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Microorganisms
Special Issues
Lactic Acid Bacteria and Bifidobacteria and Their Application
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Lactic Acid Bacteria and Bifidobacteria and Their Application

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (30 December 2020) | Viewed by 92961

Special Issue Editors

Dr. Thu-Ha Nguyen

E-Mail Website
Guest Editor
Department of Food Sciences and Technology, BOKU - University of Natural Resources and Life Sciences, 1190 Vienna, Austria
Interests: lactic acid bacteria; cell surface display; enzyme-based processes; biocatalysis; oligosaccharides
Dr. Clemens Karl Peterbauer

E-Mail Website
Co-Guest Editor
Department of Food Sciences and Technology, BOKU—University of Natural Resources and Life Sciences, Vienna 1190, Austria
Interests: carbohydrate-active enzymes; lactic acid bacteria as cell factories; enzyme engineering; lignocellulose degradation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Michael Sauer

E-Mail Website
Co-Guest Editor
Institute of Microbiology and Microbial Biotechnology, Department of Biotechnology, BOKU- University of Natural Resources and Life Sciences Vienna, Austria
Interests: microbial chemical production; microbial diversity; metabolic engineering; renewable resources

Special Issue Information

Dear Colleagues,

Lactic acid bacteria (LAB) and bifidobacteria are important microorganisms in the food and beverages industry. Many of them have probiotic activities and they are relevant for many aspects of human health. At the same time, the peculiar characteristics of LAB make them interesting microbial cell factories for the chemical and biotech industry. They have been used for centuries in the production of fermented foods, antimicrobial peptides, or metabolites that contribute to the flavor, texture, and safety of food products. More recently they have been used for the production of industrial chemicals such as lactic acid or 1,3-propanediol. Inducible and constitutive gene expression systems have been developed for the (over)production of proteins in a number of LAB as well as for metabolic engineering purposes. These systems include antibiotic-free and food-grade plasmid selection mechanisms and integrating constructs suitable for applications as biopharmaceuticals and have, together with cell-display technologies, opened up the field of LAB as delivery vehicles for therapeutic proteins or antigens. LAB and the physiologically and ecologically similar bifidobacteria have also come into renewed focus for their role in influencing human health and well-being as inhabitants of the gastro-intestinal tract and important components of the human microbiome.

This Special Issue looks into the applications, metabolism, stress resistance, and natural diversity of lactic acid bacteria and bifidobacteria with the aim of providing a platform for presenting the newest trends and developments in this ever-changing and evolving field.

Dr. Thu-Ha Nguyen
Dr. Clemens Karl Peterbauer
Prof. Michael Sauer
Guest Editors

Manuscript Submission Information

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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. Microorganisms is an international peer-reviewed open access monthly 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 2700 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
  • bifidobacteria
  • cell factories
  • microbial diversity
  • metabolic engineering

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Published Papers (6 papers)

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Research

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17 pages, 1488 KiB  
Article
Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks
by Marcin Kruk, Monika Trząskowska, Iwona Ścibisz and Patryk Pokorski
Microorganisms 2021, 9(1), 123; https://doi.org/10.3390/microorganisms9010123 - 7 Jan 2021
Cited by 26 | Viewed by 9564
Abstract
For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to [...] Read more.
For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink products. The drinks were developed with a lactose-free variant and traditional milk. For the analysis of the obtained beverages, microbiological methods (CFU method), chemical methods (pH method and HPLC method) and the quantitative descriptive analysis (QDA) sensory method were used. As a result of the research, a recipe and the fermentation parameters for fermented milk drinks were developed. In the developed lactose milk drinks, the average lactose content was 4.25 g/100 g. In lactose-free milk drinks, the average glucose content was 2.26 g/100 g. Lactic acid in both types of products was at the highest average level of 0.68 g/100 g. The products had a characteristic pH value for fermented milk drinks and a very good microbiological quality, which followed the FAO/WHO guidelines. Drinks also had a typical sensory profile for this products group. However, slight sensory defects were detected. The developed fermented milk drinks have a potential health-promoting value, thanks to the content of active microflora and organic acids, which have a confirmed positive effect on the human body. The drinks produced require further testing to optimize their cost of production, possible health benefits and sensory quality. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria and Bifidobacteria and Their Application)
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12 pages, 1098 KiB  
Article
Effects of Ferulic Acid Esterase-Producing Lactic Acid Bacteria and Storage Temperature on the Fermentation Quality, In Vitro Digestibility and Phenolic Acid Extraction Yields of Sorghum (Sorghum bicolor L.) Silage
by Yixiao Xie, Jingui Guo, Wenqi Li, Zhe Wu and Zhu Yu
Microorganisms 2021, 9(1), 114; https://doi.org/10.3390/microorganisms9010114 - 6 Jan 2021
Cited by 33 | Viewed by 3825
Abstract
Two lactic acid bacteria (LAB) strains with different ferulic acid esterase (FAE) activities were isolated: Lactobacillus farciminis (LF18) and Lactobacillus plantarum (LP23). The effects of these strains on the fermentation quality, in vitro digestibility and phenolic acid extraction yields of sorghum (Sorghum [...] Read more.
Two lactic acid bacteria (LAB) strains with different ferulic acid esterase (FAE) activities were isolated: Lactobacillus farciminis (LF18) and Lactobacillus plantarum (LP23). The effects of these strains on the fermentation quality, in vitro digestibility and phenolic acid extraction yields of sorghum (Sorghum bicolor L.) silage were studied at 20, 30 and 40 °C. Sorghum was ensiled with no additive (control), LF18 or LP23 for 45 days. At 40 °C, the lactic acid content decreased, whereas the ammonia nitrogen (NH3-N) content significantly increased (p < 0.05). At all three temperatures, the inoculants significantly improved the lactic acid contents and reduced the NH3-N contents (p < 0.05). Neither LP23 nor LF18 significantly improved the digestibility of sorghum silages (p > 0.05). The LP23 group exhibited higher phenolic acid extraction yields at 30 °C (p < 0.05), and the corresponding yields of the LF18 and control groups were improved at 40 °C (p < 0.05). FAE-producing LABs might partially ameliorate the negative effects of high temperature and improve the fermentation quality of sorghum silage. The screened FAE-producing LABs could be candidate strains for preserving sorghum silage at high temperature, and some further insights into the relationship between FAE-producing LABs and ensiling temperatures were obtained. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria and Bifidobacteria and Their Application)
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18 pages, 3079 KiB  
Article
Probiotic Cocktail Identified by Microbial Network Analysis Inhibits Growth, Virulence Gene Expression, and Host Cell Colonization of Vancomycin-Resistant Enterococci
by Wei-Sheng Sun, Yuarn-Jang Lee, Kun-Nan Tsai, Yu-Hsuan Ho and Shiuh-Bin Fang
Microorganisms 2020, 8(6), 816; https://doi.org/10.3390/microorganisms8060816 - 29 May 2020
Cited by 6 | Viewed by 4066
Abstract
The prevalence of vancomycin resistant enterococcus (VRE) carrier-state has been increasing in patients of intensive care unit and it would be a public health threat. Different research groups conducted decolonizing VRE with probiotic and the results were controversial. Therefore, a systemic approach to [...] Read more.
The prevalence of vancomycin resistant enterococcus (VRE) carrier-state has been increasing in patients of intensive care unit and it would be a public health threat. Different research groups conducted decolonizing VRE with probiotic and the results were controversial. Therefore, a systemic approach to search for the probiotic species capable of decolonizing VRE is necessary. Thus, VRE was co-cultured with ten probiotic species. The fluctuations of each bacterial population were analyzed by 16S rRNA sequencing. Microbial network analysis (MNA) was exploited to identify the most critical species in inhibiting the VRE population. The MNA-selected probiotic cocktail was then validated for its efficacy in inhibiting VRE, decolonizing VRE from Caco-2 cells via three approaches: exclusion, competition, and displacement. Finally, the expression of VRE virulence genes after co-incubation with the probiotic cocktail were analyzed with quantitative real-time PCR (qRT-PCR). The MNA-selected probiotic cocktail includes Bacillus coagulans, Lactobacillus rhamnosus GG, Lactobacillus reuteri, and Lactobacillus acidophilus. This probiotic combination significantly reduces the population of co-cultured VRE and prevents VRE from binding to Caco-2 cells by down-regulating several host-adhesion genes of VRE. Our results suggested the potential of this four-strain probiotic cocktail in clinical application for the decolonization of VRE in human gut. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria and Bifidobacteria and Their Application)
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18 pages, 4372 KiB  
Article
Microbial Community and Fermentation Dynamics of Corn Silage Prepared with Heat-Resistant Lactic Acid Bacteria in a Hot Environment
by Hao Guan, Yang Shuai, Yanhong Yan, Qifan Ran, Xia Wang, Dandan Li, Yimin Cai and Xinquan Zhang
Microorganisms 2020, 8(5), 719; https://doi.org/10.3390/microorganisms8050719 - 12 May 2020
Cited by 51 | Viewed by 5628
Abstract
To develop a silage fermentation technique to adapt to global climate changes, the microbiome and fermentation dynamics of corn silage inoculated with heat-resistant lactic acid bacteria (LAB) under high-temperature conditions were studied. Corn was ensiled in laboratory silo, with and without two selected [...] Read more.
To develop a silage fermentation technique to adapt to global climate changes, the microbiome and fermentation dynamics of corn silage inoculated with heat-resistant lactic acid bacteria (LAB) under high-temperature conditions were studied. Corn was ensiled in laboratory silo, with and without two selected strains, Lactobacillus salivarius LS358 and L. rhamnosus LR753, two type strains L. salivarius ATCC 11741T and L. rhamnosus ATCC 7469T. The ensiling temperatures were designed at 30 °C and 45 °C, and the sampling took place after 0, 3, 7, 14, and 60 days of fermentation. The higher pH and dry matter losses were observed in the silages stored at 45 °C compared to those stored at 30 °C. Silages inoculated with strains LS358 and LR753 at 30 °C had a lower ratio of lactic acid/acetic acid. The dominant bacterial genera gradually changed from Pediococcus and Lactobacillus to Lactobacillus in silages during ensiling at 30 °C, while the bacterial community became more complex and fragmented after 7 d of ensiling at 45 °C. The high temperatures significantly led to a transformation of the LAB population from homo-fermentation to hetero-fermentation. This study is the first to describe microbial population dynamics response to high temperature during corn ensiling, and the results indicate that L. rhamnosus 753 shows potential ability to improve silage fermentation in tropics and subtropics. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria and Bifidobacteria and Their Application)
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Review

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22 pages, 2890 KiB  
Review
Improving Human Health with Milk Fat Globule Membrane, Lactic Acid Bacteria, and Bifidobacteria
by Erica Kosmerl, Diana Rocha-Mendoza, Joana Ortega-Anaya, Rafael Jiménez-Flores and Israel García-Cano
Microorganisms 2021, 9(2), 341; https://doi.org/10.3390/microorganisms9020341 - 9 Feb 2021
Cited by 43 | Viewed by 7937
Abstract
The milk fat globule membrane (MFGM), the component that surrounds fat globules in milk, and its constituents have gained significant attention for their gut function, immune-boosting properties, and cognitive-development roles. The MFGM can directly interact with probiotic bacteria, such as bifidobacteria and lactic [...] Read more.
The milk fat globule membrane (MFGM), the component that surrounds fat globules in milk, and its constituents have gained significant attention for their gut function, immune-boosting properties, and cognitive-development roles. The MFGM can directly interact with probiotic bacteria, such as bifidobacteria and lactic acid bacteria (LAB), through interactions with bacterial surface proteins. With these interactions in mind, increasing evidence supports a synergistic effect between MFGM and probiotics to benefit human health at all ages. This important synergy affects the survival and adhesion of probiotic bacteria through gastrointestinal transit, mucosal immunity, and neurocognitive behavior in developing infants. In this review, we highlight the current understanding of the co-supplementation of MFGM and probiotics with a specific emphasis on their interactions and colocalization in dairy foods, supporting in vivo and clinical evidence, and current and future potential applications. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria and Bifidobacteria and Their Application)
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16 pages, 534 KiB  
Review
The Influence of Probiotics on the Firmicutes/Bacteroidetes Ratio in the Treatment of Obesity and Inflammatory Bowel disease
by Spase Stojanov, Aleš Berlec and Borut Štrukelj
Microorganisms 2020, 8(11), 1715; https://doi.org/10.3390/microorganisms8111715 - 1 Nov 2020
Cited by 1013 | Viewed by 60857
Abstract
The two most important bacterial phyla in the gastrointestinal tract, Firmicutes and Bacteroidetes, have gained much attention in recent years. The Firmicutes/Bacteroidetes (F/B) ratio is widely accepted to have an important influence in maintaining normal intestinal homeostasis. Increased or decreased F/B ratio is [...] Read more.
The two most important bacterial phyla in the gastrointestinal tract, Firmicutes and Bacteroidetes, have gained much attention in recent years. The Firmicutes/Bacteroidetes (F/B) ratio is widely accepted to have an important influence in maintaining normal intestinal homeostasis. Increased or decreased F/B ratio is regarded as dysbiosis, whereby the former is usually observed with obesity, and the latter with inflammatory bowel disease (IBD). Probiotics as live microorganisms can confer health benefits to the host when administered in adequate amounts. There is considerable evidence of their nutritional and immunosuppressive properties including reports that elucidate the association of probiotics with the F/B ratio, obesity, and IBD. Orally administered probiotics can contribute to the restoration of dysbiotic microbiota and to the prevention of obesity or IBD. However, as the effects of different probiotics on the F/B ratio differ, selecting the appropriate species or mixture is crucial. The most commonly tested probiotics for modifying the F/B ratio and treating obesity and IBD are from the genus Lactobacillus. In this paper, we review the effects of probiotics on the F/B ratio that lead to weight loss or immunosuppression. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria and Bifidobacteria and Their Application)
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