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O'Connell LM, Kelleher P, van Rijswijck IMH, de Waal P, van Peij NNME, Mahony J, van Sinderen D. Natural Transformation in Gram-Positive Bacteria and Its Biotechnological Relevance to Lactic Acid Bacteria. Annu Rev Food Sci Technol 2022; 13:409-431. [PMID: 35333592 DOI: 10.1146/annurev-food-052720-011445] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Competence refers to the specialized physiological state in which bacteria undergo transformation through the internalization of exogenous DNA in a controlled and genetically encoded process that leads to genotypic and, in many cases, phenotypic changes. Natural transformation was first described in Streptococcus pneumoniae and has since been demonstrated in numerous species, including Bacillus subtilis and Neisseria gonorrhoeae. Homologs of the genes encoding the DNA uptake machinery for natural transformation have been reported to be present in several lactic acid bacteria, including Lactobacillus spp., Streptococcus thermophilus, and Lactococcus spp. In this review, we collate current knowledge of the phenomenon of natural transformation in Gram-positive bacteria. Furthermore, we describe the mechanism of competence development and its regulation in model bacterial species. We highlight the importance and opportunities for the application of these findings in the context of bacterial starter cultures associated with food fermentations as well as current limitations in this area of research.
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Affiliation(s)
- Laura M O'Connell
- APC Microbiome Ireland and School of Microbiology, University College Cork, Cork, Ireland;
| | - Philip Kelleher
- APC Microbiome Ireland and School of Microbiology, University College Cork, Cork, Ireland;
| | | | - Paul de Waal
- DSM Biotechnology Center, Delft, The Netherlands
| | | | - Jennifer Mahony
- APC Microbiome Ireland and School of Microbiology, University College Cork, Cork, Ireland;
| | - Douwe van Sinderen
- APC Microbiome Ireland and School of Microbiology, University College Cork, Cork, Ireland;
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2
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Saeedi M, Shahidi F, Mortazavi SA, Milani E, Tabatabaei Yazdi F. Isolation and Identification of Lactic Acid Bacteria in Winter Salad (Local Pickle) during Fermentation Using 16S rRNA Gene Sequence Analysis. J Food Saf 2015. [DOI: 10.1111/jfs.12128] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mansour Saeedi
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Elnaz Milani
- Academic Center for Education; Culture and Research (ACECR); Mashhad- Iran
| | - Farideh Tabatabaei Yazdi
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
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Piegza M, Witkowska D, Stempniewicz R. Enzymatic and molecular characteristics ofGeotrichum candidumstrains as a starter culture for malting. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.167] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Michał Piegza
- Department of Biotechnology and Food Microbiology; Wrocław University of Environmental and Life Sciences; Chełmońskiego 37/41 51-630 Wroclaw Poland
| | - Danuta Witkowska
- Department of Biotechnology and Food Microbiology; Wrocław University of Environmental and Life Sciences; Chełmońskiego 37/41 51-630 Wroclaw Poland
| | - Regina Stempniewicz
- Department of Biotechnology and Food Microbiology; Wrocław University of Environmental and Life Sciences; Chełmońskiego 37/41 51-630 Wroclaw Poland
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Hymery N, Vasseur V, Coton M, Mounier J, Jany JL, Barbier G, Coton E. Filamentous Fungi and Mycotoxins in Cheese: A Review. Compr Rev Food Sci Food Saf 2014; 13:437-456. [PMID: 33412699 DOI: 10.1111/1541-4337.12069] [Citation(s) in RCA: 102] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Accepted: 02/12/2014] [Indexed: 12/01/2022]
Abstract
Important fungi growing on cheese include Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor, and Trichoderma. For some cheeses, such as Camembert, Roquefort, molds are intentionally added. However, some contaminating or technological fungal species have the potential to produce undesirable metabolites such as mycotoxins. The most hazardous mycotoxins found in cheese, ochratoxin A and aflatoxin M1, are produced by unwanted fungal species either via direct cheese contamination or indirect milk contamination (animal feed contamination), respectively. To date, no human food poisoning cases have been associated with contaminated cheese consumption. However, although some studies state that cheese is an unfavorable matrix for mycotoxin production; these metabolites are actually detected in cheeses at various concentrations. In this context, questions can be raised concerning mycotoxin production in cheese, the biotic and abiotic factors influencing their production, mycotoxin relative toxicity as well as the methods used for detection and quantification. This review emphasizes future challenges that need to be addressed by the scientific community, fungal culture manufacturers, and artisanal and industrial cheese producers.
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Affiliation(s)
- Nolwenn Hymery
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
| | - Valérie Vasseur
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
| | - Monika Coton
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
| | - Jean-Luc Jany
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
| | - Georges Barbier
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
| | - Emmanuel Coton
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
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5
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Walia S, Keshani, Sood S, Kanwar S. Exhibition of DNA-bioprotective activity by microflora of traditional fermented foods of North-Western Himalayas. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Tamang JP, Tamang B, Schillinger U, Franz CMAP, Gores M, Holzapfel WH. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas. Int J Food Microbiol 2005; 105:347-56. [PMID: 16055218 DOI: 10.1016/j.ijfoodmicro.2005.04.024] [Citation(s) in RCA: 93] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2004] [Revised: 01/22/2005] [Accepted: 04/20/2005] [Indexed: 11/21/2022]
Abstract
Gundruk, sinki and khalpi are lactic-fermented vegetable products of Sikkim in India, and inziangsang is a fermented leafy vegetable product of Nagaland and Manipur in India. A total of 65 samples of gundruk (25), sinki (12), khalpi (25) and inziangsang (3) were analysed for microbial counts. The population of lactic acid bacteria (LAB) as well as aerobic mesophilic counts were at the level of 10(7) cfu g(-1). Yeasts were detected only in few samples of sinki and khalpi. No moulds were detected. In order to identify the predominating organisms, a total of 269 strains of LAB were isolated from gundruk, sinki, khalpi and inziangsang samples. The phenotypic characteristics of these strains were determined followed by genotyping using RAPD-PCR, repetitive element PCR and species-specific PCR techniques. The major representatives of the LAB involved in these fermentations were identified as Lactobacillus brevis, Lactobacillus plantarum, Pediococcus pentosaceus, Pediococcus acidilactici and Leuconostoc fallax.
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Affiliation(s)
- Jyoti P Tamang
- Department of Botany, Sikkim Government College, Gangtok, Sikkim 737 102, India
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Holzapfel WH. Appropriate starter culture technologies for small-scale fermentation in developing countries. Int J Food Microbiol 2002; 75:197-212. [PMID: 12036143 DOI: 10.1016/s0168-1605(01)00707-3] [Citation(s) in RCA: 303] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Modern food biotechnology has moved a long way since ancient times of empirical food fermentations. Preservation and safeguarding of food are, however, still major objectives of fermentation. In addition, other aspects, such as wholesomeness, acceptability and overall quality, have become increasingly important and valued features to consumers even in developing countries where old traditions and cultural particularities in food fermentations are generally well maintained. Due to limitations in infrastructure and existing low technologies, rural areas in most developing countries have not been able to keep abreast of global developments toward industrialisation. At the same time, fermented foods play a major role in the diet of numerous regions in Africa and Asia. In many traditional approaches, the advantages of some form of inoculation of a new batch, e.g. by back-slopping or the repeated use of the same container (e.g. a calabash) is appreciated and generally practised. Still, the benefits of small-scale starter culture application as a means of improved hygiene, safety and quality control, in support of HACCP approaches, are not yet realised in small-scale fermentation operations. Approaches and considerations for the selection of pure cultures for small-scale, low-tech applications may differ in some respects from the large-scale industrial approaches practised since 100 years. Selection criteria should take account of the substrate, technical properties of the strain, food safety requirements and quality expectations. Lack of experience in the application of starter cultures in small-scale operations and under rural conditions presents a major obstacle but also an exciting challenge to food microbiologist and technologist. Culture preservation, maintenance and distribution demand special logistic and economic considerations. Quality, safety and acceptability of traditional fermented foods may be significantly improved through the use of starter cultures selected on the basis of multifunctional considerations, also taking into account the probiotic concept and possibilities offered for improved health benefits.
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Bouksaim M, Lacroix C, Audet P, Simard RE. Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese. Int J Food Microbiol 2000; 59:141-56. [PMID: 11020036 DOI: 10.1016/s0168-1605(00)00295-6] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A starter culture system that produced both acid and nisin at acceptable rates in milk for manufacture of Gouda cheese was developed using nisin Z-producing L. lactis subsp. lactis biovar. diacetylactis UL 719 (UL 719) and a commercial Flora Danica (FD) starter culture. Different compositions of mixed cultures (0, 0.2, 0.4, 0.6 or 0.8% UL 719 with 1.4% FD) were tested for acidification and nisin Z production in milk after 12 h incubation at 30 degrees C. The 0.6/1.4% combination, selected as the optimal mixture of starter cultures, acidified milk to a suitable pH and produced nisin Z at a high concentration of 512 IU/ml. With this optimal combination, FD numbers of citrate-fermenting and non-fermenting bacteria did not change compared with the control (1.4% FD). However, with 0.8% of L. lactis strain UL 719 and 1.4% of the FD starter culture, the numbers of citrate-fermenting and non-fermenting bacteria in fermented milk decreased compared with those obtained when milk was inoculated with 0.2, 0.4 or 0.6% of UL 719 added to 1.4% FD or control cultures (1.4% FD). Mixed starter culture ratios 0.6/1.4%, 0.4/1.4% and 0.5/1.4% (UL 719/FD) were used to manufacture nisin Z containing Gouda cheese which was ripened up to 45 weeks. The composition of control cheeses made with 1.4% FD, and nisin Z-containing Gouda cheeses were similar with respect to percent moisture, fat, salt and protein. During the ripening period, the cell counts observed were approximately two logs higher in cheese made with the 0.6/1.4% mixed starter culture than in control cheese. In experimental cheese produced with 0.6/1.4% (UL 719/FD) mixed starter culture, nisin activity increased from 256 IU/g at the end of manufacture to a maximum of 512 IU/g after 6 weeks of ripening; the levels then decreased to 128 and 32 IU/g after 27 and 45 weeks of ripening, respectively. In contrast, nisin Z was not detected in experimental cheeses made with 0.4/1.4% or 0.5/1.4% (UL 719/FD) mixed starters. Using an affinity purified anti-nisin polyclonal antibody, anti-rabbit gold-conjugate and transmission electron microscopy, nisin Z was found to be localized in the cheese matrix, in fat globules, in the casein phase and concentrated at the fat-casein interface. After 27 weeks of ripening, nisin Z was detected preferentially in the fat globules of the experimental cheese.
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Affiliation(s)
- M Bouksaim
- Dairy Research Centre STELA, Pavilion Paul Comtois, Université Laval, Ste-Foy, Québec, Canada
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