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Application of Lactobacillus Strains in the Food Industry
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Application of Lactobacillus Strains in the Food Industry

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

Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 19742

Special Issue Editor

Dr. Dimitra Dimitrellou

E-Mail Website
Guest Editor
Department of Food Science and Technology, Ionian University, Vergoti Ave. Argostoli, 28100 Kefalonia
Interests: dairy technology; probiotics and prebiotics; fermented foods; lactic acid bacteria food biotechnology; functional foods; beneficial microorganims
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods have played a major role in the human diet for millennia. Among other microorganisms, lactic acid bacteria and especially lactobacilli are responsible for these fermentations. Lactobacilli have been used in food preservation as starters for several fermented foods including dairy products, plant-based products and fish and meat products. Lactobacilli have also been proposed as probiotics and microbial cell factories for the production of nutraceuticals. Their applications are also expanded in wine, beer and beverage production. An important application of lactobacilli is the addition of probiotic strains to various products in order to enhance the health of humans through their favourable effects on the microflora of the gastrointestinal tract. Indeed, more and more products are added in the market using several probiotic lactobacilli. The aim of this Special Issue is to provide a platform for the publication of articles related to recent application of lactobacilli in the food industry including, but not limited to, the production of novel foods, potential antimicrobial properties, in vitro and in vivo studies and isolation and characterisation of novel strains.

Dr. Dimitra Dimitrellou
Guest Editor

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.

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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

  • lactic acid bacteria
  • fermented foods
  • fermentation
  • dairy
  • meat
  • beverages

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Published Papers (5 papers)

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Research

15 pages, 2144 KiB  
Article
Eco-Friendly Edible Packaging Systems Based on Live-Lactobacillus kefiri MM5 for the Control of Listeria monocytogenes in Fresh Vegetables
by Ramona Iseppi, Chiara Zurlini, Ilaria Maria Cigognini, Mariarosaria Cannavacciuolo, Carla Sabia and Patrizia Messi
Foods 2022, 11(17), 2632; https://doi.org/10.3390/foods11172632 - 30 Aug 2022
Cited by 7 | Viewed by 2842
Abstract
To meet consumer requirements for high quality food free of chemical additives, according to the principles of sustainability and respect for the environment, new “green” packaging solutions have been explored. The antibacterial activity of edible bioactive films and coatings, based on biomolecules from [...] Read more.
To meet consumer requirements for high quality food free of chemical additives, according to the principles of sustainability and respect for the environment, new “green” packaging solutions have been explored. The antibacterial activity of edible bioactive films and coatings, based on biomolecules from processing by-products and biomasses, added with the bacteriocin producer Lactobacillus kefiri MM5, has been determined in vegetables against L. monocytogenes NCTC 10888 (i) “in vitro” by a modified agar diffusion assay and (ii) “on food” during storage of artificially contaminated raw vegetable samples, after application of active films and coatings. Both polysaccharides-based and proteins-based films and coatings showed excellent antilisterial activity, especially at 10 and 20 days. Protein-based films displayed a strong activity against L. monocytogenes in carrots and zucchini samples (p < 0.0001). After 10 days, both polysaccharide-based and protein-based films demonstrated more enhanced activity than coatings towards the pathogen. These edible active packagings containing live probiotics can be used both to preserve the safety of fresh vegetables and to deliver a beneficial probiotic bacterial strain. The edible ingredients used for the formulation of both films and coatings are easily available, at low cost and environmental impact. Full article
(This article belongs to the Special Issue Application of Lactobacillus Strains in the Food Industry)
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16 pages, 3427 KiB  
Article
Metabolomics Analysis for Nitrite Degradation by the Metabolites of Limosilactobacillus fermentum RC4
by Chaoran Xia, Qiyuan Tian, Lingyu Kong, Xiaoqian Sun, Jingjing Shi, Xiaoqun Zeng and Daodong Pan
Foods 2022, 11(7), 1009; https://doi.org/10.3390/foods11071009 - 30 Mar 2022
Cited by 14 | Viewed by 2442
Abstract
Nitrite (NIT), a commonly used food additive, especially in pickled and cured vegetables and meat products, might cause acute and chronic diseases. Fermentation with lactic acid bacteria (LAB) is an effective method for degrading NIT and improving the flavor of pickled and cured [...] Read more.
Nitrite (NIT), a commonly used food additive, especially in pickled and cured vegetables and meat products, might cause acute and chronic diseases. Fermentation with lactic acid bacteria (LAB) is an effective method for degrading NIT and improving the flavor of pickled and cured foods. In this study, Limosilactobacillus fermentum (L. fermentum) RC4 with a high NIT degradation ability was found to degrade NIT in a new manner when compared with reported enzymatic and acid degradation, namely, metabolite degradation during fermentation in MRS broth, which shows a synergistic effect with acid to increase NIT degradation. Liquid chromatography–mass spectrometry analysis identified 134 significantly different metabolites, of which 11 metabolites of L. fermentum RC4, namely, γ-aminobutyric acid (GABA), isocitric acid, D-glucose, 3-methylthiopropionic acid (MTP), N-formyl-L-methionine, dimethyl sulfone (MSM), D-ribose, mesaconate, trans-aconitic acid, L-lysine, and carnosine, showed significant NIT degradation effects compared with the control group (MRS broth). Verification experiments showed that adding the above 11 metabolites to 100 mg/L NIT and incubating for 24 h resulted in NIT degradation rates of 5.07%, 4.41%, 6.08%, 16.93%, 5.28%, 2.41%, 0.93%, 18.93%, 12.25%, 6.42%, and 3.21%, respectively. Among these, three metabolites, namely, mesaconate, MTP, and trans-aconitic acid, showed efficient NIT degradation abilities that might be related to the degradation mechanism involving decarboxylation reactions. This is the first systematic study of NIT degradation by LAB, resulting in the identification of a new metabolite degradation pathway and three efficient NIT degradation metabolites. Full article
(This article belongs to the Special Issue Application of Lactobacillus Strains in the Food Industry)
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12 pages, 1224 KiB  
Article
The Acrylamide Degradation by Probiotic Strain Lactobacillus acidophilus LA-5
by Katarzyna Petka, Paweł Sroka, Tomasz Tarko and Aleksandra Duda-Chodak
Foods 2022, 11(3), 365; https://doi.org/10.3390/foods11030365 - 27 Jan 2022
Cited by 7 | Viewed by 2748
Abstract
Acrylamide is a harmful substance produced in thermal processed food; however, it can also be found in food with various additives. The aim of the study was to check whether the probiotic bacteria strain, Lactobacillus acidophilus LA-5 (LA5), can degrade acrylamide and hence [...] Read more.
Acrylamide is a harmful substance produced in thermal processed food; however, it can also be found in food with various additives. The aim of the study was to check whether the probiotic bacteria strain, Lactobacillus acidophilus LA-5 (LA5), can degrade acrylamide and hence reduce its concentration in foodstuff. Our results revealed that LA5 can degrade acrylamide and cause a decrease in its concentration, but only when other available carbon and nitrogen sources are lacking. In the presence of casein, lactose, milk fat or in whole cow’s milk, this ability disappeared. Acrylamide present in milk, however, modulated the bacteria metabolism by significantly enhancing lactic acid production by LA5 in milk (at conc. 100 µg/mL), while the production of acetic acid was rather reduced. Full article
(This article belongs to the Special Issue Application of Lactobacillus Strains in the Food Industry)
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16 pages, 2497 KiB  
Article
Immunomodulatory Activity of Extracellular Vesicles of Kimchi-Derived Lactic Acid Bacteria (Leuconostoc mesenteroides, Latilactobacillus curvatus, and Lactiplantibacillus plantarum)
by Sang-Hyun Kim, Ji Hee Lee, Eun Hae Kim, Martin J. T. Reaney, Youn Young Shim and Mi Ja Chung
Foods 2022, 11(3), 313; https://doi.org/10.3390/foods11030313 - 24 Jan 2022
Cited by 14 | Viewed by 3799
Abstract
Lactic acid bacteria present in Kimchi, such as Leuconostoc mesenteroides (Lm), Latilactobacillus curvatus (Lc), and Lactiplantibacillus plantarum (Lp) produce extracellular vesicles (ECVs) that modulate immune responses. The ECVs of probiotic Kimchi bacteria are abbreviated as LmV, LcV, and LpV. Treatment of macrophages (RAW264.7) [...] Read more.
Lactic acid bacteria present in Kimchi, such as Leuconostoc mesenteroides (Lm), Latilactobacillus curvatus (Lc), and Lactiplantibacillus plantarum (Lp) produce extracellular vesicles (ECVs) that modulate immune responses. The ECVs of probiotic Kimchi bacteria are abbreviated as LmV, LcV, and LpV. Treatment of macrophages (RAW264.7) with ECVs (LmV, LcV, and LpV) increased the production of nitric oxide (NO), tumor necrosis factor (TNF)-α, and interleukin-6 (IL-6). Immunostimulatory effects exerted on the RAW264.7 cells were stronger after treatments with LmV and LcV than with LpV. Treatment of mice with LcV (1 mg/kg, orally) induced splenocyte proliferation and subsequent production of both NO and cytokines (INF-γ, TNF-α, IL-4, and IL-10). Furthermore, pre-treatment of macrophages and microglial cells with ECVs prior to LPS stimulation significantly attenuated the production of NO and pro-inflammatory cytokines (TNF-α, IL-1β, and IL-6). Therefore, ECVs (LmV, LcV, and LpV) prevent inflammatory responses in the LPS-stimulated microglial cells by blocking the extracellular signal-regulated kinase (Erk) and p38 signaling pathways. These results showed that LmV, LcV, and LpV from Kimchi probiotic bacteria safely exert immunomodulatory effects. Full article
(This article belongs to the Special Issue Application of Lactobacillus Strains in the Food Industry)
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16 pages, 4312 KiB  
Article
Antifungal Activity of Lactobacillus plantarum ZZUA493 and Its Application to Extend the Shelf Life of Chinese Steamed Buns
by Shanshan Zhao, Xiangmei Hao, Fengyuan Yang, Yuan Wang, Xiaomiao Fan and Yanping Wang
Foods 2022, 11(2), 195; https://doi.org/10.3390/foods11020195 - 12 Jan 2022
Cited by 23 | Viewed by 3417
Abstract
Lactic acid bacteria (LAB) can produce many kinds of antifungal substances, which have been widely proven to have antifungal activity. In this study, 359 strains of LAB were screened for antifungal activity against Aspergillus niger (A. niger) using the 96-well microtiter plate method, [...] Read more.
Lactic acid bacteria (LAB) can produce many kinds of antifungal substances, which have been widely proven to have antifungal activity. In this study, 359 strains of LAB were screened for antifungal activity against Aspergillus niger (A. niger) using the 96-well microtiter plate method, and three showed strong activity. Of these, ZZUA493 showed a broad-spectrum antifungal ability against A. niger, Aspergillus oryzae, Trichoderma longibrachiatum, Aspergillus flavus and Fusarium graminearum. ZZUA493 was identified as Lactobacillus plantarum. Protease treatment, the removal of hydrogen peroxide with catalase and heat treatment had no effect on the antifungal activity of the cell-free supernatant (CFS) of ZZUA493; organic acids produced by ZZUA493 appeared to have an important role in fungal growth inhibition. The contents of lactic acid, acetic acid and phenyllactic acid in the CFS tended to be stable at 48 h, and amounted to 28.5, 15.5 and 0.075 mg/mL, respectively. In addition, adding ZZUA493, as an ingredient during their preparation, prolonged the shelf life of Chinese steamed buns. Overall, ZZUA493 appears to have good potential as a fungal inhibitor for food preservation. Full article
(This article belongs to the Special Issue Application of Lactobacillus Strains in the Food Industry)
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