1
|
Microbial Biopesticides against Bacterial, Fungal and Oomycete Pathogens of Tomato, Cabbage and Chickpea. Appl Microbiol 2022. [DOI: 10.3390/applmicrobiol2010021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Biological control is an environmentally friendly approach that holds promise to complement or replace chemicals to effectively protect crop plants against pests and pathogens. Environmental samples with highly diverse and competitive microbiomes that harbor antagonistic microbes with diverse modes-of-action can provide a rich source of microbial biopesticides. In the current study, bacteria isolated from rhizosphere soil and food spoilage samples were subsequently screened against various plant fungal and oomycete pathogens in growth inhibition assays. These included the new potential biocontrol bacteria Corynebacterium flavescens, Sporosarcina aquimarina and Sporosarcina saromensis with anti-fungal and antioomycete activities. Potential candidates selected by preliminary screening in plant assays were then applied to tomato, cabbage and chickpea plants to control bacterial (Pseudomonas syringae pv. tomato), fungal (Alternaria brassicicola) and oomycete (Phytophtora medicaginis) phytopathogens. Ten potential microbial biopesticides were demonstrated to be effective against these diseases, and led to significant (p < 0.05) reductions in symptoms and/or pathogen DNA compared to mock-treated diseased plants. We conclude that new and effective microbial biopesticides to control crop pathogens can be rapidly isolated from biodiverse microbiomes, where bacteria may employ these features to effectively compete against each other.
Collapse
|
2
|
Abu-Khalaf N, Masoud W. Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese. Appl Bionics Biomech 2022; 2022:8472661. [PMID: 35082918 PMCID: PMC8786551 DOI: 10.1155/2022/8472661] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/16/2021] [Accepted: 12/27/2021] [Indexed: 11/18/2022] Open
Abstract
Detection of food spoilage with simple and fast methods is an important issue in food security and safety. The present study is mainly aimed at identifying and quantifying four yeast species in white fresh soft cheese using an electronic nose (EN). The yeast species Pichia anomala, Pichia kluyveri, Hanseniaspora uvarum, and Debaryomyces hansenii were used. Six concentrations of each yeast species (100, 200, 400, 600, 800, and 1000 cells/g cheese) were inoculated in 100 g of fresh soft cheese and incubated for 48 h at 25°C. The EN was used to identify and quantify different yeast species in cheese samples. It was found that EN was able to discriminate between four yeast species using principal component analysis (PCA). Moreover, EN was able to quantify in good precision three (Pichia anomala, Pichia kluyveri, and Debaryomyces hansenii) of the four tested yeasts presented in cheese samples using partial least squares (PLS) models. It seems that EN is a reliable tool that can be used as a fast technique to identify and quantify cheese spoilage in the cheese industry.
Collapse
Affiliation(s)
- Nawaf Abu-Khalaf
- Department of Agricultural Biotechnology, Faculty of Agricultural Sciences and Technology, Palestine Technical University-Kadoorie (PTUK), P.O. Box 7, Jaffa Street, Tulkarm, State of Palestine
| | - Wafa Masoud
- Department of Agricultural Biotechnology, Faculty of Agricultural Sciences and Technology, Palestine Technical University-Kadoorie (PTUK), P.O. Box 7, Jaffa Street, Tulkarm, State of Palestine
| |
Collapse
|
3
|
Yeluri. Jonnala BR, McSweeney PL, Cotter PD, Zhong S, Sheehan JJ, Kopec RE. Comparison of the carotenoid profiles of commonly consumed smear-ripened cheeses. Lebensm Wiss Technol 2021; 135:110241. [PMID: 33446941 PMCID: PMC7802757 DOI: 10.1016/j.lwt.2020.110241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The objective of this study was to identify the carotenoids imparting the orange colour to the rind, and pale yellow color to the core, of selected smear-ripened cheeses. The cheeses investigated were Charloe, Ashbrook, Taleggio, and Limburger, and were sourced from artisanal markets. Samples of the rind and core were extracted using non-polar solvents, followed by saponification to hydrolyze triglycerides to remove fatty acids, and to release carotenoid esters. Extracts were tested using ultra-high pressure liquid chromatograph-diode array detector-high resolution mass spectrometry (UHPLC-DAD-MS and -MS/MS), and identities of α- and β-carotene, lycopene, and β-cryptoxanthin confirmed with authentic standards. β-Carotene was the predominant species in both the rind and core, absorbing ~70% of the signal at 450 nm in all cheese extracts tested, as well as minor quantities of β-cryptoxanthin and α-carotene. Carotenoids unique to the rind included lycopene as well as the rare bacterial carotenoids previously identified in bacterial isolates of cheeses (i.e. decaprenoxanthin, sarcinaxanthin, and echinenone). This is the first detailed characterisation of carotenoids extracted directly from smear-ripened cheeses, and reveals that smear-ripened cheese can contribute both provitamin A carotenoids as well as C50 carotenoids to the human diet.
Collapse
Affiliation(s)
- Bhagya R. Yeluri. Jonnala
- Teagasc Food Research Centre, Moorepark, Fermoy Co.Cork, Ireland. P61C996
- School of Food and Nutrition, University College Cork, Cork, Ireland
| | | | - Paul D. Cotter
- Teagasc Food Research Centre, Moorepark, Fermoy Co.Cork, Ireland. P61C996
- APC Microbiome, UCC, Cork, Ireland
| | - Siqiong Zhong
- Human Nutrition Program, The Ohio State University, 1787 Neil Ave., Columbus, Ohio, USA 43210
| | | | - Rachel E. Kopec
- Human Nutrition Program, The Ohio State University, 1787 Neil Ave., Columbus, Ohio, USA 43210
- Foods for Health Discovery Theme, The Ohio State University, 1787 Neil Ave., Columbus, Ohio, USA 43210
| |
Collapse
|
4
|
Satora P, Skotniczny M, Strnad S, Ženišová K. Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics. Int J Mol Sci 2020; 21:ijms21249699. [PMID: 33353237 PMCID: PMC7767181 DOI: 10.3390/ijms21249699] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 11/16/2022] Open
Abstract
Sauerkraut is the most important fermented vegetable obtained in Europe. It is produced traditionally by spontaneous fermentation of cabbage. The aim of this study was to determine biodiversity of yeasts present during fermentation of eight varieties of cabbages (Ambrosia, Avak, Cabton, Galaxy, Jaguar, Kamienna Głowa, Manama and Ramco), as well as characterize obtained yeast isolates. WL Nutrient Agar with Chloramphenicol was used to enumerate yeast. Isolates were differentiated using RAPD-PCR and identified by sequencing of the 5.8S-ITS rRNA gene region. The volatiles production was analyzed using SPME-GC-TOFMS. Our research confirmed that during sauerkraut fermentation there is an active growth of the yeasts, which begins in the first phases. The maximal number of yeast cells from 1.82 to 4.46 log CFU g−1 occurred after 24 h of fermentation, then decrease in yeast counts was found in all samples. Among the isolates dominated the cultures Debaryomyces hansenii, Clavispora lusitaniae and Rhodotorula mucilaginosa. All isolates could grow at NaCl concentrations higher than 5%, were relatively resistant to low pH and the presence of lactic acid, and most of them were characterized by killer toxins activity. The highest concentration of volatiles (mainly esters and alcohols) were produced by Pichia fermentans and D. hansenii strains.
Collapse
Affiliation(s)
- Paweł Satora
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland; (M.S.); (S.S.)
- Correspondence: ; Tel.: +48-12-662-47-97
| | - Magdalena Skotniczny
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland; (M.S.); (S.S.)
| | - Szymon Strnad
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland; (M.S.); (S.S.)
| | - Katarína Ženišová
- Department of Microbiology, Molecular Biology and Biotechnology, National Agricultural and Food Centre, Food Research Institute, Priemyselna 4, P.O. Box 25, 824 75 Bratislava, Slovakia;
| |
Collapse
|
5
|
Demoliner F, Carvalho LT, Liz GR, Prudêncio ES, Ramos JC, Bascuñan VLAF, Vitali L, Block JM. Improving the nutritional and phytochemical compounds of a plant‐based milk of sapucaia nut cake using block freeze concentration. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14568] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Fernanda Demoliner
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | - Letícia Turcatto Carvalho
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | - Gabriela Rodrigues Liz
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | - Elane Schwinden Prudêncio
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | | | | | - Luciano Vitali
- Department of Chemistry Federal University of Santa Catarina Florianópolis SC Brazil
| | - Jane Mara Block
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| |
Collapse
|
6
|
The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces hansenii and Kluyveromyces marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter arilaitensis. Foods 2018; 7:foods7110190. [PMID: 30463179 PMCID: PMC6262435 DOI: 10.3390/foods7110190] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 11/15/2018] [Accepted: 11/15/2018] [Indexed: 12/18/2022] Open
Abstract
Arthrobacter arilaitensis is a food-related bacterial species under investigation for its involvement in the coloration of surface-ripened cheeses. Presently, information about this species in association with the development of appropriate cheese coloration is still lacking. This study was performed in order to investigate—with the use of spectrocolorimetry—the influence of pH, NaCl, and deacidifying yeasts on the pigmentation of Arthrobacter arilaitensis biofilms. Three types of cheese-based (curd) solid media were prepared by using different deacidification methods: (i) chemical deacidification by NaOH (CMNaOH); (ii) biological deacidification by the yeast strain Debaryomyces hansenii 304 (CMDh304); and (iii) biological deacidification by the yeast strain Kluyveromyces marxianus 44 (CMKm44). Each medium was prepared with initial pH values of 5.8, 7.0, and 7.5. After pasteurization, agar was incorporated and NaCl was added in varying concentrations (0%, 2%, 4%, and 8% (w/v)). A. arilaitensis Po102 was then inoculated on the so prepared “solid-curd” media, and incubated at 12 °C under light conditions for 28 days. According to the data obtained by spectrocolorimetry in the Compagnie Internationale de l’Eclairage (CIE) L*a*b* color system, all controlled factors appeared to affect the pigments produced by the A. arilaitensis strain. NaCl content in the media showed distinct inhibitory effects on the development of color by this strain when the initial pH was at 5.8. By contrast, when the initial pH of the media was higher (7.0, 7.5), only the highest concentration of NaCl (8%) had this effect, while the coloring capacity of this bacterial species was always higher when D. hansenii 304 was used for deacidification compared to K. marxianus 44.
Collapse
|
7
|
Verruck S, Prudêncio ES, Müller CMO, Fritzen-Freire CB, Amboni RDDMC. Influence of Bifidobacterium Bb-12 on the physicochemical and rheological properties of buffalo Minas Frescal cheese during cold storage. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
8
|
Arthrobacter arilaitensis strains isolated from ripened cheeses: Characterization of their pigmentation using spectrocolorimetry. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.06.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
9
|
Morken T, Moyano FJ, Márquez L, Sørensen M, Mydland LT, Øverland M. Effects of autoclaving and sodium diformate supplementation to diets on amino acid composition, in vivo digestibility in mink (Neovison vison) and in vitro bioavailability using digestive enzymes from Atlantic salmon (Salmo salar). Anim Feed Sci Technol 2012. [DOI: 10.1016/j.anifeedsci.2012.09.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
10
|
Guo L, Van Hekken DL, Tomasula PM, Shieh J, Tunick MH. Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.12.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
11
|
The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species. J DAIRY RES 2010; 77:287-94. [PMID: 20462468 DOI: 10.1017/s0022029910000245] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This study compares the colouring capacity of Brevibacterium aurantiacum (BA), Brevibacterium BL and Arthrobacter species AS in relation to deacidified media made from lactic curd (Epoisses), mixed curds (Munster) and rennet curds (Livarot or Reblochon). BA colouring capacity proved to be constant, leading to a dark orange colour, irrespective of the deacidified media. However, it gave too dark a colour for Reblochon. The strains BL and AS were not adapted to the colouring of Epoisses deacidified medium. On the Livarot or Munster deacidified medium, these two strains provided a light yellow orange colour range that was not suitable for these cheeses. However, these two strains (BL and AS) produced a suitable colour for Reblochon deacidified medium.
Collapse
|
12
|
Mansour S, Bailly J, Landaud S, Monnet C, Sarthou AS, Cocaign-Bousquet M, Leroy S, Irlinger F, Bonnarme P. Investigation of associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in culture as a first step in microbial interaction analysis. Appl Environ Microbiol 2009; 75:6422-30. [PMID: 19684166 PMCID: PMC2765154 DOI: 10.1128/aem.00228-09] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2009] [Accepted: 08/10/2009] [Indexed: 11/20/2022] Open
Abstract
The interactions that may occur between microorganisms in different ecosystems have not been adequately studied yet. We investigated yeast-bacterium interactions in a synthetic medium using different culture associations involving the yeast Yarrowia lipolytica 1E07 and two bacteria, Staphylococcus xylosus C2a and Lactococcus lactis LD61. The growth and biochemical characteristics of each microorganism in the different culture associations were studied. The expression of genes related to glucose, lactate, and amino acid catabolism was analyzed by reverse transcription followed by quantitative PCR. Our results show that the growth of Y. lipolytica 1E07 is dramatically reduced by the presence of S. xylosus C2a. As a result of a low amino acid concentration in the medium, the expression of Y. lipolytica genes involved in amino acid catabolism was downregulated in the presence of S. xylosus C2a, even when L. lactis was present in the culture. Furthermore, the production of lactate by both bacteria had an impact on the lactate dehydrogenase gene expression of the yeast, which increased up to 30-fold in the three-species culture compared to the Y. lipolytica 1E07 pure culture. S. xylosus C2a growth dramatically decreased in the presence of Y. lipolytica 1E07. The growth of lactic acid bacteria was not affected by the presence of S. xylosus C2a or Y. lipolytica 1E07, although the study of gene expression showed significant variations.
Collapse
Affiliation(s)
- S Mansour
- Agro Paris Tech-INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval Grignon, France
| | | | | | | | | | | | | | | | | |
Collapse
|
13
|
Microbial interactions within a cheese microbial community. Appl Environ Microbiol 2007; 74:172-81. [PMID: 17981942 DOI: 10.1128/aem.01338-07] [Citation(s) in RCA: 154] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The interactions that occur during the ripening of smear cheeses are not well understood. Yeast-yeast interactions and yeast-bacterium interactions were investigated within a microbial community composed of three yeasts and six bacteria found in cheese. The growth dynamics of this community was precisely described during the ripening of a model cheese, and the Lotka-Volterra model was used to evaluate species interactions. Subsequently, the effects on ecosystem functioning of yeast omissions in the microbial community were evaluated. It was found both in the Lotka-Volterra model and in the omission study that negative interactions occurred between yeasts. Yarrowia lipolytica inhibited mycelial expansion of Geotrichum candidum, whereas Y. lipolytica and G. candidum inhibited Debaryomyces hansenii cell viability during the stationary phase. However, the mechanisms involved in these interactions remain unclear. It was also shown that yeast-bacterium interactions played a significant role in the establishment of this multispecies ecosystem on the cheese surface. Yeasts were key species in bacterial development, but their influences on the bacteria differed. It appeared that the growth of Arthrobacter arilaitensis or Hafnia alvei relied less on a specific yeast function because these species dominated the bacterial flora, regardless of which yeasts were present in the ecosystem. For other bacteria, such as Leucobacter sp. or Brevibacterium aurantiacum, growth relied on a specific yeast, i.e., G. candidum. Furthermore, B. aurantiacum, Corynebacterium casei, and Staphylococcus xylosus showed reduced colonization capacities in comparison with the other bacteria in this model cheese. Bacterium-bacterium interactions could not be clearly identified.
Collapse
|
14
|
Growth characteristics of Brevibacterium, Corynebacterium, Microbacterium, and Staphylococcus spp. isolated from surface-ripened cheese. Appl Environ Microbiol 2007; 73:7732-9. [PMID: 17921266 DOI: 10.1128/aem.01260-07] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The growth characteristics of five bacteria, Brevibacterium aurantiacum 1-16-58, Corynebacterium casei DPC 5298(T), Corynebacterium variabile DPC 5310, Microbacterium gubbeenense DPC 5286(T), and Staphylococcus saprophyticus 4E61, all of which were isolated from the surface of smear cheese, were studied in complex and chemically defined media. All of the coryneforms, except M. gubbeenense, grew in 12% salt, while B. aurantiacum and S. saprophyticus grew in 15% salt. All five bacteria assimilated lactate in a semisynthetic medium, and none of the coryneform bacteria assimilated lactose. Glucose assimilation was poor, except by S. saprophyticus and C. casei. Five to seven amino acids were assimilated by the coryneforms and 12 by S. saprophyticus. Glutamate, phenylalanine, and proline were utilized by all five bacteria, whereas utilization of serine, threonine, aspartate, histidine, alanine, arginine, leucine, isoleucine, and glycine depended on the organism. Growth of C. casei restarted after addition of glutamate, proline, serine, and lactate at the end of the exponential phase, indicating that these amino acids and lactate can be used as energy sources. Pantothenic acid was essential for the growth of C. casei and M. gubbeenense. Omission of biotin reduced the growth of B. aurantiacum, C. casei, and M. gubbeenense. All of the bacteria contained lactate dehydrogenase activity (with both pyruvate and lactate as substrates) and glutamate pyruvate transaminase activity but not urease activity.
Collapse
|
15
|
First pigment fingerprints from the rind of French PDO red-smear ripened soft cheeses Epoisses, Mont d'Or and Maroilles. INNOV FOOD SCI EMERG 2007. [DOI: 10.1016/j.ifset.2007.03.017] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
16
|
HPLC analysis of the pigments produced by the microflora isolated from the ‘Protected Designation of Origin’ French red-smear soft cheeses Munster, Epoisses, Reblochon and Livarot. Food Res Int 2005. [DOI: 10.1016/j.foodres.2005.01.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
17
|
Dufossé L, Galaup P, Carlet E, Flamin C, Valla A. Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses. Food Res Int 2005. [DOI: 10.1016/j.foodres.2005.02.013] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
18
|
The combined effects of pH, NaCl and temperature on growth of cheese ripening cultures of Debaryomyces hansenii and coryneform bacteria. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.05.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
19
|
Current awareness on yeast. Yeast 2003; 20:1007-14. [PMID: 14587515 DOI: 10.1002/yea.948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
|