Probiotics and Fermented Foods

Systems-level Investigation of the Anxiolytic Gut-Brain Interactions induced by Paraprobiotic Lactobacillus brevis SBC8803 in Zebrafish

This study investigates the anxiolytic effects of heat-killed Lactobacillus brevis SBC8803 in zebrafish, revealing gut-brain interactions through multi-omics analyses.

Aromatic lactic acid production by Bifidobacterium longum subsp. infantis is determined by cell density, substrate availability and pH in vitro

Bacteriocin Diversity and Antiviral Potential of Lactiplantibacillus pentosus from Fermented Rice.

The paper analyzes the genome of Lactiplantibacillus pentosus from fermented rice, identifying three unique bacteriocins and assessing their antiviral potential against SARS-CoV-2 and Hepatitis E virus.

Nasal postbiotic therapy restores NALT architecture and enhances respiratory innate immunity in protein-malnourished mice

This study shows nasal postbiotic therapy restores NALT structure and enhances respiratory immunity in protein-malnourished mice, reducing susceptibility to Streptococcus pneumoniae.

Synbiotic Yogurt with Lactobacillus plantarum and Stevia rebaudiana: Physicochemical, Microbiological, and Functional Evaluation

This study develops and evaluates a synbiotic yogurt enriched with Lactobacillus plantarum and Stevia rebaudiana extract, showing improved functional properties and sensory attributes.

Secretome-Mediated Antimicrobial and Immunomodulatory Activity of Lactobacillus johnsonii Against Multidrug-Resistant Enteroaggregative Escherichia coli

This study evaluates Lactobacillus johnsonii as a probiotic against multidrug-resistant EAEC, showing antimicrobial and immunomodulatory effects through secretome activity.

Biocompatible Membrane Vesicles from Lactobacillus acidophilus MTCC 10307 Exhibit Potent Anti-Inflammatory Activity

This study evaluates anti-inflammatory activity and safety of Lactobacillus acidophilus membrane vesicles using in vitro and in vivo models.

Probiotic Lactiplantibacillus plantarum VB165 improves metabolic disorders in Insulin-Resistant Mice

This study shows that Lactiplantibacillus plantarum VB165 reduces metabolic disorders in insulin-resistant mice by improving glucose tolerance, reducing inflammation, and modulating gut microbiota.

A survey of bacterial and fungal communities of table olives.

This study surveys microbial communities in 363 table olive samples, finding that alkali treatment and natural fermentation drive distinct structures, while house microbiota and stochastic events create variability.

Substrate transport limits phenylalanine ammonia-lyase activity in engineered Lacticaseibacillus rhamnosus GG

This study evaluates different lactic acid bacteria as hosts for expressing phenylalanine ammonia-lyase (PAL) and identifies strategies to enhance enzymatic activity in whole-cell biocatalysts.

Determination of GLP-1 Secretion Potential of Dead and Live Akkermansia muciniphila Using Human L-cells

This study compares GLP-1 secretion from live and dead Akkermansia muciniphila strains in human L-cells, finding live strains more effective.

Seasonal frost improves probiotic and nutrient availability in fermented vegetables

This study shows that seasonal frost improves probiotic and nutrient availability in fermented vegetables by altering microbial composition and increasing vitamin biosynthesis genes.

Valorization of Paneer waste Whey through Fermentation with Pediococcus pentosaceus NCDC 273 Insights from Intracellular Metabolomics by GC-MS

This study uses GC-MS metabolomics to analyze Pediococcus pentosaceus NCDC 273 during paneer whey fermentation, revealing metabolic shifts from sugar utilization to stress adaptation.

Leveraging publicly available datasets and machine learning approaches for predicting the health benefits of fermented foods

The paper uses machine learning on fermented food datasets to predict bioactive peptides and their health benefits, providing publicly available tools and resources for further research.

Orally surface engineered probiotic system for ulcerative colitis therapy via modulating gut microbiota and immune homeostasis

This paper develops a probiotic system for ulcerative colitis that enhances probiotic survival and colon targeting, modulates gut microbiota and immune responses, and provides a mathematical model for release dynamics.

Functional Equivalence of Heat-Inactivated (HI) and Live Probiotic RSB11 in Suppressing Inflammation: Expanding Formulation and Application Potential

This study compares the anti-inflammatory effects of live and heat-inactivated probiotic RSB11 across multiple cell models, finding equivalent efficacy and additional benefits in the inactivated form.

Rising together: Exploring Sourdough Fermentation Diversity through Co-design in the HealthFerm Citizen Science Initiative

The paper describes a citizen science initiative that collected sourdough fermentation data from over 1000 participants across Europe, revealing patterns in practices, motivations, and microbial characteristics.

Applying deconstructed sourdough communities and fermentation parameters to low-FODMAP wheat bread production

This study uses sourdough microbes and fermentation parameters to produce low-FODMAP bread with improved sensory qualities.

Selective identification of the herb Picrorhiza kurroa and probiotic Lactobacillus fermentum as a synbiotic with fermentation-enhanced physicochemical, biological, and metabolomic properties

This study identifies Picrorhiza kurroa and Lactobacillus fermentum as a synbiotic combination that enhances physicochemical, biological, and metabolomic properties through fermentation.

Genetic diversity of Lactobacillus delbrueckii in home-made Dahi from different regions of India as revealed by genotyping-by-sequencing

The paper analyzes microbial diversity in home-made Dahi from India using genotyping-by-sequencing, finding both probiotic and pathogenic bacteria with high intraspecific variation.

Lactiplantibacillus plantarum Membrane Vesicles (MVs) Exhibit Immunomodulatory and Bactericidal Effects Against Escherichia coli and Salmonella Typhimurium

This study shows that Lactiplantibacillus plantarum membrane vesicles inhibit growth and induce immunomodulation in Escherichia coli and Salmonella Typhimurium.

Physicochemical and microbiome changes in queso crema de Chiapas during ripening

This study examines physicochemical and microbiome changes in Queso Crema de Chiapas during ripening, finding shifts in microbial diversity with increasing ripening time.

The food grade bacterium Lactobacillus helveticus VEL12193 promotes autophagy by releasing membrane vesicles

This study shows that Lactobacillus helveticus VEL12193 promotes autophagy in vitro and in vivo through membrane vesicles, with potential applications for healthy aging.

Pathogenicity and intestinal barrier disruptive ability of Malassezia furfur in an alternative model host Caenorhabditis elegans is partially alleviated by Lacticaseibacillus rhamnosus

This study evaluates Malassezia furfur pathogenicity in C. elegans and shows that Lacticaseibacillus rhamnosus reduces its virulence by protecting against intestinal barrier disruption and lifespan shortening.

Enhanced Formulation of Precision Probiotics through Active Machine Learning

This paper uses active machine learning to predict excipient effects on Lactobacillus plantarum growth, improving probiotic formulation accuracy.

Assessing the diversity and functional profile of the microbial proteome in fermented foods

The paper analyzes microbial proteins in fermented foods using metaproteomics, finding they contribute up to 11% of total protein content and 60% of identified proteins.

Bacterial succession, functional organization, and ecological drivers during spontaneous ukwa (Treculia africana) fermentation

This study characterizes bacterial succession and ecological drivers during ukwa fermentation using 16S rRNA sequencing, identifying key microbial transitions and environmental factors shaping the community.

Does Fermentation Enhance Beverage Safety? Kombucha's Resistance to Microbial Invasion Suggests a Protective Role

This study compares microbial growth in kombucha and sweet tea after introducing human hand swabs, finding kombucha resists microbial invasion better due to its SCOBY and fermentation byproducts.

Scratching on French PDO cheese surfaces sheds light on an unexplored microbial genomic and metabolic diversity

The paper analyzes microbial diversity in French PDO cheeses using metagenomics and culturomics, identifying new species and functional clusters that may influence cheese flavor.

Potential probiotic application of a novel commensal E. coli with antagonistic activity against different enteric pathogens

This paper identifies a commensal E. coli strain with antimicrobial activity against enteric pathogens and demonstrates its prophylactic and therapeutic potential in murine models.