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Fan X, Bai Y, Fan TP, Zheng X, Cai Y. A single point mutation engineering for changing the substrate specificity of d-lactate dehydrogenase from Lactobacillus fermentum. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112209] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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De Vuyst L, Comasio A, Kerrebroeck SV. Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Crit Rev Food Sci Nutr 2021; 63:2447-2479. [PMID: 34523363 DOI: 10.1080/10408398.2021.1976100] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature sourdoughs, with a particular focus on the use of non-flour ingredients. Flour fermentation processes for sourdough production are typically carried out by heterogeneous communities of lactic acid bacteria and yeasts. Acetic acid bacteria may also occur, although their presence and role in sourdough production can be criticized. Based on the inoculum used, sourdough productions can be distinguished in fermentation processes using backslopping procedures, originating from a spontaneously fermented flour-water mixture (Type 1), starter culture-initiated fermentation processes (Type 2), and starter culture-initiated fermentation processes that are followed by backslopping (Type 3). In traditional recipes for the initiation and/or propagation of Type 1 sourdough productions, non-flour ingredients are often added to the flour-water mixture. These ingredients may be the source of an additional microbial inoculum and/or serve as (co-)substrates for fermentation. An example of the former is the addition of yoghurt; an example of the latter is the use of fruit juices. The survival of microorganisms transferred from the ingredients to the fermenting flour-water mixture depends on the competitiveness toward particular strains of the microbial species present under the harsh conditions of the sourdough ecosystem. Their survival and growth is also determined by the presence of the appropriate substrates, whether or not carried over by the ingredients added.
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Affiliation(s)
- Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
| | - Andrea Comasio
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
| | - Simon Van Kerrebroeck
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
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Liu Y, Seah RH, Abdul Rahaman MS, Lu Y, Liu SQ. Concurrent inoculations of Oenococcus oeni and Lachancea thermotolerans: Impacts on non-volatile and volatile components of spent coffee grounds hydrolysates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111795] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Li CX, Zhao XH, Zuo WF, Zhang TL, Zhang ZY, Chen XS. The effects of simultaneous and sequential inoculation of yeast and autochthonous Oenococcus oeni on the chemical composition of red-fleshed apple cider. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109184] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Weckx S, Van Kerrebroeck S, De Vuyst L. Omics approaches to understand sourdough fermentation processes. Int J Food Microbiol 2019; 302:90-102. [DOI: 10.1016/j.ijfoodmicro.2018.05.029] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 05/12/2018] [Accepted: 05/28/2018] [Indexed: 12/31/2022]
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Zhang G, Tu J, Sadiq FA, Zhang W, Wang W. Prevalence, Genetic Diversity, and Technological Functions of theLactobacillus sanfranciscensisin Sourdough: A Review. Compr Rev Food Sci Food Saf 2019; 18:1209-1226. [DOI: 10.1111/1541-4337.12459] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/03/2019] [Accepted: 05/08/2019] [Indexed: 12/21/2022]
Affiliation(s)
- Guohua Zhang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | - Jian Tu
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | | | - Weizhen Zhang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | - Wei Wang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
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Lu Y, Chua JY, Huang D, Lee PR, Liu SQ. Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation. Food Chem 2017; 215:209-18. [DOI: 10.1016/j.foodchem.2016.07.158] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 07/16/2016] [Accepted: 07/28/2016] [Indexed: 11/29/2022]
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9
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Induction of simultaneous and sequential malolactic fermentation in durian wine. Int J Food Microbiol 2016; 230:1-9. [DOI: 10.1016/j.ijfoodmicro.2016.04.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2015] [Revised: 03/29/2016] [Accepted: 04/03/2016] [Indexed: 11/22/2022]
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Valerio F, Di Biase M, Lattanzio VMT, Lavermicocca P. Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid. Int J Food Microbiol 2016; 222:1-7. [PMID: 26827290 DOI: 10.1016/j.ijfoodmicro.2016.01.011] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Revised: 01/11/2016] [Accepted: 01/20/2016] [Indexed: 11/15/2022]
Abstract
The aim of the current study was to improve the antifungal activity of eight lactic acid bacterial (LAB) strains by the addition of phenylpyruvic acid (PPA), a precursor of the antifungal compound phenyllactic acid (PLA), to a defined growth medium (DM). The effect of PPA addition on the LABs antifungal activity related to the production of organic acids (PLA, d-lactic, l-lactic, acetic, citric, formic and 4-hydroxy-phenyllactic acids) and of other phenylpyruvic-derived molecules, was investigated. In the presence of PPA the inhibitory activity (expressed as growth inhibition percentage) against fungal bread contaminants Aspergillus niger and Penicillium roqueforti significantly increased and was, even if not completely, associated to PLA increase (from a mean value of 0.44 to 0.93 mM). While the inhibitory activity against Endomyces fibuliger was mainly correlated to the low pH and to lactic, acetic and p-OH-PLA acids. When the PCA analysis based on data of growth inhibition percentage and organic acid concentrations was performed, strains grown in DM+PPA separated from those grown in DM and the most active strains Lactobacillus plantarum 21B, Lactobacillus fermentum 18B and Lactobacillus brevis 18F grouped together. The antifungal activity resulted to be strain-related, based on a different mechanism of action for filamentous fungi and the yeast and was not exclusively associated to the increase of PLA. Therefore, a further investigation on the unique unidentified peak in HPLC-UV chromatograms, was performed by LC-MS/MS analysis. Actually, full scan mass spectra (negative ion mode) recorded at the retention time of the unknown compound, showed a main peak of m/z 291.0 which was consistent with the nominal mass of the molecular ion [M-H](-) of polyporic acid, a PPA derivative whose antifungal activity has been previously reported (Brewer et al., 1977). In conclusion, the addition of PPA to the growth medium contributed to improve the antifungal activity of LAB strains and resulted in the production of the polyporic acid, here ascertained in LAB strains.
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Affiliation(s)
- Francesca Valerio
- Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Bari, Italy
| | - Mariaelena Di Biase
- Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Bari, Italy
| | - Veronica M T Lattanzio
- Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Bari, Italy
| | - Paola Lavermicocca
- Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Bari, Italy.
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Zheng J, Zhao X, Lin XB, Gänzle M. Comparative genomics Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations. Sci Rep 2015; 5:18234. [PMID: 26658825 PMCID: PMC4995734 DOI: 10.1038/srep18234] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2015] [Accepted: 11/11/2015] [Indexed: 11/09/2022] Open
Abstract
Lactobacillus reuteri is a dominant member of intestinal microbiota of vertebrates, and occurs in food fermentations. The stable presence of L. reuteri in sourdough provides the opportunity to study the adaptation of vertebrate symbionts to an extra-intestinal habitat. This study evaluated this adaptation by comparative genomics of 16 strains of L. reuteri. A core genome phylogenetic tree grouped L. reuteri into 5 clusters corresponding to the host-adapted lineages. The topology of a gene content tree, which includes accessory genes, differed from the core genome phylogenetic tree, suggesting that the differentiation of L. reuteri is shaped by gene loss or acquisition. About 10% of the core genome (124 core genes) were under positive selection. In lineage III sourdough isolates, 177 genes were under positive selection, mainly related to energy conversion and carbohydrate metabolism. The analysis of the competitiveness of L. reuteri in sourdough revealed that the competitivess of sourdough isolates was equal or higher when compared to rodent isolates. This study provides new insights into the adaptation of L. reuteri to food and intestinal habitats, suggesting that these two habitats exert different selective pressure related to growth rate and energy (carbohydrate) metabolism.
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Affiliation(s)
- Jinshui Zheng
- Dept. of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada.,State Key Lab of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China
| | - Xin Zhao
- Dept. of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada
| | - Xiaoxi B Lin
- Dept. of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada
| | - Michael Gänzle
- Dept. of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada.,School of Food and Pharmaceutical Engineering, Hubei University of Technology, Wuhan, P.R. China
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Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.03.001] [Citation(s) in RCA: 304] [Impact Index Per Article: 33.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Capozzi V, Russo P, Fragasso M, De Vita P, Fiocco D, Spano G. Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation. Front Microbiol 2012; 3:94. [PMID: 22457660 PMCID: PMC3304088 DOI: 10.3389/fmicb.2012.00094] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2012] [Accepted: 02/26/2012] [Indexed: 01/12/2023] Open
Abstract
Cereals-derived foods represent a key constituent in the diet of many populations. In particular, pasta is consumed in large quantities throughout the world in reason of its nutritive importance, containing significant amounts of complex carbohydrates, proteins, B-vitamins, and iron. Lactic acid bacteria (LAB) are a heterogeneous group of bacteria that play a key role in the production of fermented foods and beverages with high relevance for human and animal health. A wide literature testifies the multifaceted importance of LAB biotechnological applications in cereal-based products. Several studies focused on LAB isolation and characterization in durum wheat environment, in some cases with preliminary experimental applications of LAB in pasta-making. In this paper, using sourdough as a model, we focus on the relevant state-of-art to introduce a LAB-based biotechnological step in industrial pasta-making, a potential world driver of innovation that might represent a cutting-edge advancement in pasta production.
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Affiliation(s)
- Vittorio Capozzi
- Molecular Microbiology, Department of Food Science, Foggia University Foggia, Italy
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Jackowetz JN, Mira de Orduña R. Metabolism of SO₂ binding compounds by Oenococcus oeni during and after malolactic fermentation in white wine. Int J Food Microbiol 2012; 155:153-7. [PMID: 22417710 DOI: 10.1016/j.ijfoodmicro.2012.01.025] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2011] [Revised: 01/23/2012] [Accepted: 01/29/2012] [Indexed: 11/27/2022]
Abstract
Sulfur dioxide SO₂ is the key additive for the preservation of wines. Carbonyl and keto compounds in wine can bind to SO₂ and decrease its efficacy, resulting in higher total SO₂ requirements. Increased consumer demand for low sulfite and organic wines pose production challenges if SO₂ binders have not been properly managed during vinification. Malolactic fermentation (MLF) has been known to reduce bound SO₂ levels but detailed time course studies are not available. In this work, the kinetics of major SO₂ binding compounds and malic acid were followed during MLF in wine with 12 commercially available strains of Oenococcus oeni. Pyruvic acid, acetaldehyde and α-ketoglutaric acid were degraded to various degrees by O. oeni, but galacturonic acid was not. At the time of malic acid depletion, percent degradation of pyruvate, α-ketoglutaric acid and acetaldehyde was 49%, 14% and 30%, respectively. During MLF, the decrease in average bound SO₂ levels, as calculated from carbonyl metabolism, was 22%. The largest reduction in wine carbonyl content occurred in the week after completion of MLF and was 53% (107 mg/L to 34 mg/L) calculated as bound SO₂. Prolonged activity of bacteria in the wines (up to 3 weeks post malic acid depletion) resulted only in reduced additional reductions in bound SO₂ levels. The results suggest that microbiological wine stabilization one week after malic acid depletion is an effective strategy for maximum removal of SO₂ binders while reducing the risk of possible post-ML spoilage by O. oeni leading to the production acetic acid and biogenic amines.
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Affiliation(s)
- J N Jackowetz
- Cornell University, NYSAES, Department of Food Science, Geneva, NY 14456, USA
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Dallagnol AM, Catalán CAN, Mercado MI, Font de Valdez G, Rollán GC. Effect of biosynthetic intermediates and citrate on the phenyllactic and hydroxyphenyllactic acids production by Lactobacillus plantarum CRL 778. J Appl Microbiol 2011; 111:1447-55. [PMID: 21951587 DOI: 10.1111/j.1365-2672.2011.05159.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIM To evaluate the influence of biosynthetic precursors, intermediates and electron acceptors on the production of antifungal compounds [phenyllactic acid (PLA) and hydroxyphenyllactic acid (OH-PLA)] by Lactobacillus plantarum CRL 778, a strain isolated from home-made sourdough. METHODS AND RESULTS Growth of fermentative activity and antifungal compounds production by Lact. plantarum CRL 778 were evaluated in a chemically defined medium (CDM) supplemented with biosynthetic precursors [phenylalanine (Phe), tyrosine (Tyr)], intermediates [glutamate (Glu), alpha-ketoglutarate (α-KG)] and electron acceptors [citrate (Cit)]. Results showed that the highest PLA production (0.26 mmol l(-1)), the main antifungal compound produced by Lact. plantarum CRL 778, occurred when greater concentrations of Phe than Tyr were present. Both PLA and OH-PLA yields were increased 2-folds when Cit was combined with α-KG instead of Glu at similar Tyr/Phe molar ratio. Similarly, glutamate dehydrogenase (GDH) activity was significantly (P < 0.01) stimulated by α-KG and Cit in Glu-free medium. CONCLUSION Phe was the major stimulant for PLA formation; however, Cit could increase both PLA and OH-PLA synthesis by Lact. plantarum CRL 778 probably due to an increase in oxidized NAD(+). This effect, as well as the GDH activity, was enhanced by α-KG and down regulated by Glu. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first study where the role of Glu and GDH activity in the PLA and OH-PLA synthesis was evidenced in sourdough lactic acid bacteria (LAB) using a CDM. These results contribute to the knowledge on the antifungal compounds production by sourdough LAB with potential applications on the baked goods.
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Affiliation(s)
- A M Dallagnol
- Centro de Referencia para Lactobacilos (CERELA-CONICET), S. M. de Tucumán, Argentina
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Vogel RF, Pavlovic M, Ehrmann MA, Wiezer A, Liesegang H, Offschanka S, Voget S, Angelov A, Böcker G, Liebl W. Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs. Microb Cell Fact 2011; 10 Suppl 1:S6. [PMID: 21995419 PMCID: PMC3231932 DOI: 10.1186/1475-2859-10-s1-s6] [Citation(s) in RCA: 86] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Sourdough has played a significant role in human nutrition and culture for thousands of years and is still of eminent importance for human diet and the bakery industry. Lactobacillus sanfranciscensis is the predominant key bacterium in traditionally fermented sourdoughs. The genome of L. sanfranciscensis TMW 1.1304 isolated from an industrial sourdough fermentation was sequenced with a combined Sanger/454-pyrosequencing approach followed by gap closing by walking on fosmids. The sequencing data revealed a circular chromosomal sequence of 1,298,316 bp and two additional plasmids, pLS1 and pLS2, with sizes of 58,739 bp and 18,715 bp, which are predicted to encode 1,437, 63 and 19 orfs, respectively. The overall GC content of the chromosome is 34.71%. Several specific features appear to contribute to the ability of L. sanfranciscensis to outcompete other bacteria in the fermentation. L. sanfranciscensis contains the smallest genome within the lactobacilli and the highest density of ribosomal RNA operons per Mbp genome among all known genomes of free-living bacteria, which is important for the rapid growth characteristics of the organism. A high frequency of gene inactivation and elimination indicates a process of reductive evolution. The biosynthetic capacity for amino acids scarcely availably in cereals and exopolysaccharides reveal the molecular basis for an autochtonous sourdough organism with potential for further exploitation in functional foods. The presence of two CRISPR/cas loci versus a high number of transposable elements suggests recalcitrance to gene intrusion and high intrinsic genome plasticity.
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Affiliation(s)
- Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, 85350 Freising, Germany.
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