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José Machado de Abreu D, Pereira F, Sérgio Lorenço M, Juliana Martinez S, Nara Batista N, Elena Nunes Carvalho E, Freitas Schwan R, Hilsdorf Piccoli R. Microbial trace based on PCR-DGGE to evaluate the ripening stage of minas artisanal cheeses from the Canastra microregion produced by different dairies. Food Res Int 2024; 190:114597. [PMID: 38945613 DOI: 10.1016/j.foodres.2024.114597] [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: 12/04/2023] [Revised: 06/01/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
The Minas artisanal cheese from the Serra da Canastra (MAC-CM) microregion is a traditional product due to its production and ripening process. Artisanal chesses manufactured with raw cow's milk and endogenous dairy starters ("also known as pingo") have distinctive flavors and other sensory characteristics because of the unknown microbiota. The aim of this study was to evaluate the microbiota during 30 days of ripening, the physicochemical changes, and their relation in MACs produced in two different microregions located in the Serra da Canastra microregion through culture-dependent and culture-independent methods. The MACs were collected in the cities of Bambuí (MAC-CMB) and Tapiraí (MAC-CMT) in the Canastra microregion (n = 21). Cheeses uniqueness was demonstrated with the multivariate analysis that joined the microbiota and physicochemical characteristics, mainly to the proteolysis process, in which the MAC-CMT showed deeper proteolysis (DI -T0:14.18; T30: 13.95), while the MAC-CMB reached only a primary level (EI -T0:24.23; T30: 31.10). Abiotic factors were responsible for the differences in microbial diversity between the cheese farms. Different microbial groups: the prokaryotes, like Corynebacterium variabile, Lactococcus lactis, and Staphylococcus saprophyticus; and the eukaryotes, like Kluyveromyces lactis and Diutina catenulata dominated ripening over time. The microbial community and proteolysis were responsible for the predominance of volatile groups, with alcohols predominating in MAC-CMB and free fatty acids/acids and esters in MAC-CMT.
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Affiliation(s)
| | - Fernanda Pereira
- School of Agricultural Sciences of Lavras, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Mario Sérgio Lorenço
- School of Agricultural Sciences of Lavras, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Silvia Juliana Martinez
- Institute of Natural Sciences, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Nádia Nara Batista
- Institute of Natural Sciences, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | | | - Rosane Freitas Schwan
- Institute of Natural Sciences, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Roberta Hilsdorf Piccoli
- School of Agricultural Sciences of Lavras, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
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Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods. Foods 2022; 11:foods11243945. [PMID: 36553686 PMCID: PMC9777685 DOI: 10.3390/foods11243945] [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: 09/28/2022] [Revised: 11/28/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022] Open
Abstract
Coffee quality is achieved by performing good practices. This study aimed to evaluate coffees from different altitudes fermented with the self-induced anaerobic method (SIAF) and processed via natural (N) and pulped natural (PN). Molecular (PCR-DGGE), chemical (HPLC, ABTS, DPPH, ATR-FTIR, and GC-MS), and sensory analyses were performed. Leuconostoc predominated both processes and all altitudes. Hanseniaspora and Pichia predominated both processes at 800 and 1200 m. Acids were higher in N coffees for all altitudes. Acetic, malic acid and alcohols were the most abundant. Higher sensory scores were obtained in N (mainly at 1400 m-88.13). Floral and spices were perceived in all samples. ABTS capacity in roasted coffee increased with altitude in PN (2685.71, 2724.03, and 3847.14 µM trolox/g); meanwhile, the opposite was observed in N. High sensory scores were obtained in high altitudes. Alcohols and acids in roasted beans increase with altitude. Leuconostoc and Pichia showed potential as future coffee starters.
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Jimenez ME, O’Donovan CM, de Ullivarri MF, Cotter PD. Microorganisms present in artisanal fermented food from South America. Front Microbiol 2022; 13:941866. [PMID: 36160237 PMCID: PMC9499260 DOI: 10.3389/fmicb.2022.941866] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 08/09/2022] [Indexed: 11/13/2022] Open
Abstract
Artisanal fermented products (foods and beverages) are produced in an artisanal way in many countries around the world. The main purpose of fermentation is to preserve the food, improve its safety, increase the nutritional and health-promoting value and add specific flavours. In South America, there is a great variety of fermented food produced in an artisanal way. Different raw materials are used such as potatoes, sweet potato, cassava, maize, rice, milk (cow, ewe, goat) and meat (beef, goat, lamb, llama and guanaco). Some of these fermented foods are typical of the region and are part of the culture of native communities, e.g. tocosh, masa agria, puba flour, charqui, chicha, champu and cauim among others (indigenous foods). However, other fermented foods produced in South America introduced by mainly European immigration, such as cheeses and dry sausages, and they are also produced in many different parts of the world. In this work, the microbial composition of the different artisanal fermented products produced in South America is reviewed, taking into consideration the associated raw materials, fermentation conditions and methodologies used for their production.
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Affiliation(s)
- Maria Eugenia Jimenez
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Food Bioscience, Teagasc Food Research Center, Fermoy, Ireland
| | - Ciara M. O’Donovan
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Food Bioscience, Teagasc Food Research Center, Fermoy, Ireland
| | | | - Paul D. Cotter
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Food Bioscience, Teagasc Food Research Center, Fermoy, Ireland
- *Correspondence: Paul D. Cotter,
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Fentie EG, Jeong M, Emire SA, Demsash HD, Kim MA, Shin JH. Fermentation dynamics of spontaneously fermented Ethiopian honey wine, Tej. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells. Probiotics Antimicrob Proteins 2021; 13:102-112. [PMID: 32415515 DOI: 10.1007/s12602-020-09659-2] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
We evaluated the probiotic properties of lactic acid bacteria using resistance, safety, and functional assays. A preliminary subtractive screening of nineteen strains was performed based on their survival in simulated gastric and intestinal juice, and cell surface characteristics (hydrophobicity and auto-aggregation). Five strains were selected for further characterization, which included the assessment of their co-aggregation to pathogens, phenol tolerance, antimicrobial activity, and safety. Moreover, their adhesion to Caco-2 and HT-29 cells and the ability to inhibit pathogenic bacteria adhesion were evaluated. All strains had high (≥ 80.0%) survival rates in gastric and intestinal juices. Among them, Lactobacillus brevis CCMA 1284, L. plantarum CCMA 0743, and L. plantarum CCMA 0359 exhibited higher hydrophobicity (95.33, 96.06, and 80.02%, respectively), while L. paracasei CCMA 0504 and L. paracasei CCMA 0505 had the highest auto-aggregation values (45.36 and 52.66%, respectively). However, these last two strains were positive for the DNAse test, which is a safety concern. The CCMA 0359 and CCMA 1284 strains did not show antimicrobial activity, while the CCMA 0505 strain had a higher percentage of adhesion (4.75%) to Caco-2 cells. In the simulated competition and exclusion assays, the CCMA 0743 strain was able to reduce Salmonella adhesion to both cells (Caco-2 and HT-29), but only the CCMA 0743 and CCMA 0505 strains inhibited Escherichia coli adhesion to HT-29 cells in the competition assay. According to the results of these evaluated attributes, this strain showed to be an excellent candidate for probiotic use.
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Hu N, Lei M, Zhao X, Zhang Z, Gu Y, Zhang Y, Wang S. Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions. Foods 2020; 9:foods9111656. [PMID: 33198380 PMCID: PMC7697986 DOI: 10.3390/foods9111656] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 11/01/2020] [Accepted: 11/09/2020] [Indexed: 12/26/2022] Open
Abstract
In this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three different regions. Lactic acid bacteria and yeast counts, total soluble solids, total titration acid, total phenols, total flavonoids, total anthocyanin, superoxide dismutase, and antioxidant activity were analyzed in all samples. The results showed that at the phylum level, the bacteria in all samples were predominantly Firmicutes and Proteobacteria, while the majority of fungus belonged to Ascomycota. At the genus level, Lactobacillus, Gluconobacter, and Acetobacter were the dominant bacteria, and Dekkera and Issatchenkia were the dominant fungi. Our data show that the lactic acid bacteria counts in Jiaosu A were the lowest of the three products, in the range of 4.31–10.9 log CFU/mL, while yeast counts ranged from 6.71 to 7.35 log CFU/mL. The antioxidant activities of Jiaosu C were greater than those of Jiaosu A and Jiaosu B, and Spearman correlation analysis showed that the relative abundance of Lactobacillus and Dekkera was significantly positively correlated with total phenolics, total anthocyanin, total flavonoids, and antioxidant index.
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Affiliation(s)
- Nan Hu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Ming Lei
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Xiuli Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Zhen Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Ying Gu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
- Correspondence: ; Tel.: +86-22-85358445
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Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil. Sci Rep 2020; 10:14692. [PMID: 32895415 PMCID: PMC7477199 DOI: 10.1038/s41598-020-71309-y] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Accepted: 07/10/2020] [Indexed: 01/15/2023] Open
Abstract
In recent years, several studies have been developed to understand the impact of fermentation on the final quality of coffee and have indicated that postharvest processing could be a determinant of quality. However, a trend has appeared as a scientific counterpoint, indicating that the interactions between soil, fruit, altitude, and slope exposures with respect to the Sun are important to understand the behavior of the microbiome in coffee. Studies on the microbiota of coffee have addressed its role during the fermentation process, however the knowledge of indigenous microorganisms harbored in fruits and soil of coffee trees growing in fields are essential, as they can contribute to fermentation. Therefore, the aim of this work was to evaluate the influence of topographic and edaphic factors on the bacterial and fungal communities present in the soil and in the fruits of Coffea arabica trees. Samples of fruits and soil were collected from different growing areas at different altitudes and soil conditions. The microbial DNA was extracted and sequenced. The results showed the contribution of environmental factors in the structure of bacterial and fungal communities. The richness, evenness and diversity of the mycobiome and bacteriome were higher in the soil than in the fruits, independent of altitude. In addition, coffee trees at higher altitudes tended to have more bacteria shared between the soil and fruits. The co-occurrence/co-exclusion network showed that bacteria-bacteria connections were greater in higher altitudes. On another hand, fungi-fungi and fungi-bacteria connections were higher in low altitudes. This was the first study that evaluates in deep the influence of environmental factors in the microbiota habiting fruits and soil coffee trees, which may affect the coffee beverage quality.
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Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol ( Dasylirion sp.) Must Fermentation. Biomolecules 2020; 10:biom10071063. [PMID: 32708695 PMCID: PMC7408159 DOI: 10.3390/biom10071063] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 07/09/2020] [Accepted: 07/10/2020] [Indexed: 12/02/2022] Open
Abstract
In northern Mexico, the distilled spirit sotol with a denomination of origin is made from species of Dasylirion. The configuration of the volatile metabolites produced during the spontaneous fermentation of Dasylirion sp. must is insufficiently understood. In this study, the aim was to investigate the composition of the microbial consortia, describe the variation of volatile metabolites, and relate such profiles with their particular flavor attributes during the fermentation of sotol (Dasylirion sp.) must. Ascomycota was the phylum of most strains identified with 75% of total abundance. The genus of fermenting yeasts constituted of 101 Pichia strains and 13 Saccharomyces strains. A total of 57 volatile metabolites were identified and grouped into ten classes. The first stage of fermentation was composed of diesel, green, fruity, and cheesy attributes due to butyl 2-methylpropanoate, octan-1-ol, ethyl octanoate, and butanal, respectively, followed by a variation to pungent and sweet descriptors due to 3-methylbutan-1-ol and butyl 2-methylpropanoate. The final stage was described by floral, ethereal-winey, and vinegar attributes related to ethyl ethanimidate, 2-methylpropan-1-ol, and 2-hydroxyacetic acid. Our results improve the knowledge of the variations of volatile metabolites during the fermentation of sotol must and their contribution to its distinctive flavor.
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Cuvas-Limon RB, Nobre C, Cruz M, Rodriguez-Jasso RM, Ruíz HA, Loredo-Treviño A, Texeira JA, Belmares R. Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview. Crit Rev Food Sci Nutr 2020; 61:2984-3006. [PMID: 32662286 DOI: 10.1080/10408398.2020.1791050] [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] [Indexed: 01/07/2023]
Abstract
Fermented food has been present throughout history, since fermentation not only helps preserving food, but also provides specific organoleptic characteristics typically associated to these foods. Most of the traditional fermented foods and artisanal beverages are produced by spontaneous generation, meaning no control of the microbiota, or the substrate used. Nevertheless, even not being standardized, they are an important source of bioactive compounds, such as antioxidant compounds, bioactive beeps, short chain fatty acids, amino acids, vitamins, and minerals. This review compiles a list of relevant traditional fermented beverages around the world, aiming to detail the fermentation process itself-including source of microorganisms, substrates, produced metabolites and the operational conditions involved. As well as to list the bioactive compounds present in each fermented food, together with their impact in the human health. Traditional fermented beverages from Mexico will be highlighted. These compounds are of high interest for the food, pharmaceutical and cosmetics industry. To scale-up the home fermentation processes, it is necessary to fully understand the microbiology and biochemistry behind these traditional products. The use of good quality raw materials with standardized methodologies and defined microorganisms, may improve and increase the production of the desirable bioactive compounds and open a market for novel functional products.
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Affiliation(s)
- R B Cuvas-Limon
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico.,Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Clarisse Nobre
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Mario Cruz
- Department of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Saltillo, Coahuila, Mexico
| | - Rosa M Rodriguez-Jasso
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
| | - Héctor A Ruíz
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
| | - Araceli Loredo-Treviño
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
| | - J A Texeira
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Ruth Belmares
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
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Lavefve L, Marasini D, Carbonero F. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 87:147-185. [PMID: 30678814 DOI: 10.1016/bs.afnr.2018.09.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Fermented foods are currently experiencing a re-discovery, largely driven by numerous health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented beverages) have been the subject of intensive research, other plant-based fermented foods that are in some case widely consumed (kimchi/sauerkraut, pickles, kombucha) have received less scientific attention. In this chapter, the current knowledge on the microbiology and potential health benefits of such plant-based fermented foods are presented. Kimchi is the most studied, characterized by primarily acidic fermentation by lactic acid bacteria. Anti-obesity and anti-hypertension properties have been reported for kimchi and other pickled vegetables. Kombucha is the most popular non-alcoholic fermented drink. Kombucha's microbiology is remarkable as it involves all fermenters described in known fermented foods: lactic acid bacteria, acetic acid bacteria, fungi, and yeasts. While kombucha is often hyped as a "super-food," only antioxidant and antimicrobial properties toward foodborne pathogens are well established; and it is unknown if these properties incur beneficial impact, even in vitro or in animal models. The mode of action that has been studied and demonstrated the most is the probiotic one. However, it can be expected that fermentation metabolites may be prebiotic, or influence host health directly. To conclude, plant-based fermented foods and drinks are usually safe products; few negative reports can be found, but more research, especially human dietary intervention studies, are warranted to substantiate any health claim.
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Affiliation(s)
- Laura Lavefve
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States; Direction des Etudes Et Prestations (DEEP), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Daya Marasini
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States
| | - Franck Carbonero
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States.
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MOTA RVD, RAMOS CL, PEREGRINO I, HASSIMOTTO NMA, PURGATTO E, SOUZA CRD, DIAS DR, REGINA MDA. Identification of the potential inhibitors of malolactic fermentation in wines. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/1678-457x.16517] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages. Food Res Int 2018; 111:187-197. [PMID: 30007675 DOI: 10.1016/j.foodres.2018.04.065] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 04/28/2018] [Accepted: 04/29/2018] [Indexed: 12/25/2022]
Abstract
Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and lactose-intolerant consumers. In the present work, the commercial probiotic, Lactobacillus paracasei LBC-81, was used singly and in co-culture with potential probiotic yeasts, Saccharomyces cerevisiae CCMA 0731, S. cerevisiae CCMA 0732, and Pichia kluyveri CCMA 0615, to ferment a maize-based substrate. All tested strains showed viability higher than 6 log CFU/mL, as recommended for food probiotic products, except for the yeast P. kluyveri which decreased during fermentation and storage time. A reduction in pH value, from approximately 7 to 4, was observed. This decrease was due organic acid production, which did not affect the microbial viability. Lactic and acetic acids were the main organic acids produced during fermentation, and they decreased over 28 days of storage (<0.5 and 0.1 g/L for lactic and acetic acids, respectively). Ethanol was detected in the S. cerevisiae assays; however, the content was <5 g/L in a non-alcoholic beverage. Seventy volatile compounds were detected, including acids, alcohols, aldehydes, esters, ketones, and other compounds. Sensory analysis showed score of 5.93-4.57, respectively for appearance and taste. This is an important result, considering that the beverage had no flavoring additive and lacked a sweet taste. Therefore, probiotic beverages were successfully obtained by maize fermentation inoculated with co-culture of S. cerevisiae (CCMA 0731 or CCMA 0732) and L. paracasei LBC-81.
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Resende LV, Pinheiro LK, Miguel MGDCP, Ramos CL, Vilela DM, Schwan RF. Microbial community and physicochemical dynamics during the production of ‘Chicha’, a traditional beverage of Indigenous people of Brazil. World J Microbiol Biotechnol 2018. [DOI: 10.1007/s11274-018-2429-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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14
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Mendoza LM, Neef A, Vignolo G, Belloch C. Yeast diversity during the fermentation of Andean chicha : A comparison of high-throughput sequencing and culture-dependent approaches. Food Microbiol 2017. [DOI: 10.1016/j.fm.2017.05.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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15
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Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.076] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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16
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Freire AL, Ramos CL, da Costa Souza PN, Cardoso MGB, Schwan RF. Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast. Int J Food Microbiol 2017; 248:39-46. [PMID: 28242421 DOI: 10.1016/j.ijfoodmicro.2017.02.011] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 11/22/2016] [Accepted: 02/20/2017] [Indexed: 01/05/2023]
Abstract
This work aimed to develop a nondairy fermented beverage from a blend of cassava and rice based on Brazilian indigenous beverage cauim using probiotic lactic acid bacteria (LAB) and yeast. The indigenous strains Lactobacillus plantarum CCMA 0743 (from cauim) and Torulaspora delbrueckii CCMA 0235 (from tarubá), and the commercial probiotic, L. acidophilus LAC-04, were used as starter cultures in single and co-cultivations. The bacteria populations were around 8.0 log (CFU/mL) at the end of all fermentations as recommended for probiotic products. Higher residual starch contents were noted in the single LAB cultures (10.6% [w/w]) than in co-cultures (<6% [w/w]), showing that co-culture may help the digestibility. For all different assays (single and co-culture), lactic acid was the main organic acid detected (>1.6g/L) and ethanol was lower than 0.5% (w/v) consisting in a non-alcoholic beverage. The assays containing yeast showed the highest antioxidant activity (around 10% by DPPH and ABTS methods). Therefore, a nondairy fermented beverage was successfully obtained, and the co-culture of LAB and T. delbrueckii could increase the product's functional properties.
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Affiliation(s)
- Ana Luiza Freire
- Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil
| | - Cintia Lacerda Ramos
- Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil
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17
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Ramos CL, Schwan RF. Technological and nutritional aspects of indigenous Latin America fermented foods. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.07.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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18
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Carvalho BF, Ávila CLS, Krempser PM, Batista LR, Pereira MN, Schwan RF. Occurrence of mycotoxins and yeasts and moulds identification in corn silages in tropical climate. J Appl Microbiol 2016; 120:1181-92. [PMID: 26787003 DOI: 10.1111/jam.13057] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2015] [Revised: 12/17/2015] [Accepted: 12/28/2015] [Indexed: 12/01/2022]
Abstract
AIMS This study was aimed to identify yeasts and moulds as well as to detect mycotoxin in corn silages in southern Minas Gerais, Brazil. METHODS AND RESULTS Corn silages from 36 farms were sampled to analyse dry matter, crude protein, ether extract, ash, neutral detergent fibre, nonfibre carbohydrates and mycotoxins contents, yeasts and moulds population, pH and temperature values. The mycotoxins found in high frequency were aflatoxin in 77·7% of analysed samples, ochratoxin (33·3%) and zearalenone (22·2%). There was no significant correlation between the mycotoxin concentration and the presence of moulds. The pH was negatively correlated with ochratoxin concentration. Aspergillus fumigatus was identified in all silages that presented growth of moulds. Ten different yeast species were identified using the culture-dependent method: Candida diversa, Candida ethanolica, Candida rugosa, Issatchenkia orientalis, Kluyveromyces marxianus, Pichia manshurica, Pichia membranifaciens, Saccharomyces cerevisiae, Trichosporon asahii and Trichosporon japonicum. Another six different yeast species were identified using the culture-independent method. CONCLUSIONS A high mycotoxin contamination rate (91·6% of the analysed silages) was observed. The results indicated that conventional culturing and PCR-DGGE should be combined to optimally describe the microbiota associated with corn silage. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides information about the corn silage fermentation dynamics and our findings are relevant to optimization of this silage fermentation.
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Affiliation(s)
- B F Carvalho
- Department of Animal Science, Federal University of Lavras, Lavras, Brazil
| | - C L S Ávila
- Department of Animal Science, Federal University of Lavras, Lavras, Brazil
| | - P M Krempser
- Department of Biology, Federal University of Lavras, Lavras, Brazil
| | - L R Batista
- Department of Food Science, Federal University of Lavras, Lavras, Brazil
| | - M N Pereira
- Department of Animal Science, Federal University of Lavras, Lavras, Brazil
| | - R F Schwan
- Department of Biology, Federal University of Lavras, Lavras, Brazil
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19
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Tamang JP, Watanabe K, Holzapfel WH. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Front Microbiol 2016; 7:377. [PMID: 27047484 PMCID: PMC4805592 DOI: 10.3389/fmicb.2016.00377] [Citation(s) in RCA: 335] [Impact Index Per Article: 41.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2015] [Accepted: 03/08/2016] [Indexed: 01/03/2023] Open
Abstract
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups ("phylotypes") may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world.
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Affiliation(s)
- Jyoti P. Tamang
- Department of Microbiology, School of Life Sciences, Sikkim UniversityTadong, India
| | - Koichi Watanabe
- Department of Animal Science and Technology, National Taiwan UniversityTaipei, Taiwan
| | - Wilhelm H. Holzapfel
- Advance Green Energy and Environment Institute, Handong Global UniversityPohang-si, South Korea
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20
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Investigation of chocolate produced from four different Brazilian varieties of cocoa ( Theobroma cacao L.) inoculated with Saccharomyces cerevisiae. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.036] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Santos A, Ávila C, Pinto J, Carvalho B, Dias D, Schwan R. Fermentative profile and bacterial diversity of corn silages inoculated with new tropical lactic acid bacteria. J Appl Microbiol 2016; 120:266-79. [DOI: 10.1111/jam.12980] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 10/09/2015] [Accepted: 10/10/2015] [Indexed: 11/27/2022]
Affiliation(s)
- A.O. Santos
- Department of Biology; Federal University of Lavras; Lavras Minas Gerais Brazil
| | - C.L.S. Ávila
- Department of Animal Science; Federal University of Lavras; Lavras Minas Gerais Brazil
| | - J.C. Pinto
- Department of Animal Science; Federal University of Lavras; Lavras Minas Gerais Brazil
| | - B.F. Carvalho
- Department of Animal Science; Federal University of Lavras; Lavras Minas Gerais Brazil
| | - D.R. Dias
- Department of Food Science; Federal University of Lavras; Lavras Minas Gerais Brazil
| | - R.F. Schwan
- Department of Biology; Federal University of Lavras; Lavras Minas Gerais Brazil
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22
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Liang H, Zhang A, Wu Z, Liu C, Zhang W. Characterization of Microbial Community during the Fermentation of Chinese Homemade paocai, a Traditional Fermented Vegetable Food. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.467] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Huipeng Liang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - An Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Zhengyun Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Chaolan Liu
- Chengdu University, Sichuan Industrial Institute of Antibiotics
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
- School of Liquor-Making Engineering, Sichuan University Jinjiang College
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23
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Puerari C, Magalhães-Guedes KT, Schwan RF. Bacaba beverage produced by Umutina Brazilian Amerindians: Microbiological and chemical characterization. Braz J Microbiol 2015; 46:1207-16. [PMID: 26691483 PMCID: PMC4704630 DOI: 10.1590/s1517-838246420140964] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2014] [Accepted: 03/30/2015] [Indexed: 11/22/2022] Open
Abstract
Bacaba chicha is a beverage prepared by the indigenous Umutina people from the bacaba fruit (Oenocarpus bacaba), a purple berry that is rich in fat and carbohydrates, as well as a source of phenolic compounds. In this study, samples of bacaba chicha beverage were collected, and the microbial community was assessed using culture-dependent and -independent techniques. The nutritional composition and metabolite profiles were analyzed, and species belonging to lactic acid bacteria (LAB) and yeasts were detected. The LAB group detected by culture-dependent analysis included Enterococcus hormaechei and Leuconostoc lactis. Polymerase chain reaction and denaturing gradient gel electrophoresis (PCR-DGGE) detected additional Propionibacterium avidum, Acetobacter spp., and uncultured bacteria. Pichia caribbica and Pichia guilliermondii were detected in a culture-dependent method, and Pichia caribbica was confirmed by PCR-DGGE analysis. The pH value of the beverage was 6.2. The nutritional composition was as follows: 16.47 ± 0.73 g 100 mL-1 dry matter, 2.2 ± 0.0 g 100 mL-1 fat, 3.36 ± 0.44 g 100 mL-1 protein, and 10.87 ± 0.26 g 100 mL-1 carbohydrate. The metabolites detected were 2.69 g L-1 succinic acid, 0.9 g L-1 acetic acid, 0.49 g L-1 citric acid, 0.52 g L-1 ethanol, and 0.4 g L-1 glycerol. This is the first study to identify microbial diversity in bacaba chicha spontaneous fermentation. This study is also the starting step in the immaterial record of this Brazilian indigenous beverage prepared from bacaba fruit.
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Affiliation(s)
- Cláudia Puerari
- Departamento de Ciência de Alimentos, Universidade Federal de Lavras, Lavras, MG, Brazil
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24
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Batista NN, Ramos CL, Dias DR, Pinheiro ACM, Schwan RF. The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate. Journal of Food Science and Technology 2015; 53:1101-10. [PMID: 27162390 DOI: 10.1007/s13197-015-2132-5] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/12/2015] [Accepted: 12/01/2015] [Indexed: 11/30/2022]
Abstract
Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the physicochemical changes occurring in the pulp and inside the beans. The aim of this study was to investigate the effects of yeast inoculation (Saccharomyces cerevisiae UFLA CA11, Pichia kluivery CCMA0237, and Hanseniaspora uvarum CCMA0236) on the profile of the volatile compounds and microbial communities in cocoa fermentation. The resulting chocolate was also evaluated by temporal dominance of sensations (TDS) analyses. The dominant microorganisms during spontaneous fermentation were S. cerevisiae, H. uvarum, H. guilliermondii, Lactobacillus fermentum, Pediococcus sp., and Acetobacter pasteurianus. Similarly, S. cerevisiae, P. kluyveri, Candida sp., Pediococcus sp., and A. pasteurianus were the predominant microorganisms assessed by Denaturing Gradient Gel Electrophoresis (DGGE) in inoculated fermentation. Sixty-seven volatile compounds were detected and quantified by gas chromatography/mass spectrometry (GC/MS) at the end of fermentation and chocolates. The main group of volatile compound found after the inoculated and spontaneous fermentations was esters (41 and 39 %, respectively). In the chocolates, the main group was acids (73 and 44 % from the inoculated and spontaneous fermentations, respectively). The TDS analyses showed a dominance of bitter and cocoa attributes in both chocolates. However, in the inoculated chocolate, lingering fruity notes were more intense, while the chocolate produced by spontaneous fermentation was more astringent. Thus, the inoculation of yeast influenced the microbial profile, which likely affected the volatile compounds that affect sensory characteristics, resulting in chocolate with dominant bitter, cocoa, and fruity attributes.
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Affiliation(s)
- Nádia Nara Batista
- Department of Food Science, Federal University of Lavras, Lavras, MG 37.200-000 Brazil
| | - Cíntia Lacerda Ramos
- Department of Biology, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG 37.200-000 Brazil
| | - Disney Ribeiro Dias
- Department of Food Science, Federal University of Lavras, Lavras, MG 37.200-000 Brazil
| | | | - Rosane Freitas Schwan
- Department of Biology, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG 37.200-000 Brazil
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25
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Evangelista SR, Miguel MGDCP, Silva CF, Pinheiro ACM, Schwan RF. Microbiological diversity associated with the spontaneous wet method of coffee fermentation. Int J Food Microbiol 2015; 210:102-12. [DOI: 10.1016/j.ijfoodmicro.2015.06.008] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2015] [Revised: 06/05/2015] [Accepted: 06/07/2015] [Indexed: 11/26/2022]
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26
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Freire AL, Ramos CL, Schwan RF. Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast. Food Res Int 2015; 76:787-795. [DOI: 10.1016/j.foodres.2015.07.041] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2015] [Revised: 07/19/2015] [Accepted: 07/24/2015] [Indexed: 11/28/2022]
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27
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Ramos CL, Sousa ESOD, Ribeiro J, Almeida TM, Santos CCADA, Abegg MA, Schwan RF. Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation. Food Microbiol 2015; 49:182-8. [DOI: 10.1016/j.fm.2015.02.005] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2014] [Revised: 01/30/2015] [Accepted: 02/12/2015] [Indexed: 11/24/2022]
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28
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Elizaquível P, Pérez-Cataluña A, Yépez A, Aristimuño C, Jiménez E, Cocconcelli PS, Vignolo G, Aznar R. Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina. Int J Food Microbiol 2015; 198:9-18. [DOI: 10.1016/j.ijfoodmicro.2014.12.027] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2014] [Revised: 12/09/2014] [Accepted: 12/21/2014] [Indexed: 11/16/2022]
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29
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Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians. Food Microbiol 2015; 46:210-217. [DOI: 10.1016/j.fm.2014.08.009] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2014] [Revised: 08/08/2014] [Accepted: 08/11/2014] [Indexed: 12/22/2022]
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30
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Kamda AGS, Ramos CL, Fokou E, Duarte WF, Mercy A, Germain K, Dias DR, Schwan RF. In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons. Int J Food Microbiol 2015; 192:58-65. [DOI: 10.1016/j.ijfoodmicro.2014.09.030] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2014] [Revised: 09/16/2014] [Accepted: 09/27/2014] [Indexed: 11/25/2022]
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31
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Evangelista SR, da Cruz Pedrozo Miguel MG, de Souza Cordeiro C, Silva CF, Marques Pinheiro AC, Schwan RF. Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process. Food Microbiol 2014; 44:87-95. [DOI: 10.1016/j.fm.2014.05.013] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2014] [Revised: 05/01/2014] [Accepted: 05/25/2014] [Indexed: 10/25/2022]
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32
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Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries. World J Microbiol Biotechnol 2014; 31:199-208. [DOI: 10.1007/s11274-014-1776-z] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2014] [Accepted: 11/07/2014] [Indexed: 11/26/2022]
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33
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Zheng J, Wu C, Huang J, Zhou R, Liao X. Spatial distribution of bacterial communities and related biochemical properties in Luzhou-flavor liquor-fermented grains. J Food Sci 2014; 79:M2491-8. [PMID: 25393984 DOI: 10.1111/1750-3841.12697] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2014] [Accepted: 09/19/2014] [Indexed: 11/28/2022]
Abstract
Grain fermenting with separate layers in a fermentation pit is the typical and experiential brewing technology for Chinese Luzhou-flavor liquor. However, it is still unclear to what extent the bacterial communities in the different layers of fermented grains (FG) effects the liquor's quality. In this study, the spatial distributions of bacterial communities in Luzhou-flavor liquor FG (top, middle, and bottom layers) from 2 distinctive factories (Jiannanchun and Fenggu) were investigated using culture-independent approaches (phospholipid fatty acid [PLFA] and polymerase chain reaction-denaturing gel electrophoresis [DGGE]). The relationship between bacterial community and biochemical properties was also assessed by Canonical correspondence analysis (CCA). No significant variation in moisture was observed in spatial samples, and the highest content of acidity and total ester was detected in the bottom layer (P < 0.05). A high level of ethanol was observed in the top and middle layers of Fenggu and Jiannanchun, respectively. Significant spatial distribution of the total PLFA was only shown in the 50-y-old pits (P < 0.05), and Gram negative bacteria was the prominent community. Bacterial 16S rDNA DGGE analysis revealed that the most abundant bacterial community was in the top layers of the FG both from Fenggu and Jiannanchun, with Lactobacillaceae accounting for 30% of the total DGGE bands and Lactobacillus acetotolerans was the dominant species. FG samples from the same pit had a highly similar bacterial community structure according to the hierarchal cluster tree. CCA suggested that the moisture, acidity, ethanol, and reducing sugar were the main factors affecting the distribution of L. acetotolerans. Our results will facilitate the knowledge about the spatial distribution of bacterial communities and the relationship with their living environment.
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Affiliation(s)
- Jia Zheng
- College of Light Industry, Textile & Food Engineering and Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan Univ, Chengdu, 610065, China; Dept. of Food Science and Technology, Oregon State Univ, Corvallis, 97331, OR, U.S.A
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34
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35
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Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation. Food Res Int 2014; 64:908-918. [PMID: 30011733 DOI: 10.1016/j.foodres.2014.08.033] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2014] [Revised: 08/20/2014] [Accepted: 08/26/2014] [Indexed: 11/23/2022]
Abstract
The aim of this work was to study the microbial communities and volatile compounds profile of different fermentations: using four different cocoa hybrids and adding Saccharomyces cerevisiae UFLA CA11 as starter culture. Each hybrid showed particular characteristics: size, peel, seed and pulp. The temperature of the cocoa mass increased during fermentations (24°C to 47°C). The hybrid FA13 inoculated with S. cerevisiae showed the lowest temperatures (26 to 37°C). The pulp's compositions were different between the hybrids, mainly regarding citric acid (0.5 to 3.2g/kg). The carbohydrates were more rapidly (60h) metabolized in inoculated fermentations than in spontaneous fermentations (84h). Thirty-nine volatile compounds were identified by GC-FID for all fermentation processes. Esters (14 compounds) and alcohols (12) were the most important groups. Yeast communities were similar among the different processes while bacterial communities were dependent on the hybrid and process. The inoculation accelerated the fermentation and the hybrid characteristics influenced on the fermentation requiring particular management.
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36
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Dias M, da Cruz Pedrozo Miguel MG, Duarte WF, Silva CF, Schwan RF. Epiphytic bacteria biodiversity in Brazilian Cerrado fruit and their cellulolytic activity potential. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-0927-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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37
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Evangelista SR, Silva CF, Miguel MGPDC, Cordeiro CDS, Pinheiro ACM, Duarte WF, Schwan RF. Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.033] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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38
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Durand N, El Sheikha AF, Suarez-Quiros ML, Oscar GR, Nganou ND, Fontana-Tachon A, Montet D. Application of PCR-DGGE to the study of dynamics and biodiversity of yeasts and potentially OTA producing fungi during coffee processing. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.05.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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39
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Lv XC, Huang XL, Zhang W, Rao PF, Ni L. Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.04.020] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.058] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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41
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Moreira IMDV, Miguel MGDCP, Duarte WF, Dias DR, Schwan RF. Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.06.001] [Citation(s) in RCA: 70] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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42
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Ramos CL, Thorsen L, Schwan RF, Jespersen L. Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products. Food Microbiol 2013; 36:22-9. [DOI: 10.1016/j.fm.2013.03.010] [Citation(s) in RCA: 182] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2012] [Revised: 02/15/2013] [Accepted: 03/27/2013] [Indexed: 10/27/2022]
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43
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Dias FS, Ramos CL, Schwan RF. Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000079] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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44
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Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians. World J Microbiol Biotechnol 2013; 30:567-77. [PMID: 23996637 DOI: 10.1007/s11274-013-1476-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2013] [Accepted: 08/24/2013] [Indexed: 10/26/2022]
Abstract
Yakupa is a traditional non-alcoholic cassava beverage produced by Brazilian Amerindians. In this work the microbial dynamics and metabolites involved in yakupa fermentation were investigated by PCR-denaturing gradient gel electrophoresis and chromatography analysis, respectively. The lactic acid bacteria (LAB) population was higher than yeast in the beginning of fermentation (5 log CFU mL(-1) and 3 log CFU mL(-1), respectively) and after 36 h both population increased reaching 7 log CFU mL(-1), remaining constant until 60 h. Culture dependent and independent methods in combination identified the bacteria Lactobacillus fermentum, L. plantarum, Weissela cibaria and W. confusa, and yeasts Saccharomyces cerevisiae and Pichia kudriavzevii. Maltose (41.2 g L(-1)), ethanol (6.5 g L(-1)) and lactic acid (7.8 g L(-1)) were the most abundant compounds identified by high performance liquid chromatography. Aldehydes, acids, alcohols and esters were identified by gas chromatography flame ionization detection. By the metabolites and PCA analysis we may assign the beverage's flavor to the microbial metabolism. Heterolactic LAB and S. cerevisiae dominated the yakupa fermentation, being responsible for the organoleptic characteristics of the final product. This is the first time that the microbial dynamics and physicochemical parameters were investigated in the yakupa beverage and it may contribute to the future selection of starter cultures to perform yakupa fermentations.
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45
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Greppi A, Rantisou K, Padonou W, Hounhouigan J, Jespersen L, Jakobsen M, Cocolin L. Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin. Int J Food Microbiol 2013; 165:200-7. [PMID: 23756236 DOI: 10.1016/j.ijfoodmicro.2013.05.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2013] [Revised: 04/28/2013] [Accepted: 05/03/2013] [Indexed: 01/04/2023]
Abstract
Mawè and tchoukoutou are two traditional fermented foods largely consumed in Benin, West Africa. Their preparations remain as a house art and they are the result of spontaneous fermentation processes. In this study, dynamics of the yeast populations occurring during spontaneous fermentations of mawè and tchoukoutou were investigated using both culture-dependent and -independent approaches. For each product, two productions were followed. Samples were taken at different fermentation times and yeasts were isolated, resulting in the collection of 177 isolates. They were identified by the PCR-DGGE technique followed by the sequencing of the D1/D2 domain of the 26S rRNA gene. The predominant yeast species identified were typed by rep-PCR. Candida krusei was the predominant yeast species in mawè fermentation followed by Candida glabrata and Kluyveromyces marxianus. Other yeast species were detected in lower numbers. The yeast successions that took place during mawè fermentation lead to a final population comprising Saccharomyces cerevisiae, C. krusei and K. marxianus. The yeast populations dominating the fermentation of tchoukoutou were found to consist of S. cerevisiae, almost exclusively. Other yeast species were detected in the early stages of fermentation. For the predominant species a succession of biotypes was demonstrated by rep-PCR for the fermentation of both products. The direct analysis at DNA and RNA levels in the case of mawè did not reveal any other species except those already identified by culture-based analysis. On the other hand, for tchoukoutou, four species were identified that were not detected by the culture-based approach. The spontaneous fermentation of mawè and tchoukoutou in the end were dominated by a few autochthonous species.
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Affiliation(s)
- Anna Greppi
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino Italy
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46
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Physico-chemical and microbiological characterization of corn and rice ‘calugi’ produced by Brazilian Amerindian people. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.08.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Foma RK, Destain J, Mobinzo PK, Kayisu K, Thonart P. Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.10.049] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Santos CCADA, Almeida EGD, Melo GVPD, Schwan RF. Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil. Int J Food Microbiol 2012; 156:112-21. [PMID: 22497838 DOI: 10.1016/j.ijfoodmicro.2012.03.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2011] [Revised: 02/11/2012] [Accepted: 03/11/2012] [Indexed: 11/29/2022]
Abstract
Caxiri is a traditional fermented alcoholic beverage produced from cassava and sweet potatoes by the indigenous Juruna or Yudjá people in Brazil. Our results showed that caxiri fermentation is invariably associated with the following: (i) an increase in the total microbial population, with yeast being the largest group detected; (ii) a decrease in reducing sugars, malic, tartaric, succinic, oxalic and propionic acid; and (iii) a final product characterised by a high content of ethanol and a high concentration of lactic acid. The microbial community dynamics were investigated by culture-based and culture-independent approaches. Fermentation was assisted by a complex microbial community that changed in structure and composition during the fermentative process. The bacterial population ranged from 3.05 to 5.33 log/mL, and the yeast population varied from 3.27 log CFU/mL to 7.34 log CFU/mL, showing that yeasts dominated the fermentation process after 48 h. A total of 343 colonies of bacteria and 205 colonies of yeasts were isolated and initially grouped by Amplified Ribosomal DNA Restriction Analysis (ARDRA) and by biochemical features. Phylogenetic analysis of the 16S rRNA gene sequences of representative isolates showed that the bacteria were mainly represented by endospore-forming low-G+C content Gram-positive bacilli (Bacillus spp.; 61.5% of the isolates), with Bacillus pumilus, Bacillus spp. (Bacillus cereus group), and Bacillus subtilis being the main species identified. The species Sphingomonas sp. and Pediococcus acidilactici were also found. The dominant yeast identified was Saccharomyces cerevisiae. Rhodotorula mucilaginosa, Pichia membranifaciens, Pichia guilliermondii and Cryptococcus luteolus were also found. According to the Polymerase Chain Reaction and Denaturing Gradient Gel Electrophoresis (PCR-DGGE) analysis, the microbial communities present during fermentation were probably from the raw materials, ambient or present on the utensils used during beverage preparation. The results indicated the necessity to combine both culture-dependent and culture-independent methods for a better description of the microbial communities in indigenous starch fermentations. Also, pH values decreased from 4.76 to 3.15 during fermentation. The ethanol concentration was 83.9 g/L and lactic acid reached 27.89 g/L by the end of the fermentation process.
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Strategy for the extraction of yeast DNA from artisan agave must for quantitative PCR analysis. J Biosci Bioeng 2011; 112:518-21. [PMID: 21820955 DOI: 10.1016/j.jbiosc.2011.07.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2011] [Revised: 07/08/2011] [Accepted: 07/08/2011] [Indexed: 11/22/2022]
Abstract
An efficient method for the direct extraction of yeast genomic DNA from agave must was developed. The optimized protocol, which was based on silica-adsorption of DNA on microcolumns, included an enzymatic cell wall degradation step followed by prolonged lysis with hot detergent. The resulting extracts were suitable templates for subsequent qPCR assays that quantified mixed yeast populations in artisan Mexican mezcal fermentations.
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Ramos CL, de Almeida EG, Freire AL, Freitas Schwan R. Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians. Food Microbiol 2011; 28:1380-6. [PMID: 21839389 DOI: 10.1016/j.fm.2011.06.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2011] [Revised: 06/11/2011] [Accepted: 06/22/2011] [Indexed: 10/18/2022]
Abstract
Microorganisms associated with the fermentation of cotton seed and rice were studied using a combination of culture-dependent and -independent methods. Samples of the cotton seed and rice beverage were collected every 8 h during the fermentation process for analysis of the microbiota present over 48 h. The lactic acid bacteria (LAB) population reached values of approximately 8.0 log cfu/mL. A total of 162 bacteria and 81 yeast isolates were identified using polyphasic methods. LAB (Lactobacillus plantarum, Lactobacillus vermiforme, Lactobacillus paracasei) were the most frequently isolated bacteria. Bacillus subtilis was present from 16 h until the end of the fermentation process. A decrease in pH value from 6.92 (0 h) to 4.76 (48 h) was observed, and the concentration of lactic acid reached 24 g/L at the end of the fermentation process. DGGE (denaturing gradient gel electrophoresis) was performed to determine the dynamics of the communities of bacteria and yeast, and the analysis revealed a predominance of LAB throughout the fermentation process. No changes were observed in the yeast community. The yeast species detected were Candida parapsilosis, Candida orthopsilosis, Clavispora lusitaniae and Rhodotorula mucilaginosa. Our studies indicate that the DGGE technique combined with a culture-dependent method is required to discern the dynamics in the fermentation of cotton seed and rice.
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