Effect of prebiotic supplementation on the production of fermented sugarcane juice with Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus

Effect of Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum isolated from food and human origin on reduction of IgE-dependent hypersensitivity in Balb/c mice

Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice

This study explores the probiotic potential of lactic acid bacteria (LAB) in horse milk from Tambora, West Nusa Tenggara by examining its functional and probiotic attributes, including bile salt tolerance, low pH, simulated gastric juice (SGJ), simulated intestinal juice (SIJ), antibacterial activity, as well as bile salt hydrolase (BSH) genes. Genotyping of LAB was performed using restriction fragment length polymorphism-polymerase chain reaction (RFLP-PCR) analysis and then identified based on the 16S rRNA gene. A total of 25 LAB isolates showed the ability to grow at low pH, tolerant to bile, and survived under SIJ and SGJ conditions. The BSH gene was confirmed in three isolates, namely: SK1-28, SK2-30, and SK2-34. Results of RFLP-PCR analysis showed that the LAB isolates were grouped into three groups based on the number and molecular weight of the differences DNA fragments. The 16S rRNA analysis showed that the first two groups were Lacticaseibacillus rhamnosus, whereas the third group was Lactiplantibacillus plantarum. In addition, all Lacticaseibacillus rhamnosusisolates in group I showed the ability to grow at pH 9.0, but not group II. It can be concluded that Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum can be used as the indigenous probiotic bacteria source from Indonesia.

(1) Background: Hexachlorobenzene (HCB) is a persistent organic pollutant that is possibly carcinogenic to humans. It is still found in the environment, humans and animals, and in foods, including milk and dairy products; (2) Methods: The influence of the probiotic cultures Lacticaseibacillus rhamnosus LCR and Lactiplantibacillus plantarum subsp. plantarum LP on the possibility of effecting the biodegradation of HCB in dairy products fermented from mare milk was investigated, taking into account the product storage time (maximum 21 days). HCB content was determined using the GC/MS method; (3) Results: A strong negative Pearson correlation (p < 0.05) was found between HCB concentration and the refrigeration storage time of the fermented beverages. The highest HCB reduction was observed in milk fermented with both Lacticaseibacillus rhamnosus LCR and Lactiplantibacillus plantarum subsp. plantarum LP (78.77%), while the lowest was noted when only Lactiplantibacillus plantarum subsp. plantarum LP was used (73.79%); (4) Conclusions: This pilot study confirmed that probiotics commonly used to give products health-promoting properties can also contribute to reducing the content of undesirable substances, and the bacterial cultures used might provide an alternative method for reducing HCB residues in fermented drinks.

Campylobacter and Salmonella are the two most prominent foodborne zoonotic pathogens reported in the European Union. As poultry is one of the major sources of these pathogens, it is imperative to mitigate the colonization of these pathogens in poultry. Many strains of lactic acid bacteria (LAB) have demonstrated anti-Salmonella and anti-Campylobacter characteristics to varying degrees and spectrums which are attributed to the production of various metabolites. However, the production of these compounds and consequent antimicrobial properties are highly strain dependent. Therefore, the current study was performed to select a potent LAB and determine its causal attribute in inhibiting Salmonella enterica and Campylobacter jejuni, in-vitro. Six LAB (Lactiplantibacillus plantarum (LP), Lacticaseibacillus casei (LC), Limosilactobacillus reuteri (LR), Lacticaseibacillus rhamnosus (LRh), Leuconostoc mesenteroides (LM) and Pediococcus pentosaceus (PP)) and three serovars of Salmonella enterica (Typhimurium, Enterica and Braenderup) and Campylobacter jejuni were used in the current study. Spot overlays, well diffusion, co-culture and co-aggregation assays against Salmonella and well diffusion assays against Campylobacter jejuni were performed. Organic acid profiling of culture supernatants was performed using HPLC. The results indicated that LRh, LM and PP had the most significant anti-Salmonella effects while LP, LC, LM and PP displayed the most significant anti-Campylobacter effects. Lactic acid and formic acid detected in the culture supernatants seem the most likely source of the anti-Salmonella and anti-Campylobacter effects exhibited by these LAB. In conclusion, Leuconostoc mesenteroides displayed the most significant overall anti-pathogenic effects when compared to the other LAB strains studied, indicating its potential application in-vivo.

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

Therapy of lung infections sustained by Pseudomonas aeruginosa in cystic fibrosis (CF) patients is challenging due to the presence of a sticky mucus in the airways and the ability of the bacterium to form biofilm, which exhibits increased antibiotic tolerance. A lung-directed bacteriotherapy through the airway administration of probiotics could represent an alternative approach to probiotic diet supplementation to improve the benefits and clinical outcomes of this kind of intervention in CF patients. This study aims to evaluate the ability of probiotic strains to grow in artificial sputum medium (ASM), mimicking the CF lung microenvironment, and to affect the planktonic and biofilm growth of CF clinical strains of P. aeruginosa in the same conditions. The results demonstrate that Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum (LP) can grow in ASM. LP inhibited the planktonic growth of P. aeruginosa, while both lactobacilli reduced the pre-formed biofilm of P. aeruginosa. Interestingly, LP was demonstrated to reduce the amount of polysaccharides in the extracellular matrix of P. aeruginosa biofilms and to potentiate the antibiofilm effects of tobramycin. Overall, the results indicated that LP is a promising candidate as an adjuvant in the antimicrobial therapy of P. aeruginosa infections in CF patients.

This study was undertaken to assess the probiotic and antioxidant potential of five indigenous cultures of lactic acid bacteria viz, Lactobacillus acidophilus, Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus bulgaricus and Streptococcus thermophilus. The probiotic properties in terms of acid and bile tolerance, cell surface hydrophobicity, autoaggregation, coaggregation and bile salt hydrolase activity were assessed in vitro. The DPPH assay indicated highest antioxidant activity of 45.33 per cent for Streptococcus thermophilus. All five cultures exhibited significant antioxidant potential. Lacticaseibacillus rhamnosus, Lactobacillus acidophilus and Lactiplantibacillus plantarum showed higher probiotic potential in terms of acid and bile tolerance, cell surface hydrophobicity, autoaggregation and coaggregation. None of the cultures exhibited bile salt hydrolase activity.

A further understanding of changes of wheat bran functionality induced by different types of probiotics fermentation: From molecules to regulation mechanism

BackgroundWith the growing interest in applying fermentation to seaweed biomasses, there is a need for fast and efficient selection of microbial strains that have the ability to 1) acidify quickly, 2) utilize seaweed constituents and c) exhibit some proteolytic activity. The present study aims to provide a fast methodology to screen large bacterial collections for potential applications in optimized seaweed fermentations, as well as investigate and assess the performance of a selected bacterial collection of the National Food Institute Culture Collection (NFICC) in seaweed fermentation. This approach is directed toward high-throughput (HT) methodologies, employing microwell assays for different phenotypical characteristics of lactic acid bacteria isolated from different sources. The overarching aim is the deeper understanding of the selection criteria when designing starter cultures for seaweed fermentation.ResultsBy employing high-throughput analytical workflows, the screening processing time is minimized, and among the different strains from a well-characterized strain collection, it was possible to distinguish between strong acidifiers and to replicate similar results when the volumes were scaled from 96-well plates to lab-scale fermentations (40 mL) of whole seaweed. Lactiplantibacillus plantarum, Lacticaseibacillus paracasei and, to a lesser extent, Lacticaseibacillus rhamnosus were among the fastest strains to reach the lowest endpoint pH values (< 4.5) in less than 48 h. Although the results regarding proteolytic capacity were not sufficient to prove that the candidates can also provide some flavor generation by the cleavage of proteins, NFICC1746 and NFICC2041 exhibited potential in releasing free alanine, glutamate and asparate as free amino acids.ConclusionsWith the described methodology, a large number of terrestrial lactic acid bacteria (LAB) isolates were screened for their performance and possible application for fermentation of brown sewaeeds. With a a fast conversion of sugars to organic acids, three potential new plant-isolated strains from NFICC, specifically Lactiplantibacillus plantarum ssp. argentoratensis (NFICC983), Lacticaseibacillus paracasei (NFICC1746) and Lacticaseibacillus rhamnosus (NFICC2041), were identified as promising candidates for future synthetic consortia aimed at application in bioprocessed seaweed. The combination of such strains will be the future focus to further optimize robust seaweed fermentations.

Hexachlorobenzene (HCB) is a persistent organic pollutant (POP) commonly detected in milk and dairy products. These compounds pose a serious threat to the health of consumers due to their considerable bioaccumulation potential, high stability, and toxicity. (2) Methods: The study evaluated the potential of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus probiotic cultures to reduce HCB residues in fermented goat milk beverages during 21-day refrigerated storage. HCB content was determined by gas chromatography coupled with mass spectrometry (GC/MS). (3) Results: A strong negative correlation was found between HCB concentration in fermented milk and storage time. After 21 days, a 75-78% reduction in HCB content was observed, with L. plantarum showing greater efficiency in reducing hexachlorobenzene levels than L. rhamnosus. (4) Conclusions: The use of probiotic cultures contributed to a significant reduction in the HCB content of fermented goat milk. Our findings support the hypothesis that the lactic acid bacteria Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus can lower hexachlorobenzene levels in fermented products.

The utilization of probiotics in enhancing the active healing of skin wounds represents a burgeoning trend in contemporary medicine. Previous research has extensively explored wound healing mechanisms involving the strains of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and Bifidobacterium longum. This study seeks to compare and interpret cellular findings derived from immunohistochemical and pathological applications. Three groups (the control, Lactiplantibacillus plantarum (RO1) group, and Lacticaseibacillus rhamnosus and Bifidobacterium longum (PRO2) group) underwent histological analysis, and microscopic cell counting were employed, offering insights into dynamic changes among neutrophils, lymphocytes, plasmacytes, mast cells, fibroblasts, and newly formed vessels across distinct treatment groups and temporal intervals. The neutrophil count was found to be elevated in PRO2 on day 2, while the same group resulted in the highest decline on day 15. The number of fibroblasts peaked on day 4 for the PRO1 group, compared to the other two groups, which peaked on day 8. The lymphocyte count was the highest in the control group, while they peaked on day 4 in PRO2. The mast cells and plasmacytes were variable and sparse among all groups and time frames. Neovascularization was promoted by PRO1 and PRO2 groups on day 4 and remained high on day 8 for PRO2. Probiotic strains can be beneficial to the human population and in assisting skin wound healing, each strain working differently and more effectively in different healing phases. Thus, a combined formula containing different probiotics to modulate various healing phases is desirable.

Lactic acid bacteria (LAB) play an important role as natural food preservatives. However, the characterization of the variety of their metabolites is limited. The objective of this study was to determine the production of specific metabolites of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum by an optimized liquid chromatography with an ultraviolet/diode detection (HPLC-UV/DAD) method and to investigate their potential antimicrobial activity against specific food pathogens. Based on the results of this study, the main metabolites detected in Levilactobacillus brevis were 103.4 μg mL−1 DL-p-Hydroxyphenyllactic acid (OH-PLA) and 2.59 μg mL−1 vanillic acid, while 216.2 μg mL−1 OH-PLA, 19.0 μg mL−1 salicylic acid, 3.7 μg mL−1 vanillic acid, 6.9 μg mL−1 ferulic acid, 4.2 μg mL−1 benzoic acid and 1.4 μg mL−1 4-Hydrocinnamic acid were identified in the Lactiplantibacillus plantarum strain and 147.6 μg mL−1 OH-PLA and 4.9 μg mL−1 ferulic acid were identified in Lacticaseibacillus rhamnosus. This study provides alternative approaches for the molecules involved in the antimicrobial activity of food microorganism fermentation. These molecules may be used as antimicrobial ingredients in the food industry instead of conventional chemical preservatives.

This study aims to screen new LAB from Algerian cow's milk to assess their probiotic properties. Molecular identification and MALDI-TOF mass spectrometry methods were used to identify the LAB isolates. The probiotic potential of isolates was determined with in vitro tests of survival to gastrointestinal conditions (pH 2, 0.3% pepsin, 0.5% bile salts, 0.1% trypsin, and 0.1% pancreatic amylase) and antimicrobial and antioxidant activities. Eight isolates were identified as Lactiplantibacillus plantarum (100%) and one isolate as Lacticaseibacillus rhamnosus (95.75%). The MALDI-TOF MS analysis of the isolates confirms that the strains belong to the group of lactobacilli bacteria, particularly Lactiplantibacillus plantarum. The high survival rate reflects a good strain tolerance to the in vitro host simulated gastrointestinal conditions. All bacteria exhibit an antibacterial activity strain with inhibition zone diameters ranging from 4.9 mm against Aspergillus niger ATCC 106404 to 17.47 mm against Candida albicans ATCC 10231. The antioxidant activity with the highest DPPH scavenging activity (92.15%) was obtained with the LbN09 strain. In light of these results, some of the strains isolated from raw milk of the local Algerian breed cows show promising probiotic properties, giving them a possible use in preserving food from microbial spoilage and oxidation during storage.

Oat-based postbiotics ameliorate high-sucrose induced liver injury and colitis susceptibility by modulating fatty acids metabolism and gut microbiota