Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream

Borges, Danielle Oliveira; Matsuo, Mariana Mitiko; Bogsan, Cristina Stewart Bittencourt; Silva, Tatiane Ferreira da; Casarotti, Sabrina Neves; Penna, Ana Lúcia Barretto

doi:10.1016/j.lwt.2019.02.085

Cited by 15 publications

(17 citation statements)

References 37 publications

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“…mesenteroides were used in a co-culture. The fermented product had a better functionality due to the antilisterial properties (Borges et al, 2019). Dietary polyunsaturated fatty acids (PUFA) inhibit Staphylococcus spp., Streptococcus spp., Mycobacterium spp., Helicobacter spp., and Bacillus spp.…”

Section: Antioxidant Activity Improvement and The Reduction Of Antinumentioning

confidence: 99%

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Păcularu-Burada

Georgescu

Bahrim

2020

Ann.UDJG.FoodTechnology

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The spontaneous fermented cereal-based products are natural ingredients used since ancient times as aroma and texture enhancers or as biopreservatives. Many studies that focus on the sourdough microbiota and its related properties were carried out until now due to the fact that the fermented products with lactic acid bacteria strains have high functionality and support the consumer's decisions in regard to the healthy foods consumption and lifestyle improvement. As such, finding new lactic acid bacteria strains with functional and technological features that could be part of new starter cultures and understanding the biochemical pathways involved in the fermentation process are still the current research objectives for the scientists in this field. This review highlights the newest trends in the sourdough technology by stating the diversity of raw materials and starter beneficial microorganisms in order to obtain functional fermented products, gluten-free sourdoughs, or fermented products rich in postbiotic compounds (i.e. organic acids, bioactive peptides, short-chain fatty acids (SCFA), exopolysaccharides (EPS), enzymes), compounds biosynthesized by the microorganisms that are part of the consortium involved in the fermentation process. Additionally, multiple strategies for the reduction of the antinutritional factors and an increment of the minerals' bioaccessibility are pointed out, as well as the comparisons between the nutritional compounds of some underutilized pseudocereals and grains for the formulation of new sourdoughs that are recommended for the consumers with special nutritional requirements.

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Section: Antioxidant Activity Improvement and The Reduction Of Antinumentioning

confidence: 99%

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Păcularu-Burada

Georgescu

Bahrim

2020

Ann.UDJG.FoodTechnology

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“…Leuconostoc spp. isolated from different sources has been reported to possess antimicrobial activity by several researchers (Borges et al, 2019; Bellil et al, 2014). The antimicrobial activity of Leuconostoc have been attributed to production of organic acid (Koo et al, 2015) and bacteriocins (Hechard et al, 1992; Martinez et al, 2006).…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial Efficacy of Leuconostoc spp. Isolated from Indian Meat against Escherichia coli and Listeria monocytogenes in Spinach Leaves

Thangavel

Subramaniyam²

2019

Food Sci Anim Resour

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Five Leuconostoc strains (CM17, CM19, PM30, PM32, and PM36) previously isolated from Indian meat showed promising antimicrobial activity against food pathogens in screening assay. This study evaluates the efficacy of these isolates against Escherichia coli Microbial Type Culture Collection and Gene Bank (MTCC) 443 and Listeria monocytogenes (MTCC 657) in spinach leaves. Challenge studies were conducted by inoculating E. coli and L. monocytogenes at 6 to 7 Log 10 CFU/g of the leaves respectively and treating them with cell free supernatant (CFS) of 48 h cultures of the isolates. The samples were stored at 4°C and analyzed over a period of 5 d. The study was conducted in triplicates and statistical analysis was carried out using one-way Anova. The counts of the pathogens did not increase over the 5 d period in the control samples, without any treatment. Whereas in the case of CFS treatments, significant reduction (p<0.05) was observed in both E. coli and L. monocytogenes from 1 to 5 d with all the 5 strains as compared to the control. The counts of Listeria dropped by 0.5 to 1 log by 5 d, with PM 36 showing the highest reduction (1 log). In the case of E. coli , 1.1 to 1.5 log reduction was observed by 5 d, with again PM 36 showing the highest reduction (1.5). The overall results indicate that the isolates (specifically PM36) not only showed efficacy in in vitro studies but are also proved to be effective in food matrix making them potential clean label antimicrobial alternatives for food application.

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“…Dairy products provide only 70% of the total CLA daily intake, and due to achieving the recommended dose, several technological alternatives are being used to increase the CLA content in milk and dairy products as the addition of specific cultures that metabolize this fatty acid or enrich the dairy product with CLA from seeds, fruits or extracts to improve their nutritional value. Borges et al (2019) evaluated the effect of Leuconostoc mesenteroides and Lactococcus lactis on the fatty acids profile and on the inhibition of Listeria monocytogens in fermented cream. This pathogenic bacteria count was reduced by the development and competition of the Ln.…”

Section: Fatty Acidsmentioning

confidence: 99%

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

et al. 2022

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Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development.

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Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream

Cited by 15 publications

References 37 publications

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Antimicrobial Efficacy of Leuconostoc spp. Isolated from Indian Meat against Escherichia coli and Listeria monocytogenes in Spinach Leaves

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

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