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Lorn D, Nguyen TKC, Ho PH, Tan R, Licandro H, Waché Y. Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables. Int J Food Microbiol 2021; 350:109242. [PMID: 34044228 DOI: 10.1016/j.ijfoodmicro.2021.109242] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 03/12/2021] [Accepted: 05/03/2021] [Indexed: 11/29/2022]
Abstract
Lactic acid fermentation is a traditional process to preserve foods and to modify their organoleptic properties. This process is generally conducted in a spontaneous way, allowing indigenous lactic acid bacteria (LAB) of the matrix and of the environment to compete and grow. The aim of this study was to better characterise LAB strains ability to modify aroma profiles in fruit and vegetable matrices, by focusing on two key enzymatic activities: β-glucosidase and alcohol dehydrogenase (ADH). Firstly, 200 LAB isolated from Cambodian and Vietnamese fermented foods were screened for their β-glucosidase activity and duplicate isolates identified through RAPD-PCR analysis were discarded. Thereby, 40 strains were found positive for β-glucosidase using p-nitrophenyl-β-D-glucopyranoside as substrate. Among them, 14 displayed an activity greater than 10 nmol/min/mg dry cell. Thirteen were identified as Lactiplantibacillus (L.) plantarum and one as L. pentosus. Secondly, four strains of different phenotypes for β-glucosidase activity were tested for ADH activity. The highest reduction ability for hexanal and (E)-2-hexenal was obtained for Limosilactobacillus (L.) fermentum V013-1A for which no β-glucosidase activity was detectable. The three other strains (L. plantarum C022-2B, C022-3B, and V0023-4B2) exhibited a lower reduction ability and only for hexanal. Thirdly, mashed tomatoes were fermented with these four strains individually to evaluate their ability to release volatile compounds from the tomato precursors. Fifty-eight volatile compounds were identified and quantified by HS-SPME/GC-MS. Untreated tomatoes were rich in aldehydes. The tomatoes fermented with L. plantarum strains were rich in ketones whereas those with L. fermentum were rich in alcohols. However, for the generation of terpenoids that provide flower and fruit flavours, our screening of β-glucosidase activity was not able to explain the differences among the strains. For ADH activity, L. fermentum exhibited a high activity in fermentation as most of the target aldehydes and ketones disappeared and were replaced by their corresponding alcohols. The L. plantarum strains exhibited a lower activity but with an important substrate-selectivity diversity. A better knowledge of the functionality of each LAB strain in the food matrix will permit to predict and shape the aroma profiles of fermented food.
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Affiliation(s)
- Da Lorn
- Food Biotechnology & Innovation group, International Joint Research Laboratory, Tropical Bioresources & Biotechnology, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102 and School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Dijon, France; Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Russian Federation Blvd., P.O. Box 86, 12156 Phnom Penh, Cambodia; Tropical Fermentation Network, France.
| | - Thi-Kim-Chi Nguyen
- Food Biotechnology & Innovation group, International Joint Research Laboratory, Tropical Bioresources & Biotechnology, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102 and School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Dijon, France; Tropical Fermentation Network, France
| | - Phu-Ha Ho
- International Joint Research Laboratory, Tropical Bioresources & Biotechnology, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102 and School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Viet Nam; Tropical Fermentation Network, France
| | - Reasmey Tan
- Food Technology and Nutrition Research Unit, Research and Innovation Center, Institute of Technology of Cambodia, Russian Federation Blvd., P.O. Box 86, 12156 Phnom Penh, Cambodia; Tropical Fermentation Network, France
| | - Hélène Licandro
- Food Biotechnology & Innovation group, International Joint Research Laboratory, Tropical Bioresources & Biotechnology, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102 and School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Dijon, France; Tropical Fermentation Network, France
| | - Yves Waché
- Food Biotechnology & Innovation group, International Joint Research Laboratory, Tropical Bioresources & Biotechnology, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102 and School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Dijon, France; Tropical Fermentation Network, France
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Waché Y, Do TL, Do TBH, Do TY, Haure M, Ho PH, Kumar Anal A, Le VVM, Li WJ, Licandro H, Lorn D, Ly-Chatain MH, Ly S, Mahakarnchanakul W, Mai DV, Mith H, Nguyen DH, Nguyen TKC, Nguyen TMT, Nguyen TTT, Nguyen TVA, Pham HV, Pham TA, Phan TT, Tan R, Tien TN, Tran T, Try S, Phi QT, Valentin D, Vo-Van QB, Vongkamjan K, Vu DC, Vu NT, Chu-Ky S. Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project. Front Microbiol 2018; 9:2278. [PMID: 30374334 PMCID: PMC6196250 DOI: 10.3389/fmicb.2018.02278] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Accepted: 09/06/2018] [Indexed: 12/03/2022] Open
Abstract
Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the “AsiFood Erasmus+ project” (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology.
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Affiliation(s)
- Yves Waché
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France
| | - Thuy-Le Do
- Food Industries Research Institute, Hanoi, Vietnam
| | | | - Thi-Yen Do
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Maxime Haure
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Atelier du Fruit, Longvic, France
| | - Phu-Ha Ho
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Thailand
| | - Van-Viet-Man Le
- Ho Chi Minh City University of Technology, Ho Chi Minh City, Vietnam
| | - Wen-Jun Li
- School of Life Sciences, Sun Yat-sen University, Guangzhou, China
| | - Hélène Licandro
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France
| | - Da Lorn
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | | | - Sokny Ly
- Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Warapa Mahakarnchanakul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Dinh-Vuong Mai
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Hasika Mith
- Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | | | - Thi-Kim-Chi Nguyen
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France
| | - Thi-Minh-Tu Nguyen
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Thi-Thanh-Thuy Nguyen
- Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Vietnam
| | | | - Hai-Vu Pham
- Agreenium, Paris, France.,CESAER, AgroSup Dijon/INRA/Université Bourgogne Franche-Comté, Dijon, France
| | - Tuan-Anh Pham
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Thanh-Tam Phan
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Reasmey Tan
- Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Tien-Nam Tien
- Center of Experiment and Practice, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Vietnam
| | - Thierry Tran
- Agreenium, Paris, France.,International Center for Tropical Agriculture, CGIAR Research Program on Roots, Tubers and Bananas, Cali, Colombia.,Centre de Coopération Internationale en Recherche Agronomique pour le Développement, UMR Qualisud, CGIAR Research Program on Roots, Tubers and Bananas, Montpellier, France
| | - Sophal Try
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Quyet-Tien Phi
- Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
| | - Dominique Valentin
- Agreenium, Paris, France.,Le Centre des Sciences du Goût et de l'Alimentation - AgroSup Dijon/INRA/CNRS/Université Bourgogne Franche-Comté, Dijon, France
| | - Quoc-Bao Vo-Van
- College of Agriculture and Forestry, Hue University, Hue, Vietnam
| | - Kitiya Vongkamjan
- Department of Food Technology, Prince of Songkla University, Hat Yai, Thailand
| | - Duc-Chien Vu
- Food Industries Research Institute, Hanoi, Vietnam
| | | | - Son Chu-Ky
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
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Fessard A, Bourdon E, Payet B, Remize F. Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves. Can J Microbiol 2016; 62:550-61. [DOI: 10.1139/cjm-2015-0624] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
From 6 samples of tropically grown fruits and leaves, 10 lactic acid bacteria belonging Leuconostoc, Weissella, and Lactobacillus species were isolated and identified by 16S rRNA gene sequencing and (GTG)5 fingerprinting. Acidification kinetics determined from BHI broth cultures showed genus-related patterns. In particular, Weissella cibaria appeared to act as a potent acidifier. Tolerance of isolates to acid, oxidative, or salt stress was highly variable and strain dependent. Isolate S14 (Leuconostoc pseudomesenteroides) growth was not affected by the presence of 0.05% H2O2, while Lactobacillus spp. isolates (S17 and S29) were the most tolerant to pH 4.5. The growth of 4 isolates, S5 (Leuconostoc mesenteroides), S14 and S10 (Leuconostoc pseudomesenteroides), and S27 (W. cibaria), was not affected by 5% NaCl. Nutritional beneficial properties were examined through measurement of antioxidant activities of short-term fermented pineapple juice, such as LDL oxidation and polyphenol content, and through exopolysaccharide formation from sucrose. Two isolates, S14 and S27, increased the antioxidant capacity of pineapple juice. The robust capacity of W. cibaria and of Leuconostoc pseudomesenteroides for vegetable lactic fermentation aimed to ameliorate food nutritional and functional quality was highlighted.
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Affiliation(s)
- Amandine Fessard
- Université de La Réunion, UMR QualiSud, ESIROI, 2 rue J. Wetzell, Parc Technologique Universitaire, Sainte Clotilde, France
| | - Emmanuel Bourdon
- Université de La Réunion, UMR DéTROI – Inserm U1188 Diabète athérothrombose Thérapies Réunion Océan Indien, Plateforme CYROI, Saint Denis de La Réunion, France
| | - Bertrand Payet
- Université de La Réunion, EA LCSNSA, rue René Cassin, Saint Denis de La Réunion, France
| | - Fabienne Remize
- Université de La Réunion, UMR QualiSud, ESIROI, 2 rue J. Wetzell, Parc Technologique Universitaire, Sainte Clotilde, France
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