Streptococcus thermophilus, an emerging and promising tool for heterologous expression: Advantages and future trends

Lecomte, Xavier; Gagnaire, Valérie; Lortal, Sylvie; Dary, Annie; Genay, Magali

doi:10.1016/j.fm.2015.05.003

Cited by 22 publications

(15 citation statements)

References 80 publications

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“…Next-generation sequencing (NGS) is one genomic tool that can be used to enhance the increased inhibition of notable foodborne pathogens by LAB (Didelot et al, 2012). Detailed studies of the various components, functionalities and potential uses of many beneficial LAB have been made possible by NGS (Lecomte et al, 2016; Landete, 2017).…”

Section: Introductionmentioning

confidence: 99%

In vitro Organic Acid Production and In Vivo Food Pathogen Suppression by Probiotic S. thermophilus and L. bulgaricus

Evivie

Abdelazez

et al. 2019

Front. Microbiol.

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Foodborne pathogens are a major source of morbidity and mortality worldwide. For this cause, exploring various effective ways of suppressing their spread is at the forefront of many research projects. The current study aims to investigate the in vitro organic acid production of S. thermophilus KLDS 3.1003 and L. bulgaricus KLDS 1.0207 strains, their in vivo suppression of and immuno-modulatory effects against E. coli ATCC 25922 and S. aureus ATCC 25923 pathogens. First, lactic and acetic acid production using three carbon sources – 1% glucose (control), 1% sucrose, and 1% fructo-oligosaccharides (FOS) – was determined by HPLC. For the in vivo section, a total of 40 BALB/c mice were purchased and divided into 10 treatment groups (control and nine treatments). Animals were given 1 week to acclimatize and then fed treatment diets for 14 days. Afterward, hematological (RBC, WBC, HB, PLT, Neutrophils, Eosinophils, Lymphocytes, and Monocytes) and histopathological analyses were carried out. All analyses were done in triplicate. Results show that lactic and acetic acid productions for both strains increased with supplementation and were highest after 1% FOS addition. Regardless of carbon source, L. bulgaricus KLDS 1.0207 produced higher ( P < 0.05) amounts of lactic and acetic acids than S. thermophilus KLDS 3.1003. Also, generally better hematological parameters in probiotic groups than the control ( P < 0.05) were observed. In some instances, mice in probiotic treatment groups had better immunity levels (lymphocytes, monocytes, neutrophils, eosinophils) than those in the control and pathogen groups. Histopathological studies showed that no anomalies were associated with S. thermophilus KLDS 3.1003 and L. bulgaricus KLDS 1.0207 administration. In conclusion, S. thermophilus KLDS 3.1003 and L. bulgaricus KLDS 1.0207 strains are not only probiotic candidates but can have therapeutic applications.

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Section: Introductionmentioning

confidence: 99%

In vitro Organic Acid Production and In Vivo Food Pathogen Suppression by Probiotic S. thermophilus and L. bulgaricus

Evivie

Abdelazez

et al. 2019

Front. Microbiol.

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“…Polyunsaturated fatty acids, such as free linoleic acid and oleic acid, are reported to lead S. thermophilus, Lactobacillus GG (probiotic), and Lactobacillus casei Shirota to cell death (Kankaanpää et al, 2001). This is important since the acidifying ability of S. thermophilus decreases yogurt pH (Lecomte et al, 2016). The fermentation time span among D0, D3, and D7 yogurts did not differ.…”

Section: Resultsmentioning

confidence: 99%

Extended storage of cold raw milk on yogurt manufacturing

Fagnani

Schuck

Botaro

et al. 2017

Pesq. agropec. bras.

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-The objective of this work was to evaluate the effect of the extended cold storage of raw milk on the kinetics of fermentation on yogurt production, as well as on the product's microbiological and physicochemical properties during shelf life. Three treatments were evaluated: yogurts made with raw milk stored for 4, 72, and 168 hours. Kinetics of fermentation was assessed through the lactic acid production rate, growth rate of Streptococcus thermophilus and Lactobacillus bulgaricus, and time to reach pH 5.0 and 4.5. The physicochemical and microbiological characteristics of raw milk and yogurts were also analyzed during cold storage at 4°C. The microbial quality of raw milk was affected by the storage time of 168 hours, with a decreasing tendency in the mesophiles:psychrotrophs ratio. Extended storage of raw milk beyond 72 hours negatively affects yogurt production, despite the low initial bacterial count, decreasing lactic acid production, S. thermophilus growth rate, pH, and protein content. Therefore, to optimize fermentation and yogurt shelf life, the maximum storage time for raw milk at 4 o C should not exceed 72 hours.Index terms: Lactobacillus bulgaricus, Streptococcus thermophilus, fermentation, kinetics, psychrotrophs. Armazenamento prolongado de leite cru refrigerado sobre a produção de iogurteResumo -O objetivo deste trabalho foi avaliar o efeito do armazenamento prolongado de leite cru refrigerado na cinética de fermentação na produção de iogurte, bem como nas características físico-químicas e microbiológicas do produto durante sua vida útil. Três tratamentos foram avaliados: iogurte feito com leite cru armazenado por 4, 72 e 168 horas. A cinética de fermentação foi analisada por meio da taxa de produção de ácido lático, da velocidade de crescimento de Streptococcus thermophilus e Lactobacillus bulgaricus, e do tempo até atingir pH 5,0 e 4,5. As características físico-químicas e microbiológicas do leite cru e do iogurte também foram avaliadas durante o armazenamento refrigerado a 4 o C. A qualidade microbiológica do leite cru foi influenciada pelo tempo de armazenamento de 168 horas, com tendência de decréscimo na proporção mesófilos:psicrotróficos. O armazenamento prolongado do leite cru acima de 72 horas influencia negativamente a produção de iogurte, mesmo com contagem bacteriana inicial baixa, com diminuição na taxa de produção de ácido lático, na velocidade de crescimento de S. thermophilus, no pH e na percentagem de proteína. Portanto, para otimização da fermentação e da vida útil do iogurte, o tempo de armazenamento do leite cru a 4 o C não deve exceder 72 horas.

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“…9 Kultur starter yang digunakan juga dapat mensekresi eksopolisakarida (EPS) yang berfungsi untuk meregenerasi sel-sel epitel saluran cerna sehingga proses absorbsi makanan menjadi lebih baik. 10 Dalam penelitian ini, penurunan nilai glukosa darah puasa lebih besar terjadi pada kelompok kontrol dibandingkan dengan kelompok perlakuan (p=0,590). Hal ini dapat terjadi karena yogurt probiotik yang diterima oleh kelompok perlakuan mengandung bakteri jenis Bifidobacterium, dimana Bifidobacterium merupakan bakteri probiotik jenis anaerob yang sensitif terhadap oksigen, suhu, dan pH.…”

Section: Pembahasanunclassified

Efek konsumsi yogurt terhadap glukosa darah puasa pada penyandang diabetes melitus tipe 2

Nuriannisa

Kertia

Lestari

2020

JGI

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Background: Generally, patients with type 2 diabetes mellitus (T2D) have dysbiosis condition. Dysbiosis can increase oxidative stress that leads to hyperglycemia. Previous researches showed that yogurt consumption can reduce blood glucose in T2D, so it can be used as an alternative healthy snack for T2D patients.Objectives: To investigate the effects of probiotic and conventional yogurt with dosage 100ml/day on fasting blood glucose (FBG) in T2D patientsMethods: Randomized controlled trial, double blind with pre-post group design. The 30 T2D patients from 3 publics health centre in Yogyakarta, were assigned to two groups. Each group, either control or intervention group, received 100 ml/d of yogurt for 4 weeks. FBG samples was assessed before and after intervention periodResults: FBG significantly decreased in both group, which was -27 mg/dL in control group (p<0.05) and -19 mg/dL in intervention group (p<0.05). No significant difference in FBG change between intervention and control group, but control group has greater reduction in FBG compared to intervention group. Conclusion: Conventional yogurt has no significant difference effect in FBG change compared to probiotic yogurt.

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Streptococcus thermophilus, an emerging and promising tool for heterologous expression: Advantages and future trends

Cited by 22 publications

References 80 publications

In vitro Organic Acid Production and In Vivo Food Pathogen Suppression by Probiotic S. thermophilus and L. bulgaricus

In vitro Organic Acid Production and In Vivo Food Pathogen Suppression by Probiotic S. thermophilus and L. bulgaricus

Extended storage of cold raw milk on yogurt manufacturing

Efek konsumsi yogurt terhadap glukosa darah puasa pada penyandang diabetes melitus tipe 2

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