1
|
Li H, Lv Y, Zhang Y, Wang X, Yang X, Qu J. Fermentation properties and functional stability of dough starter Jiaozi and Laomian after frozen storage. Front Microbiol 2024; 15:1379484. [PMID: 38680920 PMCID: PMC11046002 DOI: 10.3389/fmicb.2024.1379484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Accepted: 03/25/2024] [Indexed: 05/01/2024] Open
Abstract
Purpose This study aims to investigate the effects of frozen storage on the stability of traditional dough starters in China. Methods The microbial community structure and abundance of related metabolic genes in different fermented sourdough prepared by Jiaozi (JZ) and Laomian (LM) starters before and after frozen storage at -20°C for half a year were analyzed using the shotgun metagenomic sequencing method, and differences in characteristics of texture in steamed bread were also compared by formal methods. Results The fermentation ability (FA) and metabolic activities of yeast in the JZH sourdough (started by JZ which was stored at -20°C for half a year) were better than those of LMH sourdough (started by LM which was stored at -20°C for half a year). The dominant genera of Acetobacter were found to be increased in the JZH0 sourdough (started by JZH and fermented for 0 h) and those of Lactobacillus were found to be decreased. Lactobacillus (98.72%), Pediococcus (0.37%), Saccharomyces (0.27%), and Acetobacter (0.01%), were dominant in sourdough LMH0 (started by LMH and fermented for 0 h). The abundances of "oxidative phosphorylation-related enzymes" and the "biosynthesis of glutamate"-related enzymes and genes related to "biosynthesis of glutamate" and "unsaturated fatty acid" were higher in JZH0 than in the JZ0 sourdough (started by JZ without being frozen and fermented for 0 h). The good FA of yeast, the acid production capacity of bacteria in the sourdough, and the quality of the JZH steamed bread (made by the JZH starter) indicated the better freezing tolerance of the microorganisms in JZ than in LM. Conclusion The conclusion of this study suggests the better application potential of the JZ as the fermentation starter in actual production.
Collapse
Affiliation(s)
- Haifeng Li
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yulan Lv
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yingmiao Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Xifeng Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Xiaohong Yang
- College of Basic Medicine, Hebei Medical University, Shijiazhuang, China
| | - Jianhang Qu
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| |
Collapse
|
2
|
Balasubramanian R, Schneider E, Gunnigle E, Cotter PD, Cryan JF. Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health. Neurosci Biobehav Rev 2024; 158:105562. [PMID: 38278378 DOI: 10.1016/j.neubiorev.2024.105562] [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: 10/26/2023] [Revised: 01/18/2024] [Accepted: 01/21/2024] [Indexed: 01/28/2024]
Abstract
Over the past two decades, whole food supplementation strategies have been leveraged to target mental health. In addition, there has been increasing attention on the ability of gut microbes, so called psychobiotics, to positively impact behaviour though the microbiota-gut-brain axis. Fermented foods offer themselves as a combined whole food microbiota modulating intervention. Indeed, they contain potentially beneficial microbes, microbial metabolites and other bioactives, which are being harnessed to target the microbiota-gut-brain axis for positive benefits. This review highlights the diverse nature of fermented foods in terms of the raw materials used and type of fermentation employed, and summarises their potential to shape composition of the gut microbiota, the gut to brain communication pathways including the immune system and, ultimately, modulate the microbiota-gut-brain axis. Throughout, we identify knowledge gaps and challenges faced in designing human studies for investigating the mental health-promoting potential of individual fermented foods or components thereof. Importantly, we also suggest solutions that can advance understanding of the therapeutic merit of fermented foods to modulate the microbiota-gut-brain axis.
Collapse
Affiliation(s)
- Ramya Balasubramanian
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland; Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61C996, County Cork, Ireland
| | | | - Eoin Gunnigle
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Paul D Cotter
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61C996, County Cork, Ireland.
| | - John F Cryan
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland.
| |
Collapse
|
3
|
Dimitrakopoulou ME, Panteleli E, Vantarakis A. Improved PCR-DGGE analysis by emulsion-PCR for the determination of food geographical origin: A case study on Greek PDO "avgotaracho Mesolonghiou". Curr Res Food Sci 2021; 4:746-751. [PMID: 34746808 PMCID: PMC8554341 DOI: 10.1016/j.crfs.2021.10.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 09/29/2021] [Accepted: 10/11/2021] [Indexed: 11/15/2022] Open
Abstract
Greek avgotaracho Mesolonghiou (fish eggs from Flathead Mullet) is a highly valuable food product which holds Protected Destination of Origin status. The aim of this work was to use PCR-DGGE technique to examine whether there is a correlation between bacteria population in fish eggs and geographical origin. Cluster analysis of fish eggs from three geographical locations (Mesolonghi, Australia and Mauritania) discriminated samples according to their provenance. Moreover, we utilized emulsion-PCR amplification in DGGE analysis in order to investigate whether we could obtain further information about food products’ bacteria communities. PCR-DGGE proved to be a suitable method for fish eggs traceability, moreover emulsion PCR-DGGE provides better results. Emulsion-PCR can face up the existing limitations of conventional PCR and thus can be demonstrated as alternative molecular technique for complex and processed matrices, regarding food traceability and authentication. Traceability of Greek PDO “avgotaracho Mesolonghiou” by PCR-DGGE is presented. Emulsion PCR for DGGE” improves analysis of microbial communities. Emulsion PCR for DGGE improves geographical traceability of food. Emulsion PCR as an alternative molecular method for food traceability and authentication.
Collapse
Affiliation(s)
| | - Efstratia Panteleli
- Department of Public Health, Medical School, University of Patras, Patras, Greece
| | - Apostolos Vantarakis
- Department of Public Health, Medical School, University of Patras, Patras, Greece
| |
Collapse
|
4
|
Kang J, Hu Y, Ding Z, Ye L, Li H, Cheng J, Fan L, Zhao H, Han B, Zheng X. Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu. Front Microbiol 2021; 12:705967. [PMID: 34489894 PMCID: PMC8417803 DOI: 10.3389/fmicb.2021.705967] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Accepted: 07/26/2021] [Indexed: 11/14/2022] Open
Abstract
The microbiota of the pretreatment phase is crucial to the assembly of the microbial community in the saccharification of fuyu-flavor baijiu. This study investigates the shifts in microbial community diversity from the pretreatment of raw materials to the end of saccharification. High-throughput sequencing reveals that Lactobacillus, Weissella, and Bacillus in the bacterial community and Rhizopus, Candida, Pichia, and Aspergillus in the fungal community are predominant during raw material pretreatment and saccharification processes. Also, 11 bacterial genera, including Bacillus, Lactobacillus, Leuconostoc, Weissella, Lactococcus, and Acetobacter, and eight yeast genera, including Candida, Pichia, Saccharomyces, and Wickerhamomyces, were isolated from the initial saccharification stage by culture-dependent approaches. Sourcetracker analysis indicates that the cooling grains and rice husks were the main contributors to the bacterial community composition of the saccharification process, and Qu was the main contributor to the shaping of the fungal community structure during the saccharification process. Abundance variation of the predictive functional profiles of microbial communities encoding for key enzymes involved in pyruvate metabolism, starch and sucrose metabolism, and glycolysis/gluconeogenesis during the pretreatment and saccharification phases were inferred by PICRUSt2 analysis. The results of this study will be utilized to produce consistently high-quality fuyu-flavor baijiu via better controlling the shaping of microbial community structures during the pretreatment and fermentation processes.
Collapse
Affiliation(s)
- Jiamu Kang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yunan Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ziyuan Ding
- Nutrition & Health Research Institute, COFCO Corporation, Beijing, China.,Beijing Key Laboratory of Nutrition, Health and Food Safety, Beijing, China
| | - Li Ye
- Jiugui Liquor Co., Ltd., Hunan, China
| | - Haoran Li
- Nutrition & Health Research Institute, COFCO Corporation, Beijing, China.,Beijing Key Laboratory of Nutrition, Health and Food Safety, Beijing, China
| | - Jun Cheng
- Jiugui Liquor Co., Ltd., Hunan, China
| | - Lin Fan
- Jiugui Liquor Co., Ltd., Hunan, China
| | - Hu Zhao
- Jiugui Liquor Co., Ltd., Hunan, China
| | - Beizhong Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaowei Zheng
- Nutrition & Health Research Institute, COFCO Corporation, Beijing, China.,Beijing Key Laboratory of Nutrition, Health and Food Safety, Beijing, China.,Jiugui Liquor Co., Ltd., Hunan, China
| |
Collapse
|