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Zhai Y, Pérez-Díaz IM. Identification of potential causative agents of the CO 2-mediated bloater defect in low salt cucumber fermentation. Int J Food Microbiol 2021; 344:109115. [PMID: 33662901 DOI: 10.1016/j.ijfoodmicro.2021.109115] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 01/27/2021] [Accepted: 02/14/2021] [Indexed: 11/25/2022]
Abstract
Development of bloater defect in cucumber fermentations is the result of carbon dioxide (CO2) production by the indigenous microbiota. The amounts of CO2 needed to cause bloater defect in cucumber fermentations brined with low salt and potential microbial contributors of the gas were identified. The carbonation of acidified cucumbers showed that 28.68 ± 6.04 mM (12%) or higher dissolved CO2 induces bloater defect. The microbiome and biochemistry of cucumber fermentations (n = 9) brined with 25 mM calcium chloride (CaCl2) and 345 mM sodium chloride (NaCl) or 1.06 M NaCl were monitored on day 0, 2, 3, 5, 8, 15 and 21 using culture dependent and independent microbiological techniques and High-Performance Liquid Chromatography. Changes in pH, CO2 concentrations and the incidence of bloater defect were also followed. The enumeration of Enterobacteriaceae on Violet Red Bile Glucose agar plates detected a cell density of 5.2 ± 0.7 log CFU/g on day 2, which declined to undetectable levels by day 8. A metagenomic analysis identified Leuconostocaceae in all fermentations at 10 to 62%. The presence of both bacterial families in fermentations brined with CaCl2 and NaCl coincided with a bloater index of 24.0 ± 10.3 to 58.8 ± 23.9. The prevalence of Lactobacillaceae in a cucumber fermentation brined with NaCl with a bloater index of 41.7 on day 5 suggests a contribution to bloater defect. This study identifies the utilization of sugars and malic acid by the cucumber indigenous Lactobacillaceae, Leuconostocaceae and Enterobacteriaceae as potential contributors to CO2 production during cucumber fermentation and the consequent bloater defect.
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Affiliation(s)
- Yawen Zhai
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 322 Schaub Hall, Box 7624, Raleigh, NC 27695-7624, United States of America
| | - Ilenys M Pérez-Díaz
- U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science & Market Quality and Handling Research Unit, 322 Schaub Hall, Box 7624, North Carolina State University, Raleigh, NC 27695-7624, United States of America.
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Zhai Y, Pérez-Díaz IM. Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation. Food Microbiol 2020; 91:103536. [DOI: 10.1016/j.fm.2020.103536] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 04/20/2020] [Accepted: 04/23/2020] [Indexed: 10/24/2022]
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3
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Bintsis T. Lactic acid bacteria as starter cultures: An update in their metabolism and genetics. AIMS Microbiol 2018; 4:665-684. [PMID: 31294241 PMCID: PMC6613329 DOI: 10.3934/microbiol.2018.4.665] [Citation(s) in RCA: 188] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Accepted: 11/19/2018] [Indexed: 12/22/2022] Open
Abstract
Lactic acid bacteria (LAB) are members of an heterogenous group of bacteria which plays a significant role in a variety of fermentation processes. The general description of the bacteria included in the group is gram-positive, non-sporing, non-respiring cocci or rods. An overview of the genetics of lactococci, Streptococcus thermophilus, lactobacilli, pediococci, leuconostocs, enterococci and oenococciis presented with special reference to their metabolic traits. The three main pathways in which LAB are involved in the manufacture of fermented foods and the development of their flavour, are (a) glycolysis (fermentation of sugars), (b) lipolysis (degradation of fat) and (c) proteolysis (degradation of proteins). Although the major metabolic action is the production of lactic acid from the fermentation of carbohydrates, that is, the acidification of the food, LAB are involved in the production of many beneficial compounds such as organic acids, polyols, exopolysaccharides and antimicrobial compounds, and thus have a great number of applications in the food industry (i.e. starter cultures). With the advances in the genetics, molecular biology, physiology, and biochemistry and the reveal and publication of the complete genome sequence of a great number of LAB, new insights and applications for these bacteria have appeared and a variety of commercial starter, functional, bio-protective and probiotic cultures with desirable properties have marketed.
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Affiliation(s)
- Thomas Bintsis
- Department of Agricultural Technology, TEI of West Macedonia, 53100 Florina, Greece
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Zhai Y, Pérez-Díaz I, Diaz J, Lombardi R, Connelly L. Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence. J Appl Microbiol 2017; 124:197-208. [DOI: 10.1111/jam.13625] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 10/11/2017] [Accepted: 10/30/2017] [Indexed: 11/26/2022]
Affiliation(s)
- Y. Zhai
- Department of Food; Bioprocessing and Nutrition Sciences; North Carolina State University; Raleigh NC USA
| | - I.M. Pérez-Díaz
- SEA Food Science Research Unit; U.S. Department of Agriculture; Agricultural Research Service; North Carolina State University; Raleigh NC USA
| | - J.T. Diaz
- Department of Food; Bioprocessing and Nutrition Sciences; North Carolina State University; Raleigh NC USA
| | - R.L. Lombardi
- Department of Food; Bioprocessing and Nutrition Sciences; North Carolina State University; Raleigh NC USA
| | - L.E. Connelly
- Department of Food; Bioprocessing and Nutrition Sciences; North Carolina State University; Raleigh NC USA
- SEA Food Science Research Unit; U.S. Department of Agriculture; Agricultural Research Service; North Carolina State University; Raleigh NC USA
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6
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Zhai Y, Pérez-Díaz IM. Fermentation Cover Brine Reformulation for Cucumber Processing with Low Salt to Reduce Bloater Defect. J Food Sci 2017; 82:2987-2996. [DOI: 10.1111/1750-3841.13945] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 09/07/2017] [Accepted: 09/12/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Y. Zhai
- Dept. of Food, Bioprocessing and Nutrition Sciences; North Carolina State Univ.; 322 Schaub Hall, Box 7624 Raleigh North Carolina 27695-7624 U.S.A
| | - I. M. Pérez-Díaz
- Dept. of Food, Bioprocessing and Nutrition Sciences; North Carolina State Univ.; 322 Schaub Hall, Box 7624 Raleigh North Carolina 27695-7624 U.S.A
- U.S. Dept. of Agriculture, Agricultural Research Service, SAA Food Science Research Unit; North Carolina State Univ.; 322 Schaub Hall, Box 7624 Raleigh North Carolina 27695-7624 U.S.A
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Pérez-Díaz I, McFeeters R. Microbiological Preservation of Cucumbers for Bulk Storage Using Acetic Acid and Food Preservatives. J Food Sci 2008; 73:M287-91. [DOI: 10.1111/j.1750-3841.2008.00795.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Panagou EZ, Tassou CC. Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives. Food Microbiol 2006; 23:738-46. [PMID: 16943076 DOI: 10.1016/j.fm.2006.02.005] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2005] [Accepted: 02/01/2006] [Indexed: 11/17/2022]
Abstract
The effect of controlled fermentation processes on the profile of volatile and other biochemical compounds of cv. Conservolea green olives processed by the Spanish method was studied. The different treatments included: (a) inoculation with a commercial starter culture of Lactobacillus pentosus, (b) inoculation with a wild strain of Lactobacillus plantarum isolated from a previous fermentation, (c) uninoculated spontaneous process (control). Microbial growth, pH, titratable acidity, reducing sugars, organic acids and volatile compounds were monitored. Starter cultures were effective in establishing an accelerated fermentation process. Both were able to reduce the survival period of Enterobacteria by 7 days, minimizing thus the likelihood of spoilage. Higher acidification of the brines and faster pH drop was observed in inoculated processes, with L. pentosus presenting better performance than the wild strain of L. plantarum. Lactic and acetic were the major organic acids detected by HPLC, the concentration of which increased in the course of fermentation. Citric and malic acids were also present in the brines but they were degraded completely within the first 2 weeks of fermentation. Ethanol, methanol, acetaldehyde, ethyl acetate, isobutyric acid were the major volatile compounds identified by GC. Their concentration varied greatly among the fermentation processes, reflecting varying degrees of microbial activity in the brines.
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Affiliation(s)
- Efstathios Z Panagou
- National Agricultural Research Foundation, Institute of Technology of Agricultural Products, Lycovrissi, Greece.
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Garrido A, García P, Montaño A, Brenes M, Durán MC. Biochemical changes during the preservation stage of ripe olive processing. DIE NAHRUNG 1993; 37:583-91. [PMID: 8121471 DOI: 10.1002/food.19930370610] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The influences of initial sodium chloride (6% and 0% w/v in tap water) and acetic acid concentrations (0.3%, and 0.6% v/v), use of starter culture, and aerobic versus anaerobic conditions on the biochemical changes that take place throughout the preservation stage of ripe olive processing were investigated. Glucose, fructose and sucrose were completely consumed during preservation. Mannitol and malic acid were metabolized only in the presence of lactic acid bacteria or oxidative yeast (aerobic treatment). The main metabolites produced were lactic and acetic acid in aerobic or anaerobic treatments inoculated with Lactobacillus plantarum. Methanol and ethanol were present in all the brines although in a lower concentration when conditions were aerobic. Thus, induced lactic fermentation led to the most efficient utilization of carbohydrates and yielded the most suitable physicochemical characteristics for ripe olive preservation.
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Affiliation(s)
- A Garrido
- Unidad Estructural de Biotechnología de Alimentos, Instituto de la Grasa y sus Derivados, Seville, Spain
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Breidt F, Fleming HP. Competitive Growth of Genetically Marked Malolactic-Deficient
Lactobacillus plantarum
in Cucumber Fermentations. Appl Environ Microbiol 1992; 58:3845-9. [PMID: 16348818 PMCID: PMC183192 DOI: 10.1128/aem.58.12.3845-3849.1992] [Citation(s) in RCA: 26] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Procedures were developed for the differential enumeration of an added strain of
Lactobacillus plantarum
and indigenous lactic acid bacteria (LAB) during the fermentation of brined cucumbers. The added strain was an
N,N
-nitrosoguanidine-generated mutant that lacked the ability to produce CO
2
from malic acid (MDC
-
). The MDC
-
phenotype is desirable because CO
2
production from malic acid decarboxylation has been shown to contribute to bloater formation in fermented cucumbers. A basal medium containing malic acid and adjusted to pH 4.0 permitted growth of indigenous LAB (predominantly MDC
+
), but not growth of the added MDC
-
culture. Transformation of the MDC
-
culture by electroporation with cloning vector pGK12 conferred chloramphenicol resistance, which permitted selective enumeration of this culture. The reversion frequency of the MDC
-
mutation was determined by a fluctuation test to be less than 10
-10
. The level of retention of plasmid pGK12 was greater than 90% after 10 generations in cucumber juice medium at 32°C. With the procedures developed, we were able to establish the ratio of MDC
-
to MDC
+
LAB that results in malic acid retention in fermentations of filter-sterilized cucumber juice and unsterilized whole cucumbers under specified conditions.
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Affiliation(s)
- F Breidt
- Food Fermentation Laboratory, Agricultural Research Service, U. S. Department of Agriculture, and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624
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Olsen EB, Russell JB, Henick-Kling T. Electrogenic L-malate transport by Lactobacillus plantarum: a basis for energy derivation from malolactic fermentation. J Bacteriol 1991; 173:6199-206. [PMID: 1917854 PMCID: PMC208371 DOI: 10.1128/jb.173.19.6199-6206.1991] [Citation(s) in RCA: 60] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
L-Malate transport in Lactobacillus plantarum was inducible, and the pH optimum was 4.5. Malate uptake could be driven by an artificial proton gradient (delta pH) or an electroneutral lactate efflux. Because L-lactate efflux was unable to drive L-malate transport in the absence of a delta pH, it did not appear that the carrier was a malate-lactate exchanger. The kinetics of malate transport were, however, biphasic, suggesting that the external malate concentration was also serving as a driving force for low-affinity malate uptake. Because the electrical potential (delta psi, inside negative) inhibited malate transport, it appeared that the malate transport-lactate efflux couple was electrogenic (net negative) at high concentrations of malate. De-energized cells that were provided with malate only generated a large proton motive force (greater than 100 mV) when the malate concentration was greater than 5 mM, and malate only caused an increase in cell yield (glucose-limited chemostats) when malate accumulated in the culture vessel. The use of the malate gradient to drive malate transport (facilitated diffusion) explains how L. plantarum derives energy from malolactic fermentation, a process which does not involve substrate-level phosphorylation.
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Affiliation(s)
- E B Olsen
- Department of Food Science and Technology, Cornell University, Ithaca, New York 14853
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DAESCHEL MA, FLEMING HP, McFEETERS RF. Mixed Culture Fermentation of Cucumber Juice with Lactobacillus plantarum and Yeasts. J Food Sci 1988. [DOI: 10.1111/j.1365-2621.1988.tb08972.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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POTTS EA, FLEMING HP, McFEETERS RF, GUINNUP DE. Equilibration of Solutes in Nonfermenting, Brined Pickling Cucumbers. J Food Sci 1986. [DOI: 10.1111/j.1365-2621.1986.tb11149.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Chen KH, McFeeters R. Utilization of electron acceptors for anaerobic metabolism by Lactobacillus plantarum. Enzymes and intermediates in the utilization of citrate. Food Microbiol 1986. [DOI: 10.1016/s0740-0020(86)80030-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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22
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Daeschel MA, McFeeters RF, Fleming HP, Klaenhammer TR, Sanozky RB. Mutation and Selection of
Lactobacillus plantarum
Strains That Do Not Produce Carbon Dioxide from Malate. Appl Environ Microbiol 1984; 47:419-20. [PMID: 16346479 PMCID: PMC239685 DOI: 10.1128/aem.47.2.419-420.1984] [Citation(s) in RCA: 47] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A differential medium was developed to distinguish between malate-decarboxylating (MDC
+
) and -non-decarboxylating (MDC
−
) strains of
Lactobacillus plantarum.
MDC
−
strains produced a visible acid reaction in the medium, whereas MDC
+
strains did not. Use of the medium allowed for rapid screening and isolation of mutagenized cells that had lost the ability to produce CO
2
from malate.
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Affiliation(s)
- M A Daeschel
- Food Fermentation Laboratory, Agricultural Research Service, U.S. Department of Agriculture, and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27650
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CHEN KH, McFEETERS RF, FLEMING HP. Complete Heterolactic Acid Fermentation of Green Beans by Lactobacillus cellobiosis. J Food Sci 1983. [DOI: 10.1111/j.1365-2621.1983.tb14942.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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