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Li K, Gao N, Tang J, Ma H, Jiang J, Duan Y, Li Z. A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water. Foods 2023; 12:3478. [PMID: 37761186 PMCID: PMC10529733 DOI: 10.3390/foods12183478] [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: 08/06/2023] [Revised: 09/09/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Canned bamboo shoots in clear water could produce a unique flavor through bacterial diversity via the fermentation process. Weissella, Streptococcus, Leuconostoc, Acinetobacter, Lactococcus and Lactobacillus were the main microorganisms. Tyrosine was the most abundant free amino acid (FAA), which had a negative correlation with Lactococcus. Ten kinds of flavor substances, such as 3-methyl-1-butanol, acetic acid, 2-phenylethyl ester, benzene acetaldehyde, benzoic acid and ethyl ester, were important influential factors in the flavor of fermented bamboo shoots. Through the verification test of tyrosine and phenylalanine decarboxylase, it was found that Lactococcus lactis TJJ2 could decompose tyrosine and phenylalanine to produce benzaldehyde and benzene acetaldehyde, which provided the fermented bamboo shoots with a grassy aroma.
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Affiliation(s)
- Ke Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Ning Gao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Jiaojiao Tang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Huiqin Ma
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Jiayan Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Yufan Duan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
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Wang B, Sun X, Xu M, Wang F, Liu W, Wu B. Structural characterization and partial properties of dextran produced by Leuconostoc mesenteroides RSG7 from pepino. Front Microbiol 2023; 14:1108120. [PMID: 36819025 PMCID: PMC9933128 DOI: 10.3389/fmicb.2023.1108120] [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: 11/25/2022] [Accepted: 01/10/2023] [Indexed: 02/05/2023] Open
Abstract
Exopolysaccharides (EPSs) produced by lactic acid bacteria possess various bioactivities and potential attractions for scientific exploration and commercial development. An EPS-producing bacterial strain, RSG7, was previously isolated from the pepino and identified as Leuconostoc mesenteroides. Based on the analyses of high-performance size exclusion chromatography, high-performance ion chromatography, Fourier transform infrared spectroscopy, nuclear magnetic resonance spectroscopy, and methylation, the RSG7 EPS was identified as a dextran with a molecular weight of 5.47 × 106 Da and consisted of α-(1→6) glycosidic linkages as backbone and α-(1→2), α-(1→3), α-(1→4), and α-(1→6) glycosidic linkages as side chains. Scanning electron microscopy observed a honeycomb-like porous structure of RSG7 dextran, and this dextran formed aggregations with irregular hill-shaped lumps according to atomic force microscopy analysis. Physical-chemical investigations suggested that RSG7 dextran possessed excellent viscosity at high concentration, low temperature, and high pH; showed a superior emulsifying capacity of tested vegetable oils than that of hydrocarbons; and owned the maximal flocculating activity (10.74 ± 0.23) and flocculating rate (93.46 ± 0.07%) in the suspended solid of activated carbon. In addition, the dextran could coagulate sucrose-supplemented milk and implied potential probiotics in vitro. Together, these results collectively describe a valuable dextran with unique characteristics for exploitation in food applications.
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Affiliation(s)
- Binbin Wang
- School of Life Sciences, Shanxi Normal University, Taiyuan, China
| | - Xiaoling Sun
- School of Life Sciences, Shanxi Normal University, Taiyuan, China
| | - Min Xu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Fengyi Wang
- School of Life Sciences, Shanxi Normal University, Taiyuan, China
| | - Weizhong Liu
- School of Life Sciences, Shanxi Normal University, Taiyuan, China,Weizhong Liu,
| | - Baomei Wu
- School of Life Sciences, Shanxi Normal University, Taiyuan, China,*Correspondence: Baomei Wu,
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3
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Zeng Y, Wang Y, Chen Q, Xia X, Liu Q, Chen X, Wang D, Zhu B. Dynamics of microbial community structure and enzyme activities during the solid-state fermentation of Forgood Daqu: a starter of Chinese strong flavour Baijiu. Arch Microbiol 2022; 204:577. [PMID: 36029347 DOI: 10.1007/s00203-022-03198-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 08/09/2022] [Accepted: 08/18/2022] [Indexed: 11/30/2022]
Abstract
Daqu is the traditional fermentation starter for Chinese Baijiu, a traditional Chinese distilled liquor. Although the microbes in Daqu blocks play important roles in the solid-state fermentation process, the changes in microbial community structure and the correlation between the microbiota and enzyme activity have seldom been discussed in previous studies. In this research, a high-throughput Illumina MiSeq sequencing method was used to detect the compositions and changes in microbial diversity in Daqu blocks. The results showed that high-temperature solid fermentation directly changed the main microorganisms from Saccharomycopsis, Wickerhamomyces, Bacillus and Staphylococcus to Aspergillus, Thermoascus, Thermoactinomyces and an unspecified Thermoactinomycetaceae. The richness and diversity of both fungi and bacteria showed a tendency to first increase and then decrease. Through redundancy analysis, it was found that there were positive correlations between certain enzyme activities and certain microbes. (1) Glucoamylase and esterase activities correlated with abundances of Leuconostoc, Weissella, an unspecified Aspergillaceae, an unspecified Trichosporonaceae and an unspecified Ascomycota. (2) Amylase activity correlated with abundances of an unspecified Thermoactinomycetaceae, Thermoactinomyces, Aspergillus and Rasamsonia. (3) Protease activity correlated with abundances of Bacillus, an unspecified Lactobacillus and Saccharomycopsis. In summary, the results of this research provide useful information for understanding and controlling the maturation process of Daqu.
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Affiliation(s)
- Yu Zeng
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Yu Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Qian Chen
- Irradiation Preservation Technology Key Laboratory of Sichuan Province, Sichuan Institute of Atomic Energy, Chengdu, Sichuan, China
| | - Xiaojun Xia
- Sichuan Forgood Distillery Co.Ltd, Mianyang, China
| | - Qiang Liu
- Sichuan Forgood Distillery Co.Ltd, Mianyang, China
| | - Xiaoming Chen
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Dan Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Bo Zhu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China.
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4
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López-Arvizu A, Rocha-Mendoza D, Farrés A, Ponce-Alquicira E, García-Cano I. Improved antimicrobial spectrum of the N-acetylmuramoyl-L-alanine amidase from Latilactobacillus sakei upon LysM domain deletion. World J Microbiol Biotechnol 2021; 37:196. [PMID: 34654973 DOI: 10.1007/s11274-021-03169-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Accepted: 10/06/2021] [Indexed: 10/20/2022]
Abstract
The gene encoding N-acetylmuramoyl-L-alanine amidase in Latilactobacillus sakei isolated from a fermented meat product was cloned in two forms: its complete sequence (AmiC) and a truncated sequence without one of its anchoring LysM domains (AmiLysM4). The objective of this work was to evaluate the effect of LysM domain deletion on antibacterial activity as well the biochemical characterization of each recombinant protein. AmiC and AmiLysM4 were expressed in Escherichia coli BL21. Using a zymography method, two bands with lytic activity were observed, which were confirmed by LC-MS/MS analysis, with molecular masses of 71 kDa (AmiC) and 66 kDa (AmiLysM4). The recombinant proteins were active against Listeria innocua and Staphylococcus aureus strains. The inhibitory spectrum of AmiLysM4 was broader than AmiC as it showed inhibition of Leuconostoc mesenteroides and Weissella viridescens, both microorganisms associated with food decomposition. Optimal temperature and pH values were determined for both proteins using L-alanine-p-nitroanilide hydrochloride as a substrate for N-acetylmuramoyl-L-alanine amidase activity. Both proteins showed similar maximum activity values for pH (8) and temperature (50 °C). Furthermore, structural predictions did not show differences for the catalytic region, but differences were found for the region called 2dom-AmiLysM4, which includes 4 of the 5 LysM domains. Therefore, modification of the LysM domain offers new tools for the development of novel food biopreservatives.
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Affiliation(s)
- Adriana López-Arvizu
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Mexico, México
| | - Diana Rocha-Mendoza
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Amelia Farrés
- Departamento de Alimentos y Biotecnología, Facultad de Química UNAM, Mexico, México
| | - Edith Ponce-Alquicira
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Mexico, México.
| | - Israel García-Cano
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Mexico, México. .,Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA.
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Abstract
Dextran is an exopolysaccharide (EPS) synthesized by lactic acid bacteria (LAB) or their enzymes in the presence of sucrose. Dextran is composed of a linear chain of d-glucoses linked by α-(1→6) bonds, with possible branches of d-glucoses linked by α-(1→4), α-(1→3), or α-(1→2) bonds, which can be low (<40 kDa) or high molecular weight (>40 kDa). The characteristics of dextran in terms of molecular weight and branches depend on the producing strain, so there is a great variety in its properties. Dextran has commercial interest because its solubility, viscosity, and thermal and rheological properties allow it to be used in food, pharmaceutical, and research areas. The aim of this review article is to compile the latest research (in the past decade) using LAB to synthesize high or low molecular weight dextran. In addition, studies using modified enzymes to produce dextran with specific structural characteristics (molecular weights and branches) are addressed. On the other hand, special attention is paid to LAB extracted from unconventional sources to expose their capacities as dextran producers and their possible application to compete with the only commercial strain (Leuconostoc mesenteroides NRRL B512).
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Hernández-Oaxaca D, López-Sánchez R, Lozano L, Wacher-Rodarte C, Segovia L, López Munguía A. Diversity of Weissella confusa in Pozol and Its Carbohydrate Metabolism. Front Microbiol 2021; 12:629449. [PMID: 33815312 PMCID: PMC8015861 DOI: 10.3389/fmicb.2021.629449] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Accepted: 02/24/2021] [Indexed: 11/13/2022] Open
Abstract
The genus Weissella is composed of a group of Gram-positive facultative anaerobe bacteria with fermentative metabolism. Strains of this genus have been isolated from various ecological niches, including a wide variety of fermented cereal foods. The present study aimed to determine the relative abundance and fermentation capabilities of Weissella species isolated from pozol, a traditional maya product made of lime-cooked (nixtamalized) fermented maize. We sequenced the V3-V4 regions of 16S rDNA; Weissella was detected early in the fermentation process and reached its highest relative abundance (3.89%) after 3 h of culture. In addition, we evaluated five Weissella strains previously isolated from pozol but reported as non-amylolytic, to define alternative carbon sources such as xylan, xylooligosaccharides, and sucrose. While no growth was observed on birch xylan, growth did occur on xylooligosaccharides and sucrose. Strains WcL17 and WCP-3A were selected for genomic sequencing, as the former shows efficient growth on xylooligosaccharides and the latter displays high glycosyltransferase (GTF) activity. Genomes of both strains were assembled and recorded, with a total of 2.3 Mb in 30 contigs for WcL17 and 2.2 Mb in 45 contigs for WCP-3a. Both strains were taxonomically assigned to Weissella confusa and genomic analyses were performed to evaluate the gene products encoding active carbohydrate enzymes (CAZy). Both strains have the gene content needed to metabolize sucrose, hemicellulose, cellulose, and starch residues, all available in pozol. Our results suggest that the range of secondary enzymatic activity in Weissella confusa strains confer them with wide capabilities to participate in fermentative processes of natural products with heterogeneous carbon sources.
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Affiliation(s)
- Diana Hernández-Oaxaca
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Cuernavaca, Mexico
| | - Rafael López-Sánchez
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Cuernavaca, Mexico
| | - Luis Lozano
- Programa de Genómica Evolutiva, Centro de Ciencias Genómicas, Universidad Nacional Autónoma de México (UNAM), Cuernavaca, Mexico
| | - Carmen Wacher-Rodarte
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), Ciudad de México, Mexico
| | - Lorenzo Segovia
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Cuernavaca, Mexico
| | - Agustín López Munguía
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Cuernavaca, Mexico
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7
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Duan Y, Xiong D, Wang Y, Li H, Dong H, Zhang J. Toxic effects of ammonia and thermal stress on the intestinal microbiota and transcriptomic and metabolomic responses of Litopenaeus vannamei. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 754:141867. [PMID: 32898779 DOI: 10.1016/j.scitotenv.2020.141867] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 08/17/2020] [Accepted: 08/19/2020] [Indexed: 06/11/2023]
Abstract
Ammonia and thermal stress frequently have harmful effects on aquatic animals. The intestine is an important barrier allowing the body to defend against stress. In this study, we investigated the intestinal microbiota and transcriptomic and metabolomic responses of Litopenaeus vannamei subjected to individual and combined ammonia and thermal stress. The results showed that obvious variation in the intestinal microbiota was observed after stress exposure, with increased levels of Firmicutes and decreased levels of Bacteroidetes and Planctomycetes. Several genera of putatively beneficial bacteria (Demequina, Weissella and Bacteroides) were abundant, while Formosa, Kriegella, Ruegeria, Rhodopirellula and Lutimonas were decreased; pathogenic bacteria of the genus Vibrio were increased under individual stress but decreased under combined stress. The intestinal transcriptome revealed several immune-related differentially expressed genes associated with the peritrophic membrane and antimicrobial processes in contrasting accessions. Haemolymph metabolomic analysis showed that stress exposure disturbed the metabolic processes of the shrimp, especially amino acid metabolism. This study provides insight into the underlying mechanisms associated with the intestinal microbiota, immunity and metabolism of L.vannamei in response to ammonia and thermal stress; ten stress-related metabolite markers were identified, including L-lactic acid, gulonic acid, docosahexaenoic acid, l-lysine, gamma-aminobutyric acid, methylmalonic acid, trans-cinnamate, N-acetylserotonin, adenine, and dihydrouracil.
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Affiliation(s)
- Yafei Duan
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Fishery Ecology and Environment, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Dalin Xiong
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Fishery Ecology and Environment, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Yun Wang
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Fishery Ecology and Environment, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Hua Li
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Fishery Ecology and Environment, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Hongbiao Dong
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Fishery Ecology and Environment, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Jiasong Zhang
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Fishery Ecology and Environment, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China.
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8
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Cai W, Tang F, Wang Y, Zhang Z, Xue Y, Zhao X, Guo Z, Shan C. Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China. Food Res Int 2021; 141:110112. [PMID: 33641979 DOI: 10.1016/j.foodres.2021.110112] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 11/18/2020] [Accepted: 01/05/2021] [Indexed: 12/20/2022]
Abstract
Zha-chili is a traditional Chinese fermented food with special flavor, which is often used as an appetizer in condiments and an important energy source. The final quality of zha-chili is closely related to its microbial community structure. However, the differences of bacterial diversity in zha-chili from different regions and how bacterial species affect zha-chili fermentation process and flavor quality have not been reported. In this study, the bacterial diversity and flavor quality of zha-chili samples from different regions were analyzed using Illumina Miseq high-throughput sequencing, electronic nose and electronic tongue technology. Twenty-three bacterial phyla and 665 bacterial genera were identified in all zha-chili samples. Firmicutes, Proteobacteria and Actinobacteria were the dominant bacterial phyla in zha-chili samples, while Lactobacillus, Pseudomonas, Pediococcus, Weissella and Staphylococcus were the dominant bacterial genera. The bacterial community structure of zha-chili samples from different regions was significantly diverse (p < 0.05). The flavor of zha-chili samples also varied in different regions, and the discrepancy of taste was much greater than that of aroma. Moreover, there were significant correlations (p < 0.05) between 6 dominant bacterial genera and 8 flavor indicators (3 aroma indicators, 5 taste indicators). In addition, the results of microbiome phenotypes prediction by BugBase and bacterial functional potential prediction using PICRUSt showed that eight out of nine predicted phenotypic functions of zha-chili samples from different regions were significantly different (p < 0.05), bacterial metabolism was vigorous in the zha-chili samples, and Lactobacillus was the dominant bacterial genus involved in metabolism during fermentation.
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Affiliation(s)
- Wenchao Cai
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China
| | - Zhendong Zhang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China
| | - Yuang Xue
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Xinxin Zhao
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| | - Chunhui Shan
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
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Overview of exopolysaccharides produced by Weissella genus - A review. Int J Biol Macromol 2020; 164:2964-2973. [PMID: 32853618 DOI: 10.1016/j.ijbiomac.2020.08.185] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 08/22/2020] [Accepted: 08/23/2020] [Indexed: 12/14/2022]
Abstract
Exopolysaccharides (EPS) from lactic acid bacteria (LAB) are much diversed in structure, composition and applications which also adding a great commercial potential due to its generally recognized as safe (GRAS) status. LAB genus such as Lactobacillus, Leuconostoc, Streptococcus, Weissella, Lactococcus are known to produce EPS. Among this genus, Weissella is enormously reported for diversity and high production of EPS with wide range of industrial applications and bio-functional properties. This review summarize in detail about the Weissella EPS from genus to functional application. Physico-chemical characterization from production, purification step to structural elucidation of Weissella EPS is comprehensively discussed along with their properties. Weissella genus has revealed various EPS with significant functional potentials, making massive application in food and pharma industries as viscosifiers, biothickener, emulsifiers and stabilizers. In addition to this, biological properties of these EPS revealed multiple health promoting properties which can be explored for further applications in food and pharmaceutical sectors.
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Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. Food Res Int 2020; 136:109494. [PMID: 32846575 DOI: 10.1016/j.foodres.2020.109494] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 02/07/2023]
Abstract
The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.
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Affiliation(s)
- Amarela Terzić-Vidojević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
| | - Katarina Veljović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Maja Tolinački
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milica Živković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jovanka Lukić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Lozo
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Đorđe Fira
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Branko Jovčić
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Ivana Strahinić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Begović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Marija Miljković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milan Kojić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Ljubiša Topisirović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nataša Golić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
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11
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Dror B, Savidor A, Salam BB, Sela N, Lampert Y, Teper-Bamnolker P, Daus A, Carmeli S, Sela Saldinger S, Eshel D. High Levels of CO 2 Induce Spoilage by Leuconostoc mesenteroides by Upregulating Dextran Synthesis Genes. Appl Environ Microbiol 2019; 85:e00473-18. [PMID: 30367004 PMCID: PMC6293096 DOI: 10.1128/aem.00473-18] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Accepted: 10/10/2018] [Indexed: 11/20/2022] Open
Abstract
During nonventilated storage of carrots, CO2 gradually accumulates to high levels and causes modifications in the carrot's microbiome toward dominance of Lactobacillales and Enterobacteriales The lactic acid bacterium Leuconostoc mesenteroides secretes a slimy exudate over the surface of the carrots. The objective of this study was to characterize the slime components and the potential cause for its secretion under high CO2 levels. A proteomic analysis of the exudate revealed bacterial glucosyltransferases as the main proteins, specifically, dextransucrase. A chemical analysis of the exudate revealed high levels of dextran and several simple sugars. The exudate volume and dextran amount were significantly higher when L. mesenteroides was incubated under high CO2 levels than when incubated in an aerated environment. The treatment of carrot medium plates with commercial dextransucrase or exudate protein extract resulted in similar sugar profiles and dextran production. Transcriptome analysis demonstrated that dextran production is related to the upregulation of the L. mesenteroides dextransucrase-encoding genes dsrD and dsrT during the first 4 to 8 h of exposure to high CO2 levels compared to aerated conditions. A phylogenetic analysis of L. mesenteroides YL48 dsrD revealed a high similarity to other dsr genes harbored by different Leuconostoc species. The ecological benefit of dextran production under elevated CO2 requires further investigation. However, this study implies an overlooked role of CO2 in the physiology and fitness of L. mesenteroides in stored carrots, and perhaps in other food items, during storage under nonventilated conditions.IMPORTANCE The bacterium Leuconostoc mesenteroides is known to cause spoilage of different types of foods by secreting a slimy fluid that damages the quality and appearance of the produce. Here, we identified a potential mechanism by which high levels of CO2 affect the spoilage caused by this bacterium by upregulating dextran synthesis genes. These results have broader implications for the study of the physiology, degradation ability, and potential biotechnological applications of Leuconostoc.
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Affiliation(s)
- Barak Dror
- Department of Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, Rishon LeZion, Israel
- Department of Food Quality and Safety, ARO, The Volcani Center, Rishon LeZion, Israel
- Department of Plant Pathology and Microbiology, The Robert H. Smith Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Alon Savidor
- De Button Institute for Protein Profiling, The Nancy and Stephen Grand Israel National Center for Personalized Medicine, Weizmann Institute of Science, Rehovot, Israel
| | - Bolaji Babajide Salam
- Department of Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, Rishon LeZion, Israel
- Department of Plant Pathology and Microbiology, The Robert H. Smith Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Noa Sela
- Department of Plant Pathology and Weed Science, ARO, The Volcani Center, Rishon LeZion, Israel
| | - Yael Lampert
- Department of Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, Rishon LeZion, Israel
- Department of Food Quality and Safety, ARO, The Volcani Center, Rishon LeZion, Israel
| | - Paula Teper-Bamnolker
- Department of Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, Rishon LeZion, Israel
| | - Avinoam Daus
- Department of Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, Rishon LeZion, Israel
| | - Shmuel Carmeli
- Raymond and Beverly Sackler School of Chemistry and Faculty of Exact Sciences, Tel Aviv University, Tel Aviv, Israel
| | - Shlomo Sela Saldinger
- Department of Food Quality and Safety, ARO, The Volcani Center, Rishon LeZion, Israel
| | - Dani Eshel
- Department of Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, Rishon LeZion, Israel
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12
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Ye G, Chen Y, Wang C, Yang R, Bin X. Purification and characterization of exopolysaccharide produced by Weissella cibaria YB-1 from pickle Chinese cabbage. Int J Biol Macromol 2018; 120:1315-1321. [PMID: 30194998 DOI: 10.1016/j.ijbiomac.2018.09.019] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 08/29/2018] [Accepted: 09/04/2018] [Indexed: 10/28/2022]
Abstract
An exopolysaccharide (EPS) was produced by Weissella cibaria YB-1 isolated from pickle Chinese cabbage. The EPS was purified and characterized. The monosaccharide composition of the EPS was glucose, and its molecular mass was 3.89 × 106 Da, as determined by gas chromatography (GC) and high performance liquid chromatography (HPLC). The structural characterization of purified EPS determined by Fourier transform infrared (FT-IR) spectra and nuclear magnetic resonance (NMR) spectra demonstrated that W. cibaria YB-1 synthesized a linear dextran that predominately had α-(1 → 6) glycosidic linkages with only a few α-(1 → 3) (4.3%) linked branches. The water solubility index (WSI), water holding capacity (WHC) and emulsifying activity (EA) of YB-1 dextran were 95.23 ± 4.45, 287.84 ± 16.23 and 84.43 ± 3.65%, respectively. The in-vitro antioxidant activities of the dextran showed good scavenging effects on superoxide anion radical and hydroxyl radical.
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Affiliation(s)
- Guangbin Ye
- Youjiang Medical University for Nationalities, Baise 533000, Guangxi, PR China; College of Life Science and Technology, Guangxi University, Nanning 530004, Guangxi, PR China
| | - Yuanhong Chen
- Youjiang Medical University for Nationalities, Baise 533000, Guangxi, PR China
| | - Changli Wang
- Youjiang Medical University for Nationalities, Baise 533000, Guangxi, PR China
| | - Ruirui Yang
- Youjiang Medical University for Nationalities, Baise 533000, Guangxi, PR China
| | - Xiaoyun Bin
- Youjiang Medical University for Nationalities, Baise 533000, Guangxi, PR China.
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13
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Deatraksa J, Sunthornthummas S, Rangsiruji A, Sarawaneeyaruk S, Suwannasai N, Pringsulaka O. Isolation of folate-producing Weissella spp. from Thai fermented fish (Plaa Som Fug). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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14
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Tang X, Liu N, Huang W, Cheng X, Wang F, Zhang B, Chen J, Jiang H, Omedi JO, Li Z. Syneresis rate, water distribution, and microstructure of wheat starch gel during freeze‐thaw process: Role of a high molecular weight dextran produced by
Weissella confusa
QS
813 from traditional sourdough. Cereal Chem 2018. [DOI: 10.1094/cchem-08-17-0174-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xiaojuan Tang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Na Liu
- MagiBake International Inc. Wuxi China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | | | - Feng Wang
- MagiBake International Inc. Wuxi China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Jiafang Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Hui Jiang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Jacob O. Omedi
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Zhibin Li
- Fujian Wheat City Food Development Co., Ltd. Jinjiang Quanzhou China
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15
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Zarour K, Llamas MG, Prieto A, Rúas-Madiedo P, Dueñas MT, de Palencia PF, Aznar R, Kihal M, López P. Rheology and bioactivity of high molecular weight dextrans synthesised by lactic acid bacteria. Carbohydr Polym 2017; 174:646-657. [PMID: 28821115 DOI: 10.1016/j.carbpol.2017.06.113] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2016] [Revised: 06/24/2017] [Accepted: 06/28/2017] [Indexed: 10/19/2022]
Abstract
Dextrans synthesised by three Leuconostoc mesenteroides strains, isolated from mammalian milks, were studied and compared with dextrans produced by Lc. mesenteroides and Lactobacillus sakei strains isolated from meat products. Size exclusion chromatography coupled with multiangle laser light scattering detection analysis demonstrated that the dextrans have molecular masses between 1.74×108Da and 4.41×108Da. Rheological analysis of aqueous solutions of the polymer revealed that all had a pseudoplastic behaviour under shear conditions and a random, and flexible, coil structure. The dextrans showed at shear zero a difference in viscosity, which increased as the concentration increased. Also, the purified dextrans were able to immunomodulate in vitro human macrophages, partially counteracting the inflammatory effect of Escherichia coli O111:B4 lipopolysaccharide. During prolonged incubation on a solid medium containing sucrose, dextran-producing bacteria showed two distinct phenotypes not related to the genus or species to which they belonged. Colonies of Lc. mesenteroides CM9 from milk and Lb. sakei MN1 from meat formed stable and compact mucoid colonies, whereas the colonies of the other three Leuconostoc strains became diffuse after 72h. This differential behaviour was also observed in the ability of the corresponding strains to bind to Caco-2 cells. Strains forming compact mucoid colonies showed a high level of adhesion when grown in the presence of glucose, which decreased in the presence of sucrose (the condition required for dextran synthesis). However no influence of the carbon source was detected for the adhesion ability of the other Lc. mesenteroides strains, which showed variable levels of binding to the enterocytes.
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Affiliation(s)
- Kenza Zarour
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain; Laboratoire de Microbiologie Fondamentale et Appliquée, Faculté des Sciences de la Nature et de la Vie, Université d'Oran 1 Ahmed Ben Bella, Es Senia, 31100 Oran, Algeria
| | - Mª Goretti Llamas
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain; Departamento de Química Aplicada, Facultad de Química, Universidad del País Vasco, 20018 San Sebastián, Spain
| | - Alicia Prieto
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain
| | - Patricia Rúas-Madiedo
- Departamento de Microbiología y Bioquímica de Productos Lácteos, Instituto de Productos Lácteos de Asturias (IPLA), CSIC, Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain
| | - María Teresa Dueñas
- Departamento de Química Aplicada, Facultad de Química, Universidad del País Vasco, 20018 San Sebastián, Spain
| | | | - Rosa Aznar
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA), CSIC, Av. Agustín Escardino 7, 46980 Paterna, Spain; Departamento de Microbiología y Ecología, Universitat de València, Av. Dr. Moliner 50, 46100 Burjassot, Spain
| | - Mebrouk Kihal
- Laboratoire de Microbiologie Fondamentale et Appliquée, Faculté des Sciences de la Nature et de la Vie, Université d'Oran 1 Ahmed Ben Bella, Es Senia, 31100 Oran, Algeria
| | - Paloma López
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain.
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16
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Xia X, Ran C, Ye X, Li G, Kan J, Zheng J. Monitoring of the bacterial communities of bamboo shoots (Dendrocalamus latiflorus) during pickling process. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13374] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xuejuan Xia
- College of Food Science; Southwest University; Chongqing 400715 China
| | - Chunxia Ran
- Department of Medical Technology; Chongqing Three Gorges Medical College; Chongqing 404120 China
| | - Xiujuan Ye
- College of Food Science; Southwest University; Chongqing 400715 China
| | - Guannan Li
- College of Biotechnology; Southwest University; Chongqing 400715 China
| | - Jianquan Kan
- College of Food Science; Southwest University; Chongqing 400715 China
| | - Jiong Zheng
- College of Food Science; Southwest University; Chongqing 400715 China
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17
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Leroy F, De Vuyst L. Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health. J Dairy Sci 2016; 99:3229-3238. [PMID: 26874424 DOI: 10.3168/jds.2015-9936] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2015] [Accepted: 10/26/2015] [Indexed: 01/20/2023]
Abstract
The capacity of strains to produce exopolysaccharides (EPS) is widespread among species of lactic acid bacteria and bifidobacteria, although the physiological role of these molecules is not yet clearly understood. When EPS are produced during food fermentation, they confer technological benefits on the fermented end products, such as improved texture and stability. In addition, some of these EPS may have beneficial effects on consumer health. These uses of EPS necessitate optimal and sufficient production of these molecules, both in situ and ex situ, not only to improve their yields but also to obtain a particular functionality. The present study reviews the commonly used methods of production, isolation, and quantification that have been used in recent studies dealing with EPS-producing lactic acid bacteria and bifidobacteria.
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Affiliation(s)
- Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
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18
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Lule VK, Singh R, Pophaly SD, Poonam, Tomar SK. Production and structural characterisation of dextran from an indigenous strain ofLeuconostoc mesenteroidesBA08 in Whey. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12271] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Vaibhao K Lule
- Dairy Microbiology Division; National Dairy Research Institute; Karnal Haryana 132001 India
| | - Rameshwar Singh
- Directorate of Knowledge Management in Agriculture; Indian Council of Agricultural Research; New Delhi India
| | - Sarang D Pophaly
- Department of Dairy Microbiology; College of Dairy Technology; Chhattisgarh Kamdhenu Vishwavidyalaya; Raipur Chhattisgarh 492006 India
| | - Poonam
- Dairy Microbiology Division; National Dairy Research Institute; Karnal Haryana 132001 India
| | - Sudhir K Tomar
- Dairy Microbiology Division; National Dairy Research Institute; Karnal Haryana 132001 India
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19
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Han J, Xu X, Gao C, Liu Z, Wu Z. Levan-Producing Leuconostoc citreum Strain BD1707 and Its Growth in Tomato Juice Supplemented with Sucrose. Appl Environ Microbiol 2015; 82:1383-1390. [PMID: 26682858 PMCID: PMC4771333 DOI: 10.1128/aem.02944-15] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2015] [Accepted: 11/20/2015] [Indexed: 11/20/2022] Open
Abstract
A levan-producing strain, BD1707, was isolated from Tibetan kefir and identified as Leuconostoc citreum. The effects of carbon sources on the growth of L. citreum BD1707 and levan production in tomato juice were measured. The changes in pH, viable cell count, sugar content, and levan yield in the cultured tomato juice supplemented with 15% (wt/vol) sucrose were also assayed. L. citreum BD1707 could synthesize more than 28 g/liter of levan in the tomato juice-sucrose medium when cultured at 30°C for 96 h. Based on the monosaccharide composition, molecular mass distribution, Fourier transform infrared (FTIR) spectra, and nuclear magnetic resonance (NMR) spectra, the levan synthesized by L. citreum BD1707 was composed of a linear backbone consisting of consecutive β-(2→6) linked d-fructofuranosyl units, with an estimated average molecular mass of 4.3 × 10(6) Da.
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Affiliation(s)
- Jin Han
- State Key Laboratory of Dairy Biotechnology, Shanghai, China
- Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai, China
| | - Xiaofen Xu
- Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai, China
- Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Caixia Gao
- Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai, China
- Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai, China
- Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai, China
| | - Zhengjun Wu
- State Key Laboratory of Dairy Biotechnology, Shanghai, China
- Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai, China
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20
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Abriouel H, Lerma LL, Casado Muñoz MDC, Montoro BP, Kabisch J, Pichner R, Cho GS, Neve H, Fusco V, Franz CMAP, Gálvez A, Benomar N. The controversial nature of the Weissella genus: technological and functional aspects versus whole genome analysis-based pathogenic potential for their application in food and health. Front Microbiol 2015; 6:1197. [PMID: 26579103 PMCID: PMC4621295 DOI: 10.3389/fmicb.2015.01197] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2015] [Accepted: 10/15/2015] [Indexed: 11/21/2022] Open
Abstract
Despite the use of several Weissella (W.) strains for biotechnological and probiotic purposes, certain species of this genus were found to act as opportunistic pathogens, while strains of W. ceti were recognized to be pathogenic for farmed rainbow trout. Herein, we investigated the pathogenic potential of weissellas based on in silico analyses of the 13 whole genome sequences available to date in the NCBI database. Our screening allowed us to find several virulence determinants such as collagen adhesins, aggregation substances, mucus-binding proteins, and hemolysins in some species. Moreover, we detected several antibiotic resistance-encoding genes, whose presence could increase the potential pathogenicity of some strains, but should not be regarded as an excluding trait for beneficial weissellas, as long as these genes are not present on mobile genetic elements. Thus, selection of weissellas intended to be used as starters or for biotechnological or probiotic purposes should be investigated regarding their safety aspects on a strain to strain basis, preferably also by genome sequencing, since nucleotide sequence heterogeneity in virulence and antibiotic resistance genes makes PCR-based screening unreliable for safety assessments. In this sense, the application of W. confusa and W. cibaria strains as starter cultures or as probiotics should be approached with caution, by carefully selecting strains that lack pathogenic potential.
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Affiliation(s)
- Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén , Jaén, Spain
| | - Leyre Lavilla Lerma
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén , Jaén, Spain
| | - María Del Carmen Casado Muñoz
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén , Jaén, Spain
| | - Beatriz Pérez Montoro
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén , Jaén, Spain
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Federal Research Institute of Nutrition and Food, Max Rubner-Institut , Kiel, Germany
| | - Rohtraud Pichner
- Department of Microbiology and Biotechnology, Federal Research Institute of Nutrition and Food, Max Rubner-Institut , Kiel, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Federal Research Institute of Nutrition and Food, Max Rubner-Institut , Kiel, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Federal Research Institute of Nutrition and Food, Max Rubner-Institut , Kiel, Germany
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy , Bari, Italy
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Federal Research Institute of Nutrition and Food, Max Rubner-Institut , Kiel, Germany
| | - Antonio Gálvez
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén , Jaén, Spain
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén , Jaén, Spain
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21
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Torino MI, Font de Valdez G, Mozzi F. Biopolymers from lactic acid bacteria. Novel applications in foods and beverages. Front Microbiol 2015; 6:834. [PMID: 26441845 PMCID: PMC4566036 DOI: 10.3389/fmicb.2015.00834] [Citation(s) in RCA: 104] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2015] [Accepted: 07/29/2015] [Indexed: 02/03/2023] Open
Abstract
Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS). According to their composition, LAB may synthesize heteropolysaccharides or homopolysaccharides. A wide diversity of EPS are produced by LAB concerning their monomer composition, molecular mass, and structure. Although EPS-producing LAB strains have been traditionally applied in the manufacture of dairy products such as fermented milks and yogurts, their use in the elaboration of low-fat cheeses, diverse type of sourdough breads, and certain beverages are some of the novel applications of these polymers. This work aims to collect the most relevant issues of the former reviews concerning the monomer composition, structure, and yields and biosynthetic enzymes of EPS from LAB; to describe the recently characterized EPS and to present the application of both EPS-producing strains and their polymers in the fermented (specifically beverages and cereal-based) food industry.
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Affiliation(s)
- María I. Torino
- Technology Department, Centro de Referencia para Lactobacilos – Consejo Nacional de Investigaciones Científicas y Técnicas, San Miguel de TucumánArgentina
| | | | - Fernanda Mozzi
- Technology Department, Centro de Referencia para Lactobacilos – Consejo Nacional de Investigaciones Científicas y Técnicas, San Miguel de TucumánArgentina
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22
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Vasanthakumari DS, Harikumar S, Beena DJ, Pandey A, Nampoothiri KM. Physicochemical Characterization of an Exopolysaccharide Produced by a Newly Isolated Weissella cibaria. Appl Biochem Biotechnol 2015; 176:440-53. [DOI: 10.1007/s12010-015-1586-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2014] [Accepted: 03/12/2015] [Indexed: 11/28/2022]
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23
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Kwak SH, Cho YM, Noh GM, Om AS. Cancer Preventive Potential of Kimchi Lactic Acid Bacteria (Weissella cibaria, Lactobacillus plantarum). J Cancer Prev 2014; 19:253-8. [PMID: 25574459 PMCID: PMC4285955 DOI: 10.15430/jcp.2014.19.4.253] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2014] [Revised: 12/08/2014] [Accepted: 12/08/2014] [Indexed: 12/24/2022] Open
Abstract
The number of death due to cancer has been increasing in Korea. Chemotherapy is known to cause side effects because it damages not only cancerous cells but healthy cells. Recently, attention has focused on food-derived chemopreventive and anti-tumor agents or formulations with fewer side effects. Kimchi, most popular and widely consumed in Korea, contains high levels of lactic acid bacteria and has been shown to possess chemopreventive effects. This review focuses on Weissella cibaria and Lactobacillus plantarum, the representatives of kimchi lactic acid bacteria, in terms of their abilities to prevent cancer. Further studies are needed to understand the mechanisms by which lactic acid bacteria in kimchi prevent carcinogenic processes and improve immune functions.
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Affiliation(s)
- Shin-Hye Kwak
- Laboratory of Food Safety and Toxicology, Department of Food Science and Nutrition, College of Human Ecology, Hanyang University, Seoul, Korea
| | - Young-Mi Cho
- Laboratory of Food Safety and Toxicology, Department of Food Science and Nutrition, College of Human Ecology, Hanyang University, Seoul, Korea
| | - Geon-Min Noh
- Functional Food and Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Science, Wanju, Korea
| | - Ae-Son Om
- Laboratory of Food Safety and Toxicology, Department of Food Science and Nutrition, College of Human Ecology, Hanyang University, Seoul, Korea
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24
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Torres-Rodríguez I, Rodríguez-Alegría ME, Miranda-Molina A, Giles-Gómez M, Conca Morales R, López-Munguía A, Bolívar F, Escalante A. Screening and characterization of extracellular polysaccharides produced by Leuconostoc kimchii isolated from traditional fermented pulque beverage. SPRINGERPLUS 2014; 3:583. [PMID: 25332883 PMCID: PMC4194309 DOI: 10.1186/2193-1801-3-583] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Accepted: 09/30/2014] [Indexed: 11/10/2022]
Abstract
We report the screening and characterization of EPS produced by LAB identified as Leuconostoc kimchii isolated from pulque, a traditional Mexican fermented, non-distilled alcoholic beverage produced by the fermentation of the sap extracted from several (Agave) maguey species. EPS-producing LAB constitutes an abundant bacterial group relative to total LAB present in sap and during fermentation, however, only two EPS-producing colony phenotypes (EPSA and EPSB, respectively) were detected and isolated concluding that despite the high number of polymer-producing LAB their phenotypic diversity is low. Scanning electron microcopy analysis during EPS-producing conditions revealed that both types of EPS form a uniform porous structure surrounding the bacterial cells. The structural characterization of the soluble and cell-associated EPS fractions of each polymer by enzymatic and acid hydrolysis, as by 1D- and 2D-NMR, showed that polymers produced by the soluble and cell-associated fractions of EPSA strain are dextrans consisting of a linear backbone of linked α-(1→6) Glcp in the main chain with α-(1→2) and α-(1→3)-linked branches. The polymer produced by the soluble fraction of EPSB strain was identified as a class 1 dextran with a linear backbone containing consecutive α-(1→6)-linked D-glucopyranosyl units with few α-(1→3)-linked branches, whereas the cell-associated EPS is a polymer mixture consisting of a levan composed of linear chains of (2→6)-linked β-D-fructofuranosyl residues with β-(2→6) connections, and a class 1 dextran. According to our knowledge this is the first report of dextrans and a levan including their structural characterization produced by L. kimchii isolated from a traditional fermented source.
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Affiliation(s)
- Ingrid Torres-Rodríguez
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Av. Universidad 2001. Col. Chamilpa, Cuernavaca Morelos, 62210 México
| | - María Elena Rodríguez-Alegría
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Av. Universidad 2001. Col. Chamilpa, Cuernavaca Morelos, 62210 México
| | - Alfonso Miranda-Molina
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Av. Universidad 2001. Col. Chamilpa, Cuernavaca Morelos, 62210 México
| | - Martha Giles-Gómez
- Departamento de Biología, Facultad de Química, UNAM. Ciudad Universitaria, México D. F, Coyoacán, 04510 México
| | - Rodrigo Conca Morales
- Departamento de Biología, Facultad de Química, UNAM. Ciudad Universitaria, México D. F, Coyoacán, 04510 México
| | - Agustín López-Munguía
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Av. Universidad 2001. Col. Chamilpa, Cuernavaca Morelos, 62210 México
| | - Francisco Bolívar
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Av. Universidad 2001. Col. Chamilpa, Cuernavaca Morelos, 62210 México
| | - Adelfo Escalante
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México (UNAM), Av. Universidad 2001. Col. Chamilpa, Cuernavaca Morelos, 62210 México
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Characterization of exopolysaccharide and ropy capsular polysaccharide formation by Weissella. Food Microbiol 2014; 46:418-427. [PMID: 25475311 DOI: 10.1016/j.fm.2014.08.022] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 08/04/2014] [Accepted: 08/29/2014] [Indexed: 11/23/2022]
Abstract
With their broad functional properties, lactic acid bacteria derived high molar mass exopolysaccharides (EPS) and oligosaccharides are of great interest for food, medical and pharmaceutical industry. EPS formation by 123 strains of Weissella cibaria and Weissella confusa, was evaluated. Dextran formation from sucrose was observed for all tested strains while 18 strains produced fructan in addition to dextran. Six isolates synthesized a highly ropy polymer from glucose associated with the formation of a cell-bound, capsular polysaccharide (CPS) composed of glucose, O-acetyl groups and two unidentified monomer components. The soluble EPSs of nine strains were identified as low α-1,3-branched dextran, levan and inulin type polymers using NMR. In addition to glucan and fructan, W. confusa produced gluco- and fructooligosaccharides. Partial dextransucrase and fructansucrase sequences were characterized in the selected Weissella strains. Our study reports the first structural characterization of fructan type EPS from Weissella as well as the first Weissella strain producing inulin. Production of more than one EPS-type by single strains may have high potential for development of applications combining EPS technological and nutritional benefits.
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