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Todorov SD, Alves VF, Popov I, Weeks R, Pinto UM, Petrov N, Ivanova IV, Chikindas ML. Antimicrobial Compounds in Wine. Probiotics Antimicrob Proteins 2024; 16:763-783. [PMID: 37855943 DOI: 10.1007/s12602-023-10177-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/10/2023] [Indexed: 10/20/2023]
Abstract
Ipsum vinum est potestas et possession (wine itself is power and possession). Wine is a complex system that triggers multisensory cognitive stimuli. Wine and its consumption are thoroughly intertwined with the development of human society. The beverage was appreciated in many ancient mythologies and plays an essential part in Christianity and rituals to this day. Wine has been said to enlighten and inspire artists and has even been prohibited by law and some religions, but has nevertheless played a role in human civilizations since the beginning. Winemaking is also a prospering and economically important industry and a longtime symbol of status and luxury. In winemaking, the formation of the final product is influenced by several factors that contribute to the chemical and sensory complexity often associated with quality vintages. Factors such as terroir, climatic conditions, variety of the grape, all aspects of the winemaking process to the smallest details, including metabolic processes carried out by yeast and malolactic bacteria, and the conditions for the maturation and storage of the final product, up to, and even beyond the point of deciding to open the bottle and enjoy the wine. In conjunction with the empiric and scientific process of winemaking, different molecules with antibacterial activity can be identified in wine during the production process, and several of them are clearly present in the final product. Some of these antibacterial components are phytochemicals, such as flavonoids and phenolic compounds, that may be delivered to the final product (wine) as a part of the grape, a variety of potential additive compounds, or from the oak barrels or clay amphoras used during the maturation process. Others are produced by yeasts and malolactic bacteria and play a role not only in the moderation of the fermentation process but contributing to the microbiological safety and beneficial properties spectra of the final product. Lactic acid bacteria, responsible for conducting malolactic fermentation, contribute to the final balance of the wine but are also directly involved in the production of different compounds exhibiting antibacterial activity. Some examples of these compounds include bacteriocins (antibacterial peptides), diacetyl, organic acids, reuterin, hydrogen peroxide, and carbon dioxide. Major aspects of these different beneficial metabolites are the subject of discussion in this review with the aim of highlighting their beneficial functions.
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Affiliation(s)
- Svetoslav Dimitrov Todorov
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 05508-000, São Paulo, SP, Brazil.
- Food Research Center (FoRC), Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 05508-000, São Paulo, SP, Brazil.
- CISAS- Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, 4900-347, Viana do Castelo, Portugal.
| | - Virginia Farias Alves
- Faculdade de Farmácia, Universidade Federal de Goiás (UFG), 74605-170, Goiânia, GO, Brazil
| | - Igor Popov
- Center for Agrobiotechnology, Don State Technical University, 344000, Gagarina Sq., 1, Rostov-On-Don, Russia
- Division of Immunobiology and Biomedicine, Center of Genetics and Life Sciences, Sirius University of Science and Technology, Olimpijskij av., 1, 354340, Federal Territory Sirius, Russia
| | - Richard Weeks
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, 08901, New Brunswick, NJ, USA
| | - Uelinton Manoel Pinto
- Food Research Center (FoRC), Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 05508-000, São Paulo, SP, Brazil
| | - Nikolay Petrov
- Laboratory of Virology, New Bulgarian University, Montevideo str. 21, 1618, Sofia, Bulgaria
| | - Iskra Vitanova Ivanova
- Department of General and Industrial Microbiology, Faculty of Biology, Sofia University St. Kliment Ohridski, 8, Bul. Dragan Tzankov, 1164, Sofia, Bulgaria
| | - Michael L Chikindas
- Center for Agrobiotechnology, Don State Technical University, 344000, Gagarina Sq., 1, Rostov-On-Don, Russia
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, 08901, New Brunswick, NJ, USA
- Department of General Hygiene, I.M. Sechenov First Moscow State Medical University, 119991, Moscow, Russia
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2
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Valletta M, Campolattano N, De Chiara I, Marasco R, Singh VP, Muscariello L, Pedone PV, Chambery A, Russo R. A robust nanoLC high-resolution mass spectrometry methodology for the comprehensive profiling of lactic acid bacteria in milk kefir. Food Res Int 2023; 173:113298. [PMID: 37803610 DOI: 10.1016/j.foodres.2023.113298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 07/14/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
Consumer attention to functional foods containing probiotics is growing because of their positive effects on human health. Kefir is a fermented milk beverage produced by bacteria and yeasts. Given the emerging kefir market, there is an increasing demand for new methodologies to certify product claims such as colony-forming units/g and bacterial taxa. MALDI-TOF MS proved to be useful for the detection/identification of bacteria in clinical diagnostics and agri-food applications. Recently, LC-MS/MS approaches have also been applied to the identification of proteins and proteotypic peptides of lactic acid bacteria in fermented food matrices. Here, we developed an innovative nanoLC-ESI-MS/MS-based methodology for profiling lactic acid bacteria in commercial and artisanal milk kefir products as well as in kefir grains at the genus, species and subspecies level. The proposed workflow enables the authentication of kefir label claims declaring the presence of probiotic starters. An overview of the composition of lactic acid bacteria was also obtained for unlabelled kefir highlighting, for the first time, the great potential of LC-MS/MS as a sensitive tool to assess the authenticity of fermented foods.
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Affiliation(s)
- Mariangela Valletta
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Nicoletta Campolattano
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Ida De Chiara
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Rosangela Marasco
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Vikram Pratap Singh
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Lidia Muscariello
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Paolo Vincenzo Pedone
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Angela Chambery
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy.
| | - Rosita Russo
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy.
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3
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Mao X, Yue SJ, Xu DQ, Fu RJ, Han JZ, Zhou HM, Tang YP. Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process. ACS OMEGA 2023; 8:32311-32330. [PMID: 37720734 PMCID: PMC10500577 DOI: 10.1021/acsomega.3c04732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Accepted: 08/18/2023] [Indexed: 09/19/2023]
Abstract
Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is primarily composed of volatile and nonvolatile compounds. These flavor compounds are partly derived from grains and starters (Qu), while the other part is produced by microbial metabolism and chemical reactions during the brewing process. Additionally, ethyl carbamate (EC) in CRW, a hazardous chemical, necessitates controlling its concentration during brewing. In recent years, numerous new brewing techniques for CRW have emerged. Therefore, this paper aims to collect aroma descriptions and thresholds of flavor compounds in CRW, summarize the relationship between the brewing process of CRW and flavor formation, outline methods for reducing the concentration of EC in the brewing process of CRW, and summarize the four stages (pretreatment of grains, fermentation, sterilization, and aging process) of new techniques. Furthermore, we will compare the advantages and disadvantages of different approaches, with the expectation of providing a valuable reference for improving the quality of CRW.
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Affiliation(s)
- Xi Mao
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Shi-Jun Yue
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Ding-Qiao Xu
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Rui-Jia Fu
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Jian-Zhang Han
- Xi’an
DaKou Wine Company Ltd., Xi’an 710300, Shaanxi Province, China
| | - Hao-Ming Zhou
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Yu-Ping Tang
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
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Wang Z, Zhang Y, Chen C, Fan S, Deng F, Zhao L. A novel bacteriocin isolated from Lactobacillus plantarum W3-2 and its biological characteristics. Front Nutr 2023; 9:1111880. [PMID: 36704783 PMCID: PMC9872010 DOI: 10.3389/fnut.2022.1111880] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 12/20/2022] [Indexed: 01/12/2023] Open
Abstract
In this study, screening bacteriocin-producing strains from 2,000 plant-derived strains by agar well diffusion method was conducted. The corresponding produced bacteriocin was purified and identified by Sephadex gel chromatography, reversed-phase high-performance liquid chromatography (RP-HPLC), and liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). Meanwhile, the biological characteristics of bacteriocin were investigated. The targeted strain W3-2 was obtained and identified as Lactobacillus plantarum by morphological observation and 16S rRNA gene sequence analysis. Correspondingly, a novel bacteriocin (named plantaricin W3-2) produced by L. plantarum W3-2 with a molecular weight of 618.26 Da, and an amino acid sequence of AVEEE was separated, purified by Sephadex gel chromatography and RP-HPLC, and identified by LC-MS/MS. Further characteristics analysis displayed that plantaricin W3-2 had good thermal, pH stability, and broad-spectrum antimicrobial ability. In conclusion, plantaricin W3-2 can be used as a new food preservative.
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Affiliation(s)
- Zengguang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yixuan Zhang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | | | - Shichao Fan
- Junjie Food Technology Co., Ltd., Shaoyang, China
| | - Fangming Deng
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China,*Correspondence: Fangming Deng,
| | - Lingyan Zhao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China,Lingyan Zhao,
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5
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Gianvito PD, Englezos V, Rantsiou K, Cocolin L. Bioprotection strategies in winemaking. Int J Food Microbiol 2022; 364:109532. [PMID: 35033974 DOI: 10.1016/j.ijfoodmicro.2022.109532] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 12/31/2021] [Accepted: 01/04/2022] [Indexed: 01/30/2023]
Abstract
Worldwide the interest for biological control of food spoilage microorganisms has significantly increased over the last decade. Wine makes no exception to this trend, as consumer demands for wines free of preservatives that are considered negative for human health, increase. Biological control during wine fermentation aims at producing high quality wines, while minimizing, or even eliminating, the use of chemical additives. Its success lies in the inoculation of microorganisms to prevent, inhibit or kill undesired microbes, therefore maintaining wine spoilage at the lowest level. The food industry already makes use of this practice, with dedicated commercial microbes already on the market. In winemaking, there are commercial microbes currently under investigation, particularly with the aim to reduce or replace the use of sulphur dioxide. In this review, the potential of wine yeasts and lactic acid bacteria as bioprotection agents and their mechanisms of action during wine fermentation are presented.
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Affiliation(s)
- Paola Di Gianvito
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Vasileios Englezos
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Kalliopi Rantsiou
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Luca Cocolin
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
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6
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Anti- Helicobacter pylori Activity of a Lactobacillus sp. PW-7 Exopolysaccharide. Foods 2021; 10:foods10102453. [PMID: 34681500 PMCID: PMC8535340 DOI: 10.3390/foods10102453] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 10/12/2021] [Accepted: 10/13/2021] [Indexed: 02/06/2023] Open
Abstract
Helicobacter pylori is a cause of gastric cancer. We extracted the exopolysaccharide (EPS) of Lactobacillus plajomi PW-7 for antibacterial activity versus H. pylori, elucidating its biological activity and structural characteristics. The minimum inhibitory concentration (MIC) of EPS against H. pylori was 50 mg/mL. Disruption of the cell membranes of pathogenic bacteria by EPS was indicated via the antibacterial mechanism test and confirmed through electron microscopy. EPS also has antioxidant capacity. The IC50 of EPS for 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical, superoxide anions, and hydroxyl radicals were 300 μg/mL, 180 μg/mL, and 10 mg/mL, respectively. The reducing power of EPS was 2 mg/mL, equivalent to 20 μg/mL of ascorbic acid. EPS is a heteropolysaccharide comprising six monosaccharides, with an approximate molecular weight of 2.33 × 104 Da. Xylose had a significant effect on H. pylori. EPS from L. plajomi PW-7 showed potential as an antibacterial compound and antioxidant, laying a foundation for the development of EPS-based foods.
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7
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Dhanam S, Arumugam T, Elgorban AM, Rameshkumar N, Krishnan M, Govarthanan M, Kayalvizhi N. Enhanced anti-methicillin-resistant Staphylococcus aureus activity of bacteriocin by encapsulation on silver nanoparticles. APPLIED NANOSCIENCE 2021. [DOI: 10.1007/s13204-021-02023-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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8
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Zheng H, Wei P, Zhang G, Xu W, Li Y. The impact of different Saccharomyces cerevisiae strains on microbial composition and quality of Chinese rice wine fermentations. Yeast 2020; 38:147-156. [PMID: 33125759 DOI: 10.1002/yea.3523] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 09/25/2020] [Accepted: 09/26/2020] [Indexed: 11/08/2022] Open
Abstract
Chinese rice wine (CRW) is a popular fermented product in China, with complicated microbial composition and flavour compounds. To reveal the effects of different strains of Saccharomyces cerevisiae (N85 and XZ11) on the microbial composition in the process of brewing, metagenomic sequencing approaches were carried out to explore the dynamic changes of bacteria and fungi. Furthermore, the volatile compounds and organic acids in CRW were identified by headspace solid phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) at the end of the brewing. Our results indicated that different S. cerevisiae strains could influence microbial compositions and especially affected the growth of Lactobacillus brevis and Pantoea ananatis. The changes in the microbial community structure contributed to the remarkable difference in the content of lactic acid, esters, alcohols, and aldehydes. Moreover, functional network analysis provided insights into the biological correlations between microbial species and metabolic pathways, that is, Lactobacillus genus had negative effects on metabolic activities. This study expands the idea of improving the quality of CRW by controlling the microbiome.
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Affiliation(s)
- Helong Zheng
- Department of Biological Engineering, School of Food Science and Biotechnology, Zhejiang Gongshang Univeristy, Hangzhou, China
| | - Ping Wei
- Translational Medicine Center, Sichuan Academy of Traditional Chinese Medicine, Chengdu, China
| | - Guoqing Zhang
- School of Engineering, Westlake University, Hangzhou, China
| | - Wen Xu
- Department of Biological Engineering, School of Food Science and Biotechnology, Zhejiang Gongshang Univeristy, Hangzhou, China
| | - Yudong Li
- Department of Biological Engineering, School of Food Science and Biotechnology, Zhejiang Gongshang Univeristy, Hangzhou, China
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Bartle L, Sumby K, Sundstrom J, Jiranek V. The microbial challenge of winemaking: yeast-bacteria compatibility. FEMS Yeast Res 2020; 19:5513997. [PMID: 31187141 DOI: 10.1093/femsyr/foz040] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Accepted: 06/10/2019] [Indexed: 12/25/2022] Open
Abstract
The diversity and complexity of wine environments present challenges for predicting success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is affected by chemical and physical parameters that are strain and cultivar specific. This review focuses on the impact of compound production by microbes and physical interactions between microbes that ultimately influence how yeast and bacteria may work together during fermentation. This review also highlights the importance of understanding microbial interactions for yeast-bacteria compatibility in the wine context.
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Affiliation(s)
- Louise Bartle
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia
| | - Krista Sumby
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.,Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia
| | - Joanna Sundstrom
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.,Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia
| | - Vladimir Jiranek
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.,Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia
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10
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Kubašová I, Diep DB, Ovchinnikov KV, Lauková A, Strompfová V. Bacteriocin production and distribution of bacteriocin-encoding genes in enterococci from dogs. Int J Antimicrob Agents 2019; 55:105859. [PMID: 31794868 DOI: 10.1016/j.ijantimicag.2019.11.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 11/21/2019] [Accepted: 11/27/2019] [Indexed: 01/02/2023]
Abstract
Many enterococcal strains produce bacteriocins, which could be useful as natural food preservatives through inhibition of pathogenic and spoilage microorganisms. There is little knowledge of the distribution and spectrum of bacteriocin activity and the distribution of bacteriocin-encoding genes in enterococci isolated from dogs. Therefore, we subjected 160 enterococcal isolates (E. faecium n=92, E. faecalis n=35, E. hirae n=28, E. casseliflavus n=3, E. mundtii n=2) from 105 samples of dog faeces to polymerase chain reaction (PCR) detection of genes for enterocin A, P, B, L50A, L50B, AS-48, and bac31 and to screening for bacteriocin activity. The results showed the presence of at least one of the tested genes in 54/160 isolates, with E. faecium the most common gene-possessing species. The most frequently occurring gene for production of enterocin A was observed in combination with enterocin P and B. Bacteriocin activity was observed in 76/160 isolates against at least one of 5 indicator bacteria from the genus Listeria, Enterococcus, Streptococcus and Staphylococcus. Four selected strains (IK25, Bri, I/Dz, P10) were active mostly against different species of Enterococcus (in the range 400-25 600 AU/mL) and Listeria sp. (800-12 800 AU/mL) but no Gram-negative bacteria were inhibited. Protein character, thermostability (up to 121°C) and stability at different pH values (3.0-10.0) were confirmed for crude bacteriocins of these four strains. The antimicrobial substance of E. faecium IK25 strain was identified as enterocin B using molecular weight detection and the presence of genes.
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Affiliation(s)
- Ivana Kubašová
- Centre of Biosciences, Slovak Academy of Sciences, Institute of Animal Physiology, Šoltésovej 4-6, 040 01 Košice, Slovakia.
| | - Dzung B Diep
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1432 Ås, Norway
| | - Kirill V Ovchinnikov
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1432 Ås, Norway
| | - Andrea Lauková
- Centre of Biosciences, Slovak Academy of Sciences, Institute of Animal Physiology, Šoltésovej 4-6, 040 01 Košice, Slovakia
| | - Viola Strompfová
- Centre of Biosciences, Slovak Academy of Sciences, Institute of Animal Physiology, Šoltésovej 4-6, 040 01 Košice, Slovakia
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11
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Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5040085] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Climate change entails considerable problems for the sustainability of oenology in several geographical regions, also placing at risk the wine typicity. The main weaknesses identified are: (i) The increased undesired microbial proliferation; (ii) the improved sugars and, consequently, ethanol content; (iii) the reduced acidity and increased pH; (iv) the imbalanced perceived sensory properties (e.g., colour, flavour); and (v) the intensified safety issues (e.g., mycotoxins, biogenic amines). In this paper, we offer an overview of the potential microbial-based strategies suitable to cope with the five challenges listed above. In terms of microbial diversity, our principal focus was on microorganisms isolated from grapes/musts/wines and on microbes belonging to the main categories with a recognized positive role in oenological processes, namely Saccharomyces spp. (e.g., Saccharomyces cerevisiae), non-Saccharomyces yeasts (e.g., Metschnikowia pulcherrima, Torulaspora delbrueckii, Lachancea thermotolerans, and Starmerella bacillaris), and malolactic bacteria (e.g., Oenococcus oeni, Lactobacillus plantarum).
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12
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Lorentzen MP, Campbell-Sills H, Jorgensen TS, Nielsen TK, Coton M, Coton E, Hansen L, Lucas PM. Expanding the biodiversity of Oenococcus oeni through comparative genomics of apple cider and kombucha strains. BMC Genomics 2019; 20:330. [PMID: 31046679 PMCID: PMC6498615 DOI: 10.1186/s12864-019-5692-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2018] [Accepted: 04/12/2019] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Oenococcus oeni is a lactic acid bacteria species adapted to the low pH, ethanol-rich environments of wine and cider fermentation, where it performs the crucial role of malolactic fermentation. It has a small genome and has lost the mutS-mutL DNA mismatch repair genes, making it a hypermutable and highly specialized species. Two main lineages of strains, named groups A and B, have been described to date, as well as other subgroups correlated to different types of wines or regions. A third group "C" has also been hypothesized based on sequence analysis, but it remains controversial. In this study we have elucidated the species population structure by sequencing 14 genomes of new strains isolated from cider and kombucha and performing comparative genomics analyses. RESULTS Sequence-based phylogenetic trees confirmed a population structure of 4 clades: The previously identified A and B, a third group "C" consisting of the new cider strains and a small subgroup of wine strains previously attributed to group B, and a fourth group "D" exclusively represented by kombucha strains. A pair of complete genomes from group C and D were compared to the circularized O. oeni PSU-1 strain reference genome and no genomic rearrangements were found. Phylogenetic trees, K-means clustering and pangenome gene clusters evidenced the existence of smaller, specialized subgroups of strains. Using the pangenome, genomic differences in stress resistance and biosynthetic pathways were found to uniquely distinguish the C and D clades. CONCLUSIONS The obtained results, including the additional cider and kombucha strains, firmly established the O. oeni population structure. Group C does not appear as fully domesticated as group A to wine, but showed several unique patterns which may be due to ongoing specialization to the cider environment. Group D was shown to be the most divergent member of O. oeni to date, appearing as the closest to a pre-domestication state of the species.
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Affiliation(s)
- Marc P Lorentzen
- University of Bordeaux, ISVV, Unit Oenology, F-33882, Villenave d'Ornon, France.
| | - Hugo Campbell-Sills
- University of Bordeaux, ISVV, Unit Oenology, F-33882, Villenave d'Ornon, France.,Lallemand SAS, 19 Rue des Briquetiers, 31702, Blagnac, France
| | - Tue S Jorgensen
- Department of Environmental Science, Environmental Microbial Genomics Group, Aarhus University, Frederiksborgvej 399, 4000, Roskilde, Denmark
| | - Tue K Nielsen
- Department of Environmental Science, Environmental Microbial Genomics Group, Aarhus University, Frederiksborgvej 399, 4000, Roskilde, Denmark
| | - Monika Coton
- Université de Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, EA 3882. ESIAB, Technopole Brest-Iroise, 29280, Plouzané, France
| | - Emmanuel Coton
- Université de Brest, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, EA 3882. ESIAB, Technopole Brest-Iroise, 29280, Plouzané, France
| | - Lars Hansen
- Department of Environmental Science, Environmental Microbial Genomics Group, Aarhus University, Frederiksborgvej 399, 4000, Roskilde, Denmark
| | - Patrick M Lucas
- University of Bordeaux, ISVV, Unit Oenology, F-33882, Villenave d'Ornon, France
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Bacteriocinogenic properties and safety evaluation of Enterococcus faecium YT52 isolated from boza, a traditional cereal based fermented beverage. J Verbrauch Lebensm 2019. [DOI: 10.1007/s00003-019-01213-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Gomaa EZ. Synergistic Antibacterial Efficiency of Bacteriocin and Silver Nanoparticles Produced by Probiotic Lactobacillus paracasei Against Multidrug Resistant Bacteria. Int J Pept Res Ther 2018. [DOI: 10.1007/s10989-018-9759-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Kumar V, Sheoran P, Gupta A, Yadav J, Tiwari SK. Antibacterial property of bacteriocin produced by Lactobacillus plantarum LD4 isolated from a fermented food. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1230-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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16
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Bacteriocinogenic Potential of Enterococcus faecium Isolated from Wine. Probiotics Antimicrob Proteins 2016; 8:150-60. [DOI: 10.1007/s12602-016-9222-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Oguntoyinbo FA, Fusco V, Cho GS, Kabisch J, Neve H, Bockelmann W, Huch M, Frommherz L, Trierweiler B, Becker B, Benomar N, Gálvez A, Abriouel H, Holzapfel WH, Franz CMAP. Produce from Africa's Gardens: Potential for Leafy Vegetable and Fruit Fermentations. Front Microbiol 2016; 7:981. [PMID: 27458430 PMCID: PMC4932199 DOI: 10.3389/fmicb.2016.00981] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 06/07/2016] [Indexed: 11/25/2022] Open
Abstract
A rich variety of indigenous fruits and vegetables grow in Africa, which contribute to the nutrition and health of Africa's populations. Fruits and vegetables have high moisture and are thus inherently prone to accelerated spoilage. Food fermentation still plays a major role in combating food spoilage and foodborne diseases that are prevalent in many of Africa's resource disadvantaged regions. Lactic acid fermentation is probably the oldest and best-accepted food processing method among the African people, and is largely a home-based process. Fermentation of leafy vegetables and fruits is, however, underutilized in Africa, although such fermented products could contribute toward improving nutrition and food security in this continent, where many are still malnourished and suffer from hidden hunger. Fermentation of leafy vegetables and fruits may not only improve safety and prolong shelf life, but may also enhance the availability of some trace minerals, vitamins and anti-oxidants. Cassava, cow-peas, amaranth, African nightshade, and spider plant leaves have a potential for fermentation, as do various fruits for the production of vinegars or fruit beers and wines. What is needed to accelerate efforts for production of fermented leaves and vegetables is the development of fermentation protocols, training of personnel and scale-up of production methods. Furthermore, suitable starter cultures need to be developed and produced to guarantee the success of the fermentations.
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Affiliation(s)
- Folarin A. Oguntoyinbo
- Department of Microbiology, Faculty of Science, University of Lagos, LagosNigeria
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, BariItaly
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Melanie Huch
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, KarlsruheGermany
| | - Lara Frommherz
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, KarlsruheGermany
| | - Bernhard Trierweiler
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, KarlsruheGermany
| | - Biserka Becker
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, KarlsruheGermany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, JaénSpain
| | - Antonio Gálvez
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, JaénSpain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, JaénSpain
| | - Wilhelm H. Holzapfel
- Advanced Green Energy and Environment Institute, Handong Global University, PohangSouth Korea
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