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Epiphytic Microbial Diversity of Vitis vinifera Fructosphere: Present Status and Potential Applications. Curr Microbiol 2021; 78:1086-1098. [PMID: 33630126 DOI: 10.1007/s00284-021-02385-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Accepted: 02/07/2021] [Indexed: 10/22/2022]
Abstract
Vineyard provides an apt environment for growth of different types of microorganisms. The microbial domain is greatly affected by changing climatic conditions, geographical region, water activity, agricultural practices, presence of different pathogens and various pests. Grapevine microbial diversity is also affected by different stages of plant growth. Epiphytic berry microflora is specifically influenced by developmental phases and plays an important role in winemaking which is studied extensively. However, very little information is available about microbial community associated with table grape berries, which are consumed as fresh fruits. Moreover, our knowledge about the important role played by these microbes is precise and their scope might be larger than what is existing in the public domain. A systematic study on effect of developmental stages of table grape berries on microbial diversity would provide new insights for exploring the applicability of these microbes in plant growth, crop protection and bioremediation. In this review, we propose an effort to relate the developmental stages of grape berry with microbial consortium present and at the same time discuss the possible applications of these microbes in plant protection and biodegradation.
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Yuan L, Zhao H, Liu L, Peng S, Li H, Wang H. Heterologous expression of thepuuEfromOenococcus oeniSD-2a inLactobacillus plantarumWCFS1 improves ethanol tolerance. J Basic Microbiol 2019; 59:1134-1142. [DOI: 10.1002/jobm.201900339] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 08/18/2019] [Accepted: 08/25/2019] [Indexed: 12/28/2022]
Affiliation(s)
- Lin Yuan
- College of Enology; Northwest A & F University; Yangling China
| | - Hongyu Zhao
- College of Enology; Northwest A & F University; Yangling China
| | - Longxiang Liu
- Shandong Engineering and Technology Research Center for Ecological Fragile Belt of Yellow River Delta; Binzhou China
| | - Shuai Peng
- College of Enology; Northwest A & F University; Yangling China
| | - Hua Li
- College of Enology; Northwest A & F University; Yangling China
- Shaanxi Engineering Research Center for Viti-Viniculture; Yangling China
| | - Hua Wang
- College of Enology; Northwest A & F University; Yangling China
- Shaanxi Engineering Research Center for Viti-Viniculture; Yangling China
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3
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Ruiz Rodríguez LG, Mohamed F, Bleckwedel J, Medina R, De Vuyst L, Hebert EM, Mozzi F. Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina. Front Microbiol 2019; 10:1091. [PMID: 31164879 PMCID: PMC6536596 DOI: 10.3389/fmicb.2019.01091] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 04/30/2019] [Indexed: 02/03/2023] Open
Abstract
Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting beneficial properties, LAB are widely used as starter cultures, as probiotics, and as microbial cell factories. Exploring LAB present in unknown niches may lead to the isolation of unique species or strains with relevant technological properties. Autochthonous rather than allochthonous starter cultures are preferred in the current industry of fermented food products, due to better adaptation and performance of autochthonous strains to the matrix they originate from. In this work, the lactic microbiota of eight different wild tropical types of fruits and four types of flowers were studied. The ability of the isolated strains to produce metabolites of interest to the food industry was evaluated. The presence of 21 species belonging to the genera Enterococcus, Fructobacillus, Lactobacillus, Lactococcus, Leuconostoc, and Weissella was evidenced by using culture-dependent techniques. The isolated LAB corresponded to 95 genotypically differentiated strains by applying rep-PCR and sequencing of the 16S rRNA gene; subsequently, representative strains of the different isolated species were studied for technological properties, such as fast growth rate and acidifying capacity; pectinolytic and cinnamoyl esterase activities, and absence of biogenic amine biosynthesis. Additionally, the strains' capacity to produce ethyl esters as well as mannitol was evaluated. The isolated fruit- and flower-origin LAB displayed functional properties that validate their potential use in the manufacture of fermented fruit-based products setting the background for the design of novel functional foods.
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Affiliation(s)
- Luciana G Ruiz Rodríguez
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Florencia Mohamed
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Juliana Bleckwedel
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Roxana Medina
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Elvira M Hebert
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Fernanda Mozzi
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
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Lorentzen MPG, Lucas PM. Distribution of Oenococcus oeni populations in natural habitats. Appl Microbiol Biotechnol 2019; 103:2937-2945. [PMID: 30788540 PMCID: PMC6447504 DOI: 10.1007/s00253-019-09689-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Revised: 02/05/2019] [Accepted: 02/06/2019] [Indexed: 12/02/2022]
Abstract
Oenococcus oeni is the lactic acid bacteria species most commonly encountered in wine, where it develops after the alcoholic fermentation and achieves the malolactic fermentation that is needed to improve the quality of most wines. O. oeni is abundant in the oenological environment as well as in apple cider and kombucha, whereas it is a minor species in the natural environment. Numerous studies have shown that there is a great diversity of strains in each wine region and in each product or type of wine. Recently, genomic studies have shed new light on the species diversity, population structure, and environmental distribution. They revealed that O. oeni has unique genomic features that have contributed to its fast evolution and adaptation to the enological environment. They have also unveiled the phylogenetic diversity and genomic properties of strains that develop in different regions or different products. This review explores the distribution of O. oeni and the diversity of strains in natural habitats.
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Affiliation(s)
- Marc P. G. Lorentzen
- Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F-33882 Villenave d’Ornon, France
| | - Patrick M. Lucas
- Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F-33882 Villenave d’Ornon, France
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5
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Bonomo MG, Di Tomaso K, Calabrone L, Salzano G. Ethanol stress in Oenococcus oeni: transcriptional response and complex physiological mechanisms. J Appl Microbiol 2018; 125:2-15. [PMID: 29377375 DOI: 10.1111/jam.13711] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Revised: 12/21/2017] [Accepted: 01/23/2018] [Indexed: 01/24/2023]
Abstract
Oenococcus oeni is the dominant species able to cope with a hostile environment of wines, comprising cumulative effects of low pH, high ethanol and SO2 content, nonoptimal growth temperatures and growth inhibitory compounds. Ethanol tolerance is a crucial feature for the activity of O. oeni cells in wine because ethanol acts as a disordering agent of its cell membrane and negatively affects metabolic activity; it damages the membrane integrity, decreases cell viability and, as other stress conditions, delays the start of malolactic fermentation with a consequent alteration of wine quality. The cell wall, cytoplasmic membrane and metabolic pathways are the main sites involved in physiological changes aimed to ensure an adequate adaptive response to ethanol stress and to face the oxidative damage caused by increasing production of reactive oxygen species. Improving our understanding of the cellular impact of ethanol toxicity and how the cell responds to ethanol stress can facilitate the development of strategies to enhance microbial ethanol tolerance; this allows to perform a multidisciplinary endeavour requiring not only an ecological study of the spontaneous process but also the characterization of useful technological and physiological features of the predominant strains in order to select those with the highest potential for industrial applications.
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Affiliation(s)
- M G Bonomo
- Dipartimento di Scienze, Università degli Studi della Basilicata, Potenza, Italy
| | - K Di Tomaso
- Dipartimento di Scienze, Università degli Studi della Basilicata, Potenza, Italy.,Ph.D School in Applied and Environmental Safeguard, Università degli Studi della Basilicata, Potenza, Italy
| | - L Calabrone
- Dipartimento di Scienze, Università degli Studi della Basilicata, Potenza, Italy
| | - G Salzano
- Dipartimento di Scienze, Università degli Studi della Basilicata, Potenza, Italy
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Quintana G, Niederle MV, Minahk CJ, Picariello G, Nader-Macías MEF, Pasteris SE. Nisin Z produced by Lactococcus lactis from bullfrog hatchery is active against Citrobacter freundii, a red-leg syndrome related pathogen. World J Microbiol Biotechnol 2017; 33:186. [DOI: 10.1007/s11274-017-2353-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Accepted: 09/21/2017] [Indexed: 10/18/2022]
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7
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Zhang S, Chen X, Zhong Q, Huang Z, Bai Z. Relations among epiphytic microbial communities from soil, leaves and grapes of the grapevine. FRONTIERS IN LIFE SCIENCE 2017. [DOI: 10.1080/21553769.2017.1365776] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Shiwei Zhang
- School of Chemical & Environmental Engineering, China University of Mining & Technology (Beijing), Beijing, People’s Republic of China
- National Research Center for Standardization of Food Fermentation, China National Research Institute of Food & Fermentation Industries, Beijing, People’s Republic of China
- Key Laboratory of Environmental Biotechnology, Research Centre for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, People’s Republic of China
| | - Xi Chen
- Key Laboratory of Environmental Biotechnology, Research Centre for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, People’s Republic of China
| | - Qiding Zhong
- National Research Center for Standardization of Food Fermentation, China National Research Institute of Food & Fermentation Industries, Beijing, People’s Republic of China
| | - Zhanbin Huang
- School of Chemical & Environmental Engineering, China University of Mining & Technology (Beijing), Beijing, People’s Republic of China
| | - Zhihui Bai
- Key Laboratory of Environmental Biotechnology, Research Centre for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, People’s Republic of China
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, People’s Republic of China
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Chen F, Zhu L, Qiu H. Isolation and Probiotic Potential of Lactobacillus Salivarius and Pediococcus Pentosaceus in Specific Pathogen Free Chickens. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2017. [DOI: 10.1590/1806-9061-2016-0413] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- F Chen
- Qingdao Agricultural University, China
| | - L Zhu
- Qingdao Agricultural University, China
| | - H Qiu
- Qingdao Agricultural University, China
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Sornplang P, Piyadeatsoontorn S. Probiotic isolates from unconventional sources: a review. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2016; 58:26. [PMID: 27437119 PMCID: PMC4949924 DOI: 10.1186/s40781-016-0108-2] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Accepted: 06/28/2016] [Indexed: 11/10/2022]
Abstract
The use of probiotics for human and animal health is continuously increasing. The probiotics used in humans commonly come from dairy foods, whereas the sources of probiotics used in animals are often the animals’ own digestive tracts. Increasingly, probiotics from sources other than milk products are being selected for use in people who are lactose intolerant. These sources are non-dairy fermented foods and beverages, non-dairy and non-fermented foods such as fresh fruits and vegetables, feces of breast-fed infants and human breast milk. The probiotics that are used in both humans and animals are selected in stages; after the initial isolation of the appropriate culture medium, the probiotics must meet important qualifications, including being non-pathogenic acid and bile-tolerant strains that possess the ability to act against pathogens in the gastrointestinal tract and the safety-enhancing property of not being able to transfer any antibiotic resistance genes to other bacteria. The final stages of selection involve the accurate identification of the probiotic species.
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Affiliation(s)
- Pairat Sornplang
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Sudthidol Piyadeatsoontorn
- Faculty of Agricultural and Technology, Rajamangala University of Technology Isan, Surin Campus, Surin, 32000 Thailand
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Growth and consumption of l-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains. Folia Microbiol (Praha) 2016; 61:365-73. [DOI: 10.1007/s12223-016-0446-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Accepted: 01/12/2016] [Indexed: 11/27/2022]
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11
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Cafaro C, Bonomo MG, Guerrieri A, Crispo F, Ciriello R, Salzano G. Assessment of the genetic polymorphism and physiological characterization of indigenous Oenococcus oeni strains isolated from Aglianico del Vulture red wine. Folia Microbiol (Praha) 2015; 61:1-10. [DOI: 10.1007/s12223-015-0402-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Accepted: 05/11/2015] [Indexed: 10/23/2022]
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12
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Wanangkarn A, Liu DC, Swetwiwathana A, Jindaprasert A, Phraephaisarn C, Chumnqoen W, Tan FJ. Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis. Int J Food Microbiol 2014; 186:61-7. [PMID: 25005265 DOI: 10.1016/j.ijfoodmicro.2014.06.015] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2013] [Revised: 06/09/2014] [Accepted: 06/14/2014] [Indexed: 11/26/2022]
Abstract
This study applied restriction fragment length polymorphism (RFLP) analysis to identify the lactic acid bacteria (LAB) isolated from "mum" Thai fermented sausages during fermentation and storage. A total of 630 lactic acid bacteria were isolated from the sausages prepared using 2 methods. In Method 1, after stuffing, the sausages were stored at 30 °C for 14 days. In Method 2, after stuffing and storage at 30 °C for 3 days, the sausages were vacuum-packed and stored at 4 °C until Day 28. The sausages were sampled on Days 0, 3, 14, and 28 for analyses. The 16S rDNA was amplified and digested using restriction enzymes. Of the restriction enzymes evaluated, Dde I displayed the highest discrimination capacity. The LAB were classified and 7 species were identified For Methods 1 and 2, during fermentation, the Lactobacillus sakei and Lactobacillus plantarum species were dominant. For Method 2, the proportion of Leuconostoc mesenteroides markedly increased during storage, until L. sakei and Ln. mesenteroides represented the dominant species. The identification of LAB in the sausage samples could facilitate the selection of appropriate microorganisms for candidate starter cultures for future controlled mum production.
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Affiliation(s)
- Amornrat Wanangkarn
- Department of Agricultural Science, Naresuan University, Phitsanulok 65000, Thailand
| | - Deng-Cheng Liu
- Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan
| | - Adisorn Swetwiwathana
- Faculty of Agroindustry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Aphacha Jindaprasert
- Faculty of Agroindustry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | | | - Wanwisa Chumnqoen
- Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan
| | - Fa-Jui Tan
- Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan.
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13
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Cafaro C, Bonomo MG, Rossano R, Larocca M, Salzano G. Efficient recovery of whole cell proteins in Oenococcus oeni—a comparison of different extraction protocols for high-throughput malolactic starter applications. Folia Microbiol (Praha) 2014; 59:399-408. [DOI: 10.1007/s12223-014-0312-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2013] [Accepted: 02/20/2014] [Indexed: 10/25/2022]
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14
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Chen YS, Wang YC, Chow YS, Yanagida F, Liao CC, Chiu CM. Purification and characterization of plantaricin Y, a novel bacteriocin produced by Lactobacillus plantarum 510. Arch Microbiol 2014; 196:193-9. [DOI: 10.1007/s00203-014-0958-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2013] [Revised: 01/11/2014] [Accepted: 01/27/2014] [Indexed: 10/25/2022]
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15
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16
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Martins G, Lauga B, Miot-Sertier C, Mercier A, Lonvaud A, Soulas ML, Soulas G, Masneuf-Pomarède I. Characterization of epiphytic bacterial communities from grapes, leaves, bark and soil of grapevine plants grown, and their relations. PLoS One 2013; 8:e73013. [PMID: 24023666 PMCID: PMC3758280 DOI: 10.1371/journal.pone.0073013] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2013] [Accepted: 07/16/2013] [Indexed: 01/09/2023] Open
Abstract
Despite its importance in plant health and crop quality, the diversity of epiphytic bacteria on grape berries and other plant parts, like leaves and bark, remains poorly described, as does the role of telluric bacteria in plant colonization. In this study, we compare the bacterial community size and structure in vineyard soils, as well as on grapevine bark, leaves and berries. Analyses of culturable bacteria revealed differences in the size and structure of the populations in each ecosystem. The highest bacteria population counts and the greatest diversity of genera were found in soil samples, followed by bark, grapes and leaves. The identification of isolates revealed that some genera - Pseudomonas, Curtobacterium, and Bacillus - were present in all ecosystems, but in different amounts, while others were ecosystem-specific. About 50% of the genera were common to soil and bark, but absent from leaves and grapes. The opposite was also observed: grape and leaf samples presented 50% of genera in common that were absent from trunk and soil. The bacterial community structure analyzed by T-RFLP indicated similarities between the profiles of leaves and grapes, on the one hand, and bark and soil, on the other, reflecting the number of shared T-RFs. The results suggest an interaction between telluric bacterial communities and the epiphytic bacteria present on the different grapevine parts.
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Affiliation(s)
- Guilherme Martins
- USC Oenologie-INRA, Université Bordeaux Segalen, ISVV, Villenave d'Ornon, France
- Bordeaux Science Agro, Gradignan cedex, Bordeaux, France
| | - Béatrice Lauga
- Equipe Environnement et Microbiologie UMR IPREM 5254 IBEAS, Université de Pau et des Pays de l'Adour, Pau, France
| | - Cécile Miot-Sertier
- USC Oenologie-INRA, Université Bordeaux Segalen, ISVV, Villenave d'Ornon, France
| | - Anne Mercier
- USC Oenologie-INRA, Université Bordeaux Segalen, ISVV, Villenave d'Ornon, France
| | - Aline Lonvaud
- USC Oenologie-INRA, Université Bordeaux Segalen, ISVV, Villenave d'Ornon, France
| | - Marie-Louise Soulas
- USC Oenologie-INRA, Université Bordeaux Segalen, ISVV, Villenave d'Ornon, France
| | - Guy Soulas
- USC Oenologie-INRA, Université Bordeaux Segalen, ISVV, Villenave d'Ornon, France
| | - Isabelle Masneuf-Pomarède
- USC Oenologie-INRA, Université Bordeaux Segalen, ISVV, Villenave d'Ornon, France
- Bordeaux Science Agro, Gradignan cedex, Bordeaux, France
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Martins G, Miot-Sertier C, Lauga B, Claisse O, Lonvaud-Funel A, Soulas G, Masneuf-Pomarède I. Grape berry bacterial microbiota: Impact of the ripening process and the farming system. Int J Food Microbiol 2012; 158:93-100. [DOI: 10.1016/j.ijfoodmicro.2012.06.013] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2012] [Revised: 06/14/2012] [Accepted: 06/21/2012] [Indexed: 01/01/2023]
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18
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Bartowsky EJ, Borneman AR. Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine. Appl Microbiol Biotechnol 2011; 92:441-7. [DOI: 10.1007/s00253-011-3546-2] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2011] [Revised: 08/02/2011] [Accepted: 08/11/2011] [Indexed: 10/17/2022]
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19
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Chang CH, Chen YS, Yanagida F. Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:1746-50. [PMID: 21445893 DOI: 10.1002/jsfa.4364] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2010] [Revised: 01/06/2011] [Accepted: 02/02/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND Yan-jiang (fermented ginger) is a popular traditional fermented food in Taiwan. The lactic acid bacteria (LAB) microflora in yan-jiang has not been studied in detail. In this study, LAB from yan-jiang were isolated, characterised and identified. RESULTS A total of 176 LAB were isolated; 160 cultures were isolated from yan-jiang samples and 16 cultures were isolated from raw ginger. These isolates were characterised phenotypically and then divided into nine groups (A to I) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Lactobacillus sakei and Lactococcus lactis subsp. lactis were the major LAB found in the initial 2 days of fermentation without pickled plums; these species were mostly replaced by Weissella cibaria and L. plantarum after 3 days of fermentation. In the fermentation bucket with added pickled plums, W. cibaria was the most abundant LAB found during fermentation. The antibacterial activities of the isolates were determined. Twenty-four Lc. lactis subsp. lactis and 19 W. cibaria strains showed inhibitory activity against the indicator strain L. sakei JCM 1157(T) . CONCLUSION Results demonstrate that various LAB species were more numerous when fermentation was carried out without pickled plums. LAB also had effects on the aroma and flavour of yan-jiang.
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Affiliation(s)
- Chi-huan Chang
- Department of Biotechnology, Ming Chuan University, No. 5 De-Ming Road, Gui-Shan, Taoyuan 333, Taiwan
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Presence of enological microorganisms in the grapes and the air of a vineyard during the ripening period. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1528-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Narita K, Hisamoto M, Okuda T, Takeda S. Differential neuroprotective activity of two different grape seed extracts. PLoS One 2011; 6:e14575. [PMID: 21283677 PMCID: PMC3025924 DOI: 10.1371/journal.pone.0014575] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2010] [Accepted: 12/27/2010] [Indexed: 11/19/2022] Open
Abstract
Glutamate excitotoxicity is one of the major events that takes place during various neurotoxic injuries such as brain ischemia. We prepared grape seed extracts, from two different varieties, containing high amounts of polyphenols but little resveratrol. Their neuroprotective effects were investigated using primary culture of neonatal mouse hippocampal neurons treated with an excitotoxic concentration of glutamate. Koshu, a white, local variety of V. vinifera, alleviated the acute inactivation of Erk1/2 and dendrite retraction in cultured hippocampal neurons exposed to a toxic concentration of glutamate (1.0 ng/ml). By contrast, Muscat Bailey A, a red, hybrid variety (Muscat Humburg × Bailey), failed to show any neuroprotective effect. Unlike brain-derived neurotrophic factor and other neuroprotective cytokines, Koshu extract did not induce Akt phosphorylation. Koshu extract also augmented neuron survival rate 24 hours after glutamate toxicity. The comparison of polyphenols between the two samples by liquid chromatography/time-of-flight mass spectrometry demonstrated that Koshu had higher amounts of low molecular weight polyphenols along with several Koshu-specific procyanidin oligomers. These data suggest the presence of high affinity molecular targets for polyphenols in hippocampal neurons, which induce neuroprotective effects in a manner different from BDNF, and the importance of low molecular weight polyphenols and/or procyanidin oligomers for neuroprotection.
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Affiliation(s)
- Keishi Narita
- Department of Anatomy and Cell Biology, Interdisciplinary Graduate School of Medicine & Engineering, University of Yamanashi, Yamanashi, Japan
| | - Masashi Hisamoto
- The Institute of Enology and Viticulture, University of Yamanashi, Yamanashi, Japan
| | - Tohru Okuda
- The Institute of Enology and Viticulture, University of Yamanashi, Yamanashi, Japan
| | - Sen Takeda
- Department of Anatomy and Cell Biology, Interdisciplinary Graduate School of Medicine & Engineering, University of Yamanashi, Yamanashi, Japan
- * E-mail:
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Chen YS, Wu HC, Yanagida F. Isolation and characteristics of lactic acid bacteria isolated from ripe mulberries in Taiwan. Braz J Microbiol 2010; 41:916-21. [PMID: 24031571 PMCID: PMC3769767 DOI: 10.1590/s1517-838220100004000010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2009] [Revised: 02/09/2010] [Accepted: 04/26/2010] [Indexed: 11/29/2022] Open
Abstract
The objective of this study was to isolate, characterize, and identify lactic acid bacteria (LAB) from ripe mulberries collected in Taiwan. Ripe mulberry samples were collected at five mulberry farms, located in different counties of Taiwan. Eighty-eight acid-producing cultures were isolated from these samples, and isolates were divided into classes first by phenotype, then into groups by restriction fragment length polymorphism (RFLP) analysis and sequencing of 16S ribosomal DNA (rDNA). Phenotypic and biochemical characteristics led to identification of four bacterial groups (A to D). Weissella cibaria was the most abundant type of LAB distributed in four mulberry farms, and Lactobacillus plantarum was the most abundant LAB found in the remaining farm. Ten W. cibaria and one Lactococcus lactis subsp. lactis isolate produced bacteriocins against the indicator strain Lactobacillus sakei JCM 1157T. These results suggest that various LAB are distributed in ripe mulberries and W. cibaria was the most abundant LAB found in this study.
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Affiliation(s)
- Yi-Sheng Chen
- Department of Biotechnology, Ming Chuan University , No. 5, De-Ming Rd., Gui-Shan Township, Taoyuan County 333 , Taiwan
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Chen YS, Wu HC, Liu CH, Chen HC, Yanagida F. Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1977-82. [PMID: 20698013 DOI: 10.1002/jsfa.4034] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND In this study, lactic acid bacteria (LAB) were isolated, characterized and identified from jiang-sun (fermented bamboo shoots; a traditional fermented food in Taiwan). Samples were collected at seven time intervals from a fixed fermenting bucket during the fermentation process of jiang-sun and its initial ingredients, dochi (fermented soybeans) and bamboo shoots. RESULTS A total of 57 LAB cultures were isolated; 42 cultures were isolated from jiang-sun samples and 15 cultures were isolated from dochi and bamboo shoots. These isolates were characterized phenotypically and then divided into three groups (A-C) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Alteration of microbial populations during the fermentation process was observed. While various LAB were found in the dochi and bamboo shoots, it was mostly replaced by Lactobacillus plantarum after 1 day of fermentation. Furthermore, the antibacterial activities of the isolates were determined, and one Enterococcus faecium strain showed inhibitory activity against all the indicator strains. CONCLUSION Results suggest that L. plantarum is the main LAB present during the fermentation of jiang-sun. To our knowledge, this is the first report describing the distribution and varieties of LAB that exist in the jiang-sun fermentation process.
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Affiliation(s)
- Yi-Sheng Chen
- Department of Biotechnology, Ming Chuan University, Gui-Shan, Taoyuan 333, Taiwan.
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Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0109-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Purification of bacterial genomic DNA in less than 20 min using chelex-100 microwave: examples from strains of lactic acid bacteria isolated from soil samples. Antonie van Leeuwenhoek 2010; 98:465-74. [DOI: 10.1007/s10482-010-9462-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2009] [Accepted: 05/26/2010] [Indexed: 01/05/2023]
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Lan WT, Chen YS, Yanagida F. Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan. J Biosci Bioeng 2009; 108:484-7. [DOI: 10.1016/j.jbiosc.2009.06.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2009] [Revised: 05/19/2009] [Accepted: 06/11/2009] [Indexed: 11/29/2022]
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Biotech news from South Africa (SA). Biotechnol J 2008. [DOI: 10.1002/biot.200890100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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