Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteria

Šalomskienė, Joana; Jonkuvienė, D.; Mačionienė, Irena; Abraitienė, Asta; Zeime, Jurate; Repečkienė, Jūratė; Vaičiulytė-Funk, Lina

doi:10.1007/s00217-018-03227-3

Cited by 25 publications

(17 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the present work, the tested lactic acid bacteria strains showed a very satisfactory inhibition capacity against Bacillus spp. The results are in accordance with the studies performed by Kaya and Simsek (2019) [124] and Salomskiene et al (2019) [125] who reported the inhibitory capacity of several species of Lactobacillus against Bacillus cereus. In contrast, in the study conducted by Verón et al (2017) [78], most of the Lactobacillus strains could not inhibit the growth of the spoilage bacterial strain Bacillus spp.…”

Section: Antimicrobial Properties Of Fermented Flour Extracts With Prsupporting

confidence: 92%

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

View full text Add to dashboard Cite

The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.

show abstract

Section: Antimicrobial Properties Of Fermented Flour Extracts With Prsupporting

confidence: 92%

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Organic wastes like hay or wood chips have also been used to replace glucose for microorganisms to produce organic acids, thereby neutralizing bauxite residue pH (Salomskiene et al, 2019).…”

Section: Santini Et Al Investigated the Influence Of Microorganisms On The Alkalinity Of Bauxitementioning

confidence: 99%

Effect of Acid Production by Penicillium oxalicum on Physicochemical Properties of Bauxite Residue

Zhang

Xue

et al. 2020

Geomicrobiology Journal

View full text Add to dashboard Cite

Large-scale discharge of bauxite residue, an alkaline, saline and nutrientdeficient waste material produced in the process of alumina production, has created extreme environments that are challenging to restore. Microbial pathways are found to play a critical role in the rehabilitation of these residues. In this study, Penicillium oxalicum, an alkaliresistant acid-producing fungus screened from bauxite residue disposal sites, was used to examine its effectiveness for restoration of bauxite residue. By comparing different biomass pretreatment methods, steam explosion pretreatment biomass was added to the medium to enhance microbial metabolism, through production of organic acids and various enzymes. P. oxalicum mainly secreted oxalic acid, formic acid and acetic acid. Addition of pretreatment biomass and microbes significantly lowered bauxite residue pH, whilst increasing EC and enzyme activity. Furthermore, the metabolic process of this fungus may promote the release of basic ions dominated by Na + and increase soluble cations. This study provides an experimental demonstration of bioremediation in bauxite residue, and enables future large-scale simulation of vegetation establishment on bauxite residue disposal areas.

show abstract

“…As a consequence, the demand for minimally processed foods and “cleaner” labels is rising, and the research into new and efficient natural antimicrobials is growing in importance [ 5 , 23 ]. During lactic acid fermentation, LAB are able to produce different compounds exerting antimicrobial activity [ 15 , 16 , 17 ] such as hydrogen peroxide, CO 2 , peptides or proteins, bacteriocins, ethanol, acids such as acid, benzoic, sorbic, and citric lactic, and diacetyl, and their antimicrobial activity may be exerted via the combined action of different metabolites on undesirable bacteria [ 24 ]. Furthermore, some phenolic compounds, well documented in the literature for their antimicrobial activity, are naturally present in raw substrates, but their content can be implemented during lactic acid fermentation [ 25 ].…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications

Ricci

Bertani

Maoloni

et al. 2021

Foods

View full text Add to dashboard Cite

To prevent foodborne diseases and extend shelf-life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. In addition to the prevention of foodborne diseases, another huge concern of our time is the recovery of agri-food byproducts. In compliance with these challenges, the aim of this work was to more deeply investigate the antimicrobial activity of extracts derived from fermented tomato, melon, and carrot byproducts, previously studied. All the fermented extracts had antimicrobial activity both in vitro and in foodstuff, showing even higher activity than commercial preservatives, tested for comparison against spoilage microorganisms and foodborne pathogens such as Salmonella spp., L. monocytogenes, and B. cereus. These promising results highlight an unstudied aspect for the production of innovative natural preservatives, exploitable to improve the safety and shelf-life of various categories of foodstuff.

show abstract

Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteria

Cited by 25 publications

References 35 publications

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Effect of Acid Production by Penicillium oxalicum on Physicochemical Properties of Bauxite Residue

Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications

Contact Info

Product

Resources

About