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Sabbe K, D'Haen L, Boon N, Ganigué R. Predicting the performance of chain elongating microbiomes through flow cytometric fingerprinting. WATER RESEARCH 2023; 243:120323. [PMID: 37459796 DOI: 10.1016/j.watres.2023.120323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 06/29/2023] [Accepted: 07/06/2023] [Indexed: 09/07/2023]
Abstract
As part of the circular bio-economy paradigm shift, waste management and valorisation practices have moved away from sanitation and towards the production of added-value compounds. Recently, the development of mixed culture bioprocess for the conversion of waste(water) to platform chemicals, such as medium chain carboxylic acids, has attracted significant interest. Often, the microbiology of these novel bioprocesses is less diverse and more prone to disturbances, which can lead to process failure. This issue can be tackled by implementing an advanced monitoring strategy based on the microbiology of the process. In this study, flow cytometry was used to monitor the microbiology of lactic acid chain elongation for the production of caproic acid, and assess its performance both qualitatively and quantitatively. Two continuous stirred tank reactors for chain elongation were monitored flow cytometrically for over 336 days. Through community typing, four specific community types could be identified and correlated to both a specific functionality and genotypic diversity. Additionally, the machine-learning algorithms trained in this study demonstrated the ability to predict production rates of, amongst others, caproic acid with high accuracy in the present (R² > 0.87) and intermediate accuracy in the near future (R² > 0.63). The identification of specific community types and the development of predictive algorithms form the basis of advanced bioprocess monitoring based on flow cytometry, and have the potential to improve bioprocess control and optimization, leading to better product quality and yields.
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Affiliation(s)
- Kevin Sabbe
- Center for Microbial Ecology and Technology (CMET), Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Center for Advanced Process Technology for Urban Resource Recovery (CAPTURE), Frieda Saeysstraat 1, 9052 Ghent, Belgium
| | - Liese D'Haen
- Center for Microbial Ecology and Technology (CMET), Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Nico Boon
- Center for Microbial Ecology and Technology (CMET), Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Center for Advanced Process Technology for Urban Resource Recovery (CAPTURE), Frieda Saeysstraat 1, 9052 Ghent, Belgium
| | - Ramon Ganigué
- Center for Microbial Ecology and Technology (CMET), Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Center for Advanced Process Technology for Urban Resource Recovery (CAPTURE), Frieda Saeysstraat 1, 9052 Ghent, Belgium.
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2
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Mas P, Tran T, Verdier F, Martin A, Alexandre H, Grandvalet C, Tourdot-Maréchal R. Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context. Foods 2022; 11:foods11040614. [PMID: 35206089 PMCID: PMC8871122 DOI: 10.3390/foods11040614] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/14/2022] [Accepted: 02/16/2022] [Indexed: 01/11/2023] Open
Abstract
Kombucha is a traditional drink obtained from sugared tea that is transformed by a community of yeasts and bacteria. Its production has become industrialized, and the study of the microbial community's evolution is needed to improve control over the process. This study followed the microbial composition of black and green kombucha tea over three consecutive years in a production facility using a culture-dependent method. Microorganisms were isolated and cultivated using selective agar media. The DNA of isolates was extracted, amplified using 26S and 16S PCR, and sequenced. Identities were obtained after a comparison to the NCBI database. Dekkera/Brettanomyces bruxellensis, Hanseniaspora valbyensis and Saccharomyces cerevisiae were the major yeast species, and the major bacterial genera were Acetobacter and Liquorilactobacillus. Results highlight the persistence of yeast species such as B. bruxellensis detected in 2019. Some yeasts species appeared to be sensitive towards stressful events, such as a hot period in 2019. However, they were resilient and isolated again in 2021, as was the case for H. valbyensis. Dominance of B. bruxellensis was clear in green and black tea kombucha, but proportions in yeasts varied depending on tea type and phase (liquid or biofilm). Composition in acetic acid and lactic acid bacteria showed a higher variability than yeasts with many changes in species over time.
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Affiliation(s)
- Perrine Mas
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
| | - Thierry Tran
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
- Correspondence:
| | | | - Antoine Martin
- Biomère, 14 rue Audubon, 75120 Paris, France; (F.V.); (A.M.)
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
| | - Cosette Grandvalet
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
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3
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Fan X, Li X, Zhang T, Xu J, Shi Z, Wu Z, Wu J, Pan D, Du L. A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented Milk. Foods 2021; 10:3066. [PMID: 34945617 PMCID: PMC8700909 DOI: 10.3390/foods10123066] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/05/2021] [Accepted: 12/07/2021] [Indexed: 12/04/2022] Open
Abstract
The number of live lactic acid bacteria (LAB) is an important quality indicator for yogurt, the quantitative testing of LAB has become an important task in the evaluation of product quality and function. By analyzing and comparing the performance of 16S rRNA gene and tuf gene used in absolute quantification, the tuf gene with copy number 1 was selected as the target gene of six LAB. By drawing a standard curve to achieve qualitative and quantitative detection of six strains of LAB, the detection range was found to be 1 × 103-1 × 108 copies/µL. The traditional plate colony count and Flow Cytometry (FCM) were compared with the method of qPCR, which was used in this experiment. Meanwhile, the confocal laser microscope combined with STYO 9 and propidium iodide dyes was used to determine that the content of viable bacteria in the yogurt was more than 90%, which proved that the detection result using qPCR method was closer to the true level of LAB in yogurt. Compared with the existing methods, the method in this study allowed the qualitative and quantitative detection of the six kinds of LAB in yogurt, and the distribution of live and dead bacteria in yogurt could be calculated.
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Affiliation(s)
- Xiankang Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (X.F.); (X.L.); (T.Z.); (J.X.); (Z.S.); (Z.W.); (L.D.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Xiefei Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (X.F.); (X.L.); (T.Z.); (J.X.); (Z.S.); (Z.W.); (L.D.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Tao Zhang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (X.F.); (X.L.); (T.Z.); (J.X.); (Z.S.); (Z.W.); (L.D.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Jue Xu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (X.F.); (X.L.); (T.Z.); (J.X.); (Z.S.); (Z.W.); (L.D.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zihang Shi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (X.F.); (X.L.); (T.Z.); (J.X.); (Z.S.); (Z.W.); (L.D.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (X.F.); (X.L.); (T.Z.); (J.X.); (Z.S.); (Z.W.); (L.D.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Jihuan Wu
- Ningbo Yifule Biotechnology Co., Ltd., Ningbo 315500, China;
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (X.F.); (X.L.); (T.Z.); (J.X.); (Z.S.); (Z.W.); (L.D.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (X.F.); (X.L.); (T.Z.); (J.X.); (Z.S.); (Z.W.); (L.D.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
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4
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Predicting the Presence and Abundance of Bacterial Taxa in Environmental Communities through Flow Cytometric Fingerprinting. mSystems 2021; 6:e0055121. [PMID: 34546074 PMCID: PMC8547484 DOI: 10.1128/msystems.00551-21] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Microbiome management research and applications rely on temporally resolved measurements of community composition. Current technologies to assess community composition make use of either cultivation or sequencing of genomic material, which can become time-consuming and/or laborious in case high-throughput measurements are required. Here, using data from a shrimp hatchery as an economically relevant case study, we combined 16S rRNA gene amplicon sequencing and flow cytometry data to develop a computational workflow that allows the prediction of taxon abundances based on flow cytometry measurements. The first stage of our pipeline consists of a classifier to predict the presence or absence of the taxon of interest, with yielded an average accuracy of 88.13% ± 4.78% across the top 50 operational taxonomic units (OTUs) of our data set. In the second stage, this classifier was combined with a regression model to predict the relative abundances of the taxon of interest, which yielded an average R2 of 0.35 ± 0.24 across the top 50 OTUs of our data set. Application of the models to flow cytometry time series data showed that the generated models can predict the temporal dynamics of a large fraction of the investigated taxa. Using cell sorting, we validated that the model correctly associates taxa to regions in the cytometric fingerprint, where they are detected using 16S rRNA gene amplicon sequencing. Finally, we applied the approach of our pipeline to two other data sets of microbial ecosystems. This pipeline represents an addition to the expanding toolbox for flow cytometry-based monitoring of bacterial communities and complements the current plating- and marker gene-based methods. IMPORTANCE Monitoring of microbial community composition is crucial for both microbiome management research and applications. Existing technologies, such as plating and amplicon sequencing, can become laborious and expensive when high-throughput measurements are required. In recent years, flow cytometry-based measurements of community diversity have been shown to correlate well with those derived from 16S rRNA gene amplicon sequencing in several aquatic ecosystems, suggesting that there is a link between the taxonomic community composition and phenotypic properties as derived through flow cytometry. Here, we further integrated 16S rRNA gene amplicon sequencing and flow cytometry survey data in order to construct models that enable the prediction of both the presence and the abundances of individual bacterial taxa in mixed communities using flow cytometric fingerprinting. The developed pipeline holds great potential to be integrated into routine monitoring schemes and early warning systems for biotechnological applications.
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5
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Bartle L, Mitchell JG, Paterson JS. Evaluating the Cytometric Detection and Enumeration of the Wine Bacterium, Oenococcus oeni. Cytometry A 2020; 99:399-406. [PMID: 33140503 DOI: 10.1002/cyto.a.24258] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 10/28/2020] [Accepted: 10/29/2020] [Indexed: 12/29/2022]
Abstract
Flow cytometry is a high-throughput tool for determining microbial abundance in a range of medical, environmental, and food-related samples. For wine, determining the abundance of Saccharomyces cerevisiae is well-defined and reliable. However, for the most common wine bacterium, Oenococcus oeni, using flow cytometry to determine cell concentration poses some challenges. O. oeni most often occurs in doublets or chains of varying lengths that can be greater than seven cells. This wine bacterium is also small, at 0.2-0.6 μm and may exhibit a range of morphologies including binary fission and aggregated complexes. This work demonstrates a straightforward approach to determining the suitability of flow cytometry for the chain-forming bacteria, O. oeni, and considerations when using flow cytometry for the enumeration of small microorganisms (<0.5 μm). © 2020 International Society for Advancement of Cytometry.
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Affiliation(s)
- Louise Bartle
- Department of Wine and Food Science, The University of Adelaide, Urrbrae, Australia.,Department of Microbiology and Infectious Diseases, Université de Sherbrooke, Sherbrooke, Québec, Canada
| | - James G Mitchell
- Flinders University, College of Science and Engineering, Adelaide, Australia
| | - James S Paterson
- Flinders University, College of Science and Engineering, Adelaide, Australia
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6
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Tran T, Grandvalet C, Verdier F, Martin A, Alexandre H, Tourdot-Maréchal R. Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage. Foods 2020; 9:E963. [PMID: 32708248 PMCID: PMC7404802 DOI: 10.3390/foods9070963] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 02/06/2023] Open
Abstract
Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed by a complex microbial consortium including yeasts and acetic acid bacteria (AAB). To study the microbial interactions and their impact on the chemical composition of the beverage, an experimental design with nine couples associating one yeast strain and one AAB strain isolated from original black tea kombucha was set up. Three yeast strains belonging to the genera Brettanomyces, Hanseniaspora, and Saccharomyces and three strains of Acetobacter and Komagataeibacter species were chosen. Monocultures in sugared tea were analyzed to determine their individual microbial behaviors. Then, cultivation of the original kombucha consortium and cocultures in sugared tea were compared to determine the interactive microbial effects during successive phases in open and closed incubation conditions. The results highlight the main impact of yeast metabolism on the product's chemical composition and the secondary impact of bacterial species on the composition in organic acids. The uncovered microbial interactions can be explained by different strategies for the utilization of sucrose. Yeasts and AAB unable to perform efficient sucrose hydrolysis rely on yeasts with high invertase activity to access released monosaccharides. Moreover, the presence of AAB rerouted the metabolism of Saccharomyces cerevisiae towards higher invertase and fermentative activities.
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Affiliation(s)
- Thierry Tran
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe Vin Alimentation Micro-organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot, 2 rue Claude Ladrey, BP 27877, 21000/26, bd Docteur Petitjean, BP 87999, 21079 Dijon, France; (C.G.); (H.A.); (R.T.-M.)
| | - Cosette Grandvalet
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe Vin Alimentation Micro-organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot, 2 rue Claude Ladrey, BP 27877, 21000/26, bd Docteur Petitjean, BP 87999, 21079 Dijon, France; (C.G.); (H.A.); (R.T.-M.)
| | | | - Antoine Martin
- Biomère, 14 rue Audubon, 75120 Paris, France; (F.V.); (A.M.)
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe Vin Alimentation Micro-organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot, 2 rue Claude Ladrey, BP 27877, 21000/26, bd Docteur Petitjean, BP 87999, 21079 Dijon, France; (C.G.); (H.A.); (R.T.-M.)
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe Vin Alimentation Micro-organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot, 2 rue Claude Ladrey, BP 27877, 21000/26, bd Docteur Petitjean, BP 87999, 21079 Dijon, France; (C.G.); (H.A.); (R.T.-M.)
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7
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Fernández-Pérez R, Tenorio Rodríguez C, Ruiz-Larrea F. Fluorescence microscopy to monitor wine malolactic fermentation. Food Chem 2018; 274:228-233. [PMID: 30372931 DOI: 10.1016/j.foodchem.2018.08.088] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2018] [Revised: 08/06/2018] [Accepted: 08/20/2018] [Indexed: 02/03/2023]
Abstract
Malolactic fermentation (MLF) is a natural and biological deacidification of wines and a required step for making premium red wines. MLF is carried out by lactic acid bacteria (LAB) that are present in the fermenting wines. Currently, real-time control of MLF is an issue of great interest as the classical plate count technique for assessing bacterial populations requires long incubation times that are not compatible with a tight control of MLF. The aim of this study was to apply fluorescence microscopy and the bacteria staining kit Live/Dead BacLight™ to quantify viable LAB populations in red wines undergoing MLF. This method proved to be a fast and reliable culture-independent method to monitor wine MLF. Moreover, comparison of bacterial population data obtained by fluorescence microscopy and classical plate counts of LAB populations allowed discriminating a population of fully active and culturable cells, from total viable cells that include cells in an intermediate unculturable state.
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Affiliation(s)
- Rocío Fernández-Pérez
- University of La Rioja, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Edificio Científico Tecnológico (CCT), Av Madre de Dios 53, 26006 Logroño, Spain
| | - Carmen Tenorio Rodríguez
- University of La Rioja, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Edificio Científico Tecnológico (CCT), Av Madre de Dios 53, 26006 Logroño, Spain
| | - Fernanda Ruiz-Larrea
- University of La Rioja, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Edificio Científico Tecnológico (CCT), Av Madre de Dios 53, 26006 Logroño, Spain.
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8
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Ishii M, Matsumoto Y, Sekimizu K. Estimation of lactic acid bacterial cell number by DNA quantification. Drug Discov Ther 2018; 12:88-91. [PMID: 29760341 DOI: 10.5582/ddt.2018.01019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Lactic acid bacteria are provided by fermented foods, beverages, medicines, and supplements. Because the beneficial effects of medicines and supplements containing functional lactic acid bacteria are related to the bacterial cell number, it is important to establish a simple method for estimating the total number of lactic acid bacterial cells in the products for quality control. Almost all of the lactic acid bacteria in the products are dead, however, making it difficult to estimate the total number of lactic acid bacterial cells in the products using a standard colony-counting method. Here we estimated the total lactic acid bacterial cell number in samples containing dead bacteria by quantifying the DNA. The number of viable Enterococcus faecalis 0831-07 cells decreased to less than 1 × 10-8 by 15 min of heat treatment at 80°C. The amount of extracted DNA from heat-treated cells was 78% that of non-heated cells. The number of viable Lactobacillus paraplantarum 11-1 cells decreased to 1 × 10-4 after 4 days culture. The amount of extracted DNA of the long-cultured cells, however, was maintained at 97%. These results suggest that cell number of lactic acid bacteria killed by heat-treatment or long-term culture can be estimated by DNA quantification.
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Affiliation(s)
| | | | - Kazuhisa Sekimizu
- Genome Pharmaceuticals Institute Co., Ltd.,Teikyo University Institute of Medical Mycology
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Longin C, Petitgonnet C, Guilloux-Benatier M, Rousseaux S, Alexandre H. La cytométrie appliquée aux mircoorganismes du vin. BIO WEB OF CONFERENCES 2017. [DOI: 10.1051/bioconf/20170902018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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10
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Efficiency of population-dependent sulfite against Brettanomyces bruxellensis in red wine. Food Res Int 2016; 89:620-630. [DOI: 10.1016/j.foodres.2016.09.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2016] [Revised: 08/24/2016] [Accepted: 09/17/2016] [Indexed: 11/20/2022]
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11
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Longin C, Petitgonnet C, Guilloux-Benatier M, Rousseaux S, Alexandre H. Application of flow cytometry to wine microorganisms. Food Microbiol 2016; 62:221-231. [PMID: 27889152 DOI: 10.1016/j.fm.2016.10.023] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Revised: 07/20/2016] [Accepted: 10/11/2016] [Indexed: 02/07/2023]
Abstract
Flow cytometry (FCM) is a powerful technique allowing detection and enumeration of microbial populations in food and during food process. Thanks to the fluorescent dyes used and specific probes, FCM provides information about cell physiological state and allows enumeration of a microorganism in a mixed culture. Thus, this technique is increasingly used to quantify pathogen, spoilage microorganisms and microorganisms of interest. Since one decade, FCM applications to the wine field increase greatly to determine population and physiological state of microorganisms performing alcoholic and malolactic fermentations. Wine spoilage microorganisms were also studied. In this review we briefly describe FCM principles. Next, a deep revision concerning enumeration of wine microorganisms by FCM is presented including the fluorescent dyes used and techniques allowing a yeast and bacteria species specific enumeration. Then, the last chapter is dedicated to fluorescent dyes which are used to date in fluorescent microscopy but applicable in FCM. This chapter also describes other interesting "future" techniques which could be applied to study the wine microorganisms. Thus, this review seeks to highlight the main advantages of the flow cytometry applied to wine microbiology.
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Affiliation(s)
- Cédric Longin
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France
| | - Clément Petitgonnet
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France
| | - Michèle Guilloux-Benatier
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France
| | - Sandrine Rousseaux
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France
| | - Hervé Alexandre
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France
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12
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Application of magneto‐responsive Oenococcus oeni for the malolactic fermentation in wine. Biochem Eng J 2016. [DOI: 10.1016/j.bej.2016.02.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Evaluation of the sensitivity of bacterial and yeast cells to cold atmospheric plasma jet treatments. Biointerphases 2015; 10:029507. [DOI: 10.1116/1.4916928] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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14
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The use of flow cytometry to accurately ascertain total and viable counts of Lactobacillus rhamnosus in chocolate. Food Microbiol 2015; 46:176-183. [DOI: 10.1016/j.fm.2014.07.002] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2014] [Revised: 06/05/2014] [Accepted: 07/02/2014] [Indexed: 11/18/2022]
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Ramos CL, Thorsen L, Ryssel M, Nielsen DS, Siegumfeldt H, Schwan RF, Jespersen L. Effect of the gastrointestinal environment on pH homeostasis of Lactobacillus plantarum and Lactobacillus brevis cells as measured by real-time fluorescence ratio-imaging microscopy. Res Microbiol 2014; 165:215-25. [PMID: 24607712 DOI: 10.1016/j.resmic.2014.02.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2013] [Accepted: 02/06/2014] [Indexed: 11/16/2022]
Abstract
In the present work, an in vitro model of the gastrointestinal tract (GIT) was developed to obtain real-time observations of the pH homeostasis of single cells of probiotic Lactobacillus spp. strains as a measure of their physiological state. Changes in the intracellular pH (pHi) were determined using fluorescence ratio imaging microscopy (FRIM) for potential probiotic strains of Lactobacillus plantarum UFLA CH3 and Lactobacillus brevis UFLA FFC199. Heterogeneous populations were observed, with pHi values ranging from 6.5 to 7.5, 3.5 to 5.6 and 6.5 to 8.0 or higher during passage of saliva (pH 6.4), gastric (pH 3.5) and intestinal juices (pH 6.4), respectively. When nutrients were added to gastric juice, the isolate L. brevis significantly decreased its pH(i) closer to the extracellular pH (pH(ex)) than in gastric juice without nutrients. This was not the case for L. plantarum. This study is the first to produce an in vitro GIT model enabling real-time monitoring of pH homeostasis of single cells in response to the wide range of pH(ex) of the GIT. Furthermore, it was possible to observe the heterogeneous response of single cells. The technique can be used to determine the survival and physiological conditions of potential probiotics and other microorganisms during passage through the GIT.
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Affiliation(s)
- Cíntia Lacerda Ramos
- Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil; Food Microbiology, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark.
| | - Line Thorsen
- Food Microbiology, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | - Mia Ryssel
- Food Microbiology, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | - Dennis S Nielsen
- Food Microbiology, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | - Henrik Siegumfeldt
- Food Microbiology, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | | | - Lene Jespersen
- Food Microbiology, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
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