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Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape. Foods 2021; 10:foods10102390. [PMID: 34681439 PMCID: PMC8535898 DOI: 10.3390/foods10102390] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/01/2021] [Accepted: 10/07/2021] [Indexed: 12/22/2022] Open
Abstract
Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of Lactobacillus, Bacillus, and Saccharomyces. We identified a major gap of research on uncommon beverages and poor attention on the cultural and technological aspects. TMFB are dynamic and heterogenous foodscapes that are valuable biocultural reservoirs. Policies should include their promotion for conservation. The main needs of research and policies are discussed.
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High pressure processing of spoilage fungi as affected by water activity in a diluted apple juice concentrate. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106779] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Helmy EA, Soliman SA, Abdel-Ghany TM, Ganash M. Evaluation of potentially probiotic attributes of certain dairy yeast isolated from buffalo sweetened Karish cheese. Heliyon 2019; 5:e01649. [PMID: 31193166 PMCID: PMC6520606 DOI: 10.1016/j.heliyon.2019.e01649] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 04/10/2019] [Accepted: 05/01/2019] [Indexed: 12/19/2022] Open
Abstract
Egyptian traditional cheese has a long history and still represent an important part of the Egyptian diet. A lot of scientific studies in probiotic topic is usually related to bacteria, in particular lactic acid bacteria, and there is lack of information about potentially probiotic yeasts, except Saccharomyces boulardii. In the current study, 50 samples of traditional Egyptian buffalo sweetened cheese randomly were collected from five local Egyptian markets for yeast isolation. Isolated yeast species were identified using API20 kits techniques and the most frequently isolates were genotypically confirmed identified using the variability in the ITS rDNA. Appropriate in vitro assays have been conducted to examine their probiotic potentiality counting acid and bile salts tolerance, stimulated gastrointestinal tract tolerance, cell adhesion/hydrophobic characteristics, killer toxin productivity and antimicrobial activity against some clinical and food borne pathogens. The incidence of the obtained yeast taxa was found to be; S. cerevisiae (25%), Wickerhamomyces anomalus (23%), Pichia kudriavzevii (19%), Kluyveromyces lactis (17%), Geotrichum candidum (6%), Debaryomyces hansenii (4%), Candida tropicalis (3%), Cryptococcus neoformans (1%), Rhodotorula glabrata (1%) and Trichosporon cutaneum (1%). The most frequently isolates (S. cerevisiae, W. anomalus and P. kudriavzevii) exhibited high tolerance to bile salts elevated concentrations up to 2.0 %. W. anomalus could withstand the elevated bile salts concentrations and it was the most tolerable yeast isolate to intestinal juice environment. W. anomalus showed the lowest eradication from intestinal mucosa as indicated by the hydrophobicity average percentage 11.891% to xylene comparing to the P. kudriavzevii which showed the highest hydrophobicity average percentage of 46.185% to chloroform. Yeast isolates S. cerevisiae, W. anomalus and P. kudriavzevii (particularly W. anomalus) were recognized as ideal potentially probiotic model having in vitro properties that make them favorable candidates for probiotic applications.
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Affiliation(s)
- E A Helmy
- The Regional Center for Mycology and Biotechnology, Al-Azhar University, Cairo, Egypt
| | - S A Soliman
- Dairy Science Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
| | - Tarek M Abdel-Ghany
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Cairo, Egypt
| | - Magdah Ganash
- Biology Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
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Ramaroson M, Guillou S, Rossero A, Rezé S, Anthoine V, Moriceau N, Martin JL, Duranton F, Zagorec M. Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham. Int J Food Microbiol 2018; 276:28-38. [PMID: 29655009 DOI: 10.1016/j.ijfoodmicro.2018.04.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 03/09/2018] [Accepted: 04/04/2018] [Indexed: 10/17/2022]
Abstract
High Pressure Processing (HPP) and biopreservation can contribute to food safety by inactivation of bacterial contaminants. However these treatments are inefficient against bacterial endospores. Moreover, HPP can induce spore germination. The objective of this study was to select lactic acid bacteria strains to be used as bioprotective cultures, to control vegetative cells of spore-forming bacteria in ham after application of HPP. A collection of 63 strains of various origins was screened for their antagonistic activity against spore-forming Bacillus and Clostridium species and their ability to resist to HPP. Some safety requirements should also be considered prior to their introduction into the food chain. Hence, the selection steps included the assessment of biogenic amine production and antibiotic resistance. No strain produced histamine above the threshold detection level of 50 ppm. From the assessment of antibiotic resistance against nine antibiotics, 14 susceptible strains were kept. Antagonistic action of the 14 strains was then assessed by the well diffusion method against pathogenic or spoilage spore-forming species as Bacillus cereus, Clostridium sp. like botulinum, Clostridium frigidicarnis, and Clostridium algidicarnis. One Lactobacillus curvatus strain and one Lactococcus lactis strain were ultimately selected for their widest inhibitory spectrum and their potential production of bacteriocin. A Lactobacillus plantarum strain was included as control. Their resistance to HPP and ability to regrow during chilled storage was then assessed in model ham liquid medium. Treatments of pressure intensities of 400, 500, and 600 MPa, and durations of 1, 3, 6, and 10 min were applied. After treatment, cultures were incubated at 8 °C during 30 days. Inactivation curves were then fitted by using a reparameterized Weibull model whereas growth curves were modelled with a logistic model. Although the two Lactobacillus strains were more resistant than L. lactis to HPP, the latter was the only strain able to regrow following HPP. The absence of biogenic amine production of this strain after growth on diced cube cooked ham was also shown. In conclusion this L. lactis strain could be selected as representing the best candidate for a promising preservative treatment combining biopreservation and HPP to control spore-forming bacteria in cooked ham.
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Affiliation(s)
- Mihanta Ramaroson
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Sandrine Guillou
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Albert Rossero
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Sandrine Rezé
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Valérie Anthoine
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Nicolas Moriceau
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Jean-Luc Martin
- IFIP, French Institute for the Pig and Pork Industry, 94 700 Maisons-Alfort, France
| | - Frédérique Duranton
- CTCPA, French Food Industry Science and Technology Center, 44300 Nantes, France
| | - Monique Zagorec
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
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Zheng X, Liu F, Shi X, Wang B, Li K, Li B, Zhuge B. Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese. Food Res Int 2018; 105:733-742. [DOI: 10.1016/j.foodres.2017.12.007] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 12/01/2017] [Accepted: 12/02/2017] [Indexed: 01/08/2023]
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Microbiological Aspects of High-Pressure Processing of Food: Inactivation of Microbial Vegetative Cells and Spores. HIGH PRESSURE PROCESSING OF FOOD 2016. [DOI: 10.1007/978-1-4939-3234-4_14] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Jeong SH, Lee SH, Jung JY, Choi EJ, Jeon CO. Microbial succession and metabolite changes during long-term storage of Kimchi. J Food Sci 2013; 78:M763-9. [PMID: 23550842 DOI: 10.1111/1750-3841.12095] [Citation(s) in RCA: 91] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2012] [Accepted: 02/04/2013] [Indexed: 11/28/2022]
Abstract
Kimchi is often stored for a long period of time for a diet during the winter season because it is an essential side dish for Korean meals. In this study pH, abundance of bacteria and yeasts, bacterial communities, and metabolites were monitored periodically to investigate the fermentation process of kimchi for 120 d. Bacterial abundance increased quickly with a pH decrease after an initial pH increase during the early fermentation period. After 20 d, pH values became relatively stable and free sugars were maintained at relatively constant levels, indicating that kimchi fermentation by lactic acid bacteria (LAB) was almost completed. After that time, a decrease in bacterial abundance and a growth in Saccharomyces occurred concurrently with increased free sugar consumption and production of glycerol and ethanol. Finally, after 100 d, the growth of Candida was observed. Community analysis using pyrosequencing revealed that diverse LAB including Leuconostoc citreum, Leuconostoc holzapfelii, Lactococcus lactis, and Weissella soli were present during the early fermentation period, but the LAB community was quickly replaced with Lactobacillus sakei, Leuconostoc gasicomitatum, and Weissella koreensis as the fermentation progressed. Metabolite analysis using (1) H-NMR showed that organic acids (lactate, acetate, and succinate) as well as bioactive substances (mannitol and gamma-aminobutyric acid (GABA)) were produced during the kimchi fermentation, and Leuconostoc strains and Lactobacillus sakei were identified as the producers of mannitol and GABA, respectively.
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Affiliation(s)
- Sang Hyeon Jeong
- Dept. of Life Science, Chung-Ang Univ., Seoul, 156-756, Republic of Korea
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Jeong SH, Jung JY, Lee SH, Jin HM, Jeon CO. Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi. Int J Food Microbiol 2013; 164:46-53. [PMID: 23587713 DOI: 10.1016/j.ijfoodmicro.2013.03.016] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2012] [Revised: 03/14/2013] [Accepted: 03/15/2013] [Indexed: 10/27/2022]
Abstract
Dongchimi, one of the most common types of watery kimchi in Korea, was prepared using radish and its pH values, microbial cell numbers, bacterial communities, and metabolites were monitored periodically to investigate the fermentation process of watery kimchi. The bacterial abundance increased quickly during the early fermentation period and the pH values concurrently decreased rapidly without any initial pH increase. After 15 days of fermentation, the bacterial abundance decreased rapidly with the increase of Saccharomyces abundance and then increased again with a decrease of Saccharomyces abundance after 40 days of fermentation, suggesting that bacteria and Saccharomyces have a direct antagonistic relationship. Finally, after 60 days of fermentation, a decrease in bacterial abundance and the growth of Candida were concurrently observed. Community analysis using pyrosequencing revealed that diverse genera such as Leuconostoc, Lactobacillus, Pseudomonas, Pantoea, and Weissella were present at initial fermentation (day 0), but Leuconostoc became predominant within only three days of fermentation and remained predominant until the end of fermentation (day 100). Metabolite analysis using (1)H NMR showed that the concentrations of free sugars (fructose and glucose) were very low during the early fermentation period, but their concentrations increased rapidly although lactate, mannitol, and acetate were produced. After 30 days of fermentation, quick consumption of free sugars and production of glycerol and ethanol were observed concurrently with the growth of Saccharomyces, levels of which might be considered for use as a potential indicator of dongchimi quality and fermentation time.
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Affiliation(s)
- Sang Hyeon Jeong
- Department of Life Science, Research Center for Biomolecules and Biosystems, Chung-Ang University, Seoul 156-756, Republic of Korea
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Groenewald M, Boekhout T, Neuvéglise C, Gaillardin C, van Dijck PWM, Wyss M. Yarrowia lipolytica: safety assessment of an oleaginous yeast with a great industrial potential. Crit Rev Microbiol 2013; 40:187-206. [PMID: 23488872 DOI: 10.3109/1040841x.2013.770386] [Citation(s) in RCA: 276] [Impact Index Per Article: 25.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Yarrowia lipolytica has been developed as a production host for a large variety of biotechnological applications. Efficacy and safety studies have demonstrated the safe use of Yarrowia-derived products containing significant proportions of Yarrowia biomass (as for DuPont's eicosapentaenoic acid-rich oil) or with the yeast itself as the final product (as for British Petroleum's single-cell protein product). The natural occurrence of the species in food, particularly cheese, other dairy products and meat, is a further argument supporting its safety. The species causes rare opportunistic infections in severely immunocompromised or otherwise seriously ill people with other underlying diseases or conditions. The infections can be treated effectively by the use of regular antifungal drugs, and in some cases even disappeared spontaneously. Based on our assessment, we conclude that Y. lipolytica is a "safe-to-use" organism.
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Affiliation(s)
- Marizeth Groenewald
- CBS-KNAW Fungal Biodiversity Centre, Institute of the Royal Netherlands Academy of Arts and Sciences , Utrecht , The Netherlands
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