Lactic acid bacteria in dairy food: Surface characterization and interactions with food matrix components

2014 ◽  
Vol 213 ◽  
pp. 21-35 ◽  
Author(s):  
J. Burgain ◽  
J. Scher ◽  
G. Francius ◽  
F. Borges ◽  
M. Corgneau ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Surface Characterization ◽  
Food Matrix ◽  
Dairy Food ◽  
Matrix Components

scholarly journals Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria

2014 ◽  
Vol 32 (No. 1) ◽  
pp. 54-60 ◽  
Author(s):  
C. Lamberti ◽  
F. Genovese ◽  
J.D. Coisson ◽  
G. Lobianco ◽  
L. Cocolin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Packaging ◽  
Lactic Acid Production ◽  
Logarithmic Phase ◽  
Food Matrix ◽  
Nisin Z ◽  
Enterocin A ◽  
And Staphylococcus Aureus ◽  
Very High

Nine lactic acid bacteria from artisanal-made cheeses were investigated for their ability to inhibit Listeria monocytogenes and Staphylococcus aureus. Both extracellular and surface-bound bacteriocins were recovered. While Lb. plantarum molecule was present only extracellularly, all the other strains displayed interference in both compartments. Maximum bacteriocin production was observed at the end-logarithmic phase, with the exception of Lb. plantarum (late stationary) and L. lactis subsp. cremoris (very early exponential). Lactobacillus and Lactococcus strains inhibited both List. monocytogenes and S. aureus. On the contrary, both E. faecium strains were active only on List. monocytogenes, and the enterocin A amount was enhanced under oxygen stress. All L. lactis strains (including L. lactis subsp. cremoris EL3 generally producing nisin Z) biosynthesised nisin A, while Lb. plantarum caused interference because of its very high lactic acid production. All these results suggest that artisanal-made cheeses can contain promising strains for food biosafety: these strains can be employed in toto directly in the food matrix or the purified bacteriocins can be incorporated into food packaging.  

Evaluation of the viability of free and encapsulated lactic acid bacteria using in-vitro gastro intestinal model and survivability studies of synbiotic microcapsules in dry food matrix during storage

LWT ◽  
2017 ◽  
Vol 77 ◽  
pp. 460-467 ◽  
Author(s):  
Sahoo Moumita ◽  
Kamila Goderska ◽  
Eldin M. Johnson ◽  
Bhaskar Das ◽  
Dash Indira ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Matrix ◽  
Dry Food

Development and Optimization of Attapulgite Clay Based Microencapsulation for Lactic Acid Bacteria by Response Surface Methodology

2019 ◽  
Vol 15 (8) ◽  
Author(s):  
Yuping Zhao ◽  
Shuai Liu ◽  
Yunqi Feng ◽  
Muhammad Bilal
Keyword(s):  
Response Surface Methodology ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Response Surface ◽  
Surface Characterization ◽  
Optimal Conditions ◽  
External Gelation ◽  
Major Factors ◽  
Embedding Rate ◽  
Embedding Effect

AbstractLactic acid bacteria (LAB), screened and purified from the fermented yogurt, were microencapsulated in sodium alginate (SA) and attapulgite composite microcapsules by external gelation to increase their viability and stability. Surface characterization by scanning electron microscope clearly evidenced a high number of the LAB embedded in SA/attapulgite composite microcapsules than SA counterparts due to a more cohesive structure, and biocompatible microenvironment. SA/attapulgite and CaCl2/attapulgite composites analysis revealed a better embedding effect of attapulgite blend with SA solvent compared with attapulgite mixed with CaCl2. Influence of three major factors including SA, calcium chloride, and attapulgite concentration on LAB embedding rate were optimized by “single factor strategy” as well as response surface methodology (RSM). Optimal conditions of these factors obtained by RSM were SA (1.03 %), Attapulgite (0.28 %), and CaCl2 concentration (1.17 %). The related embedding rate was predicted as 87.1369 %, and the actual measured value was 91.24 % by experiments using the optimal conditions. In conclusion, the results revealed that LAB microencapsulation in the SA and attapulgite composite might display noteworthy protection against the gastrointestinal environment.

Food Matrix Design for Effective Lactic Acid Bacteria Delivery

2019 ◽  
Vol 10 (1) ◽  
pp. 285-310 ◽  
Author(s):  
F. Gomand ◽  
F. Borges ◽  
J. Burgain ◽  
J. Guerin ◽  
A.-M. Revol-Junelles ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Physicochemical Characteristics ◽  
Design Guidelines ◽  
Food Matrix ◽  
Advantages And Disadvantages ◽  
Traditional Dairy Products ◽  
Vegetables And Fruits ◽  
Matrix Design

The range of foods featuring lactic acid bacteria (LAB) with potential associated health benefits has expanded over the years from traditional dairy products to meat, cereals, vegetables and fruits, chocolate, etc. All these new carriers need to be compared for their efficacy to protect, carry, and deliver LAB, but because of their profusion and the diversity of methods this remains difficult. This review points out the advantages and disadvantages of the main food matrix types, and an additional distinction between dairy and nondairy foods is made. The food matrix impact on LAB viability during food manufacturing, storage, and digestion is also discussed. The authors propose an ideal hypothetical food matrix that includes structural and physicochemical characteristics such as pH, water activity, and buffering capacities, all of which need to be taken into account when performing LAB food matrix design. Guidelines are finally provided to optimize food matrix design in terms of effective LAB delivery.

scholarly journals Application of Postbiotics Produced By Lactic Acid Bacteria in the Development of Active Food Packaging

2021 ◽  
Vol 12 (5) ◽  
pp. 6164-6183
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Health Effects ◽  
Food Industry ◽  
Food Packaging ◽  
Probiotic Bacteria ◽  
Food Spoilage ◽  
Food Matrix ◽  
New Approach ◽  
Active Food Packaging

The use of postbiotics in the food industry is a common way to prevent food spoilage. Postbiotics are metabolites produced by probiotic bacteria that have many health effects. Non-toxicity and safety of postbiotics and their ability to inhibit microorganisms that cause food spoilage are the most important features of postbiotics in the use of these compounds in the food industry. In studies on postbiotics in the food industry, the use of these compounds as a way to control microbial spoilage of substances may interfere with the function (factors in the food matrix) in the function of postbiotics. Therefore, the use of postbiotics in the form of food packaging can be more effective. Therefore, due to their unique properties, postbiotics have received much attention in the food industry and can be used as a new approach in food packaging.

scholarly journals The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2267
Author(s):  
Anna Łepecka ◽  
Piotr Szymański ◽  
Sylwia Rutkowska ◽  
Kinga Iwanowska ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Conditions ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Indicator Bacteria ◽  
Diffusion Method ◽  
Food Matrix ◽  
The Impact

The aim of this study was to determine the impact of environmental conditions on the antimicrobial properties of 21 lactic acid bacteria strains in the selected indicator bacteria. To assess the antimicrobial activity of the whole bacteria culture (WBC), the agar well diffusion method was used. The interference of LAB strains with the growth of the selected indicator bacteria was evaluated by incubating co-cultures in the food matrix. Based on the conducted research, it was found that environmental conditions have a significant impact on the antimicrobial activity of lactic acid bacteria strains. The highest antimicrobial activity was recorded under optimal conditions for the development of LAB, the incubation time being different depending on the indicator strain used. The tested LAB strains were characterized by a high ability to inhibit indicator strains, especially in the food matrix. These results led us to further characterize and purify the antimicrobial compound produced by lactic acid bacteria taking into account changing environmental conditions.

scholarly journals Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

Fermentation ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 96 ◽  
Author(s):  
Davide Tagliazucchi ◽  
Serena Martini ◽  
Lisa Solieri
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biological Activities ◽  
Milk Proteins ◽  
Fermented Food ◽  
Microbial Conversion ◽  
Dairy Food ◽  
Health Promoting ◽  
Sensorial Attributes ◽  
Fermented Dairy

With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.

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