Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract

LWT

Volumn 60, Issue 2, 2015, Pages 721-728

  Reale, Anna ^a   Di Renzo, Tiziana ^a   Rossi, Franca ^b   Zotta, Teresa ^a   Iacumin, Lucilla ^c   Preziuso, Marco ^a   Parente, Eugenio ^a,d   Sorrentino, Elena ^a,b   Coppola, Raffaele ^a,b  

^a CNR   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

^c UNIVERSITY OF UDINE   (Italy)

^d UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Ecological niches; Lactobacillus casei paracasei rhamnosus; Stress tolerance

Indexed keywords

BACILLI; BAKERIES; GEOGRAPHICAL REGIONS; PROBIOTICS; PROCESSED FOODS; SODIUM CHLORIDE; WINE;

ECOLOGICAL NICHE; GASTROINTESTINAL TRACT; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; LACTOBACILLUS RHAMNOSUS STRAIN; LACTOBACILLUS STRAINS; OPTIMAL TEMPERATURE; STRESS TOLERANCE;

THERMAL PROCESSING (FOODS);

LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS;

EID: 84922309814     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.10.022     Document Type: Article

References (34)

1. Argyri A.A., Zoumpopoulou G., Karatzas K.A., Tsakalidou E., Nychas G.J., Panagou E.Z., et al. Selection of potential probiotic lactic acid bacteria from fermented olives by invitro tests. Food Microbiology 2013, 33:282-291.
2. Beaufils S., Sauvageot N., Mazé A., Laplace J.M., Auffray Y., Deutscher J., et al. The cold shock response of Lactobacillus casei: relation between HPr phosphorylation and resistance to freeze/thaw cycles. Journal of Molecular Microbiology and Biotechnology 2007, 13:65-75.
3. Champagne C.P., Roy D., Lafond A. Selective enumeration of Lactobacillus casei in yoghurt-type fermented milks based on a 15°C incubation temperature. Biotechnology Techniques 1997, 11:567-569.
4. Coeuret V., Gueguen M., Vernoux J.P. Invitro screening of potential probiotic activities of selected lactobacilli isolated from unpasteurized milk products for incorporation into soft cheese. Journal of Dairy Research 2004, 71:451-460.
5. Coppola R., Succi M., Sorrentino E., Iorizzo M., Grazia L. Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise. Lait 2003, 83:211-222.
6. Coudeyras S., Marchandin H., Fajon C., Forestier C. Taxonomic and strain-specific identification of the probiotic strain Lactobacillus rhamnosus 35 within the Lactobacillus casei group. Applied and Environmental Microbiology 2008, 74:2679-2689.
7. FAO/WHO Working group report on drafting guidelines for the evaluation of probiotics in food 2002, London, Ontario, Canada.
8. Franz C., Holzapfel W. The importance of understanding the stress physiology of lactic acid bacteria. Food microbiology and food safety 2011, Springer, New York. E. Tsakalidou, K. Papadimitriou (Eds.).
9. Ge X.Y., Yuan J., Qin H., Zhang W.G. Improvement of L-lactic acid production by osmotic-tolerant mutant of Lactobacillus casei at high temperature. Applied Microbiology and Biotechnology 2011, 89:73-78.
10. Judicial Commission of the International Committee on Systematics of Bacteria The type strain of Lactobacillus casei is ATCC 393, ATCC 334 cannot serve as the type because it represents a different taxon, the name Lactobacillus paracasei and its subspecies names are not rejected and the revival of the name 'Lactobacillus zeae' contravenes Rules 51b (1) and (2) of the International Code of Nomenclature of Bacteria. Opinion 82. International Journal of Systematic and Evolutionary Microbiology 2008, 58:1764-1765.
11. Kim J.D. Antifungal activity of lactic acid bacteria isolated from kimchi against Aspergillus fumigatus. Mycobiology 2005, 33:210-214.
12. Iacumin L., Ginaldi F., Manzano M., Anastasi V., Reale A., Zotta T., et al. High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR. Food Microbiology 2015, 46:357-367.
13. Lorenzini M., Fracchetti F., Bolla V., Stefanelli E., Rossi F., Torriani S. Ultraviolet light (UV-C) irradiation as an alternative technology for the control of microorganisms in grape juice and wine. OR.II.19-No 1240, V-2010_n° 1240. Proceedings OIV - International Organization of Vine and Wine - 33rd World Congress of Vine and Wine, 8th General Assembly of the OIV June 20th - 27th 2010, Tbilisi, Georgia.
14. Minervini F., Siragusa S., Faccia M., Dal Bello F., Gobbetti M., De Angelis M. Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli. Journal of Dairy Science 2012, 95:508-520.
15. Ortigosa M., Arizcun C., Irigoyen A., Oneca M., Torre P. Effect of Lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese. Food Microbiology 2006, 23:591-598.
16. Paramithiotis S., Kouretas K., Drosinos E.H. Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes. Journal of the Science of Food and Agriculture 2013, 10.1002/jsa.6464.
17. Piuri M., Sanchez-Rivas C., Ruzal S.M. Adaptation to high salt in Lactobacillus: role of peptides and proteolytic enzymes. Journal of Applied Microbiology 2003, 95:372-379.
18. Reale A., Di Renzo T., Succi M., Tremonte P., Coppola R., Sorrentino E. Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods. World Journal of Microbiology & Biotechnology 2011, 27:237-244.
19. Rossi F., Gatto V., Sabattini G., Torriani S. An assessment of factors characterising the microbiology of Grana Trentino cheese, a Grana-type cheese. International Journal of Dairy Technology 2012, 65:401-409.
20. Shi T., Nishiyama K., Nakamata K., Aryantini N.P., Mikumo D., Oda Y., et al. Isolation of potential probiotic Lactobacillus rhamnosus strains from traditional fermented mare milk produced in Sumbawa Island of Indonesia. Bioscience, Biotechnology and Biochemistry 2012, 76:1897-1903.
21. Solieri L., Bianchi A., Mottolese G., Lemmetti F., Giudici P. Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by invitro screening and principal component analysis. Food Microbiology 2014, 38:240-249.
22. Succi M., Tremonte P., Reale A., Sorrentino E., Coppola R. Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus. Annals of Microbiology 2007, 57:537-544.
23. Succi M., Tremonte P., Reale A., Sorrentino E., Grazia L., Pacifico S., et al. Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese. FEMS Microbiology Letters 2005, 244:129-137.
24. Sumeri I., Arike L., Stekolstsikova J., Uusna R., Adamberg S., Adamberg K., et al. Effect of stress pretreatment on survival of probiotic bacteria in gastrointestinal tract simulator. Applied Microbiology and Biotechnology 2010, 86:1925-1931.
25. Tharmaraj N., Shah N.P. Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus and Propionibacteria. Journal of Dairy Science 2003, 86:2288-2296.
26. Toh H., Oshima K., Nakano A., Takahata M., Murakami M., Takaki T., et al. Genomic adaptation of the Lactobacillus casei group. PLoS One 2013, 8:e75073. 10.1371/journal.pone.0075073.
27. Tsen J.H., Huang H.Y., King V.A. Enhancement of freezing-resistance of Lactobacillus rhamnosus by the application of cell immobilization. The Journal of General and Applied Microbiology 2007, 53:215-219.
28. Turpin W., Humblot C., Guyot J.P. Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods. Applied Environmental Microbiology 2011, 77:8722-8734.
29. Verdenelli M.C., Ghelfi F., Silvi S., Orpianesi C., Cecchini C., Cresci A. Probiotic properties of Lactobacillus rhamnosus and Lactobacillus paracasei isolated from human faeces. European Journal of Nutrition 2009, 48:355-363.
30. Wu C., Zhang J., Du G., Chen J. Aspartate protects Lactobacillus casei against acid stress. Applied Microbiology and Biotechnology 2013, 97:4083-4093.
31. Wu C., Zhang J., Wang M., Du G., Chen J. Lactobacillus casei combats acid stress by maintaining cell membrane functionality. Journal of Industrial Microbiology & Biotechnology 2012, 39:1031-1039.
32. Wu R., Wang L.P., Wang J.C., Li H., Menghe B., Wu J.R., et al. Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia. Journal of Basic Microbiology 2009, 49:318-326.
33. Zheng Y., Lu Y., Wang J., Yang L., Pan C., Huang Y. Probiotic properties of lactobacillus strains isolated from Tibetan Kefir Grains. PLoS One 2013, 8:69868. 10.1371/journal.pone.0069868.
34. Zotta T., Ricciardi A., Ianniello R.G., Parente E., Reale A., Rossi F., et al. Assessment of aerobic and respiratory growth in the Lactobacillus casei group. PLoS One 2014, 9(6):e99189. 10.1371/journal.pone.0099189.