Characterization, high production and antimicrobial activity of exopolysaccharides from Lactococcus lactis F-mou

Nehal, Fatima; Sahnoun, Mouna; Smaoui, Slim; Jaouadi, Bassem; Béjar, Samír; Sebaihia, Mohammed

doi:10.1016/j.micpath.2019.04.018

Cited by 79 publications

(38 citation statements)

References 65 publications

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“…Some extracellular polymeric substances (polysaccharides, proteins, nucleic acids and lipids) are responsible for the cohesion of microorganisms and involved in biofilm formation [84]. The EPS production and the biofilm formation by LAB could be an effective strategy against biofilms and colonization of pathogenic bacteria, since they compete with them for nutrients and space with different mechanisms of action [85][86][87][88][89][90][91][92]. Fünfhaus et al [93] showed that P. larvae were able to form biofilms at the beginning of the saprophytic phase, and this could promote optimal colonization of the honeybee larvae cadaver and the access to all nutrients.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial Activity against Paenibacillus larvae and Functional Properties of Lactiplantibacillus plantarum Strains: Potential Benefits for Honeybee Health

et al. 2020

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Paenibacillus larvae is the causative agent of American foulbrood (AFB), a severe bacterial disease that affects larvae of honeybees. The present study evaluated, in vitro, antimicrobial activity of sixty-one Lactiplantibacillus plantarum strains, against P. larvae ATCC 9545. Five strains (P8, P25, P86, P95 and P100) that showed the greatest antagonism against P. larvae ATCC 9545 were selected for further physiological and biochemical characterizations. In particular, the hydrophobicity, auto-aggregation, exopolysaccharides production, osmotic tolerance, enzymatic activity and carbohydrate assimilation patterns were evaluated. The five L. plantarum selected strains showed suitable physical and biochemical properties for their use as probiotics in the honeybee diet. The selection and availability of new selected bacteria with good functional characteristics and with antagonistic activity against P. larvae opens up interesting perspectives for new biocontrol strategies of diseases such as AFB.

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Section: Discussionmentioning

confidence: 99%

Antimicrobial Activity against Paenibacillus larvae and Functional Properties of Lactiplantibacillus plantarum Strains: Potential Benefits for Honeybee Health

et al. 2020

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“…The production of organic acids in fermented fish silages replaces the need of the addition of chemical additives for acidification (Bai et al, 2016) Increase the extracellular polysaccharide content of yogurt Streptococcus thermophilus zlw TM11 and Lactobacillus delbrueckii subsp. bulgaricus 34.5 (Han et al, 2016) Has strong inhibitory activity with a variety of pathogenic bacteria Lactococcus lactis F-mou (Nehal et al, 2019), Lactiplantibacillus plantarum BR2 (Sasikumar et al, 2017) Two glycosyltransferases participate in the formation of glucan…”

Section: Catabolism Of Amino Acidsmentioning

confidence: 99%

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Wang

et al. 2021

Front. Bioeng. Biotechnol.

401

256

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Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.

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“…The EPS of LAB exhibit antimicrobial activity on several foodborne pathogens and spoilage microorganisms, highlighting their importance as natural additives for food safety applications. Generally, EPS of unique LAB strains exhibit moderate to strong antimicrobial activity in in vitro conditions (Li et al., 2014; Nehal et al., 2019). EPS are also produced in situ during the yogurts fermentation, which interact with the food compounds, improving their texturing properties (Gentès, Turgeon, & St‐Gelais, 2016; Guimarães et al., 2020).…”

Section: Food Applications Of Postbioticsmentioning

confidence: 99%

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Moradi

Kousheh

Almasi

et al. 2020

Comp Rev Food Sci Food Safe

196

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There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term. The word "postbiotics" is currently used to refer to bioactive compounds, which did not fit to the traditional definitions of probiotics, prebiotics, and paraprobiotics. Therefore, the postbiotics may be presently defined as bioactive soluble factors (products or metabolic byproducts), produced by some food-grade microorganisms during the growth and fermentation in complex microbiological culture (in this case named cell-free supernatant), food, or gut, which exert some benefits to the food or the consumer. Many LAB are considered probiotic and their postbiotic compounds present similar or additional health benefits to the consumer; however, this review aimed to address the most recent applications of the postbiotics with food safety purposes. The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed. The current uses of postbiotics in the reduction and biodegradation of some food safety-related chemical contaminants (e.g., biogenic amines) were considered. We also discussed the safety aspects, the obstacles, and future perspectives of using postbiotics in the food industry. This work will open up new insights for food applications of postbiotics prepared from LAB.

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Characterization, high production and antimicrobial activity of exopolysaccharides from Lactococcus lactis F-mou

Cited by 79 publications

References 65 publications

Antimicrobial Activity against Paenibacillus larvae and Functional Properties of Lactiplantibacillus plantarum Strains: Potential Benefits for Honeybee Health

Antimicrobial Activity against Paenibacillus larvae and Functional Properties of Lactiplantibacillus plantarum Strains: Potential Benefits for Honeybee Health

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

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