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BACKGROUND Cinnamoyl esterase (CE) can release antioxidant phenolic acids from its non-digestible ester-linked form. Fermentation using CE-producing lactic acid bacteria (LAB) can be useful in the food industry because of its ability to produce bioactive compounds and antibacterial metabolites. The purpose of this study was to confirm the food applicability of LAB with CE-producing ability and broad-spectrum antibacterial activity. RESULTS Among the 219 bacterial strains identified in infant feces, five Lactobacillus gasseri and six Limosilactobacillus fermentum with a high CE activity were isolated. The survival rate of all selected LABs was > 95% at pH 2.5 for 3 h and > 70% when treated with 0.3% bile salt for 4 h. Moreover, cell-free supernatants of all strains strongly inhibited five food-borne bacterial pathogens (Listeria monocytogenes, Salmonella enterica, Escherichia coli O157:H7, Bacillus cereus, and Staphylococcus aureus) and three toxin-producing fungal pathogens (Aspergillus niger, Penicillium sp., and Fusarium oxysporum). To improve phenolic acid content and rice bran preservation, Limosilactobacillus fermentum J2 with the strongest CE activity and Lactobacillus gasseri N2 with the strongest antibacterial activity were used in rice bran fermentation, respectively. FRB-J2 (fermented rice bran with Limosilactobacillus fermentum J2) and FRB-N2 (fermented rice bran with Lactobacillus gasseri N2) significantly increased caffeic acid and ferulic acid (P

Lactic acid bacteria were screened for potential probiotics for use as feed additives. We obtained 3,000 isolates from feces of: cattle, dogs, goats, and infants; milk; yogurt; cheese; fermented sausages; Kimchi; and Cheonggukjang and tested their antibacterial activity toward indicator pathogens, including Bacillus cereus, Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica Enteritidis. We further tested their tolerance to artificial gastric juice (1% [w/v] pepsin, pH 2.5) and bile acid (0.1% [w/v] oxgall, pH 6.8). Six isolates exhibited strong antibacterial activity against indicator pathogens. The PA40 isolate from Kimchi exhibited marked resistance to artificial gastric juice and bile acid. The antibacterial substances produced by PA40 were stable to heat, pH, and enzymes. Strain PA40 was identified as a Lactobacillus curvatus strain using chemical tests and 16S rDNA sequencing and produced 248.4 mmol/L lactic acid after 48 hr of fermentative growth. The L. curvatus PA40 strain was also highly tolerant of the artificial gastrointestinal model system. Our results indicate that L. curvatus PA40 could be used as a potential probiotic feed additive.

Summary This study aimed at assessing the utilisation possibility of Enterococcus faecalis as starter cultures for production of fermented sausages. The E. faecalis isolates isolated from faeces samples of 5-day-old healthy newborn babies, identified by 16SrDNA sequencing and free from virulence determinants as proven by genomic sequencing, were used for fermented sausages production as starter culture. Six treatments (four inoculated with four different E. faecalis isolates, one with commercial starter culture and one control) were prepared. The inoculation with E. faecalis showed a stronger acidification compared with the control. The treatments with E. faecalis showed significantly higher flavour and acceptability scores in comparison with the control or commercial starter culture. Both of commercial starter culture and E. faecalis were positive with tyramine. Apart from the amine production, the inoculation with E. faecalis generally improved the acidifying activity and flavour of the products, suggesting their application potentials in fermented sausages production as starter cultures.