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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
The essential cofactor involved in the biosynthesis of nucleotides is folate or vitamin B9 that are crucial for cellular replication and growth. S. cerevisiae produces high amount of folate per weight and is regarded as the rich dietary source of native folate.107 The mesophilic LAB cultures (such as: Lactobacillus, Leuconostoc, Pediococcus, Carnobacterium, Enterococcus, Streptococcus, Oenococcus, Tetragenococcus, Vagococcus, and Weissella34) especially Lactococcus spp. are able to produce vitamin-K by metabolization.83 Fermentation also enhances the bioavailability of vitamin B12 10-folds that helps in the formation and functioning of nervous system and formation of blood cells.188
Soybean-Based Functional Foods Through Microbial Fermentation: Processing and Biological Activities
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Arijit Nath, Titas Ghosh, Abinit Saha, Klára Pásztorné Huszár, Szilvia Bánvölgyi, Renáta Gerencsérné Berta, Ildikó Galambos, Edit Márki, Gyula Vatai, Andras Koris, Arpita Das
Soy sauce originated in China prior to ~500 years B. C. [24]. In first step, steamed, and presoaked soybean seeds are mixed with roasted wheat flour. For Chinese and Japanese variants, their mixing ratios are 4:1 and 1:1, respectively. Subsequently, the mixture is fermented with fungal consortia (such as: Aspergillus oryzae ox Aspergillus sojae) to prepare ‘Koji,’ the first fermented product [26]. In the next step, sodium chloride solution at a concentration 16-18% w/v is mixed with kioji and mixture is allowed to ferment. In this fermentation step, kojiis converted to moromi [18, 24, 36]. During the moromi phase, the microbial community is changed from filamentous fungi to salt-tolerant LAB and acidophilic yeast. Lactic acid bacteria (such as: Weissella sp., Lactobacillus sp., Streptococcus sp. and Tetragenococcus sp.) have been generally detected in moromi. These bacteria reduce the pH of moromi, which supports the growth of several acidophilic yeasts, such as Candida etchellsii, Zygosaccharomyces rouxii, and Candida versatilis [24, 105]. In the fermentation process, yeast produces alcohol and volatile flavor compounds [18, 76, 110]. Soy sauce preparation from soybean is presented in Figure 1.5.
Beneficial Lactic Acid Bacteria
Published in K. Balamurugan, U. Prithika, Pocket Guide to Bacterial Infections, 2019
At present most of LAB belong to phylum Firmicutes, order Lactobacillales, including genera Aerococcus, Alloiococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Symbiobacterium, Tetragenococcus, Vagococcus, and Weissella. Species of Bifidobacterium genus from phylum Actinobacteria are referred to LAB in some cases because of their ability to produce lactic acid, but these bacterial groups are phylogenetically distinct (Biavati 2001; Liu et al. 2014).
Potential oral probiotic Lactobacillus pentosus MJM60383 inhibits Streptococcus mutans biofilm formation by inhibiting sucrose decomposition
Published in Journal of Oral Microbiology, 2023
Mingkun Gu, Joo-Hyung Cho, Joo-Won Suh, Jinhua Cheng
Recent studies have revealed the potential of lactic acid bacteria (LAB) in oral health [12]. For example, Lactobacillus acidophilus supernatants were reported to ameliorate periodontitis and gingivitis [13]. Lactobacillus reuteri, Lactobacillus rhamnosus GG (LGG), and Lactobacillus plantarum inhibit the biofilm formation of S. mutans [14]. Weissella cibaria culture supernatants exhibited antibacterial activity against oral pathogens. The impacts of the supernatant were dependent on the hydrogen peroxide or organic acid produced by W. cibaria [15]. Another study showed that the culture supernatants of Lactobacillus kefranofaciens have anti-biofilm and antimicrobial activities against oral pathogens [16]. However, studies on oral probiotics are still limited compared to gut probiotics.
Treatment challenges and delivery systems in immunomodulation and probiotic therapies for periodontitis
Published in Expert Opinion on Drug Delivery, 2021
Anže Zidar, Julijana Kristl, Petra Kocbek, Špela Zupančič
The selection of microbial strain used in probiotic treatment is known to be vital for the treatment outcome. Most of the clinical studies for the treatment of periodontitis with probiotics have been conducted using Lactobacillus spp., namely L. reuteri, L. salivarius, L. brevis, L. plantarum, and L. rhamnosus, while some studies have instead used Bifidobacterium animalis subsp. lactis, Streptococcus spp. and Weissella cibaria. Among them, L. reuteri, L. salivarius, and L. brevis seem to be the most promising [75]. Most of these species originated from gut microbiota or from traditional fermented foods [76,79,85–91], thus they originated from a foreign microenvironment that is not related to the oral cavity. Consequently, the successful colonization and establishment of permanent residence in the oral cavity of such probiotics is thus highly questionable, and their positive effects (if any) appear to be limited to more or less only the duration of their administration [86,92,93].
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
Several authors have also reported isolation of Weissella, L. buchneri, and L. parabuchneri from yogurt as reported in this study. Ali (2011) found predominantly the genus Leuconostoc (partly reclassified presently into the genus Weissella), followed by Lactococcus while isolating LAB from yogurt. Lactobacilli are well represented in fermented milk, yogurt, and cheese as either natural or intentionally added microbiota (starter cultures); thus, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus brevis, and Lactobacillus buchneri, among others, were highlighted by Coppola et al. (2000) and Medina, Katz, Gonzalez, and Oliver (2001) as common members of the nonstarter LAB communities in dairy products. In addition, L. parabuchneri has been isolated from cheese, a fermented food product closely related to yogurt (Platt, Woodhall, & George, 2007).