1
|
Zhang X, Gao H, Zhang J, Liu L, Fu L, Zhao Y, Sun Y. Deciphering the core microbiota in open environment solid-state fermentation of Beijing rice vinegar and its correlation with environmental factors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7159-7172. [PMID: 38629632 DOI: 10.1002/jsfa.13538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 04/07/2024] [Accepted: 04/11/2024] [Indexed: 04/26/2024]
Abstract
BACKGROUND Rice vinegar is a popular cereal vinegar worldwide and is typically produced in an open environment, and the ecosystem of solid-state fermentation is complicated and robust. The present study aimed to reveal the shaping force of the establishment of the ecosystem of Beijing rice vinegar, the core function microbiota and their correlation with critical environmental factors. [Correction added after first online publication on 29 May 2024; the word "worldwide" has been removed from the first sentence under the section Background.] RESULTS: The experimental findings revealed the changes in environmental factors, major metabolites and microbial patterns during Beijing rice vinegar fermentation were obtained. The major metabolites accumulated at the middle and late acetic acid fermentation (AAF) periods. Principal coordinates and t-test analyses revealed the specific bacterial and fungal species at corresponding stages. Kosakonia, Methlobacterium, Sphingomonas, unidentified Rhizobiaceae, Pseudozyma and Saccharomycopsis dorminated during saccharification and alcohol fermentation and early AAF, whereas Lactococcus, Acetobacter, Rhodotorula and Kazachstania dominated the later AAF stages. Canonical correspondence analysis of environmental factors with core microbiota. Temperature and total acid were the most significant factors correlated with the SAF bacterial profile (Pediococcus, Weissella, Enterococcus and Kosakonia). Ethanol was the most significant factor between AAF1 and AAF3, and mainly affected Acetobacter and Lactobacillus. Conversely, ethanol was the most significant factor in the SAF, AAF1 and AAF3 fungi communities; typical microorganisms were Saccharomyces and Malassezia. Furthermore, the predicted phenotypes of bacteria and their response to environmental factors were evaluated. CONCLUSION In conclusion, the present study has provided insights into the process regulation of spontaneous fermentation and distinguished the key driving forces in the microbiota of Beijing rice vinegar fermentation. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xin Zhang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Hang Gao
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Jian Zhang
- Beijing Academy of Food Sciences, Beijing, China
| | - Li Liu
- Beijing Academy of Food Sciences, Beijing, China
| | - Lijun Fu
- Beijing Academy of Food Sciences, Beijing, China
| | - Yan Zhao
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Yong Sun
- Beijing Academy of Food Sciences, Beijing, China
| |
Collapse
|
2
|
Hou Z, Zhang J, Dang L, Xue H, Chen M, Bai B, Yang Y, Bo T, Fan S. Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing. Foods 2023; 12:3430. [PMID: 37761138 PMCID: PMC10528154 DOI: 10.3390/foods12183430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 09/07/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
This study aimed to explore key physicochemical characteristics and evolutionary patterns of microbial community structure during the fermentation of aged vinegar. The correlation between microorganisms and physicochemical characteristics during fermentation was examined. The results revealed significant differences in genera at different stages of fermentation. The dominant bacteria in R1 were Bacillus, Lactobacillus, Aspergillus, and Issatchenkia. During the R2 fermentation stage, Lactobacillus, Acetobacter, and Saccharomyces exhibited an upward trend and finally became the dominant bacteria. Aspergillus was the main bacterial genus at the end of overall fermentation. The correlation analysis showed that the bacterial genera significantly positively and negatively correlated with reducing sugars and amino acid nitrogen were the same in Cuqu. Similarly, the bacterial genera significantly positively and negatively correlated with pH and saccharification power were the same. pH, reducing sugar, and saccharification ability were mainly positively correlated with bacterial genera during fermentation. Further, studies found that the overall correlation between fungal communities and physicochemical characteristics was weaker than the correlation with bacteria during fermentation.
Collapse
Affiliation(s)
- Zhixing Hou
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Jinhua Zhang
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Ling Dang
- School of Health Management, Shanxi Technology and Business College, Taiyuan 030006, China;
| | - Hugui Xue
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Min Chen
- Shanxi Food Research Institute Co., Ltd., Taiyuan 030024, China;
| | - Baoqing Bai
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Yukun Yang
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Tao Bo
- Institute of Biotechnology, Shanxi University, Taiyuan 030006, China;
| | - Sanhong Fan
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| |
Collapse
|
3
|
Hamed DA, Maghrawy HH, Abdel Kareem H. Biosynthesis of bacterial cellulose nanofibrils in black tea media by a symbiotic culture of bacteria and yeast isolated from commercial kombucha beverage. World J Microbiol Biotechnol 2023; 39:48. [PMID: 36538179 PMCID: PMC9768004 DOI: 10.1007/s11274-022-03485-0] [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: 08/23/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022]
Abstract
Bacterial cellulose has drawn the attention for its unique properties and applications including; medicine, pharmacy, food, agricultural, textile and electronics. The present study focused on the production of bacterial cellulose nanofibrils (BCNF) from black tea as cost effective alternative medium in addition to study the effect of gamma radiation on BCNF properties. A symbiotic culture of bacteria and yeast (SCOBY) were isolated from commercial Kombucha beverage and were identified as Acinetobacter lowffii and Candida krusei, respectively. The symbiotic culture was used for production of BCNF on Hestrin-Schramm (HS), black tea (BT) and modified BT media. BCNF was purified (0.5 N NaOH) and quantified by dry weight, yield and productivity determination. Characterization and effect of gamma radiation (5-25 kGy) on BCNF were studied using Scanning Electron Microscope (SEM), Fourier transform infrared (FTIR) and X-Ray Diffraction (XRD). The highest BCNF production was achieved using BT medium with 0.2% tea and 6.0% commercial sugar (with dry weight 4.77-4.61 g/l and productivity 68.14% and 65.85%, respectively). Supplementation of BT medium with 1% ethanol, 0.27% Na2HPO4 and 0.5% yeast extract individually, enhanced the BCNF production (7.85, 6.84 and 5.73 g/l), respectively. FTIR spectrum of BCNF from sugared water (SW), HS and BT showed similar structure with high purity. As a conclusion, gamma irradiation has no effect on the BCNF structure while showed different effects on its crystallinity index and size with the different doses. The changes in CrI were ranged between (17 and 23.5%), while the crystallinity size (Cs) was affected by gamma irradiation in a positive relationship where the crystalline size was decreased (33%) by exposure to 5 kGy then increased by increasing the dose of radiation reaching 25.7% at 25 kGy. SEM graphs showed the morphology of microbial culture and its symbiotic relationship in addition to the ultrafine structure of non-irradiated and irradiated BCNF.
Collapse
Affiliation(s)
- Doaa A. Hamed
- National Center for Radiation Research and Technology (NCRRT), Radiation Microbiology Department, Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Heba H. Maghrawy
- National Center for Radiation Research and Technology (NCRRT), Radiation Microbiology Department, Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Hussein Abdel Kareem
- National Center for Radiation Research and Technology (NCRRT), Radiation Microbiology Department, Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| |
Collapse
|
4
|
Zhu L, Li L, Yang Q, Chen L, Zhang L, Zhang G, Lin B, Tang J, Zhang Z, Chen S. Study on microbial community of "green-covering" Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu. Front Microbiol 2022; 13:973616. [PMID: 36060768 PMCID: PMC9434108 DOI: 10.3389/fmicb.2022.973616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 08/01/2022] [Indexed: 11/13/2022] Open
Abstract
"Green-covering" Tuqu (TQ), as one of Xiaoqu, is a special fermentative starter (also known as Jiuqu in Chinese) that originated in southern China and is characterized by a layer of green mold covering (Aspergillus clavatus) the surface and (sometimes) with a red heart. It plays a vital role in producing light-aroma-type Baijiu (LATB). However, to date, the microbiota that causes red heart of TQ remain largely unexplored, and it is still unclear how these microbiota influence on the quality of LATB. In this study, two types of TQ, one with a red heart (RH) and another with a non-red heart (NRH), were investigated by high throughput sequencing (HTS) and directional screening of culture-dependent methods. The obtained results revealed the differences in the microbial communities of different TQ and led to the isolation of two species of Monascus. Interestingly, the results of high performance liquid chromatography (HPLC) detection showed that citrinin was not detected, indicating that Monascus isolated from TQ was no safety risk, and the contents of gamma-aminobutyric acid in the fermented grains of RH were higher than that of NRH during the fermentation. Selecting the superior autochthonous Monascus (M1) isolated from the TQ to reinoculate into the TQ-making process, established a stable method for producing the experimental "red heart" Tuqu (ERH), which confirmed that the cause of "red heart" was the growth of Monascus strains. After the lab-scale production test, ERH increased ethyl ester production and reduced higher alcohols production. In addition, Monascus had an inhibitory effect on the growth of Saccharomyces and Aspergillus. This study provides the safe, health-beneficial, and superior fermentation strains and strategies for improving the quality of TQ and LATB.
Collapse
Affiliation(s)
- Liping Zhu
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Lanqi Li
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Qiang Yang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Liang Chen
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Lei Zhang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Gang Zhang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Bin Lin
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Jie Tang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Zongjie Zhang
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Shenxi Chen
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| |
Collapse
|
5
|
A High-Throughput Absolute Abundance Quantification Method for the Characterisation of Daqu Core Fungal Communities. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An inherent issue in high-throughput sequencing applications is that they provide compositional data for relative abundance. This often obscures the true biomass and potential functions of fungi in the community. Therefore, we presented a high-throughput absolute quantification (HAQ) method to quantitatively estimate the fungal abundance in Daqu. In this study, five internal standard plasmids (ISPs) were designed for the fungal ITS2 subregion with high length variations. Five ISPs were then utilised to establish standard curves with a quantitative concentration range of 103–107 cells/g, and this was used to quantify the core fungi, including Basidiomycota, Ascomycota, and Mucoromycota. Using three types of mature Daqu from different regions, we demonstrated that the HAQ method yielded community profiles substantially different from those derived using relative abundances. Then, the HAQ method was applied to the Daqu during fermentation. The initial formation of the Daqu surface occurred in the fourth stage, which was mainly driven by moisture. The key fungi that caused the initial formation of the Daqu surface included Hyphopichia burtonii, Saccharomycopsis fibuligera, and Pichia kudriavzevii. The initial formation of the Daqu core occurred in the fifth stage, which was mainly affected by moisture and reducing the sugar content. The key fungi that cause the initial formation of the Daqu core included S. fibuligera and Paecilomyces verrucosus. We conclude that the HAQ method, when applied to ITS2 gene fungal community profiling, is quantitative and that its use will greatly improve our understanding of the fungal ecosystem in Daqu.
Collapse
|
6
|
Analysis of the microbial community and the metabolic profile in medium-temperature Daqu after inoculation with Bacillus licheniformis and Bacillus velezensis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113214] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
7
|
Shi H, Zhou X, Yao Y, Qu A, Ding K, Zhao G, Liu SQ. Insights into the microbiota and driving forces to control the quality of vinegar. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113085] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
8
|
Zhu M, Zheng J, Xie J, Zhao D, Qiao ZW, Huang D, Luo HB. Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing. Food Res Int 2022; 153:110955. [DOI: 10.1016/j.foodres.2022.110955] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 12/25/2021] [Accepted: 01/19/2022] [Indexed: 11/28/2022]
|
9
|
Liu A, Wang R, Li J, Li Q, He L, Chen S, Ao X, Yang Y, Zou L, Chen R, Liu S. Multiple rounds of Aspergillus niger biofortification confer relatively stable quality with minor changes of microbial community during industrial-scale Baoning vinegar production. Food Res Int 2021; 150:110768. [PMID: 34865783 DOI: 10.1016/j.foodres.2021.110768] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 09/22/2021] [Accepted: 10/17/2021] [Indexed: 10/20/2022]
Abstract
Vinegar is consumed worldwide as a food condiment, especially in the Chinese diet. The present study optimized the addition of A. niger biofortified-bran Qu (0.3%, 0.45%, and 0.6%) as additional starter to improve total acid content and starch utilization rate in industrial-scale Baoning vinegar production. In addition, this novel study determined the quality and microbial community changes of Baoning vinegar during three-round biofortification in industrial scale. Our results indicated that A. niger biofortified-bran Qu added at 0.6% resulted in higher total acid content and starch utilization rate of vinegar Pei. Biofortification imposed minor changes in the microbial community during three-round biofortification, and more variation was observed in fungal community than that in bacterial community. Most importantly, the quality of Baoning vinegar remained relatively stable. This information further confirmed the feasibility of multiple rounds of A. niger biofortification, and can be used to provide theoretical basis for industrial-scale production.
Collapse
Affiliation(s)
- Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Rui Wang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Qin Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China; Institute of Food Processing and Safety, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China; Institute of Food Processing and Safety, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Likou Zou
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan 611130, People's Republic of China
| | - Rong Chen
- Sichuan Baoning Vinegar Co., Ltd, Langzhong, Sichuan 637400, People's Republic of China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China; Institute of Food Processing and Safety, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China.
| |
Collapse
|
10
|
Wu X, Jiang Q, Wang Z, Xu Y, Chen W, Sun J, Liu Y. Diversity, enzyme production and antibacterial activity of Bacillus strains isolated from sesame-flavored liquor Daqu. Arch Microbiol 2021; 203:5831-5839. [PMID: 34491390 DOI: 10.1007/s00203-021-02552-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 08/17/2021] [Accepted: 08/22/2021] [Indexed: 02/07/2023]
Abstract
Daqu provides enzymes and precursors for liquor fermentation, and is the core of liquor fermentation. In this study, 11 Bacillus strains were isolated from sesame-flavored liquor Daqu, which can not only produce protease and amylase, but also have antagonistic effects on common pathogens Escherichia coli and Staphylococcus aureus. According to the gyrA gene phylogeny analysis, these 11 Bacillus strains belong to three species, B1, Y14, Y15, and YPDW9 belong to Bacillus mojavensis, W7, W13, YPDW6, and YPDW12 belong to Bacillus subtilis, and W14, Y5, and YPDW1 belong to Bacillus velezensis. According to the results of random amplified polymorphic DNA (RAPD) typing, there are three strains in Bacillus mojavensis, among which Y14 and Y15 are the same ones. All four Bacillus subtilis strains and three Bacillus velezensis strains are different. The specific primers were used to randomly amplify the biological control genes expressing lipopeptide antibiotics (bioA, bmyB, ituC, fenD, srfAA, srfAB, yngG,and yndJ), and the results showed that antagonistic genes other than fenD gene were amplified in four Bacillus mojavensis strains; Bacillus subtilis amplification was significantly different, but srfAA, bmyB and yndJ genes were all present; All genes were amplified in Bacillus velezensis except YPDW1 without ituC. This research provides new ideas for strengthening Daqu and lays a foundation for improving the quality of liquor.
Collapse
Affiliation(s)
- Xianyu Wu
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing, 100083, China
| | - Qianer Jiang
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing, 100083, China
| | - Zhishan Wang
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing, 100083, China
| | - Youqiang Xu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, 100048, China
| | - Wenhao Chen
- Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, 644000, Sichuan, China
| | - Jinyuan Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, 100048, China.
| | - Yang Liu
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing, 100083, China.
| |
Collapse
|
11
|
Willaert RG, Kayacan Y, Devreese B. The Flo Adhesin Family. Pathogens 2021; 10:pathogens10111397. [PMID: 34832553 PMCID: PMC8621652 DOI: 10.3390/pathogens10111397] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/11/2021] [Accepted: 10/25/2021] [Indexed: 12/14/2022] Open
Abstract
The first step in the infection of fungal pathogens in humans is the adhesion of the pathogen to host tissue cells or abiotic surfaces such as catheters and implants. One of the main players involved in this are the expressed cell wall adhesins. Here, we review the Flo adhesin family and their involvement in the adhesion of these yeasts during human infections. Firstly, we redefined the Flo adhesin family based on the domain architectures that are present in the Flo adhesins and their functions, and set up a new classification of Flo adhesins. Next, the structure, function, and adhesion mechanisms of the Flo adhesins whose structure has been solved are discussed in detail. Finally, we identified from Pfam database datamining yeasts that could express Flo adhesins and are encountered in human infections and their adhesin architectures. These yeasts are discussed in relation to their adhesion characteristics and involvement in infections.
Collapse
Affiliation(s)
- Ronnie G. Willaert
- Research Group Structural Biology Brussels (SBB), Vrije Universiteit Brussel (VUB), 1050 Brussels, Belgium;
- Alliance Research Group VUB-UGent NanoMicrobiology (NAMI), 1050 Brussels, Belgium;
- International Joint Research Group VUB-EPFL NanoBiotechnology & NanoMedicine (NANO), Vrije Universiteit Brussel (VUB), 1050 Brussels, Belgium
- Correspondence: ; Tel.: +32-2629-1846
| | - Yeseren Kayacan
- Research Group Structural Biology Brussels (SBB), Vrije Universiteit Brussel (VUB), 1050 Brussels, Belgium;
- Alliance Research Group VUB-UGent NanoMicrobiology (NAMI), 1050 Brussels, Belgium;
- International Joint Research Group VUB-EPFL NanoBiotechnology & NanoMedicine (NANO), Vrije Universiteit Brussel (VUB), 1050 Brussels, Belgium
- Ecole Polytechnique Fédérale de Lausanne, 1015 Lausanne, Switzerland
| | - Bart Devreese
- Alliance Research Group VUB-UGent NanoMicrobiology (NAMI), 1050 Brussels, Belgium;
- International Joint Research Group VUB-EPFL NanoBiotechnology & NanoMedicine (NANO), Vrije Universiteit Brussel (VUB), 1050 Brussels, Belgium
- Ecole Polytechnique Fédérale de Lausanne, 1015 Lausanne, Switzerland
- Laboratory for Microbiology, Gent University (UGent), 9000 Gent, Belgium
| |
Collapse
|
12
|
Zhao G, Kuang G, Li J, Hadiatullah H, Chen Z, Wang X, Yao Y, Pan ZH, Wang Y. Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses. Food Res Int 2020; 129:108879. [DOI: 10.1016/j.foodres.2019.108879] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 11/23/2019] [Accepted: 11/30/2019] [Indexed: 12/22/2022]
|
13
|
Fan Y, Huang X, Chen J, Han B. Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter. Front Microbiol 2020; 11:138. [PMID: 32117157 PMCID: PMC7015947 DOI: 10.3389/fmicb.2020.00138] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Accepted: 01/21/2020] [Indexed: 12/19/2022] Open
Abstract
The existence and function of unculturable microorganisms are necessary to explain patterns of microbial diversity and investigate the assembly and succession of the complex microbial community. Chinese traditional alcoholic fermentation starter contains a complex microbial community harboring unculturable species that control the microbial diversity and have distinct functions. In this study, we revealed the presence, functions, and interactions of these unculturable species. Results of microbial diversity revealed by culture-dependent and metagenomic sequencing methods identified unculturable species and the potential functional species. Unculturable Saccharomyces cerevisiae and Lactobacillus sp. had a strong ability to form biofilms and co-existed as a mixed-species biofilm in the starter community. Using a hydrolase activity assay and fortified fermentation, we determined that the function of S. cerevisiae and Lactobacillus sp. to produce ethanol and flavor compounds. Widespread microbial interactions were identified among the biofilm isolates. S. cerevisiae was the main component of the biofilm and dominated the metabolic activities in the mixed-species biofilm. The environmental adaptability and biomass of Lactobacillus sp. were increased through its interaction with S. cerevisiae. The mixed biofilm of S. cerevisiae and Lactobacillus sp. also provides a tool for correlating microbial diversity patterns with their function in the alcoholic fermentation starter, and may provide a new understanding of fermentation mechanisms. Formation of a mixed-species biofilm represents a strategy for unculturable species to survive in competition with other microbes in a complex community.
Collapse
Affiliation(s)
- Yi Fan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaoning Huang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jingyu Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Beizhong Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| |
Collapse
|
14
|
Sterilization of Bacillus tequilensis isolated from aerogenic vinegar by intense pulsed light. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
15
|
Fan G, Du Y, Fu Z, Chen M, Wang Z, Liu P, Li X. Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.583] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Guangsen Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
- Beijing Engineering and Technology Research Center of Food Additives; Beijing Technology & Business University; Beijing 100048 China
| | - Yihua Du
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Zhilei Fu
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Min Chen
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Zhou Wang
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Pengxiao Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
- Beijing Engineering and Technology Research Center of Food Additives; Beijing Technology & Business University; Beijing 100048 China
| |
Collapse
|
16
|
Zhu W, Liu Y, Sun Y, Zeng G. Reply to the Letter to the Editor by Dan Luo and Xiaobo Xu: Vinegar could act by gut microbiome. EBioMedicine 2019; 46:31. [PMID: 31371193 PMCID: PMC6711886 DOI: 10.1016/j.ebiom.2019.07.060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Accepted: 07/23/2019] [Indexed: 10/27/2022] Open
Affiliation(s)
- Wei Zhu
- Department of Urology and Guangdong Key Laboratory of Urology, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, Guangdong 510230, China
| | - Yang Liu
- Department of Urology and Guangdong Key Laboratory of Urology, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, Guangdong 510230, China
| | - Yin Sun
- Department of Urology and Guangdong Key Laboratory of Urology, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, Guangdong 510230, China; Department of Radiation Oncology, University of Rochester Medical Center, Rochester, NY 14646, USA.
| | - Guohua Zeng
- Department of Urology and Guangdong Key Laboratory of Urology, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, Guangdong 510230, China.
| |
Collapse
|
17
|
Liu C, Feng S, Wu Q, Huang H, Chen Z, Li S, Xu Y. Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation. Front Microbiol 2019; 10:1520. [PMID: 31333623 PMCID: PMC6620735 DOI: 10.3389/fmicb.2019.01520] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Accepted: 06/18/2019] [Indexed: 02/01/2023] Open
Abstract
Raw material is important for flavors in fermented foods. Here, the effect of hulless barley on the microbiota in Chinese liquor was studied using two main cultivars (heilaoya and dulihuang). Six genera (Lactobacillus, Saccharomyces, Komagataella, Aspergillus, Pichia, and Weissella) were identified as flavor producers. Komagataella, mainly correlated with esters, dominated in heilaoya, and Pichia, mainly correlated with carbonyls, dominated in dulihuang. The Mantel test indicated reducing sugar drove the succession of microbiota (heilaoya: P = 0.001; dulihuang: P = 0.006). Especially, glucose (P = 0.0226) and fructose (P = 0.0168) presented the most significant correlations with Pichia and Komagataella, respectively. The simulative fermentation confirmed Komagataella phaffii QK2 grew better in heilaoya with more fructose, whereas Pichia fermentans PF grew better in dulihuang with more glucose. This work highlighted the effect of raw material on microbiota, which would be beneficial for regulating the quality of fermented foods.
Collapse
Affiliation(s)
- Chongchong Liu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China.,Suqian Industrial Technology Research Institute, Jiangnan University, Suqian, China
| | | | - Qun Wu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China.,Suqian Industrial Technology Research Institute, Jiangnan University, Suqian, China
| | | | - Zhanxiu Chen
- Qinghai Huzhu Barley Wine Co., Ltd., Haidong, China
| | - Shanwen Li
- Qinghai Huzhu Barley Wine Co., Ltd., Haidong, China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China.,Suqian Industrial Technology Research Institute, Jiangnan University, Suqian, China
| |
Collapse
|
18
|
Olszewska MA, Nynca A, Białobrzewski I. Biofilm formation by lactobacilli and resistance to stress treatments. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14219] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Magdalena A. Olszewska
- Department of Industrial and Food Microbiology Faculty of Food Science University of Warmia and Mazury in Olsztyn Plac Cieszyński 1 Olsztyn 10-726 Poland
| | - Anna Nynca
- Laboratory of Molecular Diagnostics Faculty of Biology and Biotechnology University of Warmia and Mazury in Olsztyn Prawocheńskiego 5 Olsztyn 10-720 Poland
| | - Ireneusz Białobrzewski
- Department of Systems Engineering Faculty of Technical Sciences University of Warmia and Mazury in Olsztyn Heweliusza 14 Olsztyn 10-718 Poland
| |
Collapse
|
19
|
Ma R, Sui L, Zhang J, Hu J, Liu P. Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture. Microorganisms 2019; 7:microorganisms7050147. [PMID: 31130618 PMCID: PMC6560444 DOI: 10.3390/microorganisms7050147] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 05/18/2019] [Accepted: 05/22/2019] [Indexed: 11/16/2022] Open
Abstract
Chinese Baijiu is principally produced through a spontaneous fermentation process, which involves complex microorganism communities. Among them, yeasts and lactic acid bacteria (LAB) are important communities. The study examined the isolated strains from fermented grains of Baijiu regarding their activity of α-amylase and glucoamylase, ethanol tolerance, glucose utilization, as well as metabolite production in the process of laboratory-scale sorghum-based fermentation. Selected strains (Saccharomycopsis fibuligera 12, Saccharomyces cerevisiae 3, and Pediococcus acidilactici 4) were blended in different combinations. The influence of selected strains on the metabolic variation in different semi-solid fermentations was investigated by gas chromatography–mass spectrometry (GC–MS) accompanied by multivariate statistical analysis. According to the principal component analysis (PCA), the metabolites produced varied in different mixtures of pure cultures. S. fibuligera produced various enzymes, particularly α-amylase and glucoamylase, and exhibited a better performance compared with other species regarding the ability to convert starch to soluble sugars and positively affect the production process of volatile compounds. S. cerevisiae had a high fermentation capacity, thereby contributing to substrates utilization. Lactic acid bacteria had a good ability to produce lactic acid. This study attaches importance to the special functions of S. fibuligera, S. cerevisiae, and P. acidilactici in Chinese Baijiu making, and investigates their metabolic characteristics in the process of lab-scale semi-solid fermentation.
Collapse
Affiliation(s)
- Rufei Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Lu Sui
- Jilin Alcohol Research Institute Co., Ltd, Changchun 130000, China.
| | - Jingsheng Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jinrong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Ping Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
20
|
A feature selection strategy of E-nose data based on PCA coupled with Wilks Λ-statistic for discrimination of vinegar samples. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00161-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
21
|
Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation. Appl Environ Microbiol 2019; 85:AEM.03090-18. [PMID: 30850432 DOI: 10.1128/aem.03090-18] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 03/05/2019] [Indexed: 01/28/2023] Open
Abstract
Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation. Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera, Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida, were identified to be the core microbiota. The synthetic core microbiota of these five genera presented a reproducible dynamic profile similar to that in the natural microbiota. A Monte Carlo test showed that the effects of five environmental factors (lactic acid, ethanol, and acetic acid contents, moisture, and pH) on the synthetic microbiota distribution were highly significant (P < 0.01), similar to those effects on a natural fermentation system. In addition, 77.27% of the flavor compounds produced by the synthetic core microbiota showed a similar dynamic profile (ρ > 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition. It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism. This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds. This work is of great significance for the tractable and constant production of various fermented foods.IMPORTANCE The transformation from natural fermentation to synthetic fermentation is essential in constructing a constant food fermentation process, which is the premise for stably making high-quality food. According to flavor-producing and cooccurring functions in dominant microbes, we provided a system-level approach to identify the core microbiota in Chinese light-aroma-type liquor fermentation. In addition, we successfully constructed a synthetic core microbiota to simulate the microbial community succession and flavor compound production in the in vitro system. The constructed synthetic core microbiota could not only facilitate a mechanistic understanding of the structure and function of the microbiota but also be beneficial for constructing a tractable and reproducible food fermentation process.
Collapse
|
22
|
Tang H, Liang H, Song J, Lin W, Luo L. Comparison of microbial community and metabolites in spontaneous fermentation of two types Daqu starter for traditional Chinese vinegar production. J Biosci Bioeng 2019; 128:307-315. [PMID: 31023532 DOI: 10.1016/j.jbiosc.2019.03.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 12/21/2018] [Accepted: 03/15/2019] [Indexed: 01/18/2023]
Abstract
Daqu starter, an important saccharifying and fermenting agent for the brewing process of traditional vinegar, is manufactured by spontaneous solid-state fermentation which routinely undergoes low or medium incubation temperature. Previous studies have demonstrated that the temperature plays a pivotal role in Daqu quality. Hence, to explore the feasibility of high temperature fermentation applied in the vinegar Daqu brewing and provide guidelines of controlling environmental parameters in traditional vinegar industries, the microbial community and metabolites of vinegar Daqu during medium-temperature and high-temperature fermentation processes (namely, MTFP and HTFP) were compared. The results indicated that the glucoamylase activity, amylase activity and microbial community showed no significant difference in the end of two batches (P > 0.05). Enterobacteriales, Lactobacillales, Bacillales, Saccharomycetales and Mucorales were the dominant orders during MTFP and HTFP. Redundancy analysis revealed that incubation temperature showed positive correlation with the microbial composition from days 3-14 of the fermentation process and was positively associated with the predominant phylotypes of Bacillales, Mucorales, Xanthomonadales and Rickettsiales. The acidity and moisture showed major correlations with microbial composition on day 1 of MTFP and were positively related with the predominant phylotypes of Mucorales and Lactobacillales at the order level. Moreover, higher relative contents of all volatiles were shown in the end of HTFP (13.91 mg/100 g Daqu) compared to MTFP (10.01 mg/100 g Daqu). This work illustrates high temperature (approximately 60°C) fermentation is promising to improve the vinegar Daqu flavor and shall likely contribute to preferably make traditional Daqu by modulating steerable environmental parameters.
Collapse
Affiliation(s)
- Hanlan Tang
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Hebin Liang
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Jiankun Song
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Weifeng Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510006, China
| | - Lixin Luo
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China.
| |
Collapse
|
23
|
Song J, Tang H, Liang H, Luo L, Lin W. Effect of bioaugmentation on biochemical characterisation and microbial communities in
Daqu
using
Bacillus
,
Saccharomycopsis
and
Absidia. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14176] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Jiankun Song
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering School of Biology and Biological Engineering South China University of Technology Guangzhou 510006 China
| | - Hanlan Tang
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering School of Biology and Biological Engineering South China University of Technology Guangzhou 510006 China
| | - Hebin Liang
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering School of Biology and Biological Engineering South China University of Technology Guangzhou 510006 China
| | - Lixin Luo
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering School of Biology and Biological Engineering South China University of Technology Guangzhou 510006 China
| | - Weifeng Lin
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| |
Collapse
|
24
|
Olszewska M, Nynca A, Białobrzewski I, Kocot A, Łaguna J. Assessment of the bacterial viability of chlorine‐ and quaternary ammonium compounds‐treated
Lactobacillus
cells via a multi‐method approach. J Appl Microbiol 2019; 126:1070-1080. [DOI: 10.1111/jam.14208] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 01/10/2019] [Accepted: 01/14/2019] [Indexed: 11/27/2022]
Affiliation(s)
- M.A. Olszewska
- Chair of Industrial and Food Microbiology Faculty of Food Science University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - A. Nynca
- Laboratory of Molecular Diagnostics University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - I. Białobrzewski
- Chair of Systems Engineering Faculty of Engineering University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - A.M. Kocot
- Chair of Industrial and Food Microbiology Faculty of Food Science University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - J. Łaguna
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Olsztyn Poland
| |
Collapse
|
25
|
Syromyatnikov MY, Kiryanova SV, Popov VN. Development and validation of a TaqMan RT-PCR method for identification of mayonnaise spoilage yeast Pichia kudriavzevii. AMB Express 2018; 8:186. [PMID: 30467735 PMCID: PMC6250603 DOI: 10.1186/s13568-018-0716-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2018] [Accepted: 11/17/2018] [Indexed: 11/11/2022] Open
Abstract
Food spoilage and its contamination with yeast and mold is a serious problem of food industry. Despite the high fat content, mayonnaise is an attractive substrate for food spoilage microorganisms. The aim of this study was to develop a method for yeast identification in mayonnaise and to test commercially available mayonnaises for the presence of these contaminating microorganisms. Based on the sequencing of intergenic regions ITS1 and ITS2, we identified a yeast microorganism that causes mayonnaise spoilage. We found that DNA sequences were more than 99% identical to the GenBank DNA sequences from Pichia kudriavzevii. We developed a specific to P. kudriavzevii TaqMan probe and primers. The reaction conditions were optimized regarding to the components concentration and temperature cycle. The minimum amount of P. kudriavzevii DNA that could be detected by developed method was 50 fg. The minimal number of P. kudriavzevii cells that could be detected by developed method without pre-enrichment was 50. We tested verified method with DNAs from microorganisms of different taxonomic groups that were obtained from three collections of microorganisms. Finally, we analyzed 20 different brands of mayonnaise from 14 producers and 10 different brands of mayonnaise sauce from seven producers. We determined the Cq parameter that characterizes transition of the fluorescence curve to the logarithmic phase and, therefore, correlates with the extent of sample contamination with P. kudriavzevii yeast. P. kudriavzevii was detected in six analyzed samples of mayonnaise and one sample of mayonnaise sauce.
Collapse
|
26
|
Douglass AP, Offei B, Braun-Galleani S, Coughlan AY, Martos AAR, Ortiz-Merino RA, Byrne KP, Wolfe KH. Population genomics shows no distinction between pathogenic Candida krusei and environmental Pichia kudriavzevii: One species, four names. PLoS Pathog 2018; 14:e1007138. [PMID: 30024981 PMCID: PMC6053246 DOI: 10.1371/journal.ppat.1007138] [Citation(s) in RCA: 101] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Accepted: 06/05/2018] [Indexed: 01/05/2023] Open
Abstract
We investigated genomic diversity of a yeast species that is both an opportunistic pathogen and an important industrial yeast. Under the name Candida krusei, it is responsible for about 2% of yeast infections caused by Candida species in humans. Bloodstream infections with C. krusei are problematic because most isolates are fluconazole-resistant. Under the names Pichia kudriavzevii, Issatchenkia orientalis and Candida glycerinogenes, the same yeast, including genetically modified strains, is used for industrial-scale production of glycerol and succinate. It is also used to make some fermented foods. Here, we sequenced the type strains of C. krusei (CBS573T) and P. kudriavzevii (CBS5147T), as well as 30 other clinical and environmental isolates. Our results show conclusively that they are the same species, with collinear genomes 99.6% identical in DNA sequence. Phylogenetic analysis of SNPs does not segregate clinical and environmental isolates into separate clades, suggesting that C. krusei infections are frequently acquired from the environment. Reduced resistance of strains to fluconazole correlates with the presence of one gene instead of two at the ABC11-ABC1 tandem locus. Most isolates are diploid, but one-quarter are triploid. Loss of heterozygosity is common, including at the mating-type locus. Our PacBio/Illumina assembly of the 10.8 Mb CBS573T genome is resolved into 5 complete chromosomes, and was annotated using RNAseq support. Each of the 5 centromeres is a 35 kb gene desert containing a large inverted repeat. This species is a member of the genus Pichia and family Pichiaceae (the methylotrophic yeasts clade), and so is only distantly related to other pathogenic Candida species.
Collapse
Affiliation(s)
- Alexander P. Douglass
- UCD Conway Institute, School of Medicine, University College Dublin, Dublin, Ireland
| | - Benjamin Offei
- UCD Conway Institute, School of Medicine, University College Dublin, Dublin, Ireland
| | | | - Aisling Y. Coughlan
- UCD Conway Institute, School of Medicine, University College Dublin, Dublin, Ireland
| | | | - Raúl A. Ortiz-Merino
- UCD Conway Institute, School of Medicine, University College Dublin, Dublin, Ireland
| | - Kevin P. Byrne
- UCD Conway Institute, School of Medicine, University College Dublin, Dublin, Ireland
| | - Kenneth H. Wolfe
- UCD Conway Institute, School of Medicine, University College Dublin, Dublin, Ireland
| |
Collapse
|
27
|
Kazou M, Alexandraki V, Blom J, Pot B, Tsakalidou E, Papadimitriou K. Comparative Genomics of Lactobacillus acidipiscis ACA-DC 1533 Isolated From Traditional Greek Kopanisti Cheese Against Species Within the Lactobacillus salivarius Clade. Front Microbiol 2018; 9:1244. [PMID: 29942291 PMCID: PMC6004923 DOI: 10.3389/fmicb.2018.01244] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Accepted: 05/23/2018] [Indexed: 02/05/2023] Open
Abstract
Lactobacillus acidipiscis belongs to the Lactobacillus salivarius clade and it is found in a variety of fermented foods. Strain ACA-DC 1533 was isolated from traditional Greek Kopanisti cheese and among the available L. acidipiscis genomes it is the only one with a fully sequenced chromosome. L. acidipiscis strains exhibited a high degree of conservation at the genome level. Investigation of the distribution of prophages and Clustered Regularly Interspaced Short Palindromic Repeats (CRISPRs) among the three strains suggests the potential existence of lineages within the species. Based on the presence/absence patterns of these genomic traits, strain ACA-DC 1533 seems to be more related to strain JCM 10692T than strain KCTC 13900. Interestingly, strains ACA-DC 1533 and JCM 10692T which lack CRISPRs, carry two similar prophages. In contrast, strain KCTC 13900 seems to have acquired immunity to these prophages according to the sequences of spacers in its CRISPRs. Nonetheless, strain KCTC 13900 has a prophage that is absent from strains ACA-DC 1533 and JCM 10692T. Furthermore, comparative genomic analysis was performed among L. acidipiscis ACA-DC 1533, L. salivarius UCC118 and Lactobacillus ruminis ATCC 27782. The chromosomes of the three species lack long-range synteny. Important differences were also determined in the number of glycobiome related proteins, proteolytic enzymes, transporters, insertion sequences and regulatory proteins. Moreover, no obvious genomic traits supporting a probiotic potential of L. acidipiscis ACA-DC 1533 were detected when compared to the probiotic L. salivarius UCC118. However, the existence of more than one glycine-betaine transporter within the genome of ACA-DC 1533 may explain the ability of L. acidipiscis to grow in fermented foods containing high salt concentrations. Finally, in silico analysis of the L. acidipiscis ACA-DC 1533 genome revealed pathways that could underpin the production of major volatile compounds during the catabolism of amino acids that may contribute to the typical piquant flavors of Kopanisti cheese.
Collapse
Affiliation(s)
- Maria Kazou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Voula Alexandraki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Jochen Blom
- Bioinformatics and Systems Biology, Justus-Liebig-University Giessen, Giessen, Germany
| | - Bruno Pot
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences (DBIT), Vrije Universiteit Brussel, Brussels, Belgium
| | - Effie Tsakalidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Konstantinos Papadimitriou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| |
Collapse
|
28
|
Li RY, Zheng XW, Zhang X, Yan Z, Wang XY, Han BZ. Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach. Food Microbiol 2018; 76:11-20. [PMID: 30166130 DOI: 10.1016/j.fm.2018.03.015] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2017] [Revised: 03/15/2018] [Accepted: 03/29/2018] [Indexed: 02/07/2023]
Abstract
Daqu is a traditional fermentation starter for the production of baijiu and vinegar. It is an important saccharifying and fermenting agent associated with alcoholic fermentation and also a determining factor for the flavour development of these products. Bacterial and yeast isolates from a traditional fermentation starter (Fen-Daqu) were examined for their amylolytic activity, ethanol tolerance and metabolite production during sorghum-based laboratory-scale alcoholic fermentation. The selected strains (Bacillus licheniformis, Pediococcus pentosaceus, Lactobacillus plantarum, Pichia kudriavzevii, Wickerhamomyces anomalus, Saccharomyces cerevisiae, and Saccharomycopsis fibuligera) were blended in different combinations, omitting one particular strain in each mixture. 1H nuclear magnetic resonance (NMR) spectroscopy coupled with multivariate statistical analysis was used to investigate the influence of the selected strains on the metabolic changes observed under the different laboratory-controlled fermentation conditions. Principal component analysis showed differences in the metabolites produced by different mixtures of pure cultures. S. cerevisiae was found to be superior to other species with respect to ethanol production. S. fibuligera and B. licheniformis converted starch or polysaccharides to soluble sugars. Lactic acid bacteria had high amylolytic and proteolytic activities, thereby contributing to increased saccharification and protein degradation. W. anomalus was found to have a positive effect on the flavour of the Daqu-derived product. This study highlights the specific functions of S. cerevisiae, S. fibuligera, B. licheniformis, W. anomalus and lactic acid bacteria in the production of light-flavour baijiu (fen-jiu). Our results show that all investigated species deliver an important contribution to the functionality of the fermentation starter Daqu.
Collapse
Affiliation(s)
- Rui-Yao Li
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Xiao-Wei Zheng
- Biotechnology Center, Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China; Beijing Key Laboratory of Nutrition, Health and Food Safety & Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Nutrition & Health Research Institute, COFCO Corporation, Beijing, 102209, China.
| | - Xin Zhang
- Shanxi Xinghuacun Fenjiu Distillery Co. Ltd., Fenyang, 032205, China
| | - Zheng Yan
- College of Bioengineering, Beijing Polytechnic, Beijing, 100176, China.
| | - Xiao-Yong Wang
- Shanxi Xinghuacun Fenjiu Distillery Co. Ltd., Fenyang, 032205, China
| | - Bei-Zhong Han
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| |
Collapse
|
29
|
Liu J, Chen J, Fan Y, Huang X, Han B. Biochemical characterisation and dominance of different hydrolases in different types of Daqu - a Chinese industrial fermentation starter. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:113-121. [PMID: 28542883 DOI: 10.1002/jsfa.8445] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 05/15/2017] [Accepted: 05/20/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Daqu is a fermentative saccharification agent that is used to initiate fermentation in the production of Chinese liquor and vinegar. This study investigated the differences of amylase, protease and esterase in dominance of different types of Daqu, which can be useful for quality control and flavor improvement of Daqu production by enzyme technology. RESULTS Hydrolase activities in different Daqu samples were compared by principal component analysis (PCA). Based on protein electrophoresis and 1 H NMR spectroscopy, the protein patterns and metabolites in Daqu were further analysed. The results indicated that the highest amylase activities and diversities were found in low/medium-temperature of Daqu which had light-flavour and strong-flavour. Proteases play a significant role in determining the quality of high-temperature Daqu samples which had a sauce-flavour. Furthermore, the contributions of esterase to both strong and sauce flavour development in high-temperature Daqu are similar. CONCLUSION Results from the present work showed that differences in amylase, protease and esterase play a leading role in different types of Daqu, which can be useful for quality control and technology development of Daqu. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jingjing Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jingyu Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yi Fan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoning Huang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Beizhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| |
Collapse
|
30
|
Gao Z, Su C, Yang X, Sun D, Zeng C, Chen M, Hu W, Zhang C. Franconibacter daqui sp. nov., a facultatively alkaliphilic species isolated from a Daqu sample. Int J Syst Evol Microbiol 2017; 67:4962-4966. [PMID: 29034856 DOI: 10.1099/ijsem.0.002358] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A novel bacterium, designated strain DL503T, was isolated from a Daqu sample and its taxonomic position determined using a polyphasic taxonomy. Strain DL503T was a Gram-stain-negative, facultatively anaerobic, non-sporulating, motile and coccoid-rod-shaped bacterium. Optimum growth occurred at 20-45 °C, pH 5.0-10.0 and 1.5 % (w/v) NaCl. Comparative analysis of the 16S rRNA gene sequence showed that the isolate belongs to the genus Franconibacter, showing highest levels of similarity with respect to Franconibacter pulveris JCM 16471T (98.94 %) and Franconibacter helveticus DSM 18396T (98.39 %). Cells contained the quinones Q-8 and MK-8, and the polar lipid profile consisted of a mixture of phosphatidylethanolamine, phosphatidylglycerol, diphosphatidylglycerol, three unidentified polar lipids and three unidentified amino lipids. The DNA G+C content was 53.3 mol% and the major fatty acids were C16 : 0, C17 : 0 cyclo, summed feature 3 (C16 : 1 ω7c and/or C16 : 1 ω6c), summed feature 4 (C17 : 1 iso I and/or C17 : 1 anteiso B) and summed feature 8 (C18 : 1 ω7c and/or C18 : 1 ω6c). The DNA-DNA relatedness values between strain DL503T and its close relatives, including F. pulveris JCM 16471T and F. helveticus DSM 18396T, were 51.5±0.5 % and 45.2±1.1 %, respectively. Based on phylogenetic analysis, phenotypic and genotypic data, it is concluded that the isolate represents a novel species of the genus Franconibacter, for which the name Franconibacter daqui sp. nov. is proposed. The type strain is DL503T (=LMG 29914T=CGMCC 1.15944T).
Collapse
Affiliation(s)
- Ziqing Gao
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chenglin Su
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xueying Yang
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, PR China
| | - Di Sun
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chao Zeng
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, PR China
| | - Ming Chen
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, PR China
| | - Wenzhong Hu
- College of Life Science, Dalian Minzu University, Dalian 116600, PR China
| | - Chunzhi Zhang
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, PR China
| |
Collapse
|
31
|
Gan X, Tang H, Ye D, Li P, Luo L, Lin W. Diversity and dynamics stability of bacterial community in traditional solid-state fermentation of Qishan vinegar. ANN MICROBIOL 2017. [DOI: 10.1007/s13213-017-1299-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
|
32
|
Zhang L, Huang J, Zhou R, Wu C. Evaluating the feasibility of fermentation starter inoculated with Bacillus amyloliquefaciens for improving acetoin and tetramethylpyrazine in Baoning bran vinegar. Int J Food Microbiol 2017; 255:42-50. [DOI: 10.1016/j.ijfoodmicro.2017.05.021] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Revised: 05/24/2017] [Accepted: 05/27/2017] [Indexed: 10/19/2022]
|
33
|
Zhu W, Nie Y, Xu Y. The incidence and distribution of ochratoxin A in Daqu, a Chinese traditional fermentation starter. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.062] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
34
|
Classification of Chinese Vinegars Using Optimized Artificial Neural Networks by Genetic Algorithm and Other Discriminant Techniques. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0829-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
35
|
Li P, Lin W, Liu X, Wang X, Gan X, Luo L, Lin WT. Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus , Pediococcus , Wickerhamomyces and Saccharomycopsis. Food Microbiol 2017; 61:83-92. [DOI: 10.1016/j.fm.2016.09.004] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2016] [Revised: 08/01/2016] [Accepted: 09/04/2016] [Indexed: 02/01/2023]
|
36
|
Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar. Appl Microbiol Biotechnol 2016; 100:4395-411. [PMID: 26754813 DOI: 10.1007/s00253-016-7284-3] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2015] [Revised: 12/22/2015] [Accepted: 12/28/2015] [Indexed: 01/15/2023]
Abstract
Solid-state acetic acid fermentation (AAF), a natural or semi-controlled fermentation process driven by reproducible microbial communities, is an important technique to produce traditional Chinese cereal vinegars. Highly complex microbial communities and metabolites are involved in traditional Chinese solid-state AAF, but the association between microbiota and metabolites during this process are still poorly understood. In this study, we performed amplicon 16S rRNA gene sequencing on the Illumina MiSeq platform, PCR-denaturing gradient gel electrophoresis, and metabolite analysis to trace the bacterial dynamics and metabolite changes under AAF process. A succession of bacterial assemblages was observed during the AAF process. Lactobacillales dominated all the stages. However, Acetobacter species in Rhodospirillales were considerably accelerated during AAF until the end of fermentation. Quantitative PCR results indicated that the biomass of total bacteria showed a "system microbe self-domestication" process in the first 3 days, and then peaked at the seventh day before gradually decreasing until the end of AAF. Moreover, a total of 88 metabolites, including 8 organic acids, 16 free amino acids, and 66 aroma compounds were detected during AAF. Principal component analysis and cluster analyses revealed the high correlation between the dynamics of bacterial community and metabolites.
Collapse
|
37
|
Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation. Appl Environ Microbiol 2015; 81:5144-56. [PMID: 26002897 DOI: 10.1128/aem.01325-15] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2015] [Accepted: 05/16/2015] [Indexed: 12/25/2022] Open
Abstract
Traditional Chinese solid-state fermented cereal starters contain highly complex microbial communities and enzymes. Very little is known, however, about the microbial dynamics related to environmental conditions, and cellulolytic communities have never been proposed to exist during cereal starter fermentation. In this study, we performed Illumina MiSeq sequencing combined with PCR-denaturing gradient gel electrophoresis to investigate microbiota, coupled with clone library construction to trace cellulolytic communities in both fermentation stages. A succession of microbial assemblages was observed during the fermentation of starters. Lactobacillales and Saccharomycetales dominated the initial stages, with a continuous decline in relative abundance. However, thermotolerant and drought-resistant Bacillales, Eurotiales, and Mucorales were considerably accelerated during the heating stages, and these organisms dominated until the end of fermentation. Enterobacteriales were consistently ubiquitous throughout the process. For the cellulolytic communities, only the genera Sanguibacter, Beutenbergia, Agrobacterium, and Erwinia dominated the initial fermentation stages. In contrast, stages at high incubation temperature induced the appearance and dominance of Bacillus, Aspergillus, and Mucor. The enzymatic dynamics of amylase and glucoamylase also showed a similar trend, with the activities clearly increased in the first 7 days and subsequently decreased until the end of fermentation. Furthermore, β-glucosidase activity continuously and significantly increased during the fermentation process. Evidently, cellulolytic potential can adapt to environmental conditions by changes in the community structure during the fermentation of starters.
Collapse
|
38
|
Microbial diversity and their roles in the vinegar fermentation process. Appl Microbiol Biotechnol 2015; 99:4997-5024. [DOI: 10.1007/s00253-015-6659-1] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 04/28/2015] [Accepted: 04/30/2015] [Indexed: 10/23/2022]
|
39
|
Pérez-Martín F, Seseña S, Fernández-González M, Arévalo M, Palop ML. Microbial communities in air and wine of a winery at two consecutive vintages. Int J Food Microbiol 2014; 190:44-53. [DOI: 10.1016/j.ijfoodmicro.2014.08.020] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2014] [Revised: 08/04/2014] [Accepted: 08/13/2014] [Indexed: 10/24/2022]
|