Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products

Rathod, Nikheel Bhojraj; Phadke, Girija G.; Tabanelli, Giulia; Mane, Anuya; Ranveer, R. C.; Pagarkar, A. U.; Özoğul, Fatih

doi:10.1016/j.fbio.2021.101440

Cited by 20 publications

(16 citation statements)

References 104 publications

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“…Fermenting microbes like Bacillus and Aspergillus can degrade anti-nutritional factors and improve food quality ( 7 , 8 ). Lactic acid bacteria can produce organic acids, improve food flavor, and lengthen storage time ( 9 , 10 ). In the past few years, many studies have been conducted on fermentation to obtain fermented corn-based products that are beneficial to human health ( 11 – 13 ).…”

Section: Introductionmentioning

confidence: 99%

Integrated Microbiomic and Metabolomic Dynamics of Fermented Corn and Soybean By-Product Mixed Substrate

et al. 2022

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Microbes and their metabolites produced in fermented food have been considered as critical contributors to the quality of the final products, but the comprehensive understanding of the microbiomic and metabolomic dynamics in plant-based food during solid-state fermentation remains unclear. Here, the probiotics of Bacillus subtilis and Enterococcus faecalis were inoculated into corn and defatted soybean to achieve the two-stage solid-state fermentation. A 16S sequencing and liquid chromatography–tandem mass spectrometry were applied to investigate the dynamics of microbiota, metabolites, and their integrated correlations during fermentation. The results showed that the predominant bacteria changed from Streptophyta and Rickettsiales at 0 h to Bacillus and Pseudomonas in aerobic stage and then to Bacillus, Enterococcus, and Pseudomonas in anaerobic stage. In total, 229 notably different metabolites were identified at different fermentation times, and protein degradation, amino acid synthesis, and carbohydrate metabolism were the main metabolic pathways during the fermentation. Notably, phenylalanine metabolism was the most important metabolic pathway in the fermentation process. Further analysis of the correlations among the microbiota, metabolites, and physicochemical characteristics indicated that Bacillus spp. was significantly correlated with amino acids and carbohydrate metabolism in aerobic stage, and Enterococcus spp. was remarkably associated with amino acids metabolism and lactic acid production in the anaerobic stage. The present study provides new insights into the dynamic changes in the metabolism underlying the metabolic and microbial profiles at different fermentation stages, and are expected to be useful for future studies on the quality of fermented plant-based food.

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Section: Introductionmentioning

confidence: 99%

Integrated Microbiomic and Metabolomic Dynamics of Fermented Corn and Soybean By-Product Mixed Substrate

et al. 2022

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“…LAB have great potential in hindering the activity of pathogenic and spoilage bacteria in food systems by producing bacteriostatic compounds mainly composed of organic acids [ 4 , 33 ]. Thus, we compared the bacteriostatic ability of cell-free supernatant against E. coli , Shewanella baltica , Staphylococcus aureus and Acinetobacter johnsonii of L. plantarum SS-128 and Δ luxS /SS-128 ( Figure 2 d).…”

Section: Resultsmentioning

confidence: 99%

Dissecting of the AI-2/LuxS Mediated Growth Characteristics and Bacteriostatic Ability of Lactiplantibacillus plantarum SS-128 by Integration of Transcriptomics and Metabolomics

Qian

et al. 2022

Foods

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Lactiplantibacillus plantarum could regulate certain physiological functions through the AI-2/LuxS-mediated quorum sensing (QS) system. To explore the regulation mechanism on the growth characteristics and bacteriostatic ability of L. plantarum SS-128, a luxS mutant was constructed by a two-step homologous recombination. Compared with ΔluxS/SS-128, the metabolites of SS-128 had stronger bacteriostatic ability. The combined analysis of transcriptomics and metabolomics data showed that SS-128 exhibited higher pyruvate metabolic efficiency and energy input, followed by higher LDH level and metabolite overflow compared to ΔluxS/SS-128, resulting in stronger bacteriostatic ability. The absence of luxS induces a regulatory pathway that burdens the cysteine cycle by quantitatively drawing off central metabolic intermediaries. To accommodate this mutations, ΔluxS/SS-128 exhibited lower metabolite overflow and abnormal proliferation. These results demonstrate that the growth characteristic and metabolism of L. plantarum SS-128 are mediated by the AI-2/LuxS QS system, which is a positive regulator involved in food safety. It would be helpful to investigate more bio-preservation control potential of L. plantarum, especially when applied in food industrial biotechnology.

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“…Lactic acid bacteria (LAB) are good candidates for use as natural preservatives to provide a more sustainable, healthconscious, and environmentally friendly alternative to synthetic preservatives. In fact, these natural biopreservatives are known to produce several metabolites of interest, including bacteriocins, diacetyl, reutericyclin, organic acids, acetoin, and hydrogen peroxide, which are endowed with inhibitory properties [11], that enable them to reduce enzymatic and oxidative spoilage and inhibit the growth of some foodborne pathogens and spoilage microorganisms [12]. Bacteriocins act as natural antibiotics, creating a protective barrier against potential spoilage microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Biopreservation of Fresh Sardines (Sardina pilchardus) Using Lactiplantibacillus plantarum OV50 Isolated from Traditional Algerian Green Olives Preparations

Mohellebi,

Hamma-Faradji,

Bendjeddou

et al. 2024

Foods

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Lactiplantibacillus plantarum OV50 is a novel strain that was isolated from Algerian olives. Prior to its use as a natural biopreservative, OV50 underwent characterization for various functions. OV50 shows no proteolytic, lipolytic, or hemolytic activity. In addition, it is non-cytotoxic to eukaryotic cells and does not exhibit acquired antibiotic resistance. OV50 was tested with Pseudomonas aeruginosa ATCC 27835, Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 8739, and Vibrio cholerae ATCC 14035 in a sardine based-medium at 37 °C and 7 °C. At 37 °C, OV50 completely inhibited the growth of these foodborne pathogens for a maximum of 6 h. At 7 °C, it suppressed their growth for a maximum of 8 days, except for S. aureus ATCC 6538, whose growth was reduced from 4 to 2 log CFU/mL. Microbiological counts, total volatile basic nitrogen (TVB-N), and peroxide values (PV) concentrations were determined in fresh sardines inoculated with OV50 and kept at 7 °C for 12 days. The inoculated sardines showed a significant reduction in TVB-N levels at D8 (34.9 mg/100 g) compared to the control (59.73 mg/100 g) and in PV concentrations at D4 (6.67 meq/kg) compared to the control (11.44 meq/kg), as well as a significant reduction in the numbers of Enterobacterales, Coliforms, Pseudomonas spp., Vibrio spp., and S. aureus At D8 and D12 compared to the control. Taken together, these results indicate that OV50 can improve the microbiological safety, freshness, and quality of sardines.

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Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products

Cited by 20 publications

References 104 publications

Integrated Microbiomic and Metabolomic Dynamics of Fermented Corn and Soybean By-Product Mixed Substrate

Integrated Microbiomic and Metabolomic Dynamics of Fermented Corn and Soybean By-Product Mixed Substrate

Dissecting of the AI-2/LuxS Mediated Growth Characteristics and Bacteriostatic Ability of Lactiplantibacillus plantarum SS-128 by Integration of Transcriptomics and Metabolomics

Biopreservation of Fresh Sardines (Sardina pilchardus) Using Lactiplantibacillus plantarum OV50 Isolated from Traditional Algerian Green Olives Preparations

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