Halophilic lactic acid bacteria — Play a vital role in the fermented food industry

Nguyen, Phu-Tho; Nguyen-Thi, To-Uyen; Nguyen, Huu-Thanh; Pham, Minh-Nhut; Nguyen, Thi-Tho

doi:10.1007/s12223-024-01149-0

Cited by 2 publications

(2 citation statements)

References 133 publications

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“…It is known that high-salt fermented foods are abundant in beneficial bacteria such as Bacillus spp. and lactic acid bacteria [ 26 ]. Therefore, we analyzed the microbial community of GJs.…”

Section: Discussionmentioning

confidence: 99%

“…The levels of inflammatory cytokines are known to increase in animal models of DSS-induced colitis and are closely associated with IBD development [ 28 ]. Fermented foods are recognized for their abundance of beneficial bacteria, including probiotic strains [ 26 ]. Probiotics primarily exert immune-modulating and anti-inflammatory effects, achieved through the regulation of pro-inflammatory cytokine signaling pathways, such as the TNF-alpha signaling pathway [ 29 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

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Anti-Inflammatory Effect of Korean Soybean Sauce (Ganjang) on Mice with Induced Colitis

Lim,

Park,

Seo

et al. 2024

J. Microbiol. Biotechnol.

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Inflammatory bowel disease (IBD), characterized by chronic inflammation of the gut, is caused by several factors. Among these factors, microbial factors are correlated with the gut microbiota, which produces short-chain fatty acids (SCFAs) via anaerobic fermentation. Fermented foods are known to regulate the gut microbiota composition. Ganjang (GJ), a traditional fermented Korean soy sauce consumed worldwide, has been shown to exhibit antioxidant, anticancer, anti-colitis, and antihypertensive activities. However, its effects on the gut microbiota remain unknown. In the present study, we aimed to compare the anti-inflammatory effects of GJ manufactured using different methods and investigate its effect on SCFA production in the gut. To evaluate the anti-inflammatory effects of GJ in the gut, we performed animal experiments using a mouse model of dextran sulfate sodium (DSS)-induced colitis. All GJ samples attenuated DSS-induced colitis symptoms, including reduced colonic length, by suppressing the expression of inflammatory cytokines. In addition, GJ administration modulated SCFA production in the DSS-induced colitis model. Overall, GJ exerted anti-inflammatory effects by reducing DSS-induced symptoms via regulation of inflammation and modulation of SCFA levels in a DSS-induced colitis model. Thus, GJ is a promising fermented food with the potential to prevent IBD.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Anti-Inflammatory Effect of Korean Soybean Sauce (Ganjang) on Mice with Induced Colitis

Lim,

Park,

Seo

et al. 2024

J. Microbiol. Biotechnol.

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Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese

Grujović,

Marković,

Morais

et al. 2024

Foods

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This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated through tests for hemolytic activity and antibiotic sensitivity. The selected isolates were then tested for various technological properties, including growth in methylene blue, proteolytic activity, acidification, curd formation ability in both pure and enriched goat milk, diacetyl production, antagonistic potential against other LAB, and biofilm formation ability. The results indicated that Lactococcus spp., Lacticaseibacillus spp., and Lactiplantibacillus spp. did not exhibit α or β hemolysis, while enterococci displayed α hemolysis. A higher number of isolates demonstrated sensitivity to ampicillin, tetracycline, and streptomycin, while sensitivity to gentamicin and vancomycin was strain-dependent. Based on the evaluation of technological properties, Lacticaseibacillus paracasei M-1 and Lactiplantibacillus plantarum C7-7, C7-8, and C14-5 showed promising characteristics. Additionally, Lactococcus lactis subsp. lactis strains C0-14 and C21-8 emerged as promising candidates with notable technological properties. Notably, certain indigenous strains LAB exhibit promising technological properties and safety profiles. These characteristics make them suitable candidates for use as starter or adjunct cultures in goat’s milk cheese production, potentially enhancing the quality and safety of the cheese as well as hygiene practices among small-scale dairy producers.

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Halophilic lactic acid bacteria — Play a vital role in the fermented food industry

Cited by 2 publications

References 133 publications

Anti-Inflammatory Effect of Korean Soybean Sauce (Ganjang) on Mice with Induced Colitis

Anti-Inflammatory Effect of Korean Soybean Sauce (Ganjang) on Mice with Induced Colitis

Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese

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