Food Biotechnology最新文献

{"title":"Perspective of Streptococcus thermophilus Strains as New Probiotics Derived from the Breast Milk of Indian Mothers","authors":"Harsha Nirvan, Manjit K. Selwal, Garima Deswal, Krishan Kumar Selwal","doi":"10.1080/08905436.2024.2306250","DOIUrl":"https://doi.org/10.1080/08905436.2024.2306250","url":null,"abstract":"In this study, two lactic acid bacterial cultures were isolated from human milk, and their probiotic attributes were evaluated. The 16S rRNA technique confirmed that the isolates share close homolo...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"4 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139768889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Millet Polyphenol-Rich Extracts on Human Fecal Bacteria and Dextran Sulfate Sodium-Induced Human Intestinal Epithelial Cell Derangements","authors":"Ruchika Maurya, Chitrakshi Shandilya, Nimisha Raina, Anita Rawat, Kirti Devi, Sanjay Kumar Bhadada, Mahendra Bishnoi, Kanthi Kiran Kondepudi","doi":"10.1080/08905436.2024.2305978","DOIUrl":"https://doi.org/10.1080/08905436.2024.2305978","url":null,"abstract":"There is a rejuvenated interest in functional food research on polyphenols due to their gut microbial modulation and capacity to alleviate clinical conditions. In this study, polyphenol-rich extrac...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"13 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139664762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genome-Based in silico Evaluation of the Biosafety and Probiotic Traits of Limosilactobacillus fermentum J23 Isolated from Artisanal Mexican Cheese","authors":"Cecilia Castro-López, José I. Méndez-Romero, Guillermo Pastor-Palacios, Ricardo Reyes-Díaz, Hugo S. Garcia, Belinda Vallejo-Cordoba, Aarón F. González-Córdova, Adrián Hernández-Mendoza","doi":"10.1080/08905436.2024.2305959","DOIUrl":"https://doi.org/10.1080/08905436.2024.2305959","url":null,"abstract":"Comprehensive in silico analysis aimed to identify the genes involved in the biosafety and probiotic features of Limosilactobacillus fermentum J23 was performed. The strain had a single circular ch...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"5 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139665018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of a Hyaluronate Lyase from Variovorax sp. J25","authors":"Masahiro Kurakake, Ryo Kawashima, Toshiki Kato, Masaya Ohta","doi":"10.1080/08905436.2024.2305954","DOIUrl":"https://doi.org/10.1080/08905436.2024.2305954","url":null,"abstract":"Oligosaccharides produced by degradation of hyaluronan (HA) can be applied in functional foods. In this study, Variovorax sp. J25 with high secreted HA lyase activity (16.0 U/mL), was isolated from...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"94 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139768993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evolution of Kombucha Tea from Isolated Acetic Acid Bacteria, Lactic Acid Bacteria and Yeast in Single- and Mixed-Cultures: Characteristics, Bioactivities, Fermentation Performance and Kinetics","authors":"Nhu-Ngoc Nguyen, Quoc-Duy Nguyen","doi":"10.1080/08905436.2024.2306505","DOIUrl":"https://doi.org/10.1080/08905436.2024.2306505","url":null,"abstract":"In this study, three microbial isolates from kombucha (Saccharomyces cerevisiae, Komagataeibacter saccharivorans, and Levilactobacillus brevis) were used as single- and mixed-inoculum to produce ko...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"13 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139664877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isolation, Evaluation, and <i>In-Vitro</i> Characterization of <i>Lactobacillus</i> Isolated from Traditional Fermented Food Finger Millet ( <i>Eleusine coracana</i> ) Batter for Their Probiotic Attributes","authors":"Divyashree Shivakumar, Adithi Gunduraj, Marikunte Yanjarappa Sreenivasa","doi":"10.1080/08905436.2023.2267121","DOIUrl":"https://doi.org/10.1080/08905436.2023.2267121","url":null,"abstract":"ABSTRACTThis study aimed to evaluate and characterize lactic acid bacteria for their probiotic attributes from traditional fermented food, Finger millet batter, and to explore the ability of probiotic lactic acid bacteria to inhibit food borne pathogens. Among all 40 isolates, five bioactive isolates Lactiplantibacillus plantarum MYSRD57, Lacticaseibacillus paracasei MYSRD68, Lactiplantibacillus plantarum MYSDS3, Lactiplantibacillus plantarum MYSDS4 and Lactiplantibacillus plantarum MYSDVN3 with best probiotic attributes were selected and presented in this study. The antimicrobial efficacy of Lactobacillus and their cell free supernatant were effective in controlling pathogens all the foodborne pathogens in vitro. Furthermore, these strains exhibited important probiotic characteristics, such as antibiotics susceptibility, anti-hemolytic activity, tolerance to acidic pH, phenol, sodium chloride, 0.3% bile and survival ability at different temperatures. All the strains were also exhibited high auto-aggregation and cell surface hydrophobicity. Therefore, our findings demonstrated important probiotic features of lactic acid bacteria , while inhibiting multiple pathogens, suggesting possible applications of these potential probiotics strains.KEYWORDS: Antimicrobial activitylactic acid bacteriafermented foodsfinger millet batter AcknowledgmentsWe are grateful to the Institution of Excellence, Manasagangotri, and the University of Mysore for their support in carrying out the research. This work was supported by the Indian Council for Medical Research (ICMR; New Delhi) for an SRF fellowship (FBO/Fell/1/2022-ECD-II).Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementAll data generated or analyzed during this study are included in this article. Sufficient data has been given in the form of tables and figures.Additional informationFundingThe author(s) reported there is no funding associated with the work featured in this article.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135949259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isolation, Characterization and Therapeutic Evaluation of Lactic Acid Bacteria from Traditional and Non-Traditional Sources","authors":"Abigail Fernandes, Kanchanlata Tungare, Santosh Jathar, Swaraj Priyaranjan Kunal, Pamela Jha, Neetin Desai, Renitta Jobby","doi":"10.1080/08905436.2023.2268701","DOIUrl":"https://doi.org/10.1080/08905436.2023.2268701","url":null,"abstract":"ABSTRACTProbiotics from non-traditional sources (nondairy and non-intestinal) have better potential of surviving in the nondairy based foods that are required to overcome the limitations of dairy-based (traditional) probiotic products. This study aimed to evaluate the probiotic potential of lactic acid bacteria isolated from traditional and non-traditional sources in vitro. Thirteen isolates were evaluated for their probiotic properties, including survival under harsh conditions, antimicrobial activity, cell surface hydrophobicity, auto-aggregation and safety. Nondairy isolates (Limosilactobacillus fermentum AIFe1, Pediococcus pentosaceus BRDb27, Lactiplantibacillus plantarum ACFe58 and Lactiplantibacillus plantarum KCFe63) and dairy isolate (Limosilactobacillus fermentum NCCu21) exhibited excellent beneficial properties. Isolate KCFe63 showed good antioxidant potential (66.91% ± 0.02) and cholesterol assimilation (81.48% ± 0.07), while isolate BRDb27 displayed high adhesion ability (77.98% ± 0.71) toward HT-29 cells whereas isolate ACFe58 revealed antiproliferative effects against MCF-7 cells (40.55% ± 0.15 cell survival). These findings suggest that the non-traditional isolates are promising probiotic candidates and can be further explored for commercialization.KEYWORDS: Anti-cholesterolfree radical scavengingfunctional foodshypercholesterolemiaprecision probiotics Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementAll data generated or analyzed during this study are included in this article and its supplementary information file.Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/08905436.2023.2268701.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135949018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genetic Variability and Its Influence on the Fermentative Parameters of <i>Kluyveromyces marxianus</i>","authors":"F. J. Reyes-Sanchez, N. O. Soto-Cruz, J. A. Rojas-Contreras, J. López-Miranda, M. R. Kirchmayr, A. Gschaedler-Mathis, N. Urtiz Estrada, J. B. Paez-Lerma","doi":"10.1080/08905436.2023.2267115","DOIUrl":"https://doi.org/10.1080/08905436.2023.2267115","url":null,"abstract":"ABSTRACTThis research aimed to compare the genetic profile by karyotypes of strains of K. marxianus from different regions in México. K. marxianus karyotypes were analyzed by pulsed-field gel electrophoresis (PFGE-CHEF). The Cluster analysis was calculated by clustering the Pearson´s correlations matrix using the UPGMA algorithm, and mathematical models were used to describe some parameters that could not be determined analytically. K. marxianus strains showed 17 different chromosomal patterns divided into two Clusters. Cluster I only include the reference strain K. marxianus (CBS397). However, obtaining some karyotypes showed similar fermentative behaviours, while others had different fermentative behaviours. Therefore, it has been possible to differentiate a strain from different fermentation environments. The strains isolated from mezcal do not show significant differences except the strain with karyotype XII therefore obtaining information on the relationship between genetic and fermentative behaviour is a tool for strain selection for different technological applications.KEYWORDS: Kluyveromyces marxianusbioinformaticsfermentationaromayeast AcknowledgmentsThe first author thanks to CONACYT for the grant aided support No. 465646 CVU 664786, Also to the CONACYT by the financial support in the project Ciencia Básica No. 252465 and TECNM project No. 10197.21-P.Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135949019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for Probiotics","authors":"Gafar B. Bamigbade, Jadesola F. O. Sanusi, Oluwaseun I. Oyelami, Olujimi M. Daniel, Bisirat O. Alimi, Kwame A. Ampofo, Shao-Quan Liu, Nagendra P. Shah, Mutamed Ayyash","doi":"10.1080/08905436.2023.2276923","DOIUrl":"https://doi.org/10.1080/08905436.2023.2276923","url":null,"abstract":"ABSTRACTFermented cassava is obtained through fermentation process where the main role is played by various lactic acid bacteria (LAB), while the by-products (effluents) are discarded. The objective of this study was to isolate, identify and analyze potential probiotics in fermented cassava by-products/effluents using molecular techniques. We quantified the LAB’s metabolites and tested their antimicrobial properties. We isolated 13 LAB strains which are all Gram-positive, and catalase, oxidase, indole and coagulase negative. Only 6 out of 13 selected isolates survived the low pH of 1.5 and 0.3% bile salt. These 6 isolates showed different levels of antimicrobial activity against the tested pathogens with zones of inhibition ranging from 5.10 mm to 22.80 mm. The isolated LAB were identified as Lactiplantibacillus plantarum and Limosilactobacillus fermentum. The results indicated that the selected LAB strains have potential as probiotics due to their ability to survive in acidic and bile-rich environments as well as their antimicrobial properties. KEYWORDS: Cassava fermentationpotential probioticsmetaboliteslactic aciddiacetylhydrogen peroxide Disclosure statementNo potential conflict of interest was reported by the author(s).Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/08905436.2023.2276923Data availability statementAll data used for this study were presented in the current manuscript.Additional informationFundingThe APC was funded by United Arab Emirates University (UAEU), Alain, UAE.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"225 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135949023","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactivity of Pomegranate ( <i>Punica granatum L</i> .) Peels Flour to Improve Probiotics Viability in Micro Co-Encapsulation by Ionic Gelation","authors":"Jorge L. Garrido-Cruz, Alfonso Totosaus, José A. Pérez-Alvarez, Edith Cortés-Barberena, M. Lourdes Pérez-Chabela","doi":"10.1080/08905436.2023.2269256","DOIUrl":"https://doi.org/10.1080/08905436.2023.2269256","url":null,"abstract":"ABSTRACTImportant ingredients in the food industry, like dietary fiber as prebiotic, or polyphenols with antioxidant and antimicrobial activity, can be obtained from agro-industrial coproducts. In this research, pomegranate peel flour was employed as co-encapsulant by ionotropic gelation to obtain a synbiotic capsule. There was a considerable amount of insoluble fiber (27.2±1.4 %) and the polyphenols demonstrated an acceptable antioxidant capacity (TEAC= 1121) and antimicrobial activity as well (equal to tetracycline, higher than erythromycin). Pomegranate peel flour resulted in higher mean growth rate values and mean generation times, indicating the LAB capacity to metabolize the insoluble fiber, related to prebiotic activity. As co-encapsulant ingredient, pomegranate peel flour, enhanced the viability of the encapsulated probiotic strains, maintaining the mean growth rate constant during storage. Since co-encapsulation maintained a high cells viability (>80%), the pomegranate peel flour can be employed as a prebiotic co-encapsulant to develop symbiotic ingredients for the food industry.KEYWORDS: Antimicrobial activityantioxidant capacityprebiotic activity scoreco-encapsulationsynbiotic AcknowledgmentsSpecial thanks to Dr Manuel Viuda-Martos, CIAGRO at the Universidad Miguel Hernández de Elche, Spain, for his invaluable assistance in the phenolic compounds profile determination.Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"2015 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135949260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}