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Tian L, Xu P, Chen J, Chen H, Qin J, Wu X, Liu C, He Z, Liu Y, Guan T. Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation of Qingxiangxing baijiu. Food Chem X 2024; 22:101508. [PMID: 38883913 PMCID: PMC11176670 DOI: 10.1016/j.fochx.2024.101508] [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: 02/28/2024] [Revised: 04/25/2024] [Accepted: 05/23/2024] [Indexed: 06/18/2024] Open
Abstract
Different spatial positions lead to inconsistent fermentation effects and flavors, however, the spatial heterogeneity of Qingxiangxing (QXX) Baijiu remains unknown. We investigated the microbes, flavors, and physicochemical properties of different layers in fermented grains of QXX Baijiu using Illumina HiSeq sequencing, two-dimensional gas chromatography-mass spectrometry (GC × GC-MS) and ultra-high performance liquid chromatography-mass (UHPLC-MS). A total of 79 volatiles, 1596 metabolites, 50 bacterial genera, and 52 fungal genera were identified. The contents distribution followed the order: upper layer > bottom layer > middle layer. Organic acids and derivatives were the main differential metabolites across the three layers. Starch, pH, and reducing sugar levels increased from the upper to bottom layer. Saccharomyces and Lactobacillus were dominant microbes. Pediococcus, the biomarker of upper layer, showed positive correlations with formic acid, ethyl lactate, acetic acid, ethyl linoleate, and ethyl oleate. These findings deepen our understanding of the fermentation and flavor formation mechanisms of QXX Baijiu.
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Affiliation(s)
- Lei Tian
- College of Food and Biological Engineering, Xihua University, Chengdu 610039, PR China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Pei Xu
- College of Food and Biological Engineering, Xihua University, Chengdu 610039, PR China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Junyu Chen
- College of Food and Biological Engineering, Xihua University, Chengdu 610039, PR China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Hang Chen
- College of Mechanical Engineering, Xihua University, Chengdu 610039, China
| | - Ji Qin
- Department of Civil, Environmental, and Geo-Engineering, University of Minnesota, Minneapolis, MN, USA
| | - Xiaotian Wu
- College of Food and Biological Engineering, Xihua University, Chengdu 610039, PR China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Chengzhe Liu
- Sichuan Tujiu Liquor Co., Ltd, Nanchong 637919, China
| | - Zongjun He
- Sichuan Tujiu Liquor Co., Ltd, Nanchong 637919, China
| | - Ying Liu
- College of Food and Biological Engineering, Xihua University, Chengdu 610039, PR China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
| | - Tongwei Guan
- College of Food and Biological Engineering, Xihua University, Chengdu 610039, PR China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, PR China
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2
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Balcázar-Zumaeta CR, Fernández-Romero E, Lopes AS, Ferreira NR, Chagas-Júnior GCA, Yoplac I, López-Trigoso HA, Tuesta-Occ ML, Maldonado-Ramirez I, Maicelo-Quintana JL, Cayo-Colca IS, Castro-Alayo EM. Amino acid profile behavior during the fermentation of Criollo cocoa beans. Food Chem X 2024; 22:101486. [PMID: 38840720 PMCID: PMC11152668 DOI: 10.1016/j.fochx.2024.101486] [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: 03/04/2024] [Revised: 05/13/2024] [Accepted: 05/15/2024] [Indexed: 06/07/2024] Open
Abstract
The study investigated the behavior of seventeen amino acids during spontaneous (SF) and starter culture (SC) fermentation of Criollo cocoa beans from Copallín, Guadalupe and Tolopampa, Amazonas-Peru. For this purpose, liquid chromatography (UHPLC) was used to quantify amino acids. Multivariate analysis was used to differentiate the phases of the fermentation process. The percentage of essential amino acids during SC fermentation (63.4%) was higher than SF (61.8%); it was observed that the starter culture accelerated their presence and increased their concentration during the fermentation process. The multivariate analysis identified a first stage (day 0 to day 2), characterized by a low content of amino acids that increased due to protein hydrolysis. The study showed that adding the starter culture (Saccharomyces cerevisiae) to the fermentation mass increased the concentration of essential amino acids (63.0%) compared to the spontaneous process (61.8%). Moreover, this addition reduced the fermentation time (3-4 days less), demonstrating that the fermentation process with a starter culture allows obtaining a better profile of amino acids precursors of flavor and aroma.
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Affiliation(s)
- César R. Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
- Programa de Doctorado en Ciencias Agrarias, Escuela de Posgrado, Universidad Nacional de Piura, Piura, Jr. Tacna 748, Piura, Peru
| | - Editha Fernández-Romero
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
- Programa de Maestría en Cambio Climático, Agricultura y Desarrollo Rural Sostenible-MACCARD, Escuela de Posgrado, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Alessandra Santos Lopes
- Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém, Pará, Brazil
| | - Nelson Rosa Ferreira
- Laboratory of Biotechnological Processes (LABIOTEC), Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém, 66075-110, Brazil
| | | | - Ives Yoplac
- Laboratorio de Nutrición Animal y Bromatología de Alimentos, Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Heydi A. López-Trigoso
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Mery L. Tuesta-Occ
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Italo Maldonado-Ramirez
- Facultad de Ingeniería Mecánica y de Sistemas, Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Jorge L. Maicelo-Quintana
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Ilse S. Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Efrain M. Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
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3
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Kong Q, Shang Z, Nawaz S, Liu S, Li J. The Whole-Genome Sequencing and Probiotic Profiling of Lactobacillus reuteri Strain TPC32 Isolated from Tibetan Pig. Nutrients 2024; 16:1900. [PMID: 38931255 PMCID: PMC11206325 DOI: 10.3390/nu16121900] [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: 05/13/2024] [Revised: 06/13/2024] [Accepted: 06/13/2024] [Indexed: 06/28/2024] Open
Abstract
Gut microbiota are the microbial organisms that play a pivotal role in intestinal health and during disease conditions. Keeping in view the characteristic functions of gut microbiota, in this study, Lactobacillus reuteri TPC32 (L. reuteri TPC32) was isolated and identified, and its whole genome was analyzed by the Illumina MiSeq sequencing platform. The results revealed that L. reuteri TPC32 had high resistance against acid and bile salts with fine in vitro antibacterial ability. Accordingly, a genome sequence of L. reuteri TPC32 has a total length of 2,214,495 base pairs with a guanine-cytosine content of 38.81%. Based on metabolic annotation, out of 2,212 protein-encoding genes, 118 and 101 were annotated to carbohydrate metabolism and metabolism of cofactors and vitamins, respectively. Similarly, drug-resistance and virulence genes were annotated using the comprehensive antibiotic research database (CARD) and the virulence factor database (VFDB), in which vatE and tetW drug-resistance genes were annotated in L. reuteri TPC32, while virulence genes are not annotated. The early prevention of L. reuteri TPC32 reduced the Salmonella typhimurium (S. Typhimurium) infection in mice. The results show that L. reuteri TPC32 could improve the serum IgM, decrease the intestinal cytokine secretion to relieve intestinal cytokine storm, reinforce the intestinal biochemical barrier function by elevating the sIgA expression, and strengthen the intestinal physical barrier function. Simultaneously, based on the 16S rRNA analysis, the L. reuteri TPC32 results affect the recovery of intestinal microbiota from disease conditions and promote the multiplication of beneficial bacteria. These results provide new insights into the biological functions and therapeutic potential of L. reuteri TPC32 for treating intestinal inflammation.
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Affiliation(s)
- Qinghui Kong
- College of Animal Science, Xizang Agricultural and Animal Husbandry University, Nyingchi 860000, China; (Q.K.); (Z.S.)
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan 430070, China;
| | - Zhenda Shang
- College of Animal Science, Xizang Agricultural and Animal Husbandry University, Nyingchi 860000, China; (Q.K.); (Z.S.)
- Xizang Plateau Feed Processing Engineering Research Center, Nyingchi 860000, China
| | - Shah Nawaz
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan 430070, China;
| | - Suozhu Liu
- College of Animal Science, Xizang Agricultural and Animal Husbandry University, Nyingchi 860000, China; (Q.K.); (Z.S.)
- Xizang Plateau Feed Processing Engineering Research Center, Nyingchi 860000, China
| | - Jiakui Li
- College of Animal Science, Xizang Agricultural and Animal Husbandry University, Nyingchi 860000, China; (Q.K.); (Z.S.)
- College of Veterinary Medicine, Huazhong Agricultural University, Wuhan 430070, China;
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Alkalbani NS, Alam MZ, Al-Nabulsi A, Osaili TM, Obaid RR, Liu SQ, Kamal-Eldin A, Ayyash M. Unraveling the potential nutritional benefits of fermented date syrup waste: Untargeted metabolomics and carbohydrate metabolites of in vitro digested fraction. Food Chem 2024; 442:138483. [PMID: 38241989 DOI: 10.1016/j.foodchem.2024.138483] [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: 05/23/2023] [Revised: 12/09/2023] [Accepted: 01/15/2024] [Indexed: 01/21/2024]
Abstract
Valorization of fruit by-products is a crucial area of research for the development of innovative bio-based products. This study investigated the physicochemical properties and health-promoting benefits of date syrup waste, both fermented by Pichia cecembensis or Pichia kudriavzevii (FDSW), and unfermented (CDSW). Metabolomics profiles of these samples were identified post in vitro digestion. FDSW exhibited 42 volatile compounds, including 9 new ones, and contained (-)-epicatechin, tyrosol, and gallic acid. Bioaccessible fractions of FDSW demonstrated substantial α-amylase inhibition, with percentages of 40.7 % and 53.9 %, respectively. FDSW displayed superior cytotoxicity against Caco2 and MCF-7 cancer cell lines, with an average of ∼75 % and 56 %, respectively. Untargeted metabolomics analysis revealed an increase in secondary metabolites, totaling 27 metabolites. LC-QTOF analysis of bioaccessible carbohydrate metabolites in FDSW identified two phytochemical groups, alkaloids, and terpenoids. This study underscores the potential of FDSW for producing value-added bio-based products with desirable characteristics and health benefits.
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Affiliation(s)
- Nadia S Alkalbani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Muneeba Zubair Alam
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Anas Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan
| | - Tareq M Osaili
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan; Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, P.O. Box 27272, UAE
| | - Reyad R Obaid
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, P.O. Box 27272, UAE
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University (UAEU), Al-Ain, P.O. Box 15551, United Arab Emirates.
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5
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Guan Y, Li Q, Liu C, Wang J. Assess different fermentation characteristics of 54 lager yeasts based on group classification. Food Microbiol 2024; 120:104479. [PMID: 38431325 DOI: 10.1016/j.fm.2024.104479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 03/05/2024]
Abstract
Saccharomyces pastorianus, hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus, were generally regarded as authentic lager beer yeasts. In recent years, with more new findings of other Saccharomyces genus hybrids, yeasts used in lager beer brewing have been proved much more complicated than previous cognition. In this study, we analyzed the different fermentation characteristics of 54 yeast strains used for lager brewing in normal and very high gravity brewing based on group classification. The difference between Group Ⅰ and Group Ⅱ lager yeasts were more striking in very high gravity brewing. However, during our research progress, we realized that some yeasts used in this study were actually hybrids of S. cerevisiae and Saccharomyces kudriavzevii. Features of these hybrids could be beneficial to very high gravity brewing. We further discussed about the mechanism behind their outstanding characteristics and the reason why group classification methods of lager beer yeasts had limitations. Hybridization in yeasts is constantly getting richer. Lager yeasts could have more possibilities based on better understandings of their genetic background and roles of other Saccharomyces genus hybrids. Their heterosis shed light on innovation in brewing and other diverse fermentation industries.
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Affiliation(s)
- Yu Guan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Qi Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi, 214122, China.
| | - Chunfeng Liu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Jinjing Wang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi, 214122, China
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6
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Ren Z, Xie J, Tang T, Huang Z. Short-Chain Carboxylates Facilitate the Counting of Yeasts in Sub-High Temperature Daqu. Pol J Microbiol 2024; 73:167-176. [PMID: 38678478 PMCID: PMC11192557 DOI: 10.33073/pjm-2024-015] [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: 01/04/2024] [Accepted: 03/13/2024] [Indexed: 05/01/2024] Open
Abstract
Sub-high temperature Daqu, a traditional solid fermenting agent used in Chinese strong-aroma Baijiu production, is abundant in diverse microorganisms, including bacteria, yeasts, molds, and actinomycetes. Among these, yeasts are pivotal for ethanol production and flavor formation. However, counting yeasts in Daqu is challenging due to interference from molds and bacteria. Antibiotics are employed to inhibit bacterial growth, but there is no practical way to suppress molds without affecting the growth of yeasts. In this study, short-chain carboxylates (C1-C6) were added to the culture medium at various pH conditions to investigate their effects on the growth of molds and yeasts. The results demonstrated distinct inhibitory effects of the short-chain carboxylates, depending on both pH and concentration. Several tested short-chain carboxylates effectively suppressed mold growth on agar plates while leaving yeast growth unaffected. This suggests a simple and feasible method for enhancing the efficiency of yeast isolation and counting in Daqu. Such an approach is valuable for studying yeasts in diverse and complex habitats.
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Affiliation(s)
- Zhiqiang Ren
- Liquor Making Biotechnology and Application of Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
| | - Juan Xie
- Liquor Making Biotechnology and Application of Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
| | - Tuoxian Tang
- Department of Biological Sciences, Virginia Tech, Blacksburg, USA
| | - Zhiguo Huang
- Liquor Making Biotechnology and Application of Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
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Streule S, Freimüller Leischtfeld S, Chatelain K, Miescher Schwenninger S. Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador. Foods 2024; 13:1536. [PMID: 38790837 PMCID: PMC11121351 DOI: 10.3390/foods13101536] [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: 04/12/2024] [Revised: 05/06/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 °C and 0 days of PS, dried at 80 °C. Pod weight during storage, pulp content, pH, temperature, microbial counts, total free amino acids, protein profiles, sugars, organic acids, cut-test, fermentation index, and sensory profiles were analyzed. Minor differences in fermentation dynamics and bean quality were found between variations with and without PS. A rather accelerated fermentation with pod-stored beans was observed (e.g., faster color change, slightly lower pH in cotyledon after 48 h), along with a significantly higher maximal temperature during 24-42 h (43.1 ± 3.2 °C compared to 39.2 ± 2.0 °C without PS). More well-fermented beans were reached with PS (52.3 ± 22.6%) than without (62.7 ± 9.2%). Differences during fermentation were observed between the locations (e.g., pH, acids, sugars), but sensory evaluation indicated that the impact of location was mitigated with PS. Drying at 80 °C showed no adverse effects, as evidenced by the results of the cut-test and fermentation index. However, sensory evaluations revealed significant differences between 80 °C and 60 °C, with the former exhibiting more bitter and astringent cocoa liquor.
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Affiliation(s)
| | | | | | - Susanne Miescher Schwenninger
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (K.C.)
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Constante Catuto MP, Tigrero-Vaca J, Villavicencio-Vasquez M, Montoya DC, Cevallos JM, Coronel-León J. Evaluation of stress tolerance and design of alternative culture media for the production of fermentation starter cultures in cacao. Heliyon 2024; 10:e29900. [PMID: 38699711 PMCID: PMC11063452 DOI: 10.1016/j.heliyon.2024.e29900] [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: 02/18/2024] [Revised: 04/17/2024] [Accepted: 04/17/2024] [Indexed: 05/05/2024] Open
Abstract
Ecuador is one of the world's leading producers of cacao beans, and Nacional x Trinitario cacao represents one of the most distinctive varieties due to its flavor and aroma characteristics. This study aimed to evaluate the effect of the starter culture isolated from microbial diversity during the spontaneous fermentation of Nacional x Trinitario cacao. A total of 249 microbial isolates were obtained from spontaneous culture, with Lactiplantibacillus (45 %), Saccharomyces (17 %), and Acetobacter (2 %) being the most relevant genera for fermentation. Tolerance tests were conducted to select microorganisms for the starter culture. Lactiplantibacillus plantarum exhibited the highest tolerance at pH 5 and 6 % ethanol and tolerated concentrations up to 15 % for glucose and fructose. Acetobacter pasteurianus grew at pH 2 and 6 % ethanol, tolerating high sugar concentrations of up to 15 % for glucose and 30 % for fructose, with growth observed in concentrations up to 5 % for lactic and acetic acid. Subsequently, a laboratory-scale fermentation was conducted with the formulated starter culture (SC) comprising S. cerevisiae, L. plantarum, and A. pasteurianus, which exhibited high tolerance to various stress conditions. The fermentation increased alcoholic compounds, including citrusy, fruity aromas, and floral notes such as 2-heptanol and phenylethyl alcohol, respectively 1.6-fold and 5.6-fold compared to the control. Moreover, the abundance of ketones 2-heptanone and 2-nonanone increased significantly, providing sweet green herbs and fruity woody aromas. Cacao fermented with this SC significantly enhanced the favorable aroma-producing metabolites characteristic of Fine-aroma cacao. These findings underscore the potential of tailored fermentation strategies to improve cacao product quality and sensory attributes, emphasizing the importance of ongoing research in optimizing fermentation processes for the cacao industry.
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Affiliation(s)
- Maria Pilar Constante Catuto
- Facultad de Ingeniería en Mecánica y Ciencias de La Producción, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Vía Perimetral, Guayaquil, 090902, Ecuador
| | - Joel Tigrero-Vaca
- Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Via Perimetral, Guayaquil, 090902, Ecuador
| | - Mirian Villavicencio-Vasquez
- Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Via Perimetral, Guayaquil, 090902, Ecuador
| | - Diana Coello Montoya
- Facultad de Ingeniería en Mecánica y Ciencias de La Producción, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Vía Perimetral, Guayaquil, 090902, Ecuador
| | - Juan Manuel Cevallos
- Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Via Perimetral, Guayaquil, 090902, Ecuador
| | - Jonathan Coronel-León
- Facultad de Ingeniería en Mecánica y Ciencias de La Producción, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Vía Perimetral, Guayaquil, 090902, Ecuador
- Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Via Perimetral, Guayaquil, 090902, Ecuador
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9
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Li M, Lao F, Pan X, Yuan L, Zhang D, Wu J. Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes. Food Res Int 2024; 179:114033. [PMID: 38342553 DOI: 10.1016/j.foodres.2024.114033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 01/11/2024] [Accepted: 01/15/2024] [Indexed: 02/13/2024]
Abstract
Elucidating the driving mechanism of microbial community succession during pepper fermentation contributes to establishing efficient fermentation regulation strategies. This study utilized three-generation high-throughput sequencing technology, microbial co-occurrence network analysis, and random forest analysis to reveal microbial community succession processes and driving mechanisms during pepper fermentation. The results showed that more positive correlations than negative correlations were observed among microorganisms, with positive correlation proportions of 60 %, 51.03 %, and 71.43 % between bacteria and bacteria, fungi and fungi, and bacteria and fungi in sipingtou peppers, and 69.23 %, 54.93 %, and 79.44 % in zhudachang peppers, respectively. Microbial interactions, mainly among Weissella hellenica, Lactobacillus plantarum, Hanseniaspora opuntiae, and Kazachstania humillis, could drive bacterial and fungal community succession. Notably, the bacterial community successions during the fermentation of two peppers were similar, showing the transition from Leuconostoc pseudomesenteroides, Lactococcus lactis, Weissella ghanensis to Weissella hellenica and Lactobacillus plantarum. However, the fungal community successions in the two fermented peppers differed significantly, and the differential biomarkers were Dipodascus geotrichum and Kazachstania humillis. Differences in autochthonous microbial composition and inherent constituents brought by pepper varieties resulted in different endogenous environmental changes, mainly in fructose, malic acid, and citric acid. Furthermore, endogenous environmental factors could also drive microbial community succession, with succinic acid, lactic acid, and malic acid being the main potential drivers of bacterial community succession, whereas fructose, glucose, and succinic acid were the main drivers of fungal community succession. These results will provide insights into controlling fermentation processes by raw material combinations, optimization of environmental parameters, and microbial interactions.
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Affiliation(s)
- Meilun Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Lin Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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Chang H, Gu C, Wang M, Chang Z, Zhou J, Yue M, Chen J, Qin X, Feng Z. Integrating shotgun metagenomics and metabolomics to elucidate the dynamics of microbial communities and metabolites in fine flavor cocoa fermentation in Hainan. Food Res Int 2024; 177:113849. [PMID: 38225124 DOI: 10.1016/j.foodres.2023.113849] [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: 09/13/2023] [Revised: 11/06/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
The aim of this study was to investigate the dynamic profile of microorganisms and metabolites in Hainan Trinitario cocoa during a six-day spontaneous box fermentation process. Shotgun metagenomic and metabolomic approaches were employed for this investigation. The potential metabolic functions of microorganisms in cocoa fermentation were revealed through a joint analysis of microbes, functional genes, and metabolites. During the anaerobic fermentation phase, Hanseniaspora emerged as the most prevalent yeast genus, implicated in pectin decomposition and potentially involved in glycolysis and starch and sucrose metabolism. Tatumella, possessing potential for pyruvate kinase, and Fructobacillus with a preference for fructose, constituted the primary bacteria during the pre-turning fermentation stage. Upon the introduction of oxygen into the fermentation mass, acetic acid bacteria ascended to dominant within the microflora. The exponential proliferation of Acetobacter resulted in a decline in taxonomic richness and abundance. Moreover, the identification of novel species within the Komagataeibacter genus suggests that Hainan cocoa may serve as a valuable reservoir for the discovery of unique cocoa fermentation bacteria. The KEGG annotation of metabolites and enzymes also highlighted the significant involvement of phenylalanine metabolism in cocoa fermentation. This research will offer a new perspective for the selection of starter strains and the formulation of mixed starter cultures.
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Affiliation(s)
- Haode Chang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chunhe Gu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
| | - Mengrui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ziqing Chang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Junping Zhou
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mingzhe Yue
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Junxia Chen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaowei Qin
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
| | - Zhen Feng
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
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11
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Huang YC, Khumsupan D, Lin SP, Santoso SP, Hsu HY, Cheng KC. Production of bacterial cellulose (BC)/nisin composite with enhanced antibacterial and mechanical properties through co-cultivation of Komagataeibacter xylinum and Lactococcus lactis subsp. lactis. Int J Biol Macromol 2024; 258:128977. [PMID: 38154722 DOI: 10.1016/j.ijbiomac.2023.128977] [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: 09/23/2023] [Revised: 12/08/2023] [Accepted: 12/20/2023] [Indexed: 12/30/2023]
Abstract
By employing co-cultivation technique on Komagataeibacter xylinum and Lactococcus lactis subsp. lactis, bacterial cellulose (BC)/nisin films with improved antibacterial activity and mechanical properties were successfully produced. The findings demonstrated that increased nisin production is associated with an upregulation of gene expression. Furthermore, results from Scanning electronic microscopy (SEM), Fourier transform infrared (FTIR), X-ray diffraction (XRD), and Thermogravimetric analysis (TG) confirmed the integration of nisin within BC. While being biocompatible with human cells, the BC/nisin composites exhibited antimicrobial activity. Moreover, mechanical property analyses showed a noticeable improvement in Young's modulus, tensile strength, and elongation at break by 161, 271, and 195 %, respectively. Additionally, the nisin content in fermentation broth was improved by 170 % after co-culture, accompanied by an 8 % increase in pH as well as 10 % decrease in lactate concentration. Real-time reverse transcription PCR analysis revealed an upregulation of 11 nisin-related genes after co-cultivation, with the highest increase in nisA (5.76-fold). To our knowledge, this is the first study which demonstrates that an increase in secondary metabolites after co-culturing is modulated by gene expression. This research offers a cost-effective approach for BC composite production and presents a technique to enhance metabolite concentration through the regulation of relevant genes.
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Affiliation(s)
- Yi-Cheng Huang
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
| | - Darin Khumsupan
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
| | - Shin-Ping Lin
- School of Food Safety, Taipei Medical University, Taipei City 110, Taiwan
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia; Collaborative Research Center for Sustainable and Zero Waste Industries, Kalijudan 37, Surabaya 60114, East Java, Indonesia
| | - Hsien-Yi Hsu
- Department of Materials Science and Engineering, School of Energy and Environment, City University of Hong Kong, 999077, Hong Kong; Shenzhen Research Institute, City University of Hong Kong, Shenzhen 518057, China
| | - Kuan-Chen Cheng
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan; Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan; Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung, Taiwan 41354; Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan.
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12
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González-Orozco CE, Porcel M, Yockteng R, Caro-Quintero A, Rodriguez-Medina C, Santander M, Zuluaga M, Soto M, Rodriguez Cortina J, Vaillant FE, Escobar Parra S. Integrating new variables into a framework to support cacao denomination of origin: a case study in Southwest Colombia. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1367-1381. [PMID: 37776152 DOI: 10.1002/jsfa.13016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 09/25/2023] [Accepted: 09/27/2023] [Indexed: 10/01/2023]
Abstract
BACKGROUND Cocoa quality plays a pivotal role in establishing denominations of origin, with genotypes, geography, climate and soil conditions being key variables. However, these factors have not been comprehensively explored in defining cacao denominations of origin. The present study addresses this gap by laying the foundation for cacao denomination of origin, focusing on the Buenaventura region on Colombia's Pacific coast. Our goal is to provide a holistic understanding of the elements underpinning cacao denomination of origin, emphasizing Buenaventura's unique cocoa quality and geographical significance. RESULTS Through the Buenaventura case, we propose a robust framework applicable to other cacao-producing regions, elevating the recognition and value of cacao denomination of origin. Our framework encompasses geography, agronomy, genetics, microbial diversity, pests and diseases and cocoa quality. In a pioneering move, we propose a cacao denomination of origin in Colombia, specifically examining Bajo Calima, Sabaletas and Cisneros within Buenaventura region. Buenaventura stands out for its cocoa quality, characterized by fruity flavors attributed to the rich biodiversity of the lowland rainforest. CONCLUSION Our analysis indicates specific geographical indicators for each of the study zones, with Buenaventura identified as a region with natural characteristics to produce fine flavour cocoa products. Each zone exhibited a high differentiation and diversity of cacao cultivars. Buenaventura has the potential to be designated as a future denomination of origin for cacao from the Pacific region of Colombia, characterized by its unique fruity-aroma chocolates. Our framework is adaptable to other cacao-producing regions, facilitating the establishment of denominations of origin within the cocoa industry and agriculture. © 2023 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)
- Carlos E González-Orozco
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación La Libertad, km 14 via Puerto Lopez, VILLAVICENCIO, Meta, Colombia
| | - Mario Porcel
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación La Libertad, km 14 via Puerto Lopez, VILLAVICENCIO, Meta, Colombia
- Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Málaga, Spain
| | - Roxana Yockteng
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
- Departamento de Biología, Facultad de Ciencias, Universidad Nacional de Colombia sede Bogotá, Ciudad Universitaria, Bogotá, Colombia
| | - Alejandro Caro-Quintero
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación La Selva, via Rionegro - Las Palmas, Sector Llano Grande, Rionegro, Colombia
| | - Caren Rodriguez-Medina
- Muséum National d'Histoire Naturelle, UMR-CNRS 7205, Paris, France
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Palmira, Valle del Cauca, Colombia
| | - Margareth Santander
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Palmira, Valle del Cauca, Colombia
| | - Martha Zuluaga
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
| | - Mauricio Soto
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
| | - Jader Rodriguez Cortina
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
| | | | - Sebastian Escobar Parra
- Muséum National d'Histoire Naturelle, UMR-CNRS 7205, Paris, France
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Palmira, Valle del Cauca, Colombia
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13
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Li L, Li N, Fu J, Liu J, Ping Wen X, Cao H, Xu H, Zhang Y, Cao R. Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar. Food Res Int 2024; 175:113742. [PMID: 38129049 DOI: 10.1016/j.foodres.2023.113742] [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: 08/11/2023] [Revised: 11/09/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Traditional bran vinegar brewing unfolds through natural fermentation, a process driven by spontaneous microbial activity. The unique metabolic activities of various microorganisms lead to distinct flavors and qualities in each batch of vinegar, making it challenging to consistently achieve the desired characteristic flavor compounds. Therefore, identifying the critical microbial species responsible for flavor production and designing starter cultures with improved fermentation efficiency and characteristic flavors are effective methods to address this discrepancy. In this study, 11 core functional microbial species affecting the fermentation flavor of Sichuan shai vinegar (Cupei were placed outside solarization and night-dew for more than one year, and vinegar was the liquid leached from Cupei) (SSV), were revealed by combining PacBio full-length diversity sequencing based on previous metagenomics. The effects of environmental factors and microbial interactions on the growth of 11 microorganisms during fermentation were verified using fermentation experiments. Ultimately, the microbial community was strategically synthesized using a 'top-down' approach, successfully replicating the distinctive flavor profile of Sichuan shai vinegar (SSV). The results showed that the interaction between microorganisms and environmental factors affected microorganism growth. Compared with traditional fermentation, the synthetic microbial community's vinegar-fermented grains (Cupei) can reproduce the key flavor of SSV and is conducive to the production of amino acids. In this study, the key flavor of SSV was reproduced through rational design of the synthetic microbial community. This achievement holds profound significance for the broader application of microbiome assembly strategies in the realm of fermented foods.
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Affiliation(s)
- Li Li
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China.
| | - Na Li
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Junjie Fu
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Jun Liu
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Xue Ping Wen
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Hong Cao
- Sichuan Taiyuanjing vinegar Co., Ltd, Zigong 643000, China
| | - Hongwei Xu
- Sichuan Taiyuanjing vinegar Co., Ltd, Zigong 643000, China
| | - Ying Zhang
- Sichuan Taiyuanjing vinegar Co., Ltd, Zigong 643000, China
| | - Rong Cao
- Sichuan Taiyuanjing vinegar Co., Ltd, Zigong 643000, China
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14
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Streule S, Freimüller Leischtfeld S, Galler M, Motzer D, Poulose-Züst M, Miescher Schwenninger S. Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory. Foods 2023; 13:137. [PMID: 38201165 PMCID: PMC10778537 DOI: 10.3390/foods13010137] [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: 12/01/2023] [Revised: 12/25/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
In Ecuador, various processes are applied during cocoa post-harvesting. This study, therefore, explored fermentation parameters across two locations with 2-7 independent runs, focusing on temperature, microbial counts, pH during fermentation and drying, and their impact on cocoa bean quality. Factors including fermentation devices (jute bags, plastic bags, and wooden boxes), pre-drying, turning during fermentation, fermentation duration, and drying temperature were investigated. Fermenting in plastic bags without pre-drying or turning and fermenting in jute bags for only 40 ± 2.0 h yielded low maximal fermentation temperatures Tmax (31.1 ± 0.4 °C and 37.6 ± 1.8 °C), leading to bitter, astringent, woody, and earthy cocoa liquor. Longer fermentation (63 ± 6 h) in wooden boxes with turning (Wt) and in jute bags with pre-drying and turning (Jpt) achieved the highest Tmax of 46.5 ± 2.0 °C, and a more acidic cocoa liquor, particularly in Wt (both locations) and Jpt (location E). Therefore, it is recommended to ferment for a minimum duration from day 1 to 4 (63 ± 6 h), whether using plastic bags (with mandatory pre-drying) or jute bags (with or without pre-drying or turning). Furthermore, this study underscores the risks associated with excessively high drying temperatures (up to 95.2 ± 13.7 °C) and specific dryer types, which can falsify cut-tests and introduce unwanted burnt-roasted off-flavors in the cocoa liquor.
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Affiliation(s)
- Stefanie Streule
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
| | - Susette Freimüller Leischtfeld
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
| | - Martina Galler
- Lindt & Sprüngli, Seestrasse 204, 8802 Kilchberg, Switzerland;
| | - Dominik Motzer
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
| | - Monja Poulose-Züst
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
| | - Susanne Miescher Schwenninger
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
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15
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Shi J, Zhang G, Ke W, Pan Y, Hou M, Chang C, Sa D, Lv M, Liu Y, Lu Q. Effect of endogenous sodium and potassium ions in plants on the quality of alfalfa silage and bacterial community stability during fermentation. FRONTIERS IN PLANT SCIENCE 2023; 14:1295114. [PMID: 38205017 PMCID: PMC10777314 DOI: 10.3389/fpls.2023.1295114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Accepted: 11/20/2023] [Indexed: 01/12/2024]
Abstract
This study investigated the impact of endogenous sodium and potassium ions in plants on the quality of alfalfa silage, as well as the stability of bacterial communities during fermentation. Silage was produced from the fermented alfalfa, and the chemical composition, fermentation characteristics, and microbiome were analyzed to understand their interplay and impact on silage fermentation quality. The alfalfa was cultivated under salt stress with the following: (a) soil content of <1‰ (CK); (b) 1‰-2‰ (LP); (c) 2‰-3‰ (MP); (d) 3‰-4‰ (HP). The results revealed that the pH of silage was negatively correlated with the lactic acid content. With the increase of lactic acid (LA) content increased (26.3-51.0 g/kg DM), the pH value decreased (4.9-5.3). With the increase of salt stress, the content of Na+ in silage increased (2.2-5.4 g/kg DM). The presence of endogenous Na+ and K+ ions in plants significantly affected the quality of alfalfa silage and the dynamics of bacterial communities during fermentation. Increased salt stress led to changes in microbial composition, with Lactococcus and Pantoea showing a gradual increase in abundance, especially under high salt stress. Low pH inhibited the growth of certain bacterial genera, such as Pantoea and Pediococcus. The abundance of Escherichia-Shigella and Comamonas negatively correlated with crude protein (CP) content, while Enterococcus and Lactococcus exhibited a positive correlation. Furthermore, the accumulation of endogenous Na+ in alfalfa under salt stress suppressed bacterial proliferation, thereby reducing protein degradation during fermentation. The pH of the silage was high, and the LA content was also high. Silages from alfalfa under higher salt stress had higher Na+ content. The alpha diversity of bacterial communities in alfalfa silages showed distinct patterns. Desirable genera like Lactococcus and Lactobacillus predominated in silages produced from alfalfa under salt stress, resulting in better fermentation quality.
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Affiliation(s)
- Jinhong Shi
- College of Forestry and Prataculture, Ningxia University, Yinchuan, China
| | - Guijie Zhang
- College of Forestry and Prataculture, Ningxia University, Yinchuan, China
| | - Wencan Ke
- College of Forestry and Prataculture, Ningxia University, Yinchuan, China
| | - Yongxiang Pan
- College of Forestry and Prataculture, Ningxia University, Yinchuan, China
| | - Meiling Hou
- College of Life Science, Baicheng Normal University, Baicheng, China
| | - Chun Chang
- Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot, China
| | - Duowen Sa
- Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot, China
| | - Mingju Lv
- Inner Mongolia Agriculture and Animal Husbandry Extension Center, Hohhot, China
| | - Yinghao Liu
- Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot, China
| | - Qiang Lu
- College of Forestry and Prataculture, Ningxia University, Yinchuan, China
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16
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Zavistanaviciute P, Ruzauskas M, Antanaitis R, Televicius M, Lele V, Santini A, Bartkiene E. Antimicrobial and Mycotoxin Reducing Properties of Lactic Acid Bacteria and Their Influence on Blood and Feces Parameters of Newborn Calves. Animals (Basel) 2023; 13:3345. [PMID: 37958101 PMCID: PMC10648343 DOI: 10.3390/ani13213345] [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: 08/23/2023] [Revised: 10/24/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
The aim of this study was to evaluate the influence of in acid whey (AW) multiplied Lactiplantibacillus plantarum LUHS135 (L.pl135), Lacticaseibacillus paracasei LUHS244 (L.pc244), and their biomass combination on newborn calves' feces and blood parameters. Additionally, the antimicrobial and mycotoxin-reducing properties and the resistance to antibiotics of the tested lactic acid bacteria (LAB) strains were analyzed. In order to ensure effective biomass growth in AW, technological parameters for the supplement preparation were selected. Control calves were fed with a standard milk replacer (SMR) and treated groups (from the 2nd day of life until the 14th day) were supplemented with 50 mL of AWL.pl135, AWL.pc244, and AWL.pl135×L.pc244 (25 mL AWL.pl135 + 25 mL AWL.pc244) in addition to SMR. It was established that L.pl135 and L.pc244 possess broad antimicrobial activities, are non-resistant to the tested antibiotics, and reduce mycotoxin concentrations in vitro. The optimal duration established for biomass growth was 48 h (LAB count higher than 7.00 log10 CFU mL-1 was found after 48 h of AW fermentation). It was established that additional feeding of newborn calves with AWL.pl135, AWL.pc244, and AWL.pl135×L.pc244 increased lactobacilli (on average by 7.4%), and AWL.pl135 and AWL.pc244 reduced the numbers of Enterobacteriaceae in calves' feces. The tested supplements also reduced the lactate concentration (on average, by 42.5%) in calves' blood. Finally, the tested supplements had a positive influence on certain health parameters of newborn calves; however, further research is needed to validate the mechanisms of the beneficial effects.
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Affiliation(s)
- Paulina Zavistanaviciute
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (P.Z.); (V.L.)
- Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Faculty of Veterinary, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania;
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Ramunas Antanaitis
- Large Animal Clinic, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (R.A.); (M.T.)
| | - Mindaugas Televicius
- Large Animal Clinic, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (R.A.); (M.T.)
| | - Vita Lele
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (P.Z.); (V.L.)
- Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy;
| | - Elena Bartkiene
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (P.Z.); (V.L.)
- Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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17
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Mynsen Machado Martins P, Nara Batista N, Augusto Oliveira Naves J, Ribeiro Dias D, Freitas Schwan R. Use of microencapsulated starter cultures by spray drying in coffee under self-induced anaerobiosis fermentation (SIAF). Food Res Int 2023; 172:113189. [PMID: 37689941 DOI: 10.1016/j.foodres.2023.113189] [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: 02/17/2023] [Revised: 06/21/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
Using starter culture in liquid form is not economically viable in the coffee fermentation process. This work aimed to compare the fermentative performances of fresh and microencapsulated yeasts in coffee under self-induced anaerobic fermentation (SIAF). The inoculum permanence was monitored, and sugars, alcohols, acids, and volatile compounds were analyzed by chromatography. In addition, sensory analysis was performed on roasted beans. After 180 h of fermentation in the natural process, microencapsulated Torulaspora delbrueckii (MT) (7.97 × 107 cells/g) showed a higher population thanfresh Torulaspora delbrueckii (FT) (1.76 × 107 cells/g). The same acids and volatile compounds were detected in coffees with fresh and microencapsulated yeast. However, the yeast state influenced the concentration of the compounds. In pulped coffee, the coffee inoculated withmicroencapsulated Saccharomyces cerevisiae (MS) obtained the highest concentration of alcohols, esters, pyrazines, and others compared with fresh Saccharomyces cerevisiae (FS), with an increase of up to 47%. Furthermore, the coffee inoculated with MT obtained the highest concentration in almost all chemical classes in both processes compared with FT. These differences ranged up to 55%. Regarding sensory analysis, coffees inoculated with MS showed dominant notes of fruity, caramel, and nuts in the natural process. Otherwise, in pulped process, coffees inoculated with MT showed caramel, honey, and nuts. Therefore, the microencapsulated yeasts were metabolically active and may be considered with commercial potential. Considering the parameters analyzed, the most suitable yeast for natural and pulped processing would be MS and MT, respectively.
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18
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NISHIMURA H, SHIWA Y, TOMITA S, ENDO A. Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan. BIOSCIENCE OF MICROBIOTA, FOOD AND HEALTH 2023; 43:29-42. [PMID: 38188660 PMCID: PMC10767318 DOI: 10.12938/bmfh.2023-036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Accepted: 08/13/2023] [Indexed: 01/09/2024]
Abstract
Cocoa bean fermentation is typically performed in a spontaneous manner on farms in tropical countries or areas and involves several microbial groups. Metabolism by microbes markedly affects the quality of cocoa beans fermented and the chocolate produced thereof. The present study characterized the microbiota and their metabolic profiles in temperature- and humidity-controlled intra-factory cocoa fermentation in a semitropical area of Japan. Although environmental factors were uniform, the microbiota of cocoa beans subjected to intra-factory fermentation was not stable between tests, particularly in terms of the cell count levels and species observed. Fermentation was sometimes delayed, and fermenting microbes were present at very low levels after 24 hr of fermentation. Due to the unstable microbiota, the profiles of water-soluble compounds differed between tests, indicating the unstable qualities of the fermented cocoa beans. These results suggest the necessity of starter cultures not only in on-farm fermentation but also in machine-controlled intra-factory cocoa fermentation.
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Affiliation(s)
- Hiroya NISHIMURA
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of
Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri-shi, Hokkaido 099-2493,
Japan
| | - Yuh SHIWA
- Department of Molecular Microbiology, Faculty of Life
Sciences, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502,
Japan
- NODAI Genome Research Centre, Tokyo University of
Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Satoru TOMITA
- Institute of Food Research, National Agriculture and Food
Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Akihito ENDO
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of
Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri-shi, Hokkaido 099-2493,
Japan
- Department of Nutritional Science and Food Safety, Faculty of
Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo
156-8502, Japan
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19
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Balcázar-Zumaeta CR, Pajuelo-Muñoz AJ, Trigoso-Rojas DF, Iliquin-Chavez AF, Fernández-Romero E, Yoplac I, Muñoz-Astecker LD, Rodríguez-Hamamura N, Maza Mejía IM, Cayo-Colca IS, Chagas-Junior GCA, Maicelo-Quintana JL, Castro-Alayo EM. Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization. Foods 2023; 12:3291. [PMID: 37685224 PMCID: PMC10487274 DOI: 10.3390/foods12173291] [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: 08/08/2023] [Revised: 08/27/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced. For this purpose, the physicochemical parameters, antioxidant profile, and volatile compounds were characterized in two types of fermentation (spontaneous and starter culture) for 168 h in cocoa from three altitude levels. Multivariate analysis (cluster and PCA) was used to discriminate the fermentation stages. We found three stages in all fermentations, where the first two stages (0 h to 96 h) were characterized by a higher antioxidant potential of the cocoa bean and the presence of desirable volatile compounds such as acids, alcohols, aldehydes, ketones, and esters, which are precursors of cocoa aroma; however, prolonged fermentation times affected the antioxidant profile of the bean. In addition, the use of a starter culture facilitates the release of compounds in a shorter time (especially alcohols and esters). It is concluded that it is necessary to reduce the fermentation time under these conditions in the region of Amazonas.
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Affiliation(s)
- César R. Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
- Programa de Doctorado en Ciencias Agrarias, Escuela de Posgrado, Universidad Nacional de Piura, Jr. Tacna 748, Piura 20002, Peru
| | - Alexa J. Pajuelo-Muñoz
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Deisy F. Trigoso-Rojas
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Angel F. Iliquin-Chavez
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Editha Fernández-Romero
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Ives Yoplac
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Ro-Dríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (I.Y.); (I.S.C.-C.); (J.L.M.-Q.)
| | - Lucas D. Muñoz-Astecker
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Nadia Rodríguez-Hamamura
- Laboratorio LABICER, Facultad de Ciencias, Universidad Nacional de Ingeniería, Av. Tupac Amaru 210, P.O. Box 15000, Rímac 15333, Peru;
| | - Ily M. Maza Mejía
- Laboratorio de Investigación de Química Analítica y Ambiental, Universidad Nacional de Ingeniería, Av. Tupac Amaru 210, P.O. Box 15000, Rímac 15333, Peru;
| | - Ilse S. Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Ro-Dríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (I.Y.); (I.S.C.-C.); (J.L.M.-Q.)
| | - Gilson C. A. Chagas-Junior
- Laboratório de Processos Biotecnológicos (LABIOTEC), Programa de Pós Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Rua Augusto Corrêa, 01, Campus Guamá, Belém 66075-110, Brazil;
| | - Jorge L. Maicelo-Quintana
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Ro-Dríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (I.Y.); (I.S.C.-C.); (J.L.M.-Q.)
| | - Efrain M. Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
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20
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Ditchfield C, Kushida MM, Mazalli MR, Sobral PJA. Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question. Foods 2023; 12:3070. [PMID: 37628068 PMCID: PMC10453203 DOI: 10.3390/foods12163070] [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: 06/09/2023] [Revised: 07/31/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023] Open
Abstract
Chocolate is a confectionery product whose consumption has increased, particularly dark chocolate. Chocolate is produced with varying amounts of cocoa liquor (CL), cocoa butter (CB) and cocoa powder (CP). The main chocolate types are dark, milk and white. Processing steps for chocolate production are described, and nutritional compositions examined for benefits and risks to health. Chocolate processing comprises steps at farm level, initial industrial processing for production of CL, CB and CP (common for all chocolate types) and mixing with other ingredients (like milk and sugar differing according to chocolate type) for industrial chocolate processing. All chocolate types present similar processing levels, and none involve chemical processing. Nutritional profiles of chocolate products differ according to composition, e.g., dark chocolate contains more CL, and so a higher antioxidant capacity. Chocolate is an energy-dense food rich in bioactive compounds (polyphenols, alkaloids, amino acids). Studies have demonstrated benefits of moderate consumption in reducing cardiovascular risk and oxidative and inflammatory burden, improving cognitive functions, maintaining diversity in gut microbiota, among others. In our view, chocolate should not be classified as an ultra-processed food because of simple processing steps, limited ingredients, and being an important part of a healthy diet when consumed in moderation.
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Affiliation(s)
- Cynthia Ditchfield
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.M.K.); (M.R.M.); (P.J.A.S.)
| | - Marta Mitsui Kushida
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.M.K.); (M.R.M.); (P.J.A.S.)
| | - Monica R. Mazalli
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.M.K.); (M.R.M.); (P.J.A.S.)
| | - Paulo J. A. Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.M.K.); (M.R.M.); (P.J.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
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21
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Van de Voorde D, Díaz-Muñoz C, Hernandez CE, Weckx S, De Vuyst L. Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof. Front Microbiol 2023; 14:1232323. [PMID: 37621398 PMCID: PMC10445768 DOI: 10.3389/fmicb.2023.1232323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 07/20/2023] [Indexed: 08/26/2023] Open
Abstract
The microbiological and metabolic outcomes of good cocoa fermentation practices can be standardized and influenced through the addition of starter culture mixtures composed of yeast and bacterial strains. The present study performed two spontaneous and 10 starter culture-initiated (SCI) cocoa fermentation processes (CFPs) in Costa Rica with local Trinitario cocoa. The yeast strains Saccharomyces cerevisiae IMDO 050523, Hanseniaspora opuntiae IMDO 020003, and Pichia kudriavzevii IMDO 060005 were used to compose starter culture mixtures in combination with the lactic acid bacterium strain Limosilactobacillus fermentum IMDO 0611222 and the acetic acid bacterium strain Acetobacter pasteurianus IMDO 0506386. The microbial community and metabolite dynamics of the cocoa pulp-bean mass fermentation, the metabolite dynamics of the drying cocoa beans, and the volatile organic compound (VOC) profiles of the chocolate production were assessed. An amplicon sequence variant approach based on full-length 16S rRNA gene sequencing instead of targeting the V4 region led to a highly accurate monitoring of the starter culture strains added, in particular the Liml. fermentum IMDO 0611222 strain. The latter strain always prevailed over the background lactic acid bacteria. A similar approach, based on the internal transcribed spacer (ITS1) region of the fungal rRNA transcribed unit, was used for yeast strain monitoring. The SCI CFPs evolved faster when compared to the spontaneous ones. Moreover, the yeast strains applied did have an impact. The presence of S. cerevisiae IMDO 050523 was necessary for successful fermentation of the cocoa pulp-bean mass, which was characterized by the production of higher alcohols and esters. In contrast, the inoculation of H. opuntiae IMDO 020003 as the sole yeast strain led to underfermentation and a poor VOC profile, mainly due to its low competitiveness. The P. kudriavzevii IMDO 060005 strain tested in the present study did not contribute to a richer VOC profile. Although differences in VOCs could be revealed in the cocoa liquors, no significant effect on the final chocolates could be obtained, mainly due to a great impact of cocoa liquor processing during chocolate-making. Hence, optimization of the starter culture mixture and cocoa liquor processing seem to be of pivotal importance.
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Affiliation(s)
- Dario Van de Voorde
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Cristian Díaz-Muñoz
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Carlos Eduardo Hernandez
- Laboratorio de Calidad e Innovación Agroalimentaria, Escuela de Ciencias Agrarias, Universidad Nacional de Costa Rica, Heredia, Costa Rica
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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22
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Wu B, Zhu C, Deng J, Dong P, Xiong Y, Wu H. Effect of Sichuan Pepper ( Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili ( Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue. Molecules 2023; 28:5884. [PMID: 37570854 PMCID: PMC10420873 DOI: 10.3390/molecules28155884] [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: 06/28/2023] [Revised: 07/27/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
This study examined the flavor profiles of fermented Ciba chili, comparing samples with Sichuan pepper (HJ) to those without Sichuan pepper (CK), using three analytical techniques: E-tongue, E-nose, and gas chromatography-ion mobility spectrometry (GC-IMS). The results obtained from the E-tongue and E-nose exhibited a clear difference in taste and flavor between CK and HJ. In detail, CK mainly exhibited a sour flavor profile, whereas HJ displayed an intricate and rich flavor. The HS-GC-IMS results identified a total of 60 compounds in the samples, with terpenes, alcohols, and esters being the primary volatile flavor compounds. Additionally, Zanthoxylum was found to significantly enhance the concentration of these compounds in fermented Ciba chili. Through robust principal component analysis (rPCA), 17 distinct flavor compounds were selected. Correlation analysis revealed that most terpenes exhibited positive correlations with LY2/LG, LY2/gCT1, LY2/Gct, LY2/G, LY2/Gh, and terpenes were found in higher concentrations in HJ. This study contributes a theoretical basis and provides data support for optimizing the fermentation process and elucidating the underlying mechanism of characteristic aroma formation in Ciba chili after fermentation.
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Affiliation(s)
- Baozhu Wu
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (B.W.); (J.D.); (P.D.); (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Chenglin Zhu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China;
| | - Jing Deng
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (B.W.); (J.D.); (P.D.); (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Ping Dong
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (B.W.); (J.D.); (P.D.); (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Yiling Xiong
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (B.W.); (J.D.); (P.D.); (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Huachang Wu
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (B.W.); (J.D.); (P.D.); (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
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23
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Qadi WSM, Mediani A, Kasim ZM, Misnan NM, Sani NA, Jamar NH. Biological Characterization and Metabolic Variations among Cell-Free Supernatants Produced by Selected Plant-Based Lactic Acid Bacteria. Metabolites 2023; 13:849. [PMID: 37512555 PMCID: PMC10385473 DOI: 10.3390/metabo13070849] [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: 06/06/2023] [Revised: 06/30/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
The aim of this research was to assess the antibacterial and antioxidant properties as well as the variation in metabolites of the cell-free supernatant (CFS) produced by lactic acid bacteria (LAB) from local plants: Lactiplantibacillus plantarum ngue16, L. plantarum ng10, Enterococcus durans w3, and Levilactobacillus brevis w6. The tested strains exhibited inhibitory effects against pathogens, including Bacillus cereus, B. subtilis, Cronobacter sakazakii, Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus using the agar spot assay and well diffusion method. The CFS from all four strains displayed antibacterial activity against these pathogens with minimum inhibitory concentration (MIC) values ranging from 3.12 to 12.5 mg/mL and minimal bactericidal concentration (MBC) values ranging from 6.25 to 25.0 mg/mL. Moreover, the CFS demonstrated resilience within specific pH (3-8) and temperature (60-100 °C) ranges and lost its activity when treated with enzymes, such as Proteinase K and pepsin. Furthermore, the CFS exhibited antioxidant properties as evidenced by their ability to inhibit the formation of two radicals (1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) compared to the negative control, De Man, Rogosa, and Sharpe (MRS) broth. The use of proton-based nuclear magnetic resonance (1H-NMR) spectroscopy revealed the presence and quantification of 48 metabolites in both the CFS and MRS broths. Principal Component Analysis (PCA) effectively differentiated between CFS and MRS broth by identifying the specific metabolites responsible for the observed differences. The partial least squares (PLS) model demonstrated a significant correlation between the metabolites in the LAB supernatant and the tested antibacterial and antioxidant activities. Notably, anserine, GABA, acetic acid, lactic acid, uracil, uridine, propylene glycol, isopropanol, serine, histidine, and indol-3-lactate were identified as the compounds contributing the most to the highest antibacterial and antioxidant activities in the supernatant. These findings suggest that the LAB strains investigated have the potential to be utilized in the production of functional foods and the development of pharmaceutical products.
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Affiliation(s)
- Wasim S M Qadi
- Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, Bangi 43600, Malaysia
| | - Ahmed Mediani
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, UKM, Bangi 43600, Malaysia
| | - Zalifah Mohd Kasim
- Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, Bangi 43600, Malaysia
| | - Norazlan Mohmad Misnan
- Herbal Medicine Research Centre, Institute for Medical Research, National Institutes of Health, Shah Alam 40170, Malaysia
| | - Norrakiah Abdullah Sani
- Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, Bangi 43600, Malaysia
| | - Nur Hidayah Jamar
- Department of Biology and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, Bangi 43600, Malaysia
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24
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Zhang G, Xiao P, Yuan M, Li Y, Xu Y, Li H, Sun J, Sun B. Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example. Front Nutr 2023; 10:1196816. [PMID: 37457986 PMCID: PMC10348841 DOI: 10.3389/fnut.2023.1196816] [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: 03/30/2023] [Accepted: 05/25/2023] [Indexed: 07/18/2023] Open
Abstract
Aroma is a critical component of the flavor and quality of beverages. Among the volatile chemicals responsible for fragrance perception, sulfur compounds are unique odorants due to their extremely low odor threshold. Although trace amounts of sulfur compounds can enhance the flavor profile of beverages, they can lead to off-odors. Sulfur compounds can be formed via Maillard reaction and microbial metabolism, imparting coffee aroma and altering the flavor of beverages. In order to increase the understanding of sulfur compounds in the field of food flavor, 2-furfurylthiol (FFT) was chosen as a representative to discuss the current status of their generation, sensory impact, enrichment, analytical methods, formation mechanisms, aroma deterioration, and aroma regulation. FFT is comprehensively reviewed, and the main beverages of interest are typically baijiu, beer, wine, and coffee. Challenges and recommendations for FFT are also discussed, including analytical methods and mechanisms of formation, interactions between FFT and other compounds, and the development of specific materials to extend the duration of aroma after release.
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Affiliation(s)
- Guihu Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Peng Xiao
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Mengmeng Yuan
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Youming Li
- Inner Mongolia Taibus Banner Grassland Brewing Co., Ltd., Xilin Gol League, China
| | - Youqiang Xu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Hehe Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Jinyuan Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
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25
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Guzmán Penella S, Boulanger R, Maraval I, Kopp G, Corno M, Fontez B, Fontana A. Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic. Molecules 2023; 28:molecules28093805. [PMID: 37175215 PMCID: PMC10180179 DOI: 10.3390/molecules28093805] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/25/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
The chemical composition of dark chocolate has a significant impact on its complex flavor profile. This study aims to investigate the relationship between the volatile chemical composition and perceived flavor of 54 dark chocolate samples made from Trinitario cocoa beans from the Dominican Republic. The samples were evaluated by a trained panel and analyzed using gas chromatography-mass spectrometry (GC-MS) to identify and quantify the volatile compounds. Predictive models based on a partial least squares regression (PLS) allowed the identification of key compounds for predicting individual sensory attributes. The models were most successful in classifying samples based on the intensity of bitterness and astringency, even though these attributes are mostly linked to non-volatile compounds. Acetaldehyde, dimethyl sulfide, and 2,3-butanediol were found to be key predictors for various sensory attributes, while propylene glycol diacetate was identified as a possible marker for red fruit aroma. The study highlights the potential of using volatile compounds to accurately predict chocolate flavor potential.
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Affiliation(s)
- Santiago Guzmán Penella
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 97490 Montpellier, France
- Barry Callebaut AG, Hardturmstrasse 181, 8005 Zurich, Switzerland
| | - Renaud Boulanger
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 97490 Montpellier, France
| | - Isabelle Maraval
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 97490 Montpellier, France
| | - Gabi Kopp
- Barry Callebaut AG, Hardturmstrasse 181, 8005 Zurich, Switzerland
| | - Marcello Corno
- Barry Callebaut AG, Hardturmstrasse 181, 8005 Zurich, Switzerland
| | - Bénédicte Fontez
- MISTEA, Université Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
| | - Angélique Fontana
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 97490 Montpellier, France
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Guzmán-Armenteros TM, Ramos-Guerrero LA, Guerra LS, Weckx S, Ruales J. Optimization of cacao beans fermentation by native species and electromagnetic fields. Heliyon 2023; 9:e15065. [PMID: 37077687 PMCID: PMC10106516 DOI: 10.1016/j.heliyon.2023.e15065] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/23/2023] [Accepted: 03/27/2023] [Indexed: 04/21/2023] Open
Abstract
Acid and bitter notes of the cocoa clone Cacao Castro Naranjal 51 (CCN 51) negatively affect the final quality of the chocolate. Thence, the fermentative process of cocoa beans using native species and electromagnetic fields (EMF) was carried out to evaluate the effect on the yield and quality of CCN 51 cocoa beans. The variables magnetic field density (D), exposure time (T), and inoculum concentration (IC) were optimized through response surface methodology to obtain two statistically validated second-order models, explaining 88.39% and 92.51% of the variability in the yield and quality of the beans, respectively. In the coordinate: 5 mT(D), 22.5 min (T), and 1.6% (CI), yield and bean quality improved to 110% and 120% above the control (without magnetic field). The metagenomic analysis showed that the changes in the microbial communities favored the aroma profile at low and intermediate field densities (5-42 mT) with high yields and floral, fruity, and nutty notes. Conversely, field densities (80 mT) were evaluated with low yields and undesirable notes of acidity and bitterness. The findings revealed that EMF effectively improves the yield and quality of CCN 51 cocoa beans with future applications in the development and quality of chocolate products.
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Affiliation(s)
- Tania María Guzmán-Armenteros
- Departamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, Ecuador
- Corresponding author.
| | | | - Luis Santiago Guerra
- Department of Pathology, Faculty of Medical Sciences, Universidad Central del Ecuador (UCE), Capus El Dorador, Quito, Ecuador
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050, Brussels, Belgium
| | - Jenny Ruales
- Departamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, Ecuador
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Velasquez-Reyes D, Rodríguez-Campos J, Avendaño-Arrazate C, Gschaedler A, Alcázar-Valle M, Lugo-Cervantes E. Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor. Heliyon 2023; 9:e15129. [PMID: 37089295 PMCID: PMC10119589 DOI: 10.1016/j.heliyon.2023.e15129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Cocoa bean fermentation is an important process because during this process, aroma compounds are produced, the astringency decreases, and the embryo dies. The fermentation processes of the Criollo and Forastero types have been studied separately without comparing them at the same time and in the same place. The aim of this work was to determine differences in the profile of volatile and nonvolatile compounds of Criollo and Forastero cocoa from the fermentation process to the final stage of obtaining the liquor. The experiments were carried out at the same time in the Maya region. Volatile compounds were determined by HS-SPME GC-MS (headspace solid phase-microextraction with gas chromatography-mass spectrometry). Sugars, organic acids, and alkaloids were determined by ultrahigh-performance liquid chromatography (UHPLC-PDA/UV). Criollo cocoa liquor was defined by the volatile and nonvolatile compounds such as acetic acid, phenylethyl alcohol, benzaldehyde, 2-phenylethyl acetate, acetophenone and 3-methylbutanal., which are associated with sour, honey, almond, flowery and chocolate aroma. Forastero cocoa liquor was represented with a significant difference by acetic acid, isobutyl acetate, 2,3-diethyl-5-methylpyrazine and ethyl octanoate and these could provide aroma descriptors such as sour, fruity and nutty. This study characterized for the first time the dynamics of volatile compounds during the fermentation, drying, and roasting stages and in the final cocoa liquor of Criollo and Forastero from cocoa beans of the same origin.
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Criollo Nuñez J, Ramirez-Toro C, Bolivar G, Sandoval A AP, Lozano Tovar MD. Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2425-2435. [PMID: 36606570 DOI: 10.1002/jsfa.12433] [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: 06/08/2022] [Revised: 12/22/2022] [Accepted: 01/06/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Microencapsulated yeasts are a novel alternative as a delivery matrix for microbiological starters. This technology aims to protect the active compounds from adverse environmental conditions and prolong their useful life and could also improve the conditions of the starters for cocoa fermentation. The present study established the effective dose to apply the microencapsulated yeast Pichia kudriavzevii as a microbiological starter of fermentation and biotechnological strategy for promoting the biochemical dynamics and sensory expression of the cocoa variety CCN-51. For this, 0.5%, 1%, 2%, and 3% of microencapsulated P. kudriavzevii yeast insolated from the artisanal fermentation process of cocoa was added to the cocoa mass to be fermented and studied on a laboratory scale. RESULTS The partial least squares regression of fermentation was related in four quartiles, comprising the hedonic judgments of the sensory evaluation with the biochemical traits of the cocoa liquor, finding a high correlation between the physicochemical variables total phenols, percentage of insufficiently fermented grains, and percentage of total acidity, with a level of bitterness and defects found in liquors with the addition of 0.5% of microencapsulated starter. The treatments with the addition of 2% and 3% of the inoculum showed a high correlation between the variables pH, total anthocyanins, cocoa, fruity and floral aromas, sweet taste, and general aroma perception. CONCLUSION The higher presence of volatile compounds such as 2,3-butanediol associated with cocoa aroma and 1-phenyl-2-ethanol and acetophenone associated with aromatic descriptors of fruity and floral series allowed establishment in 2% of microencapsulated P. kudriavzevii yeast, comprising the effective dose for promoting the biochemical dynamics of laboratory-scale fermentation and the development of cocoa, as well as the fruity and floral aromas of cocoa CCN-51 liquor. The microencapsulation is suitable for cocoa starters. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jenifer Criollo Nuñez
- Centro de Investigación Nataima, Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, Tolima, Colombia
- Facultad de Ingeniería, Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali, Colombia
| | - Cristina Ramirez-Toro
- Facultad de Ingeniería, Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali, Colombia
| | - German Bolivar
- Facultad de Ciencias Naturales y Exactas, Biología Marina, Universidad del Valle, Cali, Colombia
| | | | - María D Lozano Tovar
- Centro de Investigación Nataima, Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, Tolima, Colombia
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Xiao R, Liu M, Tian Q, Hui M, Shi X, Hou X. Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt. Front Microbiol 2023; 13:1107092. [PMID: 36713216 PMCID: PMC9874054 DOI: 10.3389/fmicb.2022.1107092] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 12/19/2022] [Indexed: 01/13/2023] Open
Abstract
Scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance (LF-NMR) were used to analyse the relationship between the chemical, texture, rheology, microstructure and water distribution of kefir (yeast, acetic acid bacteria and Lactobacillus plantarum) yoghurt fermented by mixed bacteria and L. plantarum L1 fermented yoghurt. This work was conducted to prepare a real champagne yoghurt and explore the difference between it and ordinary yoghurt. The nutritional evaluation of the two treatment groups was carried out by amino acid analysis, and the volatile flavour substances of the two treatment groups were detected by solid phase microextraction (SPME)-gas chromatograph (GC)-mass spectrometry (MS). Results showed that the addition of acetic acid bacteria and yeast increased the water content of kefir, resulting in a decrease in its water-holding rate. Moreover, the increase in acidity weakened the connection between the protein networks, the flocculent protein structure was not more densely stacked than the L1 group, and the internal bonds were unstable. The rheological results showed that the apparent viscosity decreased faster with the increase in shear force. The CLSM and LF-NMR showed that the hydration and degree of freedom of kefir yoghurt protein decreased, resulting in an increased protein network density. The SEM showed that the cross-linking between kefir casein clusters was considerably tight to form small chains, the pore distribution was uneven, and a weak cheese structure was formed. In addition, the volatile flavour substances in the kefir group increased the phenylethyl alcohol, isobutanol, and isoamyl alcohol compared with those in the L1 group, with a slight refreshing taste brought by alcohol and special soft malt alcohol aroma and rose aroma not found in ordinary yoghurt, which was more in line with the characteristics and taste of traditional kefir champagne yoghurt. Graphical Abstract.
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Affiliation(s)
- Ran Xiao
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Ming Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Qing Tian
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Ming Hui
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, China,Industrial Microorganism Preservation and Breeding Henan Engineering Laboratory, Zhengzhou, Henan, China,*Correspondence: Ming Hui, ✉
| | - Xin Shi
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Xiaoge Hou
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, China
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Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties. Foods 2023; 12:foods12020340. [PMID: 36673432 PMCID: PMC9858393 DOI: 10.3390/foods12020340] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 11/25/2022] [Accepted: 01/04/2023] [Indexed: 01/13/2023] Open
Abstract
Cocoa fermentation is a central step in chocolate manufacturing. In this research, we performed controlled fermentations of a fine cocoa variety to evaluate the impact of adjunct cultures of selected lactic acid bacteria (LAB) on fermentation parameters, chemical composition, and sensory profile of fine cocoa and chocolate. Improved fermentation processes were carried out at the Centre for the Integral Transformation of Cacao (CETICO) in Dominican Republic. Two strains of LAB, previously isolated from cocoa, and belonging to Lactiplantibacillus fabifermentans and Furfurilactibacillus rossiae species, were employed. Fermentation parameters, protein, peptide and free amino acid profiles of the fermented cocoa and volatile molecules were determined. Sensory analysis of the derived chocolate was also carried out. The obtained results indicated that the addition of the adjunct cultures influences the proteolytic processes and the free amino acid profile. Finally, the adjunct cultures increased the complexity of the flavour profile of the chocolate as they received a higher score for descriptors commonly used for fine chocolate, such as honey and red fruits. The results obtained showed that the selected strains can be an added value to the development of specific flavours that are desirable at industrial level.
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Balcázar-Zumaeta CR, Castro-Alayo EM, Cayo-Colca IS, Idrogo-Vásquez G, Muñoz-Astecker LD. Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review. Food Res Int 2023; 163:112190. [PMID: 36596129 DOI: 10.1016/j.foodres.2022.112190] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 11/14/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Spontaneous fermentation is a process that depends on substrates' physical characteristics, crop variety, and postharvest practices; it induces variations in the metabolites that are responsible for the taste, aroma, and quality. Metabolomics makes it possible to detect key metabolites using chemometrics and makes it possible to establish patterns or identify biomarker behaviors under certain conditions at a given time. Therefore, sensitive and highly efficient analytical techniques allow for studying the metabolomic fingerprint changes during fermentation; which identify and quantify metabolites related to taste and aroma formation of an adequate processing time. This review shows that studying metabolomics in spontaneous fermentation permits the characterization of spontaneous fermentation in different stages. Also, it demonstrates the possibility of modulating the quality of cocoa by improving the spontaneous fermentation time (because of volatile aromatic compounds formation), thus standardizing the process to obtain attributes and quality that will later impact the chocolate quality.
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Affiliation(s)
- César R Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
| | - Efraín M Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
| | - Ilse S Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
| | - Guillermo Idrogo-Vásquez
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
| | - Lucas D Muñoz-Astecker
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
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Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.). Food Res Int 2023; 163:112194. [PMID: 36596132 DOI: 10.1016/j.foodres.2022.112194] [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: 09/08/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Fermented peppers are usually obtained by the spontaneous fermentation of microorganisms attached to fresh peppers, and the variable microbial composition would lead to inconsistencies in flavor between batches. To demonstrate the roles of microorganisms in flavor formation, the core microbes closely associated with the key aroma compounds of fermented pepper paste were screened and validated in this study. Lactobacillus was the dominant bacterial genus in fermented pepper paste, whereas the main fungal genera were Alternaria and Kazachstania. Nine strains of the genera Lactobacillus, Weissella, Bacillus, Zygosaccharomyces, Kazachstania, Debaryomyces, and Pichia were isolated from fermented pepper paste. Eleven key aroma compounds were identified using gas chromatography combined with olfactometry and relative odor activity values. Correlation analysis showed that Zygosaccharomyces and Kazachstania were positively correlated with the majority of the key aroma compounds, whereas Lactobacillus was negatively correlated with them. Thus, Zygosaccharomyces and Kazachstania were identified as core genera associated with the key odorants. Finally, Zygosaccharomyces bisporus, Kazachstania humilis, and Lactiplantibacillus plantarum were used as starter cultures for fermented peppers, confirming that Z. bisporus and K. humilis were more beneficial for the key aroma compounds (e.g., acetate, linalool, and phenyl ethanol) rather than L. plantarum. This study contributed to understanding the flavor formation mechanism and provided references for the quality control of food fermentation.
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Bin Zakaria S, Bin Zahari MS, Binti Hisamudin SZ. Development and characterization of hybrid liquid fertilizer from celery and cucumber wastes. MATERIALS TODAY: PROCEEDINGS 2023; 75:116-122. [DOI: 10.1016/j.matpr.2022.10.149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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34
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Guan Y, Xu X, Liu C, Wang J, Niu C, Zheng F, Li Q. Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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35
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Pelicaen R, Weckx S, Gonze D, De Vuyst L. Application of comparative genomics of Acetobacter species facilitates genome-scale metabolic reconstruction of the Acetobacter ghanensis LMG 23848 T and Acetobacter senegalensis 108B cocoa strains. Front Microbiol 2022; 13:1060160. [PMID: 36504784 PMCID: PMC9729256 DOI: 10.3389/fmicb.2022.1060160] [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: 10/02/2022] [Accepted: 11/04/2022] [Indexed: 11/25/2022] Open
Abstract
Acetobacter species play an import role during cocoa fermentation. However, Acetobacter ghanensis and Acetobacter senegalensis are outcompeted during fermentation of the cocoa pulp-bean mass, whereas Acetobacter pasteurianus prevails. In this paper, an in silico approach aimed at delivering some insights into the possible metabolic adaptations of A. ghanensis LMG 23848T and A. senegalensis 108B, two candidate starter culture strains for cocoa fermentation processes, by reconstructing genome-scale metabolic models (GEMs). Therefore, genome sequence data of a selection of strains of Acetobacter species were used to perform a comparative genomic analysis. Combining the predicted orthologous groups of protein-encoding genes from the Acetobacter genomes with gene-reaction rules of GEMs from two reference bacteria, namely a previously manually curated model of A. pasteurianus 386B (iAp386B454) and two manually curated models of Escherichia coli (EcoCyc and iJO1366), allowed to predict the set of reactions present in A. ghanensis LMG 23848T and A. senegalensis 108B. The predicted metabolic network was manually curated using genome re-annotation data, followed by the reconstruction of species-specific GEMs. This approach additionally revealed possible differences concerning the carbon core metabolism and redox metabolism among Acetobacter species, pointing to a hitherto unexplored metabolic diversity. More specifically, the presence or absence of reactions related to citrate catabolism and the glyoxylate cycle for assimilation of C2 compounds provided not only new insights into cocoa fermentation but also interesting guidelines for future research. In general, the A. ghanensis LMG 23848T and A. senegalensis 108B GEMs, reconstructed in a semi-automated way, provided a proof-of-concept toward accelerated formation of GEMs of candidate functional starter cultures for food fermentation processes.
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Affiliation(s)
- Rudy Pelicaen
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium,ULB-VUB Interuniversity Institute of Bioinformatics in Brussels, Brussels, Belgium
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium,ULB-VUB Interuniversity Institute of Bioinformatics in Brussels, Brussels, Belgium
| | - Didier Gonze
- ULB-VUB Interuniversity Institute of Bioinformatics in Brussels, Brussels, Belgium,Unité de Chronobiologie Théorique, Service de Chimie Physique, Faculté des Sciences, Université libre de Bruxelles, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium,*Correspondence: Luc De Vuyst,
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36
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Serum and Urine Metabolites in Healthy Men after Consumption of Acidified Milk and Yogurt. Nutrients 2022; 14:nu14224794. [PMID: 36432479 PMCID: PMC9698558 DOI: 10.3390/nu14224794] [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: 09/30/2022] [Revised: 11/08/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
The identification of molecular biomarkers that can be used to quantitatively link dietary intake to phenotypic traits in humans is a key theme in modern nutritional research. Although dairy products (with and without fermentation) represent a major food group, the identification of markers of their intake lags behind that of other food groups. Here, we report the results from an analysis of the metabolites in postprandial serum and urine samples from a randomized crossover study with 14 healthy men who ingested acidified milk, yogurt, and a non-dairy meal. Our study confirms the potential of lactose and its metabolites as markers of lactose-containing dairy foods and the dependence of their combined profiles on the fermentation status of the consumed products. Furthermore, indole-3-lactic acid and 3-phenyllactic acid are two products of fermentation whose postprandial behaviour strongly discriminates yogurt from milk intake. Our study also provides evidence of the ability of milk fermentation to increase the acute delivery of free amino acids to humans. Notably, 3,5-dimethyloctan-2-one also proves to be a specific marker for milk and yogurt consumption, as well as for cheese consumption (previously published data). These molecules deserve future characterisation in human interventional and observational studies.
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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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Lima CODC, De Castro GM, Solar R, Vaz ABM, Lobo F, Pereira G, Rodrigues C, Vandenberghe L, Martins Pinto LR, da Costa AM, Koblitz MGB, Benevides RG, Azevedo V, Uetanabaro APT, Soccol CR, Góes-Neto A. Unraveling potential enzymes and their functional role in fine cocoa beans fermentation using temporal shotgun metagenomics. Front Microbiol 2022; 13:994524. [PMID: 36406426 PMCID: PMC9671152 DOI: 10.3389/fmicb.2022.994524] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Accepted: 10/04/2022] [Indexed: 03/23/2024] Open
Abstract
Cocoa beans fermentation is a spontaneous process, essential for the generation of quality starting material for fine chocolate production. The understanding of this process has been studied by the application of high-throughput sequencing technologies, which grants a better assessment of the different microbial taxa and their genes involved in this microbial succession. The present study used shotgun metagenomics to determine the enzyme-coding genes of the microbiota found in two different groups of cocoa beans varieties during the fermentation process. The statistical evaluation of the most abundant genes in each group and time studied allowed us to identify the potential metabolic pathways involved in the success of the different microorganisms. The results showed that, albeit the distinction between the initial (0 h) microbiota of each varietal group was clear, throughout fermentation (24-144 h) this difference disappeared, indicating the existence of selection pressures. Changes in the microbiota enzyme-coding genes over time pointed to the distinct ordering of fermentation at 24-48 h (T1), 72-96 h (T2), and 120-144 h (T3). At T1, the significantly more abundant enzyme-coding genes were related to threonine metabolism and those genes related to the glycolytic pathway, explained by the abundance of sugars in the medium. At T2, the genes linked to the metabolism of ceramides and hopanoids lipids were clearly dominant, which are associated with the resistance of microbial species to extreme temperatures and pH values. In T3, genes linked to trehalose metabolism, related to the response to heat stress, dominated. The results obtained in this study provided insights into the potential functionality of microbial community succession correlated to gene function, which could improve cocoa processing practices to ensure the production of more stable quality end products.
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Affiliation(s)
- Carolina O. de C. Lima
- Department of Biological Sciences, State University of Feira de Santana (UEFS), Feira de Santana, Bahia, Brazil
| | - Giovanni M. De Castro
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
| | - Ricardo Solar
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
| | - Aline B. M. Vaz
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
| | - Francisco Lobo
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
| | - Gilberto Pereira
- Bioprocess Engineering and Biotechnology Department, Federal University of the Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Cristine Rodrigues
- Bioprocess Engineering and Biotechnology Department, Federal University of the Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Luciana Vandenberghe
- Bioprocess Engineering and Biotechnology Department, Federal University of the Paraná (UFPR), Curitiba, Paraná, Brazil
| | | | - Andréa Miura da Costa
- Department of Biological Sciences, State University of Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Maria Gabriela Bello Koblitz
- Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Rio de Janeiro, Brazil
| | - Raquel Guimarães Benevides
- Department of Biological Sciences, State University of Feira de Santana (UEFS), Feira de Santana, Bahia, Brazil
| | - Vasco Azevedo
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
| | - Ana Paula Trovatti Uetanabaro
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
- Department of Biological Sciences, State University of Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Carlos Ricardo Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of the Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Aristóteles Góes-Neto
- Department of Biological Sciences, State University of Feira de Santana (UEFS), Feira de Santana, Bahia, Brazil
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
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Chen M, Wang X, Liu Y, Li P, Wang R, Jiang L. Discoloration Investigations of Yellow Lantern Pepper Sauce ( Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices. Molecules 2022; 27:molecules27207139. [PMID: 36296734 PMCID: PMC9606932 DOI: 10.3390/molecules27207139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/19/2022] [Accepted: 10/19/2022] [Indexed: 11/06/2022] Open
Abstract
Color is one of the important indicators affecting the quality of fermented pepper sauces, and it is closely related to carotenoid composition. This study systematically analyzed the changes in carotenoids and related physiochemical indices during the fermentation of yellow lantern pepper sauce. The CIELab color values indicated that L* and C* displayed a significant decreasing trend during fermentation. After 35 days of fermentation, the total carotenoid content significantly reduced from 3446.36 to 1556.50 μg/g DW (p < 0.05), and the degradation rate was 54.84%. Among them, the total content of carotene decreased by 56.03% during fermentation, whereas the degradation rate of xanthophylls and their esters was 44.47%. According to correlation analysis, violaxanthin myristate and lutein played a pivotal role in L*, a *, b *, chroma (C*), and yellowness index (YI). Moreover, PCA analysis indicated that lactic acid and acetic acid were the important qualities affecting the stability of pigment in fermented yellow lantern pepper sauce, which might also be the inducement of the color change. This work gives additional information concerning the discoloration of yellow lantern pepper sauce during fermentation and provides theory evidence regulating and improving the sensory qualities of yellow lantern pepper sauce.
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Affiliation(s)
- Mengjuan Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Xinyao Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yang Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Pao Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
- Correspondence: ; Tel.: +86-731-84673517
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40
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Fadl MG, Kamel Z. Cholesterol-lowering effects and safety assessment of Lactobacillus spp. in vivo and in vitro testing for human use as probiotic from the dairy product in Egypt. J Genet Eng Biotechnol 2022; 20:144. [PMID: 36255551 DOI: 10.1186/s43141-022-00423-3] [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: 12/02/2021] [Accepted: 09/23/2022] [Indexed: 11/10/2022]
Abstract
BACKGROUND The toxicity profile of lactobacilli may be strain dependent, so it should be considered for safe utilization of probiotics. Further, in vivo studies are necessary to evaluate their safety. RESULT The ability of various probiotic strains to hydrolyze bile salts has been confirmed without noticeable hemolytic activity. Results revealed the presence of α-glucosidase, β-glucosidase, α-galactosidase, and β-galactosidase activity in all investigated isolates, while none of the isolates produced the carcinogenic enzyme β-glucuronidase. The probiotic strains exhibited remarkable cholesterol-lowering impact. Also, we found no evidence of chronic toxicity under the experimental conditions based on gross pathological examination of the viscera and study of the spleen and liver weight ratios. These findings indicated that the investigated strains, either alone or combined with their metabolites, had no obvious adverse effect on the mice's general health status. CONCLUSION There is prove that the investigated probiotic strains are safe to be utilized for enhancing of the growth performance and are free of adverse side effects.
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Affiliation(s)
- Mostafa G Fadl
- Nuclear Materials Authority, P.O. Box 530, El Maadi, Cairo, Egypt.
| | - Zenat Kamel
- Faculty of Science, Microbiology & Botany Department, Cairo University, Cairo, Egypt
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Díaz-Muñoz C, Verce M, De Vuyst L, Weckx S. Phylogenomics of a Saccharomyces cerevisiae cocoa strain reveals adaptation to a West African fermented food population. iScience 2022; 25:105309. [PMID: 36304120 PMCID: PMC9593892 DOI: 10.1016/j.isci.2022.105309] [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: 03/09/2022] [Revised: 07/22/2022] [Accepted: 10/03/2022] [Indexed: 11/27/2022] Open
Abstract
Various yeast strains have been proposed as candidate starter cultures for cocoa fermentation, especially strains of Saccharomyces cerevisiae. In the current study, the genome of the cocoa strain S. cerevisiae IMDO 050523 was unraveled based on a combination of long- and short-read sequencing. It consisted of 16 nuclear chromosomes and a mitochondrial chromosome, which were organized in 20 contigs, with only two small gaps. A phylogenomic analysis of this genome together with another 105 S cerevisiae genomes, among which 20 from cocoa strains showed a geographical distribution of the latter, including S. cerevisiae IMDO 050523. Its genome clustered together with that of a West African fermented food population, indicating a wider adaptation to West African food niches than cocoa. Furthermore, S. cerevisiae IMDO 050523 contained genetic signatures involved in sucrose hydrolysis, pectin degradation, osmotolerance, and conserved amino acid changes in key ester-producing enzymes that could point toward specific niche adaptations.
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Affiliation(s)
- Cristian Díaz-Muñoz
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium
| | - Marko Verce
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium,Corresponding author
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42
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Zhao D, Hu J, Zhou X, Chen W. Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis. Food Chem X 2022; 15:100376. [PMID: 36211785 PMCID: PMC9532723 DOI: 10.1016/j.fochx.2022.100376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 06/12/2022] [Accepted: 06/21/2022] [Indexed: 11/26/2022] Open
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43
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Indrati N, Phonsatta N, Poungsombat P, Khoomrung S, Sumpavapol P, Panya A. Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process. Front Nutr 2022; 9:934842. [PMID: 36159495 PMCID: PMC9493497 DOI: 10.3389/fnut.2022.934842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Accepted: 08/15/2022] [Indexed: 11/21/2022] Open
Abstract
Sweet pickled mango named Ma-Muang Bao Chae-Im (MBC), a delicacy from the Southern part of Thailand, has a unique aroma and taste. The employed immersion processes (brining 1, brining 2, and immersion in a hypertonic sugar solution, sequentially) in the MBC production process bring changes to the unripe mango, which indicate the occurrence of metabolic profiles alteration during the production process. This occurrence was never been explored. Thus, this study investigated metabolic profile alteration during the MBC production process. The untargeted metabolomics profiling method was used to reveal the changes in volatile and non-volatile metabolites. Headspace solid-phase micro-extraction tandem with gas chromatography quadrupole time of flight (GC/QTOF) was employed for the volatile analysis, while metabolites derivatization for non-volatile analysis. In conclusion, a total of 82 volatile and 41 non-volatile metabolites were identified during the production process. Terpenes, terpenoids, several non-volatile organic acids, and sugars were the major mango metabolites that presented throughout the process. Gamma-aminobutyric acid (GABA) was only observed during the brining processes, which suggested the microorganism’s stress response mechanism to an acidic environment and high chloride ions in brine. Esters and alcohols were abundant during the last immersion process, which had an important role in MBC flavor characteristics. The knowledge of metabolites development during the MBC production process would be beneficial for product development and optimization.
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Affiliation(s)
- Niken Indrati
- Food Microbiology and Safety Laboratory, Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
| | - Natthaporn Phonsatta
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Khlong Luang, Thailand
| | - Patcha Poungsombat
- Metabolomics and Systems Biology, Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
- Siriraj Metabolomics and Phenomics Center, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Sakda Khoomrung
- Metabolomics and Systems Biology, Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
- Siriraj Metabolomics and Phenomics Center, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
- Department of Chemistry and Center of Excellence for Innovation in Chemistry (PERCH-CIC), Faculty of Science, Mahidol University, Bangkok, Thailand
| | - Punnanee Sumpavapol
- Food Microbiology and Safety Laboratory, Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
- *Correspondence: Punnanee Sumpavapol,
| | - Atikorn Panya
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Khlong Luang, Thailand
- Atikorn Panya,
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Yang S, Fan W, Xu Y. Melanoidins present in traditional fermented foods and beverages. Compr Rev Food Sci Food Saf 2022; 21:4164-4188. [PMID: 36018462 DOI: 10.1111/1541-4337.13022] [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: 03/06/2022] [Revised: 06/28/2022] [Accepted: 07/21/2022] [Indexed: 01/28/2023]
Abstract
Traditional fermented foods and beverages (TFFB) are an important dietary component consumed in large quantities worldwide. Currently, much attention has been focused on the health benefits of TFFB. Melanoidins, a class of bioactive substance produced in the final stage of the Maillard reaction, not only have a significant impact on sensory properties of TFFB but also contribute to the health effects. Melanoidins formed in the fermentation system with a long reaction time at low temperature could be different from those obtained from high-temperature, short-duration roasted systems due to the multiple formative stages and involvement of microorganisms and enzymes. In this paper, the current state of knowledge regarding the formation, distribution, extraction and purification, physicochemical properties, structure characteristics, and biological activities of TFFB melanoidins are comprehensively reviewed, with predominant focus on TFFB that are typically brown like douchi, miso, cheonggukjang, soy sauce, huangjiu (Chinese rice wine), beer, vinegar, and sweet wine. The current challenges and prospective recommendations for the research of melanoidins in fermented systems are also presented. In future, people should pay more attention to the basic research on TFFB melanoidins, especially purification methods and formation mechanisms, further substantiation of health properties of TFFB melanoidins in vivo, and development of specific melanoidins to fulfill technological, productive, or health needs of consumers.
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Affiliation(s)
- Shiqi Yang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China
| | - Wenlai Fan
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China
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Ferreira ODS, Chagas‐Junior GCA, Chisté RC, Martins LHDS, Andrade EHDA, Nascimento LDD, Lopes AS. Saccharomyces cerevisiae
and
Pichia manshurica
from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans. J Food Sci 2022; 87:4148-4161. [DOI: 10.1111/1750-3841.16282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 07/05/2022] [Accepted: 07/20/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Osienne de Sousa Ferreira
- Graduate Program in Food Science and Technology Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
| | - Gilson C. A. Chagas‐Junior
- Graduate Program in Food Science and Technology Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
| | - Renan Campos Chisté
- Graduate Program in Food Science and Technology Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
- Faculty of Food Engineering (FEA) Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
| | - Luiza Helena da Silva Martins
- Graduate Program in Food Science and Technology Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
- Institute of Animal Health and Production Federal Rural University of the Amazon (UFRA) Belém Pará Brazil
| | | | | | - Alessandra Santos Lopes
- Graduate Program in Food Science and Technology Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
- Faculty of Food Engineering (FEA) Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
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46
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Bouchez A, De Vuyst L. Acetic Acid Bacteria in Sour Beer Production: Friend or Foe? Front Microbiol 2022; 13:957167. [PMID: 35992674 PMCID: PMC9386357 DOI: 10.3389/fmicb.2022.957167] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Accepted: 06/15/2022] [Indexed: 11/13/2022] Open
Abstract
Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence in the beer itself) is considered as bad, since bacteria cause spoilage, produce off-flavors, and/or turbidity. Although most problems in the past related to lack of hygiene and/or cleaning, bacteria do still cause problems nowadays. Despite this negative imago, certain bacteria play an irreplaceable role during fermentation and/or maturation of more unique, funky, and especially refreshing sour beers. The term sour beers or sours is not restricted to one definition but covers a wide variety of beers produced via different techniques. This review proposes an uncluttered sour beer classification scheme, which includes all sour beer production techniques and pays special attention to the functional role of acetic acid bacteria. Whereas their oxidation of ethanol and lactate into acetic acid and acetoin usually spoils beer, including sour beers, organoleptically, a controlled growth leads to a desirable acidic flavor in sour beers, such as lambic-style, lambic-based, and red-brown acidic ales.
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47
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Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review. FERMENTATION 2022. [DOI: 10.3390/fermentation8070331] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters are essential in developing fruity flavors and aromas in the final product (usually chocolate). In addition, some yeasts may have pectinolytic and antifungal activity, which is desirable in the post-harvest process of cocoa. The main yeast species in cocoa fermentation are Saccharomyces cerevisiae, Pichia kudriavzevii, and Hanseniaspora opuntiae. These produce higher alcohols and acetyl-CoA to make acetate–esters, compounds that produce floral and fruity notes. However, there are still controversies in scientific reports because some mention that there are no significant differences in the sensory characteristics of the final product. Others mention that the fermentation of cocoa by yeast has a significant influence on improving the sensory attributes of the final product. However, using yeasts as starter cultures for cocoa bean fermentation is recommended to homogenize sensory attributes such as notes and flavors in chocolate.
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48
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Korcari D, Ricci G, Fanton A, Emide D, Barbiroli A, Fortina MG. Exploration of Lactiplantibacillus fabifermentans and Furfurilactobacillus rossiae as potential cocoa fermentation starters. J Appl Microbiol 2022; 133:1769-1780. [PMID: 35751485 PMCID: PMC9540988 DOI: 10.1111/jam.15687] [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: 05/13/2022] [Revised: 06/18/2022] [Accepted: 06/22/2022] [Indexed: 11/28/2022]
Abstract
AIMS To investigate the characteristics of two minority autochthonous LAB species, with particular regard to those properties that could be exploited in an improved cocoa fermentation process from a quality and safety point of view. METHODS AND RESULTS Bacterial, yeast and mould strains characteristic of spontaneously fermented Dominican cocoa beans were isolated and identified by 16S or 26S rRNA gene sequencing. The potential of two autochthonous strains of LAB belonging to the species Lactiplantibacillus fabifermentans and Furfurilactibacillus rossiae were investigated. The two selected LAB strains were able to utilize glucose and fructose, produced mainly D-L lactic acid and had a good ability to resist to cocoa-related stress conditions such as low pH, high temperature and high osmotic pressure, as well as to grow in sterile cocoa pulp. The strains did not inhibit the growth of yeasts and acetic acid bacteria, that are essential to the cocoa fermentation process, and possessed a complex pool of peptidases especially active on hydrophobic amino acids. The strains also showed antifungal activity against mould species that can be found at the final stages of cocoa fermentation, as Aspergillus tamarii, A. nidulans, Lichtheimia ornata and Rhizomucor pusillus, CONCLUSIONS: The tested strains are good candidates for the design of starter cultures for a controlled cocoa fermentation process. SIGNIFICANCE AND IMPACT OF THE STUDY This research showcases the potential of two alternative LAB species to the dominating Lactiplantibacillus plantarum and Limosilactibacillus fermentum as cocoa fermentation starters, with an interesting activity in improving the safety and quality of the process.
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Affiliation(s)
- Dea Korcari
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Giovanni Ricci
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Alberto Fanton
- Rizek Cocoa S.A.S., San Francisco de Macorìs, Dominican Republic
| | - Davide Emide
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Alberto Barbiroli
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Maria Grazia Fortina
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
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49
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Engineered Microbial Cell Factories for Sustainable Production of L-Lactic Acid: A Critical Review. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060279] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
With the increasing demand for the biodegradable polymer material polylactic acid and its advantage of being metabolized by the human body, L-lactic acid (L-LA) is becoming increasingly attractive in environmental protection and food industry applications. However, the supply of L-LA is not satisfied, and the price is still high. Compared to enzymatic and chemical synthesis methods, L-LA production by microbial fermentation has the advantages of low cost, large yield, simple operation, and environmental protection. This review summarizes the advances in engineering microbial cell factories to produce L-LA. First, the synthetic pathways and microorganisms for L-LA production are outlined. Then, the metabolic engineering strategies for constructing cell factories to overproduce L-LA are summarized and fermentation modes for L-LA production are also given. Finally, the challenges and prospects of the microbial production of L-LA are discussed. This review provides theoretical guidance for researchers engaged in L-LA production.
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50
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Rul F, Béra-Maillet C, Champomier-Vergès MC, El-Mecherfi KE, Foligné B, Michalski MC, Milenkovic D, Savary-Auzeloux I. Underlying evidence for the health benefits of fermented foods in humans. Food Funct 2022; 13:4804-4824. [PMID: 35384948 DOI: 10.1039/d1fo03989j] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Fermented foods (FFs) have been a part of our diets for millennia and comprise highly diverse products obtained from plants and animals all over the world. Historically, fermentation has been used to preserve food and render certain raw materials edible. As our food systems evolve towards more sustainability, the health benefits of FFs have been increasingly touted. Fermentation generates new/transformed bioactive compounds that may occur in association with probiotic bacteria. The result can be specific, advantageous functional properties. Yet, when considering the body of human studies on the topic, whether observational or experimental, it is rare to come across findings supporting the above assertion. Certainly, results are lacking to confirm the widespread idea that FFs have general health benefits. There are some exceptions, such as in the case of lactose degradation via fermentation in individuals who are lactose intolerant; the impact of select fermented dairy products on insulin sensitivity; or the benefits of alcohol consumption. However, in other situations, the results fail to categorically indicate whether FFs have neutral, beneficial, or detrimental effects on human health. This review tackles this apparent incongruity by showing why it is complex to test the health effects of FFs and what can be done to improve knowledge in this field.
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Affiliation(s)
- F Rul
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France
| | - C Béra-Maillet
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France
| | - M C Champomier-Vergès
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France
| | - K E El-Mecherfi
- INRAE, UR1268 Biopolymères Interactions Assemblages, 44300 Nantes, France
| | - B Foligné
- Univ. Lille, Inserm, CHU Lille, U1286 - INFINITE - Institute for Translational Research in Inflammation, F-59000 Lille, France
| | - M C Michalski
- Univ-Lyon, CarMeN Laboratory, Inserm, U1060, INRAE, UMR1397, Université Claude Bernard Lyon 1, 69310 Pierre Bénite, France
| | - D Milenkovic
- Université Clermont Auvergne, INRAE, UMR1019, Unité Nutrition Humaine, Clermont-Ferrand, France. .,Department of Nutrition, University of California, Davis, Davis, CA, USA
| | - I Savary-Auzeloux
- Université Clermont Auvergne, INRAE, UMR1019, Unité Nutrition Humaine, Clermont-Ferrand, France.
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