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Ritschard JS, Schuppler M. The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety. Foods 2024; 13:214. [PMID: 38254515 PMCID: PMC10814198 DOI: 10.3390/foods13020214] [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: 12/07/2023] [Revised: 01/03/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
Smear-ripened cheeses are characterized by a viscous, red-orange surface smear on their rind. It is the complex surface microbiota on the cheese rind that is responsible for the characteristic appearance of this cheese type, but also for the wide range of flavors and textures of the many varieties of smear-ripened cheeses. The surface smear microbiota also represents an important line of defense against the colonization with undesirable microorganisms through various types of interaction, such as competitive exclusion or production of antimicrobial substances. Predominant members of the surface smear microbiota are salt-tolerant yeast and bacteria of the phyla Actinobacteria, Firmicutes, and Proteobacteria. In the past, classical culture-based approaches already shed light on the composition and succession of microorganisms and their individual contribution to the typicity of this cheese type. However, during the last decade, the introduction and application of novel molecular approaches with high-resolution power provided further in-depth analysis and, thus, a much more detailed view of the composition, structure, and diversity of the cheese smear microbiota. This led to abundant novel knowledge, such as the identification of so far unknown community members. Hence, this review is summarizing the current knowledge of the diversity of the surface smear microbiota and its contribution to the quality and safety of smear-ripened cheese. If the succession or composition of the surface-smear microbiota is disturbed, cheese smear defects might occur, which may promote food safety issues. Hence, the discussion of cheese smear defects in the context of an increased understanding of the intricate surface smear ecosystem in this review may not only help in troubleshooting and quality control but also paves the way for innovations that can lead to safer, more consistent, and higher-quality smear-ripened cheeses.
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Affiliation(s)
| | - Markus Schuppler
- Laboratory of Food Microbiology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland;
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Fusco V, Fanelli F, Chieffi D. Recent and Advanced DNA-Based Technologies for the Authentication of Probiotic, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) Fermented Foods and Beverages. Foods 2023; 12:3782. [PMID: 37893675 PMCID: PMC10606304 DOI: 10.3390/foods12203782] [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: 09/11/2023] [Revised: 09/26/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
The authenticity of probiotic products and fermented foods and beverages that have the status of protected designation of origin (PDO) or geographical indication (PGI) can be assessed via numerous methods. DNA-based technologies have emerged in recent decades as valuable tools to achieve food authentication, and advanced DNA-based methods and platforms are being developed. The present review focuses on the recent and advanced DNA-based techniques for the authentication of probiotic, PDO and PGI fermented foods and beverages. Moreover, the most promising DNA-based detection tools are presented. Strain- and species-specific DNA-based markers of microorganisms used as starter cultures or (probiotic) adjuncts for the production of probiotic and fermented food and beverages have been exploited for valuable authentication in several detection methods. Among the available technologies, propidium monoazide (PMA) real-time polymerase chain reaction (PCR)-based technologies allow for the on-time quantitative detection of viable microbes. DNA-based lab-on-a-chips are promising devices that can be used for the on-site and on-time quantitative detection of microorganisms. PCR-DGGE and metagenomics, even combined with the use of PMA, are valuable tools allowing for the fingerprinting of the microbial communities, which characterize PDO and PGI fermented foods and beverages, and they are necessary for authentication besides permitting the detection of extra or mislabeled species in probiotic products. These methods, in relation to the authentication of probiotic foods and beverages, need to be used in combination with PMA, culturomics or flow cytometry to allow for the enumeration of viable microorganisms.
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Affiliation(s)
- Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy; (F.F.); (D.C.)
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Horacek M. δ 34S and Geochemical Analyses for the Determination of, and Discrimination between, Salt Samples of Different Geographic Origin: A Feasibility Study. Foods 2023; 12:foods12081572. [PMID: 37107367 PMCID: PMC10138183 DOI: 10.3390/foods12081572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/22/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
The geographic origin of salt is usually regarded as unimportant, as it is a one-quality product produced in vast quantities. However, certain salt brands, especially sea salt (fleur de sel), are sold at significantly higher prices. Thus, it is necessary to control the declared geographic origin of salt. Such controls are already frequently carried out for foodstuffs, but salt is an inorganic commodity. Thus, δ34S analysis combined with element concentration analysis was carried out. The results show very similar δ34S values for all sea salt samples, which is to be expected due to the homogenous marine δ34S value. Still, slightly higher values have been found in Mediterranean salt samples. Rock salt samples show differing δ34S values depending on the time they were formed, and if the salt samples are of marine or terrestrial origin. Terrestrial/continental salt samples are characterized by elemental patterns significantly differing from marine ones. However, within marine samples (sea salt and rock salt) there also exist differences enabling the differentiation of samples.
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Affiliation(s)
- Micha Horacek
- AIT-Austrian Institute of Technology GmbH, Konrad-Lorenz-Straße 24, 3430 Tulln, Austria
- Department of Lithospheric Research, Vienna University, Josef Holaubek-Platz 2, 1090 Vienna, Austria
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4
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El Sheikha AF. Why the importance of geo-origin tracing of edible bird nests is arising? Food Res Int 2021; 150:110806. [PMID: 34863497 DOI: 10.1016/j.foodres.2021.110806] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 09/13/2021] [Accepted: 11/03/2021] [Indexed: 10/19/2022]
Abstract
Edible bird's nest (EBN) swiftlet existed naturally 48,000 years ago in caves as their natural dwellings. Nowadays, edible bird's nest has become a very important industry due to its high nutritional, medicinal and economic value. Additionally, edible bird's nest has a long quality guarantee period. Obviously, the nutritional components and medicinal functions vary depending on geographical origins. Recently, the global demand for edible bird's nest has markedly increased, accompanied by the increasing attention of all key players of the global food trade system, i.e., producers, consumers, traders and the authorities to obtain safe and high-quality edible bird's nest. Hence, this target can be accomplished via the enforcement of an efficient and universal geo-tracing technique. Current methods of the geo-tracking of edible bird's nest, i.e., automation, physical and analytical techniques have several limitations and all of them fail to discriminate different quality grades of edible bird's nest. Meanwhile, in many studies and applications, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) has proven to be a "cutting edge" technique for greatly enhance food traceability from field to fork through its ability in distinguishing the food products in terms of their quality and safety. This article provides an overview of (1) edible bird's nest as a multiuse strategic food product, (2) quality issues associated with edible bird's nest including implications that the site of acquisition of the edible bird's nest has food safety implications, (3) current regulations and geo-tracking approaches to ensure the safety and quality of edible bird's nest with the special focus on polymerase chain reaction-denaturing gradient gel electrophoresis technique as a vigorous and universal geo-tracing tool to be suggested for edible bird's nest geo-traceability.
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Affiliation(s)
- Aly Farag El Sheikha
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China; Department of Biology, McMaster University, 1280 Main St. West, Hamilton, Ontario L8S 4K1, Canada; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, 25 University Private Ottawa, ON K1N 6N5, Canada; Bioengineering and Technological Research Centre for Edible and Medicinal Fungi, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China; Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China; Department of Food Science and Technology, Faculty of Agriculture, Minufiya University, 32511 Shibin El Kom, Minufiya Government, Egypt.
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5
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Dimitrakopoulou ME, Panteleli E, Vantarakis A. Improved PCR-DGGE analysis by emulsion-PCR for the determination of food geographical origin: A case study on Greek PDO "avgotaracho Mesolonghiou". Curr Res Food Sci 2021; 4:746-751. [PMID: 34746808 PMCID: PMC8554341 DOI: 10.1016/j.crfs.2021.10.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 09/29/2021] [Accepted: 10/11/2021] [Indexed: 11/15/2022] Open
Abstract
Greek avgotaracho Mesolonghiou (fish eggs from Flathead Mullet) is a highly valuable food product which holds Protected Destination of Origin status. The aim of this work was to use PCR-DGGE technique to examine whether there is a correlation between bacteria population in fish eggs and geographical origin. Cluster analysis of fish eggs from three geographical locations (Mesolonghi, Australia and Mauritania) discriminated samples according to their provenance. Moreover, we utilized emulsion-PCR amplification in DGGE analysis in order to investigate whether we could obtain further information about food products’ bacteria communities. PCR-DGGE proved to be a suitable method for fish eggs traceability, moreover emulsion PCR-DGGE provides better results. Emulsion-PCR can face up the existing limitations of conventional PCR and thus can be demonstrated as alternative molecular technique for complex and processed matrices, regarding food traceability and authentication. Traceability of Greek PDO “avgotaracho Mesolonghiou” by PCR-DGGE is presented. Emulsion PCR for DGGE” improves analysis of microbial communities. Emulsion PCR for DGGE improves geographical traceability of food. Emulsion PCR as an alternative molecular method for food traceability and authentication.
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Affiliation(s)
| | - Efstratia Panteleli
- Department of Public Health, Medical School, University of Patras, Patras, Greece
| | - Apostolos Vantarakis
- Department of Public Health, Medical School, University of Patras, Patras, Greece
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Masry SHD, Taha TH, Botros WA, Mahfouz H, Al-Kahtani SN, Ansari MJ, Hafez EE. Antimicrobial activity of camphor tree silver nano-particles against foulbrood diseases and finding out new strain of Serratia marcescens via DGGE-PCR, as a secondary infection on honeybee larvae. Saudi J Biol Sci 2021; 28:2067-2075. [PMID: 33911922 PMCID: PMC8071921 DOI: 10.1016/j.sjbs.2021.02.038] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 01/30/2021] [Accepted: 02/08/2021] [Indexed: 11/30/2022] Open
Abstract
American foulbrood (AFB) and European foulbrood (EFB) are the two major bacterial diseases affecting honeybees, leading to a decrease in viability of the hive, decreasing honey production, and resulting in significant economic losses to beekeepers. Due to the inefficiency and/or low efficacy of some antibiotics, researches with nanotechnology represent, possibly, new therapeutic strategies. Nanostructure drugs have presented some advantagesover the conventional medicines, such as slow, gradual and controlled release, increased bioavailability, and reduced side-effects. In this study, different infected larvae were collected from two apiaries; the combs that had symptoms of American and European foulbrood were isolated. In vitro antimicrobial activity of camphor tree silver nano-particles against foulbrood diseases were characterized using UV-Vis spectrophotometry and scanning electron microscope (SEM) that proves the formation of silver nanoparticles with size range 160-660 nm. The antimicrobial activity of the silver nanoparticles was tested using agar diffusion assay and proved their ability to effectively cease the pathogenic bacterial growth in both AFB and EFB. DGGE-PCR technique has been applied for the identification of un-common bacterial infections honeybees depending on 16S rRNA amplification from their total extracted DNA and has been identified as Serratia marcescens (TES), deposited in GenBank with a new accession number (MT240613). The results were confirmed strain has been detected by DGGE-PCR analysis causing uniquely infected brood that was attacked by the American Foulbrood It could be concluded that greenly synthesized silver nanoparticles is projected to be used as effective treatment for honeybee bacterial diseases. These material need more investigations under field conditions and study the possibility of its residues in honeybee products such as honey, and beeswax.
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Affiliation(s)
- Saad Hamdy Daif Masry
- Department of Plant Protection and Molecular Diagnosis, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria (SRTA-City), New Borg El-Arab City, P.O. Box: 21934, Alexandria, Egypt
- Abu Dhabi Agriculture and Food Safety Authority, Al Ain, United Arab Emirates
| | - Tarek Hosny Taha
- Environmental Biotechnology Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, P.O. Box: 21934, Alexandria, Egypt
| | - William A. Botros
- Nucleic Acids Research Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, P.O. Box: 21934, Alexandria, Egypt
| | - Hatem Mahfouz
- Department of Plant Production, Faculty of Environment Agricultural Science, Arish University, Egypt
| | - Saad Naser Al-Kahtani
- Arid Land Agriculture Department, College of Agricultural Sciences & Foods, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly), India
| | - Elsayed Elsayed Hafez
- Department of Plant Protection and Molecular Diagnosis, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria (SRTA-City), New Borg El-Arab City, P.O. Box: 21934, Alexandria, Egypt
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Francois G, Fabrice V, Didier M. Traceability of fruits and vegetables. PHYTOCHEMISTRY 2020; 173:112291. [PMID: 32106013 DOI: 10.1016/j.phytochem.2020.112291] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 01/27/2020] [Accepted: 02/01/2020] [Indexed: 05/22/2023]
Abstract
Food safety and traceability are nowadays a constant concern for consumers, and indeed for all actors in the food chain, including those involved in the fruit and vegetable sector. For the EU, the principles and legal requirements of traceability are set out in Regulation 178/2002. Currently however the regulation does not describe any analytical traceability tools. Furthermore, traceability systems for fruits and vegetables face increasing competition due to market globalization. The current challenge for actors in this sector is therefore to be sufficiently competitive in terms of price, traceability, quality and safety to avoid scandal and fraud. For all these reasons, new, flexible, cheap and efficient traceability tools, as isotopic analysis, DNA fingerprinting and metabolomic profiling coupled with chemometrics are needed.
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Affiliation(s)
- Guyon Francois
- Service Commun des Laboratoires, Laboratoire de Bordeaux/Pessac, 3 Avenue du Dr. A. Schweitzer, 33608, Pessac Cedex, France.
| | - Vaillant Fabrice
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France; AGROSAVIA (Colombian Corporation for Agricultural Research), C.I. La Selva, Km 7 via las Palmas, Rionegro, Antioquia, Colombia
| | - Montet Didier
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
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8
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Bigot C, Bugaud C, Camilo J, Kapitan A, Montet D, Meile JC. Impact of farming type, variety and geographical origin on bananas bacterial community. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106925] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Jung MJ, Kim MS, Yun JH, Lee JY, Kim PS, Lee HW, Ha JH, Roh SW, Bae JW. Viral community predicts the geographical origin of fermented vegetable foods more precisely than bacterial community. Food Microbiol 2018; 76:319-327. [DOI: 10.1016/j.fm.2018.06.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/11/2018] [Accepted: 06/15/2018] [Indexed: 12/18/2022]
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10
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Rychlik T, Szwengiel A, Bednarek M, Arcuri E, Montet D, Mayo B, Nowak J, Czarnecki Z. Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Guzzon R, Carafa I, Tuohy K, Cervantes G, Vernetti L, Barmaz A, Larcher R, Franciosi E. Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems. Food Microbiol 2016; 62:160-168. [PMID: 27889144 DOI: 10.1016/j.fm.2016.10.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Revised: 10/03/2016] [Accepted: 10/08/2016] [Indexed: 11/18/2022]
Abstract
Red-brown pigmentation can occasionally form in smeared-ripened cheese such as Fontina during the ripening process. This reaction is due to over-development of the typical microbiota present on the rind. Previous studies have demonstrated the relationship between red-brown pigmentation and the traditional utilization of wooden shelves during cheese ripening. The first part of the paper focuses on the characterisation of yeast and bacterial microbiota: plate counts and 454-pyrosequencing were performed in spoiled (n = 6) and non-spoiled cheeses (n = 6) and on the wooden shelves used during ripening. The second part shows different systems tested for cleaning the wooden shelves and avoiding the development of the red-brown defect in cheese: washing with hot water and ozone treatment. Actinobacteria, dominated on the wooden shelves, suggesting to be responsible for the red-brown pigmentation; they were also found in traces in the defected cheese samples. Galactomyces and Debaryomyces were the main species characterizing the yeast population, with Debaryomyces being the most dominant species on the shelves used during ripening of the red-brown defective cheese. Hot water treatment reduced the microbial contamination of shelves, whereas only the ozone treatment ensured complete elimination of both yeast and bacteria, resulting in the cheese rind not having the red-brown defect.
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Affiliation(s)
- Raffaele Guzzon
- Technology Transfer Centre, Edmund Mach Foundation, Via E. Mach 1, 38121, San Michele all'Adige, Trento, Italy
| | - Ilaria Carafa
- Research and Innovation Centre, Edmund Mach Foundation, Via E. Mach 1, 38121, San Michele all'Adige, Trento, Italy
| | - Kieran Tuohy
- Research and Innovation Centre, Edmund Mach Foundation, Via E. Mach 1, 38121, San Michele all'Adige, Trento, Italy
| | - Gonzalo Cervantes
- Research and Innovation Centre, Edmund Mach Foundation, Via E. Mach 1, 38121, San Michele all'Adige, Trento, Italy
| | - Luca Vernetti
- Institut Agricole Régional, Strada la Rochere 1, 11100, Aosta, AO, Italy
| | - Andrea Barmaz
- Institut Agricole Régional, Strada la Rochere 1, 11100, Aosta, AO, Italy
| | - Roberto Larcher
- Technology Transfer Centre, Edmund Mach Foundation, Via E. Mach 1, 38121, San Michele all'Adige, Trento, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Edmund Mach Foundation, Via E. Mach 1, 38121, San Michele all'Adige, Trento, Italy.
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Danezis GP, Tsagkaris AS, Brusic V, Georgiou CA. Food authentication: state of the art and prospects. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.07.003] [Citation(s) in RCA: 98] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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13
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Silva I, Nunes A, Rocha SM, Coimbra MA. Composition of food grade Atlantic salts regarding triacylglycerides, polysaccharides and protein. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.12.023] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Bigot C, Meile JC, Kapitan A, Montet D. Discriminating organic and conventional foods by analysis of their microbial ecology: An application on fruits. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.03.035] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Park G, Yoo H, Gong Y, Cui S, Nam SH, Ham KS, Yoo J, Han SH, Lee Y. Feasibility of Rapid Classification of Edible Salts by a Compact Low-Cost Laser-induced Breakdown Spectroscopy Device. B KOREAN CHEM SOC 2015. [DOI: 10.1002/bkcs.10043] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Gisang Park
- Department of Chemistry; Mokpo National University; Jeonnam 534-729 Republic of Korea
| | - Hyerim Yoo
- Department of Chemistry; Mokpo National University; Jeonnam 534-729 Republic of Korea
| | - Yongdeuk Gong
- Department of Chemistry; Mokpo National University; Jeonnam 534-729 Republic of Korea
| | - Sheng Cui
- Department of Chemistry; Mokpo National University; Jeonnam 534-729 Republic of Korea
| | - Sang-Ho Nam
- Department of Chemistry; Mokpo National University; Jeonnam 534-729 Republic of Korea
| | - Kyung-Sik Ham
- Department of Food Engineering; Mokpo National University; Jeonnam 534-729 Republic of Korea
| | | | - Song-Hee Han
- Division of Maritime Transportation System; Mokpo National Maritime University; Jeonnam 530-729 Republic of Korea
| | - Yonghoon Lee
- Department of Chemistry; Mokpo National University; Jeonnam 534-729 Republic of Korea
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