Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid
                    Bacteria from Dry-Aged Hanwoo Beef

Kim, Hayoung; Shin, Minsoo; Ryu, Sangdon; Yun, Bohyun; Oh, Sangnam; Park, Dong-Jun; Kim, Young-Hoon

doi:10.5851/kosfa.2021.e11

Cited by 16 publications

(13 citation statements)

References 32 publications

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“…Kim et al . (2021) conducted a study where beef was dry‐aged at temperatures ranging from 1 to 4 °C and relative humidity between 80% and 90% for 50 days. They observed that lactic acid bacteria exhibited the highest abundance (>40%) among the bacterial populations present in dry‐aged beef, a finding consistent with our results.…”

Section: Resultsmentioning

confidence: 99%

“…In addition to their acid-producing capabilities, lactic acid bacteria also possess robust protease and lipase hydrolysis activities, leading to the production of peptides, free amino acids, and free fatty acids, all of which contribute to enhancing the flavour of beef. Kim et al (2021) conducted a study where beef was dry-aged at temperatures ranging from 1 to 4 °C and relative humidity between 80% and 90% for 50 days. They observed that lactic acid bacteria exhibited the highest abundance (>40%) among the bacterial populations present in dry-aged beef, a finding consistent with our results.…”

Section: Analysis Of Community Composition At the Phylum Levelmentioning

confidence: 99%

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Analysis of microbial community succession and characteristic flavour during dry ageing of Yanbian beef

Wang,

Peng,

Zhao

et al. 2024

Int J of Food Sci Tech

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SummaryDry‐aged beef is highly regarded for its unique flavour and nutritional value, yet gaps persist in our understanding of its microbial community structure, flavour pathways, and microbe–flavour relationship. In this study, Yanbian cattle buttocks were dry‐aged under varying temperature and humidity conditions and a wind speed of 1.2 m s−1. High‐throughput sequencing was used to assess microbial community diversity. In dry‐aged beef, the predominant bacterial phyla were Proteobacteria and Firmicutes, with the dominant genera including Candidatus Bacilloplasma, Streptococcus, ZOR0006, and Lactobacillus. Fungal communities were dominated by Ascomycota and Basidiomycota, featuring prominent genera including Aspergillus, Fusarium, Alternaria, and Cladosporium. During dry ageing, Yanbian beef flavour metabolites exhibited a significant increase in certain flavour amino acids, total amino acids, and volatile flavour compounds. Most of the metabolites are concentrated near the Penicillium. This study contributes to understanding the characteristic flavours in dry‐aged beef and the microbial fermenters involved in this process.

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Section: Resultsmentioning

confidence: 99%

Section: Analysis Of Community Composition At the Phylum Levelmentioning

confidence: 99%

Analysis of microbial community succession and characteristic flavour during dry ageing of Yanbian beef

Wang,

Peng,

Zhao

et al. 2024

Int J of Food Sci Tech

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“…LGG is often used as a positive control in these studies because it has been reported to colonize well in the C. elegans gut and adhere to mucins (both in vitro and in vivo), which could constitute an important mechanism for probiotics. Indeed, increased colonization of Lactobacillus sakei 20D49 [ 77 ], L. fermentum JDFM216 [ 65 , 78 ], Lacticaseibacillus rhamnosus GG [ 79 ], Lacticaseibacillus rhamnosus Probio-M9 [ 80 ], Lactobacillus spp. Lb21 [ 71 ], and multiple strains of L. salivarius and L. plantarum [ 41 , 63 ] in the worm gut was associated with improved lifespan and/or resistance to enteropathogens like E. faecalis , S. aureus , E. coli O157:H7, C. jejuni , S. typhimurium , and MRSA.…”

Section: Geroprotective Effects Of Probiotics In C Elegansmentioning

confidence: 99%

“…However, in the case of CPCC 101271, although it improved lifespan by approximately 40% compared to OP50, B. nematocida outcompeted it and induced microbiota dysbiosis (according to metagenomic sequencing) [ 81 ]. Interestingly, despite Enterococcus being a source of infection in many models, multiple E. faecalis strains (12D26, 20D48, and 30D36) also have been suggested as potential probiotics as they enhanced resistance to E. coli O157:H7 and S. aureus , likely due to significant adhesion to mucin proteins and colonization in the C. elegans gut [ 77 ].…”

Section: Geroprotective Effects Of Probiotics In C Elegansmentioning

confidence: 99%

Geroprotective potential of microbiome modulators in the Caenorhabditis elegans model

Miller,

Mathai,

Yadav

et al. 2023

GeroScience

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Aging is associated with cellular and physiological changes, which significantly reduce the quality of life and increase the risk for disease. Geroprotectors improve lifespan and slow the progression of detrimental aging-related changes such as immune system senescence, mitochondrial dysfunction, and dysregulated nutrient sensing and metabolism. Emerging evidence suggests that gut microbiota dysbiosis is a hallmark of aging-related diseases and microbiome modulators, such as probiotics (live bacteria) or postbiotics (non-viable bacteria/bacterial byproducts) may be promising geroprotectors. However, because they are strain-specific, the geroprotective effects of probiotics and postbiotics remain poorly understood and understudied. Drosophila melanogaster, Caenorhabditis elegans, and rodents are well-validated preclinical models for studying lifespan and the role of probiotics and/or postbiotics, but each have their limitations, including cost and their translation to human aging biology. C. elegans is an excellent model for large-scale screening to determine the geroprotective potential of drugs or probiotics/postbiotics due to its short lifecycle, easy maintenance, low cost, and homology to humans. The purpose of this article is to review the geroprotective effects of microbiome modulators and their future scope, using C. elegans as a model. The proposed geroprotective mechanisms of these probiotics and postbiotics include delaying immune system senescence, preventing or reducing mitochondrial dysfunction, and regulating food intake (dietary restriction) and metabolism. More studies are warranted to understand the geroprotective potential of probiotics and postbiotics, as well as other microbiome modulators, like prebiotics and fermented foods, and use them to develop effective therapeutics to extend lifespan and reduce the risk of debilitating aging-related diseases.

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“…The antimicrobial activity of L. https://doi.org/10.11002/kjfp.2022.29.6.852 (Abitayeva et al, 2021;Costa et al, 2020), Vibrio sp. (Joffraud et al, 2006), S. aureus, Serratia marcescens, E. coli (Abitayeva et al, 2021), and Salmonella typhimurium SL1344 (Kim et al, 2021), Huh and Hwang (2016) reported that L. sakei subsp.…”

Section: Antimicrobial Activity Of L Sakei Under Selective Environmen...mentioning

confidence: 99%

Antimicrobial activity of Latilactobacillus sakei isolated from virgin coconut oil under pH and temperature stress

Miranti¹,

Iwahashi²,

Syaputri³

2022

Korean J. Food Preserv.

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This study aimed to elucidate whether lactic acid bacteria (LAB) can be used as a bio-preservative and a natural antimicrobial agent to extend coconut oil shelf-life, even under stress conditions. Lactiplantibacillus plantarum and Latilactobacillus sakei were isolated from virgin coconut oil which was subjected to strong environmental stresses. L. sakei was sequenced by a universal primer of 16S rRNA for LAB and included as L. sakei subsp. sakei. The growth analysis was influenced by pH and the optimum rate was pH 9.0. Furthermore, there was no growth at pH 3.0. In addition, the antibacterial activities were estimated using the wells diffusion method and the results were evaluated based on the presence of a clear halo surrounding the wells. The antibacterial activities were optimum at pH 4.5-7.0 against Escherichia coli K12 JM109, Bacillus subtilis, and Staphylococcus aureus JCM 20624. The antimicrobial activity was evaluated under high temperatures of 60, 70, 80, 90, and 100°C. The results revealed that even at high temperatures, the cell-free supernatant of L. sakei still gave antimicrobial activity. Therefore, it was concluded that L. sakei has antimicrobial activities under environmental stresses and can be used as a bio-preservative for coconut oil.

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Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef

Cited by 16 publications

References 32 publications

Analysis of microbial community succession and characteristic flavour during dry ageing of Yanbian beef

Analysis of microbial community succession and characteristic flavour during dry ageing of Yanbian beef

Geroprotective potential of microbiome modulators in the Caenorhabditis elegans model

Antimicrobial activity of Latilactobacillus sakei isolated from virgin coconut oil under pH and temperature stress

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