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Nosratabadi L, Kavousi HR, Hajimohammadi-Farimani R, Balvardi M, Yousefian S. Estamaran date vinegar: chemical and microbial dynamics during fermentation. Braz J Microbiol 2024; 55:1265-1277. [PMID: 38696037 PMCID: PMC11153425 DOI: 10.1007/s42770-024-01354-6] [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] [Received: 12/31/2023] [Accepted: 04/22/2024] [Indexed: 06/07/2024] Open
Abstract
Vinegar is a fermented food produced by alcoholic and then acetic acid microbial metabolism. Date palm fruit (Phoenix dactylifera L.) is a valuable source for the production of vinegar. Microbial identification has a major role in the improvement and bio-management of the fermentation process of vinegar. Estamaran and Kabkab two varieties of date palm fruit were selected to study the fermentation process. A culture-dependent approach was used to study bacterial dynamics. 16 S rRNA gene was amplified by Polymerase Chain Reaction (PCR), also restriction enzyme analysis with HinfI and TaqI, and sequencing was done. Assessment of microbial flora of date palm fruit during fermentation showed that Fructobacillus tropaeoli, Bacillus sp., Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, and Weissella paramesenteroides existed in the first phase of fermentation. With fermentation progress, microbial diversity decreased so only one species remained. Komagataeibacter xylinus as an acid acetic producer was present in the third phase of fermentation. Based on chemical analysis, the concentration of reducing sugars decreased during fermentation. With decreasing pH, a simultaneous increase in acidity and total phenolic compounds occurred. The trend of changes during Estamaran fermentation was more severe and a vinegar with desirable properties was produced. Therefore, this date variety is recommended for the production of date vinegar.
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Affiliation(s)
- Leila Nosratabadi
- Faculty of Agriculture, Department of Biotechnology, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Hamid-Reza Kavousi
- Faculty of Agriculture, Department of Biotechnology, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Reza Hajimohammadi-Farimani
- Research and Technology Institute of Plant Production, Shahid Bahonar University of Kerman, Kerman, Iran.
- Faculty of Agriculture, Department of Food Science and Technology, Shahid Bahonar University of Kerman, 22 Bahman Blvd., Kerman, P.O. Box 76169-133, Iran.
| | - Mohammad Balvardi
- Faculty of Agriculture, Department of Food Science and Technology, Shahid Bahonar University of Kerman, 22 Bahman Blvd., Kerman, P.O. Box 76169-133, Iran
| | - Shirin Yousefian
- Research and Technology Institute of Plant Production, Shahid Bahonar University of Kerman, Kerman, Iran
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Wen X, Yang H, Li Z, Chu W. Alcohol degradation, learning, and memory-enhancing effect of Acetobacter pasteurianus BP2201 in Caenorhabditis elegans model. J Appl Microbiol 2023; 134:lxad253. [PMID: 37934610 DOI: 10.1093/jambio/lxad253] [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] [Received: 07/23/2023] [Revised: 08/18/2023] [Accepted: 10/31/2023] [Indexed: 11/09/2023]
Abstract
AIMS This study aimed to investigate the probiotic effects of Acetobacter pasteurianus BP2201, isolated from brewing mass, for the treatment of alcohol-induced learning and memory ability impairments in a Caenorhabditis elegans model. METHODS AND RESULTS Acetobacter pasteurianus BP2201 was examined for probiotic properties, including acid and bile salt resistance, ethanol degradation, antioxidant efficacy, hemolytic activity, and susceptibility to antibiotics. The strain displayed robust acid and bile salt tolerance, efficient ethanol degradation, potent antioxidant activity, and susceptibility to specific antibiotics. Additionally, in the C. elegans model, administering A. pasteurianus BP2201 significantly improved alcohol-induced learning and memory impairments. CONCLUSIONS Acetobacter pasteurianus BP2201 proves to be a promising candidate strain for the treatment of learning and memory impairments induced by alcohol intake.
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Affiliation(s)
- Xin Wen
- Department of Pharmaceutical Microbiology, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, China
| | - Huazhong Yang
- Department of Pharmaceutical Microbiology, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, China
| | - Zhongqi Li
- Department of Pharmaceutical Microbiology, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, China
| | - Weihua Chu
- Department of Pharmaceutical Microbiology, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, China
- State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing 210009, China
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Gao Q, Zhang Y, Gao C, Li H, Cheng Y, Qian X, Zhang L, Liu J, Ogunyemi SO, Guan J. The Microbial Diversity in Relation to Postharvest Quality and Decay: Organic vs. Conventional Pear Fruit. Foods 2023; 12:foods12101980. [PMID: 37238797 DOI: 10.3390/foods12101980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 04/24/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
(1) Background: Organic food produced in environmentally friendly farming systems has become increasingly popular. (2) Methods: We used a DNA metabarcoding approach to investigate the differences in the microbial community between organic and conventional 'Huangguan' pear fruit; and (3) Results: Compared to a conventional orchard, the fruit firmness in the organic orchard had significantly lowered after 30 days of shelf-life storage at 25 °C, and the soluble solids content (SSC), titratable acid (TA), and decay index were higher. There were differences in the microbial diversity between organic and conventional orchards pears. After 30 days of storage, Fusarium and Starmerella became the main epiphytic fungi in organic fruits, while Meyerozyma was dominant in conventional fruits. Gluconobacter, Acetobacter, and Komagataeibacter were dominant epiphytic bacteria on pears from both organic and conventional orchards after a 30-day storage period. Bacteroides, Muribaculaceae, and Nesterenkonia were the main endophytic bacteria throughout storage. There was a negative correlation between fruit firmness and decay index. Moreover, the abundance of Acetobacter and Starmerella were positively correlated with fruit firmness, while Muribaculaceae was negatively correlated, implying that these three microorganisms may be associated with the postharvest decay of organic fruit; (4) Conclusions: The difference in postharvest quality and decay in organic and conventional fruits could potentially be attributed to the variation in the microbial community during storage.
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Affiliation(s)
- Qi Gao
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China
- Key Laboratory of Plant Genetic Engineering Center of Hebei Province, Shijiazhuang 050051, China
| | - Yang Zhang
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China
- Key Laboratory of Plant Genetic Engineering Center of Hebei Province, Shijiazhuang 050051, China
| | - Congcong Gao
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China
- Key Laboratory of Plant Genetic Engineering Center of Hebei Province, Shijiazhuang 050051, China
| | - Huimin Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China
- Key Laboratory of Plant Genetic Engineering Center of Hebei Province, Shijiazhuang 050051, China
- School of Landscape and Ecological Engineering, Hebei Engineering University, Handan 056021, China
| | - Yudou Cheng
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China
- Key Laboratory of Plant Genetic Engineering Center of Hebei Province, Shijiazhuang 050051, China
| | - Xun Qian
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China
- Key Laboratory of Plant Genetic Engineering Center of Hebei Province, Shijiazhuang 050051, China
| | - Lishu Zhang
- Cangzhou Academy of Agricultural and Forestry Sciences, Cangzhou 061001, China
| | - Jinyu Liu
- Cangzhou Academy of Agricultural and Forestry Sciences, Cangzhou 061001, China
| | - Solabomi Olaitan Ogunyemi
- State Key Laboratory of Rice Biology, Ministry of Agriculture Key Lab of Molecular Biology of Crop Pathogens and Insects, Institute of Biotechnology, Zhejiang University, Hangzhou 310013, China
| | - Junfeng Guan
- Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China
- Key Laboratory of Plant Genetic Engineering Center of Hebei Province, Shijiazhuang 050051, China
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