Cell-Cell Communication in Lactic Acid Bacteria
Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani in Lactic Acid Bacteria, 2020
Lactic acid bacteria (LAB) are a diverse group of bacteria, yet with similar properties and all produce lactic acid as an end product of the fermentation process (Ferreira 2012). Taxonomically, the species are found in the phylum Firmicutes, Class Bacilli and order Lactobacillales, and include the genera Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Enterococcus, Tetragenococcus, Aerococcus, Carnobacterium, Vagococcus and Weissella (De Angelis et al. 2007, Reddy et al. 2008) which are all low guanine-cytosine (GC) content organisms (< 50%). However, some authors also consider Atopobium and Bifidobacterium genera, from the Actinobacteria phylum, as belonging to the LAB group for sharing some similar characteristics (Ferreira 2012, Wedajo 2015), despite the higher GC content.
Food as medicine
Geoffrey P. Webb in Nutrition, 2019
The normal gut micro-flora protects against colonisation by pathogenic organisms that cause diarrhoea. In breastfed babies, up to 99% of the bacterial population in the gut may be bifidobacteria whereas bottle-fed babies have a much more diverse gut micro-flora including some organisms which are potential pathogens or some that may produce potential mutagens or increase intestinal putrefaction. The stools of breastfed babies are paler, looser, have a less offensive odour and have a much lower pH than those of bottle-fed babies. Rates of intestinal infections and mortality from diarrhoeal diseases are lower in breastfed than in bottle-fed babies. These observations are suggestive of a protective effect of lactic acid bacteria against colonisation of the gut by potential pathogens.
Consumer Views on Health Issues Arising from Food Products
Megh R. Goyal, Preeti Birwal, Santosh K. Mishra in Phytochemicals and Medicinal Plants in Food Design, 2022
Lactic acid bacteria production encompasses several species of microorganisms, such as Streptococcus species, Pediococcus species, Leuconostoc species, Lactobacillus species, and Lactococcus species. These have been widely used as starter cultures in the manufacturing of fermented foods, such as cheese, yoghurt, and fermented meats. Some commonly utilized species are Lactobacillus sakei, Lactobacillus pentosus, Pediococcus acidilactici, Lactobacillus plantarum, and Pediococcus pentasaceus. Along with their beneficial role, these microbes produce metabolites causing deterioration of food quality and decrease in shelf-life. Depending on the storage conditions (such as temperature, humidity, packaging), different Lactobacillus species may show different final levels in food. The undesirable changes in food due to these species can be easily detected by smell, taste, color, gas production, etc. [61, 86].
Prevention and Detoxification of Mycotoxins in Human Food and Animal Feed using Bio-resources from South Mediterranean Countries: a Critical Review
Published in Critical Reviews in Toxicology, 2023
Amina Aloui, Jalila Ben Salah-Abbès, Abdellah Zinedine, Amar Riba, Noel Durand, Jean Christophe Meile, Didier Montet, Catherine Brabet, Samir Abbès
Lactic acid bacteria (LAB) belong to a group of beneficial bacteria, which produce lactic acid as the final product of the fermentation process. Several LAB strains are recognized as safe microorganisms easy to grow on a wide variety of fermented food products and are considered common starters in the food industry (Goyal et al. 2016; Shehata et al. 2016). They also have a high capacity for adsorbing and/or degrading various types of xenobiotics present in food matrices. Many studies have been carried out in order to access the detoxifying effect of LAB against mycotoxins. In this context, many LAB isolated from different matrices were already tested. Furthermore, factors such as bacterial biomass, pH and temperature of the culture medium, have a significant effect on fungal inhibition and mycotoxin production (Belkacem-Hanfi et al. 2014; Elsanhoty et al. 2014).
Lactic acid bacteria bio-detoxified aflatoxins contaminated cereals, ameliorate toxicological effects and improve haemato-histological parameters in albino rats
Published in Toxin Reviews, 2021
Olukayode Adebola Ibitoye, Oladipo Oladiti Olaniyi, Clement Olusola Ogidi, Bamidele Juliet Akinyele
Lactic acid bacteria (LAB) are probiotic microorganisms that have the ability to produce lactic acid as the major end product of carbohydrate fermentation. As probiotic bacteria, they confer health benefits and maintain normal microbial balance on the gut of animals and humans. Probiotics are consumed either as non-diet preparation or with variety of fermented foods. They produce antimicrobial substances called bacteriocins which have the potentials of killing or inhibiting the growth of the food borne pathogens (Rathore and Sharma 2017, Bintsis 2018). They are organisms of choice for the inhibition of toxigenic fungi and bio-detoxification of aflatoxins. They operate by detoxifying non-covalent hydrogen bonds and van der Waals interaction in aflatoxins (Assaf et al. 2018). By this mechanism, protein and sugar components of aflatoxins are linked together by LAB to form nontoxic or less toxic metabolite which might be excreted by animals fed with aflatoxin-contaminated diet (Nazhand et al. 2017, Sevim et al. 2019). To be precised, degradation of aflatoxins is achieved by altering the composition of some molecules (difuran ring and the lactone ring) responsible for its toxic properties (Branà et al. 2017, Damoon et al. 2018, Palumbo et al. 2020). Thus, food safety is assured with the use of LAB to detoxify these toxins in foods. This research is therefore designed to evaluate the use of LAB in bio-detoxification of aflatoxins and as an antifungal agent.
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.
Related Knowledge Centers
- Bacteria
- Coccus
- Physiology
- Bacillus
- Metabolism
- Lactic Acid
- Carbohydrate
- Gram-Positive Bacteria
- Gc-Content
- Aerotolerant Anaerobe