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    Lactic acid bacteria in the gastrointestinal tract: Anti-helicobacter pylori
    (2024-06-03)
    Techo, Sujitra
    ;
    Kingkaew, Engkarat
    ;
    Tanasupawat, Somboon
    Numerous bacterial species have been found throughout the human GI tract, which consists of the oral cavity, stomach, intestine, and colon. Lactic acid bacteria (LAB), including Lactobacillus (L. ) acidophilus, L. salivarius, L. johnsonii, L. crispatus, L. casei, L. paracasei, L. rhamnosus, L. reuteri, L. oris, L. vaginalis, L. gasseri, L. plantarum, L. buchneri, L. mali, L. ruminis, L. delbrueckii, L. sakei, L. fermentum, L. helviticus, and L. brevis ; Streptococcus ( S. ) salivarius, S. pneumonia, S. mitis, S. oralis, S. parasanguinis, S. anginosus, S. constellatus, S. caprinus, and S. mutans ; Leuconostoc (Ln. ) mesenteroides and Ln. argentinum ; Lactococcus (Lc.) lactis; and Enterococcus (En. ) strains, are distributed throughout the human GI tract. The bacterial microbiota in humans changes when infected with Helicobacter (H. ) pylori. Moreover, antibiotics and proton pump inhibitors (PPIs) used in the regimen influence microbial microbiota. However, alteration of bacterial diversity is rather complicated and has conflicting effects. To maintain microbial balance in the GI tract, several studies have used probiotics as adjunctive therapy to reduce the number of H. pylori in infected humans, replacing antibiotics alone. Probiotics have shown a higher eradication rate of H. pylori when compared with antibiotics alone. Bacteriocin production by LAB is one of the interesting mechanisms that can inhibit the growth of H. pylori. Bacteriocins and bacteriocin-like substances exhibiting antibacterial properties against H. pylori have been reported. These active peptides could be exploited to develop novel therapeutics for treating H. pylori infection.
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    Bacteriocins from lactic acid bacteria and their applications in meat and meat products
    (2016-10-01)
    Woraprayote, Weerapong
    ;
    Malila, Yuwares
    ;
    Sorapukdee, Supaluk
    ;
    Swetwiwathana, Adisorn
    ;
    Benjakul, Soottawat
    Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial contamination, leading to an increased health risk for consumers as well as to the economic loss in meat industry. The utilization of bacteriocins produced by lactic acid bacteria (LAB) as a natural preservative has received a considerable attention. Inoculation of bacteriocin-producing LAB cell as starter or protective cultures is suitable for fermented meats, whilst the direct addition of bacteriocin as food additive is more preferable when live cells of LAB could not produce bacteriocin in the real meat system. The incorporation of bacteriocins in packaging is another way to improve meat safety to avoid direct addition of bacteriocin to meat. Utilization of bacteriocins can effectively contribute to food safety, especially when integrated into hurdle concepts. In this review, LAB bacteriocins and their applications in meat and meat products are revisited. The molecular structure and characteristics of bacteriocins recently discovered, as well as exemplary properties are also discussed.
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    Screening and identification of lactic acid bacteria from raw seafoods and thai fermented seafood products for their potential use as starter cultures
    (2012-01-01)
    Nanasombat, Suree
    ;
    Phunpruch, Saranya
    ;
    Jaichalad, Thitirut
    The number of lactic acid bacteria (LAB) was analyzed from 52 samples of raw seafoods (shrimp and mussel), and Thai fermented seafood products including fermented shrimp (kung-jom), mussel (hoi-dong), and fish (pla-jom). The viable LAB were 3.0×10<sup>3</sup> to 3.4×10<sup>8</sup> CFU/g. LAB were isolated and screened for their inhibitory activities against eight indicator bacteria by agar spot test. Among all selected LAB isolates, 52 isolates showed strong inhibitory activity. They were further characterized for their ability to resist hydrochloric acid, lactic acid, bile salts, and sodium chloride, and their ability to produce bacteriocins and amino acid decarboxylase. The selected LAB isolates, 1IS11 and 4IS17, were bacteriocin-producing strains, and showed no amino acid decarboxylase activity, which was suitable property for starter cultures. The isolate 1IS11 could resist both hydrochloric and lactic acid at the lowest pH of 2.0, while the isolate 4IS17 was able to tolerate hydrochloric and lactic acid at the lowest pH of 1.5 and 2.0, respectively. Both isolates could grow in MRS broth containing a high concentration of sodium chloride (10 %) and bile salts (1.5%). They were identified by morphological characterization, biochemical test, and 16S rDNA sequence analysis. The isolate 1IS11 was found to be Enterococcus faecium, whereas the isolate 4IS17 was Enterococcus faecalis.