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Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications
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Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (15 March 2025) | Viewed by 22646

Special Issue Editors

Dr. Xiaomin Li

E-Mail Website
Guest Editor
School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, China
Interests: acidic functional polysaccharide biosynthesis; aromatic compounds; food fermentation; metabolic engineering; microbiomes
Special Issues, Collections and Topics in MDPI journals
Dr. Xingguang Chen

E-Mail Website
Guest Editor Assistant
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Interests: bacteriostatic coating film preparation and mechanism; mold control methodologies; food spoilage bacteria identification and isolation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Microorganisms are indispensable in the food industry, e.g., functional food processing, traditional food fermentation, and food enzyme production. At the same time, microorganisms in food or food processing may possess a particular metabolic pathway that synthesizes significant chemical products, expolysaccharides, aromatic compounds, pigments, etc., thereby showing their potential application for the scale-up biosynthesis of these products. In recent years, research on the isolation, identification, characterization, and application of food microorganisms has undergone rapid development and achieved tremendous progress through the painstaking efforts of researchers. Therefore, the aim of this Special Issue is to provide a broader perspective of the latest advances in beneficial food microorganisms. We aim to address the following: 1) Where can we explore new sources of beneficial food microorganisms? 2) How can we isolate these new microorganisms? 4) How can we identify their functional components? 5) How can we illustrate their functional/beneficial component metabolic pathways? 6) How can we implement the application or potential of beneficial food microorganisms in practice? Methodological advances in all areas of beneficial food microorganisms, from fundamental research to applied research, will be covered. We welcome both original research and review articles on topics including, but not limited to, the following:

  • Microbiomes;
  • Metagenomes;
  • Enzyme engineering;
  • Probiotics;
  • Expolysaccharides;
  • Aromatic compounds;
  • Pigments;
  • Vitamins;
  • Biodegradation;
  • Food fermentation.

Dr. Xiaomin Li
Guest Editor

Dr. Xingguang Chen
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • microbiomes
  • metagenomes
  • enzyme engineering
  • probiotics
  • expolysaccharides
  • aromatic compounds
  • pigments
  • vitamins
  • biodegradation
  • food fermentation

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Published Papers (15 papers)

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18 pages, 1416 KiB  
Article
Concurrent Hydrolysis–Fermentation of Tenebrio molitor Protein by Lactobacillus plantarum KCCM13068P Attenuates Inflammation in RAW 264.7 Macrophages and Constipation in Loperamide-Induced Mice
by Hyun-Sol Jo, Da-Bin Song, Sang-Hee Lee, Kyu-Shik Lee, Jungwoo Yang and Sun-Mee Hong
Foods 2025, 14(11), 1886; https://doi.org/10.3390/foods14111886 - 26 May 2025
Viewed by 260
Abstract
Constipation is a common gastrointestinal disorder that negatively impacts quality of life and gut function. This study aimed to enhance the functional properties of Tenebrio molitor (mealworm) protein hydrolysates through fermentation with Lactobacillus plantarum KCCM13068P (TmLp). Compared to non-fermented hydrolysates (HeTm), TmLp exhibited [...] Read more.
Constipation is a common gastrointestinal disorder that negatively impacts quality of life and gut function. This study aimed to enhance the functional properties of Tenebrio molitor (mealworm) protein hydrolysates through fermentation with Lactobacillus plantarum KCCM13068P (TmLp). Compared to non-fermented hydrolysates (HeTm), TmLp exhibited improved protein hydrolysis and increased levels of amino acids associated with intestinal health. In vitro, TmLp showed anti-inflammatory effects in RAW 264.7 macrophages and promoted the growth of beneficial gut bacteria. In a loperamide-induced constipation mouse model, TmLp significantly enhanced fecal output, water content, and intestinal transit. These findings suggest that TmLp may serve as a promising functional food ingredient for relieving constipation and promoting gut health. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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13 pages, 1061 KiB  
Article
Lactiplantibacillus plantarum S1 as a Novel Dual-Functional Probiotic Strain for High-Efficiency Organoselenium Biotransformation in Functional Food Development
by Lin Yuan, Jianfeng Yuan, Chen Gao, Haoming Zhao, Chengye Wu and Zhong-Hua Yang
Foods 2025, 14(11), 1851; https://doi.org/10.3390/foods14111851 - 22 May 2025
Viewed by 312
Abstract
The microbial conversion of inorganic Se into bioactive organoselenium compounds represents a cutting-edge strategy for developing functional foods with enhanced nutritional value. This study introduces Lactiplantibacillus plantarum S1, a novel Se-enriched probiotic strain isolated from traditional Chinese sauerkraut, and systematically optimizes its capacity [...] Read more.
The microbial conversion of inorganic Se into bioactive organoselenium compounds represents a cutting-edge strategy for developing functional foods with enhanced nutritional value. This study introduces Lactiplantibacillus plantarum S1, a novel Se-enriched probiotic strain isolated from traditional Chinese sauerkraut, and systematically optimizes its capacity for selenite biotransformation. Critical fermentation parameters—including sodium selenite supplementation timing (2 μg/mL added at mid-log phase, 7 h post-inoculation), pH (5.0), and anaerobic cultivation duration (12 h)—were identified as key determinants of conversion efficiency. The optimized protocol achieved a 72.3% organoselenium conversion yield, producing 626.6 μg/g cellular organoselenium while maintaining probiotic viability (2.28 × 109 CFU/mL). Se speciation analysis demonstrated that 78.51% of intracellular Se existed in organic forms, with protein-bound Se constituting the predominant fraction (85.33%), followed by polysaccharide-associated (6.42%) and nucleic acid-linked (3.38%) species. The strain’s dual functionality as both an efficient Se bioconverter and a resilient probiotic carrier highlights its potential for nutraceutical applications. These findings not only establish a robust bioprocess for Se-enriched probiotic production but also reveal mechanistic insights into preferential Se incorporation into protein matrices. This work bridges microbial Se metabolism research with scalable functional food innovation, offering a sustainable platform for developing Se-fortified products with dual health benefits. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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19 pages, 7066 KiB  
Article
Biodiversity and Winemaking Characteristics of Yeasts Isolated from Docynia delavayi (Franch.) Schneid. Wine Microbiota
by Ling Zhu, Zhangxing Li, Yupeng Liang, Xiu Gao, Qingfang Xu, Weiliang Liu, Lifang Zhang and Jian Cai
Foods 2025, 14(4), 553; https://doi.org/10.3390/foods14040553 - 7 Feb 2025
Viewed by 777
Abstract
The community of epibiotic yeasts significantly influences the quality of Docynia delavayi (Franch.) Schneid. wine. The yeast diversity in four different Docynia delavayi (Franch.) Schneid. wines during the brewing stage was investigated using pure culture methods and high-throughput sequencing technology. A total of [...] Read more.
The community of epibiotic yeasts significantly influences the quality of Docynia delavayi (Franch.) Schneid. wine. The yeast diversity in four different Docynia delavayi (Franch.) Schneid. wines during the brewing stage was investigated using pure culture methods and high-throughput sequencing technology. A total of 229,381,292 sequencing bases were generated, yielding 323,820 valid sequences with an average length of 708 nt and identifying 93 operational taxonomic units (OTUs) from naturally fermented samples of Docynia delavayi (Franch.) Schneid. wine for classification purposes. At the early fermentation stage, Hanseniaspora sp. was identified as the dominant species, whereas at the late fermentation stage, Hanseniaspora sp., Saccharomyces sp., and Candida californica became predominant. From these samples, a total of 109 yeast strains were isolated from Docynia delavayi (Franch.) Schneid. wine. Three specific strains—LZX-76, LZX-89, and LZX-104—were further selected based on their growth characteristics along with hydrogen sulfide production, ester production, ethanol production, and tolerance levels. Through morphological examination and molecular biology techniques, these strains were identified as Pichia fermentans and Hanseniaspora spp. Additionally, a total of 29 volatile compounds were detected through simulated fermentation processes; these included 12 esters, 6 alcohols, 2 acids, 4 aldehydes, and 5 other compounds. When compared to commercial yeasts used as starters in winemaking processes, it was observed that utilizing yeast strains LZX-76, LZX-89, and LZX-104 resulted in an increased number of volatile compounds, which enhanced the aromatic profile characteristics of Docynia delavayi (Franch.) Schneid. wine by making its aroma richer and more complex. The findings from this study hold significant potential value for both the production practices and research endeavors related to Docynia delavayi (Franch.) Schneid. wine. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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16 pages, 1010 KiB  
Article
Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation
by Nittiya Suwannasom, Achiraya Siriphap, Ornampai Japa, Chonthida Thephinlap, Chutamas Thepmalee and Krissana Khoothiam
Foods 2025, 14(2), 244; https://doi.org/10.3390/foods14020244 - 14 Jan 2025
Viewed by 1355
Abstract
Northern Thai culture offers a rich variety of traditional fermented foods beneficial for gastrointestinal health. In this study, we characterized lactic acid bacteria (LAB) from various indigenous fermented foods as potential probiotic candidates and determined their properties for application in commercial synbiotic formulation. [...] Read more.
Northern Thai culture offers a rich variety of traditional fermented foods beneficial for gastrointestinal health. In this study, we characterized lactic acid bacteria (LAB) from various indigenous fermented foods as potential probiotic candidates and determined their properties for application in commercial synbiotic formulation. Five isolates demonstrating high tolerance to low pH (2.0) and 0.3% bile salts were collected and characterized. These included three strains of Lactiplantibacillus plantarum isolated from nham (NB1, NP2, and NP11) and two strains of Limosilactobacillus fermentum isolated from pla-som (PS4 and PS7). All the selected LAB isolates exhibited γ-hemolytic activity, strong antimicrobial activity, and high resistance to gastric and duodenal digestion conditions. Among the LAB isolates, L. plantarum NB1 demonstrated the highest capacity for adhesion to Caco-2 cells, auto-aggregation, and antioxidant activity, differing significantly (p < 0.05) from the other isolates. Furthermore, the NB1 strain exhibited preferential growth in the presence of commercial prebiotics (fructooligosaccharide, lactose, and inulin) and good survival after lyophilization, which is a desirable characteristic for a powdered ingredient. Therefore, the NB1 strain is a suitable probiotic candidate for applications in synbiotic formulation or as a functional food ingredient. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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16 pages, 3381 KiB  
Article
Exploring the Impact of Different Saccharomyces cerevisiae Strains on the Flavor Profile of Greengage Alcoholic Beverage Using GC-E-Nose, HS-GC-IMS, and HS-SPME-GC-MS
by Zhenbao Shi, Wenzhe Li, Ziqiang Chen, Zhengcong Peng, Mingtao Ma, Jinglong Zhang, Dianhui Wu, Guangfa Xie and Jian Lu
Foods 2024, 13(24), 3984; https://doi.org/10.3390/foods13243984 - 10 Dec 2024
Viewed by 928
Abstract
Greengage alcoholic beverage (GAB) is gaining popularity for its distinctive fruity aroma and nutritional benefits. The Saccharomyces cerevisiae strain applied for fermentation significantly influences the metabolic production of aroma compounds, making the selection of S. cerevisiae strains to be critical for enhancing the [...] Read more.
Greengage alcoholic beverage (GAB) is gaining popularity for its distinctive fruity aroma and nutritional benefits. The Saccharomyces cerevisiae strain applied for fermentation significantly influences the metabolic production of aroma compounds, making the selection of S. cerevisiae strains to be critical for enhancing the unique flavor profile of the GAB in commercial production. In this study, the effects of two common commercial S. cerevisiae strains (SY, EC-1118) and two laboratory-derived strains (ET008-c54, NM-8) on the flavor profile of the GAB were investigated. Volatile organic compounds (VOCs) of the GAB samples were analyzed using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS. Results showed significant differences in the flavor compound content of the GAB fermented by different strains. Nine VOCs were identified as potential markers by partial least squares–discriminant analysis (PLS-DA) combined with variable importance in projection (VIP), with ethyl esters playing a key role in distinguishing the aroma characteristics of different groups. Consequently, 13 aromatic compounds were selected and considered to be the typical VOCs of the GAB. Notably, β-ionone and ethyl octanoate emerged as representative aroma compounds, both showing the highest concentrations in the SY sample. These findings will provide valuable insights into the aroma differences of the GAB fermented by different strains and offer theoretical guidance for selecting suitable strains in the industrial production of the GAB. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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21 pages, 2187 KiB  
Article
Antilisterial Properties of Selected Strains from the Autochthonous Microbiota of a Swiss Artisan Soft Smear Cheese
by Alexandra Roetschi, Alexandra Baumeyer, Hélène Berthoud, Lauriane Braillard, Florian Gschwend, Anne Guisolan, John Haldemann, Jörg Hummerjohann, Charlotte Joller, Florian Loosli, Marco Meola, Javorka Naskova, Simone Oberhänsli, Noam Shani, Ueli von Ah and Emmanuelle Arias-Roth
Foods 2024, 13(21), 3473; https://doi.org/10.3390/foods13213473 - 30 Oct 2024
Viewed by 1137
Abstract
High incidences of the foodborne pathogen Listeria monocytogenes have been reported on smear cheeses, and despite increased hygiene efforts, this incidence has remained stable in recent years. Applying antilisterial strains may increase the safety of smear cheeses. To find and test antilisterial strains, [...] Read more.
High incidences of the foodborne pathogen Listeria monocytogenes have been reported on smear cheeses, and despite increased hygiene efforts, this incidence has remained stable in recent years. Applying antilisterial strains may increase the safety of smear cheeses. To find and test antilisterial strains, we inoculated fresh soft cheeses from nine dairies with the surrogate species Listeria innocua and assessed its growth under standardized ripening conditions. Acetic acid at day 23 (r = −0.66), lactose in fresh cheese (r = −0.63), and glucose at day 10 (r = −0.62), as well as seven amplicon sequence variants (ASVs), were negatively correlated with L. innocua growth. Two of these ASVs were assigned to the genus Leuconostoc of Lactobacillaceae (r = −0.82 and −0.71). Isolates from this family, from Aerococcaceae, and Carnobacteriaceae were characterized according to their inhibitory properties, and those showing antilisterial properties were applied as protective cultures in challenge tests. The combined application of strains of Leuconostoc mesenteroides, Aerococcaceae, and Carnobacteriaceae successfully eliminated low levels of L. innocua in the final products. This is likely explained by antimicrobial compounds, including mesentericin Y105 and acetate, and competition for carbon sources and iron. This study shows a promising way to improve the safety of soft smear cheeses by applying defined protective cultures. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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17 pages, 1257 KiB  
Article
Different Combinations of Nitrogen and Carbon Sources Influence the Growth and Postbiotic Metabolite Characteristics of Lactiplantibacillus plantarum Strains Isolated from Malaysian Foods
by Qinri Zheng, Suet Lin Chia, Norazalina Saad, Adelene Ai-Lian Song, Teck Chwen Loh and Hooi Ling Foo
Foods 2024, 13(19), 3123; https://doi.org/10.3390/foods13193123 - 30 Sep 2024
Viewed by 1648
Abstract
Postbiotic metabolites produced by Lactiplantibacillus plantarum strains isolated from Malaysian food have been extensively reported for their positive effects on health. Understanding the effects of different combinations of carbon and nitrogen sources on the growth and corresponding characteristics of postbiotic metabolites produced by [...] Read more.
Postbiotic metabolites produced by Lactiplantibacillus plantarum strains isolated from Malaysian food have been extensively reported for their positive effects on health. Understanding the effects of different combinations of carbon and nitrogen sources on the growth and corresponding characteristics of postbiotic metabolites produced by different strains of L. plantarum is important for various applications. Hence, the effects of different combinations of carbon (glucose, lactose, sucrose and dextrose) and nitrogen (X-SEED Kat, X-SEED Peptone, X-SEED Nucleo Advanced, Nucel875 MG, FM888 and FM902) sources on the growth of six strains of L. plantarum (RG11, RG14, RI11, RS5, TL1 and UL4) and the functional characteristics (bacteriocin inhibitory activity, antioxidant activity and lactic acid concentration) of their respective postbiotic metabolites were investigated in this study. UL4 produced the highest viable cell population with sucrose and Nucel875 nitrogen source. The UL4 strain also produced the strongest bacteriocin inhibitory activity with dextrose and FM888 nitrogen source. In comparison, the RI11 strain produced the highest lactic acid concentration with dextrose and Nucel875 nitrogen source and the highest reducing power of RS5 and TL1 postbiotic metabolites was achieved with MRS medium. In the combination of sucrose and X-Seed KAT nitrogen source, RG14 produce the highest hydroxyl radical scavenging activity. The effects of different combinations of carbon and nitrogen sources on the viable cell population of L. plantarum strains and the respective functional characteristics of postbiotic metabolites were strain dependent. The current study also revealed that fermentation media were an important factor that greatly impacted the functionalities of postbiotic metabolites due to the presence of various bioactive compounds that contributed to high antioxidant and antimicrobial properties. The results of this study will facilitate the subsequent medium design and optimisation for the development and production of specific postbiotic metabolites produced by the respective L. plantarum strain for their applications in various industries. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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14 pages, 8216 KiB  
Article
Effect of Mixed Probiotics on Alleviating H1N1 Influenza Infection and Regulating Gut Microbiota
by Hongchao Wang, Yuhao Zhao, Zhangming Pei, Jianxin Zhao, Pinghu Zhang, Xinyue Zhang, Zhijian Zhang and Wenwei Lu
Foods 2024, 13(19), 3079; https://doi.org/10.3390/foods13193079 - 27 Sep 2024
Cited by 2 | Viewed by 1718
Abstract
Influenza and other respiratory infections cause annual epidemics worldwide, with high incidence and mortality rates reported among immunocompromised infants and elderly individuals. Probiotics can modulate the immune system through their bacterial compositions and metabolites, affecting influenza infections and effectively responding to viral mutations. [...] Read more.
Influenza and other respiratory infections cause annual epidemics worldwide, with high incidence and mortality rates reported among immunocompromised infants and elderly individuals. Probiotics can modulate the immune system through their bacterial compositions and metabolites, affecting influenza infections and effectively responding to viral mutations. Therefore, we evaluated the anti-influenza effects of mixed probiotics administered orally before and after influenza infection. The results showed that the mixed probiotics consisting of Lacticaseibacillus rhamnosus CCFM1279, Limosilactobacillus reuteri CCFM1145, and Lacticaseibacillus casei CCFM1127 inhibited viral replication and reduced lung inflammatory damage against influenza. In addition, the mixed-probiotics treatment activated the systemic immune response of the host. The gut microbiota analysis revealed a notable increase in the abundance of Alistipes and Rikenella following mixed-probiotic supplementation. The metabolomic analysis indicated a significant increase in adenosine levels, which was positively correlated with the abundance of Parvibacter. These findings highlight the effectiveness of mixed probiotics in fighting influenza viruses and suggest that certain gut microbiota and their metabolites may play a significant role in influencing the outcomes of influenza infections. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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15 pages, 3047 KiB  
Article
Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production
by Azadeh Khiabani, Hang Xiao, Anders Peter Wätjen, Miguel Tovar, Vera Kuzina Poulsen, Egon Bech Hansen and Claus Heiner Bang-Berthelsen
Foods 2024, 13(18), 2907; https://doi.org/10.3390/foods13182907 - 13 Sep 2024
Cited by 1 | Viewed by 1309
Abstract
Isolation of new plant-derived lactic acid bacteria (LAB) is highly prioritized in developing novel starter cultures for plant-based fermentation. This study explores the diversity of LAB in Danish flowers and their potential use for plant-based food fermentation. A total of 46 flower samples [...] Read more.
Isolation of new plant-derived lactic acid bacteria (LAB) is highly prioritized in developing novel starter cultures for plant-based fermentation. This study explores the diversity of LAB in Danish flowers and their potential use for plant-based food fermentation. A total of 46 flower samples under 34 genera were collected for LAB isolation. By introducing an enrichment step, a total of 61 LAB strains were isolated and identified using MALDI-TOF and 16S rRNA sequencing. These strains represent 24 species across 9 genera, predominantly Leuconostoc mesenteroides, Fructobacillus fructosus, Apilactobacillus ozensis, and Apilactobacillus kunkeei. Phenotypic screening for exo-cellular polysaccharide production revealed that 40 strains exhibited sliminess or ropiness on sucrose-containing agar plates. HPLC analysis confirmed that all isolates produced exo-cellular polysaccharides containing glucose, fructose, or galactose as sugar monomers. Therefore, the strains were glucan, fructan, and galactan producers. The suitability of these strains for plant-based fermentation was characterized by using almond, oat, and soy milk. The results showed successful acidification in all three types of plant-based matrices but only observed texture development in soy by Leuconostoc, Weissella, Lactococcus, Apilactobacillus, and Fructobacillus. The findings highlight the potential of flower-derived LAB strains for texture development in soy-based dairy alternatives. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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26 pages, 9001 KiB  
Article
Functional Cyperus esculentus L. Cookies Enriched with the Probiotic Strain Lacticaseibacillus rhamnosus SL42
by Noussaiba Belmadani, Wafa Kassous, Kawtar Keddar, Lamia Amtout, Djahira Hamed, Zohra Douma-Bouthiba, Vlad Costache, Philippe Gérard and Hasnia Ziar
Foods 2024, 13(16), 2541; https://doi.org/10.3390/foods13162541 - 15 Aug 2024
Viewed by 1854
Abstract
This study presents for the first time functional cookies for diabetics made with 100% organic Cyperus esculentus L. flour, either plain or enhanced with 5% polyfloral honey syrup containing the probiotic strain Lacticaseibacillus rhamnosus SL42. The flour’s chemical composition and rheological and functional [...] Read more.
This study presents for the first time functional cookies for diabetics made with 100% organic Cyperus esculentus L. flour, either plain or enhanced with 5% polyfloral honey syrup containing the probiotic strain Lacticaseibacillus rhamnosus SL42. The flour’s chemical composition and rheological and functional properties were analyzed, and 33 diabetic and semi-naive panelists assessed the cookies’ sensory properties. MRS-cys agar cultures and SEM analysis evaluated SL42 survival and adhesion capacity over 21 days at 25 °C. Results showed that the flour and its extracts are rich in polyphenols and flavonoids, indicating strong antioxidant and antibacterial properties. Both cookie types met international standards when compared to commercial cookies and had similar physical properties. Sensory evaluation on day 1 revealed higher quality indicators for honey syrup-enriched cookies, but after 15 days, control cookies were preferred. The CIE LAB analysis confirmed the dietetic flour’s typical dark color, with honey syrup-enriched cookies being darker. Despite textural differences, both cookies maintained detectable crispness over storage. Honey syrup-enriched cookies effectively carried L. rhamnosus SL42, remaining viable at 6.43 Log CFU per cookie after 21 days and adhering to the cookie’s surface, as confirmed by SEM analysis. Further research is recommended to better understand the therapeutic value of these cookies. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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16 pages, 4160 KiB  
Article
Lacticaseibacillus paracasei JS-3 Isolated from “Jiangshui” Ameliorates Hyperuricemia by Regulating Gut Microbiota and iTS Metabolism
by Jiahui Wu, Lvbu Aga, Leimengyuan Tang, Houxier Li, Nan Wang, Li Yang, Nan Zhang, Xiang Wang and Xueyong Wang
Foods 2024, 13(9), 1371; https://doi.org/10.3390/foods13091371 - 29 Apr 2024
Cited by 8 | Viewed by 2508
Abstract
Background: A diet high in purines can impair the function of the gut microbiota and disrupt purine metabolism, which is closely associated with the onset of hyperuricemia. Dietary regulation and intestinal health maintenance are key approaches for controlling uric acid (UA) levels. Investigating [...] Read more.
Background: A diet high in purines can impair the function of the gut microbiota and disrupt purine metabolism, which is closely associated with the onset of hyperuricemia. Dietary regulation and intestinal health maintenance are key approaches for controlling uric acid (UA) levels. Investigating the impacts of fermented foods offers potential dietary interventions for managing hyperuricemia. Methods: In this study, we isolated a strain with potent UA-degrading capabilities from “Jiangshui”, a fermented food product from Gansu, China. We performed strain identification and assessed its probiotic potential. Hyperuricemic quails, induced by a high-purine diet, were used to assess the UA degradation capability of strain JS-3 by measuring UA levels in serum and feces. Additionally, the UA degradation pathways were elucidated through analyses of the gut microbiome and fecal metabolomics. Results: JS-3, identified as Lacticaseibacillus paracasei, was capable of eliminating 16.11% of uric acid (UA) within 72 h, rapidly proliferating and producing acid within 12 h, and surviving in the gastrointestinal tract. Using hyperuricemic quail models, we assessed JS-3’s UA degradation capacity. Two weeks after the administration of JS-3 (2 × 108 cfu/d per quail), serum uric acid (SUA) levels significantly decreased to normal levels, and renal damage in quails was markedly improved. Concurrently, feces from the JS-3 group demonstrated a significant degradation of UA, achieving up to 49% within 24 h. 16S rRNA sequencing revealed JS-3’s role in gut microbiota restoration by augmenting the probiotic community (Bifidobacterium, Bacteroides unclassified_f-Lachnospiraceae, and norank_fynorank_o-Clostridia_UCG-014) and diminishing the pathogenic bacteria (Macrococus and Lactococcus). Corresponding with the rise in short-chain fatty acid (SCFA)-producing bacteria, JS-3 significantly increased SCFA levels (p < 0.05, 0.01). Additionally, JS-3 ameliorated metabolic disturbances in hyperuricemic quails, influencing 26 abnormal metabolites predominantly linked to purine, tryptophan, and bile acid metabolism, thereby enhancing UA degradation and renal protection. Conclusions: For the first time, we isolated and identified an active probiotic strain, JS-3, from the “Jiangshui” in Gansu, used for the treatment of hyperuricemia. It modulates host–microbiome interactions, impacts the metabolome, enhances intestinal UA degradation, reduces levels of SUA and fecal UA, alleviates renal damage, and effectively treats hyperuricemia without causing gastrointestinal damage. In summary, JS-3 can serve as a probiotic with potential therapeutic value for the treatment of hyperuricemia. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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17 pages, 4837 KiB  
Article
Gut Microbiota-Derived Tryptophan Metabolites Alleviate Allergic Asthma Inflammation in Ovalbumin-Induced Mice
by Hongchao Wang, Yuan He, Danting Dang, Yurong Zhao, Jianxin Zhao and Wenwei Lu
Foods 2024, 13(9), 1336; https://doi.org/10.3390/foods13091336 - 26 Apr 2024
Cited by 8 | Viewed by 2809
Abstract
Asthma is a prevalent respiratory disease. The present study is designed to determine whether gut microbiota-derived tryptophan metabolites alleviate allergic asthma inflammation in ovalbumin (OVA)-induced mice and explore the effect and potential mechanism therein. Asthma model mice were constructed by OVA treatment, and [...] Read more.
Asthma is a prevalent respiratory disease. The present study is designed to determine whether gut microbiota-derived tryptophan metabolites alleviate allergic asthma inflammation in ovalbumin (OVA)-induced mice and explore the effect and potential mechanism therein. Asthma model mice were constructed by OVA treatment, and kynurenine (KYN), indole-3-lactic acid (ILA), in-dole-3-carbaldehyde (I3C), and indole acetic acid (IAA) were administered by intraperitoneal injection. The percent survival, weight and asthma symptom score of mice were recorded. The total immunoglobulin E and OVA-specific (s)IgE in the serum and the inflammatory cytokines in the bronchoalveolar lavage fluid (BALF) were detected by the corresponding ELISA kits. The composition of the gut microbiota and tryptophan-targeted metabolism in mouse feces were analyzed using 16S rRNA gene sequencing and targeted metabolomics, respectively. The four tryptophan metabolites improved the percent survival, weight and asthma symptoms of mice, and reduced the inflammatory cells in lung tissues, especially I3C. I3C and IAA significantly (p < 0.05) downregulated the levels of OVA-IgE and inflammatory cytokines. KYN was observed to help restore gut microbiota diversity. Additionally, I3C, KYN, and ILA increased the relative abundance of Anaeroplasma, Akkermansia, and Ruminococcus_1, respectively, which were connected with tryptophan metabolic pathways. IAA also enhanced capability of tryptophan metabolism by the gut microbiota, restoring tryptophan metabolism and increasing production of other tryptophan metabolites. These findings suggest that tryptophan metabolites may modulate asthma through the gut microbiota, offering potential benefits for clinical asthma management. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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16 pages, 3296 KiB  
Article
Isolation and Characterisation of Streptococcus spp. with Human Milk Oligosaccharides Utilization Capacity from Human Milk
by Ye Zhou, Xiaoming Liu, Haiqin Chen, Jianxin Zhao, Hao Zhang, Wei Chen and Bo Yang
Foods 2024, 13(9), 1291; https://doi.org/10.3390/foods13091291 - 23 Apr 2024
Cited by 1 | Viewed by 1977
Abstract
Human milk oligosaccharides (HMO) that promote the growth of beneficial gut microbes in infants are abundant in human milk. Streptococcus, one of the dominant genera in human milk microbiota, is also highly prevalent in the infant gut microbiota, possibly due to its [...] Read more.
Human milk oligosaccharides (HMO) that promote the growth of beneficial gut microbes in infants are abundant in human milk. Streptococcus, one of the dominant genera in human milk microbiota, is also highly prevalent in the infant gut microbiota, possibly due to its adeptness at utilizing HMOs. While previous studies have mainly focused on HMO interactions with gut bacteria like Bifidobacterium and Bacteroides spp., the interaction with Streptococcus spp. has not been fully explored. In this study, Streptococcus spp. was isolated from human milk and identified to exhibit extensive capabilities in utilizing HMOs. Their consumption rates of 2′-fucosyllactose (2′-FL), 6′-sialyllactose (6′-SL), and lacto-N-tetraose (LNT) closely matched those of Bifidobacterium longum subsp. infantis ATCC 15697. Furthermore, we assessed the safety-related genes in the genomes of the Streptococcus species capable of utilizing HMOs, revealing potential virulence and resistance genes. In addition, no haemolytic activity was observed. These findings expand the knowledge of metabolic interactions and networks within the microbiota of human milk and the early life human gut. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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Review

Jump to: Research

21 pages, 1007 KiB  
Review
Research Progress on the Mechanism of Action and Screening Methods of Probiotics for Lowering Blood Lipid Levels
by Jingli Wang, Jieyu Chen, Mingkun Gao, Zijun Ouyang, Yanhui Li, Dong Liu, Mingjun Zhu and Haiyan Sun
Foods 2025, 14(9), 1583; https://doi.org/10.3390/foods14091583 - 30 Apr 2025
Viewed by 465
Abstract
Hyperlipidemia is one of the most prevalent metabolic disorders worldwide. It is a significant risk factor for a range of cardiovascular diseases, including acute pancreatitis, fatty liver disease, atherosclerosis, and coronary heart disease. In clinical practice, the management of hyperlipidemia is hindered by [...] Read more.
Hyperlipidemia is one of the most prevalent metabolic disorders worldwide. It is a significant risk factor for a range of cardiovascular diseases, including acute pancreatitis, fatty liver disease, atherosclerosis, and coronary heart disease. In clinical practice, the management of hyperlipidemia is hindered by numerous challenges. One of the critical issues is that traditional lipid-lowering drugs often require long-term or even lifelong administration, potentially inducing a range of adverse effects that compromise patient compliance and therapeutic efficacy. Therefore, there is an urgent need to develop safer and more effective strategies for the prevention and adjunctive treatment of hyperlipidemia with the aim of reducing the risk of disease and over-reliance on medication. Recent studies have revealed a close relationship between hyperlipidemia and related metabolic disorders involving gut microbiota dysbiosis, and the administration of probiotics has been shown to improve lipid metabolism homeostasis. This review summarizes the molecular mechanisms of probiotics in hyperlipidemia treatment and the latest advances in probiotic research on lipid metabolism, enumerates the experimental and clinical applications of probiotic-based therapies, introduces methods for screening and identifying probiotics with lipid-lowering functions, and, for the first time, summarizes the roles of emerging technologies such as functional genomics and in vivo zebrafish-on-a-chip models in studying the lipid-lowering efficacy of probiotics, providing insights for researchers. By facilitating a deeper understanding of the mechanisms whereby probiotics reduce blood lipid levels and furthering the development of multifaceted screening methods, we hope that we can achieve high-throughput and efficient screening of probiotics with lipid-lowering functions, thereby promoting the sustainable, high-quality, and rapid development of the probiotics industry. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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30 pages, 4118 KiB  
Review
Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits
by Elahesadat Hosseini, Zenebe Tadesse Tsegay, Slim Smaoui and Theodoros Varzakas
Foods 2025, 14(4), 698; https://doi.org/10.3390/foods14040698 - 18 Feb 2025
Cited by 1 | Viewed by 2247
Abstract
Vinegar, frequently distilled by solid fermentation or liquid processes, was generated through the synergistic effect of a microbial community in open or semi-open environments. Based on the studied raw materials, researchers distributed the vinegar into three classes: grain, fruit and animal, with lactic [...] Read more.
Vinegar, frequently distilled by solid fermentation or liquid processes, was generated through the synergistic effect of a microbial community in open or semi-open environments. Based on the studied raw materials, researchers distributed the vinegar into three classes: grain, fruit and animal, with lactic acid bacteria (LAB) playing a pivotal role in their fermentation and contributing significantly to their functional and sensory qualities. Typically, the natural maturation of fresh vinegar necessitates a long period and vast space, engendering a reduced efficiency. To accelerate the vinegar aging process, some physical methods, viz. micro-oxygenation, ozone, ultrasound, microwave, gamma rays, infrared, electric fields and high pressure, have been developed. Produced or enriched by LAB, key bioactive vinegar components are organic acids, phenolic compounds, melanoidins, and tetramethylpyrazine. These active compounds have antibacterial, antioxidant, anti-inflammatory functions; aid in the regulation of liver protection metabolism and glucose control; and have blood pressure, anti-tumor, anti-fatigue and metabolic regulatory effects. The review explores advancements in vinegar production, including modernized fermentation processes and optimized aging techniques, which enhance these beneficial compounds and ensure product consistency and safety. By examining the LAB variety strains and the bioactive profiles of different vinegar types, this study highlights vinegar’s value beyond a culinary product, as a potential therapeutic agent in human nutrition and health. The findings underscore vinegar’s relevance not only in dietary and preventive healthcare but also as a potential functional food ingredient. Further research is needed to explore the mechanisms of action through which LAB contribute to the development of several new healthy vinegars. Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
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