Purification and partial characterization of a novel bacteriocin produced by Lactobacillus casei TN-2 isolated from fermented camel milk (Shubat) of Xinjiang Uygur Autonomous region, China

Lü, Xin; Hu, Pan; Dang, Ying; Liu, Bianfang

doi:10.1016/j.foodcont.2014.03.020

Cited by 45 publications

(13 citation statements)

References 34 publications

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“…This may not be the only explanation though because bacteriocin production by Lactobacillus sp. has been reported in several previous studies carried on L. casei , L. reuteri , L. plantarum and L. salivarius .…”

Section: Discussionsupporting

confidence: 67%

Probiotic Lactobacillus sp. inhibit growth, biofilm formation and gene expression of caries‐inducing Streptococcus mutans

Wasfi

El‐Rahman

Zafer

et al. 2018

J Cellular Molecular Medi

184

119

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Streptococcus mutans contributes significantly to dental caries, which arises from homoeostasic imbalance between host and microbiota. We hypothesized that Lactobacillus sp. inhibits growth, biofilm formation and gene expression of Streptococcus mutans. Antibacterial (agar diffusion method) and antibiofilm (crystal violet assay) characteristics of probiotic Lactobacillus sp. against Streptococcus mutans (ATCC 25175) were evaluated. We investigated whether Lactobacillus casei (ATCC 393), Lactobacillus reuteri (ATCC 23272), Lactobacillus plantarum (ATCC 14917) or Lactobacillus salivarius (ATCC 11741) inhibit expression of Streptococcus mutans genes involved in biofilm formation, quorum sensing or stress survival using quantitative real‐time polymerase chain reaction (qPCR). Growth changes (OD600) in the presence of pH‐neutralized, catalase‐treated or trypsin‐treated Lactobacillus sp. supernatants were assessed to identify roles of organic acids, peroxides and bacteriocin. Susceptibility testing indicated antibacterial (pH‐dependent) and antibiofilm activities of Lactobacillus sp. against Streptococcus mutans. Scanning electron microscopy revealed reduction in microcolony formation and exopolysaccharide structural changes. Of the oral normal flora, L. salivarius exhibited the highest antibiofilm and peroxide‐dependent antimicrobial activities. All biofilm‐forming cells treated with Lactobacillus sp. supernatants showed reduced expression of genes involved in exopolysaccharide production, acid tolerance and quorum sensing. Thus, Lactobacillus sp. can inhibit tooth decay by limiting growth and virulence properties of Streptococcus mutans.

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Section: Discussionsupporting

confidence: 67%

Probiotic Lactobacillus sp. inhibit growth, biofilm formation and gene expression of caries‐inducing Streptococcus mutans

Wasfi

El‐Rahman

Zafer

et al. 2018

J Cellular Molecular Medi

184

119

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“…Lactobacillus was the major genera in all the AAF stages, not only lowering the pH enough to inhibit the proliferation of environmental microorganisms, but also enhancing flavor by changing the biochemical conversions. In particular, some strains of Lactobacillus were reported for application in foods as natural preservatives due to the production of bacteriocins [16,17], which could also limit the growth of microbes contaminating the vinegar product. However, a low prevalence was observed for Pediococcus, Weissella, and Streptococcus.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

et al. 2015

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The vinegar pei harbors complex bacterial communities. Prior studies revealing the bacterial diversity involved were mainly conducted by culture-dependent methods and PCR-DGGE. In this study, 454 pyrosequencing was used to investigate the bacterial communities in vinegar pei during the acetic acid fermentation (AAF) of Tianjin Duliu aged vinegar (TDAV). The results showed that there were 7 phyla and 24 families existing in the vinegar pei, with 2 phyla (Firmicutes, Protebacteria) and 4 families (Lactobacillaceae, Acetobacteracae, Enterobacteriaceae, Chloroplast) predominating. The genus-level identification revealed that 9 genera were the relatively stable, consistent components in different stages of AAF, including the most abundant genus Lactobacillus followed by Acetobacter and Serratia. Additionally, the bacterial community in the early fermentation stage was more complex than those in the later stages, indicating that the accumulation of organic acids provided an appropriate environment to filter unwanted bacteria and to accelerate the growth of required ones. This study provided basic information of bacterial patterns in vinegar pei and relevant changes during AAF of TDAV, and could be used as references in the following study on the implementation of starter culture as well as the improvement of AAF process.

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“…Camel milk is not only valued for its physicochemical composition, but traditionally, camel milk and its fermented products have also been consumed for many years due to consumer's recognition of its important health-promoting properties. Camel milk has been known for its ability to promote bone formation in infants, and its curative properties against many internal diseases [22]. Nowadays, these medicinal virtues have been scientifically supported, in particular, the association of camel milk with a decreased prevalence of diabetes type I and II by reducing the demand for insulin in patients and improving residual β-cell function in the pancreas, due to its immunomodulatory influence [23].…”

Section: Health Beneficial Properties Of Camel Milkmentioning

confidence: 99%

Composition and Properties of Camel Milk

Rahmeh¹,

Alomirah²,

Akbar³

et al. 2019

Milk Production, Processing and Marketing

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Camel is considered as one of the most important and ecologically harmless domesticated animals in the dry region of Asia and Africa. Camels have considerable economic importance not only as a draught animal, but also for their milk and its by-products. They can produce a significant amount of milk from poor feed as compared to any other dairy species. This characteristic, in addition to the growing recognition of the economic value, and health benefits of camel milk make it a center of attention for people, particularly in arid-and semi-arid areas. Moreover, camel milk is a highly nutritious medium permissive for the growth of many diverse bacterial species. These bacterial populations are mainly grouped into pathogenic, spoilage, and technologically relevant bacteria. This chapter reviews the existing knowledge on the composition, nutritional value, health-promoting properties, and economic value of camel milk and its by-products. Furthermore, the relevant studies describing the microbiota of camel milk are included.

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Purification and partial characterization of a novel bacteriocin produced by Lactobacillus casei TN-2 isolated from fermented camel milk (Shubat) of Xinjiang Uygur Autonomous region, China

Cited by 45 publications

References 34 publications

Probiotic Lactobacillus sp. inhibit growth, biofilm formation and gene expression of caries‐inducing Streptococcus mutans

Probiotic Lactobacillus sp. inhibit growth, biofilm formation and gene expression of caries‐inducing Streptococcus mutans

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

Composition and Properties of Camel Milk

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