Technological properties of Lactic acid bacteria isolated from raw cereal material

Salvucci, Emiliano; LeBlanc, Jean Guy; Pérez, Gabriela

doi:10.1016/j.lwt.2016.02.043

Cited by 69 publications

(60 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This result is interesting given the use of LAB as starter cultures; the use of isolates requires caution due to their possible virulence since some types of LAB can harbor virulence genes and, therefore, express them in food products, which would present a risk to the consumers (SANTOS et al, 2014). LAB may also be resistant to different antibiotics due to the presence of genes conferring antibiotic resistance, increasing their virulence potential (PERIN et al, 2014).…”

Section: Safety Potentialmentioning

confidence: 99%

“…The abilities of the isolates to adhere to the hydrophobic substrates were determined according to the methodology of Santos et al (2014). Cells were centrifuged (7000xg for 5 min at 4 °C), washed twice with 0.1 mol L -1 phosphate buffer, and resuspended in the same solution, and then the optical density (OD) of the resuspension was measured in a spectrophotometer, at a wavelength of 560 nm, before incubation (OD 0 ).…”

Section: Cell Surface Hydrophobicitymentioning

confidence: 99%

“…As described by Todorov et al (2011) and Santos et al (2014), the isolates were reactivated in MRS broth for 24 h at 37 °C, and the solutions were centrifuged (7000xg for 10 min at 20 °C), washed, resuspended and diluted in sterile saline solution (0.85% NaCl). Then, 1 mL of the cell suspension was transferred to the cuvette to obtain an ODreading of approximately 0.3.…”

Section: Auto-aggregation and Co-aggregationmentioning

confidence: 99%

“…The tubes were incubated at 37 °C and were observed for 6 h, at 1 h intervals. The appearance of a yellow color due to the release of the chromogenic compound o-nitrophenyl indicates the presence of β-galactosidase (SANTOS et al, 2014).…”

Section: β-Galactosidase Activitymentioning

confidence: 99%

“…It should be emphasized that there is a possibility of the horizontal transfer of these genes between LAB and other bacteria, which further increases the concerns for the food industry. These genes are usually located in transferable plasmids (SANTOS et al, 2014).…”

Section: Safety Potentialmentioning

confidence: 99%

See 4 more Smart Citations

In vitro evaluation of the safety and probiotic and technological potential of Pediococcus pentosaceus isolated from sheep milk

Fernandes

Perin

Todorov

et al. 2018

SCA

View full text Add to dashboard Cite

Six isolates (Ac1Pd, Ac3Pd, Ac4Pd, Ac5Pd, Ac7Pd, and Ac22Pd) of Pediococcus pentosaceus from sheep milk were tested for safety and for probiotic and technological potential. The results showed that none of the isolates were able to produce biogenic amines or virulence factors. The isolates tested showed low hydrophobicities, high auto-aggregation capacities and co-aggregation with L. monocytogenes ATCC 7644, L. sakei ATCC 15521 and E. faecalis ATCC 19444, but none produced β-galactosidase and bacteriocins. The isolates did not show growth at pH values 3 and 12, while in a pH range from 4 to 10 the growth was variable. In the absence of bile, all the isolates showed growth, with suppression at bile concentrations of 0.1%, 0.3%, 0.6% and 1.0%. In the disc-diffusion test, the isolates tested were resistant to oxacillin, sulfatrimethoprim and vancomycin but were sensitive to chloramphenicol and tetracycline. The isolates showed variable responses to penicillin G and were resistant to most of the drugs tested, except for amoxicillin trihydrate and ibuprofen. All cultures showed a high milk-acidification capacity after 24 hours and none produced exopolysaccharides. The isolates of P. pentosaceus were able to produce diacetyl; however, no culture showed extracellular proteolytic activity and the autolysis varied from 21.3% to 30.5% after 24 h. The isolates grew at NaCl concentrations of 4.0 and 6.0%, but the growth was lower at 10.0%. Finally, all the isolates were found to be safe but had limited application as probiotics and in some technological uses. Key words: Dairy technology. Lactic acid bactéria. Starter. ResumoTestes de avaliação de potencial de segurança, probiótico e tecnológicos foram realizados em seis isolados de Pediococcus pentosaceus (Ac1Pd, Ac3Pd, Ac4Pd, Ac5Pd, Ac7Pd, Ac22Pd) provenientes de leite de ovelha. Os resultados obtidos demonstraram que nenhum dos isolados foi capaz de produzir aminas biogênicas ou fatores de virulência. Os isolados testados apresentaram baixa hidrofobicidade, alta capacidade de autoagregação e coagregação com L. monocytogenes ATCC 7644, L. sakei ATCC 15521 e E. faecalis ATCC 19444, porém nenhum produziu β-galactosidase e bacteriocinas. Não foi observado desenvolvimento dos isolados em pH 3 e 12, sendo que na faixa de pH de 4 a 10 o desenvolvimento foi variável. Na ausência de bile todos os isolados apresentaram desenvolvimento, observando-se supressão quando em concentrações de 0,1%, 0,3%, 0,6% e 1%. No teste de discodifusão os isolados testados foram resistentes à oxaciclina, sulfatrimetropim e vancomicina, mas foram sensíveis ao cloranfenicol e à tetraciclina e com resultados variáveis para a penicilina G e foram resistentes à maioria dos medicamentos testados, exceto à amoxicilina tri-hidratada e ibuprofeno. Foi observada acidificação do leite somente após 24 h e nenhum produziu exopolissacarídeos. Os isolados de P. pentosaceus foram capazes de produzir diacetil, no entanto, nenhuma cultura apresentou atividade proteolítica extracelular e a produção de autólise f...

show abstract

Section: Safety Potentialmentioning

confidence: 99%

Section: Cell Surface Hydrophobicitymentioning

confidence: 99%

Section: Auto-aggregation and Co-aggregationmentioning

confidence: 99%

Section: β-Galactosidase Activitymentioning

confidence: 99%

Section: Safety Potentialmentioning

confidence: 99%

See 3 more Smart Citations

In vitro evaluation of the safety and probiotic and technological potential of Pediococcus pentosaceus isolated from sheep milk

Fernandes

Perin

Todorov

et al. 2018

SCA

View full text Add to dashboard Cite

show abstract

Functional traits of Lactobacillus plantarum from fermented Brassica oleracea var. capitata L. in view of multivariate statistical analysis

Polak-Berecka

Kubik-Komar

Gustaw

et al. 2018

Eur Food Res Technol

View full text Add to dashboard Cite

In the present study, Lactobacillus plantarum strain was isolated and identified from spontaneous fermentation of Brassica oleracea var. capitata L. We used the Unweighted Pair Group Method with Arithmetic Mean Analysis (UPGMA) and Principal Component Analysis (PCA) to examine the variations in the functional properties of the isolates. Six functional traits were analyzed, i.e., viability at low pH, resistance to lysozyme and to SIF, auto-and coaggregation, and ß-glucosidase activity. The present work is the first study in which the PCA and UPGMA statistical methods were used together to analyze data obtained from the same microbiological experiments. This provided information about the similarity of the examined isolates in terms of their functional traits. Additionally, the level of the analyzed functional traits within the particular groups of isolates was shown. The presented approach is the basis for choosing isolates that are most closely related to the reference strain isolated from pickled cabbage.

show abstract

Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria

Kaškonienė

Stankevičius

Bimbiraitė-Survilienė

et al. 2017

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

The scientific interest for the search of natural means of microbial inhibitors has not faded for several years. A search of natural antibiotics, so-called bacteriocins which are produced by lactic acid bacteria (LAB), gains a huge attention of the scientists in the last century, in order to reduce the usage of synthetic food additives. Pure bacteriocins with wide spectra of antibacterial activity are promising among the natural biopreservatives. The usage of bacteriocin(s) producing LAB as starter culture for the fermentation of some food products, in order to increase their shelf-life, when synthetic preservatives are not allowable, is also possible. There are a lot of studies focusing on the isolation of new bacteriocins from traditional fermented food, dairy products and other foods or sometimes even from unusual non-food matrices. Bacteriocins producing bacteria have been isolated from different sources with the different antibacterial activity against food-borne microorganisms. This review covers the classification of bacteriocins, diversity of sources of bacteriocin(s) producing LAB, antibacterial spectra of isolated bacteriocins and analytical methods for the bacteriocin purification and analysis within the last 15 years.

show abstract

Technological properties of Lactic acid bacteria isolated from raw cereal material

Cited by 69 publications

References 34 publications

In vitro evaluation of the safety and probiotic and technological potential of Pediococcus pentosaceus isolated from sheep milk

In vitro evaluation of the safety and probiotic and technological potential of Pediococcus pentosaceus isolated from sheep milk

Functional traits of Lactobacillus plantarum from fermented Brassica oleracea var. capitata L. in view of multivariate statistical analysis

Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria

Contact Info

Product

Resources

About