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Colucci Cante R, Nigro F, Passannanti F, Lentini G, Gallo M, Nigro R, Budelli AL. Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices. Compr Rev Food Sci Food Saf 2024; 23:e13356. [PMID: 38767859 DOI: 10.1111/1541-4337.13356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 02/26/2024] [Accepted: 04/06/2024] [Indexed: 05/22/2024]
Abstract
Recently, the role of the gut microbiota in metabolic health, immunity, behavioral balance, longevity, and intestine comfort has been the object of several studies from scientific communities. They were encouraged by a growing interest from food industries and consumers toward novel fermented ingredients and formulations with powerful biological effects, such as pre, pro, and postbiotic products. Depending on the selected strains, the operating conditions, the addition of suitable reagents or enzymes, the equipment, and the reactor configurations, functional compounds with high bioactivity, such as short-chain fatty acids, gamma-aminobutyric acid, bioactive peptides, and serotonin, can be enhanced and/or produced through fermentation of several vegetable matrices. Otherwise, their formation can also be promoted directly in the gut after the dietary intake of fermented foods: In this case, fermentation will aim to increase the content of precursor substances, such as indigestible fibers, polyphenols, some amino acids, and resistant starch, which can be potentially metabolized by endogenous gut microorganisms and converted in healthy molecules. This review provides an overview of the main functional components currently investigated in literature and the associated gut health benefits. The current state of the art about fermentation technology as a promising functionalization tool to promote the direct or indirect formation of gut-health-enhancing components was deepened, highlighting the importance of optimizing microorganism selection, system setups, and process conditions according to the target compound of interest. The collected data suggested the possibility of gaining novel functional food ingredients or products rich in functional molecules through fermentation without performing additional extraction and purification stages, which are needed when conventional culture broths are used.
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Affiliation(s)
- Rosa Colucci Cante
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Rome, Italy
| | - Federica Nigro
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Francesca Passannanti
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Giulia Lentini
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
| | - Marianna Gallo
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Rome, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Roberto Nigro
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
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Lam M, Leung KM, Lai GKK, Leung FCC, Griffin SDJ. Complete genome sequence of Gluconobacter frateurii ML.ISBL3, an endophytic strain isolated from aerial roots of Syngonium podophyllum. Microbiol Resour Announc 2024; 13:e0110623. [PMID: 38470266 PMCID: PMC11008163 DOI: 10.1128/mra.01106-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Accepted: 03/02/2024] [Indexed: 03/13/2024] Open
Abstract
The endophytic strain Gluconobacter frateurii ML.ISBL3 was isolated from aerial roots of Syngonium podophyllum in Hong Kong. Its complete genome, established through hybrid assembly, comprises a single chromosome of 3,309,710 bp (56.30% G+C).
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Affiliation(s)
- M. Lam
- Shuyuan Molecular Biology Laboratory, The Independent Schools Foundation Academy, Hong Kong SAR, China
| | - K. M. Leung
- Shuyuan Molecular Biology Laboratory, The Independent Schools Foundation Academy, Hong Kong SAR, China
| | - G. K. K. Lai
- Shuyuan Molecular Biology Laboratory, The Independent Schools Foundation Academy, Hong Kong SAR, China
| | - F. C. C. Leung
- Shuyuan Molecular Biology Laboratory, The Independent Schools Foundation Academy, Hong Kong SAR, China
| | - S. D. J. Griffin
- Shuyuan Molecular Biology Laboratory, The Independent Schools Foundation Academy, Hong Kong SAR, China
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3
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Roselli GE, Kerruish DWM, Crow M, Smart KA, Powell CD. The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers. Front Microbiol 2024; 15:1346724. [PMID: 38440137 PMCID: PMC10910910 DOI: 10.3389/fmicb.2024.1346724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 02/02/2024] [Indexed: 03/06/2024] Open
Abstract
The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented products. However, the brewing industry and other related sectors face a step-change in practice, primarily due to the growth in sales of no- and low-alcohol (NoLo) alternatives to traditional alcoholic products. Here we review the involvement of microbes across the brewing process, including both their positive contributions and their negative (spoilage) effects. We also discuss the opportunities for exploiting microbes for NoLo beer production, as well as the spoilage risks associated with these products. For the latter, we highlight differences in composition and process conditions between traditional and NoLo beers and discuss how these may impact the microbial ecosystem of each product stream in relation to microbiological stability and final beer quality.
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Affiliation(s)
- Giulia E. Roselli
- Division of Microbiology, Biotechnology and Brewing Science, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom
| | | | - Matthew Crow
- Diageo International Technical Centre, Menstrie, Scotland, United Kingdom
| | - Katherine A. Smart
- Diageo International Technical Centre, Menstrie, Scotland, United Kingdom
| | - Chris D. Powell
- Division of Microbiology, Biotechnology and Brewing Science, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom
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4
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Wünsche J, Brüggemann H, Gansbiller M, Schmid J. Acetan-like heteropolysaccharide production by various Kozakia baliensis strains: Characterization and further insights. Int J Biol Macromol 2023; 253:127097. [PMID: 37769772 DOI: 10.1016/j.ijbiomac.2023.127097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 09/19/2023] [Accepted: 09/25/2023] [Indexed: 10/03/2023]
Abstract
The family of Acetobacteraceae has demonstrated their ability to produce several heteropolysaccharides with a strong structural resemblance to xanthan gum. In this study, we assessed the potential of three isolates of K. baliensis as exopolysaccharide producers, namely K. baliensis SR-745, K. baliensis LMG 27018, and K. baliensis SR-1290. Among these, K. baliensis SR-745 was identified as the most promising candidate, exhibiting a final exopolysaccharide titer of 7.09 (± 0.50) g·L-1 and a productivity of 0.15 (± 0.01) g·L-1·h-1. Subsequent monomer analysis confirmed structural variations for the side chain composition of different strains. A molar subunit ratio of 6:1:1:1 (d-glucose: D-mannose: D-galactose: D-glucuronic acid) for EPS derived from K. baliensis SR-745 and of 3:1:3:1 for K. baliensis LMG 27018 was determined, while the exopolysaccharide produced by K. baliensis SR-1290 consisted of a major share of rhamnose. In-depth rheological polymer characterizations revealed high viscosity rates and predominantly elastic gel character, making polysaccharides of K. baliensis highly interesting for applications in the food and cosmetic industry. Further insights into the fundamental structure-function relationships of biopolymers were obtained by comparing exopolysaccharides derived from K. baliensis to a genetically engineered xanthan variant lacking acetyl and pyruvyl substitutions.
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Affiliation(s)
- Julia Wünsche
- Institute for Molecular Microbiology and Biotechnology, University of Münster, Corrensstraße 3, 48149 Münster, Germany.
| | - Hannah Brüggemann
- Institute for Molecular Microbiology and Biotechnology, University of Münster, Corrensstraße 3, 48149 Münster, Germany.
| | - Moritz Gansbiller
- Institute for Molecular Microbiology and Biotechnology, University of Münster, Corrensstraße 3, 48149 Münster, Germany.
| | - Jochen Schmid
- Institute for Molecular Microbiology and Biotechnology, University of Münster, Corrensstraße 3, 48149 Münster, Germany.
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5
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Liu Y, Jiang B, Wang K. A review of fermented bee products: Sources, nutritional values, and health benefits. Food Res Int 2023; 174:113506. [PMID: 37986501 DOI: 10.1016/j.foodres.2023.113506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 09/15/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
Bee products have garnered considerable interest due to their abundant nutritional content and versatile biological activities. The utilization of bee products as fermentation materials has shown favorable potential for increasing nutrients, altering texture, and endorsing unique tastes. This review critically examines the existing literature on fermented bee products, with a specific emphasis on the impact of fermentation on their nutritional composition and potential health benefits. The raw materials, strains, conditions, and methodologies employed in the fermentation of bee products, as well as the utilization of bee products as fermentation raw materials/excipients, are reviewed. We also present a special focus on the nutritional composition and content of bioactive substances, such as polyphenols and volatile organic compounds, in fermented bee products. Additionally, the influence of fermentation on bee product ingredients and their health benefits is summarized. Fermented bee products substantially benefit human health, with superior antioxidant, anti-inflammatory, and anti-allergic properties compared to non-fermented bee products. Finally, this article discusses the types, strains, health benefits, production processes, and market prospects of fermented bee products, which are expected to become an important part of human food culture as functional food or nutritional supplements. The aforementioned findings highlight the remarkable nutritional value and bioactive properties exhibited by fermented bee products.
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Affiliation(s)
- Yang Liu
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China
| | - Bokai Jiang
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China
| | - Kai Wang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
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Wen X, Yang H, Li Z, Chu W. Alcohol degradation, learning, and memory-enhancing effect of Acetobacter pasteurianus BP2201 in Caenorhabditis elegans model. J Appl Microbiol 2023; 134:lxad253. [PMID: 37934610 DOI: 10.1093/jambio/lxad253] [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: 07/23/2023] [Revised: 08/18/2023] [Accepted: 10/31/2023] [Indexed: 11/09/2023]
Abstract
AIMS This study aimed to investigate the probiotic effects of Acetobacter pasteurianus BP2201, isolated from brewing mass, for the treatment of alcohol-induced learning and memory ability impairments in a Caenorhabditis elegans model. METHODS AND RESULTS Acetobacter pasteurianus BP2201 was examined for probiotic properties, including acid and bile salt resistance, ethanol degradation, antioxidant efficacy, hemolytic activity, and susceptibility to antibiotics. The strain displayed robust acid and bile salt tolerance, efficient ethanol degradation, potent antioxidant activity, and susceptibility to specific antibiotics. Additionally, in the C. elegans model, administering A. pasteurianus BP2201 significantly improved alcohol-induced learning and memory impairments. CONCLUSIONS Acetobacter pasteurianus BP2201 proves to be a promising candidate strain for the treatment of learning and memory impairments induced by alcohol intake.
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Affiliation(s)
- Xin Wen
- Department of Pharmaceutical Microbiology, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, China
| | - Huazhong Yang
- Department of Pharmaceutical Microbiology, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, China
| | - Zhongqi Li
- Department of Pharmaceutical Microbiology, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, China
| | - Weihua Chu
- Department of Pharmaceutical Microbiology, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, China
- State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing 210009, China
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7
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Zhang K, Zhang TT, Guo RR, Ye Q, Zhao HL, Huang XH. The regulation of key flavor of traditional fermented food by microbial metabolism: A review. Food Chem X 2023; 19:100871. [PMID: 37780239 PMCID: PMC10534219 DOI: 10.1016/j.fochx.2023.100871] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/27/2023] [Accepted: 09/06/2023] [Indexed: 10/03/2023] Open
Abstract
The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation. The succession and metabolic accumulation of microbial flora significantly impacts the distinctive flavor of fermented foods. The investigation of the role of microbial flora changes in the production of flavor substances during fermentation can reveal the potential connection between microbial flora succession and the formation of key flavor compounds. This paper reviewed the evolution of microbial flora structure as food fermented and the key volatile compounds that contribute to flavor in the food system and their potential relationship. Further, it was a certain guiding significance for food industrial production.
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Affiliation(s)
- Ke Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei 230601, Anhui, China
| | - Ting-Ting Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ren-Rong Guo
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Quan Ye
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hui-Lin Zhao
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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8
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Román-Camacho JJ, García-García I, Santos-Dueñas IM, García-Martínez T, Mauricio JC. Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications-A Comprehensive Review. Foods 2023; 12:3705. [PMID: 37835358 PMCID: PMC10572879 DOI: 10.3390/foods12193705] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/03/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the production system and operational conditions. Furthermore, vinegar is obtained by the action of acetic acid bacteria (AAB) on an alcoholic medium in which ethanol is transformed into acetic acid. Besides the highlighted oxidative metabolism of AAB, their versatility and metabolic adaptability make them a taxonomic group with several biotechnological uses. Due to new and rapid advances in this field, this review attempts to approach the current state of knowledge by firstly discussing fundamental aspects related to industrial vinegar production and then exploring aspects related to AAB: classification, metabolism, and applications. Emphasis has been placed on an exhaustive taxonomic review considering the progressive increase in the number of new AAB species and genera, especially those with recognized biotechnological potential.
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Affiliation(s)
- Juan J. Román-Camacho
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain; (J.J.R.-C.); (T.G.-M.); (J.C.M.)
| | - Isidoro García-García
- Department of Inorganic Chemistry and Chemical Engineering, Agrifood Campus of International Excellence ceiA3, Nano Chemistry Institute (IUNAN), University of Córdoba, 14014 Córdoba, Spain;
| | - Inés M. Santos-Dueñas
- Department of Inorganic Chemistry and Chemical Engineering, Agrifood Campus of International Excellence ceiA3, Nano Chemistry Institute (IUNAN), University of Córdoba, 14014 Córdoba, Spain;
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain; (J.J.R.-C.); (T.G.-M.); (J.C.M.)
| | - Juan C. Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain; (J.J.R.-C.); (T.G.-M.); (J.C.M.)
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9
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Geraris Kartelias I, Karantonis HC, Giaouris E, Panagiotakopoulos I, Nasopoulou C. Kombucha Fermentation of Olympus Mountain Tea ( Sideritis scardica) Sweetened with Thyme Honey: Physicochemical Analysis and Evaluation of Functional Properties. Foods 2023; 12:3496. [PMID: 37761205 PMCID: PMC10528074 DOI: 10.3390/foods12183496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
This study implemented kombucha fermentation of Olympus Mountain tea (Sideritis scardica) sweetened with honey (OMTWH) in order to investigate the potential for producing a novel beverage with functional properties. The increase in the total count of bacteria and yeast suggests that the OMTWH acts as a viable substrate for supporting the proliferation of the microorganisms of the Kombucha symbiotic culture. The fermentation resulted in a reduction in pH and increased total titratable acidity. After fermentation, a statistically significant increase in the vitamins C, B1, B2, B6, B7, and B12 content was observed (p < 0.05). Total phenolics and antioxidant activity of the fermented beverage was significantly enhanced, as assessed by the method of Folin-Ciocalteu and ABTS assay, respectively. Results revealed that OMTWH had a potent inhibitory activity of α-amylase, α-glucosidase, acetylcholinesterase, and butyrylcholinesterase; OMTWH fermented with a kombucha consortium exhibited even higher inhibition. Hence, the process of kombucha fermentation can convert OMTWH into a novel beverage with enhanced functional properties.
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Affiliation(s)
- Ioannis Geraris Kartelias
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Haralabos Christos Karantonis
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece;
| | - Ioannis Panagiotakopoulos
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Constantina Nasopoulou
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
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10
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Cattò C, Mu A, Moreau JW, Wang N, Cappitelli F, Strugnell R. Biofilm colonization of stone materials from an Australian outdoor sculpture: Importance of geometry and exposure. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 339:117948. [PMID: 37080094 DOI: 10.1016/j.jenvman.2023.117948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 03/27/2023] [Accepted: 04/12/2023] [Indexed: 05/04/2023]
Abstract
The safeguarding of Australian outdoor stone heritage is currently limited by a lack of information concerning mechanisms responsible for the degradation of the built heritage. In this study, the bacterial community colonizing the stone surface of an outdoor sculpture located at the Church of St. John the Evangelist in Melbourne was analysed, providing an overview of the patterns of microbial composition associated with stone in an anthropogenic context. Illumina MiSeq 16S rRNA gene sequencing together with confocal laser microscope investigations highlighted the bacterial community was composed of both phototrophic and chemotrophic microorganisms characteristic of stone and soil, and typical of arid, salty and urban environments. Cardinal exposure, position and surface geometry were the most important factors in determining the structure of the microbial community. The North-West exposed areas on the top of the sculpture with high light exposure gave back the highest number of sequences and were dominated by Cyanobacteria. The South and West facing in middle and lower parts of the sculpture received significantly lower levels of radiation and were dominated by Actinobacteria. Proteobacteria were observed as widespread on the sculpture. This pioneer research provided an in-depth investigation of the microbial community structure on a deteriorated artistic stone in the Australian continent and provides information for the identification of deterioration-associated microorganisms and/or bacteria beneficial for stone preservation.
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Affiliation(s)
- Cristina Cattò
- Department of Food Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milano, Italy; Department of Microbiology and Immunology, At the Peter Doherty Institute for Infection and Immunity, The University of Melbourne, Melbourne, VIC, Australia.
| | - Andre Mu
- Department of Microbiology and Immunology, At the Peter Doherty Institute for Infection and Immunity, The University of Melbourne, Melbourne, VIC, Australia; Doherty Applied Microbial Genomics, Department of Microbiology and Immunology, At the Peter Doherty Institute for Infection and Immunity, The University of Melbourne, Melbourne, VIC, Australia.
| | - John W Moreau
- School of Geographical and Earth Sciences, University of Glasgow, Glasgow, United Kingdom; School of Geographical, Atmospheric and Earth Sciences, The University of Melbourne, Parkville, VIC, Australia.
| | - Nancy Wang
- Department of Microbiology and Immunology, At the Peter Doherty Institute for Infection and Immunity, The University of Melbourne, Melbourne, VIC, Australia.
| | - Francesca Cappitelli
- Department of Food Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milano, Italy.
| | - Richard Strugnell
- Department of Microbiology and Immunology, At the Peter Doherty Institute for Infection and Immunity, The University of Melbourne, Melbourne, VIC, Australia.
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11
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Garraud J, Plihon H, Capiaux H, Le Guern C, Mench M, Lebeau T. Drivers to improve metal(loid) phytoextraction with a focus on microbial degradation of dissolved organic matter in soils. INTERNATIONAL JOURNAL OF PHYTOREMEDIATION 2023; 26:63-81. [PMID: 37303191 DOI: 10.1080/15226514.2023.2221740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Bioaugmentation of soils can increase the mobilization of metal(loid)s from the soil-bearing phases. However, once desorbed, these metal(loid)s are mostly complexed to the dissolved organic matter (DOM) in the soil solution, which can restrict their availability to plants (roots mainly taking up the free forms) and then the phytoextraction performances. Firstly the main drivers influencing phytoextraction are reminded, then the review focuses on the DOM role. After having reminding the origin, the chemical structure and the lability of DOM, the pool of stable DOM (the most abundant in the soil) most involved in the complexation of metal(loid)s is addressed in particular by focusing on carboxylic and/or phenolic groups and factors controlling metal(loid) complexation with DOM. Finally, this review addresses the ability of microorganisms to degrade metal(loid)-DOM complexes as an additional lever for increasing the pool of free metal(loid) ions, and then phytoextraction performances, and details the origin of microorganisms and how they are selected. The development of innovative processes including the use of these DOM-degrading microorganisms is proposed in perspectives.
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Affiliation(s)
- Justine Garraud
- Nantes Université, Université d'Angers, Le Mans Université, CNRS, UMR 6112, Laboratoire de Planétologie et Géosciences, Nantes, France
| | - Hélène Plihon
- Nantes Université, Université d'Angers, Le Mans Université, CNRS, UMR 6112, Laboratoire de Planétologie et Géosciences, Nantes, France
| | - Hervé Capiaux
- Nantes Université, Université d'Angers, Le Mans Université, CNRS, UMR 6112, Laboratoire de Planétologie et Géosciences, Nantes, France
| | | | | | - Thierry Lebeau
- Nantes Université, Université d'Angers, Le Mans Université, CNRS, UMR 6112, Laboratoire de Planétologie et Géosciences, Nantes, France
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12
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Wang B, Rutherfurd-Markwick K, Naren N, Zhang XX, Mutukumira AN. Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture. Foods 2023; 12:2314. [PMID: 37372525 DOI: 10.3390/foods12122314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/29/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Kombucha is a popular sparkling sugared tea, fermented by a symbiotic culture of acetic acid bacteria (AAB) and yeast. The demand for kombucha continues to increase worldwide, mainly due to its perceived health benefits and appealing sensory properties. This study isolated and characterised the dominant AAB and yeast from a starter culture and kombucha broth after 0, 1, 3, 5, 7, 9, 11, and 14 days of fermentation at ambient temperature (22 °C). Yeast and AAB were isolated from the Kombucha samples using glucose yeast extract mannitol ethanol acetic acid (GYMEA) and yeast extract glucose chloramphenicol (YGC) media, respectively. The phenotypic and taxonomic identification of AAB and yeast were determined by morphological and biochemical characterisation, followed by a sequence analysis of the ribosomal RNA gene (16S rRNA for AAB and ITS for yeast). The changes in the microbial composition were associated with variations in the physico-chemical characteristics of kombucha tea, such as pH, titratable acidity, and total soluble solids (TSS). During fermentation, the acidity increased and the TSS decreased. The yield, moisture content, and water activity of the cellulosic pellicles which had developed at the end of fermentation were attributed to the presence of AAB. The dominant AAB species in the cellulosic pellicles and kombucha broth were identified as Komagataeibacter rhaeticus. The yeast isolates belonged to Debaryomyces prosopidis and Zygosaccharomyces lentus.
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Affiliation(s)
- Boying Wang
- School of Food and Advanced Technology, Massey University, Auckland 0745, New Zealand
| | | | - Naran Naren
- School of Natural Sciences, Massey University, Auckland 0745, New Zealand
| | - Xue-Xian Zhang
- School of Natural Sciences, Massey University, Auckland 0745, New Zealand
| | - Anthony N Mutukumira
- School of Food and Advanced Technology, Massey University, Auckland 0745, New Zealand
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de Paiva GM, de Melo LF, Pedroso FP, da Luz Mesquita P, Nucci ER, Santos IJB. Use of brewer's residual yeast for production of bacterial nanocellulose with Gluconacetobacter hansenii. Int J Biol Macromol 2023; 242:124897. [PMID: 37196713 DOI: 10.1016/j.ijbiomac.2023.124897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 04/19/2023] [Accepted: 05/12/2023] [Indexed: 05/19/2023]
Abstract
Bacterial nanocellulose (BNC) has attained elevated interest due to its versatile structure and high resistance characteristics. Accordingly, efforts have been made in order to reduce its production costs, such as the employment of its by-products as a nutrient broth to yield the microorganism. Residual brewer's yeast is an excellent recourse, due to its high nutritional value and availability. Therefore, research which aimed to contribute to the development of a low cost, efficient and biosustainable technology for BNC production with Gluconacetobacter hansenii was carried out. BNC was obtained from residual brewer's yeast hydrolysate at pH 7.0 and five days of incubation at 30 °C in static culture. The hydrolysate was characterized by the amount of sugars, fatty acids, total proteins and ash content. Subsequently, BNC obtained was characterized in terms of yield, carbon conversion ratio, hydrodynamic size, crystallinity, morphology, Fourier-transform infrared spectroscopy, and surface analysis. Residual brewer's yeast hydrolysate proved to be efficient in BNC production via gluconeogenesis with consumption of alanine, threonine and glycerol, obtaining 1.9 times the yield of the chemically defined broth adopted as standard. Additionally, properties observed in the obtained BNC were equal to those obtained from conventional chemical medium. The research contributed to bacterial nanocellulose production using by-products from the brewing industry.
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Affiliation(s)
- Gabriela Martins de Paiva
- Graduate Program in Chemical Engineering, Federal University of São João del-Rei, Campus Alto Paraopeba, MG 443, km 7, 36420-000 Ouro Branco, MG, Brazil
| | - Letícia Fernanda de Melo
- Graduate Program in Bioprocess Engineering, Federal University of São João del-Rei, Campus Alto Paraopeba, MG 443, km 7, 36420-000 Ouro Branco, MG, Brazil
| | - Fernanda Palladino Pedroso
- Institute of Biological Sciences, Federal University of Minas Gerais, Pres. Antônio Carlos Avenue, 6627, Pampulha, 31270-901 Belo Horizonte, MG, Brazil
| | - Patrícia da Luz Mesquita
- Graduate Program in Chemical Engineering, Federal University of São João del-Rei, Campus Alto Paraopeba, MG 443, km 7, 36420-000 Ouro Branco, MG, Brazil
| | - Edson Romano Nucci
- Graduate Program in Chemical Engineering, Federal University of São João del-Rei, Campus Alto Paraopeba, MG 443, km 7, 36420-000 Ouro Branco, MG, Brazil; Departament of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João del-Rei, Campus Alto Paraopeba, MG 443, km 7, 36497-899 Ouro Branco, MG, Brazil
| | - Igor José Boggione Santos
- Graduate Program in Chemical Engineering, Federal University of São João del-Rei, Campus Alto Paraopeba, MG 443, km 7, 36420-000 Ouro Branco, MG, Brazil; Departament of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João del-Rei, Campus Alto Paraopeba, MG 443, km 7, 36497-899 Ouro Branco, MG, Brazil.
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14
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Chen GL, Zheng FJ, Lin B, Yang YX, Fang XC, Verma KK, Yang LF. Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar. Front Nutr 2023; 10:1145862. [PMID: 37006937 PMCID: PMC10061008 DOI: 10.3389/fnut.2023.1145862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Accepted: 02/17/2023] [Indexed: 03/18/2023] Open
Abstract
Vinegar is one of the most widely used acidic condiments. Recently, rapid advances have been made in the area of vinegar research. Different types of traditional vinegar are available around the globe and have many applications. Vinegar can be made either naturally, through alcoholic and then acetic acid fermentation, or artificially, in laboratories. Vinegar is the product of acetic acid fermentation of dilute alcoholic solutions, manufactured by a two-step process. The first step is the production of ethanol from a carbohydrate source such as glucose, which is carried out by yeasts. The second step is the oxidation of ethanol to acetic acid, which is carried out by acetic acid bacteria. Acetic acid bacteria are not only producers of certain foods and drinks, such as vinegar, but they can also spoil other products such as wine, beer, soft drinks, and fruits. Various renewable substrates are used for the efficient biological production of acetic acid, including agro and food, dairy, and kitchen wastes. Numerous reports on the health advantages associated with vinegar ingredients have been presented. Fresh sugarcane juice was fermented with wine yeast and LB acetate bacteria to develop a high-quality original sugarcane vinegar beverage. To facilitate the current study, the bibliometric analysis method was adopted to visualize the knowledge map of vinegar research based on literature data. The present review article will help scientists discern the dynamic era of vinegar research and highlight areas for future research.
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Affiliation(s)
- Gan-Lin Chen
- School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning, Guangxi, China
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
- *Correspondence: Gan-Lin Chen
| | - Feng-Jin Zheng
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Bo Lin
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Yu-Xia Yang
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Xiao-Chun Fang
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Krishan K. Verma
- Key Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi), Ministry of Agriculture and Rural Affairs, Nanning, Guangxi, China
- Guangxi Key Laboratory of Sugarcane Genetic Improvement, Nanning, Guangxi, China
- Sugarcane Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi, China
| | - Li-Fang Yang
- School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning, Guangxi, China
- Li-Fang Yang
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15
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New perspectives into Gluconobacter-catalysed biotransformations. Biotechnol Adv 2023; 65:108127. [PMID: 36924811 DOI: 10.1016/j.biotechadv.2023.108127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 03/02/2023] [Accepted: 03/08/2023] [Indexed: 03/17/2023]
Abstract
Different from other aerobic microorganisms that oxidise carbon sources to water and carbon dioxide, Gluconobacter catalyses the incomplete oxidation of various substrates with regio- and stereoselectivity. This ability, as well as its capacity to release the resulting products into the reaction media, place Gluconobacter as a privileged member of a non-model microorganism class that may boost industrial biotechnology. Knowledge of new technologies applied to Gluconobacter has been piling up in recent years. Advancements in its genetic modification, application of immobilisation tools and careful designs of the transformations, have improved productivities and stabilities of Gluconobacter strains or enabled new bioconversions for the production of valuable marketable chemicals. In this work, the latest advancements applied to Gluconobacter-catalysed biotransformations are summarised with a special focus on recent available tools to improve them. From genetic and metabolic engineering to bioreactor design, the most recent works on the topic are analysed in depth to provide a comprehensive resource not only for scientists and technologists working on/with Gluconobacter, but for the general biotechnologist.
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16
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Kolesovs S, Ruklisha M, Semjonovs P. Synthesis of bacterial cellulose by Komagataeibacter rhaeticus MSCL 1463 on whey. 3 Biotech 2023; 13:105. [PMID: 36875957 PMCID: PMC9975128 DOI: 10.1007/s13205-023-03528-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Accepted: 02/17/2023] [Indexed: 03/06/2023] Open
Abstract
Production costs of bacterial cellulose (BC) can be reduced using alternative fermentation media, e. g., various agricultural by-products including whey. This study focuses on whey as an alternative growth medium for BC production by Komagataeibacter rhaeticus MSCL 1463. It was shown that the highest BC production on whey was 1.95 ± 0.15 g/L, which is approximately 40-50% lower that BC production on standard HS media with glucose. It was also confirmed that K. rhaeticus MSCL 1463 can utilise both lactose and galactose as the sole C source in the modified HS medium. Different whey pre-treatment methods showed that the highest BC synthesis with K. rhaeticus MSCL 1463 was achieved in undiluted whey after standard pre-treatment procedure. Moreover, BC yield from substrate on whey was significantly higher (34.33 ± 1.21%) compared to the HS medium (16.56 ± 0.64%), which shows that whey can be used as a potential fermentation medium for BC production.
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Affiliation(s)
- Sergejs Kolesovs
- Laboratory of Industrial Microbiology and Food Biotechnology, Institute of Biology, University of Latvia, Ojara Vaciesa Street 4, Riga, 1004 Latvia
| | - Maija Ruklisha
- Laboratory of Industrial Microbiology and Food Biotechnology, Institute of Biology, University of Latvia, Ojara Vaciesa Street 4, Riga, 1004 Latvia
| | - Pavels Semjonovs
- Laboratory of Industrial Microbiology and Food Biotechnology, Institute of Biology, University of Latvia, Ojara Vaciesa Street 4, Riga, 1004 Latvia
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17
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Xu J, Guo L, Zhao N, Meng X, Zhang J, Wang T, Wei X, Fan M. Response mechanisms to acid stress of acid-resistant bacteria and biotechnological applications in the food industry. Crit Rev Biotechnol 2023; 43:258-274. [PMID: 35114869 DOI: 10.1080/07388551.2021.2025335] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Acid-resistant bacteria are more and more widely used in industrial production due to their unique acid-resistant properties. In order to survive in various acidic environments, acid-resistant bacteria have developed diverse protective mechanisms such as sensing acid stress and signal transduction, maintaining intracellular pH homeostasis by controlling the flow of H+, protecting and repairing biological macromolecules, metabolic modification, and cross-protection. Acid-resistant bacteria have broad biotechnological application prospects in the food field. The production of fermented foods with high acidity and acidophilic enzymes are the main applications of this kind of bacteria in the food industry. Their acid resistance modules can also be used to construct acid-resistant recombinant engineering strains for special purposes. However, they can also cause negative effects on foods, such as spoilage and toxicity. Herein, the aim of this paper is to summarize the research progress of molecular mechanisms against acid stress of acid-resistant bacteria. Moreover, their effects on the food industry were also discussed. It is useful to lay a foundation for broadening our understanding of the physiological metabolism of acid-resistant bacteria and better serving the food industry.
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Affiliation(s)
- Junnan Xu
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Li Guo
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Ning Zhao
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Xuemei Meng
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Jie Zhang
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Tieru Wang
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Xinyuan Wei
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
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18
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Amruta N, Maness NJ, Gressett TE, Tsuchiya Y, Kishi M, Bix G. Effect of acetic acid inactivation of SARS-CoV-2. PLoS One 2023; 18:e0276578. [PMID: 36753524 PMCID: PMC9907812 DOI: 10.1371/journal.pone.0276578] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Accepted: 10/10/2022] [Indexed: 02/09/2023] Open
Abstract
Effective measures are needed to prevent the spread and infectivity of SARS-CoV-2 that causes COVID-19. Chemical inactivation may help to prevent the spread and transmission of this and other viruses. Hence, we tested the SARS-CoV-2 antiviral activity of acetic acid, the main component of vinegar, in vitro. Inactivation and binding assays suggest that acetic acid is virucidal. We found that 6% acetic acid, a concentration typically found in white distilled vinegar, effectively inactivated SARS-CoV-2 after 15-min incubation with a complete loss of replication of competent virus as measured by TCID50. Transmission electron microscopy further demonstrated that 6% acetic acid disrupts SARS-CoV-2 virion structure. In addition, 6% acetic acid significantly inhibits and disrupts the binding of SARS-CoV-2 spike protein binding to ACE2, the primary SARS-CoV-2 cell receptor, after contact with spike protein for 5, 10, 30 and 60 minutes incubation. Taken together, our findings demonstrate that acetic acid possesses inactivating activity against SARS-CoV-2 and may represent a safe alternative to commonly used chemical disinfectants to effectively control the spread of SARS-CoV-2.
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Affiliation(s)
- Narayanappa Amruta
- Department of Neurosurgery, Clinical Neuroscience Research Center, Tulane University School of Medicine, New Orleans, LA, United States of America
| | - Nicholas J. Maness
- Tulane National Primate Research Center, Tulane University, Covington, LA, United States of America
- Department of Microbiology and Immunology, Tulane University School of Medicine, New Orleans, LA, United States of America
| | - Timothy E. Gressett
- Department of Neurosurgery, Clinical Neuroscience Research Center, Tulane University School of Medicine, New Orleans, LA, United States of America
- Tulane Brain Institute, Tulane University, New Orleans, LA, United States of America
| | | | - Mikiya Kishi
- Central Research Institute, Mizkan Holdings Co., Ltd. Aichi, Japan
| | - Gregory Bix
- Department of Neurosurgery, Clinical Neuroscience Research Center, Tulane University School of Medicine, New Orleans, LA, United States of America
- Tulane Brain Institute, Tulane University, New Orleans, LA, United States of America
- Department of Neurology, Tulane University School of Medicine, New Orleans, LA, United States of America
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19
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Es‐sbata I, Castro R, Zouhair R, Durán‐Guerrero E. Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus-indica). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:264-272. [PMID: 35866440 PMCID: PMC9804814 DOI: 10.1002/jsfa.12138] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 07/11/2022] [Accepted: 07/22/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND In several countries, the cactus plant (Opuntia ficus-indica (L). Mill.) has received renewed attention because of its ecological, socio-economic and environmental role. In this study, prickly pear vinegar was produced employing two types of acetification processes: surface and submerged culture. Both acetification processes were performed at different temperatures (30, 37, 40 °C) by using two different species of thermotolerant acetic acid bacteria (Acetobacter malorum and Gluconobacter oxydans). Polyphenols and volatile compounds analyzed by ultra-performance liquid chromatography with diode array detection and stir bar sorptive extraction-gas chromatography-mass spectrometry, respectively, were considered as the main variables to determine the effect of the acetification process on the quality of the vinegar. RESULTS As a result, 15 polyphenols and 70 volatile compounds were identified and quantified in the vinegar samples produced by both acetification processes. The results showed that the surface acetification method led to an increase in the concentration of phenolic components, which was higher than that in the submerged process. However, a significant increase in volatile compounds predominated by esters and acids was observed when submerged culture acetification was employed, whereas alcohols were predominant in surface culture vinegars. Moreover, multivariate statistical analysis showed that the components that mostly contributed to the differentiation between all vinegar samples were the volatile compounds. CONCLUSION It has been proved that prickly pear vinegar could be successfully produced at higher temperatures than usual, by employing thermotolerant bacteria, and that the type of acetification method significantly affects the final quality of the vinegar produced. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Ikram Es‐sbata
- Analytical Chemistry Department, Faculty of Sciences – IVAGROUniversity of Cadiz, Agrifood Campus of International Excellence (CeiA3)CadizSpain
- Laboratory of Plant Biotechnology and Molecular Biology, Department of BiologyFaculty of Sciences, Moulay Ismail UniversityMeknesMorocco
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences – IVAGROUniversity of Cadiz, Agrifood Campus of International Excellence (CeiA3)CadizSpain
| | - Rachid Zouhair
- Laboratory of Plant Biotechnology and Molecular Biology, Department of BiologyFaculty of Sciences, Moulay Ismail UniversityMeknesMorocco
| | - Enrique Durán‐Guerrero
- Analytical Chemistry Department, Faculty of Sciences – IVAGROUniversity of Cadiz, Agrifood Campus of International Excellence (CeiA3)CadizSpain
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20
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Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea. Foods 2022; 11:foods11223573. [PMID: 36429165 PMCID: PMC9689881 DOI: 10.3390/foods11223573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 11/07/2022] [Accepted: 11/07/2022] [Indexed: 11/12/2022] Open
Abstract
The fermentation of traditional vinegar is a spontaneous and complex process that involves interactions among various microorganisms. Here, we used a microbiome approach to determine the effects of networks, such as fermentation temperature, location, physicochemical and sensory characteristics, and bacterial profile, within traditional grain vinegar samples collected from various regions of Korea. Acetic acid and lactic acid were identified as the major metabolites of grain vinegar, and sourness and umami were determined as taste fingerprints that could distinguish between vinegar samples. Acetobacter ghanensis and Lactobacillus acetotolerans were the predominant bacterial species, and the functional composition of the microbiota revealed that the nucleotide biosynthesis pathway was the most enriched. These results reveal that vinegar samples fermented outdoors are more similar to each other than vinegar samples fermented at 30 °C, when comparing the distance matrix for comprehending bacterial networks among samples. This study may help obtain high-quality vinegar through optimized fermentation conditions by suggesting differences in sensory characteristics according to the fermentation environment.
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21
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Qin H, Wu H, Shen K, Liu Y, Li M, Wang H, Qiao Z, Mu Z. Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential. Foods 2022; 11:3155. [PMID: 37430904 PMCID: PMC9601907 DOI: 10.3390/foods11203155] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/01/2022] [Accepted: 10/04/2022] [Indexed: 08/05/2023] Open
Abstract
Fermented minor grain (MG) foods often have unique nutritional value and functional characteristics, which are important for developing dietary culture worldwide. As a kind of special raw material in fermented food, minor grains have special functional components, such as trace elements, dietary fiber, and polyphenols. Fermented MG foods have excellent nutrients, phytochemicals, and bioactive compounds and are consumed as a rich source of probiotic microbes. Thus, the purpose of this review is to introduce the latest progress in research related to the fermentation products of MGs. Specific discussion is focused on the classification of fermented MG foods and their nutritional and health implications, including studies of microbial diversity, functional components, and probiotic potential. Furthermore, this review discusses how mixed fermentation of grain mixtures is a better method for developing new functional foods to increase the nutritional value of meals based on cereals and legumes in terms of dietary protein and micronutrients.
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Affiliation(s)
- Huibin Qin
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Houbin Wu
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Ke Shen
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Yilin Liu
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Meng Li
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Haigang Wang
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Zhijun Qiao
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Zhixin Mu
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
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22
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Es-sbata I, Castro R, Durán-Guerrero E, Zouhair R, Astola A. Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using Acetobacter malorum and Gluconobacter oxydans: Study of volatile and polyphenolic composition. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104699] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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El-Askri T, Yatim M, Sehli Y, Rahou A, Belhaj A, Castro R, Durán-Guerrero E, Hafidi M, Zouhair R. Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol−Thermo Tolerance and the Optimization of Acetic Acid Production. Microorganisms 2022; 10:microorganisms10091741. [PMID: 36144343 PMCID: PMC9500637 DOI: 10.3390/microorganisms10091741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 11/16/2022] Open
Abstract
The production of vinegar on an industrial scale from different raw materials is subject to constraints, notably the low tolerance of acetic acid bacteria (AAB) to high temperatures and high ethanol concentrations. In this study, we used 25 samples of different fruits from seven Moroccan biotopes with arid and semi-arid environmental conditions as a basic substrate to isolate thermo- and ethanol-tolerant AAB strains. The isolation and morphological, biochemical and metabolic characterization of these bacteria allowed us to isolate a total number of 400 strains with characters similar to AAB, of which six strains (FAGD1, FAGD10, FAGD18 and GCM2, GCM4, GCM15) were found to be mobile and immobile Gram-negative bacteria with ellipsoidal rod-shaped colonies that clustered in pairs and in isolated chains. These strains are capable of producing acetic acid from ethanol, growing on peptone and oxidizing acetate to CO2 and H2O. Strains FAGD1, FAGD10 and FAGD18 show negative growth on YPG medium containing D-glucose > 30%, while strains GCM2, GCM4 and GCM15 show positive growth. These six strains stand out on CARR indicator medium as isolates of the genus Acetobacter ssp. Analysis of 16S rDNA gene sequencing allowed us to differentiate these strains as Acetobacter fabarum and Acetobacter pasteurianus. The study of the tolerance of these six isolates towards pH showed that most of the six strains are unable to grow at pH 3 and pH 9, with an ideal pH of 5. The behavior of the six strains at different concentrations of ethanol shows an optimal production of acetic acid after incubation at concentrations between 6% and 8% (v/v) of ethanol. All six strains tolerated an ethanol concentration of 16% (v/v). The resistance of the strains to acetic acid differs between the species of AAB. The optimum acetic acid production is obtained at a concentration of 1% (v/v) for the strains of FAGD1, FAGD10 and FAGD18, and 3% (v/v) for GCM2, GCM4 and GCM15. These strains are able to tolerate an acetic acid concentration of up to 6% (v/v). The production kinetics of the six strains show the highest levels of growth and acetic acid production at 30 °C. This rate of growth and acetic acid production is high at 35 °C, 37 °C and 40 °C. Above 40 °C, the production of acid is reduced. All six strains continue to produce acetic acid, even at high temperatures up to 48 °C. These strains can be used in the vinegar production industry to minimize the load on cooling systems, especially in countries with high summer temperatures.
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Affiliation(s)
- Taoufik El-Askri
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (CeiA3), University of Cadiz, Polígono Río San Pedro, s/n, 11510 Cadiz, Spain
- Correspondence: ; Tel.: +212-706-801-037
| | - Meriem Yatim
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Youness Sehli
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Abdelilah Rahou
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Abdelhaq Belhaj
- Laboratory of Ecology and Biodiversity of Wetlands Team, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (CeiA3), University of Cadiz, Polígono Río San Pedro, s/n, 11510 Cadiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (CeiA3), University of Cadiz, Polígono Río San Pedro, s/n, 11510 Cadiz, Spain
| | - Majida Hafidi
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Rachid Zouhair
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
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24
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Liu X, Wang Z, Xiao J, Zhou X, Xu Y. Osmotic stress tolerance and transcriptome analysis of Gluconobacter oxydans to extra-high titers of glucose. Front Microbiol 2022; 13:977024. [PMID: 36033857 PMCID: PMC9412170 DOI: 10.3389/fmicb.2022.977024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Accepted: 07/26/2022] [Indexed: 11/13/2022] Open
Abstract
Gluconobacter oxydans has been widely acknowledged as an ideal strain for industrial bio-oxidations with fantastic yield and productivity. Even 600 g/L xylose can be catalyzed efficiently in a sealed and compressed oxygen-supplying bioreactor. Therefore, the present study seeks to explore the osmotic stress tolerance against extra-high titer of representative lignocellulosic sugars like glucose. Gluconobacter oxydans can well adapted and fermented with initial 600 g/L glucose, exhibiting the highest bio-tolerance in prokaryotic strains and the comparability to the eukaryotic strain of Saccharomyces cerevisiae. 1,432 differentially expressed genes corresponding to osmotic pressure are detected through transcriptome analysis, involving several genes related to the probable compatible solutes (trehalose and arginine). Gluconobacter oxydans obtains more energy by enhancing the substrate-level phosphorylation, resulting in the increased glucose consumption rate after fermentation adaption phase. This study will provide insights into further investigation of biological tolerance and response to extra-high titers of glucose of G. oxydans.
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Affiliation(s)
- Xinlu Liu
- Key Laboratory of Forestry Genetics and Biotechnology, Ministry of Education, Nanjing Forestry University, Nanjing, China
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
- Jiangsu Province Key Laboratory of Green Biomass-based Fuels and Chemicals, Nanjing, China
| | - Zhiwei Wang
- Key Laboratory of Forestry Genetics and Biotechnology, Ministry of Education, Nanjing Forestry University, Nanjing, China
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
- Jiangsu Province Key Laboratory of Green Biomass-based Fuels and Chemicals, Nanjing, China
| | - Jianjian Xiao
- Key Laboratory of Forestry Genetics and Biotechnology, Ministry of Education, Nanjing Forestry University, Nanjing, China
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
- Jiangsu Province Key Laboratory of Green Biomass-based Fuels and Chemicals, Nanjing, China
| | - Xin Zhou
- Key Laboratory of Forestry Genetics and Biotechnology, Ministry of Education, Nanjing Forestry University, Nanjing, China
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
- Jiangsu Province Key Laboratory of Green Biomass-based Fuels and Chemicals, Nanjing, China
| | - Yong Xu
- Key Laboratory of Forestry Genetics and Biotechnology, Ministry of Education, Nanjing Forestry University, Nanjing, China
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
- Jiangsu Province Key Laboratory of Green Biomass-based Fuels and Chemicals, Nanjing, China
- *Correspondence: Yong Xu,
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Karekar SC, Srinivas K, Ahring BK. Batch screening of weak base ion exchange resins for optimized extraction of acetic acid under fermentation conditions. CHEMICAL ENGINEERING JOURNAL ADVANCES 2022. [DOI: 10.1016/j.ceja.2022.100337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Tang W, Liao L, Xiao Y, Zhai J, Su H, Chen Y, Guo Y. Epicuticular wax of sweet sorghum influenced the microbial community and fermentation quality of silage. Front Microbiol 2022; 13:960857. [PMID: 35966662 PMCID: PMC9372506 DOI: 10.3389/fmicb.2022.960857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Accepted: 07/04/2022] [Indexed: 11/17/2022] Open
Abstract
Epicuticular wax, as secondary metabolites (hydrophobic compounds) covering plant surface, plays important roles in protecting plants from abiotic and biotic stresses. However, whether these compounds will influence fermentation process of silage is still not clear. In this study, two sweet sorghum cultivars with varying epicuticular wax on sheath (bloom), Yajin 2 (YJ, less bloom), and Jintian (JT, dense bloom), were harvested at flowering and maturing stages, and ensiled with or without bloom, aiming to evaluate the effects of bloom on fermentation quality, feed nutrition and microbial community. The bloom was collected manually with de-waxed cotton and extracted with chloroform. The results showed that the bloom reduced the concentrations of water-soluble carbohydrate and crude protein of the two cultivars at both stages, reduced lactic acid (LA) for YJ at both stages and for JT at flowering stage, and increased LA for JT at mature stage. The α-diversity of bacterial communities of the silage fermentation with bloom was significantly lower than that without bloom. Bloom increased the abundance of Lactobacillus, reduced that of Bacillus and Weissella, and significant correlations were observed between fermentative qualities and bacterial abundances. However, decreased diversity of bacterial community and the contents of LA implied that shifts in bacterial community might exert negative effects on silage fermentation. Our results suggest that bloom wax could alter the microbial community composition of ensiled sweet sorghums, which thus influence the fermentation qualities.
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Affiliation(s)
- Wei Tang
- College of Grassland Science, Qingdao Agricultural University, Qingdao, China
| | - Longxing Liao
- College of Agronomy and Biotechnology, Southwest University, Chongqing, China
| | - Yu Xiao
- College of Agronomy and Biotechnology, Southwest University, Chongqing, China
| | - Jianrong Zhai
- College of Animal Science and Technology, Southwest University, Chongqing, China
| | - Hang Su
- College of Animal Science and Technology, Southwest University, Chongqing, China
| | - Yingjie Chen
- College of Animal Science and Technology, Southwest University, Chongqing, China
| | - Yanjun Guo
- College of Grassland Science, Qingdao Agricultural University, Qingdao, China
- *Correspondence: Yanjun Guo,
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Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation. Antioxidants (Basel) 2022; 11:antiox11081425. [PMID: 35892627 PMCID: PMC9394258 DOI: 10.3390/antiox11081425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/13/2022] [Accepted: 07/21/2022] [Indexed: 12/10/2022] Open
Abstract
This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic acid fermentation, while two-step fermentation consisted of lactic acid fermentation followed by acetic acid fermentation. Acetobacter pasteurianus PCH 325, isolated from an over-ripened peach, was selected for acetic acid fermentation based on its growth and organic acid production characteristics. Acetic acid fermentation conditions were optimized for one- and two-step fermentation: 3% fermentation alcohol for both processes; 8% and 4% sucrose, respectively; and fermentation at 25 °C for both processes. For lactic acid fermentation of TFG, the inoculum and optimized conditions reported previously were used. Under the optimized conditions, the acetic acid content in OFG and TFG increased 21.20- and 29.51-fold, respectively. Furthermore, through two-step fermentation, γ-aminobutyric acid and lactic acid were produced up to 31.49 ± 1.17 mg/L and 243.44 ± 58.15 mg/L, respectively, which together with acetic acid could contribute to the higher DPPH scavenging activity of TFG. This study suggests that two-step fermentation may be a valuable strategy in industry for raising the amount of acetic acid and/or providing additional bioactive compounds.
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Zhang G, Li L, Liu J, Cai J, Fu J, Li N, Cao H, Xu H, Zhang Y, Cao R. Comparing the metabolite components of Sichuan Sun vinegar and other kinds of vinegar based on non-targeted metabolomic. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Abstract
Despite the popularity of kombucha tea, the distribution of different microbes across kombucha ferments and how those microbes interact within communities are not well characterized. Using metagenomics, comparative genomics, synthetic community experiments, and metabolomics, we determined the taxonomic, ecological, and functional diversity of 23 distinct kombuchas from across the United States. Shotgun metagenomic sequencing demonstrated that the bacterium Komagataeibacter rhaeticus and the yeast Brettanomyces bruxellensis were the most common microbes in the sampled kombucha communities. To determine the specificity of bacterium-yeast interactions, we experimentally quantified microbial interactions within kombucha biofilms by measuring densities of interacting species and biofilm production. In pairwise combinations of bacteria and yeast, B. bruxellensis and individual strains of Komagataeibacter spp. were sufficient to form kombucha fermentations with robust biofilms, but Zygosaccharomyces bisporus, another yeast found in kombucha, did not stimulate bacteria to produce biofilms. Profiling the spent media of both yeast species using nuclear magnetic resonance spectroscopy suggested that the enhanced ability of B. bruxellensis to ferment and produce key metabolites in sucrose-sweetened tea may explain why it stimulates biofilm formation. Comparative genomics demonstrated that Komagataeibacter spp. with >99% genomic similarity can still have dramatic differences in biofilm production, with strong producers yielding five times more biofilm than the weakest producers. IMPORTANCE Through an integration of metagenomic and experimental approaches, our work reveals the diversity and nature of interactions among key taxa in kombucha microbiomes through the construction of synthetic microbial pairs. Manipulation of these microbes in kombucha has the potential to shape both the fermentation qualities of kombucha and the production of biofilms and is valuable for kombucha beverage producers, biofilm engineers, and synthetic ecologists.
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Alvarez-Villagomez K, Ledesma-Escobar C, Priego-Capote F, Robles-Olvera V, García-Alamilla P. Influence of the starter culture on the volatile profile of processed cocoa beans by gas chromatography–mass spectrometry in high resolution mode. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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31
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Wang P, Wu J, Wang T, Zhang Y, Yao X, Li J, Wang X, Lü X. Fermentation process optimization, chemical analysis, and storage stability evaluation of a probiotic barley malt kvass. Bioprocess Biosyst Eng 2022; 45:1175-1188. [PMID: 35616735 DOI: 10.1007/s00449-022-02734-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Accepted: 05/02/2022] [Indexed: 11/26/2022]
Abstract
Kvass is a popular low-alcohol beverage produced by the natural fermentation of dark rye bread or malt with complex microbial flora. However, few pieces of research focus on the microflora of traditional bread kvass, and the industrial kvass based on malt concentrate has some disadvantages, including the lack of viable probiotics and containing multiple artificial additives. Therefore, in the present study, based on the different homemade traditional bread kvass, the predominant species including Lacticaseibacillus paracasei, Acetobacter pasteurianus, and Saccharomyces cerevisiae were screened and identified. In addition, barley malt was used instead of bread for kvass production, and the co-fermentation conditions with three different strains were optimized as wort concentration of 7.4°Brix, cell ratio of 2/2/1 (S. cerevisiae/L. paracasei/A. pasteurianus), inoculum amount of 8%, fermentation temperature of 29.5 °C and fermentation time of 24.6 h. Moreover, the physicochemical (pH, total soluble solids, color, and alcohol content) and probiotic (microorganisms counting and antioxidant activity) properties of the barley malt kvass prepared at optimal conditions were symmetrically evaluated. Besides, compared with the commercial kvass products, the produced barley malt kvass exhibited better taste and more desirable antioxidant activity, and also maintained around 6-7 log CFU/mL of viable probiotic microorganisms during a week of storage. The present study not only enriched the biological resource of the traditional kvass, but also promoted the development of the kvass as a live-bacteria beverage.
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Affiliation(s)
- Panpan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Jiaqi Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Tao Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Yunyong Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Xinyue Yao
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Jiayao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China.
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China.
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He Y, Xie Z, Zhang H, Liebl W, Toyama H, Chen F. Oxidative Fermentation of Acetic Acid Bacteria and Its Products. Front Microbiol 2022; 13:879246. [PMID: 35685922 PMCID: PMC9171043 DOI: 10.3389/fmicb.2022.879246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Accepted: 04/25/2022] [Indexed: 11/13/2022] Open
Abstract
Acetic acid bacteria (AAB) are a group of Gram-negative, strictly aerobic bacteria, including 19 reported genera until 2021, which are widely found on the surface of flowers and fruits, or in traditionally fermented products. Many AAB strains have the great abilities to incompletely oxidize a large variety of carbohydrates, alcohols and related compounds to the corresponding products mainly including acetic acid, gluconic acid, gulonic acid, galactonic acid, sorbose, dihydroxyacetone and miglitol via the membrane-binding dehydrogenases, which is termed as AAB oxidative fermentation (AOF). Up to now, at least 86 AOF products have been reported in the literatures, but no any monograph or review of them has been published. In this review, at first, we briefly introduce the classification progress of AAB due to the rapid changes of AAB classification in recent years, then systematically describe the enzymes involved in AOF and classify the AOF products. Finally, we summarize the application of molecular biology technologies in AOF researches.
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Affiliation(s)
- Yating He
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhenzhen Xie
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Huan Zhang
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Wolfgang Liebl
- Department of Microbiology, Technical University of Munich, Freising, Germany
| | - Hirohide Toyama
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- *Correspondence: Fusheng Chen
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Liu Y, Chen T, Sun R, Zi X, Li M. Effects of Lactobacillus plantarum on Silage Fermentation and Bacterial Community of Three Tropical Forages. FRONTIERS IN ANIMAL SCIENCE 2022. [DOI: 10.3389/fanim.2022.878909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The fermentation quality and microbial diversity of king grass (K), cassava foliage (C), and Broussonetia papyrifera (B) ensiled in the absence of an inoculant (K, C, B) or the presence of Lactobacillus plantarum (KL, CL, BL) for 60 days were investigated. The bacterial community was characterized by using the 16S rDNA sequencing technology. The relative abundance of Lactobacillus in K was very high, and it decreased after adding L. plantarum while Acinetobacter increased to some extent. The relative abundance of Lactobacillus in group C was also very high, and the inoculant L. plantarum enriched it in the CL group. As the second dominant genus of group C, the relative abundance of Pseudomonas decreased significantly in CL. Weissella and Enterobacter were the dominant genera in B and BL, and the relative abundance of Lactobacillus decreased in BL. For K, C, and B, the inoculant L. plantarum decreased the pH value and NH3-N content markedly, inhibited the production of butyric acid, increased the content of lactic acid, and significantly improved the fermentation quality. In conclusion, L. plantarum affected the bacterial community of C and improved the silage quality of K, C, and B to a certain extent.
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Wang B, Rutherfurd-Markwick K, Zhang XX, Mutukumira AN. Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New Zealand. Curr Res Food Sci 2022; 5:835-844. [PMID: 35600538 PMCID: PMC9121233 DOI: 10.1016/j.crfs.2022.04.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 04/19/2022] [Accepted: 04/28/2022] [Indexed: 11/23/2022] Open
Abstract
The demand for Kombucha, a sparkling sugared tea beverage fermented by a symbiotic culture of acetic acid bacteria (AAB) and yeast is increasing worldwide. Despite the popularity of the beverage which is mainly due to its perceived health benefits and appealing sensory properties, the microbial composition of the products at the time of consumption is unknown. Such information is important to both manufacturers and consumers. Therefore, this study characterised the dominant AAB and yeast present in six commercial Kombucha samples sold in New Zealand which comprised of three domestic and three imported samples. Acetic acid bacteria and yeast were isolated from the Kombucha samples using glucose yeast extract peptone mannitol (GYPM) and yeast extract glucose chloramphenicol (YGC) media, respectively. Phenotypic and taxonomic identification of AAB and yeast were achieved by morphological and biochemical characterisation, followed by sequence analysis of ribosomal RNA genes (16S rRNA for AAB and 26S rRNA for yeast). Viable AAB and yeast were only found in domestically produced Kombucha samples and not in the imported products. The dominant AAB species were identified as Acetobacter musti and Gluconobacter potus. The yeast isolates belonged to Dekkera bruxelensis, Schizosaccharomyces pombes, Hanseniaspora valbyensis, Brettanomyces anamalus, Pichia kudriavzevii, Starmerella vitis and Saccharomyces cerevisiae. The yeast communities were more complex and variable than the AAB communities in the analysed Kombucha samples.
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Affiliation(s)
- Boying Wang
- School of Food and Advanced Technology, Massey University, Auckland, 0745, New Zealand
| | - Kay Rutherfurd-Markwick
- School of Health Sciences, College of Health, Massey University, Auckland, 0745, New Zealand
| | - Xue-Xian Zhang
- School of Natural Sciences, Massey University, Auckland, 0745, New Zealand
| | - Anthony N. Mutukumira
- School of Food and Advanced Technology, Massey University, Auckland, 0745, New Zealand
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Leeuwendaal NK, Stanton C, O’Toole PW, Beresford TP. Fermented Foods, Health and the Gut Microbiome. Nutrients 2022; 14:nu14071527. [PMID: 35406140 PMCID: PMC9003261 DOI: 10.3390/nu14071527] [Citation(s) in RCA: 57] [Impact Index Per Article: 28.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/31/2022] [Accepted: 04/01/2022] [Indexed: 12/12/2022] Open
Abstract
Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that can positively affect human health has consolidated this interest. Each fermented food typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms from fermented foods may survive to interact with the gut microbiome, which can now be resolved at the species and strain level by metagenomics. Transient or long-term colonization of the gut by fermented food strains or impacts of fermented foods on indigenous gut microbes can therefore be determined. This review considers the primary food fermentation pathways and microorganisms involved, the potential health benefits, and the ability of these foodstuffs to impact the gut microbiome once ingested either through compounds produced during the fermentation process or through interactions with microorganisms from the fermented food that are capable of surviving in the gastro-intestinal transit. This review clearly shows that fermented foods can affect the gut microbiome in both the short and long term, and should be considered an important element of the human diet.
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Affiliation(s)
| | - Catherine Stanton
- Teagasc Food Research Centre, P61 C996 Cork, Ireland; (N.K.L.); (C.S.)
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland;
| | - Paul W. O’Toole
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland;
- School of Microbiology, University College Cork, T12 K8AF Cork, Ireland
| | - Tom P. Beresford
- Teagasc Food Research Centre, P61 C996 Cork, Ireland; (N.K.L.); (C.S.)
- Correspondence:
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Tigrero-Vaca J, Maridueña-Zavala MG, Liao HL, Prado-Lince M, Zambrano-Vera CS, Monserrate-Maggi B, Cevallos-Cevallos JM. Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation. Foods 2022; 11:foods11070915. [PMID: 35407002 PMCID: PMC8997610 DOI: 10.3390/foods11070915] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/17/2022] [Accepted: 03/17/2022] [Indexed: 01/22/2023] Open
Abstract
Cacao demand is continuously increasing, and variations in cacao prices have been associated with the aroma of fermented cacao beans. However, the role of microorganisms in the formation of volatile-aroma compounds during fermentation remains unclear. Microbial diversity in Nacional × Trinitario cacao was characterized during spontaneous fermentation by using culture-based methods and next-generation sequencing (NGS) of DNA amplicons. Cacao beans that were spontaneously fermented for 0, 24, 48, 72 and 96 h were UV-sterilized prior to the inoculation of the microbial isolates obtained by the culture-based methods. The volatile formation in inoculated cacao beans was evaluated by GC-MS. The species isolated during fermentation included yeast, such as Saccharomyces cerevisiae and Candida metapsilosis; lactic acid bacteria (LAB), such as Limosilactobacillus fermentum and Liquorilactobacillus nagelii; acetic acid bacteria (AAB), such as Acetobacter pasteurianus, Acetobacter ghanensis and Acetobacter syzygii, as well as other species, such as Bacillus subtilis and Bacillus amyloliquefaciens. Additionally, NGS revealed an abundance of environmental microorganisms, including Escherichia spp., Pantoea spp., Staphylococcus spp., Botrytis spp., Tetrapisispora spp. and Pichia spp., among others. During the lab-scale fermentation, the inoculation of S. cerevisiae mostly yielded alcohols, while LAB and AAB produced volatiles associated with floral, almond and fruity notes throughout the fermentation, but AAB also produced acetic acid with a sour aroma. Similarly, the inoculation of C. metapsilosis and Bacillus spp. in 96 h fermented cacao beans yielded esters with floral aromas. This is the first report describing the role of microorganisms in volatile formation during fine-flavor cacao fermentation.
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Affiliation(s)
- Joel Tigrero-Vaca
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador, Campus Gustavo Galindo Km. 30.5 Vía Perimetral, Guayaquil P.O. Box 09-01-5863, Ecuador; (J.T.-V.); (M.G.M.-Z.); (M.P.-L.); (C.S.Z.-V.); (B.M.-M.)
| | - María Gabriela Maridueña-Zavala
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador, Campus Gustavo Galindo Km. 30.5 Vía Perimetral, Guayaquil P.O. Box 09-01-5863, Ecuador; (J.T.-V.); (M.G.M.-Z.); (M.P.-L.); (C.S.Z.-V.); (B.M.-M.)
| | - Hui-Ling Liao
- Department of Soil Sciences, University of Florida, Gainesville, FL 32611, USA;
| | - Mónica Prado-Lince
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador, Campus Gustavo Galindo Km. 30.5 Vía Perimetral, Guayaquil P.O. Box 09-01-5863, Ecuador; (J.T.-V.); (M.G.M.-Z.); (M.P.-L.); (C.S.Z.-V.); (B.M.-M.)
| | - Cynthia Sulay Zambrano-Vera
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador, Campus Gustavo Galindo Km. 30.5 Vía Perimetral, Guayaquil P.O. Box 09-01-5863, Ecuador; (J.T.-V.); (M.G.M.-Z.); (M.P.-L.); (C.S.Z.-V.); (B.M.-M.)
| | - Bertha Monserrate-Maggi
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador, Campus Gustavo Galindo Km. 30.5 Vía Perimetral, Guayaquil P.O. Box 09-01-5863, Ecuador; (J.T.-V.); (M.G.M.-Z.); (M.P.-L.); (C.S.Z.-V.); (B.M.-M.)
| | - Juan M. Cevallos-Cevallos
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador, Campus Gustavo Galindo Km. 30.5 Vía Perimetral, Guayaquil P.O. Box 09-01-5863, Ecuador; (J.T.-V.); (M.G.M.-Z.); (M.P.-L.); (C.S.Z.-V.); (B.M.-M.)
- Correspondence:
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The Novel Strain of Gluconobacter oxydans H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12063047] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Acetic acid bacteria (AAB) has found applications in food technology, including beverages and vinegar. Generally, AAB shows several beneficial properties and has technological usefulness. Properly selected and tested strains of this group of bacteria may constitute a new and interesting solution among starter cultures for functional food. Therefore, the study aimed to develop a sour beer technology, based on the novel strain Gluconobacter oxydans H32. The microbiological, physical-chemical (HPLC method), and sensory (QDP method) quality were determined during 6 months of storage of dark and light beer samples. The AAB count at the beginning of storage was approximately 8 log CFU mL−1, and 6 log CFU mL−1 after 6 months of storage. As a result of the metabolic activity, acetic acid, gluconic acid, and ascorbic acid were detected in the samples. The light beer had a significantly better sensory quality, especially sample BPGL with the addition of G. oxydans H32 starter culture. It was found that it is possible to develop a functional beer with the novel strain Gluconobacter oxydans H32. These Sour Ale craft beers were not only a good source of H32 strain but also its pro-health metabolites.
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Abstract
Fruits of wild fruit species are considered healthy foods with the potential to treat and prevent chronic diseases. In recent years, the food industry and consumers have become increasingly interested in the nutritional value and safety of food and ingredients. A traditional method of processing fruits from spontaneous flora is in the form of vinegar by simple and easy techniques. The aim of this paper was to analyze the chemical composition of homemade vinegars obtained by traditional methods from the fruits of some wild fruit species, compared with commercial vinegars. To evaluate the characteristics of the two types of vinegar, analyses were performed regarding the physicochemical properties (density, soluble dry matter, total titratable acidity, and pH) and the content of phenolic compounds using HPLC. In terms of pH, it varied between 2.58 and 3.67 for homemade vinegar and between 2.22 and 2.86 for commercial vinegar. The density of vinegar varied between 1015 and 1070 kg/m3 in the case of homemade vinegar and between 1013 and 1030 kg/m3 in the case of commercial vinegar. The phenolic compounds, gallic acid, neochlorogenic acid, catechin hydrate, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, epicatechin, p-coumaric acid, ferulic acid, sinapic acid, salicylic acid, ellagic acid, rutin, and myricetin were found in homemade vinegar. Fewer phenolic compounds were identified in commercial vinegars. The data obtained highlight the high quality of homemade traditional vinegars compared with commercial ones. The biochemical composition of vinegars traditionally obtained from wild fruits, through simple recipes, demonstrates their role and importance for human well-being and the potentially beneficial effects on health.
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Lv N, Cai G, Pan X, Li Y, Wang R, Li J, Li C, Zhu G. pH and hydraulic retention time regulation for anaerobic fermentation: Focus on volatile fatty acids production/distribution, microbial community succession and interactive correlation. BIORESOURCE TECHNOLOGY 2022; 347:126310. [PMID: 34767905 DOI: 10.1016/j.biortech.2021.126310] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/04/2021] [Accepted: 11/06/2021] [Indexed: 06/13/2023]
Abstract
Enriching suitable fermentative products by optimizing operation conditions could effectively improve the efficiency of anaerobic digestion. In the present study, pH (5.0-6.0) and hydraulic retention time (HRT) (2 h-12 h) were regulated for volatile fatty acids (VFAs) production during glucose fermentation in acidogenic continuous stirred tank reactor (CSTR). Results showed that acetate and butyrate dominated during pH regulation. HRT reduction favored butyrate production and formate retainment. Maximum total VFAs production with highest acetate content was achieved at pH of 6.0 and HRT of 6 h. Microbial analysis revealed that Clostridium_sensu_stricto_1 was predominant butyrate producer during pH regulation, and Bacteroides was main contributor when HRT shorter than 6 h. In addition to acetyl-CoA pathway, acetate could also be produced via homoacetogenesis by Parabacteroides, UCG-004 and norank_f__Acidaminococcaceae. These results would give guidance for enhancing targeted VFAs products by optimizing operational parameters or bio-augmentation with specific bacteria.
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Affiliation(s)
- Nan Lv
- Key Laboratory of Urban Pollutant Conversion, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; University of Chinese Academy of Sciences, Beijing 100049, China; School of Environment and Nature Resources, Renmin University of China, Beijing 100872, China; Key Laboratory of Energy Resource Utilization from Agriculture Residue, Ministry of Agriculture and Rural Affairs, China
| | - Guanjing Cai
- Key Laboratory of Urban Pollutant Conversion, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
| | - Xiaofang Pan
- Key Laboratory of Urban Pollutant Conversion, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yanlin Li
- Key Laboratory of Urban Pollutant Conversion, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Ruming Wang
- Key Laboratory of Urban Pollutant Conversion, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Junjie Li
- Key Laboratory of Urban Pollutant Conversion, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Chunxing Li
- Department of Chemical and Biochemical Engineering, Technical University of Denmark, Kgs. Lyngby DK-2800, Denmark
| | - Gefu Zhu
- School of Environment and Nature Resources, Renmin University of China, Beijing 100872, China; Key Laboratory of Energy Resource Utilization from Agriculture Residue, Ministry of Agriculture and Rural Affairs, China.
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Improving Anaerobic Digestion of Brewery and Distillery Spent Grains through Aeration across a Silicone Membrane. SUSTAINABILITY 2022. [DOI: 10.3390/su14052755] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
An increase in the number of independent breweries and distilleries has led to an increase in the amount of spent grains with inadequate means of disposal. One option for disposal is as feedstock for anaerobic digestion if digester stability is ensured. In this study, brewers’ spent grain and distillers’ spent grain were used as substrate for anaerobic digestion for 32 weeks. The digestate was treated by recirculation through a silicone hose located in an external tank filled with saline solution. The hose served as a permeable membrane allowing for the passage of gases. The recirculation tanks were fitted with check valves to maintain three pressure/gas regimes: 26 mm Hg N2, 26 mm Hg aeration or 100 mm Hg aeration. A fourth digester was operated with no recirculation as the control. These treatments were chosen to determine if differences in digester stability, wastewater treatment efficiency, and biogas production could be detected. A combination of dairy and swine manure was used as seeding to provide a methanogenic consortium and bicarbonate buffering. However, despite trying to provide for adequate initial bicarbonate buffering, all four digesters had low initial buffering and consequently low pH as short-chain fatty acids accumulated. After six weeks, bicarbonate buffering and pH increased as methane production increased, and short-chain fatty acids decreased. Later, despite the fluxes of O2 and N2 across the silicone membrane being very low, differences between the various treatments were noted. The pH of the digestate treated by N2 recirculation was lower than the other digesters and decreased further after distillers’ spent grain was substituted for brewers’ spent grain. Aeration at a pressure of 26 mm Hg and 100 mg Hg increased biogas production compared to other treatments but only significantly so at 100 mm Hg. These results suggest that partial purging of dissolved gases in anaerobic digestate by the small fluxes of N2 or O2 across a permeable membrane may affect digester performance.
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ZHOU W, LI YB, ZHANG YL, LI X, SHI GH, YANG XL. Establishment of ddPCR detection technology system for three contaminants in fermented milk. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.115721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Wei ZHOU
- Hebei Food Inspection and Research Institute, China; Hebei Normal University, China
| | - Yong-Bo LI
- Hebei Food Inspection and Research Institute, China
| | - Ya-Lun ZHANG
- Hebei Food Inspection and Research Institute, China
| | - Xian LI
- Hebei Food Inspection and Research Institute, China
| | - Guo-hua SHI
- Hebei Food Inspection and Research Institute, China
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Ousaaid D, Mechchate H, Laaroussi H, Hano C, Bakour M, El Ghouizi A, Conte R, Lyoussi B, El Arabi I. Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality. Molecules 2021; 27:molecules27010222. [PMID: 35011451 PMCID: PMC8746612 DOI: 10.3390/molecules27010222] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/24/2021] [Accepted: 12/26/2021] [Indexed: 11/23/2022] Open
Abstract
The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy in bioactive compounds that provide several beneficial properties. This review was designed in the frame of valorization of fruits vinegar as a by-product with high value added by providing overall information on its biochemical constituents and beneficial potencies. It contains a cocktail of bioactive ingredients including polyphenolic acids, organic acids, tetramethylperazine, and melanoidins. Acetic acid is the most abundant organic acid and chlorogenic acid is the major phenol in apple vinegar. The administration of fruits vinegar could prevent diabetes, hypercholesterolemia, oxidative stress, cancer, and boost immunity as well as provide a remarkable antioxidant ability. The production techniques influence the quality of vinegar, and consequently, its health benefits.
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Affiliation(s)
- Driss Ousaaid
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life, Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, P.O. Box 1796, Morocco; (D.O.); (H.L.); (M.B.); (A.E.G.); (B.L.); (I.E.A.)
| | - Hamza Mechchate
- Laboratory of Inorganic Chemistry, Department of Chemistry, University of Helsinki, P.O. Box 55, FI-00014 Helsinki, Finland
- Correspondence:
| | - Hassan Laaroussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life, Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, P.O. Box 1796, Morocco; (D.O.); (H.L.); (M.B.); (A.E.G.); (B.L.); (I.E.A.)
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, University of Orleans, CEDEX 2, 45067 Orléans, France;
| | - Meryem Bakour
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life, Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, P.O. Box 1796, Morocco; (D.O.); (H.L.); (M.B.); (A.E.G.); (B.L.); (I.E.A.)
| | - Asmae El Ghouizi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life, Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, P.O. Box 1796, Morocco; (D.O.); (H.L.); (M.B.); (A.E.G.); (B.L.); (I.E.A.)
| | - Raffaele Conte
- Research Institute on Terrestrial Ecosystems (IRET)—CNR, Via Pietro Castellino 111, 80131 Naples, Italy;
| | - Badiaa Lyoussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life, Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, P.O. Box 1796, Morocco; (D.O.); (H.L.); (M.B.); (A.E.G.); (B.L.); (I.E.A.)
| | - Ilham El Arabi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life, Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, P.O. Box 1796, Morocco; (D.O.); (H.L.); (M.B.); (A.E.G.); (B.L.); (I.E.A.)
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Merli G, Becci A, Amato A, Beolchini F. Acetic acid bioproduction: The technological innovation change. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 798:149292. [PMID: 34375263 DOI: 10.1016/j.scitotenv.2021.149292] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 07/16/2021] [Accepted: 07/23/2021] [Indexed: 06/13/2023]
Abstract
Acetic acid is an organic acid of great importance globally and the demand of this product is currently increasing. The production of this acid has consequently aroused more and more interest over the years, especially for more sustainable processes. From a biological point of view, acetic acid can be produced by acetogenesis using inorganic substrates like CO2 or CO (with acetogenic bacteria) and aerobic fermentation (with acetic acid bacteria or fungi). With the aim of investigating the progress of technological innovation, the methodology applied by this review was an analysis of the international patents with the Espacenet platform, which ensured a worldwide invention overview. Another criterion was the selection of a precise period of time, from 1990 to 2020. A patent review is able to create an overview of the inventions designed for the real scale implementation, providing a whole picture of the state of the art of the technological innovation change. In addition, the most representative works of literature, that consider the influence of operating conditions (T, pH, oxygenation), have been analysed for each process. The present review, with an innovative approach focused on the technological innovation change, highlighted the ongoing interest for acetic acid bioproduction by acetogenic and acetic acid bacteria. The number of patents related to acetic acid bacteria was consistent also in the past years, but recently the interest is moving forward the utilization of genetic engineering (36% of the patents) and new substrates, like agriculture waste (26% of the patens), responding to circular economy principles. On the other hand, the acetic acid production by acetogenic bacteria is most recent, with over the 90% of the patents developed in the last 10 years. In this case the interest is mainly focused on the use of synthesis gas as substrate, that could increase the process sustainability.
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Affiliation(s)
- Giulia Merli
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Alessandro Becci
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy.
| | - Alessia Amato
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Francesca Beolchini
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
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Schönborn JW, Stewart FA, Enriquez KM, Akhtar I, Droste A, Waschina S, Beller M. Modeling Drosophila gut microbe interactions reveals metabolic interconnectivity. iScience 2021; 24:103216. [PMID: 34712918 PMCID: PMC8528732 DOI: 10.1016/j.isci.2021.103216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 07/08/2021] [Accepted: 09/30/2021] [Indexed: 11/19/2022] Open
Abstract
We know a lot about varying gut microbiome compositions. Yet, how the bacteria affect each other remains elusive. In mammals, this is largely based on the sheer complexity of the microbiome with at least hundreds of different species. Thus, model organisms such as Drosophila melanogaster are commonly used to investigate mechanistic questions as the microbiome consists of only about 10 leading bacterial species. Here, we isolated gut bacteria from laboratory-reared Drosophila, sequenced their respective genomes, and used this information to reconstruct genome-scale metabolic models. With these, we simulated growth in mono- and co-culture conditions and different media including a synthetic diet designed to grow Drosophila melanogaster. Our simulations reveal a synergistic growth of some but not all gut microbiome members, which stems on the exchange of distinct metabolites including tricarboxylic acid cycle intermediates. Culturing experiments confirmed our predictions. Our study thus demonstrates the possibility to predict microbiome-derived growth-promoting cross-feeding.
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Affiliation(s)
- Jürgen W. Schönborn
- Institut für Mathematische Modellierung Biologischer Systeme, Heinrich-Heine-Universität Düsseldorf, 40225 Düsseldorf, Germany
- Systembiologie des Fettstoffwechsels, Heinrich-Heine-Universität Düsseldorf, 40225 Düsseldorf, Germany
| | - Fiona A. Stewart
- Institut für Mathematische Modellierung Biologischer Systeme, Heinrich-Heine-Universität Düsseldorf, 40225 Düsseldorf, Germany
- Systembiologie des Fettstoffwechsels, Heinrich-Heine-Universität Düsseldorf, 40225 Düsseldorf, Germany
| | - Kerstin Maas Enriquez
- Institut für Mathematische Modellierung Biologischer Systeme, Heinrich-Heine-Universität Düsseldorf, 40225 Düsseldorf, Germany
- Systembiologie des Fettstoffwechsels, Heinrich-Heine-Universität Düsseldorf, 40225 Düsseldorf, Germany
| | - Irfan Akhtar
- Institut für Mathematische Modellierung Biologischer Systeme, Heinrich-Heine-Universität Düsseldorf, 40225 Düsseldorf, Germany
- Systembiologie des Fettstoffwechsels, Heinrich-Heine-Universität Düsseldorf, 40225 Düsseldorf, Germany
| | - Andrea Droste
- Institut für Mathematische Modellierung Biologischer Systeme, Heinrich-Heine-Universität Düsseldorf, 40225 Düsseldorf, Germany
- Systembiologie des Fettstoffwechsels, Heinrich-Heine-Universität Düsseldorf, 40225 Düsseldorf, Germany
| | - Silvio Waschina
- Christian-Albrechts-University Kiel, Institute of Human Nutrition and Food Science, Nutriinformatics, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany
| | - Mathias Beller
- Institut für Mathematische Modellierung Biologischer Systeme, Heinrich-Heine-Universität Düsseldorf, 40225 Düsseldorf, Germany
- Systembiologie des Fettstoffwechsels, Heinrich-Heine-Universität Düsseldorf, 40225 Düsseldorf, Germany
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Knockout of Anopheles stephensi immune gene LRIM1 by CRISPR-Cas9 reveals its unexpected role in reproduction and vector competence. PLoS Pathog 2021; 17:e1009770. [PMID: 34784388 PMCID: PMC8631644 DOI: 10.1371/journal.ppat.1009770] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 11/30/2021] [Accepted: 11/01/2021] [Indexed: 12/27/2022] Open
Abstract
PfSPZ Vaccine against malaria is composed of Plasmodium falciparum (Pf) sporozoites (SPZ) manufactured using aseptically reared Anopheles stephensi mosquitoes. Immune response genes of Anopheles mosquitoes such as Leucin-Rich protein (LRIM1), inhibit Plasmodium SPZ development (sporogony) in mosquitoes by supporting melanization and phagocytosis of ookinetes. With the aim of increasing PfSPZ infection intensities, we generated an A. stephensi LRIM1 knockout line, Δaslrim1, by embryonic genome editing using CRISPR-Cas9. Δaslrim1 mosquitoes had a significantly increased midgut bacterial load and an altered microbiome composition, including elimination of commensal acetic acid bacteria. The alterations in the microbiome caused increased mosquito mortality and unexpectedly, significantly reduced sporogony. The survival rate of Δaslrim1 mosquitoes and their ability to support PfSPZ development, were partially restored by antibiotic treatment of the mosquitoes, and fully restored to baseline when Δaslrim1 mosquitoes were produced aseptically. Deletion of LRIM1 also affected reproductive capacity: oviposition, fecundity and male fertility were significantly compromised. Attenuation in fecundity was not associated with the altered microbiome. This work demonstrates that LRIM1's regulation of the microbiome has a major impact on vector competence and longevity of A. stephensi. Additionally, LRIM1 deletion identified an unexpected role for this gene in fecundity and reduction of sperm transfer by males.
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Qin Z, Yu S, Chen J, Zhou J. Dehydrogenases of acetic acid bacteria. Biotechnol Adv 2021; 54:107863. [PMID: 34793881 DOI: 10.1016/j.biotechadv.2021.107863] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 10/26/2021] [Accepted: 10/26/2021] [Indexed: 12/13/2022]
Abstract
Acetic acid bacteria (AAB) are a group of bacteria that can oxidize many substrates such as alcohols and sugar alcohols and play important roles in industrial biotechnology. A majority of industrial processes that involve AAB are related to their dehydrogenases, including PQQ/FAD-dependent membrane-bound dehydrogenases and NAD(P)+-dependent cytoplasmic dehydrogenases. These cofactor-dependent dehydrogenases must effectively regenerate their cofactors in order to function continuously. For PQQ, FAD and NAD(P)+ alike, regeneration is directly or indirectly related to the electron transport chain (ETC) of AAB, which plays an important role in energy generation for aerobic cell growth. Furthermore, in changeable natural habitats, ETC components of AAB can be regulated so that the bacteria survive in different environments. Herein, the progressive cascade in an application of AAB, including key dehydrogenases involved in the application, regeneration of dehydrogenase cofactors, ETC coupling with cofactor regeneration and ETC regulation, is systematically reviewed and discussed. As they have great application value, a deep understanding of the mechanisms through which AAB function will not only promote their utilization and development but also provide a reference for engineering of other industrial strains.
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Affiliation(s)
- Zhijie Qin
- School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Shiqin Yu
- School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jian Chen
- School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jingwen Zhou
- School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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Omata K, Hibi N, Nakano S, Komoto S, Sato K, Nunokawa K, Amano S, Ueda K, Takano H. Distribution and genome structures of temperate phages in acetic acid bacteria. Sci Rep 2021; 11:21567. [PMID: 34732777 PMCID: PMC8566455 DOI: 10.1038/s41598-021-00998-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 10/19/2021] [Indexed: 01/21/2023] Open
Abstract
Acetic acid bacteria (AAB) are industrial microorganisms used for vinegar fermentation. Herein, we investigated the distribution and genome structures of mitomycin C-inducible temperate phages in AAB. Transmission electron microscopy analysis revealed phage-like particles in 15 out of a total 177 acetic acid bacterial strains, all of which showed morphology similar to myoviridae-type phage. The complete genome sequences of the six phages derived from three strains each of Acetobacter and Komagataeibacter strains were determined, harboring a genome size ranging from 34,100 to 53,798 bp. A phage AP1 from A. pasteurianus NBRC 109446 was predicted as an active phage based on the genomic information, and actually had the ability to infect its phiAP1-cured strain. The attachment sites for phiAP1 were located in the 3'-end region of the tRNAser gene. We also developed a chromosome-integrative vector, p2096int, based on the integrase function of phiAP1, and it was successfully integrated into the attachment site of the phiAP1-cured strain, which may be used as a valuable tool for the genetic engineering. Overall, this study showed the distribution of mitomycin C-inducible temperate phages in AAB, and identified the active temperate phage o f A. pasteurianus.
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Affiliation(s)
- Koki Omata
- Life Science Research Center, College of Bioresource Sciences, Nihon University, Kanagawa, Japan
| | | | | | | | - Kazuki Sato
- Life Science Research Center, College of Bioresource Sciences, Nihon University, Kanagawa, Japan
| | - Kei Nunokawa
- Life Science Research Center, College of Bioresource Sciences, Nihon University, Kanagawa, Japan
| | - Shoichi Amano
- Life Science Research Center, College of Bioresource Sciences, Nihon University, Kanagawa, Japan
| | - Kenji Ueda
- Life Science Research Center, College of Bioresource Sciences, Nihon University, Kanagawa, Japan
| | - Hideaki Takano
- Life Science Research Center, College of Bioresource Sciences, Nihon University, Kanagawa, Japan.
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Bourdichon F, Arias E, Babuchowski A, Bückle A, Bello FD, Dubois A, Fontana A, Fritz D, Kemperman R, Laulund S, McAuliffe O, Miks MH, Papademas P, Patrone V, Sharma DK, Sliwinski E, Stanton C, Von Ah U, Yao S, Morelli L. The forgotten role of food cultures. FEMS Microbiol Lett 2021; 368:fnab085. [PMID: 34223876 PMCID: PMC8397475 DOI: 10.1093/femsle/fnab085] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Accepted: 07/01/2021] [Indexed: 12/15/2022] Open
Abstract
Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and preservation of the nutrients and the different food matrices has been deciphered by the insights of molecular microbiology. Among those roles of fermentation in the food chain, biopreservation remains the one most debated. Presumably because it has been underestimated for quite a while, and only considered - based on a food safety and technological approach - from the toxicological and chemical perspective. Biopreservation is not considered as a traditional use, where it has been by design - but forgotten - as the initial goal of fermentation. The 'modern' use of biopreservation is also slightly different from the traditional use, due mainly to changes in cooling of food and other ways of preservation, Extending shelf life is considered to be one of the properties of food additives, classifying - from our perspective - biopreservation wrongly and forgetting the role of fermentation and food cultures. The present review will summarize the current approaches of fermentation as a way to preserve and protect the food, considering the different way in which food cultures and this application could help tackle food waste as an additional control measure to ensure the safety of the food.
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Affiliation(s)
- François Bourdichon
- Food Safety, Microbiology, Hygiene, 16 Rue Gaston de Caillavet, 75015 Paris, France
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Emmanuelle Arias
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | | | - Anne Bückle
- Milchprüfring Baden-Württemberg e.V., Marie-Curie-Straße 19, 73230 Kirchheim, u.T., Germany
| | | | - Aurélie Dubois
- International Dairy Federationiry Federation, 70 Boulevard Auguste Reyers, 1030 Brussels, Belgium
| | - Alessandra Fontana
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Duresa Fritz
- International Flavors and Fragrances, 20 rue Brunel, Paris 75017, France
| | - Rober Kemperman
- Lesaffre International, 152 rue du Docteur Yersin, 59120 Loos, France
| | - Svend Laulund
- Chr. Hansen A/S, Agern Allé 24, 2970 Hoersholm, Denmark
| | | | - Marta Hanna Miks
- Glycom A/S, Kogle Allé 4, 2970 Hørsholm, Denmark
- Faculty of Food Science, Food Biochemistry, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10–726 Olsztyn, Poland
| | - Photis Papademas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Archiepiskopou Kyprianou, PO BOX 50329, Limassol, Cyprus
| | - Vania Patrone
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | | | - Edward Sliwinski
- The European Federation of Food Science & Technology, Nieuwe Kanaal 9a, 6709 PA, Wageningen, The Netherlands
| | | | - Ueli Von Ah
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | - Su Yao
- China National Research Institute of Food & Fermentation Industries, China Center of Industrial Culture Collection, Building 6, No.24, Jiuxianqiaozhong Road, Chaoyang District, Beijing 100015, PR China
| | - Lorenzo Morelli
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
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Steven B, Hyde J, LaReau JC, Brackney DE. The Axenic and Gnotobiotic Mosquito: Emerging Models for Microbiome Host Interactions. Front Microbiol 2021; 12:714222. [PMID: 34322111 PMCID: PMC8312643 DOI: 10.3389/fmicb.2021.714222] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Accepted: 06/15/2021] [Indexed: 01/14/2023] Open
Abstract
The increasing availability of modern research tools has enabled a revolution in studies of non-model organisms. Yet, one aspect that remains difficult or impossible to control in many model and most non-model organisms is the presence and composition of the host-associated microbiota or the microbiome. In this review, we explore the development of axenic (microbe-free) mosquito models and what these systems reveal about the role of the microbiome in mosquito biology. Additionally, the axenic host is a blank template on which a microbiome of known composition can be introduced, also known as a gnotobiotic organism. Finally, we identify a "most wanted" list of common mosquito microbiome members that show the greatest potential to influence host phenotypes. We propose that these are high-value targets to be employed in future gnotobiotic studies. The use of axenic and gnotobiotic organisms will transition the microbiome into another experimental variable that can be manipulated and controlled. Through these efforts, the mosquito will be a true model for examining host microbiome interactions.
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Affiliation(s)
- Blaire Steven
- Department of Environmental Sciences, Connecticut Agricultural Experiment Station, New Haven, CT, United States
| | - Josephine Hyde
- Department of Environmental Sciences, Connecticut Agricultural Experiment Station, New Haven, CT, United States
| | - Jacquelyn C. LaReau
- Department of Environmental Sciences, Connecticut Agricultural Experiment Station, New Haven, CT, United States
| | - Doug E. Brackney
- Department of Environmental Sciences, Connecticut Agricultural Experiment Station, New Haven, CT, United States
- Center for Vector Biology and Zoonotic Diseases, Connecticut Agricultural Experiment Station, New Haven, CT, United States
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Tripathi S, Mitra Mazumder P. Comprehensive investigations for a potential natural prophylaxis-A cellular and murine model for apple cider vinegar against hydrogen peroxide and scopolamine induced oxidative stress. Drug Dev Res 2021; 83:105-118. [PMID: 34184291 DOI: 10.1002/ddr.21849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 12/30/2022]
Abstract
Oxidative stress is the critical marker of neurological complications such as Alzheimer's disease (AD). Apple cider vinegar (ACV) is known to have health benefits due to its antidiabetic, anti-inflammatory, and high antioxidant properties. Therefore, we hypothesized that regular consumption of ACV would protect against AD-like neurological diseases via inhibition of oxidative stress. Authors have compared the efficacy of ACV with that of Chrysin and Rivastigmine in cellular and animal studies. In the cellular study, oxidative stress was induced in Neuro2A cells (1 × 107 ) via H2 O2 (50 μM) treatment. Subsequently, acetylcholinesterase (AChE) activity was performed, and cell viability, SOD, GSH, lipid peroxidation (MDA) levels were measured. Similarly, in the animal study, oxidative stress was introduced in Swiss albino mice (10-11 weeks old, 20-25 g, n = 30) via scopolamine (1 mg/kg). Subsequently, histopathological experiments were performed; cognitive ability, AChE activity, and SOD, GSH, and MDA levels were measured. The in vitro results indicated that ACV (2 μM) provided better protection than Chrysin and Rivstigmine in cell viability. ACV has also performed better in restoring the antioxidants markers (SOD, GSH levels) and reducing MDA and AChE levels. In the in vivo study, test compounds (ACV, Chrysin, and Rivastigmine) improved cognitive impairment, increased the SOD and GSH level, reduced the MDA level and AChE activity, and protected the cortex-hippocampal neurons from degeneration. Here also, ACV (0.7%) showed better neuroprotection than the other two compounds. Therefore, these results supported our hypothesis that moderate consumption of ACV might prove to be beneficial prophylaxis against AD-like neurological diseases.
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Affiliation(s)
- Smriti Tripathi
- Department of Pharmaceutical Science & Technology, BIT, Ranchi, India
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