Importance of lactobacilli in food and feed biotechnology

Giraffa, Giorgio; Chanishvili, Nina; Widyastuti, Yantyati

doi:10.1016/j.resmic.2010.03.001

Cited by 272 publications

(185 citation statements)

References 43 publications

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“…These microbial populations are polyfunctional bacteria with industrially important implications (Giraffa et al, 2010). Most lactobacilli present in the GIT of pigs are autochthonous, as they form stable populations throughout the life of the animal host.…”

Section: Introductionmentioning

confidence: 99%

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Murphy

Bello

O’Doherty

et al. 2013

Animal

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This study was designed to evaluate the effects of algal and yeast b-glucans on the porcine gastrointestinal microbiota, specifically the community of Lactobacillus, Bifidobacterium and coliforms. A total of 48 pigs were fed four diets over a 28-day period to determine the effect that each had on these communities. The control diet consisted of wheat and soya bean meal. The remaining three diets contained wheat and soya bean meal supplemented with b-glucan at 250 g/tonne from Laminaria digitata, Laminaria hyperborea or Saccharomyces cerevisiae. Faecal samples were collected from animals before feeding each diet and after the feeding period. The animals were slaughtered the following day and samples were collected from the stomach, ileum, caecum, proximal colon and distal colon. Alterations in Lactobacillus in the gastrointestinal tract (GIT) were analysed using denaturing gradient gel electrophoresis (DGGE) profiles generated by group-specific 16S rRNA gene PCR amplicons. Plate count analysis was also performed to quantify total coliforms. DGGE profiles indicated that all b-glucan diets provoked the emergence of a richer community of Lactobacillus. The richest community of lactobacilli emerged after feeding L. digitata (LD b-glucan). Plate count analysis revealed that the L. hyperborea (LH b-glucan) diet had a statistically significant effect on the coliform counts in the proximal colon in comparison with the control diet. b-glucan from L. digitata and S. cerevisiae also generally reduced coliforms but to a lesser extent. Nevertheless, the b-glucan diets did not significantly reduce levels of Lactobacillus or Bifidobacterium. DGGE analysis of GIT samples indicated that the three b-glucan diets generally promoted the establishment of a more varied range of Lactobacillus species in the caecum, proximal and distal colon. The LH b-glucan had the most profound reducing effect on coliform counts when compared with the control diet and diets supplemented with L. digitata and S. cerevisiae b-glucans.Keywords: b-glucans, pigs, algae, yeast, denaturing gradient gel electrophoresis ImplicationsAdministration of antibiotics to animals has come under intense scrutiny because of their contribution to the dissemination of antibiotic-resistant bacteria into the food chain. Algal and yeast b-glucans are biologically active resources from nature. With respect to animal production, an important goal is to determine the optimal microbiota for the animal and then be able to manipulate the microbiota through the diet, supplements, etc. to obtain the desired microbiota. b-glucans derived from macroalgae and yeast aid in gut health during periods of intestinal imbalance, leading to the alteration in the microbial community composition and hence offering an easily accessible alternative to antibiotics. This paper focuses on the use of a molecular and a cultivation-based method to monitor fluctuations in the gastrointestinal microbiota caused by algal and yeast b-glucan supplementation of the pig diet. Molecular analysis of the Lactobaci...

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Section: Introductionmentioning

confidence: 99%

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Murphy

Bello

O’Doherty

et al. 2013

Animal

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“…L. buchneri has been previously isolated in matured cheeses, but it was neves defined as the dominant population [25] [35]. It is often used as inoculum in silage, participating in the fermentation process by the production of lactic and acetic acid, allowing the control of unwanted microorganisms [2] [36]. This bacterium has shown a strong antagonist activity against Campylobacter jejuni [7] and produces a bacteriocin capable of inhibit Listeria, Bacillus, Enterococcus, Lactobacillus, Leuconostocs, Micrococcus, Pediococcus and Streptococcus [37].…”

Section: Discussionmentioning

confidence: 99%

“…Pre-, pro-and symbiotic products aimed at improving health by modifying microbiota composition have already become widely available and acceptance of these products appears to be on the rise [2].…”

Section: Introductionmentioning

confidence: 99%

Probiotic Potential of Autochthone Microbiota from S&#227;o Jorge and <i>Parmigiano-Reggiano</i> Cheeses

Dias¹,

Oliveira²,

Semedo-Lemsaddek³

et al. 2014

FNS

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For a long time, ripened cheeses have been officially recognized as having human health beneficial properties. However, to date only a few studies have investigated the complex microbiota of São Jorge and Parmigiano-Reggiano cheeses in order to identify microorganisms with probiotic potential. Hence, with the purpose of analyzing the probiotic potential of autochthone bacteria from São Jorge and Parmigiano-Reggiano cheeses, lactic acid bacteria isolated from both products were isolated and their direct biotic interaction against three bacteria found in the human intestine evaluated. From a total of 225 bacterial autochthone isolates, 67 had synergetic behavior with Bifidobacterium animalis, 34 had no synergetic behavior with Shigella dysenteriae and 33 had antagonistic activity with this human pathogen. Biochemical tests were used to identify these cheese isolates with probiotic potential. Lactobacillus paracasei subsp paracasei Lactobacillus rhamnosus were found in São Jorge cheese and Lactobacillus rhamnosus, Lactobacillus buchneri and Lactobacillus curvatus in the Parmigiano cheese. Overall, initial exploratory studies with São Jorge cheese seem to show a higher number of potential probiotic agents than those found in the Parmigiano-Reggiano cheese. However, in order to better understand the functional potential of this traditional Portuguese cheese, further confirmatory studies should be pursued.

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“…They have received significant attention as a novel approach to the control of pathogens in foods [13,14]. The genus Lactobacillus is a heterogeneous group of LAB with important implications in food fermentation [15]. LAB are generally accepted as beneficial to the host and their presence is directly influenced by ingestion of fermented food or probiotics [16].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Fermentation on the Content of Alkylresorcinols and Lignans in Plant Products

Bartkienė¹,

Skabeikytė²,

Krunglevičiūtė³

et al. 2015

TOBIOTJ

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Abstract:The aim of this study was to evaluate the influence of solid state fermentation (SSF) and submerged fermentation (SmF) with bacteriocin-like inhibitory substances (BLIS) producing lactic acid bacteria (LAB) (Pediococcus acidilactici, Lactobacillus sakei and Pediococcus pentosaceus) on the content of alkylresorcinols (ARs) and lignans in plant products (barley bran, pea fiber, and lupine seeds). Lignans analysis was performed by HPLC-MS/MS, and alkylresorcinols content was evaluated by GC/MS.We found that with the experimentally tested LAB, under SSF conditions more organic acids were produced and in most cases a higher count of the LAB was found in SSF samples, compared to the SmF samples.The matairesinol content was increased by using fermentation (from 7.9 to 35.4 % in pea fiber, from 33.2 to 81.5 % in lupine seeds, and from 5.9 to 74.9 % in barley bran), and in most cases a higher content of matairesinol was found in the SSF samples. The content of secoisolariciresinol in the fermented samples was found to be higher, in comparison to the untreated samples. It was found that the total lignans content in the pea fiber had a strong correlation with the amylase activity (R=0.7908; P=0.0177).Our results suggested that the total ARs content in pea fiber, lupine seeds, and barley bran was 267 μg/g; 1757 μg/g, and 1488 μg/g, respectively, and by using the LAB fermentation, the ARs content was reduced by 40 to 73 %, by 10 to 77 %, and by 24 to 74 %, respectively.We conclude that by using the LAB fermentation, the concentration of lignans in plant products could be increased, but the ARs content could be reduced, and the proper conditions should be selected for the fermentation, in order to prevent possible losses of these biologically active compounds.

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Importance of lactobacilli in food and feed biotechnology

Cited by 272 publications

References 43 publications

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Probiotic Potential of Autochthone Microbiota from S&#227;o Jorge and <i>Parmigiano-Reggiano</i> Cheeses

The Influence of Fermentation on the Content of Alkylresorcinols and Lignans in Plant Products

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Importance of lactobacilli in food and feed biotechnology

Cited by 272 publications

References 43 publications

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Probiotic Potential of Autochthone Microbiota from S&amp;#227;o Jorge and &lt;i&gt;Parmigiano-Reggiano&lt;/i&gt; Cheeses

The Influence of Fermentation on the Content of Alkylresorcinols and Lignans in Plant Products

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Probiotic Potential of Autochthone Microbiota from São Jorge and <i>Parmigiano-Reggiano</i> Cheeses