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Yuan Y, Yang Y, Xiao L, Qu L, Zhang X, Wei Y. Advancing Insights into Probiotics during Vegetable Fermentation. Foods 2023; 12:3789. [PMID: 37893682 PMCID: PMC10606808 DOI: 10.3390/foods12203789] [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: 09/15/2023] [Revised: 10/08/2023] [Accepted: 10/12/2023] [Indexed: 10/29/2023] Open
Abstract
Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The flavors of fermented vegetables are closely related to the evaluation and succession of microbiota. Lactic acid bacteria (LABs) are typically the dominant bacteria in fermented vegetables, and they help inhibit the growth of spoilage bacteria and maintain a healthy gut microbiota in humans. However, homemade and small-scale artisanal products rely on spontaneous fermentation using bacteria naturally present on fresh vegetables or from aged brine, which may introduce external microorganisms and lead to spoilage and substandard products. Hence, understanding the role of LABs and other probiotics in maintaining the quality and safety of fermented vegetables is essential. Additionally, selecting probiotic fermentation microbiota and isolating beneficial probiotics from fermented vegetables can facilitate the use of safe and healthy starter cultures for large-scale industrial production. This review provides insights into the traditional fermentation process of making fermented vegetables, explains the mechanisms involved, and discusses the use of modern microbiome technologies to regulate fermentation microorganisms and create probiotic fermentation microbiota for the production of highly effective, wholesome, safe, and healthy fermented vegetable foods.
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Affiliation(s)
- Yingzi Yuan
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
| | - Yutong Yang
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
| | - Lele Xiao
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
| | - Lingbo Qu
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
- Food Laboratory of Zhongyuan, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Xiaoling Zhang
- Food Laboratory of Zhongyuan, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Yongjun Wei
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
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Cabañas CM, Hernández A, Serradilla MJ, Moraga C, Martín A, Córdoba MDG, Ruiz-Moyano S. Improvement of shelf-life of cherry (Prunus avium L.) by combined application of modified-atmosphere packaging and antagonistic yeast for long-distance export. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4592-4602. [PMID: 36850053 DOI: 10.1002/jsfa.12532] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 02/22/2023] [Accepted: 02/27/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND The last decade has seen a growing interest in reducing the use of chemical fungicides for postharvest decay control. In the research for new, safe alternatives, the combined application of biocontrol agents and passive modified-atmosphere packaging (MAP) has been shown to be a promising strategy to extend fruit quality. Therefore, the aim of this work was to evaluate the effect of the combined application of MAP and two antagonistic yeasts, Metschnikowia pulcherrima L672 and Pichia kudriavzevii PK18, on sweet cherry shelf life. RESULTS Microbiological, physico-chemical, and quality fruit analysis from batches treated with antagonistic yeast were compared with a control batch without yeast application and a batch to which fludioxonil (Scholar®) was applied. The composition of the atmosphere and physico-chemical traits showed similar values among the different batches during cold storage. However, interestingly, the combination of MAP with the antagonistic yeasts M. pulcherrima L672 and P. kudriavzevii PK18 increases the control of microbiological spoilage with results comparable to the application of fludioxonil. In addition, these batches experienced a slight decrease in volatile compounds associated with fresh fruit aroma, whereas in the control batch an increase of altered fruit aromas was observed. The same effect of control of spoilage was observed during the shelf life period. CONCLUSION These results showed the positive effect of the combination of antagonistic yeasts and MAP, obtaining similar results in terms of control of microbiological spoilage and physico-chemical quality compared with the application of fludioxonil. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Catalina M Cabañas
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Badajoz, Spain
| | - Alejandro Hernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Badajoz, Spain
| | - Manuel J Serradilla
- Área de Postcosecha, Instituto Tecnológico de Extremadura (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Badajoz, Spain
| | - Carlos Moraga
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Badajoz, Spain
| | - Alberto Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Badajoz, Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Badajoz, Spain
| | - Santiago Ruiz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Badajoz, Spain
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Aydın F, Günen TU, Kahve Hİ, Güler E, Özer G, Aktepe Y, Çakır İ. Molecular and Technological Characterization of Saccharomyces cerevisiae from Sourdough. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
DNA markers help detect the intraspecific genetic diversity of yeast strains. Eight ISSR (Inter Simple Sequence Repeats) primers were used to assess the intraspecific diversity of Saccharomyces cerevisiae (n = 96) from different populations (n = 3), evaluate the technological characteristics, and investigate trait-loci associations. The primers amplified 154 reproducible and scorable bands, of which 79.87% were polymorphic. The UPGMA (unweighted pair group method with arithmetic mean) dendrogram clustered 96 isolates into two main clusters, supported by STRUCTURE HARVESTER results (ΔK = 2). Analysis of molecular variance (AMOVA) indicated significant genetic differences between (15%) and within the populations (85%) (p < 0.001). Twenty-nine genetically distinct strains were selected for the technological characterization. Principal component analysis (PCA) revealed that five strains with high fermentation capacity, leavening activity, high growth index at 37 °C, and harsh growth conditions were technologically relevant. Trait-loci association analyses indicated that the highest correlation (r = 0.60) was recorded for the fermentation capacity on the 8th and 113th loci, amplified by ISSR-1 and ISSR-6 primers, respectively (p < 0.05). The strains yielding high performances and the associated loci amplified by ISSR markers possess a high potential to generate locus-specific primers to target the strains with high fermentation capacity.
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Aydın F, Özer G, Alkan M, Çakır İ. Start Codon Targeted (SCoT) markers for the assessment of genetic diversity in yeast isolated from Turkish sourdough. Food Microbiol 2022; 107:104081. [DOI: 10.1016/j.fm.2022.104081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 06/13/2022] [Accepted: 06/13/2022] [Indexed: 11/28/2022]
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Tzamourani AP, Kasimati A, Karagianni E, Manthou E, Panagou EZ. Exploring microbial communities of Spanish-style green table olives of Conservolea and Halkidiki cultivars during modified atmosphere packaging in multi-layered pouches through culture-dependent techniques and metataxonomic analysis. Food Microbiol 2022; 107:104063. [DOI: 10.1016/j.fm.2022.104063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 05/17/2022] [Accepted: 05/18/2022] [Indexed: 11/26/2022]
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Kahve HI, Akbulut M, Coklar H. Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112823] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Wei Y, Li L, Liu Y, Xiang S, Zhang H, Yi L, Shang Y, Xu W. Identification techniques and detection methods of edible fungi species. Food Chem 2021; 374:131803. [PMID: 34915377 DOI: 10.1016/j.foodchem.2021.131803] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 11/12/2021] [Accepted: 12/03/2021] [Indexed: 12/15/2022]
Abstract
Edible fungi have high nutritional value and great potential. Confusion among edible fungi species, and foodborne diseases due to toadstool poisoning or death induced by inadvertent consumption exist across the world. Therefore, edible fungi must be accurately identified. Based on different substances in edible fungi, there are different detection methods, and the same method can use different identification technology. Sensory identification methods include morphological and odor methods. Instrumental analysis methods based on chemical composition include chromatographic, mass spectrometry and spectral technology. Molecular biology identification methods based on nucleic acids include molecular marker technology, sequencing technology, isothermal amplification technology and endogenous reference gene method. Method is channel, and technology is the means. The principles, advantages, disadvantages and applications of various identification techniques and detection methods were discussed in this work to provide reference for the identification research of edible fungi and technical support for preventing food safety incidents caused by toadstools.
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Affiliation(s)
- Yuanmiao Wei
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Ling Li
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Yao Liu
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Shuna Xiang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Hanyue Zhang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Lunzhao Yi
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Shang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China.
| | - Wentao Xu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
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Aydın F, Özer G, Alkan M, Çakır İ. The utility of iPBS retrotransposons markers to analyze genetic variation in yeast. Int J Food Microbiol 2020; 325:108647. [PMID: 32361480 DOI: 10.1016/j.ijfoodmicro.2020.108647] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 04/21/2020] [Accepted: 04/22/2020] [Indexed: 10/24/2022]
Abstract
Yeasts are one of the main organisms in the food industry and effective components of many ecosystems. The method for identifying and detecting certain yeast species or strains is a crucial step for the food industry and should be simple, reliable, fast, and inexpensive. In our study, inter-priming binding sites (iPBS) retrotransposon marker system was employed to elucidate the genetic variability at intraspecies and interspecies levels among 112 yeast strains belonging to eight species previously obtained from fermented foods. The molecular identification of yeast strains was firstly confirmed by sequencing the D1/D2 domain of the 26S rRNA. The eight selected retrotransposon-based primers produced 278 bands, all of which were polymorphic with an average of 34.75 polymorphic fragments per primer. The averages of polymorphism information contents and the resolving power values for the iPBS marker system were 0.23 and 10.11, respectively. The genetic parameters within each yeast species obtained from iPBS markers were observed as; the percentage of polymorphic loci for each species ranging from 19.23% to 71.21%, Nei's gene diversity from 0.085 to 0.228, while Shannon's information index values ranging from 0.125 to 0.349. The value of gene flow (0.09) and genetic variation among the populations (0.85) showed higher genetic variation among the species. UPGMA analyses demonstrated considerable genetic variability in the yeast strains, clustered them according to their species, and revealed the intraspecific variation. Each of the selected iPBS primer provided enough species-discrimination. Present evaluations suggest the utility of iPBS marker system to estimate the genetic variation of yeast strains. This study is a preliminary point for further studies on the identification methodology, and population genetics of yeast species having importance in the food industry with iPBS markers.
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Affiliation(s)
- Furkan Aydın
- Department of Food Engineering, Faculty of Engineering, Aksaray University, Aksaray 68100, Turkey
| | - Göksel Özer
- Department of Plant Protection, Faculty of Agriculture and Natural Sciences, Bolu Abant Izzet Baysal University, Bolu 14030, Turkey.
| | - Mehtap Alkan
- Department of Plant Protection, Faculty of Agriculture and Natural Sciences, Bolu Abant Izzet Baysal University, Bolu 14030, Turkey
| | - İbrahim Çakır
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu 14030, Turkey
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