Esther_Mbuyi219000830
I have chosen to adopt and show off the super-bacterium Lacticaseibacillus paracasei!
It has completely intrigued me with all of its capabilities and potential, using a positive symbiotic relationship(commensalism) to display its superpowers.
Despite looking like a demure little sausage-like bacterium, L. paracasei is far more than just the fermenter of soups and yogurts!
Bacteria involved in the fermentation of the above food include Lacticaseibacillus paracasei, L. acidophilus, L. alimentarius, L. brevis ,etc.
Lacticaseibacillus paracasei, in particular, is involved in the fermentation of many foods such as some dairy products or in fruits and vegetable fermentation. However, the food selected to be displayed today is delicious and healthy Tarhana, a beloved and popular Turkish fermented soup dish!
Behold, a 3D model of the bacterium involved in the fermentation of Tarhana: Lacticaseibacillus paracasei, formerly known as Lactobacillus paracasei.
As depicted above, it is a bacillus and so is bar-shaped, rod-shaped or, as I like to call it, sausage-shaped. Conveniently, the colour used in the model above makes the bacterium even more closely resemble sausages! Although, unfortunately, the actual bacterium isn't brown in colour but a more milky peach colour.
Behold, the fascinating rod-shaped, gram-positive, heterofermentative Lc. paracasei under an electron microscope. It is a non-motile bacterium which exists in single form or in chains. There is much that is interesting about the organism, from its many uses in food fermentation to its importance in medicine and health sciences.
Studies of this bacterium's probiotic properties have even shown evidence of its beneficial effect on several illnesses such as influenza, the common cold, diarrhea, irritable bowel syndrome and others. But the most impressive of these is the effect of Lc. paracasei on COVID-19!
[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8354669/]
Several examples of food technnology are involved in the making of tarhana. Traditionally, it is made more simply with less food technology as it is usually made for family, but industrially, all steps are taken.
First, there must be strict quality control of ingredients as well as conditions (environmental sanitation, temperature, pH, humidity) in which the tarhana is being made.
Industries also use specific drying methods of the tarhana powder in order to make it better and quicker than home-made ones.
Food scientists would also strictly control the fermentation to avoid the growth of harmful bacteria.
Finally, they package it in a way that assures longer shelf life of the tarhana.
One of the best characteristics of Tarhana is its high acidity and low moisture content which hinders the growth of pathogenic microorganisms. Another popular trait of tarhana is its mildly acidic, sweet-sour taste. It is during fermentation that Lc. paracsei along with a few other Lactic Acid Bacteria are responsible for forming acid which results in these two important traits of Tarhana.
Reference below.
Lc. paracasei is regarded as a natural, beneficial bacterium with probiotic qualities, making it safe for human consumption. However, there may still be some rare microbiological risks in some cases.
For example, in a sick person with a weak immune system that gets easily infected may get sick due to to lactic acid bacterias such as Lc. paracasei.
Maybe even people who have allergies to fermented foods can be negatively affected by Lc. paracasei, however, this is unlikely/ quite rare.
Effect of Lacticaseibacillus paracasei N1115 on Immunomodulatory and Gut Microbial Composition in Young Children: A Randomized, Placebo-Controlled Study
[https://www.mdpi.com/2072-6643/15/8/1970]
Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of Lacticaseibacillus paracasei SRX10
[https://www.mdpi.com/2076-2607/12/1/93]
Lc. paracasei is found to be a potential probiotic! It is found in the body, mostly in the mouth and the gastrointestinal tract. It shows special properties such as resistance to acidity and to the protein lysozyme , as well as the ability to adhere to intestinal epithelial cells. It's reported resistance to certain antibiotics further solidifies it as a potential probiotic.
[https://www.mdpi.com/2075-1729/13/1/21]
This bacterium is a safe one that is used in medicine and food. It genetically shows probiotic properties and no pathogenic properties.
Supporting articles: Below.
