Klebsiella pneumoniae—A Useful Pathogenic Strain for Biotechnological Purposes: Diols Biosynthesis under Controlled and Uncontrolled pH Levels

Mitrea, Laura; Vodnar, Dan Cristian

doi:10.3390/pathogens8040293

Cited by 31 publications

(12 citation statements)

References 57 publications

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“…The organic acid separation was accomplished on a reversed-phase chromatographic column Acclaim OA (5 µm, 4 × 150 mm Dionex), washed with NaH2PO4 50 mM concentration (pH 2.8) solution for 10 min, at 20 °C, and with a 0.5 mL/min flow rate. Chromatogram measurement was performed at a λ = 210 nm wavelength [ 46 , 47 ]. Organic acid standard stock solution (Merck) was prepared by mixing the components (lactic, tartaric, malic, citric, succinic, fumaric, butyric acids) ( Supplementary Figure S1 ).…”

Section: Methodsmentioning

confidence: 99%

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation

Teleky

Martău

Vodnar

2020

Foods

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In contemporary food production, an important role is given to the increase in the nutritional quality of foodstuff. In the bakery industry, one of the main cereals used is wheat flour (WF), which creates bread with proper sensory evaluation but is nutritionally poor. Soy-flour (SF) has increased nutrient content, and its consumption is recommended due to several health benefits. Dough fermentation with lactic acid bacteria (LAB) increases bread shelf life, improves flavor, and its nutritional quality, mostly due to its high organic acid production capability. In the present study, the addition of SF to WF, through fermentation with the cocultures of Lactobacillus plantarum and Lactobacillus casei was analyzed. Three different batches were performed by using WF supplemented with SF, as follows: batch A consisting of 90% WF and 10% SF; batch B—95% WF and 5% SF; batch C—100% WF. The fermentation with these two LABs presented several positive effects, which, together with increased SF content, improved the dough’s rheological and physicochemical characteristics. The dynamic rheological analysis exhibited a more stable elastic-like behavior in doughs supplemented with SF (G′ 4936.2 ± 12.7, and G″ 2338.4 ± 9.1). Organic acid production changes were the most significant, especially for the lactic, citric, and tartaric content.

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Section: Methodsmentioning

confidence: 99%

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation

Teleky

Martău

Vodnar

2020

Foods

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“…Among the tested polyols within this work, BDO is less studied as a plasticizer in PVOH-based biofilms, even though it is largely used as an intermediate compound in hard rubber product manufacturing, and also in the pharmaceutical industry as a mediator [70].…”

Section: Pvoh Formulationsmentioning

confidence: 99%

Poly(vinyl alcohol)-Based Biofilms Plasticized with Polyols and Colored with Pigments Extracted from Tomato By-Products

et al. 2020

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In the current work the physicochemical features of poly(vinyl alcohol) (PVOH) biofilms, enriched with eco-friendly polyols and with carotenoid-rich extracts, were investigated. The polyols, such as glycerol (Gly), 1,3-propanediol (PDO), and 2,3-butanediol (BDO) were used as plasticizers and the tomato-based pigments (TP) as coloring agents. The outcomes showed that β-carotene was the major carotenoid in the TP (1.605 mg β-carotene/100 DW), which imprinted the orange color to the biofilms. The flow behavior indicated that with the increase of shear rate the viscosity of biofilm solutions also increased until 50 s−1, reaching values at 37 °C of approximately 9 ± 0.5 mPa·s for PVOH, and for PVOH+TP, 14 ± 0.5 mPa·s in combination with Gly, PDO, and BDO. The weight, thickness, and density of samples increased with the addition of polyols and TP. Biofilms with TP had lower transparency values compared with control biofilms (without vegetal pigments). The presence of BDO, especially, but also of PDO and glycerol in biofilms created strong bonds within the PVOH matrix by increasing their mechanical resistance. The novelty of the present approach relies on the replacement of synthetic colorants with natural pigments derived from agro-industrial by-products, and the use of a combination of biodegradable polymers and polyols, as an integrated solution for packaging application in the bioplastic industry.

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“…(1) since both LAB and K. pneumoniae are acid-tolerant bacteria [28,29], all possible nonspecific acid-related bactericidal effects play a negligibly small role during their interactions;…”

Section: Discussionmentioning

confidence: 99%

Exoproteome Analysis of Antagonistic Interactions between the Probiotic Bacteria Limosilactobacillus reuteri LR1 and Lacticaseibacillus rhamnosus F and Multidrug Resistant Strain of Klebsiella pneumonia

Savinova

Glazunova

Moiseenko

et al. 2021

IJMS

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The expansion of multiple drug resistant (MDR) strains of Klebsiella pneumoniae presents an immense threat for public health. Annually, this microorganism causes thousands of lethal nosocomial infections worldwide. Currently, it has been shown that certain strains of lactic acid bacteria (LAB) can efficiently inhibit growth of K. pneumoniae and the formation of its biofilms; however, the active principle of such action remains unknown. In the current article, the growth inhibition of MDR K. pneumoniae by two LAB—Limosilactobacillus reuteri LR1 and Lacticaseibacillus rhamnosus F—is demonstrated, and the nature of this inhibition studied at the level of exoproteome. This article shows that the exoproteomes of studied LAB contains both classically and non-classically secreted proteins. While for L. reuteri LR1 the substantial portion of classically secreted proteins was presented by cell-wall-degrading enzymes, for L. rhamnosus F only one out of four classically secreted proteins was presented by cell-wall hydrolase. Non-classically secreted proteins of both LAB were primarily metabolic enzymes, for some of which a possible moonlighting functioning was proposed. These results contribute to knowledge regarding antagonistic interaction between LAB and pathogenic and opportunistic microorganisms and set new perspectives for the use of LAB to control the spread of these microorganisms.

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Klebsiella pneumoniae—A Useful Pathogenic Strain for Biotechnological Purposes: Diols Biosynthesis under Controlled and Uncontrolled pH Levels

Cited by 31 publications

References 57 publications

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation

Poly(vinyl alcohol)-Based Biofilms Plasticized with Polyols and Colored with Pigments Extracted from Tomato By-Products

Exoproteome Analysis of Antagonistic Interactions between the Probiotic Bacteria Limosilactobacillus reuteri LR1 and Lacticaseibacillus rhamnosus F and Multidrug Resistant Strain of Klebsiella pneumonia

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