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Tang J, Wu X, Lv D, Huang S, Zhang Y, Kong F. Effect of salt concentration on the quality and microbial community during pickled peppers fermentation. Food Chem X 2024; 23:101594. [PMID: 39040148 PMCID: PMC11261264 DOI: 10.1016/j.fochx.2024.101594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/17/2024] [Accepted: 06/24/2024] [Indexed: 07/24/2024] Open
Abstract
This work aimed to investigate the effect of salt concentration on the quality and microbial community of pickled peppers during fermentation, and the cross-correlation between microorganisms and quality was also revealed. The results showed that 9 volatile flavor compounds were unique to the low salt concentration group (D group), which also contained higher content of FAA, lactic acid and acetic acid than high salt concentration group (G group). Meanwhile, the samples of D2 group have a better texture properties. Firmicutes, Proteobacteria, Ascomycota, Lactobacillus, Pectobacterium, and Pseudomonas were detected as the main microbial community during the fermentation with different salt concentrations. Furthermore, the correlations analysis results indicated that the salt concentration has a significant effect on the microbial community of pickled peppers (p < 0.001), and Pediococcus, Lactobacillus, Cedecca, Issatchenkia, Pichia, Kazachstania, and Hanseniaspora were significantly correlated with flavors, which played crucial roles in the unique flavor formation of pickled peppers.
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Affiliation(s)
- Jianbo Tang
- Guizhou Food Processing Institute, Guizhou, Academy of Agricultural Sciences, Guiyang, 550006, China
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, 550006, China
| | - Xiaomeng Wu
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116000, China
| | - Du Lv
- Guizhou Food Processing Institute, Guizhou, Academy of Agricultural Sciences, Guiyang, 550006, China
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, 550006, China
| | - Shan Huang
- Guizhou Food Processing Institute, Guizhou, Academy of Agricultural Sciences, Guiyang, 550006, China
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, 550006, China
| | - Yu Zhang
- Guizhou Food Processing Institute, Guizhou, Academy of Agricultural Sciences, Guiyang, 550006, China
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, 550006, China
| | - Fanhua Kong
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116000, China
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2
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Sawada K, Yamada T. Influence of the initial microbiota on eggplant shibazuke pickle and eggplant juice fermentation. Microbiol Spectr 2024; 12:e0046424. [PMID: 39016604 DOI: 10.1128/spectrum.00464-24] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Accepted: 06/11/2024] [Indexed: 07/18/2024] Open
Abstract
The present study aimed to investigate the effects of the initial microbiota on microbial succession and metabolite transition during eggplant fermentation. Samples of traditional Japanese eggplant pickles, shibazuke, which were spontaneously fermented by plant-associated microbiota, were used for the analysis. Microbiota analysis indicated two successional patterns: early dominance of lactic acid bacteria superseded by aerobic bacteria and early dominance of lactic acid bacteria maintained to the end of the production process. Next, shibazuke production was modeled using filter-sterilized eggplant juice, fermenting the average composition of the initial shibazuke microbiota, which was artificially constructed from six major species identified during shibazuke production. In contrast to shibazuke production, all batches of eggplant juice fermentation showed almost identical microbial succession and complete dominance of Lactiplantibacillus plantarum in the final microbiota. These findings revealed the fate of initial microbiota under shibazuke production conditions: the early dominance of lactic acid bacteria that was maintained throughout, with L. plantarum ultimately predominating the microbiota. Furthermore, a comparison of the results between shibazuke production and eggplant juice fermentation suggested that L. plantarum is involved in the production of lactic acid, alanine, and glutamic acid during eggplant fermentation regardless of the final microbiota. IMPORTANCE The findings shown in this study provide insight into the microbial succession during spontaneous pickle fermentation and the role of Lactiplantibacillus plantarum in eggplant pickle production. Moreover, the novel method of using filter-sterilized vegetable juice with an artificial microbiota to emulate spontaneous fermentation can be applied to other spontaneously fermented products. This approach allows for the evaluation of the effect of specific initial microbiota in the absence of plant-associated bacteria from raw materials potentially promoting a greater understanding of microbial behavior in complex microbial ecosystems during vegetable fermentation.
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Affiliation(s)
- Kazunori Sawada
- Innovation Division, Gurunavi, Inc., Hibiya Mitsui Tower, Chiyoda-ku, Tokyo, Japan
| | - Takuji Yamada
- School of Life Science and Technology, Tokyo Institute of Technology, Meguro-ku, Tokyo, Japan
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3
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Yasir M, Alkhaldy AA, Soliman SA, Turkistani SA, Azhar EI. Metagenomic Insights into the Microbiome and Resistance Genes of Traditional Fermented Foods in Arabia. Foods 2023; 12:3342. [PMID: 37761051 PMCID: PMC10528461 DOI: 10.3390/foods12183342] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/02/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
This study uncovered microbial communities and evaluated the microbiological safety of traditional fermented foods consumed in the Arab region. Samples of dairy and non-dairy fermented foods-mish, jibneh, zabadi, and pickles-were collected from local markets in Saudi Arabia. Using the MiSeq system, samples were sequenced using 16S amplicons and shotgun metagenomics. Alpha and beta diversity indicated inter- and intra-variation in the studied fermented foods' bacterial communities. In the case of mish, the replicates were clustered. Twenty-one genera were found to be significantly different (FDR < 0.05) in abundance in pairwise comparison of fermented foods. Five high-quality, metagenome-assembled genomes (MAGs) of Lactococcus lactis, Lactobacillus helveticus, Pseudoalteromonas nigrifaciens, Streptococcus thermophiles, and Lactobacillus acetotolerans were retrieved from the shotgun sequencing representing the dominant taxa in the studied fermented foods. Additionally, 33 genes that cause antimicrobial resistance (ARGs) against ten different antibiotic classes were detected. Metabolic pathways were abundant in the studied metagenomes, such as amino acid metabolism, carbohydrate metabolism, cofactors, and vitamin biosynthesis. Metagenomic evaluation of Arabian fermented foods, including the identification of probiotics, pathogenic bacteria, and ARGs, illustrates the importance of microbiological analysis in evaluating their health effects.
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Affiliation(s)
- Muhammad Yasir
- Special Infectious Agents Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Areej A. Alkhaldy
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | | | | | - Esam I. Azhar
- Special Infectious Agents Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia
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4
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Geronikou A, Larsen N, Lillevang SK, Jespersen L. Diversity and succession of contaminating yeasts in white-brined cheese during cold storage. Food Microbiol 2023; 113:104266. [PMID: 37098422 DOI: 10.1016/j.fm.2023.104266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 03/08/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023]
Abstract
Contamination of white-brined cheeses (WBCs) with yeasts is of major concern in the dairy industry. This study aimed to identify yeast contaminants and characterize their succession in white-brined cheese during a shelf-life of 52 weeks. White-brined cheeses added herbs (WBC1) or sundried tomatoes (WBC2) were produced at a Danish dairy and incubated at 5 °C and 10 °C. An increase in yeast counts was observed for both products within the first 12-14 weeks of incubation and stabilized afterwards varying in a range of 4.19-7.08 log CFU/g. Interestingly, higher incubation temperature, especially in WBC2, led to lower yeast counts, concurrently with higher diversity of yeast species. Observed decrease in yeast counts was, most likely, due to negative interactions between yeast species leading to growth inhibition. In total, 469 yeast isolates from WBC1 and WBC2 were genotypically classified using the (GTG)5-rep-PCR technique. Out of them, 132 representative isolates were further identified by sequencing the D1/D2 domain of the 26 S rRNA gene. Predominant yeast species in WBCs were Candida zeylanoides and Debaryomyces hansenii, while Candida parapsilosis, Kazachstania bulderi, Kluyveromyces lactis, Pichia fermentans, Pichia kudriavzevii, Rhodotorula mucilaginosa, Torulaspora delbrueckii, and Wickerhamomyces anomalus were found in lower frequency. Heterogeneity of yeast species in WBC2 was generally larger compared to WBC1. This study indicated that, along with contamination levels, taxonomic heterogeneity of yeasts is an important factor influencing yeast cell counts, as well as product quality during storage.
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Affiliation(s)
- Athina Geronikou
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
| | - Nadja Larsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark.
| | | | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
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5
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Lin X, Bakyrbay S, Liu L, Tang X, Liu Y. Microbiota Succession and Chemical Composition Involved in Lactic Acid Bacteria-Fermented Pickles. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Pickles are a type of traditional fermented vegetables in China. To ascertain the effect of different lactic acid bacteria on pickles, the chemical composition characteristics, flavor substances, and bacterial diversity of the pickles fermented by natural bacteria, Lactobacillus plantarum R5, Lactobacillus pentosus R8, and L. plantarum R5 plus L. pentosus R8 were investigated in this study. The results showed that Lactobacillus enhanced the decrease in pH, increase in total acid content, degradation of nitrite, and production of organic acid (lactic acid and malic acid) of fermented pickles. A total of 80 flavors were detected in the pickles fermented for 14 days, and esters in pickles fermented by Lactobacillus were more plentiful. Firmicutes emerged as the predominant microbial phyla. Amongst these, the commonly encountered microorganisms were Lactobacillus, unclassified Enterobacteriaceae, Pantoea, and Weissella. The multivariate statistical analysis further showed that Lactobacillus had a strong negative correlation with pH and a strong positive correlation with malic acid and lactic acid, and the microorganisms in pickles could acclimate to the changing fermentation environment. The insights gained from this study may be of assistance to us in obtaining new insights into the microbiota succession and chemical compounds involved in the pickles fermented by Lactobacillus.
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6
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Chen M, Guo HM, Di SS, Zhao Y, Zhou DD, Cao YW, Tian P, Yang ZH, Zhao HY. Stereoselective behaviors and enantiomeric effects of paclobutrazol on microorganisms during Chinese cabbage pickling process. Chirality 2023; 35:376-386. [PMID: 36924145 DOI: 10.1002/chir.23549] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 01/31/2023] [Accepted: 02/14/2023] [Indexed: 03/18/2023]
Abstract
Studies on the differences between chiral pesticide enantiomers have caused widespread concern in the last decade. In the current work, the selective behaviors and different biological activities of paclobutrazol enantiomers during Chinese cabbage pickling process were evaluated. Results of degradation kinetics indicated that when paclobutrazol reside in raw material (Chinese cabbage) and was introduced into the pickling process, the degradation rates of the two paclobutrazol enantiomers were significantly different, the half-lives of (2R, 3R)-paclobutrazol (R-paclobutrazol) and (2S, 3S)-paclobutrazol (S-paclobutrazol) were 18.24 and 6.19 d, respectively. Besides, the conversion between the two enantiomers could also be observed, and the conversion rate of R-paclobutrazol to S-paclobutrazol was slower than that of reverse process. In addition, from the analysis of 16S rRNA and ITS sequencing, we inferred that the degradation of paclobutrazol was probably due to the presence of Pseudomonas and Serratia. Moreover, there has a significant difference in biological activity between R-paclobutrazol and S-paclobutrazol and shown an obviously enantiomeric effects on microbial community composition of pickling system. Besides, the analysis of microbial community displayed R-paclobutrazol might inhibit the growth of Erwinia (a sort of plant pathogens). Results from this study served to enhance our understanding of chiral pesticide residues on food safety and the potential risks to human health.
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Affiliation(s)
- Min Chen
- College of Plant Science and Technology, Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Hao-Ming Guo
- College of Plant Science and Technology, Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Shan-Shan Di
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China.,Agricultural Ministry Key Laboratory for Pesticide Residue Detection, Hangzhou, P. R. China
| | - Yue Zhao
- College of Plant Science and Technology, Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Dong-Dong Zhou
- College of Plant Science and Technology, Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Yi-Wen Cao
- College of Plant Science and Technology, Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Pei Tian
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China.,Agricultural Ministry Key Laboratory for Pesticide Residue Detection, Hangzhou, P. R. China
| | - Zhong-Hua Yang
- College of Plant Science and Technology, Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Hui-Yu Zhao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China.,Agricultural Ministry Key Laboratory for Pesticide Residue Detection, Hangzhou, P. R. China
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7
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Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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8
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Świder O, Roszko MŁ, Wójcicki M, Bujak M, Szczepańska M, Juszczuk-Kubiak E, Średnicka P, Cieślak H. Non-aminobiogenic starter cultures in a model system of cucumber fermentation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
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9
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Bacterial communities and volatile organic compounds in traditional fermented salt-free bamboo shoots. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Evaluation of Non-Fermented and Fermented Chinese Chive Juice as an Alternative to Antibiotic Growth Promoters of Broilers. Animals (Basel) 2022; 12:ani12202742. [PMID: 36290128 PMCID: PMC9597775 DOI: 10.3390/ani12202742] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 10/03/2022] [Accepted: 10/09/2022] [Indexed: 11/05/2022] Open
Abstract
The present study explores the application of CC juice as a suitable feed additive and alternative to conventional antibiotics. We performed a comparative study to investigate the effects of non-fermented and fermented CC juice on broiler productivity, meat quality, blood characteristics, intestinal characteristics, and microbiota associated with intestinal characteristics. A total of 800 one-day-old Ross 308 broiler chickens were randomly assigned to one of the four dietary treatment groups: (1) basal diet (negative control; NC); (2) basal diet + 0.01% enramycin (positive control; PC); (3) basal diet + 3% non-fermented CC juice (NCC; CC juice 10%, water 90%); and (4) basal diet + 3% fermented CC juice (FCC; CC juice 10%, water 90%, Lactobacillus plantarum SK4719). Feed and water were provided ad libitum. Intriguingly, all treatments showed similar results in terms of broiler productivity and chicken meat quality. Considering organ characteristics, the FCC group showed a low spleen weight and lower (p < 0.05) blood levels of AST and total cholesterol (TCHO). Regarding intestinal characteristics, the CC feed additive (NCC and FCC) resulted in a heavier intestinal weight (p < 0.05) without affecting the length ratio of the villi or the crypt compared to the control (NC or PC). NCC and FCC lowered the growth of intestinal pathogens (p < 0.01). In summary, the addition of FCC can maintain poultry health by improving blood compositions and inhibiting the growth of intestinal pathogens, leading to a productivity comparable to that of poultry treated with growth-promoting antibiotics.
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11
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Tlais AZA, Lemos Junior WJF, Filannino P, Campanaro S, Gobbetti M, Di Cagno R. How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities. Microbiol Spectr 2022; 10:e0016822. [PMID: 35699432 PMCID: PMC9430578 DOI: 10.1128/spectrum.00168-22] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 05/06/2022] [Indexed: 11/23/2022] Open
Abstract
This study provided a new perspective on the bacterial community succession during sauerkraut fermentation, and on resulting metabolic functions. While culture-dependent methods confirmed the key role of the well-known core microbiome species, metagenomic approach (shotgun) revealed Secundilactobacillus malefermentans as a species of the core microbiome, especially during the last weeks of fermentation. Although the potentiality of S. malefermentans has not yet fully explored, it held core functional genes usually attributed to others lactic acid bacteria driving sauerkraut fermentation. Based on our results it is arguable that S. malefermentans might have a key a role during sauerkraut fermentation carried out at low temperature. Under our experimental conditions, the profile of phenolic compounds changed throughout sauerkraut fermentation. The amount of free phenolics, including free phenolic acids, increased at the beginning of the fermentation, whereas the conversion of phenolic acids into microbial derivatives was consistent during the last part of the sauerkraut fermentation. We pioneered correlating changes in the phenolics profile to changes in the microbiome, although the framework presented is still fragmentary. Annotated genes linked to the phenolic compounds metabolism (VprA and padA) were found in many core species during the whole process. A high metabolic potential for phenolics bioconversion emerged for lactobacilli and Pediococcus spp. through correlation analysis between microbiome composition and phenolics profile. IMPORTANCE Our study was not limited to describe the succession pattern of the microbial community during sauerkraut fermentation, but also revealed how some neglected bacterial players belong to the core species during sauerkrauts processing, especially at low temperature. Such species might have a role as potential starters to optimize the fermentation processes and to obtain sauerkrauts with improved and standardized nutritional and sensory features. Furthermore, our correlations between microbiome composition and phenolics profile might also represent new references for sauerkraut biotechnology, aiming to identify new metabolic drivers of potential sauerkraut functionalities. Finally, sauerkraut ecosystem is a tractable model, although with high level of complexity, and resultant ecological information might be extended to other plant ecosystems.
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Affiliation(s)
| | | | - Pasquale Filannino
- Department of Soil, Plant and Food Sciences, University of Bari A. Moro, Bari, Italy
| | | | - Marco Gobbetti
- Faculty of Science and Technology, Libera Università di Bolzano, Bolzano, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Libera Università di Bolzano, Bolzano, Italy
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12
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Zou Y, Zhong Y, Huang L, Xu W, Wu Y, Gao J, Zhong K, Gao H. Effects of brown sugar addition and fermentation time on metabolites and microbial communities of Yibin Yacai. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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13
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Comparison of enrichment methods for isolating Enterohemorrhagic Escherichia coli in kimchi. J Microbiol Methods 2022; 200:106543. [PMID: 35870537 DOI: 10.1016/j.mimet.2022.106543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 07/15/2022] [Accepted: 07/17/2022] [Indexed: 12/27/2022]
Abstract
This study was conducted to compare the efficiency of four enrichment methods of Enterohemorrhagic Escherichia coli by using the 16S rRNA amplicon sequencing and a predictive model. Four different methods (US FDA, ISO, Japan Food Hygiene Association and Korea Ministry of Food and Drug Safety) were used to enrich EHEC in kimchi inoculated with cocktails of EHEC strains (NCCP 13720, NCCP 13721, and NCCP 14134). The maximum growth rate (μmax) and lag phase duration (LPD) were compared using the Baranyi model, and 16S rRNA targeted sequencing was performed with samples at the end of the exponential phase. As a result, the μmax and LPD values of Baranyi model developed for the four enriched media ranged from 0.82 to 0.92 and from 2.35 to 2.68, respectively, suggesting that the growth of EHEC was similar in all four enrichment media. As for the relative abundance of the bacterial composition at the family level, Enterobacteriaceae was identified as the major component (>50%) in all four enriched media. The relative abundance of Enterobacteriaceae was highest (>90%) in the two enriched media with 20 mg/L novobiocin, demonstrating that significant growth of non-targeted bacteria takes place in enrichment broths utilizing <20 mg/L novobiocin or different antibiotics. In conclusion, this study suggests that all four enrichment broth are suitable for growing EHEC in kimchi and the use and concentration of antibiotics such as novobiocin in enrichment media may have a critical role in species diversity.
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14
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Yasir M, Al-Zahrani IA, Bibi F, Abd El Ghany M, Azhar EI. New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria. Food Res Int 2022; 157:111190. [DOI: 10.1016/j.foodres.2022.111190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 03/22/2022] [Accepted: 03/24/2022] [Indexed: 11/04/2022]
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15
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Zhao Y, Suyama T, Wu Z, Zhang W. Characterization of variations and correlations between flavor metabolites and microbial communities of industrial paocai brine during fermentation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yajiao Zhao
- College of Biomass Science and Engineering Sichuan University Chengdu 610065 China
| | - Taikei Suyama
- National Institute of Technology Akashi College Akashi 674‐8501 Japan
| | - Zhengyun Wu
- College of Biomass Science and Engineering Sichuan University Chengdu 610065 China
| | - Wenxue Zhang
- College of Biomass Science and Engineering Sichuan University Chengdu 610065 China
- School of Liquor‐Brewing Engineering Sichuan University Jinjiang College Meishan 620860 China
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16
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Lactiplantibacillus plantarum 299v as starter culture suppresses Enterobacteriaceae more efficiently than spontaneous fermentation of carrots. Food Microbiol 2022; 103:103952. [DOI: 10.1016/j.fm.2021.103952] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 11/12/2021] [Accepted: 11/19/2021] [Indexed: 12/28/2022]
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17
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Tian H, Jing Y, Sun X, Yu H, Huang J, Yuan H, Lou X, Wang B, Xu Z, Chen C. Impact of 4-alkyl branched-chain fatty acids on goaty-odor olfactory perception and their perceptual interactions in Yunnan goat milk cake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01304-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety. Foods 2021; 11:foods11010021. [PMID: 35010147 PMCID: PMC8750469 DOI: 10.3390/foods11010021] [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: 10/30/2021] [Revised: 12/03/2021] [Accepted: 12/13/2021] [Indexed: 12/25/2022] Open
Abstract
The bacterial communities and physicochemical characteristics of four types of extremely distinctive traditionally fermented vegetables (pickled pepper (PP), pickled Brassica napobrassica (PBN), salted flowers of wild chives (SFWC), and pickled cucumber (PC)) were identified and compared from north China. Lactobacillus was the main bacterial genus in PP and PBN samples, with Oceanobacillus only being observed in PBN. The predominant genus in SFWC was Weissella, while in PC they were were Carnimonas and Salinivibrio. At the species level, Companilactobacillus ginsenosidimutans, Fructilactobacillus fructivorans, and Arcobacter marinus were abundant in PP and PBN. Levilactobacillus brevis and Companilactobacillus alimentarius were enriched in PP, and L. acetotolerans, Ligilactobacillus acidipiscis and Pediococcus parvulus were observed in PBN. Weissella cibaria and Kosakonia cowanii were abundant in SFWC. Moreover, tartaric acid was the most physicochemical factor influencing microbial composition, followed by malic acid, titratable acidity (TA), and lactic acid. Furthermore, functional analysis demonstrated that the most genes of the bacterial profiles correlated with carbohydrate metabolism. However, some foodborne pathogens were existed, such as Staphylococcus and Arcobacter marinus. The results of this study provide detailed insight into the relationship between the bacterial communities and physicochemical indices of fermented vegetables, and may improve the quality and safety of traditional Chinese fermented vegetables.
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19
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Świder O, Wójcicki M, Bujak M, Juszczuk-Kubiak E, Szczepańska M, Roszko MŁ. Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride. Molecules 2021; 26:molecules26195796. [PMID: 34641340 PMCID: PMC8510100 DOI: 10.3390/molecules26195796] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 09/11/2021] [Accepted: 09/22/2021] [Indexed: 11/28/2022] Open
Abstract
Salt concentrations in brine and temperature are the major environmental factors that affect activity of microorganisms and, thus may affect formation of biogenic amines (BAs) during the fermentation process. A model system to ferment cucumbers with low salt (0.5%, 1.5% or 5.0% NaCl) at two temperatures (11 or 23 °C) was used to study the ability of indigenous microbiota to produce biogenic amines and metabolize amino acid precursors. Colony counts for presumptive Enterococcus and Enterobacteriaceae increased by 4 and up to 2 log of CFU∙mL−1, respectively, and remained viable for more than 10 days. 16S rRNA sequencing showed that Lactobacillus and Enterobacter were dominant in fermented cucumbers with 0.5% and 1.5% salt concentrations after storage. The initial content of BAs in raw material of 25.44 ± 4.03 mg∙kg−1 fluctuated throughout experiment, but after 6 months there were no significant differences between tested variants. The most abundant BA was putrescine, that reached a maximum concentration of 158.02 ± 25.11 mg∙kg−1. The Biogenic Amines Index (BAI) calculated for all samples was significantly below that needed to induce undesirable effects upon consumption. The highest value was calculated for the 23 °C/5.0% NaCl brine variant after 192 h of fermentation (223.93 ± 54.40). Results presented in this work indicate that possibilities to control spontaneous fermentation by changing salt concentration and temperature to inhibit the formation of BAs are very limited.
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Affiliation(s)
- Olga Świder
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology–State Research Institute, Rakowiecka 36 St., 02-532 Warsaw, Poland; (M.S.); (M.Ł.R.)
- Correspondence: ; Tel.: +48-22-6063854
| | - Michał Wójcicki
- Laboratory of Biotechnology and Molecular Engineering, Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology–State Research Institute, Rakowiecka 36 St., 02-532 Warsaw, Poland; (M.W.); (E.J.-K.)
| | - Marzena Bujak
- Department of Fermentation Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology–State Research Institute, Rakowiecka 36 St., 02-532 Warsaw, Poland;
| | - Edyta Juszczuk-Kubiak
- Laboratory of Biotechnology and Molecular Engineering, Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology–State Research Institute, Rakowiecka 36 St., 02-532 Warsaw, Poland; (M.W.); (E.J.-K.)
| | - Magdalena Szczepańska
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology–State Research Institute, Rakowiecka 36 St., 02-532 Warsaw, Poland; (M.S.); (M.Ł.R.)
| | - Marek Ł. Roszko
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology–State Research Institute, Rakowiecka 36 St., 02-532 Warsaw, Poland; (M.S.); (M.Ł.R.)
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20
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Zhao N, Lai H, Wang Y, Huang Y, Shi Q, He W, Zhu S, Li Y, Zhu Y, Li H, Ge L. Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100958] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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21
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Zhang J, Zhang C, Xin X, Liu D, Zhang W. Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community. Front Microbiol 2021; 12:631054. [PMID: 33995294 PMCID: PMC8118120 DOI: 10.3389/fmicb.2021.631054] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Accepted: 04/07/2021] [Indexed: 01/28/2023] Open
Abstract
Differences in flavor compounds and bacterial communities of Xuecai by traditional and modern fermentation are poorly understood. Allyl isothiocyanate (E9), ethyl acetate (E1), 3-butenenitrile (N1), phenol (P1), ethanol (A1), and 3-(2,6,6-trimethyl-1-cyclohexen-1-yl) acrylaldehyde (L11) were the main flavor compounds that differed between Xuecai produced by traditional and modern fermentation. Among these compounds, the contents of N1 and E9 were higher in modern fermentation Xuecai. Traditional fermentation Xuecai possessed higher contents of A1, P1, E1, and L11. High-throughput sequencing showed that Lactobacillus-related genera was the most abundant genus (50%) in modern fermentation Xuecai. However, in traditional fermentation Xuecai, Halanaerobium (29.06%) and Halomonas (12.96%) were the dominant genera. Halophilic bacteria (HB) positively contribute to the flavor of Xuecai. Carbohydrate metabolism and amino acid metabolism were the most abundant pathways associated with the bacterial communities of the Xuecai. This indicated that Xuecai flavor formation is mainly dependent on protein and carbohydrate degradation. This study provides a novel insight that HB may be important for flavor formation of Xuecai.
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Affiliation(s)
- Jianming Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Chengcheng Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Xiaoting Xin
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Daqun Liu
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Wenwu Zhang
- Hangzhou Trendbiotech Co., Ltd, Hangzhou, China
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22
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Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine. Food Res Int 2021; 140:109986. [DOI: 10.1016/j.foodres.2020.109986] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 12/03/2020] [Accepted: 12/08/2020] [Indexed: 01/23/2023]
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23
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Sawada K, Koyano H, Yamamoto N, Yamada T. The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds. Sci Rep 2021; 11:1791. [PMID: 33469050 PMCID: PMC7815776 DOI: 10.1038/s41598-021-81105-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 01/04/2021] [Indexed: 01/02/2023] Open
Abstract
The microbial community during fermented vegetable production has a large impact on the quality of the final products. Lactic acid bacteria have been well-studied in such processes, but knowledge about the roles of non-lactic acid bacteria is limited. This study aimed to provide useful knowledge about the relationships between the microbiota, including non-lactic acid bacteria, and metabolites in commercial pickle production by investigating Japanese pickles fermented in rice-bran. The samples were provided by six manufacturers, divided into two groups depending on the production conditions. The microbiological content of these samples was investigated by high-throughput sequencing, and metabolites were assessed by liquid chromatography-mass spectrometry and enzymatic assay. The data suggest that Halomonas, halophilic Gram-negative bacteria, can increase glutamic acid content during the pickling process under selective conditions for bacterial growth. In contrast, in less selective conditions, the microbiota consumed glutamic acid. Our results indicate that the glutamic acid content in fermented pickle is influenced by the microbiota, rather than by externally added glutamic acid. Our data suggest that both lactic acid bacteria and non-lactic acid bacteria are positive key factors in the mechanism of commercial vegetable fermentation and affect the quality of pickles.
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Affiliation(s)
- Kazunori Sawada
- Corporate Strategy Office, Gurunavi, Inc., Toho Hibiya Building, 1-2-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japan
| | - Hitoshi Koyano
- School of Life Science and Technology, Tokyo Institute of Technology, 2-12-1 Ookayama, Meguro-ku, Tokyo, 152-8550, Japan
| | - Nozomi Yamamoto
- School of Life Science and Technology, Tokyo Institute of Technology, 2-12-1 Ookayama, Meguro-ku, Tokyo, 152-8550, Japan
| | - Takuji Yamada
- School of Life Science and Technology, Tokyo Institute of Technology, 2-12-1 Ookayama, Meguro-ku, Tokyo, 152-8550, Japan.
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24
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The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110029] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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25
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Zhang Q, Song X, Sun W, Wang C, Li C, He L, Wang X, Tao H, Zeng X. Evaluation and Application of Different Cholesterol-Lowering Lactic Acid Bacteria as Potential Meat Starters. J Food Prot 2021; 84:63-72. [PMID: 32818231 DOI: 10.4315/jfp-20-225] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Accepted: 08/16/2020] [Indexed: 12/16/2022]
Abstract
ABSTRACT A total of 115 isolates of lactic acid bacteria were screened from traditional fermented foods in Guizhou Province, People's Republic of China. The cholesterol removal rates of 86 isolates ranged from 7.29 to 25.66%, and 18 isolates showed a cholesterol removal rate of more than 15%. According to the results of physiological and biological tests, 13 isolates were selected to determine the fermentation performance; 9 isolates-MT-4, MT-2, PJ-15, SR2-2, SQ-4, SQ-7, ST2-2, ST2-6, and NR1-7-had high tolerance of bile salt and acid and had a survival rate of more than 96% under pH 3.0 and 0.3% bile salt. ST2-2, SR2-2, NR1-7, SQ-4, and MT-4 had high survival rate in different concentrations of NaCl and NaNO2 under different temperatures. According to BLAST comparison results of the 16S rRNA sequence in the GenBank database and the genetic distance of the 16S rRNA sequence with an ortho-connected algorithm, SR2-2, NR1-7, and ST2-2 were identified as Lactobacillus plantarum, MT-4 was identified as Lactobacillus pentosus, and SQ-4 was identified as Lactobacillus paraplantarum. Moreover, strains SQ-4 and MT-4 were added to fermented beef. Results showed that the fermented beef had delicious taste and was popular to consumers because of its proper pH, pleasant colors, high viable cell count, and suitable content of bound and immobilized water. These results provide a basis for the development of new starter formulation for the production of high-quality fermented meat products. HIGHLIGHTS
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Affiliation(s)
- Qing Zhang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]), Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Xiaojuan Song
- School of Food Science, Guizhou Medical University, Guiyang 550025, People's Republic of China
| | - Wenlin Sun
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]), Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Chan Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]), Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Cuiqin Li
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]), Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]), Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Han Tao
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]), Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province (ORCID: https://orcid.org/0000-0002-3523-0872 [L.H.]), Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
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26
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Leech J, Cabrera-Rubio R, Walsh AM, Macori G, Walsh CJ, Barton W, Finnegan L, Crispie F, O'Sullivan O, Claesson MJ, Cotter PD. Fermented-Food Metagenomics Reveals Substrate-Associated Differences in Taxonomy and Health-Associated and Antibiotic Resistance Determinants. mSystems 2020; 5:e00522-20. [PMID: 33172966 PMCID: PMC7657593 DOI: 10.1128/msystems.00522-20] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Accepted: 10/21/2020] [Indexed: 02/07/2023] Open
Abstract
Fermented foods have been the focus of ever greater interest as a consequence of purported health benefits. Indeed, it has been suggested that consumption of these foods helps to address the negative consequences of "industrialization" of the human gut microbiota in Western society. However, as the mechanisms via which the microbes in fermented foods improve health are not understood, it is necessary to develop an understanding of the composition and functionality of the fermented-food microbiota to better harness desirable traits. Here, we considerably expand the understanding of fermented-food microbiomes by employing shotgun metagenomic sequencing to provide a comprehensive insight into the microbial composition, diversity, and functional potential (including antimicrobial resistance and carbohydrate-degrading and health-associated gene content) of a diverse range of 58 fermented foods from artisanal producers from a number of countries. Food type, i.e., dairy-, sugar-, or brine-type fermented foods, was the primary driver of microbial composition, with dairy foods found to have the lowest microbial diversity. From the combined data set, 127 high-quality metagenome-assembled genomes (MAGs), including 10 MAGs representing putatively novel species of Acetobacter, Acidisphaera, Gluconobacter, Companilactobacillus, Leuconostoc, and Rouxiella, were generated. Potential health promoting attributes were more common in fermented foods than nonfermented equivalents, with water kefirs, sauerkrauts, and kvasses containing the greatest numbers of potentially health-associated gene clusters. Ultimately, this study provides the most comprehensive insight into the microbiomes of fermented foods to date and yields novel information regarding their relative health-promoting potential.IMPORTANCE Fermented foods are regaining popularity worldwide due in part to a greater appreciation of the health benefits of these foods and the associated microorganisms. Here, we use state-of-the-art approaches to explore the microbiomes of 58 of these foods, identifying the factors that drive the microbial composition of these foods and potential functional benefits associated with these populations. Food type, i.e., dairy-, sugar-, or brine-type fermented foods, was the primary driver of microbial composition, with dairy foods found to have the lowest microbial diversity and, notably, potential health promoting attributes were more common in fermented foods than nonfermented equivalents. The information provided here will provide significant opportunities for the further optimization of fermented-food production and the harnessing of their health-promoting potential.
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Affiliation(s)
- John Leech
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Raul Cabrera-Rubio
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | | | - Guerrino Macori
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - Calum J Walsh
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - Wiley Barton
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
| | - Laura Finnegan
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Fiona Crispie
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - Orla O'Sullivan
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - Marcus J Claesson
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Paul D Cotter
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
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27
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Guan Q, Zheng W, Mo J, Huang T, Xiao Y, Liu Z, Peng Z, Xie M, Xiong T. Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5197-5206. [PMID: 32530042 DOI: 10.1002/jsfa.10569] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 05/30/2020] [Accepted: 06/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Suansun is a traditional salt-free fermented bamboo shoot product that has been widely consumed as a cooking ingredient in south China for centuries. The aim of this study was to evaluate and compare the microbial and metabolic diversity in samples of two kinds of suansun, namely Guangdong suansun (GD) and Yunnan suansun (YN), using high-throughput sequencing (HTS) and headspace solid-phase microextraction-gas chromatograph-mass spectrometry (HS-SPME/GC-MS), respectively, and then to assess the influence of environmental factors on the microbial communities. RESULTS The results showed that Lactobacillus and Serratia were the most abundant bacterial genera in both the GD and YN groups. For the fungi, Pichia, Candida, and Debaryomyces were the major genera in the GD group, whereas Pichia and Zygosaccharomyces were the dominant genera in the YN group. The canonical correlation analysis (CCA) results demonstrated that three environmental factors - temperature, longitude, and altitude - play a more important role in affecting the microbial community composition of suansun than physical and chemical factors. The fugal community composition was more influenced by environmental factors than the bacterial community. The volatile profile of the GD group differed from that of the YN group, and the difference was mainly reflected in the relative alcohol, aldehyde, ester, and aromatic compound content. CONCLUSIONS This study provided insights into the microbial and metabolic profiles of suansun products. The findings might be useful for the improvement and standardization of suansun production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Qianqian Guan
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Wendi Zheng
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Jialing Mo
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Yangsheng Xiao
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Zhanggen Liu
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Zhen Peng
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
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28
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Tian H, Sun X, Yu H, Ai L, Chen C. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis. J Food Sci 2020; 85:3981-3997. [PMID: 33063315 DOI: 10.1111/1750-3841.15490] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/07/2020] [Accepted: 09/18/2020] [Indexed: 02/06/2023]
Abstract
To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma recombination, omission, and addition tests. The GC-MS results revealed 53 compounds with aroma characteristics in all the samples. A further comparison of odor activity values and aroma intensities (AI) revealed 25 of these compounds as the initial key aroma compounds. The contributions of these key aroma compounds to the sensory attributes were determined using a partial least squares regression. Of these compounds, 2-heptanone and 2-nonanone were closely related to the "milky" and "cheesy" attributes and were highly abundant in the samples from Kunming. Fatty acids, including butanoic acid, hexanoic acid, octanoic acid, and decanoic acid, were the most abundant compounds detected in the milk cakes. These fatty acids were closely related to the "rancid" and "animalic (goat)" attributes and were largely detected in the samples from Dali Dengchuan and Dali Xiaguan. Sensory-directed aroma recombination, omission, and addition tests further validated the important contributions of ethyl butyrate, benzaldehyde, 3-methyl-1-butanol, 2-heptanone, hexanoic acid, and octanoic acid to the overall sensory properties. Moreover, ethyl butyrate, benzaldehyde, and 2-heptanone, when added, had evident inhibitory or masking effects on the AI of "sour," "rancid," and "animalic (goat)" attributes. PRACTICAL APPLICATION: Goat milk cake is a popular acid-curd cheese in Yunnan, China, however, our limited knowledge to its key aroma compounds restricts its development and industrial production. In this study, a sensory-directed flavor analysis was used to characterized the key aroma compounds of Yunnan goat milk cake, which will help to enhance our understanding on the flavor profile of Yunnan goat milk cake and provide a reference for optimizing the flavor feature and organoleptic quality of this fresh goat cheese.
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Affiliation(s)
- Huaixiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Xuefeng Sun
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Haiyan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
| | - Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China.,Shanghai Research Institute of Fragrance & Flavor Industry, Shanghai, 200232, China
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29
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Yang X, Hu W, Xiu Z, Jiang A, Yang X, Sarengaowa, Ji Y, Guan Y, Feng K. Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations. Food Res Int 2020; 130:108926. [DOI: 10.1016/j.foodres.2019.108926] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 11/29/2022]
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30
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The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108865] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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31
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Guan Q, Zheng W, Huang T, Xiao Y, Liu Z, Peng Z, Gong D, Xie M, Xiong T. Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables. Food Res Int 2020; 128:108755. [DOI: 10.1016/j.foodres.2019.108755] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 10/05/2019] [Accepted: 10/13/2019] [Indexed: 01/17/2023]
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32
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Liu Z, Li J, Huang T, Xiao Y, Peng Z, Xie M, Xiong T. Comparison of the bacterial communities in home-made Nanfeng yancai with and without salt. Food Res Int 2019; 125:108509. [DOI: 10.1016/j.foodres.2019.108509] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 06/18/2019] [Accepted: 06/21/2019] [Indexed: 12/19/2022]
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33
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Amrouche T, Mounier J, Pawtowski A, Thomas F, Picot A. Microbiota Associated with Dromedary Camel Milk from Algerian Sahara. Curr Microbiol 2019; 77:24-31. [PMID: 31655861 DOI: 10.1007/s00284-019-01788-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Accepted: 10/04/2019] [Indexed: 01/12/2023]
Abstract
Despite the fact that camel milk represents a valuable food source, the fungal diversity of raw camel milk has been poorly studied so far. Here, we investigated the fungal and bacterial communities found in dromedary camel milk from Ghardaia, a representative region of Algerian Sahara. The application of both culture-dependent and independent molecular techniques, based on dHPLC analysis and metabarcoding of ITS region, provided a complementary biodiversity assessment of camel milk fungi which was composed of 15 different taxa. Yeast species belonged to Filobasidium, Naganishia, Malassezia, Mrakia, Rhodotorula, and Yarrowia genera; and mold species belonged to Fusarium, Cladosporium, and Penicillium genera. All three techniques revealed that the fungal community was dominated by species belonging to the former genus Cryptococcus (Filobasidium and Naganishia) although none of them was able to encompass the entire fungal diversity alone. In addition, massive parallel 16S rRNA tag sequencing was applied to gain an insight into the diversity of bacterial communities which were dominated by Pseudomonas spp. Our results provide an initial insight about fungal and bacterial population found in dromedary camel milk from Algerian Sahara.
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Affiliation(s)
- Tahar Amrouche
- Laboratory of Food Quality and Safety, Faculty of Biological Sciences and Agronomic Sciences, M. Mammeri University, 15000, Tizi Ouzou, Algeria
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, 29280, Plouzané, France.
| | - Audrey Pawtowski
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, 29280, Plouzané, France
| | - Florian Thomas
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, 29280, Plouzané, France
| | - Adeline Picot
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, 29280, Plouzané, France
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Tofalo R, Fusco V, Böhnlein C, Kabisch J, Logrieco AF, Habermann D, Cho GS, Benomar N, Abriouel H, Schmidt-Heydt M, Neve H, Bockelmann W, Franz CMAP. The life and times of yeasts in traditional food fermentations. Crit Rev Food Sci Nutr 2019; 60:3103-3132. [PMID: 31656083 DOI: 10.1080/10408398.2019.1677553] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentations in association with other microorganisms - mainly lactic acid bacteria - has been relatively less studied, and often it is not clear if yeasts occurring in such fermentations are contaminants with no role in the fermentation, spoilage microorganisms or whether they actually serve a technological or functional purpose. Some knowledge is available for yeasts used as starter cultures in fermented raw sausages or in the production of acid curd cheeses. This review aimed to summarize the current knowledge on the taxonomy, the presence and potential functional or technological roles of yeasts in traditional fermented plant, dairy, fish and meat fermentations.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Christina Böhnlein
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Diana Habermann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Markus Schmidt-Heydt
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
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Fan G, Du Y, Fu Z, Chen M, Wang Z, Liu P, Li X. Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.583] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Guangsen Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
- Beijing Engineering and Technology Research Center of Food Additives; Beijing Technology & Business University; Beijing 100048 China
| | - Yihua Du
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Zhilei Fu
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Min Chen
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Zhou Wang
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Pengxiao Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
- Beijing Engineering and Technology Research Center of Food Additives; Beijing Technology & Business University; Beijing 100048 China
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Liu Z, Li J, Wei B, Huang T, Xiao Y, Peng Z, Xie M, Xiong T. Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA. Int J Food Microbiol 2019; 306:108271. [DOI: 10.1016/j.ijfoodmicro.2019.108271] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 06/16/2019] [Accepted: 07/21/2019] [Indexed: 11/15/2022]
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Shikano A, Kuda T, Shibayama J, Toyama A, Ishida Y, Takahashi H, Kimura B. Effects of Lactobacillus plantarum Uruma-SU4 fermented green loofah on plasma lipid levels and gut microbiome of high-fat diet fed mice. Food Res Int 2019; 121:817-824. [DOI: 10.1016/j.foodres.2018.12.065] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2018] [Revised: 12/04/2018] [Accepted: 12/31/2018] [Indexed: 12/13/2022]
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Lactobacillus Plantarum CQPC05 Isolated from Pickled Vegetables Inhibits Constipation in Mice. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9010159] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
This study mainly investigated the influences of Lactobacillus plantarum CQPC05 (CQPC05) isolated from pickled vegetables on mouse constipation caused by activated carbon water. We used 16S rDNA technology to identify the microorganism, and activated carbon to establish a mouse constipation model. After the mice received L. plantarum (109 CFU/mL) by gavage, small intestine tissue sections were collected. The serum indices and small intestine-related mRNA expression were obtained. A strain of L. plantarum was identified, and named CQPC05. The body weight and activated carbon progradation rate in the mice of the CQPC05 treatment groups were significantly higher than those in the control group, and the excretion time of the first tarry stool was earlier than that of the control group. The results of serum indices indicated that serum gastrin (Gas), endothelin (ET), and acetylcholinesterase (AchE) levels in the CQPC05 treatment groups were significantly higher than those in the control group, while the somatostatin (SS) level was significantly lower. Compared to the constipation control group, the result of q-PCR demonstrated that CQPC05 could up-regulate the mRNA expression of c-Kit (stem cell factor receptor), SCF (stem cell factor), and GDNF (glial cell-derived neurotrophic factor) genes, and down-regulate the expression of TRPV1 (transient receptor potential cation channel subfamily V member 1) and iNOS (inducible nitric oxide synthase). In conclusion, L. plantarum CQPC05 can effectively alleviate constipation, and has good probiotic potential and application value.
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Lavefve L, Marasini D, Carbonero F. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 87:147-185. [PMID: 30678814 DOI: 10.1016/bs.afnr.2018.09.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Fermented foods are currently experiencing a re-discovery, largely driven by numerous health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented beverages) have been the subject of intensive research, other plant-based fermented foods that are in some case widely consumed (kimchi/sauerkraut, pickles, kombucha) have received less scientific attention. In this chapter, the current knowledge on the microbiology and potential health benefits of such plant-based fermented foods are presented. Kimchi is the most studied, characterized by primarily acidic fermentation by lactic acid bacteria. Anti-obesity and anti-hypertension properties have been reported for kimchi and other pickled vegetables. Kombucha is the most popular non-alcoholic fermented drink. Kombucha's microbiology is remarkable as it involves all fermenters described in known fermented foods: lactic acid bacteria, acetic acid bacteria, fungi, and yeasts. While kombucha is often hyped as a "super-food," only antioxidant and antimicrobial properties toward foodborne pathogens are well established; and it is unknown if these properties incur beneficial impact, even in vitro or in animal models. The mode of action that has been studied and demonstrated the most is the probiotic one. However, it can be expected that fermentation metabolites may be prebiotic, or influence host health directly. To conclude, plant-based fermented foods and drinks are usually safe products; few negative reports can be found, but more research, especially human dietary intervention studies, are warranted to substantiate any health claim.
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Affiliation(s)
- Laura Lavefve
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States; Direction des Etudes Et Prestations (DEEP), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Daya Marasini
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States
| | - Franck Carbonero
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States.
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40
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Bacterial and fungal microbiota in traditional Bangladeshi fermented milk products analysed by culture-dependent and culture-independent methods. Food Res Int 2018; 111:431-437. [DOI: 10.1016/j.foodres.2018.05.048] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 05/10/2018] [Accepted: 05/19/2018] [Indexed: 01/22/2023]
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Yasushi Y, Haraguchi Y, Shikano A, Kuda T, Takahashi H, Kimura B. Induction of gut Lactobacillus reuteri
in normal ICR mice by oral administration of L. plantarum
AN1. J Food Biochem 2018. [DOI: 10.1111/jfbc.12589] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Yokota Yasushi
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Yutaka Haraguchi
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Ayane Shikano
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Takashi Kuda
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Hajime Takahashi
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Bon Kimura
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
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Shikano A, Kuda T, Takahashi H, Kimura B. Effects of fermented green-loofah and green-papaya on nitric oxide secretion from murine macrophage raw 264.7 cells. Mol Biol Rep 2018; 45:1013-1021. [PMID: 30009342 DOI: 10.1007/s11033-018-4249-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Accepted: 07/09/2018] [Indexed: 12/11/2022]
Abstract
To clarify the effect of lactic acid bacteria (LAB) fermentation on the immunomodulation capacity of green-loofah and green-papaya, aqueous suspensions prepared from the fresh and dry-powdered vegetables were fermented by Lactococcus lactis subsp. lactis Uruma-SU1 and Lactobacillus plantarum Uruma-SU4. Fermented and non-fermented suspensions were added to murine macrophage RAW264.7 culture with and without Escherichia coli O111 lipopolysaccharide (LPS). In the absence of LPS, nitric oxide (NO) secretion was elevated significantly in LAB fermented suspensions compared to that in non-fermented suspensions. NO production in fermented suspensions was observed even at low sample concentrations, but it was attenuated in the centrifuged supernatant. With LPS treatment, inhibition of NO secretion was shown with the high concentration of the non-fermented and also fermented samples. These results suggest that fermented green-loofah and green-papaya suspensions can play both immunostimulatory and anti-inflammatory roles at low and high doses, respectively.
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Affiliation(s)
- Ayane Shikano
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan
| | - Takashi Kuda
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan.
| | - Hajime Takahashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan
| | - Bon Kimura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan
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Kuda T, Yokota Y, Haraguchi Y, Takahashi H, Kimura B. Susceptibility of gut indigenous lactic acid bacteria in BALB/c mice to oral administered Lactobacillus plantarum. Int J Food Sci Nutr 2018; 70:53-62. [DOI: 10.1080/09637486.2018.1471590] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Takashi Kuda
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Yasushi Yokota
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Yutaka Haraguchi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Hajime Takahashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Bon Kimura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
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