How effective are Lactobacillus strains in inhibiting the growth of pathogenic bacteria?5 answersLactobacillus strains have shown significant effectiveness in inhibiting the growth of pathogenic bacteria. Studies have highlighted the antimicrobial activity of Lactobacillus strains, such as L. fermentum and L. brevis, against various pathogens like Staphylococcus aureus, Escherichia coli, Salmonella species, and more. Additionally, Lactobacillus plantarum has been found to inhibit the growth of pathogens like S. aureus, E. coli, and Bacillus cereus, with higher concentrations leading to greater inhibition. Furthermore, probiotic Lactobacillus strains, including L. acidophilus and L. plantarum, have demonstrated remarkable antibacterial activity against clinical isolates of E. coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, and S. aureus. These findings suggest the potential of Lactobacillus strains as effective agents in combating pathogenic bacteria, highlighting their role in food safety and potential therapeutic applications.
What is the current research on the effectiveness of lactobacillus as a probiotic for gut health?5 answersCurrent research highlights the effectiveness of Lactobacillus as a probiotic for gut health. Studies demonstrate that Lactobacillus strains offer antibacterial, anti-inflammatory, antioxidant, and immunomodulatory effects, potentially alleviating symptoms of inflammatory bowel diseases (IBD), cancer, and liver-related diseases. Specific strains like Limosilactobacillus fermentum and Lactiplantibacillus plantarum exhibit salutary properties such as anti-inflammatory, antidiabetic, and cholesterol assimilation activities, making them efficient probiotics. Moreover, a new Lactobacillus strain, Lb. CGMCC No. 21661, shows promising results in improving type 2 diabetes (T2D) by reducing blood glucose levels, enhancing insulin sensitivity, and lowering blood lipids, indicating its potential for T2D treatment. Additionally, Lactobacillus species play a crucial role in modulating immune responses, alleviating inflammatory diseases in various organs, and promoting overall host health.
How lactobacillus plantarium control mycotoxins in various silages?5 answersLactiplantibacillus plantarum, a type of lactic acid bacteria, plays a crucial role in controlling mycotoxins in various silages. It inhibits fungal growth and aflatoxin production, thus reducing the risk of mycotoxin contamination. When added to silage, L. plantarum improves fermentation quality, reduces mycotoxin levels, and positively influences the bacterial community. The application of L. plantarum at specific doses and stages of ensilage can significantly decrease mycotoxin concentrations, particularly deoxynivalenol, in corn silage. Additionally, L. plantarum produces functional metabolites like organic acids and proteinaceous substances that hinder fungal growth and may impact mycotoxin production. Overall, L. plantarum demonstrates promising potential in preserving silage quality and detoxifying mycotoxins, making it an effective and environmentally friendly method for controlling fungal contamination.
How lactobacillus buchneri control mycotoxins in various silages?5 answersLactobacillus buchneri has been shown to control mycotoxins in various silages by inhibiting mold growth and aflatoxin production. Studies have demonstrated that the application of L. buchneri in corn silage reduced aflatoxin B1 concentrations significantly. Additionally, the presence of L. buchneri in silages infested with mycotoxigenic fungi led to lower levels of zearalenone, deoxynivalenol, and fumonisin B1 compared to control silages. Furthermore, the use of L. buchneri in rye silages resulted in decreased levels of total aflatoxins. These findings highlight the effectiveness of L. buchneri in mitigating mycotoxin contamination in silages, emphasizing its potential as a valuable tool in controlling mycotoxin risks in silage production.
What is the effect of AI 2 on biofilm formation in Lactobacillus in low pH?5 answersAI-2 has been found to have an effect on biofilm formation in Lactobacillus in low pH conditions. In Lactobacillus fermentum, the addition of QSIs, including d-galactose, d-ribose, and furanone, inhibited AI-2 activity and biofilm formation without significantly affecting bacterial growth. In Lactobacillus rhamnosus GG, the LuxS/AI-2 system was found to play a role in biofilm formation and immune regulation, with the luxS mutant showing compromised biofilm formation and decreased AI-2 signaling. Similarly, in Lactobacillus sanfranciscensis, AI-2 was found to be involved in the regulation of biofilm formation and development, with synthetic AI-2 improving cell density, bacterial cohesion, and bile salt tolerance. In Lactobacillus plantarum, exogenous AI-2 supplementation promoted biofilm formation and bile salt tolerance, potentially through increased EPS production and suppression of polysaccharide hydrolysis. Finally, in Lactobacillus paraplantarum L-ZS9, d-ribose was found to inhibit biofilm formation by regulating genes involved in the glycolytic pathway, extracellular DNA degradation, and transcription and translation.
What is the anti-yeast activity of lactic acid bacteria?5 answersLactic acid bacteria (LAB) have been found to exhibit anti-yeast activity. Several studies have demonstrated the inhibitory properties of LAB against pathogenic and spoilage yeast, including Penicillium and Aspergillus species. LAB strains such as Lactobacillus plantarum, Weissella cibaria, and Enterococcus faecium have been identified as having excellent anti-yeast activity. The cell-free culture supernatants (CFSs) of these LAB strains have been shown to contain lactic, acetic, and phenyllactic acid, as well as cyclic dipeptides, which contribute to their inhibitory spectrum against yeast. Additionally, the antifungal activity of LAB can be enhanced by supplementing their culture medium with polyols and their galactosyl derivatives, leading to the production of compounds such as phenyllactic acid and hydroxy-fatty acids with potential antifungal properties. Overall, LABs have demonstrated significant anti-yeast activity and have the potential to be used as bio-control agents against pathogenic and spoilage yeast in various applications, including the food industry.