Weissella Confusa Research Articles

Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization

The importance of the valorization of industrial by-products has led to increasing research into their reuse. In this research, the innovative by-product okara oat flour, derived from the vegetable beverage industry, was studied. Oat okara sourdough was also produced and evaluated. The microbiological identification and typing involved bacterial and yeast isolates from both flour and sourdough. Untargeted metabolomics allowed the identification of biomarkers of fermented flour, such as phenolic classes, post-fermentation metabolites, fatty acids, and amino acids. The microorganisms most found were Weissella confusa, Enterococcus faecium, Pediococcus pentosaceus, and Pichia kudriavzevii, while Saccharomyces cerevisiae appeared only at the end of the sourdough’s back-slopping. Untargeted metabolomics identified a total of 539 metabolites, including phenolic compounds, lipids, amino acids, and organic acids. An increase in polyphenols released from the food matrix was detected, likely because of the higher bio-accessibility of phenolic metabolites promoted by microbial fermentation. Fermentation led to an increase in isoferulic acid, p-coumaric acid, sinapic acid, and a decrease in amino acids, which can be attributed to the metabolism of lactic acid bacteria. Some key markers of the fermentation process of both lactic acid bacteria and yeast were also measured, including organic acids (lactate, succinate, and propionate derivatives) and flavor compounds (e.g., diacetyl). Two bioactive compounds, such as gamma-aminobutyric acid and 3-phenyl-lactic acid had accumulated at the end of fermentation. Taken together, our findings showed that oat okara flour can be considered an excellent raw material for formulating more sustainable and functional foods due to fermentation promoted by autochthonous microbiota.

Screening appropriate lactic acid bacteria as adjunct starter to enhance characteristic flavor and sensory profiles of Huangjiu (Chinese rice wine)

Lactic acid bacteria (LAB) are crucial for enhancing Huangjiu flavor, yet no standardized criteria exist for selecting LAB strains for this purpose. This study aimed to investigate the suitability of screening appropriate LAB strains as adjunct starters for Huangjiu fermentation. Twenty-five LAB strains were assessed for their stress resistance and fermentation characteristics. Co-fermentation with Saccharomyces cerevisiae was conducted to explore its role in flavor development, as this yeast greatly contribute to desirable flavor profiles. Notably, Lactiplantibacillus plantarum AR1018, AR1026 and Weissella confusa AR1038 significantly reduced 3-methyl-1-butanol production while increasing levels of ethyl hexanoate and ethyl octanoate. These strains were selected for further analysis of their impact on the physicochemical properties, volatile organic compounds, and sensory attributes of Huangjiu. The LAB starters enhanced total acidity, sugar and protein utilization and ester synthesis, while reducing ethanol and alcohol levels. AR1018 achieved a 16.51% reduction in 3-methyl-1-butanol, whereas AR1038 exhibited a 27.32% increase in ester content compared to the control. Principal component analysis revealed distinct flavor characteristic between Huangjiu produced with AR1018 and AR1038, and sensory evaluation confirmed enhanced desirable attributes, especially for AR1038. This study highlights the potential of LAB starters in improving the flavor quality of rice wine and similar fermented beverages.

Evaluation of inhibitory, immunomodulatory, survival, and growth effects of host-derived Weissella confusa on Macrobrachium rosenbergii challenged with Vibrio parahaemolyticus

Macrobrachium rosenbergii is a highly valuable prawn species in aquaculture due to its current growing demand in the market. However, various bacterial diseases caused by Vibrio parahaemolyticus have been observed to induce mortality in larval, juvenile, and adult stages of M. rosenbergii. While antibiotics are commonly used to manage these diseases, they contribute to antimicrobial resistance, a global concern with serious environmental and health implications. Consequently, the scientific community is exploring host-derived beneficial microorganisms as functional feed additives, offering eco-friendly alternatives that boost shrimp and prawn immunity. The purpose of this study was to examine the effects of host-derived beneficial microorganisms from the gut of M. rosenbergii, on the inhibition, immunomodulation, survival, and growth of M. rosenbergii when exposed to V. parahaemolyticus. The result of this study showed that Weissella confusa C6, a lactic acid bacterium isolated from the gut of M. rosenbergii, significantly inhibits the growth of V. parahaemolyticus R1 as demonstrated in agar well diffusion assay and co-culture assay. Additionally, it showed immunomodulatory effects, indicated by elevated total hemocyte count (THC) and phenoloxidase (PO) activity during the bacterial challenge test. Furthermore, supplementing the diet with W. confusa led to significant improvements in M. rosenbergii, including increased survival rates, weight gain, specific growth rate, better feed conversion ratio, and reduced density of V. parahaemolyticus in the prawn's gut. Therefore, it can be considered a viable option for use as a feed supplement in prawn farming, enhancing M. rosenbergii's immune system, disease resistance, and overall health.

Simulation screening of umami peptides in the microbiota of soy sauce based on molecular docking and molecular dynamics

Simulation screening and molecular simulation techniques are gradually being applied to the study of bioactive peptides. In this study, we explored and simulated the screening process using metagenomic sequencing data of microorganisms from soy sauce. An LSTM-based screening model was constructed to identify the top 10 scoring peptides from a sample dataset of 19,335 raw peptides, primarily derived from Bacillus and Weissella confusa. Through homology modeling, molecular docking, and molecular dynamics simulations, Ser, Asp, Asn, Glu, and Gln were identified as the main amino acids involved in ligand-receptor binding. Hydrogen bonding, van der Waals forces, and hydrophobic interactions were revealed as the primary forces mediating receptor and ligand binding. The umami thresholds of ISWCFTY and QISPYRRI were verified through wet experiments to be 0.13 mg/mL and 0.11 mg/mL, respectively, exhibiting high umami intensity. Overall, this study presents a high-throughput screening method for predicting umami peptides, offering cost reduction, simplified steps, and saved manpower.

Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa

This study aimed to enhance the rehydration property of fried-free instant noodles using a fermentation method with exopolysaccharide-producing Weissella confusa, thereby improving their quality. The effect of sourdough fermented with W. confusa on the rehydration property, cooking qualities and in vitro starch digestibility of fried-free instant noodles was investigated. Compared with the control group, the rehydration time of fried-free instant noodles prepared using W. confusa–fermented sourdough supplemented with 2 % sucrose was significantly reduced by 17.36 % from 403 to 333 s, the cooking loss was significantly decreased by 12.72 % from 12.50 % to 10.91 %, and the digestible starch content was significantly increased by 5.40 % from 73.09 % to 77.04 % (p < 0.05). Sourdough fermentation with W. confusa created an acidic environment and produced hydrophilic exopolysaccharides, which significantly enhanced the rehydration property and cooking quality of fried-free instant noodles by improving their degree of gelatinization and reducing their relative crystallinity (p < 0.05).

Microbiome profile and nutritional benefits of traditional overnight soaked cooked rice

This study explores the microbial composition, nutrient content, and health benefits of "Panta Bhat," a traditional dish made from cooked rice soaked overnight, commonly consumed in Southeast Asia, particularly in Bangladesh and India. The research aims to evaluate its potential as an affordable food to enhance nutrition and combat malnutrition in population where rice is a staple. The findings reveal that soaking cooked rice overnight initiates mild fermentation, leading to the consistent growth of beneficial bacteria from the Bacillota phylum. 16S rRNA sequencing identified two Gram-positive bacteria, Leuconostoc lactis and Weissella confusa, known for their probiotic and lactic acid-producing capabilities. Furthermore, mineral analysis via ICP-MS showed significant increases in free iron, zinc, manganese, boron, calcium, magnesium, and potassium in soaked rice compared to unsoaked rice. Notably, there was a significant reduction in glycaemic response after consuming soaked rice (P < 0.01). This study suggests that overnight-soaked cooked rice is a promising source of probiotics and enhanced micronutrients, making it a valuable and cost-effective, low-glycaemic food option.

IN VITRO AND IN VIVO INVESTIGATION OF PROBIOTICS ISOLATED FROM HUMAN MILK

People all over the world are embracing probiotics as a result of growing awareness of the health advantages connected to ingesting living bacteria. Proper administration of probiotics has been shown to provide numerous health advantages to the host. The Lactobacillus genus, which naturally resides in the mucosal linings of humans and animals, and it is essential for stabilizing the gastrointestinal tract and protecting intestinal health from infections. There has been a great deal of interest in their potential uses as probiotics, mucosal vaccine vectors, and agents regulating metabolic activities. The present study aimed at isolating and characterizing novel probiotics from human milk and functionally assessing them in vivo for their physiological, enzymatic and antimicrobial activity. Probiotic isolates from human milk were amylolytic, proteolytic and lipolytic and were found to be tolerant to low pH of 3.5, 10% salt and 0.3% bile salt. Primary method of cross streaking and secondary streaking by agar diffusion method revealed antagonistic activity of the isolates against tests pathogens of humans viz., S. aureus Newman, P. fluorescens, S. epidermis and S. aureus. Antibiofilm activity of probiotic isolates in vivo against P. fluorescens and S. aureus Newman indicated that the metabolites present in the Cell Free Supernatant (CFS) of the isolates may have the ability to inhibit the formation of biofilm of pathogenic strains. The most efficient probiotic isolates was identified as Weissella confusa and the NCBI GenBank accession number was obtained. The infected mice administered with probiotic isolate Weissella confusa PS17 showed reduced mortality rate than the mice infected with pathogenic strain S. aureus Newman, thus indicating that probiotic strain boosted the immune response of the mice. The Serum uric acid levels was normalised after the infected mice was treated with W. confusa PS17 and this in turn enhanced the survival rate of mice. The present study indicates that isolate W. confusa PS17 can be a promising candidate in improving the condition of health.

Construction and application of a synthetic microbial community in reduced salinity fermentation of raw-materials based broad bean paste

Raw-materials based broad bean paste (rmBBP) is popular among consumers. Though high salinity can select functional microbial community for fermentation, it also impaired the fermentation efficiency of rmBBP and unfavored human health. Therefore, this study aimed to construct a synthetic microbial community based on key functional microbes for reduced salt rmBBP fermentation based on the elucidation of the microbial community succession during fermentation. Based on the tracked determination and multivariate statistical analysis of the physicochemical parameters, metabolites and the structure of microbial community, salinity and microbial interactions were key drivers for the succession of microbial community. Aspergillus, Staphylococcus, Weissella and Tetragenococcus were predicted to play key roles during fermentation. After that, core species were isolated from rmBBP mash and their salinity tolerance and metabolic characteristics were evaluated. Finally, a synthetic microbial community (Aspergillus oryzae, Staphylococcus carnosus, Tetragenococcus halophilus and Weissella confusa) was constructed and applied in reduced-salt rmBBP fermentation. The bioaugmentation contributed to the accumulation of volatile metabolites while effectively maintaining the acidity during rmBBP fermentation when salinity was reduced from 12% to 10%. In general, this study developed a synthetic microbial community with desired characteristics for successful reduced-salinity rmBBP fermentation.

Effect of probiotics on hematology and histopathology of organs associated with immune system in male and female Wistar rats

In the present study, potential probiotics were isolated from dairy products and characterized on a molecular basis. Male and female (16 + 16, n = 4) Wistar rats were randomly assigned to 5 groups to revise the effects of isolated potential probiotics on the gut immune system: 0-day, negative control, positive control (commercial product Lactobacillus acidophilus-14), laboratory isolated strains Pro-3 (Weissella confusa MZ735961), and Pro-4 (Lactiplantibacillus plantarum MZ727611). Aspartate-aminotransferase, Interleukin-6, bilirubin, and Alanine-transaminase values in both genders were expected but AST and creatinine values had a minor increase in the female group compared to the male probiotic-treated group. Cellular blood count level of mean corpuscular hemoglobin in male groups showed no considerable differences (p = 0.95), while there were decreased differences (p = 0.00) in female groups. The level of mean corpuscular hemoglobin concentration (MCHC) showed distinct variations (p = 0.02) in male groups, while these values were insignificant changes (p > 0.05) among female groups. No damage to the liver, thymus, or colon was ascertained based on morphological findings. The colon wall thickness, external muscle, crypt depth, and mucosa were significantly (p = 0.03) improved in rats given potential probiotics. In conclusion, probiotic supplementation stimulates the immune system. It may protect the intestinal mucosa by strengthening the gut’s immune system and promoting intestinal efficiency (nutrient absorption and number of goblet cells). L. plantarum can therefore offer a reliable, affordable, and safe treatment for functional gastrointestinal illnesses.

Differential analysis of metabolites from mulberry (Morus abla L. cv. Longsang 1) juices fermented with Pichia kudriavzevii and Weissella confusa alone or in combination

Mulberry is rich in bioactive substances, which might undergo biotransformation through microbial fermentation, and therefore show great prospect in improving the bioavailability of these substances. We studied the differential metabolites in mulberry juices fermented by Pichia kudriavzevii S1 and Weissella confusa L1 alone or in combination. The sensory analysis using electronic nose and electronic tongue showed that fermentation caused higher response value of aromatic components, reduced bitterness and bitter aftertaste of the juices. The differential metabolites of juices identified by non-targeted metabolomics showed that the contents of total anthocyanins, total flavonoids and total polyphenols in juices fermented by W. confusa and P. kudriavzevii increased by 13.34%, 43.75% and 9.40%, respectively. A total of 10 categories involving 111 kinds of key metabolites were identified in four different treatment groups. These metabolites were mostly involved in amino acid, flavonoid and anthocyanin metabolism pathways. This study might offer new pathways for improving the functional features of mulberry juices through microbial fermentation.

Effect of Probiotic Bacteria on the Gut Microbiome of Mice with Lipopolysaccharide-Induced Inflammation.

The role of lipopolysaccharide (LPS) in the development of diseases is clear, but the specific mechanisms remain poorly understood. This study aimed to investigate the microbiome aberrations in the guts of mice against the background of LPS, as well as the anti-inflammatory effect of probiotic supplementation with Lactobacillus plantarum from the gut, a mix of commercial probiotic lactic acid bacteria, and Weissella confusa isolated from milk using next-generation sequencing. LPS injections were found to induce inflammatory changes in the intestinal mucosa. These morphological changes were accompanied by a shift in the microbiota. We found no significant changes in the microbiome with probiotic supplementation compared to the LPS group. However, when Lactobacillus plantarum and a mix of commercial probiotic lactic acid bacteria were used, the intestinal mucosa was restored. Weissella confusa did not contribute to the morphological changes of the intestinal wall or the microbiome. Changes in the microbiome were observed with probiotic supplementation of Lactobacillus plantarum and a mix of commercial probiotic lactic acid bacteria compared to the control group. In addition, when Lactobacillus plantarum was used, we observed a decrease in the enrichment of the homocysteine and cysteine interconversion pathways with an increase in the L-histidine degradation pathway.

Exploring Weissella confusa W1 and W2 Strains Isolated from Khao-Mahk as Probiotic Candidates: From Phenotypic Traits to Genomic Insights.

Growing interest in probiotics has spurred research into their health benefits for hosts. This study aimed to evaluate the probiotic properties, especially antibacterial activities and the safety of two Weissella confusa strains, W1 and W2, isolated from Khao-Mahk by describing their phenotypes and genotypes through phenotypic assays and whole genome sequencing. In vitro experiments demonstrated that both strains exhibited robust survival under gastric and intestinal conditions, such as in the presence of low pH, bile salt, pepsin, and pancreatin, indicating their favorable gut colonization traits. Additionally, both strains showed auto-aggregation and strong adherence to Caco2 cells, with adhesion rates of 86.86 ± 1.94% for W1 and 94.74 ± 2.29% for W2. These high adherence rates may be attributed to the significant exopolysaccharide (EPS) production observed in both strains. Moreover, they exerted remarkable antimicrobial activities against Stenotrophomonas maltophilia, Salmonella enterica serotype Typhi, Vibrio cholerae, and Acinetobacter baumannii, along with an absence of hemolytic activities and antibiotic resistance, underscoring their safety for probiotic application. Genomic analysis corroborated these findings, revealing genes related to probiotic traits, including EPS clusters, stress responses, adaptive immunity, and antimicrobial activity. Importantly, no transferable antibiotic-resistance genes or virulence genes were detected. This comprehensive characterization supports the candidacy of W1 and W2 as probiotics, offering substantial potential for promoting health and combating bacterial infections.

Unravelling the effect of extraction on anthocyanin functionality and prebiotic potential

Anthocyanins, considered as prebiotic ingredients for functional foods, were extracted from black soybean (BS), black grape (BG), black carrot (BCPm), and black rice (BR) using conventional solvent extraction (CSE) and microwave-assisted extraction (MAE). The study employed a split-plot design with CSE and MAE as main plot factors and anthocyanin extracts (AEs) as subplot factors. Anthocyanins were evaluated for stability (polymeric color, degradation index) and functionality (antioxidant capacity). Prebiotic potential on Lactobacillus rhamnosus, Lactobacillus acidophilus, Weissella confusa was assessed in fermented soymilk. MAE showed higher extraction yield than CSE in BG (3-fold), BS (2-fold), BCPm (1.2-fold), and BR (1.6-fold). Black grape (1255.76 mg/L) and black soybean (976.5 mg/L) had highest anthocyanin with better stability, functionality, and prebiotic potential. The SCFA concentration (propionic acid and butyric acid) increased significantly in BG fortified-fermented soymilk. Overall, anthocyanin-enriched soymilk exhibited higher prebiotic potential, with MAE as the superior extraction method for anthocyanin functionality and stability.

Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi-flavor Baijiu.

Addition of soybean in raw materials could improve the flavor of chi-flavor Baijiu (CFB) in production. For investigating the mechanism of flavor improvement during fermentation, the changes of volatile flavors and their relationship with microbial community were analyzed. The results showed that the average contents of lactic and acetic acid in EG (added with hydrolyzed soybean) samples were higher those of CK (without hydrolyzed soybean) samples. The contents of main volatile esters, including ethyl acetate, ethyl palmitate, and ethyl benzoate, in EG samples were higher than those in CK samples at the end of fermentation. The content of alcohols in EG sample was 140.55mg/L, higher than that in CK sample at the end of fermentation. Especially, the average content of characteristic flavor β-phenylethanol in EG samples increased 17.6% in comparison with that in CK samples during fermentation. Lactobacillus and Pediococcus were the dominant bacterial genera, whereas Saccharomyces, Mortierella, and Trichosporon were dominant fungal genera in both CK and EG samples. Lactobacillus and Weissella confusa showed strong positive correlation with β-phenylethanol, ethyl acetate, and ethyl benzoate. This study provides an in-depth analysis of the effects of hydrolyzed soybeans on the volatile flavor compounds and microbial communities of CFB and theoretical guidance for improving the quality of CFB.

Physicochemical, microbiological and sensory characterization of yogurt fermented by Weissella confusa SW1 and traditional starters

Starter cultures play important roles in the quality and functional activity of yogurt. In this study, a novel strain Weissella confusa SW1 was isolated from naturally fermented milk. The potential application of this strain in yogurt preparation was investigated and the unique qualities it conferred on yogurt was characterized. W. confusa SW1 could efficiently metabolize lactose and galactose, and the whole-genome sequencing showed that it has a complete Leloir metabolic pathway. Besides, W. confusa SW1 had strong antioxidant capacity, and could significantly promote the growth of Streptococcus thermophilus. Subsequently, W. confusa SW1 was co-cultured with traditional starters (Lb. bulgaricus and S. thermophilus) to prepare yogurt. The results showed that the scavenging rates of DPPH and ABTS radicals of W. confusa SW1 fermented yogurt increased from 79.51% to 85.19% and 80.14%–85.47%, respectively. Meanwhile, the viable bacterial counts of Lb. bulgaricus and S. thermophilus were increased in yogurt when co-cultured with W. confusa SW1. Furthermore, the addition of W. confusa SW1 reduced the curd time and improved the water holding capacity of yogurt. Thus, this study laid a theoretical foundation for the development of functional yogurt with the application of W. confusa SW1.

The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana

Spontaneous fermentation of cereals like millet involves a diverse population of microbes from various sources, including raw materials, processing equipment, fermenting receptacles, and the environment. Here, we present data on the predominant microbial species and their succession at each stage of the Hausa koko production process from five regions of Ghana. The isolates were enumerated using selective media, purified, and phenotypically characterised. The LAB isolates were further characterised by 16S rRNA Sanger sequencing, typed using (GTG)5 repetitive-PCR, and whole genome sequencing, while 28S rRNA Sanger sequencing was performed for yeast identification. The pH of the millet grains ranged from mean values of 6.02—6.53 to 3.51—3.99 in the final product, depending on the processors. The mean LAB and yeast counts increased during fermentation then fell to final counts of log 2.77–3.95 CFU/g for LAB and log 2.10–2.98 CFU/g for yeast in Hausa koko samples. At the various processing stages, the counts of LAB and yeast revealed significant variations (p < 0.0001). The species of LAB identified in this study were Limosilactobacillus pontis, Pediococcus acidilactici, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Pediococcus pentosaceus, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Schleiferilactobacillus harbinensis, and Weissella confusa. The yeasts were Saccharomyces cf. cerevisiae/paradoxus, Saccharomyces cerevisiae, Pichia kudriavzevii, Clavispora lusitaniae and Candida tropicalis. The identification and sequencing of these novel isolates and how they change during the fermentation process will pave the way for future controlled fermentation, safer starter cultures, and identifying optimal stages for starter culture addition or nutritional interventions. These LAB and yeast species are linked to many indigenous African fermented foods, potentially acting as probiotics in some cases. This result serves as the basis for further studies into the technological and probiotic potential of these Hausa koko microorganisms.

Characterization of Weissella Species during a 3-Year Observational Study - An Emerging Threat.

Weissella species are mistaken for Lactobacillus or Leuconostoc because of their Gram-staining property and resistance to vancomycin. In this study, we aimed to evaluate the demographic pattern, presenting symptoms, risk factors, associated pathologies, and clinical outcomes in patients with Weissella infection. We also analyzed the antibiotic susceptibility pattern of the Weissella species isolated. This retrospective observational study was done from January 2021 to August 2023 in a tertiary care referral center in Uttar Pradesh. All Weissella species isolated from blood cultures or cerebrospinal fluid (CSF) samples during this period were included in the study. Twenty-four-hour growth from a positive blood culture or CSF sample was identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Demographic and clinical details of the patients were extracted from the hospital information system. Kirby-Bauer disk diffusion was used for antibiotic susceptibility testing. During the 3-year study, 13 isolates of Weissella species were identified in our laboratory. Among the patients, male predominance was seen. The age range of the patients was 5-53 years. The samples were blood samples (n = 11) and CSF samples (n = 2). Of these isolates, 12 (92.3%) were identified as Weissella confusa and 1 (7.69%) was identified as Weissella viridescens. Common risk factors were anemia, prolonged hospital stay, indwelling catheter, chemotherapy, and chronic kidney disease. All the isolates in this study were sensitive to amikacin, daptomycin, amoxicillin-clavulanate, minocycline, and linezolid. Death was attributed to Weissella infection in three patients. Weissella species are opportunistic organisms that need to be identified quickly and precisely to guarantee the right course of treatment.

Efficacy and Safety of WCFA19 (Weissella confusa WIKIM51) in Reducing Body Fat in Overweight and Obese Adults.

Background: WCFA19 (Weissella confusa WIKIM51), found during the fermentation of kimchi, is known for its inhibitory effects on body weight and body fat. This study looked at the impact of WCFA19 isolated from dandelion kimchi on weight loss in overweight and obese adults that are otherwise healthy. Methods: This study was conducted as a multicenter, double-blind, randomized, placebo-controlled study with 104 overweight and obese subjects. Subjects were randomized evenly into the test group (WCFA19, 500 mg, n = 40) or control group (n = 34) for 12 weeks from 14 June 2021 to 24 December 2021. Effects were based on DEXA to measure changes in body fat mass and percentage. Results: Among the 74 subjects analyzed, WCFA19 oral supplementation for 12 weeks resulted in a significant decrease in body fat mass of 633.38 ± 1396.17 g (p = 0.0066) in overweight and obese individuals in the experimental group. The control group showed an increase of 59.10 ± 1120.57 g (p = 0.7604), indicating a statistically significant difference between the two groups. There was also a statistically significant difference (p = 0.0448) in the change in body fat percentage, with a decrease of 0.41 ± 1.22% (p = 0.0424) in the experimental group and an increase of 0.17 ± 1.21% (p = 0.4078) in the control group. No significant adverse events were reported. Conclusions: Oral supplementation of 500 mg of WCFA19 for 12 weeks is associated with a decrease in body weight, particularly in body fat mass and percentage.

Isolation of 60 strains from fermented milk of mares and donkeys in Algeria and identification by 16S rRNA sequencing of lactobacilli: Assessment of probiotic skills of important strains and aromatic productivity power.

Donkey and mare milk have high nutritional and functional values, but their lactic acid bacteria (LAB) content remains poorly studied and undervalued in the Algerian dairy industry. This study aimed to isolate and select LAB strains that produce antimicrobial substances during fermentation and to characterize the probiotic profiles of each extracted strain to indicate their potential for antioxidant and proteolytic activity. This study focuses on isolating and identifying lactic acid bacterial strains from 10 Equid-fermented milk samples collected in two regions of El Bayed Wilaya (Algeria). Identification of LAB strains was obtained by 16S rRNA sequencing. The probiotic properties of important strains and their aromatic productivity power are assessed. To evaluate their antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Chryseobacterium joostei, Pseudomonas aeruginosa, and Escherichia coli, we selected 21 strains. Different induction methods have been used to amplify the antibacterial effects against these pathogenic strains. Among a total of 60 identified strains, 31 had a probiotic profile, and most were catalase-negative. Aromatic productivity power was observed in eight strains: Lactiplantibacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, Weissella confusa, Weissella cibaria, Leuconostoc mesenteroides, Leuconostoc lactis, and Lactobacillus sp1. Our results provide insight into the considerable diversity of LAB present in fermented donkey and mare milk. To meet the expectations of the Algerian dairy industry, it is important that the probiotic skills of the nine selected strains are met. In addition, a significant number of these strains may have important probiotic activity and biotechnological potential.

Ensilage using Leuconostoc lactis and Weissella confusa reduces microbial risk and enhances hygienic quality of whole-crop corn

This study combined applied PICRUSt2 and BugBase tools to evaluate the effects of these two strains on the fermentation characteristics, microbial community, potential microbial risk and hygienic quality of whole-crop corn (WCC) silage. Fresh WCC harvested at the dough stage was ensiled with distilled water (CON), Leuconostoc lactis (LS) and Weissella confusa (WA) for 2, 4, 8, 15 and 30 days. After ensiling, all WCC silages presented desirable fermentation with high lactic acid and Lactobacillus proportions, low pH and ammonia nitrogen levels and absent butyric acid. Ensiling decreased the complexity of bacterial co-occurrence networks, and the Lc. lactis and W. confusa inoculation further decreased the complexity. The inoculation of W. confusa suppressed the most pathogenic pathways and related modules associated with zoonosis. In bacterial phenotype predicted analysis, although CON had lower proportions of ‘Potentially pathogenic’ than fresh material, this undesirable phenotype declined to negligible levels via LS and WA inoculation. Even for well-fermented WCC silages, the risk of pathogens remained after 30 days of ensiling. Therefore, WA could be developed as a promising fast start-up inoculant for reducing pathogenic contamination and improving hygienic quality of silage.Graphical