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Amino Acid-Derived Quorum Sensing Molecule Alanine on the Gastrointestinal Tract Tolerance of the Lactobacillus Strains in the Cocultured Fermentation Model. Microbiol Spectr 2022; 10:e0083221. [PMID: 35238613 PMCID: PMC9045186 DOI: 10.1128/spectrum.00832-21] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022] Open
Abstract
More and more people are aware of the importance of intestinal flora to human health, and people are interested in the regulation of intestinal flora and its interaction with the host. The survival status of the probiotics in the gastrointestinal environment and the microbial interactions between the lactic acid bacteria have also received considerable attention. In this study, the gastrointestinal environment tolerance, adhesion ability, and biofilm formation of the Lactobacillus strain in the coculture system were explored through the real-time fluorescence-based quantitative PCR, UPLC-MS/MS metabolic profiling analysis, and Live/Dead BacLight cell staining methods. The results showed that the coculture system could promote the release of signal molecules autoinducer-2 and effectively protect the viability of the Lactobacillus acidophilus in the gastrointestinal environment. Meanwhile, amino acid-derived characteristic metabolite l-alanine (1%) could effectively enhance the communication of the cells in the complex fermentation model, which led to an increase in the tolerance ability of the L. acidophilus by 28% in the gastrointestinal-like environment. IMPORTANCE It was deduced from the study that amino acid-derived metabolites play an important role in cell communication in the gastrointestinal tract (GIT) environment, thus enhancing the communication of Lactobacillus strains in the complex fermentation model. Meanwhile, the viability of Lactobacillus acidophilus can be increased in the coculture system during the gastrointestinal stress environment treated with the amino acid-derived quorum sensing (QS) molecule l-alanine. It will shed some light on the application of amino acid-derived QS molecules in the fermentation stater industry.
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Wang W, He J, Pan D, Wu Z, Guo Y, Zeng X, Lian L. Metabolomics analysis of Lactobacillus plantarum ATCC 14917 adhesion activity under initial acid and alkali stress. PLoS One 2018; 13:e0196231. [PMID: 29795550 PMCID: PMC5967736 DOI: 10.1371/journal.pone.0196231] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2017] [Accepted: 04/09/2018] [Indexed: 12/25/2022] Open
Abstract
The adhesion ability of Lactobacillus plantarum affects retention time in the human gastro-intestinal tract, as well as influencing the interaction with their host. In this study, the relationship between the adhesion activity of, and metabolic changes in, L. plantarum ATCC 14917 under initial acid and alkali stress was evaluated by analyzing auto-aggregation, protein adhesion and cell adhesion in vitro. Based on scanning electron microscope (SEM) and transmission electron microscope (TEM) analysis, the morphology of the bacteria became thickset and the thickness of their cell walls decreased under initial alkali stress. The fold changes of auto-aggregation, adhere to mucin and HT-29 cell lines of L. plantarum ATCC 14917 in the acid group were increased by 1.141, 1.125 and 1.156, respectively. But decreased significantly in the alkali group (fold changes with 0.842, 0.728 and 0.667). Adhesion-related protein increased in the acid group but declined in the alkali group at the mRNA expression level according to real time polymerase chain reaction (RT-PCR) analysis. The changes in the metabolite profiles of L. plantarum ATCC 14917 were characterized using Ultra-Performance Liquid Chromatography-Electrospray ionization-Quadrupole-Time of Flight-mass spectrometry (UPLS-ESI-Q-TOF-MS). In the alkali group, the content of a lot of substances involved in the energy and amino acid metabolism decreased, but the content of some substances involved in the energy metabolism was slightly increased in the acid group. These findings demonstrate that energy metabolism is positively correlated with the adhesion ability of L. plantarum ATCC 14917. The amino-acids metabolism, especially the amino acids related to pH-homeostasis mechanisms (lysine, aspartic acid, arginine, proline and glutamic acid), showed an obvious effect on the adhesion ability of L. plantarum ATCC 14917. This investigation provides a better understanding of L. plantarum's adhesion mechanisms under initial pH stress.
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Affiliation(s)
- Wenwen Wang
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Jiayi He
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Daodong Pan
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, Ningbo, Zhejiang, P. R. China
- Department of Food Science and Nutrition, Ginling College, Nanjing Normal University, Nanjing, P. R. China
- * E-mail: (DDP); (ZW)
| | - Zhen Wu
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, Ningbo, Zhejiang, P. R. China
- * E-mail: (DDP); (ZW)
| | - Yuxing Guo
- Department of Food Science and Nutrition, Ginling College, Nanjing Normal University, Nanjing, P. R. China
| | - Xiaoqun Zeng
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Liwei Lian
- Ningbo Dairy Group, Ningbo, Zhejiang, China
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Liu A, Peng Z, Zou L, Zhou K, Ao X, He L, Chen S, Liu S. The effects of lactic acid-based spray washing on bacterial profile and quality of chicken carcasses. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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4
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Vegas C, González Á, Mateo E, Mas A, Poblet M, Torija MJ. Evaluation of representativity of the acetic acid bacteria species identified by culture-dependent method during a traditional wine vinegar production. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.12.055] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome. Appl Environ Microbiol 2010; 76:5402-8. [PMID: 20581179 DOI: 10.1128/aem.00570-10] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The lactic acid bacterial (LAB) community dynamics of two wheat and two spelt sourdough fermentations that were daily back-slopped were monitored during a period of 10 days by hybridizing time-related RNA samples, representing the metatranscriptome, to an LAB functional gene microarray. To indicate the species present in each hybridized sample, annotation information for the 2,269 oligonucleotides on the microarray was used. The overall hybridization data revealed that after a transition phase of 5 days, in which atypical sourdough LAB species, including Enterococcus species, were found, a stabilized ecosystem was established with Lactobacillus plantarum and Lactobacillus fermentum as the dominating LAB species. Compared with the combined outcome of culture-dependent and culture-independent identification techniques, the microarray data revealed a functional role for Lactococcus lactis in the early stage ecosystem and the dominance of Pediococcus pentosaceus in most of the fermentations, besides L. plantarum and L. fermentum. Consequently, metatranscriptome hybridization data obtained using an LAB functional gene microarray was shown to be an interesting alternative to microbiological analysis of the community dynamics of complex food ecosystems.
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Jiang Y, Gao F, Xu XL, Su Y, Ye KP, Zhou GH. Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE. Meat Sci 2010; 86:889-95. [PMID: 20800372 DOI: 10.1016/j.meatsci.2010.05.021] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2009] [Revised: 12/08/2009] [Accepted: 05/14/2010] [Indexed: 10/19/2022]
Abstract
In this study, PCR-denaturing gradient gel electrophoresis (DGGE) was used to investigate the bacterial communities of vacuum-packaged pork during chilled storage. Eight kinds of lactic acid bacteria (LAB) were identified from the strains isolated from MRS plates by PCR-DGGE of the V3 region, and Lactobacillus sakei was the representative isolate at the end of the monitoring. By means of the direct meat analysis of PCR-DGGE, LAB increased gradually and Carnobacterium sp./Car. divergens, Lactobacillus sakei and Lactococcus sp./Lc. piscium, became the predominant bacteria at the end of the storage. The results of Lactobacillus-specific PCR and DGGE showed that different Lactobacillus populations were present at different storage periods and Lb. sakei became the predominant bacteria in the end. In conclusion, the PCR-DGGE technique as a culture-independent method is applicable to monitoring bacterial population dynamics in vacuum-packaged pork.
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Affiliation(s)
- Y Jiang
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
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7
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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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8
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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: 28] [Impact Index Per Article: 1.9] [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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9
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Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena. Food Microbiol 2009; 26:294-304. [DOI: 10.1016/j.fm.2008.12.004] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2008] [Revised: 12/09/2008] [Accepted: 12/21/2008] [Indexed: 11/17/2022]
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10
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Albano H, van Reenen CA, Todorov SD, Cruz D, Fraga L, Hogg T, Dicks LMT, Teixeira P. Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal. Meat Sci 2009; 82:389-98. [PMID: 20416703 DOI: 10.1016/j.meatsci.2009.02.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2008] [Revised: 02/09/2009] [Accepted: 02/10/2009] [Indexed: 11/18/2022]
Abstract
The aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacteria (LAB) isolated from "Alheira", a fermented sausage produced in Portugal. LAB were identified to genus and species level by phenotypic characteristics, using genus or species-specific primers and sequencing of the gene encoding 16S rRNA. Two-hundred and eighty-three isolates were grouped into 14 species. Lactobacillus plantarum was isolated from all sausages and Enterococcusfaecalis from most of the samples. Low numbers of Lactobacillus paraplantarum, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus sakei, Lactobacillus zeae, Lactobacillus paracasei, Leuconostoc mesenteroides, Pediococcus pentosaceus, Pediococcus acidilactici, Weissella cibaria, Weissella viridescens and Enterococcus faecium were recorded. The genetic heterogeneity of L. plantarum and E. faecalis strains were determined by numerical analysis of DNA banding patterns obtained by RAPD-PCR. Strains of L. plantarum and E. faecalis were different from different producers. This study forms the basis from which starter cultures could be selected for production of "Alheira".
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Affiliation(s)
- Helena Albano
- CBQF, Escola Superior de Biotecnologia, Universidade Católica Portuguesa; Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal
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11
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Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, using culture-dependent and -independent methods. Appl Environ Microbiol 2008; 74:5662-73. [PMID: 18658288 DOI: 10.1128/aem.00418-08] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
We studied the dynamics of the microbial population during ripening of Cueva de la Magahá cheese using a combination of classical and molecular techniques. Samples taken during ripening of this Spanish goat's milk cheese in which Lactococcus lactis and Streptococcus thermophilus were used as starter cultures were analyzed. All bacterial isolates were clustered by using randomly amplified polymorphic DNA (RAPD) and identified by 16S rRNA gene sequencing, species-specific PCR, and multiplex PCR. Our results indicate that the majority of the 225 strains isolated and enumerated on solid media during the ripening period were nonstarter lactic acid bacteria, and Lactobacillus paracasei was the most abundant species. Other Lactobacillus species, such as Lactobacillus plantarum and Lactobacillus parabuchneri, were also detected at the beginning and end of ripening, respectively. Non-lactic-acid bacteria, mainly Kocuria and Staphylococcus strains, were also detected at the end of the ripening period. Microbial community dynamics determined by temporal temperature gradient gel electrophoresis provided a more precise estimate of the distribution of bacteria and enabled us to detect Lactobacillus curvatus and the starter bacteria S. thermophilus and L. lactis, which were not isolated. Surprisingly, the bacterium most frequently found using culture-dependent analysis, L. paracasei, was scarcely detected by this molecular approach. Finally, we studied the composition of the lactobacilli and their evolution by using length heterogeneity PCR.
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12
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Villani F, Casaburi A, Pennacchia C, Filosa L, Russo F, Ercolini D. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures. Appl Environ Microbiol 2007; 73:5453-63. [PMID: 17616625 PMCID: PMC2042070 DOI: 10.1128/aem.01072-07] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The microbial ecology of "soppressata of Vallo di Diano," a traditional dry fermented sausage from southern Italy, was studied by using both culture-dependent and culture-independent approaches. The ripened fermented sausages were characterized by high microbial loads of both staphylococci and lactobacilli. Using PCR-denaturing gradient gel electrophoresis (PCR-DGGE) targeting the variable V3 and V1 regions of the 16S rRNA gene and direct DNA sequencing, it was possible to identify Staphylococcus xylosus, S. succinus, and S. equorum among the staphylococci and Lactobacillus sakei and L. curvatus within the lactobacilli. Moreover, Debaryomyces hansenii was the main yeast species found by targeting the yeast 26S rRNA gene by PCR-DGGE. Selected strains of S. xylosus, L. sakei, and L. curvatus were characterized for their technological properties in the ripening conditions of the fermented sausages so as to select an autochthonous starter formulation. The selection included the determination of nitrate reductase, lipolytic, and antioxidant activity and proteolysis with myofibrillar and sarcoplasmic protein fractions. Such properties were evaluated in both in vitro and in situ assays; the latter were performed by using each strain as a starter in the laboratory-scale manufacture of soppressata of Vallo di Diano and by monitoring the microbiological and chemical changes at the end of ripening. The results show differences between the in vitro and in situ selection results and indicate that in situ evaluation of the technological performance of specific strains is better suited to selecting autochthonous starter cultures for fermented-meat products than in vitro evaluation.
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Affiliation(s)
- Francesco Villani
- Department of Food Science, School of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
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13
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Urso R, Comi G, Cocolin L. Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization. Syst Appl Microbiol 2006; 29:671-80. [PMID: 16510261 DOI: 10.1016/j.syapm.2006.01.012] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2005] [Indexed: 11/22/2022]
Abstract
In this study, the ecology of the lactic acid bacteria (LAB) of three naturally fermented sausages produced in the Friuli-Venezia-Giulia region, in the North East of Italy, was investigated. A total of 465 strains isolated from three fermentations were identified by molecular methods and 12 different species of LAB were detected. Lactobacillus curvatus and Lactobacillus sakei were the most numerous (67 and 353 strains isolated, respectively) and they were subjected to RAPD-PCR. Clusters containing strains isolated from different plants were observed, underlining a coherent population distribution in three different fermentations. However, we also observed clusters formed by strains isolated from a specific fermentation, only. This could be explained considering the different technologies and recipes used for the production in three plants. Ingredient composition, fermentation and maturation parameters could play an important role in the selection of specific populations adapted in a specific environment.
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Affiliation(s)
- Rosalinda Urso
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Marangoni 97, Udine, Italy
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14
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Rantsiou K, Drosinos EH, Gialitaki M, Metaxopoulos I, Comi G, Cocolin L. Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages. Int J Food Microbiol 2006; 112:215-22. [PMID: 17045690 DOI: 10.1016/j.ijfoodmicro.2006.09.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
In this study, our purpose was to molecular characterize Lactobacillus strains isolated from naturally fermented sausages, produced in three different processing plants in continental Greece, in order to investigate the differences of strains coming from different producing areas. Three-hundred and thirty eight strains were isolated throughout the fermentation periods on MRS. They were identified by species-specific PCR and sequencing of partial 16S rRNA gene. The results obtained highlighted that the main populations involved in the fermentations studied belonged to the species Lactobacillus sakei, Lactobacillus plantarum and Lactobacillus curvatus. However, for each of the fermentations, the percentage of isolation for the three main species was different. Molecular characterization of these strains was performed by RAPD-PCR with primer M13 and cluster analysis was applied to define relations and degrees of similarities between strains. This analysis led to the understanding that some strains were plant-specific, whereas others shared a degree of homology independently of the provenience. This evidence is highlighting the capability of the strains to adapt to specific production condition, becoming the main responsible for the transformations, thereby influencing the final characteristics of the sausages.
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Affiliation(s)
- Kalliopi Rantsiou
- Department of Food Science, University of Udine, Via Marangoni 97, 33100 Udine, Italy
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de Vries MC, Vaughan EE, Kleerebezem M, de Vos WM. Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tract. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.09.003] [Citation(s) in RCA: 190] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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16
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Rantsiou K, Cocolin L. New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: A review. Int J Food Microbiol 2006; 108:255-67. [PMID: 16481061 DOI: 10.1016/j.ijfoodmicro.2005.11.013] [Citation(s) in RCA: 91] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2004] [Revised: 06/05/2005] [Accepted: 11/17/2005] [Indexed: 11/16/2022]
Abstract
The microflora of different types of fermented sausages has been defined by isolation and biochemical identification of the microorganisms commonly found in these products. It is generally agreed that the main microbial groups involved in such products are lactic acid bacteria and coagulase-negative cocci. In addition, and depending on the product, other groups may play a role, such as yeasts and enterococci. Since it appears that the types of microbial groups, or even the specific strains of a given microbial group, that dominate the fermentation, significantly affect the organoleptic profile of the final product, there is an increasing interest in the description of the microbiota that are found in different fermented sausages. More recently, new tools, based on molecular methods, allowing fast and unequivocal identification of strains, isolated from fermented sausages, became available. These methods have been successfully applied and, in general, biochemical and molecular identification compared well. However, new information comes to light when molecular methods are applied to DNA and/or RNA extracted directly from sausages. This approach eliminates problems related to traditional isolation. This review deals with the recent findings and results of the application of molecular methods, in a culture-dependent and culture-independent manner, on the study of the microflora of fermented sausages.
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Affiliation(s)
- Kalliopi Rantsiou
- Dipartimento di Scienze degli Alimenti, Facolta' di Agraria, Universita' di Udine, via Marangoni 97, 33100, Udine, Italy
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Bonaïti C, Parayre S, Irlinger F. Novel extraction strategy of ribosomal RNA and genomic DNA from cheese for PCR-based investigations. Int J Food Microbiol 2005; 107:171-9. [PMID: 16269194 DOI: 10.1016/j.ijfoodmicro.2005.08.028] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2004] [Revised: 07/13/2005] [Accepted: 08/17/2005] [Indexed: 10/25/2022]
Abstract
Cheese microorganisms, such as bacteria and fungi, constitute a complex ecosystem that plays a central role in cheeses ripening. The molecular study of cheese microbial diversity and activity is essential but the extraction of high quality nucleic acid may be problematic: the cheese samples are characterised by a strong buffering capacity which negatively influenced the yield of the extracted rRNA. The objective of this study is to develop an effective method for the direct and simultaneous isolation of yeast and bacterial ribosomal RNA and genomic DNA from the same cheese samples. DNA isolation was based on a protocol used for nucleic acids isolation from anaerobic digestor, without preliminary washing step with the combined use of the action of chaotropic agent (acid guanidinium thiocyanate), detergents (SDS, N-lauroylsarcosine), chelating agent (EDTA) and a mechanical method (bead beating system). The DNA purification was carried out by two washing steps of phenol-chloroform. RNA was isolated successfully after the second acid extraction step by recovering it from the phenolic phase of the first acid extraction. The novel method yielded pure preparation of undegraded RNA accessible for reverse transcription-PCR. The extraction protocol of genomic DNA and rRNA was applicable to complex ecosystem of different cheese matrices.
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Affiliation(s)
- Catherine Bonaïti
- UMR INRA/INA P-G Génie et Microbiologie des Procédés Alimentaires, INRA, 78850 Thiverval-Grignon, France
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18
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Lee JS, Heo GY, Lee JW, Oh YJ, Park JA, Park YH, Pyun YR, Ahn JS. Analysis of kimchi microflora using denaturing gradient gel electrophoresis. Int J Food Microbiol 2005; 102:143-50. [PMID: 15992614 DOI: 10.1016/j.ijfoodmicro.2004.12.010] [Citation(s) in RCA: 138] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2003] [Revised: 09/09/2004] [Accepted: 12/01/2004] [Indexed: 11/28/2022]
Abstract
A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique was used to determine the microfloral composition during the fermentation of kimchi, a traditional Korean fermented vegetable food. The kimchi was fermented at 10 degrees C or 20 degrees C for 30 or 20 days, respectively. DGGE of the partially amplified 16S rDNA was performed and the most intense bands sequenced. The application of this culture-independent molecular technique determined that the lactic acid bacteria Weissella confusa, Leuconostoc citreum, Lactobacillus sakei, and Lactobacillus curvatus were the main microorganisms responsible for kimchi fermentation.
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Affiliation(s)
- Jung-Sook Lee
- Korea Research Institute of Bioscience and Biotechnology, P.O. Box 115, Yusong, Daejeon 305-600, Korea
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Haza AI, Zabala A, Arranz N, Garcia A, Morales P. The inhibition of the viability of myeloma cells and the production of cytokine by two strains of Lactobacillus sakei from meat. Int J Food Sci Technol 2005. [DOI: 10.1111/j.1365-2621.2005.00951.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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The rpoB gene as a target for PCR-DGGE analysis to follow lactic acid bacterial population dynamics during food fermentations. Food Microbiol 2004. [DOI: 10.1016/j.fm.2003.10.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Giraffa G. Studying the dynamics of microbial populations during food fermentation. FEMS Microbiol Rev 2004; 28:251-60. [PMID: 15109787 DOI: 10.1016/j.femsre.2003.10.005] [Citation(s) in RCA: 138] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2003] [Revised: 09/17/2003] [Accepted: 10/20/2003] [Indexed: 11/22/2022] Open
Abstract
The dynamics of growth, survival and biochemical activity of microorganisms in food are the result of stress reactions in response to the changing of the physical and chemical conditions into the food microenvironment, the ability to colonise the food matrix and to growth into a spatial heterogeneity, and the in situ cell-to-cell ecological interactions which often happen in a solid phase. In food, ecological approaches to study the evolution of microbial flora would be useful to comprehend better the microbiological processes involved in food processing and ripening, to improve microbiological safety by monitoring in situ pathogenic bacteria, and to evaluate the effective compositions of the microbial populations. This paper gives a general overview of biotechnological approaches to study microbial populations in food fermentation.
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Affiliation(s)
- Giorgio Giraffa
- Istituto Sperimentale Lattiero Caseario, Via Lombardo 11, 26900 Lodi, Italy.
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Giacomazzi S, Leroi F, L'Henaff C, Joffraud JJ. rpoB-PCR amplified gene and temporal temperature gradient gel electrophoresis: a rapid tool to analyse bacterial strains representative of cold-smoked salmon microflora. Lett Appl Microbiol 2004; 38:130-4. [PMID: 14746544 DOI: 10.1111/j.1472-765x.2003.01463.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIM To evaluate rpoB gene as a biomarker of microbial biodiversity associated to cold-smoked salmon by a novel nested-polymerase chain reaction/temporal temperature gradient gel electrophoresis (PCR/TTGE) technique applied on pure cultures of reference strains. METHODS AND RESULTS DNA obtained from pure cultures of reference strains was used in a succession of a first PCR amplification of rpoB fragment with degenerated nonclamped primers and a nested-PCR with nondegenerated clamped primers. PCR products were then applied on a TTGE gel in order to analyse strains profile. High quantity of nested-PCR products were obtained for each tested strain and TTGE profiles showed a good separation between the different reference bacteria and an easy way to associate one band to one species. CONCLUSION The nested-PCR/TTGE technique used in this study is a promising way of investigating bacterial community structure of cold-smoked salmon or other food matrix. SIGNIFICANCE AND IMPACT OF THE STUDY Because of its single copy state leading to single band profiles in TTGE, rpoB constitute a good potential molecular marker for further development of cold-smoked salmon biodiversity analysis.
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Affiliation(s)
- S Giacomazzi
- Laboratoire de Génie Alimentaire, IFREMER, Rue de l'île d'Yeu, Nantes Cedex, France
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Haza AI, Zabala A, Morales P. Protective effect and cytokine production of a Lactobacillus plantarum strain isolated from ewes’ milk cheese. Int Dairy J 2004. [DOI: 10.1016/s0958-6946(03)00146-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Aymerich T, Martín B, Garriga M, Hugas M. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages. Appl Environ Microbiol 2003; 69:4583-94. [PMID: 12902246 PMCID: PMC169148 DOI: 10.1128/aem.69.8.4583-4594.2003] [Citation(s) in RCA: 187] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2002] [Accepted: 05/28/2003] [Indexed: 11/20/2022] Open
Abstract
Detection of six species of lactic acid bacteria and six species of gram-positive catalase-positive cocci from low-acid fermented sausages (fuets and chorizos) was assessed by species-specific PCR. Without enrichment, Lactobacillus sakei and Lactobacillus curvatus were detected in 11.8% of the samples, and Lactobacillus plantarum and Staphylococcus xylosus were detected in 17.6%. Enriched samples allowed the detection of L. sakei and S. xylosus in all of the samples (100%) and of Enterococcus faecium in 11.8% of the sausages. The percentages of L. curvatus, L. plantarum, Staphylococcus carnosus, and Staphylococcus epidermidis varied depending on the sausage type. L. curvatus was detected in 80% of fuets and in 57% of chorizos. L. plantarum was found in 50% of fuets and 100% of chorizos. S. epidermidis was detected in only 11.8% of fuets, and S. carnosus was detected in only 5.9% of chorizos. Lactococcus lactis, Staphylococcus warneri, and Staphylococcus simulans were not detected in any sausage type. From a microbiological point of view, 70.6% of the samples could be considered of high quality, as they had low counts of Enterobacteriaceae and did not contain any of the food-borne pathogens assayed.
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Affiliation(s)
- T Aymerich
- Meat Technology Center, IRTA, Granja Camps i Armet, Monells, Girona, Spain.
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Pepe O, Blaiotta G, Moschetti G, Greco T, Villani F. Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. Appl Environ Microbiol 2003; 69:2321-9. [PMID: 12676716 PMCID: PMC154770 DOI: 10.1128/aem.69.4.2321-2329.2003] [Citation(s) in RCA: 80] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Two types of white wheat bread (high- and low-type loaves) were investigated for rope spoilage. Thirty of the 56 breads tested developed rope spoilage within 5 days; the high-type loaves were affected by rope spoilage more than the low-type loaves. Sixty-one Bacillus strains were isolated from ropy breads and were characterized on the basis of their phenotypic and genotypic traits. All of the isolates were identified as Bacillus subtilis by biochemical tests, but molecular assays (randomly amplified polymorphic DNA PCR assay, denaturing gradient gel electrophoresis analysis, and sequencing of the V3 region of 16S ribosomal DNA) revealed greater Bacillus species variety in ropy breads. In fact, besides strains of B. subtilis, Bacillus licheniformis, Bacillus cereus, and isolates of Bacillus clausii and Bacillus firmus were also identified. All of the ropy Bacillus isolates exhibited amylase activity, whereas only 32.4% of these isolates were able to produce ropiness in bread slices after treatment at 96 degrees C for 10 min. Strains of lactic acid bacteria previously isolated from sourdough were first selected for antirope activity on bread slices and then used as starters for bread-making experiments. Prevention of growth of approximately 10(4) rope-producing B. subtilis G1 spores per cm(2) on bread slices for more than 15 days was observed when heat-treated cultures of Lactobacillus plantarum E5 and Leuconostoc mesenteroides A27 were added. Growth of B. subtilis G1 occurred after 7 days in breads started with Saccharomyces cerevisiae T22, L. plantarum E5, and L. mesenteroides A27.
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Affiliation(s)
- Olimpia Pepe
- Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, 80055 Portici, Italy
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Blaiotta G, Pennacchia C, Ercolini D, Moschetti G, Villani F. Combining Denaturing Gradient Gel Electrophoresis of 16S rDNA V3 Region and 16S–23S rDNA Spacer Region Polymorphism Analyses for the Identification of Staphylococci from Italian Fermented Sausages. Syst Appl Microbiol 2003; 26:423-33. [PMID: 14529185 DOI: 10.1078/072320203322497455] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Separation of amplified V3 region from 16S rDNA by denaturing gradient gel electrophoresis (PCR-DGGE) and 16S-23S rDNA intergenic spacer region polymorphism (ISR-PCR) analyses were tested as tool for differentiation of staphylococcal strains commonly isolated from fermented sausages. Variable V3 regions of 25 staphylococcal reference strains and 96 wild strains of species belonging to the genera Staphylococcus, Micrococcus and Kocuria were analyzed. PCR-DGGE profiles obtained were species-specific for S. sciuri, S. haemolyticus, S. hominis, S. auricularis, S. condimenti, S. kloosi, S. vitulus, S. succinus, S. pasteuri, S. capitis and S. (Macrococcus) caseolyticus. Moreover, 7 groups could be distinguished gathering the remaining species as result of the separation of the V3 rDNA amplicons in DGGE. Furthermore, the combination of the results obtained by PCR-DGGE and ISR-PCR analyses allowed a clear differentiation of all the staphylococcal species analysed, with exception of the pairs S. equorum-S. cohnii and S. carnosus-S. schleiferi. The suitability of both molecular techniques and of the combination their results for the identification of staphylococci was validated analysing partial nucleotide sequence of the 16S rDNA of a representative number of wild strains.
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Affiliation(s)
- Giuseppe Blaiotta
- Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia Agraria, Alimentare, Ambientale e di Igiene, Stazione di Microbiologia Industriale, Università degli Studi di Napoli Federico II, Portici, Italy
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Giraffa G, Neviani E. DNA-based, culture-independent strategies for evaluating microbial communities in food-associated ecosystems. Int J Food Microbiol 2001; 67:19-34. [PMID: 11482566 DOI: 10.1016/s0168-1605(01)00445-7] [Citation(s) in RCA: 159] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Culture-independent molecular techniques are now available to study microbial ecosystems. They are opening interesting perspectives to problems related to composition and population dynamics of microbial communities in various environmental niches (e.g., soil, water) and foods. In fermented food products, estimates of true microbial diversity is often difficult chiefly on account of the inability to cultivate most of the viable bacteria. The increasing knowledge of gene sequences and the concomitant development of new culture-independent molecular techniques are providing new and effective tools to compare the diversity of microbial communities and to monitor population dynamics in minimally disturbed samples. In this review, recent advances in these techniques are reported. Possible applications to food-associated microbial ecosystems are emphasised.
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Affiliation(s)
- G Giraffa
- Istituto Sperimentale Lattiero Caseario, Lodi, Italy.
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Andrighetto C, Zampese L, Lombardi A. RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy). Lett Appl Microbiol 2001; 33:26-30. [PMID: 11442810 DOI: 10.1046/j.1472-765x.2001.00939.x] [Citation(s) in RCA: 78] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS The study was carried out to evaluate the use of randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) as a method for the identification of lactobacilli isolated from meat products. METHODS AND RESULTS RAPD-PCR with primers M13 and D8635 was applied to the identification and intraspecific differentiation of 53 lactobacilli isolates originating from traditional fermented sausages and artisanal meat plants of the Veneto region (Italy). Most of the isolates were assigned to the species Lactobacillus sakei and Lact. curvatus; differentiation of groups of strains within the species was also possible. CONCLUSION RAPD-PCR could be applied to the identification of lactobacilli species most commonly found in meat products. SIGNIFICANCE AND IMPACT OF THE STUDY The method, which is easy and rapid to perform, could be useful for the study of the lactobacilli populations present in fermented sausages, and could help in the selection of candidate strains to use as starter cultures in meat fermentation.
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Affiliation(s)
- C Andrighetto
- Veneto Agricoltura, Istituto per la Qualità e le Tecnologie Agroalimentari, Thiene, Italy
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