ArticleApplied microbiology and biotechnology2019
Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins.
Article in Applied microbiology and biotechnology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 83 papers.
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83 citing papers in PubMed.
- Article
- Peptidome and Metabolome Profiling of Fermented Milk Products Reveal Accumulation of Bioactive Compounds During Cold Storage.Current issues in molecular biology · 2026Article
- Comparative Analysis of Antimicrobial and α-Amylase Inhibitory Activities and GC-MS-based Metabolic Profiling of Cow Milk Fermented by Lactic Acid Bacteria.Probiotics and antimicrobial proteins · 2026Article
- Biological Control ofFoods (Basel, Switzerland) · 2026Article
- Functional Genome Annotation ofJournal of microbiology and biotechnology · 2026Article
- Postbiotics: Novel Modulators of Gut Health, Metabolism, and Their Mechanisms of Action.Probiotics and antimicrobial proteins · 2026Review
- Use ofFoods (Basel, Switzerland) · 2026Article
- Review
- Secretome Profiling ofAntibiotics (Basel, Switzerland) · 2026Article
- Article
- Bactericidal and cell membrane disruption potential of protein extract from buttermilk-derived probioticFrontiers in microbiology · 2026Article
- Effect of Dunaliella salina supplement on growth of probiotic bacteria and nutritional values of Kefir.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- Physiological and Technological Properties of Probiotic Lacticaseibacillus rhamnosus GG Encapsulated with Alginate-Chitosan Mixture and Its Incorporation in Whole Milk.Probiotics and antimicrobial proteins · 2025Article
- Probiotic characteristics and survival of a multi-strain lactic acid bacteria consortium in simulated gut model.Folia microbiologica · 2025Article
- Prevalence of Microorganisms and Suggestion for Potential Contribution of Microorganisms to Volatile Basic Nitrogen Production in Beef at Current Purchase Stages.Food science of animal resources · 2025Article
- Screening of Lactic Acid Bacteria Strains for Potential Sourdough and Bread Applications: Enzyme Expression and Exopolysaccharide Production.Probiotics and antimicrobial proteins · 2025Article
- Gut microbiota alterations modulate high-fat diet-induced precocious puberty.Microbiology spectrum · 2025Article
- Inhibitory effects of Levilactobacillus brevis IBRC-M10790 on apoptosis and inflammation induced by Clostridioides difficile culture supernatant in vitro.Scientific reports · 2025Article
- Comparative analysis of risedronate and its regioisomers synthesized via microwave-assisted method: bone affinity, cytotoxicity, permeability, and therapeutic potential.Pharmacological reports : PR · 2025Article
- Characterization of Microbes Involved in Anaerobic Fermentation of Various Jiaosu.International journal of food science · 2025Article
23 more citing papers are in PubMed but not listed here.
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6 authors.
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Abstract
Regular consumption of fermented dairy products helps maintain a healthy microbiota and prevent gut dysbiosis-linked diseases. The lactic acid bacteria (LAB) present in food enhance the digestibility of proteins, moderate the release of fatty acids, and support human health through inhabiting the gastrointestinal tract. These desirable properties of LAB are attributed, in part, to their metabolic processes involving enzymes such as lipases, proteases, and antibacterial proteins. The LAB strains presenting higher enzymatic activities may offer improved functionality for applications in foods. The first aim of this work was to isolate and identify LAB from diverse dairy products and select those with enhanced enzymatic activities. Secondly, this work aimed to investigate the subcellular organization and identity of these enzymes after semi-purification. Out of the total 137 LAB strains isolated and screened, 50.3% and 61.3% of the strains exhibited lipolytic and proteolytic activities, respectively. Seven strains displaying high enzymatic activities were selected and further characterized for the cellular organization of their lipases, proteases, and antibacterial proteins. The lipolytic and proteolytic activities were exhibited predominantly in the extracellular fraction; whereas, the antibacterial activities were found in various cellular fractions and were capable of inhibiting common undesirable microorganisms in foods. In total, two lipases, seven proteases, and three antibacterial proteins were identified by LC-MS/MS. Characterization of LAB strains with high enzymatic activity has potential biotechnological significance in fermentative processes and in human health as they may improve the physicochemical characteristics of foods and displace strains with weaker enzymatic activities in the human gut microbiota.
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