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Rwubuzizi R, Carneiro KO, Holzapfel WH, Vaz-Velho M, Todorov SD. Bacteriocin and Antioxidant Production, a Beneficial Properties of Lactic Acid Bacteria Isolated from Fermented Vegetables of Northwest Bulgaria. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10140-z. [PMID: 37589786 DOI: 10.1007/s12602-023-10140-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/08/2023] [Indexed: 08/18/2023]
Abstract
Lactiplantibacillus plantarum ST01BG, ST07BG, ST10BG, and ST15BG; Latilactobacillus curvatus ST02BG; Lacticaseibacillus paracasei ST04BG; Pediococcus pentosaceus ST05BG; Leuconostoc mesenteroides ST06BG; and Enterococcus faecium ST11BG were isolated from home-made fermented vegetables from Northwest Bulgaria and identified by biochemical, physiological, and biomolecular analyses, including partial 16S rRNA sequencing. The strains were designated as bacteriocin producers and the expressed antimicrobials partially characterized with a focus on their proteinaceous nature, stability to different pH and temperatures. The bacteriocins were effective in inhibiting different strains of Listeria spp., Enterococcus spp. (including vancomycin resistant enterococci) and Staphylococcus spp. These strains can be considered safe, based on the evaluation of hemolytic activity, production of biogenic amines, mucin degradation, antibiotic susceptibility/resistance, and gelatinase enzyme production. Moreover, the strains can be considered potentially beneficial based on their stability and survival under simulated gastrointestinal tract conditions (stomach and duodenum), the production of diacetyl, and specific levels of hydrophobicity. Special attention was given to antioxidant properties (DPPH radical, hydroxyl radical, superoxide anion radical scavenging activity, Fe+2 ion chelating activity, and anti-lipid peroxidation) of the strains. Antioxidant properties were found to be strain specific. The beneficial attributes (antimicrobial and antioxidant) of these cultures to fermented food products may enable the reduction of chemical additives in line with consumers' demand for more natural and chemical-free food commodities.
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Affiliation(s)
- Ronaldo Rwubuzizi
- ProBacLab, Department of Advanced Convergence, Handong Global University, Gyeongbuk , 37554, Pohang, Republic of Korea
| | - Kayque Ordonho Carneiro
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, 05508-000, Brazil
| | - Wilhelm Heinrich Holzapfel
- Human Effective Microbes, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, South Korea
| | - Manuela Vaz-Velho
- CISAS-Center for Research and Development in Agrifood Systems and Sustainability, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Viana do Castelo, Portugal
| | - Svetoslav Dimitrov Todorov
- ProBacLab, Department of Advanced Convergence, Handong Global University, Gyeongbuk , 37554, Pohang, Republic of Korea.
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, 05508-000, Brazil.
- CISAS-Center for Research and Development in Agrifood Systems and Sustainability, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Viana do Castelo, Portugal.
- Food Research Center (FoRC), Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, 05508-000, Brazil.
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Dimopoulou M, Dols-Lafargue M. Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse? Foods 2021; 10:2204. [PMID: 34574312 PMCID: PMC8466591 DOI: 10.3390/foods10092204] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/12/2021] [Accepted: 09/15/2021] [Indexed: 11/21/2022] Open
Abstract
Lactic acid bacteria (LAB) from fermented beverages such as wine, cider and beer produce a wide range of exopolysaccharides (EPS) through multiple biosynthetic pathways. These extracellular polysaccharides constitute key elements for bacterial species adaptation to such anthropic processes. In the food industry, LAB polysaccharides have been widely studied for their rheological, functional and nutritional properties; however, these have been poorly studied in wine, beer and cider until recently. In this review, we have gathered the information available on these specific polysaccharide structure and, biosynthetic pathways, as well as the physiology of their production. The genes associated with EPS synthesis are also presented and compared. Finally, the possible role of EPS for bacterial survival and spread, as well as the risks or possible benefits for the winemaker and the wine lover, are discussed.
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Affiliation(s)
- Maria Dimopoulou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos str, Egaleo, 12243 Athens, Greece;
| | - Marguerite Dols-Lafargue
- Unité de Recherche Œnologie EA 4577, University of Bordeaux, ISVV, USC 1366 INRA, Bordeaux INP, F-33140 Villenave d’Ornon, France
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Zhao D, Jiang J, Du R, Guo S, Ping W, Ling H, Ge J. Purification and characterization of an exopolysaccharide from Leuconostoc lactis L2. Int J Biol Macromol 2019; 139:1224-1231. [DOI: 10.1016/j.ijbiomac.2019.08.114] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 08/11/2019] [Accepted: 08/12/2019] [Indexed: 11/30/2022]
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Immunomodulatory effects of exopolysaccharides produced by Bacillus licheniformis and Leuconostoc mesenteroides isolated from Korean kimchi. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.01.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
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Fernández-Pérez R, Sáenz Y, Rojo-Bezares B, Zarazaga M, Rodríguez JM, Torres C, Tenorio C, Ruiz-Larrea F. Production and Antimicrobial Activity of Nisin Under Enological Conditions. Front Microbiol 2018; 9:1918. [PMID: 30233504 PMCID: PMC6134021 DOI: 10.3389/fmicb.2018.01918] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Accepted: 07/30/2018] [Indexed: 01/10/2023] Open
Abstract
Lactic acid bacteria (LAB) are responsible for the malolactic fermentation of wines, and, therefore, controlling the growth of these bacteria is a key factor for elaborating premium wines. Sulfur dioxide has been traditionally used as an efficient antimicrobial and antioxidant agent, however, nowadays consumers' demand tends toward a reduction of sulfur dioxide levels in wine and other fermented foods. A previous study of our research group had demonstrated the effectiveness of the bacteriocin nisin to inhibit the growth of enological LAB, and its activity had been tested in culture broths. The aim of this study was to investigate the possibility of controlling the growth of bacteria in wine by the use of nisin in combination with sulfur dioxide, and to study nisin production by the natural producer Lactococcus lactis LM29 under enological conditions. Our results showed that L. lactis LM29 produced nisin in the presence of 2 and 4% ethanol (v/v), while higher concentrations of ethanol fully inhibited the production of nisin. We obtained a nisin enriched active extract (NAE) from the cell-free supernatant of a culture of L. lactis LM29 in MRS broth containing 60% (v/v) sterile grape juice, and the extract was fully active in inhibiting the growth of the enological LAB tested by the microtiter method. Moreover, the nisin concentration of the obtained NAE could actually prevent the formation of an undesirable biofilm of LAB strains. Finally, our results of wine ageing under winery conditions showed that the use of 50 mg/L nisin decreased fourfold the concentration of sulfur dioxide required to prevent LAB growth in the wines.
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Affiliation(s)
- Rocío Fernández-Pérez
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Logroño, Spain
| | - Yolanda Sáenz
- Area de Microbiología Molecular, Centro de Investigación Biomédica de La Rioja, Logroño, Spain
| | - Beatriz Rojo-Bezares
- Area de Microbiología Molecular, Centro de Investigación Biomédica de La Rioja, Logroño, Spain
| | - Myriam Zarazaga
- Área de Bioquímica y Biología Molecular, Departamento de Agricultura y Alimentación, Universidad de La Rioja, Logroño, Spain
| | - Juan M. Rodríguez
- Department of Nutrition and Food Science, Complutense University of Madrid, Madrid, Spain
| | - Carmen Torres
- Área de Bioquímica y Biología Molecular, Departamento de Agricultura y Alimentación, Universidad de La Rioja, Logroño, Spain
| | - Carmen Tenorio
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Logroño, Spain
| | - Fernanda Ruiz-Larrea
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Logroño, Spain
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Xing X, Hsieh YSY, Yap K, Ang ME, Lahnstein J, Tucker MR, Burton RA, Bulone V. Isolation and structural elucidation by 2D NMR of planteose, a major oligosaccharide in the mucilage of chia (Salvia hispanica L.) seeds. Carbohydr Polym 2017; 175:231-240. [PMID: 28917861 DOI: 10.1016/j.carbpol.2017.07.059] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Accepted: 07/20/2017] [Indexed: 12/26/2022]
Abstract
An oligosaccharide was isolated in high purity and excellent yield from the water-extractable mucilage of chia (Salvia hispanica L.) seeds using an optimized solid-phase extraction method. LC-MS analysis showed that the compound presents a molecular mass of 504Da and trifluoroacetic acid hydrolysis revealed that it consists of galactose, glucose and fructose. Glycosidic linkage analysis showed that the oligosaccharide contains two non-reducing ends corresponding to terminal glucopyranose and terminal galactopyranose, respectively. The oligosaccharide was identified as planteose by the complete assignment of a series of 2D NMR spectra (COSY, TOCSY, ROESY, HSQC, and HMBC). The significance of the presence of planteose in chia seeds is discussed in the context of nutrition and food applications.
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Affiliation(s)
- Xiaohui Xing
- Australian Research Council Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia; Adelaide Glycomics, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia; Division of Glycoscience, School of Biotechnology, Royal Institute of Technology (KTH), AlbaNova University Centre, Stockholm, SE 10691, Sweden
| | - Yves S Y Hsieh
- Division of Glycoscience, School of Biotechnology, Royal Institute of Technology (KTH), AlbaNova University Centre, Stockholm, SE 10691, Sweden; Wallenberg Wood Science Center, Royal Institute of Technology (KTH), Stockholm, SE 10044, Sweden
| | - Kuok Yap
- Australian Research Council Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia
| | - Main E Ang
- Australian Research Council Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia
| | - Jelle Lahnstein
- Australian Research Council Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia; Adelaide Glycomics, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia
| | - Matthew R Tucker
- Australian Research Council Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia
| | - Rachel A Burton
- Australian Research Council Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia
| | - Vincent Bulone
- Australian Research Council Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia; Adelaide Glycomics, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia; Division of Glycoscience, School of Biotechnology, Royal Institute of Technology (KTH), AlbaNova University Centre, Stockholm, SE 10691, Sweden; Wallenberg Wood Science Center, Royal Institute of Technology (KTH), Stockholm, SE 10044, Sweden.
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Zarour K, Llamas MG, Prieto A, Rúas-Madiedo P, Dueñas MT, de Palencia PF, Aznar R, Kihal M, López P. Rheology and bioactivity of high molecular weight dextrans synthesised by lactic acid bacteria. Carbohydr Polym 2017; 174:646-657. [PMID: 28821115 DOI: 10.1016/j.carbpol.2017.06.113] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2016] [Revised: 06/24/2017] [Accepted: 06/28/2017] [Indexed: 10/19/2022]
Abstract
Dextrans synthesised by three Leuconostoc mesenteroides strains, isolated from mammalian milks, were studied and compared with dextrans produced by Lc. mesenteroides and Lactobacillus sakei strains isolated from meat products. Size exclusion chromatography coupled with multiangle laser light scattering detection analysis demonstrated that the dextrans have molecular masses between 1.74×108Da and 4.41×108Da. Rheological analysis of aqueous solutions of the polymer revealed that all had a pseudoplastic behaviour under shear conditions and a random, and flexible, coil structure. The dextrans showed at shear zero a difference in viscosity, which increased as the concentration increased. Also, the purified dextrans were able to immunomodulate in vitro human macrophages, partially counteracting the inflammatory effect of Escherichia coli O111:B4 lipopolysaccharide. During prolonged incubation on a solid medium containing sucrose, dextran-producing bacteria showed two distinct phenotypes not related to the genus or species to which they belonged. Colonies of Lc. mesenteroides CM9 from milk and Lb. sakei MN1 from meat formed stable and compact mucoid colonies, whereas the colonies of the other three Leuconostoc strains became diffuse after 72h. This differential behaviour was also observed in the ability of the corresponding strains to bind to Caco-2 cells. Strains forming compact mucoid colonies showed a high level of adhesion when grown in the presence of glucose, which decreased in the presence of sucrose (the condition required for dextran synthesis). However no influence of the carbon source was detected for the adhesion ability of the other Lc. mesenteroides strains, which showed variable levels of binding to the enterocytes.
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Affiliation(s)
- Kenza Zarour
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain; Laboratoire de Microbiologie Fondamentale et Appliquée, Faculté des Sciences de la Nature et de la Vie, Université d'Oran 1 Ahmed Ben Bella, Es Senia, 31100 Oran, Algeria
| | - Mª Goretti Llamas
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain; Departamento de Química Aplicada, Facultad de Química, Universidad del País Vasco, 20018 San Sebastián, Spain
| | - Alicia Prieto
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain
| | - Patricia Rúas-Madiedo
- Departamento de Microbiología y Bioquímica de Productos Lácteos, Instituto de Productos Lácteos de Asturias (IPLA), CSIC, Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain
| | - María Teresa Dueñas
- Departamento de Química Aplicada, Facultad de Química, Universidad del País Vasco, 20018 San Sebastián, Spain
| | | | - Rosa Aznar
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA), CSIC, Av. Agustín Escardino 7, 46980 Paterna, Spain; Departamento de Microbiología y Ecología, Universitat de València, Av. Dr. Moliner 50, 46100 Burjassot, Spain
| | - Mebrouk Kihal
- Laboratoire de Microbiologie Fondamentale et Appliquée, Faculté des Sciences de la Nature et de la Vie, Université d'Oran 1 Ahmed Ben Bella, Es Senia, 31100 Oran, Algeria
| | - Paloma López
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain.
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İspirli H, Dertli E. Isolation and identification of exopolysaccharide producer lactic acid bacteria from Turkish yogurt. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13351] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hümeyra İspirli
- Department of Food Engineering, Faculty of Engineering; Bayburt University; Bayburt Turkey
| | - Enes Dertli
- Department of Food Engineering, Faculty of Engineering; Bayburt University; Bayburt Turkey
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Liu Q, Huang X, Yang D, Si T, Pan S, Yang F. Yield improvement of exopolysaccharides by screening of the Lactobacillus acidophilus ATCC and optimization of the fermentation and extraction conditions. EXCLI JOURNAL 2016; 15:119-33. [PMID: 27103893 PMCID: PMC4834753 DOI: 10.17179/excli2015-356] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Accepted: 02/01/2016] [Indexed: 11/18/2022]
Abstract
Exopolysacharides (EPS) produced by Lactobacillus acidophilus play an important role in food processing with its well-recognized antioxidant activity. In this study, a L. acidophilus mutant strain with high-yielding EPS (2.92±0.05 g/L) was screened by chemical mutation (0.2 % diethyl sulfate). Plackett-Burman (PB) design and response surface methodology (RSM) were applied to optimize the EPS fermentation parameters and central composite design (CCD) was used to optimize the EPS extraction parameters. A strain with high-yielding EPS was screened. It was revealed that three parameters (Tween 80, dipotassium hydrogen phosphate and trisodium citrate) had significant influence (P < 0.05) on the EPS yield. The optimal culture conditions for EPS production were: Tween 80 0.6 mL, dipotassium hydrogen phosphate 3.6 g and trisodium citrate 4.1 g (with culture volume of 1 L). In these conditions, the maximum EPS yield was 3.96±0.08 g/L. The optimal extraction conditions analyzed by CCD were: alcohol concentration 70 %, the ratio of material to liquid (M/L ratio) 1:3.6 and the extraction time 31 h. In these conditions, the maximum EPS extraction yield was 1.48±0.23 g/L. It was confirmed by the verification experiments that the EPS yield from L. acidophilus mutant strains reached 5.12±0.73 g/L under the optimized fermentation and extraction conditions, which was 3.8 times higher than that of the control (1.05±0.06 g/L). The results indicated that the strain screening with high-yielding EPS was successful and the optimized fermentation and extraction conditions significantly enhanced EPS yield. It was efficient and industrially promising.
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Affiliation(s)
- Qi Liu
- Department of Biological Engineering, Hubei University Zhixing College, Wuhan 430011, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xingjian Huang
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070, China
- Colloge of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dengxiang Yang
- Department of Biological Engineering, Hubei University Zhixing College, Wuhan 430011, China
| | - Tianlei Si
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070, China
| | - Fang Yang
- Key Laboratory for Green Chemical Process of Ministry of Education, Wuhan Institute of Technology, Wuhan 430073, China
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de Paula AT, Jeronymo-Ceneviva AB, Todorov SD, Penna ALB. The Two Faces ofLeuconostoc mesenteroidesin Food Systems. FOOD REVIEWS INTERNATIONAL 2014. [DOI: 10.1080/87559129.2014.981825] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Joshi SR, Koijam K. Exopolysaccharide Production by a Lactic Acid Bacteria, Leuconostoc lactis Isolated from Ethnically Fermented Beverage. NATIONAL ACADEMY SCIENCE LETTERS-INDIA 2014. [DOI: 10.1007/s40009-013-0203-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ko KH, Liu W, Lee HH, Yin J, Kim IC. Biological and Functional Characteristics of Lactic Acid Bacteria in Different Kimchi. ACTA ACUST UNITED AC 2013. [DOI: 10.3746/jkfn.2013.42.1.089] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Petri A, Pfannebecker J, Fröhlich J, König H. Fast identification of wine related lactic acid bacteria by multiplex PCR. Food Microbiol 2012; 33:48-54. [PMID: 23122500 DOI: 10.1016/j.fm.2012.08.011] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2011] [Revised: 07/17/2012] [Accepted: 08/30/2012] [Indexed: 10/27/2022]
Abstract
The microflora of must and wine consists of yeasts, acetic acid bacteria and lactic acid bacteria (LAB). The latter group plays an important role for wine quality. The malolactic fermentation carried out by LAB leads to deacidification and stabilisation of wines. Nevertheless, LAB are often associated with wine spoilage. They are mainly responsible for the formation of biogenic amines. Furthermore, some strains produce exopolysaccharide slimes, acetic acid, diacetyl and other off-flavours. In this context a better monitoring of the vinification process is crucial to improve wine quality. Moreover, a lot of biodiversity studies would also profit from a fast and reliable identification method. In this study, we propose a species-specific multiplex PCR system for a rapid and simultaneous detection of 13 LAB species, frequently occurring in must or wine: Lactobacillus brevis, Lb. buchneri, Lb. curvatus, Lb. hilgardii, Lb. plantarum, Leuconostoc mesenteroides, Oenococcus oeni, Pediococcus acidilactici, P. damnosus, P. inopinatus, P. parvulus, P. pentosaceus and Weissella paramesenteroides.
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Affiliation(s)
- A Petri
- Institute of Microbiology and Wine Research, Johannes Gutenberg-University, 55128 Mainz, Germany.
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Dimopoulou M, Hazo L, Dols-Lafargue M. Exploration of phenomena contributing to the diversity of Oenococcus oeni exopolysaccharides. Int J Food Microbiol 2011; 153:114-22. [PMID: 22119266 DOI: 10.1016/j.ijfoodmicro.2011.10.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2011] [Revised: 10/13/2011] [Accepted: 10/29/2011] [Indexed: 11/19/2022]
Abstract
Many food-grade bacteria produce exopolysaccharides (EPS) that may modify the food texture or affect their survival rate during food processing. This is the case of O. oeni, a bacterial species who drives malolactic fermentation in wine. The five strains analyzed in the present study all display both isolated genes dedicated to homopolysaccharide synthesis and gene clusters potentially associated with heteropolysaccharide synthesis. The number of isolated glycosyltransferase gene present and the gene composition of one of the operons change from one strain to the other. The soluble EPS yields and the EPS monomer composition vary depending on the strain and or the medium composition. O. oeni appears as a bacterium able to synthesize both homo and heteropolysaccharides. This unique property has rarely been described. Moreover, the abundance of the genetic determinants associated with EPS metabolism suggests that it is very important for the adaptation of the bacteria to wine.
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Affiliation(s)
- Maria Dimopoulou
- Université de Bordeaux, IPB, ISVV, EA 4602, Unité de recherche OENOLOGIE, INRA USC 1219, 210 chemin de leysotte, 33882 Villenave d'Ornon cedex, France
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15
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Beta-1,3-glucanase from Delftia tsuruhatensis strain MV01 and its potential application in vinification. Appl Environ Microbiol 2010; 77:983-90. [PMID: 21169426 DOI: 10.1128/aem.01943-10] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
During vinification microbial activities can spoil wine quality. As the wine-related lactic acid bacterium Pediococcus parvulus is able to produce slimes consisting of a β-1,3-glucan, must and wine filtration can be difficult or impossible. In addition, the metabolic activities of several wild-type yeasts can also negatively affect wine quality. Therefore, there is a need for measures to degrade the exopolysaccharide from Pediococcus parvulus and to inhibit the growth of certain yeasts. We examined an extracellular β-1,3-glucanase from Delftia tsuruhatensis strain MV01 with regard to its ability to hydrolyze both polymers, the β-1,3-glucan from Pediococcus and that from yeast cell walls. The 29-kDa glycolytic enzyme was purified to homogeneity. It exhibited an optimal activity at 50°C and pH 4.0. The sequencing of the N terminus revealed significant similarities to β-1,3-glucanases from different bacteria. In addition, the investigations indicated that this hydrolytic enzyme is still active under wine-relevant parameters such as elevated ethanol, sulfite, and phenol concentrations as well as at low pH values. Therefore, the characterized enzyme seems to be a useful tool to prevent slime production and undesirable yeast growth during vinification.
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16
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Ciezack G, Hazo L, Chambat G, Heyraud A, Lonvaud-Funel A, Dols-Lafargue M. Evidence for exopolysaccharide production by Oenococcus oeni strains isolated from non-ropy wines. J Appl Microbiol 2009; 108:499-509. [PMID: 19659698 DOI: 10.1111/j.1365-2672.2009.04449.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
AIMS The aim of this study was to assess the exopolysaccharide (EPS) production capacities of various strains of Oenococcus oeni, including malolactic starters and strains recently isolated from wine. METHODS AND RESULTS Fourteen O. oeni strains displaying or not (PCR check on genomic DNA) the gtf gene generally associated with beta-glucan formation and ropiness were grown on grape juice medium, dialysed MRS-derived medium or synthetic medium. The soluble polysaccharides (PS) remaining in the culture supernatant were alcohol precipitated, and their concentration was quantified by the phenol-sulfuric method. Most of the O. oeni strains studied produced significant amounts of EPS, independently of their genotype (gtf+ or gtf-). The EPS production was not directly connected with growth and could be stimulated by changing the growth medium composition. The molecular weight distribution analysis and attempts to determine the PS chemical structure suggested that most strains produce a mixture of EPS. CONCLUSION Oenococcus oeni strains recently isolated from wine or cultivated for many generations as a malolactic starter are able to produce EPS other than beta-glucan. SIGNIFICANCE AND IMPACT OF THE STUDY These EPS may enhance the bacteria survival in wine (advantage for malolactic starters) and may contribute to the wine colloidal equilibrium.
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Affiliation(s)
- G Ciezack
- UMR 1219 Oenologie, INRA-Université de Bordeaux, ISVV, 210, chemin de Leysotte, CS50008, Villenave d'Ornon, France
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