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Yang H, Hao L, Jin Y, Huang J, Zhou R, Wu C. Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation. Biotechnol Adv 2024; 74:108397. [PMID: 38909664 DOI: 10.1016/j.biotechadv.2024.108397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 05/20/2024] [Accepted: 06/20/2024] [Indexed: 06/25/2024]
Abstract
In order to improve the flavor profiles, food security, probiotic effects and shorten the fermentation period of traditional fermented foods, lactic acid bacteria (LAB) were often considered as the ideal candidate to participate in the fermentation process. In general, LAB strains possessed the ability to develop flavor compounds via carbohydrate metabolism, protein hydrolysis and amino acid metabolism, lipid hydrolysis and fatty acid metabolism. Based on the functional properties to inhibit spoilage microbes, foodborne pathogens and fungi, those species could improve the safety properties and prolong the shelf life of fermented products. Meanwhile, influence of LAB on texture and functionality of fermented food were also involved in this review. As for the adverse effect carried by environmental challenges during fermentation process, engineering strategies based on exogenous addition, cross protection, and metabolic engineering to improve the robustness and of LAB were also discussed in this review. Besides, this review also summarized the potential strategies including microbial co-culture and metabolic engineering for improvement of fermentation performance in LAB strains. The authors hope this review could contribute to provide an understanding and insight into improving the industrial functionalities of LAB.
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Affiliation(s)
- Huan Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Liying Hao
- State Key Laboratory of Oral Diseases, West China Hospital of Stomatology, Sichuan University, Chengdu 610041, China
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
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2
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Li S, Hu M, Wen W, Zhang P, Yu W, Fan B, Wang F. Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism. Food Chem X 2024; 22:101359. [PMID: 38623511 PMCID: PMC11016580 DOI: 10.1016/j.fochx.2024.101359] [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: 12/17/2023] [Revised: 03/21/2024] [Accepted: 04/03/2024] [Indexed: 04/17/2024] Open
Abstract
The purpose of the study was to explore effect of four different strains on quality characteristics of soy yogurt. The results showed that four strains were all related to the genus Lactobacillus and N1 was Lacticaseibacillus rhamnosus, N2 was Lacticaseibacillus paracasei, N3 was Lacticaseibacillus plantarum, and N4 was Lacticaseibacillus acidophilus. The result analysis of biochemical, sensory, nutritional, functional and safety properties of fermentation process and end products showed that the soy yogurt fermented with L. rhamnosus N1 had the highest isoflavone content and the lowest phytic acid content; the soy yogurt fermented with L. paracasei N2 had the highest content of free amino acids and oligosaccharides, the lowest content of trypsin inhibitors; the soy yogurt fermented with L. plantarum N3 had the lowest oil content; the soy yogurt fermented with L. acidophilus N4 had optimal functional properties. In summary, N4 was suitable as a fermentation strain for soymilk.
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Affiliation(s)
- Shuying Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Miao Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Wei Wen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Pengfei Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Wenhua Yu
- Shandong Wonderful Biotech Co., Ltd, Dongying 257500, China
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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3
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Chen H, Zhao H, Jiang G, Chen J, Yi J, Zhou C, Luo D. The flavour of wheat gluten hydrolysate after Corynebacterium Glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time. Food Chem 2024; 458:140238. [PMID: 38968705 DOI: 10.1016/j.foodchem.2024.140238] [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: 04/07/2024] [Revised: 05/12/2024] [Accepted: 06/24/2024] [Indexed: 07/07/2024]
Abstract
Corynebacterium glutamicum was used to ferment wheat gluten hydrolysates (WGHs) to prepare flavour base. This study investigated the effect of hydrolysis degrees (DHs) and fermentation time on flavour of WGHs. During fermentation, the contents of amino nitrogen, total acid and small peptides increased, while the protein and pH value decreased. Succinic acid, GMP, and Glu were the prominent umami substances in fermented WGHs. The aromas of WGHs with different DHs could be distinguished by electronic nose and GC-IMS. Based on OAV of GC-MS, hexanal was the main compound in WGHs, while phenylethyl alcohol and acetoin were dominant after fermentation. WGHs with high DHs accumulated more flavour metabolites. Correlation analysis showed that small peptides (<1 kDa) could promote the formation of flavour substances, and Asp was potentially relevant flavour precursor. This study indicated that fermented WGHs with different DHs can potentially be used in different food applications based on flavour profiles.
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Affiliation(s)
- Haowen Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Branch of Chemistry and Chemical Engineering Guangdong Laboratory (Hanjiang Laboratory), Chaozhou 521000, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
| | - Huiyan Zhao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
| | - Guili Jiang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
| | - Jin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
| | - Jiawen Yi
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China.
| | - Donghui Luo
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Branch of Chemistry and Chemical Engineering Guangdong Laboratory (Hanjiang Laboratory), Chaozhou 521000, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China.
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Shi J, Li Z, Jia L, Ma Y, Huang Y, He P, Ran T, Liu W, Zhang W, Cheng Q, Zhang Z, Lei Z. Castration alters the ileum microbiota of Holstein bulls and promotes beef flavor compounds. BMC Genomics 2024; 25:426. [PMID: 38684965 PMCID: PMC11059720 DOI: 10.1186/s12864-024-10272-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Accepted: 03/30/2024] [Indexed: 05/02/2024] Open
Abstract
BACKGROUND In the beef industry, bull calves are usually castrated to improve flavor and meat quality; however, this can reduce their growth and slaughter performance. The gut microbiota is known to exert a significant influence on growth and slaughter performance. However, there is a paucity of research investigating the impact of castration on gut microbiota composition and its subsequent effects on slaughter performance and meat flavor. RESULT The objective of this study was to examine the processes via which castration hinders slaughter productivity and enhances meat quality. Bull and castrated calves were maintained under the same management conditions, and at slaughter, meat quality was assessed, and ileum and epithelial tissue samples were obtained. The research employed metagenomic sequencing and non-targeted metabolomics techniques to investigate the makeup of the microbiota and identify differential metabolites. The findings of this study revealed the Carcass weight and eye muscle area /carcass weight in the bull group were significantly higher than those in the steer group. There were no significant differences in the length, width, and crypt depth of the ileum villi between the two groups. A total of 53 flavor compounds were identified in the two groups of beef, of which 16 were significantly higher in the steer group than in the bull group, and 5 were significantly higher in the bull group than in the steer group. In addition, bacteria, Eukaryota, and virus species were significantly separated between the two groups. The lipid metabolism pathways of α-linolenic acid, linoleic acid, and unsaturated fatty acids were significantly enriched in the Steers group. Compared with the steer group, the organic system pathway is significantly enriched in the bull group. The study also found that five metabolites (LPC (0:0/20:3), LPC (20:3/0:0), LPE (0:0/22:5), LPE (22:5/0:0), D-Mannosamine), and three species (s_Cloning_vector_Hsp70_LexA-HP1, s_Bacteroides_Coprophilus_CAG: 333, and s_Clostridium_nexile-CAG: 348) interfere with each other and collectively have a positive impact on the flavor compounds of beef. CONCLUSIONS These findings provide a basic understanding that under the same management conditions, castration does indeed reduce the slaughter performance of bulls and improve the flavor of beef. Microorganisms and metabolites contribute to these changes through interactions.
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Affiliation(s)
- Jinping Shi
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China
| | - Zemin Li
- College of Animal Sciences and Technology, Shandong Agricultural University, Taian, 271018, China
| | - Li Jia
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China
| | - Yue Ma
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China
| | - Yongliang Huang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China
| | - Pengjia He
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China
| | - Tao Ran
- College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, 730000, China
| | - Wangjing Liu
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China
| | - Wangdong Zhang
- College of Animal Medicine, Gansu Agricultural University, Lanzhou, 730070, China
| | - Qiang Cheng
- Gansu Xukang Food Co., Ltd, Pingliang, 744300, China
| | - Zhao Zhang
- Gansu Huarui Agriculture Co., Ltd, Zhangye, 734500, China
| | - Zhaomin Lei
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China.
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Madjirebaye P, Peng Z, Mueed A, Huang T, Peng F, Allasra Y, Benar ME, Hu Z, Xie M, Xiong T. Promising probiotic-fermented soymilk for alleviating acute diarrhea: insights into the microbiome and metabolomics. Food Funct 2024; 15:4462-4474. [PMID: 38563684 DOI: 10.1039/d3fo05690b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Fermented soymilk (FSM4) has attracted much attention due to its nutritional and health characteristics. Exploring FSM4 products to alleviate diarrhea can ensure their effectiveness as a therapeutic food for alleviating gastrointestinal disorders. However, the relationship between gut microbiota and gut metabolite production remains unknown during diarrheal episodes. Therefore, the diarrhea-alleviating role and mechanisms of FSM4 in diarrhea rats were investigated via biochemical, gut microbiota, and serum metabolite analyses. The findings showed that consuming FSM4 improved diarrhea symptoms and reduced systemic inflammation better than non-fermented soymilk (NFSM). It is worth noting that FSM4 promoted the diversity, richness, structure, and composition of gut microbiota. It increased the ability to reduce inflammation associated with harmful bacteria (Anaerofilum, Flavonifractor, Bilophila, Anaerostipes, [Ruminococcus]_torques_group, Clostridium_sensu_stricto_1, Turicibacter, Ruminococcus_1, Ruminiclostridium_6, Prevotellaceae_NK3B31_group and Fusicatenibacter), while stimulating the growth of healthy species (Lactobacillus, Ruminococcaceae_UCG-014, Oscillibacter, [Eubacterium]_coprostanoligenes_group, Negativibacillus, and Erysipelotrichaceae_UCG-003). Moreover, metabolomics analysis showed that lipid metabolites such as lysophosphatidylethanolamine (LysoPE) and sphingolipids were upregulated in the NG group, closely related to pro-inflammatory cytokines (IL-6, IL-1β, TNF-α, and IFN-γ) and the aforementioned pathogenic bacteria. Notably, in treatment groups, especially FSM4, the accumulation of L-ornithine, aspartic acid, ursocholic acid, 18-oxooleate, and cyclopentanethiol was increased, which was robustly associated with the anti-inflammatory factor IL-10 and beneficial bacteria mentioned above. Therefore, it can be inferred that the amino acids, bile acid, 18-oxooleate, and cyclopentanethiol produced in the FSM4 group can serve as metabolic biomarkers, which synergistically act with the gut microbiota to help alleviate inflammation for diarrhea remission. Overall, FSM4 may provide a new alternative, as an anti-inflammatory diet, to alleviate diarrhea.
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Affiliation(s)
- Philippe Madjirebaye
- State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China.
- School of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Zhen Peng
- State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China.
- School of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Abdul Mueed
- State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China.
- School of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Tao Huang
- State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China.
- School of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
- International Institute of Food Innovation, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Fei Peng
- State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China.
- School of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Yammadjita Allasra
- Faculty of Human Health Sciences, University of N'Djamena, N'Djamena, BP:117, Chad
| | | | - Zhengchen Hu
- State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China.
- School of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China.
- School of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Tao Xiong
- State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China.
- School of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
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Dos Santos Gomes W, Pereira LL, Rodrigues da Luz JM, Soares da Silva MDC, Reis Veloso TG, Partelli FL. Exploring the microbiome of coffee plants: Implications for coffee quality and production. Food Res Int 2024; 179:113972. [PMID: 38342526 DOI: 10.1016/j.foodres.2024.113972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 12/18/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
Coffee stands as one of the world's most popular beverages, and its quality undergoes the influence of numerous pre- and post-harvest procedures. These encompass genetic variety, cultivation environment, management practices, harvesting methods, and post-harvest processing. Notably, microbial communities active during fermentation hold substantial sway over the ultimate quality and sensory characteristics of the final product. The interaction between plants and microorganisms assumes critical significance, with specific microbes assuming pivotal roles in coffee plant growth, fruit development, and, subsequently, the fruit's quality. Microbial activities can synthesize or degrade compounds that influence the sensory profile of the beverage. However, studies on the metabolic products generated by various coffee-related microorganisms and their chemical functionality, especially in building sensory profiles, remain scarce. The primary aim of this study was to conduct a literature review, based on a narrative methodology, on the current understanding of the plant-microorganism interaction in coffee production. Additionally, it aimed to explore the impacts of microorganisms on plant growth, fruit production, and the fermentation processes, directly influencing the ultimate quality of the coffee beverage. Articles were sourced from ScienceDirect, Scopus, Web of Science, and Google Scholar using specific search terms such as "coffee microorganisms", "microorganisms-coffee interactions", "coffee fermentation", "coffee quality", and 'coffee post-harvest processing". The articles used were published in English between 2000 and 2023. Selection criteria involved thoroughly examining articles to ensure their inclusion was based on results about the contribution of microorganisms to both the production and quality of the coffee beverage. The exploration of microorganisms associated with the coffee plant and its fruit presents opportunities for bioprospecting, potentially leading to targeted fermentations via starter cultures, consequently generating new profiles. This study synthesizes existing data on the current understanding of the coffee-associated microbiome, its functionalities within ecosystems, the metabolic products generated by microorganisms, and their impacts on fermentation processes and grain and beverage quality. It highlights the importance of plant-microorganism interactions in the coffee production chain.
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Affiliation(s)
- Willian Dos Santos Gomes
- Genetic Improvement Program, Federal University of Espírito Santo, S/N Guararema, Alegre 29375-000, Brazil
| | - Lucas Louzada Pereira
- Coffee Design Group, Venda Nova Do Imigrante, Federal Institute of Espírito Santo (IFES), Rua Elizabeth Minete Perim, S/N, Bairro São Rafael, Espírito Santo-ES 29375-000, Brazil.
| | - José Maria Rodrigues da Luz
- Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil
| | - Marliane de Cássia Soares da Silva
- Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil
| | - Tomás Gomes Reis Veloso
- Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil
| | - Fábio Luiz Partelli
- Genetic Improvement Program, Federal University of Espírito Santo, S/N Guararema, Alegre 29375-000, Brazil
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Asase RV, Glukhareva TV. Production and application of xanthan gum-prospects in the dairy and plant-based milk food industry: a review. Food Sci Biotechnol 2024; 33:749-767. [PMID: 38371690 PMCID: PMC10866857 DOI: 10.1007/s10068-023-01442-7] [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: 06/06/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 02/20/2024] Open
Abstract
Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.
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Affiliation(s)
- Richard Vincent Asase
- Institute of Chemical Engineering, Ural Federal University of the First President of Russia B.N. Yeltsin, Mira St., 19, Yekaterinburg, Russia 620002
| | - Tatiana Vladimirovna Glukhareva
- Institute of Chemical Engineering, Ural Federal University of the First President of Russia B.N. Yeltsin, Mira St., 19, Yekaterinburg, Russia 620002
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Zheng Y, Xu W, Guo H, Yu S, Xue L, Chen M, Zhang J, Xu Z, Wu Q, Wang J, Ding Y. The potential of lactose to inhibit cereulide biosynthesis of emetic Bacillus cereus in milk. Int J Food Microbiol 2024; 411:110517. [PMID: 38096676 DOI: 10.1016/j.ijfoodmicro.2023.110517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 10/07/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
This study aims to investigate the potential role of lactose on cereulide biosynthesis by emetic Bacillus cereus in dairy matrices. The cereulide yields in whole milk and lactose-free milk were investigated using the emetic reference strain F4810/72. To eliminate the influence of complex food substrates, the LB medium model was further used to characterize the effect of lactose on cereulide produced by F4810/72 and five other emetic B. cereus strains. Results showed that the lactose-free milk displayed a 13-fold higher amount of cereulide than whole milk, but the cereulide level could be reduced by 91 % when the lactose content was restored. The significant inhibition of lactose on cereulide yields of all tested B. cereus strains was observed in LB medium, showing a dose-dependent manner with inhibition rates ranging of 89-98 %. The growth curves and lactose utilization patterns of all strains demonstrated that B. cereus cannot utilize lactose as a carbon source and lactose might act as a signal molecule to regulate cereulide production. Moreover, lactose strongly repressed the expression of cereulide synthetase genes (ces), possibly by inhibiting the key regulator Spo0A at the transcriptional level. Our findings highlight the potential of lactose as an effective strategy to control cereulide production in food.
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Affiliation(s)
- Yin Zheng
- Department of Food Science & Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, China
| | - Wenxing Xu
- Department of Food Science & Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, China; National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Hui Guo
- Department of Food Science & Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, China
| | - Shubo Yu
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Liang Xue
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Moutong Chen
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Jumei Zhang
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Zhenlin Xu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Qingping Wu
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Juan Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Yu Ding
- Department of Food Science & Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, China.
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9
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Kim DH, Kim SA, Jo NG, Bae JH, Nguyen MT, Jo YM, Han NS. Phenotypic and genomic analyses of bacteriocin-producing probiotic Enterococcus faecium EFEL8600 isolated from Korean soy-meju. Front Microbiol 2023; 14:1237442. [PMID: 37731927 PMCID: PMC10507247 DOI: 10.3389/fmicb.2023.1237442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Accepted: 08/18/2023] [Indexed: 09/22/2023] Open
Abstract
Enterococcus faecium is a prevalent species found in fermented soybean products, known for its contributions to flavor development and inhibition of pathogenic microorganisms during fermentation. This study aims to provide comprehensive phenotypic and genomic evidence supporting the probiotic characteristics of E. faecium EFEL8600, a bacteriocin-producing strain isolated from Korean soy-meju. Phenotypic analysis revealed that EFEL8600 produced a peptide with inhibitory activity against Listeria monocytogenes, estimated to be 4.6 kDa, corresponding to the size of enterocins P or Q. Furthermore, EFEL8600 exhibited probiotic traits, such as resilience in gastrointestinal conditions, antioxidant and anti-inflammatory activities, and protection of the intestinal barrier. Safety assessments demonstrated no hemolytic and bile salt deconjugation activities. Genomic analysis revealed the presence of several genes associated with probiotic characteristics and bacteriocin production, while few deleterious genes with a low likelihood of expression or transferring were detected. Overall, this study highlights E. faecium EFEL8600 as a potent anti-listeria probiotic strain suitable for use as a starter culture in soymilk fermentation, providing potential health benefits to consumers.
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Affiliation(s)
| | | | | | | | | | | | - Nam Soo Han
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Republic of Korea
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10
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Zhang JB, Li MX, Zhang YF, Qin YW, Li Y, Su LL, Li L, Bian ZH, Lu TL. E-eye, flash GC E-nose and HS-GC-MS combined with chemometrics to identify the adulterants and geographical origins of Ziziphi Spinosae Semen. Food Chem 2023; 424:136270. [PMID: 37207600 DOI: 10.1016/j.foodchem.2023.136270] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 04/14/2023] [Accepted: 04/27/2023] [Indexed: 05/21/2023]
Abstract
Ziziphi Spinosae Semen (ZSS), a valuable seed food, has faced increasing authenticity issues. In this study, the adulterants and geographical origins of ZSS were successfully identified by electronic eye, flash gas chromatography electronic nose (Flash GC e-nose) and headspace gas chromatography-mass spectrometry (HS-GC-MS). As a result, there were color differences between ZSS and adulterants, mainly represented by the a* value of ZSS was less than adulterants. In ZSS, 29 and 32 compounds were detected by Flash GC e-nose and HS-GC-MS. Spicy, sweety, fruity and herbal were the main flavor of ZSS. Five compounds were determined to be responsible for flavor differences between different geographical origins. In the HS-GC-MS analysis, the relative content of Hexanoic acid was the highest in ZSS from Hebei and Shandong, while 2,4-Decadien-1-ol was the highest in Shaanxi. Overall, this study provided a meaningful strategy for addressing authenticity problems of ZSS and other seed foods.
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Affiliation(s)
- Jiu-Ba Zhang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Ming-Xuan Li
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yun-Fei Zhang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yu-Wen Qin
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yu Li
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Lian-Lin Su
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Lin Li
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Zhen-Hua Bian
- Department of Pharmacy, Wuxi TCM Hospital Affiliated to Nanjing University of Chinese Medicine, Wuxi 214071, China.
| | - Tu-Lin Lu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.
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11
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Zareie Z, Moayedi A, Garavand F, Tabar-Heydar K, Khomeiri M, Maghsoudlou Y. Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
Abstract
Artisanal cheeses are known as the source of beneficial lactic acid bacteria (LAB). Therefore, this study aimed to isolate and characterize LAB with different proteolytic activities from Iranian artisanal white cheeses. The isolates were classified into low, medium, and high proteolytic activity clusters via K-means clustering and identified as Lactiplantibacillus (Lpb.) pentosus L11, Lpb. plantarum L33, and Enterococcus faecium L13, respectively. Some safety tests (such as resistance to antibiotics, hemolytic activity, and biogenic amine production), probiotic properties (including cell surface hydrophobicity, auto/co-aggregation, and antibacterial activity), and production of volatile compounds were evaluated. These were non-hemolytic and non-biogenic amine producers, and showed no irregular antibiotic resistance. Lpb. plantarum L33 had the highest hydrophobicity (30.55%) and auto-aggregation (49.56%), and the highest co-aggregation was observed for Lpb. pentosus L11 with Staphylococcus aureus (61.51%). The isolates also showed a remarkable antibacterial effect against pathogenic bacteria. Moreover, Lpb. pentosus L11 and Lpb. plantarum L33 with low and medium proteolytic activity produced a wider range of volatile compounds in milk compared to the strain with a high proteolytic effect. The results showed that a probiotic strain with low or medium proteolytic activity could improve the flavor characteristics of fermented milk.
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12
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Liu L, Huang Y, Zhang X, Zeng J, Zou J, Zhang L, Gong P. Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods 2023; 12:foods12051005. [PMID: 36900522 PMCID: PMC10000644 DOI: 10.3390/foods12051005] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 03/02/2023] Open
Abstract
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.
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14
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Dan T, Hu H, Tian J, He B, Tai J, He Y. Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt. Molecules 2023; 28:molecules28052123. [PMID: 36903370 PMCID: PMC10004190 DOI: 10.3390/molecules28052123] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/08/2023] [Accepted: 02/15/2023] [Indexed: 03/03/2023] Open
Abstract
Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. The fermentation characteristics of LAB are an important factor affecting the physicochemical properties of yogurts. Here, different ratios of L. delbrueckii subsp. bulgaricus IMAU20312 and S. thermophilus IMAU80809 were compared with a commercial starter JD (control) for their effects on viable cell counts, pH values, titratable acidity (TA), viscosity and water holding capacity (WHC) of milk during fermentation. Sensory evaluation and flavour profiles were also determined at the end of fermentation. All samples had a viable cell count above 5.59 × 107 CFU/mL at the end of fermentation, and a significant increase in TA and decrease in pH were observed. Viscosity, WHC and the sensory evaluation results of one treatment ratio (A3) were closer to the commercial starter control than the others. A total of 63 volatile flavour compounds and 10 odour-active (OAVs) compounds were detected in all treatment ratios and the control according to the results from solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Principal components analysis (PCA) also indicated that the flavour characteristics of the A3 treatment ratio were closer to the control. These results help us understand how the fermentation characteristics of yogurts are affected by the ratio of L. delbrueckii subsp. bulgaricus to S. thermophilus in starter cultures; this is useful for the development of value-added fermented dairy products.
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Affiliation(s)
- Tong Dan
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
- Correspondence:
| | - Haimin Hu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| | - Jiale Tian
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| | - Binbin He
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| | - Jiahui Tai
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| | - Yanyan He
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
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15
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Roy P, Gahlawat VK, Saravanan C, Singh BP. Enhancing bioflavor production by solid-state fermentation using Kluyveromyces marxianus and l-phenylalanine. J Basic Microbiol 2023; 63:75-91. [PMID: 36336635 DOI: 10.1002/jobm.202200503] [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: 08/26/2022] [Revised: 10/06/2022] [Accepted: 10/15/2022] [Indexed: 11/09/2022]
Abstract
This study includes the utilization of sweet lemon peel (SLP) and sugarcane bagasse (SB) in solid-state fermentation using Kluyveromyces marxianus for bioflavor compounds production adopting response surface methodology. The major flavor compounds, 2-phenylethanol (2-PE) and 2-phenylethyl acetate (2-PEA) were quantified using gas chromatography-mass spectrometry with and without adding any supplements. Quantification of flavor compounds indicated that without adding any accessory in the substrate, the concentration of 2-PE using SLP and SB was 0.15 ± 0.003 mg/g and 0.14 ± 0.002 mg/g, respectively. Whereas 2-PEA concentration using SLP and SB was observed as 0.01 ± 0.008 mg/g and 0.02 ± 0.001 mg/g, respectively. The addition of l-phenylalanine (l-phe) in the substrates showed 30%-75% enhancement in the production of 2-PE and 2-PEA. The present study indicates that the K. marxianus is a potential microbial cell factory for the production of 2-PE and 2-PEA with the addition of synthetic l-phe having a plethora of applications in food and pharmaceutical industries.
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Affiliation(s)
- Priyanka Roy
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Vijay K Gahlawat
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Chakkaravarthi Saravanan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Bhim P Singh
- Department of Agriculture and Environment Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
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16
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The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium. Foods 2022; 11:foods11243949. [PMID: 36553692 PMCID: PMC9778070 DOI: 10.3390/foods11243949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/18/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Highland barley was fermented with Cordyceps militaris, Stropharia rugoso-annulata, Morchella esculenta, Schizophyllum commune and Tremella sanguinea. The flavor profiles were investigated by electronic nose (E-nose), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation by train panel. Fermentation with mushroom mycelium was able to change the aroma profile of highland barley. The original strong grassy taste was reduced due to a decrease in hexanal, decanal and 2-pentylfuran, and new aromatic flavors (floral, sweet and mushroom fragrance) were acquired after fermentation. The overall flavor of the fermented highland barley varied with mushroom strains. Schizophyllum commune gave a heavier sour taste to the fermented highland barley. However, fermentation with T. sanguinea increased the content of methyl 4-methoxybenzoate making the sample difficult to accepted. Fermentation with C. militaris, M. esculenta, and S. rugoso-annulata increased the volatile contents. The high levels of 1-octen-3-ol and esters gave a strong mushroom, oily and fruity flavor. Morchella esculenta showed the best performance and the highest acceptance in the fermented highland barley. Our results suggest that fermentation with mushroom mycelium can improve the flavor of highland barley, which provides an innovative utilization of highland barley.
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17
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Zhang P, Tang F, Cai W, Zhao X, Shan C. Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk. Front Nutr 2022; 9:1069714. [PMID: 36545467 PMCID: PMC9760965 DOI: 10.3389/fnut.2022.1069714] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Accepted: 11/21/2022] [Indexed: 12/12/2022] Open
Abstract
Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances, and metabolites of chickpea milk. The lactic acid bacteria (LAB) fermentation improved the color, antioxidant properties, total phenolic content, total flavonoid content, lactic acid content, and vitamin B6 content of raw juice. In total, 77 aroma substances were identified in chickpea milk by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS); 43 of the 77 aroma substances increased after the LAB fermentation with a significant decrease in beany flavor content (p < 0.05), improving the flavor of the soymilk product. Also, a total of 218 metabolites were determined in chickpea milk using non-targeted metabolomics techniques, including 51 differentially metabolites (28 up-regulated and 23 down-regulated; p < 0.05). These metabolites participated in multiple metabolic pathways during the LAB fermentation, ultimately improving the functional and antioxidant properties of fermented soymilk. Overall, LAB fermentation can improve the flavor, nutritional, and functional value of chickpea milk accelerating its consumer acceptance and development as an animal milk alternative.
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18
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The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
This study explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42 °C until the acidity was 70 °T, which was set as the MFSM method, and the other was fermenting milk alone by lactic acid bacteria at 42 °C for 12 h, placing it in a 4 °C refrigerator after acidification for 24 h and then mixing it with soymilk at a 1.5:1 ratio and storing the mixture at 4 °C, which was set as the SMFSM method. The quality and flavor of the soymilk and milk mixture products were investigated on the 0th, 15th and 30th days during storage. The changes in acidity, pH, number of viable bacteria, viscosity, water-holding capacity, texture, rheological properties, sensory quality and volatile flavors were determined. The results showed that compared with the fermented soymilk and milk mixtures under the MFSM method, the samples of fermented soymilk and milk mixtures under the SMFSM method showed a significant slowdown of acidification during storage, so that the sensory quality of the products was almost unaffected by acidity on the 30th day of storage. Furthermore, the number of viable bacteria was greater than 7 log cfu/mL. The water holding capacity did not change significantly until the 30th day. There was also no whey precipitation, indicating good stability. The samples in SMFSM mode had higher aromatic contents and beans during storage than the fermented soymilk and milk mixtures in MFSM mode. The rich variety of volatile flavors and the presence of acetoin, 2-heptanone, and (E,E)-3,5-octadien-2-one throughout the storage period allowed the samples to maintain a good sensory flavor during storage.
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19
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Zhao D, Hu J, Zhou X, Chen W. Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis. Food Chem X 2022; 15:100376. [PMID: 36211785 PMCID: PMC9532723 DOI: 10.1016/j.fochx.2022.100376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 06/12/2022] [Accepted: 06/21/2022] [Indexed: 11/26/2022] Open
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20
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Madjirebaye P, Xiao M, Mahamat B, Xiong S, Mueed A, Wei B, Huang T, Peng F, Xiong T, Peng Z. In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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21
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Lappa IK, Kachrimanidou V, Alexandri M, Papadaki A, Kopsahelis N. Novel Probiotic/Bacterial Cellulose Biocatalyst for the Development of Functional Dairy Beverage. Foods 2022; 11:foods11172586. [PMID: 36076772 PMCID: PMC9455237 DOI: 10.3390/foods11172586] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
The development of innovative functional products with potential health benefits, under the concept of bio-economy, is flourishing. This study undertook an evaluation of non-dairy lactobacilli Lactiplantibacillus pentosus B329 and Lactiplantibacillus plantarum 820 as “ready to use” starter cultures. Lactic acid bacteria (LAB) cultures were evaluated for their fermentation efficiency, before and after freeze-drying, using cheese whey (CW) as a fermentation substrate and subsequent immobilization on bacteria cellulose (BC) to produce a novel biocatalyst. The biocatalyst was applied in functional sour milk production and compared with free cells via the assessment of physicochemical and microbiological properties and sensory evaluation. Evidently, LAB strains exhibited high fermentative activity before and after freeze-drying. Results of a 5-month storage stability test showed that viability was 19% enhanced by immobilization on BC, supporting the concept of “ready to use” cultures for the production of fermented beverages. Likewise, sour milk produced by the BC biocatalyst presented higher organoleptic scores, compared to the free cells case, whereas immobilization on BC enhanced probiotic viability during post-fermentation storage (4 °C, 28 days). The obtained high viability (>107 log cfu/g) demonstrated the efficacy of the proposed bioprocess for the production of functional/probiotic-rich beverages. Ultimately, this work presents a consolidated scheme that includes the advantages and the cooperative effect of probiotic LAB strains combined with a functional biopolymer (BC) towards the formulation of novel functional products that coincide with the pillars of food systems sustainability.
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22
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Ling L, Luo H, Yang C, Wang Y, Cheng W, Pang M, Jiang K. Volatile organic compounds produced by Bacillus velezensis L1 as a potential biocontrol agent against postharvest diseases of wolfberry. Front Microbiol 2022; 13:987844. [PMID: 36090114 PMCID: PMC9449519 DOI: 10.3389/fmicb.2022.987844] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Accepted: 08/03/2022] [Indexed: 11/13/2022] Open
Abstract
Volatile organic compounds (VOCs) produced by antagonistic microorganisms have good biocontrol prospects against postharvest diseases. Infection caused by Alternaria iridiaustralis and 10 other significant fungal diseases can be successfully inhibited by VOCs produced by an identified and screened endophytic strain L1 (Bacillus velezensis). This study revealed the in vivo and in vitro biocontrol effects of VOCs released by B. velezensis L1 on A. iridiaustralis, a pathogenic fungus responsible for rot of wolfberry fruit. The inhibition rates of VOCs of B. velezensis L1 on the mycelial growth of A. iridiaustralis in vitro were 92.86 and 90.30%, respectively, when the initial inoculum concentration on the plate was 1 × 109 colony forming unit (CFU)/ml. Spore germination and sporulation were 66.89 and 87.96%, respectively. VOCs considerably decreased the wolfberry’s disease index and decay incidence in vivo. Scanning electron microscopy revealed that the morphological and structural characteristics of A. iridiaustralis could be altered by VOCs. Ten VOCs were identified through headspace-gas chromatography-ion mobility spectrometry. Pure chemical tests revealed that 2.3-butanedione had the strongest antifungal effects, totally inhibiting A. iridiaustralis in wolfberry fruit at a 60 μl/L concentration. The theory underpinning the potential application of VOCs from B. velezensis is provided herein. This is also the first study to document the antifungal capabilities of the B. velezensis strain on postharvest wolfberry fruit. ![]()
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Affiliation(s)
- Lijun Ling
- College of Life Science, Northwest Normal University, Lanzhou, China
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
- New Rural Development Research Institute, Northwest Normal University, Lanzhou, China
- *Correspondence: Lijun Ling,
| | - Hong Luo
- College of Life Science, Northwest Normal University, Lanzhou, China
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
| | - Caiyun Yang
- College of Life Science, Northwest Normal University, Lanzhou, China
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
| | - Yuanyuan Wang
- College of Life Science, Northwest Normal University, Lanzhou, China
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
| | - Wenting Cheng
- College of Life Science, Northwest Normal University, Lanzhou, China
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
| | - Mingmei Pang
- College of Life Science, Northwest Normal University, Lanzhou, China
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
| | - Kunling Jiang
- College of Life Science, Northwest Normal University, Lanzhou, China
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
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23
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Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations. Braz J Microbiol 2022; 53:1549-1564. [DOI: 10.1007/s42770-022-00773-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Accepted: 04/16/2022] [Indexed: 11/02/2022] Open
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24
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Abstract
Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor technological properties, and their unpleasant sensory characteristics. Fermentation has been traditionally applied to counteract these inconveniences. At present, lactic acid fermentation of legumes is attracting the attention of researchers and industry in relation to the development of healthier, tasty, and technologically adapted products. Hence, we aimed to review the literature to shed light on the effect of lactic acid fermentation on legume protein composition and on their nutritional, functional, technological, and sensorial properties. The antimicrobial activity of lactic acid bacteria during legume fermentation was also considered. The heterogenicity of raw material composition (flour, concentrate, and isolate), the diversity of lactic acid bacteria (nutriment requirements, metabolic pathways, and enzyme production), and the numerous possible fermenting conditions (temperature, time, oxygen, and additional nutrients) offer an impressive range of possibilities with regard to fermented legume products. Systematic studies are required in order to determine the specific roles of the different factors. The optimal selection of these criteria will allow one to obtain high-quality fermented legume products. Fermentation is an attractive technology for the development of legume-based products that are able to satisfy consumers’ expectations from a nutritional, functional, technological, and sensory point of view.
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25
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Zhang Z, Guo S, Wu T, Yang Y, Yu X, Yao S. Inoculum size of co-fermentative culture affects the sensory quality and volatile metabolome of fermented milk over storage. J Dairy Sci 2022; 105:5654-5668. [PMID: 35525614 DOI: 10.3168/jds.2021-21733] [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: 12/20/2021] [Accepted: 03/07/2022] [Indexed: 11/19/2022]
Abstract
Lacticaseibacillus paracasei PC-01 is a probiotic candidate isolated from naturally fermented yak milk in Lhasa, Tibet, and it has been shown to possess excellent milk fermentation properties. This study used Lacticaseibacillus paracasei PC-01 as a co-fermentation strain to investigate the effect of inoculum size with a commercial starter in milk fermentation on the product flavor and profile of volatile metabolites over 28 d of cold storage. Lacticaseibacillus paracasei PC-01 was allowed to ferment in pasteurized milk with or without the commercial starter (YF-L904) at 42°C until the pH decreased to 4.5. The finished fermented milks were stored at 10°C for 28 d. Milk samples were taken at hour 0 (before fermentation) and then at d 1, 14, and 28 of cold storage. Different inoculum sizes of Lacticaseibacillus paracasei PC-01 had no significant effect on pH or titratable acidity during storage of fermented milk. Viable counts of strain PC-01 continued to increase during cold storage of the fermented milk. Generally, as storage of fermented milk proceeded, the overall sensory quality score decreased in all groups. However, the overall sensory scores of PC-01-M were generally higher than those of other groups, suggesting that a medium dose of Lacticaseibacillus paracasei PC-01 had the most obvious effect of slowing the decline in sensory quality of fermented milk during storage. Changes in sensory scores and consumer preferences were accompanied by increases in both the quantity and variety of key volatile metabolites in fermented milk during fermentation, post-ripening (d 1), and storage. Major differentially abundant metabolites, including acetaldehyde, methyl ketones, medium-chain and short-chain fatty acids, 2,3-butanedione, and acetoin, were enriched in fermented milks rated highly in the sensory evaluation. Our data confirmed that the inoculum size of co-fermentative culture affected the sensory quality and volatile metabolome of fermented milk over storage, and an optimal range of co-fermentative culture was titrated in this work.
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Affiliation(s)
- Zhe Zhang
- China National Research Institute of Food and Fermentation Industries, Beijing, 100015, China; China Center of Industrial Culture Collection, Beijing, 100015, China
| | - Shuai Guo
- Key Laboratory of Dairy Biotechnology ansAd Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China
| | - Ting Wu
- Key Laboratory of Dairy Biotechnology ansAd Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China
| | - Yang Yang
- Key Laboratory of Dairy Biotechnology ansAd Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China
| | - Xuejian Yu
- China National Research Institute of Food and Fermentation Industries, Beijing, 100015, China; China Center of Industrial Culture Collection, Beijing, 100015, China
| | - Su Yao
- China National Research Institute of Food and Fermentation Industries, Beijing, 100015, China; China Center of Industrial Culture Collection, Beijing, 100015, China.
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An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113358] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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27
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Nacchio BL, Avila Hael N, Medina RB, Garro MS. Aroma compounds and consumer acceptability of soybean paste fermented by lactobacilli. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1948-1957. [PMID: 35531409 PMCID: PMC9046527 DOI: 10.1007/s13197-021-05210-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2021] [Accepted: 07/07/2021] [Indexed: 05/03/2023]
Abstract
Consumption of soybean-based foods is affected by the flavor of the legume; due to the presence of undesirable compounds called "beany flavors". To solve this problem, the influence of solid state fermentation by lactobacilli on the production of volatile compounds in soybean paste was determined. The volatile's production was measured by gas chromatography. Forty compounds were identified in the different soybean pastes studied. The results showed that fermentation stimulates the production of desirable volatile compounds in foods such as ketones (22-75%) and decreased unpleasant compounds (10-84%).The consumers acceptance study showed that a group of participants (30% approximately) preferred the fermented samples associated with sweet and acid aroma like yogurt. In conclusion, the fermentation positively influences the generation of desirable volatile compounds and completely reduces hexanal in one sample. Therefore, fermentation with the studied strains is a valid strategy to modify the aroma profile of a soybean-based food matrix. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05210-5.
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Affiliation(s)
- Bárbara Luciana Nacchio
- Centro de Referencia para Lactobacilos (CERELA)-CONICET-CCT NOA Sur, San Miguel de Tucumán, Chacabuco 145 (T4000ILC), Tucumán, Argentina
| | - Natividad Avila Hael
- Centro de Referencia para Lactobacilos (CERELA)-CONICET-CCT NOA Sur, San Miguel de Tucumán, Chacabuco 145 (T4000ILC), Tucumán, Argentina
| | - Roxana Beatriz Medina
- Centro de Referencia para Lactobacilos (CERELA)-CONICET-CCT NOA Sur, San Miguel de Tucumán, Chacabuco 145 (T4000ILC), Tucumán, Argentina
- Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, San Miguel de Tucumán, Avda. Pte. N. Kirchner 1900 (T4000INH), Tucumán, Argentina
| | - Marisa Selva Garro
- Centro de Referencia para Lactobacilos (CERELA)-CONICET-CCT NOA Sur, San Miguel de Tucumán, Chacabuco 145 (T4000ILC), Tucumán, Argentina
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28
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Gao Y, Li D, Tian Z, Hou L, Gao J, Fan B, Wang F, Li S. Metabolomics analysis of soymilk fermented by Bacillus subtilis BSNK-5 based on UHPLC-Triple-TOF-MS/MS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113311] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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29
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Suda Y, Kagawa K, Fukuyama K, Elean M, Zhou B, Tomokiyo M, Islam MA, Rajoka MSR, Kober AKMH, Shimazu T, Egusa S, Terashima Y, Aso H, Ikeda-Ohtsubo W, Villena J, Kitazawa H. Soymilk-fermented with Lactobacillus delbrueckii subsp. delbrueckii TUA4408L improves immune-health in pigs. Benef Microbes 2022; 13:61-72. [PMID: 35098908 DOI: 10.3920/bm2021.0068] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Lactobacillus delbrueckii subsp. delbrueckii TUA4408L has the ability to grow and ferment soymilk and is able to modulate the innate immune response of intestinal epithelial cells in vitro. These two properties prompt us to evaluate whether the soymilk fermented with the TUA4408L strain can induce beneficial immunomodulatory effects in vivo. For this purpose, pigs were selected as a preclinical model. The studies performed here demonstrated that the L. delbrueckii subsp. delbrueckii TUA4408L-fermented soymilk (TUA4408L FSM) reduced blood markers of inflammation and differentially regulated the expression of inflammatory and regulatory cytokines in the intestinal mucosa. These immunological changes induced by the TUA4408L FSM were associated to an enhanced resistance to pathogenic Escherichia coli and an improved grow performance and meat quality of pigs. The experiments and analysis in our study indicate that the immunobiotic TUA4408L FSM could be an interesting non-dairy functional food to beneficially modulate the intestinal immune system, improve protection against pathogens and reduce inflammatory damage. The preclinical study carried out here in pigs could have a better correlation in humans, compared to a rodent model. However, the clinical relevance of these findings still needs to be confirmed by further research, for example, in controlled human challenge studies.
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Affiliation(s)
- Y Suda
- Department of Food Resource Development, School of Food Industrial Sciences, Miyagi University, Sendai 982-0215, Japan
| | - K Kagawa
- Department of Food Resource Development, School of Food Industrial Sciences, Miyagi University, Sendai 982-0215, Japan.,Graduate School of Food, Agricultural and Environmental Sciences, Miyagi University, Sendai 982-0215, Japan
| | - K Fukuyama
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.,Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - M Elean
- Laboratory of Immunobiotechnology, Reference Centre for Lactobacilli (CERELA-CONICET), Chacabuco145, San Miguel de Tucuman, 4000 Tucuman, Argentina
| | - B Zhou
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.,Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - M Tomokiyo
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.,Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - M Aminul Islam
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.,Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.,Department of Medicine, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
| | - M S R Rajoka
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.,Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - A K M Humayun Kober
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.,Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.,Department of Dairy and Poultry Science, Faculty of Veterinary Medicine, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh
| | - T Shimazu
- Department of Food Science and Business, School of Food Industrial Sciences, Miyagi University, Sendai 982-0215, Japan
| | - S Egusa
- Research and Development Div., Marusan-Ai Co., Ltd., Okazaki 444-2193, Japan
| | - Y Terashima
- Research and Development Div., Marusan-Ai Co., Ltd., Okazaki 444-2193, Japan
| | - H Aso
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.,Laboratory of Animal Health Science, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - W Ikeda-Ohtsubo
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.,Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - J Villena
- Laboratory of Immunobiotechnology, Reference Centre for Lactobacilli (CERELA-CONICET), Chacabuco145, San Miguel de Tucuman, 4000 Tucuman, Argentina.,Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - H Kitazawa
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.,Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
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30
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Wang S, Liu H, Xie T, Zhang N, Sun J, Chen H, Sun B. Study on volatile aroma compounds in donkey broths of different stewing time. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Shuqi Wang
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Haoyue Liu
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Tian Xie
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Jie Sun
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
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31
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Jiang L, Lee MH, Kim CY, Kim SW, Kim PI, Min SR, Lee J. Plant Growth Promotion by Two Volatile Organic Compounds Emitted From the Fungus Cladosporium halotolerans NGPF1. FRONTIERS IN PLANT SCIENCE 2021; 12:794349. [PMID: 34925431 PMCID: PMC8678569 DOI: 10.3389/fpls.2021.794349] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 11/09/2021] [Indexed: 06/14/2023]
Abstract
Microbial volatiles have beneficial roles in the agricultural ecological system, enhancing plant growth and inducing systemic resistance against plant pathogens without being hazardous to the environment. The interactions of plant and fungal volatiles have been extensively studied, but there is limited research specifically elucidating the effects of distinct volatile organic compounds (VOCs) on plant growth promotion. The current study was conducted to investigate the impact of VOCs from Cladosporium halotolerans NGPF1 on plant growth, and to elucidate the mechanisms for the plant growth-promoting (PGP) activity of these VOCs. The VOCs from C. halotolerans NGPF1 significantly promoted plant growth compared with the control, and this PGP activity of the VOCs was culture medium-dependent. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) identified two VOC structures with profiles that differed depending on the culture medium. The two compounds that were only produced in potato dextrose (PD) medium were identified as 2-methyl-butanal and 3-methyl-butanal, and both modulated plant growth promotion and root system development. The PGP effects of the identified synthetic compounds were analyzed individually and in blends using N. benthamiana plants. A blend of the two VOCs enhanced growth promotion and root system development compared with the individual compounds. Furthermore, real-time PCR revealed markedly increased expression of genes involved in auxin, expansin, and gibberellin biosynthesis and metabolism in plant leaves exposed to the two volatile blends, while cytokinin and ethylene expression levels were decreased or similar in comparison with the control. These findings demonstrate that naturally occurring fungal VOCs can induce plant growth promotion and provide new insights into the mechanism of PGP activity. The application of stimulatory volatiles for growth enhancement could be used in the agricultural industry to increase crop yield.
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Affiliation(s)
- Lingmin Jiang
- Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup, South Korea
| | - Myoung Hui Lee
- Wheat Research team, National Institute of Crop Science, Rural Development Administration, Wanju, South Korea
| | - Cha Young Kim
- Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup, South Korea
| | - Suk Weon Kim
- Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup, South Korea
| | - Pyoung Il Kim
- Center for Industrialization of Agricultural and Livestock Microorganisms (CIALM), Jeongeup, South Korea
| | - Sung Ran Min
- Plant Systems Engineering Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon, South Korea
| | - Jiyoung Lee
- Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup, South Korea
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32
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Sun Y, Yang J, Sun T, Liu W. Evaluation of lactic acid bacterial communities in spontaneously-fermented dairy products from Tajikistan, Kyrgyzstan and Uzbekistan using culture-dependent and culture-independent methods. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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33
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Microbiological, physicochemical, and sensory properties of goat milk co-fermented with isolated new yeasts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01091-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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34
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Yi C, Li Y, Zhu H, Liu Y, Quan K. Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111434] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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35
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Zheng Y, Li L, Jin Z, An P, Yang ST, Fei Y, Liu G. Characterization of fermented soymilk by Schleiferilactobacillus harbinensis M1, based on the whole-genome sequence and corresponding phenotypes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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36
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Rasika DMD, Vidanarachchi JK, Rocha RS, Balthazar CF, Cruz AG, Sant’Ana AS, Ranadheera CS. Plant-based milk substitutes as emerging probiotic carriers. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.025] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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37
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Shao X, Xu B, Chen C, Li P, Luo H. The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review. Crit Rev Food Sci Nutr 2021; 62:5950-5963. [PMID: 33683156 DOI: 10.1080/10408398.2021.1895059] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
N-nitrosamines, heterocyclic amines, polycyclic aromatic hydrocarbons, biogenic amines, and acrylamide are widely distributed and some of the most toxic substances detected in foods. Hence, reduction of these substances has attracted worldwide attention. Lactic acid bacteria (LAB) inoculation has been found to be an effective way to reduce these toxic substances. In this paper, the reduction of toxic substances by LAB and its underlying mechanisms have been described through the review of recent studies. LAB aids this reduction via different mechanisms. First, it can directly decrease these harmful substances through adsorption or degradation. Peptidoglycans on the cell wall of LAB can bind to heterocyclic amines, acrylamide, and polycyclic aromatic hydrocarbons. Second, LAB can indirectly decrease the content of toxic substances by reducing their precursors. Third, antioxidant properties of LAB also contribute to the reduction in toxic substances. Finally, LAB can suppress the growth of amino acid decarboxylase-positive bacteria, thus reducing the accumulation of biogenic amines and N-nitrosamines. Therefore, LAB can contribute to the decrease in toxic substances in food and improve food safety. Further research on increasing the reduction efficiency of LAB and deciphering the mechanisms at a molecular level needs to be carried out to obtain the complete picture.
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Affiliation(s)
- Xuefei Shao
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Conggui Chen
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Peijun Li
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Huiting Luo
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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38
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Hu Y, Zhang L, Wen R, Chen Q, Kong B. Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review. Crit Rev Food Sci Nutr 2020; 62:2741-2755. [PMID: 33377402 DOI: 10.1080/10408398.2020.1858269] [Citation(s) in RCA: 80] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process of fermentation, especially lactic acid bacteria (LAB), which are present in almost all fermented foods and contribute to flavor development. The formation process of flavor is complex and involves the biochemical conversion of various food components. It is very important to fully understand the conversion process to direct the flavor formation in foods. A comprehensive link between the LAB community and the flavor formation in traditional Chinese fermented foods is reviewed. The main mechanisms involved in the flavor formation dominated by LAB are carbohydrate metabolism, proteolysis and amino acid catabolism, and lipolysis and fatty acid metabolism. This review highlights some useful novel approaches for flavor enhancement, including the application of functional starter cultures and metabolic engineering, which may provide significant advances toward improving the flavor of fermented foods for a promising market.
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Affiliation(s)
- Yingying Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Rongxin Wen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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39
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Ling L, Zhao Y, Tu Y, Yang C, Ma W, Feng S, Lu L, Zhang J. The inhibitory effect of volatile organic compounds produced by Bacillus subtilis CL2 on pathogenic fungi of wolfberry. J Basic Microbiol 2020; 61:110-121. [PMID: 33368461 DOI: 10.1002/jobm.202000522] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 10/25/2020] [Accepted: 12/11/2020] [Indexed: 11/09/2022]
Abstract
Bacillus subtilis strain CL2 is antagonistic to wolfberry postharvest pathogenic fungi. In this study, we isolated and screened this strain for in vitro experiments. The result of the two-sealed-base-plates method revealed that volatile organic compounds (VOCs) emitted from the strain CL2 inhibited the hyphal growth of four pathogenic fungi Mucor circinelloides LB1, Fusarium arcuatisporum LB5, Alternaria iridiaustralis LB7, and Colletotrichum fioriniae LB8. After exposure to VOCs for 5 days, the hyphal growth of the pathogen C. fioriniae LB8 was inhibited by 73%. Scanning electron microscopy revealed that the VOCs produced by B. subtilis CL2 caused the mycelium morphology of the pathogenic fungi to deform, twist, fold, and shrink. In the in vivo experiments, we noticed that VOCs could significantly reduce the weight loss rate of wolfberry fruits caused by the pathogenic fungus M. circinelloides LB1 and that the decay incidence rate were caused by the pathogenic fungi F. arcuatisporum LB5, A. iridiaustralis LB7, and C. fioriniae LB8. On the basis of the headspace-gas chromatography-ion mobility spectrometry analysis, seven VOCs produced by strain CL2 were identified. Among them, 2,3-butanedione and 3-methylbutyric acid are the main antifungal active substances. This study investigated the antifungal properties of VOCs produced by the strain CL2 on postharvest pathogenic fungi isolated from wolfberry fruits both in vivo and in vitro, thereby providing the theoretical basis for its future applications.
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Affiliation(s)
- Lijun Ling
- College of Life Science, Northwest Normal University, Lanzhou, China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
| | - Yunhua Zhao
- College of Life Science, Northwest Normal University, Lanzhou, China
| | - Yixin Tu
- College of Life Science, Northwest Normal University, Lanzhou, China
| | - Caiyun Yang
- College of Life Science, Northwest Normal University, Lanzhou, China
| | - Wenxia Ma
- College of Life Science, Northwest Normal University, Lanzhou, China
| | - Shenglai Feng
- College of Life Science, Northwest Normal University, Lanzhou, China
| | - Lu Lu
- College of Life Science, Northwest Normal University, Lanzhou, China
| | - Ji Zhang
- College of Life Science, Northwest Normal University, Lanzhou, China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Northwest Normal University, Lanzhou, China
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40
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Tarnaud F, Gaucher F, do Carmo FLR, Illikoud N, Jardin J, Briard-Bion V, Guyomarc'h F, Gagnaire V, Jan G. Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow's Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome. Front Microbiol 2020; 11:549027. [PMID: 33335514 PMCID: PMC7736159 DOI: 10.3389/fmicb.2020.549027] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Accepted: 11/09/2020] [Indexed: 12/12/2022] Open
Abstract
Propionibacterium freudenreichii is a beneficial bacterium that modulates the gut microbiota, motility and inflammation. It is traditionally consumed within various fermented dairy products. Changes to consumer habits in the context of food transition are, however, driving the demand for non-dairy fermented foods, resulting in a considerable development of plant-based fermented products that require greater scientific knowledge. Fermented soymilks, in particular, offer an alternative source of live probiotics. While the adaptation of lactic acid bacteria (LAB) to such vegetable substrates is well documented, little is known about that of propionibacteria. We therefore investigated the adaptation of Propionibacterium freudenreichii to soymilk by comparison to cow's milk. P. freudenreichii grew in cow's milk but not in soymilk, but it did grow in soymilk when co-cultured with the lactic acid bacterium Lactobacillus plantarum. When grown in soymilk ultrafiltrate (SUF, the aqueous phase of soymilk), P. freudenreichii cells appeared thinner and rectangular-shaped, while they were thicker and more rounded in cow's milk utltrafiltrate (MUF, the aqueous phase of cow milk). The amount of extractable surface proteins (SlpA, SlpB, SlpD, SlpE) was furthermore reduced in SUF, when compared to MUF. This included the SlpB protein, previously shown to modulate adhesion and immunomodulation in P. freudenreichii. Tolerance toward an acid and toward a bile salts challenge were enhanced in SUF. By contrast, tolerance toward an oxidative and a thermal challenge were enhanced in MUF. A whole-cell proteomic approach further identified differential expression of 35 proteins involved in amino acid transport and metabolism (including amino acid dehydrogenase, amino acid transporter), 32 proteins involved in carbohydrate transport and metabolism (including glycosyltransferase, PTS), indicating metabolic adaptation to the substrate. The culture medium also modulated the amount of stress proteins involved in stress remediation: GroEL, OpuCA, CysK, DnaJ, GrpE, in line with the modulation of stress tolerance. Changing the fermented substrate may thus significantly affect the fermentative and probiotic properties of dairy propionibacteria. This needs to be considered when developing new fermented functional foods.
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Affiliation(s)
| | - Floriane Gaucher
- INRAE, Institut Agro, STLO, Rennes, France
- Bioprox, Levallois-Perret, France
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