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Lee DH, Lee W, Shin D, Im H, Jung G, Lee YB, Choi J. Genomic and metabolomic analysis of Latilactobacillus sakei DCF0720 for black soybean yogurt fermentation. Int J Food Microbiol 2024; 425:110897. [PMID: 39241349 DOI: 10.1016/j.ijfoodmicro.2024.110897] [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: 04/10/2024] [Revised: 08/28/2024] [Accepted: 08/28/2024] [Indexed: 09/09/2024]
Abstract
Lactic acid bacteria are commonly used in plant-based fermentation to reduce off-flavor and improve sensory characteristics. However, there have been few studies on Latilactobacillus sakei for plant-based yogurt fermentation and, particularly, its metabolic features at the genomic level remain unclear. This study aims to analyze the fermentation characteristics of the L. sakei DCF0720 strain and compare genetics and metabolic relations. For this, DCF0720 was used to ferment the black soybean milk and conduct the physicochemical analysis and sensory test. The genomic and metabolic analyses were performed by complete genome sequencing and 500 MHz 1H NMR, respectively. As a result, DCF0720 exhibited enhanced fermentation performance and sensory evaluations at 37 °C compared to 30 °C, which is generally recognized as the optimal growth temperature for most L. sakei strains. It also produced flavor enhancing volatile compounds such as acetoin and hydroxyacetone, possessing all three key genes for acetoin biosynthesis. DCF0720 lacks 2,3-butanediol dehydrogenase, which leads to the inhibition of acetoin production. DCF0720 possesses a complete pathway to utilize primary black soybean carbon sources such as sucrose, raffinose, and stachyose. DCF0720 also possesses genes for the GH28 family, including the key enzymes in the hydrolysis of pectin substances, which means eliminating the main soybean nonstarch polysaccharides. This study demonstrates that DCF0720 is a suitable starter for plant-based yogurt fermentation, providing a better understanding of fermentation conditions with genetic and metabolic features for black soybean yogurt. Various carbon source utilization abilities with depth metabolic pathway analysis provide that DCF0720 can be employed to develop enhanced starter cultures for black soybean yogurt and diverse plant-based yogurts.
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Affiliation(s)
- Dong Hyeon Lee
- Central Research Institute, Dr. Chung's Food Co., Ltd., Cheongju-si, Republic of Korea.
| | - Wonjong Lee
- Central Research Institute, Dr. Chung's Food Co., Ltd., Cheongju-si, Republic of Korea.
| | - Dongho Shin
- Central Research Institute, Dr. Chung's Food Co., Ltd., Cheongju-si, Republic of Korea.
| | - Haecheon Im
- Central Research Institute, Dr. Chung's Food Co., Ltd., Cheongju-si, Republic of Korea.
| | - Guhun Jung
- Central Research Institute, Dr. Chung's Food Co., Ltd., Cheongju-si, Republic of Korea.
| | - Yoon-Bok Lee
- Central Research Institute, Dr. Chung's Food Co., Ltd., Cheongju-si, Republic of Korea.
| | - Jaekwon Choi
- Central Research Institute, Dr. Chung's Food Co., Ltd., Cheongju-si, Republic of Korea.
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Bilal Z, Akhmetsadykova S, Baubekova A, Tormo H, Faye B, Konuspayeva G. The Main Features and Microbiota Diversity of Fermented Camel Milk. Foods 2024; 13:1985. [PMID: 38998490 PMCID: PMC11240983 DOI: 10.3390/foods13131985] [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: 05/13/2024] [Revised: 06/04/2024] [Accepted: 06/07/2024] [Indexed: 07/14/2024] Open
Abstract
Fermented camel milk, named shubat in Central Asia, is historically and culturally important because it is mainly consumed by Kazakh people who live not only in Kazakhstan but also in close neighboring countries. However, despite its cultural and dietetic significance for this local population, research on its composition and processing technology and the richness of its microflora is relatively scarce. The present review of this product, which is an important beverage in the Kazakh culture, provides up-to-date information regarding its main components and their variability according to different factors, surveys recent changes in the processing technologies for making it using modern techniques, and explores the biodiversity of its microflora. It was reported that the protein, vitamin C, and calcium contents in shubat vary between 1.19 and 5.63%, 28 and 417 mg L-1, and 1.03 and 1.88 g L-1. The lactose content totally disappears. Shubat contains a complex microbial consortium that contributes to its strong reputation for health benefits, but a scientific demonstration of these claims has only been partially achieved.
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Affiliation(s)
- Zauresh Bilal
- Biotechnology Department, Al-Farabi Kazakh National University, 71 Al-Farabi Avenue, Almaty 050040, Kazakhstan; (Z.B.); (A.B.)
- LLP “Scientific and Production Enterprise Antigen”, 4, Azerbayeva Str., Almaty 040905, Kazakhstan;
| | - Shynar Akhmetsadykova
- LLP “Scientific and Production Enterprise Antigen”, 4, Azerbayeva Str., Almaty 040905, Kazakhstan;
- LLP “Kazakh Research Institute for Livestock and Fodder Production”, Horse and Camel Breeding Department, 51, Zhandosov Str., Almaty 50035, Kazakhstan
| | - Almagul Baubekova
- Biotechnology Department, Al-Farabi Kazakh National University, 71 Al-Farabi Avenue, Almaty 050040, Kazakhstan; (Z.B.); (A.B.)
| | - Helene Tormo
- Département Sciences de l’Agroalimentaire et de la Nutrition, Ecole D’ingénieurs de Purpan, INPT, 75, voie du TOEC, BP 57611, CEDEX 3, 31076 Toulouse, France;
| | - Bernard Faye
- Center of International Cooperation on Agriculture Research for Development–CIRAD, UMR SELMET, Campus International de Baillarguet, CEDEX 5, 34398 Montpellier, France;
| | - Gaukhar Konuspayeva
- Biotechnology Department, Al-Farabi Kazakh National University, 71 Al-Farabi Avenue, Almaty 050040, Kazakhstan; (Z.B.); (A.B.)
- LLP “Scientific and Production Enterprise Antigen”, 4, Azerbayeva Str., Almaty 040905, Kazakhstan;
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Roch FF, Dzieciol M, Quijada NM, Alteio LV, Mester PJ, Selberherr E. Microbial community structure of plant-based meat alternatives. NPJ Sci Food 2024; 8:27. [PMID: 38740858 DOI: 10.1038/s41538-024-00269-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Accepted: 04/22/2024] [Indexed: 05/16/2024] Open
Abstract
A reduction in animal-based diets has driven market demand for alternative meat products, currently raising a new generation of plant-based meat alternatives (PBMAs). It remains unclear whether these substitutes are a short-lived trend or become established in the long term. Over the last few years, the trend of increasing sales and diversifying product range has continued, but publication activities in this field are currently limited mainly to market research and food technology topics. As their popularity increases, questions emerge about the safety and nutritional risks of these novel products. Even though all the examined products must be heated before consumption, consumers lack experience with this type of product and thus further research into product safety, is desirable. To consider these issues, we examined 32 PBMAs from Austrian supermarkets. Based on 16S rRNA gene amplicon sequencing, the majority of the products were dominated by lactic acid bacteria (either Leuconostoc or Latilactobacillus), and generally had low alpha diversity. Pseudomonadota (like Pseudomonas and Shewanella) dominated the other part of the products. In addition to LABs, a high diversity of different Bacillus, but also some Enterobacteriaceae and potentially pathogenic species were isolated with the culturing approach. We assume that especially the dominance of heterofermentative LABs has high relevance for the product stability and quality with the potential to increase shelf life of the products. The number of isolated Enterobacteriaceae and potential pathogens were low, but they still demonstrated that these products are suitable for their presence.
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Affiliation(s)
- Franz-Ferdinand Roch
- Centre for Food Science and Veterinary Public Health, Clincal Department for Farm Animals and Food System Science, University of Veterinary Medicine, 1210, Vienna, Austria
| | - Monika Dzieciol
- Centre for Food Science and Veterinary Public Health, Clincal Department for Farm Animals and Food System Science, University of Veterinary Medicine, 1210, Vienna, Austria
| | - Narciso M Quijada
- Centre for Food Science and Veterinary Public Health, Clincal Department for Farm Animals and Food System Science, University of Veterinary Medicine, 1210, Vienna, Austria
- Department of Microbiology and Genetics, Institute for Agribiotechnology Research (CIALE), University of Salamanca, 37185, Villamayor (Salamanca), Spain
| | - Lauren V Alteio
- Austrian Competence Centre for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, 3430, Tulln, Austria
| | - Patrick-Julian Mester
- Centre for Food Science and Veterinary Public Health, Clincal Department for Farm Animals and Food System Science, University of Veterinary Medicine, 1210, Vienna, Austria
| | - Evelyne Selberherr
- Centre for Food Science and Veterinary Public Health, Clincal Department for Farm Animals and Food System Science, University of Veterinary Medicine, 1210, Vienna, Austria.
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García-López JD, Barbieri F, Baños A, Madero JMG, Gardini F, Montanari C, Tabanelli G. Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages. Curr Res Food Sci 2023; 7:100615. [PMID: 37881335 PMCID: PMC10594565 DOI: 10.1016/j.crfs.2023.100615] [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: 07/04/2023] [Revised: 10/05/2023] [Accepted: 10/08/2023] [Indexed: 10/27/2023] Open
Abstract
In this work, two autochthonous LAB strains (Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6), isolated from spontaneously fermented sausages produced in Spain, were tested to produce Spanish fermented sausages (salchichón) in pilot plants, due to their promising technological and anti-listerial activity. These products were compared with a sample obtained with a commercial starter (RAP) and a spontaneously fermented control sample. Physico-chemical parameters, microbial counts, metagenomic analysis, biogenic amines content and organoleptic profile of the obtained samples were studied to assess the performances of the native starters. In fact, traditional and artisanal products obtained through spontaneous fermentations can represent an important biodiversity reservoir of strains to be exploited as new potential starter cultures, to improve the safety, quality and local differentiation of traditional products. The data underlined that ST6 strain resulted in a final lower percentage if compared with the other LAB used as starter cultures. The use of starters reduced the BA concentration observed in the sausages obtained with spontaneous fermentation and the BPF2 and ST6 strains were able to decrease the level of products rancidity. Moreover, a challenge test against L. monocytogenes were performed. The data confirmed the effectiveness in the inhibition of L. monocytogenes by the two bacteriocinogenic strains tested, with respect to RAP and control samples, highlighting their ability to produce bacteriocins in real food systems. This work demonstrated the promising application in meat industry of these autochthonous strains as starter cultures to improve sensory differentiation and recognizability of typical fermented sausages.
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Affiliation(s)
| | - Federica Barbieri
- Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy
| | - Alberto Baños
- Department of Microbiology, DOMCA S.A.U, 18620, Alhendín, Spain
| | | | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy
| | - Giulia Tabanelli
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521, Cesena, Italy
- Department of Agricultural and Food Sciences, University of Bologna, 40127, Bologna, Italy
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Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
In the literature, the effect of the type of casing on fermented sausages is quite unexplored, while several studies are focused on the impact of starter cultures. Therefore, this paper studied the effect of three commercial starter cultures and two casings (natural or collagen) on Italian fermented sausages. Physico-chemical parameters (aw, pH, weight loss), microbiota, aroma profile and sensory analysis were evaluated. Results showed that collagen casings promoted a higher reduction of pH and weight loss. Concerning the microbiota, samples with natural casing had higher counts of lactic acid bacteria, while yeast proliferation was promoted in those with collagen. Regardless of the starters and casings applied, levels of enterococci and Enterobacteriaceae were low (≤2 log CFU/g). The aroma profile was significantly affected by casing: despite the starter applied, the presence of collagen casing favoured acid accumulation (mainly acetate and butanoate) and reduction of ketones. Sensory analysis highlighted significant differences only for odour, colour intensity and sourness. The differences observed suggest that collagen casings may provide a greater availability of oxygen. Overall, casings rather than starter cultures impact the microbial and sensorial features of fermented sausages.
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Tabanelli G, Barbieri F, Soglia F, Magnani R, Gardini G, Petracci M, Gardini F, Montanari C. Safety and technological issues of dry fermented sausages produced without nitrate and nitrite. Food Res Int 2022; 160:111685. [DOI: 10.1016/j.foodres.2022.111685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 11/26/2022]
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Iacumin L, Pellegrini M, Sist A, Tabanelli G, Montanari C, Bernardi C, Comi G. Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures. Microorganisms 2022; 10:microorganisms10091786. [PMID: 36144388 PMCID: PMC9500812 DOI: 10.3390/microorganisms10091786] [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: 08/10/2022] [Revised: 08/31/2022] [Accepted: 09/02/2022] [Indexed: 11/21/2022] Open
Abstract
Seafood products are one of the most perishable foods, and their shelf life is limited by enzymatic and microbial spoilage. Developing methods to extend the shelf life of fresh fish could reduce food waste in the fishery industry, retail stores, and private households. In recent decades, the application of lactic acid bacteria (LAB) as bioprotective cultures has become a promising tool. In this study, we evaluated the use of four starter cultures, previously selected for their properties as bioprotective agents, for sea bass and sea bream burgers biopreservation. Starter cultures impacted the microbial populations, biochemical parameters (pH, TVB-N), and sensory properties of fish burgers, during 10 days of storage at 4 °C and then 20 days at 8 °C in modified atmosphere packaging (MAP). Also, storage time influenced the microbial and physicochemical characteristics of all the tested samples, except for TVB-N values, which were significantly higher in the uninoculated burgers. The volatilome changed in the different treatments, and in particular, the samples supplemented with starter presented a profile that described their rapid growth and colonization, with the production of typical molecules derived from their metabolism. The addition of bioprotective cultures avoided bloating spoilage and improved the sensory parameters of the burgers. The shelf life of the fish burgers supplemented with starter cultures could be extended up to 12 days.
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Affiliation(s)
- Lucilla Iacumin
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy
| | - Michela Pellegrini
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy
| | - Alice Sist
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy
| | - Giulia Tabanelli
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
| | - Cristian Bernardi
- Department of Veterinary Medicine and Animal Sciences, University of Milan, 20122 Lodi, Italy
| | - Giuseppe Comi
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy
- Correspondence:
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