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Yamaguchi M, Imai K, Chen D, Seong YA, Jo K, Ito K. The Similarities in Microbial and Chemical Patterns of Fermentation in Two Open Environments were Promoted by Using 150-Year-Old Nukadoko as Starters. Curr Microbiol 2024; 81:250. [PMID: 38951184 PMCID: PMC11217091 DOI: 10.1007/s00284-024-03760-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Accepted: 06/01/2024] [Indexed: 07/03/2024]
Abstract
Nukadoko, a fermented rice bran employed in traditional Japanese pickling, uses lactic acid bacteria to ferment vegetables. Here, we report the microbial and chemical data of a mixture of matured 150-year-old nukadoko and commercially available rice bran placed in two open environments over 29 days. Across the two environments, Loigolactobacillus was identified as the dominant microbial genera in the later stages of fermentation in nukadoko. The period of increase in the relative abundance of Loigolactobacillus correlated with a decrease in pH and Oxidation-Reduction Potential (ORP) values. While the two environments showed a difference in the rate of change in microbial diversity, they shared the common process through which Loigolactobacillus outcompeted adventitious bacteria in nukadoko, as indicated by the alpha and beta diversity index. Thus, the similarities in microbial and chemical data across two open environments during fermentation using starters indicate that starters contribute to the stability of fermentation in open environments.
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Affiliation(s)
- Marin Yamaguchi
- BIOTA Inc., Tokyo, 101-0022, Japan
- Faculty of Pharmaceutical Sciences, The University of Tokyo, Tokyo, 113-8654, Japan
- College of Arts and Sciences, The University of Tokyo, Tokyo, 153-8902, Japan
| | - Kota Imai
- BIOTA Inc., Tokyo, 101-0022, Japan
- Graduate School of Life and Medical Sciences, Doshisha University, Kyoto, 610-0394, Japan
| | - Dominique Chen
- Faculty of Letters, Arts and Sciences, Waseda University, Tokyo, 162-8644, Japan.
| | - Young Ah Seong
- Faculty of Engineering and Design, Hosei University, Tokyo, 102-8160, Japan
| | - Kazuhiro Jo
- Faculty of Design, Kyushu University, Fukuoka, 815-8540, Japan
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2
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Zhang P, Liu Y, Li H, Hui M, Pan C. Strategies and Challenges of Microbiota Regulation in Baijiu Brewing. Foods 2024; 13:1954. [PMID: 38928896 PMCID: PMC11202514 DOI: 10.3390/foods13121954] [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: 05/17/2024] [Revised: 06/09/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
The traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in fluctuations in Baijiu quality. The microbiota plays a crucial role in determining the quality of Baijiu. Analyzing the driving effect of technology and raw materials on microorganisms. Elucidating the source of core microorganisms and interactions between microorganisms, and finally utilizing single or multiple microorganisms to regulate and intensify the Baijiu fermentation process is an important way to achieve high efficiency and stability in the production of Baijiu. This paper provides a systematic review of the composition and sources of microbiota at different brewing stages. It also analyzes the relationship between raw materials, brewing processes, and brewing microbiota, as well as the steps involved in the implementation of brewing microbiota regulation strategies. In addition, this paper considers the feasibility of using Baijiu flavor as a guide for Baijiu brewing regulation by synthesizing the microbiota, and the challenges involved. This paper is a guide for flavor regulation and quality assurance of Baijiu and also suggests new research directions for regulatory strategies for other fermented foods.
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Affiliation(s)
- Pengpeng Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (P.Z.); (H.L.); (M.H.)
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
| | - Yanbo Liu
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
| | - Haideng Li
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (P.Z.); (H.L.); (M.H.)
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
| | - Ming Hui
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; (P.Z.); (H.L.); (M.H.)
| | - Chunmei Pan
- College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
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YAMANE M, SAKAI S, HIRAI M, TAKAYAMA M, SASAYAMA K, DOUCHI K, KAWABATA S, IKEDA S, SUGAWARA M. Lot-to-lot variation in the microbiota during the brewing process of kimoto-type Japanese rice wine. BIOSCIENCE OF MICROBIOTA, FOOD AND HEALTH 2024; 43:250-259. [PMID: 38966055 PMCID: PMC11220333 DOI: 10.12938/bmfh.2023-092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Accepted: 03/10/2024] [Indexed: 07/06/2024]
Abstract
Kimoto-type Japanese rice wine (sake) has a wide variety of flavors, as the predominant microbes, including lactic acid bacteria (LAB) and nitrate-reducing bacteria, that spontaneously proliferate in the fermentation starter vary depending on the brewery. In this study, we traced the microbiota in four lots of starters manufactured in a newly established brewery and evaluated the lot-to-lot variation and characteristics of the microbiota in the brewery. The results of a 16S ribosomal RNA amplicon analysis showed that the starters brewed in the second brewing year had a more diverse microbiota than those in the first brewing year. Among the LAB predominated at the middle production stage, lactococci, including Leuconostoc spp., were detected in all the lots, while lactobacilli predominated for the first time in the second year. These results suggest that repeated brewing increased microbial diversity and altered the microbial transition pattern in the kimoto-style fermentation starters. Phylogenetic analyses for the LAB isolates from each starter identified Leuconostoc suionicum, Leuconostoc citreum, and Leuconostoc mesenteroides as predominant lactococci as well as a unique lactobacillus in place of Latilactobacillus sakei. We also found that a rice koji-derived Staphylococcus gallinarum with nitrate-reducing activity was generally predominant during the early production stage, suggesting that there was a case in which staphylococci played a role in nitrite production in the starters. These findings are expected to contribute to the understanding of the diversity of microbiota in kimoto-type sake brewing and enable control of the microbiota for consistent sake quality.
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Affiliation(s)
- Momoka YAMANE
- Department of Life and Food Sciences, Obihiro University of
Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido 080-8555,
Japan
- Kamikawa Taisetsu Sake Brewery Co., Ltd., Kamikawa-cho,
Hokkaido 078-1761, Japan
| | - Shuntaro SAKAI
- Department of Life and Food Sciences, Obihiro University of
Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido 080-8555,
Japan
| | - Miho HIRAI
- Department of Life and Food Sciences, Obihiro University of
Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido 080-8555,
Japan
| | - Mizuki TAKAYAMA
- Department of Life and Food Sciences, Obihiro University of
Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido 080-8555,
Japan
| | - Kohya SASAYAMA
- Department of Life and Food Sciences, Obihiro University of
Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido 080-8555,
Japan
| | - Kazutoshi DOUCHI
- Department of Life and Food Sciences, Obihiro University of
Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido 080-8555,
Japan
| | - Shinji KAWABATA
- Department of Life and Food Sciences, Obihiro University of
Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido 080-8555,
Japan
- Kamikawa Taisetsu Sake Brewery Co., Ltd., Kamikawa-cho,
Hokkaido 078-1761, Japan
| | - Shinya IKEDA
- Vegetable Crops Research Unit, USDA-ARS, Department of Food
Science, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA
| | - Masayuki SUGAWARA
- Department of Life and Food Sciences, Obihiro University of
Agriculture and Veterinary Medicine, West 2-11, Inada-cho, Obihiro, Hokkaido 080-8555,
Japan
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Imai K, Niwa R, Fujioka M, Ito K. Understanding the quality and safety of food production through the lens of The Microbiome of The Built Environment. Biosci Biotechnol Biochem 2024; 88:254-259. [PMID: 37994666 DOI: 10.1093/bbb/zbad164] [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: 10/02/2023] [Accepted: 11/16/2023] [Indexed: 11/24/2023]
Abstract
The Microbiome of the Built Environment (MoBE) is profoundly implicated in various sectors, including food science. The balance between beneficial and pathogenic microbes in these facilities directly influences product quality and public health. Maintaining a careful check on MoBE and external microbes is vital to the food industry to ensure quality control. There is also a risk of contamination in the meat processing facility as well. However, over-sanitization can increase drug-resistant microbes, highlighting the importance of balanced microbial management. Additionally, facility design, influenced by understanding MoBE, can optimize the growth of beneficial microbes and inhibit pathogenic microbes. Microbial mapping, an emerging practice, offers insights into microbial hotspots within facilities, resulting in targeted interventions. As the food industry evolves, the intricate understanding and management of MoBE will be pivotal to ensuring optimal food quality, safety, and innovation.
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Affiliation(s)
- Kota Imai
- BIOTA Inc., Tokyo, Japan
- Graduate School of Life and Medical Sciences, Doshisha University, Kyoto, Japan
| | - Ryo Niwa
- BIOTA Inc., Tokyo, Japan
- Graduate School of Medicine, Kyoto University, Kyoto, Japan
| | - Masaki Fujioka
- BIOTA Inc., Tokyo, Japan
- Department of Molecular Pathology, Graduate School of Medicine, Osaka Metropolitan University, Osaka, Japan
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Takahashi M. The community of lactic acid bacteria during kimoto-style seed mash making process and its control. Biosci Biotechnol Biochem 2024; 88:242-248. [PMID: 38183305 DOI: 10.1093/bbb/zbad182] [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: 09/29/2023] [Accepted: 12/22/2023] [Indexed: 01/08/2024]
Abstract
Kimoto-style seed mash making processes such as the kimoto and yamahai-moto processes are driven by various microorganisms, and it is very important to make lactic acid bacteria grow stably for the brewing of a sake product with consistent quality. A model of bacterial transition from spherical lactic acid bacteria to rod-shaped lactic acid bacteria during kimoto-making has been advocated, but the model cannot explain all cases of a transition of a bacterial community during kimoto-making at various breweries. Several studies have described unique bacterial transition patterns that differ from those considered in the proposed model, and it is possible that factors such as differences in the initial bacterial community among breweries may cause the diversity of bacterial transitions. In this minireview, I summarize the research concerning the community of lactic acid bacteria during the kimoto-style seed mash making process, and I discuss how stable lactic acid fermentation can be achieved.
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Affiliation(s)
- Masayuki Takahashi
- Quality and Evaluation Research Division. National Research Institute of Brewing (NRIB), Higashi-Hiroshima, Japan
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Watanabe D. Sake yeast symbiosis with lactic acid bacteria and alcoholic fermentation. Biosci Biotechnol Biochem 2024; 88:237-241. [PMID: 38006236 DOI: 10.1093/bbb/zbad167] [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: 09/30/2023] [Accepted: 11/20/2023] [Indexed: 11/26/2023]
Abstract
The yeast Saccharomyces cerevisiae plays a pivotal role in the production of fermented foods by converting sugars in ingredients into ethanol through alcoholic fermentation. However, how accurate is our understanding of its biological significance? Although yeast is essential to produce alcoholic beverages and bioethanol, yeast does not yield ethanol for humankind. Yeast obtains energy in the form of ATP for its own vital processes through alcoholic fermentation, which generates ethanol as a byproduct. The production of ethanol may have more significance for yeast, since many other organisms do not produce ethanol, a highly toxic substance, to obtain energy. The key to address this issue has not been found using conventional microbiology, where yeasts are isolated and cultured in pure form. This review focuses on a possible novel role of yeast alcohol fermentation, which is revealed through our recent studies of microbial interactions.
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Affiliation(s)
- Daisuke Watanabe
- Division of Biological Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, Nara, Japan
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7
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Nishida H. Kuratsuki bacteria and sake making. Biosci Biotechnol Biochem 2024; 88:249-253. [PMID: 37833236 DOI: 10.1093/bbb/zbad147] [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: 09/13/2023] [Accepted: 10/05/2023] [Indexed: 10/15/2023]
Abstract
Kuratsuki bacteria enter during the sake-making process and interact with sake yeast until their growth is attenuated by the ethanol produced by sake yeast. Due to the interaction between kuratsuki bacteria and sake yeast, the metabolism of sake yeast changes, affecting the composition of esters and organic acids and subsequently the flavor and taste of sake. We cultivated kuratsuki bacteria and sake yeast, and performed test making at sake breweries to clarify the interaction among microorganisms in the sake-making process. We aim to propose a sake-making process that controls the flavor and taste of sake by utilizing the functions of kuratsuki bacteria.
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Affiliation(s)
- Hiromi Nishida
- Department of Food and Life Sciences, Toyo University, 1-1-1, Izumino, Itakura-machi, Ora-gun, Gunma, Japan
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Roselli GE, Kerruish DWM, Crow M, Smart KA, Powell CD. The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers. Front Microbiol 2024; 15:1346724. [PMID: 38440137 PMCID: PMC10910910 DOI: 10.3389/fmicb.2024.1346724] [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: 11/29/2023] [Accepted: 02/02/2024] [Indexed: 03/06/2024] Open
Abstract
The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented products. However, the brewing industry and other related sectors face a step-change in practice, primarily due to the growth in sales of no- and low-alcohol (NoLo) alternatives to traditional alcoholic products. Here we review the involvement of microbes across the brewing process, including both their positive contributions and their negative (spoilage) effects. We also discuss the opportunities for exploiting microbes for NoLo beer production, as well as the spoilage risks associated with these products. For the latter, we highlight differences in composition and process conditions between traditional and NoLo beers and discuss how these may impact the microbial ecosystem of each product stream in relation to microbiological stability and final beer quality.
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Affiliation(s)
- Giulia E. Roselli
- Division of Microbiology, Biotechnology and Brewing Science, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom
| | | | - Matthew Crow
- Diageo International Technical Centre, Menstrie, Scotland, United Kingdom
| | - Katherine A. Smart
- Diageo International Technical Centre, Menstrie, Scotland, United Kingdom
| | - Chris D. Powell
- Division of Microbiology, Biotechnology and Brewing Science, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom
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Yazaki A, Nishida H. Effect of kuratsuki Kocuria on sake's taste varies depending on the sake yeast strain used in sake brewing. Arch Microbiol 2023; 205:290. [PMID: 37468657 DOI: 10.1007/s00203-023-03625-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 07/21/2023]
Abstract
Although sake yeast mainly produces the taste of sake, sake brewery-inhabiting (kuratsuki) bacteria affect the taste of sake. Thus, kuratsuki bacteria may alter the metabolism of sake yeast through interactions between kuratsuki bacteria and sake yeast. This study aimed to confirm the effects of the combination of kuratsuki Kocuria TGY1127_2 and different sake yeast strains, AK25, K901, and K1801 on the taste of sake. Although the Brix and acidity during sake production using AK25 differed between sake with and without kuratsuki Kocuria, those using K901 and K1801 did not differ. Thus, sake yeast AK25 interacted with kuratsuki Kocuria and changed its characteristics of ethanol fermentation. In addition, the taste intensity changes, measured with a taste sensor TS-5000Z, showed that the effects of adding kuratsuki Kocuria varied among different sake yeasts. Thus, each sake yeast strain interacted with the kuratsuki bacterium and produced different metabolites, resulting in a change in the taste of sake. The findings of this study can lead to the brewing of sake using different types of kuratsuki bacteria which can affect the taste of sake.
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Affiliation(s)
- Ayano Yazaki
- Department of Food and Life Sciences, Toyo University, 1-1-1, Izumino, Itakura-Machi, Ora-Gun, Gunma, 374-0193, Japan
| | - Hiromi Nishida
- Department of Food and Life Sciences, Toyo University, 1-1-1, Izumino, Itakura-Machi, Ora-Gun, Gunma, 374-0193, Japan.
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Niwa R, Chen D, Seong YA, Jo K, Ito K. Direct contact of fermented rice bran beds promotes food-to-hand transmission of lactic acid bacteria. FEMS Microbiol Lett 2023; 370:fnad120. [PMID: 37960971 PMCID: PMC10697408 DOI: 10.1093/femsle/fnad120] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 11/02/2023] [Accepted: 11/10/2023] [Indexed: 11/15/2023] Open
Abstract
The skin microbiome, which varies widely between individuals, plays a crucial role in human health. It also interacts with the environment in various ways, including during the preparation of fermented food. Nukadoko is a pickle and traditional fermented food in Japan that utilizes lactic acid bacteria to ferment vegetables. When preparing or maintaining Nukadoko, it is mixed with bare hands. Despite the known interaction between Nukadoko and human skin, no studies have explored its impact on Nukadoko quality or skin microbiome changes. This study examines these effects during Nukadoko maintenance. Three participants were asked to stir commercially available late-stage Nukadoko for 14 days and not stir it for the remaining 14 days to examine microbial settlement and shedding. Microbiome analysis was performed on human skin and Nukadoko. We found that microorganisms from rice bran beds can temporarily settle on human skin but are shed quickly. Stirring rice bran beds by hand may have short-term effects on the skin microbiome. This study provides insights into the communication between human and food microbiomes in traditional Japanese fermented foods.
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Affiliation(s)
- Ryo Niwa
- BIOTA Inc., Tokyo, 101-0022, Japan
- Graduate School of Medicine, Kyoto University, Kyoto, 606-8501, Japan
| | - Dominique Chen
- Faculty of Letters, Arts and Sciences, Waseda University, Tokyo, 162-8644, Japan
| | - Young ah Seong
- Faculty of Design & Engineering, Hosei University, Tokyo, 162-0843, Japan
| | - Kazuhiro Jo
- Faculty of Design, Kyushu University, Fukuoka, 815-8540, Japan
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