1
|
Indriani S, Srisakultiew N, Benjakul S, Boonchuen P, Pongsetkul J. Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation. Food Funct 2024; 15:9100-9115. [PMID: 39210833 DOI: 10.1039/d4fo02645d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Enzymatic proteomic profiles were examined to comprehend the predominant enzymes involved in the flavor development of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation (Inoc), compared to those without inoculation (CON). Inoc showed greater proteolytic, lipolytic, and chitinolytic activities than CON (P < 0.05) throughout 30 days of fermentation, indicating B. subtilis's ability to accelerate the fermentation rate and render distinctive flavor profiles to shrimp paste. Among 50 differential abundance proteins (DAPs), 24 DAPs were identified as potential key regulating enzymes, with a P-value < 0.05 and |FC| > 0.50, indicating their significance and regulating capacity within specific metabolic pathways. Notably, 27 and 23 DAPs were up-regulated in Inoc and CON, respectively. Moreover, gene ontology (GO) enrichment analysis revealed that hydrolases, involved in carbohydrate metabolic processes and proteolysis, were the most differentiating pathways between Inoc and CON. Both samples exhibited different flavor profiles. A greater abundance of N-containing volatile compounds with a lower total abundance of aldehydes, ketones, alcohols, and acids could suggest a more favorable flavor in Inoc, compared to CON. Principal component analysis (PCA) revealed a positive correlation between L-ascorbate peroxidase, carboxypeptidase, and tripeptidyl peptidase sed2, with proteolytic and lipolytic activities in Inoc (P < 0.05). Meanwhile, acids and alcohols were positively correlated with CON. Therefore, B. subtilis inoculation could produce a distinctive flavor with a desirable sensory perception of shrimp paste regarding its ability to release extracellular enzymes/proteins. B. subtilis K-C3 inoculation could be suggested in the production of shrimp paste to improve its flavor characteristics.
Collapse
Affiliation(s)
- Sylvia Indriani
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
| | - Nattanan Srisakultiew
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Pakpoom Boonchuen
- School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
| | - Jaksuma Pongsetkul
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
| |
Collapse
|
2
|
Chintakovid N, Singkhamanan K, Yaikhan T, Nokchan N, Wonglapsuwan M, Jitpakdee J, Kantachote D, Surachat K. Probiogenomic analysis of Lactiplantibacillus plantarum SPS109: A potential GABA-producing and cholesterol-lowering probiotic strain. Heliyon 2024; 10:e33823. [PMID: 39044985 PMCID: PMC11263657 DOI: 10.1016/j.heliyon.2024.e33823] [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: 04/09/2024] [Revised: 06/25/2024] [Accepted: 06/27/2024] [Indexed: 07/25/2024] Open
Abstract
Lactiplantibacillus plantarum SPS109, an isolated strain of lactic acid bacteria (LAB) from fermented foods, showed remarkable potential as a probiotic with dual capabilities in γ-aminobutyric acid (GABA) production and cholesterol reduction. This study employs genomic and comparative analyses to search into the strain's genetic profile, safety features, and probiotic attributes. The safety assessment reveals the absence of virulence factors and antimicrobial resistance genes, while the genome uncovers bacteriocin-related elements, including sactipeptides and a cluster for putative plantaricins, strengthening its ability to combat diverse pathogens. Pangenome analysis revealed unique bacteriocin-related genes, specifically lcnD and bcrA, distinguishing SPS109 from four other L. plantarum strains producing GABA. In addition, genomic study emphasizes SPS109 strain distinctive features, two GABA-related genes responsible for GABA production and a bile tolerance gene (cbh) crucial for cholesterol reduction. Additionally, the analysis highlights several genes of potential probiotic properties, including stress tolerance, vitamin production, and antioxidant activity. In summary, L. plantarum SPS109 emerges as a promising probiotic candidate with versatile applications in the food and beverage industries, supported by its unique genomic features and safety profile.
Collapse
Affiliation(s)
- Nutwadee Chintakovid
- Department of Biomedical Sciences and Biomedical Engineering, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Kamonnut Singkhamanan
- Department of Biomedical Sciences and Biomedical Engineering, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Thunchanok Yaikhan
- Department of Biomedical Sciences and Biomedical Engineering, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Natakorn Nokchan
- Department of Biomedical Sciences and Biomedical Engineering, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Monwadee Wonglapsuwan
- Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Jirayu Jitpakdee
- Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Duangporn Kantachote
- Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Komwit Surachat
- Department of Biomedical Sciences and Biomedical Engineering, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
- Translational Medicine Research Center, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| |
Collapse
|
3
|
Yang D, Li C, Li L, Yang X, Chen S, Wu Y, Feng Y. Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish (Chouguiyu). FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.03.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
|
4
|
Tsoungos A, Pemaj V, Slavko A, Kapolos J, Papadelli M, Papadimitriou K. The Rising Role of Omics and Meta-Omics in Table Olive Research. Foods 2023; 12:3783. [PMID: 37893676 PMCID: PMC10606081 DOI: 10.3390/foods12203783] [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: 09/07/2023] [Revised: 10/05/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Table olives are often the result of fermentation, a process where microorganisms transform raw materials into the final product. The microbial community can significantly impact the organoleptic characteristics and safety of table olives, and it is influenced by various factors, including the processing methods. Traditional culture-dependent techniques capture only a fraction of table olives' intricate microbiota, prompting a shift toward culture-independent methods to address this knowledge gap. This review explores recent advances in table olive research through omics and meta-omics approaches. Genomic analysis of microorganisms isolated from table olives has revealed multiple genes linked to technological and probiotic attributes. An increasing number of studies concern metagenomics and metabolomics analyses of table olives. The former offers comprehensive insights into microbial diversity and function, while the latter identifies aroma and flavor determinants. Although proteomics and transcriptomics studies remain limited in the field, they have the potential to reveal deeper layers of table olives' microbiome composition and functionality. Despite the challenges associated with implementing multi-omics approaches, such as the reliance on advanced bioinformatics tools and computational resources, they hold the promise of groundbreaking advances in table olive processing technology.
Collapse
Affiliation(s)
- Anastasios Tsoungos
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (A.T.); (V.P.); (A.S.); (J.K.); (M.P.)
| | - Violeta Pemaj
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (A.T.); (V.P.); (A.S.); (J.K.); (M.P.)
| | - Aleksandra Slavko
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (A.T.); (V.P.); (A.S.); (J.K.); (M.P.)
| | - John Kapolos
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (A.T.); (V.P.); (A.S.); (J.K.); (M.P.)
| | - Marina Papadelli
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (A.T.); (V.P.); (A.S.); (J.K.); (M.P.)
| | - Konstantinos Papadimitriou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| |
Collapse
|
5
|
Belleggia L, Osimani A. Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review. Food Res Int 2023; 172:113112. [PMID: 37689879 DOI: 10.1016/j.foodres.2023.113112] [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: 03/30/2023] [Revised: 06/04/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Fermented fish and fermented fish-based products are part of the diet of many countries all over the world. Their popularity is not only due to the unique flavor, the distinct texture, and the good nutritional quality, but also to the easiness of the production process, that is commonly based on empirical traditional methods. Fish fermentation techniques ususally rely on the combination of some key steps, including salting, addition of spices or additives, and maintenance of anaerobic conditions, thus selecting for the multiplication of some pro-technological microorganisms. The objective of the present review was to provide an overview of the current knowledge of the microbial communities occurring in fermented fish and fish-based products. Specific information was collected from scientific publications published from 2000 to 2022 with the aim of generating a comprehensive database. The production of fermented fish and fish-based foods was mostly localized in West African countries, Northern European countries, and Southeast Asian countries. Based on the available literature, the microbial composition of fermented fish and fish-based products was delineated by using viable counting combined with identification of isolates, and culture-independent techniques. The data obtained from viable counting highlighted the occurrence of microbial groups usually associated with food fermentation, namely lactic acid bacteria, staphylococci, Bacillus spp., and yeasts. The identification of isolates combined with culture-independent methods showed that the fermentative process of fish-based products was generally guided by lactobacilli (Lactiplantibacillus plantarum, Latilactobacillus sakei, and Latilactobacillus curvatus) or Tetragenococcus spp. depending on the salt concentration. Among lactic acid bacteria populations, Lactococcus spp., Pediococcus spp., Leuconostoc spp., Weissella spp., Enterococcus spp., Streptococcus spp., and Vagococcus spp. were frequently identified. Staphylococcus spp. and Bacillus spp. confirmed a great adaptation to fermented fish-based products. Other noteworthy bacterial taxa included Micrococcus spp., Pseudomonas spp., Psychrobacter spp., Halanaerobium spp., and Halomonas spp. Among human pathogenic bacteria, the occurrence of Clostridium spp. and Vibrio spp. was documented. As for yeast populations, the predominance of Candida spp., Debaryomyces spp., and Saccharomyces spp. was evidenced. The present literature review could serve as comprehensive database for the scientific community, and as a reference for the food industry in order to formulate tailored starter or adjunctive cultures for product improvement.
Collapse
Affiliation(s)
- Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy.
| |
Collapse
|
6
|
Wang Y, Chen Q, Li L, Chen S, Zhao Y, Li C, Xiang H, Wu Y, Sun-Waterhouse D. Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers. Compr Rev Food Sci Food Saf 2023; 22:3560-3601. [PMID: 37458317 DOI: 10.1111/1541-4337.13208] [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: 10/29/2022] [Revised: 06/13/2023] [Accepted: 06/15/2023] [Indexed: 09/13/2023]
Abstract
Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non-enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health-promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial-enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi-omics technologies, biotechnology-based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.
Collapse
Affiliation(s)
- Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Qian Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Huan Xiang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Dongxiao Sun-Waterhouse
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| |
Collapse
|
7
|
Zhou Y, Yang M, Yin J, Huang J, Yan Y, Zhang F, Xie N. Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel. Food Chem 2023; 409:135282. [PMID: 36577324 DOI: 10.1016/j.foodchem.2022.135282] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 12/16/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
Mandarin fish (Siniperca chuatsi) during fermentation presents a unique elastic texture. In this investigation, the physicochemical and gel-forming properties of fish proteins were evaluated to explain the formation of elastic characteristics. During fermentation, the combined effects of acidification by Lactobacillus sake SMF-L5, increased sodium chloride, and decreased moisture content in the fish protein generated a suitable microenvironment for gelation. The mass transfer of sodium chloride was accompanied by NMR relaxation of the immobilized water. The ripening fermented fish had a functionally available MHC, a higher fractal dimension, and a stable α-helical structure. Also, it exhibited excellent gel-forming performances, mainly including garlic-cloves shaped protein gel, stronger springiness, and enhanced L* and whiteness. Correlation analysis showed that the gel's physical properties were differently related to the protein's physicochemical characteristics except for total free amino acids. These results could lay a theoretical foundation for the gel formation mechanism of fermented mandarin fish.
Collapse
Affiliation(s)
- Yingqin Zhou
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Mingliu Yang
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Junfeng Yin
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Jingjing Huang
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Yan Yan
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Fusheng Zhang
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Ningning Xie
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China.
| |
Collapse
|
8
|
Xiao H, Yu J, Hu M, Liu H, Yuan Z, Xue Y, Xue C. Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality. Food Chem 2023; 401:134186. [PMID: 36115233 DOI: 10.1016/j.foodchem.2022.134186] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 09/01/2022] [Accepted: 09/06/2022] [Indexed: 12/31/2022]
Abstract
This paper developed novel fermented stinky sea bass (FSSB) products and reports the first analysis of its taste active compounds, flavor compounds, and quality. The FSSB with Xian Hen stinky tofu (F-XH) had the best sensory quality. After fermentation, the texture of FSSB improved, and the umami amino and sweet amino acid contents significantly increased, whereas that of the bitter amino acids decreased. Moreover, the IMP content and EUC in FSSB increased significantly. Of the six key volatile flavor compounds distinguished, the key volatile flavor compounds of F-XH are Ethyl Acetate, Propan-2-ol, alpha-pinene, 2-methylbutanal, acetol, 4-Methylpentan-2-one. Ethyl Acetate and 2-propanol were thought to give F-XH its unique wine flavor after cooking. The quality evaluation results demonstrated that the six FSSB complied with the Chinese Standard (GB10136-2015) (2015) animal aquatic products. Six types of FSSB products with unique flavors were developed, and a reference was provided for their industrial application.
Collapse
Affiliation(s)
- Hong Xiao
- Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao Institute of Marine Bioresources for Nutrition and Health Innovation, Qingdao 266100, PR China
| | - Jiao Yu
- Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Mengyue Hu
- Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Hongying Liu
- Qingdao Institute of Marine Bioresources for Nutrition and Health Innovation, Qingdao 266100, PR China; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Zichen Yuan
- Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Yong Xue
- Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
| | - Changhu Xue
- Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao Institute of Marine Bioresources for Nutrition and Health Innovation, Qingdao 266100, PR China; Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266003, PR China
| |
Collapse
|
9
|
Tian Z, Ameer K, Shi Y, Yi J, Zhu J, Kang Q, Lu J, Zhao C. Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
10
|
Khusro A, Aarti C. Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci. Food Microbiol 2022; 105:104028. [DOI: 10.1016/j.fm.2022.104028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 03/13/2022] [Accepted: 03/13/2022] [Indexed: 01/03/2023]
|
11
|
Yang D, Li L, Li C, Chen S, Deng J, Yang S. Formation and inhibition mechanism of novel angiotensin I converting enzyme inhibitory peptides from Chouguiyu. Front Nutr 2022; 9:920945. [PMID: 35938113 PMCID: PMC9355153 DOI: 10.3389/fnut.2022.920945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Accepted: 06/27/2022] [Indexed: 12/19/2022] Open
Abstract
Angiotensin I converting enzyme (ACE) inhibitory peptides from fermented foods exhibit great potential to alleviate hypertension. In this study, the peptide extract from Chouguiyu exhibited a good inhibition effect on ACE, and the inhibition rate was significantly enhanced after fermentation for 8 days. The ACE inhibitory peptides were further identified, followed by their inhibition and formation mechanisms using microbiome technology and molecular docking. A total of 356 ACE inhibitory peptides were predicted using in silico, and most ACE inhibitory peptides increased after fermentation. These peptides could be hydrolyzed from 94 kinds of precursor proteins, mainly including muscle-type creatine kinase, nebulin, and troponin I. P1 (VEIINARA), P2 (FAVMVKG), P4 (EITWSDDKK), P7 (DFDDIQK), P8 (IGDDPKF), P9 (INDDPKIL), and P10 (GVDNPGHPFI) were selected as the core ACE inhibitory peptides according to their abundance and docking energy. The salt bridge and conventional hydrogen bond connecting unsaturated oxygen atoms in the peptides contributed most to the ACE inhibition. The cleavage proteases from the microbial genera in Chouguiyu for preparing these 7 core ACE inhibitory peptides were further analyzed by hydrolysis prediction and Pearson's correlation. The correlation network showed that P7, P8, and P9 were mainly produced by the proteases from LAB including Lactococcus, Enterococcus, Vagococcus, Peptostreptococcus, and Streptococcus, while P1, P2, P4, and P10 were mainly Produced by Aeromonas, Bacillus, Escherichia, and Psychrobacter. This study is helpful in isolating the proteases and microbial strains to directionally produce the responding ACE inhibitory peptides.
Collapse
Affiliation(s)
- Daqiao Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- Laihao Li
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- *Correspondence: Chunsheng Li
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Jianchao Deng
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shaoling Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| |
Collapse
|
12
|
Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish. Food Res Int 2022; 157:111211. [DOI: 10.1016/j.foodres.2022.111211] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 11/23/2022]
|
13
|
Xia Y, Zhu M, Du Y, Wu Z, Gomi K, Zhang W. Metaproteomics reveals protein composition of multiple saccharifying enzymes in nongxiangxing daqu and jiangxiangxing daqu under different thermophilic temperatures. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15818] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Yu Xia
- College of Biomass Science and Engineering Sichuan University 24 South Section, First Ring Road Chengdu Sichuan 610065 China
| | - Min Zhu
- College of Biomass Science and Engineering Sichuan University 24 South Section, First Ring Road Chengdu Sichuan 610065 China
| | - Yake Du
- College of Biomass Science and Engineering Sichuan University 24 South Section, First Ring Road Chengdu Sichuan 610065 China
| | - Zhengyun Wu
- College of Biomass Science and Engineering Sichuan University 24 South Section, First Ring Road Chengdu Sichuan 610065 China
| | - Katsuya Gomi
- Laboratory of Fermentation Microbiology Graduate School of Agricultural Science Tohoku University Sendai Miyagi 981‐8555 Japan
| | - Wenxue Zhang
- College of Biomass Science and Engineering Sichuan University 24 South Section, First Ring Road Chengdu Sichuan 610065 China
- School of Liquor‐Making Engineering Sichuan University Jinjiang College 1 Jinjiang Road Meishan Sichuan 620860 China
| |
Collapse
|
14
|
Pang C, Li Y, Yu R, Wang J, Li X, Chen Y, Yu L, Luo H. Changes in bacterial community structure and quality characteristics during fermentation of stinky variegated carp (
Aristichthys nobilis
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chunxia Pang
- School of Food Science and Pharmaceutical Engineering Nanjing Normal University Nanjing Jiangsu 210023 People’s Republic of China
| | - Yi Li
- School of Food Science and Pharmaceutical Engineering Nanjing Normal University Nanjing Jiangsu 210023 People’s Republic of China
| | - Renying Yu
- School of Food Science and Pharmaceutical Engineering Nanjing Normal University Nanjing Jiangsu 210023 People’s Republic of China
| | - Junhao Wang
- School of Food Science and Pharmaceutical Engineering Nanjing Normal University Nanjing Jiangsu 210023 People’s Republic of China
| | - Xuerui Li
- Agro‐products Processing Research Institute Yunnan Academy of Agricultural Sciences Kunming Yunnan 650221 People’s Republic of China
| | - Yuru Chen
- School of Food Science and Pharmaceutical Engineering Nanjing Normal University Nanjing Jiangsu 210023 People’s Republic of China
| | - Lijuan Yu
- Agro‐products Processing Research Institute Yunnan Academy of Agricultural Sciences Kunming Yunnan 650221 People’s Republic of China
| | - Haibo Luo
- School of Food Science and Pharmaceutical Engineering Nanjing Normal University Nanjing Jiangsu 210023 People’s Republic of China
| |
Collapse
|
15
|
Han J, Kong T, Wang Q, Jiang J, Zhou Q, Li P, Zhu B, Gu Q. Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review. Crit Rev Food Sci Nutr 2022; 63:7564-7583. [PMID: 35253552 DOI: 10.1080/10408398.2022.2047884] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fish sauce is a special flavored condiment formed by traditional fermentation of low-value fish in coastal areas, which are consumed and produced in many parts of the world, especially in Southeast Asia. In the process of fish sauce fermentation, the diversity of microbial flora and the complex metabolic reactions of microorganisms, especially lipid oxidation, carbohydrate fermentation and protein degradation, are accompanied by the formation of flavor substances. However, the precise reaction of microorganisms during the fersmentation process is difficult to accurately control in modern industrial production, which leads to the loss of traditional characteristic flavors in fermented fish sauces. This paper reviews the manufacturing processes, core microorganisms, metabolic characteristics and flavor formation mechanisms of fermented fish sauces at home and abroad. Various methods have been utilized to analyze and characterize the composition and function of microorganisms. Additionally, the potential safety issues of fermented fish sauces and their health benefits are also reviewed. Furthermore, some future directions and prospects of fermented fish sauces are also reviewed in this paper. By comprehensive understanding of this review, it is expected to address the challenges in the modern production of fish sauce thereby expanding its application in food or diet.
Collapse
Affiliation(s)
- Jiarun Han
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Tao Kong
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Jialan Jiang
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Qingqing Zhou
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Beiwei Zhu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| |
Collapse
|
16
|
Zhang Y, Zhang J, Lin X, Liang H, Zhang S, Ji C. Lactobacillus strains inhibit biogenic amine formation in salted mackerel (Scomberomorus niphonius). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112851] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
17
|
Metaproteomics insights into fermented fish and vegetable products and associated microbes. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 3:100045. [PMID: 35415649 PMCID: PMC8991600 DOI: 10.1016/j.fochms.2021.100045] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 10/11/2021] [Accepted: 10/15/2021] [Indexed: 12/13/2022]
Abstract
Increasing global population means higher demand for healthy food. Fish and vegetables are healthy foods, but overproduction leads to spoilage. Fermentation of fish/vegetables elongate their shelf lives, improved flavour and functions. Microbes associated with Fish/vegetable fermentation produce health conferring peptides. There is little review on peptides elicited during fish/vegetable fermentations.
The interest in proteomic studies of fermented food is increasing; the role of proteins derived from fermentation extends beyond preservation, they also improve the organoleptic, anti-pathogenic, anti-cancer, anti-obesogenic properties, and other health conferring properties of fermented food. Traditional fermentation processes are still in use in certain cultures, but recently, the controlled process is gaining wider acceptance due to consistency and predictability. Scientists use modern biotechnological approaches to evaluate reactions and component yields from fermentation processes. Pieces of literature on fermented fish and vegetable end-products are scanty (compared to milk and meat), even though fish and vegetables are considered health conferring diets with high nutritional contents. Evaluations of peptides from fermented fish and vegetables show they have anti-obesity, anti-oxidative, anti-inflammatory, anti-pathogenic, anti-anti-nutrient, improves digestibility, taste, nutrient content, texture, aroma properties, etc. Despite challenges impeding the wider applications of the metaproteomic analysis of fermented fish and vegetables, their potential benefits cannot be underestimated.
Collapse
|
18
|
Moderate fermentation contributes to the formation of typical aroma and good organoleptic properties: A study based on different brands of Chouguiyu. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112325] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
19
|
Reduction of biogenic amines accumulation with improved flavor of low-salt fermented bream (Parabramis pekinensis) by two-stage fermentation with different temperature. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101438] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
20
|
Kumar A, Mukhia S, Kumar R. Industrial applications of cold-adapted enzymes: challenges, innovations and future perspective. 3 Biotech 2021; 11:426. [PMID: 34567931 DOI: 10.1007/s13205-021-02929-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Accepted: 07/15/2021] [Indexed: 12/12/2022] Open
Abstract
Extreme cold environments are potential reservoirs of microorganisms producing unique and novel enzymes in response to environmental stress conditions. Such cold-adapted enzymes prove to be valuable tools in industrial biotechnology to meet the increasing demand for efficient biocatalysts. The inherent properties like high catalytic activity at low temperature, high specific activity and low activation energy make the cold-adapted enzymes well suited for application in various industries. The interest in this group of enzymes is expanding as they are the preferred alternatives to harsh chemical synthesis owing to their biodegradable and non-toxic nature. Irrespective of the multitude of applications, the use of cold-adapted enzymes at the industrial level is still limited. The current review presents the unique adaptive features and the role of cold-adapted enzymes in major industries like food, detergents, molecular biology and bioremediation. The review highlights the significance of omics technology i.e., metagenomics, metatranscriptomics and metaproteomics in enzyme bioprospection from extreme environments. It further points out the challenges in using cold-adapted enzymes at the industrial level and the innovations associated with novel enzyme prospection strategies. Documentations on cold-adapted enzymes and their applications are abundant; however, reports on the role of omics tools in exploring cold-adapted enzymes are still scarce. So, the review covers the aspect concerning the novel techniques for enzyme discovery from nature.
Collapse
Affiliation(s)
- Anil Kumar
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Post Box No. 06, Palampur, Himachal Pradesh 176 061 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh 201 002 India
| | - Srijana Mukhia
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Post Box No. 06, Palampur, Himachal Pradesh 176 061 India
- Department of Microbiology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Rakshak Kumar
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Post Box No. 06, Palampur, Himachal Pradesh 176 061 India
| |
Collapse
|
21
|
Rizo J, Guillén D, Díaz-Ruiz G, Wacher C, Encarnación S, Sánchez S, Rodríguez-Sanoja R. Metaproteomic Insights Into the Microbial Community in Pozol. Front Nutr 2021; 8:714814. [PMID: 34490328 DOI: 10.3389/fnut.2021.714814] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Accepted: 07/05/2021] [Indexed: 01/11/2023] Open
Abstract
Pozol is an acidic, refreshing, and non-alcoholic traditional Mayan beverage made with nixtamalized corn dough that is fermented spontaneously. The extensive analysis of the microbiology, biochemistry and metaproteomics of pozol allowed the construction of a comprehensive image of the fermentation system. The main changes in both the substrate and the microbiota occurred in the first 9 h of fermentation. The increase in microorganisms correlated with the drop in pH and with the decrease in the contents of carbohydrates, lipids, and nitrogen, which shows that this stage has the highest metabolic activity. Bacterial proteins were mainly represented by those of lactic acid bacteria, and among them, the proteins from genus Streptococcus was overwhelmingly the most abundant. Yeast proteins were present in all the analyzed samples, while proteins from filamentous fungi increased up to 48 h. The metaproteomic approach allowed us to identify several previously unknown enzyme complexes in the system. Additionally, enzymes for hydrolysis of starch, hemicellulose and cellulose were found, indicating that all these substrates can be used as a carbon source by the microbiota. Finally, enzymes related to the production of essential intermediates involved in the synthesis of organic acids, acetoin, butanediol, fatty acids and amino acids important for the generation of compounds that contribute to the sensorial quality of pozol, were found.
Collapse
Affiliation(s)
- Jocelin Rizo
- Departamento de Biología Molecular y Biotecnología, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Mexico City, Mexico.,Programa de Doctorado en Ciencias Biológicas, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | - Daniel Guillén
- Departamento de Biología Molecular y Biotecnología, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | - Gloria Díaz-Ruiz
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | - Carmen Wacher
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | - Sergio Encarnación
- Departamento de Genómica Funcional de Procariontes, Centro de Ciencias Genómicas, Universidad Nacional Autónoma de México, Cuernavaca, Mexico
| | - Sergio Sánchez
- Departamento de Biología Molecular y Biotecnología, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | - Romina Rodríguez-Sanoja
- Departamento de Biología Molecular y Biotecnología, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Mexico City, Mexico
| |
Collapse
|
22
|
Balkir P, Kemahlioglu K, Yucel U. Foodomics: A new approach in food quality and safety. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.028] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
23
|
Shen Y, Wu Y, Wang Y, Li L, Li C, Zhao Y, Yang S. Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi). Food Chem 2021; 348:129107. [PMID: 33515949 DOI: 10.1016/j.foodchem.2021.129107] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 12/14/2020] [Accepted: 01/08/2021] [Indexed: 02/06/2023]
Abstract
Complex microbial metabolism is key to the unique flavor formation of Chinese fermented mandarin fish (Siniperca chuatsi). However, the association between microorganisms and production of specific flavor components during fermentation is unclear. In this study, headspace-solid-phase microextraction-gas chromatography -mass spectrometry was performed to identify flavor components in fermented samples of S. chuatsi, and high-throughput sequencing of 16S rRNA was conducted to identify the diversity and succession of microbial communities. A correlation network model was adopted to predict the relationship between key microorganisms and flavor formation. The results revealed alcohols, nitrogen compounds, aldehydes, and esters as the main flavor components, and three microbial genera (Psychrilyobacter, Fusobacterium, and Acidaminococcus) were closely associated with the production of these components. These microorganisms contributed to formation of characteristic flavor substances such as linalool, trimethylamine, indole, and Geranyl acetate. This study improves the understanding of different roles of microorganisms in flavor formation during mandarin fish fermentation.
Collapse
Affiliation(s)
- Yingying Shen
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yanyan Wu
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yueqi Wang
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Laihao Li
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Chunsheng Li
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yongqiang Zhao
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shaoling Yang
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| |
Collapse
|
24
|
Sangkaew O, Phaonakrop N, Roytrakul S, Yompakdee C. Metaproteomic investigation of functional insight into special defined microbial starter on production of fermented rice with melanogenesis inhibition activity. PLoS One 2020; 15:e0241819. [PMID: 33147601 PMCID: PMC7641363 DOI: 10.1371/journal.pone.0241819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 10/21/2020] [Indexed: 11/19/2022] Open
Abstract
Fermentation of rice grains requires diverse metabolic enzymes to be synchronously synthesized by the microbial community. Although many studies have used a metaproteomic approach to investigate the roles of microorganisms in improving the flavor of fermented foods, their roles in producing compounds with biological activity have not yet been reported. In a previous study the ferment obtained from unpolished black rice (UBR) fermented with a defined microbial starter (De-E11), comprised of Rhizopus oryzae, Saccharomycopsis fibuligera, Saccharomyces cerevisiae, and Pediococcus pentosaceus, (fermented UBR; FUBR) showed a strong melanogenesis inhibition activity in B16F10 melanoma cells. Hence, in this study, the roles of these microorganisms in producing the melanogenesis inhibitor(s) in FUBR was investigated using a metaproteomic approach. The melanogenesis inhibition activity of the FUBR liquid (FR-Liq) was found to increase with longer fermentation times. R. oryzae and S. cerevisiae were the major hosts of proteins related to the biosynthesis of melanogenesis inhibitor(s) in the FUBR. During fermentation, the enzymes involved in the degradation of UBR and in the carbohydrate metabolic process were identified. These enzymes were associated with the process of releasing of bioactive compound(s) from UBR and the synthesis of organic acids from the microorganisms, respectively. In addition, enzymes involved in the synthesis of some known melanogenesis inhibitor(s) and in the degradation of the melanogenesis stimulator (arsenate) were detected. Varying the combination of microorganisms in the De-E11 starter to produce the FR-Liq revealed that all four microorganisms were required to produce the most potent melanogenesis inhibition activity. Taken together with the metaproteomics results, this suggested that the microorganisms in De-E11 synchronously synthesize the FR-Liq with melanogenesis inhibition activity. In conclusion, this information on the metaproteome in FUBR will increase our understanding of the microbial metabolic modes and could lead to knowledge-based improvements in the fermented rice process to produce melanogenesis inhibitor(s).
Collapse
Affiliation(s)
- Orrarat Sangkaew
- Department of Microbiology, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok, Thailand
| | - Narumon Phaonakrop
- Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Klong Luang, Pathumthani, Thailand
| | - Sittiruk Roytrakul
- Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Klong Luang, Pathumthani, Thailand
| | - Chulee Yompakdee
- Department of Microbiology, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok, Thailand
- * E-mail:
| |
Collapse
|
25
|
Yang Z, Liu S, Lv J, Sun Z, Xu W, Ji C, Liang H, Li S, Yu C, Lin X. Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100725] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
26
|
Yang L, Fan W, Xu Y. Metaproteomics insights into traditional fermented foods and beverages. Compr Rev Food Sci Food Saf 2020; 19:2506-2529. [PMID: 33336970 DOI: 10.1111/1541-4337.12601] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 06/14/2020] [Accepted: 06/17/2020] [Indexed: 12/13/2022]
Abstract
Traditional fermented foods and beverages (TFFB) are important dietary components. Multi-omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi-omics technology requires further integration to reveal the molecular nature of TFFB fermentation.
Collapse
Affiliation(s)
- Liang Yang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenlai Fan
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
27
|
Febrianto NA, Zhu F. Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8658-8675. [PMID: 32662271 DOI: 10.1021/acs.jafc.0c02909] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The Sul 1 cacao (Theobroma cacao) genotype has become more popular among cocoa producers due to its resistance toward vascular streak dieback, a devastating dieback disease in cacao plants. Sul 1 cocoa beans were subjected to prolonged fermentation of 10 days (240 h). Changes in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of the cocoa beans as affected by fermentation were analyzed. The first 48 h of fermentation significantly determined the composition of the methylxanthines and polyphenols in the cocoa beans. A prolonged fermentation (>96 h) period did not further reduce the contents of methylxanthines and polyphenols in the cocoa beans. Important volatiles characteristic of the cocoa/chocolate flavor were mostly developed after 48 h of fermentation. The fermentation for 72 h retained considerable amounts of methylxanthines and polyphenols in the beans while producing cocoa mass with good sensory profiles.
Collapse
Affiliation(s)
- Noor Ariefandie Febrianto
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- Indonesian Coffee and Cocoa Research Institute (ICCRI), Jl. PB Sudirman No. 90, Jember 68118, East Java, Indonesia
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| |
Collapse
|
28
|
Xu Y, Zang J, Regenstein JM, Xia W. Technological roles of microorganisms in fish fermentation: a review. Crit Rev Food Sci Nutr 2020; 61:1000-1012. [PMID: 32292041 DOI: 10.1080/10408398.2020.1750342] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fermentation is an important way to process and preserve fish. It not only gives the product a unique flavor and texture, but it also contributes to increased nutritional value and better functional properties. The production of fermented fish relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activity. This review focuses on the role of microorganisms on texture change, flavor formation, and biogenic amines accumulation in fermented fish. In addition, the production conditions and the major biochemical changes in fermented fish products are also introduced to help understand the factors influencing the quality of fermented fish. Moreover, prospects for further research of fermented fish are discussed.
Collapse
Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinhong Zang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
29
|
Wang X, Xie J. Water dynamics and microbial communities of bigeye tuna (
Thunnus obesus
) during simulated cold chain logistics. J Food Saf 2020. [DOI: 10.1111/jfs.12766] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Xin‐Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and PreservationShanghai Ocean University Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving EvaluationShanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and EngineeringShanghai Ocean University Shanghai China
- College of Food Science and TechnologyShanghai Ocean University Shanghai China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and PreservationShanghai Ocean University Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving EvaluationShanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and EngineeringShanghai Ocean University Shanghai China
- College of Food Science and TechnologyShanghai Ocean University Shanghai China
| |
Collapse
|
30
|
Hauptmann AL, Paulová P, Castro-Mejía JL, Hansen LH, Sicheritz-Pontén T, Mulvad G, Nielsen DS. The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts. Food Microbiol 2020; 85:103305. [DOI: 10.1016/j.fm.2019.103305] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 06/14/2019] [Accepted: 08/12/2019] [Indexed: 01/19/2023]
|
31
|
Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.10.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
32
|
Xie M, An F, Wu J, Liu Y, Shi H, Wu R. Meta-omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6522-6534. [PMID: 31321764 DOI: 10.1002/jsfa.9932] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 05/20/2019] [Accepted: 07/12/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Dajiang is fermented based on the metabolism of microbial communities in bean sauce mash, a traditional fermented soybean product in China. The current study first investigated the metaproteome of bean sauce mash. This was followed by an analysis of its biological functions and its microbial community to reveal information about strains and about the expressed proteins to better understand the roles of the microbiota in bean sauce mash. RESULTS The metaproteomic results demonstrated that a total of 1415 microbial protein clusters were expressed mainly by members of the Penicillium and Rhizopus genera and were classified into 100 cellular components, 238 biological processes, and 220 molecular function categories by gene ontology (GO) annotation. Enzymes associated with glycolysis metabolic pathways were also identified. These can provide the energy required for microbial fermentation. Illumina MiSeq sequencing technology results showed that the microorganism communities of bean sauce mash exhibited a high level of diversity. Microbiological analysis demonstrated that the Penicillium, Mucor, Fusarium, Aspergillus, and Rhizopus fungi, and Lactobacillus, Enterococcus, Fructobacillus, Staphylococcus, Carnobacterium genera were predominant 22 samples. CONCLUSION The profiles and insights in the current study are important for research on bean sauce mash and related products in terms of their food microbial ecology. The information obtained from this study will help the development of stable sufu starter cultures with unique sensory qualities. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Mengxi Xie
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Feiyu An
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Yiming Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Haishu Shi
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| |
Collapse
|
33
|
Tofalo R, Fusco V, Böhnlein C, Kabisch J, Logrieco AF, Habermann D, Cho GS, Benomar N, Abriouel H, Schmidt-Heydt M, Neve H, Bockelmann W, Franz CMAP. The life and times of yeasts in traditional food fermentations. Crit Rev Food Sci Nutr 2019; 60:3103-3132. [PMID: 31656083 DOI: 10.1080/10408398.2019.1677553] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentations in association with other microorganisms - mainly lactic acid bacteria - has been relatively less studied, and often it is not clear if yeasts occurring in such fermentations are contaminants with no role in the fermentation, spoilage microorganisms or whether they actually serve a technological or functional purpose. Some knowledge is available for yeasts used as starter cultures in fermented raw sausages or in the production of acid curd cheeses. This review aimed to summarize the current knowledge on the taxonomy, the presence and potential functional or technological roles of yeasts in traditional fermented plant, dairy, fish and meat fermentations.
Collapse
Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Christina Böhnlein
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Diana Habermann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Markus Schmidt-Heydt
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| |
Collapse
|
34
|
Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies. Food Res Int 2019; 122:371-382. [DOI: 10.1016/j.foodres.2019.04.018] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 04/06/2019] [Accepted: 04/08/2019] [Indexed: 01/04/2023]
|
35
|
Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish. Food Microbiol 2019; 82:560-572. [PMID: 31027819 DOI: 10.1016/j.fm.2019.03.027] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 03/28/2019] [Accepted: 03/29/2019] [Indexed: 01/10/2023]
Abstract
Hákarl is produced by curing of the Greenland shark (Somniosus microcephalus) flesh, which before fermentation is toxic due to the high content of trimethylamine (TMA) or trimethylamine N-oxide (TMAO). Despite its long history of consumption, little knowledge is available on the microbial consortia involved in the fermentation of this fish. In the present study, a polyphasic approach based on both culturing and DNA-based techniques was adopted to gain insight into the microbial species present in ready-to-eat hákarl. To this aim, samples of ready-to-eat hákarl were subjected to viable counting on different selective growth media. The DNA directly extracted from the samples was further subjected to Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) and 16S amplicon-based sequencing. Moreover, the presence of Shiga toxin-producing Escherichia coli (STEC) and Pseudomonas aeruginosa was assessed via qualitative real-time PCR assays. pH values measured in the analyzed samples ranged from between 8.07 ± 0.06 and 8.76 ± 0.00. Viable counts revealed the presence of total mesophilic aerobes, lactic acid bacteria and Pseudomonadaceae. Regarding bacteria, PCR-DGGE analysis highlighted the dominance of close relatives of Tissierella creatinophila. For amplicon sequencing, the main operational taxonomic units (OTUs) shared among the data set were Tissierella, Pseudomonas, Oceanobacillus, Abyssivirga and Lactococcus. The presence of Pseudomonas in the analyzed samples supports the hypothesis of a possible role of this microorganism on the detoxification of shark meat from TMAO or TMA during fermentation. Several minor OTUs (<1%) were also detected, including Alkalibacterium, Staphylococcus, Proteiniclasticum, Acinetobacter, Erysipelothrix, Anaerobacillus, Ochrobactrum, Listeria and Photobacterium. Analysis of the yeast and filamentous fungi community composition by PCR-DGGE revealed the presence of close relatives of Candida tropicalis, Candida glabrata, Candida parapsilosis, Candida zeylanoides, Saccharomyces cerevisiae, Debaryomyces, Torulaspora, Yamadazyma, Sporobolomyces, Alternaria, Cladosporium tenuissimum, Moristroma quercinum and Phoma/Epicoccum, and some of these species probably play key roles in the development of the sensory qualities of the end product. Finally, qualitative real-time PCR assays revealed the absence of STEC and Pseudomonas aeruginosa in all of the analyzed samples.
Collapse
|
36
|
Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product ( Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions. Foods 2019; 8:foods8020072. [PMID: 30769832 PMCID: PMC6406850 DOI: 10.3390/foods8020072] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 02/10/2019] [Accepted: 02/12/2019] [Indexed: 12/25/2022] Open
Abstract
The purpose of this study was to explore the microbiota of Norwegian fermented fish (rakfisk), a traditional product popular in the Norwegian market. Brine samples, collected from six producers during two subsequent years, were used. The producers applied different salt concentrations (between 3.8% and 7.2% NaCl), ripening temperatures (between 3.5 and 7.5 °C), fish species (trout or char), and fish upbringing (wild trout, on-shore farmed trout or char, and off-shore farmed char). The microbiota in the brine during the ripening process was mainly characterized by DNA-based, culture-independent methods. In total, 1710 samples were processed and of these 1342 were used for the final analysis. The microbiota was dominated by Gammaproteobacteria and Bacilli with the largest variance between samples associated with the genera Psychrobacter and Lactobacillus. The variance in the material was mainly determined by the origin of the samples, i.e., the different producers. The microbiota from the individual producers was to a large extent reproducible from one year to the next and appeared to be determined by the relatively small differences in the salinity and the ripening temperature. This is the first study exploring the microbiota in rakfisk brine and it provides insights into environmental factors affecting the rakfisk ecosystems.
Collapse
|
37
|
Hinzke T, Kouris A, Hughes RA, Strous M, Kleiner M. More Is Not Always Better: Evaluation of 1D and 2D-LC-MS/MS Methods for Metaproteomics. Front Microbiol 2019; 10:238. [PMID: 30837968 PMCID: PMC6383543 DOI: 10.3389/fmicb.2019.00238] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Accepted: 01/28/2019] [Indexed: 12/11/2022] Open
Abstract
Metaproteomics, the study of protein expression in microbial communities, is a versatile tool for environmental microbiology. Achieving sufficiently high metaproteome coverage to obtain a comprehensive picture of the activities and interactions in microbial communities is one of the current challenges in metaproteomics. An essential step to maximize the number of identified proteins is peptide separation via liquid chromatography (LC) prior to mass spectrometry (MS). Thorough optimization and comparison of LC methods for metaproteomics are, however, currently lacking. Here, we present an extensive development and test of different 1D and 2D-LC approaches for metaproteomic peptide separations. We used fully characterized mock community samples to evaluate metaproteomic approaches with very long analytical columns (50 and 75 cm) and long gradients (up to 12 h). We assessed a total of over 20 different 1D and 2D-LC approaches in terms of number of protein groups and unique peptides identified, peptide spectrum matches (PSMs) generated, the ability to detect proteins of low-abundance species, the effect of technical replicate runs on protein identifications and method reproducibility. We show here that, while 1D-LC approaches are faster and easier to set up and lead to more identifications per minute of runtime, 2D-LC approaches allow for a higher overall number of identifications with up to >10,000 protein groups identified. We also compared the 1D and 2D-LC approaches to a standard GeLC workflow, in which proteins are pre-fractionated via gel electrophoresis. This method yielded results comparable to the 2D-LC approaches, however with the drawback of a much increased sample preparation time. Based on our results, we provide recommendations on how to choose the best LC approach for metaproteomics experiments, depending on the study aims.
Collapse
Affiliation(s)
- Tjorven Hinzke
- Department of Geoscience, University of Calgary, Calgary, AB, Canada
- Institute of Pharmacy, Department of Pharmaceutical Biotechnology, University of Greifswald, Greifswald, Germany
- Institute of Marine Biotechnology e.V., Greifswald, Germany
| | - Angela Kouris
- Department of Geoscience, University of Calgary, Calgary, AB, Canada
| | - Rebecca-Ayme Hughes
- Department of Plant and Microbial Biology, North Carolina State University, Raleigh, NC, United States
| | - Marc Strous
- Department of Geoscience, University of Calgary, Calgary, AB, Canada
| | - Manuel Kleiner
- Department of Geoscience, University of Calgary, Calgary, AB, Canada
- Department of Plant and Microbial Biology, North Carolina State University, Raleigh, NC, United States
| |
Collapse
|
38
|
Zang J, Xu Y, Xia W, Regenstein JM. Quality, functionality, and microbiology of fermented fish: a review. Crit Rev Food Sci Nutr 2019; 60:1228-1242. [PMID: 30676059 DOI: 10.1080/10408398.2019.1565491] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and consumed in different parts of the world and are an integral part of many food cultures. Furthermore, fermented fish are a source of interesting microbes and are an important industry in many countries. This review tries to update the types and manufacturing processes for fermented fish around the world. The emphasis is on this work related to fermented fish and their health benefits, as well as the contribution of microorganisms to their fermentation. A variety of different approaches have been used to determine and understand microbial composition and functionality. Moreover, some challenges and future research directions regarding fermented fish are also discussed in this review. Further research into fermented fish products is of crucial importance not only for the food industry but also for human health. However, extensive in vivo and toxicological studies are essential before the application of bioactive-rich fermented fish products for human health benefits.
Collapse
Affiliation(s)
- Jinhong Zang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| |
Collapse
|
39
|
Bao R, Liu S, Ji C, Liang H, Yang S, Yan X, Zhou Y, Lin X, Zhu B. Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3. Front Microbiol 2018; 9:3003. [PMID: 30662432 PMCID: PMC6327836 DOI: 10.3389/fmicb.2018.03003] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Accepted: 11/20/2018] [Indexed: 11/13/2022] Open
Abstract
Chouguiyu, a Chinese traditional fermented fish, is famous for its uniquely strong odor and desirable taste. However, traditional spontaneous fermentation often resulted in contamination and unstable quality of products. In this study, individual or conjunctive inoculation of two indigenous lactic acid bacteria (LAB), Lactococcus lactis M10 and Weissella cibaria M3, was tested for their effect on improving Chouguiyu's quality. It was shown that inoculation would not affect the system's pH, while increased the total bacteria count and lactic acid bacteria amounts. Matrix-assisted laser desorption/ionization time-of-flight mass (MALDI-TOF) analysis results revealed that Lactoc. lactis M10 and W. cibaria M3 could quickly occupy a dominant position in the ecosystem, and Lactoc. lactis M10 played an important role in the control of spoilage bacteria. Volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and biogenic amines results also showed that Lactoc. lactis M10 had a positive effect on improving the product's quality. Co-inoculation of Lactoc. lactis M10 and W. cibaria M3 could promote the formation of flavor according to the E-nose and gas chromatography-mass spectrometer (GC-MS) analyses, especially for the aroma-active and key volatile compounds. PCA plots of E-nose and hierarchical clustering analysis of GC-MS profiles revealed that the co-inoculation sample at the fifth day (LW5) was the most similar to the natural fermentation sample at the seventh day (C7). The overall acceptance of LW5 was also the closest to that of C7 in sensory evaluation. In conclusion, mixed starter culture was shown to have a good effect on improving product quality and enhancing flavor with fermentation time shortened by 29%.
Collapse
Affiliation(s)
- Ruiqi Bao
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Sasa Liu
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Chaofan Ji
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Huipeng Liang
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Song Yang
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei, China
| | - Xiaoming Yan
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei, China
| | - Yingqin Zhou
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei, China
| | - Xinping Lin
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| |
Collapse
|
40
|
Zhang P, Zhang P, Xie M, An F, Qiu B, Wu R. Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da-jiang. J Food Sci 2018; 83:1342-1349. [PMID: 29668035 DOI: 10.1111/1750-3841.14146] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 03/04/2018] [Accepted: 03/06/2018] [Indexed: 11/29/2022]
Abstract
Da-jiang is a typical traditional fermented soybean product in China. At present, the proteins in da-jiang are needed to be explored. The composition and species of microbial proteins in traditional fermented da-jiang were analyzed by metaproteomics based on sodium dodecyl sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). The results showed that the number and variety of microbial proteins in the traditional fermented da-jiang from different regions were different. The production site influences the fermentation in da-jiang. Then we analyzed the functions of the microbial proteins identified in da-jiang, and found that they were mainly involved in the process of protein synthesis, glycometabolism and nucleic acid synthesis. In addtion, we compared the proteins composition in different da-jiang. There are 51 common proteins of naturally fermented da-jiang, and 25 common microbial sources. The main commonly microbial sources of fungal proteins are Saccharomyces cerevisiae and Schizosaccharomyces; the main commonly microbial sources of bacterial proteins are Enterococcus faecalis, Leuconostoc mesenteroides, Acinetobacter baumannii, and Bacillus subtilis. These common microbes play the predominant role in da-jiang fermentation. The present results help us to understand the fermentation of da-jiang and improve the quality and safety of final products in the future. PRACTICAL APPLICATION The study illustrated metaproteome of microbiota in traditional fermented soybean paste, da-jiang, by sodium dodecyl sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). A method of extracting metaproteome from microbiota in da-jiang was attempted. The findings help to understand the fermentation of da-jiang and improve the quality and safety of da-jiang in fermented industry.
Collapse
Affiliation(s)
- Ping Zhang
- College of Food Science, Shenyang Agricultural Univ., Shenyang, 110866, P. R., China
| | - Pengfei Zhang
- College of Food Science, Shenyang Agricultural Univ., Shenyang, 110866, P. R., China
| | - Mengxi Xie
- College of Food Science, Shenyang Agricultural Univ., Shenyang, 110866, P. R., China
| | - Feiyu An
- College of Food Science, Shenyang Agricultural Univ., Shenyang, 110866, P. R., China
| | - Boshu Qiu
- College of Food Science, Shenyang Agricultural Univ., Shenyang, 110866, P. R., China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural Univ., Shenyang, 110866, P. R., China
| |
Collapse
|