Strategies to enhance stress tolerance in lactic acid bacteria across diverse stress conditions

Derunets, A. S.; Selimzyanova, A. I.; Rykov, S. V.; Kuznetsov, A. E.; Berezina, O. V.

doi:10.1007/s11274-024-03905-3

Cited by 13 publications

(4 citation statements)

References 168 publications

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“…Proteins that assist in the proper folding of other proteins and stress recovery, essential for survival at high temperatures [40].…”

Section: Stress Response (Thermal Stress)mentioning

confidence: 99%

“…Enzymes that participate in the cellular response to oxidative stress by synthesizing antioxidants and repairing damaged proteins [40].…”

Section: Stress Response (Oxidative Stress)mentioning

confidence: 99%

“…Proteins that help bacteria cope with high osmolarity environments by regulating the uptake of compatible solutes [40].…”

Section: Stress Response (Osmotic Stress)mentioning

confidence: 99%

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Characterization of a Ligilactobacillus salivarius Strain Isolated from a Cheese Seal Which Was Last Used in 1936

Alba,

Arroyo,

Fernández

et al. 2024

Foods

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Cheesemaking played a pivotal role in the life of the Pyrenean villages where cheese was a most prized commodity and the subject of much local competition. In one of them (Sasa de Sobrepuerto), Mrs. Sebastiana Palacio decided in 1877 to label all the cheeses made in her household with a seal to differentiate them from those made by other local producers. The cheese seal was last used in 1936 and, since then, it has been kept under excellent storage conditions. Since well-preserved cheese seals are rare, and bacterial cells may survive desiccation for long periods, the objective of this work was to isolate and characterize any lactic acid bacteria that survived in the seal. Analysis of the milky crust material revealed the presence of sheep caseins. Culture-based analysis led to the isolation of a strain of Bacillus licheniformis and a strain of Ligilactobacillus salivarius (L. salivarius SP36). The latter was characterized in vitro for safety and dairy-related functional properties. Its genome encodes several genes involved in protein, peptide, and amino acid catabolism, and flavor. Overall, the phenotypic and genetic features of this strain support a high potential for being used as adjunct culture in cheesemaking.

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“…Proteins that assist in the proper folding of other proteins and stress recovery, essential for survival at high temperatures [40].…”

Section: Stress Response (Thermal Stress)mentioning

confidence: 99%

“…Enzymes that participate in the cellular response to oxidative stress by synthesizing antioxidants and repairing damaged proteins [40].…”

Section: Stress Response (Oxidative Stress)mentioning

confidence: 99%

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Characterization of a Ligilactobacillus salivarius Strain Isolated from a Cheese Seal Which Was Last Used in 1936

Alba,

Arroyo,

Fernández

et al. 2024

Foods

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show abstract

“…Consequently, concerns have been raised regarding the safety of E. faecium as a probiotic. Furthermore, ensuring the stringent storage and transportation conditions necessary for lactic acid bacteria presents a significant challenge ( 13 ). As some studies have demonstrated that the viability of bacteria is not essential for all probiotic effects, the inactivated microorganisms and their derived fractions, termed postbiotics by the International Scientific Association for Probiotics and Prebiotics (ISAPP) ( 14 ), possess bioactivities comparable to those of live probiotic bacteria ( 15 , 16 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary supplementation of Enterococcus faecium postbiotics on growth performance and intestinal health of growing male mink

Cao,

Sun,

Ren

et al. 2024

Front. Vet. Sci.

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Recent studies have demonstrated that postbiotics possess bioactivities comparable to those of probiotics. Therefore, our experiment aimed to evaluate the effects of postbiotics derived from Enterococcus faecium on the growth performance and intestinal health of growing male minks. A total of 120 growing male minks were randomly assigned to 4 groups, each with 15 replicates of 2 minks. The minks in the 4 groups were fed a basal diet supplemented with 0 (control), 0.05, 0.1, and 0.15% postbiotics derived from E. faecium (PEF), respectively. Compared to the control, PEF improved feed/gain (F/G) during the first 4 weeks and the entire 8 weeks of the study (p < 0.05); in addition, 0.1% PEF improved average daily gain (ADG) during the first 4 weeks and the entire 8 weeks of the study (p < 0.05), while 0.15% PEF improved ADG during the first 4 weeks of the study (p < 0.05). Consequently, 0.1% PEF minks displayed greater body weight (BW) at weeks 4 and 8 (p < 0.05), and 0.15% PEF minks had greater BW at week 4 (p < 0.05) than minks in the control. Furthermore, compared to the control, both 0.05 and 0.1% PEF enhanced the apparent digestibility of crude protein (CP) and ether extract (EE) (p < 0.05) in the initial 4 weeks, while both 0.1 and 0.15% PEF enhanced the apparent digestibility of CP and DM in the final 4 weeks (p < 0.05). Additionally, trypsin activity was elevated in the 0.1 and 0.15% PEF groups compared to the control (p < 0.05). In terms of intestinal morphology, PEF increased the villus height and villus/crypt (V/C) in the jejunum (p < 0.05), and both 0.1 and 0.15% PEF decreased the crypt depth and increased the villus height and V/C in the duodenum (p < 0.05) compared to the control group. Supplementation with 0.1% PEF increased the SIgA levels but decreased the IL-2, IL-8, and TNF-α levels in the jejunum (p < 0.05). Compared to the control, E. faecium postbiotics decreased the relative abundances of Serratia and Fusobacterium (p < 0.05). In conclusion, the results indicate that the growth performance, digestibility, immunity, and intestine development of minks are considerably affected by E. faecium postbiotics. In particular, dietary supplementation with 0.1% E. faecium postbiotics provides greater benefits than supplementation with 0.05 and 0.15%.

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Antioxidant capacity of small black soymilk fermented with ROS-resistant probiotics

Lim

2024

Food Sci Biotechnol

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Strategies to enhance stress tolerance in lactic acid bacteria across diverse stress conditions

Cited by 13 publications

References 168 publications

Characterization of a Ligilactobacillus salivarius Strain Isolated from a Cheese Seal Which Was Last Used in 1936

Characterization of a Ligilactobacillus salivarius Strain Isolated from a Cheese Seal Which Was Last Used in 1936

Effects of dietary supplementation of Enterococcus faecium postbiotics on growth performance and intestinal health of growing male mink

Antioxidant capacity of small black soymilk fermented with ROS-resistant probiotics

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