Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products

Lavrentev, Filipp V.; Ashikhmina, Mariia S.; Ulasevich, Sviatlana A.; Morozova, Olga V.; Orlova, Olga Yu.; Skorb, Ekaterina V.; Iakovchenko, N.

doi:10.1016/j.lwt.2021.111623

Cited by 17 publications

(5 citation statements)

References 29 publications

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“…This is achieved by reducing intestinal injury and regulating the gut microbiota ( Bermudez-Brito et al, 2012 ; Biswas et al., 2022 ). Bacillus coagulans exhibits biological activity in the gastrointestinal tract; it can improve the intestinal structure and function and regulate the gut microbiota ( Konuray and Erginkaya, 2018 ; Lavrentev et al., 2021 ). The underlying mechanism is that B. coagulans not only regulates host symbiotic microbiota by inhibiting the proliferation of pathogenic microorganisms but also improves the host immune system by normalising both the quantitative parameters of the immune system and immune cells functional activity ( Cao et al., 2020 ).…”

Section: Discussionmentioning

confidence: 99%

Bacillus coagulans prevents the decline in average daily feed intake in young piglets infected with enterotoxigenic Escherichia coli K88 by reducing intestinal injury and regulating the gut microbiota

Zhang,

Tian,

Dong

et al. 2023

Front. Cell. Infect. Microbiol.

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BackgroundEnterotoxigenic Escherichia coli (ETEC), an important intestinal pathogen, poses a significant threat to the intestinal health of piglets. Bacillus coagulans (BC), a potential feed additive, can improve the intestinal function of piglets. However, the effects of BC on growth performance and intestinal function in ETEC-infected piglets are still unclear. In this study, 24 7-day-old piglets were randomly assigned to three treatment groups: control group (fed a basal diet), ETEC group (fed a basal diet and challenged with ETEC K88) and BC+ETEC group (fed a basal diet, orally administered BC, challenged with ETEC K88). During Days 1-6 of the trial, piglets in the BC+ETEC group were orally administered BC (1×108CFU/kg). On Day 5 of the trial, piglets in the ETEC and BC+ETEC groups were orally administered ETEC K88 (5×109CFU/piglet). Blood, intestinal tissue, and content samples were collected from the piglets on Day 7 of the trial.ResultsThe average daily feed intake in the ETEC group was significantly reduced compared to that of the control group. Further research revealed that ETEC infection significantly damaged the structure of the small intestine. Compared to the control group, the villus height and surface area of the jejunum, the ratio of villus height to crypt depth in the duodenum and jejunum, and the activities of catalase and total superoxide dismutase in the jejunum were significantly reduced. Additionally, the levels of myeloperoxidase in the jejunum, malondialdehyde in the plasma and jejunum, and intestinal epithelial apoptosis were significantly increased in the ETEC group. However, BC supplementation had significantly mitigated these negative effects in the BC+ETEC group by Day 7 of the trial. Moreover, BC supplementation improved the gut microbiota imbalance by reversing the decreased numbers of Enterococcus, Clostridium and Lactobacillus in jejunum and Escherichia coli, Bifidobacterium and Lactobacillus in the colon, as well as the increased number of Escherichia coli in the jejunum induced by ETEC K88.ConclusionsOverall, BC supplementation reduced the decline in average daily feed intake in ETEC K88-infected piglets by attenuating intestinal epithelial apoptosis and oxidative stress and regulating the gut microbiota. This suggests that BC may be used to prevent intestinal infections caused by ETEC in piglets.

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Section: Discussionmentioning

confidence: 99%

Bacillus coagulans prevents the decline in average daily feed intake in young piglets infected with enterotoxigenic Escherichia coli K88 by reducing intestinal injury and regulating the gut microbiota

Zhang,

Tian,

Dong

et al. 2023

Front. Cell. Infect. Microbiol.

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“…Since B. coagulans can be presented in spore form, it is described to be more resistant to high temperatures [56]. Thus, stability in the B. coagulans population was expected.…”

Section: Survival and Fermentationmentioning

confidence: 99%

Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice

Prieto-Santiago,

Aguiló-Aguayo,

Ortiz-Solà

et al. 2024

Foods

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Due to recent interest in the potential of probiotics as health promoters and the impact of health and environmental concerns on eating habits, non-dairy probiotic food products are required. This study aimed to evaluate the viability of different probiotic microorganisms in peach and grape juice (PGJ) with or without the prebiotic inulin and their antimicrobial activity against the foodborne pathogen Listeria monocytogenes and the juice spoilage microorganism Saccharomyces cerevisiae. Firstly, the viability of seven probiotic strains was studied in PGJ with an initial concentration of 107 CFU/mL for 21 days at 4 °C and for 3 days at 37 °C. In parallel, the physicochemical effect, the antimicrobial effect and the lactic acid production in PGJ were evaluated. Secondly, the probiotic with the best viability results was selected to study its antimicrobial effect against L. monocytogenes and S. cerevisiae, as well as ethanol and acetaldehyde production by the latter. L. casei showed the highest viability and grew in both refrigerated and fermentation conditions (1 log), produced the greatest lactic acid (5.12 g/L) and demonstrated in vitro anti-Listeria activity. Although the addition of the prebiotic did not improve the viability, lactic acid production or anti-Listeria activity of the probiotics, under the conditions studied, the prebiotic potential of inulin, support the design of a synbiotic juice. Finally, although none of the probiotic, fermentation products, or postbiotics showed any antimicrobial activity against L. monocytogenes or S. cerevisiae, the addition of L. casei to the PGJ significantly reduced the production of S. cerevisiae metabolite ethanol (29%) and acetaldehyde (50%). L. casei might be a suitable probiotic to deliver a safe and functional PGJ, although further research should be carried out to determine the effect of the probiotic and fermentation on the nutritional profile of PGJ.

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“…Bacillus is a genus of Gram‐positive strictly aerobic or facultative anaerobic spore‐forming microorganism (Lavrentev et al., 2021). Due to spore formation, Bacillus species can persist in high‐temperature environments or under other harsh conditions (Lavrentev et al., 2021). They are widely used to ferment soybeans, locust beans, and sorghum (Kimura & Yokoyama, 2019; Wu et al., 2021).…”

Section: Microbial Community Assembly Of Sffmmentioning

confidence: 99%

Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration

Chen

Wang²,

Teng³

et al. 2023

Comp Rev Food Sci Food Safe

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Non-gene-editing microbiome engineering (NgeME) is the rational design and control of natural microbial consortia to perform desired functions. Traditional NgeME approaches use selected environmental variables to force natural microbial consortia to perform the desired functions. Spontaneous food fermentation, the oldest kind of traditional NgeME, transforms foods into various fermented products using natural microbial networks. In traditional NgeME, spontaneous food fermentation microbiotas (SFFMs) are typically formed and controlled manually by the establishment of limiting factors in small batches with little mechanization. However, limitation control generally leads to trade-offs between efficiency and the quality of fermentation. Modern NgeME approaches based on synthetic microbial ecology have been developed using designed microbial communities to explore assembly mechanisms and target functional enhancement of SFFMs. This has greatly improved our understanding of microbiota control, but such approaches still have shortcomings compared to traditional NgeME. Here, we comprehensively describe research on mechanisms and control strategies for SFFMs based on traditional and modern NgeME. We discuss the ecological and engineering principles of the two approaches to enhance the understanding of how best to control SFFM. We also review recent applied and theoretical research on modern NgeME and propose an integrated in vitro synthetic microbiota model to bridge gaps between limitation control and design control for SFFM.

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Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products

Cited by 17 publications

References 29 publications

Bacillus coagulans prevents the decline in average daily feed intake in young piglets infected with enterotoxigenic Escherichia coli K88 by reducing intestinal injury and regulating the gut microbiota

Bacillus coagulans prevents the decline in average daily feed intake in young piglets infected with enterotoxigenic Escherichia coli K88 by reducing intestinal injury and regulating the gut microbiota

Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice

Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration

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