotic and bacteriocin-producing culture, in contrast with its relationship to spoilage process an...

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Section: Metabolic Activitymentioning

confidence: 98%

Section: Hemolytic Potentialmentioning

confidence: 98%

Section: Metabolic Activitymentioning

confidence: 99%

Section: Antibiotic Resistance and Virulence Genesmentioning

confidence: 99%

mentioning

confidence: 96%

See 3 more Smart Citations

The Two Faces ofLeuconostoc mesenteroidesin Food Systems

Paula

Jeronymo-Ceneviva

Todorov³

et al. 2014

Food Reviews International

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Assessment of (‐) epicatechin as natural additive for improving safety and functionality in fresh “Piel de Sapo” melon juice

Aller

González²,

Gómez³

et al. 2021

Food Science & Nutrition

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Epicatechin (EC) is a very abundant flavonoid in vegetable tissues that presents high antioxidant activity in living systems. The minimum inhibitory concentration (MIC) of (‐)EC was determined in three species of bacteria commonly associated with foodborne illness of plant origin: Listeria (L.) monocytogenes, Escherichia (E.) coli ‐serogroups O157: H7 and O111‐ and Bacillus (B.) cereus; two strains of probiotic‐type lactic acid bacteria (PT‐LAB) and two control strains. All 10 strains were assayed under three temperature conditions (30º, 10º, and 4ºC) and at each temperature under two pH conditions (6.7 and 5.5). Mean EC MIC values were generally lower at refrigeration (4º and 10ºC) temperatures and at standard pH (6.7). By inoculating with each of the strains separately, both melon juice (MJ) and MJ supplemented with EC (ECSMJ), at the accepted maximum sensorial limit, and storing them at 4ºC for 10 days; the final counts (CFU/mL) were lower for ECSMJ than for plain MJ both for pathogenic bacteria and for PT‐LAB. The presence of EC during refrigerated storage counteracted the ability of MJ as a growth medium for all the pathogenic bacteria. ECSMJ increased the antioxidant activity of MJ significantly to levels similar to those of EC alone. (‐) Epicathechin would be a promising ingredient for increasing the functional properties of “Piel de Sapo” MJ (phenolic compounds and antioxidant ability) while contributing to improving the safety of this type of juice during prolonged refrigerated storage at 4ºC.

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