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Effect of a fibrolytic enzyme cocktail and lactic acid bacteria inoculant on fermentation characteristics, microbial community, and in vitro fiber digestibility in rice straw silage
(2026-01-01)
Bureenok, Smerjai
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Juntasin, Weenaporn
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Saenmahayak, Benya
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Saithi, Sukanya
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Lukkananukool, Achara
The aim of this study was to evaluate the effects of a fibrolytic enzyme cocktail applied during ensiling, either alone or in combination with lactic acid bacteria (LAB), on the fermentation characteristics, nutritive value, and microbial community of rice straw silage. Fresh rice straw was assigned to one of three treatments: none (control), a fibrolytic enzyme cocktail (CE, mainly xylanases and cellulase), or commercial cellulase enzyme (CM). Each treatment was applied either alone or in combination with Lactiplantibacillus paraplantarum (LPL). The use of enzymes did not affect (p > 0.05) lactic or acetic acid concentrations after 60 days of ensiling compared with the control silage. However, silage treated with enzyme and LPL exhibited lower acid detergent fiber (ADF) concentrations than the control. However, no differences (p > 0.05) in NDF or ADF degradability was observed between enzyme-treated and control silages. Silage treated with CE exhibited higher relative abundances of Proteobacteria and lower abundances of Firmicutes than the control. Silages inoculated with LPL showed greater Lactobacillus abundance (p < 0.001), while those treated with enzymes in combination with LPL had lower Lactococcus abundance than the control. The addition of the fibrolytic enzyme cocktail improved fermentation quality, as indicated by increased water-soluble carbohydrate content and reduced NH<inf>3</inf>-N concentration and ADF content; however, it did not enhance fiber digestibility. In contrast, LPL alone improved fermentative quality, nutritive value, and nutrient digestibility of rice straw silage. The combination of the fibrolytic enzyme cocktail and LPL did not accelerate the fermentation process or improve nutrient digestibility of rice straw silage.
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Comprehensive Review of Strategies for Lactic Acid Bacteria Production and Metabolite Enhancement in Probiotic Cultures: Multifunctional Applications in Functional Foods
(2025-05-01)
Loo, Jiun Shen
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Oslan, Siti Nur Hazwani
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Mokshin, Nur Anis Safiah
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Othman, Rafidah
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Amin, Zarina
Lactic acid bacteria (LAB) play a crucial role in probiotics, functional foods, and sustainable biotechnologies due to their ability to produce bioactive metabolites such as short-chain fatty acids, bacteriocins, vitamins, and exopolysaccharides. These metabolites aid in gut health, pathogen inhibition, and enhanced productivity in the food, pharmaceutical, and aquaculture industries. However, the high production cost remains a major challenge, necessitating cost-effective media formulations and bioprocess optimization. This review explores strategies for maximizing LAB yields and functionality through the precision control of key cultivation parameters, including temperature, pH, and agitation speed, ensuring probiotic viability in compliance with regulatory standards (≥106 CFU/g or mL). Furthermore, advances in metabolic engineering, synthetic biology, and the utilization of agro-industrial by-products are driving cost-efficient and eco-friendly LAB production. By integrating scalable fermentation technologies with sustainable resource management, LAB have the potential to bridge the gap between food security, environmental sustainability, and biotechnological innovation. This review provides a comprehensive overview of recent advances in LAB cultivation and bioprocess optimization, ensuring high-quality probiotic production for diverse industrial applications.
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Lentilactobacillus terminaliae sp. nov., isolated from tree bark (Terminalia ivorensis Chev.) and its antioxidant activity
(2025-01-01)
Phuengjayaem, Sukanya
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Kingkaew, Engkarat
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Chamroensaksri, Nitcha
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Phongsopitanun, Wongsakorn
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Tanasupawat, Somboon
A Gram-stain-positive, facultatively anaerobic, rod-shaped strain, designated SPB1-3T, was isolated from tree bark. This strain exhibited heterofermentative production of dl-lactic acid from glucose. Optimal growth was observed at 25–40 °C, pH 4.0–7.0, and in the presence of 3% (w/v) NaCl. The cell wall peptidoglycan contained lysine and aspartic acid. The predominant fatty acids identified were C<inf>16:0</inf> and the Summed feature 7 (C<inf>19:1</inf> ω7c/C<inf>19:1</inf> ω6c and/or C<inf>19:1</inf> ω6c/ω7c/19cy). The polar lipid profile included phosphatidylglycerol, diphosphatidylglycerol and phosphatidylinositol, along with two unidentified phospholipids, two unidentified amino lipids and two unidentified lipids. Phylogenetic analysis based on 16S rRNA gene sequences positioned strain SPB1-3T within the genus Lentilactobacillus, showing a close relation to Lentilactobacillus kosonis NBRC 111893T (99.86%) and Lentilactobacillus curieae CCTCC M 2011381T (98.65%). The whole genome of strain SPB1-3T comprised 1 932 998 base pairs with 1955 coding genes and a DNA G+C content of 37.8%. Digital DNA–DNA hybridization between strain SPB1-3T and closely related type strains ranged from 19.50 to 27.20%. The average nucleotide identity ranged from 84.21 to 85.56%, and the average amino acid identity ranged from 57.25 to 85.99%, both falling below the established thresholds for species delineation. Strain SPB1-3T was clearly distinguishable from related Lentilactobacillus species based on its phenotypic and chemotaxonomic char-acteristics, 16S rRNA gene sequence similarity and whole genome analysis. Additionally, the strain exhibited radical scavenging activity at 66.92% and demonstrated 82.32% inhibition in the tyrosinase inhibitory assay. These findings support the classification of strain SPB1-3T as a novel species within the genus Lentilactobacillus, for which the name Lentilactobacillus terminaliae sp. nov. is proposed. The type strain is SPB1-3T (=JCM 35081T=TISTR 10005T).
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Antimicrobial activity, genome analysis, and gene cluster encoding the plantaricin production of Lactiplantibacillus plantarum ZBK1-5
(2024-04-01)
Choovet, Natladda
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Jirakanjanasit, Thanadol
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Subphon, Punyavee
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Thepsombat, Supranee
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Kingkaew, Engkarat
This study aimed to explore bacteriocin-producing lactic acid bacteria (LAB), identify the genes influencing bacteriocin synthesis, and assess their probiotic potential via safety evaluations both in vitro and in silico. The strain ZBK1-5, isolated from pickled ginger, was identified as Lactiplantibacillus plantarum. The bacteriocin ZBK1-5 exhibited the highest antimicrobial activity with 6,400 AU/ml at 18 h, predominantly effective against Gram-positive bacteria and stable within pH 2–9. Significantly, the genome analysis confirmed the existence of bacteriocin synthesis genes, specifically plantaricin KJ, EF, A, and N. Simultaneously, the safety evaluations showed its low risk of antibiotic resistance gene transfer, thereby emphasizing the safety profile of the strain ZBK1-5. The genetic components associated with the ability of L. plantarum ZBK1-5 to survive and adapt in gastrointestinal conditions provide additional evidence (16 genes related to acid stress and 9 genes associated with bile resistance), supporting its potential as a probiotic candidate. These findings were validated through in vitro digestion conditions, where the viability of the cells was observed to be 68.26, 66.62, and 60.91% during transit through the oral, gastrointestinal, and small intestinal phases, respectively. Additionally, the strain ZBK1-5 showed a 90.39% adhesion rate in the Caco-2 cell line. The unique characteristics of plantaricin produced by L. plantarum ZBK1-5 exhibit potent antibacterial activity, rapid time to production compared to other known plantaricins, and strain safety for application and upscaling. This research study offers significant scientific insights into L. plantarum ZBK1-5, a plantaricin producer, emphasizing its promising potential for future applications.
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Lactiplantibacillus argentoratensis and Candida tropicalis Isolated from the Gastrointestinal Tract of Fish Exhibited Inhibitory Effects against Pathogenic Bacteria of Nile Tilapia
(2023-02-01)
Siangpro, Noppadon
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Chuakrut, Songkran
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Sirimanapong, Wanna
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Tanasupawat, Somboon
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Phongsopitanun, Wongsakorn
Nile tilapia is one of the most consumed farmed fish in the world. The outbreak of pathogenic bacterial diseases causes high mortality rates and economic losses in Nile tilapia farming. Antibiotic administrations are commonly utilized to inhibit and prevent bacterial infections. However, antibiotics are expensive and cause serious concerns for antibiotic resistance in fish that can be potentially transferred to humans. As an alternative solution, probiotics can be used to prevent infection of pathogenic bacteria in fish. In this work, both bacteria and yeast were isolated from fish gastrointestinal tracts and their inhibitory activity against Nile tilapia pathogenic bacteria was evaluated, as well as other probiotic properties. In this study, 66 bacteria and 176 acid tolerant yeasts were isolated from fish gastrointestinal tracts. Of all isolated microorganisms, 39 bacterial and 15 yeast isolates with inhibitory effect against pathogens were then examined for their probiotic properties (acidic and bile salt resistance, adhesion potential, and biofilm formation), formation of antibacterial factor survival rate under simulated gastrointestinal fluid, and safety evaluation. AT8/5 bacterial isolate demonstrated probiotic properties and the highest inhibition against all 54 tested pathogens while YON3/2 yeast isolate outperformed the inhibitory effect among all yeast isolates. These two probiotic isolates were further identified by 16S rDNA and the D1/D2 domain of 26S rDNA sequence analysis for bacterial and yeast identification, respectively. AT8/5 and YON3/2 showed the highest similarity to Lactiplantibacillus argentoratensis and Candida tropicalis, respectively. This is the first report on isolated L. argentoratensis and C. tropicalis with antipathogenic bacteria of Nile tilapia properties. Collectively, AT8/5 and YON3/2 could be potentially used as promising alternatives to existing antibiotic methods to prevent pathogenic bacteria infection in Nile tilapia farming.
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Cholesterol-lowering effects of lactic acid bacteria isolated from Musa sapientum Linn.
(2022-09-01)
Rattanachak, Nontaporn
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Nualsri, Chatchawin
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Nittayasut, Naiyaphat
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Srisayam, Montra
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Chodnakarin, Arunluk
Hypercholesterolemia is generally recognised as a risk factor for cardiovascular disease. Musa sapientum Linn. or Kluai Namwa (banana; ABB genome type) provides a functional nutrient in health promotion products and is a source of various probiotics. Lactic acid bacteria (LAB) isolated from several sources are reported with cholesterol-lowering potential. However, the effects of LAB isolated from bananas on total cholesterol are still unknown. The aim of this study is to investigate the cholesterol-removing ability of 5 LAB strains isolated from raw M. sapientum. All tested strains show a cholesterol-lowering property in species-and strain-dependent manner, with Weissella paramesenteroides NR27 being the most effective probiotic in reducing cholesterol concentration (P < 0.001). The removal of cholesterol by LAB is partially due to the production of bile salt hydrolase. All tested isolates exhibit more than 75% and 50% survival rates after challenging with simulated gastric and intestinal fluids respectively. Of these, W. paramesenteroides NR27 has a significantly higher survival rate (80%) in gastrointestinal conditions (P < 0.001), compared with all tested strains. In addition, antibiotic-resistant genes are not present in all drugs tested on this isolate. Therefore, W. paramesenteroides NR27 could be a promising probiotic candidate for reducing total cholesterol.
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Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation
(2018-09-01)
Sriphochanart, Wiramsri
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Skolpap, Wanwisa
The purpose of this study was to improve Thai fermented sausage flavor by adding starter cultures (i.e., Pediococcus pentosaceus, Pediococcus acidilactici, Weissella cibaria, Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus sakei) as compared with naturally fermented sausage. The predictive mathematical models for growth of P. acidilactici and natural lactic acid bacteria (LAB) in Thai fermented sausage were developed to obtain specific prepared sausage quality. Furthermore, comparisons of sausage preparation and transportation cost between nonrefrigerated and refrigerated trucks were studied. The concentration of 3-methyl-butanoic acid synthesized from LAB inoculated sausage was higher than in the control sample which contributed to the flavor forming. Moreover, the proposed unstructured kinetic models of Thai fermented sausage substrates and products describing the consumption of total protein and glucose, and the production of nonprotein nitrogen responsible for flavor enhancer, lactic acid and formic acid concentration were successfully fitted with two selected experimental data sets of the in situ fermentation of Thai fermented sausage. Finally, the transportation of inoculated sausages in a nonrefrigerated truck by combining fermentation process and transportation was more cost efficient for delivering sausages in a long distance.
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Lactic acid bacteria isolated from raw and fermented pork products: Identification and characterization of catalase-producing Pediococcus pentosaceus
(2017-02-01)
Nanasombat, Suree
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Treebavonkusol, Patcharee
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Kittisrisopit, Sunisa
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Jaichalad, Thitirut
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Phunpruch, Saranya
Lactic acid bacteria (LAB) from raw and fermented pork samples were screened for their inhibitory activity by an agar spot test in order to obtain a LAB strain with suitable property to be used as meat starter cultures. Among the 174 isolates, 73 were positive to inhibit at least one of the seven indicator bacteria, which were further characterized. The most suitable isolate was isolate P0805, identified as Pediococcus pentosaceus. This bacterium was catalase- and nitrate reductase-positive and amino acid decarboxylase-negative; moreover, it produced inhibitory substances against Salmonella Typhimurium with the activity of the partially purified inhibitory substances of 409,600 AU/mL. To further characterize the catalase-producing ability of P. pentosaceus P0805, the effect of hematin on its catalase activity in Sausage Model Broth (SMB) was evaluated, and it enhanced catalase production. The catalase activity was found in both SMB with and without hematin. It was concluded that catalase produced by this bacterium was heme-independent catalase.
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