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Beneficial and Safety Properties of a Bacteriocinogenic and Putative Probiotic subsp. 2a Strain.
Foods
November 2024
ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Food Research Center, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, Brazil.
This work aimed to evaluate some of the probiotic features and safety of the bacteriocin-producing subsp. 2a. The effect of selected commercial drugs from different generic groups and antibiotics on the growth of subsp.
View Article and Find Full Text PDFBacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment.
J Appl Microbiol
July 2024
ProBacLab, Laboratory of Food Microbiology, Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, 05508-000, SP, Brazil.
Aims: This study aimed to prospect and isolate lactic acid bacteria (LAB) from an artisanal cheese production environment, to assess their safety, and to explore their bacteriocinogenic potential against Listeria monocytogenes.
Methods And Results: Samples were collected from surfaces of an artisanal-cheese production facility and after rep-PCR and 16S rRNA sequencing analysis, selected strains were identified as to be belonging to Lactococcus garvieae (1 strain) and Enterococcus faecium (14 isolates, grouped into three clusters) associated with different environments (worktables, cheese mold, ripening wooden shelves). All of them presented bacteriocinogenic potential against L.
Safety and Beneficial Properties of Bacteriocinogenic Lactococcus lactis and Pediococcus pentosaceus Strains, and Their Effect Versus Oral Cavity Related and Antibiotic-Resistant Pathogens.
Probiotics Antimicrob Proteins
April 2024
ProBacLab, Department of Advanced Convergence, Handong Global University, 37554, Pohang, Gyeongbuk, Republic of Korea.
Pediococcus pentosaceus 732, Lactococcus lactis subsp. lactis 431, and Lactococcus lactis 808, bacteriocinogenic strains previously isolated from kimchi and banana, were investigated for their safety, beneficial properties and in vitro inhibition of pathogens such as Listeria monocytogenes ATCC 15313 and Staphylococcus simulans KACC 13241 and Staphylococcus auricularis KACC 13252. The results of performed physiological, biochemical, and biomolecular tests suggest that these strains can be deemed safe, as no virulence genes were detected in their DNA.
View Article and Find Full Text PDFFunctional genome analysis and anti-Helicobacter pylori activity of a novel bacteriocinogenic Lactococcus sp. NH2-7C from Thai fermented pork (Nham).
Sci Rep
November 2023
Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, 10330, Thailand.
Helicobacter pylori, linked to gastric diseases, is targeted for probiotic treatment through bacteriocin production. Bacteriocins have gained recognition for their non-toxic effects on host cells and their ability to combat a wide range of pathogens. This study aimed to taxonomically characterize and evaluate the safety and probiotic properties of the novel species of Lactococcus sp.
View Article and Find Full Text PDFSelection and Characterization of Bacteriocinogenic Lactic Acid Bacteria from the Intestine of Gilthead Seabream () and Whiting Fish (): Promising Strains for Aquaculture Probiotic and Food Bio-Preservation.
Life (Basel)
August 2023
Laboratory of Neurophysiology Cellular Physiopathology and Biomolecule Valorisation LR18ES03, Faculty of Sciences of Tunis, University Tunis El Manar, Tunis 2092, Tunisia.
This study sought to evaluate the probiotic properties and the food preservation ability of lactic acid bacteria isolates collected from the intestines of wild marine fishes (gilthead seabream () ( = 60) and whiting fish () ( = 40)) from the Mediterranean sea in the area of Mostaganem city, Algeria. Forty-two isolates were identified as: ( = 19), ( = 15), ( = 4), subp. ( = 3), and ( = 1).
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