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Alfonzo A, Alongi D, Prestianni R, Pirrone A, Naselli V, Viola E, De Pasquale C, La Croce F, Gaglio R, Settanni L, Francesca N, Moschetti G. Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method. Food Microbiol 2024; 120:104477. [PMID: 38431323 DOI: 10.1016/j.fm.2024.104477] [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: 11/17/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 03/05/2024]
Abstract
The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity [10% (w/v)]. During the monitoring period, the inoculated trials showed limited presence of spoilage/pathogenic microorganisms. Additionally, the yeasts limited oxidative phenomena and softening of the drupes. The organic compounds detected were higher in the inoculated trials than in the control, and cold storage induced aromatic decay, which was less pronounced in the trial inoculated with C. norvegica. Sensory analysis revealed that the inoculated trials scored higher in sweetness, hardness and crispness.
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Affiliation(s)
- Antonio Alfonzo
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Davide Alongi
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Rosario Prestianni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Antonino Pirrone
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Vincenzo Naselli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Enrico Viola
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Claudio De Pasquale
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Francesco La Croce
- Geolive Belice S.r.l., S.S. 115 Km Dir, Marinella, Castelvetrano, 91022, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy.
| | - Giancarlo Moschetti
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
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Pandey P, Chowdhury D, Wang Y. Denaturing Gradient Gel Electrophoresis Approach for Microbial Shift Analysis in Thermophilic and Mesophilic Anaerobic Digestions. Gels 2024; 10:339. [PMID: 38786256 PMCID: PMC11120850 DOI: 10.3390/gels10050339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 05/12/2024] [Accepted: 05/13/2024] [Indexed: 05/25/2024] Open
Abstract
To determine the evolution of microbial community and microbial shift under anaerobic processes, this study investigates the use of denaturing gradient gel electrophoresis (DGGE). In the DGGE, short- and medium-sized DNA fragments are separated based on their melting characteristics, and this technique is used in this study to understand the dominant bacterial community in mesophilic and thermophilic anaerobic digestion processes. Dairy manure is known for emitting greenhouse gases (GHGs) such as methane, and GHG emissions from manure is a biological process that is largely dependent on the manure conditions, microbial community presence in manure, and their functions. Additional efforts are needed to understand the GHG emissions from manure and develop control strategies to minimize the biological GHG emissions from manure. To study the microbial shift during anaerobic processes responsible for GHG emission, we conducted a series of manure anaerobic digestion experiments, and these experiments were conducted in lab-scale reactors operated under various temperature conditions (28 °C, 36 °C, 44 °C, and 52 °C). We examined the third variable region (V3) of the 16S rRNA gene fingerprints of bacterial presence in anaerobic environment by PCR amplification and DGGE separation. Results showed that bacterial community was affected by the temperature conditions and anaerobic incubation time of manure. The microbial community structure of the original manure changed over time during anaerobic processes, and the community composition changed substantially with the temperature of the anaerobic process. At Day 0, the sequence similarity confirmed that most of the bacteria were similar (>95%) to Acinetobacter sp. (strain: ATCC 31012), a Gram-negative bacteria, regardless of temperature conditions. At day 7, the sequence similarity of DNA fragments of reactors (28 °C) was similar to Acinetobacter sp.; however, the DNA fragments of effluent of reactors at 44 °C and 52 °C were similar to Coprothermobacter proteolyticus (strain: DSM 5265) (similarity: 97%) and Tepidimicrobium ferriphilum (strain: DSM 16624) (similarity: 100%), respectively. At day 60, the analysis showed that DNA fragments of effluent of 28 °C reactor were similar to Galbibacter mesophilus (strain: NBRC 10162) (similarity: 87%), and DNA fragments of effluent of 36 °C reactors were similar to Syntrophomonas curvata (strain: GB8-1) (similarity: 91%). In reactors with a relatively higher temperature, the DNA fragments of effluent of 44 °C reactor were similar to Dielma fastidiosa (strain: JC13) (similarity: 86%), and the DNA fragments of effluent of 52 °C reactor were similar to Coprothermobacter proteolyticus (strain: DSM 5265) (similarity: 99%). To authors' knowledge, this is one of the few studies where DGGE-based approach is utilized to study and compare microbial shifts under mesophilic and thermophilic anaerobic digestions of manure simultaneously. While there were challenges in identifying the bands during gradient gel electrophoresis, the joint use of DGGE and sequencing tool can be potentially useful for illustrating and comparing the change in microbial community structure under complex anaerobic processes and functionality of microbes for understanding the consequential GHG emissions from manure.
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Affiliation(s)
- Pramod Pandey
- Department of Population Health and Reproduction, University of California-Davis, Davis, CA 95616, USA; (D.C.); (Y.W.)
| | - Dhrubajyoti Chowdhury
- Department of Population Health and Reproduction, University of California-Davis, Davis, CA 95616, USA; (D.C.); (Y.W.)
- Department of Life Sciences, School of Science, Gandhi Institute of Technology and Management, Rushikonda, Visakhapatnam 530045, Andhra Pradesh, India
| | - Yi Wang
- Department of Population Health and Reproduction, University of California-Davis, Davis, CA 95616, USA; (D.C.); (Y.W.)
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Sáez GD, Sabater C, Fara A, Zárate G. Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties. J Appl Microbiol 2021; 133:181-199. [PMID: 34863009 DOI: 10.1111/jam.15401] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Accepted: 11/29/2021] [Indexed: 12/17/2022]
Abstract
AIMS To improve the nutri-functional quality of chickpea flour by fermentation with selected lactic acid bacteria (LAB) to formulate functional legume-derived products. METHODS AND RESULTS A Randomized Complete Block Design was carried out to assess the influence of experimental conditions (presence/absence of Lactiplantibacillus plantarum CRL2211 and/or Weissella paramesenteroides CRL2182, temperature, time and dough yield) on LAB population, acidification, antinutritional factors and total phenolic contents (TPCs) of chickpea flour. Fermentation with both strains for 24 h at 37°C produced an increase in LAB (up to 8.9 log CFU/g), acidity (final pH 4.06), TPC (525.00 mg GAE/100 g) and tannin and trypsin inhibitor removal (28.80 mg GAE/100 g and 1.60 mg/g, respectively) higher than the spontaneously fermented doughs. RAPD and Rep-PCR analysis revealed that fermentation was dominated by L. plantarum CRL2211. Molecular docking and dynamics simulations were useful to explain LAB enzyme behaviour during fermentation highlighting the chemical affinity of LAB tannases and proteinases to gallocatechin and trypsin inhibitors. Compared with other processing methods, fermentation was better than soaking, germination and cooking for increasing the techno-functional properties of chickpea flour. Fermented doughs were applied to the manufacture of crackers that contained 81% more TPC and 64% more antioxidant activity than controls. CONCLUSIONS Fermentation for 24 h at 37°C with selected autochthonous LAB was the best method for improving the quality of chickpea flour and derived crackers type cookies. SIGNIFICANCE AND IMPACT OF STUDY Chickpea is suitable for the development of novel functional foods. Fermentation with selected LAB would improve the final product quality and bioactivity. The combination of experimental and simulation approaches can lead to a better understanding of the fermentation processes to enhance the properties of a food matrix.
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Affiliation(s)
- Gabriel D Sáez
- Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, Tucumán, Argentina
| | - Carlos Sabater
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Asturias, Spain.,Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Asturias, Spain
| | - Agustina Fara
- Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, Tucumán, Argentina
| | - Gabriela Zárate
- Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, Tucumán, Argentina.,Universidad de San Pablo Tucumán, Tucumán, Argentina
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Boumaiza M, Najjari A, Jaballah S, Boudabous A, Ouzari H. Effect of inoculating
Lactobacillus sakei
strains alone or together with
Staphylococcus xylosus
on microbiological, physicochemical, fatty acid profile, and sensory quality of Tunisian dry‐fermented sausage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohamed Boumaiza
- LR03ES03 Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis Université de Tunis El Manar Tunis Tunisie
- Department of Cell Biology, Faculty of Science Charles University Prague Czech Republic
| | - Afef Najjari
- LR03ES03 Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis Université de Tunis El Manar Tunis Tunisie
| | - Sana Jaballah
- LR03ES03 Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis Université de Tunis El Manar Tunis Tunisie
| | - Abdellatif Boudabous
- LR03ES03 Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis Université de Tunis El Manar Tunis Tunisie
| | - Hadda‐Imene Ouzari
- LR03ES03 Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis Université de Tunis El Manar Tunis Tunisie
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Segli F, Melian C, Muñoz V, Vignolo G, Castellano P. Bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 inhibit a spoilage exopolysaccharide producer in a refrigerated meat system. Food Microbiol 2021; 97:103739. [PMID: 33653518 DOI: 10.1016/j.fm.2021.103739] [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: 10/23/2020] [Revised: 12/29/2020] [Accepted: 01/07/2021] [Indexed: 10/22/2022]
Abstract
The effect of bioprotective extracts (BEs) from Latilactobacillus curvatus CRL705 and Lactobacillus acidophilus CRL641 against Latilactobacillus sakei CRL1407 was evaluated in a refrigerated meat model system under vacuum and aerobic conditions at 4 and 10 °C. As shown by culturing, the BE-1 from L. acidophilus completely inhibited the spoilage strain, while that from Lat. Curvatus CRL705 (BE-2) and its combination with BE-1 exerted a bacteriostatic effect. The antimicrobial activity and exopolysaccharide production correlated with the efficacy of inhibitory treatment while final pH decrease was higher in control samples. When flow cytometry was applied, a lack of correlation with plate counting was found; counts under the detection limit for BE-1 at 21 and 28 days at 4 and 10 °C represented between 64.15 and 73.70% of dead cells. Thus, the concurrence of lactic acid bacteria as biocontrol agents and the use of more accurate tools to prevent the growth of deteriorating species will contribute to the extension of fresh meat shelf-life without quality loss.
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Affiliation(s)
- Franco Segli
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Constanza Melian
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Virginia Muñoz
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Graciela Vignolo
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Patricia Castellano
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina.
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Huang J, Guo Y, Hou Q, Huang M, Zhou X. Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging. J Food Sci 2020; 85:1231-1239. [PMID: 32180226 DOI: 10.1111/1750-3841.15038] [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] [Received: 02/28/2019] [Revised: 12/11/2019] [Accepted: 12/13/2019] [Indexed: 01/23/2023]
Abstract
This study systematically investigated the dynamic changes in bacterial communities in roast chicken in normal and modified atmosphere packaging (MAP). The samples were stored under normal atmosphere and 40%/60% CO2 /N2 MAP conditions for 28 days at 4 °C. Changes in the number and type of microorganisms in roast chicken during storage were defined via cultural and 16S rDNA sequencing techniques. More Bacteroides, Chryseobacterium, Lactobacillus, and Acinetobacter than other bacteria were initially found in roast chicken. With normal packaging, Pseudomonas rapidly multiplied and became the main spoilage organism in roast chicken after 7 days, with a relative abundance of >90% of the entire bacterial flora. With MAP, due to the high salt content, Halomonas became the main spoilage organism in roast chicken by the middle of the storage period (14 days). Between days 21 and 28 of storage, Pseudomonas gradually became the main spoilage organism in roast chicken, but its relative abundance was much lower in MAP than in normal packaging, followed by Lachnospiraceae (NK4A136 group) and Altererythrobacter. Our research shows that the microbes in roast chicken mainly originated from the processing environment and operators. The combination of MAP with a low storage temperature could effectively improve the quality and safety of roast chicken meat. PRACTICAL APPLICATIONS: This research showed the dynamic changes in the bacterial community of roast chicken stored under normal and modified atmosphere packaging (MAP). Microorganisms in roast chicken are mainly obtained from the processing environment and operators. Combining MAP with storage at low temperatures can effectively improve the quality and safety of roast chicken.
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Affiliation(s)
- Jichao Huang
- College of Engineering, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Yuchen Guo
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Qin Hou
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China.,Nanjing Huang Professor Food Technology Co., Ltd, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Xinghu Zhou
- Nanjing Huang Professor Food Technology Co., Ltd, Nanjing, Jiangsu, 210095, People's Republic of China
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7
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Comi G, Muzzin A, Corazzin M, Iacumin L. Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology. Foods 2020; 9:E338. [PMID: 32183247 PMCID: PMC7142627 DOI: 10.3390/foods9030338] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 03/07/2020] [Accepted: 03/10/2020] [Indexed: 12/24/2022] Open
Abstract
Changes in the ecology of the various lactic acid bacteria (LAB) species, which are involved in traditional fermented sausages, were investigated in the light of the use of different breeds of pork, each of which was raised in two different environments and processed using two different technologies. The semi-quantitative molecular method was applied in order to understand how the different species alternate over time, as well as their concentration ratios. A significant increase in LAB over the first days of fermentation characterized the trials where the starter culture wasn't added (T), reaching values of 107-108 cfu g-1. On the other hand, in the trials in which sausages were produced with starter addition, LAB counts had a less significant incremental jump from about 106 cfu g-1 (concentration of the inoculum) to 108 cfu g-1. Lactobacillus sakei and Lb. curvatus were detected as the prevalent population in all the observed fermentations. Pediococcus pentosaceus, Lb. casei, Leuconostoc mesenteroides, Lactococcus garviae, and Lb. graminis also appeared, but their concentration ratios varied depending on the diverse experimental settings. The results of cluster analysis showed that a plant- and breed-specific LAB ecology exists. In addition, it was also observed that the breeding system can influence the presence of certain LAB species.
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Affiliation(s)
| | | | | | - Lucilla Iacumin
- Department of Agriculture, Food, Environmental and Animal Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
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8
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Prado N, Sampayo M, González P, Lombó F, Díaz J. Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain. Meat Sci 2019; 156:118-124. [PMID: 31154204 DOI: 10.1016/j.meatsci.2019.05.023] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 04/26/2019] [Accepted: 05/21/2019] [Indexed: 12/21/2022]
Abstract
Industrial standardization of fermented meat products requires starter culturesto avoid random variations in the initial microbiota of food matrix. This allows to homogenize production batches regarding sensory and physicochemical characteristics. Also, starters contribute to assure safety, as they compete with pathogens or spoilage species, facilitating pH reduction and secretion of inhibitors. Asturian Chorizo is a traditional fermented sausage from Northern Spain, still produced in a traditional way, without starters. This work describes its characterization at the sensory, physicochemical and microbiological levels. In contrast to other fermented sausages, Asturian Chorizo microbiota is represented mainly by Lactobacillus plantarum, with secondary contributions from Lb. sakei and Lb. futsai. This results may path the way towards development of specific starter cultures for this product, avoiding the loss of the original characteristics of the fermented product in a traditional way, as it would happen in the case of using industrial processes with conventional starters.
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Affiliation(s)
- Natalia Prado
- Agri-food Technological Center of the Principality of Asturias, ASINCAR, Polígono de La Barreda, TL4, parcela 1, 33180 Noreña, Principality of Asturias, Spain.
| | - Marta Sampayo
- Agri-food Technological Center of the Principality of Asturias, ASINCAR, Polígono de La Barreda, TL4, parcela 1, 33180 Noreña, Principality of Asturias, Spain
| | - Pelayo González
- Agri-food Technological Center of the Principality of Asturias, ASINCAR, Polígono de La Barreda, TL4, parcela 1, 33180 Noreña, Principality of Asturias, Spain
| | - Felipe Lombó
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, Oviedo, Principality of Asturias, Spain
| | - Juan Díaz
- Agri-food Technological Center of the Principality of Asturias, ASINCAR, Polígono de La Barreda, TL4, parcela 1, 33180 Noreña, Principality of Asturias, Spain
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Zhao CC, Kim DW, Eun JB. Physicochemical properties and bacterial community dynamics of hongeo, a Korean traditional fermented skate product, during fermentation at 10 °C. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.048] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Juárez-Castelán C, García-Cano I, Escobar-Zepeda A, Azaola-Espinosa A, Álvarez-Cisneros Y, Ponce-Alquicira E. Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization. Meat Sci 2019; 150:7-13. [DOI: 10.1016/j.meatsci.2018.09.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 08/29/2018] [Accepted: 09/02/2018] [Indexed: 11/30/2022]
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11
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Utama DT, Park J, Kim DS, Kim EB, Lee SK. Effect of Ground Chopi ( Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture. Korean J Food Sci Anim Resour 2018; 38:936-949. [PMID: 30479501 PMCID: PMC6238041 DOI: 10.5851/kosfa.2018.e26] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Revised: 07/17/2018] [Accepted: 07/31/2018] [Indexed: 02/01/2023] Open
Abstract
Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.
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Affiliation(s)
- Dicky Tri Utama
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Jongbin Park
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Dong Soo Kim
- Quality Assurance Team, Pulmuone Co., Ltd., Daeso 27671, Korea
| | - Eun Bae Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
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El Sheikha AF, Hu DM. Molecular techniques reveal more secrets of fermented foods. Crit Rev Food Sci Nutr 2018; 60:11-32. [DOI: 10.1080/10408398.2018.1506906] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Aly Farag El Sheikha
- Jiangxi Agricultural University, Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Nanchang, China
- McMaster University, Department of Biology, Hamilton, Ontario, Canada
- Minufiya University, Faculty of Agriculture, Department of Food Science and Technology, Shibin El Kom, Minufiya Government, Egypt
| | - Dian-Ming Hu
- Jiangxi Agricultural University, Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Nanchang, China
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13
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Castellano P, Pérez Ibarreche M, Longo Borges L, Niño Arias FC, Ross GR, De Martinis ECP. Lactobacillus spp. impair the ability of Listeria monocytogenes FBUNT to adhere to and invade Caco-2 cells. Biotechnol Lett 2018; 40:1237-1244. [PMID: 29948513 DOI: 10.1007/s10529-018-2572-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Accepted: 05/18/2018] [Indexed: 11/26/2022]
Abstract
OBJECTIVES The objective of this study was to evaluate the ability of Lactobacillus curvatus CRL705, CRL1532, and CRL1533 and Lactobacillus sakei CRL1613 to survive under simulated gastrointestinal conditions. Moreover, a microencapsulation approach was proposed to improve gastrointestinal survival. Finally, experiments were performed to demonstrate that Lactobacillus spp. can modulate the ability of Listeria monocytogenes FBUNT to adhere to and invade Caco-2 cells. RESULTS Lactobacillus strains were encapsulated in alginate beads to enhance the survival of bacteria under in vitro gastrointestinal conditions. All strains hydrolyzed bile salts using chenodeoxycholic acid as a substrate and adhered to Caco-2 cells. Cell-free supernatants (CFSs) showed antimicrobial activity against L. monocytogenes as demonstrated by agar diffusion assays. The average percentages of L. monocytogenes adhesion decreased from 67.74 to 41.75 and 38.7% in the presence of 50 and 90% (v/v), respectively, for all CFSs tested. The highest concentrations of CFSs completely inhibited the L. monocytogenes invasion of Caco-2 cells. CONCLUSIONS The studied Lactobacillus strains have protective effects against the adhesion and invasion of L. monocytogenes FBUNT. Alginate encapsulation of these bacteria improved gastrointestinal tolerance such that they could be further studied as potential probiotics against intestinal pathogenic bacteria.
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Affiliation(s)
- P Castellano
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, 4000, Tucumán, Argentina.
| | - M Pérez Ibarreche
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, 4000, Tucumán, Argentina
| | - L Longo Borges
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto - USP, Av. do Café s/n, Monte Alegre, Ribeirão Preto, SP, 14040-903, Brazil
| | - F C Niño Arias
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto - USP, Av. do Café s/n, Monte Alegre, Ribeirão Preto, SP, 14040-903, Brazil
| | - G R Ross
- Instituto de Biotecnología farmacéutica y alimentaria (INBIOFAL-CONICET), Av Kichner, 4000, Tucumán, Argentina
| | - E C Pereira De Martinis
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto - USP, Av. do Café s/n, Monte Alegre, Ribeirão Preto, SP, 14040-903, Brazil
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14
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Quijada NM, De Filippis F, Sanz JJ, García-Fernández MDC, Rodríguez-Lázaro D, Ercolini D, Hernández M. Different Lactobacillus populations dominate in “Chorizo de León” manufacturing performed in different production plants. Food Microbiol 2018; 70:94-102. [DOI: 10.1016/j.fm.2017.09.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 08/22/2017] [Accepted: 09/12/2017] [Indexed: 01/03/2023]
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15
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Nalepa B, Markiewicz LH. PCR-DGGE markers for qualitative profiling of microbiota in raw milk and ripened cheeses. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.057] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Lee S, An R, Grewal P, Yu Z, Borherova Z, Lee J. High-Performing Windowfarm Hydroponic System: Transcriptomes of Fresh Produce and Microbial Communities in Response to Beneficial Bacterial Treatment. MOLECULAR PLANT-MICROBE INTERACTIONS : MPMI 2016; 29:965-976. [PMID: 28035839 DOI: 10.1094/mpmi-08-16-0162-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Beneficial microorganisms play an important role in enhancing plant health, especially by promoting resistance to plant pathogen infection. The purpose of this study was to gain an understanding of such protection by i) examining the responses of fresh produce (lettuce) to beneficial treatments in their transcriptomes, ii) comparing biological (bacteria, fungi, and oomycete) communities and their diversity when treated with Pseudomonas chlororaphis (beneficial bacterium) in windowfarm hydroponic systems, and iii) identifying the microorganisms in root areas and water. P. chlororaphis treatment was for increasing plant growth and fighting for Pythium ultimum infection. In addition, two more treatments were conducted: i) adding supporting media for increasing bacterial colonizing areas around roots and ii) UV irradiation in water for controlling nuisance biofilm buildup. Changes in gene regulation and expression in lettuce in response to these treatments were investigated. Comparisons of microbial profiles among the treatments and microbial identification were conducted using samples of supporting media (around roots) and water. The results demonstrated that i) P. chlororaphis enhanced lettuce growth, ii) P. chlororaphis-treated lettuce showed dominantly expressed genes for membrane, catalytic activity, cellular process, and metabolic process categories, iii) P. chlororaphis treatment induced genes related to growth promotion and defense pathways, and iv) the microbial community of the root area was affected significantly by P. chlororaphis treatment and microbial diversity in water was significantly changed by UV irradiation. This study provided insight into how beneficial treatments affects the fresh produce growth in root areas and water in a vertical hydroponic system.
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Affiliation(s)
- Seungjun Lee
- 1 Environmental Sciences Graduate Program, The Ohio State University, Columbus, U.S.A
| | - Ruisheng An
- 2 Department of Entomology and Plant Pathology, University of Tennessee, Knoxville, U.S.A
| | - Parwinder Grewal
- 2 Department of Entomology and Plant Pathology, University of Tennessee, Knoxville, U.S.A
| | - Zhongtang Yu
- 1 Environmental Sciences Graduate Program, The Ohio State University, Columbus, U.S.A
- 3 Department of Animal Sciences
| | | | - Jiyoung Lee
- 1 Environmental Sciences Graduate Program, The Ohio State University, Columbus, U.S.A
- 5 Department of Food Science and Technology, and
- 6 College of Public Health, Division of Environmental Health Sciences, The Ohio State University
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17
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Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert E, Vignolo G. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough. Lett Appl Microbiol 2016; 63:147-54. [DOI: 10.1111/lam.12604] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2015] [Revised: 05/06/2016] [Accepted: 06/06/2016] [Indexed: 11/27/2022]
Affiliation(s)
- L. Ruiz Rodríguez
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - E. Vera Pingitore
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - G. Rollan
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - G. Martos
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - L. Saavedra
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - C. Fontana
- Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Università Cattolica del Sacro Cuore; Piacenza-Cremona Italy
| | - E.M. Hebert
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - G. Vignolo
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
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18
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Culture dependent and independent genomic identification of Alicyclobacillus species in contaminated commercial fruit juices. Food Microbiol 2016; 56:21-8. [DOI: 10.1016/j.fm.2015.11.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2015] [Revised: 11/24/2015] [Accepted: 11/25/2015] [Indexed: 11/20/2022]
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19
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Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Cocconcelli PS, Fontana C, Saavedra L, Vignolo G, Hebert EM. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs. J Appl Microbiol 2016; 120:1289-301. [DOI: 10.1111/jam.13104] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 02/01/2016] [Accepted: 02/16/2016] [Indexed: 11/30/2022]
Affiliation(s)
- L. Ruiz Rodríguez
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
| | - E. Vera Pingitore
- Instituto Superior de Investigaciones Biológicas (INSIBIO); CONICET-UNT; Tucumán Argentina
| | - G. Rollan
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
| | - P. S. Cocconcelli
- Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Università Cattolica del Sacro Cuore; Piacenza-Cremona Italy
| | - C. Fontana
- Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Università Cattolica del Sacro Cuore; Piacenza-Cremona Italy
| | - L. Saavedra
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
| | - G. Vignolo
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
| | - E. M. Hebert
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
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20
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Wu R, Yu M, Liu X, Meng L, Wang Q, Xue Y, Wu J, Yue X. Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China. Int J Food Microbiol 2015; 211:23-31. [DOI: 10.1016/j.ijfoodmicro.2015.06.028] [Citation(s) in RCA: 94] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Revised: 05/08/2015] [Accepted: 06/27/2015] [Indexed: 11/26/2022]
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21
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Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model. EUPA OPEN PROTEOMICS 2015. [DOI: 10.1016/j.euprot.2015.05.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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22
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Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India. Int J Food Microbiol 2015; 199:62-71. [DOI: 10.1016/j.ijfoodmicro.2015.01.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Revised: 12/17/2014] [Accepted: 01/04/2015] [Indexed: 12/16/2022]
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23
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Fontana C, Cocconcelli PS, Vignolo G, Saavedra L. Occurrence of antilisterial structural bacteriocins genes in meat borne lactic acid bacteria. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.06.021] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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24
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Mei J, Guo Q, Wu Y, Li Y. Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods. PLoS One 2014; 9:e111648. [PMID: 25360757 PMCID: PMC4216126 DOI: 10.1371/journal.pone.0111648] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2014] [Accepted: 10/01/2014] [Indexed: 12/11/2022] Open
Abstract
The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented in the cheese. Bacteria and yeasts were subjected to culture-dependent on selective media and culture-independent polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) analysis and sequencing of dominant bands to assess the microbial structure and dynamics through ripening. In further studies, kefir grains were observed using scanning electron microscopy (SEM) methods. A total of 147 bacteria and 129 yeasts were obtained from the cheese during ripening. Lactobacillus paracasei represents the most commonly identified lactic acid bacteria isolates, with 59 of a total of 147 isolates, followed by Lactococcus lactis (29 isolates). Meanwhile, Kazachstania servazzii (51 isolates) represented the mainly identified yeast isolate, followed by Saccharomyces cerevisiae (40 isolates). However, some lactic acid bacteria detected by sequence analysis of DGGE bands were not recovered by plating. The yeast S. cerevisiae and K. servazzii are described for the first time with kefir starter culture. SEM showed that the microbiota were dominated by a variety of lactobacilli (long and curved) cells growing in close association with a few yeasts in the inner portion of the grain and the short lactobacilli were observed along with yeast cells on the exterior portion. Results indicated that conventional culture method and PCR-DGGE should be combined to describe in maximal detail the microbiological composition in the cheese during ripening. The data could help in the selection of appropriate commercial starters for Camembert-type cheese.
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Affiliation(s)
- Jun Mei
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China
| | - Qizhen Guo
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China
| | - Yan Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China
- * E-mail:
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25
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Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. Int J Food Microbiol 2013; 167:29-43. [DOI: 10.1016/j.ijfoodmicro.2013.05.008] [Citation(s) in RCA: 174] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Revised: 04/29/2013] [Accepted: 05/09/2013] [Indexed: 12/21/2022]
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26
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Dias FS, Ramos CL, Schwan RF. Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000079] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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27
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Pérez Ibarreche M, Castellano P, Vignolo G. Evaluation of anti-Listeria meat borne Lactobacillus for biofilm formation on selected abiotic surfaces. Meat Sci 2013; 96:295-303. [PMID: 23933630 DOI: 10.1016/j.meatsci.2013.07.010] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2013] [Revised: 06/27/2013] [Accepted: 07/10/2013] [Indexed: 02/02/2023]
Abstract
The ability of meat borne anti-Listeria Lactobacillus to form biofilms under different in vitro conditions and on abiotic surfaces was investigated. Biofilm formation by the adhesion to polystyrene microtiter plates was determined, this being higher for Lactobacillus curvatus CRL1532 and CRL705 and Lactobacillus sakei CRL1862. The physicochemical properties of the cell surface were relatively hydrophilic and acidic in character; L. sakei CRL1862 exhibiting the strongest autoaggregation. The adhesion of lactobacilli to stainless steel (SS) and polytetrafluoroethylene (PTFE) supports at 10°C was found to be maximal for L. sakei CRL1862 on SS after 6 days. When biofilm architecture was characterized by epifluorescence and SEM, L. sakei CRL1862 homogeneously covered the SS surface while cell clusters were observed on PTFE; the extracellular polymeric substance matrix adapted to the topography and hydrophilic/hydrophobic characteristics of each material. The feasibility of L. sakei CRL1862 to form biofilm on materials used in meat processing highlights its potential as a control strategy for Listeria monocytogenes biofilms.
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28
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Fonseca S, Ivette Ouoba LI, Franco I, Carballo J. Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo. Food Microbiol 2013; 34:215-26. [DOI: 10.1016/j.fm.2012.12.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2012] [Revised: 11/05/2012] [Accepted: 12/26/2012] [Indexed: 10/27/2022]
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29
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Nguyen DTL, Van Hoorde K, Cnockaert M, De Brandt E, De Bruyne K, Le BT, Vandamme P. A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.09.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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30
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Assessment of tetracycline and erythromycin resistance transfer during sausage fermentation by culture-dependent and -independent methods. Food Microbiol 2012; 30:348-54. [DOI: 10.1016/j.fm.2011.12.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2011] [Revised: 11/25/2011] [Accepted: 12/01/2011] [Indexed: 11/18/2022]
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31
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Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk. Int J Food Microbiol 2012; 153:428-35. [DOI: 10.1016/j.ijfoodmicro.2011.12.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2011] [Revised: 12/04/2011] [Accepted: 12/05/2011] [Indexed: 11/18/2022]
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32
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Janssens M, Myter N, De Vuyst L, Leroy F. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus. Food Microbiol 2011; 29:167-77. [PMID: 22202870 DOI: 10.1016/j.fm.2011.07.005] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2011] [Revised: 07/06/2011] [Accepted: 07/07/2011] [Indexed: 11/28/2022]
Abstract
Quality of fermented sausages is affected by acidifying lactic acid bacteria (LAB) and colour- and flavour-promoting coagulase-negative staphylococci (CNS), whether or not used as starter culture. Artisan fermented sausages are often perceived as superior to industrial variants, partially because of the specific microbiota due to spontaneous acidification, which may be considered as an artisan characteristic. Therefore, two kinds of spontaneously acidified Belgian sausages were prepared (Belgian-type salami and Boulogne sausage), but with addition of a Staphylococcus carnosus culture. The Belgian-type salami was made from pork and beef, whereas the Boulogne sausage contained pork and horse meat. In all cases, Lactobacillus sakei was the dominant LAB species present on the raw materials and during fermentation, whereas enterococci remained present in the background. Enterobacteriaceae vanished after fermentation. The CNS species diversity on the raw materials was large and differed between the pork, beef, and horse meat. Nevertheless, this species diversity was annihilated during fermentation by the added S. carnosus culture. The volatiles fraction was mainly composed of aldehydes that originated from lipid oxidation and spices-derived compounds. Aromatic compounds that are typically associated to CNS activity, such as end-products from the metabolism of branched-chain amino acids, were not present in the Belgian-type salami and only marginally present in the Boulogne sausage. In conclusion, spontaneous acidification of Belgian-type fermented sausages leads to dominance of L. sakei and is no guarantee for bacterial contribution to the aroma profile when S. carnosus is added as a starter culture.
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Affiliation(s)
- M Janssens
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
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Wang HY, Gao YB, Fan QW, Xu Y. Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE. Lett Appl Microbiol 2011; 53:134-40. [PMID: 21554340 DOI: 10.1111/j.1472-765x.2011.03076.x] [Citation(s) in RCA: 96] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS To identify and compare microbiota in Chinese liquor Daqu, which were produced in the different regions using different production process. METHODS AND RESULTS The DNA exacted from Daqu samples was used as a template for PCR with universal primers of 16S rRNA, 26S rRNA and 18S rRNA, respectively. The amplicons were analysed using denaturing gradient gel electrophoresis (DGGE). It was observed that the bacterial DGGE profile indicated high diversity and predominance of lactic acid bacteria. The results showed that Saccharomycopsis fibuligera and Pichia anomal were dominant yeast species and that several non-Saccharomyces yeasts including Hanseniaspora guilliermondii, Debaryomyces hansenii, Issatchenkia orientalis and Trichosporon asahii were also detected. As for fungal DGGE, Aspergillus oryzae and Absidia blakesleeana were the most common species amongst different samples. Based on the DGGE analysis, a few differences in community structure were found between Daqu samples. CONCLUSIONS A variety of bacteria, yeast and moulds were identified in Daqu samples, in addition to the present knowledge obtained mainly through the traditional culture-dependent methods. Moreover, production temperature played a more decisive role on the formation of micro-organism composition in Daqu than geographical region. SIGNIFICANCE AND IMPACT OF THE STUDY PCR-DGGE technique was used in this study to fully observe and asses all microbial community (including bacteria, yeast and mould) in Chinese liquor Daqu for the first time and proved to be effective in profiling Daqu microbial diversity.
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Affiliation(s)
- H-Y Wang
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Jiangsu, China
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Cocolin L, Dolci P, Rantsiou K. Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex ecosystem. Meat Sci 2011; 89:296-302. [PMID: 21555189 DOI: 10.1016/j.meatsci.2011.04.011] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2011] [Revised: 04/08/2011] [Accepted: 04/12/2011] [Indexed: 01/03/2023]
Abstract
The ecology of fermented sausages is complex and includes different species and strains of bacteria, yeasts and molds. The developments in the field of molecular biology, allowed for new methods to become available, which could be applied to better understand dynamics and diversity of the microorganisms involved in the production of sausages. Methods, such as denaturing gradient gel electrophoresis (DGGE), employed as a culture-independent approach, allow to define the microbial dynamics during the fermentation and ripening. Such approach has highlighted that two main species of lactic acid bacteria, namely Lactobacillus sakei and Lb. curvatus, are involved in the transformation process and that they are accompanied by Staphylococcus xylosus, as representative of the coagulase-negative cocci. These findings were repeatedly confirmed in different regions of the world, mainly in the Mediterranean countries where dry fermented sausages have a long tradition and history. The application of molecular methods for the identification and characterization of isolated strains from fermentations highlighted a high degree of diversity within the species mentioned above, underlining the need to better follow strain dynamics during the transformation process. While there is an important number of papers dealing with bacterial ecology by using molecular methods, studies on mycobiota of fermented sausages are just a few. This review reports on how the application of molecular methods made possible a better comprehension of the sausage fermentations, opening up new fields of research that in the near future will allow to unravel the connection between sensory properties and co-presence of multiple strains of the same species.
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Affiliation(s)
- Luca Cocolin
- DIVAPRA, Agricultural Microbiology and Food Technology Sector, University of Turin, Italy.
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35
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Hernández-Macedo ML, Barancelli GV, Contreras-Castillo CJ. Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review. Braz J Microbiol 2011; 42:1-11. [PMID: 24031598 PMCID: PMC3768908 DOI: 10.1590/s1517-83822011000100001] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2009] [Revised: 04/04/2010] [Accepted: 07/04/2010] [Indexed: 11/28/2022] Open
Abstract
Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by the meat industry a challenge. This type of deterioration has been reported in many countries including some plants in the Midwestern and Southeastern regions of Brazil. In addition to causing economic losses, spoilage negatively impacts the commercial product brand, thereby impairing the meat industry. In the case of strict anaerobes species they are difficult to grow and isolate using culture methods in conventional microbiology laboratories. Furthermore, conventional culture methods are sometimes not capable of distinguishing species or genera. DNA-based molecular methods are alternative strategies for detecting viable and non-cultivable microorganisms and strict anaerobic microorganisms that are difficult to cultivate. Here, we review the microorganisms and mechanisms involved in the deterioration of vacuum-packaged chilled meat and address the use of molecular methods for detecting specific strict anaerobic microorganisms and microbial communities in meat samples.
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Affiliation(s)
- Maria Lucila Hernández-Macedo
- Escola Superior de Agricultura Luiz de Queiroz, Departamento de Agroindústria, Alimentos e Nutrição, Universidade de São Paulo, Piracicaba, SP, Brasil
| | | | - Carmen Josefina Contreras-Castillo
- Escola Superior de Agricultura Luiz de Queiroz, Departamento de Agroindústria, Alimentos e Nutrição, Universidade de São Paulo, Piracicaba, SP, Brasil
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36
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Todorov SD, Franco BDGDM. Lactobacillus Plantarum: Characterization of the Species and Application in Food Production. FOOD REVIEWS INTERNATIONAL 2010. [DOI: 10.1080/87559129.2010.484113] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Tu RJ, Wu HY, Lock YS, Chen MJ. Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham. Food Microbiol 2010; 27:460-7. [DOI: 10.1016/j.fm.2009.12.011] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2009] [Revised: 12/25/2009] [Accepted: 12/27/2009] [Indexed: 11/26/2022]
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38
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Pogačić T, Samaržija D, Corich V, D’Andrea M, Kagkli DM, Giacomini A, Čanžek Majhenič A, Rogelj I. Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE. ACTA ACUST UNITED AC 2010. [DOI: 10.1051/dst/2010004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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39
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Coton E, Desmonts MH, Leroy S, Coton M, Jamet E, Christieans S, Donnio PY, Lebert I, Talon R. Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples. Int J Food Microbiol 2010; 137:221-9. [DOI: 10.1016/j.ijfoodmicro.2009.11.023] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2009] [Revised: 11/19/2009] [Accepted: 11/24/2009] [Indexed: 11/29/2022]
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40
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Albano H, Henriques I, Correia A, Hogg T, Teixeira P. Characterization of microbial population of 'Alheira' (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods. J Appl Microbiol 2009; 105:2187-94. [PMID: 19120664 DOI: 10.1111/j.1365-2672.2008.03947.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS This study evaluates the microbial ecology of 'Alheira' by traditional microbiological analysis and a PCR-denaturing gradient gel electrophoresis (DGGE) protocol. METHODS AND RESULTS Total microbial DNA from 'Alheiras' was extracted directly from the products and subjected to PCR using Eubacterial primers for 16S rDNA. The amplicons were separated by DGGE. The results demonstrated that different products of the same batch display identical profiles, whereas products from different batches of the same producer could display different DGGE profiles. 'Alheiras' from different producers were distinguishable based on the respective DGGE profiles. The obtained sequences from prevalent phylotypes affiliated with order Lactobacillales and order Bacillales and class Gammaproteobacteria. The same samples were subjected to traditional microbiological analysis. In both methods, lactic acid bacteria were dominant and were present together with other organisms, mainly members of the family Micrococcaceae. CONCLUSIONS The approach explored in this study allowed the description of the microbial community present in 'Alheira' in particular the diversity of lactic acid bacteria. SIGNIFICANCE AND IMPACT OF THE STUDY This can be useful for the microbiological characterization of traditional products in order to develop new methods of quality control capable of supporting a standardization of the processes, while preserving their typical traits.
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Affiliation(s)
- H Albano
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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41
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Kim TW, Lee JH, Kim SE, Park MH, Chang HC, Kim HY. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. Int J Food Microbiol 2009; 131:265-71. [PMID: 19324443 DOI: 10.1016/j.ijfoodmicro.2009.03.001] [Citation(s) in RCA: 134] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2008] [Revised: 01/29/2009] [Accepted: 03/01/2009] [Indexed: 11/15/2022]
Abstract
Doenjang is a traditional Korean fermented soybean paste that provides a major source of protein. The microbial diversity of 10 samples of doenjang (5 commercially manufactured products and 5 homemade products) was investigated using nested PCR-denaturing gradient gel electrophoresis (DGGE). In the first step, the nearly complete 16S rRNA and 18S rRNA genes were amplified using universal primers. Subsequently, these products were used as a template in a nested PCR to obtain fragments suitable for DGGE. The bacterial DGGE profile targeting the V3 region of the 16S rRNA gene indicated that lactic acid bacteria such as Leuconostoc mesenteroide, Tetragenococcus halophilus, and Enterococcus faecium were the predominant species. However, bands corresponding to Bacillus species, known to be the main organisms in doenjang, were not detected under the conditions described above. When selective PCR was conducted using a primer specific for Bacillus species, Bacillus subtilis and B. licheniformis were detected in several doenjang samples. In analysis of fungi, Mucor plumbeus, Aspergillus oryzae, and Debaryomyces hansenii were the most common species in the doenjang samples. On the basis of DGGE, a few differences in community structure were found for different samples. Also, cluster analysis of the DGGE profile revealed that the microbial diversity did not differ clearly between commercially manufactured and homemade products. The nested PCR-DGGE technique was used for the first time in this study to asses a microbial community in doenjang and proved to be effective in profiling microbial diversity.
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Affiliation(s)
- Tae-Woon Kim
- Institute of Life Sciences & Resources and Graduate School of Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea
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42
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Abstract
Enterococci represent an important part of bacterial microbiota in different types of artisanal cheeses, made from either raw or pasteurized milk. Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) of ribosomal DNA is currently one of the most frequently used fingerprinting method to study diversity and dynamics of microbial communities and also a tool for microbial identification. Among several primer pairs for DGGE analysis published so far, six primer pairs amplifying different variable regions of 16S rDNA were selected and applied in our DGGE analysis of 12 species belonging to genus Enterococcus and eight other bacterial species often found in cheeses (seven lactobacilli and one Lactoccocus lactis). When DGGE procedures were optimized, the same set of primers was used for DGGE analysis of five cheese samples. Our study demonstrates that the use of different primer pairs generate significant differences in DGGE analysis of enterococcal population, consequently, appropriate primers regarding the purpose of analysis can be selected. For differentiation and identification of pure enterococcal isolates, primer pair P1V1/P2V1 showed the most promising results since all 12 enterococcal isolates gave distinctive DGGE fingerprints, but with multiple bands patterns; therefore, these primers do not seem to be appropriate for identification of enterococcal species in mixed cultures. Use of primer pairs HDA1/HDA2 and V3f/V3r amplifying V3 region showed better potential for detection and identification of enterococci in mixed communities, but since some bacterial species showed the same fingerprint, for clear identification combination of DGGE and some other method (e.g. species specific PCR) or combined DGGE analysis using two primer pairs generating distinctive results should be used.
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43
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Chaillou S, Daty M, Baraige F, Dudez AM, Anglade P, Jones R, Alpert CA, Champomier-Vergès MC, Zagorec M. Intraspecies genomic diversity and natural population structure of the meat-borne lactic acid bacterium Lactobacillus sakei. Appl Environ Microbiol 2009; 75:970-80. [PMID: 19114527 PMCID: PMC2643555 DOI: 10.1128/aem.01721-08] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2008] [Accepted: 12/16/2008] [Indexed: 01/24/2023] Open
Abstract
Lactobacillus sakei is a food-borne bacterium naturally found in meat and fish products. A study was performed to examine the intraspecies diversity among 73 isolates sourced from laboratory collections in several different countries. Pulsed-field gel electrophoresis analysis demonstrated a 25% variation in genome size between isolates, ranging from 1,815 kb to 2,310 kb. The relatedness between isolates was then determined using a PCR-based method that detects the possession of 60 chromosomal genes belonging to the flexible gene pool. Ten different strain clusters were identified that had noticeable differences in their average genome size reflecting the natural population structure. The results show that many different genotypes may be isolated from similar types of meat products, suggesting a complex ecological habitat in which intraspecies diversity may be required for successful adaptation. Finally, proteomic analysis revealed a slight difference between the migration patterns of highly abundant GapA isoforms of the two prevailing L. sakei subspecies (sakei and carnosus). This analysis was used to affiliate the genotypic clusters with the corresponding subspecies. These findings reveal for the first time the extent of intraspecies genomic diversity in L. sakei. Consequently, identification of molecular subtypes may in the future prove valuable for a better understanding of microbial ecosystems in food products.
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Affiliation(s)
- Stéphane Chaillou
- UR309, Unité Flore Lactique & Environnement Carné (FLEC), Institut National de la Recherche Agronomique (INRA), Domaine de Vilvert, 78350 Jouy-en-Josas, France.
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44
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Arakawa K, Kawai Y, Iioka H, Tanioka M, Nishimura J, Kitazawa H, Tsurumi K, Saito T. Microbial Community Analysis of Food-Spoilage Bacteria in Commercial Custard Creams Using Culture-Dependent and Independent Methods. J Dairy Sci 2008; 91:2938-46. [DOI: 10.3168/jds.2007-0677] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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45
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Wang J, Ma T, Zhao L, Lv J, Li G, Liang F, Liu R. PCR–DGGE method for analyzing the bacterial community in a high temperature petroleum reservoir. World J Microbiol Biotechnol 2008. [DOI: 10.1007/s11274-008-9694-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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46
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Aquilanti L, Santarelli S, Silvestri G, Osimani A, Petruzzelli A, Clementi F. The microbial ecology of a typical Italian salami during its natural fermentation. Int J Food Microbiol 2007; 120:136-45. [PMID: 17628130 DOI: 10.1016/j.ijfoodmicro.2007.06.010] [Citation(s) in RCA: 87] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2006] [Revised: 01/11/2007] [Indexed: 10/23/2022]
Abstract
We have investigated the bacteria and yeast ecology of the typical Italian Ciauscolo salami that is produced in Central Italy using a polyphasic approach based on culture-dependent and -independent methods. The physico-chemical analyses showed a progressive drop in pH and water activity (aw) during ripening. The viable counts revealed a dominance of lactic acid bacteria (LAB) over coagulase negative cocci (CNC) and yeasts. From the molecular identification of the isolates, the prevalence of Lactobacillus curvatus, Lb. plantarum and Staphylococcus xylosus was shown among the bacteria, while Debaryomyces hansenii was the prevalent species among the yeasts, and it was isolated throughout the whole ripening process. Minority species, namely Rhodotorula mucillaginosa and Trichosporon brassicae, were also recovered from the meat batter. The total microbial community was profiled without cultivation by analyzing the DNA that was directly extracted from the salami samples. Moreover, the cultivable community was profiled by analyzing the DNA recovered from bulk cells that were obtained by harvesting the colonies from serial-dilution agar plates. The 16S rRNA gene V1 and V3 regions were used as targets in the denaturing gradient gel electrophoresis (DGGE) profiling of the LAB and CNC communities, respectively, while the diversity and dynamics of the yeast population were assessed by analyzing a portion of the 28S rRNA gene. Our findings suggest that the microbial diversity of fermented meat products can be successfully investigated by this polyphasic approach that is based on the assessment of both the total and the cultivable community diversity.
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Affiliation(s)
- Lucia Aquilanti
- Department of Food Science, Polytechnic University of Marche, via Brecce Bianche, 60131 Ancona, Italy.
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Di Cagno R, Lòpez CC, Tofalo R, Gallo G, De Angelis M, Paparella A, Hammes WP, Gobbetti M. Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages. Meat Sci 2007; 79:224-35. [PMID: 22062750 DOI: 10.1016/j.meatsci.2007.09.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2007] [Revised: 08/10/2007] [Accepted: 09/10/2007] [Indexed: 11/30/2022]
Abstract
Three Italian PDO fermented sausages, Varzi, Brianza and Piacentino, were compared for compositional, microbiological, biochemical and volatile profile characteristics. Mean values for the gross composition varied especially due to moisture, fat, total protein and nitrate concentration which reflected differences in the ingredients and some technological parameters. Cell numbers of the major microbial groups were almost similar among sausages. The major differences were found for Brochothrix thermosphacta, enterococci and moulds. Apart from their use as starters, Lactobacillus sakei and Lactobacillus curvatus were the dominant lactic acid bacteria and, as well as Staphylococcus xylosus, dominated the population of coagulase-negative staphylococci. Sausages differed for the hydrolysis of myofibrillar proteins and secondary proteolysis. Varzi, the sausage subjected to prolonged fermentation at 23-25°C for 10 days before ripening, showed the highest degree of secondary proteolysis. Varzi and Brianza, the two fermented sausages manufactured by using microbial starters, showed the highest concentration and similar profiles of free amino acids. The peptidase activities contained in the aqueous extracts agreed with the above findings. A total of 52 volatile components, mainly alcohols, aldehydes and terpenes, were identified by solid-phase micro-extraction coupled with gas chromatography-mass spectrometry analysis. The volatile profiles of the three Italian PDO fermented sausages differed in part and, except for terpenes, the highest levels of the other chemical classes were found in Varzi and Brianza sausages. The composition of free fatty acids of the three Italian PDO sausages was rather similar. Monounsaturated fatty acids (MUFA) were found at the highest relative percentage followed by saturated (SFA) and polyunsaturated (PUFA) fatty acids. Oleic, palmitic, linoleic and stearic were the main free fatty acids found in all fermented sausages.
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Affiliation(s)
- Raffaella Di Cagno
- Department of Plant Protection and Applied Microbiology, University of Bari, via G. Amendola 165/A, 70126 Bari, Italy
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48
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Sánchez O, Gasol JM, Massana R, Mas J, Pedrós-Alió C. Comparison of different denaturing gradient gel electrophoresis primer sets for the study of marine bacterioplankton communities. Appl Environ Microbiol 2007; 73:5962-7. [PMID: 17660308 PMCID: PMC2074901 DOI: 10.1128/aem.00817-07] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
An annual seasonal cycle of composition of a bacterioplankton community in an oligotrophic coastal system was studied by denaturing gradient gel electrophoresis (DGGE) using five different primer sets. Analysis of DGGE fingerprints showed that primer set 357fGC-907rM grouped samples according to seasons. Additionally, we used the set of 16S rRNA genes archived in the RDPII database to check the percentage of perfect matches of each primer for the most abundant bacterial groups inhabiting coastal plankton communities. Overall, primer set 357fGC-907rM was the most suitable for the routine use of PCR-DGGE analyses in this environment.
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Affiliation(s)
- Olga Sánchez
- Departament de Genètica i Microbiologia, Facultat de Ciències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
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49
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Hovda MB, Sivertsvik M, Lunestad BT, Lorentzen G, Rosnes JT. Characterisation of the dominant bacterial population in modified atmosphere packaged farmed halibut (Hippoglossus hippoglossus) based on 16S rDNA-DGGE. Food Microbiol 2007; 24:362-71. [PMID: 17189762 DOI: 10.1016/j.fm.2006.07.018] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2006] [Revised: 07/06/2006] [Accepted: 07/21/2006] [Indexed: 10/24/2022]
Abstract
It is not well understood why Atlantic halibut (Hippoglossus hippoglossus) has longer shelf-life than most other white fish species. Our approach was to examine the microbiological diversity of the spoilage microbiota during modified atmosphere (MA) packaging of farmed Atlantic halibut. Portions were packaged with gas mixtures of CO(2):N(2) and CO(2):O(2) (50%:50%) and with air as a reference. The packages were stored at 4 degrees C and samples were taken 6 times during the 23 days of storage. Analyses with molecular techniques (PCR-DGGE) determined profiles of the bacterial populations in the various samples and sequencing detected the bacterial species present. In addition, samples were analysed for microbial, chemical and sensory parameters. The shelf-life was 10-13 days when stored in air and between 13 and 20 days for MA packages, with oxygen-enriched packages suggested as the better gas mixture, based on microbial growth and sensory scores. From sequence analyses of the bacterial population Photobacterium phosphoreum and Pseudomonas spp. were found to dominate in the halibut. Brochothrix thermosphacta was found in most samples at the end of the storage period. Shewanella putrefaciens was found sporadically and in low concentrations based on microbial methods, but not detected by PCR-DGGE.
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Affiliation(s)
- Maria Befring Hovda
- Norconserv AS, Seafood Processing Research, PO Box 327, N-4002 Stavanger, Norway
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50
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Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture-dependent techniques and PCR-DGGE. Meat Sci 2007; 77:413-23. [PMID: 22061795 DOI: 10.1016/j.meatsci.2007.04.015] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2006] [Revised: 02/07/2007] [Accepted: 04/16/2007] [Indexed: 11/23/2022]
Abstract
The microbial ecology of 22 samples of commercially available Ciauscolo salami were investigated using a polyphasic approach, based on culture-dependent and -independent techniques. The viable counts of pathogen and hygiene indicator microorganisms highlighted the adequate application of good manufacturing practices, while the viable counts of the lactic acid bacteria, coagulase negative cocci, and yeasts showed dominance of the first of these microbial groups. Bacterial and fungal DNA were extracted directly from the salami and amplified by PCR, using two primer sets targeting the 16S and 28S rRNA genes, respectively. Denaturing gradient gel electrophoresis (DGGE) and sequencing of selected bands were used to investigate the microbial ecology of these Ciauscolo salami. The most frequently found bacterial species were Lactobacillus sakei and Lb. curvatus, while Debaryomyces hansenii was the prevalent yeast species detected. Cluster analysis of the DGGE profiles and calculation of biodiversity indices allowed the degree of microbial similarity across these salami to be determined.
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