Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications

Abedin, Md Minhajul; Chourasia, Rounak; Phukon, Loreni Chiring; Sarkar, Puja; Ray, Ramesh C.; Singh, Sudhir P.; Kumar, Amit

doi:10.1080/10408398.2023.2227896

Cited by 36 publications

(13 citation statements)

References 177 publications

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“…Numerous studies have indicated that lactic acid bacteria strains can produce CLA through the isomerization of linoleic acid (LA) using the linoleate isomerase enzyme 57 – 60 . During the Van Nieuwenhove et al 61 experiment, changes in CLA content were observed during cheese ripening.…”

Section: Resultsmentioning

confidence: 99%

Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile

Ziarno,

Bryś,

Kowalska

et al. 2023

Sci Rep

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This study aimed at investigating the influence of different variants of bacterial starter cultures on the metabolism of the bacteria used, cheese protein digestibility, and fatty acid profile. The results revealed that lactic acid bacteria had a significant effect on the proportions of fatty acids in cheeses, with saturated fatty acids being predominant in in all cheese variants. Fatty acid proportions are complex and depend on the type of cheese culture and monoculture used. Additionally, the analysis of fatty acid composition showed variations in the proportion of saturated and unsaturated fatty acids, impacting the values of atherogenic and thrombogenic indices. Notably, the atherogenic index was highest in samples of mature cheeses obtained from a typical mesophilic cheese culture, whereas it was lowest in samples of fresh milk and mature cheeses obtained from a mesophilic cheese culture and monocultures of Lacticaseibacillus casei and Propionibacterium. The study also highlighted the influence of lactobacilli on the content of available free lysine, glycine, and methionine in cheese proteins. Mature cheeses obtained with Propionibacterium and L. casei starter cultures exhibited higher free lysine and glycine content compared with fresh cheeses and those obtained solely with the cheese culture. Additionally, mature cheeses obtained with starter cultures of mesophilic cheese culture, Propionibacterium, and L. casei had the highest free methionine content. Based on these findings, it is evident that the choice of cheese making cultures and monocultures can significantly affect the fatty acid composition and amino acid content of cheese and fresh milk, potentially bearing important health implications.

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Section: Resultsmentioning

confidence: 99%

Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile

Ziarno,

Bryś,

Kowalska

et al. 2023

Sci Rep

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“…This acidification process relies on the proliferation of native probiotic LAB. This LAB was found to have various health benefits, such as reducing heart rate, blood pressure, cholesterol levels, and having antihypertensive effects [53]. Yogurt is a major contributor to the global probiotic business share, accounting for 78% [54].…”

Section: Probiotic Formulationmentioning

confidence: 99%

Probiotic formulations for human health: Current research and future perspective

Jan,

Negi,

Sharma

et al. 2024

J App Biol Biotech

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Probiotics are living microorganisms known for their beneficial properties and have been extensively researched and utilized in various products worldwide. These microorganisms have essential nutritional needs and exhibit significant functional qualities. Probiotics have been employed to enhance the well-being of both animals and humans by influencing the balance of microorganisms in the intestines. Several probiotic strains, such as Bifidobacterium and Lactobacilli, became identified and studied for their potential to mitigate the incidence of gastrointestinal (GI) infections or as a therapeutic approach for treating such infections. With the rise of microbiota displaying resistance and tolerance to traditional medications and antibiotics, the effectiveness of drugs has diminished. Several probiotic strains have been identified to possess notable properties, including potent anti-inflammatory and anti-allergic effects. Consequently, introducing beneficial bacterial species into the GI tract offers an appealing approach to restoring microbial balance and preventing diseases. Furthermore, probiotics have demonstrated the capacity to inhibit the action of intestinal bacterial enzymes responsible being synthesizing colonic carcinogens. Probiotics offer a promising preventive and therapeutic advancement, but further research is required to better understand their specific impact on intestinal health. Probiotics can also exert a direct influence on other microorganisms, including pathogens, which is crucial in preventing and treating infections and restoring the balance of microorganisms in the GI tract. The present review deals with probiotic formulations, their mechanisms, and their role in human health.

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“…2024, 14, 2093. https://doi.org/10.3390/app14052093 https://www.mdpi.com/journal/applsci and catalase-negative; they ferment carbohydrates and hydrolyze esculin [2]. Bacteria of the Lactobacillus genus are widespread in the environment, with high biological and functional activity, which determines their practical application as components of probiotics and synbiotics, of starter cultures for the production of lactic acid products, raw dried meat products, bread and bakery products, and fermented fruits and vegetables, and their role in the targeted fermentation process and biological preservation of food emulsions [3][4][5][6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Identification of Lactic Acid Bacteria Strains Isolated from Sourdoughs Prepared with Different Flour Types

Urshev,

Doynova,

Prasev

et al. 2024

Applied Sciences

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Species identification is the first step in the examination of newly isolated microorganism strains, including the cases when they are intended for application in the development of probiotic preparations or starters for different food products. The thorough identification process of newly isolated strains combines the application of different physiological, biochemical, and molecular genetic methods. The aim of the present study was to identify the species-level lactic acid bacteria (LAB) strains isolated from spontaneously fermented sourdoughs prepared from different flour types: Khorosan wheat, wheat, barley, buckwheat, spelled, spelt, and corn. Both classical phenotypic (cellular morphology characterization, and API 50 CHL) and molecular genetic methods (RAPD, ARDRA-analysis, 16S rDNA sequencing, and species-specific PCR) were applied. It was found that cultures with a short-rod morphology predominated among the 30 sourdough isolates. According to the RAPD profiles obtained, the isolates were divided into nine genotypes corresponding to nine genetically distinct strains. It was determined that individual sourdoughs made with different flour types shared cultures with a common genotype. The analysis of the physiological and biochemical profiles of the LAB isolates performed with the API 50 CHL system divided them into two groups according to their identification: Lactiplantibacillus plantarum (Lp. plantarum) 1 and Levilactobacillus brevis (Lv. brevis) 3. According to the 16S rDNA restriction profile, the LAB isolates showed two profiles corresponding to the Lp. plantarum and Lv. brevis groups. 16S rDNA sequencing and a comparison of the partially read 16S rDNA sequences of the studied isolates confirmed that some of them belonged to the Lv. Brevis species, but did not provide sufficient evidence that the rest of the cultures belonged to the Lp. Plantarum species. The species-specific PCR clearly separated the isolates from the Lp. plantarum group into two groups: isolates of the Lp. plantarum species and isolates of the Lp. paraplantarum species. The summary of the results of the conducted polyphasic taxonomic study determined the investigated LAB strains isolated from spontaneously fermented sourdoughs as representatives of the Lv. brevis, Lp. plantarum ssp. paraplantarum, and Lp. paraplantarum species.

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Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications

Cited by 36 publications

References 177 publications

Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile

Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile

Probiotic formulations for human health: Current research and future perspective

Identification of Lactic Acid Bacteria Strains Isolated from Sourdoughs Prepared with Different Flour Types

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