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Therapeutic Properties of Fermented Foods and Beverages
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
There are numerous substrates and microorganisms involved in fermentation. However, the process of fermentation can be classified on the major end-product produced, such as: lactic acid fermentation, alcoholic fermentation, alkali fermentation and acetic acid fermentation. Lactic acid fermentation is carried out in the fermented milk and milk products, meat sausage, gundruk, sinki, etc., by lactic acid bacteria (LAB), where lactose is converted to lactic acid. Similarly, alcohol fermentation is carried out in cereal - based alcoholic beverages (such as: toddy and kanji) by yeast with production of ethanol from sugars. Whereas, acetic acid bacteria convert ethanol into acetic acid in certain soybean fermented products during acetic acid fermentation; and alkaline fermentation is carried out under alkaline conditions in certain soybean products.7
Other Double-Stranded DNA Viruses
Published in Paul Pumpens, Peter Pushko, Philippe Le Mercier, Virus-Like Particles, 2022
Paul Pumpens, Peter Pushko, Philippe Le Mercier
The close structural similarity of tecti- and adenoviruses allowed to use the phage PR772 as a potential surrogate for adenovirus in the ecological investigations, such as water control and disinfection (Gall et al. 2016). It is noteworthy that tectiviruses are infecting wine bacterial spoilers. Recently, Chaïb et al. (2020) isolated and characterized by electron cryomicroscopy the phage GC1 from the Gluconobacter virus GC1 species of the novel genus Gammatectivirus, which infects the grape-associated acetic acid bacterium Gluconobacter cerinus.
Limosilactobacillus fermentum JL-3 isolated from “Jiangshui” ameliorates hyperuricemia by degrading uric acid
Published in Gut Microbes, 2021
Ying Wu, Ze Ye, Pengya Feng, Rong Li, Xiao Chen, Xiaozhu Tian, Rong Han, Apurva Kakade, Pu Liu, Xiangkai Li
Fermented foods are rich in lactic acid bacteria, and can produce organic acids to control decaying microorganisms and pathogens.28,29 Research has shown that fermented foods such as yogurt are beneficial for type 2 diabetes patients, because of its richness in lactic acid bacteria.30 Probiotics have also been reported to be effective in degrading UA, so we hypothesized that the activity of human intestinal flora can be enhanced by probiotics.10,31 “Jiangshui” is a traditional fermented food in Northwestern China, which is made with vegetables, such as celery and cabbage. Lactic acid bacteria, acetic acid bacteria and yeast are the main microbes in the Jiangshui fermentation process, especially the facultative anaerobic lactic acid bacteria.32 Thus, the present study is aimed at screening microbial strains from fermented Jiangshui with UA degradation ability to evaluate the effects of these strains on UA-induced hyperuricemia in a mouse model.
Antimicrobial and anti-biofilm activities of Lactobacillus kefiranofaciens DD2 against oral pathogens
Published in Journal of Oral Microbiology, 2018
Dana Jeong, Dong-Hyeon Kim, Kwang-Young Song, Kun-Ho Seo
Kefir, one of the most popular sources of probiotics, is made by fermenting milk with multiple microorganisms [16]. Indeed, kefir contains over 50 species of LAB, yeasts, and acetic acid bacteria as well as their metabolites such as lactic acid, exopolysaccharides, and peptides that confer various beneficial health effects [2,16–18]. Lactobacillus kefiranofaciens is a typical probiotic microorganism found in kefir [4], and we previously demonstrated its antimicrobial effects against pathogenic bacteria in vitro and its ability to improve the balance of intestinal microbiota by reducing the proportion of opportunistic pathogens [4,18]. However, no study has investigated the inhibitory effect of kefir isolates against oral pathogens and the associated mechanisms.
Characterization of Bacteria in Nigerian Yogurt as Promising Alternative to Antibiotics in Gastrointestinal Infections
Published in Journal of Dietary Supplements, 2019
Anthony Opeyemi Ayeni, Werner Ruppitsch, Funmilola Abidemi Ayeni
Many authors have reported isolation of LAB from Nigerian yogurt (Illeghems, De Vuyst, & Stefan, 2013; Raspor and Goranovič, 2008), but no reports exist of isolation of AAB from Nigerian yogurt. This may be because phenotypic methods are usually used in identification; a genotypic method was used in this study. Acetobacter orientalis has been isolated from yogurt in Japan and produced lactobionic acid (Rhee, Sun-Young, Dougherty, & Dong-Hyun, 2003). Acetobacter pasteurianus isolated in this study has good antimicrobial activities against the gastrointestinal pathogens, but the Acetobacter ghanensis exhibited no activities. Acetobacter pasteurianus 386B has been proved to be an ideal functional starter culture for coca bean fermentations (Ruppitsch, Steoger, & Keck, 2004; Sikorska & Smoragiewicz, 2013). Acetic acid has been shown to have good antibacterial activity against microorganisms such as Pseudomonas aeruginosa (Starke, Paluszak, & Motyl, 2015). Several species are in this genus, and other bacteria are capable of forming acetic acid under various conditions, but all of the Acetobacter species are known by this characteristic ability. Rhee, Sun-Young, Dougherty, and Dong-Hyun (2003) stated that acetic acid's antimicrobial activity is mainly due to its pH-lowering effect in an undissociated form. Thus, its antimicrobial effects may vary, depending on the percentage of undissociated acid at a given pH. This could explain why Acetobacter pasteurianus has good antimicrobial activities in this study while Acetobacter ghanensis has no antimicrobial effects. Acetic acid bacteria are used industrially with Gluconacetobacter and Gluconobacter in the prodution of vinegar in addition to acetic acid production (Takaaki et al., 2012).