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Antonio-Gutiérrez O, Solano R, Lagunez-Rivera L. Enhancement of phenolic compounds in vanilla curing with the application of UVC light, microwaves and ultrasound. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:2020-2026. [PMID: 39285998 PMCID: PMC11401815 DOI: 10.1007/s13197-024-06061-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/19/2024] [Accepted: 08/05/2024] [Indexed: 09/19/2024]
Abstract
Short-wave ultraviolet light at 254 nm (UVC light) was evaluated at different doses (0.9, 2.16, 4.50 and 7.16 J/m2) to increase phenolic compounds and analyze its effect on the native microbial flora present on vanilla (Vanilla planifolia) beans (VB). Subsequently, microwave and ultrasound treatments were applied, individually or in combination, at different powers levels (1100 and 600 W) and amplitudes (50 and 90%) during the curing process. In the UVC light treatment, a dose 2.16 J/m2 was the optimal, resulting in a 74% increases in total phenolic compounds (TPC) in VB compared to the control. During the curing process of the irradiated VB, the combination of microwave (600 W) and ultrasound (50% amplitude) resulted in 37.909 ± 0.52 mg GAE/g d.m. of TPC, while non-irradiated pods showed 29.869 ± 0.54 mg GAE/g d.m. at 50 days. This methodology offers several advantages, such as eliminating the need for tedious handling and skilled labor. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-06061-6.
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Affiliation(s)
- Oscar Antonio-Gutiérrez
- Laboratorio de Extracción y Análisis de Productos Naturales Vegetales. Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Instituto Politécnico Nacional, Hornos 1003, Santa Cruz Xoxocotlán, Oaxaca, C.P. 71230 México
| | - Rodolfo Solano
- Laboratorio de Extracción y Análisis de Productos Naturales Vegetales. Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Instituto Politécnico Nacional, Hornos 1003, Santa Cruz Xoxocotlán, Oaxaca, C.P. 71230 México
| | - Luicita Lagunez-Rivera
- Laboratorio de Extracción y Análisis de Productos Naturales Vegetales. Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Instituto Politécnico Nacional, Hornos 1003, Santa Cruz Xoxocotlán, Oaxaca, C.P. 71230 México
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Manyatsi TS, Lin YH, Sung PH, Jou YT. Exploring the Volatile Profile of Vanilla planifolia after Fermentation at Low Temperature with Bacillus Isolates. Foods 2024; 13:2777. [PMID: 39272542 PMCID: PMC11394893 DOI: 10.3390/foods13172777] [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: 07/18/2024] [Revised: 08/29/2024] [Accepted: 08/29/2024] [Indexed: 09/15/2024] Open
Abstract
Vanilla planifolia is grown as a high-value orchid spice for its odor and savor attributes that increase due to the curing process associated with microbial colonization. This tends to influence the aromatic properties of vanilla. Hence, 11 Bacillus sp. strains were isolated from V. planifolia and identified with 16S rRNA gene sequencing. The liquid culture (1 mL of 107 CFU mL-1) of selected Bacillus vallismortis NR_104873.1:11-1518, Bacillus velezensis ZN-S10, and Bacillus tropicus KhEp-2 effectively fermented green-blanched vanilla pods kept at 10 °C during the sweating stage. GC-MS analysis showed that the methanol extract of non-coated, and B. vallismortis treated vanilla detected three (3) volatile compounds, whereas seven (7) components were obtained in B. tropicus and B. velezensis treatment. 4H-pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl was found in B. velezensis ZN-S10, B. tropicus KhEp-2, and B. vallismortis while it was not present in the control samples. This ketone compound suggested a Maillard reaction resulting in brown-increased aroma pods. Linoleic acid and Hexadecanoic acid ethyl esters were detected only in ZN-S10 strain-coated vanilla. A novel 3-Deoxy-d-mannoic lactone was detected only in B. vallismortis-treated vanilla characterized as a new compound in V. planifolia which suggested that the new compound can be altered with the coating of bacteria in vanilla during fermentation. Thus, the Bacillus strains improved the volatile profile and exhibited a new aroma and flavor profile of vanilla owing to bacteria fermentation during the curing process.
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Affiliation(s)
- Thabani-Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Neipu Shuefu Road 1, Pingtung 91201, Taiwan
| | - Yu-Hsin Lin
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Neipu Shuefu Road 1, Pingtung 91201, Taiwan
| | - Pin-Hui Sung
- Kaohsiung District Agricultural Research and Extension Station, Ministry of Agriculture, Dehe Road 2-6, Pingtung 90846, Taiwan
| | - Ying-Tzy Jou
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Neipu Shuefu Road 1, Pingtung 91201, Taiwan
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Manyatsi TS, Lin YH, Jou YT. The isolation and identification of Bacillus velezensis ZN-S10 from vanilla (V. planifolia), and the microbial distribution after the curing process. Sci Rep 2024; 14:16339. [PMID: 39014002 PMCID: PMC11252412 DOI: 10.1038/s41598-024-66753-z] [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: 02/22/2024] [Accepted: 07/03/2024] [Indexed: 07/18/2024] Open
Abstract
The market value of vanilla beans (Vanilla planifolia) is constantly increasing due to their natural aroma and flavor properties that improve after a curing process, where bacteria colonization plays a critical role. However, a few publications suggest that bacteria play a role in the curing process. Hence, this study aimed to isolate Bacillus sp. that could be used for fermenting V. planifolia while analyzing their role in the curing process. Bacillus velezensis ZN-S10 identified with 16S rRNA sequencing was isolated from conventionally cured V. planifolia beans. A bacteria culture solution of B. velezensis ZN-S10 (1 mL of 1 × 107 CFU mL-1) was then coated on 1 kg of non-cured vanilla pods that was found to ferment and colonize vanilla. PCA results revealed distinguished bacterial communities of fermented vanilla and the control group, suggesting colonization of vanilla. Phylogenetic analysis showed that ZN-S10 was the dominant Bacillus genus member and narrowly correlated to B. velezensis EM-1 and B. velezensis PMC206-1, with 78% and 73% similarity, respectively. The bacterial taxonomic profiling of cured V. planifolia had a significant relative abundance of Firmicutes, Proteobacteria, Cyanobacteria, Planctomycetes, and Bacteroidetes phyla according to the predominance. Firmicutes accounted for 55% of the total bacterial sequences, suggesting their colonization and effective fermentation roles in curing vanilla.
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Affiliation(s)
- Thabani Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Neipu Shuefu Road 1, 91201, Pingtung, Taiwan
| | - Yu-Hsin Lin
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Neipu Shuefu Road 1, 91201, Pingtung, Taiwan
| | - Ying-Tzy Jou
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Neipu Shuefu Road 1, 91201, Pingtung, Taiwan.
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Mahadeo K, Taïbi A, Meile JC, Côme B, Gauvin-Bialecki A, Boubakri H, Herrera-Belaroussi A, Kodja H. Exploring endophytic bacteria communities of Vanilla planifolia. BMC Microbiol 2024; 24:218. [PMID: 38902615 PMCID: PMC11188167 DOI: 10.1186/s12866-024-03362-w] [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: 09/27/2023] [Accepted: 06/04/2024] [Indexed: 06/22/2024] Open
Abstract
BACKGROUND Rhizosphere bacterial community and endophytes are now known to influence plant health and response to environmental stress. Very few studies have reported the diversity of endophytic bacterial communities of Vanilla planifolia and their potential roles in promoting plant growth or contributing to aromatic quality. RESULTS In this study, the composition and diversity of the Vanilla rhizosphere bacterial community were explored by analyzing rhizosphere soil and root tissue samples as well as green pods of three accessions of Vanilla planifolia grown on different types of substrates (compost and leaf litter). In addition, the endophytic bacterial diversity of roots and green pods as well as the evolution of endophytic bacteria after the curing process of vanilla green pods were analyzed based on a metabarcoding approach. The results showed that bacterial species richness and diversity were higher in the compost. The analysis of the soil bacterial composition displayed that Halomonas, Pseudoalteromonas, Enterobacter and Bradyrhizobium were the most abundant genera. Moreover, the results indicated that the soil bacterial community structure was linked to the host plant genotype. Regarding the roots endophytic bacteria composition, the genera Halomonas, Pseudoalteromonas, Bacillus and Carboxydocella genera were present in all samples, independently from the substrate nature. Several genera including Bacillus, Bradyrhizobium, Burkholderia and Halomonas were transmitted internally from the roots to the green pods. The curing process reduced the bacterial richness and bacterial diversity associated with the green pods. Halomonas, Pseudoalteromonas, Bacillus, and Carboxydocella are the dominant genera in the pods after the curing process. CONCLUSIONS This study provides an overview of changes of the bacterial communities dynamics especially endophytic in the roots and the green pods. It highlighted bacterial genera (Halomonas, Pseudoalteromonas, Bacillus, and Carboxydocella) potentially implicated in the formation of aroma compounds of vanilla beans.
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Affiliation(s)
- Keshika Mahadeo
- Laboratoire de Chimie et Biotechnologie des Produits Naturels, Faculté des Sciences et Technologies, Université de la Réunion, 15 Avenue René Cassin, CS 92 003, 97 744 St Denis Cedex 9, La Réunion, France
| | - Ahmed Taïbi
- QualiSud, Université de La Réunion, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Montpellier, France
| | - Jean-Christophe Meile
- QualiSud, Université de La Réunion, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Montpellier, France
| | - Bertrand Côme
- La Vanilleraie, 2 ter Domaine du Grand Hazier, allée Chassagne, Sainte Suzanne, Réunion, 97441, France
| | - Anne Gauvin-Bialecki
- Laboratoire de Chimie et Biotechnologie des Produits Naturels, Faculté des Sciences et Technologies, Université de la Réunion, 15 Avenue René Cassin, CS 92 003, 97 744 St Denis Cedex 9, La Réunion, France
| | - Hasna Boubakri
- Laboratoire d'Ecologie Microbienne, Université Claude Bernard Lyon 1, UMR CNRS 5557, UMR INRAE 1418, VetAgro Sup, Villeurbanne, 69622, France
| | - Aude Herrera-Belaroussi
- Laboratoire d'Ecologie Microbienne, Université Claude Bernard Lyon 1, UMR CNRS 5557, UMR INRAE 1418, VetAgro Sup, Villeurbanne, 69622, France
| | - Hippolyte Kodja
- QualiSud, Université de La Réunion, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Montpellier, France.
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Dymarska M, Widenmann A, Low KE, Abbott DW, Guan L, Gänzle MG. Conversion of Phytochemicals by Lactobacilli: (Phospho)-β-glucosidases Are Specific for Glucosylated Phytochemicals Rather than Disaccharides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5428-5438. [PMID: 38415591 DOI: 10.1021/acs.jafc.3c08535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/29/2024]
Abstract
Food-fermenting lactobacilli convert glycosylated phytochemicals to glycosyl hydrolases and thereby alter their biological activity. This study aimed to investigate the microbial transformation of β-glucosides of phytochemicals in comparison with utilization of cellobiose. Four homofermentative and four heterofermentative lactobacilli were selected to represent the metabolic diversity of Lactobacillaceae. The genomes of Lactobacillus crispatus, Companilactobacillus paralimentarius, Lacticaseibacillus paracasei, and Lactiplantibacillus plantarum encoded for 8 to 22 enzymes, predominantly phospho-β-glucosidases, with predicted activity on β-glucosides. Levilactobacillus hammesii and Furfurilactobacillus milii encoded for 3 β-glucosidases, Furfurilactobacillus rossiae for one, and Fructilactobacillus sanfranciscensis for none. The hydrolysis of amygdalin, esculin, salicin, glucosides of quercetin and genistein, and ginsenosides demonstrated that several strains hydrolyzed β-glucosides of phytochemicals but not cellobiose. Taken together, several of the carbohydrate-active enzymes of food-fermenting lactobacilli are specific for glycosides of phytochemicals.
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Affiliation(s)
- Monika Dymarska
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
| | - Anna Widenmann
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Kristin E Low
- Agriculture and Agri-Food Canada, Lethbridge Research and Development Centre, Lethbridge T1J 4B1, Canada
| | - D Wade Abbott
- Agriculture and Agri-Food Canada, Lethbridge Research and Development Centre, Lethbridge T1J 4B1, Canada
| | - Leluo Guan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
- College of Bioengineering and Food Science, Hubei University of Technology, Wuhan, Hubei 430068, People's Republic of China
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Ravier A, Chalut P, Belarbi S, Santerre C, Vallet N, Nhouchi Z. Impact of the Post-Harvest Period on the Chemical and Sensorial Properties of planifolia and pompona Vanillas. Molecules 2024; 29:839. [PMID: 38398591 PMCID: PMC10893505 DOI: 10.3390/molecules29040839] [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: 12/12/2023] [Revised: 01/24/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
Vanilla production in Guadeloupe is expanding. The main species grown is Vanilla planifolia, but other species such as Vanilla pompona are also present and required by industries. To upgrade the value of vanilla production on this Caribbean Island, this study was performed to evaluate the aromatic specifies of these vanilla species according to the length of the post-harvest period (2 months and 9 months). For this purpose, Vanilla planifolia and Vanilla pompona were compared through scald and scarification transformation processes, as well as two different refining times (T1 and T2). For chemical characterization, 0.1 g of vanilla bean seeds was used for SMPE/GC-MS measurements, while 0.05 g of vanilla samples was subjected to infusion in milk (0.15%) for sensory evaluation. The latter involved generation of terms of aroma through olfaction and gustation sessions. The chemical results showed a significant difference between the two species, where vanillin was mostly present in Vanilla planifolia, unlike Vanilla pompona, where it was mainly rich in 4-methoxybenzyl alcohol. Interestingly, the second refining time was characterized by the appearance of two major components, 1,3-octadien and acetic acid. For sensory analysis, all the vanillas exhibited a high diversity of aromas including "sweet", "gourmand", "spicy" flavors and so on. The application of factorial correspondence analysis (FAC) as well as the agglomerative hierarchical clustering (AHC) showed differences between the vanilla samples according to both the species and refining time. The combination of these analyses makes it possible to establish a chemical and organoleptic profile of vanillas. Varietal and processing factors both have a major impact on the aroma profile of vanillas.
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Affiliation(s)
| | | | | | | | | | - Zeineb Nhouchi
- Institut Supérieur International du Parfum, de la Cosmétique et de l’Aromatique Alimentaire (ISIPCA), 34-36 Rue du Parc de Clagny, F-78000 Versailles, France
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7
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Bacillus species in food fermentations: an under-appreciated group of organisms for safe use in food fermentations. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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8
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New Insights on Volatile Components of Vanilla planifolia Cultivated in Taiwan. Molecules 2021; 26:molecules26123608. [PMID: 34204654 PMCID: PMC8231200 DOI: 10.3390/molecules26123608] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/04/2021] [Accepted: 06/08/2021] [Indexed: 11/17/2022] Open
Abstract
Vanilla (Vanilla planifolia) is a precious natural flavoring that is commonly used throughout the world. In the past, all vanilla used in Taiwan was imported; however, recent breakthroughs in cultivation and processing technology have allowed Taiwan to produce its own supply of vanilla. In this study, headspace solid-phase microextraction (HS-SPME) combined with GC-FID and GC-MS was used to analyze the volatile components of vanilla from different origins produced in Taiwan under different cultivation and processing conditions. The results of our study revealed that when comparing different harvest maturities, the composition diversity and total volatile content were both higher when the pods were matured for more than 38 weeks. When comparing different killing conditions, we observed that the highest vanillin percentage was present after vanilla pods were killed three times in 65 °C treatments for 1 min each. From the experiment examining the addition of different strains, the PCA results revealed that the volatiles of vanilla that was processed with Dekkera bruxellensis and Bacillus subtilis was clearly distinguished from which obtained by processing with the other strains. Vanilla processed with B. subtilis contained 2-ethyl-1-hexanol, and this was not detected in other vanillas. Finally, when comparing the vanillin percentage from seven different regions in Taiwan, vanilla percentage from Taitung and Taoyuan Longtan were the highest.
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Using Sensory Wheels to Characterize Consumers' Perception for Authentication of Taiwan Specialty Teas. Foods 2021; 10:foods10040836. [PMID: 33921366 PMCID: PMC8070119 DOI: 10.3390/foods10040836] [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: 02/16/2021] [Revised: 04/06/2021] [Accepted: 04/09/2021] [Indexed: 02/08/2023] Open
Abstract
In the context of fair trade and protection of consumer rights, the aim of this study was to combat adulteration, counterfeiting, and fraud in the tea market, and rebuild the image of high-quality Taiwan teas. Experts at the Tea Research and Extension Station, Taiwan (TRES), are engaged in promotion of the systems of origin identification (AOC) and grading for authentication of Taiwan's premium teas. From tea evaluation competitions (bottom-up quality campaign), the flavor descriptions and consumers' perceptions were deconvoluted and characterized for the eight Taiwan specialty teas, namely, Bi-Luo-Chun, Wenshan Paochong, High-Mountain Oolong, Dongding Oolong, Tieh-Kuan-Yin, Red Oolong, Oriental Beauty, and Taiwan black tea. Then, according to the manufacturing processes, producing estates and flavor characters, the specialty teas were categorized into six sensory wheels. The flavor descriptors of the sensory wheels were also recognized in consumers' feedback. In recent years, the performance of international trade in tea also demonstrates that the policy guidelines for authentication of specialty teas are helpful to the production and marketing. Furthermore, the development of sensory wheels of Taiwan's specialty teas is the cornerstone to the establishment of the Taiwan-tea assortment and grading system (TAGs) for communication with the new generation consumers, enthusiasts, sellers, and producers.
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10
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Xu F, Chen Y, Cai Y, Gu F, An K. Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla. Front Microbiol 2020; 11:552388. [PMID: 33101228 PMCID: PMC7554518 DOI: 10.3389/fmicb.2020.552388] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Accepted: 08/31/2020] [Indexed: 11/23/2022] Open
Abstract
Vanilla produces aroma after curing. There were a few reports about the possible involvement of microorganisms during the curing process. Bacterial and fungal community was analyzed to explore the distinct roles. Alpha diversity analysis indicated that the abundance and diversity of microorganisms did not increase regularly as the curing progressed. Weighted and unweighted principal coordinates analysis (PCoA) showed that the fungal community of blanching beans was significantly different from those of the vanilla beans of other stages, respectively. Bacillus and Aspergillus were the dominant genus during the curing process. Correlation analysis indicated that the bacterial and fungal structure was positively related to the vanillin formation, respectively. The study was conducive to reveal the formation of flavor components and the biosynthesis of vanillin. Furthermore, it proposed the possible curing methods of regulating the bacterial and fungal community to increase vanillin formation.
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Affiliation(s)
- Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, China.,National Center of Important Tropical Crops Engineering and Technology Research, Wanning, China.,Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, China
| | - Yonggan Chen
- College of Fisheries and Life Science, Hainan Tropical Ocean University, Sanya, China
| | - Yingying Cai
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, China
| | - Fenglin Gu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, China.,National Center of Important Tropical Crops Engineering and Technology Research, Wanning, China.,Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, China
| | - Kejing An
- Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
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11
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Escobar-Muciño E, Luna-Guevara ML, Ramos-Cassellis ME, Amador-Espejo GG, Castañeda-Lucio M, Arenas-Hernández MMP. Evaluation of process involved in the production of aromatic compounds in Gram-negative bacteria isolated from vanilla (Vanilla planifolia ex. Andrews) beans. J Appl Microbiol 2019; 128:1086-1098. [PMID: 31793107 DOI: 10.1111/jam.14537] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 10/15/2019] [Accepted: 11/28/2019] [Indexed: 11/29/2022]
Abstract
AIM The present investigation was aimed at isolating and identifying bacterial strains from cured vanilla beans. Additionally, the study focused on evaluating bacterial processes pertaining to the aromatic compounds production (ACP). METHODS AND RESULTS Three bacteria were isolated from Vanilla planifolia beans, previously subjected to the curing process. According to morphological, biochemical and 16S rRNA analysis, the strains were identified as Citrobacter sp., Enterobacter sp. and Pseudomonas sp. The polygalacturonase activity (PGA) was determined using the drop, cup-plate and DNS methods. Aromatic compounds production was analysed by cup-plate method using FA as substrate and quantified by high performance liquid chromatography (ppm), the functional groups of vanillic acid (VA) were identified by FT-IR and the aromatic compounds (AC) resistance was determined and reported as minimum inhibitory concentration. Citrobacter sp., Enterobacter sp. and Pseudomonas showed PGA (70·31 ± 364, 76·07 ± 12·47 and 51 ± 10·92 U ml-1 respectively), were producers of VA (3·23 ± 0·49, 324 ± 41 and 265·99 ± 11·61 ppm respectively) and were resistant to AC. CONCLUSIONS The Gram-negative bacteria isolated from V. planifolia beans were responsible for ACP. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first evidence for the role of Gram-negative bacterial isolates from cured Mexican V. planifolia beans in the process related to ACP.
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Affiliation(s)
- E Escobar-Muciño
- Centro de Investigación en Ciencias Microbiológicas, Posgrado en Microbiología, Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla, México
| | - M L Luna-Guevara
- Colegío de Ingeniería en Alimentos, Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla, México
| | - M E Ramos-Cassellis
- Colegío de Ingeniería en Alimentos, Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla, México
| | - G G Amador-Espejo
- CONACYT-Centro de Investigación en Biotecnología Aplicada-IPN, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac, Tlaxcala, México
| | - M Castañeda-Lucio
- Centro de Investigación en Ciencias Microbiológicas, Posgrado en Microbiología, Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla, México
| | - M M P Arenas-Hernández
- Centro de Investigación en Ciencias Microbiológicas, Posgrado en Microbiología, Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla, México
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12
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Solano-De la Cruz MT, Adame-García J, Gregorio-Jorge J, Jiménez-Jacinto V, Vega-Alvarado L, Iglesias-Andreu LG, Escobar-Hernández EE, Luna-Rodríguez M. Functional categorization of de novo transcriptome assembly of Vanilla planifolia Jacks. potentially points to a translational regulation during early stages of infection by Fusarium oxysporum f. sp. vanillae. BMC Genomics 2019; 20:826. [PMID: 31703622 PMCID: PMC6839141 DOI: 10.1186/s12864-019-6229-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Accepted: 10/28/2019] [Indexed: 12/26/2022] Open
Abstract
BACKGROUND Upon exposure to unfavorable environmental conditions, plants need to respond quickly to maintain their homeostasis. For instance, physiological, biochemical and transcriptional changes occur during plant-pathogen interaction. In the case of Vanilla planifolia Jacks., a worldwide economically important crop, it is susceptible to Fusarium oxysporum f. sp. vanillae (Fov). This pathogen causes root and stem rot (RSR) in vanilla plants that lead to plant death. To investigate how vanilla plants, respond at the transcriptional level upon infection with Fov, here we employed the RNA-Seq approach to analyze the dynamics of whole-transcriptome changes during two-time frames of the infection. RESULTS Analysis of global gene expression profiles upon infection by Fov indicated that the major transcriptional change occurred at 2 days post-inoculation (dpi), in comparison to 10 dpi. Briefly, the RNA-Seq analysis carried out in roots found that 3420 and 839 differentially expressed genes (DEGs) were detected at 2 and 10 dpi, respectively, as compared to the control. In the case of DEGs at 2 dpi, 1563 genes were found to be up-regulated, whereas 1857 genes were down-regulated. Moreover, functional categorization of DEGs at 2 dpi indicated that up-regulated genes are mainly associated to translation, whereas down-regulated genes are involved in cell wall remodeling. Among the translational-related transcripts, ribosomal proteins (RPs) were found increased their expression exclusively at 2 dpi. CONCLUSIONS The screening of transcriptional changes of V. planifolia Jacks upon infection by Fov provides insights into the plant molecular response, particularly at early stages of infection. The accumulation of translational-related transcripts at early stages of infection potentially points to a transcriptional reprogramming coupled with a translational regulation in vanilla plants upon infection by Fov. Altogether, the results presented here highlight potential molecular players that might be further studied to improve Fov-induced resistance in vanilla plants.
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Affiliation(s)
- Marco Tulio Solano-De la Cruz
- Instituto de Biotecnología y Ecología Aplicada (INBIOTECA), Universidad Veracruzana, Avenida de las Culturas Veracruzanas s/n, Xalapa, Veracruz, Mexico
- Instituto de Ecología, Universidad Nacional Autónoma de México, Circuito Exterior S/N anexo, Jardín Botánico exterior, Ciudad Universitaria, Ciudad de México, Mexico
| | - Jacel Adame-García
- Tecnológico Nacional de México, Instituto Tecnológico de Úrsulo Galván, Úrsulo Galván, Veracruz, Mexico
| | - Josefat Gregorio-Jorge
- Consejo Nacional de Ciencia y Tecnología - Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional (CIBA-IPN), Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, 03940, Ciudad de México, Mexico
| | - Verónica Jiménez-Jacinto
- Unidad Universitaria de Secuenciación Masiva y Bioinformática, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Cuernavaca, Morelos, Mexico
| | - Leticia Vega-Alvarado
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Ciudad de México, Mexico
| | - Lourdes Georgina Iglesias-Andreu
- Instituto de Biotecnología y Ecología Aplicada (INBIOTECA), Universidad Veracruzana, Avenida de las Culturas Veracruzanas s/n, Xalapa, Veracruz, Mexico
| | | | - Mauricio Luna-Rodríguez
- Laboratorio de Genética e Interacciones Planta Microorganismos, Facultad de Ciencias Agrícolas, Universidad Veracruzana. Circuito Gonzalo Aguirre Beltrán s/n, Zona Universitaria, Xalapa, Veracruz, Mexico.
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Metabolite Transformation and Enzyme Activities of Hainan Vanilla Beans During Curing to Improve Flavor Formation. Molecules 2019; 24:molecules24152781. [PMID: 31370187 PMCID: PMC6696495 DOI: 10.3390/molecules24152781] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 07/29/2019] [Accepted: 07/29/2019] [Indexed: 11/17/2022] Open
Abstract
This paper compares the differences in metabolites of vanilla beans at five different curing stages. Key vanilla flavors, vanillin precursors and main enzymes during the curing process of Hainan vanilla beans were also analyzed. Hundreds of metabolites were detected based on metabolic analyses of a widely targeted metabolome technique, compared with blanched vanilla beans (BVB), sweating vanilla beans (SVB) and drying vanilla beans (DVB), the total peak intensity of cured vanilla beans (CVB) is on the rise. The score plots of principal component analysis indicated that the metabolites were generally similar at the same curing stages, but for the different curing stages, they varied substantially. During processing, vanillin content increased while glucovanillin content decreased, and vanillic acid was present in sweating beans, but its content was reduced in drying beans. Both p-hydroxybenzaldehyde and p-hydroxybenzoic acid showed the maximum contents in cured beans. Ferulic acid was mainly produced in drying beans and reduced in cured beans. p-coumaric acid increased during the curing process. Vanillyl alcohol in drying beans (0.22%) may be formed by the hydrolysis of glucoside, whose conversion into vanillin may explain its decrease during the curing stage. β-Glucosidase enzymatic activity was not detected in blanched and sweating beans, but was observed after drying. Peroxidase activity decreased during curing by 94% in cured beans. Polyphenol oxidase activity was low in earlier stages, whereas cellulase activity in processed beans was higher than in green beans, except for cured beans. This study contributes to revealing the formation of flavor components and the biosynthesis pathway of vanillin.
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Gu F, Chen Y, Hong Y, Fang Y, Tan L. Comparative metabolomics in vanilla pod and vanilla bean revealing the biosynthesis of vanillin during the curing process of vanilla. AMB Express 2017; 7:116. [PMID: 28587440 PMCID: PMC5459784 DOI: 10.1186/s13568-017-0413-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Accepted: 05/26/2017] [Indexed: 11/20/2022] Open
Abstract
High-performance liquid chromatography–mass spectrometry (LC–MS) was used for comprehensive metabolomic fingerprinting of vanilla fruits prepared from the curing process. In this study, the metabolic changes of vanilla pods and vanilla beans were characterized using MS-based metabolomics to elucidate the biosynthesis of vanillin. The vanilla pods were significantly different from vanilla beans. Seven pathways of vanillin biosynthesis were constructed, namely, glucovanillin, glucose, cresol, capsaicin, vanillyl alcohol, tyrosine, and phenylalanine pathways. Investigations demonstrated that glucose, cresol, capsaicin, and vanillyl alcohol pathway were detected in a wide range of distribution in microbial metabolism. Thus, microorganisms might have participated in vanillin biosynthesis during vanilla curing. Furthermore, the ion strength of glucovanillin was stable, which indicated that glucovanillin only participated in the vanillin biosynthesis during the curing of vanilla.
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Khoyratty S, Dupont J, Lacoste S, Palama TL, Choi YH, Kim HK, Payet B, Grisoni M, Fouillaud M, Verpoorte R, Kodja H. Fungal endophytes of Vanilla planifolia across Réunion Island: isolation, distribution and biotransformation. BMC PLANT BIOLOGY 2015; 15:142. [PMID: 26070309 PMCID: PMC4465486 DOI: 10.1186/s12870-015-0522-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Accepted: 05/11/2015] [Indexed: 05/12/2023]
Abstract
BACKGROUND The objective of the work was to characterize fungal endophytes from aerial parts of Vanilla planifolia. Also, to establish their biotransformation abilities of flavor-related metabolites. This was done in order to find a potential role of endophytes on vanilla flavors. RESULTS Twenty three MOTUs were obtained, representing 6 fungal classes. Fungi from green pods were cultured on mature green pod based media for 30 days followed by (1)H NMR and HPLC-DAD analysis. All fungi from pods consumed metabolized vanilla flavor phenolics. Though Fusarium proliferatum was recovered more often (37.6% of the isolates), it is Pestalotiopsis microspora (3.0%) that increased the absolute amounts (quantified by (1)H NMR in μmol/g DW green pods) of vanillin (37.0 × 10(-3)), vanillyl alcohol (100.0 × 10(-3)), vanillic acid (9.2 × 10(-3)) and p-hydroxybenzoic acid (87.9 × 10(-3)) by significant amounts. CONCLUSIONS All plants studied contained endophytic fungi and the isolation of the endophytes was conducted from plant organs at nine sites in Réunion Island including under shade house and undergrowth conditions. Endophytic variation occured between cultivation practices and the type of organ. Given the physical proximity of fungi inside pods, endophytic biotransformation may contribute to the complexity of vanilla flavors.
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Affiliation(s)
- Shahnoo Khoyratty
- Université de La Réunion, UMR PVBMT, 15 avenue René Cassin, CS 92003-97744, Saint Denis Cedex 9, La Réunion, France.
- Natural Products Laboratory, Institute of Biology, Leiden University, Sylviusweg, 72, 2333, BE, Leiden, The Netherlands.
- GIP CYROI, 2 rue Maxime Rivière, 97490, Sainte-Clotilde, La Réunion, France.
| | - Joëlle Dupont
- Département Systématique et Evolution, Muséum National d'Histoire Naturelle, UMR OSEB 7205, CP 39, 57 rue Cuvier, 75231, Paris, Cedex 05, France.
| | - Sandrine Lacoste
- Département Systématique et Evolution, Muséum National d'Histoire Naturelle, UMR OSEB 7205, CP 39, 57 rue Cuvier, 75231, Paris, Cedex 05, France.
| | - Tony Lionel Palama
- Université de La Réunion, UMR PVBMT, 15 avenue René Cassin, CS 92003-97744, Saint Denis Cedex 9, La Réunion, France.
- GIP CYROI, 2 rue Maxime Rivière, 97490, Sainte-Clotilde, La Réunion, France.
- Institut des Sciences Analytiques (CNRS/ENS Lyon/UCB Lyon1), Centre de RMN à Très Hauts Champs, Université de Lyon, 69100, Villeurbanne, France.
| | - Young Hae Choi
- Natural Products Laboratory, Institute of Biology, Leiden University, Sylviusweg, 72, 2333, BE, Leiden, The Netherlands.
| | - Hye Kyong Kim
- Natural Products Laboratory, Institute of Biology, Leiden University, Sylviusweg, 72, 2333, BE, Leiden, The Netherlands.
| | - Bertrand Payet
- Université de La Réunion, LCSNSA EA 2212, 15 avenue René Cassin, CS 92003-97744, Saint Denis Cedex 9, La Réunion, France.
| | - Michel Grisoni
- Centre de coopération internationale en recherche agronomique pour le développement (CIRAD), Station de Ligne-Paradis & Pôle de protection des plantes, 7 chemin de l'IRAT, 97410, Saint-Pierre, La Réunion, France.
| | - Mireille Fouillaud
- Université de La Réunion, LCSNSA EA 2212, 15 avenue René Cassin, CS 92003-97744, Saint Denis Cedex 9, La Réunion, France.
| | - Robert Verpoorte
- Natural Products Laboratory, Institute of Biology, Leiden University, Sylviusweg, 72, 2333, BE, Leiden, The Netherlands.
| | - Hippolyte Kodja
- Université de La Réunion, UMR PVBMT, 15 avenue René Cassin, CS 92003-97744, Saint Denis Cedex 9, La Réunion, France.
- UMR PVBMT, Faculté des Sciences et Technologies, Université de La Réunion, 15, Avenue René Cassin, BP 7151, Saint-Denis Cédex 09, Ile de la Réunion, France.
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Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews. Appl Environ Microbiol 2015; 81:4947-54. [PMID: 25979899 DOI: 10.1128/aem.00458-15] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2015] [Accepted: 05/11/2015] [Indexed: 11/20/2022] Open
Abstract
Vanilla beans were analyzed using biochemical methods, which revealed that glucovanillin disperses from the inner part to the outer part of the vanilla bean during the curing process and is simultaneously hydrolyzed by β-d-glucosidase. Enzymatic hydrolysis was found to occur on the surface of the vanilla beans. Transcripts of the β-d-glucosidase gene (bgl) of colonizing microorganisms were detected. The results directly indicate that colonizing microorganisms are involved in glucovanillin hydrolysis. Phylogenetic analysis based on 16S rRNA gene sequences showed that the colonizing microorganisms mainly belonged to the Bacillus genus. bgl was detected in all the isolates and presented clustering similar to that of the isolate taxonomy. Furthermore, inoculation of green fluorescent protein-tagged isolates showed that the Bacillus isolates can colonize vanilla beans. Glucovanillin was metabolized as the sole source of carbon in a culture of the isolates within 24 h. These isolates presented unique glucovanillin degradation capabilities. Vanillin was the major volatile compound in the culture. Other compounds, such as α-cubebene, β-pinene, and guaiacol, were detected in some isolate cultures. Colonizing Bacillus isolates were found to hydrolyze glucovanillin in culture, indirectly demonstrating the involvement of colonizing Bacillus isolates in glucovanillin hydrolysis during the vanilla curing process. Based on these results, we conclude that colonizing Bacillus isolates produce β-d-glucosidase, which mediates glucovanillin hydrolysis and influences flavor formation.
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Chen YG, Gu FL, Li JH, Xu F, He SZ, Fang YM. Bacillus vanillea sp. nov., Isolated from the Cured Vanilla Bean. Curr Microbiol 2014; 70:235-9. [DOI: 10.1007/s00284-014-0707-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2014] [Accepted: 08/21/2014] [Indexed: 10/24/2022]
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Mehta CM, Palni U, Franke-Whittle IH, Sharma AK. Compost: its role, mechanism and impact on reducing soil-borne plant diseases. WASTE MANAGEMENT (NEW YORK, N.Y.) 2014; 34:607-22. [PMID: 24373678 DOI: 10.1016/j.wasman.2013.11.012] [Citation(s) in RCA: 91] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Revised: 11/28/2013] [Accepted: 11/28/2013] [Indexed: 05/14/2023]
Abstract
Soil-borne plant pathogens are responsible for causing many crop plant diseases, resulting in significant economic losses. Compost application to agricultural fields is an excellent natural approach, which can be taken to fight against plant pathogens. The application of organic waste products is also an environmentally friendly alternative to chemical use, which unfortunately is the most common approach in agriculture today. This review analyses pioneering and recent compost research, and also the mechanisms and mode of action of compost microbial communities for reducing the activity of plant pathogens in agricultural crops. In addition, an approach for improving the quality of composts through the microbial communities already present in the compost is presented. Future agricultural practices will almost definitely require integrated research strategies to help combat plant diseases.
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Affiliation(s)
- C M Mehta
- Department of Biological Sciences, College of Basic Science and Humanities, G. B. P. U. A. & T. Pantnagar, U.S. Nagar, Uttarakhand, India; Department of Botany, D.S.B. Campus, Kumaun University Nainital, Uttarakhand, India
| | - Uma Palni
- Department of Botany, D.S.B. Campus, Kumaun University Nainital, Uttarakhand, India
| | - I H Franke-Whittle
- Leopold-Franzens University, Institute of Microbiology, Technikerstraße 25, 6020 Innsbruck, Austria
| | - A K Sharma
- Department of Biological Sciences, College of Basic Science and Humanities, G. B. P. U. A. & T. Pantnagar, U.S. Nagar, Uttarakhand, India.
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André S, Zuber F, Remize F. Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey. Int J Food Microbiol 2013; 165:134-43. [DOI: 10.1016/j.ijfoodmicro.2013.04.019] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2012] [Revised: 04/19/2013] [Accepted: 04/22/2013] [Indexed: 11/25/2022]
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Koo OK, Mertz AW, Akins EL, Sirsat SA, Neal JA, Morawicki R, Crandall PG, Ricke SC. Analysis of microbial diversity on deli slicers using polymerase chain reaction and denaturing gradient gel electrophoresis technologies. Lett Appl Microbiol 2012; 56:111-9. [PMID: 23121623 DOI: 10.1111/lam.12021] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2012] [Revised: 10/10/2012] [Accepted: 10/26/2012] [Indexed: 11/30/2022]
Abstract
Cross-contamination of pathogenic and spoilage bacteria from food-contact surfaces to food products is a serious public health issue. Bacteria may survive and attach to food-contact surfaces by residual food components and/or background bacteria which may subsequently transfer to other food products. Deli slicers, generally used for slicing ready-to-eat products, can serve as potential sources for considerable bacterial transfer. The objective of this study was to assess the extent and distribution of microbial diversity of deli slicers by identification of pathogenic and background bacteria. Slicer-swab samples were collected from restaurants in Arkansas and Texas in the United States. Ten surface areas for each slicer were swabbed using sterile sponges. Denaturing gradient gel electrophoresis (DGGE) was applied to investigate the fingerprint of samples, and each band was further identified by sequence analysis. Pseudomonads were identified as the dominant bacteria followed by Enterobacteriaceae family, and lactic acid bacteria such as Lactococcus lactis and Streptococcus thermophilus were also found. Bacterial distribution was similar for all surface areas, while the blade guard exhibited the greatest diversity. This study provides a profile of the microbial ecology of slicers using DGGE to develop more specific sanitation practices and to reduce cross-contamination during slicing.
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Affiliation(s)
- O K Koo
- Center for Food Safety, Food Science Department, University of Arkansas, Fayetteville, AR, USA
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Brunschwig C, Senger-Emonnot P, Aubanel ML, Pierrat A, George G, Rochard S, Raharivelomanana P. Odor-active compounds of Tahitian vanilla flavor. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Pérez Silva A, Gunata Z, Lepoutre JP, Odoux E. New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.06.048] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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El Sheikha AF, Métayer I, Montet D. A Biological Bar Code for Determining the Geographical Origin of Fruit by Using 28S rDNA Fingerprinting of Fungal Communities by PCR-DGGE: An Application to Physalis Fruits from Egypt. FOOD BIOTECHNOL 2011. [DOI: 10.1080/08905436.2011.576556] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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El Sheikha AF, Bouvet JM, Montet D. Biological bar code for determining the geographical origin of fruits using 28S rDNA fingerprinting of fungal communities by PCR-DGGE: an application to Shea tree fruits. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2011. [DOI: 10.1111/j.1757-837x.2010.00090.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Nieguitsila A, Deville M, Jamal T, Halos L, Berthelemy M, Chermette R, Latouche S, Arné P, Guillot J. Evaluation of fungal aerosols using Temporal Temperature Gradient Electrophoresis (TTGE) and comparison with culture. J Microbiol Methods 2007; 70:86-95. [PMID: 17512067 DOI: 10.1016/j.mimet.2007.03.021] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2006] [Revised: 03/23/2007] [Accepted: 03/28/2007] [Indexed: 10/23/2022]
Abstract
Information obtained from fungal air samples can assist in the assessment of health hazards and can be useful in proactive indoor air quality monitoring. The objective of the present study was to evaluate the PCR-TTGE technique for the analysis of fungal diversity in the air. Eleven air samples were collected in five different sites using the bioimpactor CIP 10-M (Arelco). After a 2 hours sampling period, the collection liquid was recovered for subsequent cultivation and PCR-TTGE. A set of three fungi-specific primers (Fungcont 1, Fungcont 2+GC and Fungcont 3) was designed for the partial amplification of the 18S rRNA gene. The amplification was obtained in a single reaction tube by a semi-nested PCR. For identification, the TTGE bands were extracted and sequenced. PCR-TTGE allowed the clear separation of amplicons corresponding to distinct fungal species (both Ascomycota and Basidiomycota) that may be encountered in air. The number of fungal taxa detected after culture was systematically higher than the number of taxa found using PCR-TTGE. However, few fungal species were detected by PCR-TTGE and not by cultivation, suggesting that the combination of these approaches may provide a better analysis of fungal diversity in air samples than either method alone.
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Affiliation(s)
- Adélaïde Nieguitsila
- INRA, AFSSA, ENVA, UPVM, UMR 956, Ecole Nationale Vétérinaire d'Alfort, Maisons-Alfort, France
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Ercolini D, Russo F, Torrieri E, Masi P, Villani F. Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. Appl Environ Microbiol 2006; 72:4663-71. [PMID: 16820458 PMCID: PMC1489361 DOI: 10.1128/aem.00468-06] [Citation(s) in RCA: 278] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2006] [Accepted: 04/20/2006] [Indexed: 11/20/2022] Open
Abstract
The microbial spoilage of beef was monitored during storage at 5 degrees C under three different conditions of modified-atmosphere packaging (MAP): (i) air (MAP1), (ii) 60% O2 and 40% CO2 (MAP2), and (iii) 20% O2 and 40% CO2 (MAP3). Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria were monitored by viable counts and PCR-denaturing gradient gel electrophoresis (DGGE) analysis during 14 days of storage. Moreover, headspace gas composition, weight loss, and beef color change were also determined at each sampling time. Overall, MAP2 was shown to have the best protective effect, keeping the microbial loads and color change to acceptable levels in the first 7 days of refrigerated storage. The microbial colonies from the plate counts of each microbial group were identified by PCR-DGGE of the variable V6-V8 region of the 16S rRNA gene. Thirteen different genera and at least 17 different species were identified after sequencing of DGGE fragments that showed a wide diversity of spoilage-related bacteria taking turns during beef storage in the function of the packaging conditions. The countable species for each spoilage-related microbial group were different according to packaging conditions and times of storage. In fact, the DGGE profiles displayed significant changes during time and depending on the initial atmosphere used. The spoilage occurred between 7 and 14 days of storage, and the microbial species found in the spoiled meat varied according to the packaging conditions. Rahnella aquatilis, Rahnella spp., Pseudomonas spp., and Carnobacterium divergens were identified as acting during beef storage in air (MAP1). Pseudomonas spp. and Lactobacillus sakei were found in beef stored under MAP conditions with high oxygen content (MAP2), while Rahnella spp. and L. sakei were the main species found during storage using MAP3. The identification of the spoilage-related microbiota by molecular methods can help in the effective establishment of storage conditions for fresh meat.
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Affiliation(s)
- Danilo Ercolini
- Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (NA), Italy
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Maki T, Hasegawa H, Ueda K. Seasonal dynamics of dimethylarsinic-acid-decomposing bacteria dominating in Lake Kahokugata. Appl Organomet Chem 2005. [DOI: 10.1002/aoc.696] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Ercolini D. PCR-DGGE fingerprinting: novel strategies for detection of microbes in food. J Microbiol Methods 2004; 56:297-314. [PMID: 14967221 DOI: 10.1016/j.mimet.2003.11.006] [Citation(s) in RCA: 370] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2003] [Revised: 11/06/2003] [Accepted: 11/11/2003] [Indexed: 10/26/2022]
Abstract
Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) fingerprinting was recently introduced into food microbiology. This paper describes the technique and reports on the state-of-the-art application of this technique to food and food-related ecosystems. Applications of PCR-DGGE in several fields of food microbiology are reviewed: the identification of microorganisms isolated from food, the evaluation of microbial diversity during food fermentation, and microbiological and commercial food quality assessment. Potentials and limitations of this culture-independent approach in food microbiology are indicated and future perspectives are discussed.
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Affiliation(s)
- Danilo Ercolini
- Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia Agraria, Alimentare e Ambientale e di Igiene, Stazione di Microbiologia Industriale, Università degli Studi di Napoli "Federico II," via Università 100, Portici 80055, Italy.
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Marshall MN, Cocolin L, Mills DA, VanderGheynst JS. Evaluation of PCR primers for denaturing gradient gel electrophoresis analysis of fungal communities in compost. J Appl Microbiol 2004; 95:934-48. [PMID: 14633021 DOI: 10.1046/j.1365-2672.2003.02062.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS Three previously published fungal specific PCR primer sets, referred to as the NS, EF and NL primer sets, were evaluated for use in compost microbial community analysis by PCR and denaturing gradient gel electrophoresis (DGGE). METHODS AND RESULTS Primers were first evaluated based on their tolerance to PCR inhibitors. Due to its sensitivity to inhibitors, the NS primer set was determined to require a 10-fold smaller volume addition of compost DNA to PCR than the EF and NL primer sets, based on a logistic regression model for a 75% PCR success rate. Further evaluation of the EF and NL primer sets involved testing the resolution of PCR products from pure fungal cultures on DGGE. The NL primer set, which targets the more variable 28S rDNA, resulted in multiple bands for each pure culture. Thus, the EF primer set was used to monitor the microbial community during compost colonization studies, where three fungi were inoculated onto autoclaved grape pomace and rice straw compost. CONCLUSIONS Of the three primer sets evaluated, the EF primer set was determined to be the best for PCR-DGGE of compost fungal populations; however, concerns with the EF primer set included the lack of sequence divergence in the targeted region of 18S rDNA and PCR artifacts which interfered with detection of inoculated fungi in the colonization studies. SIGNIFICANCE AND IMPACT OF THE STUDY There are many factors related to PCR primers that need to be assessed prior to applying PCR-DGGE to fungal communities in complex environments such as compost.
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Affiliation(s)
- M N Marshall
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95616, USA
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2001. [DOI: 10.1002/ffj.964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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