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Yegin Z, Mamatova Z, Yurt MNZ, Tasbasi BB, Acar EE, Ucak S, Süleymanoğlu AA, Aydin A, Ozalp VC, Sudagidan M. A metagenomic survey of bacterial communities from kurut: The fermented cow milk in Kyrgyzstan. Chem Biodivers 2024; 21:e202301374. [PMID: 38230544 DOI: 10.1002/cbdv.202301374] [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: 09/06/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 01/18/2024]
Abstract
Kurut is a traditional dry dairy product mostly consumed in Central Asia. In this study, the distribution of the dominant bacteria present in kurut samples (n=84) originated from seven (Chuy, Issyk-Kul, Talas, Naryn, Jalal-Abad, Osh, and Batken) regions in Kyrgyzstan were analyzed with Illumina iSeq100 platform. The dominant phylum detected was Firmicutes followed by Proteobacteria, Actinobacteria, Cyanobacteria/Chloroplast, and Tenericutes. The most abundant family detected was Lactobacillaceae followed by Streptococcaceae, Enterococcaceae, Chloroplast, and Leuconostocaceae. At the genus level, Lactobacillus was the predominant one in samples and Streptococcus, Enterococcus, Lactococcus, and Streptophyta followed this. Further comprehensive characterization analyses in kurut samples may have potential applications both in industrial starter culture developments and also future therapeutic approaches based on potential strains with probiotic properties.
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Affiliation(s)
- Zeynep Yegin
- Medical Laboratory Techniques Program, Vocational School of Health Services, Sinop University, 57000, Sinop, Türkiye
| | - Zhanylbubu Mamatova
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpasa, Avcilar, 34320, Istanbul, Türkiye
| | - Mediha Nur Zafer Yurt
- KIT-ARGEM R&D Center, Konya Food and Agriculture University, Meram, 42080, Konya, Türkiye
| | - Behiye Busra Tasbasi
- KIT-ARGEM R&D Center, Konya Food and Agriculture University, Meram, 42080, Konya, Türkiye
| | - Elif Esma Acar
- KIT-ARGEM R&D Center, Konya Food and Agriculture University, Meram, 42080, Konya, Türkiye
| | - Samet Ucak
- Department of Medical Biology and Genetics, School of Medicine, Istanbul Aydin University, Kucukcekmece, 34295, Istanbul, Türkiye
| | - Ali Anıl Süleymanoğlu
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpasa, Avcilar, 34320, Istanbul, Türkiye
| | - Ali Aydin
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpasa, Avcilar, 34320, Istanbul, Türkiye
| | - Veli Cengiz Ozalp
- Department of Medical Biology, Faculty of Medicine, Atilim University, 06830, Ankara, Türkiye
| | - Mert Sudagidan
- KIT-ARGEM R&D Center, Konya Food and Agriculture University, Meram, 42080, Konya, Türkiye
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Wang X, Zhao L, Wang Y, Xu Z, Wu X, Liao X. A new Leuconostoc citreum strain discovered in the traditional sweet potato sour liquid fermentation as a novel bioflocculant for highly efficient starch production. Food Res Int 2021; 144:110327. [PMID: 34053531 DOI: 10.1016/j.foodres.2021.110327] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 03/11/2021] [Accepted: 03/13/2021] [Indexed: 12/22/2022]
Abstract
Sour liquid fermentation is commonly used in the sedimentation process of traditional starch production, where bacteria play a critical role in starch flocculation. In this study, the dynamic changes of bacterial compositions during sweet potato sour liquid (SPSL) fermentation were profiled using the single-molecule real-time (SMRT) sequencing, unveiling that Leuconostoc citreum, Leuconostoc pseudomesenteroides, Lactococcus lactis, and Lactobacillus plantarum were the dominant microorganisms in the process, and Leuconostoc citreum exhibited a strong positive correlation with starch flocculation rate (FR). In total, 75 lactic acid bacterial (LAB) strains were isolated from the SPSL, but only 7 of them caused starch flocculation. For the first time, Leuconostoc citreum strains were reported with excellent starch-flocculating abilities (up to 55.56% FR in 20 min), which might be attributed to their ability to connect starch granules through the cell surface to form large aggregation. This study provides a comprehensive understanding of the bacterial dynamics in SPSL fermentation at the species level. A starch flocculation yield of 93.63% was achieved within 1 h by using the newly discovered Leuconostoc citreum SJ-57. The time required for total starch sedimentation was reduced from 10 h to 4 h, compared with the traditional process. These results suggest that this novel bioflocculant is more suitable for modernizing the traditional SPSL fermentation process and achieving rapid and highly efficient starch sedimentation.
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Affiliation(s)
- Xuan Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Agricultural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Agricultural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Agricultural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Zhenzhen Xu
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Agricultural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Agricultural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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Yuan L, Sadiq FA, Burmølle M, Wang NI, He G. Insights into Psychrotrophic Bacteria in Raw Milk: A Review. J Food Prot 2019; 82:1148-1159. [PMID: 31225978 DOI: 10.4315/0362-028x.jfp-19-032] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
HIGHLIGHTS Levels of psychrotrophic bacteria in raw milk are affected by to habitats and farm hygiene. Biofilms formed by psychrotrophic bacteria are persistent sources of contamination. Heat-stable enzymes produced by psychrotrophic bacteria compromise product quality. Various strategies are available for controlling dairy spoilage caused by psychrotrophic bacteria.
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Affiliation(s)
- Lei Yuan
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.,2 Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark
| | - Faizan A Sadiq
- 3 School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Mette Burmølle
- 2 Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark
| | - N I Wang
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Guoqing He
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
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Wirawati CU, Sudarwanto MB, Lukman DW, Wientarsih I, Srihanto EA. Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia. Vet World 2019; 12:823-829. [PMID: 31440000 PMCID: PMC6661478 DOI: 10.14202/vetworld.2019.823-829] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2018] [Accepted: 04/26/2019] [Indexed: 11/16/2022] Open
Abstract
AIM Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB). MATERIALS AND METHODS Four dadih samples manufactured with two different fermentation methods were obtained from Kamang and Gadut regions. Both genotypic and phenotypic characteristic (16S rRNA partial gene sequence analysis and carbohydrate fermentation profile) were used to analyze the diversity of dadih LAB population. RESULTS This study showed that LAB count in back-slopping fermented dadih was one log cycle higher than spontaneous fermented dadih. LAB isolates from the two regions were divided into three genera, namely Lactococcus, Lactobacillus, and Pediococcus. Sequencing results showed that 41.6% (five isolates) were identified as Lactococcus lactis ssp. lactis, 25% (three isolates) were identified as Lactobacillus plantarum ssp. plantarum, 16.6% (two isolates) were identified as L. lactis ssp. cremoris, and 8.3% (one isolate each) were identified as Pediococcus pentosaceus and Lactobacillus pentosus. CONCLUSION Five species were determined in back-slopping fermented dadih, i.e., L. lactis ssp. lactis, L. lactis ssp. cremoris, L. plantarum ssp. plantarum, L. pentosus, and P. pentosaceus. On the other hand, spontaneous fermented dadih only contained three different species, namely L. lactis ssp. lactis, L. lactis ssp. cremoris, and L. plantarum ssp. plantarum. This research showed that back-slopping fermentation offers greater abundance and diversity compared to spontaneous fermentation in dadih.
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Affiliation(s)
- Chandra Utami Wirawati
- Graduate School of Veterinary Public Health, Bogor Agriculture University, Bogor, Indonesia
- Study Program of Food Technology Lampung State Polytechnic, Lampung, Indonesia
| | - Mirnawati Bachrum Sudarwanto
- Department of Animal Diseases and Veterinary Public Health, Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor, Indonesia
| | - Denny Widaya Lukman
- Department of Animal Diseases and Veterinary Public Health, Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor, Indonesia
| | - Ietje Wientarsih
- Department of Veterinary Clinic, Reproduction and Pathology, Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor, Indonesia
| | - Eko Agus Srihanto
- Lampung Veterinary Office, General Directorate Animal Husbandry and Healthiness, Agricultural Ministry Republic of Indonesia, Lampung, Indonesia
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Jin H, Mo L, Pan L, Hou Q, Li C, Darima I, Yu J. Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses. J Dairy Sci 2018; 101:6885-6896. [PMID: 29753477 DOI: 10.3168/jds.2018-14403] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2018] [Accepted: 04/04/2018] [Indexed: 12/26/2022]
Abstract
Traditional fermented dairy foods including cottage cheese have been major components of the Buryatia diet for centuries. Buryatian cheeses have maintained not only their unique taste and flavor but also their rich natural lactic acid bacteria (LAB) content. However, relatively few studies have described their microbial communities or explored their potential to serve as LAB resources. In this study, the bacterial microbiota community of 7 traditional artisan cheeses produced by local Buryatian families was investigated using single-molecule, real-time sequencing. In addition, we compared the bacterial microbiota of the Buryatian cheese samples with data sets of cheeses from Kazakhstan and Italy. Furthermore, we isolated and preserved several LAB samples from Buryatian cheese. A total of 62 LAB strains (belonging to 6 genera and 14 species or subspecies) were isolated from 7 samples of Buryatian cheese. Full-length 16S rRNA sequencing of the microbiota revealed 145 species of 82 bacterial genera, belonging to 7 phyla. The most dominant species was Lactococcus lactis (43.89%). Data sets of cheeses from Italy and Kazakhstan were retrieved from public databases. Principal component analysis and multivariate ANOVA showed marked differences in the structure of the microbiota communities in the cheese data sets from the 3 regions. Linear discriminant analyses of the effect size identified 48 discriminant bacterial clades among the 3 groups, which might have contributed to the observed structural differences. Our results indicate that the bacterial communities of traditional artisan cheeses vary depending on geographic origin. In addition, we isolated novel and valuable LAB resources for the improvement of cottage cheese production.
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Affiliation(s)
- Hao Jin
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China
| | - Lanxin Mo
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China
| | - Lin Pan
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China
| | - Qaingchaun Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China
| | - Chuanjuan Li
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China
| | - Iaptueva Darima
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China
| | - Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China.
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Li H, Li Z, Qu J, Wang J. Bacterial diversity in traditional Jiaozi and sourdough revealed by high-throughput sequencing of 16S rRNA amplicons. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ren Y, Yang Y, Zhang D, Wang D, Zhang H, Liu W. Diversity analysis and quantification of lactic acid bacteria in traditionally fermented yaks’ milk products from Tibet. FOOD BIOTECHNOL 2017. [DOI: 10.1080/08905436.2016.1269290] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Yan Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, China, Inner Mongolia Agricultural University, Hohhot, P. R. China
| | - Yanrong Yang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, China, Inner Mongolia Agricultural University, Hohhot, P. R. China
| | - Donglei Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, China, Inner Mongolia Agricultural University, Hohhot, P. R. China
| | - Dan Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, China, Inner Mongolia Agricultural University, Hohhot, P. R. China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, China, Inner Mongolia Agricultural University, Hohhot, P. R. China
| | - Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, China, Inner Mongolia Agricultural University, Hohhot, P. R. China
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Li J, Zheng Y, Xu H, Xi X, Hou Q, Feng S, Wuri L, Bian Y, Yu Z, Kwok LY, Sun Z, Sun T. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses. BMC Microbiol 2017; 17:13. [PMID: 28068902 PMCID: PMC5223556 DOI: 10.1186/s12866-016-0911-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2016] [Accepted: 12/10/2016] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND In Kazakhstan, traditional artisanal cheeses have a long history and are widely consumed. The unique characteristics of local artisanal cheeses are almost completely preserved. However, their microbial communities have rarely been reported. The current study firstly generated the Single Molecule, Real-Time (SMRT) sequencing bacterial diversity profiles of 6 traditional artisanal cheese samples of Kazakhstan origin, followed by comparatively analyzed the microbiota composition between the current dataset and those from cheeses originated from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy. RESULTS Across the Kazakhstan cheese samples, a total of 238 bacterial species belonging to 14 phyla and 140 genera were identified. Lactococcus lactis (28.93%), Lactobacillus helveticus (26.43%), Streptococcus thermophilus (12.18%) and Lactobacillus delbrueckii (12.15%) were the dominant bacterial species for these samples. To further evaluate the cheese bacterial diversity of Kazakhstan cheeses in comparison with those from other geographic origins, 16S rRNA datasets of 36 artisanal cheeses from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy were retrieved from public databases. The cheese bacterial microbiota communities were largely different across sample origins. By principal coordinate analysis (PCoA) and multivariate analysis of variance (MANOVA), the structure of the Kazakhstan artisanal cheese samples was found to be different from those of the other geographic origins. Furthermore, the redundancy analysis (RDA) identified 16 bacterial OTUs as the key variables responsible for such microbiota structural difference. CONCLUSION Our results together suggest that the diversity of bacterial communities in different groups is stratified by geographic region. This study does not only provide novel information on the bacterial microbiota of traditional artisanal cheese of Kazakhstan at species level, but also interesting insights into the bacterial diversity of artisanal cheeses of various geographical origins.
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Affiliation(s)
- Jing Li
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Yi Zheng
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Haiyan Xu
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Xiaoxia Xi
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Qiangchuan Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Shuzhen Feng
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Laga Wuri
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Yanfei Bian
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Zhongjie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Lai-Yu Kwok
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Tiansong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
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Advantages and limitations of potential methods for the analysis of bacteria in milk: a review. Journal of Food Science and Technology 2015; 53:42-9. [PMID: 26787931 DOI: 10.1007/s13197-015-1993-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/04/2015] [Accepted: 08/07/2015] [Indexed: 12/27/2022]
Abstract
Contamination concerns in the dairy industry are motivated by outbreaks of disease in humans and the inability of thermal processes to eliminate bacteria completely in processed products. HACCP principles are an important tool used in the food industry to identify and control potential food safety hazards in order to meet customer demands and regulatory requirements. Milk testing is of importance to the milk industry regarding quality assurance and monitoring of processed products by researchers, manufacturers and regulatory agencies. Due to the availability of numerous methods used for analysing the microbial quality of milk in literature and differences in priorities of stakeholders, it is sometimes confusing to choose an appropriate method for a particular analysis. The objective of this paper is to review the advantages and disadvantages of selected techniques that can be used in the analysis of bacteria in milk. SSC, HRMA, REP, and RAPD are the top four techniques which are quick and cost-effective and possess adequate discriminatory power for the detection and profiling of bacteria. The following conclusions were arrived at during this review: HRMA, REP and RFLP are the techniques with the most reproducible results, and the techniques with the most discriminatory power are AFLP, PFGE and Raman Spectroscopy.
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Yu J, Wang H, Zha M, Qing Y, Bai N, Ren Y, Xi X, Liu W, Menghe B, Zhang H. Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia. J Dairy Sci 2015; 98:5143-54. [DOI: 10.3168/jds.2015-9460] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Accepted: 04/11/2015] [Indexed: 11/19/2022]
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High-throughput sequencing reveals microbial community diversity of Tibetan naturally fermented yak milk. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-014-1013-x] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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Ho VTT, Zhao J, Fleet G. Yeasts are essential for cocoa bean fermentation. Int J Food Microbiol 2014; 174:72-87. [DOI: 10.1016/j.ijfoodmicro.2013.12.014] [Citation(s) in RCA: 138] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 12/17/2013] [Accepted: 12/17/2013] [Indexed: 01/25/2023]
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13
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Abo-Amer AE. Inhibition of foodborne pathogens by a bacteriocin-like substance produced by a novel strain of Lactobacillus Acidophilus isolated from camel milk. APPL BIOCHEM MICRO+ 2013. [DOI: 10.1134/s0003683813030174] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Wullschleger S, Lacroix C, Bonfoh B, Sissoko-Thiam A, Hugenschmidt S, Romanens E, Baumgartner S, Traoré I, Yaffee M, Jans C, Meile L. Analysis of lactic acid bacteria communities and their seasonal variations in a spontaneously fermented dairy product (Malian fènè) by applying a cultivation/genotype-based binary model. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.08.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Yu J, Sun Z, Liu W, Bao Q, Zhang J, Zhang H. Phylogenetic study of Lactobacillus acidophilus group, L. casei group and L. plantarum group based on partial hsp60, pheS and tuf gene sequences. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1712-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Bao Q, Yu J, Liu W, Qing M, Wang W, Chen X, Wang F, Li M, Wang H, Lv Q, Zhang H. Predominant lactic acid bacteria in traditional fermented yak milk products in the Sichuan Province of China. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0061-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Liu W, Sun Z, Zhang Y, Zhang C, Menghebilige, Yang M, Sun T, Bao Q, Chen W, Zhang H. A survey of the bacterial composition of kurut from Tibet using a culture-independent approach. J Dairy Sci 2012; 95:1064-72. [DOI: 10.3168/jds.2010-4119] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2010] [Accepted: 11/10/2011] [Indexed: 11/19/2022]
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Yu J, Gao W, Qing M, Sun Z, Wang W, Liu W, Pan L, Sun T, Wang H, Bai N, Zhang H. Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China. J GEN APPL MICROBIOL 2012; 58:163-72. [DOI: 10.2323/jgam.58.163] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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19
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Yu J, Wang W, Menghe B, Jiri M, Wang H, Liu W, Bao Q, Lu Q, Zhang J, Wang F, Xu H, Sun T, Zhang H. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia. J Dairy Sci 2011; 94:3229-41. [DOI: 10.3168/jds.2010-3727] [Citation(s) in RCA: 86] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2010] [Accepted: 03/18/2011] [Indexed: 11/19/2022]
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Yu J, Du X, Wang W, Zhang J, Liu W, Sun Z, Sun T, Zhang H. Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China. J GEN APPL MICROBIOL 2011; 57:197-206. [DOI: 10.2323/jgam.57.197] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Sun Z, Liu W, Gao W, Yang M, Zhang J, Wu L, Wang J, Menghe B, Sun T, Zhang H. Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China. J GEN APPL MICROBIOL 2010; 56:1-10. [DOI: 10.2323/jgam.56.1] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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