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Michielsen S, Vercelli GT, Cordero OX, Bachmann H. Spatially structured microbial consortia and their role in food fermentations. Curr Opin Biotechnol 2024; 87:103102. [PMID: 38461750 DOI: 10.1016/j.copbio.2024.103102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 02/14/2024] [Accepted: 02/14/2024] [Indexed: 03/12/2024]
Abstract
Microbial consortia are important for the fermentation of foods. They bring combined functionalities to the fermented product, but stability and product consistency of fermentations with complex consortia can be hard to control. Some of these consortia, such as water- and milk-kefir and kombucha, grow as multispecies aggregates or biofilms, in which micro-organisms taking part in a fermentation cascade are spatially organized. The spatial organization of micro-organisms in these aggregates can impact what metabolic interactions are realized in the consortia, ultimately affecting the growth dynamics and evolution of microbes. A better understanding of such spatially structured communities is of interest from the perspective of microbial ecology and biotechnology, as multispecies aggregates can be used to valorize energy-rich substrates, such as plant-based substrates or side streams from the food industry.
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Affiliation(s)
- Sabine Michielsen
- Systems Biology Lab, A-LIFE/AIMMS, Vrije Universiteit Amsterdam, De Boelelaan 1085, 1081HV Amsterdam, the Netherlands
| | - Gabriel T Vercelli
- Department of Civil and Environmental Engineering, 15 Vassar St, Cambridge, MA 02139, USA
| | - Otto X Cordero
- Department of Civil and Environmental Engineering, 15 Vassar St, Cambridge, MA 02139, USA
| | - Herwig Bachmann
- Systems Biology Lab, A-LIFE/AIMMS, Vrije Universiteit Amsterdam, De Boelelaan 1085, 1081HV Amsterdam, the Netherlands; Microbiology Department, NIZO Food Research, Ede, the Netherlands.
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Rejdlová A, Salek RN, Míšková Z, Lorencová E, Kůrová V, Adámek R, Sumczynski D. Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures. Foods 2023; 12:3368. [PMID: 37761077 PMCID: PMC10528688 DOI: 10.3390/foods12183368] [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: 08/21/2023] [Revised: 09/03/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage period of 21 days (at 4 ± 1 °C). In general, for all tested samples, the values of total soluble solids, pH, and density decreased with increasing storage time. In contrast, the values of ethanol, degree of fermentation, and total dissolved solids increased with the prolongation of the storage time. Furthermore, it was found that all the model samples exhibited pseudoplastic behavior. Based on the sensory analysis performed, samples containing 25% (w/w) whey were evaluated as the most acceptable. Last but not least, the present study can serve as a basis for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey.
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Affiliation(s)
- Anita Rejdlová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Richardos Nikolaos Salek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Zuzana Míšková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Eva Lorencová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Vendula Kůrová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Richard Adámek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Daniela Sumczynski
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic;
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Moreno-León GR, Avila-Reyes SV, Villalobos-Espinosa JC, Camacho-Díaz BH, Tapia-Maruri D, Jiménez-Aparicio AR, Arenas-Ocampo ML, Solorza-Feria J. Effect of Agave Fructans on Changes in Chemistry, Morphology and Composition in the Biomass Growth of Milk Kefir Grains. Microorganisms 2023; 11:1570. [PMID: 37375072 DOI: 10.3390/microorganisms11061570] [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: 04/09/2023] [Revised: 05/30/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Prebiotic effects have been attributed to agave fructans through bacterial and yeast fermentations, but there are few reports on their use as raw materials of a carbon source. Kefir milk is a fermented drink with lactic acid bacteria and yeast that coexist in a symbiotic association. During fermentation, these microorganisms mainly consume lactose and produce a polymeric matrix called kefiran, which is an exopolysaccharide composed mainly of water-soluble glucogalactan, suitable for the development of bio-degradable films. Using the biomass of microorganisms and proteins together can be a sustainable and innovative source of biopolymers. In this investigation, the effects of lactose-free milk as a culture medium and the addition of other carbon sources (dextrose, fructose, galactose, lactose, inulin and fructans) in concentrations of 2, 4 and 6% w/w, coupled with initial parameters such as temperature (20, 25 and 30 °C), % of starter inoculum (2, 5 and 10% w/w) was evaluated. The method of response surface analysis was performed to determine the optimum biomass production conditions at the start of the experiment. The response surface method showed that a 2% inoculum and a temperature of 25 °C were the best parameters for fermentation. The addition of 6% w/w agave fructans in the culture medium favored the growth of biomass (75.94%) with respect to the lactose-free culture medium. An increase in fat (3.76%), ash (5.57%) and protein (7.12%) content was observed when adding agave fructans. There was an important change in the diversity of microorganisms with an absence of lactose. These compounds have the potential to be used as a carbon source in a medium culture to increase kefir granule biomass. There was an important change in the diversity of microorganisms with an absence of lactose, where the applied image digital analysis led to the identification of the morphological changes in the kefir granules through modification of the profile of such microorganisms.
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Affiliation(s)
- Germán R Moreno-León
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
| | - Sandra V Avila-Reyes
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
- CONAHCyT- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
| | - Julieta C Villalobos-Espinosa
- Tecnológico Nacional de México/Campus ITS Teziutlán, Ingeniería en Industrias Alimentarias, Fracción I y II Aire Libre S/N, Teziutlán C.P. 73960, Puebla, Mexico
| | - Brenda H Camacho-Díaz
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
| | - Daniel Tapia-Maruri
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
| | - Antonio R Jiménez-Aparicio
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
| | - Martha L Arenas-Ocampo
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
| | - Javier Solorza-Feria
- CEPROBI-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6 calle CEPROBI No. 8, Colonia San Isidro, Yautepec C.P. 62730, Morelos, Mexico
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Tsenang M, Pheko T, Mokgadi J, Phokedi GN. A Validated Liquid–Liquid Extraction Method for the Quantitative Analysis of Ethanol in the Different Types of Home-Brewed Alcoholic Beverages of Botswana Using Gas Chromatography Flame Ionization Detector. CHEMISTRY AFRICA 2022. [PMCID: PMC9593979 DOI: 10.1007/s42250-022-00520-3] [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] [Indexed: 11/06/2022]
Abstract
Purpose Home-made alcohol-related deaths are a significant public health issue which is often overlooked. To date, approximately 30 people have died following the consumption of home brewed alcoholic beverages in Botswana. The process of brewing such alcoholic beverages remains unmonitored and makes it difficult to pinpoint the cause of these deaths. Ethanol content in these beverages is thought to be high and therefore contributing towards the deaths. The aim of this research was to develop and validate a method for the quantification of ethanol in the different types of home-brewed alcoholic drinks of Botswana. Methods Twenty-six different samples of home-brewed alcoholic drinks were collected from local brewers in different districts of Botswana. A Liquid–Liquid Extraction-Gas Chromatography-Flame Ionization Detector method was optimized for extraction of ethanol using ethyl acetate and validated for accuracy, precision, repeatability, selectivity, linearity, limit of detection, limit of quantification, stability. Following this, the method used to measure the concentration of ethanol in the different home brewed beverages. Results The method demonstrated linearity in the concentration range of 2.5–60% v/v with correlation coefficient (R2) of 0.996 and, was found to be precise with %RSD values ≤ 5%. Repeatability was acceptable with %RSD values ≤ 5%. Percentage recoveries were within 100%. No interference was observed from likely excipients commonly found in home brewed alcoholic beverages, demonstrating good selectivity. Limits of detection and quantification were found to be 0.37% v/v and 1.12% v/v respectively. The analysed samples were discovered to contain ethanol with concentrations ranging from 2.56 to 36% v/v. Conclusion A method for the quantification of ethanol in home-made alcoholic beverages of Botswana was developed and validated. It is simple, cheap, rapid and does not require sophisticated instruments.
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Affiliation(s)
- Mmaabo Tsenang
- Department of Chemical and Forensic Sciences, Botswana International University of Science and Technology, BIUST, Plot 10071, Boseja-Khurumela, Private Bag 16, Palapye, Botswana
| | - Tshepo Pheko
- Department of Chemical and Forensic Sciences, Botswana International University of Science and Technology, BIUST, Plot 10071, Boseja-Khurumela, Private Bag 16, Palapye, Botswana
| | - Janes Mokgadi
- Chemical, Biological Nuclear and Radiological Weapons Management Authority, Ministry of Defence, Justice and Security, Private Bag 00384, Gaborone, Botswana
| | - Gothatamang Norma Phokedi
- Department of Chemical and Forensic Sciences, Botswana International University of Science and Technology, BIUST, Plot 10071, Boseja-Khurumela, Private Bag 16, Palapye, Botswana
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Tailoring the Optimized Fermentation Conditions of SCOBY-Based Membranes and Milk Kefir Grains to Promote Various Functional Properties. Foods 2022; 11:foods11193107. [PMID: 36230183 PMCID: PMC9563321 DOI: 10.3390/foods11193107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/21/2022] [Accepted: 10/01/2022] [Indexed: 11/23/2022] Open
Abstract
Kombucha culture (named SCOBY-Symbiotic Culture of Bacteria and Yeasts) and milk kefir grains represent multiple consortia of wild microorganisms that include lactic acid bacteria, acetic acid bacteria and yeasts with valuable functional properties. Their fermentative potential provides a wide range of derivate metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) with valuable in vitro and in vivo benefits. This study targeted the evaluation of the functionality of a co-culture of SCOBY-based membranes and milk kefir grains, used as freeze-dried starter cultures, for the fermentation of a newly formulated medium based on black tea infusion, supplemented with bovine colostrum and sugar, in order to produce bioactive compounds with functional properties. The design and optimization of the biotechnological process were achieved by using the Plackett–Burman experimental design (six factorial points, three center points) and the response surface methodology and central composite design (three factorial points, six axial points and two center points in axial) tools. The statistical analysis and the mathematical modelling of the responses such as the pH, titratable acidity, antioxidant activity and antimicrobial activity (against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Aspergillus niger) were investigated. Further, the composition of organic acids, polyphenols and flavonoids of the fermented product obtained under the optimized fermentation conditions was also analyzed. The fermentation of the medium containing 6.27% (w/v) bovine colostrum powder, 1.64% (w/v) black tea, 7.5% (w/w) sugar, pH 6.7, with an inoculum based of 0.36% (w/v) milk kefir grains powder and 0.5% (w/v) SCOBY-based membrane (both as freeze-dried culture), at 30 °C, for 5 days, in an aerobic stationary system, revealed an antifungal activity between 80 and 100% against Aspergillus niger, an antibacterial activity of 8–22 mm against Escherichia coli and Bacillus spp. And a titratable acidity of 445 °Th. The chemical composition of the obtained product had a positive impact on the functional properties of the fermented products in terms of the antimicrobial and antioxidant properties.
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