Bioactivity and metabolomics changes of plant-based drink fermented by Bacillus coagulans VHProbi C08

Peng, Shudong; Guo, Chaoqun; Wu, Songjie; Cui, Hongchang; Suo, Huayi; Duan, Zhi

doi:10.1016/j.lwt.2021.113030

Cited by 14 publications

(3 citation statements)

References 47 publications

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“…Recently, it has been phylogenetically reclassified as a distinct monophyletic clade called Weizmannia (Gupta et al., 2020 ). W. coagulans is a Gram‐positive, lactic acid‐producer, non‐pathogenic and spore‐forming bacterium (Konuray & Erginkaya, 2018 ) which is naturally distributed in a variety of niches as well as in food fermented from soybean, locust bean, maize, rice and others (Cho et al., 2023 ; Shudong et al., 2022 ). Since it has several health benefits, such as the production of prebiotic molecules, prevention of muscle damage during exercise, improvement of gastrointestinal disorders, ease of diarrhoea and prevention of bacterial vaginosis, it is widely used as a commercial probiotic, often in combination with other strains from Bacillaceae and Lactobacillaceae families (Bang et al., 2021 ; Kim et al., 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Harnessing the dual nature of Bacillus (Weizmannia) coagulans for sustainable production of biomaterials and development of functional food

Maresca,

Aulitto,

Contursi

2024

Microbial Biotechnology

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Bacillus coagulans, recently renamed Weizmannia coagulans, is a spore‐forming bacterium that has garnered significant interest across various research fields, ranging from health to industrial applications. The probiotic properties of W. coagulans enhance intestinal digestion, by releasing prebiotic molecules including enzymes that facilitate the breakdown of not‐digestible carbohydrates. Notably, some enzymes from W. coagulans extend beyond digestive functions, serving as valuable biotechnological tools and contributing to more sustainable and efficient manufacturing processes. Furthermore, the homofermentative thermophilic nature of W. coagulans renders it an exceptional candidate for fermenting foods and lignocellulosic residues into L‐(+)‐lactic acid. In this review, we provide an overview of the dual nature of W. coagulans, in functional foods and for the development of bio‐based materials.

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Section: Introductionmentioning

confidence: 99%

Harnessing the dual nature of Bacillus (Weizmannia) coagulans for sustainable production of biomaterials and development of functional food

Maresca,

Aulitto,

Contursi

2024

Microbial Biotechnology

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“…Most fermented foods contain a significant salt content. Therefore, even though W. coagulans is widely distributed in the environment [ 3 , 9 - 11 , 54 , 55 ] and in the raw materials used to prepare fermented foods, detection of this species is lowered in foods with added salt [ 17 ]. If W. coagulans were to be salt-resistant, it would be expected to play a greater role in fermented food production.…”

Section: Resultsmentioning

confidence: 99%

“…W. coagulans is naturally distributed in a variety of niches including soil, water, and air. It is also found in food materials such as soybean, locust bean, maize, rice, and others [ 3 , 9 - 11 ]. W. coagulans produces exo-enzymes such as amylase, protease, and lipase.…”

Section: Introductionmentioning

confidence: 99%

Deficiency in Opu Systems Imparts Salt-Sensitivity to Weizmannia coagulans

Kim,

Heo,

Lee

et al. 2024

J. Microbiol. Biotechnol.

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Weizmannia coagulans can be used as a starter strain in fermented foods or as a probiotic. However, it is salt-sensitive. Here, W. coagulans genomes were compared with the genomes of strains of Bacillus species ( B. licheniformis , B. siamensis , B. subtilis , and B. velezensis ) that were isolated from fermented foods and show salt tolerance, to identify the basis for the salt-sensitivity of W. coagulans . Osmoprotectant uptake (Opu) systems transport compatible solutes into cells to help them tolerate osmotic stress. B. siamensis , B. subtilis , and B. velezensis each possess five Opu systems (OpuA, OpuB, OpuC, OpuD, and OpuE); B. licheniformis has all except OpuB. However, W. coagulans only has the OpuC system. Based on these findings, the opuA and opuB operons, and the opuD and opuE genes, were amplified from B. velezensis . Expression of each of these systems, respectively, in W. coagulans increased salt-tolerance. W. coagulans expressing B. velezensis opuA , opuD , or opuE grew in 10.5% NaCl (w/v), whereas wild-type W. coagulans could not grow in 3.5% NaCl. The salt resistance of B. subtilis was also increased by overexpression of B. velezensis opuA , opuB , opuD , or opuE . These results indicate that the salt-susceptibility of W. coagulans arises because it is deficient in Opu systems.

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Changes of proteins and amino acids in soymilk during lactic acid fermentation and subsequent storage

Huang

et al. 2022

Food Measure

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Bioactivity and metabolomics changes of plant-based drink fermented by Bacillus coagulans VHProbi C08

Cited by 14 publications

References 47 publications

Harnessing the dual nature of Bacillus (Weizmannia) coagulans for sustainable production of biomaterials and development of functional food

Harnessing the dual nature of Bacillus (Weizmannia) coagulans for sustainable production of biomaterials and development of functional food

Deficiency in Opu Systems Imparts Salt-Sensitivity to Weizmannia coagulans

Changes of proteins and amino acids in soymilk during lactic acid fermentation and subsequent storage

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