Effect of Lactobacillus plantarum HFY05 on Regulating NF-κ B Pathway Related Inflammatory Response and Inhibiting Thrombosis | Chapter 6 | Application of Probiotics in Exercise and Thrombosis Inhibition

 a

Cardiovascular and cerebrovascular diseases continue to threaten the lives of humans, especially those of middle-aged adults and the elderly. Thrombosis is the main cause of death due to cardiovascular diseases, which includes chronic thrombosis and results in cerebral ischemia, hypoxia, tissue softening, and necrosis. This study investigated the anti-thrombotic potential of Lactobacillus plantarum KFY05 (LP-KFY05) and its underlying mechanism via the NF-κB pathway in a murine carrageenan-induced thrombosis model. Biochemical assays, microscopic examination, qPCR, and western blotting were employed to analyse serum and tissue parameters, while faecal microbial abundance was assessed to determine changes in gut microbiota composition. Results demonstrated that LP-KFY05 significantly reduced tail blackening in thrombotic mice (n=10 per group), prolonged activated partial thromboplastin time (APTT), and decreased thrombin time (TT), fibrinogen (FIB) level, and prothrombin time (PT). Furthermore, LP-KFY05 treatment lowered serum and renal tissue concentrations of tumour necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and interleukin-1 beta (IL-1β). Histopathological analysis via hematoxylin and eosin staining revealed that LP-KFY05 alleviated renal tissue injury and tail vein thrombosis. qPCR results indicated that LP-KFY05 downregulated mRNA expression of NF-κB p65, IL-6, TNF-α, and interferon-γ (IFN-γ) in renal tissues, as well as NF-κB p65, intercellular adhesion molecule-1 (ICAM-1), vascular cell adhesion molecule-1 (VCAM-1), and E-selectin in tail vein vascular tissues. Western blot analysis confirmed the downregulation of NF-κB protein expression in both renal and tail vein tissues. Additionally, LP-KFY05 increased the abundances of Bacteroidetes, Lactobacillus, and Bifidobacterium, while reducing the abundance of Firmicutes. In conclusion, LP-KFY05 effectively mitigates inflammation and inhibits thrombosis in mice, with high-dose LP-KFY05 exhibiting the most pronounced effects, comparable to those of the positive control drug dipyridamole. However, this study was conducted in a murine model, and further clinical investigations are necessary to confirm the efficacy and safety of LP-KFY05 in humans.

 

 

Author(s) Details

 

Shi Zeng
Department of Neurosurgery, People’s Hospital of Chongqing Banan District, Chongqing, China.

 

Ruokun Yi
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China.

 

Fang Tan
Department of Public Health, Our Lady of Fatima University, Valenzuela, Philippines.

 

Peng Sun
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China.

 

Qiang Cheng
Department of Neurosurgery, People’s Hospital of Chongqing Banan District, Chongqing, China.

 

Xin Zhao
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China.

 

Please see the book here :- https://doi.org/10.9734/bpi/mono/978-81-998509-9-6/CH6

Pediococcus pentosaceus YF01 Modulates Gut Microbiota and Enhances Athletic Performance | Chapter 3 | Application of Probiotics in Exercise and Thrombosis Inhibition

 

Pediococcus pentosaceus is a Lactic Acid Bacteria (LAB) commonly found in fermented foods and used as a probiotic. P. pentosaceus can modulate oxidative stress levels. Nevertheless, the impact of P. pentosaceus on physical performance has not been exhaustively examined. Therefore, this study employed treadmill training to simulate human exercise conditions and induce exercise-associated fatigue in mice, aiming to investigate the potential of Pediococcus pentosaceus YF01 in mitigating such fatigue through the regulation of oxidative stress, as well as its effects on exercise capacity and gut microbiota in mice. Exercise performance was assessed using an exhaustive running test, while histopathological examination of tissue sections, quantification of serum biochemical markers, and evaluation of relevant gene mRNA expression levels were conducted to elucidate underlying mechanisms.

 

Administration of YF01 significantly extended the time to exhaustion in mice. It elevated serum levels of oxidative stress-related markers, including total antioxidant capacity (T‑AOC), catalase (CAT), and glutathione (GSH), along with glucose (GLU) and lactic acid (LA). Concurrently, YF01 reduced serum levels of liver-related enzymes aspartate aminotransferase (AST) and alanine aminotransferase (ALT), as well as exercise-induced metabolites lactate dehydrogenase (LDH), blood urea nitrogen (BUN), uric acid (UA), and creatinine (CRE). At the molecular level, YF01 upregulated the mRNA expression of MyHc I, SIRT1, and PGC in muscle tissue, and increased the expression of SOD1, SOD2, and CAT in both liver and muscle tissues. In contrast, it downregulated the mRNA expression of MyHc IIa, MyHc IIb, and MyHc IIx in muscle. Furthermore, YF01 supplementation increased the relative abundance of beneficial bacterial genera such as Lactobacillus and Lachnospiraceae in the gut microbiota of mice. In conclusion, P. pentosaceus YF01 appears to enhance exercise capacity in mice by modulating oxidative stress pathways. These findings provide novel insights for the development of strategies in sports science and the promotion of human health.

 

Author(s) Details

Xiaoguang Yang
School of Physical Education, Yan’an University, Yan’an, Shaanxi, China.

 

Yeni Wang
Ministry of Sports, Xiamen Institute of Technology, Xiamen, Fujian, China.

 

Yuhua Yang
Department of Social Sports Management, College of Humanities and Law, Beijing University of Chemical Technology, Beijing, China.

 

Please see the book here :- https://doi.org/10.9734/bpi/mono/978-81-998509-9-6/CH3

Antifatigue and Antioxidant Effects of Lactobacillus fermentum HFY03 from Yak Yoghurt in a Mouse Model of Exercise-Induced Exhaustion |Chapter 2 | Application of Probiotics in Exercise and Thrombosis Inhibition

 

Yak yoghurt, a traditional, naturally fermented dairy product, is primarily produced in the Qinghai-Tibet Plateau. It harbours a rich diversity of microorganisms, including Lactobacillus fermentum (LF) HFY03, a lactic acid bacterium isolated from this source. The primary objective of this study was to investigate the effects of LF-HFY03 on anti-fatigue and antioxidant capacities in a mouse model of exercise-induced exhaustion. Mice were administered varying doses of LF-HFY03 via oral gavage for a duration of four weeks, with vitamin C serving as the positive control. This design allowed for the evaluation of the relationship between LF-HFY03 supplementation and the enhancement of antioxidant and anti-fatigue parameters in exhausted mice. The results demonstrated that both LF-HFY03 and vitamin C significantly prolonged the forced running time to exhaustion in mice. Notably, the high-dose LF-HFY03 group exhibited an effect more than threefold greater than that of the control group. A positive correlation was observed between the concentration of LF-HFY03 and the extension of exhaustion time. Furthermore, LF-HFY03 administration effectively reduced serum levels of urea nitrogen and lactic acid, while increasing concentrations of free fatty acids and hepatic glycogen. The activities of serum alanine aminotransferase (ALT), creatine kinase (CK), and aspartate aminotransferase (AST) were gradually decreased in response to LF-HFY03 supplementation. In terms of oxidative stress markers, LF-HFY03 dose-dependently reduced malondialdehyde (MDA) levels and elevated the activities of the antioxidant enzymes catalase (CAT) and superoxide dismutase (SOD). At the molecular level, LF-HFY03 upregulated the mRNA expression of CAT, copper/zinc-SOD (Cu/Zn-SOD), and manganese-SOD (Mn-SOD) in mouse liver tissue. Concurrently, in skeletal muscle, it enhanced the expression of the alanine/serine/cysteine/threonine transporter 1 (ASCT1) protein and the mRNAs of neuronal nitric oxide synthase (nNOS) and endothelial nitric oxide synthase (eNOS), while downregulating the expression of tumour necrosis factor-alpha (TNF-α), syncytin-1, and inducible nitric oxide synthase (iNOS). In conclusion, these findings indicate that LF-HFY03 possesses significant anti-fatigue and antioxidant properties, highlighting its considerable potential for development and application as a probiotic-based nutritional supplement aimed at alleviating physical fatigue.

 

 

Author(s) Details

Junxiao Zhang
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China and School of Teacher Development, Chongqing University of Education, Chongqing 400067, China.

 

Ling Chen
Department of Pharmacy, Xindu District People’s Hospital of Chengdu, Chengdu, 610500 Sichuan, China.

 

Lingyan Zhang
School of Continuing Education, Chongqing University of Education, Chongqing 400067, China.

 

Qiuping Chen
Department of Education, Our Lady of Fatima University, Valenzuela 838, Philippines.

 

Fang Tan
Department of Public Health, Our Lady of Fatima University, 838 Valenzuela, Philippines.

 

Xin Zhao
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China and School of Teacher Development, Chongqing University of Education, Chongqing 400067, China.

 

Please see the book here :- https://doi.org/10.9734/bpi/mono/978-81-998509-9-6/CH2

Antioxidant and Immunomodulatory Effects of Lactobacillus plantarum ZS62 in a Mouse Model of Colitis | Chapter 4 | Molecular Mechanisms and Signaling Pathways of the Anti-inflammatory Effects of Functional Foods

 

Lactobacillus plantarum belongs to the genus Lactobacillus, which is the largest genus of lactic acid bacteria. Previous research revealed that L. plantarum  ZS62 has a protective effect on the stomach, and the stomach and intestine are often considered to be two inseparable organs that ensure the normal function of the gut. In this study, a dextran sulfate sodium (DSS)-induced inflammatory bowel disease (IBD) mouse model was established to investigate the preventive effect of Lactobacillus plantarum ZS62 against IBD, with a focus on its modulatory roles in oxidative stress and immune responses. The alleviative effect of this strain on IBD was evaluated by assessing colon length, histopathological alterations, serum antioxidant capacity, inflammatory cytokine levels, as well as mRNA and protein expression of relevant genes in colon tissues. The results demonstrated that L. plantarum ZS62 significantly alleviated colon shortening and reduced histological damage in IBD mice. It downregulated serum levels of malondialdehyde (MDA), myeloperoxidase (MPO), interleukin-1β (IL-1β), IL-6, IL-12, tumour necrosis factor-α (TNF-α), and interferon-γ (IFN-γ), and decreased the relative mRNA and protein expression of IL-1β, IL-12, TNF-α, cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), and nuclear factor-κB p65 (NF-κB p65) in colon tissues. Conversely, L. plantarum ZS62 upregulated serum levels of catalase (CAT), total superoxide dismutase (T-SOD), and IL-10, and enhanced the expression of copper/zinc superoxide dismutase (Cu/Zn SOD), manganese superoxide dismutase (Mn SOD), glutathione peroxidase (GSH-Px), CAT, IL-10, and inhibitor of κB-α (IκB-α) at both transcriptional and protein levels in the colon. In summary, Lactobacillus plantarum ZS62 exerted a notable preventive effect against DSS-induced IBD by modulating oxidative stress and inflammatory pathways, highlighting its potential as a probiotic candidate for intestinal health management.

 

 

Author(s) Details

Yanni Pan
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China and Department of Food Science and Biotechnology, Cha University, Seongnam, Gyeonggi-do 13488, Republic of Korea.

 

Yujing Ning
Anorectal Department of Traditional Chinese Medicine, People’s Hospital of Chongqing Banan District, Chongqing 401320, China.

 

Jing Hu
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.

 

Zhiying Wang
School of Pharmacy, Heilongjiang University of Traditional Chinese Medicine, Harbin, 150040 Heilongjiang, China.

 

Xiufeng Chen
Gastrointestinal Cancer Center, Chongqing University Cancer Hospital, Chongqing 400044, China.

 

Xin Zhao
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.

 

Please see the book here :- https://doi.org/10.9734/bpi/mono/978-81-998509-0-3/CH4

Synergistic Effects of Herbs and Probiotics in Traditional Fermented Foods: Efficacy, Safety, and Clinical Implications | Chapter 10 | New Horizons of Science, Technology and Culture Vol. 3

 

Traditional fermented foods in West Africa serve not only as dietary staples but also as reservoirs of health-promoting microbes and bioactive herbal components. This review explores the synergistic potential between probiotic lactic acid bacteria (LAB) and indigenous herbs in Nigerian fermented foods, such as Fura da Nono and soy Iru. The chapter provides current evidence on the antimicrobial, immunomodulatory, and nutraceutical effects of these interactions, while also addressing safety, toxicological considerations, with emphasis on clinical relevance—such as improved glycemic control, enhanced gut barrier function, and support in combating malnutrition and infectious diseases. Safety concerns, challenges in standardisation, and cultural acceptability are also reviewed. Future research should prioritize well-designed clinical trials and scalable production frameworks to advance the use of herb-probiotic systems in public health. It underscores how the combination of herbs and probiotics can be optimized through starter cultures and formulation technologies to combat enteric infections, improve nutrition, and support functional food development. By integrating ethnobotanical traditions with modern microbiological and pharmacological insights, this work aims to advance sustainable, culturally relevant health interventions in Africa.

 

Author(s) Details

ABDULKADIR, MUSLIU
Department of Science Technology, Waziri Umaru Federal Polytechnic, Birnin Kebbi, Nigeria.

 

ISIAKA ABDULGAFAR
Department of Cell Biology and Genetics, University Lagos, Lagos State, Nigeria.

 

AYODEJI, CHARLES OLUWATOSIN
Department of Microbiology, University of Ibadan, Oyo State, Nigeria.

 

MOHAMMED KALGO HAUWAU

Department of Science Technology, Waziri Umaru Federal Polytechnic, Birnin Kebbi, Nigeria.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/nhstc/v3/5946

Preservative Efficacy of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Fermented Green Gram Batter | Chapter 3 | Research Perspectives of Microbiology and Biotechnology Vol. 8

The biological preservation of foods is considered to be safe and provide substantial health benefits to man a number of factors have been identified to contribute to the antimicrobial activity of lactic acid bacteria (LAB), which have attracted attention in recent years because of their generally regarded as safe (GRAS) status and efficacy as natural bio preservatives which can find applications in the food and cosmetic industries. The study aimed to evaluate the biopreservative properties of bacteriocins produced by lactic acid bacteria (LAB) isolated from fermented green gram batter. Using Man Rogosa and Sharpe (MRS) media, four distinct isolates (G1, G2, G3, and G4) were obtained. According to Bergey’s Manual of Systemic Bacteriology, isolates G1 and G2 were identified as Lactobacillus casei, while G3 and G4 were classified as Streptococcus species. The antimicrobial activity of bacteriocins from these isolates was tested at pH 5 and pH 7 using the well diffusion method, showing inhibitory effects against Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, and Klebsiella species. Further research demonstrated the biopreservative effectiveness of bacteriocins G1, G2, G3, and G4 in both apple juice and coconut water. Notably, G1, G3, and G4 exhibited stronger antagonistic activity at pH 5, while G2 was more effective at pH 7. In apple juice, the Minimal Inhibitory Concentration (MIC) for Lactobacillus and Streptococcus was 25 μl, whereas in coconut water, the MIC was 400 μl.

 

Author (s) Details

 

Rajeetha Mondal
Department of Microbiology, St. Francis College for Women, Begumpet, Hyderabad-500016, Andhra Pradesh, India.

 

Bandi Aruna
Department of Microbiology, St. Francis College for Women, Begumpet, Hyderabad-500016, Andhra Pradesh, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/rpmab/v8/2875

Antimicrobial Properties of Homo Fermenting Lactic Acid Bacteria (LAB) Isolated from Kunu-Zaki (A Spontaneously Fermenting Nigerian Cereal Beverage) | Chapter 8 | Research Perspectives of Microbiology and Biotechnology Vol. 3

 Aim: The present study aimed to determine the antibiotic reaction and adhesion

pattern of antimicrobial homo-fermenting LAB strains in the fermenting slurries of

kunu-zaki, Nigeria.

Background: Lactic acid bacteria are usually found in decomposing plants and

lactic products. Lactic acid is the major metabolic end-product of the carbohydrate

fermentation. LAB is a large group of fermentative, anaerobe aero-tolerant

microorganisms that are usually present in the gut of humans and other animals,

raw vegetables, meat and meat products, and cereal.

Study Design: Samples were obtained directly from the 72-hour fermenting mash

of the kun-uzaki made from each cereal type. The Pour plate technique was used

to isolate the organisms. The pure colonies isolates were examined according to

their colony morphology, catalase reaction and gram reaction. Inhibition of

indicator lawn used ≥10mm inhibition as antibiotic susceptible. Adhesion was

measured by staining and quantifying grains of Digitariaexilis (acha), Sorghum

bicolour (sorghum) and Pennisetum americanum (millet) in composite and non

composite proportions. LAB isolates were obtained on MRS agar. Homo

fermenting isolates were identified at species level using the API 50 CHL test kit.

Antibiotic sensitivity testing on the identified isolates followed the modified

standard Kirby-Bauer procedure on MRS agar (pH 7.4) using the disc diffusion

technique with selected antibiotics. For quality control of the antibiotics, sensitive

reference strains S. aureus ATCC 25923 and E. coli ATCC 25922 obtained from

the Nigeria Institute of Medical Research were used. Adhesion properties were

determined by differential staining of the bacterial cells that bound to intestinal

epithelial cells as observed under light and phase contrast microscopy. 

Results: Antimicrobial substances produced by the eight LAB isolates inhibited

the growth of four selected human pathogens in vitro. All eight LAB isolates were

resistant to amoxicillin, gentamycin and ciprofloxacin. L. plantarum126, L.

paracasei sub sp paracasei339 and Pediococcus damnosus32 were resistant to

erythromycin whilst all others were susceptible. L. plantarum126 and L.

paracaseisubspparacasei339 were resistant to all antibiotics tested. All LAB

isolates demonstrated high in-vitro intestinal epithelial cell adhesion potential. The

result of this study documents findings on the antibiotic resistance pattern of these

eight homo-fermenting lactic acid bacteria present in ready to drink kunu-zaki. If

these homo-fermenting strains are to be used in kunu-zaki as starter cultures, it is

important that they should be further carefully examined for inability to transfer

antibiotic resistance genes to food pathogens.

Conclusion: When used in conjunction with these antibiotic treatments, kunuzaki

may not have an impact on the antibacterial activity of LAB. To ensure that these

LAB strains cannot pass antibiotic resistance genes to food pathogens, they must

be thoroughly screened if they are to be used as kunu-zaki starter cultures.

 

Author (s) Details

S. O. Oluwajoba

Department of Microbiology, Federal University of Technology, Akure, Nigeria and Department of Biological Science, Yaba College of Technology, Yaba, Lagos, Nigeria.

F. A. Akinyosoye

Department of Microbiology, Federal University of Technology, Akure, Nigeria.

V. O. Oyetayo

Department of Microbiology, Federal University of Technology, Akure, Nigeria.

Please see the link - https://doi.org/10.9734/bpi/rpmab/v3/211

Meat Starter Culture | Chapter 5 | Research Perspectives of Microbiology and Biotechnology Vol. 3

 Meat starter cultures are maturation and surface starters used to accelerate the

fermentation process, maximize the quality, and guarantee uniformity and safety

of the product. This review discusses the beneficial role of meat starter cultures

in the acceleration and promotion of the fermentation process by rapid matrix

acidification, standardization of the product properties, improvement in

organoleptic properties, enhancing microbiological and chemical safety by

inhibiting the growth of pathogenic organisms and limiting the formation of

biogenic amines, nitrosamines, and polycyclic aromatic hydrocarbons.  The

recent advances in genomics and molecular biology of industrially useful

microorganisms with the desirable functional and protective features and rational

improvement of the starter strains to develop product-specific starter cultures

have been highlighted.

 

Author (s) Details

Dr. Rajendra Nath Borpuzari (Professor)

Department of Livestock Products Technology, Assam Agricultural University, College of Veterinary

Science, Khanapara, Guwahati - 781022, India.

 

Dr. Trishna Borpuzari (Professor (Retd.)

Department of Livestock Products Technology, Assam Agricultural University, College of Veterinary

Science, Khanapara, Guwahati - 781022, India.

 

Dr. Rashmi Rekha Saikia (Assistant Professor)

Department of Livestock Products Technology, Assam Agricultural University, Lakhimpur College of

Veterinary Science, Joyhing, North-Lakhimpur- 787051, India.

 

Please see the link :-  https://doi.org/10.9734/bpi/rpmab/v3/8092E

Effect of the Improvement of Microbiological and Toxicological Qualities Regarding Ochratoxin A Producing Fungi Using of Lactic Acid Bacteria Strains on the Sensorial Quality of Derived Beverage | Chapter 3 | Current Perspectives in Agriculture and Food Science Vol. 5

Various organic trials were now made to improve the microbiological characteristic and safety of the cappuccino cherries outside effect on the sensorial quality of drink caused thereof. This study investigated the effect of the restriction of growth and decline the production of ochratoxin A (OTA) of Aspergillus carbonarius using of Lactic Acid Bacteria (LAB) strains on the auditory profile of derivative beverage. Emerging convert methods have been used in coffee grain processing for revised sensory quality. The processes devote effort to something optimizing the fermentation process of the espresso cherries and beans. This includes various pathways, including the composition of volatiles, flavor precursors and basic acids and the reduction in the concentrations of bioactive compounds.Nine samples of 1-5 kg fresh cappuccino cherries (robusta Coffea canephora) were collected directly from caffeine trees and seven samples of dry cherries stocks were composed from Akoupé, Daloa, Man; 3 main coffee bearing region of Côte d’Ivoire in January 2018. LAB were unique from fresh coffee color of blood while mold strains were from both new and dry coffee claret. Prior to assessing their impact on liquor sensory characteristic, certain LAB strains were checked for their ability to remove OTA all the while primary postharvest transform of coffee shade resembling such a color and for their inhibitory activity against mold growth artificial. Mold strains' capacity to produce OTA is examined using Cazapeck Yeast medium that is to say both solid (CYA) and liquid (CYB). Sixteen LAB isolates bestowed common semantic and biochemical characteristics of LAB (results not granted). Molecular identification showed that eleven isolates (75 %) were Lactobacillus plantarum, 2 isolates were Weissella paramesenteroides (12.5 %), 1 disengage was W. confusa (6.3 %) and 1 unidentified disengage. About 34 fungal isolates belonging to Aspergillus and Penicillium type were studied for their OTA production utilizing the agar plug technique and HPLC-FD. Five A. carbonarius strains were fit OTA production betwixt 15.9 and 83mg.kg-1.Out of seven isolates of Lactobacillus plantarum, two were successful in inhibition of mycelial growthproduced fungicidal endeavor; five were successful in retarding it created fungistatical activity All of L. plantarum isolates shown OTA reduction ability at about 99 %. The immunization of L. plantarum LAB D12 and LAB D13 certainly had an affect the production of VOCs involved in beverrages olfactory qualities. According to Pereira and others. [1], the volatile basic compounds (VOCs) produced by LAB included ester, intoxicating, alkane, acid, hydrocarbon, ether and nitrogen-holding.This study highlighted that LAB are very hopeful biological candidates for decline of mold contamination and elimination OTA from coffee cerise during primary postharvest deal with.

Author(s) Details:

Guézéré Corinne Beugre,
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de formation et de Recherche des Sciences et Technologies des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02, Côte d'Ivoire.

Adobi Christian Kadjo,
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de formation et de Recherche des Sciences et Technologies des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02, Côte d'Ivoire.

Konan Mathurin Yao,
Laboratoire de Biotechnologie et Valorisation des Agro-Ressources, Unité de Formation et de Recherche des Sciences Biologiques, Université Péléforo Gon COULIBALY de Korhogo, BP 1328 Korhogo, Côte d'Ivoire.

Koumba Maï Kone,
Institut National Polytechnique Félix Houphouët-Boigny, Bp 1093, Yamoussoukro, Côte d'Ivoire.

Isabelle Piro-Metayer,
CIRAD, UMR Qualisud, TA B 96/16, 75 Av. JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, 1101, Avenue Agropolis 34090, Montpellier, France.

Charlie Poss,
CIRAD, UMR Qualisud, TA B 96/16, 75 Av. JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, 1101, Avenue Agropolis 34090, Montpellier, France.

Noël Durand,
CIRAD, UMR Qualisud, TA B 96/16, 75 Av. JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, 1101, Avenue Agropolis 34090, Montpellier, France.

Angélique Fontana,
CIRAD, UMR Qualisud, TA B 96/16, 75 Av. JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, 1101, Avenue Agropolis 34090, Montpellier, France.

 

Tagro Simplice Guehi,
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de formation et de Recherche des Sciences et Technologies des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02, Côte d'Ivoire.

Please see the link here: https://stm.bookpi.org/CPAFS-V5/article/view/11745

Molecular Identification of Lactic Acid Bacteria in Indigenous Fermented Pig Fat: A Case from Assam, India | Chapter 7 | Innovations in Microbiology and Biotechnology Vol. 7

 In this study, probiotic bacteria in traditionally fermented pig fat (Sathu) from Karbi Anglong, Assam, were to be identified. The goal of the study is to examine the significance of food to the population by determining the existence of native Lactic acid bacteria and characterizing probiotic features in vitro using industry-standard methodologies. Two different bacterial species (KJc8 C8 and KJR2 C9) were isolated from the food sample. The isolates' cocci and rod-like morphology were found to be present. The isolated strains had crucial properties for bacteria to be probiotics, including resistance to inhibitory substances like NaCl (1–10%) and bile salt (0.1–1%) and a preference for acidic environments. Additionally, the isolates showed success in metabolizing different sources of carbohydrates. Probiotic bacteria species Bacillus and Lactobacillus were discovered by molecular analysis using 16S rDNA gene sequencing. The experimental results also demonstrated that there were no additional spoilage bacteria present and that just Lactobacillus and Bacillus species predominated in the food sample. This offers compelling proof that the food product might include probiotics. Beyond its nutritional implications, additional investigation into the food item will be a milestone in the economic advancement of civilization.

Author(s) Details:

Ranjita Yumkhaibam,
Department of Biotechnology, National Institute of Technology, Arunachal Pradesh, Jote-791113, India.

Kimjolly Lhouvum,
Department of Biotechnology, National Institute of Technology, Arunachal Pradesh, Jote-791113, India.

Please see the link here: https://stm.bookpi.org/IMB-V7/article/view/8056

Study on Enumeration of Microflora of Kefir Grains and Kefir Prepared from Cow Milk and Goat Milk| Chapter 9 |Innovations in Microbiology and Biotechnology Vol.4

The goal of this study was to emphasise the microbiota of kefir grains and kefir made from cow and goat milk. Lactic acid bacteria and yeasts found in milk kefir grains produce kefir, a thick, sour, and slightly spritzy fermented milk drink. Kefir grains are slimy, gelatinous lumps that resemble waxy cauliflower stuff and have an uneven surface. They have a yellow-white colour, a slimy but firm texture, and a distinctive odour. Kefir grains include a notable example of a SCOBY (Symbiotic Community of Bacteria and Yeasts). In kefir grains cultured in any type of milk, lactic acid bacteria were detected in a 7 log count, whereas yeast was identified in a 6 log count. Kefir grains grown in cow milk had a slightly larger concentration of lactobacilli among lactic acid bacteria than grains cultured in goat milk. With the exception of leuconostoc (approximately 9 log) in goat milk kefir, viable lactic counts were almost 8 log counts in both cow milk and goat milk kefir. The yeast numbers in goat milk kefir were slightly higher than in cow milk kefir, at roughly 5 log. The viable counts of lactic and yeast in cow and goat milk kefir did not differ significantly, according to statistical analysis. According to the findings, cow milk could be utilised to make kefir and retain kefir grains since the microbiota was nearly identical to that seen in goat milk kefir.

Author(s) Details:

Vyshnavi Manthani,
Department of Dairy Microbiology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bengaluru-24, Karnataka, India.


Srikanth Keerthi,
Department of Dairy Technology, PV Narasimha rao Telangana Veterinary University, Hyderabad, Telangana, India.


Prabha Rao,
Department of Dairy Microbiology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bengaluru-24, Karnataka, India.

Please see the link here: https://stm.bookpi.org/IMB-V4/article/view/6229