Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

Filannino, Pasquale; Cagno, Raffaella Di; Gobbetti, Marco

doi:10.1016/j.copbio.2017.07.016

Cited by 275 publications

(191 citation statements)

References 52 publications

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“…These metabolites may have beneficial effects on human health (Filannino et al . ). Lactobacillus in pickles can regulate the micro‐ecological balance in the intestinal tract (Li and Chen ).…”

Section: Resultsmentioning

confidence: 97%

“…The metabolic feature of Lactobacillus has been proven to have synergistic effects with plant enzyme activities in increasing the bioavailability and bioactivity of phytochemicals, resulting in a significantly increased number of functional microbial metabolites. These metabolites may have beneficial effects on human health (Filannino et al 2018). Lactobacillus in pickles can regulate the micro-ecological balance in the intestinal tract (Li and Chen 2007).…”

Section: Analysis Of Metabolitesmentioning

confidence: 99%

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Lactobacillus paracasei HD1.7 used as a starter modulates the bacterial community and metabolome profile during fermentation of Chinese cabbage

Zhao

Ping

et al. 2018

Lett Appl Microbiol

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Pickled Chinese cabbage is a very traditional and popular food in Asia and where Asians migrate. High-throughput sequencing and GC-MS have been used to investigate the effects of Lactobacillus paracasei HD1.7 as a starter on the bacterial community and metabolome during pickled Chinese cabbage fermentation. Lactobacillus paracasei HD1.7 accelerated acidification and resulted in server acidity. Lactobacillus dominated the entire fermentation process. Lactobacillus paracasei HD1.7-inoculated fermented cabbage had several advantages over naturally fermented cabbage, including a shorter fermentation process, fewer pathogens and more plentiful flavours. This research suggested that L. paracasei HD1.7 would be a desirable starter in the fermentation of other vegetables.

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Section: Resultsmentioning

confidence: 97%

Section: Analysis Of Metabolitesmentioning

confidence: 99%

Lactobacillus paracasei HD1.7 used as a starter modulates the bacterial community and metabolome profile during fermentation of Chinese cabbage

Zhao

Ping

et al. 2018

Lett Appl Microbiol

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“…Therefore, these microbial metabolic pathways could explain the reduction of soluble p-hydroxycinnamic compounds (Filannino et al, 2018). Therefore, these microbial metabolic pathways could explain the reduction of soluble p-hydroxycinnamic compounds (Filannino et al, 2018).…”

Section: Changes Of Pa Content In Barley By-productsmentioning

confidence: 99%

“…Additionally, p-coumaric acid can be decarboxylated to the corresponding vinyl derivatives under the effect of a PA decarboxylase generated by LAB (Filannino, Cagno, & Gobbetti, 2018). Additionally, p-coumaric acid can be decarboxylated to the corresponding vinyl derivatives under the effect of a PA decarboxylase generated by LAB (Filannino, Cagno, & Gobbetti, 2018).…”

Section: Changes Of Pa Content In Barley By-productsmentioning

confidence: 99%

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Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29

Bartkienė

Mozūrienė

Lėlė

et al. 2019

Food Science & Nutrition

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In this study, changes of bioactive compounds (crude protein (CP), crude fat (CF), dietary fiber (DF), fatty acids (FAs), free amino acids (FAAs), phenolic compounds (PCs), biogenic amines (BAs), lignans, and alkylresorcinols) in barley industry by-products (BB) during submerged and solid state fermentation (SSF) with Pediococcus acidilactici were analyzed. It was established that both fermentation conditions reduce the CP and CF content in BB (by 25.8% and 35.9%, respectively) and increase DF content (on average by 25.0%). Fermentation increases the oleic, arachidic, eicosadienoic, behenic, and lignoceric FA in BB samples. The highest total BA content was found in untreated samples (290.6 mg/kg). Solid state fermentation increased the content of the alkylresorcinol C19:0. Finally, collecting data about the changes of these compounds during technological processes is very important, because according to the specific compounds formed during fermentation, further recommendations for by-product valorization and uses in food, pharmaceutical, or feed industries can be suggested.

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The Sourdough Microbiota and Its Sensory and Nutritional Performances

Ameur¹,

Arora²,

Polo³

et al. 2022

Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture

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The era of sourdough fermentation came into existence since the ancient times with continuous developments owing to the scientific community. The role of starter lactic acid bacteria and yeasts, constituting the sourdough microbiota, is undeniable in imparting characteristic nutritional and functional features to the sourdough. This complex community is influenced by sourdough ingredients (flour, water and other additional ingredients) and the house microbiota leading to an optimized protocol for its preparation and propagation. The potential of many non-conventional cereals (legumes, pseudocereals etc.) and milling by-products (wheat germ, bran etc.) has been exploited in this regard for sustainable agriculture and food security. Sourdough fermentation evidently improved the nutritional attributes, in terms of mineral bioavailability, dietary fibers, protein digestibility, antioxidant activity, phenol content etc. while decreasing the antinutritional factors (phytic acid, raffinose, condensed tannins and trypsin inhibitor activity), glycemic index and gluten content. The supplementation of sourdough markedly enhanced the rheology, shelf life and sensory properties as well, thereby, increasing the functional value of baked goods. Nevertheless, a holistic 'Omics' approach is in progress to better understand the metabolic interactions among the 'sourdough fermentome'. This will endeavor us to further comprehend the stability and performance of sourdough technology applied in the baking industry.

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Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

Cited by 275 publications

References 52 publications

Lactobacillus paracasei HD1.7 used as a starter modulates the bacterial community and metabolome profile during fermentation of Chinese cabbage

Lactobacillus paracasei HD1.7 used as a starter modulates the bacterial community and metabolome profile during fermentation of Chinese cabbage

Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29

The Sourdough Microbiota and Its Sensory and Nutritional Performances

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