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1. Evaluation of the microbial communities in kefir grains and kefir over time

Author:
Faisal A.J. Alraddadi; Tom Ross; Shane M. Powell
Source:
International dairy journal 2023 v.136 pp. 105490
ISSN:
0958-6946
Subject:
Lactobacillus,   etc   ; Kazachstania; Lactococcus lactis; Torulaspora; community structure; flavor; fungi; kefir; odors;     Show all 9 Subjects
Abstract:
... The microbial communities of kefir grains and kefir were evaluated over time using high-throughput amplicon sequencing. It was found that Lactobacillus kefiranofaciens and Lentilactobacillus kefiri consistently dominated kefir grains, whereas Lactococcus lactis dominated kefir. Many other bacteria and yeasts were detected that comprised the minor population of kefir grains and kefir. The community ...
DOI:
10.1016/j.idairyj.2022.105490

2. Characterization of microbial community assembly on new wooden vats for use in cheese production

Author:
Lang Sun; Dennis J. D'Amico
Source:
Food microbiology 2023 v.109 pp. 104154
ISSN:
0740-0020
Subject:
Lactobacillus,   etc   ; Acetobacter; Kluyveromyces; Lactococcus; biofilm; cheesemaking; cheeses; food microbiology; fungi; internal transcribed spacers; microbial communities; whey;     Show all 12 Subjects
Abstract:
... Wooden vats are used in the production of some traditional cheeses as the biofilms on wooden vat surfaces are known to transfer large quantities of microbes to cheese. However, very few studies have investigated the microbial composition of biofilms on newly developed wooden vats and how communities assemble and evolve. In the present study, the microbial communities of biofilms were characterized ...
DOI:
10.1016/j.fm.2022.104154

3. Effect of fructooligosaccharides on the colonization of Lactobacillus rhamnosus AS 1.2466T in the gut of mice

Author:
Zhihua Niu; Meijuan Zou; Tingting Bei; Na Zhang; Dongyao Li; Miaoshu Wang; Chen Li; Hongtao Tian
Source:
Food science and human wellness 2023 v.12 no.2 pp. 607-613
ISSN:
2213-4530
Subject:
Lactobacillus rhamnosus,   etc   ; Klebsiella; Southern blotting; food science; fructooligosaccharides; humans; intestinal microorganisms; intestines; mice; polymerase chain reaction; repetitive sequences;     Show all 11 Subjects
Abstract:
... Lactobacillus rhamnosus and fructooligosaccharides (FOS) have been widely studied so far. However, the effects of L. rhamnosus on the intestinal microecological environment at the species level and the effect of different proportions of FOS on L. rhamnosus colonization in different parts of mice intestine are still unclear. The study results indicated that the specific bands of enterobacterial rep ...
DOI:
10.1016/j.fshw.2022.07.063

4. Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation

Author:
Fei Pei; Wen Li; Xiaolei Ni; Xinyang Sun; Yijun Yao; Yong Fang; Wenjian Yang; Qiuhui Hu
Source:
Food science and human wellness 2023 v.12 no.2 pp. 662-668
ISSN:
2213-4530
Subject:
Lactobacillus,   etc   ; Bacteroides; Bifidobacterium; Klebsiella; carbohydrate content; digestion; fermentation; food science; fructooligosaccharides; humans; in vitro digestion; intestinal microorganisms; pH; prebiotics; rice;     Show all 15 Subjects
Abstract:
... In the present study, the effects of cooked rice (CR) with added fructo-oligosaccharide (FOS) on faecal flora were studied by a simulated in vitro digestion and fermentation method. The total carbohydrate content, pH, and short-chain fatty acids (SCFAs) were determined during in vitro digestion and fermentation. The change in the bacterial phase distribution after the fermentation was also analyse ...
DOI:
10.1016/j.fshw.2022.07.068

5. Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides

Author:
Yaqin Wang; Lingjia Fan; Jintao Huang; Jingjing Liang; Xingnan Wang; Yichen Ren; Hongcai Li; Tianli Yue; Zhenpeng Gao
Source:
Food chemistry 2023 v.401 pp. 134122
ISSN:
0308-8146
Subject:
Lactobacillus,   etc   ; Bifidobacterium; Rhodobacter sphaeroides; absorption barrier; antioxidant activity; antioxidants; coenzyme Q10; fermentation; food chemistry; glucose; intestinal microorganisms; juices; pumpkins; sucrose; sugar content;     Show all 15 Subjects
Abstract:
... To prepare pumpkin juice (PJ) rich in coenzyme Q10, this study analyzed the chemical composition, antioxidant activity, and gut microbiota of pumpkin juice fermented by Rhodobacter sphaeroides (RPJ). The number of viable bacteria in the juice reached 2.8 × 10⁸ CFU/mL; the fermentation process mainly consumed glucose and sucrose; the total sugar content was reduced, β-carotene was reduced, and a ne ...
DOI:
10.1016/j.foodchem.2022.134122

6. Dendrobium officinale Xianhu 2 polysaccharide helps forming a healthy gut microbiota and improving host immune system: An in vitro and in vivo study

Author:
Wanyi Zhou; Wenyang Tao; Mingzhe Wang; Wei Liu; Jianrong Xing; Ying Yang
Source:
Food chemistry 2023 v.401 pp. 134211
ISSN:
0308-8146
Subject:
Lactobacillus,   etc   ; Dendrobium officinale; body weight; butyric acid; fermentation; food chemistry; galactose; glucose; immune system; intestinal microorganisms; mannose; mice; models; polysaccharides; rhamnose; secretion;     Show all 16 Subjects
Abstract:
... Dendrobium officinale is widely consumed owing to its numerous beneficial effects. We aimed to characterize polysaccharides of Dendrobium officinale (DOP) from the stems of Dendrobium officinale Xianhu 2 and clarify whether it benefit the intestinal microbiota and the immune system. The DOP weighed 291 kDa and comprised mannose, glucose, galactose, and rhamnose at 59.31:33.31:1.00:0.51 M ratio. In ...
DOI:
10.1016/j.foodchem.2022.134211

7. Preparation of shell-core fiber-encapsulated Lactobacillus rhamnosus 1.0320 using coaxial electrospinning

Author:
Cong Xu; Jiage Ma; Zhijing Liu; Wan Wang; Xin Liu; Shanshan Qian; Lijun Chen; Liya Gu; Chuanqiang Sun; Juncai Hou; Zhanmei Jiang
Source:
Food chemistry 2023 v.402 pp. 134253
ISSN:
0308-8146
Subject:
Lactobacillus rhamnosus,   etc   ; X-ray diffraction; digestive tract; fermentation; food chemistry; gastric juice; infrared spectroscopy; intestines; probiotics; survival rate; thermal stability; thermogravimetry; yogurt;     Show all 13 Subjects
Abstract:
... In this study, shell-core fibers were successfully prepared by using Eudragit S100 (ES100) and poly(vinyl alcohol) (PVA)/pectin (PEC) through coaxial electrospinning technology. The electrospun fiber was characterized by attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and X-ray diffraction (XRD). Thermo-gravimetric analysis (TGA) showed that the coaxial electrospun ...
DOI:
10.1016/j.foodchem.2022.134253

8. The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compounds

Author:
Yunzhen Zhang; Yueqin Li; Xiaxia Ren; Xin Zhang; Zufang Wu; Lianliang Liu
Source:
Food chemistry 2023 v.402 pp. 134231
ISSN:
0308-8146
Subject:
Lactobacillus,   etc   ; Avena nuda; Bacteroides; Bifidobacterium; Clostridium; Enterococcus; antioxidant activity; antioxidants; butanol; ethyl acetate; fermentation; fluorescence; food chemistry; hybridization; intestinal microorganisms; oats; phenolic compounds; prebiotics;     Show all 18 Subjects
Abstract:
... The correlation of antioxidant activity and prebiotic effect about oat phenolic compounds was invested, while there exists limited studies. Free and bound phenolic compounds were separated from ethyl acetate, n-butanol and aqueous fractions. Fluorescence in situ hybridization was used to investigate gut microbiota of in vitro fermentation samples. The results showed that ethyl acetate fraction pos ...
DOI:
10.1016/j.foodchem.2022.134231

9. Reduction of ochratoxin A from contaminated food by Lactobacillus rhamnosus Bm01

Author:
Xiangfeng Zheng; Fangping Xia; Jiang Li; Lingli Zheng; Shengqi Rao; Lu Gao; Zhengquan Yang
Source:
Food control 2023 v.143 pp. 109315
ISSN:
0956-7135
Subject:
Lactobacillus rhamnosus,   etc   ; Aspergillus; Penicillium; absorption; carcinogenicity; cell walls; decontamination; feeds; food contamination; fungi; grape juice; immunosuppression; lactic acid; metabolites; mutagens; nephrotoxicity; neurotoxicity; ochratoxin A; teratogenicity;     Show all 19 Subjects
Abstract:
... Ochratoxin A (OTA) is a secondary fungal metabolite produced by Aspergillus and Penicillium spp. OTA contamination of food and animal feed has been attracting increasing concern in view of its toxicity, such as nephrotoxic, teratogenic, embryotoxic, genotoxic, neurotoxic, carcinogenic, and immunosuppressive effects. The widespread contamination of OTA in food and multiple toxicity of OTA have prom ...
DOI:
10.1016/j.foodcont.2022.109315

10. Structure elucidation and in vitro rat intestinal fermentation properties of a novel sulfated glucogalactan from Porphyra haitanensis

Author:
Peilin Chen; Lu Liu; Zirun Cheng; Yi Zhang; Baodong Zheng; Xiaoke Hu; Hongliang Zeng
Source:
Food science and human wellness 2023 v.12 no.2 pp. 596-606
ISSN:
2213-4530
Subject:
Lactobacillus,   etc   ; Desulfovibrio; Porphyra; algae; biochemical pathways; butyric acid; cholesterol metabolism; fermentation; food science; functional foods; humans; intestines; inulin; microorganisms; nucleotide sequences; prediction; rats; sequence analysis;     Show all 18 Subjects
Abstract:
... This study was to investigate the structure and rat fecal microbial fermentation properties of a polysaccharide fraction (PHP2) isolated from the red marine alga Porphyra haitanensis. PHP2 was characterized as a sulfated glucogalactan, with a hypothetical backbone structure of →4)Gα(1→6)G4Sβ(1→4)Glc(1→ and a side chain of Man(1→6)Glc. PHP2 had an irregular spherical chain conformation. The 16S rRN ...
DOI:
10.1016/j.fshw.2022.07.062

11. Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein

Author:
Longbei Xiang; Wenyang Zhu; Bo Jiang; Jingjing Chen; Leon Zhou; Fang Zhong
Source:
Food chemistry 2023 v.402 pp. 134275
ISSN:
0308-8146
Subject:
Lactobacillus plantarum,   etc   ; Saccharomyces cerevisiae; biodegradation; cluster analysis; fermentation; food chemistry; non-genetically modified foods; nutritive value; odors; off flavors; pea protein; peas; principal component analysis;     Show all 13 Subjects
Abstract:
... Pea protein has attracted the attention of consumers owing to its non-GMO, hypoallergenic, and high nutritional value, however, the beany flavor limits its applicability. Hence, GC–MS and GC-IMS were applied to assess the influence of Saccharomyces cerevisiae and Lactobacillus plantarum on the beany flavor of pea protein. Specifically, 51 and 65 volatiles were detected in pea proteins via GC–MS an ...
DOI:
10.1016/j.foodchem.2022.134275

12. Structural characteristics, anticoagulant and antithrombotic mechanism of a novel polysaccharide from Rosa Chinensis Flos

Author:
Xiaofeng Zhang; Zhenhua Liang; Geoffrey Ivan Neil Waterhouse; Shengjun Jiang; Dongxiao Sun-Waterhouse; Jinmei Wang; Changyang Ma; Wenyi Kang
Source:
Food science and human wellness 2023 v.12 no.2 pp. 407-415
ISSN:
2213-4530
Subject:
Lactobacillus,   etc   ; Escherichia coli; Rosa chinensis; animal models; anticoagulant activity; anticoagulants; blood serum; blood stasis; coagulation; ears; endothelins; ethanol; food science; humans; intestines; polysaccharides; rabbits; thrombosis; thromboxanes;     Show all 19 Subjects
Abstract:
... This is the first report on a polysaccharide (RCJ2-Ib) isolated from Rosa Chinensis Flos. RCJ2-Ib was obtained through the extraction with water, precipitation with ethanol, separation with DEAE-52 column and purification with DEAE-Sepharose Fast Flow column and Sephadex G100 column. GC, FT-IR and NMR analyses revealed that RCJ2-Ib (3.3 kDa) was a 1,4-linked polymannuronic acid containing substant ...
DOI:
10.1016/j.fshw.2022.07.042

13. Improving the viability of Lactobacillus plantarum LP90 by carboxymethylated dextran-whey protein conjugates: The relationship with glass transition temperature

Author:
Wen Li; Yunjiao Zhao; Yuan Zhao; Shunqin Li; Liyuan Yun; Zijian Zhi; Rui Liu; Tao Wu; Wenjie Sui; Min Zhang
Source:
Food hydrocolloids 2023 v.134 pp. 108102
ISSN:
0268-005X
Subject:
Lactobacillus plantarum,   etc   ; Maillard reaction; dextran; digestion; fluorescence emission spectroscopy; freeze drying; gastric juice; gastrointestinal system; glass transition temperature; glycosylation; hydrocolloids; infrared spectroscopy; microencapsulation; polyacrylamide gel electrophoresis; probiotics; storage quality; survival rate; viability; whey protein;     Show all 19 Subjects
Abstract:
... Microcapsules can provide better protection for probiotics during freeze-drying and gastrointestinal digestion. This study aims to investigate the effect of microencapsulation using the product of the Maillard reaction of whey protein and carboxymethylated dextran (CM. dex) on the viability of Lactobacillus plantarum LP90 (Lₚ) as related to freeze-drying, gastrointestinal tolerability and storage ...
DOI:
10.1016/j.foodhyd.2022.108102

14. Effects of BDE-209 exposure on growth performance, intestinal digestive enzymes, and intestinal microbiome in common carp (Cyprinus carpio L.)

Author:
Xulu Chang; Meiru Kang; Junchang Feng; Jianxin Zhang; Xianfeng Wang
Source:
Aquaculture and fisheries 2023 v.8 no.1 pp. 33-41
ISSN:
2468-550X
Subject:
Lactobacillus,   etc   ; Bacteroides; Clostridium; Cyprinus carpio; Fusobacteria; Rhodopseudomonas; Shewanella; amylases; aquaculture; bacteria; carboxylic ester hydrolases; decabromodiphenyl ether; endocrine system; fish; fish health; growth performance; intestinal microorganisms; intestines; metagenomics; oxidative stress; pollutants; probiotics; proteinases; short chain fatty acids; species diversity; wildlife;     Show all 26 Subjects
Abstract:
... Polybrominated diphenyl ether has become a widespread environmental pollutant in aquatic environments. BDE-209, a prominent PBDEs found in the environment and wildlife, has been proven to cause oxidative stress, immune damage and endocrine system disorders in fish. However, the effects of BDE-209 on the intestinal health of fish remain unclear. This research aimed to determine the effects of BDE-2 ...
DOI:
10.1016/j.aaf.2021.05.005

15. Lactic acid bacteria feeding reversed the malformed eye structures and ameliorated gut microbiota profiles of Drosophila melanogaster Alzheimer’s disease model

Author:
G. Liu; F.H.‐P. Tan; S.‐Y.A. Lau; M.H. Jaafar; F.Y.‐L. Chung; G. Azzam; M.‐T. Liong; Y. Li
Source:
Journal of applied microbiology 2022 v.132 no.4 pp. 3155-3167
ISSN:
1364-5072
Subject:
Lactobacillus casei; Lactobacillus fermentum; Lactobacillus helveticus,   etc   ; Acetobacter; Drosophila melanogaster; Lactobacillus paracasei; Lactobacillus reuteri; Lactobacillus sakei; Stenotrophomonas; Wolbachia; abnormal development; brain; digestive system; disease models; eyes; genetically modified organisms; glass; intestinal microorganisms; lactic acid; pathogenesis;     Show all 20 Subjects
Abstract:
... AIMS: To utilize transgenic GMR‐Aβ42 Drosophila melanogaster as a model to evaluate potential Alzheimer’s disease (AD)‐reversal effects via the administration of lactic acid bacteria (LAB) strains, and associations of LAB with changes in gut microbiota profiles. METHODS AND RESULTS: Wild‐type flies (Oregon‐R) were crossed with glass multimer reporter‐GAL4 (GMR‐GAL4) to produce GMR‐OreR (Control), ...
DOI:
10.1111/jam.14773

16. Functionality of different probiotic strains embedded in citrus pectin based edible films

Author:
Tanzeela Nisar; Aamina Alim; Taimoor Iqbal; Muneeb Iqbal; Saima Tehseen; Wang Zi‐Chao; Yurong Guo
Source:
International journal of food science & technology 2022 v.57 no.2 pp. 1005-1015
ISSN:
0950-5423
Subject:
Lactobacillus acidophilus; Lactobacillus casei; Lactobacillus rhamnosus,   etc   ; Bifidobacterium bifidum; Citrus; food safety; pectins; probiotics; viability;     Show all 9 Subjects
Abstract:
... The inclusion of probiotics into the packaging films has emerged as a novel approach to provide edible packaging with new functionalities. In this study, probiotic films were developed by embedding four different probiotics (Lactobacillus casei, Bifidobacterium bifidum, Lactobacillus acidophilus, and Lactobacillus rhamnosus) into citrus pectin films and their viability was checked at 25 and 4 °C f ...
DOI:
10.1111/ijfs.15460

17. The influence of probiotic fermentation on the active compounds and bioactivities of walnut flowers

Author:
Yue‐Rong Ru; Zhen‐Xing Wang; Ya‐Jing Li; Huan Kan; Kin‐Weng Kong; Xue‐Chun Zhang
Source:
Journal of food biochemistry 2022 v.46 no.4 pp. e13887
ISSN:
0145-8884
Subject:
Lactobacillus casei; Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus plantarum,   etc   ; Lactobacillus rhamnosus; antioxidant activity; antioxidants; catechin; culture media; epicatechin; fermentation; fermented foods; functional foods; probiotics; walnuts; China;     Show all 15 Subjects
Abstract:
... In this study, the walnut flowers were fermented using five different probiotics, including two Lactobacillus plantarum, one Lactobacillus bulgaricus, one Lactobacillus casei, and one Lactobacillus rhamnosus. The chemical compositions, antioxidant capacities, and α‐glucosidase inhibitory abilities of walnut flowers during fermentation processes were evaluated. The results showed that all the activ ...
DOI:
10.1111/jfbc.13887

18. Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage

Author:
Amal Bakr Shori; Anhar Albalawi; Ashwag Jaman Al Zahrani; Ohoud Shami Al-sulbi; Ahmad Salihin Baba
Source:
International dairy journal 2022 v.126 pp. 105267
ISSN:
0958-6946
Subject:
Lactobacillus casei; Lactobacillus plantarum; Lactobacillus rhamnosus,   etc   ; Streptococcus thermophilus; antioxidant activity; antioxidants; coculture; lactic acid; odors; sensory evaluation; viability; yogurt;     Show all 12 Subjects
Abstract:
... The effects of Lactobacillus rhamnosus (Lr), Lactobacillus casei (Lc), or Lactobacillus plantarum (Lp) in co-cultures with Streptococcus thermophilus (St) and Lactobacillus delbrueckii subsp. lactis (Ll) were examined on post-acidification, the viability of lactic acid bacteria, and antioxidant activity in yoghurt (Y) during 0, 7, 14, and 21 days of storage at 4 °C. Sensory evaluation of yoghurt w ...
DOI:
10.1016/j.idairyj.2021.105267

19. γ‐Aminobutyric acid and oxalic acid contents and angiotensin‐converting enzyme inhibitory activity of spinach juices cofermented with Levilactobacillus brevis GABA100 and other lactic acid bacteria

Author:
Moon Joo Kim; Taehwan Lim; Jaecheol Kim; Geun Eog Ji; Haeseong Lee; Kiuk Lee; Ryun Hee Kim; Keum Taek Hwang
Source:
International journal of food science & technology 2022 v.57 no.10 pp. 6722-6729
ISSN:
0950-5423
Subject:
Lactobacillus acidophilus; Lactobacillus gasseri; Lactobacillus sakei,   etc   ; enzyme inhibitors; fermentation; food science; hypertension; juices; oxalic acid; peptides; peptidyl-dipeptidase A; spinach;     Show all 12 Subjects
Abstract:
... This study aimed to develop fermented spinach juice with enhanced γ‐aminobutyric acid (GABA) level and angiotensin‐converting enzyme (ACE) inhibitory activity and reduced oxalic acid level. We cofermented spinach juice with Levilactobacillus brevis GABA100 and oxalic acid‐degrading bacteria (Lactobacillus gasseri HHuMin D, Lactobacillus sakei RH1114, Lactobacillus acidophilus 19L5, or Limosilactob ...
DOI:
10.1111/ijfs.16030

20. Publisher Erratum to: The rationale and potential for using Lactobacillus in the management of periodontitis

Author:
Jiaqi Wang; Yingman Liu; Weiru Wang; Jiaojiao Ma; Manman Zhang; Xiaoying Lu; Jie Liu; Yurong Kou
Source:
journal of microbiology 2022 v.60 no.4 pp. 450
ISSN:
1976-3794
Subject:
Lactobacillus,   etc   ; microbiology; periodontitis;     Show all 3 Subjects
Abstract:
... Due to a technical defect the following articles have been mistakenly published Open Access:The rationale and potential for using Lactobacillus in the management of periodontitis. J. Microbiol. 60, 355-363 (doi: https://doi.org/10.1007/s12275-022-1514-4).The copyright of these article changes to ‘Copyright © 2022, Author(s) under the exclusive license with the Microbiological Society of Kore’ with ...
DOI:
10.1007/s12275-022-1681-3