301
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Alegría Á, González P, Delgado S, Flórez AB, Hernández-Barranco AM, Rodríguez A, Mayo B. Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12253] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ángel Alegría
- Departamento de Microbiología y Bioquímica; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
| | - Pablo González
- Departamento de Tecnología y Biotecnología; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
| | - Susana Delgado
- Departamento de Microbiología y Bioquímica; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
| | - Ana Belén Flórez
- Departamento de Microbiología y Bioquímica; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
| | - Ana María Hernández-Barranco
- Servicios Científico-Técnicos; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
| | - Ana Rodríguez
- Departamento de Tecnología y Biotecnología; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
| | - Baltasar Mayo
- Departamento de Microbiología y Bioquímica; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
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302
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Westling M, Danielsson-Tham ML, Jass J, Nilsen A, Öström Å, Tham W. Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.profoo.2016.02.075] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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303
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Liu W, Yu J, Sun Z, Song Y, Wang X, Wang H, Wuren T, Zha M, Menghe B, Heping Z. Relationships between functional genes in Lactobacillus delbrueckii ssp. bulgaricus isolates and phenotypic characteristics associated with fermentation time and flavor production in yogurt elucidated using multilocus sequence typing. J Dairy Sci 2016; 99:89-103. [DOI: 10.3168/jds.2015-10209] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Accepted: 09/24/2015] [Indexed: 01/26/2023]
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304
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Henneberry S, O'Sullivan MG, Kilcawley KN, Kelly PM, Wilkinson MG, Guinee TP. Sensory quality of unheated and heated Mozzarella-style cheeses with different fat, salt and calcium levels. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12300] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Sarah Henneberry
- Teagasc Food Research Centre Moorepark; Fermoy, Co. Cork Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences; University College Cork; Co. Cork Ireland
| | | | - Philip M Kelly
- Teagasc Food Research Centre Moorepark; Fermoy, Co. Cork Ireland
| | - Martin G Wilkinson
- Department of Life Sciences; University of Limerick; Co. Limerick Ireland
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark; Fermoy, Co. Cork Ireland
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305
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Wylock C, Eloundou Mballa P, Heilporn C, Debaste F, Fauconnier ML. Review on the potential technologies for aromas recovery from food industry flue gas. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.08.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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306
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Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0267-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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307
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Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese. Appl Environ Microbiol 2015; 82:202-10. [PMID: 26497453 DOI: 10.1128/aem.02621-15] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2015] [Accepted: 10/13/2015] [Indexed: 11/20/2022] Open
Abstract
In cheese, lactic acid bacteria are immobilized at the coagulation step and grow as colonies. The spatial distribution of bacterial colonies is characterized by the size and number of colonies for a given bacterial population within cheese. Our objective was to demonstrate that different spatial distributions, which lead to differences in the exchange surface between the colonies and the cheese matrix, can influence the ripening process. The strategy was to generate cheeses with the same growth and acidification of a Lactococcus lactis strain with two different spatial distributions, big and small colonies, to monitor the production of the major ripening metabolites, including sugars, organic acids, peptides, free amino acids, and volatile metabolites, over 1 month of ripening. The monitored metabolites were qualitatively the same for both cheeses, but many of them were more abundant in the small-colony cheeses than in the big-colony cheeses over 1 month of ripening. Therefore, the results obtained showed that two different spatial distributions of L. lactis modulated the ripening time course by generating moderate but significant differences in the rates of production or consumption for many of the metabolites commonly monitored throughout ripening. The present work further explores the immobilization of bacteria as colonies within cheese and highlights the consequences of this immobilization on cheese ripening.
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308
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Bergamaschi M, Biasioli F, Cappellin L, Cecchinato A, Cipolat-Gotet C, Cornu A, Gasperi F, Martin B, Bittante G. Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses. J Dairy Sci 2015; 98:8414-27. [PMID: 26476950 DOI: 10.3168/jds.2015-9803] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Accepted: 08/29/2015] [Indexed: 11/19/2022]
Abstract
The aim of this work was to study the effect of dairy system and individual cow-related factors on the volatile fingerprint of a large number of individual model cheeses analyzed by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS). A total of 1,075 model cheeses were produced using milk samples collected from individual Brown Swiss cows reared in 72 herds located in mountainous areas of Trento province (Italy). The herds belonged to 5 main dairy systems ranging from traditional to modern and the cows presented different daily milk yields (24.6±7.9kg × d(-1)), stages of lactation (199±138 d in milk), and parities (2.7±1.8). The PTR-ToF-MS revealed 619 peaks, of which the 240 most intense were analyzed, and 61 of these were tentatively attributed to relevant volatile organic compounds on the basis of their fragmentation patterns and data from the literature. Principal component analysis was used to convert the multiple responses characterizing the PTR-ToF-MS spectra into 5 synthetic variables representing 62% of the total information. These principal components were related to groups of volatile compounds tentatively attributed to different peaks and used to investigate the relationship of the volatile compound profile obtained by PTR-ToF-MS to animal and farm characteristics. Lactation stage is related to 4 principal components which brought together 52.9% of the total variance and 57.9% of the area of analyzed peaks. In particular, 2 principal components were positively related to peaks tentatively attributed to aldehydes and ketones and negatively related to alcohols, esters, and acids, which displayed a linear increase during lactation. The second principal component was affected by dairy system; it was higher in the modern system in which cows received total mixed rations. The third principal component was positively related to daily milk production. In summary, we report the first application of this innovative, high-throughput technique to study the effects of dairy system and individual animal factors on volatile organic compounds of model cheeses. Individual cheesemaking procedures together with this spectrometric technique open new avenues for genetic selection of dairy species with respect to both milk and cheese quality.
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Affiliation(s)
- M Bergamaschi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - F Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy.
| | - L Cappellin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - A Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - C Cipolat-Gotet
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - A Cornu
- INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France; Clermont Université, VetAgro Sup, BP 10448, F-63000 Clermont-Ferrand, France
| | - F Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - B Martin
- INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France; Clermont Université, VetAgro Sup, BP 10448, F-63000 Clermont-Ferrand, France
| | - G Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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309
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Volatile organic compounds of a Swiss cheese slurry system with and without added reduced glutathione, compared with commercial Swiss cheese. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.04.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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310
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Fuchsmann P, Stern MT, Brügger YA, Breme K. Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7511-7521. [PMID: 26230142 DOI: 10.1021/acs.jafc.5b02536] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detection and gas chromatography-olfactometry to identify and quantitate volatile compounds. In addition, odor quality and the impact of target sulfur compounds on the overall odor of the cheeses were investigated. The odor profile was found to be mainly influenced by buttery-cheesy and sulfury odor notes in all cheeses. Buttery-cheesy odor notes were attributed to three main molecules: butanoic acid, 3-methylbutanoic acid, and butane-2,3-dione. Over a dozen volatile sulfur compounds were detected at parts per billion levels, but only a few influenced the odor profile of the cheeses: methanethiol, dimethyl disulfide, bis(methylthio)methane, dimethyl trisulfide, 3-(methylthio)propanal, and 2-methyltetrahydrothiophen-3-one (tentative). In conclusion, the conducted analyses allowed differentiation of the cheeses, and gas chromatography-olfactometry results confirmed that partially thermized milk cheese has a more intense and more multifaceted overall flavor.
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Affiliation(s)
- Pascal Fuchsmann
- Agroscope, Institute for Food Sciences (IFS), Schwarzenburgstrasse 161, CH-3003 Berne, Switzerland
| | - Mireille Tena Stern
- Agroscope, Institute for Food Sciences (IFS), Schwarzenburgstrasse 161, CH-3003 Berne, Switzerland
| | - Yves-Alain Brügger
- Agroscope, Institute for Food Sciences (IFS), Schwarzenburgstrasse 161, CH-3003 Berne, Switzerland
| | - Katharina Breme
- Agroscope, Institute for Food Sciences (IFS), Schwarzenburgstrasse 161, CH-3003 Berne, Switzerland
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311
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Linares DM, Del Rio B, Redruello B, Ladero V, Martin MC, de Jong A, Kuipers OP, Fernandez M, Alvarez MA. AguR, a Transmembrane Transcription Activator of the Putrescine Biosynthesis Operon in Lactococcus lactis, Acts in Response to the Agmatine Concentration. Appl Environ Microbiol 2015; 81:6145-57. [PMID: 26116671 PMCID: PMC4542264 DOI: 10.1128/aem.00959-15] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Accepted: 06/23/2015] [Indexed: 12/14/2022] Open
Abstract
Dairy industry fermentative processes mostly use Lactococcus lactis as a starter. However, some dairy L. lactis strains produce putrescine, a biogenic amine that raises food safety and spoilage concerns, via the agmatine deiminase (AGDI) pathway. The enzymatic activities responsible for putrescine biosynthesis in this bacterium are encoded by the AGDI gene cluster. The role of the catabolic genes aguB, aguD, aguA, and aguC has been studied, but knowledge regarding the role of aguR (the first gene in the cluster) remains limited. In the present work, aguR was found to be a very low level constitutively expressed gene that is essential for putrescine biosynthesis and is transcribed independently of the polycistronic mRNA encoding the catabolic genes (aguBDAC). In response to agmatine, AguR acts as a transcriptional activator of the aguB promoter (PaguB), which drives the transcription of the aguBDAC operon. Inverted sequences required for PaguB activity were identified by deletion analysis. Further work indicated that AguR is a transmembrane protein which might function as a one-component signal transduction system that senses the agmatine concentration of the medium and, accordingly, regulates the transcription of the aguBDAC operon through a C-terminal cytoplasmic DNA-binding domain typically found in LuxR-like proteins.
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Affiliation(s)
- Daniel M Linares
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Villaviciosa, Spain
| | - Beatriz Del Rio
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Villaviciosa, Spain
| | - Begoña Redruello
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Villaviciosa, Spain
| | - Victor Ladero
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Villaviciosa, Spain
| | - M Cruz Martin
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Villaviciosa, Spain
| | - Anne de Jong
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, The Netherlands
| | - Oscar P Kuipers
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, The Netherlands
| | - Maria Fernandez
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Villaviciosa, Spain
| | - Miguel A Alvarez
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Villaviciosa, Spain
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312
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Konkit M, Choi WJ, Kim W. Alcohol dehydrogenase activity in Lactococcus chungangensis: Application in cream cheese to moderate alcohol uptake. J Dairy Sci 2015; 98:5974-82. [DOI: 10.3168/jds.2015-9697] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2015] [Accepted: 05/25/2015] [Indexed: 02/04/2023]
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313
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Choi JI, Yoon KH, Subbammal Kalichamy S, Yoon SS, Il Lee J. A natural odor attraction between lactic acid bacteria and the nematode Caenorhabditis elegans. ISME JOURNAL 2015; 10:558-67. [PMID: 26241504 DOI: 10.1038/ismej.2015.134] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2015] [Revised: 05/29/2015] [Accepted: 06/09/2015] [Indexed: 11/09/2022]
Abstract
Animal predators can track prey using their keen sense of smell. The bacteriovorous nematode Caenorhabditis elegans employs sensitive olfactory sensory neurons that express vertebrate-like odor receptors to locate bacteria. C. elegans displays odor-related behaviors such as attraction, aversion and adaptation, but the ecological significance of these behaviors is not known. Using a combination of food microbiology and genetics, we elucidate a possible predator-prey relationship between C. elegans and lactic acid bacteria (LAB) in rotting citrus fruit. LAB produces the volatile odor diacetyl as an oxidized by-product of fermentation in the presence of citrate. We show that C. elegans is attracted to LAB when grown on citrate media or Citrus medica L, commonly known as yuzu, a citrus fruit native to East Asia, and this attraction is mediated by the diacetyl odor receptor, ODR-10. We isolated a wild LAB strain and a wild C. elegans-related nematode from rotten yuzu, and demonstrate that the wild nematode was attracted to the diacetyl produced by LAB. These results not only identify an ecological function for a C. elegans olfactory behavior, but contribute to the growing understanding of ecological relationships between the microbial and metazoan worlds.
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Affiliation(s)
- Jae Im Choi
- Division of Biological Science and Technology, College of Science and Technology, Yonsei University, Wonju, Korea
| | - Kyoung-Hye Yoon
- Division of Biological Science and Technology, College of Science and Technology, Yonsei University, Wonju, Korea
| | | | - Sung-Sik Yoon
- Division of Biological Science and Technology, College of Science and Technology, Yonsei University, Wonju, Korea
| | - Jin Il Lee
- Division of Biological Science and Technology, College of Science and Technology, Yonsei University, Wonju, Korea
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314
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Clark S, Winter CK. Diacetyl in Foods: A Review of Safety and Sensory Characteristics. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12150] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Stephanie Clark
- Dept. of Food Science and Human Nutrition; Iowa State Univ; Ames IA 515294-7346 U.S.A
| | - Carl K. Winter
- Dept. of Food Science and Technology; Univ. of California; Davis CA U.S.A
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315
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Bao Z, Xiong J, Lin W, Ye J. Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented byLactobacillus caseiGBHM-21 with different fat levels. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1035673] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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316
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Shivanne Gowda SG, Narayan B, Gopal S. Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1057844] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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317
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Physiological and Transcriptional Responses of Different Industrial Microbes at Near-Zero Specific Growth Rates. Appl Environ Microbiol 2015; 81:5662-70. [PMID: 26048933 DOI: 10.1128/aem.00944-15] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
The current knowledge of the physiology and gene expression of industrially relevant microorganisms is largely based on laboratory studies under conditions of rapid growth and high metabolic activity. However, in natural ecosystems and industrial processes, microbes frequently encounter severe calorie restriction. As a consequence, microbial growth rates in such settings can be extremely slow and even approach zero. Furthermore, uncoupling microbial growth from product formation, while cellular integrity and activity are maintained, offers perspectives that are economically highly interesting. Retentostat cultures have been employed to investigate microbial physiology at (near-)zero growth rates. This minireview compares information from recent physiological and gene expression studies on retentostat cultures of the industrially relevant microorganisms Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis, Saccharomyces cerevisiae, and Aspergillus niger. Shared responses of these organisms to (near-)zero growth rates include increased stress tolerance and a downregulation of genes involved in protein synthesis. Other adaptations, such as changes in morphology and (secondary) metabolite production, were species specific. This comparison underlines the industrial and scientific significance of further research on microbial (near-)zero growth physiology.
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318
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Zabaleta L, Albisu M, Ojeda M, Gil PF, Etaio I, Perez-Elortondo FJ, de Renobales M, Barron LJR. Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0237-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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319
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Scully SM, Iloranta P, Myllymaki P, Orlygsson J. Branched-chain alcohol formation by thermophilic bacteria within the genera of Thermoanaerobacter and Caldanaerobacter. Extremophiles 2015; 19:809-18. [PMID: 25997396 DOI: 10.1007/s00792-015-0756-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2015] [Accepted: 05/10/2015] [Indexed: 11/30/2022]
Abstract
Fifty-six thermophilic strains including members of Caldanaerobacter, Caldicellulosiruptor, Caloramator, Clostridium, Thermoanaerobacter, and Thermoanaerobacterium, were investigated for branched-chain amino acid degradation in the presence of thiosulfate in batch culture. All of the Thermoanaerobacter and Caldanaerobacter strains (24) degraded the branched-chain amino acids (leucine, isoleucine, and valine) to a mixture of their corresponding branched-chain fatty acids and branched-chain alcohols. Only one Caloramator strain degraded the branched-chain amino acids to the corresponding branched-chain fatty acids. The ratio of branched-chain fatty acid production over branched-chain alcohol production for Thermoanaerobacter was 7.15, 6.61, and 11.53 for leucine, isoleucine, and valine, respectively. These values for Caldanaerobacter were 3.49, 4.13, and 7.31, respectively. This indicates that members within Caldanaerobacter produce proportionally more of the alcohols as compared with Thermoanaerobacter. No species within other genera investigated produced branched-chain alcohols from branched-chain amino acids in the presence of thiosulfate.
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Affiliation(s)
- Sean M Scully
- Faculty of Natural Resource Sciences, University of Akureyri, Nordurslod 2, Borgir, 600, Akureyri, Iceland
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320
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Ladero V, Martín MC, Redruello B, Mayo B, Flórez AB, Fernández M, Alvarez MA. Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2469-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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321
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Frog Volatile Compounds: Application of in vivo SPME for the Characterization of the Odorous Secretions from Two Species of Hypsiboas Treefrogs. J Chem Ecol 2015; 41:360-72. [DOI: 10.1007/s10886-015-0564-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2014] [Revised: 03/03/2015] [Accepted: 03/04/2015] [Indexed: 11/25/2022]
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322
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Ho VTT, Zhao J, Fleet G. The effect of lactic acid bacteria on cocoa bean fermentation. Int J Food Microbiol 2015; 205:54-67. [PMID: 25889523 DOI: 10.1016/j.ijfoodmicro.2015.03.031] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2015] [Revised: 03/25/2015] [Accepted: 03/30/2015] [Indexed: 11/26/2022]
Abstract
Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor precursors. Yeasts conduct an alcoholic fermentation within the bean pulp that is essential for the production of good quality beans, giving typical chocolate characters. However, the roles of bacteria such as lactic acid bacteria and acetic acid bacteria in contributing to the quality of cocoa bean and chocolate are not fully understood. Using controlled laboratory fermentations, this study investigated the contribution of lactic acid bacteria to cocoa bean fermentation. Cocoa beans were fermented under conditions where the growth of lactic acid bacteria was restricted by the use of nisin and lysozyme. The resultant microbial ecology, chemistry and chocolate quality of beans from these fermentations were compared with those of indigenous (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii, Kluyveromyces marxianus and Saccharomyces cerevisiae, the lactic acid bacteria Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in control fermentations. In fermentations with the presence of nisin and lysozyme, the same species of yeasts and acetic acid bacteria grew but the growth of lactic acid bacteria was prevented or restricted. These beans underwent characteristic alcoholic fermentation where the utilization of sugars and the production of ethanol, organic acids and volatile compounds in the bean pulp and nibs were similar for beans fermented in the presence of lactic acid bacteria. Lactic acid was produced during both fermentations but more so when lactic acid bacteria grew. Beans fermented in the presence or absence of lactic acid bacteria were fully fermented, had similar shell weights and gave acceptable chocolates with no differences in sensory rankings. It was concluded that lactic acid bacteria may not be necessary for successful cocoa fermentation.
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Affiliation(s)
- Van Thi Thuy Ho
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales 2052, Australia.
| | - Jian Zhao
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales 2052, Australia.
| | - Graham Fleet
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales 2052, Australia.
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323
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Illeghems K, Weckx S, De Vuyst L. Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample. Food Microbiol 2015; 50:54-63. [PMID: 25998815 DOI: 10.1016/j.fm.2015.03.005] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2014] [Revised: 03/01/2015] [Accepted: 03/24/2015] [Indexed: 11/15/2022]
Abstract
A high-resolution functional metagenomic analysis of a representative single sample of a Brazilian spontaneous cocoa bean fermentation process was carried out to gain insight into its bacterial community functioning. By reconstruction of microbial meta-pathways based on metagenomic data, the current knowledge about the metabolic capabilities of bacterial members involved in the cocoa bean fermentation ecosystem was extended. Functional meta-pathway analysis revealed the distribution of the metabolic pathways between the bacterial members involved. The metabolic capabilities of the lactic acid bacteria present were most associated with the heterolactic fermentation and citrate assimilation pathways. The role of Enterobacteriaceae in the conversion of substrates was shown through the use of the mixed-acid fermentation and methylglyoxal detoxification pathways. Furthermore, several other potential functional roles for Enterobacteriaceae were indicated, such as pectinolysis and citrate assimilation. Concerning acetic acid bacteria, metabolic pathways were partially reconstructed, in particular those related to responses toward stress, explaining their metabolic activities during cocoa bean fermentation processes. Further, the in-depth metagenomic analysis unveiled functionalities involved in bacterial competitiveness, such as the occurrence of CRISPRs and potential bacteriocin production. Finally, comparative analysis of the metagenomic data with bacterial genomes of cocoa bean fermentation isolates revealed the applicability of the selected strains as functional starter cultures.
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Affiliation(s)
- Koen Illeghems
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
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324
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Lievore P, Simões DRS, Silva KM, Drunkler NL, Barana AC, Nogueira A, Demiate IM. Chemical characterisation and application of acid whey in fermented milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2083-92. [PMID: 25829588 PMCID: PMC4375228 DOI: 10.1007/s13197-013-1244-z] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/10/2013] [Accepted: 12/20/2013] [Indexed: 11/28/2022]
Abstract
Acid whey is a by-product from cheese processing that can be employed in beverage formulations due to its high nutritional quality. The objective of the present work was to study the physicochemical characterisation of acid whey from Petit Suisse-type cheese production and use this by-product in the formulation of fermented milk, substituting water. In addition, a reduction in the fermentation period was tested. Both the final product and the acid whey were analysed considering physicochemical determinations, and the fermented milk was evaluated by means of sensory analysis, including multiple comparison and acceptance tests, as well as purchase intention. The results of the physicochemical analyses showed that whey which was produced during both winter and summer presented higher values of protein (1.22 and 0.97 %, w/v, respectively), but there were no differences in lactose content. During the autumn, the highest solid extract was found in whey (6.00 %, w/v), with larger amounts of lactose (4.73 %, w/v) and ash (0.83 %, w/v). When analysing the fermented milk produced with added acid whey, the acceptance test resulted in 90 % of acceptance; the purchase intention showed that 54 % of the consumers would 'certainly buy' and 38 % would 'probably buy' the product. Using acid whey in a fermented milk formulation was technically viable, allowing by-product value aggregation, avoiding discharge, lowering water consumption and shortening the fermentation period.
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Affiliation(s)
- Paolla Lievore
- />Graduate Programme in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, PR Brazil
| | - Deise R. S. Simões
- />Food Engineering Department, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil
| | - Karolline M. Silva
- />Graduate Programme in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, PR Brazil
| | - Northon L. Drunkler
- />Graduate Programme in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, PR Brazil
| | - Ana C. Barana
- />Food Engineering Department, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil
| | - Alessandro Nogueira
- />Food Engineering Department, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil
| | - Ivo M. Demiate
- />Food Engineering Department, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil
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325
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Ma C, Gong G, Liu Z, Ma A, Chen Z. Stimulatory effects of tea supplements on the propagation of Lactobacillus casei in milk. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.10.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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326
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Hickey CD, Sheehan JJ, Wilkinson MG, Auty MAE. Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review. Front Microbiol 2015; 6:99. [PMID: 25741328 PMCID: PMC4332360 DOI: 10.3389/fmicb.2015.00099] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2014] [Accepted: 01/26/2015] [Indexed: 11/13/2022] Open
Abstract
The growth, location, and distribution of bacterial colonies in dairy products are important factors for the ripening and flavor development of cheeses, yogurts, and soured creams. Starter, non-starter, spoilage, and pathogenic bacteria all become entrapped in the developing casein matrix of dairy foods. In order to visualize these bacterial colonies and the environments surrounding them, microscopy techniques are used. The use of various microscopy methods allow for the rapid detection, enumeration, and distribution of starter, non-starter and pathogenic bacteria in dairy foods. Confocal laser scanning microscopy is extensively utilized to identify bacteria location via the use of fluorescent dyes. Further study is needed in relation to the development of micro- gradients and localized ripening parameters in dairy products due to the location of bacteria at the protein-fat interface. Development in the area of bacterial discrimination using microscopy techniques and fluorescent dyes/tags is needed as the benefits of rapidly identifying spoilage/pathogenic bacteria early in product manufacture would be of huge benefit in relation to both safety and financial concerns.
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Affiliation(s)
- Cian D. Hickey
- Teagasc Food Research CentreFermoy, Ireland
- University of LimerickLimerick, Ireland
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327
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Bacterial populations and the volatilome associated to meat spoilage. Food Microbiol 2015; 45:83-102. [DOI: 10.1016/j.fm.2014.02.002] [Citation(s) in RCA: 340] [Impact Index Per Article: 37.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Revised: 01/27/2014] [Accepted: 02/08/2014] [Indexed: 11/18/2022]
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328
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Genome-wide transcriptional responses to carbon starvation in nongrowing Lactococcus lactis. Appl Environ Microbiol 2015; 81:2554-61. [PMID: 25636846 DOI: 10.1128/aem.03748-14] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This paper describes the transcriptional adaptations of nongrowing, retentostat cultures of Lactococcus lactis to starvation. Near-zero-growth cultures (μ = 0.0001 h(-1)) obtained by extended retentostat cultivation were exposed to starvation by termination of the medium supply for 24 h, followed by a recovery period of another 24 h by reinitiating the medium supply to the retentostat culture. During starvation, the viability of the culture was largely retained, and the expression of genes involved in transcription and translational machineries, cell division, and cell membrane energy metabolism was strongly repressed. Expression of these genes was largely recovered following the reinitiation of the medium supply. Starvation triggered the elevated expression of genes associated with synthesis of branched-chain amino acids, histidine, purine, and riboflavin. The expression of these biosynthesis genes was found to remain at an elevated level after reinitiation of the medium supply. In addition, starvation induced the complete gene set predicted to be involved in natural competence in L. lactis KF147, and the elevated expression of these genes was sustained during the subsequent recovery period, but our attempts to experimentally demonstrate natural transformation in these cells failed. Mining the starvation response gene set identified a conserved cis-acting element that resembles the lactococcal CodY motif in the upstream regions of genes associated with transcription and translational machineries, purine biosynthesis, and natural transformation in L. lactis, suggesting a role for CodY in the observed transcriptome adaptations to starvation in nongrowing cells.
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329
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Argyri AA, Mallouchos A, Panagou EZ, Nychas GJE. The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions. Int J Food Microbiol 2015; 193:51-8. [DOI: 10.1016/j.ijfoodmicro.2014.09.020] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2014] [Revised: 06/15/2014] [Accepted: 09/20/2014] [Indexed: 02/07/2023]
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330
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Dipeptidase activity and growth of heat-treated commercial dairy starter culture. Appl Biochem Biotechnol 2014; 175:2602-15. [PMID: 25542242 PMCID: PMC4346669 DOI: 10.1007/s12010-014-1453-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2014] [Accepted: 12/15/2014] [Indexed: 11/01/2022]
Abstract
Growing expectations of consumers of fermented dairy products urge the search for novel solutions that would improve their organoleptic properties and in the case of rennet cheeses-that would also accelerate their ripening process. The aim of this study was to determine the peptidolytic activities and growth of heat-treated commercial culture of lactic acid bacteria. The analyzed culture was characterized by a relatively high peptidolytic activity. The growth of bacterial culture subjected to heat treatment at 50-80 °C for 15 s, 10 and 3 min was delayed by a few or 10-20 h compared to the control culture. Based on the results achieved, it may be concluded that in the production of rennet cheeses, the application of additional, fermentation-impaired starter cultures (via heating for ten or so minutes) may serve to accelerate their ripening and to improve their sensory attributes.
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331
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del Rio B, Ladero V, Redruello B, Linares DM, Fernández M, Martín MC, Alvarez MA. Lactose-mediated carbon catabolite repression of putrescine production in dairy Lactococcus lactis is strain dependent. Food Microbiol 2014; 48:163-70. [PMID: 25791004 DOI: 10.1016/j.fm.2014.11.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Revised: 10/21/2014] [Accepted: 11/08/2014] [Indexed: 11/16/2022]
Abstract
Lactococcus lactis is the lactic acid bacterial (LAB) species most widely used as a primary starter in the dairy industry. However, several strains of L. lactis produce the biogenic amine putrescine via the agmatine deiminase (AGDI) pathway. We previously reported the putrescine biosynthesis pathway in L. lactis subsp. cremoris GE2-14 to be regulated by carbon catabolic repression (CCR) via glucose but not lactose (Linares et al., 2013). The present study shows that both these sugars repress putrescine biosynthesis in L. lactis subsp. lactis T3/33, a strain isolated from a Spanish artisanal cheese. Furthermore, we demonstrated that both glucose and lactose repressed the transcriptional activity of the aguBDAC catabolic genes of the AGDI route. Finally, a screening performed in putrescine-producing dairy L. lactis strains determined that putrescine biosynthesis was repressed by lactose in all the L. lactis subsp. lactis strains tested, but in only one L. lactis subsp. cremoris strain. Given the obvious importance of the lactose-repression in cheese putrescine accumulation, it is advisable to consider the diversity of L. lactis in this sense and characterize consequently the starter cultures to select the safest strains.
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Affiliation(s)
- Beatriz del Rio
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
| | - Victor Ladero
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
| | - Begoña Redruello
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
| | - Daniel M Linares
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
| | - Maria Fernández
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
| | - Maria Cruz Martín
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
| | - Miguel A Alvarez
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
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332
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Effect of high-pressure-processing and modified-atmosphere-packaging on the volatile compounds and odour characteristics of sliced ready-to-eat “lacón”, a cured–cooked pork meat product. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.09.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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333
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Branched-chain alcohol formation from branched-chain amino acids by Thermoanaerobacter brockii and Thermoanaerobacter yonseiensis. Anaerobe 2014; 30:82-4. [DOI: 10.1016/j.anaerobe.2014.09.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Revised: 08/28/2014] [Accepted: 09/04/2014] [Indexed: 11/19/2022]
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334
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Cwiková O, Nedomová Š. The influence of ripening of Olomouc cheese on its sensory and texture properties. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun200755050045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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335
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Cavanagh D, Fitzgerald GF, McAuliffe O. From field to fermentation: the origins of Lactococcus lactis and its domestication to the dairy environment. Food Microbiol 2014; 47:45-61. [PMID: 25583337 DOI: 10.1016/j.fm.2014.11.001] [Citation(s) in RCA: 120] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2014] [Revised: 10/22/2014] [Accepted: 11/01/2014] [Indexed: 11/18/2022]
Abstract
Lactococcus lactis is an organism of substantial economic importance, used extensively in the production of fermented foods and widely held to have evolved from plant strains. The domestication of this organism to the milk environment is associated with genome reduction and gene decay, and the acquisition of specific genes involved in protein and lactose utilisation by horizontal gene transfer. In recent years, numerous studies have focused on uncovering the physiology and molecular biology of lactococcal strains from the wider environment for exploitation in the dairy industry. This in turn has facilitated comparative genome analysis of lactococci from different environments and provided insight into the natural phenotypic and genetic diversity of L. lactis. This diversity may be exploited in dairy fermentations to develop products with improved quality and sensory attributes. In this review, we discuss the classification of L. lactis and the problems that arise with phenotype/genotype designation. We also discuss the adaptation of non-dairy lactococci to milk, the traits associated with this adaptation and the potential application of non-dairy lactococci to dairy fermentations.
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Affiliation(s)
- Daniel Cavanagh
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; Department of Microbiology, University College Cork, Co. Cork, Ireland.
| | | | - Olivia McAuliffe
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
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336
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Pretorius IS. Festive foods. FEMS Microbiol Lett 2014; 360:85-6. [PMID: 25377393 DOI: 10.1111/1574-6968.12632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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337
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Murtaza M, Huma N, Sameen A, Murtaza M, Mahmood S, Mueen-ud-Din G, Meraj A. Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content. J Dairy Sci 2014; 97:6700-7. [DOI: 10.3168/jds.2014-8046] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2014] [Accepted: 07/09/2014] [Indexed: 11/19/2022]
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338
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Sulaiman J, Gan HM, Yin WF, Chan KG. Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine. Front Microbiol 2014; 5:556. [PMID: 25400624 PMCID: PMC4215829 DOI: 10.3389/fmicb.2014.00556] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2014] [Accepted: 10/05/2014] [Indexed: 12/05/2022] Open
Abstract
The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.
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Affiliation(s)
- Joanita Sulaiman
- Division of Genetics and Molecular Biology, Institute of Biological Sciences, Faculty of Science, University of MalayaKuala Lumpur, Malaysia
| | - Han Ming Gan
- School of Science, Monash University MalaysiaPetaling Jaya, Malaysia
| | - Wai-Fong Yin
- Division of Genetics and Molecular Biology, Institute of Biological Sciences, Faculty of Science, University of MalayaKuala Lumpur, Malaysia
| | - Kok-Gan Chan
- Division of Genetics and Molecular Biology, Institute of Biological Sciences, Faculty of Science, University of MalayaKuala Lumpur, Malaysia
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339
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Molecular and metabolic adaptations of Lactococcus lactis at near-zero growth rates. Appl Environ Microbiol 2014; 81:320-31. [PMID: 25344239 DOI: 10.1128/aem.02484-14] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This paper describes the molecular and metabolic adaptations of Lactococcus lactis during the transition from a growing to a near-zero growth state by using carbon-limited retentostat cultivation. Transcriptomic analyses revealed that metabolic patterns shifted between lactic- and mixed-acid fermentations during retentostat cultivation, which appeared to be controlled at the level of transcription of the corresponding pyruvate dissipation-encoding genes. During retentostat cultivation, cells continued to consume several amino acids but also produced specific amino acids, which may derive from the conversion of glycolytic intermediates. We identify a novel motif containing CTGTCAG in the upstream regions of several genes related to amino acid conversion, which we propose to be the target site for CodY in L. lactis KF147. Finally, under extremely low carbon availability, carbon catabolite repression was progressively relieved and alternative catabolic functions were found to be highly expressed, which was confirmed by enhanced initial acidification rates on various sugars in cells obtained from near-zero-growth cultures. The present integrated transcriptome and metabolite (amino acids and previously reported fermentation end products) study provides molecular understanding of the adaptation of L. lactis to conditions supporting low growth rates and expands our earlier analysis of the quantitative physiology of this bacterium at near-zero growth rates toward gene regulation patterns involved in zero-growth adaptation.
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340
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Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.01.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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341
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Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0185-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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342
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Smid EJ, Erkus O, Spus M, Wolkers-Rooijackers JCM, Alexeeva S, Kleerebezem M. Functional implications of the microbial community structure of undefined mesophilic starter cultures. Microb Cell Fact 2014; 13 Suppl 1:S2. [PMID: 25185941 PMCID: PMC4155819 DOI: 10.1186/1475-2859-13-s1-s2] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
This review describes the recent advances made in the studies of the microbial community of complex and undefined cheese starter cultures. We report on work related to the composition of the cultures at the level of genetic lineages, on the presence and activity of bacteriophages and on the population dynamics during cheese making and during starter culture propagation. Furthermore, the link between starter composition and starter functionality will be discussed. Finally, recent advances in predictive metabolic modelling of the multi-strain cultures will be discussed in the context of microbe-microbe interactions.
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343
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344
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Cavanagh D, Kilcawley KN, O'Sullivan MG, Fitzgerald GF, McAuliffe O. Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.043] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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345
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Randazzo C, Todaro A, Pino A, Pitino I, Corona O, Mazzaglia A, Caggia C. Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.056] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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346
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Vítová E, Mokáňová R, Babák L, Zemanová J, Sklenářová K. The changes of flavour and aroma active compounds content during production of Edam cheese. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun201159010255] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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347
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Nájera-Domínguez C, Gutiérrez-Méndez N, Nevárez-Moorillon G, Caro-Canales I. Comparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheeses. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0175-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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348
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Abstract
This review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor molecules for the formation of aroma compounds in connection with the metabolic pathways involved. The roles of nonmetabolic properties such as cell lysis are also described in relation to aroma formation. Finally, we provide an overview of the literature on methods to steer and control aroma formation by LAB in mixed culture fermentations. We demonstrate that the technological progress made recently in high-throughput analysis methods has been driving the development of new approaches to understand, control, and steer aroma formation in (dairy) fermentation processes. This currently entails proposing new rules for designing stable, high-performance mixed cultures constituting a selection of strains, which in concert and on the basis of their individual predicted gene contents deliver the required functionalities.
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Affiliation(s)
- E J Smid
- Laboratory of Food Microbiology and
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349
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Settachaimongkon S, Nout MR, Antunes Fernandes EC, Hettinga KA, Vervoort JM, van Hooijdonk TC, Zwietering MH, Smid EJ, van Valenberg HJ. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt. Int J Food Microbiol 2014; 177:29-36. [DOI: 10.1016/j.ijfoodmicro.2014.02.008] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Revised: 01/17/2014] [Accepted: 02/14/2014] [Indexed: 01/16/2023]
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350
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Xu H, Sun Z, Liu W, Yu J, Song Y, Lv Q, Zhang J, Shao Y, Menghe B, Zhang H. Multilocus sequence typing of Lactococcus lactis from naturally fermented milk foods in ethnic minority areas of China. J Dairy Sci 2014; 97:2633-45. [DOI: 10.3168/jds.2013-7738] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Accepted: 01/17/2014] [Indexed: 11/19/2022]
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