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Attchelouwa CK, Kouakou-Kouamé CA, Ouattara L, Amoikon TLS, N'guessan FK, Marcotte S, Charmel M, Djè MK. Detection of spoilage-causing yeasts and bacteria in tchapalo, the Ivorian traditional sorghum beer. Lett Appl Microbiol 2022; 75:135-144. [PMID: 35344598 DOI: 10.1111/lam.13708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 12/15/2021] [Accepted: 03/22/2022] [Indexed: 12/01/2022]
Abstract
In this study, we aimed to analyse the spoilage potential of the isolated yeast, LAB and AAB species. Thus, eleven strains were inoculated at 0.3% (v/v) into a sterile filtered tchapalo and stored for three days at ambient temperature (27-30°C). All the tested strains grew well or remained stable except for Limosilactobacillus fermentum and Pediococcus acidilactici which decreased throughout the storage time. A significant decrease of Total Soluble Solids was observed only for Saccharomyces cerevisiae (from 7.8 to 5.8 °Brix) and M. guilliermondii (from 7.8 to 5.5 °Brix). The tchapalo samples inoculated with the LAB strains Weissella paramesenteroides, P. acidilactici, Limosilactobacillus fermentum and the yeast strain Candida tropicalis were judged similar to the control by the panellists. However, the strains of Lacticaseibacillus paracasei and Latilactobacillus curvatus (LAB), S. cerevisiae, Meyerozyma guilliermondii and Kluyveromyces marxianus (yeasts) and Acetobacter pasteurianus and A. cerevisiae (AAB) induced the spoilage of the tchapalo appearance, smell and/or taste. In the spoiled tchapalo quantitative and qualitative modification of some volatile compounds (VOCs) such as lilac aldehyde, ethyl acetate, ethyl hexanoate, ethyl octanoate and phenethyl acetate, were observed. These results provide information about the microorganisms that need to be removed to extend the shelf life of tchapalo.
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Affiliation(s)
- Constant K Attchelouwa
- Unité de formation et de Recherche en Sciences Biologiques, Département Biochimie/Génétique, Université Péléforo Gon Coulibaly, BP 1328, Korhogo, Côte d'Ivoire
| | - Clémentine A Kouakou-Kouamé
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire
| | - Lacinan Ouattara
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire
| | - Tiemele L S Amoikon
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire
| | - Florent K N'guessan
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire
| | - Stephane Marcotte
- Normandie Univ, INSA de Rouen, Université de Rouen, CNRS, COBRA (UMR, 6014) Avenue de l'Université, 76800, Saint- Etienne- du-Rouvray, France
| | - Melissa Charmel
- Normandie Univ, INSA de Rouen, Université de Rouen, CNRS, COBRA (UMR, 6014) Avenue de l'Université, 76800, Saint- Etienne- du-Rouvray, France
| | - Marcellin K Djè
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire
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2
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Shimokawa M, Suzuki K. Preceding Subculture Conditions Affect Growth Characteristics of Beer Spoilage Lactic Acid Bacteria in Quality Control Culture Media: Comparative Study on Hard-to-Culture and Culturable Secundilactobacillus ( Lactobacillus) paracollinoides Strains. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1903785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Masaki Shimokawa
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya, Japan
| | - Koji Suzuki
- Asahi Quality and Innovations, Ltd, Moriya, Japan
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Suzuki K, Shinohara Y, Kurniawan YN. Role of Plasmids in Beer Spoilage Lactic Acid Bacteria: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843899] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Koji Suzuki
- Asahi Quality and Innovations, Ltd., Moriya, Japan
| | - Yuji Shinohara
- Department of Safety Technology Development, Analytical Science Laboratories, Asahi Quality and Innovations, Ltd., Moriya, Japan
| | - Yohanes Novi Kurniawan
- Department of Safety Technology Development, Analytical Science Laboratories, Asahi Quality and Innovations, Ltd., Moriya, Japan
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4
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Suzuki K, Shinohara Y, Kurniawan Y. Recent Progress of Microbiological Quality Control Methods in Unpasteurized Beer Production. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.411] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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5
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Wang Z, Chao Y, Deng Y, Piao M, Chen T, Xu J, Zhang R, Zhao J, Deng Y. Formation of viable, but putatively non-culturable (VPNC) cells of beer-spoilage lactobacilli growing in biofilms. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109964] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Xu Z, Luo Y, Mao Y, Peng R, Chen J, Soteyome T, Bai C, Chen L, Liang Y, Su J, Wang K, Liu J, Kjellerup BV. Spoilage Lactic Acid Bacteria in the Brewing Industry. J Microbiol Biotechnol 2020; 30:955-961. [PMID: 31986245 PMCID: PMC9728350 DOI: 10.4014/jmb.1908.08069] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Accepted: 01/06/2020] [Indexed: 02/05/2023]
Abstract
Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.
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Affiliation(s)
- Zhenbo Xu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD 21201, USA
| | - Yuting Luo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Yuzhu Mao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Ruixin Peng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Jinxuan Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Thanapop Soteyome
- Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand
| | - Caiying Bai
- Guangdong Women and Children Hospital, Guangzhou 510010, P.R. China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Yi Liang
- Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd., Maoming, Guangdong 525427, P.R. China
| | - Jianyu Su
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Kan Wang
- Research Center of Translational Medicine, Second Affiliated Hospital of Shantou University Medical College, Shantou 515041, Guangdong, P.R. China
- Corresponding authors J.L. Phone: +86-20-87113252 Fax: +86-20-87113252 E-mail:
| | - Junyan Liu
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD 20742, USA
- Corresponding authors J.L. Phone: +86-20-87113252 Fax: +86-20-87113252 E-mail:
| | - Birthe V. Kjellerup
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD 20742, USA
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7
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Munford ARG, Chaves RD, Sant'Ana AS. Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast. Food Microbiol 2020; 91:103513. [PMID: 32539960 DOI: 10.1016/j.fm.2020.103513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 03/26/2020] [Accepted: 04/13/2020] [Indexed: 11/25/2022]
Abstract
This work aimed to estimate the inactivation kinetic parameters of four potential beer spoilage bacteria (Lactobacillus brevis DSM 6235, Lactobacillus casei ATCC 334, Pediococcus damnosus DSM 20289 and Pediococcus damnosus ATCC 29358) inoculated in brewing yeast submitted to acid washing with purposes of yeast recycle. The experiments were conducted at 4 °C in solutions with pH 1.5, pH 2, and pH 3 adjusted employing 85% phosphoric acid. The acid washing treatment of brewing yeasts in the most common pH used (pH 2.0) demanded almost 50 min for the first decimal reduction (δ) of L. brevis DSM 6235. Sensible strains to acid washing such as P. damnosus DSM 20289 demanded almost 70 min for 4 log reductions to be achieved. On the other hand, pH reduction of the acid washing from 2.0 to 1.5 allowed 4 log reduction of L. brevis DSM 6235) to be obtained in less than 50 min, without ruining brewer's yeast viability. Acid washing in pH 1.5 is a viable method for the inactivation of bacterial contaminants of brewing yeasts. Recycling of brewing yeasts through this approach may contribute to a more sustainable and environmental-friendly industry.
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Affiliation(s)
- Allan R G Munford
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Rafael D Chaves
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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8
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Dong K, Pan H, Yang D, Rao L, Zhao L, Wang Y, Liao X. Induction, detection, formation, and resuscitation of viable but non‐culturable state microorganisms. Compr Rev Food Sci Food Saf 2019; 19:149-183. [DOI: 10.1111/1541-4337.12513] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 10/21/2019] [Accepted: 11/14/2019] [Indexed: 01/05/2023]
Affiliation(s)
- Kai Dong
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Hanxu Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Dong Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Lei Rao
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Liang Zhao
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Yongtao Wang
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Xiaojun Liao
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
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9
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Induction of viable but putatively non-culturable Lactobacillus acetotolerans by thermosonication and its characteristics. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.046] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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10
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Role of food sanitising treatments in inducing the ‘viable but nonculturable’ state of microorganisms. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.016] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Liu J, Deng Y, Li L, Li B, Li Y, Zhou S, Shirtliff ME, Xu Z, Peters BM. Discovery and control of culturable and viable but non-culturable cells of a distinctive Lactobacillus harbinensis strain from spoiled beer. Sci Rep 2018; 8:11446. [PMID: 30061572 PMCID: PMC6065415 DOI: 10.1038/s41598-018-28949-y] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Accepted: 07/02/2018] [Indexed: 11/09/2022] Open
Abstract
Occasional beer spoilage incidents caused by false-negative isolation of lactic acid bacteria (LAB) in the viable but non-culturable (VBNC) state, result in significant profit loss and pose a major concern in the brewing industry. In this study, both culturable and VBNC cells of an individual Lactobacillus harbinensis strain BM-LH14723 were identified in one spoiled beer sample by genome sequencing, with the induction and resuscitation of VBNC state for this strain further investigated. Formation of the VBNC state was triggered by low-temperature storage in beer (175 ± 1.4 days) and beer subculturing (25 ± 0.8 subcultures), respectively, and identified by both traditional staining method and PMA-PCR. Resuscitated cells from the VBNC state were obtained by addition of catalase rather than temperature upshift, changing medium concentration, and adding other chemicals, and both VBNC and resuscitated cells retained similar beer-spoilage capability as exponentially growing cells. In addition to the first identification of both culturable and VBNC cells of an individual L. harbinensis strain from spoiled beer, this study also for the first time reported the VBNC induction and resuscitation, as well as verification of beer-spoilage capability of VBNC and resuscitated cells for the L. harbinensis strain. Genes in association with VBNC state were also identified by the first genome sequencing of beer spoilage L. harbinensis. The results derived from this study suggested the contamination and spoilage of beer products by VBNC and resuscitated L. harbinensis strain BM-LH14723.
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Affiliation(s)
- Junyan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.,Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN, 38163, USA
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, P.R. China
| | - Lin Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China. .,School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China. .,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, China.
| | - Bing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, China
| | - Yanyan Li
- Department of Cell Biology, Harvard Medical School, Boston, MA, 02115, USA
| | - Shishui Zhou
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China
| | - Mark E Shirtliff
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore MD, MA, 21201, USA
| | - Zhenbo Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China. .,College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, P.R. China. .,Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore MD, MA, 21201, USA.
| | - Brian M Peters
- Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN, 38163, USA
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12
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Statistical evaluation of beer spoilage bacteria by real-time PCR analyses from 2010 to 2016. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.486] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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13
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Bokulich NA, Bamforth CW, Mills DA. A Review of Molecular Methods for Microbial Community Profiling of Beer and Wine. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0709-01] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nicholas A. Bokulich
- Department of Viticulture and Enology and Department of Food Science and Technology
| | | | - David A. Mills
- Department of Viticulture and Enology and Department of Food Science and Technology, University of California, Davis 95616
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14
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Juvonen R, Partanen T, Koivula T. Evaluation of Reverse-Transcription PCR Detection of 16S rRNA andTufmRNA for Viable/Dead Discrimination of Beer-Spoilage Lactic Acid Bacteria. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2010-0416-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Teija Koivula
- VTT Technical Research Centre of Finland, VTT, Finland
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15
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Bergsveinson J, Redekop A, Zoerb S, Ziola B. Dissolved Carbon Dioxide Selects for Lactic Acid Bacteria Able to Grow in and Spoil Packaged Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0726-01] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jordyn Bergsveinson
- Department of Pathology and Laboratory Medicine, College of Medicine, University of Saskatchewan, Room 2841, Royal University Hospital, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada
| | - Anna Redekop
- Department of Pathology and Laboratory Medicine, College of Medicine, University of Saskatchewan, Room 2841, Royal University Hospital, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada
| | - Sheree Zoerb
- Department of Pathology and Laboratory Medicine, College of Medicine, University of Saskatchewan, Room 2841, Royal University Hospital, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada
| | - Barry Ziola
- Department of Pathology and Laboratory Medicine, College of Medicine, University of Saskatchewan, Room 2841, Royal University Hospital, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada
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Nsogning SD, Fischer S, Becker T. Investigating on the fermentation behavior of six lactic acid bacteria strains in barley malt wort reveals limitation in key amino acids and buffer capacity. Food Microbiol 2018. [PMID: 29526209 DOI: 10.1016/j.fm.2018.01.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Understanding lactic acid bacteria (LAB) fermentation behavior in malt wort is a milestone towards flavor improvement of lactic acid fermented malt beverages. Therefore, this study aims to outline deficiencies that may exist in malt wort fermentation. First, based on six LAB strains, cell viability and vitality were evaluated. Second, sugars, organic acids, amino acids, pH value and buffering capacity (BC) were monitored. Finally, the implication of key amino acids, fructose and wort BC on LAB growth was determined. Short growth phase coupled with prompt cell death and a decrease in metabolic activity was observed. Low wort BC caused rapid pH drop with lactic acid accumulation, which conversely increased the BC leading to less pH change at late-stage fermentation. Lactic acid content (≤3.9 g/L) was higher than the reported inhibitory concentration (1.8 g/L). Furthermore, sugars were still available but fructose and key amino acids lysine, arginine and glutamic acid were considerably exhausted (≤98%). Wort supplementations improved cell growth and viability leading to conclude that key amino acid depletion coupled with low BC limits LAB growth in malt wort. Then, a further increase in organic acid reduces LAB viability. This knowledge opens doors for LAB fermentation process optimization in malt wort.
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Affiliation(s)
- Sorelle Dongmo Nsogning
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Susann Fischer
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Thomas Becker
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany.
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17
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Suzuki K, Asano S, Iijima K, Ogata T, Kitagawa Y, Ikeda T. Effects of Beer Adaptation on Culturability of Beer-Spoilage Dekkera/Brettanomyces Yeasts. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2008-0917-01] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Koji Suzuki
- Research Laboratories of Brewing Technology, Asahi Breweries Ltd., Moriya-shi, Ibaraki, Japan
| | - Shizuka Asano
- Research Laboratories of Brewing Technology, Asahi Breweries Ltd., Moriya-shi, Ibaraki, Japan
| | - Kazumaru Iijima
- Research Laboratories of Brewing Technology, Asahi Breweries Ltd., Moriya-shi, Ibaraki, Japan
| | - Tomoo Ogata
- Research Laboratories of Brewing Technology, Asahi Breweries Ltd., Moriya-shi, Ibaraki, Japan
| | - Yasushi Kitagawa
- Research Laboratories of Brewing Technology, Asahi Breweries Ltd., Moriya-shi, Ibaraki, Japan
| | - Tsunehiro Ikeda
- Research Laboratories for Food Safety Chemistry, Asahi Breweries Ltd., Moriya-shi, Ibaraki, Japan
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18
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Brewing microbiology - Lactic Acid Bacteria and Cultivation Methods of Their Detection - Part III. KVASNY PRUMYSL 2017. [DOI: 10.18832/kp201730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Mallett JR, Stuart MS, Quain DE. Draught beer hygiene: a forcing test to assess quality. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.470] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- James R. Mallett
- International Center for Brewing Science, School of Biosciences; University of Nottingham; Sutton Bonington Campus Loughborough Leicestershire LE12 5RD UK
| | - Melanie S. Stuart
- International Center for Brewing Science, School of Biosciences; University of Nottingham; Sutton Bonington Campus Loughborough Leicestershire LE12 5RD UK
| | - David E. Quain
- International Center for Brewing Science, School of Biosciences; University of Nottingham; Sutton Bonington Campus Loughborough Leicestershire LE12 5RD UK
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Bergsveinson J, Ziola B. Comparative genomic and plasmid analysis of beer-spoiling and non-beer-spoiling Lactobacillus brevis isolates. Can J Microbiol 2017; 63:970-983. [PMID: 28977764 DOI: 10.1139/cjm-2017-0405] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Beer-spoilage-related lactic acid bacteria (BSR LAB) belong to multiple genera and species; however, beer-spoilage capacity is isolate-specific and partially acquired via horizontal gene transfer within the brewing environment. Thus, the extent to which genus-, species-, or environment- (i.e., brewery-) level genetic variability influences beer-spoilage phenotype is unknown. Publicly available Lactobacillus brevis genomes were analyzed via BlAst Diagnostic Gene findEr (BADGE) for BSR genes and assessed for pangenomic relationships. Also analyzed were functional coding capacities of plasmids of LAB inhabiting extreme niche environments. Considerable genetic variation was observed in L. brevis isolated from clinical samples, whereas 16 candidate genes distinguish BSR and non-BSR L. brevis genomes. These genes are related to nutrient scavenging of gluconate or pentoses, mannose, and metabolism of pectin. BSR L. brevis isolates also have higher average nucleotide identity and stronger pangenome association with one another, though isolation source (i.e., specific brewery) also appears to influence the plasmid coding capacity of BSR LAB. Finally, it is shown that niche-specific adaptation and phenotype are plasmid-encoded for both BSR and non-BSR LAB. The ultimate combination of plasmid-encoded genes dictates the ability of L. brevis to survive in the most extreme beer environment, namely, gassed (i.e., pressurized) beer.
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Affiliation(s)
- Jordyn Bergsveinson
- Department of Pathology and Laboratory Medicine, College of Medicine, University of Saskatchewan, 2841 Royal University Hospital, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada.,Department of Pathology and Laboratory Medicine, College of Medicine, University of Saskatchewan, 2841 Royal University Hospital, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada
| | - Barry Ziola
- Department of Pathology and Laboratory Medicine, College of Medicine, University of Saskatchewan, 2841 Royal University Hospital, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada.,Department of Pathology and Laboratory Medicine, College of Medicine, University of Saskatchewan, 2841 Royal University Hospital, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada
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Lin S, Yang L, Chen G, Li B, Chen D, Li L, Xu Z. Pathogenic features and characteristics of food borne pathogens biofilm: Biomass, viability and matrix. Microb Pathog 2017; 111:285-291. [PMID: 28803003 DOI: 10.1016/j.micpath.2017.08.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 08/06/2017] [Accepted: 08/07/2017] [Indexed: 11/16/2022]
Abstract
Biofilm is a ubiquitous growth pattern of bacterial species survival but is notorious for its threat on public health and food contamination. Extensive studies of the biofilm structure, formation, quantification, quorum sensing system and underlying control strategies have been reported during the past decades. Insightful elucidation of the pathogenic features and characteristic of bacterial biofilm can facilitate in devising appropriate control strategies for biofilm eradication. Therefore, this review mainly summarized the pathogenic features of biofilms from food borne microorganisms, including the biomass (which could be quantified using crystal violet and fluorogenic dye Syto9 assays), viability (which could be determined by tetrazolium salts, fluorescein diacetate, resazurin staining and alamar blue assays) and matrix (which are commonly detected by dimethyl methylene blue and wheat germ agglutinin assays). In addition, three features were further compared with its particular benefits in specific application.
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Affiliation(s)
- Shiqi Lin
- College of Food Sciences and Technology, South China University of Technology, Guangzhou 510640, China.
| | - Ling Yang
- Department of Laboratory Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou 510120, China.
| | - Gu Chen
- College of Food Sciences and Technology, South China University of Technology, Guangzhou 510640, China.
| | - Bing Li
- College of Food Sciences and Technology, South China University of Technology, Guangzhou 510640, China.
| | - Dingqiang Chen
- Department of Laboratory Medicine, First Affiliated Hospital of Guangzhou Medical University, Guangzhou 510120, China.
| | - Lin Li
- College of Food Sciences and Technology, South China University of Technology, Guangzhou 510640, China.
| | - Zhenbo Xu
- College of Food Sciences and Technology, South China University of Technology, Guangzhou 510640, China; Department of Microbial Pathogenesis, University of Maryland, Baltimore MD 21201, United States.
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22
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Liu J, Li L, Peters BM, Li B, Chen L, Deng Y, Xu Z, Shirtliff ME. The viable but nonculturable state induction and genomic analyses of Lactobacillus casei BM-LC14617, a beer-spoilage bacterium. Microbiologyopen 2017; 6. [PMID: 28685978 PMCID: PMC5635166 DOI: 10.1002/mbo3.506] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Revised: 05/14/2017] [Accepted: 05/22/2017] [Indexed: 01/05/2023] Open
Abstract
This study aimed to investigate the viable but nonculturable (VBNC) state and genomic features of a beer‐spoilage strain, Lactobacillus caseiBM‐LC14617. Induction on the VBNC state of L. casei strain BM‐LC14617 was conducted by both low‐temperature storage and continuous passage in beer, and formation of VBNC state was detected after 196 ± 3.3 days and 32 ± 1.6 subcultures, respectively. Resuscitation of VBNC cells was successfully induced by addition of catalase, and culturable, VBNC, and resuscitated cells shared similar beer‐spoilage capability. Whole genome sequencing was performed, and out of a total of 3,964 predicted genes, several potential VBNC and beer‐spoilage‐associated genes were identified. L. casei is capable of entering into and resuscitating from the VBNC state and possesses beer‐spoilage capability. The genomic characterization yield insightful elucidation of VBNC state for L. casei. This study represents the first evidence on VBNC state induction of L. casei and beer‐spoilage capability of VBNC and resuscitated cells. Also, this is the first genomic characterization of L. casei as a beer‐spoilage bacterium. The current study may aid in further study on L. casei and other beer‐spoilage bacteria, and guide the prevention and control of beer spoilage.
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Affiliation(s)
- Junyan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, Tennessee
| | - Lin Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Brian M Peters
- Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, Tennessee
| | - Bing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Lequn Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Yang Deng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Zhenbo Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China.,Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, Maryland
| | - Mark E Shirtliff
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, Maryland
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Liu J, Li L, Li B, Peters BM, Deng Y, Xu Z, Shirtliff ME. Study on spoilage capability and VBNC state formation and recovery of Lactobacillus plantarum. Microb Pathog 2017; 110:257-261. [PMID: 28668605 DOI: 10.1016/j.micpath.2017.06.044] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 06/27/2017] [Accepted: 06/28/2017] [Indexed: 10/19/2022]
Abstract
OBJECTIVE The present study aimed at investigating the capability of L. plantarum strain BM-LP14723 to enter into and recover from the viable but nonculturable (VBNC) state and to cause beer spoilage. METHODS VBNC state was induced by incubating in beer with subculturing or low temperature treatment. Culturable, total, and viable cells numbers were assessed by MRS agar plate counting, acridine orange direct counting, and Live/Dead BacLight bacterial viability kit, respectively. Organic acids concentrations were measured by reversed-phase high performance liquid chromatography. RESULTS VBNC L. plantarum cells were detected after 189 ± 1.9 days low temperature treatment or 29 ± 0.7 subcultures in beer. The VBNC L. plantarum retained spoilage capability. Addition of catalase is an effective method for the recovery of the VBNC L. plantarum cells. CONCLUSION L. plantarum strain BM-LP14723 is capable of entering into and recovery from the VBNC state and maintained spoilage capability. The current study presented that beer-spoilage L. plantarum can hide both in breweries and during transporting and marketing process and thus lead to beer-spoilage incidents.
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Affiliation(s)
- Junyan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN 38163, USA
| | - Lin Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Bing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Brian M Peters
- Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN 38163, USA
| | - Yang Deng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
| | - Zhenbo Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD 21201, USA.
| | - Mark E Shirtliff
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD 21201, USA
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Liu J, Li L, Li B, Peters BM, Deng Y, Xu Z, Shirtliff ME. First study on the formation and resuscitation of viable but nonculturable state and beer spoilage capability of Lactobacillus lindneri. Microb Pathog 2017; 107:219-224. [PMID: 28377233 DOI: 10.1016/j.micpath.2017.03.043] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 03/29/2017] [Accepted: 03/30/2017] [Indexed: 11/28/2022]
Abstract
OBJECTIVES This study aimed to investigate the spoilage capability of Lactobacillus lindneri during the induction and resuscitation of viable but nonculturable (VBNC) state. METHODS L. lindneri strain was identified by sequencing the PCR product (amplifying 16S rRNA gene) using ABI Prism 377 DNA Sequencer. During the VBNC state induction by low temperature storage and beer adaption, total, culturable, and viable cells were assessed by acridine orange direct counting, plate counting, and Live/Dead BacLight bacterial viability kit, respectively. Organic acids and diacetyl concentration were measured by reversed-phase high performance liquid chromatography and head dpace gas chromatography, respectively. RESULTS VBNC state of L. lindneri was successfully induced by both beer adaption and low temperature storage, and glycerol frozen stock was the optimal way to maintain the VBNC state. Addition of catalase was found to be an effective method for the resuscitation of VBNC L. lindneri cells. Furthermore, spoilage capability remained similar during the induction and resuscitation of VBNC L. lindneri. CONCLUSIONS This is the first report of induction by low temperature storage and resuscitation of VBNC L. lindneri strain, as well as the first identification of spoilage capability of VBNC and resuscitated L. lindneri cells. This study indicated that the potential colonization of L. lindneri strain in brewery environment, formation and resuscitation of VBNC state, as well as maintenance in beer spoilage capability, may be an important risk factor for brewery environment.
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Affiliation(s)
- Junyan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis TN 38163, USA
| | - Lin Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Bing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Brian M Peters
- Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis TN 38163, USA
| | - Yang Deng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
| | - Zhenbo Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore MD 21201, USA.
| | - Mark E Shirtliff
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore MD 21201, USA
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Transcriptomic analysis on the formation of the viable putative non-culturable state of beer-spoilage Lactobacillus acetotolerans. Sci Rep 2016; 6:36753. [PMID: 27819317 PMCID: PMC5098190 DOI: 10.1038/srep36753] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Accepted: 10/20/2016] [Indexed: 02/08/2023] Open
Abstract
Lactic acid bacteria (LAB) are the most common beer-spoilage bacteria regardless of beer type, and thus pose significant problems for the brewery industry. The aim of this study was to investigate the genetic mechanisms involved in the ability of the hard-to-culture beer-spoilage bacterium Lactobacillus acetotolerans to enter into the viable putative non-culturable (VPNC) state. A genome-wide transcriptional analysis of beer-spoilage L. acetotolerans strains BM-LA14526, BM-LA14527, and BM-LA14528 under normal, mid-term and VPNC states were performed using RNA-sequencing (RNA-seq) and further bioinformatics analyses. GO function, COG category, and KEGG pathway enrichment analysis were conducted to investigate functional and related metabolic pathways of the differentially expressed genes. Functional and pathway enrichment analysis indicated that heightened stress response and reduction in genes associated with transport, metabolic process, and enzyme activity might play important roles in the formation of the VPNC state. This is the first transcriptomic analysis on the formation of the VPNC state of beer spoilage L. acetotolerans.
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Bergsveinson J, Friesen V, Ziola B. Transcriptome analysis of beer-spoiling Lactobacillus brevis BSO 464 during growth in degassed and gassed beer. Int J Food Microbiol 2016; 235:28-35. [PMID: 27394184 DOI: 10.1016/j.ijfoodmicro.2016.06.041] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2016] [Revised: 06/17/2016] [Accepted: 06/29/2016] [Indexed: 11/29/2022]
Abstract
Lactobacillus brevis BSO 464 (Lb464) is a beer-spoilage-related (BSR) isolate of interest given its unique physiological attributes; specifically, it is highly hop-tolerant and exhibits very rapid growth in pressurized/gassed beer. RNA sequencing was performed on Lb464 grown in pressurized and non-pressurized beer to determine important genetic mechanisms for growth in these environments. The data generated were compared against data in a previous transcriptional study of another lactic acid bacterium (LAB) during growth in beer, namely, Pediococcus claussenii ATCC BAA-344(T) (Pc344). Results revealed that the most important genetic elements for Lb464 growth in beer are related to biogenic amine metabolism, membrane transport and fortification, nutrient scavenging, and efficient transcriptional regulation. Comparison with the previous transcriptional study of Pc344 indicated that the total coding capacity (plasmid profile and genome size) of a LAB isolate allows for beer-spoilage virulence and adaptation to different beer environments, i.e., the ability to grow in degassed beer (during production) or gassed beer (packaged product). Further, differences in gene expression of Lb464 and Pc344 during mid-exponential growth in beer may dictate how rapidly each isolate exhausts particular carbon sources during. The presence of headspace pressure/dissolved CO2 was found to drive Lb464 transcription during mid-exponential growth in beer towards increasing cell wall and membrane modification, transport, osmoregulation, and DNA metabolism and transposition events. This transcriptional activity resembles transcriptional patterns or signatures observed in a viable, but non-culturable state established by non-related organisms, suggesting that Lb464 overall uses complex cellular regulation to maintain cell division and growth in the stressful beer environment. Additionally, increased expression of several hypothetical proteins, the hop-tolerance gene horC, and DNA repair and recombination genes from plasmids pLb464-2, -4, and -8 were observed in the gassed beer environment. Thus, plasmids can harbor genes with specific (gassed) beer growth advantages, and confirm that plasmid transfer and acquisition as important activities for adaptation to the beer environment.
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Affiliation(s)
- Jordyn Bergsveinson
- Department of Pathology and Laboratory Medicine, College of Medicine, University of Saskatchewan, 2841 Royal University Hospital, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada.
| | - Vanessa Friesen
- Contango Strategies Ltd., 15-410 Downey Road, Saskatoon, SK S7N 4N1, Canada.
| | - Barry Ziola
- Department of Pathology and Laboratory Medicine, College of Medicine, University of Saskatchewan, 2841 Royal University Hospital, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada.
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Deng Y, Zhao J, Li H, Xu Z, Liu J, Tu J, Xiong T. Detection of culturable and viable but non-culturable cells of beer spoilage lactic acid bacteria by combined use of propidium monoazide andhorA-specific polymerase chain reaction. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.289] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yang Deng
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 People's Republic of China
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 People's Republic of China
- Technical Centre; Zhujiang brewery Co. Ltd; No. 118, Modiesha Avenue, East Xingang Road Guangzhou 510308 People's Republic of China
| | - Junfeng Zhao
- College of Food Science and Engineering; Henan University of Science and Technology; Tianjing Road Luoyang 471003 People's Republic of China
| | - Huiping Li
- Technical Centre; Zhujiang brewery Co. Ltd; No. 118, Modiesha Avenue, East Xingang Road Guangzhou 510308 People's Republic of China
| | - Zhenbo Xu
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 People's Republic of China
| | - Junyan Liu
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 People's Republic of China
| | - Jingxia Tu
- Technical Centre; Zhujiang brewery Co. Ltd; No. 118, Modiesha Avenue, East Xingang Road Guangzhou 510308 People's Republic of China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 People's Republic of China
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Oketič K, Matijašić BB, Obermajer T, Radulović Z, Lević S, Mirković N, Nedović V. Evaluation of propidium monoazide real-time PCR for enumeration of probiotic lactobacilli microencapsulated in calcium alginate beads. Benef Microbes 2015; 6:573-81. [DOI: 10.3920/bm2014.0095] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The aim of the study was to evaluate real-time PCR coupled with propidium monoazide (PMA) treatment for enumeration of microencapsulated probiotic lactobacilli microencapsulated in calcium alginate beads. Lactobacillus gasseri K7 (CCM 7710) and Lactobacillus delbrueckii subsp. bulgaricus (CCM 7712) were analysed by plate counting and PMA real-time PCR during storage at 4 °C for 90 days. PMA was effective in preventing PCR amplification of the target sequences of DNA released from heat-compromised bacteria. The values obtained by real-time PCR of non-treated samples were in general higher than those obtained by real-time PCR of PMA-treated samples or by plate counting, indicating the presence of sub-lethally injured cells. This study shows that plate count could not be completely replaced by culture independent method PMA real-time PCR for enumeration of probiotics, but may rather complement the well-established plate counting, providing useful information about the ratio of compromised bacteria in the samples.
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Affiliation(s)
- K. Oketič
- University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Groblje 3, 1230 Domžale, Slovenia
| | - B. Bogovič Matijašić
- University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Groblje 3, 1230 Domžale, Slovenia
| | - T. Obermajer
- University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Groblje 3, 1230 Domžale, Slovenia
| | - Z. Radulović
- University of Belgrade, Faculty of Agriculture, Department of Food Technology, Nemanjina 6, 11080 Belgrade, Serbia
| | - S. Lević
- University of Belgrade, Faculty of Agriculture, Department of Food Technology, Nemanjina 6, 11080 Belgrade, Serbia
| | - N. Mirković
- University of Belgrade, Faculty of Agriculture, Department of Food Technology, Nemanjina 6, 11080 Belgrade, Serbia
| | - V. Nedović
- University of Belgrade, Faculty of Agriculture, Department of Food Technology, Nemanjina 6, 11080 Belgrade, Serbia
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Deng Y, Liu J, Li L, Fang H, Tu J, Li B, Liu J, Li H, Xu Z. Reduction and restoration of culturability of beer-stressed and low-temperature-stressed Lactobacillus acetotolerans strain 2011-8. Int J Food Microbiol 2015; 206:96-101. [DOI: 10.1016/j.ijfoodmicro.2015.04.046] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2014] [Revised: 04/20/2015] [Accepted: 04/29/2015] [Indexed: 02/07/2023]
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Deng Y, Liu J, Li H, Li L, Tu J, Fang H, Chen J, Qian F. An improved plate culture procedure for the rapid detection of beer-spoilage lactic acid bacteria. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.121] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yang Deng
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 People's Republic of China
- Technical Center; Zhujiang Brewery Co. Ltd; No. 118, Modiesha Avenue, East Xingang Road Guangzhou 510308 People's Republic of China
| | - Junyan Liu
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 People's Republic of China
| | - Huiping Li
- Technical Center; Zhujiang Brewery Co. Ltd; No. 118, Modiesha Avenue, East Xingang Road Guangzhou 510308 People's Republic of China
| | - Lin Li
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 People's Republic of China
| | - Jingxia Tu
- Technical Center; Zhujiang Brewery Co. Ltd; No. 118, Modiesha Avenue, East Xingang Road Guangzhou 510308 People's Republic of China
| | - Huijing Fang
- Technical Center; Zhujiang Brewery Co. Ltd; No. 118, Modiesha Avenue, East Xingang Road Guangzhou 510308 People's Republic of China
| | - Jiang Chen
- Technical Center; Zhujiang Brewery Co. Ltd; No. 118, Modiesha Avenue, East Xingang Road Guangzhou 510308 People's Republic of China
| | - Fei Qian
- Institute of Brewing and Beverage Technology; Centre of Life and Food Sciences, TUM; Germany
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Pinto D, Santos MA, Chambel L. Thirty years of viable but nonculturable state research: unsolved molecular mechanisms. Crit Rev Microbiol 2013; 41:61-76. [PMID: 23848175 DOI: 10.3109/1040841x.2013.794127] [Citation(s) in RCA: 200] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Viable but nonculturable (VBNC) cells were recognized 30 years ago; and despite decades of research on the topic, most results are disperse and apparently incongruous. Since its description, a huge controversy arose regarding the ecological significance of this state: is it a degradation process without real significance for bacterial life cycles or is it an adaptive strategy of bacteria to cope with stressful conditions? In order to solve the molecular mechanisms of VBNC state induction and resuscitation, researchers in the field must be aware and overcome common issues delaying research progress. In this review, we discuss the intrinsic characteristic features of VBNC cells, the first clues on what is behind the VBNC state's induction, the models proposed for their resuscitation and the current methods to prove not only that cells are in VBNC state but also that they are able to resuscitate.
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Affiliation(s)
- Daniela Pinto
- Center for Biodiversity, Functional and Integrative Genomics (BioFIG), Faculty of Sciences, University of Lisbon , Lisbon , Portugal
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Suzuki K. 125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00454.x] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Taskila S, Kronlöf J, Ojamo H. Enrichment Cultivation of Beer-Spoiling Lactic Acid Bacteria. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00473.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Suzuki K, Asano S, Iijima K, Kitamoto K. Sake and Beer Spoilage Lactic Acid Bacteria - A Review. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2008.tb00331.x] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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35
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Díaz M, Herrero M, García LA, Quirós C. Application of flow cytometry to industrial microbial bioprocesses. Biochem Eng J 2010. [DOI: 10.1016/j.bej.2009.07.013] [Citation(s) in RCA: 132] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Suzuki K, Asano S, Iijima K, Kuriyama H, Kitagawa Y. Development of detection medium for hard-to-culture beer-spoilage lactic acid bacteria. J Appl Microbiol 2008; 104:1458-70. [DOI: 10.1111/j.1365-2672.2007.03669.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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37
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Asano S, Suzuki K, Iijima K, Motoyama Y, Kuriyama H, Kitagawa Y. Effects of morphological changes in beer-spoilage lactic acid bacteria on membrane filtration in breweries. J Biosci Bioeng 2007; 104:334-8. [DOI: 10.1263/jbb.104.334] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2007] [Accepted: 07/20/2007] [Indexed: 11/17/2022]
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