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Wu M, Pakroo S, Nadai C, Molinelli Z, Speciale I, De Castro C, Tarrah A, Yang J, Giacomini A, Corich V. Genomic and functional evaluation of exopolysaccharide produced by Liquorilactobacillus mali t6-52: technological implications. Microb Cell Fact 2024; 23:158. [PMID: 38812023 PMCID: PMC11138040 DOI: 10.1186/s12934-024-02431-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Accepted: 05/20/2024] [Indexed: 05/31/2024] Open
Abstract
BACKGROUND This study explores the biosynthesis, characteristics, and functional properties of exopolysaccharide produced by the strain Liquorilactobacillus mali T6-52. The strain demonstrated significant EPS production with a non-ropy phenotype. RESULTS The genomic analysis unveiled genes associated with EPS biosynthesis, shedding light on the mechanism behind EPS production. These genes suggest a robust EPS production mechanism, providing insights into the strain's adaptability and ecological niche. Chemical composition analysis identified the EPS as a homopolysaccharide primarily composed of glucose, confirming its dextran nature. Furthermore, it demonstrated notable functional properties, including antioxidant activity, fat absorption capacity, and emulsifying activity. Moreover, the EPS displayed promising cryoprotective activities, showing notable performance comparable to standard cryoprotective agents. The EPS concentration also demonstrated significant freeze-drying protective effects, presenting it as a potential alternative cryoprotectant for bacterial storage. CONCLUSIONS The functional properties of L. mali T6-52 EPS reveal promising opportunities across various industrial domains. The strain's safety profile, antioxidant prowess, and exceptional cryoprotective and freeze-drying characteristics position it as an asset in food processing and pharmaceuticals.
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Affiliation(s)
- Manyu Wu
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Padova, Italy
| | - Shadi Pakroo
- Canadian Research Institute for Food Safety, Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Chiara Nadai
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
| | - Zeno Molinelli
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
| | - Immacolata Speciale
- Department of Agricultural Sciences, University of Napoli Federico II, Portici, NA, Italy
| | - Crisitina De Castro
- Department of Agricultural Sciences, University of Napoli Federico II, Portici, NA, Italy
| | - Armin Tarrah
- Canadian Research Institute for Food Safety, Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada.
| | - Jijin Yang
- Department of Chemical Sciences, University of Padova, Padova, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Padova, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Padova, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
- Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, Padova, Italy
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Miotto SPS, Fensterseifer LC, de Souza Hassemer G, Martins G, Ficagna E, Steffens J, Puton BMS, Backes GT, Valduga E, Cansian RL. Malolactic fermentation of lactic acid bacteria isolated from southern Brazilian red wine. World J Microbiol Biotechnol 2023; 39:201. [PMID: 37202540 DOI: 10.1007/s11274-023-03645-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Accepted: 05/08/2023] [Indexed: 05/20/2023]
Abstract
The objective was to isolate lactic acid bacteria (LAB) from southern Brazil's wines and investigate their potential as starter cultures for malolactic fermentation (MLF) in Merlot (ME) and Cabernet Sauvignon (CS) wines through the fermentative capacity. The LAB were isolated from CS, ME, and Pinot Noir (PN) wines in the 2016 and 2017 harvests and evaluated for morphological (color and shape of the colonies), genetic, fermentative (increase in pH, acidity reduction, preservation of anthocyanins, decarboxylation of L-malic acid, yield of L-lactic acid, and content of reduced sugars), and sensory characteristics. Four strains were identified as Oenococcus oeni [CS(16)3B1, ME(16)1A1, ME(17)26, and PN(17)65], one as Lactiplantibacillus plantarum [PN(17)75], and one as Paucilactobacillus suebicus [CS(17)5]. Isolates were evaluated in the MLF and compared to a commercial strain (O. oeni), as well as a control (without inoculation and spontaneous MLF), and standard (without MLF). CS(16)3B1 and ME(17)26 isolates finished the MLF for CS and ME wines, respectively, after 35 days, similar to the commercial strain, and CS(17)5 and ME(16)1A1 isolates ended the MLF in 45 days. In the sensory analysis, ME wines with isolated strains received better scores for flavor and overall quality than the control. Compared to the commercial strain, CS(16)3B1 isolate obtained the highest scores for buttery flavor and taste persistence. CS(17)5 isolate received the higher scores for a fruity flavor and overall quality and the lowest for a buttery flavor. The native LAB displayed MLF potential, regardless of the year and grape species from which they were isolated.
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Affiliation(s)
- Shana Paula Segala Miotto
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Campus Bento Gonçalves. Av. Osvaldo Aranha, 540. Zip code, Bento Gonçalves, 95700-000, RS, Brazil
| | - Letícia Caroline Fensterseifer
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Campus Bento Gonçalves. Av. Osvaldo Aranha, 540. Zip code, Bento Gonçalves, 95700-000, RS, Brazil
| | - Guilherme de Souza Hassemer
- Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil
| | - Guilherme Martins
- Institut des Sciences de la Vigne et du Vin - ISVV, Université de Bordeaux. 210 Chem. de Leysotte, Villenave-d'Ornon, 33140, France
| | - Evandro Ficagna
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Campus Bento Gonçalves. Av. Osvaldo Aranha, 540. Zip code, Bento Gonçalves, 95700-000, RS, Brazil
| | - Juliana Steffens
- Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil
| | - Bruna Maria Saorin Puton
- Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil.
| | - Geciane Toniazzo Backes
- Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil
| | - Eunice Valduga
- Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil
| | - Rogério Luis Cansian
- Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil
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3
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Rivas GA, Valdés La Hens D, Delfederico L, Olguin N, Bravo-Ferrada BM, Tymczyszyn EE, Semorile L, Brizuela NS. Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest. World J Microbiol Biotechnol 2022; 38:19. [PMID: 34989896 DOI: 10.1007/s11274-021-03205-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 12/08/2021] [Indexed: 01/19/2023]
Abstract
Winemaking is a complex process involving two successive fermentations: alcoholic fermentation, by yeasts, and malolactic fermentation (MLF), by lactic acid bacteria (LAB). During MLF, LAB can contribute positively to wine flavor through decarboxylation of malic acid with acidity reduction and other numerous enzymatic reactions. However, some microorganisms can have a negative impact on the quality of the wine through processes such as biogenic amine production. For these reasons, monitoring the bacterial community profiles during MLF can predict and control the quality of the final product. In addition, the selection of LAB from a wine-producing area is necessary for the formulation of native malolactic starter cultures well adapted to local winemaking practices and able to enhance the regional wine typicality. In this sense, molecular biology techniques are fundamental tools to decipher the native microbiome involved in MLF and to select bacterial strains with potential to function as starter cultures, given their enological and technological characteristics. In this context, this work reviews the different molecular tools (both culture-dependent and -independent) that can be applied to the study of MLF, either in bacterial isolates or in the microbial community of wine, and of its dynamics during the process.
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Affiliation(s)
- Gabriel Alejandro Rivas
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Danay Valdés La Hens
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Lucrecia Delfederico
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Nair Olguin
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Bárbara Mercedes Bravo-Ferrada
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Emma Elizabeth Tymczyszyn
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Liliana Semorile
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Natalia Soledad Brizuela
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina.
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4
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Adikari A, Priyashantha H, Disanayaka J, Jayatileka D, Kodithuwakku S, Jayatilake J, Vidanarachchi J. Isolation, identification and characterization of L actobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka. Heliyon 2021; 7:e08136. [PMID: 34660933 PMCID: PMC8503854 DOI: 10.1016/j.heliyon.2021.e08136] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/02/2021] [Accepted: 10/01/2021] [Indexed: 12/30/2022] Open
Abstract
Traditional fermented buffalo milk gel; Meekiri, is a popular buffalo milk-derived product in Sri Lanka. Predominantly, it is produced using the back-slopping (adding a small amount of the previous fermentate) technique, following the life-long traditions available at the cottage level. Hence, diverse and unclassified starter cultures are likely to be established across the varying geographical regions of Meekiri production. In the present study, we aimed to elucidate the diversity of lactic acid bacteria (LAB) and their characteristics including probiotic properties from major Meekeri production areas (n = 22) in Sri Lanka. Lactic acid bacteria was isolated from locally produced Meekiri samples (n = 23) and characterized based on morphological, biochemical, physiological profiles and potential of probiotic properties. The isolates revealed five different colony and cell morphologies and were classified as heterofermenters, homofermenters and facultative heterofermenters based on CO2 production using glucose. None of the isolates showed the ability to grow either at 5 °C or 0 °C, while 71 % and 100 % survival of the isolates were observed at 15 °C and 45 °C, respectively. Amplified ribosomal DNA restriction analysis (ARDRA) primarily grouped the isolates into three distinct clusters based on their DNA banding patterns. Subsequently, 16S rRNA sequencing of isolates revealed the presence of four species namely, Limosilactobacillus fermentum (n = 18), Latilactobacillus curvatus (n = 2), Lactobacillus acidophilus (n = 2) and Lactiplantibacillus plantarum (n = 1) and in the phylogenetic analysis, it was represented by four distinctive clades. All the isolated species demonstrated promising probiotic potential with antibiotic sensitivity, antimicrobial properties, bile acid tolerance and acid tolerance. In conclusion, traditional back-slopping Meekiri in Sri Lanka contains diverse LAB, with a negligible geographical variation at species-level. Our work provides a strong foundation and insights into future applications in starter culture development for the fermentation of buffalo's milk.
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Affiliation(s)
- A.M.M.U. Adikari
- Department of Food Science and Technology, Wayamba University of Sri Lanka, Kuliyapitiya, Sri Lanka
| | - Hasitha Priyashantha
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07 Uppsala, Sweden
| | - J.N.K. Disanayaka
- Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - D.V. Jayatileka
- Department of Agricultural Biology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - S.P. Kodithuwakku
- Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
- Department of Obstetrics and Gynecology, LKS Faculty of Medicine, The University of Hong Kong, Pok Fu Lam, Hong Kong
| | - J.A.M.S. Jayatilake
- Department of Oral Medicine and Periodontology, Faculty of Dental Sciences, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - J.K. Vidanarachchi
- Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
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5
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Balmaseda A, Rozès N, Bordons A, Reguant C. Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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6
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Rozas S, Alomari N, Atilhan M, Aparicio S. Theoretical insights into the cineole-based deep eutectic solvents. J Chem Phys 2021; 154:184504. [PMID: 34241002 DOI: 10.1063/5.0048369] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Deep eutectic solvents based on cineole as hydrogen bond acceptors and organic acids (succinic, malic, and lactic) as hydrogen bond donors are studied using a theoretical approach. The nature, strength, and extension of hydrogen bonding are analyzed, thus quantifying this prevailing interaction and its role in the fluid properties. Density functional theory was used to study small molecular clusters, and the topological characterization of the intermolecular forces was carried out using atoms in a molecule theory. Classical molecular dynamics simulations were considered to study nanoscopic bulk liquid properties and their relationship with relevant macroscopic properties such as density or thermal expansion. The reported results provide the characterization of environmentally friendly deep eutectic solvents and show the suitability of cineole for developing these sustainable materials.
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Affiliation(s)
- Sara Rozas
- Department of Chemistry, University of Burgos, 09001 Burgos, Spain
| | - Noor Alomari
- Department of Chemical and Paper Engineering, Western Michigan University, Kalamazoo, Michigan 49008, USA
| | - Mert Atilhan
- Department of Chemical and Paper Engineering, Western Michigan University, Kalamazoo, Michigan 49008, USA
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7
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Influence of Environmental and Productive Factors on the Biodiversity of Lactic Acid Bacteria Population from Sheep Milk. Animals (Basel) 2020; 10:ani10112180. [PMID: 33266372 PMCID: PMC7700509 DOI: 10.3390/ani10112180] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 11/11/2020] [Accepted: 11/20/2020] [Indexed: 11/18/2022] Open
Abstract
Simple Summary The dairy sheep sector in Spain is of great importance in the socioeconomic field. For this reason, obtaining quality milk has become a priority objective in the sector. In this context, the environment of dairy farms could affect the microbial communities present in milk, and therefore, the study of lactic acid bacteria (LAB) in this environment could be fundamental for the quality of milk and its dairy products. The objective of this study was to investigate the LAB population present in dairy sheep milk and the possible routes of contamination between the livestock environment and the milk on 12 sheep farms with different livestock practices in Castilla-La Mancha. The results showed that certain agricultural practices favour the presence of LAB in milk in addition to the fact that a significant transference between the livestock environment and bulk tank milk could exist. Abstract Milk is a typical and satisfactory medium for the growth of lactic acid bacteria (LAB). These microorganisms are of vital importance in the quality of the milk since they contribute to its preservation and give differential organoleptic properties to the final product. Furthermore, LABs can act as biocontrol agents in the dairy industry by inhibiting the growth of undesirable bacteria present in milk and by improving the quality of dairy products such as cheese. In this context, knowing the transfer routes used by LABs from the livestock environment to the milk is of great importance within the dairy industry. Therefore, the objectives of the present study were to expand the knowledge of the LAB population present in the milk of Manchego ewe by means of DNA sequencing techniques and to evaluate the possible transfers of LAB species based on the management of each dairy farm. Samples of bulk tank milk, air (from the milking parlour and from the livestock housing), animal feed and teat surface (taken from 10 sheep per farm) were collected in 12 traditional livestock farms in Castilla-La Mancha (Spain), where each farm presented differences regarding their farming practices. A mixed-effects model was used to evaluate the effects of livestock practices on the distribution of LAB species. Results showed that the vast majority of species identified in the milk had an isolate that was also found in other matrices, which could indicate a microbial transference via the livestock environment to the milk. In addition, the mixed model showed that the factors that positively influence the LAB count were the low-line milking system and the daily use of acid detergent in cleaning the milking machine.
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8
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Balmaseda A, Rozès N, Leal MÁ, Bordons A, Reguant C. Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation. Int J Food Microbiol 2020; 337:108954. [PMID: 33202298 DOI: 10.1016/j.ijfoodmicro.2020.108954] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 10/15/2020] [Accepted: 10/25/2020] [Indexed: 12/19/2022]
Abstract
Non-Saccharomyces yeasts have increasingly been used in vinification recently. This is particularly true of Torulaspora delbrueckii and Metschnikowia pulcherrima, which are inoculated before S. cerevisiae, to complete a sequential alcoholic fermentation. This paper aims to study the effects of these two non-Saccharomyces yeasts on malolactic fermentation (MLF) carried out by two strains of Oenococcus oeni, under cellar conditions. Oenological parameters, and volatile and phenolic compounds were analysed in wines. The wines were tasted, and the microorganisms identified. In general, non-Saccharomyces created more MLF friendly conditions, largely because of lower concentrations of SO2 and medium chain fatty acids. The most favourable results were observed in wines inoculated with T. delbrueckii, that seemed to promote the development of O. oeni and improve MLF performance.
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Affiliation(s)
- Aitor Balmaseda
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel·lí Domingo s/n, 43007 Tarragona, Catalonia, Spain
| | - Nicolás Rozès
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Microbiana dels Aliments, C/ Marcel·lí Domingo s/n, 43007 Tarragona, Catalonia, Spain
| | - Miguel Ángel Leal
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel·lí Domingo s/n, 43007 Tarragona, Catalonia, Spain
| | - Albert Bordons
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel·lí Domingo s/n, 43007 Tarragona, Catalonia, Spain
| | - Cristina Reguant
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel·lí Domingo s/n, 43007 Tarragona, Catalonia, Spain.
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9
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Galli V, Venturi M, Coda R, Maina NH, Granchi L. Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough. Food Res Int 2020; 138:109785. [PMID: 33288171 DOI: 10.1016/j.foodres.2020.109785] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 10/02/2020] [Accepted: 10/05/2020] [Indexed: 12/16/2022]
Abstract
Legume-based sourdough represents a potential ingredient for the manufacture of novel baked products. However, the lack of gluten of legume flours can restrict their use due to their poor technological properties. To overcome such issue, the in situ production of bacterial exopolysaccharides (EPS) during fermentation has been proposed. In this study, an EPS-producing lactic acid bacteria for in situ production in chickpea sourdough was isolated. After several backsloppings of the spontaneously fermented chickpea flour dough, a dominant strain of Weissella confusa was isolated and identified. W. confusa Ck15 was able to produce linear dextran with 2.6% α-(1 → 3) linked branches, from sucrose. Temperature of 30 °C, dough yield of 333, and 2% of sucrose addition were used to produce fermented chickpea sourdoughs. The acidification and rheology of the sourdoughs inoculated with W. confusa Ck15, Leuconostoc pseudomesenteroides DSM 20193, as positive control, and Lactobacillus plantarum F8, as negative control, were compared. The in situ dextran production by W. confusa Ck15 fermentation led to the highest viscosity increase (5.90 Pa·s) and the highest EPS percentage in the doughs (1.49%), compared to the other doughs. The in situ dextran production represents a potential approach for improving the use of legume flour in bakery products; overall, this experiment represents a first step for the exploitation of microbial EPS for setting up a baking process for chickpea based product.
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Affiliation(s)
- Viola Galli
- Department of Agriculture, Food, Environment and Forestry (DAGRI) University of Florence, Piazzale delle Cascine n. 18, Florence, Italy.
| | - Manuel Venturi
- FoodMicroTeam s.r.l., Via di Santo Spirito n. 14, Florence, Italy.
| | - Rossana Coda
- Department of Food and Environmental Science University of Helsinki, P.O. Box 66 (Viikki EE), Helsinki, Finland; Helsinki Institute for Sustainability Science, University of Helsinki, Yliopistonkatu 3, Helsinki, Finland.
| | - Ndegwa Henry Maina
- Department of Food and Environmental Science University of Helsinki, P.O. Box 66 (Viikki EE), Helsinki, Finland.
| | - Lisa Granchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI) University of Florence, Piazzale delle Cascine n. 18, Florence, Italy.
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10
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Tagliazucchi D, Baldaccini A, Martini S, Bianchi A, Pizzamiglio V, Solieri L. Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides. Int J Food Microbiol 2020; 330:108688. [PMID: 32497940 DOI: 10.1016/j.ijfoodmicro.2020.108688] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 04/15/2020] [Accepted: 05/24/2020] [Indexed: 01/19/2023]
Abstract
The impact of salt and fat intake on human health drives the consumer's attention towards dairy food with reduced salt and fat contents. How changes in salt and fat content modulate dairy LAB population and the associated proteolytic activities have been poorly studied. Here, non-starter LAB populations from 12 Parmigiano Reggiano (PR) cheeses (12-month ripened), clustered in low salt and fat content (LL-PR) and high salt and fat content (HH-PR) groups, were investigated and identified at specie-level with molecular assays. Lactobacillus rhamnosus was dominant in HH-PR samples, whereas Lactobacillus paracasei in LL-PR samples. (GTG)5 rep-PCR analysis discriminated 11 and 12 biotypes for L. rhamnosus and L. paracasei isolates, respectively. Screening for proteolytic activity identified L. rhamnosus strains more proteolytic than L. paracasei, and, within L. rhamnosus species, HH-PR strains were generally more proteolytic than LL-PR strains. Two L. rhamnosus representatives, namely strain 0503 from LL-PR and strain 2006 from HH-PR, were functionally characterized in cow milk fermentation assay. HH-PR strain 2006 overcame LL-PR strain 0503 in acidification performance, leading to a fermented milk with higher angiotensin I-converting enzyme inhibitory and antioxidant activities. L. rhamnosus 2006 was more prone to release VPP, while L. rhamnosus 0503 released higher amount of IPP. This study provides evidences that salt/fat content affects NSLAB cultivable fraction and the associated proteolytic ability resulting in a complex occurrence of bioactive peptides featuring health-promoting properties.
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Affiliation(s)
- Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Andrea Baldaccini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Aldo Bianchi
- Consorzio del Formaggio Parmigiano Reggiano, via J.F. Kennedy 18, 42124 Reggio Emilia, Italy
| | - Valentina Pizzamiglio
- Consorzio del Formaggio Parmigiano Reggiano, via J.F. Kennedy 18, 42124 Reggio Emilia, Italy
| | - Lisa Solieri
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy.
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López-Seijas J, García-Fraga B, da Silva AF, Zas-García X, Lois LC, Gago-Martínez A, Leão-Martins JM, Sieiro C. Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety. Foods 2020; 9:foods9010099. [PMID: 31963478 PMCID: PMC7022644 DOI: 10.3390/foods9010099] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 01/03/2020] [Accepted: 01/13/2020] [Indexed: 01/01/2023] Open
Abstract
The biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API® 50 CHL test, 16S rDNA and recA gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region analysis). The results grouped the isolates into six species predominating those of the genus Lactobacillus and showing a typical biogeographical distribution. Among sixteen strains evaluated, eight of them showed malolactic activity. The study of the presence of genes hdc, odc, and tdc, along with the LC/MS-MS analysis of biogenic amines in wine, showed five strains lacking aminogenic ability. The absence of the pad gene in the above-mentioned strains discards its ability to produce volatile phenols that may adversely affect the aroma. Finally, all malolactic strains showed β-glucosidase activity so that they could contribute to enhance and differentiate the aromatic profile of Albariño wines.
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Affiliation(s)
- Jacobo López-Seijas
- Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (J.L.-S.); (B.G.-F.); (A.F.d.S.)
| | - Belén García-Fraga
- Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (J.L.-S.); (B.G.-F.); (A.F.d.S.)
| | - Abigail F. da Silva
- Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (J.L.-S.); (B.G.-F.); (A.F.d.S.)
| | - Xavier Zas-García
- Department of Research & Development of Cellar “Condes de Albarei”, Lugar A Bouza 1, 36639 Cambados, Spain; (X.Z.-G.); (L.C.L.)
| | - Lucía C. Lois
- Department of Research & Development of Cellar “Condes de Albarei”, Lugar A Bouza 1, 36639 Cambados, Spain; (X.Z.-G.); (L.C.L.)
| | - Ana Gago-Martínez
- Department of Analytical and Food Chemistry, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (A.G.-M.); (J.M.L.-M.)
| | - José Manuel Leão-Martins
- Department of Analytical and Food Chemistry, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (A.G.-M.); (J.M.L.-M.)
| | - Carmen Sieiro
- Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (J.L.-S.); (B.G.-F.); (A.F.d.S.)
- Correspondence:
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12
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Galli V, Venturi M, Pini N, Guerrini S, Granchi L. Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03353-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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13
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Manera C, Olguin NT, Bravo-Ferrada BM, Tymczyszyn EE, Delfederico L, Bibiloni H, Caballero AC, Semorile L, La Hens DV. Survival and implantation of indigenous psychrotrophic Oenococcus oeni strains during malolactic fermentation in a Patagonian Pinot noir wine. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.063] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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14
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Sánchez J, Vegas C, Zavaleta AI, Esteve-Zarzoso B. Predominance of Lactobacillus plantarum Strains in Peruvian Amazonian Fruits. Pol J Microbiol 2019; 68:127-137. [PMID: 31050261 PMCID: PMC7256758 DOI: 10.21307/pjm-2019-015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/03/2019] [Indexed: 12/22/2022] Open
Abstract
The objective of this research was the identification and characterization of lactic acid bacteria (LAB) isolated from Peruvian Amazonian fruits. Thirty-seven isolates were obtained from diverse Amazonian fruits. Molecular characterization of the isolates was performed by ARDRA, 16S-23S ITS RFLP and rep-PCR using GTG5 primers. Identification was carried out by sequencing the 16S rDNA gene. Phenotypic characterization included nutritional, physiological and antimicrobial resistance tests. Molecular characterization by Amplified Ribosomal DNA Restriction Analysis (ARDRA) and 16S-23S ITS RFLP resulted in four restriction profiles while GTG5 analysis showed 14 banding patterns. Based on the 16S rDNA gene sequence, the isolates were identified as Lactobacillus plantarum (75.7%), Weissella cibaria (13.5%), Lactobacillus brevis (8.1%), and Weissella confusa (2.7%). Phenotypic characterization showed that most of the isolates were homofermentative bacilli, able to ferment glucose, maltose, cellobiose, and fructose and grow in a broad range of temperatures and pH. The isolates were highly susceptible to ampicillin, amoxicillin, clindamycin, chloramphenicol, erythromicyn, penicillin, and tetracycline and showed great resistance to kanamycin, gentamycin, streptomycin, sulfamethoxazole/trimethoprim, and vancomycin. No proteolytic or amylolytic activity was detected. L. plantarum strains produce lactic acid in higher concentrations and Weissella strains produce exopolymers only from sucrose. Molecular methods allowed to accurately identify the LAB isolates from the Peruvian Amazonian fruits, while phenotypic methods provided information about their metabolism, physiology and other characteristics that may be useful in future biotechnological processes. Further research will focus especially on the study of L. plantarum strains.
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Affiliation(s)
- Johanna Sánchez
- Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos , Lima , Perú
| | - Carlos Vegas
- Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos , Lima , Perú
| | - Amparo Iris Zavaleta
- Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos , Lima , Perú
| | - Braulio Esteve-Zarzoso
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili , Tarragona , Spain
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15
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Brizuela N, Tymczyszyn EE, Semorile LC, Valdes La Hens D, Delfederico L, Hollmann A, Bravo-Ferrada B. Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? ELECTRON J BIOTECHN 2019. [DOI: 10.1016/j.ejbt.2018.12.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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16
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Cousin FJ, Le Guellec R, Chuat V, Dalmasso M, Laplace JM, Cretenet M. Multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods. Int J Food Microbiol 2018; 291:17-24. [PMID: 30428422 DOI: 10.1016/j.ijfoodmicro.2018.11.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 10/24/2018] [Accepted: 11/04/2018] [Indexed: 10/27/2022]
Abstract
Lactobacillus, Pediococcus, Oenococcus and Leuconostoc are the main Lactic Acid Bacteria (LAB) genera present in cider as they are able to survive this hostile environment. LAB play a significant role in cider quality, for example in the process of malolactic fermentation, even though they can also be involved in spoilage of cider (production of biogenic amines, exopolysaccharides, off-flavours…). In this context a better monitoring of the fermentation process is a matter of interest to guarantee cider quality. In the present study, we designed a genus-specific multiplex PCR for a rapid and simultaneous detection of the four main LAB genera involved in cider production. This multiplex PCR worked equally with purified genomic DNA of bacterial isolates and with colonies directly picked from agar plates. This new PCR method was also successfully extended to wine and dairy isolates, and thus constitutes an effective tool to quickly identify LAB associated with fermented foods. Moreover, many biodiversity studies would also benefit from this fast, cheap and reliable identification method.
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Affiliation(s)
- Fabien J Cousin
- Normandie Univ, UNICAEN, UNIROUEN, ABTE, 14000 Caen, France.
| | | | | | - Marion Dalmasso
- Normandie Univ, UNICAEN, UNIROUEN, ABTE, 14000 Caen, France.
| | | | - Marina Cretenet
- Normandie Univ, UNICAEN, UNIROUEN, ABTE, 14000 Caen, France.
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Maleki Kakelar H, Barzegari A, Hanifian S, Barar J, Omidi Y. Isolation and molecular identification of Lactobacillus with probiotic potential from abomasums driven rennet. Food Chem 2018; 272:709-714. [PMID: 30309602 DOI: 10.1016/j.foodchem.2018.08.081] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 08/19/2018] [Accepted: 08/19/2018] [Indexed: 11/28/2022]
Abstract
Lactobacillus species are beneficial for the functional food industry and preventive medicine. The complex microflora of traditional cheese depends on the cheese types (e.g., homemade rennets). Here, the abomasum driven rennet was assessed for the existence of lactobacilli. For differentiating lactobacilli, the bacterial suspension was screened for the acid and bile resistance. The isolated bacteria were evaluated for antibiotic susceptibility and antagonistic impacts on other pathogenic bacteria. The 16S rDNA gene was evaluated by the amplified ribosomal DNA restriction analysis (ARDRA) recruiting the restriction enzyme Taq I and compared to the virtually digested patterns of previous reports on lactobacilli. The isolates were examined by random amplified polymorphic DNA (RAPD) and distinctive lactobacilli were sequenced. ARDRA and RAPD data showed three distinct lactobacilli strains, including L. acidophilus, L. planetarum, and L. fermentum. The homemade rennet is proposed as the novel source of probiotic strains as an alternative to the traditional cheeses.
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Affiliation(s)
- Hadi Maleki Kakelar
- Research Center for Pharmaceutical Nanotechnology, Biomedicine Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Abolfazl Barzegari
- Research Center for Pharmaceutical Nanotechnology, Biomedicine Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Shahram Hanifian
- Department of Food Science and Technology, Faculty of Agriculture Science, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Jaleh Barar
- Research Center for Pharmaceutical Nanotechnology, Biomedicine Institute, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Pharmaceutics, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Yadollah Omidi
- Research Center for Pharmaceutical Nanotechnology, Biomedicine Institute, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Pharmaceutics, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran.
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18
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Soares-Santos V, Pardo I, Ferrer S. Direct and Rapid Detection and Quantification of Oenococcus oeni Cells in Wine by Cells-LAMP and Cells-qLAMP. Front Microbiol 2018; 9:1945. [PMID: 30174668 PMCID: PMC6107848 DOI: 10.3389/fmicb.2018.01945] [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: 06/23/2018] [Accepted: 07/31/2018] [Indexed: 11/13/2022] Open
Abstract
Fast detection and enumeration of Oenococcus oeni in winemaking are necessary to determine whether malolactic fermentation (MLF) is likely to be performed or not and to decide if the use of a commercial starter is needed. In other wines, however, performing MLF can be detrimental for wine and should be avoided. The traditional identification and quantification of this bacteria using culture-dependent techniques in wine-related matrices require up to 14 days to yield results, which can be a very long time to perform possible enological operations. Loop-mediated isothermal amplification (LAMP) is a novel culture-independent technique that amplifies nucleic acid sequences under isothermal conditions with high specificity and efficiency in less than 1 h with inexpensive equipment. We designed LAMP primers for the specific detection and quantification of O. oeni cells. The developed LAMP method allows O. oeni to be detected directly from both grape musts and wines within 1 h from the time that the LAMP reaction begins, and without DNA extraction and purification requirements. The high sensitivity of LAMP methodology is achieved by previous mechanical cells lysis with no further purification by detecting one single cell per reaction in culture media, and in white/red grape musts and wines by avoiding reaction inhibition by ethanol, polyphenols, and other wine inhibitors. Cells can be concentrated prior to the LAMP reaction to further increase this sensitivity. Moreover, the LAMP method does not require expensive equipment and can be easily operated. The developed method is both economic and fast and offers high sensitivity and specificity.
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Affiliation(s)
- Verónica Soares-Santos
- Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, València, Spain
- ENOLAB, Universitat de València, València, Spain
| | - Isabel Pardo
- Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, València, Spain
- ENOLAB, Universitat de València, València, Spain
| | - Sergi Ferrer
- Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, València, Spain
- ENOLAB, Universitat de València, València, Spain
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19
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Romero J, Ilabaca C, Ruiz M, Jara C. Oenococcus oeni in Chilean Red Wines: Technological and Genomic Characterization. Front Microbiol 2018; 9:90. [PMID: 29491847 PMCID: PMC5817079 DOI: 10.3389/fmicb.2018.00090] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2017] [Accepted: 01/15/2018] [Indexed: 12/26/2022] Open
Abstract
The presence and load of species of LAB at the end of the malolactic fermentation (MLF) were investigated in 16 wineries from the different Chilean valleys (Limarí, Casablanca, Maipo, Rapel, and Maule Valleys) during 2012 and 2013, using PCR-RFLP and qPCR. Oenococcus oeni was observed in 80% of the samples collected. Dominance of O. oeni was reflected in the bacterial load (O. oeni/total bacteria) measured by qPCR, corresponding to >85% in most of the samples. A total of 178 LAB isolates were identified after sequencing molecular markers, 95 of them corresponded to O. oeni. Further genetic analyses were performed using MLST (7 genes) including 10 commercial strains; the results indicated that commercial strains were grouped together, while autochthonous strains distributed among different genetic clusters. To pre-select some autochthonous O. oeni, these isolates were also characterized based on technological tests such as ethanol tolerance (12 and 15%), SO2 resistance (0 and 80 mg l−1), and pH (3.1 and 3.6) and malic acid transformation (1.5 and 4 g l−1). For comparison purposes, commercial strain VP41 was also tested. Based on their technological performance, only 3 isolates were selected for further examination (genome analysis) and they were able to reduce malic acid concentration, to grow at low pH 3.1, 15% ethanol and 80 mg l−1 SO2. The genome analyses of three selected isolates were examined and compared to PSU-1 and VP41 strains to study their potential contribution to the organoleptic properties of the final product. The presence and homology of genes potentially related to aromatic profile were compared among those strains. The results indicated high conservation of malolactic enzyme (>99%) and the absence of some genes related to odor such as phenolic acid decarboxylase, in autochthonous strains. Genomic analysis also revealed that these strains shared 470 genes with VP41 and PSU-1 and that autochthonous strains harbor an interesting number of unique genes (>21). Altogether these results reveal the presence of local strains distinguishable from commercial strains at the genetic/genomic level and also having genomic traits that enforce their potential use as starter cultures.
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Affiliation(s)
- Jaime Romero
- Laboratorio de Biotecnología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Santiago, Chile
| | - Carolina Ilabaca
- Laboratorio de Biotecnología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Santiago, Chile.,Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile
| | | | - Carla Jara
- Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile
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20
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Franquès J, Araque I, Palahí E, Portillo MDC, Reguant C, Bordons A. Presence of Oenococcus oeni and other lactic acid bacteria in grapes and wines from Priorat (Catalonia, Spain). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.054] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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21
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Brizuela NS, Bravo-Ferrada BM, La Hens DV, Hollmann A, Delfederico L, Caballero A, Tymczyszyn EE, Semorile L. Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.023] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Cruz-Pio LE, Poveda M, Alberto MR, Ferrer S, Pardo I. Exploring the biodiversity of two groups of Oenococcus oeni isolated from grape musts and wines: Are they equally diverse? Syst Appl Microbiol 2017; 40:1-10. [DOI: 10.1016/j.syapm.2016.11.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 11/04/2016] [Accepted: 11/05/2016] [Indexed: 11/27/2022]
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23
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Berbegal C, Benavent-Gil Y, Navascués E, Calvo A, Albors C, Pardo I, Ferrer S. Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter. Int J Food Microbiol 2016; 244:11-18. [PMID: 28061327 DOI: 10.1016/j.ijfoodmicro.2016.12.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 12/20/2016] [Accepted: 12/21/2016] [Indexed: 02/09/2023]
Abstract
This study demonstrates for the first time that a non-commercial selected autochthonous O. oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic content, inability to synthesise histamine, growth kinetics and malolactic activity. This starter was produced at semi-industrial levels to inoculate 20,000L of Tempranillo red wine. The inoculated vat showed 5-fold less histamine than the non-inoculated control vat. After 1year, the barrel-ageing histamine concentrations were 3-fold lower in the inoculated vat than in the non-inoculated vat.
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Affiliation(s)
- Carmen Berbegal
- Enolab. Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, Dr. Moliner 50, Burjassot, Valencia 46100, Spain
| | - Yaiza Benavent-Gil
- Enolab. Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, Dr. Moliner 50, Burjassot, Valencia 46100, Spain
| | - Eva Navascués
- Departamento de Química y Tecnología de Alimentos, ETS Ingenieros Agrónomos Universidad Politécnica de Madrid, Spain
| | - Almudena Calvo
- Finca y Bodega Pago de Carraovejas, Camino de Carraovejas, s/n, 47300 Peñafiel, Valladolid, Spain
| | - Clara Albors
- Finca y Bodega Pago de Carraovejas, Camino de Carraovejas, s/n, 47300 Peñafiel, Valladolid, Spain
| | - Isabel Pardo
- Enolab. Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, Dr. Moliner 50, Burjassot, Valencia 46100, Spain
| | - Sergi Ferrer
- Enolab. Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, Dr. Moliner 50, Burjassot, Valencia 46100, Spain.
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Cappello MS, Zapparoli G, Logrieco A, Bartowsky EJ. Linking wine lactic acid bacteria diversity with wine aroma and flavour. Int J Food Microbiol 2016; 243:16-27. [PMID: 27940412 DOI: 10.1016/j.ijfoodmicro.2016.11.025] [Citation(s) in RCA: 116] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 11/09/2016] [Accepted: 11/27/2016] [Indexed: 10/20/2022]
Abstract
In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has increased considerably. Investigations on genetic and biochemistry of species involved in malolactic fermentation, such as Oenococcus oeni and of Lactobacillus have enabled a better understand of their role in aroma modification and microbial stability of wine. In particular, the use of molecular techniques has provided evidence on the high diversity at species and strain level, thus improving the knowledge on wine LAB taxonomy and ecology. These tools demonstrated to also be useful to detect strains with potential desirable or undesirable traits for winemaking purposes. At the same time, advances on the enzymatic properties of wine LAB responsible for the development of wine aroma molecules have been undertaken. Interestingly, it has highlighted the high intraspecific variability of enzymatic activities such as glucosidase, esterase, proteases and those related to citrate metabolism within the wine LAB species. This genetic and biochemistry diversity that characterizes wine LAB populations can generate a wide spectrum of wine sensory outcomes. This review examines some of these interesting aspects as a way to elucidate the link between LAB diversity with wine aroma and flavour. In particular, the correlation between inter- and intra-species diversity and bacterial metabolic traits that affect the organoleptic properties of wines is highlighted with emphasis on the importance of enzymatic potential of bacteria for the selection of starter cultures to control MLF and to enhance wine aroma.
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Affiliation(s)
- Maria Stella Cappello
- CNR, Institute of Science of Food Production (ISPA), Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
| | - Giacomo Zapparoli
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy.
| | - Antonio Logrieco
- CNR, Institute of Science of Food Production, Via G. Amendola, 122/0, 70126 Bari, Italy
| | - Eveline J Bartowsky
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia
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Miranda-Castilleja DE, Martínez-Peniche RÁ, Aldrete-Tapia JA, Soto-Muñoz L, Iturriaga MH, Pacheco-Aguilar JR, Arvizu-Medrano SM. Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions. Front Microbiol 2016; 7:1769. [PMID: 27877164 PMCID: PMC5100547 DOI: 10.3389/fmicb.2016.01769] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Accepted: 09/21/2016] [Indexed: 11/13/2022] Open
Abstract
Native lactic acid bacteria (LAB) are capable of growing during winemaking, thereby strongly affecting wine quality. The species of LAB present in musts, wines during malolactic fermentation (MLF), and barrels/filters were investigated in wineries from the emerging wine region of Queretaro, México using multiplex PCR and culture. The resistance to wine-like conditions (WLC): ethanol (10, 12, and 13%), SO2 (30 mg⋅l-1), and low pH (3.5) of native LAB strains was also studied. Five species were detected within 61 samples obtained: Oenococcus oeni, Lactobacillus plantarum, Pediococcus parvulus, Lactobacillus hilgardi, and Lactobacillus brevis. Four species (excepting L. brevis) were found in must; O. oeni and P. parvulus were ubiquitous in wine and L. plantarum and L. brevis were mainly present at the initial stage of MLF, while L. hilgardii was mostly detected at the advanced stage. Furthermore, some species detected in barrel/filter, prove them to be hazardous reservoirs. From 822 LAB isolates, only 119 resisted WLC with 10% ethanol; the number of strains able to grow in WLC with 13% ethanol decreased approximately by 50%, O. oeni being the most versatile species with 65% of resistant isolates, while Lactobacillus spp. and P. parvulus were the most strongly affected, especially those recovered from barrel/filter, with less than 10% of resistant isolates. This study evidences the presence of local strains able to be used as starter cultures, and also enabled the assessment of the risks derived from the presence of spoilage LAB strains resistant to WLC.
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Affiliation(s)
- Dalia E Miranda-Castilleja
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
| | - Ramón Álvar Martínez-Peniche
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
| | - J A Aldrete-Tapia
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
| | - Lourdes Soto-Muñoz
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
| | - Montserrat H Iturriaga
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
| | - J R Pacheco-Aguilar
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
| | - Sofía M Arvizu-Medrano
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
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Koc M, Cokmus C, Cihan AC. The genotypic diversity and lipase production of some thermophilic bacilli from different genera. Braz J Microbiol 2016; 46:1065-76. [PMID: 26691464 PMCID: PMC4704621 DOI: 10.1590/s1517-838246420140942] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2014] [Accepted: 04/12/2015] [Indexed: 11/26/2023] Open
Abstract
Thermophilic 32 isolates and 20 reference bacilli were subjected to
Rep-PCR and ITS-PCR fingerprinting for determination of their
genotypic diversity, before screening lipase activities. By these methods, all the
isolates and references could easily be differentiated up to subspecies level from
each other. In screening assay, 11 isolates and 7 references were found to be lipase
producing. Their extracellular lipase activities were measured quantitatively by
incubating in both tributyrin and olive oil broths at 60 °C and pH 7.0. During the
24, 48 and 72-h period of incubation, the changes in the lipase activities, culture
absorbance, wet weight of biomass and pH were all measured. The activity was
determined by using pNPB in 50 mM phosphate buffer at pH 7.0 at 60
°C. The lipase production of the isolates in olive oil broths varied between 0.008
and 0.052, whereas these values were found to be 0.002-0.019 (U/mL) in the case of
tyributyrin. For comparison, an index was established by dividing the lipase
activities to cell biomass (U/mg). The maximum thermostable lipase production was
achieved by the isolates F84a, F84b, and G. thermodenitrificans DSM
465T (0.009, 0.008 and 0.008 U/mg) within olive oil broth, whereas
G. stearothermophilus A113 displayed the highest lipase activity
than its type strain in tyributyrin. Therefore, as some of these isolates displayed
higher activities in comparison to references, new lipase producing bacilli were
determined by presenting their genotypic diversity with DNA fingerprinting
techniques.
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Affiliation(s)
- Melih Koc
- Biology Department, Faculty of Science, Ankara University, Ankara, Turkey
| | | | - Arzu Coleri Cihan
- Biology Department, Faculty of Science, Ankara University, Ankara, Turkey
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Ruiz P, Barragán I, Seseña S, Palop ML. Is staphylococci population from milk of healthy goats safe? Int J Food Microbiol 2016; 238:146-152. [PMID: 27620826 DOI: 10.1016/j.ijfoodmicro.2016.08.033] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2016] [Revised: 08/13/2016] [Accepted: 08/24/2016] [Indexed: 10/21/2022]
Abstract
The aim of this study was to assess the species and the genetic diversity of the staphylococci population in raw milk from healthy goats. Isolates representative of all genotypes were screened for their potential pathogenicity by the occurrence of some relevant safety-related properties, such as antibiotic resistance, presence of virulence factor genes, biofilm formation ability and biogenic amine production. A total of 314 staphylococci were isolated, and randomly amplified polymorphic DNA-PCR analysis displayed 48 genotypes. Isolates were identified as belonging to S. epidermidis (87.5%), S. caprae (6.2%), S. aureus (4.2%) and S. simulans (2.1%) species. The antibiotic resistance varied strongly with strains, with S. epidermidis and S. aureus strains showing resistance to more number of antibiotics. A high occurrence of strains harbouring hemolysin genes was also found in both species. On the contrary, none of the strains assayed harboured enterotoxin or amino acid decarboxylase genes, and, although a moderate or high biofilm formation was observed in 29% of the strains, they did not harbour icaA or icaD genes. This study gives a first and extensive picture of safety-related properties within Staphylococcus species isolated from milk of healthy goats, displaying that these species can act as a reservoir for spreading genes related to safety.
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Affiliation(s)
- Patricia Ruiz
- Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain
| | - Iris Barragán
- Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain
| | - Susana Seseña
- Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain
| | - María Llanos Palop
- Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain.
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Costa S, Maldonado Rodriguez ME, Rugiero I, De Bastiani M, Medici A, Tamburini E, Pedrini P. Biotransformations of Bile Acids with Bacteria from Cayambe Slaughterhouse (Ecuador): Synthesis of Bendigoles. Chem Biodivers 2016; 13:969-75. [PMID: 27358241 DOI: 10.1002/cbdv.201500300] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Accepted: 01/25/2016] [Indexed: 11/07/2022]
Abstract
The biotransformations of cholic acid (1a), deoxycholic acid (1b), and hyodeoxycholic acid (1c) to bendigoles and other metabolites with bacteria isolated from the rural slaughterhouse of Cayambe (Pichincha Province, Ecuador) were reported. The more active strains were characterized, and belong to the genera Pseudomonas and Rhodococcus. Various biotransformation products were obtained depending on bacteria and substrates. Cholic acid (1a) afforded the 3-oxo and 3-oxo-4-ene derivatives 2a and 3a (45% and 45%, resp.) with P. mendocina ECS10, 3,12-dioxo-4-ene derivative 4a (60%) with Rh. erythropolis ECS25, and 9,10-secosteroid 6 (15%) with Rh. erythropolis ECS12. Bendigole F (5a) was obtained in 20% with P. fragi ECS22. Deoxycholic acid (1b) gave 3-oxo derivative 2b with P. prosekii ECS1 and Rh. erythropolis ECS25 (20% and 61%, resp.), while 3-oxo-4-ene derivative 3b was obtained with P. prosekii ECS1 and P. mendocina ECS10 (22% and 95%, resp.). Moreover, P. fragi ECS9 afforded bendigole A (8b; 80%). Finally, P. mendocina ECS10 biotransformed hyodeoxycholic acid (1c) to 3-oxo derivative 2c (50%) and Rh. erythropolis ECS12 to 6α-hydroxy-3-oxo-23,24-dinor-5β-cholan-22-oic acid (9c, 66%). Bendigole G (5c; 13%) with P. prosekii ECS1 and bendigole H (8c) with P. prosekii ECS1 and Rh. erythropolis ECS12 (20% and 16%, resp.) were obtained.
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Affiliation(s)
- Stefania Costa
- Dipartimento di Scienze della Vita e Biotecnologie, Università di Ferrara, Via L. Borsari 46, IT-44121 Ferrara
| | | | - Irene Rugiero
- Dipartimento di Scienze Chimiche e Farmaceutiche, Università di Ferrara, Via Fossato di Mortara 17-27, IT-44121 Ferrara
| | - Morena De Bastiani
- Dipartimento di Scienze della Vita e Biotecnologie, Università di Ferrara, Via L. Borsari 46, IT-44121 Ferrara
| | - Alessandro Medici
- Dipartimento di Scienze Chimiche e Farmaceutiche, Università di Ferrara, Via Fossato di Mortara 17-27, IT-44121 Ferrara
| | - Elena Tamburini
- Dipartimento di Scienze della Vita e Biotecnologie, Università di Ferrara, Via L. Borsari 46, IT-44121 Ferrara
| | - Paola Pedrini
- Dipartimento di Scienze della Vita e Biotecnologie, Università di Ferrara, Via L. Borsari 46, IT-44121 Ferrara
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Dec M, Puchalski A, Urban-Chmiel R, Wernicki A. 16S-ARDRA and MALDI-TOF mass spectrometry as tools for identification of Lactobacillus bacteria isolated from poultry. BMC Microbiol 2016; 16:105. [PMID: 27296852 PMCID: PMC4906599 DOI: 10.1186/s12866-016-0732-5] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Accepted: 06/06/2016] [Indexed: 12/13/2022] Open
Abstract
Background The objective of our study is to evaluate the potential use of Amplified 16S Ribosomal DNA Restriction Analysis (16S-ARDRA) and MALDI-TOF mass spectrometry (MS) as methods for species identification of Lactobacillus strains in poultry. Results A total of 80 Lactobacillus strains isolated from the cloaca of chicken, geese and turkeys were identified to the species level by MALDI-TOF MS (on-plate extraction method) and 16S-ARDRA. The two techniques produced comparable classification results, some of which were additionally confirmed by sequencing of 16S rDNA. MALDI-TOF MS enabled rapid species identification but produced more than one reliable identification result for 16.25 % of examined strains (mainly of the species L. johnsonii). For 30 % of isolates intermediate log(scores) of 1.70–1.99 were obtained, indicating correct genus identification but only presumptive species identification. The 16S-ARDRA protocol was based on digestion of 16S rDNA with the restriction enzymes MseI, HinfI, MboI and AluI. This technique was able to distinguish 17 of the 19 Lactobacillus reference species tested and enabled identification of all 80 wild isolates. L. salivarius dominated among the 15 recognized species, followed by L. johnsonii and L. ingluviei. Conclusions The MALDI-TOF MS and 16S-ARDRA assays are valuable tools for the identification of avian lactobacilli to the species level. MALDI-TOF MS is a fast, simple and cost-effective technique, and despite generating a high percentage of results with a log(score) <2.00, the on-plate extraction method is characterized by high-performance. For samples for which Biotyper produces more than one reliable result, MALDI-TOF MS must be used in combination with genotypic techniques to achieve unambiguous results. 16S-ARDRA is simple, repetitive method with high power of discrimination, whose sole limitation is its inability to discriminate between species with very high 16S rDNA sequence homology, such as L. casei and L. zeae. The assays can be used for discrimination of Lactobacillus bacteria from different habitats.
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Affiliation(s)
- Marta Dec
- Sub-Department of Veterinary Prevention and Avian Diseases, Institute of Biological Bases of Animal Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033, Lublin, Poland.
| | - Andrzej Puchalski
- Sub-Department of Veterinary Prevention and Avian Diseases, Institute of Biological Bases of Animal Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033, Lublin, Poland
| | - Renata Urban-Chmiel
- Sub-Department of Veterinary Prevention and Avian Diseases, Institute of Biological Bases of Animal Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033, Lublin, Poland
| | - Andrzej Wernicki
- Sub-Department of Veterinary Prevention and Avian Diseases, Institute of Biological Bases of Animal Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033, Lublin, Poland
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Henríquez-Aedo K, Durán D, Garcia A, Hengst MB, Aranda M. Identification of biogenic amines-producing lactic acid bacteria isolated from spontaneous malolactic fermentation of chilean red wines. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Stefanis C, Mantzourani I, Plessas S, Alexopoulos A, Galanis A, Bezirtzoglou E, Kandylis P, Varzakas T. Reviewing Classical and Molecular Techniques Regarding Profiling of Probiotic Character of Microorganisms. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2016. [DOI: 10.12944/crnfsj.4.1.05] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In recent years the roles of probiotics as functional ingredients in food has been highly adopted by the consumers and are under constant investigation by the scientific community. As a result, several probiotic-containing foods have been introduced in the market with an annual share of several billion dollars. Of particular interest in the probiotics research is the profiling of probiotic character of the microbes involving both in vitro and in vivo approaches. Initially traditional microbiological techniques were used; however they suffer by many limitations and therefore the development of new techniques, which are primarily based on the analysis of nucleic acids have been introduced. The scope of this review is to present current knowledge about the methodological approaches that are used to quantify and characterize the potential probiotic character of microorganisms. Moreover, it will focus on molecular and non-molecular tools and finally will report some new perspectives in the study of probiotics using omics techniques.
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Affiliation(s)
- Christos Stefanis
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, Pandazidou 193, GR68200, Orestiada, Greece
| | - Ioanna Mantzourani
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, Pandazidou 193, GR68200, Orestiada, Greece
| | - Stavros Plessas
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, Pandazidou 193, GR68200, Orestiada, Greece
| | - Athanasios Alexopoulos
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, Pandazidou 193, GR68200, Orestiada, Greece
| | - Alexis Galanis
- Democritus University of Thrace, Department of Molecular Biology and Genetics, Dragana University Campus, GR68100, Alexandroupolis, Greece
| | - Eugenia Bezirtzoglou
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, Pandazidou 193, GR68200, Orestiada, Greece
| | - Panagiotis Kandylis
- Department of Food Technology, Technological and Educational Institution of Peloponnese, Antikalamos, Kalamata, Greece
| | - Theodoros Varzakas
- Department of Food Technology, Technological and Educational Institution of Peloponnese, Antikalamos, Kalamata, Greece
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33
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Growth and consumption of l-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains. Folia Microbiol (Praha) 2016; 61:365-73. [DOI: 10.1007/s12223-016-0446-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Accepted: 01/12/2016] [Indexed: 11/27/2022]
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34
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Kántor A, Kluz M, Puchalski C, Terentjeva M, Kačániová M. Identification of lactic acid bacteria isolated from wine using real-time PCR. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2015; 51:52-56. [PMID: 26549195 DOI: 10.1080/03601234.2015.1080497] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Different lactic acid bacteria strains have been shown to cause wine spoilage, including the generation of substances undesirable for the health of wine consumers. The aim of this study was to investigate the occurrence of selected species of heterofermentative lactobacilli, specifically Lactobacillus brevis, Lactobacillus hilgardii, and Lactobacillus plantarum in six different Slovak red wines following the fermentation process. In order to identify the dominant Lactobacillus strain using quantitative (real time) polymerized chain reaction (qPCR) method, pure lyophilized bacterial cultures from the Czech Collection of Microorganisms were used. Six different red wine samples following malolactic fermentation were obtained from selected wineries. After collection, the samples were subjected to a classic plate dilution method for enumeration of lactobacilli cells. Real-time PCR was performed after DNA extraction from pure bacterial strains and wine samples. We used SYBR® Green master mix reagents for measuring the fluorescence in qPCR. The number of lactobacilli ranged from 3.60 to 5.02 log CFU mL(-1). Specific lactobacilli strains were confirmed by qPCR in all wine samples. The number of lactobacilli ranged from 10(3) to 10(6) CFU mL(-1). A melting curve with different melting temperatures (T(m)) of DNA amplicons was obtained after PCR for the comparison of T(m) of control and experimental portions, revealing that the most common species in wine samples was Lactobacillus plantarum with a T(m) of 84.64°C.
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Affiliation(s)
- Attila Kántor
- a Department of Microbiology , Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture , Nitra , Slovakia
| | - Maciej Kluz
- b Department of Biotechnology and Microbiology , University of Rzeszow , Rzeszow , Poland
| | - Czeslaw Puchalski
- b Department of Biotechnology and Microbiology , University of Rzeszow , Rzeszow , Poland
| | - Margarita Terentjeva
- c Institute of Food and Environmental Hygiene, Faculty of Veterinary Medicine, Latvia University of Agriculture , Jelgava , Latvia
| | - Miroslava Kačániová
- a Department of Microbiology , Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture , Nitra , Slovakia
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35
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Blasco L, Kahala M, Jatila H, Joutsjoki V. Application of 16S-ARDRA and RFLP-PFGE for improved genotypic characterisation of dairy propionibacteria and combination with characteristic phenotypes. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.06.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Zaveri P, Munshi N, Vaidya A, Jha S, Kumar GN. Functional microbial diversity dynamics in common effluent treatment plants of South Gujarat and hydrocarbon degradation. Can J Microbiol 2015; 61:389-97. [DOI: 10.1139/cjm-2014-0700] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Common effluent treatment plants (CETPs) of South Gujarat region, India, process wastewater generated by more than 2500 industries because of the nonfeasibility of processing at the individual industrial unit. This study assessed functional microbial diversity in wastewater samples of CETPs over a geological belt using Ecoplate®, isolation of the most abundant bacteria, and screening for hydrocarbon degradation. The high evenness (EPielou) values (0.9) in almost all samples indicated a highly even community structure. Principal component analysis of carbon source utilization showed a cluster of all inlet samples except E1 and another cluster of all outlet samples; aeration tank community samples were dispersed. In spite of the high richness found in microbial communities, 60 morphologically similar organisms were observed and isolated; 46 out of them were subjected to amplified ribosomal DNA restriction analysis with MboI, HaeIII, and TaqI enzyme, followed by UPGMA clustering. In screening the most abundant bacteria from each cluster, one of the cultures showed a high potential for hydrocarbon degradation and was identified as Pseudomonas citronellolis by 16S rDNA sequencing. Because of its highly adapted inherent nature, this bacterium may help augment the conventional procedure in wastewater treatment and efficiently decrease the organic load.
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Affiliation(s)
- Purvi Zaveri
- Institute of Science, Nirma University, Sarkhej – Gandhinagar Highway, Ahmedabad, 382 481 Gujarat, India
| | - Nasreen Munshi
- Institute of Science, Nirma University, Sarkhej – Gandhinagar Highway, Ahmedabad, 382 481 Gujarat, India
| | - Alok Vaidya
- Department of Biotechnology, Navsari Agricultural University, Gujarat, India
| | - Sanjay Jha
- Department of Biotechnology, Navsari Agricultural University, Gujarat, India
| | - G. Naresh Kumar
- Department of Biochemistry, Faculty of Science, The Maharaja Sayajirao University of Baroda, Gujarat, India
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Genetic and technological characterisation of vineyard- and winery-associated lactic acid bacteria. BIOMED RESEARCH INTERNATIONAL 2015; 2015:508254. [PMID: 25866789 PMCID: PMC4383310 DOI: 10.1155/2015/508254] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/20/2014] [Revised: 08/07/2014] [Accepted: 08/08/2014] [Indexed: 11/17/2022]
Abstract
Vineyard- and winery-associated lactic acid bacteria (LAB) from two major PDO regions in Greece, Peza and Nemea, were surveyed. LAB were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations (MLF). Higher population density and species richness were detected in Nemea than in Peza vineyards and on grapes than in fermenting musts. Pediococcus pentosaceus and Lactobacillus graminis were the most abundant LAB on grapes, while Lactobacillus plantarum dominated in fermenting musts from both regions. No particular structure of Lactobacillus plantarum populations according to the region of origin was observed, and strain distribution seems random. LAB species diversity in winery tanks differed significantly from that in vineyard samples, consisting principally of Oenococcus oeni. Different strains were analysed as per their enological characteristics and the ability to produce biogenic amines (BAs). Winery-associated species showed higher resistance to low pH, ethanol, SO2, and CuSO4 than vineyard-associated isolates. The frequency of BA-producing strains was relatively low but not negligible, considering that certain winery-associated Lactobacillus hilgardii strains were able to produce BAs. Present results show the necessity of controlling the MLF by selected starters in order to avoid BA accumulation in wine.
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Okyay TO, Rodrigues DF. Biotic and abiotic effects on CO2 sequestration during microbially-induced calcium carbonate precipitation. FEMS Microbiol Ecol 2015; 91:fiv017. [PMID: 25764465 DOI: 10.1093/femsec/fiv017] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/03/2015] [Indexed: 11/13/2022] Open
Abstract
In this study, CO2 sequestration was investigated through the microbially-induced calcium carbonate precipitation (MICP) process with isolates obtained from a cave called 'Cave Without A Name' (Boerne, TX, USA) and the Pamukkale travertines (Denizli, Turkey). The majority of the bacterial isolates obtained from these habitats belonged to the genera Sporosarcina, Brevundimonas, Sphingobacterium and Acinetobacter. The isolates were investigated for their capability to precipitate calcium carbonate and sequester CO2. Biotic and abiotic effects of CO2 sequestration during MICP were also investigated. In the biotic effect, we observed that the rate and concentration of CO2 sequestered was dependent on the species or strains. The main abiotic factors affecting CO2 sequestration during MICP were the pH and medium components. The increase in pH led to enhanced CO2 sequestration by the growth medium. The growth medium components, on the other hand, were shown to affect both the urease activity and CO2 sequestration. Through the Plackett-Burman experimental design, the most important growth medium component involved in CO2 sequestration was determined to be urea. The optimized medium composition by the Plackett-Burman design for each isolate led to a statistically significant increase, of up to 148.9%, in CO2 uptake through calcification mechanisms.
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Affiliation(s)
- Tugba Onal Okyay
- Department of Civil and Environmental Engineering, University of Houston, Houston, TX 77204-4003, USA
| | - Debora F Rodrigues
- Department of Civil and Environmental Engineering, University of Houston, Houston, TX 77204-4003, USA
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Wang BG, Xu HB, Wei H, Zeng ZL, Xu F. Oral administration of Bifidobacterim bifidum for modulating microflora, acid and bile resistance, and physiological indices in mice. Can J Microbiol 2014; 61:155-63. [PMID: 25630400 DOI: 10.1139/cjm-2014-0694] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Bifidobacteria are generally acknowledged as major gut microflora used as probiotics, which promote human health. In this study, the effects of the administration of Bifidobacterim bifidum on modulating gastrointestinal (GI) tract microflora, acid and bile resistance, and physiological indices in BALB/c mice were investigated. Results showed that B. bifidum can significantly improve the ecosystem of the GI tract by increasing the amount of probiotics and reducing the populations of pathogenic bacteria, as measured by plate count and real-time PCR. After exposure to simulated GI tract conditions, the growth of gut microflora in the B. bifidum group was higher than that in the control group when incubated for 12 h in MRS or nutrient broth adjusted to pH 2.0 or 3.0 or in the presence of a concentration of bile salt (0.45% m/v). The blood biochemical index was examined, and the physiological effect of the cell-free extract of gut microflora was evaluated by measuring the activity of various enzymes, including α-glucosidases, esterase, and lactate dehydrogenase. This study suggested that a B. bifidum strain can stabilize blood sugar, lower cholesterol levels in serum, and improve metabolic activity. Moreover, B. bifidum was a promising enhancer of microbial diversity in mouse intestine and played a vital role in human physiological processes, which can benefit the health of a host.
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Affiliation(s)
- Bao-Gui Wang
- a State Key Laboratory of Food Science and Engineering, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
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Pérez-Martín F, Seseña S, Palop ML. Inventory of lactic acid bacteria populations in red wine varieties from Appellation of Origin Méntrida. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2377-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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41
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Pérez-Martín F, Seseña S, Fernández-González M, Arévalo M, Palop ML. Microbial communities in air and wine of a winery at two consecutive vintages. Int J Food Microbiol 2014; 190:44-53. [DOI: 10.1016/j.ijfoodmicro.2014.08.020] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2014] [Revised: 08/04/2014] [Accepted: 08/13/2014] [Indexed: 10/24/2022]
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42
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Wanangkarn A, Liu DC, Swetwiwathana A, Jindaprasert A, Phraephaisarn C, Chumnqoen W, Tan FJ. Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis. Int J Food Microbiol 2014; 186:61-7. [PMID: 25005265 DOI: 10.1016/j.ijfoodmicro.2014.06.015] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2013] [Revised: 06/09/2014] [Accepted: 06/14/2014] [Indexed: 11/26/2022]
Abstract
This study applied restriction fragment length polymorphism (RFLP) analysis to identify the lactic acid bacteria (LAB) isolated from "mum" Thai fermented sausages during fermentation and storage. A total of 630 lactic acid bacteria were isolated from the sausages prepared using 2 methods. In Method 1, after stuffing, the sausages were stored at 30 °C for 14 days. In Method 2, after stuffing and storage at 30 °C for 3 days, the sausages were vacuum-packed and stored at 4 °C until Day 28. The sausages were sampled on Days 0, 3, 14, and 28 for analyses. The 16S rDNA was amplified and digested using restriction enzymes. Of the restriction enzymes evaluated, Dde I displayed the highest discrimination capacity. The LAB were classified and 7 species were identified For Methods 1 and 2, during fermentation, the Lactobacillus sakei and Lactobacillus plantarum species were dominant. For Method 2, the proportion of Leuconostoc mesenteroides markedly increased during storage, until L. sakei and Ln. mesenteroides represented the dominant species. The identification of LAB in the sausage samples could facilitate the selection of appropriate microorganisms for candidate starter cultures for future controlled mum production.
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Affiliation(s)
- Amornrat Wanangkarn
- Department of Agricultural Science, Naresuan University, Phitsanulok 65000, Thailand
| | - Deng-Cheng Liu
- Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan
| | - Adisorn Swetwiwathana
- Faculty of Agroindustry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Aphacha Jindaprasert
- Faculty of Agroindustry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | | | - Wanwisa Chumnqoen
- Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan
| | - Fa-Jui Tan
- Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan.
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43
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Mojarad Khanghah S, Ganbarov K. Lactobacillus with probiotic potential from homemade cheese in Azerbijan. BIOIMPACTS : BI 2014; 4:49-52. [PMID: 24790899 PMCID: PMC4005284 DOI: 10.5681/bi.2014.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Revised: 04/07/2014] [Accepted: 04/07/2014] [Indexed: 01/23/2023]
Abstract
INTRODUCTION Lactobacillus is believed to be beneficial in human health, thus the search for isolation and identification of friendly human bacteria from traditional fermented foods is important in medicine. One of the dairy products, traditional cheese as a highly-consumed dairy product could be a valuable source of these friendly edible germs. METHODS In this research, home-made cheese from Lankaran, Jalil Abad and Salian regions in Azerbaijan was characterized for the presence of Lactobacilli with probiotic potential. The bacterial suspension was enriched and screened for acid and bile resistances. Then, the isolates were subjected to antibiotic resistance and antibacterial effects against convenient pathogenic bacteria. The isolates were identified by 16s rDNA sequencing. RESULTS The results clearly revealed two probiotics with higher homology to Lactobacillus planetarum and Lactobacillus fermentum. CONCLUSION No antibiotic resistance was detected in any of the potentially probiotic lactobacilli isolates in these regions, where people continue to follow a life-style that is largely traditional, with traditional medications.
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Affiliation(s)
| | - Khudaverdi Ganbarov
- Department of Microbiology, Faculty of biology, State University of Baku, Azarbayjan
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44
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A comparative study of different PCR-based DNA fingerprinting techniques for typing of lactic acid bacteria. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2197-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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45
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Molecular identification of lactic acid bacteria in Chinese rice wine using species-specific multiplex PCR. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2193-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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46
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Pérez-Martín F, Seseña S, Izquierdo PM, Palop ML. Are Enterococcus populations present during malolactic fermentation of red wine safe? Food Microbiol 2014; 42:95-101. [PMID: 24929723 DOI: 10.1016/j.fm.2014.03.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2013] [Revised: 02/25/2014] [Accepted: 03/01/2014] [Indexed: 12/14/2022]
Abstract
The aim of this study was the genetic characterisation and safety evaluation of 129 Enterococcus isolates obtained from wine undergoing malolactic fermentation. Genetic characterisation by randomly amplified polymorphic DNA-PCR displayed 23 genotypes. 25 isolates representative of all genotypes were identified as Enterococcus faecium by species-specific PCR and assayed for antibiotic resistance, presence of virulence genes and aminobiogenic capacity, both in decarboxylase medium and wine. The aminobiogenic capacity in wine was analysed in presence (assay 1) and absence (assay 2) of Oenococcus oeni CECT 7621. Resistance to tetracycline, cotrimoxazol, vancomycin and teicoplanin was exhibited by 96% of the strains, but none of them harboured the assayed virulence genes. All of the strains harboured the tyrosine decarboxylase (tdc) gene, while 44% were positive for tyramine in decarboxylase medium. Only five out of 25 strains survived in wine after seven days of incubation, and when concentrations of biogenic amines in wines were determined by HPLC, only those wines in which the five surviving strains occurred contained biogenic amines. Histamine, putrescine and cadaverine were detected in wines from both assays, although concentrations were higher in assay 2. Tyramine and phenylethylamine were detected only in absence of O. oeni. This research contributes for the knowledge of safety aspects of enterococci related to winemaking.
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Affiliation(s)
- Fátima Pérez-Martín
- Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain
| | - Susana Seseña
- Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain.
| | - Pedro Miguel Izquierdo
- Institute of Vine and Wine of Castilla-La Mancha, Crta. Toledo-Albacete, s/n, 13700 Tomelloso, Ciudad Real, Spain; Scientific and Technologic Park of Albacete, Paseo de la Innovación 1, 02006 Albacete, Spain
| | - María Llanos Palop
- Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain
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47
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Agaliya PJ, Jeevaratnam K. Molecular characterization of lactobacilli isolated from fermented idli batter. Braz J Microbiol 2014; 44:1199-206. [PMID: 24688512 PMCID: PMC3958188 DOI: 10.1590/s1517-83822013000400025] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Accepted: 04/04/2013] [Indexed: 12/23/2022] Open
Abstract
Lactic acid bacteria are non pathogenic organism widely distributed in nature typically involved in a large number of spontaneous food fermentation. The purpose of this study was to characterize the bacteriocinogenic lactobacilli from fermented idli batter which can find application in biopreservation and biomedicine. Eight most promising lactobacilli were chosen from twenty two isolates based on their spectrum of activity against other lactic acid bacteria and pathogens. The eight lactobacilli were characterized based on the various classical phenotypic tests, physiological tests and biochemical tests including various carbohydrate utilization profiles. All isolates were homo fermentative, catalase, and gelatin negative. Molecular characterization was performed by RAPD, 16S rRNA analysis, 16S ARDRA, and Multiplex PCR for species identification. RAPD was carried out using the primer R2 and M13. Five different clusters were obtained based on RAPD indicating strain level variation. 16S rRNA analysis showed 99 to 100% homology towards Lactobacillus plantarum. The restriction digestion pattern was similar for all the isolates with the restriction enzyme AluI. The subspecies were identified by performing Multiplex PCR using species specific primer. Among the five clusters, three clusters were clearly identified as Lactobacillus plantarum subsp. plantarum, Lactobacillus pentosus, and Lactobacillus plantarum subsp. argentoratensis.
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Affiliation(s)
- Perumal Jayaprabha Agaliya
- Department of Biochemistry & Molecular Biology, School of Life Sciences, Pondicherry University, Pondicherry, India
| | - Kadirvelu Jeevaratnam
- Department of Biochemistry & Molecular Biology, School of Life Sciences, Pondicherry University, Pondicherry, India
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48
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BELHADJ H, HARZALLAH D, BOUAMRA D, KHENNOUF S, Dahamna S, GHADBANE M. Phenotypic and genotypic characterization of some lactic Acid bacteria isolated from bee pollen: a preliminary study. BIOSCIENCE OF MICROBIOTA, FOOD AND HEALTH 2014; 33:11-23. [PMID: 24936378 PMCID: PMC4034326 DOI: 10.12938/bmfh.33.11] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2013] [Accepted: 08/20/2013] [Indexed: 11/05/2022]
Abstract
In the present work, five hundred and sixty-seven isolates of lactic acid bacteria were recovered from raw bee pollen grains. All isolates were screened for their antagonistic activity against both Gram-positive and Gram-negative pathogenic bacteria. Neutralized supernatants of 54 lactic acid bacteria (LAB) cultures from 216 active isolates inhibited the growth of indicator bacteria. They were phenotypically characterized, based on the fermentation of 39 carbohydrates. Using the simple matching coefficient and unweighted pair group algorithm with arithmetic averages (UPGMA), seven clusters with other two members were defined at the 79% similarity level. The following species were characterized: Lactobacillus plantarum, Lactobacillus fermentum, Lactococcus lactis, Pediococcus acidilactici, Pediococcus pentosaceus, and unidentified lactobacilli. Phenotypic characteristics of major and minor clusters were also identified. Partial sequencing of the 16S rRNA gene of representative isolates from each cluster was performed, and ten strains were assigned to seven species: Lactobacillus plantarum, Lactobacillus fermentum, Lactococcus lactis, Lactobacillus ingluviei, Pediococcus pentosaceus, Lactobacillus acidipiscis and Weissella cibaria. The molecular method used failed to determine the exact taxonomic status of BH0900 and AH3133.
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Affiliation(s)
- Hani BELHADJ
- Laboratory of Applied Microbiology, Department of
Microbiology, Faculty of Natural and Life Sciences, University Sétif 1 Ferhat Abbas, 19000
Sétif, Algeria
| | - Daoud HARZALLAH
- Laboratory of Applied Microbiology, Department of
Microbiology, Faculty of Natural and Life Sciences, University Sétif 1 Ferhat Abbas, 19000
Sétif, Algeria
| | - Dalila BOUAMRA
- Laboratory of Phytotherapy Applied to Chronic Diseases,
Faculty of Natural and life Sciences, University Sétif 1 Ferhat Abbas, 19000 Sétif,
Algeria
| | - Seddik KHENNOUF
- Laboratory of Phytotherapy Applied to Chronic Diseases,
Faculty of Natural and life Sciences, University Sétif 1 Ferhat Abbas, 19000 Sétif,
Algeria
| | - Saliha Dahamna
- Laboratory of Phytotherapy Applied to Chronic Diseases,
Faculty of Natural and life Sciences, University Sétif 1 Ferhat Abbas, 19000 Sétif,
Algeria
| | - Mouloud GHADBANE
- Laboratory of Applied Microbiology, Department of
Microbiology, Faculty of Natural and Life Sciences, University Sétif 1 Ferhat Abbas, 19000
Sétif, Algeria
- Laboratory of Plant Biotechnology, Department of Natural and
Life Sciences, Sciences Faculty, University of M’sila, PO Box 166 M’sila, Algeria
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49
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Dai Z, Li Y, Wu J, Zhao Q. Diversity of Lactic Acid Bacteria during Fermentation of a Traditional Chinese Fish Product,Chouguiyu(Stinky Mandarinfish). J Food Sci 2013; 78:M1778-83. [DOI: 10.1111/1750-3841.12289] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2013] [Accepted: 09/14/2013] [Indexed: 11/29/2022]
Affiliation(s)
- Zhiyuan Dai
- College of Food Science and Biotechnology and, Inst. of Aquatic Products Processing; Zhejiang Gongshang Univ.; Hangzhou Zhejiang 310035 China
| | - Yan Li
- College of Food Science and Biotechnology and, Inst. of Aquatic Products Processing; Zhejiang Gongshang Univ.; Hangzhou Zhejiang 310035 China
| | - Jiajia Wu
- College of Food Science and Biotechnology and, Inst. of Aquatic Products Processing; Zhejiang Gongshang Univ.; Hangzhou Zhejiang 310035 China
| | - Qiaoling Zhao
- College of Food Science and Biotechnology and, Inst. of Aquatic Products Processing; Zhejiang Gongshang Univ.; Hangzhou Zhejiang 310035 China
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50
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Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation. World J Microbiol Biotechnol 2013; 29:1537-49. [DOI: 10.1007/s11274-013-1337-x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2013] [Accepted: 03/24/2013] [Indexed: 11/26/2022]
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