Weissella: An Emerging Bacterium with Promising Health Benefits

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 exopolysaccha...

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Published inProbiotics and antimicrobial proteins Vol. 13; no. 4; pp. 915 - 925
Main Authors Teixeira, Camila Gonçalves, Fusieger, Andressa, Milião, Gustavo Leite, Martins, Evandro, Drider, Djamel, Nero, Luís Augusto, de Carvalho, Antônio Fernandes
Format Journal Article
LanguageEnglish
Published New York Springer US 01.08.2021
Springer Nature B.V
Subjects
Acids
Antibiotic resistance
Applied Microbiology
Atopic dermatitis
bacteria
Bacteriocins
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
digestive tract
Exopolysaccharides
Fermentation
Food industry
Foodborne pathogens
Gastrointestinal tract
health promotion
Hydrogen Peroxide
Life Sciences
Microbiology
Nutrition
Organic acids
pathogens
Pharmaceutical industry
Polysaccharides, Bacterial
prebiotics
Probiotics
Protein Science
Virulence
Weissella
Weissella - genetics
Probiotic
Exopolysaccharide
Technological potential
Weissella
Online AccessGet full text
ISSN1867-1306
1867-1314
1867-1314
DOI10.1007/s12602-021-09751-1

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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.
AbstractList 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.
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.
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.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.
Author Nero, Luís Augusto
Drider, Djamel
Martins, Evandro
Teixeira, Camila Gonçalves
Milião, Gustavo Leite
de Carvalho, Antônio Fernandes
Fusieger, Andressa
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  givenname: Camila Gonçalves
  orcidid: 0000-0003-2411-2990
  surname: Teixeira
  fullname: Teixeira, Camila Gonçalves
  organization: InovaLeite - Laboratório de Pesquisa em Leites eDerivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa
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  surname: Fusieger
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  surname: Milião
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  surname: Martins
  fullname: Martins, Evandro
  organization: InovaLeite - Laboratório de Pesquisa em Leites eDerivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa
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  givenname: Djamel
  orcidid: 0000-0002-3113-1578
  surname: Drider
  fullname: Drider, Djamel
  organization: UMR Transfrontalière BioEcoAgro1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte D’Opale, ICV - Institut Charles Viollette
– sequence: 6
  givenname: Luís Augusto
  orcidid: 0000-0002-4954-5824
  surname: Nero
  fullname: Nero, Luís Augusto
  email: nero@ufv.br
  organization: InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Universidade Federal de Viçosa
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  givenname: Antônio Fernandes
  orcidid: 0000-0002-3238-936X
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  fullname: de Carvalho, Antônio Fernandes
  email: antoniofernandes@ufv.br
  organization: InovaLeite - Laboratório de Pesquisa em Leites eDerivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa
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ContentType Journal Article
Copyright The Author(s), under exclusive licence to Springer Science+Business Media, LLC part of Springer Nature 2021
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ISSN 1867-1306
1867-1314
IngestDate Tue Oct 14 20:03:52 EDT 2025
Thu Oct 02 11:57:23 EDT 2025
Thu Oct 02 10:54:48 EDT 2025
Sun Jul 13 04:52:28 EDT 2025
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Wed Oct 01 03:24:46 EDT 2025
Thu Apr 24 23:12:14 EDT 2025
Fri Feb 21 02:47:54 EST 2025
IsPeerReviewed true
IsScholarly true
Issue 4
Keywords Probiotic
Exopolysaccharide
Technological potential
Weissella
Language English
License 2021. The Author(s), under exclusive licence to Springer Science+Business Media, LLC part of Springer Nature.
Distributed under a Creative Commons Attribution 4.0 International License: http://creativecommons.org/licenses/by/4.0
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PublicationTitle Probiotics and antimicrobial proteins
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Snippet Weissella strains have been the subject of much research over the last 5 years because of the genus’ technological and probiotic potential. Certain strains...
Weissella strains have been the subject of much research over the last 5 years because of the genus' technological and probiotic potential. Certain strains...
Weissella strains have been the subject of much research over the last 5 years because of the genus’ technological and probiotic potential. Certain strains...
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SubjectTerms Acids
Antibiotic resistance
Applied Microbiology
Atopic dermatitis
bacteria
Bacteriocins
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
digestive tract
Exopolysaccharides
Fermentation
Food industry
Foodborne pathogens
Gastrointestinal tract
health promotion
Hydrogen Peroxide
Life Sciences
Microbiology
Nutrition
Organic acids
pathogens
Pharmaceutical industry
Polysaccharides, Bacterial
prebiotics
Probiotics
Protein Science
Virulence
Weissella
Weissella - genetics
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Title Weissella: An Emerging Bacterium with Promising Health Benefits
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