Olive paste as vehicle for delivery of potential probiotic Lactobacillus plantarum 33

Use of probiotic bacteria and consumes in large — in novel foods to provide beneficial health effects has attracted an increasing interest by the food industry and fermented olives are an excellent example of a new generation of those foods from plant origin so as to assure maximum viability by the time of ingestion during processing and storage of food products, as well as during transit through the gastrointestinal tract.Our study focused on production, characterization and assessment of efficacy of microencapsulation upon survival of probiotic strains and sensory properties of the final olive paste throughout refrigerated storage. Microencapsulation appears to be an effective technique for strain survival, depending on the operating temperature and experimental results on tolerance to gastrointestinal-like conditions, and ability to adhere to intestinal epithelium is thereby presented and discussed. The sensory panel rated all experienced matrices as good, including overall acceptance without significant preference between them. However, the success of microencapsulation was more limited when incorporated into olive paste. Free cells of Lactobacillus plantarum 33 proved able to survive in olive paste during storage at refrigerated temperatures.     

Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes

Sodium lactate (SL) as a potential replacer for potassium sorbate (PS) or sodium benzoate (SB) in comminuted sausages was evaluated. Sausages manufactured with 3.3% SL were compared with a control and 0.05 or 0.1% of PS and SB with regard to its influence on changes of chemical composition, physico-chemical and textural properties, and the growth of inoculated Listeria monocytogenes (LM) stored at 4?°C for up to 8 weeks. The sausages contained 62-64% moisture, 15-17% fat and 12-14% protein with pH range of 6.10-6.15 and water activity (a(w)) range of 0.936-0.941. Sausages containing 3.3% SL alone had lower (P<0.05) thiobarbituric acid reacting substances (TBARS) values than the control and those of PS (0.05-0.1%). Lightness values of sausages varied (P<0.05) among preservatives and storage times, while yellowness values tended to increase with storage time. Textural attributes (springiness and hardness) were reduced after 2 and 6 weeks storage, respectively. Sodium lactate at an incorporation level of 3.3% to sausage formulation had an antilisterial effect similar to those of 0.05-1.0% of PS or SB and delayed the lag phase for the growth of Listeria monocytogenes at least 2 weeks, compared with the control.     

Lactobacillus plantarum GB LP-1 as a direct-fed microbial for neonatal calves

Direct-fed microbial feed additives with potential to enhance growth performance, gut health, and immunity have gained considerable popularity in neonatal calf production. Lactobacillus plantarum GB LP-1 (LP) produced by a proprietary fermentation process could be a viable direct-fed microbial feed for neonatal calves. The hypothesis was that feeding LP may ease transitioning from milk replacer (MR) to calf starter (CS) by improving gut health and appetite, while minimizing health challenges from pathogens and stress to improve growth performance. The experimental objective was to evaluate LP in an MR feeding program at 3 inclusion rates. Fifty-one 2- to 5-d-old Holstein bull calves were randomly assigned to 1 of 3 treatments using a randomized complete block design. Treatments were (1) Control (LP0): LP fed at 0 g/d; (2) LP4: LP fed at 4 g/d; and (3) LP8: LP fed at 8 g/d. Calves were fed MR at 0.57 kg/d for 14 d via bucket, which was increased to 0.85 kg/d until 35 d, and were then fed once daily at 0.425 kg/d with weaning after d 42 of the 56-d experiment. Calves were fed at 0630 and 1800 h in equal allotments, with access at all times to free-choice water and a pelleted CS with 25.5% crude protein. Calves demonstrated a linear growth response to increasing LP inclusion rate: calves fed LP8 gained more body weight (33.0, 36.9, and 37.7 kg for LP0, LP4, and LP8, respectively) than calves fed LP0, with calves fed LP4 being intermediate and similar. The 0-to-42-d (MR feeding phase) average daily gain (ADG; 562.9, 595.9, and 655.7 g/d) and 0-to-56-d ADG (588.6, 658.4, and 673.0 g/d) demonstrated linear responses, with calves fed LP8 having greater ADG than calves fed LP0, and calves fed LP4 being intermediate and similar. Total CS intake was similar among calves fed all treatments (66.3, 69.0, and 72.5 kg/56 d), which resulted in a quadratic response in feed efficiency (0.50, 0.53, and 0.52 kg of gain/kg of dry matter) for calves fed LP4 compared with calves fed LP0, with calves fed LP8 being intermediate and similar. Fecal scores improved linearly with increasing LP inclusion rate. These data demonstrate that feeding Lactobacillus plantarum GB LP-1 to neonatal calves improves gut health to increase growth performance at 4 and 8 g/d, while feed efficiency was greatest at 4 g/d.     

Nutritional value of animal feed grade wheat as replacement for maize in lamb feeding for mutton production

The utilization of abundantly available animal feed grade wheat (AFW) as a replacement for conventional and costly cereal supplement in lamb feeding to lower the cost of mutton production was explored. Thirty‐five growing lambs divided into five equal groups and were fed diets containing 0, 118, 235, 353 or 470 g kg^?1 AFW replacing equal quantity of maize. The diets were fed in the form of composite feed mixture, which had a roughage (Prosopis cineraria leaves) to concentrate ratio of 25:75. Dry matter intake (DMI) was not different in these groups, ranging from 35 to 42 g kg^?1 body weight, while AFW inclusion linearly (P < 0.05) reduced DMI. The digestibility coefficients of dry matter (DM), organic matter (OM), crude protein (CP) and cellulose were not affected by AFW addition, whereas neutral detergent fibre and acid detergent fibre digestibility coefficients were reduced (P < 0.05). The digestible CP content (142.7–162.7 g kg^?1 diet) increased (P < 0.01) linearly with increased AFW inclusion levels. However, AFW additions did not affect metabolizable energy (ME) value of diet (10.2–10.5 MJ kg^?1 diet DM). Digestible CP intake was similar but digestible DM and OM intake tended to decrease (P < 0.05) linearly when expressed in terms of g kg^?1 W^0.75. ME intake (MJ d^?1) was not different among the diets but showed linear (P = 0.041) reducing trends with increasing AFW levels in diet. The efficiency of ME and N utilization for unit gain was also not affected by AFW incorporation. N retained as g d^?1, percentage of intake and percentage of absorbed ranged from 15.4 to 19.5 g, 49.7% to 60.3% and 62.6% to 74.6%, respectively. Intake and utilization of dietary N was not affected but urinary N excretion reduced (P < 0.05) linearly by AFW. Daily microbial N (MN) flow estimated by urinary purine derivative excretion was significantly (P < 0.01) higher for lambs fed a diet with AFW 235 g kg^?1 (3.05 g MN) and 353 g kg^?1 (2.51 g MN) compared to without AFW diet (1.31 g MN). MN when expressed as g kg^?1digestible organic matter intake (DOMI) and microbial protein g kg^?1 digestible organic matter apparently fermented in rumen (DOMR) followed a similar trend. During the growth trial, lambs fed diets containing AFW (353 g kg^?1), which replaced 75% maize had higher total gain (14 kg, P < 0.05) and average daily gain (ADG 154 g, P < 0.05). However, feed efficiency (feed consumed kg^?1 live weight gain) was not different. Rumen pH and microbial enzyme activities studied 4 h post feeding revealed that AFW did not affect rumen pH, which ranged from 5.95 to 6.30. Similarly, carboxymethyl cellulase and β‐xylosidase enzyme activities were not different among treatments, but AFW inclusion linearly (P = 003) increased carboxymethyl cellulase enzyme activities. The α‐amylase enzyme activity differed significantly (P < 0.05) and was highest (22.6 IU) in groups where AFW replaced maize completely. It was concluded that, in lambs reared under intensive system for mutton production on high concentrate diets, conventional and costly energy supplements like maize can be replaced up to 75% with a low‐cost animal feed grade wheat to economize on cost of production. However, more studies are required to confirm these inclusion levels for greater economic returns. Copyright © 2007 Society of Chemical Industry     

Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses

Ninety-eight Lactobacillus plantarum strains isolated from Italian and Argentinean cheeses were evaluated for probiotic potential. After a preliminary subtractive screening based on the presence of msa and bsh genes, 27 strains were characterized. In general, the selected strains showed high resistance to lysozyme, good adaptation to simulated gastric juice, and a moderate to low bile tolerance. The capacity to agglutinate yeast cells in a mannose-specific manner, as well as the cell surface hydrophobicity was found to be variable among strains. Very high β-galactosidase activity was shown by a considerable number of the tested strains, whereas variable prebiotic utilization ability was observed. Only tetracycline resistance was observed in two highly resistant strains which harbored the tetM gene, whereas none of the strains showed β-glucuronidase activity or was capable of inhibiting pathogens. Three strains (Lp790, Lp813, and Lp998) were tested by in vivo trials. A considerable heterogeneity was found among a number of L. plantarum strains screened in this study, leading to the design of multiple cultures to cooperatively link strains showing the widest range of useful traits. Among the selected strains, Lp790, Lp813, and Lp998 showed the best probiotic potential and would be promising candidates for inclusion as starter cultures for the manufacture of probiotic fermented foods.     

Characterization of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterol-lowering effects

The bacterium Lactobacillus plantarum PH04 was isolated from infant feces and tested positive for bile/acid tolerance and bile salt hydrolase activity. It was evaluated as a potential probiotic with cholesterol-lowering effect. Bile salt hydrolase activity was nine times greater in stationary phase than in exponential phase cells and increased when the cells were exposed to conjugated bile salts. L. plantarum PH04 was resistant to seven of nine antibiotics tested and did not produce beta-glucuronidase. L. plantarum PH04 was fed to hypercholesterolemic mice at numbers of 10(7) CFU per mouse per day for 14 days. Compared with a control group, the serum cholesterol and triglycerides were respectively 7 and 10% lower in the group fed L. plantarum PH04, and fecal lactic acid bacteria increased while no any significant differences (P<0.05) in body weight, visceral weigh index or bacteria translocation between two groups were observed. The results indicated that L. plantarum PH04 might be effective as a probiotic with cholesterol-lowering activities.     

Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model System

ABSTRACT: :
The proteolytic activity of a starter culture involving Lactobacillus plantarum and Lactobacillus casei towards meat sarcoplasmic and myofibrillar proteins during the fermentation of a sausage-like system was studied. After 96 h of incubation the proteolytic system of L. plantarum CRL681 caused a degradation of both sarcoplasmic and myofibrillar proteins, whereas L. casei CRL705 showed a different affinity to meat proteins. The inoculation of both strains showed a higher activity toward sarcoplasmic fraction. These results correlated with a high rate of sarcoplasmic protein degradation observed in SDS-PAGE analysis. The generation of free amino acids as well as the pH drop at the end of the incubation period was maximal in presence of the mixed starter culture, thereby demonstrating the suitability of these strains to be used in the fermentation of meat products.     

Characterization and adsorption of a Lactobacillus plantarum virulent phage

Bacteriophage infection of lactic acid bacteria is considered one of the biggest worldwide problems in the food industry. Bacteriophages may cause negative effects on the fermentation of various dairy-based products. A virulent bacteriophage was isolated from an abnormal fermentation liquid of Lactobacillus plantarum IMAU10120. The characterization and influence of temperature, pH, divalent cations, and chloramphenicol on the adsorption ability of this phage were evaluated. The results showed that this phage belonged to the Siphoviridae family. It exhibited a burst time of 135 min and a burst size of approximately 215 counts expressed per milliliter per infective center. No significant effect was shown to influence its viability and adsorption at 10 to 37°C. More than 90% of phages exhibited infectivity from pH 5 to 9. Divalent ions and chloramphenicol did not have a significant influence on the adsorption of this phage. The information obtained in this study will enrich the database of lactobacilli virulent phages and provide a basis of information for the control of phages in the food fermentation industry.     

The effect of Lactobacillus buchneri, Lactobacillus plantarum, or a chemical preservative on the fermentation and aerobic stability of corn silage

Several microorganisms and one chemical preservative were tested for their effects on the fermentation and aerobic stability of corn silage. Whole-plant corn (one-half milk line, 31.3% dry matter) was ensiled in quadruplicate 20-L laboratory silos untreated or after the following treatments: Lactobacillus buchneri at 1 x 10(5) and 1 x 10(6) cfu/g of fresh forage; two different strains of L. plantarum, each at 1 x 10(6) cfu/g; and a buffered propionic acid-based product at 0.1% of fresh forage weight. After 100 d of ensiling, silage treated with L. buchneri (1 x 10(6) cfu/g) had a lower concentration of lactic acid compared with the untreated silage, but was similar to other treated silages. The silage treated with the high (1 x 10(6) cfu/g), but not the moderate rate (1 x 10(5) cfu/g) of L. buchneri also had a greater concentration of acetic acid (3.60%) and less yeasts (2.01 log cfu/g) when compared with other treatments (average of 1.88% acetic acid and 5.85 log cfu of yeasts/g). Silages treated with L. plantarums, the moderate rate of L. buchneri, and the chemical preservative took longer to heat than untreated silage when exposed to air, but improvements were numerically small (6.3 to 10.5 h). In contrast, silage treated with the high rate of L. buchneri never heated throughout a 900-h period of monitoring. Inoculating corn silage with 1 x 10(6) cfu/g of L. buchneri resulted in a more heterolactic fermentation and dramatically improved the aerobic stability of corn silage.     

Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria

Chemical preservatives have been traditionally used during the manufacturing of processed products. However, the continuous growing interest of consumers for fresh and natural products makes it necessary to search for alternative compounds. In this context, food industries have been widely using lactic acid bacteria (LAB) as natural preservatives, due to their ability to produce antibacterial compounds such as bacteriocins. Similarly, pharmaceutical industries have improved the use of these bacterial peptides, with antibacterial activity, trying to reduce the indiscriminate use of antibiotics in food products for human and animal consumption. Among LAB, Lactobacillus plantarum can be adapted to various niches thanks to its ability to ferment a wide range of carbohydrates. Additionally, it can be used as starter culture in food fermentations and as an ingredient for probiotic foods, contributing to the organoleptic characteristics of foods at the same time prolonging the shelf-life and safety of these products. The amount of valuable substances obtained from L. plantarum species isolated from different ecological niches is also worth noting, thus proving it to be one of the most important and versatile species among LAB.     

Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatography

Food Science and Biotechnology - An ultra-performance liquid chromatography-tunable ultraviolet method was optimized and validated for the simultaneous analysis of nine chemical preservatives in...     

Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus

Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum are three closely related species which are widespread in food and non-food environments, and are important as starter bacteria or probiotics. In order to evaluate the phenotypic diversity of stress tolerance in the L. plantarum group and the ability to mount an adaptive heat shock response, the survival of exponential and stationary phase and of heat adapted exponential phase cells of six L. plantarum subsp. plantarum, one L. plantarum subsp. argentoratensis, one L. pentosus and two L. paraplantarum strains selected in a previous work upon exposure to oxidative, heat, detergent, starvation and acid stresses was compared to that of the L. plantarum WCFS1 strain. Furthermore, to evaluate the genotypic diversity in stress response genes, ten genes (encoding for chaperones DnaK, GroES and GroEL, regulators CtsR, HrcA and CcpA, ATPases/proteases ClpL, ClpP, ClpX and protease FtsH) were amplified using primers derived from the WCFS1 genome sequence and submitted to restriction with one or two endonucleases. The results were compared by univariate and multivariate statistical methods. In addition, the amplicons for hrcA and ctsR were sequenced and compared by multiple sequence alignment and polymorphism analysis. Although there was evidence of a generalized stress response in the stationary phase, with increase of oxidative, heat, and, to a lesser extent, starvation stress tolerance, and for adaptive heat stress response, with increased tolerance to heat, acid and detergent, different growth phases and adaptation patterns were found. Principal component analysis showed that while heat, acid and detergent stresses respond similarly to growth phase and adaptation, tolerance to oxidative and starvation stresses implies completely unrelated mechanisms. A dendrogram obtained using the data from multilocus restriction typing (MLRT) of stress response genes clearly separated two groups of L. plantarum strains from the other species but there was no correlation between genotypic grouping and grouping obtained on the basis of the stress response pattern, nor with the phylograms obtained from hrcA and ctsR sequences. Differences in sequence in L. plantarum strains were mostly due to single nucleotide polymorphisms with a high frequency of synonymous nucleotide changes and, while hrcA was characterized by an excess of low frequency polymorphism, very low diversity was found in ctsR sequences. Sequence alignment of hrcA allowed a correct discrimination of the strains at the species level, thus confirming the relevance of stress response genes for taxonomy.     

Effect of Lactobacillus plantarum as a starter on the food quality and microbiota of kimchi

Lactobacillus plantarum has been reported to be responsible for acid increase at the later stage of kimchi fermentation and considered not inappropriate as a starter of kimchi. If functional L. plantarum strain can survive in large quantity in kimchi during fermentation, it may endow new functionality to kimchi. After 12 day fermentation at 4°C, L. plantarum, Leuconostoc mesenteroides, Weissella cibaria, Weissella confusa, and Lactobacillus sakei were the most prevalent ones in kimchi without a starter. In kimchi with a starter, L. plantarum was detected from the 1 day fermentation and throughout 25 day fermentation. There was no difference in pH between 2 kinds of kimchi. The acid content after the 21 day increased more in kimchi with starter when most kimchi is consumed before this time. Survival of a starter strain throughout the whole fermentation suggested the possible use of various functional lactic acid-producing bacterias (LABs) to kimchi endowing a new beneficial function to kimchi.     

Lactobacillus plantarum—survival,functional and potential probiotic properties in the human intestinal tract

Lactobacillus plantarum is a versatile lactic acid bacterium that is encountered in a range of environmental niches, has a proven ability to survive gastric transit, and can colonize the intestinal tract of human and other mammals. Several studies describe the effects of L. plantarum consumption on human physiology. The availability of the complete genome sequence of L. plantarum WCFS1 makes it a suitable model to explore the molecular mechanisms underlying the targeted intestinal properties of this species. An increasing number of studies address the development of L. plantarum into an ingestible living vaccine. Furthermore, studies are emerging to determine the activity of L. plantarum in the human intestinal tract. This review discusses the studies of the safety and survival of L. plantarum in the human intestinal tract, the effects of this bacterium on the host and it provides an overview of the molecular studies addressing the activity of L. plantarum in the human gut environment.     

一株植物乳杆菌的分离鉴定及应用

从湖南自然发酵的酸豇豆中分离出一株疑似乳酸菌菌株L4,提取其16S rDNA,并经测序、同源性分析和系统发育树构建等,对其属种进行鉴定。结果表明,菌株L4为植物乳杆菌（Lactobacillus plantarum）。通过耐盐、耐酸和降解亚硝酸盐实验发现,菌株L4可在10%食盐含量条件下生长,耐受pH 2.5,对亚硝酸盐的降解率高达99%。接种菌株L4发酵萝卜干,以自然发酵萝卜干为对照,对发酵萝卜干进行感官评定初步探究该菌株发酵萝卜干的特性。结果表明,菌株L4可以缩短萝卜干发酵周期,提高发酵萝卜干感官评分。     

酸奶中嗜酸乳杆菌和植物乳杆菌检测方法的研究

根据嗜酸乳杆菌、植物乳杆菌、嗜热链球菌和保加利亚乳杆菌对不同碳水化合物的选择性利用，设计了适合上述4种乳酸菌的选择性计数培养基，并对其效果进行了验证。结果表明，利用MRS培养基、麦芽糖-MRS培养基和山梨醇-MRS培养基(两种培养基共同使用)能满足选择性计数的要求。以所设计的选择性培养基，研究了含有4种乳酸菌的酸奶中不同乳酸菌在产品货架期内活菌数的变化规律。     

四川泡菜中植物乳杆菌的筛选与鉴定

该研究旨在从四川泡菜中筛选植物乳杆菌,为益生菌筛选提供来源。经MRS琼脂培养基筛选,采用革兰氏染色法,生化鉴定法,结合分子生物学方法,对筛选的菌株进行鉴定。VITEK 2棒状杆菌鉴定卡（CBC）共涉及到41个生化反应,能够鉴定到种属水平,该方法能够很好的筛选植物乳杆菌。经CBC卡鉴定,20个菌株中筛选到12个菌株,可鉴定为植物乳杆菌。这些菌株经16S rRNA PCR扩增测序后,在NCBI网站上进行同源性比对,确定为植物乳杆菌。由邻接法构建的系统进化树可知,该12个菌株与已知植物乳杆菌序列聚为一簇,6号菌株与Lactobacillus plantarum 3356聚为一支,亲缘关系更近;4号、5号、14号、15号、23号和38号菌株与Lactobacillus plantarum NCU116,Lactobacillus plantarum MBEL2169,Lactobacillus plantarum AN7等序列相似性极高,无遗传距离。综合所有的鉴定结果,这12个菌株都被鉴定为植物乳杆菌。CBC鉴定卡是初筛植物乳杆菌较好的方法。     

High Pressure Inactivation of Lactobacillus plantarum in a Model Beer System

ABSTRACT: The effects of hop extract and ethanol on growth, high pressure inactivation, and survival of Lactobacillus plantarum were determined in model beer. Corresponding to the beer spoiling ability of this strain, levels of hops and ethanol typical for beer did not inhibit growth. Pressure death time curves determined at 300 MPa were described by an empirical model taking into account the sigmoid shape of survivor curves, sublethal injury, and the presence of baroresistant cells. Ethanol (5 and 10%) enhanced pressure effects on L. plantarum whereas hop extract (50 and 100 ppm) was less effective. In contrast, hop extracts killed pressurized cells during subsequent storage in beer but ethanol did not.     

Production and characterization of a tributyrin esterase from Lactobacillus plantarum suitable for cheese lipolysis

Lactobacillus plantarum is a lactic acid bacterium that can be found during cheese ripening. Lipolysis of milk triacylglycerols to free fatty acids during cheese ripening has fundamental consequences on cheese flavor. In the present study, the gene lp_1760, encoding a putative esterase or lipase, was cloned and expressed in Escherichia coli BL21 (DE3) and the overproduced Lp_1760 protein was biochemically characterized. Lp_1760 hydrolyzed p-nitrophenyl esters of fatty acids from C2 to C16, with a preference for p-nitrophenyl butyrate. On triglycerides, Lp_1760 showed higher activity on tributyrin than on triacetin. Although optimal conditions for activity were 45°C and pH 7, Lp_1760 retains activity under conditions commonly found during cheese making and ripening. The Lp_1760 showed more than 50% activity at 5°C and exhibited thermal stability at high temperatures. Enzymatic activity was strongly inhibited by sodium dodecyl sulfate and phenylmethylsulfonyl fluoride. The Lp_1760 tributyrin esterase showed high activity in the presence of NaCl, lactic acid, and calcium chloride. The results suggest that Lp_1760 might be a useful tributyrin esterase to be used in cheese manufacturing.