217 results match your criteria lactiplantibacillus plantarum


Effects of ultrasound treatments on wine microorganisms.

Ultrason Sonochem 2021 Oct 6;79:105775. Epub 2021 Oct 6.

Food Science and Technology Department, Av. Camilo José Cela S/N, Edificio Marie Curie, 13071 Ciudad Real, Castilla-La Mancha University, Spain. Electronic address:

Ultrasound is one of the most promising non-thermal an emerging technique in food technology. The objective of the present work was to evaluate the effect of different ultrasonic treatments on the most important wine microbiota (Saccharomyces and non-Saccharomyces yeasts and lactic acid bacteria). Two stages were carried out: the assessment step, where six different ultrasonic treatments (with varying power, time, and pulses) were used on Saccharomyces cerevisiae, Brettanomyces spp. Read More

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October 2021

Isolation, identification, and impact on intestinal barrier integrity of from fresh tea leaves .

Biosci Microbiota Food Health 2021 6;40(4):186-195. Epub 2021 Aug 6.

Central Research Institute, ITO EN, Ltd., 21 Mekami, Makinohara-shi, Shizuoka 421-0516, Japan.

Lactic acid bacteria (LAB) are safe microorganisms that have been used in the processing of fermented food for centuries. The aim of this study was to isolate from fresh tea leaves and examine the impact of an isolated strain on intestinal barrier integrity. First, the presence of strains was investigated in fresh tea leaves from Kagoshima, Japan. Read More

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Reduced Renal Calcium Oxalate Stones by Regulating Arginine Metabolism in Gut Microbiota.

Front Microbiol 2021 24;12:743097. Epub 2021 Sep 24.

Laboratory of Reconstructive Urology, Department of Urology, Institute of Urology, West China Hospital, Sichuan University, Chengdu, China.

Renal calcium oxalate (CaOx) stones are a common kidney disease. There are few methods for reducing the formation of these stones. However, the potential of probiotics for reducing renal stones has received increasing interest. Read More

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September 2021

Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices.

Braz J Microbiol 2021 Oct 9. Epub 2021 Oct 9.

Biology Department, Federal University of Lavras, Lavras, Minas Gerais, 37200-900, Brazil.

Fruit juices have shown promising results as new probiotic carriers. This study aimed to evaluate acerola, jelly palm, and passion fruit juices as substrates for fermentation using Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei LBC-81 in single and mixed cultures. First, the juices were evaluated as substrate and selected based on bacterial growth performance during fermentation. Read More

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October 2021

Distribution of bacteriocin genes in the lineages of Lactiplantibacillus plantarum.

Sci Rep 2021 Oct 8;11(1):20063. Epub 2021 Oct 8.

Interdisciplinary Program in Precision Public Health, Korea University, Seoul, Republic of Korea.

Lactiplantibacillus plantarum, previously named "Lactobacillus plantarum," is found in a wide variety of environments exhibiting a high level of intraspecies genetic diversity. To investigate the strain diversity, we performed comparative genomic analyses of the 54 complete genome sequences. The results revealed that L. Read More

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October 2021

Bistable auto-aggregation phenotype in Lactiplantibacillus plantarum emerges after cultivation in in vitro colonic microbiota.

BMC Microbiol 2021 Oct 5;21(1):268. Epub 2021 Oct 5.

Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zürich, Switzerland.

Background: Auto-aggregation is a desired property for probiotic strains because it is suggested to promote colonization of the human intestine, to prevent pathogen infections and to modulate the colonic mucosa. We recently reported the generation of adapted mutants of Lactiplantibacillus plantarum NZ3400, a derivative of the model strain WCFS1, for colonization under adult colonic conditions of PolyFermS continuous intestinal fermentation models. Here we describe and characterize the emerge of an auto-aggregating phenotype in L. Read More

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October 2021

HNU082 inhibited the growth of and alleviated the inflammatory response introduced by invasion.

Food Funct 2021 Oct 5. Epub 2021 Oct 5.

College of Food Science and Engineering, Hainan University, Haikou 570228, Hainan, China.

As a potential biomarker, there is increasing evidence showing that is positively correlated with the occurrence and development of colorectal cancer. Although antibiotics were expected to eliminate , the side effects associated with gut microbiotal disorders have to be considered. Here, by performing shotgun metagenomic and transcriptome sequencing, we systematically evaluated the antagonistic effects of probiotic HNU082 (Lp082) on and The results showed that the invasion significantly altered the host intestinal microbiome including the microbial composition, specific species, metabolic pathways and metabolites, as well as impacted the transcriptome of the intestinal epithelial cells. Read More

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October 2021

Probiotic Lactiplantibacillus plantarum N-1 could prevent ethylene glycol-induced kidney stones by regulating gut microbiota and enhancing intestinal barrier function.

FASEB J 2021 Nov;35(11):e21937

Key Laboratory of Bio-Resources and Eco-Environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China.

Defective permeability barrier is considered to be an incentive of hyperuricemia, however, the link between them has not been proven. Here, we evaluated the potential preventive effects of Lactiplantibacillus plantarum N-1 (LPN1) on gut microbiota and intestinal barrier function in rats with hyperoxaluria-induced kidney stones. Male rats were supplied with 1% ethylene glycol (EG) dissolved in drinking water for 4 weeks to develop hyperoxaluria, and some of them were administered with LPN1 for 4 weeks before EG treatment as a preventive intervention. Read More

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November 2021

Characterization of a recombinant 10-linoleic acid hydratase from Lactiplantibacillus plantarum ZS2058 and biosynthesis of 10- hydroxy-cis-12-octadecenoic acid.

J Sci Food Agric 2021 Oct 4. Epub 2021 Oct 4.

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.

Background: 10-Hydroxy-cis-12-octadecenoic acid (10-HOE, 10-OH C18:1), an emerging functional fatty acid, has anti-fungal and anti-inflammatory effects. 10-HOE is synthesized by bacterial 10-linoleic acid hydratase (10-LHT) with linoleic acid as the substate. However, the characterization of 10-LHT and its targeted synthesis of 10-HOE have been rarely reported. Read More

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October 2021

Effect of HM-22 on immunoregulation and intestinal microbiota in α-lactalbumin-induced allergic mice.

Food Funct 2021 Oct 4;12(19):8887-8898. Epub 2021 Oct 4.

School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.

Milk protein is one of the eight major allergens, and α-lactalbumin (α-LA) is one of the major allergens of bovine milk protein. Our previous studies found that HM-22 ( HM-22) showed a good gastrointestinal survival rate and intestinal colonization. To investigate the effect of HM-22 on intestinal inflammation and intestinal microbiota in α-LA-induced allergic mice, in this study, HM-22 at low and high doses was intragastrically administered to α-LA-induced allergic mice for 5 weeks. Read More

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October 2021

Turbidimetric definition of growth limits in probiotic Lactobacillus strains from the perspective of an adaptation strategy.

J Dairy Sci 2021 Sep 29. Epub 2021 Sep 29.

Department of Agricultural, Food, Environmental and Animal Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.

The application of an adaptation strategy for probiotics, which may improve their stress tolerance, requires the identification of the growth range for each parameter tested. In this study, 4 probiotics (Lactobacillus acidophilus, Lacticaseibacillus casei, Lacticaseibacillus rhamnosus, and Lactiplantibacillus plantarum) were grown under different pH, NaCl, and sucrose concentrations at 25°C, 30°C, and 37°C. Turbidimetric growth curves were carried out and lag phase duration, maximum growth rate, and amplitude (i. Read More

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September 2021

Probiotic potential of commercial dairy-associated protective cultures: In vitro and in vivo protection against Listeria monocytogenes infection.

Food Res Int 2021 Nov 3;149:110699. Epub 2021 Sep 3.

Department of Animal Science, University of Connecticut, Agricultural Biotechnology Laboratory, 1390 Storrs Road, U-4163, Storrs, CT 06269-4163, USA. Electronic address:

Protective bacterial cultures (PCs) are commercially available to producers to control undesirable microbes in foods, including foodborne pathogens such as Listeria monocytogenes. They are generally recognized as safe for consumption and many are capable of producing bacteriocins. Yet their potential to act as probiotics and confer a health benefit on the host is not known. Read More

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November 2021

Effects of different initial pH values on freeze-drying resistance of Lactiplantibacillus plantarum LIP-1 based on transcriptomics and proteomics.

Food Res Int 2021 Nov 4;149:110694. Epub 2021 Sep 4.

Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China.

The growth and the resistance to adverse environments of lactic acid bacteria would be affected by adjusting the initial pH of the medium. In order to explore the effect of changing the initial pH of culture medium on the freeze-drying survival rate of the Lactiplantibacillus plantarum LIP-1, the effect of initial pH on cell membrane fatty acid composition and key enzyme activity were mainly determined, and the internal mechanism was studied by transcriptomics and proteomics methods. We found that compared with initial pH 7. Read More

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November 2021

A single change in the aptamer of the Lactiplantibacillus plantarum rib operon riboswitch severely impairs its regulatory activity and leads to a vitamin B - overproducing phenotype.

Microb Biotechnol 2021 Oct 2. Epub 2021 Oct 2.

Microbial and Plant Biotechnology Department, Centro de Investigaciones Biológicas Margarita Salas, Consejo Superior de Investigaciones Científicas, Ramiro de Maeztu, 9, Madrid, Madrid, 28040, Spain.

Manufacturing of probiotics and functional foods using lactic acid bacteria (LAB) that overproduce vitamin B has gained growing interest due to ariboflavinosis problems affecting populations of both developing and affluent countries. Two isogenic Lactiplantibacillus plantarum strains, namely a riboflavin-producing parental strain (UFG9) and a roseoflavin-resistant strain (B2) that carries a mutation in the FMN-aptamer of the potential rib operon riboswitch, were analysed for production and intra- and extracellular accumulation of flavins, as well as for regulation of the rib operon expression. Strain B2 accumulated in the medium one of the highest levels of riboflavin+FMN ever reported for LAB, exceeding by ˜ 25 times those accumulated by UFG9. Read More

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October 2021

Protective effect of LP5 in a murine model of colonisation by DSPV458.

Benef Microbes 2021 Sep 30:1-14. Epub 2021 Sep 30.

Laboratory of Food Analysis 'Rodolfo Oscar Dalla Santina', Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral - National Council of Scientific and Technical Research (UNL/CONICET), Kreder 2805, 3080 Esperanza, Province of Santa Fe, Argentina.

Thermotolerant species are the leading cause of foodborne bacterial diarrheal disease worldwide. , abundant in pigs and pork products, have been identified as a source of human infection. In this study, we propose the use of LP5 as a probiotic to reduce colonisation of this intestinal pathogen in a murine colonisation model of DSPV458. Read More

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September 2021

Study of the probiotic potential and evaluation of the survival rate of Lactiplantibacillus plantarum lyophilized as a function of cryoprotectant.

Sci Rep 2021 Sep 27;11(1):19078. Epub 2021 Sep 27.

Grupo de Microbiología Aplicada y Medioambiental, Facultad de Veterinaria, Universidad Autónoma de Barcelona, Bellaterra, Barcelona, Spain.

The benefits of probiotics for the improvement of animal health status have been of great interest in recent years. For this reason, in this study was aimed at assessing a strain with probiotic potential to be added to the feed. Therefore, the objective of this trial is to use a strain with probiotic potential isolated from the intestinal microbiota of Helix aspersa Müller to subsequently add it to the feed of this species to improve its health status. Read More

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September 2021

Immunobiotic Lactobacilli Improve Resistance of Respiratory Epithelial Cells to SARS-CoV-2 Infection.

Pathogens 2021 Sep 15;10(9). Epub 2021 Sep 15.

Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 981-8555, Japan.

Previously, we reported that immunomodulatory lactobacilli, nasally administered, beneficially regulated the lung antiviral innate immune response induced by Toll-like receptor 3 (TLR3) activation and improved protection against the respiratory pathogens, influenza virus and respiratory syncytial virus in mice. Here, we assessed the immunomodulatory effects of viable and non-viable strains in human respiratory epithelial cells (Calu-3 cells) and the capacity of these immunobiotic lactobacilli to reduce their susceptibility to the acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection. Immunobiotic MPL16 and CRL1506 differentially modulated IFN-β, IL-6, CXCL8, CCL5 and CXCL10 production and , , and expression in Calu-3 cells stimulated with the TLR3 agonist poly(I:C). Read More

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September 2021

Technological Parameters, Anti- Activity, Biogenic Amines Formation and Degradation Ability of Strains Isolated from Sheep-Fermented Sausage.

Microorganisms 2021 Sep 7;9(9). Epub 2021 Sep 7.

Dipartimento di Agraria, University of Naples Federico II, 80055 Napoli, Italy.

The aim of this work was to identify and characterize, from a technological and safety point of view, the lactic acid bacteria (LAB) isolated from traditional sheep-fermented sausage. First, LABs were identified then were screened for some technological parameters such as acidifying and growth ability, proteolytic and lipolytic activity and for antimicrobial activity. Finally, biogenic amine production and degradation abilities were also evaluated. Read More

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September 2021

Comparison of the Probiotic Potential between Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources.

Foods 2021 Sep 8;10(9). Epub 2021 Sep 8.

Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Korea.

In the present study, the properties of the () WiKim0112 isolated from kimchi were evaluated by comparing its probiotic properties to those of WCFS1 and KACC 11451 isolated from different sources. In both pH 2 and 3, media containing pepsin, Wikim0112, and WCFS1 showed higher cell viability than KACC11451. Viability of all . Read More

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September 2021

Transition and regulation mechanism of bacterial biota in Kishu saba-narezushi (mackerel narezushi) during its fermentation step.

J Biosci Bioeng 2021 Sep 22. Epub 2021 Sep 22.

Graduate School of Natural Science and Technology, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan; United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan; Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan. Electronic address:

The transition of the bacterial biota of Kishu saba-narezushi (mackerel-narezushi) in the Hidaka region of Wakayama prefecture, Japan, was analyzed using amplicon sequencing based on the V3-V4 variable region of the 16S rRNA gene. In the non-fermented sample (0 day), the major genus with the highest abundance ratio was Staphylococcus. In the early stage (fermentation for 2 days), however, the genus Lactococcus became a dominant species, and in the later stage (fermentation for 5 days), the abundance ratio of the genus Lactobacillus increased significantly. Read More

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September 2021

Evoglow-Pp1 and mCherry proteins: a dual fluorescent labeling system for lactic acid bacteria.

Appl Microbiol Biotechnol 2021 Oct 18;105(19):7367-7378. Epub 2021 Sep 18.

Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040, Madrid, Spain.

Fluorescent proteins are widely used for cell and protein tracking. Most of these proteins show a high signal and need the presence of oxygen to emit fluorescence. Among them, the fluorescent protein mCherry stands up because of its bright signal and fast maturation. Read More

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October 2021

In vitro and in silico approach for characterization of antimicrobial peptides from potential probiotic cultures against Staphylococcus aureus and Escherichia coli.

World J Microbiol Biotechnol 2021 Sep 14;37(10):172. Epub 2021 Sep 14.

DOS in Microbiology, University of Mysore, Manasa Gangothri, Mysore, 570005, India.

The focus of the present study was to characterize antimicrobial peptide produced by potential probiotic cultures of Enterococcus durans DB-1aa (MCC4243), Lactiplantibacillus plantarum Cu2-PM7 (MCC4246) and Limosilactobacillus fermentum Cu3-PM8 (MCC4233) against Staphylococus aureus MTCC 96 and Escherichia coli MTCC118. The growth kinetic assay revealed 24 h of incubation to be optimum for bacteriocin production. The partially purified compound of all the three selected cultures after ion-exchange chromatography was found to be thermoresistant and stable under a wide range of pH. Read More

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September 2021

Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation.

Int J Food Microbiol 2021 Nov 3;357:109382. Epub 2021 Sep 3.

Laboratoire de Génomique Microbienne, Département de Sciences des Aliments, Université Laval, 2440 bl. Hochelaga, Québec, QC G1V 0A6, Canada; Regroupement de Recherche Pour un Lait de Qualité Optimale (Op+Lait), 3200 rue sicotte, Saint-Hyacinthe, QC J2S 2M2, Canada. Electronic address:

Dairy farm management practices can modify milk microbiota and therefore modulate non-starter lactic acid bacteria (NSLAB) found in cheese. These NSLAB can cause organoleptic defects. This study aimed to investigate the impact of two potential NSLAB in Cheddar cheesemaking: Lactiplantibacillus plantarum RKG 2-212 a strain isolated both in corn silage and raw milk, and Lactobacillus delbrueckii RKG R10, a strain isolated after pasteurisation of milk from a farm using grass and legume silage, and corn silage. Read More

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November 2021

Variation of bitter components of the asparagus juices during lactic acid bacteria fermentation.

Biosci Biotechnol Biochem 2021 Sep 10. Epub 2021 Sep 10.

Key Lab of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University, Jiangsu, China.

To investigate the bitterness status of asparagus juices during lactic acid fermentation, Limosilactobacillus fermentum Xd, Lacticaseibacillus paracasei Yd, Lactiplantibacillus plantarum 5-7-3 and their various combinations were used for single and mixed fermentation of asparagus juices. The fermentation characteristics and variation of the main bitter substances were studied. For the single and co-fermented samples, the viable counts, pH value and acidity were ranged from 8. Read More

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September 2021

Anti-inflammatory potential of Lactiplantibacillus plantarum IDCC 3501 and its safety evaluation.

Braz J Microbiol 2021 Sep 8. Epub 2021 Sep 8.

Ildong Bioscience, 17 Poseunggongdan-ro, Pyeongtaek-si, Gyeonggi-do, 17957, Republic of Korea.

This study investigated the anti-inflammatory activity of Lactiplantibacillus plantarum IDCC 3501 isolated from kimchi (Korean fermented food) and its safety. When lipopolysaccharide (LPS)-induced RAW 264.7 macrophages were treated with cell-free supernatant from L. Read More

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September 2021

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of and .

Ann Microbiol 2021 31;71(1):33. Epub 2021 Aug 31.

National Probiotic Laboratory, National Institute for Biotechnology and Genetic Engineering College (NIBGE-C), Faisalabad, 38000 Pakistan.

Purpose: Cucumber fermentation is traditionally done using lactic acid bacteria. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and protects food from spoilage.

Methods: Autochthonous lactic acid bacteria were isolated from spontaneously fermented cucumber and identified to species level. Read More

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A Multi-Sensor Mini-Bioreactor to Preselect Silage Inoculants by Tracking Metabolic Activity During Fermentation.

Front Microbiol 2021 12;12:673795. Epub 2021 Aug 12.

Department of Agricultural Engineering, University of Bonn, Bonn, Germany.

The microbiome in silage may vary substantially from the onset to the completion of fermentation. Improved additives and inoculants are being developed to accelerate the ensiling process, to enhance fermentation quality, and to delay spoilage during feed-out. However, current methods for preselecting and characterizing these amendments are time-consuming and costly. Read More

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Rice flour powder carrying mixed starter culture of Lactiplantibacillus plantarum KU-LM173 and Pediococcus acidilactici KU-LM145 for fermented mussel, Perna viridis Linnaeus 1758.

J Appl Microbiol 2021 Aug 31. Epub 2021 Aug 31.

Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, Thailand.

Aims: To develop a dried rice flour powder (DP) formulation to contain a lactic acid bacterial starter culture for fermenting mussel meat (FM).

Methods And Results: Lactiplantibacillus plantarum KU-LM173 (LP), Enterococcus hirae KU-LM174 and Pediococcus acidilactici KU-LM145 (PA) were selected from commercial FMs and identified to have high acid and protease production. Mixed culture between LP, for high acid production, and PA, for the flavour, was the best for DP and had greater organoleptic properties than a single starter fermentation. Read More

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"Masato de Yuca" and "Chicha de Siete Semillas" Two Traditional Vegetable Fermented Beverages from Peru as Source for the Isolation of Potential Probiotic Bacteria.

Probiotics Antimicrob Proteins 2021 Aug 27. Epub 2021 Aug 27.

Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.

In this work, two Peruvian beverages "Masato de Yuca," typical of the Amazonian communities made from cassava (Manihot esculenta), and "Chicha de Siete Semillas," made from different cereal, pseudo-cereal, and legume flours, were explored for the isolation of lactic acid bacteria after obtaining the permission of local authorities following Nagoya protocol. From an initial number of 33 isolates, 16 strains with different RAPD- and REP-PCR genetic profiles were obtained. In Chicha, all strains were Lactiplantibacillus plantarum (formerly Lactobacillus plantarum), whereas in Masato, in addition to this species, Limosilactobacillus fermentum (formerly Lactobacillus fermentum), Pediococcus acidilactici, and Weissella confusa were also identified. Read More

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Effects of novel flavonoid-enriched yogurt on the diversity of intestinal microbiota in mice.

Braz J Microbiol 2021 Aug 27. Epub 2021 Aug 27.

State Key Laboratory for Managing Biotic and Chemical Threats To the Quality and Safety of Agro-Products, Ningbo University, 315211, Ningbo, Zhejiang, People's Republic of China.

Soy isoflavone glycoside cannot be effectively absorbed by the human intestinal tract, but probiotics with related hydrolases can transform it into aglycone to promote its absorption. In this study, a novel flavonoid-enriched yogurt was developed using an isolated β-glucosidase-producing strain (Lactiplantibacillus plantarum GY). The flavonoid aglycone-enhanced yogurt was fed to ICR mice for 21 days, and its effects were observed. Read More

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