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Weissella: An Emerging Bacterium with Promising Health Benefits

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Abstract

Weissella strains have been the subject of much research over the last 5 years because of the genus’ technological and probiotic potential. Certain strains have attracted the attention of the pharmaceutical, medical, and food industries because of their ability to produce antimicrobial exopolysaccharides (EPSs). Moreover, Weissella strains are able to keep foodborne pathogens in check because of the bacteriocins, hydrogen peroxide, and organic acids they can produce; all listed have recognized pathogen inhibitory activities. The Weissella genus has also shown potential for treating atopic dermatitis and certain cancers. W. cibaria, W. confusa, and W. paramesenteroides are particularly of note because of their probiotic potential (fermentation of prebiotic fibers) and their ability to survive in the gastrointestinal tract. It is important to note that most of the Weissella strains with these health-promoting properties have been shown to be save safe, due to the absence or the low occurrence of virulence or antibiotic-resistant genes. A large number of scientific studies continue to report on and to support the use of Weissella strains in the food and pharmaceutical industries. This review provides an overview of these studies and draws conclusions for future uses of this rich and previously unexplored genus.

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Funding

This work was supported by Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brasília, DF, Brazil), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brasília, DF, Brazil), and Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG, Belo Horizonte, MG, Brazil). Research at Lille University is supported by CPER/FEDER Alibiotech grant 2016-2021.

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Authors and Affiliations

  1. InovaLeite - Laboratório de Pesquisa em Leites eDerivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, 36570900, MG, Brazil

    Camila Gonçalves Teixeira, Andressa Fusieger, Gustavo Leite Milião, Evandro Martins & Antônio Fernandes de Carvalho

  2. UMR Transfrontalière BioEcoAgro1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte D’Opale, ICV - Institut Charles Viollette, 59000, Lille, France

    Djamel Drider

  3. InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, 36570900, MG, Brazil

    Luís Augusto Nero

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  1. Camila Gonçalves Teixeira
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Teixeira, C.G., Fusieger, A., Milião, G.L. et al. Weissella: An Emerging Bacterium with Promising Health Benefits. Probiotics & Antimicro. Prot. 13, 915–925 (2021). https://doi.org/10.1007/s12602-021-09751-1

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