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García-López JD, Teso-Pérez C, Martín-Platero AM, Peralta-Sánchez JM, Fonollá-Joya J, Martínez-Bueno M, Baños A. Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages. Foods 2023; 12:2445. [PMID: 37444181 DOI: 10.3390/foods12132445] [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: 05/12/2023] [Revised: 06/12/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
Traditional spontaneously fermented foods are well known for their sensory and safety properties, which is mainly due to their indigenous microflora. Within this group of food, Mediterranean dry-cured sausages stand out as a significant source of lactic-acid bacterial strains (LAB) with biotechnological properties, such as their antimicrobial activity. The aim of this study was to investigate the biodiversity of antagonistic LAB strains from different Andalusian traditional sausages, such as salchichón and chorizo. First, a screening was carried out focusing on the antimicrobial activity against foodborne pathogens, such as Listeria monocytogenes, Escherichia coli, Clostridium perfringens, and Staphylococcus aureus, selecting two strains due to their higher antibiosis properties, both in agar and liquid media. These bacteria were identified as Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6. In addition, genomic studies confirmed the presence of certain structural genes related to the production of bacteriocins. Finally, the culture supernatants of both strains were purified and analyzed by LC-MS/MS, obtaining the relative molecular mass and the amino acid sequence and identifying the peptides as the bacteriocins Pediocin-PA and Leucocin K. In conclusion, genomes and antimicrobial substances of P. acidilactici ST6, a Pediocin-PA producer, and Lpb. paraplantarum BPF2, a Leucocin K producer, isolated from Andalusian salchichón and chorizo, respectively, are presented in this work. Although further studies are required, these strains could be used alone or in combination as starters or protective cultures for the food industry.
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Affiliation(s)
- José David García-López
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Campus de Fuentenueva s/n, 18071 Granada, Spain
| | - Claudia Teso-Pérez
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Campus de Fuentenueva s/n, 18071 Granada, Spain
| | - Antonio Manuel Martín-Platero
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Campus de Fuentenueva s/n, 18071 Granada, Spain
| | - Juan Manuel Peralta-Sánchez
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Campus de Fuentenueva s/n, 18071 Granada, Spain
- Departamento de Zoología, Facultad de Biología, Universidad de Sevilla, Avenida de la Reina Mercedes 6, 41012 Seville, Spain
| | - Juristo Fonollá-Joya
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071 Granada, Spain
| | - Manuel Martínez-Bueno
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Campus de Fuentenueva s/n, 18071 Granada, Spain
- Instituto de Biotecnología, Universidad de Granada, 18071 Granada, Spain
| | - Alberto Baños
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Campus de Fuentenueva s/n, 18071 Granada, Spain
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Bartkiene E, Zarovaite P, Starkute V, Mockus E, Zokaityte E, Zokaityte G, Rocha JM, Ruibys R, Klupsaite D. Changes in Lacto-Fermented Agaricus bisporus (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation. Foods 2023; 12:2441. [PMID: 37444179 DOI: 10.3390/foods12132441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/16/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
This study aimed to evaluate the changes in Agaricus bisporus (white and brown) characteristics (colour and acidity parameters, lactic acid bacteria (LAB) and mould/yeast counts, biogenic amine content, fatty acid (FA) and volatile compound (VC) profiles, overall acceptability, and emotions induced for consumers) during a 48 h lactic acid fermentation with Lacticaseibacillus casei No. 210, Lactiplantibacillus plantarum No. 135, Lacticaseibacillus paracasei No. 244, and Pediococcus acidilactici No. 29 strains. Fermented white and brown A. bisporus showed higher LAB count and lower pH, lightness, redness, and yellowness than non-fermented ones. Yeast and fungi counts were similar between non-fermented and fermented samples. All samples contained spermidine (on average, 191.5 mg/kg) and some of the fermented samples had tyramine (on average, 80.7 mg/kg). Saturated FA was the highest in non-fermented brown A. bisporus. The highest monounsaturated and polyunsaturated FA contents were found in Lp. plantarum No. 135 fermented white and brown A. bisporus, respectively. For the first time, the VC profile of fermented A. bisporus was analysed. 1-Octen-3-ol content significantly decreased while benzyl alcohol, acetoin, and 2,3-butanediol increased in most fermented samples. Fermented A. bisporus received good acceptability scores. The emotional evaluation showed that the LAB strain and the interaction of the LAB strain and A. bisporus variety were significant on the intensity of emotions "happy" and "sad", while all analysed factors and their interactions were significant on the intensity of "angry" and "disgusted" (p ≤ 0.05). The findings of this study show the potential of the selected LAB strains and contribute to the increasing body of research on fermented mushrooms.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
| | - Paulina Zarovaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
| | - Gintare Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
- LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
- ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, LT-44244 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania
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Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation. Foods 2022; 11:foods11111553. [PMID: 35681303 PMCID: PMC9180291 DOI: 10.3390/foods11111553] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/23/2022] [Accepted: 05/24/2022] [Indexed: 02/01/2023] Open
Abstract
The aim of the study was to assess changes in the basic quality parameters induced by controlled lactic fermentation of fruiting bodies of the button mushroom (Agaricus bisporus). Lactiplantibacillus plantarum 299v with documented probiotic properties and L. plantarum EK3, i.e., an isolate obtained from spontaneously fermented button mushrooms, were used as starter strains. The fruiting bodies of fresh, blanched, and fermented mushrooms were analyzed at different stages of the lactic fermentation process. The content of free sugars (high-performance liquid chromatography with charged aerosol detector method; HPLC-CAD) and organic acids (high-performance liquid chromatography with diode array detector method; HPLC-DAD) was determined both in the mushroom fruiting bodies and in the brine. Five free sugars (ribose, trehalose, sucrose, glucose, and fructose), mannitol, and six organic acids (lactic, malic, succinic, citric, acetic, and fumaric acids) were detected in the samples. Lactic acid dominated in the final products. The starter cultures exhibited varying degrees of utilization of available mushroom sugars and sucrose used as an additional substrate. Sucrose was utilized at a higher rate and in greater amounts by the L. plantarum EK3 isolate. This starter culture was characterized by a significantly higher final amount of produced lactic acid, a lower pH value, and higher numbers of LAB (lactic acid bacteria). These important quality parameters largely determine the stability of fermented products. Based on the analysis results and the high scores in the organoleptic evaluation of the fermented mushrooms, the L. plantarum EK3 isolate can be recommended as an appropriate starter culture for lactic fermentation of mushroom fruiting bodies.
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Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The study investigated the suitability of a novel strain Lactiplantibacillus plantarum EK11 for obtaining fermented tomato and beetroot juices with improved functional potential. EK11 had the capability of dynamic acidification of pasteurized vegetable beverages. The lowest values of pH were noted in juices after 48 h of fermentation with the probiotic L. plantarum 299v (pH=3.72±0.01 in beet juice and pH=3.43±.0.01 in tomato juice). The fermentation increased the lycopene content in tomato juices from 27.90±0.31µg mL−1 (after 24-h fermentation by strain EK11) to 116.86 ±0.19 µg mL−1 (final products obtained using strain 299v after 7-day cold storage). The process contributed to changes in the betanin and vulgaxanthin-I concentration in beetroot beverages. All fermented products exhibited antioxidative activity, i.e. 50% inhibition of 1,1-diphenyl-2-picrylhydrazyl free radicals. Moreover, three genes involved in the biosynthesis of bacteriocins were detected in the novel strain EK11, which exhibits functional and technological potential for the production of fermented foods.
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