Role Of Lactic Acid Bacteria Research Articles

Food fermentations: role of microorganisms in food production and preservation

Preservation of foods by fermentation is a widely practiced and ancient technology. Fermentation ensures not only increased shelf life and microbiological safety of a food but also may also make some foods more digestible and in the case of cassava fermentation reduces toxicity of the substrate. Lactic acid bacteria because of their unique metabolic characteristics are involved in many fermentation processes of milk, meats, cereals and vegetables. Although many fermentations are traditionally dependent on inoculation from a previous batch starter cultures are available for many commercial processes such as cheese manufacture thus ensuring consistency of process and product quality. This review outlines the role of lactic acid bacteria in many such fermentations and the mechanisms of antibiosis with particular reference to bacteriocins and gives a brief description of some important fermented foods from various countries. It is anticipated that the contribution of the advances in lactic acid bacteria research towards improvement of strains for use in food fermentation will benefit both the consumer and the producer.

The role of lactic acid bacteria in colon cancer prevention: mechanistic considerations.

Colorectal cancer is one of the most important causes of cancer morbidity and mortality in Western countries. While a myriad of healthful effects have been attributed to the probiotic lactic acid bacteria, perhaps the most controversial remains that of anticancer activity. It should be pointed out already at this point that there is no direct experimental evidence for cancer suppression in humans as a result of consumption of lactic cultures in fermented or unfermented dairy products. However, there is a wealth of indirect evidence, based largely on laboratory studies, in the literature. The precise mechanisms by which lactic acid bacteria may inhibit colon cancer are presently unknown. However, such mechanisms might include: enhancing the host's immune response; binding and degrading potential carcinogens; quantitative and/or qualitative alterations in the intestinal microflora incriminated in producing putative carcinogen(s) and promoters (e.g. bile acid-degrading bacteria); producing antitumorigenic or antimutagenic compounds in the colon; alteration of the metabolic activities of intestinal microflora; alteration of physicochemical conditions in the colon; effects on physiology of the host. These potential mechanisms are discussed in the present paper.

Technological and Health benefits of Dairy Starter Cultures

Lactic acid bacteria are the focus of research efforts world-wide because of their central role in commercially important dairy fermentations. Significant advances have been made in elucidating the genetic, biochemical and physiological basis of many of the key technological traits of these bacteria. This review examines the recent progress that has been made in the areas of bacteriophage resistance, bacteriocins, proteolysis and carbohydrate metabolism, in the light of their industrial applications. In addition, the increasingly important role of lactic acid bacteria in the production of probiotic products and their potential as vaccine delivery vehicles are discussed.

Another Look at the Origin of Late Blight of Potatoes, Tomatoes, and Pear Melon in the Andes of South America.

HomePlant DiseaseVol. 81, No. 6Another Look at the Origin of Late Blight of Potatoes, Tomatoes, and Pear Melon in the Andes of South America PreviousNext Special Report OPENOpen Access licenseAnother Look at the Origin of Late Blight of Potatoes, Tomatoes, and Pear Melon in the Andes of South AmericaZ. Gloria Abad and Jorge A. AbadZ. Gloria AbadCorresponding author: Z. Gloria Abad E-mail: E-mail Address: [email protected]Search for more papers by this author and Jorge A. AbadSearch for more papers by this authorAffiliationsAuthors and Affiliations Z. Gloria Abad Jorge A. Abad , Department of Plant Pathology, North Carolina State University, Raleigh 27695-7616 Published Online:23 Feb 2007https://doi.org/10.1094/PDIS.1997.81.6.682AboutSectionsPDF ToolsAdd to favoritesDownload CitationsTrack Citations ShareShare onFacebookTwitterLinked InRedditEmailWechat DetailsFiguresLiterature CitedRelated Vol. 81, No. 6 June 1997SubscribeISSN:0191-2917e-ISSN:1943-7692 Metrics Article History Issue Date: 25 Jan 2008Published: 23 Feb 2007Accepted: 20 Mar 1997 Pages: 682-688 Information© 1997 The American Phytopathological SocietyPDF downloadCited byGlobal historic pandemics caused by the FAM-1 genotype of Phytophthora infestans on six continents11 June 2021 | Scientific Reports, Vol. 11, No. 1The Importance of Mycological and Plant Herbaria in Tracking Plant Killers4 February 2020 | Frontiers in Ecology and Evolution, Vol. 7Two different R gene loci co-evolved with Avr2 of Phytophthora infestans and confer distinct resistance specificities in potatoStudies in Mycology, Vol. 89, No. 1Modulation of Human Immune Response by Fungal Biocontrol Agents3 February 2017 | Frontiers in Microbiology, Vol. 8Historic Late Blight Outbreaks Caused by a Widespread Dominant Lineage of Phytophthora infestans (Mont.) de Bary28 December 2016 | PLOS ONE, Vol. 11, No. 12Genomic Characterization of a South American Phytophthora Hybrid Mandates Reassessment of the Geographic Origins of Phytophthora infestans17 November 2015 | Molecular Biology and Evolution, Vol. 33, No. 2Mitochondrial genome sequences reveal evolutionary relationships of the Phytophthora 1c clade species10 March 2015 | Current Genetics, Vol. 61, No. 4Molecular Analysis of Phytophthora infestans (Mont.) de Bary from Chapingo, Mexico. Phylogeographic Referential25 February 2014 | American Journal of Potato Research, Vol. 91, No. 5Estudios preliminares para la producción de un biosurfactante bacteriano activo contra Phytophthora infestans (Mont.) De Bary7 January 2008 | Ciencia & Tecnología Agropecuaria, Vol. 8, No. 2Tuber Blight Development in Potato Cultivars in Response to Different Genotypes of Phytophthora infestans30 July 2013 | Journal of Phytopathology, Vol. 162, No. 1Worldwide Migrations, Host Shifts, and Reemergence of Phytophthora Infestans , the Plant Destroyer26 October 2013Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review4 August 2012 | Applied Microbiology and Biotechnology, Vol. 96, No. 1Caracterización de razas fisiológicas de Phytophthora infestans (Mont.) de Bary en lulo (Solanum quitoense Lam.)8 June 2012 | Corpoica Ciencia y Tecnología Agropecuaria, Vol. 13, No. 1Species Tree Estimation for the Late Blight Pathogen, Phytophthora infestans, and Close Relatives17 May 2012 | PLoS ONE, Vol. 7, No. 5Characterization of Phytophthora infestans Populations in Colombia: First Report of the A2 Mating TypeAngela M. Vargas, Lina M. Quesada Ocampo, Maria Catalina Céspedes, Natalia Carreño, Adriana González, Alejandro Rojas, A. Paola Zuluaga, Kevin Myers, William E. Fry, Pedro Jiménez, Adriana J. Bernal, and Silvia Restrepo4 December 2008 | Phytopathology®, Vol. 99, No. 1Phylogenetic relationships of Phytophthora andina , a new species from the highlands of Ecuador that is closely related to the Irish potato famine pathogen Phytophthora infestans20 January 2017 | Mycologia, Vol. 100, No. 4An Andean origin of Phytophthora infestans inferred from mitochondrial and nuclear gene genealogies27 February 2007 | Proceedings of the National Academy of Sciences, Vol. 104, No. 9The Northern Ireland Phytophthora infestans population 1998-2002 characterized by genotypic and phenotypic markersPlant Pathology, Vol. 55, No. 3Genetic diversity and host differentiation among isolates of Phytophthora infestans from cultivated potato and wild solanaceous hosts in PeruPlant Pathology, Vol. 54, No. 6Genetic Diversity of Phytophthora infestans sensu lato in Ecuador Provides New Insight Into the Origin of This Important Plant PathogenN. E. Adler, L. J. Erselius, M. G. Chacón, W. G. Flier, M. E. Ordoñez, L. P. N. M. Kroon, and G. A. Forbes5 February 2007 | Phytopathology®, Vol. 94, No. 2Phenotypic and genotypic diversity of Phytophthora infestans populations in Scotland (1995-97)Plant Pathology, Vol. 52, No. 2Tracking historic migrations of the Irish potato famine pathogen, Phytophthora infestansMicrobes and Infection, Vol. 4, No. 13Genetic Structure of Peruvian Populations of Phytophthora infestansWillmer G. Perez, J. Soledad Gamboa, Yesenia V. Falcon, Mario Coca, Rubi M. Raymundo, and Rebecca J. Nelson22 February 2007 | Phytopathology®, Vol. 91, No. 10One stop mycologyMycological Research, Vol. 103, No. 3The Importance of Archival and Herbarium Materials in Understanding the Role of Oospores in Late Blight Epidemics of the PastJean B. Ristaino22 February 2007 | Phytopathology®, Vol. 88, No. 11Re-emergence of Potato and Tomato Late Blight in the United StatesWilliam E. Fry and Stephen B. Goodwin22 February 2007 | Plant Disease, Vol. 81, No. 12

The role of lactic acid bacteria in colon cancer prevention.

(1995). The Role of Lactic Acid Bacteria in Colon Cancer Prevention. Scandinavian Journal of Gastroenterology: Vol. 30, No. 6, pp. 497-502.

The role of lactic acid bacteria in accelerated cheese ripening

The ripening of cheese is a slow and consequently an expensive process. The economic advantage of rapid development of more intense cheese flavour in shorter periods of time would be substantial. Lactic acid bacteria play a key role during ripening and can therefore be used as accelerating agents. This review describes the different strategies where lactic acid bacteria or their enzymes were used to reduce the ripening time of cheese. The advantages, limitations and technical feasibility as well as the commercial potential of the different approaches are also considered.

The role of lactic acid bacteria in accelerated cheese ripening

The ripening of cheese is a slow and consequently an expensive process. The economic advantage of rapid development of more intense cheese flavour in shorter periods of time would be substantial. Lactic acid bacteria play a key role during ripening and can therefore be used as accelerating agents. This review describes the different strategies where lactic acid bacteria or their enzymes were used to reduce the ripening time of cheese. The advantages, limitations and technical feasibility as well as the commercial potential of the different approaches are also considered.

Role of Lactic Acid Bacteria, Curing Salts, Spices and Temperature in Controlling the Growth of Yersinia enterocolitica

Growth of Yersinia enterocolitica 0:3 and 0:8 (103 CFU/g) in cured meat at 35°C was controlled (inhibition of 3.9 to 4.0 log10 CFU/g) by each one of the lactic acid bacteria (LAB) Pediococcus pentosaceus, Pediococcus acidilactici and Lactobacillus plantarum. The pH of the meat was reduced by LAB to 4.9 to 5.1. At 27°C, growth of Y. enterocolitica 0:3 and 0:8 (103 CFU/g) in cured meat was almost totally controlled with or without LAB. This inhibition of growth was observed with populations of Y. enterocolitica up to 106 CFU/g of meat. In plain meat (devoid of any additive) at 27°C, LAB inhibited (by 1.9 to 2.7 log10 CFU/g) the growth of Y. enterocolitica 0:3 and 0:8 (103 CFU/g). No change in pH of the meat was observed. Sodium chloride (3.0%) and sodium nitrite (156 mg/kg) were also observed to play an important role in the inhibition (2.3 to 3.6 log10 CFU/g) of growth of Y. enterocolitica 0:3 and 0:8. Sodium nitrite (156 mg/kg), at a concentration about 200 times lower than that of sodium chloride (3.0%), was as efficient an inhibitor to Y. enterocolitica as sodium chloride. Dextrose was slightly inhibitory to Y. enterocolitica 0:3 only. Spices, garlic powder and white pepper did not control the growth of either serotype of Y. enterocolitica. A temperature of 27°C in combination with either curing salts or LAB played an important role in controlling the growth of Y. enterocolitica in meat thus contributing to the safety of the product.