Category Archives: Probiotic

Research – Antagonistic Effects of Conjugated Linoleic Acids of Lactobacillus casei Against Foodborne Enterohemorrhagic Escherichia coli 

Journal of Food Protection

Probiotics in fermented foods or commercially available supplements benefit the host by providing metabolites/peptides. The production of these metabolites varies with available substrates/prebiotic present in the system and their concentration. In this study, 0.5% peanut flour (PF) was used to stimulate the growth and production of metabolites of wild-type Lactobacillus casei (LC wt ) and compare with an engineered L. casei (LC CLA ) capable of converting a higher amount of conjugated linoleic acid (CLA). The total extracellular metabolites present in the cell-free cultural supernatant (CFCS) of LC wt (without peanut), LC wt+PF (with peanut), and LC CLA were collected after 24 h and 48 h of incubation, and their antagonistic activities against enterohemorrhagic Escherichia coli (EHEC EDL933) growth and pathogenesis were evaluated. All the collected metabolites exhibited varying efficiency in restraining EDL933 growth while supplementing low concentration of CLA to the 48-h CFCS from LC wt showed augmented antagonism toward EDL933. A downregulation of key virulence genes was observed from metabolites collected at 48-h time point. These observations indicate that the presence of metabolites in CFCSs including CLA, produced by Lactobacillus , which was further identified by gas chromatography-mass spectrometry; plays a critical role. This study demonstrates the potential applicability of Lactobacillus -originated CLA in the prevention of EDL933 mediated illnesses.

Research – Antifungal Preservation of Food by Lactic Acid Bacteria



Image CDC

Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century. Nowadays, consumers increasingly demand healthier and more natural food with minimal use of chemical preservatives, whose negative effects on human health are well known. Biopreservation is among the safest and most reliable methods for inhibiting fungi in food. Lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and probiotic properties. LAB produce bioactive compounds such as reuterin, cyclic peptides, fatty acids, etc., with antifungal properties. This review highlights the great potential of LAB as biopreservatives by summarizing various reported antifungal activities/metabolites of LAB against fungal growth into foods. In the end, it provides profound insight into the possibilities and different factors to be considered in the application of LAB in different foods as well as enhancing their efficiency in biodetoxification and biopreservative activities. View Full-Text