Search

Ionic liquids (ILs) have been widely used in the pretreatment of biomass. However, the effects of residual ILs on the enzymolysis and fermentation of biomass are still unknown. Therefore, a large quantity of water-washing is usually followed after biomass pretreatment to eliminate the inhibition of residual ILs on subsequent hydrolysis and fermentation steps. In this work, the effect of choline glycine ([Ch][Gly]) concentration on the activity of cellulase and Bacillus sp. strain P38 was systematically investigated to explore the impacts of residual ILs on enzymolysis and fermentation. The results confirmed that the activities of them were almost not inhibited in low concentrations (less than 0.5 wt%) of [Ch][Gly]. Under optimal pretreatment conditions, the maximum cellulose digestibility was 99.23%. Enzymatic hydrolysate was suitable for l -lactic acid fermentation without appreciable inhibition, and the highest sugar-acid conversion rate of 96.33% was obtained by simplified detoxification. This work provides an economic route to produce fermentable sugar and l -lactic acid, which shows an industrial application prospect in lignocellulosic biorefinery.

A ruminant’s digestion depends on microbial degradation of feed rather than endogenous enzyme degradation as in most monogastric animals. The study was conducted to assess the effects of Lactic Acid Bacteria (LAB) strains administered as direct-fed microbials on weight gain and ruminal pH of Damara and Meatmaster sheep breeds. Sixty-four Damara and Meatmaster sheep breeds [Damara males (36.6 ± 8.3 kg); Damara females (28.9 ± 6.9 kg); Meatmaster males (24.6 ± 3.4 kg); Meat master females (21.5 ± 3.1 kg)] were subjected to a 30-day trial and divided into five treatment groups as follows: pellets with no antibiotic and no probiotics administered (T1); pellets with no antibiotics, only Lactobacillus rhamnosus SCH administered (T2); pellets with no antibiotics, only Lactobacillus rhamnosus AF3G administered (T3); pellets with no antibiotics, with the combination of Lactobacillus rhamnosus SCH and Lactobacillus rhamnosus AF3G, administered (T4); pellets fortified with antibiotic and no probiotic administered (T5). The animals were fed on commercial pellets fortified with or without antibiotics. Animals were each weighed, and rumen fluids were collected using a stomach tube, and pH was read immediately, before and at the end of the trials. Data obtained were subjected to analysis of variance using SPSS version 4.0. The results showed that the effect of treatment, sex and some of their interactive effects were significant (p

La Trobe University Faculty of Science, Technology and Engineering Murray Darling Freshwater Research CentreMDFRC item.The bacterial community of an aerobic:anaerobic non-P removing SBR biomass fed a mixture of acetateand glucose was analysed using several 16S rRNA based methods. Populations responsible for anaerobicglucose and acetate assimilation were determined with fluorescent in situ hybridization (FISH) in combinationwith microautoradiography (FISH/MAR). At ‘steady state’ this community consisted of α-Proteobacteria(26%) and γ-Proteobacteria (14%), mainly appearing as large cocci in tetrads (i.e. typical ‘GBacteria’).Large numbers of low G+C bacteria (22%), and high G+C Gram-positive bacteria (29%) seenas small cocci in clusters or in sheets were also detected after FISH. DGGE fingerprinting of PCR amplified16S rDNA fragments and subsequent cloning and sequencing of several of the major bands led tothe identification of some of these populations. They included an organism 98% similar in its 16S rRNAsequence to Micropruina glycogenica, and ca. 76% of the high G+C bacteria responded to a probe MIC184, designed against it. The rest responded to the KSB 531 probe designed against a high G+C clone sequence,sbr-gs28 reported in other similar systems. FISH analyses showed that both these high G+C populationswere almost totally dominated by small clustered cocci. Only ca. 2% of cells were β-Proteobacteria.None of the α- and γ-Proteobacterial ‘G-bacteria’ responded to FISH probes designed for the ‘GBacteria’Amaricoccus spp. or Defluvicoccus vanus. FISH/MAR revealed that not all the α-Proteobacterial‘G-Bacteria’ could take up acetate or glucose anaerobically. Almost all of the γ-Proteobacterial ‘G-Bacteria’assimilated acetate anaerobically but not glucose, the low G+C clustered cocci only took up glucose,whereas the high G+C bacteria including M. glycogenica and the sbr-gs28 clone assimilated both acetateand glucose. All bacteria other than the low G+C small cocci and a few of the α-Proteobacteria accumulatedPHB. The low G+C bacteria showing anaerobic glucose assimilation ability were considered responsiblefor the lactic acid produced anaerobically by this SBR biomass, and M. glycogenica for its highglycogen content.

Rice-acid, a Chinese traditional acidic rice soup (rice-acid), is widely accepted by consumers due to its unique flavor and anti-oxidation, anti-aging and immunity enhancement functions. This study confirmed that L-lactic acid and malic acid were the main organic acids in rice-acid. Low-temperature rice-acid samples produced by enterprises had the highest signal intensity of sour taste. The total content of free amino acids in different fermented rice-acid samples were in the range of 0.003–0.468 mg/g. 42 key volatile flavor compounds were identified in rice-acid. 8 volatile compounds with a higher contribution to the aroma of rice-acid were respectively acetic acid, 1-octen-3-ol, 2-heptanol, ethyl acetate, propyl propionate, hexanal, nonanal, and 2,3-butanedione. The interaction between lactic acid bacteria (3.00 × 103–7.02 × 106 CFU/mL) and yeasts (5.04 × 104–2.25 × 108 CFU/mL) affected the formation of taste and aroma components in rice-acid. The physicochemical characteristics including titratable acidity, pH, reducing sugars, amino acid nitrogen, gamma-aminobutyric acid showed significant differences between low-temperature fermentation samples and high-temperature fermentation samples. In addition, relationships linking all data through Pearson coefficient correlation were also reported. In summary, the study can be used to improve the quality of rice-acid products.

Sourdough starters for making traditional steamed bread are rich in microbes. Studies have shown that, in addition to yeast and lactic acid bacteria (LAB), acetic acid bacteria (AAB) are other functional species in sourdough, but the influences of AAB on the properties of sourdough and steamed bread were rarely reported. This study aimed to assess the effects of a selected strain of acetic acid bacterium on the properties of sourdough and steamed bread. Sourdoughs and steamed breads were prepared from five different starter cultures, marked as CK (control, with no starters), Y (only yeast), YL (yeast+LAB), YA (yeast+AAB) and YLA (yeast+LAB+AAB), and their properties were determined. The results of sourdough properties showed that the YLA sourdough had the highest total titratable acid of 14.6 mL and the lowest pH of 3.87 compared with the other groups after fermentation to 8 h; and the YLA sourdough had the greatest elasticity and viscosity. The results of quality properties of steam bread revealed that the L* value (88.40 ± 0.09) of the YA steamed bread was significantly higher than those of the YLA and YL steamed breads; the YLA steamed bread had the highest specific volume and the highest sensory score 89.6 ± 3.31 in comparison to those of the other groups; the hardness and chewiness of YLA and YA steamed breads were significantly lower than those of the other groups. Volatile compounds in the steamed breads were also determined by SPME-GC–MS. A total of 42 flavor substances were detected, including 3 kinds of alcohols, 8 kinds of aldehydes, 7 kinds of ketones, 2 kinds of acids, 15 kinds of esters, 1 furan, and 6 kinds of other types of compounds, mainly alkanes and esters, followed by alcohols and aldehydes. The YLA steamed bread was richer in esters, aldehydes, and acids than those from the other treatment groups. By contrast, alkanes and aldehydes were dominant in the Y and YL steamed breads. Therefore, the flavor and quality of the steamed bread made from the YLA sourdough could be improved obviously. These results could provide references for the application of AAB in dough fermentation and the improvement of new kinds of starters.

Aims To evaluate the capacity of autochthonous lactic acid bacteria (LAB) (43) from Andean grains to increase the antioxidant activity (AOA) and total phenolic compounds (TPCs) in quinoa sourdough to select best performing strains to be used as starter cultures in the elaboration of biscuits. Methods and Results Microbial growth (CFU per g) and pH were evaluated during quinoa dough fermentation. Counts were increased in a range of 0.61–2.97 log CFU per g and pH values between 3.95 and 4.54 were determined after 24 h at 30°C of fermentation. Methanolic (ME) and aqueous (AE) extracts were obtained at the end of fermentation, and free radical scavenging capacity was performed by the DPPH and ABTS methods. ME was selected for further analysis using other methods and TPC quantification. Principal component analysis showed the highest scores of growth, acidification capacity, AOA and TPC for the strains Lc. mesenteroides subsp. mesenteroides CRL 2131 and L. plantarum CRL 1964 and CRL 1973. AOA and TPC in biscuits made with sourdough from these LAB were higher than the acidified and uninoculated controls. Conclusions Autochthonous LAB strains (3) increased the AOA of quinoa-based biscuits. Significance and Impact of the Study Quinoa sourdough obtained with selected LAB is suitable as an ingredient for bakery foods with improved antioxidant status.

The composition of the gut microbiome is greatly influenced by nutrition and dietary alterations which can also induce large temporary microbial shifts. However, the molecular mechanisms that promote these changes remain to be determined. Species of the family Lactobacillaceae and Bacillus species are genetically manipulatable bacteria that are naturally found in the human gastrointestinal (GI) tract and are often considered models of beneficial microbiota. Here, we identify specific conserved molecular pathways that play a key role in host colonization by beneficial members of the microbiota. In particular, we highlight three pathways important to the success of lactic acid bacteria (LAB) in the GI tract: glycolysis and fermentation, microbial communication via membrane vesicles, and condition-dependent antibiotic production. We elaborate on how the understanding of these circuits can lead to the development of novel therapeutic approaches to combat GI tract infections.

Aims This study aimed to separate the effects of chemical and microbial factors on the fermentation quality and bacterial community of ensiled Pennisetum giganteum. Methods and Results Fresh P. giganteum of two vegetative stages (stage I, GI; stage II, GII) was treated as follows: GI epiphytic microbiota + γ-ray presterilized GI (MICI), GII epiphytic microbiota + γ-ray presterilized GI (MIICI), GI epiphytic microbiota + γ-ray presterilized GII (MICII), and GII epiphytic microbiota + γ-ray presterilized GII (MIICII). Triplicates per treatment were sampled after 30 days of ensiling for chemical and microbial analyses and high-throughput sequencing. Silages made from CII (MICII and MIICII) had higher lactic acid concentration and the ratio of lactic to acetic acid, and lower pH and ammonia nitrogen concentration than silages produced by CI (MICI and MIICI). Species differential analyses showed that the changes of chemical composition rather than epiphytic microbiota significantly affected the relative abundance of Lactobacillus, Pediococcus and Pantoea in P. giganteum silages. Conclusion These above results manifested that chemical composition was the main factor influencing the fermentation quality and bacterial community of P. giganteum silage in this study. Significance and Impact of the Study The obtained results may, therefore, be the first record to provide an in-depth understanding of the relative contributions of chemical and microbial parameters on fermentation quality and bacterial community, which is of great importance for modulating silage fermentation and improving silage quality.

Lactic acid bacteria (LAB) fermentation is the simplest and safest way of food preservation, and the use of probiotics in yoghurt could provide dairy products with unique flavors, textures and health benefits. In this study, Lactobacillus bulgaricus, Streptococcus thermophilus, L. reuteri DSMZ 8533 and the potential probiotic strain L. plantarum A3 were used for the milk fermentation. Results found the texture properties such as hardness, consistency, and viscosity of the yoghurt were enhanced in the mixed culture condition. Furthermore, components like amino acid (leucine), vanilla (vanillin), C18:3n6 (unsaturated fatty acids) were also accumulated in L. plantarum A3 fermented yoghurt, which leads to the significant sensory profiling difference compared with the former plain yoghurt. All these results proved L. plantarum A3 is a potential probiotic strain which could enhance the sensory and nutrition profiling of the fermented milk. Future work still needs to be done on the synergistic interaction between the traditional strains and the probiotics during the fermentation process.

Objective: The aim of this study was to characterize the exopolysaccharides (EPS)-producing lactic acid bacteria from Taiwanese ropy fermented milk (TRFM) for developing a clean label low-fat fermented milk.Methods: Potential isolates from TRFM were selected based on the Gram staining test and observation of turbid suspension in the culture broth. Random amplified polymorphic DNA-polymerase chain reaction, 16S rRNA gene sequencing, and API CHL 50 test were used for strain identification. After evaluation of EPS concentration, target strains were introduced to low-fat milk fermentation for 24 h. Fermentation characters were checked: pH value, acidity, viable count, syneresis, and viscosity. Sensory evaluation of fermented products was carried out by 30 volunteers, while the storage test was performed for 21 days at 4°C.Results: Two EPS-producing strains (APL15 and APL16) were isolated from TRFM and identified as Lactococcus (Lc.) lactis subsp. cremoris. Their EPS concentrations in glucose and lactose media were higher than other published strains of Lc. lactis subsp. cremoris. Low-fat fermented milk separately prepared with APL15 and APL16 reached pH 4.3 and acidity 0.8% with a viable count of 9 log colony-forming units/mL. The physical properties of both products were superior to the control yogurt, showing significant improvements in syneresis and viscosity (p

Nanoparticles (NPs) that can activate macrophages infected with the tuberculosis causative pathogen Mycobacterium tuberculosis, could be an effective host directed therapy for the disease. In this study, curdlan was conjugated to poly(lactic-co-glycolic acid) (PLGA) to produce immunotherapeutic NPs. Various physicochemical characterizations were used to evaluate the curdlan-PLGA copolymer and the NPs. Molecular dynamics and simulation studies were used to characterize the interaction between curdlan, on the polymer and on NPs, with the Dectin-1 macrophage receptor. NPs with varying curdlan densities were evaluated for their effects on the production of pro- and anti-inflammatory cytokines in M. tuberculosis infected RAW264.7 macrophages. The killing efficacy of the NPs against intracellular M. tuberculosis was assessed. Physicochemical characterization of the curdlan-PLGA copolymer and NPs indicated successful formation of curdlan-PLGA copolymer and NPs of varying curdlan density (0 - 8% w/w) had sizes between 330 – 453 nm. Modelling studies showed curdlan to have a strong affinity for Dectin-1. Cytotoxicity assays showed the NPs to be non-toxic over 72 h. The proinflammatory cytokine TNF-α was found to be significantly upregulated by the NPs. The NPs reduced intracellular M. tuberculosis burden over 72 h. These NPs are a promising host directed therapy for intracellular eradication of M. tuberculosis.

The discarding of wastes into the environment is a significant problem for many communities. Still, food waste can be used for Lactic Acid Bacteria (LAB) growth. This work aimed to evaluate three growth media equivalent to de Mann Rogosa Sharpe (MRS), using apple bagasse, yeast waste, fish flour, forage oats, and cheese whey. Cell-free supernatants of eight LAB strains were tested for antimicrobial activity against nine indicator microorganisms. The supernatants were also evaluated for protein content, reducing sugars, pH, and lactic acid concentration. Cell-free supernatants from fish flour broth (FFB) LAB growth were the most effective. The strain Leuconostoc mesenteroides PIM5 presented the best activity in all media. Leuconostoc mesenteroides CAL14 completely inhibited Listeria monocytogenes and strongly inhibited Bacillus cereus (91.1%). The strain L. mesenteroides PIM5 consumed more proteins (77.42%) and reducing sugars (56.08%) in FFB than in MRS broth (51.78 % and 30.58%, respectively). Culture media formulated with agroindustrial wastes positively improved the antimicrobial activity of selected LAB, probably due to the production of antimicrobial peptides or bacteriocins.

Lactic acid bacteria (LAB) present in fermented foods has long been consumed by humans without any obvious adverse effects. Therefore, they are potent candidates as vehicles for the delivery of digestive enzymes. Stachyose, a tetrasaccharide, is believed to contribute to flatulent properties of soyabeans that limit their use for human consumption. LAB including some Lactobacillus plantarum, L.fermentum,L. buchneri and reuteri hydrolyze α- galactosides or non-digestible carbohydrates into digestible carbohydrates during fermentation. These bacteria are therefore a source of α -galactosidase. If soy milk could be fermented with these microorganisms that utilize stachyose either to produce acid or to hydrolyze it to mono and disaccharides, the product thus prepared ought to be less flatulent and therefore, more acceptable. In present study, total 27 lactic acid bacteria were recovered selectively on MRS agar from the various milk and milk products. All the 27 isolates were characterized morphologically and the colonies were white to cream and gram positive. Out of 27 LAB only 5 isolates were found to be positive for α- galactosidase enzyme. α-galactosidase activities were determined by using p-NPG. All 5 α- galactosidase producer were further subjected for various biochemical characterization for partial identification and were catalase negative, and casein hydrolysis, sugar fermentation, nitrate reduction positive. Reduction of α- galactosides by the 5 selected isolates were evaluated. The isolate, RLAB α-4, CLAB α-14, CLAB, CLAB α-20 α-18 and WLAB α-25 degraded 67.56 %, 45.94%, 54.05%, 70.27%, and 64.86% α- galactosides respectively. CLAB α-20 degraded maximum concentration of α- galactosides and RLAB α-14 degraded least concentration of α- galactosides.

We developed a simple and rapid method based on the combination of image analysis and k-means clustering to selectively enumerate cocci and bacilli from among lactic acid bacteria (LAB) in commercially prepared yogurt. We used our previously reported method for recovering only LAB without non-microbial substances from commercial yogurt, and found that the shape and light intensity of LAB cell images taken by optical microscopy were factors that could distinguish cocci and bacilli, allowing the selective enumeration of LAB. Also, k-means clustering was executed on a dataset of the mean light intensity and aspect ratio of each LAB obtained by image analysis, and each LAB in the image could be automatically assigned to either the cocci or bacilli group. The results obtained by this automated method were in good agreement with those obtained by manually counting the LAB under a microscope, with an overall error within 10%. In addition, this method could provide results within a few hours, which is approximately 1/32 of the time required for the conventional colony-counting method.

Sour is one of the fundamental taste modalities that enable taste perception in animals. Chemoreceptors embedded in taste organs are pivotal to discriminate between different chemicals to ensure survival. Animals generally prefer slightly acidic food and avoid highly acidic alternatives. We recently proposed that all acids are aversive at high concentrations, a response that is mediated by low pH as well as specific anions in Drosophila melanogaster. Particularly, some carboxylic acids such as glycolic acid, citric acid, and lactic acid are highly attractive to Drosophila compared with acetic acid. The present study determined that attractive carboxylic acids were mediated by broadly expressed Ir25a and Ir76b, as demonstrated by a candidate mutant library screen. The mutant deficits were completely recovered via wild-type cDNA expression in sweet-sensing gustatory receptor neurons. Furthermore, sweet gustatory receptors such as Gr5a, Gr61a, and Gr64a-f modulate attractive responses. These genetic defects were confirmed using binary food choice assays as well as electrophysiology in the labellum. Taken together, our findings demonstrate that at least two different kinds of receptors are required to discriminate attractive carboxylic acids from other acids.

BACKGROUND A statistical model was developed in this study to describe lactic acid production through a fermentation process of carrot in a rice bran bed by Lactobacillus plantarum. METHODS Response surface methodology (RSM) based on Box-Behnken design was employed to statistically evaluate and optimize the conditions for maximum lactic acid production. RESULTS The significance and interaction of salt concentration, water and initial L. plantarum starter density on final lactic acid content were found. With the use of the developed quadratic model equation, a maximum achieved lactic acid content of 1.35% was obtained in a rice bran bed fermentation process at optimum operating conditions of approximately 2.95% salt, 48.24% water and 2.9 log cfu/g of L. plantarum. After fermentation, the amount of total polyphenol content, antioxidant activity and carbohydrate had increased while the β-carotene in carrot was significantly retained (92.84%). CONCLUSIONS The above results could provide a practical basis for the fermentation process in rice bran bed to produce a delicious and reliable product using L. plantarum strain XK 1.4 which could be a significant contribution to the food industry.

BACKROUND The study aims to reveal effects of hexanoic acid on microbial community, fermentation and hygienic quality of corn silages with or without fungal infection. Fungal infested (FI) and non-infested (NFI) whole-crop corn were separately ensiled without (control, CON) or with Hexanoic acid (Hex, 90% purity) at 0.2 g·kg-1 fresh weight (FW). RESULT The addition of Hex accelerated the pH decline during the first 5 d of ensiling regardless of fungal infestation. The lactic acid (LA) concentration in Hex silages was lower than that of CON during 45 d of ensiling, however the FI-Hex silage had the highest LA concentration among treatments on d 90. The Hex silage showed lower aflatoxin B1 (AFB1 ), zearalenone (ZEA), and deoxynivalenol (DON) concentrations than CON for FI silages. On d 5, the addition of Hex decreased the relative abundance of Klebsiella, Pantoea, and Enterobacter compared with CON regardless of fungal infestation, this inhibitory effect last until d 90 for NFI silages but disappeared for FI silages on d 90. The fungal infestation resulted in accumulation of Candida (34.05%) and Wickerhamomyces (19.46%). Hex decreased the relative abundance of Asperigillus, Issatchenkia and Penicillium for NFI silages on d 5, however its inhibitory effects was not observed in FI silages on d 5. CONCLUSION Fungal infestation was associated with poor fermentation and hygienic quality of corn silage, adding Hex accelerated the pH decline and maintained the antifungal activity until 90 d of ensiling, attenuating adverse effects of fungal infestation on the fermentation and preventing the accumulation of mycotoxins in corn silages. This article is protected by copyright. All rights reserved.

The current study was performed to develop a simple, safe, and cost-effective technique for the biosynthesis of selenium nanoparticles (SeNPs) from lactic acid bacteria (LAB) isolated from human breast milk with antifungal activity against animal pathogenic fungi. The LAB was selected based on their speed of transforming sodium selenite (Na2SeO3) to SeNPs. Out of the four identified LAB isolates, only one strain produced dark red color within 32 h of incubation, indicating that this isolate was the fastest in transforming Na2SeO3 to SeNPs; and was chosen for the biosynthesis of LAB-SeNPs. The superior isolate was further identified as Lactobacillus paracasei HM1 (MW390875) based on matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) and phylogenetic tree analysis of 16S rRNA sequence alignments. The optimum experimental conditions for the biosynthesis of SeNPs by L. paracasei HM1 were found to be pH (6.0), temperature (35˚C), Na2SeO3 (4.0 mM), reaction time (32 h), and agitation speed (160 rpm). The ultraviolet absorbance of L. paracasei-SeNPs was detected at 300 nm, and the transmission electron microscopy (TEM) captured a diameter range between 3.0 and 50.0 nm. The energy-dispersive X-ray spectroscopy (EDX) and the Fourier-transform infrared spectroscopy (FTIR) provided a clear image of the active groups associated with the stability of L. paracasei-SeNPs. The size of L. paracasei-SeNPs using dynamic light scattering technique was 56.91 ± 1.8 nm, and zeta potential value was −20.1 ± 0.6 mV in one peak. The data also revealed that L. paracasei-SeNPs effectively inhibited the growth of Candida and Fusarium species, and this was further confirmed by scanning electron microscopy (SEM). The current study concluded that the SeNPs obtained from L. paracasei HM1 could be used to prepare biological antifungal formulations effective against major animal pathogenic fungi. The antifungal activity of the biologically synthesized SeNPs using L. paracasei HM1 outperforms the chemically produced SeNPs. In vivo studies showing the antagonistic effect of SeNPs on pathogenic fungi are underway to demonstrate the potential of a therapeutic agent to treat animals against major infectious fungal diseases.

A lactic acid bacterial strain, Lactobacillus plantarum SN35N, which has been isolated from the pear, secretes negatively charged acidic exopolysaccharide (EPS) to outside cells. We have previously found that the SN35N-derived acidic EPS inhibits the catalytic activity of hyaluronidase (EC 3.2.1.35) promoting inflammation. The aim of this study is to find other health benefits of EPS. EPS has been found to exhibit an inhibitory effect against the influenza virus (Alphainfluenzavirus Influenza A virus) and feline calicivirus (Vesivirus Feline calicivirus), which is recognized as a model of norovirus. Although more studies on the structure-function relationship of EPSs are needed, SN35N-derived EPS is a promising lead for developing not only anti-inflammatory agents, but also antiviral substances.

A controlled fermentation was conducted to develop and design a bioorganic fertilizer based on three wastes generated by the food industry: olive mill wastewater (OMW), molasses and rice hulls by inoculation with selected strains of lactic acid bacteria (LAB), of the species “Lactiplantibacillus plantarum” and “Levilactobacillus brevis” and of the yeast of the species “candida famata”. The fermentation with commercial yeasts and particularly the species of “saccharomyces” produced an unstable fertilizer with a high pH value (6.14).Whereas, the fermentation test with an inoculum composed of 20% yeast and 80% lactic acid bacteria showed a decrease in pH at 4.66 and a maximum enzymatic activity of 43.900 IU/l after 30 h. This combination allowed an appropriate morphological and microbiological quality of the bioorganic fertilizer. To determine with precision, the optimum conditions of this fermentation an optimization design was applied. As a result of experiments and statistical validation of the fitted model, the bioorganic fertilizer with the lowest pH value was achieved after fermentation of 53.2% OMW, 19.1% molasses, 21.3% rice hulls and 6.4% inoculum content. The final pH was able to reach a value of 4.07 with desirability of the order of 99.7%. A fertilizer with the lowest possible pH allowed farmers longer storage periods and required no special storage conditions.

This study aimed to investigate the effects of homo/heterofermentative lactic acid bacteria (LAB) on the quality of corn silage and its rumen digestibility. Maize (Zea mays strain Xingsiyu No. 10), at the early dough stage, was harvested, chopped, ensiled in vacuum bags, and divided into four groups: (1) control (without added bacteria); (2) with the homofermentative LAB Lactobacillus plantarum and Pediococcus pentosaceus (1:1 mixture, 1 × 105 cfu·g−1); (3) with the heterofermentative LAB Lactobacillus buchneri (1 × 105 cfu·g−1); and (4) with the homo/heterofermentative LAB L. plantarum, P. pentosaceus, and L. buchneri (1:1:1 mixture). At 2, 8, 15, 45, and 60 d of ensiling, nutritional quality, fermentation characteristics, and microbial content were assessed. After 60 d, aerobic stability and rumen digestibility tests were performed. The addition of homo- and (or) hetero-fermentative LAB significantly improved the nutritional quality, fermentation characteristics, and microbial content. Addition of the heterofermenter L. buchneri, with or without the homofermenters L. plantarum and P. pentosaceus, improved aerobic stability. The different LAB inoculants increased the degradation rates of dry matter, acid detergent fiber, and neutral detergent fiber of the corn silage by sheep ruminants. Analysis indicated that L. buchneri yielded the best corn silage.

Emerging concern about the emergence of antimicrobial resistance has limited the use of antibiotics in calves. Hence, there is a need to find suitable alternatives to antibiotics to manage gastrointestinal infections in neonatal calves. The objective of the present study was to develop a probiotic of calf-origin for its potential application in calf nutrition. Accordingly, 69 lactic acid bacteria (LAB) strains were isolated from faeces of newborn calves, out of which 10 strains were short-listed for further in vitro testing based on the aggregation time and cell surface hydrophobicity. The results of acid-, bile- and phenol-tolerance tests indicated that out of the ten strains, the isolate CPN60 had better resistance to these adverse conditions likely to be encountered in the gastrointestinal tract. The isolate also showed an optimal ability to produce biofilm. Further assessments reiterated its superiority in terms of co-aggregation and antagonistic activity against pathogenic strains of Escherichia coli. Subsequently, the isolate was identified through 16S rRNA sequencing and sequence homology and designated as Ligilactobacillus salivarius CPN60. The candidate probiotic was evaluated in vivo using 48 male (5 weeks old) Wistar rats, divided into two equal groups viz. control (CON) and probiotic (PRO). During the 4-weeks feeding trial, the PRO group rats were gavaged with one mL culture of L. salivarius CPN60 equivalent to 108 CFU/rat. The in vivo trial results indicated better nutrient utilization efficiency and growth performance (p

After conversion of lactose to lactic acid, several biochemical changes occur such as enhanced protein digestibility, fatty acids release, and production of bioactive compounds etc. during the fermentation process that brings nutritional and quality improvement in the fermented dairy products (FDP). A diverse range of lactic acid bacteria (LAB) is being utilized for the development of FDP with specific desirable techno-functional attributes. This review contributes to the knowledge of basic pathways and changes during fermentation process and the current research on techniques used for identification and quantification of metabolites. The focus of this article is mainly on the metabolites responsible for maintaining the desired attributes and health benefits of FDP as well as their characterization from raw milk. LAB genera including Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus are involved in the fermentation of milk and milk products. LAB species accrue these benefits and desirable properties of FDP producing the bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. Generation of metabolites vary with incubation and other processing conditions and are analyzed and quantified using highly advanced and sophisticated instrumentation including nuclear magnetic resonance, mass-spectrometry based techniques. Health benefits of FDP are mainly possible due to the biological roles of such metabolites that also cause technological improvements desired by dairy manufacturers and consumers.

Probiotics are microbes in fermented foods that have beneficial effects on health. Microbes that act as probiotics are lactic acid bacteria (LAB) that can produce metabolites such as lactic acid, hydrogen peroxide, and bacteriocins. This study aimed to obtain lactic acid bacterial isolates from tape and tempeh, and to test the potential of LAB as a probiotic candidate by activity test as an antidiarrhea and its resistance to gastric pH and bile salts. The fermentation products used as a source of LAB isolates are tempeh sumber mas merk, and yellow cassava tape, sari madu merk from Jember. The results of the first stage regarding the isolation of LAB using GYP media showed that there were 2 LAB isolates (TaJ.14 and TaJ.15) from the tape and 4 LAB isolates (TeJ.18, TeJ.22, TeJ.24, and TeJ.25) from tempeh. The results of the antidiarrheal test using the disc diffusion method (oxoid) showed that TaJ.14 and TaJ.15 isolates were able to inhibit Bacillus subtilis, Escherichia coli, and Shigella dysentriae, while TeJ.18, TeJ.22, TeJ.24, TeJ.25, and Lactobacillus casei (control) was only able to inhibit B. subtilis and E. coli. The results of LAB resistance to gastric pH showed that the TeJ.25 isolate had the highest percentage of pH 3 and 2.5 resistance (51.13 and 33.03%) compared to other isolates and controls. LAB resistance test results against bile salts (oxgal) showed that the TeJ.22 isolate had the highest percentage of resistance (75.10%) compared to other isolates although was still higher in control (75.99%).

This study aims to evaluate calcium bioavailability through serum calcium level in pregnant rats treated with two Milk-Based Drinks (MBD) containing Lactic Acid Bacteria (LAB), i.e Lactobacillus Casei Shirota Strain (LcS) drink, and Four Strains Bacteria (FS) (Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus delbrueckii subp. bulgaricus, Streptococcus thermophiles). It was a completely randomized experimental study using 24 Sprague Dawley rats. Rats were divided into one negative control group with a normal nutritional status (A0) and three undernourished groups. The undernourished groups were divided into one positive control group (A1), one group receiving MBD containing LcS group (A2), and another group receiving MBD containing FS (A3). All rats received high protein diets during pregnancy. The intervention was started in early pregnancy (D0) until 19 days of pregnancy (D19). Blood samples were collected at the D0 and D19. No significant differences in food intake were found among the rats in all groups. Administration of MBD containing LAB in A2 and A3 showed significant (p 0.05). The results suggest that MBDs containing LAB are useful in enhancing calcium bioavailability.

Exopolysaccharides (EPSs) are important bioactive carbohydrate compound such as Capsular polysaccharide (CPS). EPSs are often used as bioenrichment agents and bioabsorbers to remove environmental pollutants like di-n-butyl phthalate (DBP). Among the EPSs producing bacteria, lactic acid bacteria (LAB) have gained the most attention. As generally recognized as safe (GRAS) microorganisms, LAB can produce EPSs with many different structures without any health risks. However, the EPSs production of LAB is usually not enough for large-scale application in industrial production. Here, capA gene (encoding CPS biosynthesis protein) was overexpressed in Lactobacillus plantarum P1 to improve the production of EPSs and further enhance the capability of the adsorption of DBP. Compared with P1, the CPS production in capA overexpressed strain was increased by 11.3 mg/L, and the EPSs thickness was increased from 0.0786±0.0224μm in P1 to 0.1160±0.0480μm in P1-capA. These caused the adsorption ratio of DBP in P1-capA to be doubled. Overall, the findings in this study provided a safe solution for the adsorption and removing of DBP.

Yarrowia lipolytica is used as a model in this study to screen the potential candidates for inflating the innate lipid content of the cell. This study focuses on reducing the lipid degradation that occurs by the β-oxidation process and discursively increasing the innate lipid content. Acyl-CoA oxidase-1, the primary and initial enzyme involved in the lipid degradation pathway, was selected as a target and blocked using various lipid analogous compounds. The blocking study was carried out using molecular docking and dynamic studies using computation tools. The largest active site pocket located around the Phe-394 amino acid of the target protein is taken as a site for docking. The molecular docking was performed for the selected compounds (citric acid, Finsolv, lactic acid, oxalic acid, Tween-80 and Triton X-100) and the docking results were compared with the outcome of the standard molecule (octadecatrienoic acid). Citric acid, Finsolv, Tween-80 and Triton X-100 were found to be the potential candidates for blocking the target molecule in the static condition using docking studies, revealing a minimum binding energy requirement than the standard molecule. They were further taken for a dynamics study using GROMACS software. The RMSD, RMSF, number of hydrogen bond interactions and radius of gyration of the complex molecules were studied in a dynamic approach for 100 ns. Citric acid has been found to be the potential hit compound to block acyl-CoA oxidase-1 enzyme with its maximum hydrogen interaction and minimum fluctuations. It also revealed out the minimum total energy requirement for the complex formation.

There is a growing demand for active packaging as an emerging phenomenon in improving food quality and shelf life. Encapsulation of natural compounds in nanoliposomes can be used as a protective system during processing and storage.The present study aimed to prepare a biodegradable coating of chitosan with essential oil of cumin nanocapsule. It examine the effects of chitosan coating and the free or nanocapsule Cuminum cyminum essential oil (CCEO) on the chemical and microbial properties of veal samples via modified atmosphere packaging (MAP) (20% CO2 and 80% O2) over a period of 21 days at 4 °C. The antimicrobial activity of CCEO was investigated by determining the minimum inhibitory concentration and minimum bactericidal concentration against Staphylococcus aureus and Escherichia coli O157:H7. Additionally, GC–MS analysis revealed that main components of CCEO were Cumin aldehyde (37.34%), γ-Terpinene (21.14%) and o-Cymene (16.21%) respectively. Nanoliposomes were prepared with an average size of 134 nm via ethanol injection method. Zeta potential and encapsulation efficiency of nanoliposomes were calculated to be 4.60 and 99.97 ± 0.01%, respectively. Coating had a significant effect (P

A lactic acid bacteria (LAB) producing γ-aminobutyric acid (GABA) was isolated from Gat-Kimchi, a Korean vegetable food. The isolate, K285, was identified as Latilactobacillus (formly Lactobacillus) curvatus. The gadB encoding glutamate decarboxylase (GAD) was cloned and an ORF encoding a protein of 451 amino acids was located. K285 GAD was smaller than other LAB GADs, and its amino acid sequence showed less than 80% homology with other LAB GADs, indicating the uniqueness of K285 GAD. The gadC encoding glutamate/GABA antiporter was located 75 bp upstream of gadB, indicating gadCB operon structure. The gadB was overexpressed in Escherichia coli and recombinant GAD was purified. Optimum pH and temperature of recombinant K285 GAD were pH 5.0 and 50 °C, respectively, and the activity was dependent on pyridoxal 5′-phosphate. The Km and Vmax of GAD were 5.35 ± 0.27 mM and 0.041 ± 0.0008 mM/min, respectively. Lb. curvatus K285 might be useful for the production of foods enriched with GABA.

Vine shoots (Vitis vinifera L.) constitute an abundant lignocellulosic source which is frequently underutilised. Alkaline and acidic pretreatments (with and without washing steps) were compared and optimised to release fermentable sugars from vine shoots. An acidic pretreatment using 1.72% H2SO4 at 134 °C for 17 min (with 10% w/w solid biomass), followed by an enzymatic hydrolysis, offered the most cost-effective results, releasing 40.21 g/L sugars. Three thermotolerant strains, namely, Bacillus coagulans DSM 2314, Geobacillus stearothermophilus DSM 2313, and G. stearothermophilus DSM 494, were assessed to produce lactic acid from vine-shoot hydrolysates under aerobic and non-sterile conditions, without the need of detoxification steps. In addition, wine lees were satisfactorily employed as nitrogen sources for the fermentation, providing similar results to yeast extract and being the only nutrient added to vine-shoot hydrolysates. Under optimal conditions, B. coagulans DSM 2314 produced 29.21 ± 0.23 g/L lactic acid in 24 h, with a sugar consumption of 98.74 ± 0.07% and a yield of 96.38 ± 0.76%, when supplemented with red wine lees. The purity of the isomer L( +) reached 97.59 ± 1.35% of the total lactic acid produced. Although G. stearothermophilus was able to transform the hexoses from vine-shoot hydrolysates into lactic acid, it proved to be inefficient for metabolising pentoses, thus obtaining lower lactic acid values (16–18 g/L).

This study was designed to improve Ethiopian traditional beer – tella with the substitution of gesho by moringa leaves to enhance micronutrients. Substation of gesho by moringa from 50 – 100% against the biochemical dynamics, nutritional and sensorial profiles of tella was assessed. Incorporation of moringa suppressed the activities of yeast and favored that of lactic acid bacteria, which shifted the property of the product from mild alcoholic nature to low alcoholic and mild acidic nature, revealing the probiotic potential of tella. Moringa leaves at 100% substitution for gesho resulted in to the least yeast count compared to the other formulations. The storage of tella samples over periods of 10 days also strengthened the probiotic nature of tella by drastically reducing the yeast cell counts (from 5 logs to

New Lactobacillus strains, Lacticaseibacillus paracasei L1a and Lactiplantibacillus plantarum S1a R were isolated from bovine feces were used as bioconservants for Medicago sativa (alfalfa) silage after 16S rRNA identification. After 60 days the fungal content in the silage was defined by the method of qPCR using primers based on the ?-actin gene of fungi. L1a and S1a R were able to reduce fungal DNA after ensilaging by 93.7% and 95.3% respectively in comparison to control. Total lactobacillus content in the silage was also determined and results showed a high DNA content of lactic acid bacteria in L1a samples (0.00468 ng) followed by S1a R samples (0.00245 ng) when compared to control samples (0.00176 ng). The ability of these strains to reduce fungi population and the same time increase Lactic acid bacteria is an indicator for the post-conservation of silage and can be used for bio preparations.

This study evaluated the efficacy of potentially probiotic fruit-derived lactic acid bacteria (LAB) strains loaded into sodium alginate (SA) coatings to control the anthracnose development in guava cv. Paluma and mango cv. Palmer caused by distinct pathogenic Colletotrichum species (C. asianum, C. fructicola, C. tropicale, C. siamense, C. karstii, and C. gloeosporioides) during 15 days of room temperature storage (25 ± 0.5 °C). The effects of the formulated coatings on physicochemical parameters indicative of overall postharvest quality of guava and mango were evaluated. The eight examined LAB strains caused strong inhibition on the mycelial growth of all target Colletotrichum species in vitro. LAB strains with the highest inhibitory effects (Levilactobacillus brevis 59, Lactiplantibacillus pentosus 129, and Limosilactobacillus fermentum 263) on the target Colletotrichum species were incorporated into SA coatings. These strains had viable counts of > 6 log CFU/mL in SA coatings during 15 days of room temperature storage. Application of coatings with SA + L. brevis 59, SA + L. pentosus 129, and SA + L. fermentum 263 delayed the development and decreased the severity of anthracnose lesions in guava and mango artificially contaminated with either of the tested Colletotrichum species. These coatings impacted positively on some physicochemical parameters indicative of postharvest quality and more prolonged storability of guava and mango. The formulated SA coatings loaded with tested fruit-derived potentially probiotic LAB strains could be innovative and effective strategies to control postharvest anthracnose and extend the storability of guava and mango.

Probiotics are live, non-pathogenic microorganisms which have enormous health benefits. Yogurt is a potential source of probiotic bacteria. Lactic acid bacteria are the most common and major group of probiotic bacteria that can be found easily in different dairy products. The aim of study was the genetic diversity analysis using random amplified polymorphic DNA (RAPD) marker from regional yogurt samples of Bangladesh. Ten probiotic isolates from yogurt samples of different sweet meat shops of Sylhet and Mymensingh Divisions of Bangladesh were used. Morphological and biochemical tests were performed to ensure the presumptive probiotic characteristics of isolated bacteria. All isolates were cultured in De Man, Rogosa, and Sharpe (MRS) medium to exhort the growth of lactic acid bacteria. Genomic DNA was extracted by Ampicillin Lysozyme Tandem method. Four random RAPD primers were used in this study for detecting genetic diversity of these isolated bacteria. Among them, OPA 18 showed the maximum number of reproducible bands. Nei’s genetic distance was performed for determining Pair-wise Genetic Distance. UPGMA and NJ dendrogram were performed based on molecular data showing that all the isolates could be divided into two major clusters. Data analysis revealed that isolates from the same location were closely related and showed less genetic variation whereas, isolates from geographically different regions exhibited more genetic diversity. Bang. J. Livs. Res. Vol. 27 (1&2), 2020: P. 55-63

This research was conducted to study the types of lactic acid bacteria (LAB) present in selected yogurts available in the local market of Bangladesh. For this purpose, nine different yogurt samples were collected (viz. MV, Mw, Pst, Psr, Bik, Bog, WF, Kw and Nab) and cultured in the selective MRS agar media for enumerating LAB colony. Out of 9 samples, colony forming LAB were found in 6 samples and the population ranged from 1.0×104 to 9.5×105 cfu/ml. Catalase negative and Gram’s positive colonies were initially identified as LAB. Then the isolates were purified by subsequent culturing in MRS broth and MRS agar media. Biochemical properties of selected colonies were evaluated by performing gas production from glucose, growth at different temperatures (10ºC, 15ºC and 45ºC), growth at different NaCl concentrations (2, 4 and 6.5% NaCl) and sugar fermentation tests (lactose, sorbitol, salicin, trehalose, melibiose, sucrose, mannitol, melezitose, maltose, galactose, glucose, arabinose, raffinose and ribose). According to the tests stated above, a total of five different species of LAB were identified from 6 samples. The isolate Lactobacillus lactis was identified in MV, PSr and Bog yogurt, while Lactobacillus bulgaricus was found in MV and Bik yogurt. The species Leuconostoc cremoris, a avor producing bacteria, was found in six yogurt samples. On the other hand, Lactobacillus acidophilus and Lactobacillus helveticus was found only in Pst and Psr samples, respectively. Bang. J. Livs. Res. Vol. 27 (1&2), 2020: P. 64-72

This study investigates the use of nanofiber microcapsules produced by electrostatic spinning as a carrier for the delivery of lactic acid bacteria (LAB) to the intestine of ruminants. We hypothesized that the LAB encapsulated into nanofiber microcapsules can be delivered to a ruminant's intestinal tract with little effect on the rumen fermentation and related bacteria. The in vitro experiment included three treatments: control group; 0.01g Lactobacillus acidophilus NCFM (L. acidophilus NCFM) encapsulated in nanofiber microcapsules by electrostatic spinning group (ELAN, 2.0 × 1011 CFU/g); and 0.01g L. acidophilus NCFM powder group (LANP, 2.0 × 1011 CFU/g), each incubated with 30 ml of buffer rumen fluid for 48h to determine the effect on rumen fermentation, then the abundance of L. acidophilus NCFM in the intestine was estimated using the modified in vitro three-step procedure. Treatment responses were statistically analysed using one-way ANOVA. The results showed that compared to the control, the ELAN group had a significant increase in pH (p 0.05). LANP and ELAN groups had no significant influence on total volatile fatty acid and individual volatile fatty acids (p > 0.05), apart from isobutyric acid of both groups, which reduced (p 0.05), while the LANP group increased the relative abundance levels of S. bovis, S. ruminantium, M. elsdenii, F. succinogenes, B. fibrisolvens, Lactobacillus, L. acidophilus NCFM (p

Background Lignocellulosic biomass is an attractive and sustainable alternative to petroleum-based feedstock for the production of a range of biochemicals, and pretreatment is generally regarded as indispensable for its biorefinery. However, various inhibitors that severely hinder the growth and fermentation of microorganisms are inevitably produced during the pretreatment of lignocellulose. Presently, there are few reports on a single microorganism that can detoxify or tolerate toxic mixtures of pretreated lignocellulose hydrolysate while effectively transforming sugar components into valuable compounds. Alternatively, microbial coculture provides a simpler and more efficacious way to realize this goal by distributing metabolic functions among different specialized strains. Results In this study, a novel synthetic microbial consortium, which is composed of a responsible for detoxification bacterium engineered Pseudomonas putida KT2440 and a lactic acid production specialist Bacillus coagulans NL01, was developed to directly produce lactic acid from highly toxic lignocellulosic hydrolysate. The engineered P. putida with deletion of the sugar metabolism pathway was unable to consume the major fermentable sugars of lignocellulosic hydrolysate but exhibited great tolerance to 10 g/L sodium acetate, 5 g/L levulinic acid, 10 mM furfural and HMF as well as 2 g/L monophenol compound. In addition, the engineered strain rapidly removed diverse inhibitors of real hydrolysate. The degradation rate of organic acids (acetate, levulinic acid) and the conversion rate of furan aldehyde were both 100%, and the removal rate of most monoaromatic compounds remained at approximately 90%. With detoxification using engineered P. putida for 24 h, the 30% (v/v) hydrolysate was fermented to 35.8 g/L lactic acid by B. coagulans with a lactic acid yield of 0.8 g/g total sugars. Compared with that of the single culture of B. coagulans without lactic acid production, the fermentation performance of microbial coculture was significantly improved. Conclusions The microbial coculture system constructed in this study demonstrated the strong potential of the process for the biosynthesis of valuable products from lignocellulosic hydrolysates containing high concentrations of complex inhibitors by specifically recruiting consortia of robust microorganisms with desirable characteristics and also provided a feasible and attractive method for the bioconversion of lignocellulosic biomass to other value-added biochemicals.

In this work, the production of a novel and sustainable silage was realized and optimized. Three agro-industrial wastes produced in bulk: olive mill wastewater (OMWW), grape pomace (GP) and de-proteinized feta cheese whey (DFCW) were mixed with coarsely ground maize grains, and the mixture was inoculated with commercial lactic bacteria starter culture and fermented for 30 days under anaerobic conditions to obtain silage. Sixty-seven recipes with varying compositions of the three agro-wastes were ensilaged, and four silage quality indices: pH value, % acidity as lactic acid, total lactobacillus count (cfu/g) and total yeast and mold count (cfu/g) were monitored throughout the ensilage process, and the obtained data were used to perform multicriteria optimization of the silage composition. The optimization target was to simultaneously maximize the pH drop, % total acidity as lactic acid and lactobacillus count while minimizing the count of undesirable yeasts and molds. Following this optimization strategy, it was found that the best composition of the mixture of all three tested agro-industrial wastes to obtain a high-quality silage was the one containing: 20% w/w GP, 60% w/w OMWW and 20% w/w feta cheese whey. Finally, the produced silage was tested in broilers’ nutrition and by 10% w/w inclusion in the feed, which led to the production of high added-value bioactive meat rich in ω-3 fatty acids and with high antioxidant capacity.

Exopolysaccharides can be produced by various bacteria and have important biological roles in bacterial survival depend on molecular weight, linkage, and conformation. In this study, Leuconostoc pseudomesenteroides G29 was identified and found to produce two types of exopolysaccharides from sucrose including soluble and insoluble α-glucans. By regulation of pH above 5.5, soluble α-glucan production was increased to 38.4 g∙L-1 from 101.4 g∙L-1 sucrose with fewer accumulation of lactic acid and acetic acid. Simultaneously, the quantity of thick white precipitate, that is insoluble α-glucan, was also increased. Then, α-glucans were prepared by enzymatic reaction with crude glucansucrases from the supernatant of G29 fermentation broth and purified for structure analysis. Based on the integration analysis of FT-IR and NMR, it was observed that soluble α-glucan is a highly linear dextran with α-1,6 glycosidic bonds while the insoluble α-glucan has 93% of α-1,3 and 7% of α-1,6 glycosidic bond. The results extend our understanding of exopolysaccharides production by L. pseudomesenteroides, and this water insoluble α-1,3-glucan might have potential application as biomaterials and/or biochemicals.

Probiotics are living microorganisms that, when administered in adequate amounts, provide a health benefit to the host and are considered safe. Most probiotic strains that are beneficial to human health are included in the “Lactic acid bacteria” (LAB) group. The positive effects of probiotic bacteria on the host’s health are species-specific and even strain-specific. Therefore, evaluating the probiotic potential of both wild and novel strains is essential. In this study, the probiotic characteristics of Lactobacillus brevis KT38-3 were determined. The strain identification was achieved by 16S rRNA sequencing. API-ZYM test kits were used to determine the enzymatic capacity of the strain. L. brevis KT38-3 was able to survive in conditions with a broad pH range (pH 2–7), range of bile salts (0.3%–1%) and conditions that simulated gastric juice and intestinal juice. The percentage of autoaggregation (59.4%), coaggregation with E. coli O157:H7 (37.4%) and hydrophobicity were determined to be 51.1%, 47.4%, and 52.7%, respectively. L. brevis KT38-3 produced β-galactosidase enzymes and was able ferment lactose. In addition, this strain was capable of producing antimicrobial peptides against the bacteria tested, including methicillin and/or vancomycin-resistant bacteria. The cell-free supernatants of the strain had high antioxidant activities (DPPH: 54.9% and ABTS: 48.7%). Therefore, considering these many essential in vitro probiotic properties, L. brevis KT38-3 has the potential to be used as a probiotic supplement. Supporting these findings with in vivo experiments to evaluate the potential health benefits will be the subject of our future work.

Background Increased expression of the transcription factor Forkhead box M1 (FOXM1) has been reported to play an important role in the progression and development of multiple tumors, but the molecular mechanisms that regulate FOXM1 expression remain unknown, and the role of FOXM1 in aerobic glycolysis is still not clear. Methods The expression of FOXM1 and NADPH oxidase 4 (NOX4) in normal brain tissues and glioma was detected in data from the TCGA database and in our specimens. The effect of NOX4 on the expression of FOXM1 was determined by Western blot, qPCR, reactive oxygen species (ROS) production assays, and luciferase assays. The functions of NOX4 and FOXM1 in aerobic glycolysis in glioblastoma cells were determined by a series of experiments, such as Western blot, extracellular acidification rate (ECAR), lactate production, and intracellular ATP level assays. A xenograft mouse model was established to test our findings in vivo. Results The expression of FOXM1 and NOX4 was increased in glioma specimens compared with normal brain tissues and correlated with poor clinical outcomes. Aberrant mitochondrial reactive oxygen species (ROS) generation of NOX4 induced FOXM1 expression. Mechanistic studies demonstrated that NOX4-derived MitoROS exert their regulatory role on FOXM1 by mediating hypoxia-inducible factor 1α (HIF-1α) stabilization. Further research showed that NOX4-derived MitoROS-induced HIF-1α directly activates the transcription of FOXM1 and results in increased FOXM1 expression. Overexpression of NOX4 or FOXM1 promoted aerobic glycolysis, whereas knockdown of NOX4 or FOXM1 significantly suppressed aerobic glycolysis, in glioblastoma cells. NOX4-induced aerobic glycolysis was dependent on elevated FOXM1 expression, as FOXM1 knockdown abolished NOX4-induced aerobic glycolysis in glioblastoma cells both in vitro and in vivo. Conclusion Increased expression of FOXM1 induced by NOX4-derived MitoROS plays a pivotal role in aerobic glycolysis, and our findings suggest that inhibition of NOX4-FOXM1 signaling may present a potential therapeutic target for glioblastoma treatment.

Kefir is a fermented milk obtained by fermenting milk with kefir grains. The chemical composition of dairy and non-dairy sources may affect the growth and characterisation of lactic acid bacteria (LAB). In this study, different sources of milk (cow milk) and non-dairy milk (soymilk and coconut milk) were used as the fermentation media for kefir products. The objectives of the study were to isolate and characterise LAB from kefir drink produced from dairy and non-dairy milk. LAB was isolated using different cultural methods, such as MRS Agar, MRS with 0.8% CaCO3, and M17 Agar. The characteristics of the LAB isolates were determined using morphological, biochemical tests and the API 50 CHL kit. The physicochemical composition of the samples was determined using titratable acidity and pH level. Sensory evaluation of the kefir drink samples was also carried out. Results confirmed that the isolates were identified as Lactobacillus buchneri, Lactobacillus brevis 1, Leuconostoc mesenteroides, Lactobacillus acidophilus 3 and Lactobacillus plantarum 1. The L. buchneri, L. brevis, Leu. mesenteroides and L. acidophilus are heterofermentative bacteria, whereas L. plantarum is a homofermentative bacterium. Four LAB isolates have the potential to be used as probiotic strains due to their high resistant to low pH and bile salt. The sensory scores of these products range between 5.00 and 8.00 in the 9-point hedonic scale. Most of the sensory panelists preferred cow milk kefir (p < 0.05) compared with coconut milk kefir and soy milk kefir during the sensory evaluation of all attributes. Meanwhile, the preference between coconut milk kefir and soy milk kefir was similar (p>0.05) in all attributes. Therefore, this study will be useful for probiotic manufacturers in the production of alternative probiotic drinks using dairy and non-dairy milk.

The wild horse milk are milk result of pressing out from laktasi horse which its wild life in free nature. The horse milk do not destroy during depository at room temperature. In the wild horse milk of Bima have been identified six species Lactic Acid Bacteria (LAB)1. The aims of the research is to know phenotific characteristic from Lactic Acid Bacteria isolate result of isolation from wild horse milk of Bima. Examination of characteristic are done by phenotific characterization. The result of research showed that species Lactic Acid Bacteria pertained LAB species with homofermentatif ferment pattern. The LAB species can grow goodness at temperature 37oC, media with NaCl 3,5% and 6,5% and also can grow at low pH (pH 4,5) and high pH (pH 9,6), except Lc. lactis subsp lactis do not grow at pH 9,6.

The presented work aimed to study the inhibition using nanoparticles produced by the green synthesis in selected acetic acid and lactic acid bacteria, which are related to viticulture. The degree of ability to eliminate silver particles produced by green syntheses was determined using the plate method on Petri dishes. This is done using two different approaches - the method of direct application of the solution to the surface of the inoculated medium (determination of inhibition zones) and the method of application using nanoparticles to the inoculated medium. Gluconobacter oxydans (CCM 3618) and Acetobacter aceti (CCM 3620T) were studied from acet acetic bacteria. The lactic acid bacteria were Lactobacillus brevis (CCM 1815) and Pediococcus damnosus (CCM 2465). The application of silver nanoparticles was always in concentrations of 0, 0.0625, 0.125, 0.25, 0.5, and 1 g.L-1. All applied concentrations of silver nanoparticles showed an inhibitory effect on the monitored microorganisms. Silver particles could be used in wine technology for their antibacterial effects, mainly to inhibit microorganisms during vinification, as a substitute for sulfur dioxide.

Heaps of cocoa beans and mucilage placed within plantain leaves in Ekona, Fako Division of the South West Region of Cameroon was studied to isolate and identify bacteria playing a lead role during natural fermentation process. All experiments were performed at JP Johnson Biotechnology Laboratory at IRAD Ekona, Fako Division, South West Region, Cameroon between March – October, 2020. Heaps of 10kg were placed on and covered with plantain leaves and allowed to ferment naturally. Before every sample was collected the temperature and pH were measured. Samples were inoculated into de Mann Rogosa and Sharpe (MRS) agar and Caar agar for the isolation of lactic acid bacteria (LAB) and acetic acid bacteria (AAB) respectively. Standard microbiological procedures for obtaining bacteria counts and isolation of pure cultures were performed and isolated bacteria were identified following morphological and phenotypic characterization on API50CHL for LAB and Enrichment Media for AAB. The fermentation temperature rose to 45oC after 4 days while the pH fluctuated with a peak at 4.82 after 108 hours. Maximum counts of Acetic Acid Bacteria (AAB) (5.8x108 Colony Forming Units (CFU)/ mL) and Lactic Acid Bacteria (LAB) (8.9x8x108 (CFU)/mL were obtained at 2 days and 5 days respectively. Twelve isolates each of AAB and LAB were identified on growth media. After phenotypic characterization, 03 Lactobacillus species and 02 Acetobacter species were identified. The most abundant bacteria were L. plantarum (41.77%) and Acetobacter tropicalis (24.11%) on MRS agar and Caar Agar respectively.L. plantarum and A. tropicalis have been identified as the bacteria playing a lead role in the fermentation of cocoa in Fako Division of the South West Region of Cameroon. These organisms may be used as good candidates in a consortium for use as a starter culture.

A lactic acid bacteria (LAB) isolated from pickled Chinese cucumber was screened for bacteriocin production. The strain was identified to be Enterococcus faecium HDX-2. Based on the Plackett-Burman (PB) experiment, glucose, Ca2+, and initial pH were found to be the most significant parameters of bacteriocin production. Afterward, effects of the three main parameters on bacteriocin activity were further investigated by central composite design (CCD) and the optimum composition was glucose 22 g/L, Ca2+ 0.6 mM, and initial pH 7.2. Optimum results showed that bacteriocin activity was increased to 1337.60 ± 36.71 AU/mL, 2.23-fold higher than in MRS medium without parameters optimization. The bacteriocin also showed significant antimicrobial activity against Listeria monocytogenes in meat and cheese model system.

Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other sensory properties preferred by every ethnic community in this world culturally as parts of their eatables. Some beneficial microorganisms associated with fermented foods have several functional properties and health-promoting benefits. Bacteriocins are the secondary metabolites produced by the microorganisms mostly lactic acid bacteria present in the fermented foods which can act as lantibiotics against the pathogen bacteria. Several studies have been conducted regarding the isolation and characterization of potent strains as well as their association with different types of bacteriocins. Collective information regarding the gene organizations responsible for the potent effect of bacteriocins as lantibiotics, mode of action on pathogen bacterial cells is not yet available. This review focuses on the gene organizations, pathways include for bacteriocin and their mode of action for various classes of bacteriocins produced by lactic acid bacteria in some ethnic fermented foods.

Aflatoxins (AFs) are known to be oncogenic mycotoxins. This study investigated the mitigation effects of lactic acid bacteria (LAB) isolated from four types of vegetable, cucumber, Chinese cabbage, Japanese radish and eggplant, which are used to make Japanese traditional fermented pickles, on AFs. Using aflatoxin M1 (AFM1) binding assay for screening, four representative strains were selected (one from each vegetable) from total 94 LAB strains, based on the highest binding ratio. The ranges of the binding ratio of these representative strains to aflatoxin B1 (AFB1), aflatoxin B2, aflatoxin G1, aflatoxin G2 and AFM1 were 57.5%-87.9% for the LAB strain derived from cucumber, 18.9%-43.9% for the LAB strain derived from Chinese cabbage, 26.4%-41.7% for the LAB strain derived from Japanese radish, and 15.0%-42.6% for the LAB strain derived from eggplant. The strains isolated from cucumber, Chinese cabbage, Japanese radish and eggplant were identified as Lactococcus lactis subsp. lactis, Weissella cibaria, Leuconostoc mesenteroides and Leu. mesenteroides, respectively. An in vitro binding assay of the four strains under acidic conditions showed that the number of living bacteria decreased, while the binding ratio increased in some strains, suggesting that the LAB maintained their capacity to bind aflatoxins even in an environment that imitated the stomach. An in vivo experiment using L. lactis subsp. lactis derived from cucumber revealed that the bacteria significantly inhibited the absorption of AFB1 into blood. These results showed that the LAB used for Japanese vegetable pickles was an effective binding agent of AFs and suggested that they might play a role in mitigating AF absorption.