Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics

Evivie, Smith Etareri; Gui-cheng, Huo; Igene, J. O.; Bian, Xin

doi:10.1080/16546628.2017.1318034

Cited by 142 publications

(99 citation statements)

References 129 publications

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“…Moreover, theses microorganisms use an agglomeration mechanism that facilitates the excretion of pathogens from the digestive system. Antagonism is also associated with the production of lactic and acetic acids during carbohydrate metabolism, which favors a lower pH of the medium and inhibits the growth of some pathogenic microorganisms [96][97][98]. Therefore, antagonism toward pathogenic bacteria is also a desirable characteristic in order to be considered as a probiotic.…”

Section: Probioticsmentioning

confidence: 99%

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Mora-Villalobos¹,

Montero-Zamora²,

Barboza

et al. 2020

Fermentation

124

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Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed. A robust microbial strain is critical in the creation of such processes. Lactic acid bacteria (LAB) are used to produce a wide variety of chemicals with high commercial interest. Lactic acid (LA) is the most predominant industrial product obtained from LAB fermentations, and its production is forecasted to rise as the result of the increasing demand of polylactic acid. Hence, the creation of new ways to revalorize LA production processes is of high interest and could further enhance its economic value. Therefore, this review explores some co-products of LA fermentations, derived from LAB, with special focus on bacteriocins, lipoteichoic acid, and probiotics. Finally, a multi-product process involving LA and the other compounds of interest is proposed.Fermentation 2020, 6, 23 2 of 21 by-products, were proposed to improve industrial single-product biotechnological processes [2]. One example is the use of cellulose and hemicellulose from sugarcane bagasse (a residue obtained during the bioethanol production and usually used for energy generation) for the production of value-added chemicals [3]. Likewise, glycerol, a by-product of the biodiesel industry with low value in the market, is targeted as a molecule of interest in fermentation processes. Such multi-product processes, based on the conversion of renewable materials into biobased products, are known as biorefineries [4].The study, development, and application of robust microbial strains, able to utilize a variety of substrates and to produce a wide range of products, is considered a milestone in the development of biorefineries [4]. Lactic acid bacteria (LAB) are a diverse group with recognized potential for the development of integrated biorefineries [5]. LAB are non-sporulating, non-motile, acid-tolerant, non-respiring but aerotolerant, catalase-negative, Gram-positive cocci or rods. They are characterized by the production of lactic acid (LA) as the major end metabolic product of carbohydrate fermentation [6][7][8][9]. Given the lack of a functional respiratory system, LAB obtain energy through substrate-level phosphorylation following two metabolic pathways for hexose fermentation, i.e., homofermentative and heterofermentative. As shown in Figure 1, the first pathway is based on glycolysis with the production of mainly LA, whereas the second one, known as the pentose phosphate pathway, is characterized for the production of CO 2 and ethanol, or acetate in addition to LA [6].

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Section: Probioticsmentioning

confidence: 99%

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Mora-Villalobos¹,

Montero-Zamora²,

Barboza

et al. 2020

Fermentation

124

View full text Add to dashboard Cite

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“…While some act as commensals and colonizers on the mucosal surface of our gastrointestinal tracts, others are marketed as probiotics used in foods to improve nutrition and health (LAB, 2011; Enujiugha and Badejo, 2015; Canani et al, 2016; Evivie et al, 2017). As the second most important species of LAB, Streptococcus thermophilus has been used for a variety of applications in the dairy and allied industry (Iyer et al, 2010; Kang et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Complete Genome Sequence of Streptococcus thermophilus KLDS 3.1003, A Strain with High Antimicrobial Potential against Foodborne and Vaginal Pathogens

Evivie

Xiuyun

et al. 2017

Front. Microbiol.

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Lactic acid bacteria play increasingly important roles in the food industry. Streptococcus thermophilus KLDS 3.1003 strain was isolated from traditional yogurt in Inner Mongolia, China. It has shown high antimicrobial activity against selected foodborne and vaginal pathogens. In this study, we investigated and analyzed its complete genome sequence. The S. thermophilus KLDS 3.1003 genome comprise of a 1,899,956 bp chromosome with a G+C content of 38.92%, 1,995 genes, and 6 rRNAs. With the exception of S. thermophilus M17TZA496, S. thermophilus KLDS 3.1003 has more tRNAs (amino acid coding genes) compared to some S. thermophilus strains available on the National Centre for Biotechnology Information database. MG-RAST annotation showed that this strain has 317 subsystems with most genes associated with amino acid and carbohydrate metabolism. This strain also has a unique EPS gene cluster containing 23 genes, and may be a mixed dairy starter culture. This information provides more insight into the molecular basis of its potentials for further applications in the dairy and allied industries.

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“…Especially vulnerable are LAB isolated from natural habitats such as plants, milk and dairy products, meat, wine, oral cavity, and GI tract of human and animals, which are used as probiotics to improve health. 24,25 Due to this feature, they are applied for the production of fermented foods, metabolites, and to improve strains for novel therapeutic applications. Industrial strains of Lactobacilli have a number of advantages, which include the prevention of growth of pathogens, promote food nutritive quality, increase shelf-life of foods, enhance flavor and texture of food, inhibit food spoilage, and produce biotherapeutics.…”

Section: Discussionmentioning

confidence: 99%

In Silico Analysis of CRISPR-Cas-mediated Bacteriophage Resistance in Lactobacilli

Balgir¹,

Rani²

2019

Journal of Gastrointestinal Infections

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Background and objectives: Recent advances in clustered regularly interspaced short palindromic repeats (CRISPR)-CRISPR associated sequences (Cas) technology has opened up immense possibilities for improving the gut health and overall immunity of the individual. In development of all these applications, lactic acid bacteria (LAB), which are already a part of human diet, are an attractive vehicle. The technology can utilize the evolutionary perspective of bacterial resistance to phages by this class of bacteria. Thus, the knowledge of CRISPR-based phage resistance in starter cultures is of interest to clinicians as well as food technologists. In the present study, an attempt has been made to explore the presence of CRISPR loci and cas gene clusters in the genomes of Lactobacilli strains available in public databases. A further analysis has been undertaken to identify the spacers left behind by the bacteriophages encountered by Lactobacilli during their evolution. Materials and methods: A total of 174 completed and draft genomes of Lactobacilli strains were analyzed by different online tools like CRISPR-Cas finder and CRISPR-Cas++. Results: Different types of the CRISPR-Cas system found in 58 genomes out of 174 genomes were analyzed. No CRISPR sequences were found in 109 genomes. The analysis yielded type I and type II CRISPR-Cas system in 14 genomes each and type III in 1 genome. The study found 32 bacteriophage spacers in different bacterial genomes that predict the identity of phages infecting the bacterium over its evolutionary history. Interpretation and conclusion:This study is an exploratory one that has predicted the presence of CRISPRs and their diversity across Lactobacillus species.

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Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics

Cited by 142 publications

References 129 publications

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Complete Genome Sequence of Streptococcus thermophilus KLDS 3.1003, A Strain with High Antimicrobial Potential against Foodborne and Vaginal Pathogens

In Silico Analysis of CRISPR-Cas-mediated Bacteriophage Resistance in Lactobacilli

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