☆ 4.7 Review

Advancing Insights into Probiotics during Vegetable Fermentation

FOODS (2023)

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Review Food Science & Technology

Probiotic cultures as a potential protective strategy against the toxicity of environmentally relevant chemicals: State-of-the-art knowledge

Katarina Baralic et al.

Summary: Environmentally relevant toxic substances have negative impacts on human health, causing harmful effects on various bodily systems and even leading to cancer. Probiotic cultures have the ability to adsorb and degrade these toxic substances, mainly in their cell walls. They can also induce metabolism and degradation of toxic substances, reducing their toxicity and facilitating elimination. Other potential protective effects of probiotics include decreased absorption and increased excretion of toxic substances, prevention of gut microbial dysbiosis, increased mucus secretion, reduced production of reactive oxygen species, and decreased inflammation. This review aims to summarize the current knowledge regarding the protective effects of different probiotic strains against environmentally relevant toxic substances (mycotoxins, polycyclic aromatic hydrocarbons, pesticides, perfluoroalkyl and polyfluoroalkyl substances, phthalates, bisphenol A, and toxic metals).

FOOD AND CHEMICAL TOXICOLOGY (2023)

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Article Food Science & Technology

Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis

Shiyao Zhang et al.

Summary: Genomics and metabolomics were used to investigate the bio-synthetic pathways of flavor compounds in pickled chayote through LAB fermentation. L. plantarum had the highest number of metabolism annotated genes, while L. brevis had the fewest. Different LAB strains produced unique odor-active and taste-active compounds. Phenylalanine metabolic pathway, amino acid metabolic decomposition pathway, and fatty acid biosynthesis pathway were involved in flavor formation during LAB fermentation.

FOOD RESEARCH INTERNATIONAL (2023)

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Article Food Science & Technology

Characterization of microbiota of naturally fermented sauerkraut by high-throughput sequencing

Shuang Zhang et al.

Summary: Sauerkraut is a traditionally fermented cabbage in northeast China, with diverse microbial composition and potential probiotic properties. Illumina MiSeq sequencing revealed that Lactobacillus was widely present in sauerkraut, with certain species more abundant in leaves than in broth. Additionally, beneficial lactic acid bacteria genera such as Pediococcus and Leuconostoc were detected, but harmful bacteria like Arcobacter and Acinetobacter were also found.

FOOD SCIENCE AND BIOTECHNOLOGY (2023)

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Article Agriculture, Multidisciplinary

Correlation between microbial communities and key odourants in fermented capsicum inoculated with Pediococcus pentosaceus and Cyberlindnera rhodanensis

Qiao Shi et al.

Summary: This study investigated the effects of inoculated microbial fermentation on pickled pepper and found that inoculation with P. pentosaceus and C. rhodanensis changed the microbial community and volatile compounds of fermented capsicum, improving its organoleptic qualities.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)

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Article Agriculture, Multidisciplinary

Therapeutic effect of Lactobacillus plantarum JS19 on mice with dextran sulfate sodium induced acute and chronic ulcerative colitis

Rong Ren et al.

Summary: In this study, Lactobacillus plantarum JS19 isolated from jiang-shui exhibited strong antioxidant activity. Oral administration of L. plantarum JS19 effectively prevented body weight loss, colon shortening and damage in mice with dextran sulfate sodium-induced colitis. Moreover, L. plantarum JS19 alleviated inflammatory responses, oxidative stress, and rebalanced dysbiosis of gut microbiota. Therefore, L. plantarum JS19 may serve as a promising probiotic for preventing inflammatory bowel disease, specifically ulcerative colitis.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)

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Article Food Science & Technology

Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation

Shiyao Zhang et al.

Summary: The effects of fresh or aged brine and pool or jar containers on the flavor characteristics of pickled chili peppers were investigated. The results showed that brine had a more dominant effect on organic acid, sugar, and aroma, while containers had a greater influence on free amino acid production. Chilies fermented with aged brine had higher acidity and sugar content, while chilies fermented in pool containers had higher free amino acid content. Overall, jar fermentation with aged brine resulted in a more flavorful pickled chili pepper.

FOODS (2023)

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Article Chemistry, Applied

Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage

Liqing Qiu et al.

Summary: In this study, five commercial lactic acid bacteria (LAB) strains were selected and used for fermentation of blended edible rose and shiitake beverage. The results showed that all strains reached high viable counts and the fermented samples exhibited higher contents of various bioactive compounds and stronger antioxidant capacity compared to the control. The electronic tongue analysis demonstrated that LAB fermentation improved the taste profiles of the fermented samples by reducing bitterness, astringency, and aftertastes. Furthermore, LAB fermentation enriched the aroma complex of the beverage and resulted in the formation of new volatile compounds.

FOOD CHEMISTRY (2023)

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Review Food Science & Technology

Development of engineered probiotics with tailored functional properties and their application in food science

Shreyasi Pramanik et al.

Summary: The potential health benefits of probiotics may be hindered due to their reduced viability during food storage and passage through the gastrointestinal system. The composition of intestinal flora and resistance against pathogens are some of the health benefits associated with probiotic consumption. Encapsulation technology can enhance the viability of probiotics, especially in extreme conditions such as changes in pH or temperature. This review focuses on the technology and food matrix used to encapsulate probiotic cells and deliver them to consumers.

FOOD SCIENCE AND BIOTECHNOLOGY (2023)

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Article Biotechnology & Applied Microbiology

Characterization of Two Mannitol-Producing Leuconostoc Strains from Pa-Kimchi and Their Application for Juice and Yogurt Fermentation

Yun Ji Kang et al.

Summary: Two lactic acid bacteria strains, Leuconostoc mesenteroides SKP 88 and Leuconostoc citreum SKP 92, were isolated from pa-kimchi. Both strains exhibited efficient conversion of fructose into mannitol when grown on MRS broth with fructose and glucose. L. mesenteroides SKP 88 showed higher mannitol conversion ability compared to L. citreum SKP 92.

JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2023)

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Review Biochemistry & Molecular Biology

Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review

Sarathadevi Rajendran et al.

Summary: Health, environmental and ethical concerns have increased the demand for plant-based dairy analogues. However, little is known about how to reproduce the characteristic flavors of dairy-based products using only plant-based substrates. This review provides an overview of the volatile organic compounds (VOCs) associated with fermented vegetable and fruit substrates.

MOLECULES (2023)

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Article Nutrition & Dietetics

Oral intake of Lactiplantibacillus pentosus LPG1 Produces a Beneficial Regulation of Gut Microbiota in Healthy Persons: A Randomised, Placebo-Controlled, Single-Blind Trial

Elio López-García et al.

Nutrients (2023)

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Article Food Science & Technology

Effects of the Exopolysaccharide from Lactiplantibacillus plantarum HMX2 on the Growth Performance, Immune Response, and Intestinal Microbiota of Juvenile Turbot, Scophthalmus maximus

Gege Hu et al.

Summary: In this study, the effects of exopolysaccharide (EPS) from Lactiplantibacillus plantarum (HMX2) on juvenile turbot were investigated. HMX2-EPS significantly improved the growth performance and increased the activities of antioxidant enzymes, digestive enzymes, and immune-related enzymes. It also regulated the IFN signal transduction pathway, increased the secretion of inflammatory factors, and enhanced the immune response and survival rates of turbot. Additionally, HMX2-EPS improved the diversity of intestinal microbiota, increasing the abundance of potential probiotics and reducing the abundance of pathogenic bacteria.

FOODS (2023)

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Article Food Science & Technology

Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition

Yueyi Liu et al.

Summary: The microbial compositions and metabolites of sauerkraut with and without the addition of microorganisms were compared. Different modes of microbial addition formed unique microbial communities and exerted similar effects on inhibiting Firmicutes production. Sauerkraut without added microorganisms had the lowest microbial diversity. Different brands of sauerkraut contained their own unique flavor compounds. Cystine and tyrosine, ascorbic acid and acetic acid, and alcohols and esters were closely related to a wide range of microorganisms in sauerkraut. Elucidating the correlations among microbiota and metabolites will help guide future improvements in sauerkraut fermentation processes.

FOODS (2023)

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Review Food Science & Technology

Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects

Nadya Armenova et al.

Summary: The use of pesticides in agricultural areas is essential for improving crop yields in the future. However, the ingestion of food with pesticide residues can lead to serious health issues such as neurological, gastrointestinal, and allergic reactions, as well as cancer and death. Fortunately, the fermentation process reduces pesticide residues in certain foods through enzymatic degradation by microbial species. This review focuses on highly pesticide-contaminated foods, such as milk, yogurt, fermented vegetables, fruit juices, grains, sourdough, and wines, and discusses the molecular mechanisms and potential strategies for pesticide detoxification.

FOODS (2023)

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Article Food Science & Technology

In Silico Evidence of the Multifunctional Features of Lactiplantibacillus pentosus LPG1, a Natural Fermenting Agent Isolated from Table Olive Biofilms

Elio Lopez-Garcia et al.

Summary: Lactiplantibacillus pentosus LPG1, a probiotic bacteria obtained from plant origins, was sequenced and analyzed. The results showed that it is a safe microorganism with potential as a human probiotic for vegetable fermentations.

FOODS (2023)

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Article Nutrition & Dietetics

Lactiplantibacillus pentosus P2020 protects the hyperuricemia and renal inflammation in mice

Zhihuan Wang et al.

Summary: This study investigated the therapeutic effects of Lactiplantibacillus pentosus P2020 (LPP), a probiotic strain extracted from Chinese pickle, on hyperuricemia in mice. The results showed that LPP significantly reduced serum uric acid levels and alleviated renal inflammation by regulating inflammation pathways and transporters expression. Moreover, LPP promoted uric acid excretion, improved intestinal barrier function, and modulated gut microbiota composition. These findings suggest the potential of LPP as a preventive treatment for hyperuricemia and related renal damage.

FRONTIERS IN NUTRITION (2023)

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Review Biology

Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More

Eliza Knez et al.

Summary: Fermented vegetables and legumes have probiotic and antioxidant potential, and can modulate gut microbiota diversity, leading to anti-inflammatory and decreased appetite effects. Silages have a higher bioavailable antioxidants content compared to fresh samples, but fermented vegetables and legumes are rich in salt or salt substitutes. However, there is no evidence connecting silages intake to the prevalence of hypertension or kidney failure.

LIFE-BASEL (2023)

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Article Food Science & Technology

Meta-analysis of microbiomes reveals metagenomic features of fermented vegetables

Yang Liu et al.

Summary: Through a high-resolution meta-analysis of 57 fermented vegetable samples from China, Ireland, the UK, and Germany, we found significant differences in the microbiota composition and functional pathway diversity of fermented vegetables that are correlated with their geographical origins. Our metagenomic analysis also revealed the characteristics of carbohydrate-active enzymes and antibiotic resistance genes in fermented vegetable metagenomes. This study provides new ecological insights and emphasizes the importance of high-resolution metagenomic analysis in studying the fermented food microbiome.

FOOD RESEARCH INTERNATIONAL (2023)

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Article Biochemistry & Molecular Biology

A Novel Probiotic-Based Oral Vaccine against SARS-CoV-2 Omicron Variant B.1.1.529

Eddie Chung Ting Chau et al.

Summary: The study explores the use of genetically modified microorganisms, specifically Lactobacillus casei, as an oral vaccine candidate for delivering antigens of the SARS-CoV-2 Omicron variant. The newly developed vaccine, called OMGVac, demonstrated a strong IgG immune response against the spike protein of the Omicron variant in hamsters. The vaccine was found to be safe with no adverse effects observed, and it highlights the potential of recombinant probiotics as live delivery vectors for initiating systemic immunity.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2023)

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Article Biochemistry & Molecular Biology

Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue

Baozhu Wu et al.

Summary: This study compared the flavor profiles of fermented Ciba chili with and without Sichuan pepper using E-tongue, E-nose, and GC-IMS. The results showed clear differences in taste and flavor between the two samples, with CK mainly exhibiting a sour profile and HJ displaying a complex and rich flavor. HS-GC-IMS identified 60 compounds in the samples, with terpenes, alcohols, and esters as the primary volatile flavor compounds. Zanthoxylum was found to enhance the concentration of these compounds in fermented Ciba chili. The study provides a theoretical basis and data support for optimizing the fermentation process and understanding the aroma formation in Ciba chili.

MOLECULES (2023)

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Editorial Material Cardiac & Cardiovascular Systems

Cardiovascular benefits of fermented foods and beverages: still up for debate

Ramon Estruch et al.

Summary: The role of fermented foods and beverages in a healthy diet is still uncertain, and further research is needed.

NATURE REVIEWS CARDIOLOGY (2023)

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Article Biotechnology & Applied Microbiology

Bacteriocin and Antioxidant Production, a Beneficial Properties of Lactic Acid Bacteria Isolated from Fermented Vegetables of Northwest Bulgaria

Ronaldo Rwubuzizi et al.

Summary: Nine bacteria strains were isolated from home-made fermented vegetables in Northwest Bulgaria, and their identification and characterization were conducted through biochemical, physiological, and biomolecular analyses. These strains were found to produce bacteriocins, which exhibited inhibitory effects on different strains of Listeria spp., Enterococcus spp. (including vancomycin-resistant enterococci), and Staphylococcus spp.

PROBIOTICS AND ANTIMICROBIAL PROTEINS (2023)

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Article Agriculture, Dairy & Animal Science

Metagenomics analysis reveals the performance of homo- and heterofermentative lactic acid bacteria in alfalfa silage fermentation, bacterial community, and functional profiles

Charles Obinwanne Okoye et al.

Summary: This study investigates the effects of lactic acid bacteria on the fermentation, microbial community, and functional profiles of alfalfa silage. The results show that lactic acid bacteria improve the fermentation process, enhance microbial community, and increase the beneficial organic acid content and nutritional value of alfalfa. Further studies are needed to explore the performance of lactic acid bacteria combinations with other inoculants in different types of silage.

JOURNAL OF ANIMAL SCIENCE (2023)

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Article Food Science & Technology

Characterization of a novel glutamate decarboxylase (GAD) from Latilactobacillus curvatus K285 isolated from Gat -Kimchi

Se Jin Lee et al.

Summary: An LAB strain producing GABA was isolated from Korean kimchi, identified as Latilactobacillus curvatus K285. Cloning of the unique GAD gene from K285, along with its operon structure and enzymatic properties, indicates its potential application in producing GABA-enriched foods.

FOOD SCIENCE AND BIOTECHNOLOGY (2022)

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Article Biotechnology & Applied Microbiology

Multifunctional Probiotic and Functional Properties of Lactiplantibacillus plantarum LRCC5314, Isolated from Kimchi

Seokmin Yoon et al.

Summary: This study investigated the survival capacity and probiotic properties of Lactiplantibacillus plantarum LRCC5314 isolated from kimchi. LRCC5314 exhibited stable survival under acidic and bile salt conditions, and showed strong adhesion to gut epithelial cells. It also demonstrated anti-inflammatory activities, inhibition of adipogenesis, enzyme activity-inhibition, and reduction in stress hormone levels.

JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2022)

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Article Food Science & Technology

Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety

Tingting Liang et al.

Summary: This study identified and compared the bacterial communities and physicochemical characteristics of four types of traditionally fermented vegetables from north China. The results showed that different types of vegetables had different bacterial species and quantities, and physicochemical factors influenced the microbial composition. Furthermore, some foodborne pathogens were found in the fermented vegetables.

FOODS (2022)

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Article Biotechnology & Applied Microbiology

In Vitro and In Vivo Cholesterol Reducing Ability and Safety of Probiotic Candidates Isolated from Korean Fermented Soya Beans

Eric Banan-Mwine Daliri et al.

Summary: In this study, various lactic acid bacteria were found to have the potential to reduce cholesterol levels in liquid media. Additionally, some LAB strains were able to incorporate cholesterol into their cell membranes in vivo, while producing biogenic amines at concentrations below toxic limits.

PROBIOTICS AND ANTIMICROBIAL PROTEINS (2022)

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Review Biochemistry & Molecular Biology

Mannitol Production by Heterofermentative Lactic Acid Bacteria: a Review

Juan Gilberto Martinez-Miranda et al.

Summary: This article introduces the various applications of mannitol in the food, pharmaceutical, and medicine industries, and discusses in detail the methods of producing mannitol through microbial fermentation.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2022)

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Article Chemistry, Applied

Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics

Shanshan Yu et al.

Summary: Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) with electronic nose (E-nose) and electronic tongue (E-tongue) were used for flavor characterization of traditional Chinese fermented soybean paste, identifying a total of 57 volatile organic compounds (VOCs). Linear discrimination analysis (LDA) of fusion data showed a high discriminant accuracy of 97.22%, and support vector machine regression (SVR) analysis exhibited a more satisfying performance in predicting the content of esters and total acids.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites

Zhixun Shang et al.

Summary: During the fermentation of pickled chayote, there was a significant increase in organic acids, free amino acids, and key volatiles. Lactobacillus alimentarius and Kazachstania humilis were the prevalent species in bacteria and fungi, respectively. Microbes, including Lactobacillus and Kazachstania, played significant roles in the physicochemical changes and flavor production of pickled chayote.

FOOD CHEMISTRY (2022)

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Article Biotechnology & Applied Microbiology

Lactiplantibacillus plantarum 299v as starter culture suppresses Enterobacteriaceae more efficiently than spontaneous fermentation of carrots

Yingyue Li et al.

Summary: The study shows that using Lactiplantibacillus plantarum 299v as a starter culture in carrot fermentation can effectively reduce the amount of Salmonella and the entire Enterobacteriaceae family, therefore improving the safety and quality of fermented foods compared to spontaneous fermentation.

FOOD MICROBIOLOGY (2022)

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Article Food Science & Technology

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Zi Ye et al.

Summary: This study investigated the changes in flavor and microbial diversity during the fermentation of pickled chili pepper. The results showed that the hardness and pungency of the chili pepper decreased, while organic acids, amino acids, and volatiles increased during fermentation. Lactobacillus and Candida species were dominant in the pickled chili pepper. Correlation analysis revealed a positive correlation between dominant bacteria and fungi and volatile compounds.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Agriculture, Dairy & Animal Science

A novel bacteriocin against Staphylococcus aureus from Lactobacillus paracasei isolated from Yunnan traditional fermented yogurt: Purification, antibacterial characterization, and antibiofilm activity

Yu-Hang Jiang et al.

Summary: A novel LAB bacteriocin LSX01 isolated from traditional fermented yogurt in Yunnan, China was found to possess antibacterial and antibiofilm activity against Staphylococcus aureus, suggesting its potential in improving dairy product safety.

JOURNAL OF DAIRY SCIENCE (2022)

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Review Nutrition & Dietetics

Fermented Foods, Health and the Gut Microbiome

Natasha K. Leeuwendaal et al.

Summary: Fermented foods have been a part of human diet for thousands of years and have a diverse range in the 21st century. Research has shown that bioactive peptides and microbial metabolites in fermented foods have positive effects on human health. Each type of fermented food hosts a specific population of microorganisms, which can survive in the gut and interact with the gut microbiome. This review examines the fermentation process, microorganisms involved, potential health benefits, and the impact of fermented foods on the gut microbiome.

NUTRIENTS (2022)

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Article Food Science & Technology

Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish

Yang Yang et al.

Summary: The formation of white bio-membrane (shenghua) on pickles is a key problem in the Sichuan pickle industry. This study identified Candida parapsilosis as the main strain causing shenghua and explored its membrane-forming ability in different environmental conditions. Lactobacillus fermentum SHY10 was found to inhibit the membrane production of Candida parapsilosis, with the cell-free supernatant showing the strongest inhibitory effects likely due to protein substances. This research provides a safe and consumer-friendly solution for the membrane problem in the fermented vegetable industry.

FOOD SCIENCE & NUTRITION (2022)

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Article Microbiology

Amino Acid-Derived Quorum Sensing Molecule Alanine on the Gastrointestinal Tract Tolerance of the Lactobacillus Strains in the Cocultured Fermentation Model

Jianzhu Wen et al.

Summary: This study investigated the tolerance, adhesion ability, and biofilm formation of a Lactobacillus strain in a coculture system using various methods. The results showed that the coculture system promoted the release of signal molecules and protected the viability of Lactobacillus acidophilus in the gastrointestinal environment. Additionally, an amino acid-derived metabolite was found to enhance cell communication and increase the tolerance ability of L. acidophilus.

MICROBIOLOGY SPECTRUM (2022)

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Article Chemistry, Applied

Use of Lactiplantibacillus plantarum ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation

Xiazhu Zhang et al.

Summary: Lactiplantibacillus plantarum ZJ316 shows potential as a starter culture for improving quality and regulating microbial communities in pickled mustard fermentation, with the added benefit of antibacterial activity. ZJ316 lowers nitrite levels, enhances flavor, and inhibits the growth of certain harmful bacteria, making it a promising candidate for vegetable fermentation processes.

FOOD CHEMISTRY-X (2022)

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Article Biochemistry & Molecular Biology

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

Emilia Janiszewska-Turak et al.

Summary: Red, yellow, and green peppers, rich in natural pigments, can be pickled using lactic acid bacteria to create a new product with high health value. This study evaluated the effect of different strains of lactic acid bacteria on the chemical and physical properties of peppers. The fermentation process influenced the color and antioxidant activity of the peppers.

MOLECULES (2022)

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Article Food Science & Technology

New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria

Muhammad Yasir et al.

Summary: This study analyzed the bacterial communities and probiotic bacteria in pickled vegetables commonly consumed in the Middle Eastern, African, and Asian regions using shotgun metagenomic sequencing. The results revealed significant differences in bacterial communities among different pickle types and the presence of antimicrobial resistance genes. The study suggests the importance of hygienic processing to prevent bacterial contamination and the spread of antibiotic resistance genes in pickled vegetables.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Food Science & Technology

Role of combinated lactic acid bacteria in bacterial, viral, and metabolite dynamics during fermentation of vegetable food, kimchi

Mi-Ja Jung et al.

Summary: This study reveals the ecological role of LAB starters in the fermentation of kimchi and investigates the potential impact of bacteriophages on the fermentation properties of kimchi.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Food Science & Technology

Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai

Dongdong Wang et al.

Summary: Paocai, a traditional Chinese fermented vegetable product, was studied to understand bacterial community succession and core microbial reconstruction on flavor. The dominant bacteria in the fermentation process were mostly cultivable, with Leuconostoc mesenteroides and Lactiplantibacillus plantarum playing key roles in flavor formation. Microbial reconstruction using specific strains showed different fermentation and flavor characteristics.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2022)

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Review Gastroenterology & Hepatology

The double-edged sword of probiotic supplementation on gut microbiota structure in Helicobacter pylori management

Ali Nabavi-Rad et al.

Summary: With the increasing challenges and inefficiencies in Helicobacter pylori management, the interest in innovative interventions is growing. Studies have shown that probiotic co-supplementation can reduce drug-related side effects and promote treatment outcomes. However, researchers have emphasized the importance of gut microbiota alteration in probiotic co-supplementation.

GUT MICROBES (2022)

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Article Microbiology

How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities

Ali Zein Alabiden Tlais et al.

Summary: This study provides a new perspective on the bacterial community succession and metabolic functions during sauerkraut fermentation. The species Secundilactobacillus malefermentans was identified as a core member of the microbiome, particularly during the final weeks of fermentation. The composition of phenolic compounds changed throughout the fermentation process and was correlated with changes in the microbiome.

MICROBIOLOGY SPECTRUM (2022)

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Article Food Science & Technology

Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics

Ewelina Maslak et al.

Summary: This study isolated two strains of lactic acid bacteria from a pickled beetroot sample, which showed potential to be considered as probiotics in the future. The strains were tested for their growth conditions, proteolytic properties, lipid profile, ability to synthesize beneficial metabolites, and inhibition of pathogenic strains. The results showed that these strains have the desired properties for use as starter cultures in functional food production.

FOODS (2022)

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Article Biochemistry & Molecular Biology

Characterization of exopolysaccharide produced by Levilactobacillus brevis HDE-9 and evaluation of its potential use in dairy products

Renpeng Du et al.

Summary: The bacterial strain HDE-9 was isolated from sauerkraut and identified as Levilactobacillus brevis. An exopoly-saccharide (EPS) was isolated and purified from L. brevis HDE-9, and its structural characteristics and biological activity were investigated. The EPS showed desirable physicochemical properties and potential application in fermented dairy product production.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Article Biotechnology & Applied Microbiology

Production of GABA-enriched tomato juice by Lactiplantibacillus plantarum KB1253

Yuki Nakatani et al.

Summary: This study screened lactic acid bacteria strains capable of converting L-glutamic acid in tomatoes into GABA from Japanese pickles. The selected strain, Lac-tiplantibacillus plantarum KB1253, showed high GABA production and potential for developing health-promoting functional foods rich in GABA from tomatoes and other agricultural products.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2022)

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Review Biotechnology & Applied Microbiology

Advances in the human skin microbiota and its roles in cutaneous diseases

Yudie Yang et al.

Summary: This review provides insights into the interaction between human skin microbiota and human skin, the potential roles of microbiota in skin health and diseases, and the strategies for prevention, diagnosis, and treatment of microbe-related skin diseases.

MICROBIAL CELL FACTORIES (2022)

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Article Nutrition & Dietetics

Co-Cultures of Lactobacillus acidophilus and Bacillus subtilis Enhance Mucosal Barrier by Modulating Gut Microbiota-Derived Short-Chain Fatty Acids

Zhengjun Xie et al.

Summary: This study aims to explore the effects of co-cultures from Lactobacillus acidophilus and Bacillus subtilis on the intestinal mucosal barrier. The results showed that FAM supplementation can increase body weight, reduce diarrhea incidence, alleviate mucosal damage, and increase the levels of tight junction proteins, serum diamine oxidase, and antimicrobial peptides. In addition, FAM supplementation also affects the composition of gut microbiota, increases the levels of beneficial bacteria and short-chain fatty acids, and enhances immune cell and SIgA production. FAM has great potential in promoting gut health.

NUTRIENTS (2022)

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Article Microbiology

Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health-promoting properties of sauerkraut brine

Giulia Gaudioso et al.

Summary: This study employed a multi-disciplinary approach to investigate the fermentation process and gut health-promoting properties of locally produced, organic sauerkraut. The results revealed a gradual decrease in bacterial diversity during fermentation, and significant differences in microbiota composition between sauerkraut from different producers. Lactic acid bacteria dominated the microbiota, with Lactiplantibacillus being the dominant genus. H-1-NMR analysis showed significant changes in microbial metabolite profiles during fermentation. Sauerkraut brine did not affect gut barrier function, but showed potential in modulating inflammatory response and regulating intestinal immune function.

FRONTIERS IN MICROBIOLOGY (2022)

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Article Microbiology

In silico genomic analysis of the potential probiotic Lactiplantibacillus pentosus CF2-10N reveals promising beneficial effects with health promoting properties

Hikmate Abriouel et al.

Summary: Lactiplantibacillus pentosus CF2-10N, isolated from naturally fermented Alorena green table olives, exhibits high probiotic potential. Genome analysis reveals its safety, functionality, ecological flexibility, and adaptability to various environmental niches. The strain possesses attractive features necessary for its application as a starter culture and probiotic.

FRONTIERS IN MICROBIOLOGY (2022)

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Article Microbiology

Whole-genome sequence analysis for evaluating the safety and probiotic potential of Lactiplantibacillus pentosus 9D3, a gamma-aminobutyric acid (GABA)-producing strain isolated from Thai pickled weed

Nachon Raethong et al.

Summary: Lactiplantibacillus pentosus 9D3, isolated from Thai pickled weed, was characterized as a safe and potential probiotic strain through whole-genome analysis and in vitro testing. The strain exhibited specific capability of gamma-aminobutyric acid (GABA) production, with related genes located on a plasmid. It showed no genes related to the production of toxins, biogenic amines, and antimicrobial drugs, and had a low risk of transferring antimicrobial resistance (AMR) genes. In addition, L. pentosus 9D3 demonstrated good survivability in the gastrointestinal tract and adhesion to intestinal cells in vitro.

FRONTIERS IN MICROBIOLOGY (2022)

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Article Geriatrics & Gerontology

Probiotic Supplementation Improves Cognitive Function and Mood with Changes in Gut Microbiota in Community-Dwelling Older Adults: A Randomized, Double-Blind, Placebo-Controlled, Multicenter Trial

Chong-Su Kim et al.

Summary: A study on older adults found that probiotics can improve mental flexibility and reduce stress, while also causing changes in gut microbiota.

JOURNALS OF GERONTOLOGY SERIES A-BIOLOGICAL SCIENCES AND MEDICAL SCIENCES (2021)

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Review Allergy

Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID-19

Jean Bousquet et al.

Summary: There are significant differences in COVID-19 death rates between countries and regions, with fermented foods potentially linked to lower mortality rates. The binding of SARS-CoV-2 to ACE2 leads to downstream effects that exacerbate severe outcomes of COVID-19.

ALLERGY (2021)

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Article Biotechnology & Applied Microbiology

Dynamic co-culture metabolic models reveal the fermentation dynamics, metabolic capacities and interplays of cheese starter cultures

Emrah Ozcan et al.

Summary: This study investigated the metabolic behavior of a cheese starter culture through simulation of the co-culture of dairy-origin lactic acid bacteria and dynamic modeling. The co-culture models accurately simulated the biomass, carbon source, lactic acid, and amino acid concentration profiles, revealing potential metabolic interactions between organisms. The models were utilized to estimate additional information on metabolite profiles and metabolic exchange flux profiles at the individual organism level.

BIOTECHNOLOGY AND BIOENGINEERING (2021)

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Article Plant Sciences

Prebiotics enhance the biotransformation and bioavailability of ginsenosides in rats by modulating gut microbiota

Xiaoyan Zhang et al.

Summary: The study found that modulation of gut microbiota through prebiotics can increase the concentration of ginsenosides and their metabolites in vivo, thereby improving their bioavailability. Prebiotic treatment has a significant impact on the classification and function of gut microbiota, promoting the proliferation of specific bacterial strains with glycoside hydrolysis capacity to enhance the biotransformation and bioavailability of ginsenosides.

JOURNAL OF GINSENG RESEARCH (2021)

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Review Biotechnology & Applied Microbiology

Recent update on lactic acid bacteria producing riboflavin and folates: application for food fortification and treatment of intestinal inflammation

R. Levit et al.

Summary: Many researchers are now focused on selecting lactic acid bacteria strains that can produce health-promoting compounds, including certain strains capable of synthesizing B-group vitamins. Using these vitamin-producing LAB can provide humans with essential vitamins, and they can be used for nutritional enhancement in food and anti-inflammatory/antineoplastic treatments.

JOURNAL OF APPLIED MICROBIOLOGY (2021)

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Review Urology & Nephrology

Food as medicine: targeting the uraemic phenotype in chronic kidney disease

Denise Mafra et al.

Summary: The authors discuss how food and specific nutrients could affect the uraemic phenotype in chronic kidney disease (CKD). They suggest using a food-as-medicine approach to prevent and treat CKD. Unhealthy diets have been identified as a major risk factor for poor health outcomes, sparking interest in the concept of 'food as medicine', especially in metabolic diseases like CKD.

NATURE REVIEWS NEPHROLOGY (2021)

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Article Biotechnology & Applied Microbiology

Development and Comparative Evaluation of a Novel Fermented Juice Mixture with Probiotic Strains of Lactic Acid Bacteria and Bifidobacteria

Damla Guney et al.

Summary: This study focuses on the development and fermentation process of probiotic fruit-vegetable juice, with experiments conducted to test the viability of different strains during storage. Results showed acceptable viability levels of all strains throughout storage, and the addition of apple juice improved the flavor and consumer acceptability of the product.

PROBIOTICS AND ANTIMICROBIAL PROTEINS (2021)

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Article Chemistry, Applied

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)

Xinxing Xu et al.

Summary: Through high-throughput sequencing and gas chromatography-mass spectrometry analysis of the 32-day fermentation process of chili peppers, dominant bacterial genera such as Rosenbergiella and Staphylococcus, and abundant fungi genera such as Hyphopichia and Kodamaea were identified. Additionally, sixteen differential volatile metabolites were detected, and nine strains from different genera were isolated from fermented chili peppers. Further analysis indicated a significant positive correlation between Hyphopichia and the formation of 11 key odorants, enhancing our understanding of core functional bacterial and fungal genera involved in the desirable flavor production in fermented chili peppers.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Isolation and identification of novel antibacterial peptides produced by Lactobacillus fermentum SHY10 in Chinese pickles

Jiajia Song et al.

Summary: This study aimed to isolate and identify antibacterial peptides produced by lactic acid bacteria in Chinese pickles. A total of 14 LAB strains with antibacterial activity were identified, among which L. fermentum SHY10 exhibited the most effective antibacterial activity. LC-MS/MS identified three novel ABPs, with the NQGPLGNAHR peptide showing significant antibacterial activity. Molecular docking analysis revealed the interaction of this peptide with DNA gyrase and dihydrofolate reductase.

FOOD CHEMISTRY (2021)

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Article Green & Sustainable Science & Technology

Performance and microbial communities of a novel integrated industrial-scale pulp and paper wastewater treatment plant

Jiawei Liang et al.

Summary: An efficient industrial-scale pulp and paper wastewater treatment plant (PP-WWTP) integrating physicochemical and biological processes was investigated in this study. The plant successfully treated high-level pollutants in the wastewater and generated significant economic benefits.

JOURNAL OF CLEANER PRODUCTION (2021)

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Article Gastroenterology & Hepatology

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Maria L. Marco et al.

Summary: The expert panel convened by ISAPP in September 2019 aimed to develop a clear definition for fermented foods and distinguish them from probiotics. They also discussed the safety, risks, health benefits, microbial ecology, and regulatory status of fermented foods. The panel's Consensus Statement outlined the importance and complexity of fermented foods in the human diet.

NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2021)

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Article Food Science & Technology

Metagenomics assembled genome scale analysis revealed the microbial diversity and genetic polymorphism of Lactiplantibacillus plantarum in traditional fermented foods of Hainan, China

Zeng Zhang et al.

Summary: This study utilized metagenomic sequencing and MAGs to assess microbial diversity in different fermented foods, comparing genetic polymorphism of Lactiplantibacillus plantarum. Results showed Lactiplantibacillus plantarum dominance in FYC and Lactiplantibacillus fermentum dominance in FVE. Comparative analysis revealed higher genetic diversity in Lactiplantibacillus plantarum in Hainan, indicating potential adaptation to hypersaline environments and antibiotic resistance gene enrichment.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus

Ge Song et al.

Summary: This study investigated the quality characteristics of Suancai fermented with Lactobacillus plantarum and Pediococcus pentosaceus, finding that co-inoculation of these two strains resulted in higher bacterial diversity, a more similar VOCs profile to spontaneously fermented Suancai, increased organic acids and amino acids content, and higher similarity in organ-oleptic tastes with spontaneous fermentation.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut

Wenzhong Hu et al.

Summary: Mixed cultures of different autochthonous lactic acid bacteria significantly influenced the fermentation of Chinese northeast sauerkraut, leading to varied physicochemical, microbiological, and flavor quality. Among the mixed cultures studied, Leu. mesenteroides and L. plantarum showed potential for improving sauerkraut quality, offering an alternative approach to meet consumer demands.

FOOD RESEARCH INTERNATIONAL (2021)

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Review Biochemistry & Molecular Biology

Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

Mduduzi P. Mokoena et al.

Summary: Lactic acid bacteria (LAB) are Gram-positive microorganisms used in fermented food production, producing bacteriocins and acids to control spoilage and pathogens. LAB and their bacteriocins are seen as alternatives to chemical food preservatives, with potential applications in food safety and novel food packaging materials.

MOLECULES (2021)

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Article Biochemistry & Molecular Biology

UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

Moeun Lee et al.

Summary: This study investigated fermentative metabolites and antioxidant properties in probiotic vegetable juices from four crop varieties. The findings showed that LAB fermentation significantly increased the content of various acids and amino compounds, which were positively correlated with antioxidant properties. The fermented vegetable juices exhibited high antioxidant activities, suggesting their potential as novel bioactive health-promoting sources.

ANTIOXIDANTS (2021)

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Article Food Science & Technology

Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables

Yangyang Yu et al.

Summary: The study revealed that in fermented vegetables in China, fermented cabbage had the highest concentration of nitrite and biogenic amines, while fermented radish had lower levels. Nitrite levels in fermented cabbage and mustard exceeded the maximum residue limit suggested by China's national standards. The concentration of biogenic amines in fermented vegetables also needs to be closely monitored.

FOODS (2021)

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Article Nutrition & Dietetics

Lactobacillus plantarum TWK10 Attenuates Aging-Associated Muscle Weakness, Bone Loss, and Cognitive Impairment by Modulating the Gut Microbiome in Mice

Chia-Chia Lee et al.

Summary: The probiotic strain Lactobacillus plantarum TWK10 has shown to improve muscle strength, exercise endurance, and overall body composition in humans. In a study with mice, it was found that TWK10 enhanced muscle strength in young mice and prevented age-related loss in aged mice, along with improvements in muscle glycogen levels, learning and memory abilities, and bone mass. The administration of TWK10 also led to alterations in gut microbiota composition and an increase in beneficial bacteria, which suggests its potential as a therapeutic agent for aging-related disorders.

FRONTIERS IN NUTRITION (2021)

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Review Nutrition & Dietetics

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

Roghayeh Shahbazi et al.

Summary: Fermented plant foods are gaining attention worldwide for their unique sensory features and health-promoting potentials, including anti-inflammatory and immunomodulatory functions. These products are rich in nutrients, phytochemicals, antioxidants, and probiotic microbes, which help prevent chronic inflammatory diseases.

NUTRIENTS (2021)

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Article Multidisciplinary Sciences

ODFM, an omics data resource from microorganisms associated with fermented foods

Tae Woong Whon et al.

Summary: ODFM is a data management system that integrates comprehensive genomic information for microorganisms associated with fermented foods. It archives various sequences and provides tools for genetic relatedness measurement and taxonomic analysis. It serves as a valuable resource for evaluating microbial isolates as fermentation starters for food production.

SCIENTIFIC DATA (2021)

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Review Biotechnology & Applied Microbiology

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Yaqi Wang et al.

Summary: Lactic acid bacteria, through fermenting carbohydrates to produce lactic acid, can improve the taste and nutritional value of food, prolong shelf life, and serve as probiotics for promoting human health.

FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY (2021)

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Article Nutrition & Dietetics

The Effect of Lactobacillus plantarum CQPC02 on Fatigue and Biochemical Oxidation Levels in a Mouse Model of Physical Exhaustion

Ruokun Yi et al.

Summary: The study found that the lactic acid bacteria LP-CQPC02 from Sichuan pickle has a positive impact on fatigue levels and biochemical oxidation phenomena, indicating its potential as a microbiological therapeutic agent.

FRONTIERS IN NUTRITION (2021)

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Article Biotechnology & Applied Microbiology

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

Sadia Ahmed et al.

Summary: Autochthonous lactic acid bacteria from spontaneously fermented cucumbers were isolated and identified. Two selected strains, Lactiplantibacillus plantarum NPL 1258 and Pediococcus pentosaceus NPL 1264, showed promising functional and technological attributes when used as a mixed-species starter for controlled lactic acid fermentation of native cucumber variety. Their use resulted in faster acidification and improved sensory evaluation of the fermented cucumbers.

ANNALS OF MICROBIOLOGY (2021)

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Article Food Science & Technology

Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China

Chengcheng Zhang et al.

Summary: This study investigated the microbial community dynamics and biochemical changes in salted Zhacai during spontaneous fermentation. The results showed that bacterial communities were dominated by halophilic bacteria and lactic acid bacteria, while fungal genera abundance increased during fermentation. Additionally, pH decreased, titratable acidity increased, and the levels of organic acids, amino acids, and volatiles also increased as fermentation progressed.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

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Article Food Science & Technology

Genomic analysis of Leuconostoc citreum TR116 with metabolic reconstruction and the effects of fructose on gene expression for mannitol production

Aylin W. Sahin et al.

Summary: Leuconostoc citreum, commonly isolated from grain and vegetable fermentations, has seen increased use as a starter culture for various fermentations and food applications. A strain of Lc. citreum, TR116, has been shown to deplete sugar through metabolism, with particular interest in its ability to convert fructose to mannitol. This investigation into the strain's metabolic processes sheds light on its potential for future functionalization of food systems and ingredients.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

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Review Nutrition & Dietetics

United States Pharmacopeia (USP) Safety Review of Gamma-Aminobutyric Acid (GABA)

Hellen A. Oketch-Rabah et al.

Summary: GABA, marketed as a dietary supplement in the U.S., has been found to be safe in short-term use at high doses with no serious adverse events, but may lead to transient blood pressure drop. However, there is currently lack of research on the effects of GABA during pregnancy and lactation.

NUTRIENTS (2021)

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Review Food Science & Technology

Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi

Se-Jin Lee et al.

Summary: Lactic acid bacteria (LAB) have great potential as probiotics and cell factories, and their metabolites in traditional fermented foods like kimchi contribute to health benefits. Due to advancements in multi-omics technologies, identification of genes responsible for functional metabolites has become easier, paving the way for LAB strains producing valuable metabolites to be used in various industries.

FOODS (2021)

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Article Food Science & Technology

Vitamin B12 biofortification of soymilk through optimized fermentation with extracellular B12 producing Lactobacillus isolates of human fecal origin

Manorama Kumari et al.

Summary: The study screened human fecal samples through PCR and identified lactobacilli isolates with potential B12 production. Through un-optimized and optimized fermentations, B12 content in soy milk was increased by 54-fold using lactobacilli biofortification.

CURRENT RESEARCH IN FOOD SCIENCE (2021)

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Article Microbiology

Complete Genome Sequence of Curtobacterium sp. Strain YC1, Isolated from the Surface of Nostoc flagelliforme Colonies in Yinchuan, Ningxia, China

Yongjun Wei et al.

Summary: The genus Curtobacterium, belonging to the family Microbacteriaceae within the phylum Actinobacteria, includes a wide range of Gram-positive species associated with plants and soils. The genome sequence of a new strain, Curtobacterium sp. YC1, isolated from the surface of Nostoc flagelliforme colonies, has been reported. The genome of this strain contains one chromosome and one plasmid, with a size of 3.4 Mb.

MICROBIOLOGY RESOURCE ANNOUNCEMENTS (2021)

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Review Food Science & Technology

Microbial citric acid: Production, properties, application, and future perspectives

Bikash Chandra Behera et al.

Summary: This review focuses on the production of citric acid by different microorganisms, with special emphasis on the filamentous fungus Aspergillus niger. It discusses the various factors affecting citric acid production, as well as the biotechnological applications of citric acid in different industries.

FOOD FRONTIERS (2021)

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Review Biotechnology & Applied Microbiology

Quorum Sensing Circuits in the Communicating Mechanisms of Bacteria and Its Implication in the Biosynthesis of Bacteriocins by Lactic Acid Bacteria: a Review

Ourdia Kareb et al.

PROBIOTICS AND ANTIMICROBIAL PROTEINS (2020)

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Review Biochemistry & Molecular Biology

Quorum sensing for population-level control of bacteria and potential therapeutic applications

Shengbo Wu et al.

CELLULAR AND MOLECULAR LIFE SCIENCES (2020)

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Article Food Science & Technology

The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables

Yangsheng Xiao et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Review Biotechnology & Applied Microbiology

Application of vitamin-producing lactic acid bacteria to treat intestinal inflammatory diseases

Jean Guy LeBlanc et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2020)

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Article Food Science & Technology

Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods

Dongdong Wang et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)

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Article Agriculture, Multidisciplinary

Changes in Bacterial Populations and Their Metabolism over 90 Sequential Cultures on Wheat-Based Thin Stillage

Timothy J. Tse et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

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Review Food Science & Technology

Table Olives More than a Fermented Food

Giorgia Perpetuini et al.

FOODS (2020)

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Article Food Science & Technology

Screening and Spontaneous Mutation of Pickle-Derived Lactobacillus plantarum with Overproduction of Riboflavin, Related Mechanism, and Food Application

Ying-Ying Ge et al.

FOODS (2020)

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Article Multidisciplinary Sciences

Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

Edoardo Pasolli et al.

NATURE COMMUNICATIONS (2020)

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Review Nutrition & Dietetics

The Effect of Probiotics on the Production of Short-Chain Fatty Acids by Human Intestinal Microbiome

Paulina Markowiak-Kopec et al.

NUTRIENTS (2020)

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Article Biochemistry & Molecular Biology

Metabolic and Lipidomic Profiling of Vegetable Juices Fermented with Various Probiotics

Hyuk-Jin Chung et al.

BIOMOLECULES (2020)

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Article Chemistry, Multidisciplinary

Simulation Study for the Degradation of Some Insecticides during Different Black Table Olive Processes

Aysegul Yildirim Kumral et al.

ACS OMEGA (2020)

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Article Microbiology

Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype

So Yeong Mun et al.

MICROORGANISMS (2020)

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Article Environmental Sciences

Genome recovery and metatranscriptomic confirmation of functional acetate-oxidizing bacteria from enriched anaerobic biogas digesters

Yongjun Wei et al.

ENVIRONMENTAL POLLUTION (2020)

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Review Biochemistry & Molecular Biology

Live biotherapeutic products: the importance of a defined regulatory framework

Magali Cordaillat-Simmons et al.

EXPERIMENTAL AND MOLECULAR MEDICINE (2020)

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Article Biotechnology & Applied Microbiology

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

Huipeng Liang et al.

FOOD MICROBIOLOGY (2020)

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Article Food Science & Technology

Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation

Jae-Jun Lee et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Review Food Science & Technology

Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

Sudhanshu S. Behera et al.

JOURNAL OF FUNCTIONAL FOODS (2020)

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Review Nutrition & Dietetics

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates

Harsh Mathur et al.

NUTRIENTS (2020)

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Article Food Science & Technology

Salted and Unsalted Zhacai (Brassica juncea var. tumida) Alleviated High-Fat Diet-Induced Dyslipidemia by Regulating Gut Microbiota: A Multiomics Study

Wenfeng Li et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2020)

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Review Immunology

Quorum Sensing, Biofilm, and Intestinal Mucosal Barrier: Involvement the Role of Probiotic

Zhaoxi Deng et al.

FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY (2020)

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Review Biotechnology & Applied Microbiology

Advances in Metabolic Engineering of Saccharomyces cerevisiae for Cocoa Butter Equivalent Production

Mengge Wang et al.

FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY (2020)

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Article Food Science & Technology

Characterization of High-Ornithine-Producing Weissella koreensis DB1 Isolated from Kimchi and Its Application in Rice Bran Fermentation as a Starter Culture

Mun So Yeong et al.

FOODS (2020)

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Article Biotechnology & Applied Microbiology

FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation

Amanda Vaccalluzzo et al.

FOOD MICROBIOLOGY (2020)

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Article Biochemistry & Molecular Biology

Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics

Pawel Satora et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)

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Article Microbiology

Fermented-Food Metagenomics Reveals Substrate-Associated Differences in Taxonomy and Health-Associated and Antibiotic Resistance Determinants

John Leech et al.

MSYSTEMS (2020)

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Article Food Science & Technology

Correlation between microbial communities and key flavors during postfermentation of Pixian broad bean paste

Ping Liu et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Article Food Science & Technology

Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation

Xiaozhe Yang et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Review Chemistry, Multidisciplinary

Tools and strategies of systems metabolic engineering for the development of microbial cell factories for chemical production

Yoo-Sung Ko et al.

CHEMICAL SOCIETY REVIEWS (2020)

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Article Chemistry, Applied

Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters

Seong-Eun Park et al.

FOOD CHEMISTRY (2019)

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Review Biotechnology & Applied Microbiology

Synthetic Biology Tools to Engineer Microbial Communities for Biotechnology

Nicholas S. McCarty et al.

TRENDS IN BIOTECHNOLOGY (2019)

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Article Nutrition & Dietetics

Effects of a diet based on inulin-rich vegetables on gut health and nutritional behavior in healthy humanse10.1093/ajcn/nqz001.

Sophie Hiel et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2019)

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Article Biotechnology & Applied Microbiology

Identification of genes involved in shea butter biosynthesis from Vitellaria paradoxa fruits through transcriptomics and functional heterologous expression

Yongjun Wei et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)

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Review Food Science & Technology

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Kieran M. Lynch et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

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Article Microbiology

Comparative genomics of Lactobacillus sakei supports the development of starter strain combinations

Lara Eisenbach et al.

MICROBIOLOGICAL RESEARCH (2019)

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Article Food Science & Technology

Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives

Santiago Ruiz-Moyano et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Food Science & Technology

Effect of different fermenting containers on the deterioration of Sichuan pickle

Lei Liu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Microbiology

Isolation, characterization, and assessment of lactic acid bacteria toward their selection as poultry probiotics

Rine Christopher Reuben et al.

BMC MICROBIOLOGY (2019)

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Review Biotechnology & Applied Microbiology

Bioactivity of soy-based fermented foods: A review

Zhen-Hui Cao et al.

BIOTECHNOLOGY ADVANCES (2019)

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Article Food Science & Technology

Effects of Lactobacillus plantarum Uruma-SU4 fermented green loofah on plasma lipid levels and gut microbiome of high-fat diet fed mice

Ayane Shikano et al.

FOOD RESEARCH INTERNATIONAL (2019)

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Article Dermatology

Randomised clinical trial in women with Recurrent Vulvovaginal Candidiasis: Efficacy of probiotics and lactoferrin as maintenance treatment

Rosario Russo et al.

MYCOSES (2019)

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Article Biotechnology & Applied Microbiology

Microbiological quality of probiotic dietary supplements

Viktoria Yonkova Marinova et al.

BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT (2019)

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Review Biotechnology & Applied Microbiology

Current issues regarding the application of recombinant lactic acid bacteria to mucosal vaccine carriers

Keita Takahashi et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)

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Article Food Science & Technology

The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang, a Chinese popular traditional fermented condiment

Junrui Wu et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Food Science & Technology

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

Axelle Septembre-Malaterre et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Food Science & Technology

Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation

Song Hee Moon et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Biotechnology & Applied Microbiology

Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production

Yongjun Wei et al.

MICROBIAL CELL FACTORIES (2018)

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Article Multidisciplinary Sciences

Transcriptomic response to GABA-producing Lactobacillus plantarum CGMCC 1.2437T induced by L-MSG

Kejin Zhuang et al.

PLOS ONE (2018)

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Article Biotechnology & Applied Microbiology

Lactobacillus paracasei HD1.7 used as a starter modulates the bacterial community and metabolome profile during fermentation of Chinese cabbage

D. Zhao et al.

LETTERS IN APPLIED MICROBIOLOGY (2018)

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Review Nutrition & Dietetics

Yogurt and other fermented foods as sources of health-promoting bacteria

Car Reen Kok et al.

NUTRITION REVIEWS (2018)

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Review Microbiology

Lactic acid bacteria: from starter cultures to producers of chemicals

Rajni Hatti-Kaul et al.

FEMS MICROBIOLOGY LETTERS (2018)

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Review Biotechnology & Applied Microbiology

Microbial Propionic Acid Production

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FERMENTATION-BASEL (2017)

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Review Biochemical Research Methods

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CURRENT OPINION IN BIOTECHNOLOGY (2017)

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Article Chemistry, Applied

E-Nose and e-Tongue combination for improved recognition of fruit juice samples

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FOOD CHEMISTRY (2014)

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Review Chemistry, Medicinal

Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

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JOURNAL OF MEDICINAL FOOD (2014)

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Review Biochemistry & Molecular Biology

Decarboxylation of Pyruvate to Acetaldehyde for Ethanol Production by Hyperthermophiles

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BIOMOLECULES (2013)

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Article Biotechnology & Applied Microbiology

Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan

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JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2009)

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