Lactic acid bacteria biofilms and their antimicrobial potential against pathogenic microorganisms

Mgomi, Fedrick C.; Yang, Yi-ran; Cheng, Gen; Yang, Zhenquan

doi:10.1016/j.bioflm.2023.100118

Cited by 38 publications

(9 citation statements)

References 88 publications

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“…The inhibitory effects of LAB may be due to natural protective organic acids, hydrogen peroxide, diacetyl, bacteriocins, and specific substances [ 66 ]. The LAB antimicrobial molecules production represents an important feature in both clinical and food fields, as it can inhibit pathogens and food-degrading microorganisms that shorten the shelf life of food products [ 67 , 68 , 69 ].…”

Section: Resultsmentioning

confidence: 99%

Probiotic Properties of Lactococcus lactis Strains Isolated from Natural Whey Starter Cultures

De Chiara,

Marasco,

Della Gala

et al. 2024

Foods

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Lactococcus lactis is a lactic acid bacterium (LAB), generally recognized as safe, and has been widely used in the food industry, especially in fermented dairy products. Numerous studies have evaluated the technological and probiotic properties of lactococci; however, few studies have reported the probiotic characteristics of L. lactis strains isolated from dairy products. In this work, probiotic potential, including survival in simulated gastric juice, tolerance to bile salts, hydrophobicity, and auto- and co-aggregation, was evaluated in L. lactis strains from natural whey starter cultures. The results highlighted the potential probiotic properties of some strains under study, which showed high values of hydrophobicity and auto-aggregation and low values of co-aggregation with the tested pathogenic strains. In addition, studies of safety parameters, such as antibiotic susceptibility and haemolytic activity, confirmed the safety status of all strains under study. Finally, the four most promising strains were investigated for their ability to inhibit the enteroinvasive Escherichia coli (EIEC) and Salmonella Typhimurium adhesion to epithelial cells, using a model of co-cultured epithelial cells. The results demonstrated that L. lactis strains A3-A5-I4-I7 showed the ability to compete with pathogens as well as the ability to exert a protective effect on cells previously infected with E. coli or S. Typhimurium. The identification of new probiotic LAB strains from dairy products aims to produce novel functional foods.

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Section: Resultsmentioning

confidence: 99%

Probiotic Properties of Lactococcus lactis Strains Isolated from Natural Whey Starter Cultures

De Chiara,

Marasco,

Della Gala

et al. 2024

Foods

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“…The biofilms from Lactiplantibacillus plantarum JCM1149 were resistant to environmental stress, which in turn can protect indirectly the bacterial cells (Kubota et al 2008 ). This characteristic can be used as a safe method for combatting pathogenic growth in food and, consequently, improve public health (Mgomi et al 2023 ; Werning et al 2022 ). In the case of A4X, Z36P and O9 strains, the aggregation was observed not only in MRSG, but also in MRSS, which indicated that the presence of the EPS, generated from sucrose, does not affect negatively the bacterial aggregation.…”

Section: Discussionmentioning

confidence: 99%

Leuconostoc mesenteroides and Liquorilactobacillus mali strains, isolated from Algerian food products, are producers of the postbiotic compounds dextran, oligosaccharides and mannitol

Zarour,

Zeid,

Mohedano

et al. 2024

World J Microbiol Biotechnol

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Six lactic acid bacteria (LAB) isolated from Algerian sheep’s milk, traditional butter, date palm sap and barley, which produce dextran, mannitol, oligosaccharides and vitamin B2 have been characterized. They were identified as Leuconostoc mesenteroides (A4X, Z36P, B12 and O9) and Liquorilactobacillus mali (BR201 and FR123). Their exopolysaccharides synthesized from sucrose by dextransucrase (Dsr) were characterized as dextrans with (1,6)-d-glucopyranose units in the main backbone and branched at positions O-4, O-2 and/or O-3, with d-glucopyranose units in the side chain. A4X was the best dextran producer (4.5 g/L), while the other strains synthesized 2.1–2.7 g/L. Zymograms revealed that L. mali strains have a single Dsr with a molecular weight (Mw) of ~ 145 kDa, while the Lc. mesenteroides possess one or two enzymes with 170–211 kDa Mw. As far as we know, this is the first detection of L. mali Dsr. Analysis of metabolic fluxes from sucrose revealed that the six LAB produced mannitol (~ 12 g/L). The co-addition of maltose–sucrose resulted in the production of panose (up to 37.53 mM), an oligosaccharide known for its prebiotic effect. A4X, Z36P and B12 showed dextranase hydrolytic enzymatic activity and were able to produce another trisaccharide, maltotriose, which is the first instance of a dextranase activity encoded by Lc. mesenteroides strains. Furthermore, B12 and O9 grew in the absence of riboflavin (vitamin B2) and synthesized this vitamin, in a defined medium at the level of ~ 220 μg/L. Therefore, these LAB, especially Lc. mesenteroides B12, are good candidates for the development of new fermented food biofortified with functional compounds.

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“…LAB with probiotic potential are regarded as promising candidates for protective biofilm producers and could be identified by the presence of particular structural components surrounding their cytoplasmic membrane, including homopolysaccharides or heteropolysaccharides. LAB biofilms can form a natural barrier that inhibits pathogen invasion into the host, overcome peristalsis, and permanently colonize the gut epithelium, positively affecting human health [33,34]. AI-2, formed from the spontaneous rearrangement of 4, 5-dihydroxy-2, 3-pentanedione (DPD), is a universal quorum-sensing molecule that mediates intra-and interspecies communication between different bacteria and is the main QS molecule produced by most Gram-positive and Gram-negative bacteria [35].…”

Section: Discussionmentioning

confidence: 99%

Screening and Metabolomic Analysis of Lactic Acid Bacteria-Antagonizing Pseudomonas aeruginosa

Chen

Xie

et al. 2023

Foods

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Pseudomonas aeruginosa is a conditional Gram-negative pathogen that produces extracellular virulence factors that can lead to bloodstream invasion, severely harm tissues, and disseminate bacteria, ultimately leading to various diseases. In this study, lactic acid bacteria (LAB) with strong antagonistic ability against P. aeruginosa were screened, and the regulatory mechanism of LAB against P. aeruginosa was evaluated. The results showed that the three selected LAB strains had strong inhibition ability on the growth, biofilm formation, and pyocyanin expression of P. aeruginosa and a promoting effect on the expression of autoinducer-2. Among them, Lactipantibacillus plantarum (Lp. plantarum) LPyang is capable of affecting the metabolic processes of P. aeruginosa by influencing metabolic substances, such as LysoPC, oxidized glutathione, betaine, etc. These results indicate that LPyang reduces the infectivity of P. aeruginosa through inhibition of its growth, biofilm formation, pyocyanin expression, and regulation of its metabolome. This study provides new insights into the antagonistic activity of Lp. plantarum LPyang against P. aeruginosa.

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Lactic acid bacteria biofilms and their antimicrobial potential against pathogenic microorganisms

Cited by 38 publications

References 88 publications

Probiotic Properties of Lactococcus lactis Strains Isolated from Natural Whey Starter Cultures

Probiotic Properties of Lactococcus lactis Strains Isolated from Natural Whey Starter Cultures

Leuconostoc mesenteroides and Liquorilactobacillus mali strains, isolated from Algerian food products, are producers of the postbiotic compounds dextran, oligosaccharides and mannitol

Screening and Metabolomic Analysis of Lactic Acid Bacteria-Antagonizing Pseudomonas aeruginosa

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