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de Carvalho Alves J, de Souza CO, de Matos Santos L, Viana SNA, de Jesus Assis D, Tavares PPLG, Requião EDR, Ferro JMRBDS, Roselino MN. Licuri Kernel ( Syagrus coronata (Martius) Beccari): A Promising Matrix for the Development of Fermented Plant-Based Kefir Beverages. Foods 2024; 13:2056. [PMID: 38998561 PMCID: PMC11240999 DOI: 10.3390/foods13132056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/19/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
New licuri-based kefir beverages were obtained using water kefir grains as fermentation inoculum (1, 2.5, and 5%) under different fermentation times (24 and 48 h). Metagenomic sequencing of the kefir grains adapted to the aqueous licuri extract revealed Lactobacillus hilgardii and Brettanomyces bruxellensis to be predominant in this inoculum. The excellent adaptation of the kefir grains to the licuri extract raised the possibility of prebiotic action of these almonds. The beverages showed acidity values between 0.33 ± 0.00 and 0.88 ± 0.00 mg lactic acid/100 mL and pH between 3.52 ± 0.01 and 4.29 ± 0.04. The viability of lactic acid bacteria in the fermented beverages was equal to or greater than 108 CFU/mL, while yeasts were between 104 and 105 CFU/mL. There were significant differences (p < 0.05) in the proximate composition of the formulations, especially in the protein (1.37 ± 0.33-2.16 ± 0.84) and carbohydrate (5.86 ± 0.19-11.51 ± 1.26) contents. In addition, all the samples showed good stability in terms of acidity, pH, and viability for LAB and yeasts during 28 days of storage (4 °C). Overall, the beverages showed a dominant yellow-green color, non-Newtonian pseudoplastic behavior, and high mean scores in the sensory evaluation. This study provided evidence of the emerging potential of licuri in the plant-based beverage industry.
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Affiliation(s)
- Janaína de Carvalho Alves
- Northeast Biotechnology Network, Institute of Health Sciences, Federal University of Bahia, Av. Reitor Miguel Calmon, s/n, Salvador 40231-300, Brazil
| | - Carolina Oliveira de Souza
- Northeast Biotechnology Network, Institute of Health Sciences, Federal University of Bahia, Av. Reitor Miguel Calmon, s/n, Salvador 40231-300, Brazil
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
- College of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
| | - Livia de Matos Santos
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
| | - Suelen Neris Almeida Viana
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
| | - Denilson de Jesus Assis
- School of Exact and Technological Sciences, Salvador University, Av. Tancredo Neves, 2131, Salvador 41820-021, Brazil
- Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia, R. Prof. Aristídes Novis, 2, Salvador 40210-630, Brazil
| | | | - Elis Dos Reis Requião
- College of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
| | | | - Mariana Nougalli Roselino
- College of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
- Postgraduate Program in Microbiology (PPG-MICRO), Institute of Biology, Federal University of Bahia, R. Barão de Jeremoabo, 668, Salvador 40170-115, Brazil
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Gänzle MG, Monnin L, Zheng J, Zhang L, Coton M, Sicard D, Walter J. Starter Culture Development and Innovation for Novel Fermented Foods. Annu Rev Food Sci Technol 2024; 15:211-239. [PMID: 38052450 DOI: 10.1146/annurev-food-072023-034207] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2023]
Abstract
Interest in fermented foods is increasing because fermented foods are promising solutions for more secure food systems with an increased proportion of minimally processed plant foods and a smaller environmental footprint. These developments also pertain to novel fermented food for which no traditional template exists, raising the question of how to develop starter cultures for such fermentations. This review establishes a framework that integrates traditional and scientific knowledge systems for the selection of suitable cultures. Safety considerations, the use of organisms in traditional food fermentations, and the link of phylogeny to metabolic properties provide criteria for culture selection. Such approaches can also select for microbial strains that have health benefits. A science-based approach to the development of novel fermented foods can substantially advance their value through more secure food systems, food products that provide health-promoting microbes, and the provision of foods that improve human health.
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Affiliation(s)
- Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada;
- College of Bioengineering and Food Science, Hubei University of Technology, Wuhan, Hubei, People's Republic of China
| | - Ludovic Monnin
- SPO, Université Montpellier, INRAE, Institut Agro, Montpellier, France
- Lallemand Oenology, Blagnac, France
| | - Jinshui Zheng
- National Key Laboratory for Agricultural Microbiology, Huazhong Agricultural University, Wuhan, Hubei, People's Republic of China
| | - Lingxiao Zhang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada;
| | - Monika Coton
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Université de Brest, INRAE, Plouzané, France
| | - Delphine Sicard
- SPO, Université Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Jens Walter
- APC Microbiome Ireland, School of Microbiology, and Department of Medicine, University College Cork, Cork, Ireland
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Abdulnour-Nakhoul SM, Kolls JK, Flemington EK, Ungerleider NA, Nakhoul HN, Song K, Nakhoul NL. Alterations in gene expression and microbiome composition upon calcium-sensing receptor deletion in the mouse esophagus. Am J Physiol Gastrointest Liver Physiol 2024; 326:G438-G459. [PMID: 38193195 PMCID: PMC11213479 DOI: 10.1152/ajpgi.00066.2023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 12/17/2023] [Accepted: 12/23/2023] [Indexed: 01/10/2024]
Abstract
The calcium-sensing receptor (CaSR), a G protein-coupled receptor, regulates Ca2+ concentration in plasma by regulating parathyroid hormone secretion. In other tissues, it is reported to play roles in cellular differentiation and migration and in secretion and absorption. We reported previously that CaSR can be conditionally deleted in the mouse esophagus. This conditional knockout (KO) (EsoCaSR-/-) model showed a significant reduction in the levels of adherens and tight junction proteins and had a marked buildup of bacteria on the luminal esophageal surface. To further examine the role of CaSR, we used RNA sequencing to determine gene expression profiles in esophageal epithelia of control and EsoCaSR-/-mice RNA Seq data indicated upregulation of gene sets involved in DNA replication and cell cycle in EsoCaSR-/-. This is accompanied by the downregulation of gene sets involved in the innate immune response and protein homeostasis including peptide elongation and protein trafficking. Ingenuity pathway analysis (IPA) demonstrated that these genes are mapped to important biological networks including calcium and Ras homologus A (RhoA) signaling pathways. To further explore the bacterial buildup in EsoCaSR-/- esophageal tissue, 16S sequencing of the mucosal-associated bacterial microbiome was performed. Three bacterial species, g_Rodentibacter, s_Rodentibacter_unclassified, and s_Lactobacillus_hilgardi were significantly increased in EsoCaSR-/-. Furthermore, metagenomic analysis of 16S sequences indicated that pathways related to oxidative phosphorylation and metabolism were downregulated in EsoCaSR-/- tissues. These data demonstrate that CaSR impacts major pathways of cell proliferation, differentiation, cell cycle, and innate immune response in esophageal epithelium. The disruption of these pathways causes inflammation and significant modifications of the microbiome.NEW & NOTEWORTHY Calcium-sensing receptor (CaSR) plays a significant role in maintaining the barrier function of esophageal epithelium. Using RNA sequencing, we show that conditional deletion of CaSR from mouse esophagus causes upregulation of genes involved in DNA replication and cell cycle and downregulation of genes involved in the innate immune response, protein translation, and cellular protein synthesis. Pathway analysis shows disruption of signaling pathways of calcium and actin cytoskeleton. These changes caused inflammation and esophageal dysbiosis.
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Affiliation(s)
- Solange M Abdulnour-Nakhoul
- Deming Department of Medicine, Tulane University School of Medicine, New Orleans, Louisiana, United States
- Department of Physiology, Tulane University School of Medicine, New Orleans, Louisiana, United States
| | - Jay K Kolls
- Deming Department of Medicine, Tulane University School of Medicine, New Orleans, Louisiana, United States
- Center for Translational Research in Infection and Inflammation, Tulane University School of Medicine, New Orleans, Louisiana, United States
| | - Erik K Flemington
- Department of Pathology, Tulane University, New Orleans, Louisiana, United States
| | - Nathan A Ungerleider
- Department of Pathology, Tulane University, New Orleans, Louisiana, United States
| | - Hani N Nakhoul
- Department of Pathology, Tulane University, New Orleans, Louisiana, United States
| | - Kejing Song
- Deming Department of Medicine, Tulane University School of Medicine, New Orleans, Louisiana, United States
- Center for Translational Research in Infection and Inflammation, Tulane University School of Medicine, New Orleans, Louisiana, United States
| | - Nazih L Nakhoul
- Deming Department of Medicine, Tulane University School of Medicine, New Orleans, Louisiana, United States
- Department of Physiology, Tulane University School of Medicine, New Orleans, Louisiana, United States
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Yerlikaya O, Akan E, Kinik Ö. The metagenomic composition of water kefir microbiota. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Tan LL, Ngiam JJ, Sim ESZ, Conway PL, Loo SCJ. Liquorilactobacillus satsumensis from water kefir yields α-glucan polysaccharides with prebiotic and synbiotic qualities. Carbohydr Polym 2022; 290:119515. [DOI: 10.1016/j.carbpol.2022.119515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/05/2022] [Accepted: 04/19/2022] [Indexed: 11/02/2022]
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Patel S, Tan J, Börner R, Zhang S, Priour S, Lima A, Ngom-Bru C, Cotter P, Duboux S. A temporal view of the water kefir microbiota and flavour attributes. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Laureys D, Leroy F, Vandamme P, De Vuyst L. Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process. Front Microbiol 2022; 13:871550. [PMID: 35602025 PMCID: PMC9120925 DOI: 10.3389/fmicb.2022.871550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Accepted: 04/06/2022] [Indexed: 11/13/2022] Open
Abstract
For eight backslopping steps, eight series of water kefir fermentation processes differing in backslopping time and rinsing of the grains during each backslopping step and eight series of fermentation processes differing in incubation temperature and backslopping time were followed. Short backslopping times resulted in high relative abundances of Liquorilactobacillus nagelii and Saccharomyces cerevisiae, intermediate backslopping times in high relative abundances of Leuconostoc pseudomesenteroides, and long backslopping times in high relative abundances of Oenococcus sicerae and Dekkera bruxellensis. When the grains were rinsed during each backslopping step, the relative abundances of Lentilactobacillus hilgardii and Leuc. pseudomesenteroides increased and those of D. bruxellensis and Liql. nagelii decreased. Furthermore, rinsing of the grains during each backslopping step resulted in a slightly higher water kefir grain growth and lower metabolite concentrations. The relative abundances of Liquorilactobacillus mali were highest at 17°C, those of Leuc. pseudomesenteroides at 21 and 25°C, and those of Liql. nagelii at 29°C. With a kinetic modeling approach, the impact of the temperature and rinsing of the grains during the backslopping step on the volumetric production rates of the metabolites was determined.
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Affiliation(s)
- David Laureys
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
- *Correspondence: Frédéric Leroy
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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8
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Gökırmaklı Ç, Guzel-Seydim ZB. Water Kefir Grains vs. Milk Kefir Grains: Physical, Microbial and Chemical Comparison. J Appl Microbiol 2022; 132:4349-4358. [PMID: 35301787 DOI: 10.1111/jam.15532] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 03/10/2022] [Accepted: 03/14/2022] [Indexed: 11/30/2022]
Abstract
AIMS Even though kefir has been known for centuries, there is confusion between the two types of kefir grains, e.g., milk kefir grain and water kefir grain. This study aimed to unravel the differences and similarities between water kefir grain and milk kefir grain. METHODS AND RESULTS Microbiological analyses, identification of grains microbiota and enumeration of microbiological content of the grains as well as Scanning Electron Microscope (SEM) imaging, dry matter, protein, ash, and mineral content, and color analyses were carried out for the two types of grains. As a result, significant differences were found in microbiological content, chemical properties, and colors (p<0.05). Additionally, SEM images revealed the different intrinsic structures for the microbiota and the structure of the two types of grains. CONCLUSIONS MK grain has more nutritional content compared to WK grain. Despite not as widely known and used as MK grain, WK grain is a good source for minerals and health-friendly microorganisms like lactic acid bacteria (LAB) and yeasts. WK grain is possibly suitable for vegans and allergic individuals to fulfill nutritional requirements. Moreover, in this study, the variety of WK grain microbial consortia was wider than that of MK grains, and this significantly affected the resultant WK products. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first study that comprehensively compares two different kefir grains in microbial, chemical, and physical properties.
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Affiliation(s)
- Çağlar Gökırmaklı
- Department of Ffood Engineering, Süleyman Demirel University, Isparta 32260, Turkey
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9
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The C-Terminal Domain of Liquorilactobacillus nagelii Dextransucrase Mediates the Production of Larger Dextrans Compared to Liquorilactobacillus hordei. Gels 2022; 8:gels8030171. [PMID: 35323284 PMCID: PMC8954249 DOI: 10.3390/gels8030171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/04/2022] [Accepted: 03/08/2022] [Indexed: 02/05/2023] Open
Abstract
Dextransucrases released by certain lactic acid bacteria form glucose polymers with predominantly α-1,6-linkages and may be exploited biotechnologically for the tailored production of polysaccharides with application potential. Despite releasing two closely related dextransucrases, previous studies showed that water kefir borne Liquorilactobacillus (L.) hordei TMW 1.1822 and L. nagelii TMW 1.1827 produce different amounts of polysaccharides with distinct particle sizes (molecular weight and radius of gyration) and molecular architectures. To investigate where these differences originate and thus to provide deeper insights into the functionally diverse nature of polysaccharide formation during water kefir fermentation, we constructed two variants of the L. nagelii dextransucrase—a full-length enzyme and a truncated variant, devoid of a C-terminal glucan-binding domain that reflects the domain architecture of the L. hordei dextransucrase—and applied them at various enzyme concentrations to form dextran over 24 h. The full-length enzyme exhibited a high activity, forming constant amounts of dextran until a four-fold dilution, whereas the truncated variant showed a gradual decrease in activity and dextran formation at an increasing dilution. The application of the full-length enzyme resulted in higher average particle sizes compared to the truncated variant. However, the dilution of the enzyme extracts also led to a slight increase in the average particle size in both enzymes. Neither the domain architecture nor the enzyme concentration had an impact on the structural architecture of the dextrans. The presented results thus suggest that the comparatively higher processivity of the L. nagelii dextransucrase is predominantly caused by the additional C-terminal glucan-binding domain, which is absent in the L. hordei dextransucrase. The average particle size may be influenced, to some extent, by the applied reaction conditions, whereas the structural architecture of the dextrans is most likely caused by differences in the amino acid sequence of the catalytic domain.
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WATER KEFIR, A FERMENTED BEVERAGE CONTAINING PROBIOTIC MICROORGANISMS: FROM ANCIENT AND ARTISANAL MANUFACTURE TO INDUSTRIALIZED AND REGULATED COMMERCIALIZATION. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100123] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
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Pendón MD, Bengoa AA, Iraporda C, Medrano M, Garrote GL, Abraham AG. Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage. J Appl Microbiol 2021; 133:162-180. [PMID: 34822204 DOI: 10.1111/jam.15385] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 10/18/2021] [Accepted: 11/22/2021] [Indexed: 01/07/2023]
Abstract
Nowadays, the interest in the consumption of healthy foods has increased as well as the homemade preparation of artisanal fermented product. Water kefir is an ancient drink of uncertain origin, which has been passed down from generation to generation and is currently consumed practically all over the world. Considering the recent and extensive updates published on sugary kefir, this work aims to shed light on the scientific works that have been published so far in relation to this complex ecosystem. We focused our review evaluating the factors that affect the beverage microbial and chemical composition that are responsible for the health attribute of water kefir as well as the grain growth. The microbial ecosystem that constitutes the grains and the fermented consumed beverage can vary according to the fermentation conditions (time and temperature) and especially with the use of different substrates (source of sugars, additives as fruits and molasses). In this sense, the populations of microorganisms in the beverage as well as the metabolites that they produce varies and in consequence their health properties. Otherwise, the knowledge of the variables affecting grain growth are also discussed for its relevance in maintenance of the starter biomass as well as the use of dextran for technological application.
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Affiliation(s)
- María Dolores Pendón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Ana Agustina Bengoa
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Carolina Iraporda
- Departamento de Ingeniería Química y Tecnología de los Alimentos, Facultad de Ingeniería, UNCPBA, Olavarría, Argentina
| | - Micaela Medrano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Graciela L Garrote
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Analía G Abraham
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina.,Área Bioquímica y Control de Alimentos, Facultad de Ciencias Exactas, UNLP, La Plata, Argentina
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Sakr EAE, Massoud MI, Ragaee S. Food wastes as natural sources of lactic acid bacterial exopolysaccharides for the functional food industry: A review. Int J Biol Macromol 2021; 189:232-241. [PMID: 34428487 DOI: 10.1016/j.ijbiomac.2021.08.135] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/16/2021] [Accepted: 08/17/2021] [Indexed: 02/08/2023]
Abstract
Exopolysaccharides (EPSs) synthesized by lactic acid bacteria (LAB), have recently received much interest because of their various functional features in several industries. Food wastes (FWs) have become a major source of worry, as they can cause serious environmental contamination if improperly disposed. The utilization of these FWs is an excellent choice (approach) for producing value-added products such as EPSs, which will efficiently remediate wastes. The overall EPSs yield for the selected producers is strain-specific, and is heavily influenced by the nutritional and growing conditions used. This review emphasizes what is currently known about LAB's ability to generate economically relevant EPSs from FWs. In addition, a concise overview of the food industry, packaging, pharmaceutical and clinical applications application is discussed.
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Affiliation(s)
- Ebtehag A E Sakr
- Botany Department, Faculty of Women for Arts, Science and Education, Ain Shams University, Cairo, Egypt.
| | - Mona I Massoud
- Sugar Crops Research Institute, Agriculture Research Center, Ministry of Agriculture, Egypt
| | - Sanaa Ragaee
- Department of Food Science, University of Guelph, Canada
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Dai S, Wang P, Lin K. Application of lactic acid bacteria isolates from sugary kefir grains to fermented semi‐dry sausage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Pei‐Ming Wang
- Department of Food and Nutrition Providence University Taichung Taiwan
| | - Kuo‐Wei Lin
- Department of Food and Nutrition Providence University Taichung Taiwan
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Steinberg RS, Silva LCSE, de Souza MR, Reis RB, Bicalho AF, Nunes JPS, Dias AAM, Nicoli JR, Neumann E, Nunes ÁC. Prospecting of potentially probiotic lactic acid bacteria from bovine mammary ecosystem: imminent partners from bacteriotherapy against bovine mastitis. Int Microbiol 2021; 25:189-206. [PMID: 34498226 DOI: 10.1007/s10123-021-00209-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/09/2021] [Accepted: 09/01/2021] [Indexed: 11/30/2022]
Abstract
Mastitis is one of the most important causes of loss of cattle production, burdening producers due to the increased cost of milk production and decreased herd productivity. The development of alternative methods for the treatment and prevention of mastitis other than traditional chemical antibiotic therapy needs to be implemented to meet international pressures to reduce the use of these drugs and promote the elimination of multiresistant microbial strains from the environment. Treatment with probiotic bacteria or yeast strains offers a possible strategy for the control of mastitis. The objective of this work was to isolate, identify, and characterize lactic bacteria from milk and the intramammary duct of Gyr, Guzerat, Girolando 1/2, and Holstein cattle breeds from Brazil. Samples of 115 cows were taken, a total of 192 bacteria isolates belonging to 30 species were obtained, and 81 were selected to evaluate their probiotic potential in in vitro characterization tests. In general, bacteria isolated from the mammary gland have low autoaggregation, cell surface hydrophobicity, and co-aggregation with mastitis etiological bacteria Staphylococcus aureus and Escherichia coli. Also, they have biofilm assembly capacity, inability to produce exopolysaccharides, high production of H2O2, and strong antagonism against mastitis pathogens. Ten lactic bacteria isolates were used in co-culture with human MDA-MB-231 breast epithelial cells to assess their adhesion capacity and impairment of the S. aureus invasion. Our results, therefore, contribute to the future production of new prevention and treatment tools for bovine mastitis.
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Affiliation(s)
- Raphael S Steinberg
- Instituto Federal de Educação Ciência e Tecnologia de Minas Gerais, Campus Bambuí, Rodovia Bambuí/Medeiros - km 05, Caixa Postal 05, Bambuí, MG, 38900-000, Brazil.
| | - Lilian C Silva E Silva
- Departamento de Genética, Ecologia e Evolução, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Marcelo R de Souza
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Ronaldo B Reis
- Departamento de Zootecnia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Adriano F Bicalho
- Departamento de Zootecnia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - João P S Nunes
- Departamento de Genética, Ecologia e Evolução, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Adriana A M Dias
- Departamento de Genética, Ecologia e Evolução, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Jacques R Nicoli
- Departamento de Microbiologia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Elisabeth Neumann
- Departamento de Microbiologia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Álvaro C Nunes
- Departamento de Genética, Ecologia e Evolução, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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Ozcelik F, Akan E, Kinik O. Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101219] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Guzel-Seydim ZB, Gökırmaklı Ç, Greene AK. A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Kumar MR, Yeap SK, Mohamad NE, Abdullah JO, Masarudin MJ, Khalid M, Leow ATC, Alitheen NB. Metagenomic and phytochemical analyses of kefir water and its subchronic toxicity study in BALB/c mice. BMC Complement Med Ther 2021; 21:183. [PMID: 34210310 PMCID: PMC8247212 DOI: 10.1186/s12906-021-03358-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 06/21/2021] [Indexed: 02/01/2023] Open
Abstract
BACKGROUND In recent years, researchers are interested in the discovery of active compounds from traditional remedies and natural sources, as they reveal higher therapeutic efficacies and improved toxicological profiles. Among the various traditional treatments that have been widely studied and explored for their potential therapeutic benefits, kefir, a fermented beverage, demonstrates a broad spectrum of pharmacological properties, including antioxidant, anti-inflammation, and healing activities. These health-promoting properties of kefir vary among the kefir cultures found at the different part of the world as different media and culture conditions are used for kefir maintenance and fermentation. METHODS This study investigated the microbial composition and readily found bioactive compounds in water kefir fermented in Malaysia using 16S rRNA microbiome and UHPLC sequencing approaches. The toxicity effects of the kefir water administration in BALB/c mice were analysed based on the mice survival, body weight index, biochemistry profile, and histopathological changes. The antioxidant activities were evaluated using SOD, FRAP, and NO assays. RESULTS The 16S rRNA amplicon sequencing revealed the most abundant species found in the water kefir was Lactobacillus hilgardii followed by Lactobacillus harbinensis, Acetobacter lovaniensis, Lactobacillus satsumensis, Acetobacter tropicalis, Lactobacillus zeae, and Oenococcus oeni. The UHPLC screening showed flavonoid and phenolic acid derivatives as the most important bioactive compounds present in kefir water which has been responsible for its antioxidant activities. Subchronic toxicity study showed no toxicological signs, behavioural changes, or adverse effects by administrating 10 mL/kg/day and 2.5 mL/kg/day kefir water to the mice. Antioxidants assays demonstrated enhanced SOD and FRAP activities and reduced NO level, especially in the brain and kidney samples. CONCLUSIONS This study will help to intensify the knowledge on the water kefir microbial composition, available phytochemicals and its toxicological and antioxidant effects on BALB/c mice since there are very limited studies on the water kefir grain fermented in Malaysia.
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Affiliation(s)
- Muganti Rajah Kumar
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Darul Ehsan Malaysia
| | - Swee Keong Yeap
- China-ASEAN College of Marine Sciences, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Nurul Elyani Mohamad
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Darul Ehsan Malaysia
- Biotechnology Research Institute, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - Janna Ong Abdullah
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Darul Ehsan Malaysia
| | - Mas Jaffri Masarudin
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Darul Ehsan Malaysia
- UPM-MAKNA Cancer Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor Darul Ehsan Malaysia
| | - Melati Khalid
- Biotechnology Research Institute, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - Adam Thean Chor Leow
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Darul Ehsan Malaysia
| | - Noorjahan Banu Alitheen
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Darul Ehsan Malaysia
- UPM-MAKNA Cancer Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor Darul Ehsan Malaysia
- Department of Biomedical Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Darul Ehsan Malaysia
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Lynch KM, Wilkinson S, Daenen L, Arendt EK. An update on water kefir: Microbiology, composition and production. Int J Food Microbiol 2021; 345:109128. [PMID: 33751986 DOI: 10.1016/j.ijfoodmicro.2021.109128] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 01/31/2021] [Accepted: 02/23/2021] [Indexed: 11/15/2022]
Abstract
Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in a polysaccharide matrix. Lactic acid bacteria, yeast and acetic acid bacteria are the primary microbial members of the sugary kefir grain. Amongst other contributions, species of lactic acid bacteria produce the exopolysaccharide matrix from which the kefir grain is formed, while yeast assists the bacteria by a nitrogen source that can be assimilated. Exactly which species predominate within the grain microbiota, however, appears to be dependent on the geographical origin of the grains and the fermentation substrate and conditions. These factors ultimately affect the characteristics of the beverage produced in terms of aroma, flavour, and acidity, for example, but can also be controlled and exploited in the production of a beverage of desired characteristics. The production of water kefir has traditionally occurred on a small scale and the use of defined starter cultures is not commonly practiced. However, as water kefir increases in popularity as a beverage - in part because of consumer lifestyle trends and in part due to water kefir being viewed as a health drink with its purported health benefits - the need for a thorough understanding of the biology and dynamics of water kefir, and for defined and controlled production processes, will ultimately increase. The aim of this review is to provide an update into the current knowledge of water kefir.
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Affiliation(s)
- Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Stuart Wilkinson
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, Brouwerijplein 1, 3000 Leuven, Belgium
| | - Luk Daenen
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, Brouwerijplein 1, 3000 Leuven, Belgium
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; APC Microbiome Ireland, University College Cork, Cork, Ireland.
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Laureys D, Leroy F, Hauffman T, Raes M, Aerts M, Vandamme P, De Vuyst L. The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process. Front Microbiol 2021; 12:628599. [PMID: 33643256 PMCID: PMC7904701 DOI: 10.3389/fmicb.2021.628599] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 01/18/2021] [Indexed: 11/13/2022] Open
Abstract
Eleven series of water kefir fermentation processes differing in the presence of oxygen and the type and concentration of inoculum and substrate, were followed as a function of time to quantify the impact of these parameters on the kinetics of this process via a modeling approach. Increasing concentrations of the water kefir grain inoculum increased the water kefir fermentation rate, so that the metabolic activity during water kefir fermentation was mainly associated with the grains. Water kefir liquor could also be used as an alternative means of inoculation, but the resulting fermentation process progressed slower than the one inoculated with water kefir grains, and the production of water kefir grain mass was absent. Substitution of sucrose with glucose and/or fructose reduced the water kefir grain growth, whereby glucose was fermented faster than fructose. Lacticaseibacillus paracasei (formerly known as Lactobacillus paracasei), Lentilactobacillus hilgardii (formerly known as Lactobacillus hilgardii), Liquorilactobacillus nagelii (formerly known as Lactobacillus nagelii), Saccharomyces cerevisiae, and Dekkera bruxellensis were the main microorganisms present. Acetic acid bacteria were present in low abundances under anaerobic conditions and only proliferated under aerobic conditions. Visualization of the water kefir grains through scanning electron microscopy revealed that the majority of the microorganisms was attached onto their surface. Lactic acid bacteria and yeasts were predominantly associated with the grains, whereas acetic acid bacteria were predominantly associated with the liquor.
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Affiliation(s)
- David Laureys
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Tom Hauffman
- Research Group of Electrochemical and Surface Engineering, Faculty of Engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Marc Raes
- Research Group of Electrochemical and Surface Engineering, Faculty of Engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Maarten Aerts
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Contributions of exopolysaccharides from lactic acid bacteria as biotechnological tools in food, pharmaceutical, and medical applications. Int J Biol Macromol 2021; 173:79-89. [PMID: 33482209 DOI: 10.1016/j.ijbiomac.2021.01.110] [Citation(s) in RCA: 98] [Impact Index Per Article: 32.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/10/2020] [Accepted: 01/16/2021] [Indexed: 01/08/2023]
Abstract
Exopolysaccharides (EPS) are important bioproducts produced by some genera of lactic acid bacteria. EPS are famous for their shelf-life improving properties, techno-functional enhancing abilities in food and dairy industries, besides their beneficial health effects. Furthermore, exopolysaccharides have many prospective and well-established contributions in the field of drugs and diagnostic industry. In this review, classification of EPS produced by LAB was presented. Moreover, current and potential applications of EPS in food, dairy, baking industries, cereal-based, and functional products were described. Also, some clinical and pharmaceutical applications of EPS such as intelligent drug delivery systems (microsystems and nanosystems for sustained delivery), interpenetrating polymer networks (IPNs), anticancer drug-targeting, recombinant macromolecular biopharmaceuticals, gene delivery, tissue engineering, and role of EPS in diagnostics were highlighted. Finally, future prospects concerning enhancing EPS production, minimizing costs of their production, and exploring their contribution in further applications were discussed.
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21
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Insights into extracellular dextran formation by Liquorilactobacillus nagelii TMW 1.1827 using secretomes obtained in the presence or absence of sucrose. Enzyme Microb Technol 2020; 143:109724. [PMID: 33375966 DOI: 10.1016/j.enzmictec.2020.109724] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 11/30/2020] [Accepted: 12/02/2020] [Indexed: 11/21/2022]
Abstract
Dextrans are α-(1,6)-linked glucose polymers, which are exclusively produced by lactic acid bacteria from sucrose via extracellular dextransucrases. Previous studies suggested that the environmental pH and the presence of sucrose can impact the release and activity of these enzymes. To get deeper insight into this phenomenon, the dextransucrase expressed by water kefir borne Liquorilactobacillus (L.) nagelii TMW 1.1827 (formerly Lactobacillus nagelii) was recovered in supernatants of buffered cell suspensions that had been incubated with or without sucrose and at different pH. The obtained secretomes were used to time-dependently produce and recover dextrans, whose molecular and macromolecular structures were determined by methylation analysis and AF4-MALS-UV measurements, respectively. The initial pH of the buffered cell suspensions had solely a minor influence on the released dextransucrase activity. When sucrose was present during incubation, the secretomes contained significantly higher dextransucrase activities, although the amounts of totally released proteins obtained with or without sucrose were comparable. However, the dextransucrase appeared to be released in lower amounts into the environment if sucrose was not present. The amount of isolable dextran increased up to 24 h of production, although the total sucrose was consumed within the first 10 min of incubation. Furthermore, the sucrose isomer leucrose had been formed after 10 min, while its concentrations decreased over time and the portions of longer isomaltooligosaccharides (IMOs) increased. This indicated that leucrose can be used by L. nagelii TMW 1.1827 to produce more elongated and branched dextran molecules from presynthesized IMOs, while disproportionation reactions on short IMOs may appear additionally. This leads to increasing amounts of high molecular weight dextran in a state of sucrose depletion. These findings reveal new insights into the pH- and sucrose-dependent kinetics of extracellular dextran formation and may be useful for optimization of fermentative and enzymatic dextran production processes.
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22
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Li X, Wang X, Meng X, Dijkhuizen L, Liu W. Structures, physico-chemical properties, production and (potential) applications of sucrose-derived α-d-glucans synthesized by glucansucrases. Carbohydr Polym 2020; 249:116818. [DOI: 10.1016/j.carbpol.2020.116818] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 07/20/2020] [Accepted: 07/23/2020] [Indexed: 10/23/2022]
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Bechtner J, Ludwig C, Kiening M, Jakob F, Vogel RF. Living the Sweet Life: How Liquorilactobacillus hordei TMW 1.1822 Changes Its Behavior in the Presence of Sucrose in Comparison to Glucose. Foods 2020; 9:foods9091150. [PMID: 32825547 PMCID: PMC7555045 DOI: 10.3390/foods9091150] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 08/14/2020] [Accepted: 08/17/2020] [Indexed: 12/12/2022] Open
Abstract
Liquorilactobacillus (L.) hordei (formerly Lactobacillus hordei) is one of the dominating lactic acid bacteria within the water kefir consortium, being highly adapted to survive in this environment, while producing high molecular weight dextrans from sucrose. In this work, we extensively studied the physiological response of L. hordei TMW 1.1822 to sucrose compared to glucose, applying label-free, quantitative proteomics of cell lysates and exoproteomes. This revealed the differential expression of 53 proteins within cellular proteomes, mostly associated with carbohydrate uptake and metabolism. Supported by growth experiments, this suggests that L. hordei TMW 1.1822 favors fructose over other sugars. The dextransucrase was expressed irrespectively of the present carbon source, while it was significantly more released in the presence of sucrose (log2FC = 3.09), being among the most abundant proteins within exoproteomes of sucrose-treated cells. Still, L. hordei TMW 1.1822 expressed other sucrose active enzymes, predictively competing with the dextransucrase reaction. While osmolysis appeared to be unlikely, sucrose led to increased release of a multitude of cytoplasmic proteins, suggesting that biofilm formation in L. hordei is not only composed of a polysaccharide matrix but is also of proteinaceous nature. Therefore, our study highlights the intrinsic adaptation of water kefir-borne L. hordei to sucrose-rich habitats and provides fundamental knowledge for its use as a starter culture in plant-based food fermentations with in situ dextran formation.
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Affiliation(s)
- Julia Bechtner
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München (TUM), 85354 Freising, Germany; (J.B.); (F.J.)
| | - Christina Ludwig
- Bavarian Center for Biomolecular Mass Spectrometry (BayBioMS), 85354 Freising, Germany;
| | - Michael Kiening
- Lehrstuhl für Genomorientierte Bioinformatik, Technische Universität München (TUM), 85354 Freising, Germany;
| | - Frank Jakob
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München (TUM), 85354 Freising, Germany; (J.B.); (F.J.)
| | - Rudi F. Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München (TUM), 85354 Freising, Germany; (J.B.); (F.J.)
- Correspondence:
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24
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Genomic and physiological insights into the lifestyle of Bifidobacterium species from water kefir. Arch Microbiol 2020; 202:1627-1637. [PMID: 32266422 DOI: 10.1007/s00203-020-01870-7] [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: 01/09/2020] [Revised: 02/26/2020] [Accepted: 03/20/2020] [Indexed: 12/13/2022]
Abstract
Water kefir is a fermented beverage employing a natural microbial consortium, which harbours bifidobacteria, namely Bifidobacterium aquikefiri and Bifidobacterium tibiigranuli. However, little information is available on their metabolic properties or role in the consortium. In this study, we combined genomic and physiologic investigations to predict and characterize the properties of these organisms and their possible role in the consortium. When comparing the genomes of these psychrotrophic organisms with that of the three selected mesophilic probiotic Bifidobacterium strains, we could find 143 genes shared by the 3 known isolates of bifidobacteria from water kefir that do not occur in the probiotic strains. These include genes involved in acid and oxygen tolerance. In addition, their genomically predicted carbohydrate usage and transport suggest adaptation to sucrose and other plant-related sugars. Furthermore, they proved prototrophic for all amino acids in vitro, which enables them to cope with the strong amino acid limitation in water kefir.
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25
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Azi F, Tu C, Rasheed HA, Dong M. Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14439] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Fidelis Azi
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu Province 210095 China
- Department of Food Science & Technology Ebonyi State University, EBSU Abakaliki Ebonyi State P.M.B 053 Nigeria
| | - Chuanhai Tu
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu Province 210095 China
| | - Hafiz Abdul Rasheed
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu Province 210095 China
| | - Mingsheng Dong
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu Province 210095 China
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26
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Laureys D, Aerts M, Vandamme P, De Vuyst L. The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation. Front Microbiol 2019; 10:2876. [PMID: 31921054 PMCID: PMC6923659 DOI: 10.3389/fmicb.2019.02876] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Accepted: 11/28/2019] [Indexed: 12/15/2022] Open
Abstract
Eight water kefir fermentation series differing in buffer capacity and calcium concentration of the water used for fermentation were studied during eight backslopping steps. High buffer capacities resulted in high pH values and high calcium concentrations resulted in low pH values at the end of each backslopping step. When the water buffer capacity and/or calcium concentration were below certain minima, the water kefir grain growth decreased gradually over multiple backsloppings. High water buffer capacities resulted in high concentrations of residual total carbohydrate concentrations and low metabolite concentrations. Further, high water buffer capacities resulted in high ratios of lactic acid bacteria to yeasts, which was reflected in high molar ratios of the concentrations of lactic acid to ethanol and acetic acid to ethanol. The most prevalent microorganisms of the water kefir grain inoculum and grains of all fermentation series at the end of the eighth backslopping step were Lactobacillus hilgardii, Lactobacillus nagelii, Lactobacillus paracasei, Bifidobacterium aquikefiri, Saccharomyces cerevisiae, and Dekkera bruxellensis. These microbial communities were influenced by the water buffer capacity and had an impact on the substrate consumption and metabolite production during water kefir fermentation.
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Affiliation(s)
- David Laureys
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Maarten Aerts
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Identification and probiotic properties of lactobacilli isolated from two different fermented beverages. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01540-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
Abstract
Purpose
Scientific information regarding the microbial content and functional aspects of fermented beverages traditionally produced in certain parts of Europe are scarce. However, such products are believed to have some health benefits and might contain functional bacterial strains, such as probiotics. The aim of the study was to identify such lactic acid bacteria strains isolated from water kefir and, for the first time, from braga, a Romanian fermented beverage made of cereals.
Methods
Lactic acid bacteria (LAB) were identified to species level based on (GTG)5-PCR fingerprinting and 16S rRNA gene sequencing. Selected strains were screened for their antibacterial activity and probiotic potential.
Results
Eight isolates belonging to seven Lactobacillus species were recovered from the two drinks. The identification of LAB involved in the fermentation of braga (Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus delbrueckii) is firstly reported here. Five of the Lactobacillus isolates showed antibacterial activity against pathogenic bacteria, including Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Salmonella enterica. Moreover, most of them showed a good resistance to pH 2.5 and some survived at high concentrations of bile salts (up to 2%). Two L. plantarum isolates were able to inhibit all the indicator strains, and showed the best viability (about 70%) after a sequential treatment simulating the passage through the gastrointestinal tract.
Conclusion
Based on the results, the most promising candidates for designing new probiotic products are: L. plantarum BR9 from braga and L. plantarum CR1 from water kefir.
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Coma ME, Peltzer MA, Delgado JF, Salvay AG. Water kefir grains as an innovative source of materials: Study of plasticiser content on film properties. Eur Polym J 2019. [DOI: 10.1016/j.eurpolymj.2019.109234] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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In situ production and characterization of cloud forming dextrans in fruit-juices. Int J Food Microbiol 2019; 306:108261. [PMID: 31302487 DOI: 10.1016/j.ijfoodmicro.2019.108261] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 06/24/2019] [Accepted: 07/06/2019] [Indexed: 12/22/2022]
Abstract
Turbidity in beverages is typically achieved by addition of emulsion based cloud systems. Their intrinsic instability necessitates the widespread use of technological measures and use of food additives to prevent emulsion decay. In this work, we explored the possibility to establish a new generation of natural, stable clouding systems based on bacterial dextrans. Lactobacillus hordei TMW 1.1907 originating from water kefir was used to produce dextrans in sucrose supplemented apple or grape juices. By varying the fermentation conditions, two distinct types of dextran molecules could be produced at yields ranging from 2.5 to 8.5 g/L. The dextran-containing fermentates showed an unchanged turbidity after pasteurization at acidic pH and subsequent storage for three months. No sedimentation of particles occurred upon storage. Neutralization of the acidic fruit juices to pH 7 prior to fermentation significantly increased the dextran yields. The molecular weight, rms radii and turbidity of dextrans produced at 20 °C were higher than those produced at 30 °C. Characterization of the isolated dextrans by asymmetric flow field-flow fractionation coupled to multi-angle laser light scattering revealed a random-coil like structure and rms radii ranging from 66.0 to 87.4 nm. The averaged molar masses of the cloud forming dextrans were in the approximate range of 103.1 to 141.6 MDa. In conclusion, our results demonstrate the possibility to ferment fruit juices for in situ production of dextrans exhibiting novel techno-functional properties beyond gelling and thickening.
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Münkel F, Wefers D. Fine structures of different dextrans assessed by isolation and characterization of endo-dextranase liberated isomalto-oligosaccharides. Carbohydr Polym 2019; 215:296-306. [DOI: 10.1016/j.carbpol.2019.03.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 03/09/2019] [Accepted: 03/10/2019] [Indexed: 11/30/2022]
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Verce M, De Vuyst L, Weckx S. Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species. Front Microbiol 2019; 10:479. [PMID: 30918501 PMCID: PMC6424877 DOI: 10.3389/fmicb.2019.00479] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Accepted: 02/25/2019] [Indexed: 12/29/2022] Open
Abstract
Water kefir is a fruity, sour, slightly alcoholic and carbonated beverage, which is made by fermentation of an aqueous sucrose solution in the presence of dried figs and water kefir grains. These polysaccharide grains contain lactic acid bacteria (LAB), yeasts, and sometimes bifidobacteria and/or acetic acid bacteria, which consume sucrose to produce exopolysaccharides, lactic acid, acetic acid, ethanol, and carbon dioxide. Shotgun metagenomic sequencing was used to examine the microbial species diversity present at two time points during water kefir fermentation in detail, both in the water kefir liquor and on the water kefir grains, hence representing four samples. Lactobacillus harbinensis, Lactobacillus hilgardii, Lactobacillus nagelii, Lactobacillus paracasei, and a Lactobacillus species similar to Lactobacillus hordei/mali were present in the water kefir examined, along with Bifidobacterium aquikefiri and two yeast species, namely Saccharomyces cerevisiae and Dekkera bruxellensis. In addition, evidence for a novel Oenococcus species related to Oenococcus oeni and Oenococcus kitaharae was found. Its genome was derived from the metagenome and made available under the name of Candidatus Oenococcus aquikefiri. Through functional analysis of the four metagenomic data sets, it was possible to link the production of lactic acid, acetic acid, ethanol, and carbon dioxide to subgroups of the microbial species found. In particular, the production of mannitol from fructose was linked to L. hilgardii, Candidatus O. aquikefiri, and B. aquikefiri, whereas glycerol production was associated with S. cerevisiae. Also, there were indications of cross-feeding, for instance in the case of amino acid supply. Few bacterial species could synthesize a limited number of cofactors, making them reliant on the figs or S. cerevisiae. The LAB species in turn were found to be capable of contributing to water kefir grain growth, as dextransucrase-encoding genes were attributed to L. hilgardii, L. hordei/mali, and Candidatus O. aquikefiri.
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Affiliation(s)
- Marko Verce
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Bechtner J, Xu D, Behr J, Ludwig C, Vogel RF. Proteomic Analysis of Lactobacillus nagelii in the Presence of Saccharomyces cerevisiae Isolated From Water Kefir and Comparison With Lactobacillus hordei. Front Microbiol 2019; 10:325. [PMID: 30891008 PMCID: PMC6413804 DOI: 10.3389/fmicb.2019.00325] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Accepted: 02/07/2019] [Indexed: 12/21/2022] Open
Abstract
Water kefir is a slightly alcoholic and traditionally fermented beverage, which is prepared from sucrose, water, kefir grains, and dried or fresh fruits (e.g., figs). Lactobacillus (L.) nagelii, L. hordei, and Saccharomyces (S.) cerevisiae are predominant and stable lactic acid bacteria and yeasts, respectively, isolated from water kefir consortia. The growth of L. nagelii and L. hordei are improved in the presence of S. cerevisiae. In this work we demonstrate that quantitative comparative proteomics enables the investigation of interactions between LAB and yeast to predict real-time metabolic exchange in water kefir. It revealed 73 differentially expressed (DE) in L. nagelii TMW 1.1827 in the presence of S. cerevisiae. The presence of the yeast induced changes in the changes in the carbohydrate metabolism of L. nagelii and affected reactions involved in NAD+/NADH homeostasis. Furthermore, the DE enzymes involved in amino acid biosynthesis or catabolism predict that S. cerevisiae releases glutamine, histidine, methionine, and arginine, which are subsequently used by L. nagelii to ensure its survival in the water kefir consortium. In co-culture with S. cerevisiae, L. nagelii profits from riboflavin, most likely secreted by the yeast. The reaction of L. nagelii to the presence of S. cerevisiae differs from that one of the previously studied L. hordei, which displays 233 differentially expressed proteins, changes in citrate metabolism and an antidromic strategy for NAD+/NADH homeostasis. So far, aggregation promotion factors, i.e., formation of a specific glucan and bifunctional enzymes were only detected in L. hordei.
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Affiliation(s)
- Julia Bechtner
- Lehrstuhl für Technische Mikrobiologie, Wissenschaftszentrum Weihenstephan, Technische Universität München, Freising, Germany
| | - Di Xu
- Lehrstuhl für Technische Mikrobiologie, Wissenschaftszentrum Weihenstephan, Technische Universität München, Freising, Germany
| | - Jürgen Behr
- Lehrstuhl für Technische Mikrobiologie, Wissenschaftszentrum Weihenstephan, Technische Universität München, Freising, Germany.,Bavarian Center for Biomolecular Mass Spectrometry, Freising, Germany
| | - Christina Ludwig
- Bavarian Center for Biomolecular Mass Spectrometry, Freising, Germany
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Wissenschaftszentrum Weihenstephan, Technische Universität München, Freising, Germany
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Xu D, Bechtner J, Behr J, Eisenbach L, Geißler AJ, Vogel RF. Lifestyle of Lactobacillus hordei isolated from water kefir based on genomic, proteomic and physiological characterization. Int J Food Microbiol 2019; 290:141-149. [DOI: 10.1016/j.ijfoodmicro.2018.10.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 09/10/2018] [Accepted: 10/03/2018] [Indexed: 10/28/2022]
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Laureys D, Aerts M, Vandamme P, De Vuyst L. Oxygen and diverse nutrients influence the water kefir fermentation process. Food Microbiol 2018. [DOI: 10.1016/j.fm.2018.02.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Xu D, Fels L, Wefers D, Behr J, Jakob F, Vogel RF. Lactobacillus hordei dextrans induce Saccharomyces cerevisiae aggregation and network formation on hydrophilic surfaces. Int J Biol Macromol 2018; 115:236-242. [PMID: 29655886 DOI: 10.1016/j.ijbiomac.2018.04.068] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Revised: 04/11/2018] [Accepted: 04/12/2018] [Indexed: 11/28/2022]
Abstract
Water kefir granules are supposed to mainly consist of dextrans produced by Lactobacillus (L.) hilgardii. Still, other microorganisms such as L. hordei, L. nagelii, Leuconostoc (Lc.) citreum and Saccharomyces (S.) cerevisiae are commonly isolated from water kefir granules, while their contribution to the granule formation remains unknown. We studied putative functions of these microbes in granule formation, upon development of a simplified model system containing hydrophilic object slides, which mimics the hydrophilic surface of a growing kefir granule. We found that all tested lactic acid bacteria produced glucans, while solely those isolated from the four different L. hordei strains induced yeast aggregation on the hydrophilic slides. Therefore, structural differences between these glucans were investigated with respect to their size distributions and their linkage types. Beyond the finding that all glucans were identified as dextrans, those of the four L. hordei strains were highly similar among each other regarding portions of linkage types and size distributions. Thus, our study suggests the specific size and structural organization of the dextran produced by L. hordei as the main cause for inducing S. cerevisiae aggregation and network formation on hydrophilic surfaces and thus as crucial initiation of the stepwise water kefir granule growth.
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Affiliation(s)
- Di Xu
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Lea Fels
- Karlsruhe Institute of Technology (KIT), Institute of Applied Biosciences, Karlsruhe, Germany
| | - Daniel Wefers
- Karlsruhe Institute of Technology (KIT), Institute of Applied Biosciences, Karlsruhe, Germany
| | - Jürgen Behr
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany; Bavarian Center for Biomolecular Mass Spectrometry (BayBioMS), Freising, Germany
| | - Frank Jakob
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany.
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
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Structural characterization of the exopolysaccharides from water kefir. Carbohydr Polym 2018; 189:296-303. [PMID: 29580412 DOI: 10.1016/j.carbpol.2018.02.037] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 02/02/2018] [Accepted: 02/12/2018] [Indexed: 11/21/2022]
Abstract
Water kefir is a beverage which is produced by initiating fermentation of a fruit extract/sucrose solution with insoluble kefir grains. Exopolysaccharides that are formed from sucrose play a major role in the kefir grain formation, but the exopolysaccharides in the kefir beverage and the detailed structural composition of the whole kefir grains have not been studied yet. Therefore, kefir grains and the corresponding kefir beverage were analyzed for exopolysaccharides by multiple chromatographic approaches and two-dimensional NMR spectroscopy. Furthermore, different fractionation techniques were applied to obtain further information about the exopolysaccharides. The exopolysaccharide-fraction of the investigated kefir beverage was predominantly composed of O3- and O2-branched dextrans as well as lower amounts of levans. The insoluble dextrans from the kefir grains were mostly O3-branched and contained an elevated portion of 1,3-linked glucose units compared to the soluble dextrans. The structurally different exopolysaccharides in water kefir suggest the involvement of multiple bacteria.
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Wu CH, Wang PM, Lin KW. Quality of Semi-dry Fermented Sausage Containing Sugary Kefir Grains. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.707] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Pei-Ming Wang
- Department of Food and Nutrition, Providence University No. 200
| | - Kuo-Wei Lin
- Department of Food and Nutrition, Providence University No. 200
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Gangoiti J, Pijning T, Dijkhuizen L. Biotechnological potential of novel glycoside hydrolase family 70 enzymes synthesizing α-glucans from starch and sucrose. Biotechnol Adv 2017; 36:196-207. [PMID: 29133008 DOI: 10.1016/j.biotechadv.2017.11.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2017] [Revised: 10/24/2017] [Accepted: 11/06/2017] [Indexed: 11/18/2022]
Abstract
Transglucosidases belonging to the glycoside hydrolase (GH) family 70 are promising enzymatic tools for the synthesis of α-glucans with defined structures from renewable sucrose and starch substrates. Depending on the GH70 enzyme specificity, α-glucans with different structures and physicochemical properties are produced, which have found diverse (potential) commercial applications, e.g. in food, health and as biomaterials. Originally, the GH70 family was established only for glucansucrase enzymes of lactic acid bacteria that catalyze the synthesis of α-glucan polymers from sucrose. In recent years, we have identified 3 novel subfamilies of GH70 enzymes (designated GtfB, GtfC and GtfD), inactive on sucrose but converting starch/maltodextrin substrates into novel α-glucans. These novel starch-acting enzymes considerably enlarge the panel of α-glucans that can be produced. They also represent very interesting evolutionary intermediates between sucrose-acting GH70 glucansucrases and starch-acting GH13 α-amylases. Here we provide an overview of the repertoire of GH70 enzymes currently available with focus on these novel starch-acting GH70 enzymes and their biotechnological potential. Moreover, we discuss key developments in the understanding of structure-function relationships of GH70 enzymes in the light of available three-dimensional structures, and the protein engineering strategies that were recently applied to expand their natural product specificities.
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Affiliation(s)
- Joana Gangoiti
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Nijenborgh 7, 9747 AG Groningen, The Netherlands
| | - Tjaard Pijning
- Biophysical Chemistry, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Nijenborgh 7, 9747 AG Groningen, The Netherlands
| | - Lubbert Dijkhuizen
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Nijenborgh 7, 9747 AG Groningen, The Netherlands.
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Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review. Food Microbiol 2017; 66:86-95. [DOI: 10.1016/j.fm.2017.04.004] [Citation(s) in RCA: 106] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 04/06/2017] [Accepted: 04/07/2017] [Indexed: 02/04/2023]
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Laureys D, De Vuyst L. The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process. J Appl Microbiol 2017; 122:719-732. [PMID: 27930854 DOI: 10.1111/jam.13370] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Revised: 11/20/2016] [Accepted: 11/29/2016] [Indexed: 11/29/2022]
Abstract
AIMS To investigate the influence of the water kefir grain inoculum on the characteristics of the water kefir fermentation process. METHODS AND RESULTS Three water kefir fermentation processes were started with different water kefir grain inocula and followed as a function of time regarding microbial species diversity, community dynamics, substrate consumption profile and metabolite production course. The inoculum determined the water kefir grain growth, the viable counts on the grains, the time until total carbohydrate exhaustion, the final metabolite concentrations and the microbial species diversity. There were always 2-10 lactic acid bacterial cells for every yeast cell and the majority of these micro-organisms was always present on the grains. Lactobacillus paracasei, Lactobacillus hilgardii, Lactobacillus nagelii and Saccharomyces cerevisiae were always present and may be the key micro-organisms during water kefir fermentation. Low water kefir grain growth was associated with small grains with high viable counts of micro-organisms, fast fermentation and low pH values, and was not caused by the absence of exopolysaccharide-producing lactic acid bacteria. CONCLUSIONS The water kefir grain inoculum influences the microbial species diversity and characteristics of the fermentation process. A select group of key micro-organisms was always present during fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY This study allows a rational selection of a water kefir grain inoculum.
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Affiliation(s)
- D Laureys
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - L De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Martínez-Torres A, Gutiérrez-Ambrocio S, Heredia-del-Orbe P, Villa-Tanaca L, Hernández-Rodríguez C. Inferring the role of microorganisms in water kefir fermentations. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13312] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Abigail Martínez-Torres
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
| | - Sandra Gutiérrez-Ambrocio
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
| | - Pamela Heredia-del-Orbe
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
| | - Lourdes Villa-Tanaca
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
| | - César Hernández-Rodríguez
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
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42
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Paiva IMD, Steinberg RDS, Lula IS, Souza-Fagundes EMD, Mendes TDO, Bell MJV, Nicoli JR, Nunes ÁC, Neumann E. Lactobacillus kefiranofaciens and Lactobacillus satsumensis isolated from Brazilian kefir grains produce alpha-glucans that are potentially suitable for food applications. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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43
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Structural basis for the roles of starch and sucrose in homo-exopolysaccharide formation by Lactobacillus reuteri 35-5. Carbohydr Polym 2016; 151:29-39. [DOI: 10.1016/j.carbpol.2016.05.048] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2016] [Revised: 05/12/2016] [Accepted: 05/15/2016] [Indexed: 12/22/2022]
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Alvim L, Sandes S, Silva B, Steinberg R, Campos M, Acurcio L, Arantes R, Nicoli J, Neumann E, Nunes Á. Weissella paramesenteroides WpK4 reduces gene expression of intestinal cytokines, and hepatic and splenic injuries in a murine model of typhoid fever. Benef Microbes 2016; 7:61-73. [DOI: 10.3920/bm2015.0093] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Diarrhoea in piglets by Salmonella and other pathogens can be a serious health problem. Non-drug treatments such as probiotic microorganisms have various effects on the gastrointestinal microbiota dysbiosis and host immune system modulation. The aim of this study was to demonstrate the suitable use of Weissella paramesenteroides WpK4 strain isolated from healthy piglets as an alternative prophylactic or therapeutic treatment against Salmonella Typhimurium. Out of 37 lactic acid bacteria isolates, 24 strains belonging to the Weissella and Lactobacillus genera were analysed in vitro for desirable probiotic characteristics. The W. paramesenteroides WpK4 strain fulfilled all in vitro tests: resistance to acidic pH and bile salts, hydrophobic cell surface, antagonism against bacterial pathogens, H2O2 production and exopolysaccharide secretion, and non-transferable resistance to antibiotics. Mice fed with WpK4 showed no signs of bacterial translocation to the liver or spleen and decreased Salmonella translocation to these organs. Significantly, WpK4 intake attenuated the weight loss, fostered the preservation of intestinal architecture and integrity, and promoted survival in mice following infection with Salmonella Typhimurium. In addition, WpK4 modulated immune cellular response by inhibiting the production of pro-inflammatory cytokines and inducing anti-inflammatory mediators. These findings validate the probiotic properties of W. paramesenteroides WpK4 strain, and its eventual use in piglets.
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Affiliation(s)
- L.B. Alvim
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - S.H.C. Sandes
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - B.C. Silva
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - R.S. Steinberg
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - M.H.A Campos
- GENE Núcleo de Genética Médica, Avenida Afonso Pena 3111, 30170-001, Belo Horizonte, MG, Brazil
| | - L.B. Acurcio
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - R.M.E. Arantes
- Departamento de Patologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - J.R. Nicoli
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - E. Neumann
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - Á.C. Nunes
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
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Zannini E, Waters DM, Coffey A, Arendt EK. Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides. Appl Microbiol Biotechnol 2015; 100:1121-1135. [PMID: 26621802 DOI: 10.1007/s00253-015-7172-2] [Citation(s) in RCA: 217] [Impact Index Per Article: 24.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Revised: 11/08/2015] [Accepted: 11/11/2015] [Indexed: 11/25/2022]
Abstract
Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important microorganisms in the development of functional food products and are used as starter cultures or coadjutants to develop fermented foods. There is large variability in EPS production by LAB in terms of chemical composition, quantity, molecular size, charge, presence of side chains, and rigidity of the molecules. The main body of the review will cover practical aspects concerning the structural diversity structure of EPS, and their concrete application in food industries is reported in details. To strengthen the food application and process feasibility of LAB EPS at industrial level, a future academic research should be combined with industrial input to understand the technical shortfalls that EPS can address.
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Affiliation(s)
- Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
| | - Deborah M Waters
- School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
| | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland.
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46
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Caro Velez CA, León Peláez ÁM. Capacidad antifúngica de sobrenadantes libres de células obtenidos de la fermentación de un sustrato de “panela” con gránulos de kefir de agua. REVISTA COLOMBIANA DE BIOTECNOLOGÍA 2015. [DOI: 10.15446/rev.colomb.biote.v17n2.42758] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
<p>El kefir de agua (KA) es una bebida fermentada medianamente ácida elaborada con soluciones azucaradas y fermentada por un consorcio de microorganismos, principalmente bacterias ácido lácticas (BAL) y levaduras (LEV), embebidas en un polisacárido llamado gránulo de KA. La presencia de hongos y sus toxinas es un problema de la producción de alimentos, como Aspergillus ochraceus y sus micotoxinas especialmente en café y vino. Entre algunas alternativas que se han evaluado para su inhibición se incluyen las bacterias ácido lácticas y productos fermentados en general.</p><p>El objetivo principal de esta investigación fue evaluar la capacidad del KA en inhibir o retrasar el crecimiento de <em>A. ochraceus</em>. Se emplearon 8 sobrenadantes libres de células (SLC) obtenidos de diferentes fermentaciones de panela con gránulos de KA y con diferentes concentraciones de ácidos orgánicos (láctico y acético). Se hicieron fermentaciones con gránulos de KA en solución de panela por periodos de 32,5 h, a 25, 30 y 37 °C. Se determinaron la cinética de acidificación; el incremento de biomasa y se hizo el recuento de los grupos de microorganismos que componen el gránulo. A 25 °C se determinó el mayor aumento de biomasa (92%). La temperatura de fermentación afectó el recuento de los microorganismos que conforman el gránulo, principalmente las BAL, disminuyendo su cantidad a la máxima temperatura de fermentación (37 °C) (6,4x107UFC ml-1), comparado con la mínima temperatura (25 ºC) (4,0x106 UFC ml-1). El fermento que presentó mayor actividad antifúngica fue el SLC5 (pH: 3,2; temperatura de fermentación: 30 °C). El poder inhibitorio se atribuyó a los ácidos orgánicos producidos durante la fermentación, aunque no se puede descartar que hayan actuado otras sustancias no cuantificadas.</p><p>Se pudo comprobar que el KA puede fermentar y aumentar su biomasa en un sustrato como el agua de panela y que sus SLC tienen la capacidad de reducir el crecimiento de <em>A. ochraceus</em>.</p>
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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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Laureys D, De Vuyst L. Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation. Appl Environ Microbiol 2014; 80:2564-72. [PMID: 24532061 PMCID: PMC3993195 DOI: 10.1128/aem.03978-13] [Citation(s) in RCA: 114] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2013] [Accepted: 02/06/2014] [Indexed: 12/23/2022] Open
Abstract
Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species diversity, and the kinetics of substrate consumption and metabolite production. The majority of the water kefir ecosystem was found to be present on the water kefir grains. The most important microbial species present were Lactobacillus casei/paracasei, Lactobacillus harbinensis, Lactobacillus hilgardii, Bifidobacterium psychraerophilum/crudilactis, Saccharomyces cerevisiae, and Dekkera bruxellensis. The microbial species diversities in the water kefir liquor and on the water kefir grains were similar and remained stable during the whole fermentation process. The major substrate, sucrose, was completely converted after 24 h of fermentation, which coincided with the production of the major part of the water kefir grain polysaccharide. The main metabolites of the fermentation were ethanol and lactic acid. Glycerol, acetic acid, and mannitol were produced in low concentrations. The major part of these metabolites was produced during the first 72 h of fermentation, during which the pH decreased from 4.26 to 3.45. The most prevalent volatile aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which might be of significance with respect to the aroma of the end product.
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Affiliation(s)
- David Laureys
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Marsh AJ, O'Sullivan O, Hill C, Ross RP, Cotter PD. Sequence-based analysis of the microbial composition of water kefir from multiple sources. FEMS Microbiol Lett 2013; 348:79-85. [PMID: 24004255 DOI: 10.1111/1574-6968.12248] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2013] [Revised: 08/29/2013] [Accepted: 09/02/2013] [Indexed: 11/29/2022] Open
Abstract
Water kefir is a water-sucrose-based beverage, fermented by a symbiosis of bacteria and yeast to produce a final product that is lightly carbonated, acidic and that has a low alcohol percentage. The microorganisms present in water kefir are introduced via water kefir grains, which consist of a polysaccharide matrix in which the microorganisms are embedded. We aimed to provide a comprehensive sequencing-based analysis of the bacterial population of water kefir beverages and grains, while providing an initial insight into the corresponding fungal population. To facilitate this objective, four water kefirs were sourced from the UK, Canada and the United States. Culture-independent, high-throughput, sequencing-based analyses revealed that the bacterial fraction of each water kefir and grain was dominated by Zymomonas, an ethanol-producing bacterium, which has not previously been detected at such a scale. The other genera detected were representatives of the lactic acid bacteria and acetic acid bacteria. Our analysis of the fungal component established that it was comprised of the genera Dekkera, Hanseniaspora, Saccharomyces, Zygosaccharomyces, Torulaspora and Lachancea. This information will assist in the ultimate identification of the microorganisms responsible for the potentially health-promoting attributes of these beverages.
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Affiliation(s)
- Alan J Marsh
- Teagasc Food Research Centre, Fermoy, Co. Cork, Ireland; Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland; Microbiology Department, University College Cork, Cork, Ireland
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Rühmkorf C, Bork C, Mischnick P, Rübsam H, Becker T, Vogel RF. Identification of Lactobacillus curvatus TMW 1.624 dextransucrase and comparative characterization with Lactobacillus reuteri TMW 1.106 and Lactobacillus animalis TMW 1.971 dextransucrases. Food Microbiol 2013; 34:52-61. [DOI: 10.1016/j.fm.2012.11.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2012] [Revised: 10/17/2012] [Accepted: 11/10/2012] [Indexed: 10/27/2022]
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