Therapeutic Properties of Fermented Foods and Beverages
Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan in Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
The fermented milk and milk products are obtained by the inoculation and souring of milk using starter culture. Different microorganisms involving the group of lactic acid bacteria, Leuconostoc, probiotic bacteria and yeast are employed in the production of different types of fermented dairy products. Fermentation of milk results in change in appearance, flavor, texture and nutritional profile. However, the crucial role of starter culture lies in the production of bioactive peptides, essential amino acids, essential fatty acids, antioxidant molecules, anti-allergic and anti-hypertensive compounds. The examples of important local foods and beverages in India based on dairy are: dahi,28, 105, 163misto doi or payodhi or lal dahi or lal doi,28, 39, 121shrikhand or amarkhand, 49, 64, 72rabadi,45, 66Lassi or butter milk,101, 113chhach or majjige or matha,152chhurpi or chhursingba or chhur chirpen or chhurpupu,28, 144, 164chhu or sheden,28phuli,32, 144 and somar,28, 163.
Probiotics and Chronic Fatigue Syndrome
Martin Colin R, Derek Larkin in Probiotics in Mental Health, 2018
Probiotic lactic acid plays an essential role in food production and health maintenance; interest is increasing in this species of bacteria to discover potential health benefits associated with them (Quinto et al., 2014). Lactic acid bacteria are a group of Gram-positive (appear violet when stained) non-sporulating, anaerobic or facultative aerobic cocci or rods, which produces lactic acid as a main fermentation product of the metabolism of carbohydrates (Quinto et al., 2014). Four genera have been recognized as lactic acid bacteria Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus.
Vancomycin
M. Lindsay Grayson, Sara E. Cosgrove, Suzanne M. Crowe, M. Lindsay Grayson, William Hope, James S. McCarthy, John Mills, Johan W. Mouton, David L. Paterson in Kucers’ The Use of Antibiotics, 2017
Some uncommon Gram-positive organisms are intrinsically resistant to vancomycin (Colman and Efstratiou, 1987). These organisms, often confused with viridans streptococci, are collectively known as vancomycin-resistant lactic bacteria (Mackey et al., 1993). Leuconostoc spp. (Handwerger et al., 1990), Pediococcus spp. (Mastro et al., 1990), and some Lactobacillus spp. (Holliman and Bone, 1988) exhibit high-level vancomycin resistance (Huang et al., 2007). Alterations in the peptidoglycan precursor leading to reduced binding of vancomycin have been identified in Lactobacillus casei, Pediococcus pentosaceus, and Leuconostoc mesenteroides (Billot-Klein et al., 1994). In a study of 28 strains isolated from clinical specimens from Argentinian University Hospital, the MICs of penicillin for 67% of the Lactobacillus strains and 100% of the Leuconostoc spp. and Pediococcus spp. strains tested were in the 0.25–2 μg/ml range. Erythromycin was the most active antimicrobial overall (Vay et al., 2007). Salminen et al. (2006) tested 85 bacteremia isolates of Lactobacillus by E-test and disk diffusion; the vancomycin MICs for L. rhamnosus (n = 46), L. fermentum (n = 12), and L. casei (n = 12) were > 256 μg/ml. Most Lactobacillus isolates had low MICs of imipenem, piperacillin-tazobactam, erythromycin, and clindamycin, but they had variable susceptibility to penicillin and cephalosporins (Salminen et al., 2006). MICs of vancomycin for 473 taxonomically well-characterized isolates of lactic acid bacteria encompassing the genera Lactobacillus, Pediococcus, and Lactococcus were determined by Klare et al. (2007). Although erythromycin, clindamycin, and oxytetracycline possessed high antimicrobial activities, 17 Lactobacillus isolates were resistant to one or more of these antibiotics (Klare et al. 2007).
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).
An oxidation resistant pediocin PA-1 derivative and penocin A display effective anti-Listeria activity in a model human gut environment
Published in Gut Microbes, 2022
Taís M. Kuniyoshi, Paula M. O’Connor, Elaine Lawton, Dinesh Thapa, Beatriz Mesa-Pereira, Sara Abulu, Colin Hill, R. Paul Ross, Ricardo P. S. Oliveira, Paul D. Cotter
Chemical synthesis of penocin A, another bacteriocin that harbors a YGNGVX1CX2K/NX3X4C, (X1–4:polar uncharged or charged residues) pediocin box in its sequence was carried out in tandem to compare its antimicrobial efficacy against L. monocytogenes and the commensal gut microbiota. Penocin A is considered a silent bacteriocin as its mature form is not produced naturally due to the absence of a key gene(s) in the associated natural strains. Diep et al.23 revealed that heterologous expression of the pediocin inducer factor led to penocin A expression in Pediococcus pentosaceus 25745 and its inhibition rate against 71 strains from a collection of 8 Gram positive bacteria genera (Carnobacterium, Clostridioides, Enterococci, Lactobacilli, Lactococci, Leuconostoc, Listeriae, Pediococci) was lower (48%) than that presented by pediocin PA-1 (58%). This reduced antimicrobial activity against some important bacterial groups (e.g Lactobacilli, Lactococci, Leuconostoc) may be a desirable feature when used as a therapeutic agent. Here the anti-Listeria effects of pure forms of recombinant pediocin M31L, natural pediocin PA-1 and synthetic penocin A were each evaluated in an ex vivo model that simulates the human gut environment for the first time. This study verifies the efficiency of the pediocin variants against L. monocytogenes and highlights the merits of progressing to in vivo experiments.
Lactic acid bacteria and bifidobacteria deliberately introduced into the agro-food chain do not significantly increase the antimicrobial resistance gene pool
Published in Gut Microbes, 2022
Vita Rozman, Petra Mohar Lorbeg, Primož Treven, Tomaž Accetto, Majda Golob, Irena Zdovc, Bojana Bogovič Matijašić
The distribution of MICs is shown in Supplementary Figure S1. In bifidobacteria, a bimodal distribution, indicative of acquired resistance,13 was observed for tetracycline, erythromycin, and clindamycin, whereas in lactococci it was also observed for aminoglycosides (gentamicin, kanamycin, streptomycin, neomycin). Leuconostoc isolates exhibited susceptibility to five groups of antimicrobials but showed presumed acquired resistance to kanamycin, neomycin, and clindamycin (Supplementary Table S1). On the other hand, a large proportion of pediococci displayed resistance to several antimicrobials with a unimodal distribution of MICs. Consistent with considerable evidence of acquired resistance in enterococci,10 bimodal or multimodal distributions of MICs were noted for each antimicrobial tested, with the exception of vancomycin. Surprisingly, resistance in Streptococcus thermophilus and Staphylococcus sp. was detected at a very low frequency (Supplementary Table S1).
Related Knowledge Centers
- Bacteria
- Catalase
- Coccus
- Dextran
- Fermentation
- Sucrose
- Vancomycin
- Gram-Positive Bacteria
- Lactobacillaceae
- Staphylococcus