Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Raj, Tirath; Chandrasekhar, K.; Kumar, Anil; Kim, Jun Seok

doi:10.1007/s43393-021-00044-w

Cited by 27 publications

(12 citation statements)

References 210 publications

(223 reference statements)

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“…Lactobacillus species play an important role for the desirable fermentation of foods without affecting the quality of fermented products owing to their anaerobic metabolism. Their metabolites not only enrich the fermented foods with nutrients but also hinder the growth of undesirable bacteria that spoil the food or deteriorate the quality of fermented products [17][18][19].…”

Section: Discussionmentioning

confidence: 99%

The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup

Zhou

Liu

Xie

et al. 2022

Foods

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Chinese red sour soup is a traditional fermented product famous in the southwestern part of China owing to its distinguished sour and spicy flavor. In the present study, the effect of inoculation of lactic acid bacteria (LAB) on the microbial communities and metabolite contents of the Chinese red sour soup was investigated. Traditional red sour soup was made with tomato and red chilli pepper and a live count (108CFU/mL) of five bacterial strains (including Clostridium intestinalis: Lacticaseibacillus rhamnosus: Lactiplantibacillus plantarum: Lacticaseibacillus casei: Lactobacillus paracei) was added and fermented for 30 days in an incubator at 37 °C. Three replicates were randomly taken at 0 d, 5 d, 10 d, 15 d, 20 d, 25 d and 30 d of fermentation, with a total of 21 sour soup samples. Metabolomic analysis and 16S-rDNA amplicon sequencing of soup samples were performed to determine microbial diversity and metabolite contents. Results revealed that fermentation resulted in the depletion of native bacterial strains as LAB dominated over other microbes, resulting in differences in the relative abundance of bacteria, and types or contents of metabolites. A decrease (p < 0.01) in Shannon and Simpson indices was observed at different fermentation times. The metabolomic analyses revealed a significant increase in the relative content of 10 metabolites (particularly lactic acid, thymine, and ascorbic acid) in fermented samples as compared to the control. The correlation network revealed a positive association of Lacticaseibacillus rhamnosus with differentially enriched metabolites including lactic acid, ascorbic acid, and chlorogenic acid, which can desirably contribute to the flavor and quality of the red sour soup.

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Section: Discussionmentioning

confidence: 99%

The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup

Zhou

Liu

Xie

et al. 2022

Foods

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“…Some pathogenic bacteria, namely Staphylococcus aureus, Klebsiella pneumoniae, Salmonella pullorum, Pseudomonas aeruginosa and Escherichia coli were used as indicator organisms. One mL of each indicator organism (5×10 5 CFU mLG 1 ) was inoculated into 15 mL of semisolid MRS broth maintained at 50EC and then poured into a petri dish. After solidification, five wells (5 mm diameter) were designed and 35 µL of cell-free supernatant (CFS) from each lactic acid bacterial isolates was appropriately added to each well.…”

Section: Antimicrobial Activity Of Bplab Isolated From Zobo Drinkmentioning

confidence: 99%

“…In recent times, food processing and production for human consumption with multiple health benefits formed a fundamental aspect of human culture 1,2 . Production of local beverages sourced from simple and cost-effective food crops is known but less explored, however, previous findings concerning their maximum utilization cannot be overemphasized 3 .…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity of Lactobacillus from Zobo Drink Against Various Pathogens

Adegb¹,

Adel²,

Ik³

et al. 2022

J. of Applied Sciences

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Background and Objective: The bio-preservation of food products using bacteriocin-producing lactic acid bacteria (BPLAB) isolated directly from fermented foods is an innovative approach in ensuring food safety for human health sustainably. This study was designed to isolate and identify BPLAB from zobo drinks and evaluate their antimicrobial effects on selected spoilage and pathogenic microorganisms in vitro. Materials and Methods: Lactic acid bacteria were isolated using bacteriological media, while agar diffusion bioassay was employed to screen bacteriocin or bacteriocin-like substances and their antimicrobial effect was tested on selected pathogens, namely Salmonella pullorum, Klebsiella pneumoniae, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli as indicator organisms. Results: A high pH value of 5.5 was recorded from the control sample (LAB) while high temperature and total titratable acid of 28EC and 0.62% were obtained from the ETF sample, respectively. Out of 14 lactic acid bacterial isolates, Lactobacillus minor and L. buchneri exhibited total inhibition while L. bifermentans and L. fructivorans exhibited no inhibition to the tested microorganisms. Varied antimicrobial susceptibility profiling for the indicator isolates was recorded. Conclusions: The potential of BPLAB to inhibit some pathogens suggest their potential use as bio-preservatives in foods. Hence, this study was performed to test for the antimicrobial ability of Lactobacillus isolated from zobo drinks against some selected pathogens.

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“…Lactic acid bacteria are widely regarded as a probiotic, which is a class of gram-positive bacteria that can ferment carbohydrates to produce lactic acid [ 1 ]. Lactobacillus plantarum belongs to the genus Lactobacillus , which is the largest genus of lactic acid bacteria [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

The Preventive Effect of Lactobacillus plantarum ZS62 on DSS-Induced IBD by Regulating Oxidative Stress and the Immune Response

Pan

Ning

et al. 2021

Oxidative Medicine and Cellular Longevity

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In this study, we used DSS to establish an IBD mouse model to study the preventive effect of Lactobacillus plantarum (L. plantarum) ZS62 on IBD in the context of oxidative stress and the immune response. We assessed the mitigating effect of this strain on IBD mice by examining the length of and histopathological changes in the colon, determining the serum antioxidant index and the levels of inflammatory cytokines, as well as the mRNA and protein expression levels of relevant genes. The study results showed that L. plantarum ZS62 could inhibit colonic atrophy in IBD mice, reduce the degree of colonic damage, downregulate the serum levels of MDA, MPO, IL-1β, IL-6, IL-12, TNF-α, and IFN-γ and the relative mRNA and protein expression of IL-1β, IL-12, TNF-α, COX-2, iNOS, and NF-κB p65 in mouse colon tissues, and upregulate the serum levels of CAT, T-SOD, and IL-10 and the relative mRNA and protein expression of Cu/Zn SOD, Mn SOD, GSH-Px, CAT, IL-10, and IκB-α in colon tissues. In summary, L. plantarum ZS62 exhibited a good preventive effect on DSS-induced IBD by regulating oxidative stress and the immune response.

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Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Cited by 27 publications

References 210 publications

The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup

The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup

Antimicrobial Activity of Lactobacillus from Zobo Drink Against Various Pathogens

The Preventive Effect of Lactobacillus plantarum ZS62 on DSS-Induced IBD by Regulating Oxidative Stress and the Immune Response

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