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Kang J, Huang X, Li R, Zhang Y, Chen XX, Han BZ. Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review. Food Res Int 2024; 188:114497. [PMID: 38823877 DOI: 10.1016/j.foodres.2024.114497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The spontaneous Baijiu fermentation system harbors a complex microbiome that is highly dynamic in time and space and varies depending on the Jiuqu starters and environmental factors. The intricate microbiota presents in the fermentation environment is responsible for carrying out various reactions. These reactions necessitate the interaction among the core microbes to influence the community function, ultimately shaping the distinct Baijiu styles through the process of spontaneous fermentation. Numerous studies have been conducted to enhance our understanding of the diversity, succession, and function of microbial communities with the aim of improving fermentation manipulation. However, a comprehensive and critical assessment of the core microbes and their interaction remains one of the significant challenges in the Baijiu fermentation industry. This paper focuses on the fermentation properties of core microbes. We discuss the state of the art of microbial traceability, highlighting the crucial role of environmental and starter microbiota in the Baijiu brewing microbiome. Also, we discuss the various interactions between microbes in the Baijiu production system and propose a potential conceptual framework that involves constructing predictive network models to simplify and quantify microbial interactions using co-culture models. This approach offers effective strategies for understanding the core microbes and their interactions, thus beneficial for the management of microbiota and the regulation of interactions in Baijiu fermentation processes.
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Affiliation(s)
- Jiamu Kang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China; School of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiaoning Huang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, IL, USA
| | - Rengshu Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Yuandi Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Xiao-Xue Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China.
| | - Bei-Zhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China.
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2
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Bongaerts D, Bouchez A, De Roos J, Cnockaert M, Wieme AD, Vandamme P, Weckx S, De Vuyst L. Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production. Appl Environ Microbiol 2024; 90:e0186923. [PMID: 38446583 PMCID: PMC11022581 DOI: 10.1128/aem.01869-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Accepted: 02/04/2024] [Indexed: 03/08/2024] Open
Abstract
The production of gueuze beers through refermentation and maturation of blends of lambic beer in bottles is a way for lambic brewers to cope with the variability among different lambic beer batches. The resulting gueuze beers are more carbonated than lambic beers and are supposed to possess a unique flavor profile that varies over time. To map this refermentation and maturation process for gueuze production, a blend of lambic beers was made and bottled, whereby one of them was produced with the old wheat landrace Zeeuwse Witte. Through the use of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and high-throughput sequencing of bacterial and fungal amplicons, in combination with metabolite target analysis, new insights into gueuze production were obtained. During the initial stages of refermentation, the conditions in the bottles were similar to those encountered during the maturation phase of lambic beer productions in wooden barrels, which was also reflected microbiologically (presence of Brettanomyces species, Pediococcus damnosus, and Acetobacter lambici) and biochemically (ethanol, higher alcohols, lactic acid, acetic acid, volatile phenolic compounds, and ethyl esters). However, after a few weeks of maturation, a switch from a favorable environment to one with nutrient and dissolved oxygen depletion resulted in several changes. Concerning the microbiology, a sequential prevalence of three lactic acid bacterial species occurred, namely, P. damnosus, Lentilactobacillus buchneri, and Lactobacillus acetotolerans, while the diversity of the yeasts decreased. Concerning the metabolites produced, mainly those of the Brettanomyces yeasts determined the metabolic profiles encountered during later stages of the gueuze production.IMPORTANCEGueuze beers are the result of a refermentation and maturation process of a blend of lambic beers carried out in bottles. These gueuze beers are known to have a long shelf life, and their quality typically varies over time. However, knowledge about gueuze production in bottles is scarce. The present study provided more insights into the varying microbial and metabolite composition of gueuze beers during the first 2 years of this refermentation and maturation process. This will allow gueuze producers to gain more information about the influence of the refermentation and maturation time on their beers. These insights can also be used by gueuze producers to better inform their customers about the quality of young and old gueuze beers.
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Affiliation(s)
- Dries Bongaerts
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Arne Bouchez
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Jonas De Roos
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Margo Cnockaert
- Department of Biochemistry and Microbiology, Laboratory for Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Anneleen D. Wieme
- Department of Biochemistry and Microbiology, Laboratory for Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
- Department of Biochemistry and Microbiology, BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Peter Vandamme
- Department of Biochemistry and Microbiology, Laboratory for Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
- Department of Biochemistry and Microbiology, BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Stefan Weckx
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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3
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Roselli GE, Kerruish DWM, Crow M, Smart KA, Powell CD. The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers. Front Microbiol 2024; 15:1346724. [PMID: 38440137 PMCID: PMC10910910 DOI: 10.3389/fmicb.2024.1346724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 02/02/2024] [Indexed: 03/06/2024] Open
Abstract
The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented products. However, the brewing industry and other related sectors face a step-change in practice, primarily due to the growth in sales of no- and low-alcohol (NoLo) alternatives to traditional alcoholic products. Here we review the involvement of microbes across the brewing process, including both their positive contributions and their negative (spoilage) effects. We also discuss the opportunities for exploiting microbes for NoLo beer production, as well as the spoilage risks associated with these products. For the latter, we highlight differences in composition and process conditions between traditional and NoLo beers and discuss how these may impact the microbial ecosystem of each product stream in relation to microbiological stability and final beer quality.
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Affiliation(s)
- Giulia E. Roselli
- Division of Microbiology, Biotechnology and Brewing Science, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom
| | | | - Matthew Crow
- Diageo International Technical Centre, Menstrie, Scotland, United Kingdom
| | - Katherine A. Smart
- Diageo International Technical Centre, Menstrie, Scotland, United Kingdom
| | - Chris D. Powell
- Division of Microbiology, Biotechnology and Brewing Science, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom
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4
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Bucka-Kolendo J, Kiousi DE, Wojtczak A, Doulgeraki AI, Galanis A, Sokołowska B. Depiction of the In Vitro and Genomic Basis of Resistance to Hop and High Hydrostatic Pressure of Lactiplantibacillus plantarum Isolated from Spoiled Beer. Genes (Basel) 2023; 14:1710. [PMID: 37761850 PMCID: PMC10530735 DOI: 10.3390/genes14091710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 08/22/2023] [Accepted: 08/24/2023] [Indexed: 09/29/2023] Open
Abstract
Among the beer-spoiling microorganisms, the dominant ones belong to the genera Lactobacillus, Leuconostoc, Oenococcus, and Pediococcus. It is assumed that resistance to hop bitters correlates with resistance to other factors and can significantly impact the brewing industry. Beer preservation with high hydrostatic pressure eliminates the spoiling microorganisms while preserving all desired properties of the beer. Here, we present comprehensive in vitro and genomic analysis of the beer-spoiling Lactiplantibacillus plantarum KKP 3573 capacity to resist hop and high hydrostatic pressure. Lp. plantarum KKP 3573 is a strain isolated from spoiled beer. Our finding suggests that the growth rate of the strain depends on the medium variant, where a small concentration of beer (5 IBU) stimulates the growth, suggesting that the limited concentration has a positive effect on cell growth. At the same time, increased concentrations of 20 IBU, 30 IBU, and pure beer 43.6 IBU decreased the growth rate of the KKP 3573 strain. We observed that higher extract content in the pressurized beer increased microbial survivability. The wort and Vienna Lager beer can stimulate the baroprotective effect. The taxonomy of the novel strain was confirmed after whole genome sequencing (WGS) and comparative genomic analysis. More specifically, it contains a chromosome of 3.3 Mb with a GC content of 44.4%, indicative of the Lp. plantarum species. Accordingly, it possesses high genomic similarity (>98%) with other species members. Annotation algorithms revealed that the strain carries several genes involved in resistance to stress, including extreme temperature, hop bitters and high pressure, and adaptation to the brewing environment. Lastly, the strain does not code for toxins and virulence proteins and cannot produce biogenic amines.
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Affiliation(s)
- Joanna Bucka-Kolendo
- Department of Microbiology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland; (A.W.); (B.S.)
| | - Despoina Eugenia Kiousi
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (D.E.K.); (A.G.)
| | - Adrian Wojtczak
- Department of Microbiology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland; (A.W.); (B.S.)
| | - Agapi I. Doulgeraki
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Alex Galanis
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (D.E.K.); (A.G.)
| | - Barbara Sokołowska
- Department of Microbiology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland; (A.W.); (B.S.)
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5
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Oldham RC, Held MA. Methods for detection and identification of beer-spoilage microbes. Front Microbiol 2023; 14:1217704. [PMID: 37637116 PMCID: PMC10448528 DOI: 10.3389/fmicb.2023.1217704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Accepted: 07/21/2023] [Indexed: 08/29/2023] Open
Abstract
It is critical that breweries of all sizes routinely monitor the microbiome of their process to limit financial losses due to microbial contamination. Contamination by beer-spoiling microbes (BSMs) at any point during the brewing process may lead to significant losses for breweries if gone undetected and allowed to spread. Testing and detection of BSMs must be routine and rapid, and because even small breweries need the capability of BSM detection and identification, the method also needs to be affordable. Lactic acid bacteria (LAB) are responsible for most spoilage incidents, many of which have been shown to enter the viable but nonculturable (VBNC) state under conditions present in beer such as cold or oxidative stress. These bacteria are invisible to traditional methods of detection using selective media. This article describes several methods of BSM detection and identification that may be useful in the majority of craft breweries. While there are several genomic methods that meet some or many qualifications of being useful in craft breweries, real-time quantitative polymerase chain reaction (qPCR) currently best meets the desired method characteristics and holds the most utility in this industry, specifically SYBR Green qPCR. qPCR is a targeted method of detection and identification of microbes that is affordable, rapid, specific, sensitive, quantitative, and reliable, and when paired with valid DNA extraction techniques can be used to detect BSMs, including those in the VBNC state.
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Affiliation(s)
- Ryanne C. Oldham
- Department of Chemistry and Biochemistry, Ohio University, Athens, OH, United States
- Quality Assurance and Quality Control Laboratory, Jackie O’s Brewery, Athens, OH, United States
| | - Michael A. Held
- Department of Chemistry and Biochemistry, Ohio University, Athens, OH, United States
- Molecular and Cellular Biology Program, Ohio University, Athens, OH, United States
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Di Gianvincenzo F, Andersen CK, Filtenborg T, Mackie M, Ernst M, Ramos Madrigal J, Olsen JV, Wadum J, Cappellini E. Proteomic identification of beer brewing products in the ground layer of Danish Golden Age paintings. SCIENCE ADVANCES 2023; 9:eade7686. [PMID: 37224244 DOI: 10.1126/sciadv.ade7686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 04/18/2023] [Indexed: 05/26/2023]
Abstract
The application of mass spectrometry-based proteomics to artworks provides accurate and detailed characterization of protein-based materials used in their production. This is highly valuable to plan conservation strategies and reconstruct the artwork's history. In this work, the proteomic analysis of canvas paintings from the Danish Golden Age led to the confident identification of cereal and yeast proteins in the ground layer. This proteomic profile points to a (by-)product of beer brewing, in agreement with local artists' manuals. The use of this unconventional binder can be connected to the workshops within the Royal Danish Academy of Fine Arts. The mass spectrometric dataset generated from proteomics was also processed with a metabolomics workflow. The spectral matches observed supported the proteomic conclusions, and, in at least one sample, suggested the use of drying oils. These results highlight the value of untargeted proteomics in heritage science, correlating unconventional artistic materials with local culture and practices.
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Affiliation(s)
- Fabiana Di Gianvincenzo
- Globe Institute, University of Copenhagen, Øster Voldgade 5-7, 1350 Copenhagen, Denmark
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Veˇna Pot 113, 1000 Ljubljana, Slovenia
| | - Cecil Krarup Andersen
- Royal Danish Academy, Conservation, Philip De Langes Allé 10, 3.15, 1435 Copenhagen, Denmark
| | - Troels Filtenborg
- National Gallery of Denmark, Sølvgade 48-50, 1307 Copenhagen, Denmark
| | - Meaghan Mackie
- Globe Institute, University of Copenhagen, Øster Voldgade 5-7, 1350 Copenhagen, Denmark
- Proteomics Program, Novo Nordisk Foundation Center for Protein Research, University of Copenhagen, Blegdamsvej 3B, 2200 Copenhagen, Denmark
| | - Madeleine Ernst
- Section for Clinical Mass Spectrometry, Danish Center for Neonatal Screening, Department of Congenital Disorders, Statens Serum Institut, Artillerivej 5, 2300 Copenhagen, Denmark
| | - Jazmín Ramos Madrigal
- Globe Institute, University of Copenhagen, Øster Voldgade 5-7, 1350 Copenhagen, Denmark
| | - Jesper V Olsen
- Proteomics Program, Novo Nordisk Foundation Center for Protein Research, University of Copenhagen, Blegdamsvej 3B, 2200 Copenhagen, Denmark
| | - Jørgen Wadum
- Centre for Art Technological Studies and Conservation, National Gallery of Denmark, Sølvgade 48-50, 1307 Copenhagen, Denmark
- Wadum Art Technological Studies, Åløkkevej 24, 2720 Vanløse, Denmark
- Nivaagaard Collection, Gammel Strandvej 2, 2990 Nivå, Denmark
| | - Enrico Cappellini
- Globe Institute, University of Copenhagen, Øster Voldgade 5-7, 1350 Copenhagen, Denmark
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Molecular Detection and Identification of Plant-Associated Lactiplantibacillus plantarum. Int J Mol Sci 2023; 24:ijms24054853. [PMID: 36902287 PMCID: PMC10003612 DOI: 10.3390/ijms24054853] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
Lactiplantibacillus plantarum is a lactic acid bacterium often isolated from a wide variety of niches. Its ubiquity can be explained by a large, flexible genome that helps it adapt to different habitats. The consequence of this is great strain diversity, which may make their identification difficult. Accordingly, this review provides an overview of molecular techniques, both culture-dependent, and culture-independent, currently used to detect and identify L. plantarum. Some of the techniques described can also be applied to the analysis of other lactic acid bacteria.
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Shang L, Xu L, Wang Y, Liu K, Liang P, Zhou S, Chen F, Peng H, Zhou C, Lu Z, Li B. Rapid detection of beer spoilage bacteria based on label-free SERS technology. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:5056-5064. [PMID: 36448743 DOI: 10.1039/d2ay01221a] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Beer spoilage bacteria have been a headache for major breweries. In order to rapidly identify spoilage bacteria and improve the sensitivity and signal-to-noise ratio of bacterial SERS detection, the label-free SERS technique was used as a starting point, and we found eight bacteria species that led to beer spoilage. The impact of AgNP concentration and AgNP and bacterial binding time on the final results were thoroughly investigated. To maximize the increase in the SERS signal, an aluminized chip was created. We merged the t-SNE reduced dimensional analysis algorithm, and SVM, KNN, and LDA machine learning algorithms to further investigate the effect of the approach on the final identification rate. The results demonstrate that SERS spectra had an increased intensity and signal-to-noise ratio. The machine learning classification accuracy rates were all above 90%, indicating that the bacteria were correctly classified and identified.
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Affiliation(s)
- Lindong Shang
- State Key Laboratory of Applied Optics, Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of Sciences, Changchun, 130033, P. R. China.
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Lei Xu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, 214122, P. R. China
| | - Yu Wang
- State Key Laboratory of Applied Optics, Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of Sciences, Changchun, 130033, P. R. China.
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Kunxiang Liu
- State Key Laboratory of Applied Optics, Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of Sciences, Changchun, 130033, P. R. China.
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Peng Liang
- State Key Laboratory of Applied Optics, Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of Sciences, Changchun, 130033, P. R. China.
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Shuangjun Zhou
- Department of Chemistry, Yanbian University, Park Road 977, Yanji 133002, Jilin Province, P. R. China
| | - Fuyuan Chen
- State Key Laboratory of Applied Optics, Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of Sciences, Changchun, 130033, P. R. China.
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Hao Peng
- State Key Laboratory of Applied Optics, Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of Sciences, Changchun, 130033, P. R. China.
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Chunyang Zhou
- College of Life Sciences and Technology, Changchun University of Science and Technology, Changchun, 130022, P. R. China
| | - Zhenming Lu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, 214122, P. R. China
| | - Bei Li
- State Key Laboratory of Applied Optics, Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of Sciences, Changchun, 130033, P. R. China.
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
- HOOKE Instruments Ltd, Changchun, 130031, P. R. China
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9
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Ciont C, Epuran A, Kerezsi AD, Coldea TE, Mudura E, Pasqualone A, Zhao H, Suharoschi R, Vriesekoop F, Pop OL. Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production. Foods 2022; 11:2693. [PMID: 36076878 PMCID: PMC9455588 DOI: 10.3390/foods11172693] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/26/2022] [Accepted: 08/30/2022] [Indexed: 11/26/2022] Open
Abstract
The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria (Lactobacillus, Pediococcus), yeasts (Saccharomyces, Candida), moulds (Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination strategies.
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Affiliation(s)
- Călina Ciont
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Alexandra Epuran
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Andreea Diana Kerezsi
- Gembloux Agro-Bio Tech, Department of Food Science and Formulation, University of Liège, B-5030 Gembloux, Belgium
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Frank Vriesekoop
- Department of Food Technology and Innovation, Harper Adams University, Newport TF10 8NB, UK
| | - Oana Lelia Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
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10
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He Y, Zhao J, Yin H, Deng Y. Transcriptome Analysis of Viable but Non-Culturable Brettanomyces bruxellensis Induced by Hop Bitter Acids. Front Microbiol 2022; 13:902110. [PMID: 35707174 PMCID: PMC9189414 DOI: 10.3389/fmicb.2022.902110] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 04/11/2022] [Indexed: 11/13/2022] Open
Abstract
The viable but non-culturable (VBNC) state has been studied in detail in bacteria. However, it has received much less attention in eukaryotic cells. The induction of a VBNC beer-spoilage yeast (Brettanomyces bruxellensis) by hop bitter acids with different concentrations and its recovery were studied in this work. B. bruxellensis cells were completely induced into the VBNC state by treatment of 250 mg/L hop bitter acids for 2 h. The addition of catalase at a concentration of 2,000 U/plate on YPD agars enabled these VBNC cells to recover their culturability within 2 days. Moreover, the transcriptome profiling revealed that 267 and 197 genes were significantly changed upon VBNC state entry and resuscitation, respectively. The differentially expressed genes involved in the peroxisome activities, ABC transporter, organic acid metabolism, and TCA cycle were mainly downregulated in the VBNC cells. In contrast, the amino acid and carbohydrate metabolism, cell division, and DNA replication were promoted. This study supplies a theoretical basis for microbial risk assessment in the brewing industry.
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Affiliation(s)
- Yang He
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, China
| | - Junfeng Zhao
- College of Food Science and Engineering, Henan University of Science and Technology, Luoyang, China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, China
| | - Yuan Deng
- Animal Products Processing Laboratory, Hunan Institute of Animal Husbandry and Veterinary Science, Changsha, China
- *Correspondence: Yuan Deng
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11
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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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12
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Xiao Y, Wang Z, Sun W, Luan Y, Piao M, Deng Y. Characterization and formation mechanisms of viable, but putatively non-culturable brewer's yeast induced by isomerized hop extract. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112974] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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13
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Kordialik-Bogacka E. Biopreservation of beer: Potential and constraints. Biotechnol Adv 2022; 58:107910. [PMID: 35038561 DOI: 10.1016/j.biotechadv.2022.107910] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 12/19/2021] [Accepted: 01/09/2022] [Indexed: 12/13/2022]
Abstract
The biopreservation of beer, using only antimicrobial agents of natural origin to ensure microbiological stability, is of great scientific and commercial interest. This review article highlights progress in the biological preservation of beer. It describes the antimicrobial properties of beer components and microbiological spoilage risks. It discusses novel biological methods for enhancing beer stability, using natural antimicrobials from microorganisms, plants, and animals to preserve beer, including legal restrictions. The future of beer preservation will involve the skilled knowledge-based exploitation of naturally occurring components in beer, supplementation with generally regarded as safe antimicrobial additives, and mild physical treatments.
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Affiliation(s)
- Edyta Kordialik-Bogacka
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wolczanska Street, 90-530 Lodz, Poland.
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14
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Luan C, Cao W, Luo N, Tu J, Hao J, Bao Y, Hao F, Wang D, Jiang X. Genomic Insights into the Adaptability of the Spoilage Bacterium Lactobacillus acetotolerans CN247 to the Beer Microenvironment. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1997280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Chunguang Luan
- Department of Traditional Fermentation Food, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Weihua Cao
- Department of Traditional Fermentation Food, China National Research Institute of Food and Fermentation Industries, Beijing, China
- Department of Food Science, Northeast Forestry University, Harbin, China
| | - Na Luo
- Guangzhou Pearl River Brewery Co., Ltd, Guangzhou, China
| | - Jingxia Tu
- Guangzhou Pearl River Brewery Co., Ltd, Guangzhou, China
| | - Jianqin Hao
- Department of Traditional Fermentation Food, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Yihong Bao
- Department of Food Science, Northeast Forestry University, Harbin, China
| | - Feike Hao
- Department of Traditional Fermentation Food, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Deliang Wang
- Department of Traditional Fermentation Food, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Xin Jiang
- Department of Traditional Fermentation Food, China National Research Institute of Food and Fermentation Industries, Beijing, China
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15
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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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16
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Umegatani M, Takesue N, Asano S, Tadami H, Uemura K. Study of Beer Spoilage Lactobacillus nagelii Harboring Hop Resistance Gene horA. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1915073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Minami Umegatani
- Research Laboratories for Alcohol Beverages, Asahi Breweries Ltd., Moriya, Japan
| | - Nobuchika Takesue
- Research Laboratories for Alcohol Beverages, Asahi Breweries Ltd., Moriya, Japan
| | - Shizuka Asano
- Research Laboratories for Alcohol Beverages, Asahi Breweries Ltd., Moriya, Japan
| | - Hideyo Tadami
- Research Laboratories for Alcohol Beverages, Asahi Breweries Ltd., Moriya, Japan
| | - Kazuhiko Uemura
- Research Laboratories for Alcohol Beverages, Asahi Breweries Ltd., Moriya, Japan
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17
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Muala WCB, Desobgo ZSC, Jong NE. Optimization of extraction conditions of phenolic compounds from Cymbopogon citratus and evaluation of phenolics and aroma profiles of extract. Heliyon 2021; 7:e06744. [PMID: 33912716 PMCID: PMC8063751 DOI: 10.1016/j.heliyon.2021.e06744] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 02/01/2021] [Accepted: 04/01/2021] [Indexed: 11/25/2022] Open
Abstract
Decoction extraction procedure was implemented to regain phenolic compounds from C. citratus leaves. The extraction variables, solid/liquid ratio (2–5 g/100 mL), temperature (85–95 °C), and time (5–10 min) were assessed by central composite design for process optimization. Antioxidant activity (DPPH) and total polyphenol content (TPC) were monitored as responses. The TPC and DPPH were 71.98 ± 0.33 mg GAE/100 mL extract and 80.63 ± 0.49 mg TE/100mL extract respectively under optimal conditions (solid/liquid ratio = 5, temperature = 93.8 °C and time 11.3 min). The evaluation of phenolic compounds and volatile compounds of C. citratus extract at conditions for optimum extraction revealed that caffeic (20.81 ± 0.003 mg/100mL) and syringic acids (18.63 ± 7.390 mg/100mL) were the main phenolic compounds while citral and geraniol were the primary volatile compounds. The results achieved herein suits the potential use of C. citratus extract as natural source of antioxidant and aroma compounds that can be employed in different industrial sectors. Practical application Lemongrass obtained at the optimal extraction conditions is a good source of antioxidants and the extract has organic acids and a lemon scent due to the presence of citral. This extract can thereby be incorporated in the production of beverages which can help aromatize the beverage and also contribute in the addition of the antioxidant property of the beverage. It is also rich in organic acids, the main being propionic acid, which is known to have antimicrobial activity primarily against bacteria and mold. The lemongrass extract can therefore, extend the shelf life of the beverage they are incorporated in and also the citral present in lemongrass has antimicrobial properties.
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Affiliation(s)
- Wiyeh Claudette Bakisu Muala
- Department of Process Engineering, National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Adamaoua, Cameroon
| | - Zangué Steve Carly Desobgo
- Department of Food Processing and Quality Control of University Institute of Technology (UIT) of The University of Ngaoundere, P.O. Box 455, Cameroon
| | - Nso Emmanuel Jong
- Department of Process Engineering, National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Adamaoua, Cameroon
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18
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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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19
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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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20
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Tyakht A, Kopeliovich A, Klimenko N, Efimova D, Dovidchenko N, Odintsova V, Kleimenov M, Toshchakov S, Popova A, Khomyakova M, Merkel A. Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider. Food Microbiol 2020; 94:103658. [PMID: 33279083 DOI: 10.1016/j.fm.2020.103658] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 08/29/2020] [Accepted: 10/07/2020] [Indexed: 12/17/2022]
Abstract
The production of experimental beer and cider products has increased, worldwide. The complex microbiomes found in these beverages affect their organoleptic qualities and chemical compositions and can have diverse impacts on human health. The total diversity of a microbiome can be elucidated through the use of high-throughput sequencing and comprehensive data analysis tools. We analysed the bacterial and yeast microbiomes found in mixed and spontaneously fermented beers (n = 14) and unpasteurised apple ciders (n = 6), using high-throughput 16S rRNA and internal transcribed spacer (ITS) sequencing. The ratio of bacteria to yeast was measured using quantitative polymerase chain reaction (qPCR), and short-chain organic acids were analysed using high-performance liquid chromatography (HPLC). An upgraded version of the Knomics-Biota system was used to analyse the data. The microbiomes included both starter microorganisms and those that originate from the production environment and the raw materials. In addition to the common Saccharomyces and Brettanomyces, the yeast diversity included many non-conventional species. The bacterial community in beer was dominated by Lactobacillus species, whereas these communities were more diverse in cider. Lactobacillus acetotolerans was prevalent in wild ales, whereas Candida ethanolica was prevalent in cask-matured beverages. We observed complex patterns of subspecies-level yeast diversity across beer styles, breweries, and countries. Our study represents an exploratory analysis of non-conventional beer and cider microbiomes and metabolomes, which contributes information necessary to develop improved quality control processes and may drive innovative product development in experimental and artisanal brewing.
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Affiliation(s)
- Alexander Tyakht
- Center for Precision Genome Editing and Genetic Technologies for Biomedicine, Institute of Gene Biology, Russian Academy of Sciences, Vavilova Str., 34/5, Moscow, 119334, Russia; Atlas Biomed Group - Knomics LLC, Tintagel House, 92 Albert Embankment, Lambeth, London, SE1 7TY, United Kingdom.
| | - Anna Kopeliovich
- ITMO University, Kronverkskiy Pr., 49, St. Petersburg, 197101, Russia
| | - Natalia Klimenko
- Center for Precision Genome Editing and Genetic Technologies for Biomedicine, Institute of Gene Biology, Russian Academy of Sciences, Vavilova Str., 34/5, Moscow, 119334, Russia; Atlas Biomed Group - Knomics LLC, Tintagel House, 92 Albert Embankment, Lambeth, London, SE1 7TY, United Kingdom
| | - Daria Efimova
- Atlas Biomed Group - Knomics LLC, Tintagel House, 92 Albert Embankment, Lambeth, London, SE1 7TY, United Kingdom
| | - Nikita Dovidchenko
- Atlas Biomed Group - Knomics LLC, Tintagel House, 92 Albert Embankment, Lambeth, London, SE1 7TY, United Kingdom
| | - Vera Odintsova
- Atlas Biomed Group - Knomics LLC, Tintagel House, 92 Albert Embankment, Lambeth, London, SE1 7TY, United Kingdom
| | - Mikhail Kleimenov
- Atlas Biomed Group - Knomics LLC, Tintagel House, 92 Albert Embankment, Lambeth, London, SE1 7TY, United Kingdom
| | - Stepan Toshchakov
- National Research Centre "Kurchatov Institute", Akademika Kurchatova Sq., 1, Moscow, 123182, Russia
| | - Alexandra Popova
- Winogradsky Institute of Microbiology, Federal Research Center of Biotechnology, Russian Academy of Sciences, Prospekt 60 Letiya Oktyabrya 7, Building 2, Moscow, 117312, Russian Federation
| | - Maria Khomyakova
- Winogradsky Institute of Microbiology, Federal Research Center of Biotechnology, Russian Academy of Sciences, Prospekt 60 Letiya Oktyabrya 7, Building 2, Moscow, 117312, Russian Federation
| | - Alexander Merkel
- Winogradsky Institute of Microbiology, Federal Research Center of Biotechnology, Russian Academy of Sciences, Prospekt 60 Letiya Oktyabrya 7, Building 2, Moscow, 117312, Russian Federation
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21
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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: 16] [Impact Index Per Article: 4.0] [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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Suzuki K. Emergence of New Spoilage Microorganisms in the Brewing Industry and Development of Microbiological Quality Control Methods to Cope with This Phenomenon: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1782101] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Koji Suzuki
- Asahi Quality and Innovations, Ltd, Moriya, Ibaraki, Japan
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23
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Huang J, Sun J, Warden AR, Ding X. Colorimetric and photographic detection of bacteria in drinking water by using 4-mercaptophenylboronic acid functionalized AuNPs. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106885] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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24
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Cheng N, Yang Z, Wang W, Wang X, Xu W, Luo Y. A Variety of Bio-nanogold in the Fabrication of Lateral Flow Biosensors for the Detection of Pathogenic Bacteria. Curr Top Med Chem 2019; 19:2476-2493. [DOI: 10.2174/1568026619666191023125020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 08/15/2019] [Accepted: 09/13/2019] [Indexed: 12/19/2022]
Abstract
Pathogenic bacteria constitute one of the most serious threats to human health. This has led
to the development of technologies for the rapid detection of bacteria. Bio-nanogold-based lateral flow
biosensors (LFBs) are a promising assay due to their low limit of detection, high sensitivity, good selectivity,
robustness, low cost, and quick assay performance ability. The aim of this review is to provide
a critical overview of the current variety of bio-nanogold LFBs and their targets, with a special focus on
whole-cell and DNA detection of pathogenic bacteria. The challenges of bio-nanogold-based LFBs in
improving their performance and accessibility are also comprehensively discussed.
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Affiliation(s)
- Nan Cheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhansen Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Weiran Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xinxian Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wentao Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yunbo Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
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25
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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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26
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Yin H, Hao J, Zhu Y, Li Y, Wang F, Deng Y. Thermosonication and inactivation of viable putative non-culturableLactobacillus acetotoleransin beer. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.541] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd; Qingdao 266061 People's Republic of China
| | - Junguang Hao
- Guangxi Colleges of University Key Laboratory of Development and High-value Utilisation of Beibu Gulf Seafood Resources; Qinzhou University; Qinzhou 535011 People's Republic of China
| | - Yinglian Zhu
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao 266109 People's Republic of China
| | - Yan Li
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao 266109 People's Republic of China
- Qingdao AgroResearch Co. Ltd; Qingdao 266109 People's Republic of China
| | - Fengwu Wang
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao 266109 People's Republic of China
| | - Yang Deng
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao 266109 People's Republic of China
- Qingdao AgroResearch Co. Ltd; Qingdao 266109 People's Republic of China
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27
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Ruiz P, Celada L, Seseña S, Palop ML. Leuconostoc mesenteroides in the brewing process: A controversial role. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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28
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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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Yang J, Cao J, Xu H, Hou Q, Yu Z, Zhang H, Sun Z. Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single-molecule real-time sequencing technology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3234-3245. [PMID: 29417994 DOI: 10.1002/jsfa.8935] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2017] [Revised: 01/16/2018] [Accepted: 01/31/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Traditional Chongqing radish paocai fermented with aged brine is considered to have the most intense flavor and authentic taste. Eight 'Yanzhi' (red, RRPB group) and 'Chunbulao' (white, WRPB) radish paocai brine samples were collected from Chongqing peasant households, and the diversity and community structures of bacteria present in these brines were determined using PacBio single-molecule real-time sequencing of their full-length 16S rRNA genes. RESULTS In total, 30 phyla, 218 genera, and 306 species were identified from the RRPB group, with 20 phyla, 261 genera, and 420 species present in the WRPB group. Obvious differences in bacterial profiles between the RRPB and WRPB groups were found, with the bacterial diversity of the WRPB group shown to be greater than that of the RRPB group. This study revealed several characteristics of the bacteria composition, including the predominance of heterofermentative lactic acid bacteria, the species diversity of genus Pseudomonas, and the presence of three opportunistic pathogenic species. CONCLUSION This study provides detailed information on the bacterial diversity and community structure of Chongqing radish paocai brine samples, and suggests it may be necessary to analyze paocai brine for potential sources of bacterial contamination and take appropriate measures to exclude any pathogenic species. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jixia Yang
- Key laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, P. R. China
- College of Food Science, Southwest University, Tiansheng Road No.2, Beibei, Chongqing, P. R. China
| | - Jialu Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Haiyan Xu
- Key laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, P. R. China
| | - Qiangchuan Hou
- Key laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, P. R. China
| | - Zhongjie Yu
- Key laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, P. R. China
| | - Heping Zhang
- Key laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, P. R. China
| | - Zhihong Sun
- Key laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, P. R. China
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30
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Liu J, Xu R, Zhong H, Zhong Y, Xie Y, Li L, Li B, Chen D, Xu Z. RETRACTED: Prevalence of GBS serotype III and identification of a ST 17-like genotype from neonates with invasive diseases in Guangzhou, China. Microb Pathog 2018; 120:213-218. [DOI: 10.1016/j.micpath.2018.05.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 03/27/2018] [Accepted: 05/02/2018] [Indexed: 10/25/2022]
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31
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Liu J, Li L, Zhou L, Li B, Xu Z. Effect of ultrasonic field on the enzyme activities and ion balance of potential pathogen Saccharomyces cerevisiae. Microb Pathog 2018; 119:216-220. [DOI: 10.1016/j.micpath.2018.04.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 04/11/2018] [Accepted: 04/14/2018] [Indexed: 10/17/2022]
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32
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Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation. Sci Rep 2018; 8:3396. [PMID: 29467508 PMCID: PMC5821866 DOI: 10.1038/s41598-018-21814-y] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Accepted: 02/12/2018] [Indexed: 12/04/2022] Open
Abstract
Light-flavour Baijiu is a type of Chinese liquor with a pure and mild flavour produced by traditional spontaneous solid-state fermentation. The flavour of this liquor has been found to vary in the different periods of annual production. To explore the factors affecting flavour, the microbiota of the surrounding environment, starter and fermentation process in different periods were investigated. Results showed that the ester content and acidity of light-flavour Baijiu were significantly lower when annual production was resumed after a summer break. HCA plot of volatile flavour profile and bacterial PCoA results indicated that the differences occurred at later stages, mainly due to different structures of Lactobacillus. Correlation analysis by O2PLS indicated that Lactobacillus positively correlated with esters. Species-level analysis showed that the lack of L. acetotolerans on the surface of the jar might cause a lag in fermentation and lower ester content. Thereafter, L. acetotolerans was revived during fermentation and enriched on the surface of the jar, which promoted ester formation. As important sources of L. acetotolerans, the air and fermentation jars played a critical role during fermentation. Therefore, this systematic study on environmental microbial ecology is valuable for quality control and to explore environmental microbiota functions during spontaneous fermentation.
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Liu L, Lu Z, Li L, Li B, Zhang X, Zhang X, Xu Z. Physical relation and mechanism of ultrasonic bactericidal activity on pathogenic E. coli with WPI. Microb Pathog 2018; 117:73-79. [PMID: 29428425 DOI: 10.1016/j.micpath.2018.02.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 01/27/2018] [Accepted: 02/06/2018] [Indexed: 01/22/2023]
Abstract
OBJECTIVE This study aimed to investigate the physical relation and mechanism of bactericidal activity on pathogenic E. coli by ultrasonic field with whey protein isolate (WPI). METHODS Ultrasound treatment was performed under the conditions of intensity at 65 W/cm2, pulse duty ratio at 0.5 for 0-15 min with WPI concentration ranged from 0 to 10%. Viscosity, granularity, surface hydrophobicity, free radical scavenging activity, and thermal denaturation were assessed by rotational viscometer, Malvern Mastersizer 2000 particle size analyzer, fluorescent probe ANS method, DPPH method, and differential scanning calorimetry, respectively. RESULTS The thermal denaturation of WPI was not altered by ultrasound field, but the viscosity of WPI was increased upon 10 min treatment. Additionally, its ability to scavenge free radicals and hydrophobicity were increased. The result also showed that the bacteria viability was improved by WPI during ultrasound treatment. However, the WPI protection was decreased by the prolonged treatment. CONCLUSION Ultrasound treatment resulted in the increasing of the viscosity, free radicals scavenging activity and hydrophobicity of WPI which led to reduced bactericidal activity on E. coil, while WPI protection was disintegrated by prolonged treatment.
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Affiliation(s)
- Liyan Liu
- 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
| | - Zerong Lu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - 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
| | - Xia Zhang
- 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
| | - Ximei Zhang
- 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, University of Maryland, Baltimore, 21201, USA.
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Garcia-Garcia JH, Galán-Wong LJ, Pereyra-Alférez B, Damas-Buenrostro LC, Pérez E, Cabada JC. Distribution of Lactobacillus and Pediococcus in a Brewery Environment. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-4294-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jorge Hugo Garcia-Garcia
- Instituto de Biotecnología. Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Pedro de Alba y Manuel L. Barragán S/N, Cd. Universitaria, San Nicolás de los Garza, Nuevo León, C P, 66450, México
| | - Luis J. Galán-Wong
- Instituto de Biotecnología. Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Pedro de Alba y Manuel L. Barragán S/N, Cd. Universitaria, San Nicolás de los Garza, Nuevo León, C P, 66450, México
| | - Benito Pereyra-Alférez
- Instituto de Biotecnología. Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Pedro de Alba y Manuel L. Barragán S/N, Cd. Universitaria, San Nicolás de los Garza, Nuevo León, C P, 66450, México
| | - Luis C. Damas-Buenrostro
- Cervecería Cuauhtémoc-Moctezuma, Avenida Alfonso Reyes 2202, Bella Vista, Monterrey, Nuevo León, CP, 64410, México
| | - Esmeralda Pérez
- Cervecería Cuauhtémoc-Moctezuma, Avenida Alfonso Reyes 2202, Bella Vista, Monterrey, Nuevo León, CP, 64410, México
| | - Juan Carlos Cabada
- Cervecería Cuauhtémoc-Moctezuma, Avenida Alfonso Reyes 2202, Bella Vista, Monterrey, Nuevo León, CP, 64410, México
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Yin H, Dong J, Yu J, Li Y, Deng Y. A novel horA genetic mediated RCA detection of beer spoilage lactobacillus. Microb Pathog 2018; 114:311-314. [PMID: 29197525 DOI: 10.1016/j.micpath.2017.11.064] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 11/28/2017] [Accepted: 11/28/2017] [Indexed: 10/18/2022]
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36
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Correlation and in vitro mechanism of bactericidal activity on E. coli with whey protein isolate during ultrasonic treatment. Microb Pathog 2017; 115:154-158. [PMID: 29278782 DOI: 10.1016/j.micpath.2017.12.062] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 12/20/2017] [Accepted: 12/20/2017] [Indexed: 12/12/2022]
Abstract
OBJECTIVE This study aimed to investigate correlation and in vitro mechanism of bactericidal activity on E. coli with whey protein isolate (WPI) during ultrasonic treatment. METHODS The structural changes of WPI under ultrasonic field were studied by amino-acid analyzer, circular dichroism, SDS-PAGE, and spectrophotometer. RESULTS With the increasing of WPI concentration added during ultrasonic treatment, the survival rate of E. coli increased. The influence of WPI on bactericidal activity under ultrasonic treatment might due to the change of tertiary and higher level structures, not by the primary structure, and had little relation with secondary structure. CONCLUSION The influence of WPI on bactericidal activity during ultrasonic treatment might due to the change of the tertiary structure and higher level structures.
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37
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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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38
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Liu J, Li L, Zhou L, Li B, Xu Z. Effect of ultrasound treatment conditions on Saccharomyces cerevisiae by response surface methodology. Microb Pathog 2017; 111:497-502. [PMID: 28919487 DOI: 10.1016/j.micpath.2017.09.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 09/11/2017] [Accepted: 09/11/2017] [Indexed: 10/18/2022]
Abstract
OBJECTIVES This study aimed to investigate the effect of different ultrasound treatment conditions on the inactivation of Saccharomyces cerevisiae with the application of response surface methodology (RSM). METHODS Ultrasound treatment were applied on different concentrations of S. cerevisiae cells with different pH, temperature, ultrasound power, irradiating time, and pulse duty ratio. Cell viability was determined by plate counting method. Response surface methodology was used to analyze the correlation among various factors. RESULTS Limited with low ultrasound power, lower pH value slightly improved the ultrasound treatment efficiency. Also, higher nonlethal temperature and ultrasound power, longer irradiation time, and lower pulse duty ratio facilitated the inactivation of S. cerevisiae. Cell concentration had no effect on ultrasound efficiency. CONCLUSIONS Ultrasound power played the most important role in the ultrasound irradiation process according to RSM analyses. Information derived from this study may aid in the control of the sublethal injury of S. cerevisiae during ultrasound treatment in food industry.
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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
| | - Lizhen Zhou
- School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen 518055, 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
| | - 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.
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39
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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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40
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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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41
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Ma Y, Deng Y, Xu Z, Liu J, Dong J, Yin H, Yu J, Chang Z, Wang D. Development of a propidium monoazide-polymerase chain reaction assay for detection of viable Lactobacillus brevis in beer. Braz J Microbiol 2017. [PMID: 28633981 PMCID: PMC5628306 DOI: 10.1016/j.bjm.2016.11.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The spoilage of beer by bacteria is of great concern to the brewer as this can lead to turbidity and abnormal flavors. The polymerase chain reaction (PCR) method for detection of beer-spoilage bacteria is highly specific and provides results much faster than traditional microbiology techniques. However, one of the drawbacks is the inability to differentiate between live and dead cells. In this paper, the combination of propidium monoazide (PMA) pretreatment and conventional PCR had been described. The established PMA-PCR identified beer spoilage Lactobacillus brevis based not on their identity, but on the presence of horA gene which we show to be highly correlated with the ability of beer spoilage LAB to grow in beer. The results suggested that the use of 30μg/mL or less of PMA did not inhibit the PCR amplification of DNA derived from viable L. brevis cells. The minimum amount of PMA to completely inhibit the PCR amplification of DNA derived from dead L. brevis cells was 2.0μg/mL. The detection limit of PMA-PCR assay described here was found to be 10 colony forming units (CFU)/reaction for the horA gene. Moreover, the horA-specific PMA-PCR assays were subjected to 18 reference isolates, representing 100% specificity with no false positive amplification observed. Overall the use of horA-specific PMA-PCR allows for a substantial reduction in the time required for detection of potential beer spoilage L. brevis and efficiently differentiates between viable and nonviable cells.
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Affiliation(s)
- Yanlin Ma
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, PR China; College of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Yang Deng
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, PR China; College of Food Science and Engineering, Ocean University of China, Qingdao, PR China.
| | - Zhenbo Xu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, PR China
| | - Junyan Liu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, PR China
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, PR China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, PR China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, PR China
| | - Zongming Chang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, PR China
| | - Dongfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, PR China.
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42
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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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Garcia-Garcia JH, Damas-Buenrostro LC, Cabada-Amaya JC, Elias-Santos M, Pereyra-Alférez B. Pediococcus damnosusstrains isolated from a brewery environment carry thehorAgene. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.397] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jorge Hugo Garcia-Garcia
- Instituto de Biotecnología, Facultad de Ciencias Biológicas; Universidad Autónoma de Nuevo León; Pedro de Alba y Manuel L, Barragán S/N, Cd, Universitaria San Nicolás de los Garza Nuevo León, CP 66450 México
| | | | - Juan Carlos Cabada-Amaya
- Cervecería Cuauhtémoc-Moctezuma; Avenida Alfonso Reyes 2202, Bella Vista Monterrey Nuevo León, CP 64410 México
| | - Myriam Elias-Santos
- Instituto de Biotecnología, Facultad de Ciencias Biológicas; Universidad Autónoma de Nuevo León; Pedro de Alba y Manuel L, Barragán S/N, Cd, Universitaria San Nicolás de los Garza Nuevo León, CP 66450 México
| | - Benito Pereyra-Alférez
- Instituto de Biotecnología, Facultad de Ciencias Biológicas; Universidad Autónoma de Nuevo León; Pedro de Alba y Manuel L, Barragán S/N, Cd, Universitaria San Nicolás de los Garza Nuevo León, CP 66450 México
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Brewing microbiology - Lactic acid bacteria and cultivation methods of detection - part II. KVASNY PRUMYSL 2016. [DOI: 10.18832/kp2016033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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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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Liu J, Li L, Peters BM, Li B, Deng Y, Xu Z, Shirtliff ME. Draft genome sequence and annotation ofLactobacillus acetotoleransBM-LA14527, a beer-spoilage bacteria. FEMS Microbiol Lett 2016; 363:fnw201. [DOI: 10.1093/femsle/fnw201] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/17/2016] [Indexed: 01/07/2023] Open
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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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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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