Genomics of LAB and dairy‐associated species

Poltronieri, Palmiro; Rossi, Franca; Cammà, Cesare; Pomilio, Francesco; Randazzo, Cinzia Lucia

doi:10.1002/9781119115007.ch5

Cited by 4 publications

(5 citation statements)

References 147 publications

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Section: The Potential Of Probiotic Microorganisms Isolated From Foodmentioning

confidence: 99%

“…Some authors also report a strong need for new bacterial strains to be isolated from the wild to increase the genetic diversity of the collection of LAB strains intended for novel product technology [21,22]. The probiotics used in humans commonly come from dairy foods, whereas the sources of probiotics used in animals are often the animals' own digestive tracts [15].…”

Section: Isolation Sources Of Probiotic Microorganismsmentioning

confidence: 99%

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Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics

et al. 2023

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Recently, probiotics are increasingly being used for human health. So far, only lactic acid bacteria isolated from the human gastrointestinal tract were recommended for human use as probiotics. However, more authors suggest that probiotics can be also isolated from unconventional sources, such as fermented food products of animal and plant origin. Traditional fermented products are a rich source of microorganisms, some of which may have probiotic properties. A novel category of recently isolated microorganisms with great potential of health benefits are next-generation probiotics (NGPs). In this review, general information of some “beneficial microbes”, including NGPs and acetic acid bacteria, were presented as well as essential mechanisms and microbe host interactions. Many reports showed that NGP selected strains and probiotics from unconventional sources exhibit positive properties when it comes to human health (i.e., they have a positive effect on metabolic, human gastrointestinal, neurological, cardiovascular, and immune system diseases). Here we also briefly present the current regulatory framework and requirements that should be followed to introduce new microorganisms for human use. The term “probiotic” as used herein is not limited to conventional probiotics. Innovation will undoubtedly result in the isolation of potential probiotics from new sources with fascinating new health advantages and hitherto unforeseen functionalities.

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Section: The Potential Of Probiotic Microorganisms Isolated From Foodmentioning

confidence: 99%

Section: Isolation Sources Of Probiotic Microorganismsmentioning

confidence: 99%

Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics

et al. 2023

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“…Nowadays, commercial starter cultures have mostly replaced traditional ones for industrial-scale production because of their defined strain identification, high reproducible performance, and high phage resistance [10]. Nevertheless, commercial starters are not suited to manufacture traditional and unique dairy products due to the possibility of dominating the autochthonous milk microbiota and causing undesirable standardization of the final product [11]. The fermentation conducted by various strains of LAB (i.e., L. fermentum NB02, L. johnsonii LA1, L. reuteri SD2112, and L. acidophilus LA-5) and the secretion of bacterial esterases can contribute to increasing the content of bioactive compounds like free phenolic acids and flavonoids, which enhance antioxidant activity [12].…”

Section: Introductionmentioning

confidence: 99%

“…In the study of Zhang et al (2023), was shown that bioactive compounds could stimulate the proliferation of beneficial human gut microbiota [13]. The recent literature indicates that there is a strong necessity for the isolation of new bacterial strains from the wild that can be used as starter cultures to enhance the genetic diversity of the LAB collection designed for both traditional and innovative dairy applications [11].…”

Section: Introductionmentioning

confidence: 99%

The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study

Sionek,

Okoń,

Łepecka

et al. 2024

Foods

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In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good technological and sensory quality. The study aimed to assess the possibility of using the strain Levilactobacillus brevis B1 (L. brevis B1) as a starter culture to produce acid-rennet cheeses using raw cow’s milk. Two variants of cheese were manufactured. The control variant (R) was coagulated with microbial rennet and buttermilk, and the other variant (B1) was inoculated with rennet and L. brevis B1 starter culture. The effect of the addition of these autochthonous lactic acid bacteria on selected physicochemical characteristics, durability, the composition of fatty acids, cholesterol, Iipid Quality Indices, and microbiological and sensory quality of acid-rennet cheeses was determined during a 3-month period of storage. The dominant fatty acids observed in the tested cheeses were saturated fatty acids (SFA) (68.43–69.70%) and monounsaturated fatty acids (MUFA) (25.85–26.55%). Significantly higher polyunsaturated fatty acid (PUFA) content during storage was observed for B1 cheeses. The B1 cheeses were characterized by lower cholesterol content compared to cheese R and showed better indexes, including the Index of atherogenicity, Index of thrombogenicity, DFA, OFA, H/H, and HPI indexes, than the R cheese. No effect of the tested L. brevis B1 on sensory quality was observed in relation to the control cheeses during 3 months of storage. The results of the research indicate the possibility of using the L. brevis B1 strain for the production of high-quality, potentially probiotic acid-rennet cheeses.

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“…According to Mora et al [ 13 ] and Poltronieri et al [ 14 ], there is a strong need for new strains isolated from the wild to increase the genetic diversity of the collection of lactic acid bacteria intended for traditional and new dairy applications. Therefore, the aim of this study was to use local, environmental LAB starter cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk.…”

Section: Introductionmentioning

confidence: 99%

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

et al. 2022

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The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture L. brevis B1, or with starter culture L. plantarum Os2. Strains were previously isolated from traditional Polish cheeses. Chemical composition, physico-chemical, microbiological, and sensory studies during 2 months of storage were carried out. As a result of this research, it was found that the basic composition was typical for semi-hard, partially skimmed cheeses. Mainly saturated fatty acids were detected. The cheeses were rich in omega-3, -6, and -9 fatty acids and conjugated linoleic acid (CLA), and were characterized by good lipid quality indices (LQI). All of the cheeses were characterized by a high number of lactic acid bacteria, with Enterobacteriaceae, yeast, molds, and staphylococci contaminants, which is typical microbiota for unpasteurized milk products. Water activity, pH, and total acidity were typical. A lower oxidation-reduction potential (ORP) of cheeses with the addition of strains and stability of the products during storage were observed. The B1 and Os2 cheeses were lighter, less yellow, had a more intense milk and creamy aroma, were softer, moister, and more elastic than AW cheese. The research results indicate the possibility of using environmental LAB strains in the production of high-quality acid-rennet cheeses, but special attention should be paid to the production process due to the microbiological quality of the cheeses.

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Genomics of LAB and dairy‐associated species

Cited by 4 publications

References 147 publications

Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics

Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics

The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

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