Reviewing Classical and Molecular Techniques Regarding Profiling of Probiotic Character of Microorganisms

Stefanis, Christos; Mantzourani, Ioanna; Plessas, Stavros; Alexopoulos, Athanasios; Galanis, Alexis; Bezirtzoglou, Eugenia; Kandylis, Panagiotis; Varzakas, Theodoros

doi:10.12944/crnfsj.4.1.05

Cited by 16 publications

(18 citation statements)

References 90 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With this approach only easily culturable microorganisms can be detected, while the information about microorganisms that need elective enrichments or that are in a sublethal or injured state (physiological condition) are lost (Rantsiou et al, 2005b). In fact, traditional microbiological techniques do not give a correct view of microbial diversity (Justé et al, 2008;Stefanis et al, 2016;Silvetti et al, 2017). New approaches, that take advantage of molecular methods and are applied directly in a sample (direct or culture independent approaches), have been introduced in the field of food microbiology and food fermentation, allowing scientists to overcome the limitations of classical methods (Rantsiou and Cocolin, 2006;De Filippis et al, 2018).…”

Section: Direct Analysis Of Sausages and Omics Approachesmentioning

confidence: 99%

Sausage fermentation and starter cultures in the era of molecular biology methods

Franciosa

Alessandria

Dolci

et al. 2018

International Journal of Food Microbiology

View full text Add to dashboard Cite

Fermented sausages have a long tradition originating from Europe and they constitute a significant part of the Mediterranean diet. This kind of products has a specific microbiota that is typical of the region or area where they are produced. Therefore, in order to protect the traditional aspect of these products, it is essential to understand the microbial ecology during fermentation by studying the dynamic changes that occur and to select autochthonous starter cultures that can be used in the production. In this paper we summarize the state of the art concerning the selection and use of starter cultures and ecology aspects of naturally fermented sausages. We pay particular attention to the application of bacteriocinogenic strains as they could provide an additional tool in the prevention of foodborne pathogens as well as enhancing the competitiveness of the starter organisms. Microbial ecology of fermented sausages has been determined by traditional microbiological methods, but the introduction in food microbiology of new molecular techniques complements the studies carried out so far and allows scientists to overcome the limitations of traditional methods. Next Generation Sequencing (NGS) techniques represent a change in the way microbiologists address ecology and diversity in foods. Indeed the application of metataxonomics and metagenomics will permit a detailed understanding of microbial ecology. A thorough knowledge of the mechanisms behind the biological processes will enhance meat fermentation control and modulation to obtain products with desired organoleptic properties.

show abstract

Section: Direct Analysis Of Sausages and Omics Approachesmentioning

confidence: 99%

Sausage fermentation and starter cultures in the era of molecular biology methods

Franciosa

Alessandria

Dolci

et al. 2018

International Journal of Food Microbiology

View full text Add to dashboard Cite

show abstract

“…Pretreatment with the DGC method may be effective for molecular biology approaches, as has been reported for similar approaches ( Mohania et al., 2008 , Stefanis et al., 2016 ). For example, LAB protein expression analysis was previously performed by microarray using mRNA extracted directly from fermented milk ( Azcarate-Peril et al., 2009 ), but this extraction method resulted in low mRNA recovery owing to the presence of a large quantity of milk components.…”

Section: Resultsmentioning

confidence: 76%

Separation of viable lactic acid bacteria from fermented milk

Nishino

Matsuda

Yamazaki

2018

Heliyon

View full text Add to dashboard Cite

Probiotics are live microorganisms that provide health benefits to humans. Some lactic acid bacteria (LAB) are probiotic organisms used in the production of fermented foods, such as yogurt, cheese, and pickles. Given their widespread consumption, it is important to understand the physiological state of LAB in foods such as yogurt. However, this analysis is complicated, as it is difficult to separate the LAB from milk components such as solid curds, which prevent cell separation by dilution or centrifugation. In this study, we successfully separated viable LAB from yogurt by density gradient centrifugation. The recovery rate was >90 %, and separation was performed until the stationary phase. Recovered cells were observable by microscopy, meaning that morphological changes and cell viability could be directly detected at the single-cell level. The results indicate that viable LAB can be easily purified from fermented milk. We expect that this method will be a useful tool for the analysis of various aspects of probiotic cells, including their enzyme activity and protein expression.

show abstract

“…Additionally, health-promoting properties have been linked with the presence of some strains of LAB and probiotics [ 57 , 58 , 59 ] as they have managed to reduce the risk of various diseases [ 60 ]. Probiotics have been identified as living microorganisms that have beneficial effects for humans and animals after adequate intake [ 61 ].…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

et al. 2020

Self Cite

View full text Add to dashboard Cite

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.

show abstract

Reviewing Classical and Molecular Techniques Regarding Profiling of Probiotic Character of Microorganisms

Cited by 16 publications

References 90 publications

Sausage fermentation and starter cultures in the era of molecular biology methods

Sausage fermentation and starter cultures in the era of molecular biology methods

Separation of viable lactic acid bacteria from fermented milk

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

Contact Info

Product

Resources

About