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Ağagündüz D, Yılmaz B, Koçak T, Altıntaş Başar HB, Rocha JM, Özoğul F. Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues. Foods 2022; 11:foods11193074. [PMID: 36230150 PMCID: PMC9564171 DOI: 10.3390/foods11193074] [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: 08/31/2022] [Revised: 09/22/2022] [Accepted: 09/29/2022] [Indexed: 11/16/2022] Open
Abstract
Fermentation is one of the oldest known production processes and the most technologically valuable in terms of the food industry. In recent years, increasing nutrition and health awareness has also changed what is expected from fermentation technology, and the production of healthier foods has started to come a little more forward rather than increasing the shelf life and organoleptic properties of foods. Therefore, in addition to traditional microorganisms, a new generation of (novel) microorganisms has been discovered and research has shifted to this point. Novel microorganisms are known as either newly isolated genera and species from natural sources or bacterial strains derived from existing bacteria. Although novel microorganisms are mostly studied for their use in novel food production in terms of gut-microbiota modulation, recent innovative food research highlights their fermentative effects and usability, especially in food modifications. Herein, Clostridium butyricum, Bacteroides xylanisolvens, Akkermansia muciniphila, Mycobacterium setense manresensis, and Fructophilic lactic acid bacteria (FLAB) can play key roles in future candidate microorganisms for fermentation technology in foods. However, there is also some confusion about the safety issues related to the use of these novel microorganisms. This review paper focuses on certain novel candidate microorganisms for fermentation technology with a deep view of their functions, benefits, and safety issues.
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Affiliation(s)
- Duygu Ağagündüz
- Department of Nutrition and Dietetics, Gazi University, Emek, Ankara 06490, Turkey
| | - Birsen Yılmaz
- Department of Nutrition and Dietetics, Cukurova University, Sarıcam, Adana 01380, Turkey
| | - Tevfik Koçak
- Department of Nutrition and Dietetics, Gazi University, Emek, Ankara 06490, Turkey
| | | | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4050-345 Porto, Portugal
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4050-345 Porto, Portugal
- Correspondence:
| | - Fatih Özoğul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Turkey
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Gallus MK, Beer I, Ivleva NP, Ehrmann MA. Fructobacillus cardui sp. nov., isolated from a thistle ( Carduus nutans) flower. Int J Syst Evol Microbiol 2022; 72. [PMID: 36260500 DOI: 10.1099/ijsem.0.005553] [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] [Indexed: 06/16/2023] Open
Abstract
A Fructobacillus strain was isolated from the flower of a nodding thistle (Carduus nutans) collected in Bavaria, Germany. The strain is Gram-positive, rod-shaped, non-motile, non-sporulating, catalase- and oxidase-negative, and facultatively anaerobic. Growth can be detected at 10-37 °C and pH 4 to 9. The genome size is about 1.56 Mbp and the G+C content is 43.76 mol%. Assignment to the genus Fructobacillus was done by average nucleotide identity (ANI), 16S rRNA gene sequence and multilocus sequence analyses. Calculations of ANI and digital DNA-DNA hybridization values indicate a novel species with Fructobacillus tropaeoli DSM 23246T (93.58% ANI and 57.9 % dDDH) being its closest relative. Therefore, a new species named Fructobacillus cardui sp. nov. with TMW 2.2452T (=DSM 113480T=CECT 30515T) as type strain is proposed.
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Affiliation(s)
- Marion K Gallus
- Chair of Microbiology, Technical University of Munich, Munich, Germany
- Chair of Analytical Chemistry and Water Chemistry, Technical University of Munich, Munich, Germany
| | - Irina Beer
- Chair of Microbiology, Technical University of Munich, Munich, Germany
- Chair of Analytical Chemistry and Water Chemistry, Technical University of Munich, Munich, Germany
| | - Natalia P Ivleva
- Chair of Microbiology, Technical University of Munich, Munich, Germany
- Chair of Analytical Chemistry and Water Chemistry, Technical University of Munich, Munich, Germany
| | - Matthias A Ehrmann
- Chair of Microbiology, Technical University of Munich, Munich, Germany
- Chair of Analytical Chemistry and Water Chemistry, Technical University of Munich, Munich, Germany
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Probiotication of Nutritious Fruit and Vegetable Juices: An Alternative to Dairy-Based Probiotic Functional Products. Nutrients 2022; 14:nu14173457. [PMID: 36079714 PMCID: PMC9459872 DOI: 10.3390/nu14173457] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/16/2022] [Accepted: 08/17/2022] [Indexed: 11/17/2022] Open
Abstract
Fruits and vegetables are widely known to be rich in nutrients, antioxidants, vitamins, dietary fiber, minerals, and a bioactive molecule, making them an essential component of a balanced diet with multiple documented positive effects on human health. The probiotication of plant-based juices for the production of functional and nutraceutical food serves as a healthy alternative to dairy probiotics. They are cholesterol free, lack several dairy allergens, and also encourage ingestion for people with lactose intolerance. This review highlights valuable claims regarding the efficacy of different probiotic strains on various diseases. A comprehensive nutrition comparison and the preference of plant-based over dairy probiotic drinks is also discussed, supported with updated market trends of probiotic drinks (dairy and non-dairy based). An extensive compilation of current plant-based probiotic drinks that are available in markets around the world is listed as a reference. The fermentability of carbon sources by probiotic microorganisms is crucial in addressing the development of plant-based drinks. Therefore, the pathway involved in metabolism of sucrose, glucose, fructose, and galactose in fruit and vegetable juice was also underlined. Finally, the key factors in monitoring the quality of probiotic products such as total soluble solids, sugar consumption, titratable acidity, pH, and stability at low storage temperatures were outlined.
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Vermote L, Verce M, Mozzi F, De Vuyst L, Weckx S. Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species Diversity. Front Microbiol 2022; 13:872281. [PMID: 35898900 PMCID: PMC9309516 DOI: 10.3389/fmicb.2022.872281] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Accepted: 06/23/2022] [Indexed: 11/13/2022] Open
Abstract
The fiber, vitamin, and antioxidant contents of fruits contribute to a balanced human diet. In countries such as Argentina, several tropical fruits are witnessing a high yield in the harvest season, with a resulting surplus. Fruit fermentation using autochthonous starter cultures can provide a solution for food waste. However, limited knowledge exists about the microbiota present on the surfaces of fruits and the preceding flowers. In the present exploratory study, the microbiomes associated with the surfaces of tropical fruits from Northern Argentina, such as white guava, passion fruit and papaya were investigated using a shotgun metagenomic sequencing approach. Hereto, one sample composed of 14 white guava fruits, two samples of passion fruits with each two to three fruits representing the almost ripe and ripe stage of maturity, four samples of papaya with each two to three fruits representing the unripe, almost ripe, and ripe stage of maturity were processed, as well as a sample of closed and a sample of open Japanese medlar flowers. A considerable heterogeneity was found in the composition of the fruits’ surface microbiota at the genus and species level. While bacteria dominated the microbiota of the fruits and flowers, a small number of the metagenomic sequence reads corresponded with yeasts and filamentous fungi. A minimal abundance of bacterial species critical in lactic acid and acetic acid fermentations was found. A considerable fraction of the metagenomic sequence reads from the fruits’ surface microbiomes remained unidentified, which suggested that intrinsic species are to be sequenced or discovered.
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Affiliation(s)
- Louise Vermote
- Faculty of Sciences and Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit Brussel, Brussels, Belgium
| | - Marko Verce
- Faculty of Sciences and Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit Brussel, Brussels, Belgium
| | - Fernanda Mozzi
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
| | - Luc De Vuyst
- Faculty of Sciences and Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit Brussel, Brussels, Belgium
| | - Stefan Weckx
- Faculty of Sciences and Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit Brussel, Brussels, Belgium
- *Correspondence: Stefan Weckx,
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Iorizzo M, Ganassi S, Albanese G, Letizia F, Testa B, Tedino C, Petrarca S, Mutinelli F, Mazzeo A, De Cristofaro A. Antimicrobial Activity from Putative Probiotic Lactic Acid Bacteria for the Biological Control of American and European Foulbrood Diseases. Vet Sci 2022; 9:vetsci9050236. [PMID: 35622764 PMCID: PMC9143654 DOI: 10.3390/vetsci9050236] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 05/02/2022] [Accepted: 05/10/2022] [Indexed: 02/06/2023] Open
Abstract
The balance of the gut microbiome is important for the honey bee’s growth and development, immune function and defense against pathogens. The use of a beneficial bacteria-based strategy for the prevention and biocontrol of American foulbrood (AFB) and European foulbrood (EFB) diseases in honey bees offers interesting prospects. Lactic acid bacteria (LAB) are common inhabitants of the gastrointestinal tract of the honey bee. Among LABs associated with bee gut microbiota, Lactiplantibacillus plantarum (previously Lactobacillus plantarum) and Apilactobacillus kunkeei (formerly classified as Lactobacillus kunkeei) are two of the most abundant species. In this study, four Lactiplantibacillus plantarum strains and four Apilactobacillus kunkeei strains, isolated from the gastrointestinal tract of honey bee (Apis mellifera L.) were selected for their in vitro inhibition ability of Paenibacillus larvae ATCC 9545 and Melissococccus plutonius ATCC 35311. In addition, these LABs have been characterized through some biochemical and functional characteristics: cell surface properties (hydrophobicity and auto-aggregation), carbohydrates assimilation and enzymatic activities. The antimicrobial, biochemical and cell surface properties of these LABs have been functional to their candidature as potential probiotics in beekeeping and for the biocontrol of AFB and EFB diseases.
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Affiliation(s)
- Massimo Iorizzo
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.G.); (F.L.); (B.T.); (C.T.); (S.P.); (A.M.); (A.D.C.)
| | - Sonia Ganassi
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.G.); (F.L.); (B.T.); (C.T.); (S.P.); (A.M.); (A.D.C.)
| | - Gianluca Albanese
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.G.); (F.L.); (B.T.); (C.T.); (S.P.); (A.M.); (A.D.C.)
- Correspondence:
| | - Francesco Letizia
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.G.); (F.L.); (B.T.); (C.T.); (S.P.); (A.M.); (A.D.C.)
| | - Bruno Testa
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.G.); (F.L.); (B.T.); (C.T.); (S.P.); (A.M.); (A.D.C.)
| | - Cosimo Tedino
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.G.); (F.L.); (B.T.); (C.T.); (S.P.); (A.M.); (A.D.C.)
| | - Sonia Petrarca
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.G.); (F.L.); (B.T.); (C.T.); (S.P.); (A.M.); (A.D.C.)
- Conaproa, Consorzio Nazionale Produttori Apistici, 86100 Campobasso, Italy
| | - Franco Mutinelli
- Istituto Zooprofilattico Sperimentale delle Venezie (IZSVe), National Reference Laboratory for Honey Bee Health, Viale dell’Università 10, 35020 Legnaro, Italy;
| | - Alessandra Mazzeo
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.G.); (F.L.); (B.T.); (C.T.); (S.P.); (A.M.); (A.D.C.)
| | - Antonio De Cristofaro
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.G.); (F.L.); (B.T.); (C.T.); (S.P.); (A.M.); (A.D.C.)
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Syed Yaacob SN, Huyop F, Misson M, Abdul Wahab R, Huda N. Exploring the genome of Lactobacillaceae spp. Sy-1 isolated from Heterotrigona itama honey. PeerJ 2022; 10:e13053. [PMID: 35345581 PMCID: PMC8957270 DOI: 10.7717/peerj.13053] [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: 09/01/2021] [Accepted: 02/12/2022] [Indexed: 01/11/2023] Open
Abstract
Background Honey produced by Heterotrigona itama is highly preferred among consumers due to its high-value as a functional food and beneficial lactic acid bacteria (LAB) reservoir. Fructophilic lactic acid bacteria (FLAB) are a group of LAB with unique growth characteristics and are regarded as promising producers of bioactive compounds. Hence, it is not surprising that LAB, especially FLAB, may be involved with the excellent bioactivity of H. itama honey. With the trending consumer preference for H. itama honey coupled with increasing awareness for healthy food, the genomic background of FLAB isolated from this honey must, therefore, be clearly understood. In this study, one FLAB strain designated as Sy-1 was isolated from freshly collected H. itama honey. Its FLAB behavior and genomic features were investigated to uncover functional genes that could add value to functional food. Methods The fructophilic characteristics of strain Sy-1 were determined, and the genome was sequenced using Illumina iSeq100 and Oxford Nanopore. The average nucleotide identity and phylogenetic analyses based on 16S rRNA, 92 core genes, and whole-genome sequence were performed to unravel the phylogenetic position of strain Sy-1. NCBI Prokaryotic Genome Annotation Pipeline annotated the genome, while the EggNOG-mapper, BLASTKoala, and GHOSTKoala were used to add functional genes and pathways information. Results Strain Sy-1 prefers D-fructose over D-glucose and actively metabolizes D-glucose in the presence of electron acceptors. Genomic annotation of strain Sy-1 revealed few genes involved in carbohydrate transport and metabolism, and partial deletion of adhE gene, in line with the characteristic of FLAB. The 16S rRNA gene sequence of strain Sy-1 showed the highest similarity to unknown LAB species isolated from the gut of honeybees. The phylogenetic analyses discovered that strain Sy-1 belonged to the Lactobacillaceae family and formed a separate branch closer to type strain from the genera of Acetilactobacillus and Apilactobacillus. The ANI analysis showed the similarity of the closest relative, Apilactobacillus micheneri Hlig3T. The assembled genome of Sy-1 contains 3 contigs with 2.03 Mbp and a 41% GC content. A total of 1,785 genes were identified, including 1,685 protein-coding genes, 68 tRNA, and 15 rRNA. Interestingly, strain Sy-1 encoded complete genes for the biosynthesis of folate and riboflavin. High-performance liquid chromatography analysis further confirmed the high production of folic acid (1.346 mg/L) by Sy-1. Discussion Based on phylogenetic and biochemical characteristics, strain Sy-1 should be classified as a novel genus in the family of Lactobacillaceae and a new member of FLAB. The genome information coupled with experimental studies supported the ability of strain Sy-1 to produce high folic acid. Our collective findings support the suitable application of FLAB strain Sy-1 in the functional food and pharmaceutical industries.
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Affiliation(s)
- Syariffah Nuratiqah Syed Yaacob
- Department of Bioscience, Faculty of Science, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia,Enzyme Technology and Green Synthesis Group, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Fahrul Huyop
- Department of Bioscience, Faculty of Science, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia,Enzyme Technology and Green Synthesis Group, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Mailin Misson
- Biotechnology Research Institute, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Malaysia
| | - Roswanira Abdul Wahab
- Enzyme Technology and Green Synthesis Group, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia,Department of Chemistry, Faculty of Science, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Nurul Huda
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Malaysia
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Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages. Microorganisms 2021; 9:microorganisms9122532. [PMID: 34946135 PMCID: PMC8706850 DOI: 10.3390/microorganisms9122532] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/04/2021] [Accepted: 12/05/2021] [Indexed: 11/26/2022] Open
Abstract
Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).
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Crespo L, Gaglio R, Martínez FG, Martin GM, Franciosi E, Madrid-Albarrán Y, Settanni L, Mozzi F, Pescuma M. Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112103] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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De Clercq V, Roelants SLKW, Castelein MG, De Maeseneire SL, Soetaert WK. Elucidation of the Natural Function of Sophorolipids Produced by Starmerella bombicola. J Fungi (Basel) 2021; 7:jof7110917. [PMID: 34829208 PMCID: PMC8621470 DOI: 10.3390/jof7110917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 10/22/2021] [Accepted: 10/22/2021] [Indexed: 12/21/2022] Open
Abstract
The yeast Starmerella bombicola distinguishes itself from other yeasts by its potential of producing copious amounts of the secondary metabolites sophorolipids (SLs): these are glycolipid biosurfactants composed out of a(n) (acetylated) sophorose moiety and a lipid tail. Although SLs are the subject of numerous research papers and have been commercialized, e.g., in eco-friendly cleaning solutions, the natural function of SLs still remains elusive. This research article investigates several hypotheses for why S. bombicola invests that much energy in the production of SLs, and we conclude that the main natural function of SLs in S. bombicola is niche protection: (1) the extracellular storage of an energy-rich, yet metabolically less accessible carbon source that can be utilized by S. bombicola upon conditions of starvation with (2) antimicrobial properties. In this way, S. bombicola creates a dual advantage in competition with other microorganisms. Additionally, SLs can expedite growth on rapeseed oil, composed of triacylglycerols which are hydrophobic substrates present in the yeasts’ environment, for a non-SL producing strain (Δcyp52M1). It was also found that—at least under lab conditions—SLs do not provide protection against high osmotic pressure prevalent in sugar-rich environments such as honey or nectar present in the natural habitat of S. bombicola.
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Gustaw K, Koper P, Polak-Berecka M, Rachwał K, Skrzypczak K, Waśko A. Genome and Pangenome Analysis of Lactobacillus hilgardii FLUB-A New Strain Isolated from Mead. Int J Mol Sci 2021; 22:ijms22073780. [PMID: 33917427 PMCID: PMC8038741 DOI: 10.3390/ijms22073780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 03/26/2021] [Accepted: 04/05/2021] [Indexed: 11/16/2022] Open
Abstract
The production of mead holds great value for the Polish liquor industry, which is why the bacterium that spoils mead has become an object of concern and scientific interest. This article describes, for the first time, Lactobacillus hilgardii FLUB newly isolated from mead, as a mead spoilage bacteria. Whole genome sequencing of L. hilgardii FLUB revealed a 3 Mbp chromosome and five plasmids, which is the largest reported genome of this species. An extensive phylogenetic analysis and digital DNA-DNA hybridization confirmed the membership of the strain in the L. hilgardii species. The genome of L. hilgardii FLUB encodes 3043 genes, 2871 of which are protein coding sequences, 79 code for RNA, and 93 are pseudogenes. L. hilgardii FLUB possesses three clustered regularly interspaced short palindromic repeats (CRISPR), eight genomic islands (44,155 bp to 6345 bp), and three (two intact and one incomplete) prophage regions. For the first time, the characteristics of the genome of this species were described and a pangenomic analysis was performed. The concept of the pangenome was used not only to establish the genetic repertoire of this species, but primarily to highlight the unique characteristics of L. hilgardii FLUB. The core of the genome of L. hilgardii is centered around genes related to the storage and processing of genetic information, as well as to carbohydrate and amino acid metabolism. Strains with such a genetic constitution can effectively adapt to environmental changes. L. hilgardii FLUB is distinguished by an extensive cluster of metabolic genes, arsenic detoxification genes, and unique surface layer proteins. Variants of MRS broth with ethanol (10-20%), glucose (2-25%), and fructose (2-24%) were prepared to test the strain's growth preferences using Bioscreen C and the PYTHON script. L. hilgardii FLUB was found to be more resistant than a reference strain to high concentrations of alcohol (18%) and sugars (25%). It exhibited greater preference for fructose than glucose, which suggests it has a fructophilic nature. Comparative genomic analysis supported by experimental research imitating the conditions of alcoholic beverages confirmed the niche specialization of L. hilgardii FLUB to the mead environment.
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Affiliation(s)
- Klaudia Gustaw
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (M.P.-B.); (K.R.); (A.W.)
- Correspondence: (K.G.); (P.K.)
| | - Piotr Koper
- Department of Genetics and Microbiology, Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland
- Correspondence: (K.G.); (P.K.)
| | - Magdalena Polak-Berecka
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (M.P.-B.); (K.R.); (A.W.)
| | - Kamila Rachwał
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (M.P.-B.); (K.R.); (A.W.)
| | - Katarzyna Skrzypczak
- Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
| | - Adam Waśko
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (M.P.-B.); (K.R.); (A.W.)
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Laureys D, Leroy F, Hauffman T, Raes M, Aerts M, Vandamme P, De Vuyst L. The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process. Front Microbiol 2021; 12:628599. [PMID: 33643256 PMCID: PMC7904701 DOI: 10.3389/fmicb.2021.628599] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 01/18/2021] [Indexed: 11/13/2022] Open
Abstract
Eleven series of water kefir fermentation processes differing in the presence of oxygen and the type and concentration of inoculum and substrate, were followed as a function of time to quantify the impact of these parameters on the kinetics of this process via a modeling approach. Increasing concentrations of the water kefir grain inoculum increased the water kefir fermentation rate, so that the metabolic activity during water kefir fermentation was mainly associated with the grains. Water kefir liquor could also be used as an alternative means of inoculation, but the resulting fermentation process progressed slower than the one inoculated with water kefir grains, and the production of water kefir grain mass was absent. Substitution of sucrose with glucose and/or fructose reduced the water kefir grain growth, whereby glucose was fermented faster than fructose. Lacticaseibacillus paracasei (formerly known as Lactobacillus paracasei), Lentilactobacillus hilgardii (formerly known as Lactobacillus hilgardii), Liquorilactobacillus nagelii (formerly known as Lactobacillus nagelii), Saccharomyces cerevisiae, and Dekkera bruxellensis were the main microorganisms present. Acetic acid bacteria were present in low abundances under anaerobic conditions and only proliferated under aerobic conditions. Visualization of the water kefir grains through scanning electron microscopy revealed that the majority of the microorganisms was attached onto their surface. Lactic acid bacteria and yeasts were predominantly associated with the grains, whereas acetic acid bacteria were predominantly associated with the liquor.
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Affiliation(s)
- David Laureys
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Tom Hauffman
- Research Group of Electrochemical and Surface Engineering, Faculty of Engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Marc Raes
- Research Group of Electrochemical and Surface Engineering, Faculty of Engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Maarten Aerts
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Isas AS, Mariotti Celis MS, Pérez Correa JR, Fuentes E, Rodríguez L, Palomo I, Mozzi F, Van Nieuwenhove C. Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria. Food Res Int 2020; 138:109729. [DOI: 10.1016/j.foodres.2020.109729] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 09/07/2020] [Accepted: 09/07/2020] [Indexed: 12/12/2022]
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Castillo AM, Saltonstall K, Arias CF, Chavarria KA, Ramírez-Camejo LA, Mejía LC, De León LF. The Microbiome of Neotropical Water Striders and Its Potential Role in Codiversification. INSECTS 2020; 11:insects11090578. [PMID: 32878094 PMCID: PMC7565411 DOI: 10.3390/insects11090578] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/25/2020] [Accepted: 08/26/2020] [Indexed: 02/06/2023]
Abstract
Simple Summary Insects host a highly diverse bacterial community. Although we have a good understanding of the role that this microbiome plays in insects, the composition and diversity of microbiomes associated with Neotropical freshwater insects is virtually unknown. Here, we describe, for the first time, the microbiome associated with six species of Neotropical water striders in Panama. We also performed phylogenetic analyses to explore potential codiversification or coevolution between water strider species and their associated microbiome. We found a diverse microbiome associated with the six species of water striders, with the dominant bacterial taxa belonging to the phyla Proteobacteria and Tenericutes. Although some bacterial lineages were shared across species, some lineages were also uniquely associated with different water strider species. Our results suggest that both environmental variation and host phylogenetic identity are important drivers of the microbiome associated with water striders. Understanding the evolution of the host-microbiome interaction is crucial to our understanding of Neotropical freshwater ecosystems. Abstract Insects host a highly diverse microbiome, which plays a crucial role in insect life. However, the composition and diversity of microbiomes associated with Neotropical freshwater insects is virtually unknown. In addition, the extent to which diversification of this microbiome is associated with host phylogenetic divergence remains to be determined. Here, we present the first comprehensive analysis of bacterial communities associated with six closely related species of Neotropical water striders in Panama. We used comparative phylogenetic analyses to assess associations between dominant bacterial linages and phylogenetic divergence among species of water striders. We found a total of 806 16S rRNA amplicon sequence variants (ASVs), with dominant bacterial taxa belonging to the phyla Proteobacteria (76.87%) and Tenericutes (19.51%). Members of the α- (e.g., Wolbachia) and γ- (e.g., Acinetobacter, Serratia) Proteobacteria, and Mollicutes (e.g., Spiroplasma) were predominantly shared across species, suggesting the presence of a core microbiome in water striders. However, some bacterial lineages (e.g., Fructobacillus, Fluviicola and Chryseobacterium) were uniquely associated with different water strider species, likely representing a distinctive feature of each species’ microbiome. These findings indicate that both host identity and environmental context are important drivers of microbiome diversity in water striders. In addition, they suggest that diversification of the microbiome is associated with diversification in water striders. Although more research is needed to establish the evolutionary consequences of host-microbiome interaction in water striders, our findings support recent work highlighting the role of bacterial community host-microbiome codiversification.
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Affiliation(s)
- Anakena M. Castillo
- Centro de Biodiversidad y Descubrimiento de Drogas, Instituto de Investigaciones Científicas y Servicios de Alta Tecnología (INDICASAT-AIP), P.O. Box 0843-01103 Panamá 5, Panama; (A.M.C.); (L.A.R.-C.); (L.C.M.)
- Department of Biotechnology, Acharya Nagarjuna University, Guntur 522 510, Andhra Pradesh, India
| | - Kristin Saltonstall
- Smithsonian Tropical Research Institute, P.O. Box 0843-03092 Amador, Naos, Panama; (K.S.); (C.F.A.); (K.A.C.)
| | - Carlos F. Arias
- Smithsonian Tropical Research Institute, P.O. Box 0843-03092 Amador, Naos, Panama; (K.S.); (C.F.A.); (K.A.C.)
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125, USA
| | - Karina A. Chavarria
- Smithsonian Tropical Research Institute, P.O. Box 0843-03092 Amador, Naos, Panama; (K.S.); (C.F.A.); (K.A.C.)
- Department of Civil and Environmental Engineering, University of California, Berkeley, CA 94720, USA
| | - Luis A. Ramírez-Camejo
- Centro de Biodiversidad y Descubrimiento de Drogas, Instituto de Investigaciones Científicas y Servicios de Alta Tecnología (INDICASAT-AIP), P.O. Box 0843-01103 Panamá 5, Panama; (A.M.C.); (L.A.R.-C.); (L.C.M.)
- Coiba Scientific Station (COIBA-AIP), City of Knowledge, P.O. Box 0843-01853 Balboa, Panama
| | - Luis C. Mejía
- Centro de Biodiversidad y Descubrimiento de Drogas, Instituto de Investigaciones Científicas y Servicios de Alta Tecnología (INDICASAT-AIP), P.O. Box 0843-01103 Panamá 5, Panama; (A.M.C.); (L.A.R.-C.); (L.C.M.)
- Smithsonian Tropical Research Institute, P.O. Box 0843-03092 Amador, Naos, Panama; (K.S.); (C.F.A.); (K.A.C.)
| | - Luis F. De León
- Centro de Biodiversidad y Descubrimiento de Drogas, Instituto de Investigaciones Científicas y Servicios de Alta Tecnología (INDICASAT-AIP), P.O. Box 0843-01103 Panamá 5, Panama; (A.M.C.); (L.A.R.-C.); (L.C.M.)
- Smithsonian Tropical Research Institute, P.O. Box 0843-03092 Amador, Naos, Panama; (K.S.); (C.F.A.); (K.A.C.)
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125, USA
- Coiba Scientific Station (COIBA-AIP), City of Knowledge, P.O. Box 0843-01853 Balboa, Panama
- Correspondence:
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Major role of lactate dehydrogenase D-LDH1 for the synthesis of lactic acid in Fructobacillus tropaeoli CRL 2034. Appl Microbiol Biotechnol 2020; 104:7409-7426. [DOI: 10.1007/s00253-020-10776-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 06/23/2020] [Accepted: 07/05/2020] [Indexed: 02/04/2023]
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15
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Lashani E, Davoodabadi A, Soltan Dallal MM. Some probiotic properties of Lactobacillus species isolated from honey and their antimicrobial activity against foodborne pathogens. VETERINARY RESEARCH FORUM : AN INTERNATIONAL QUARTERLY JOURNAL 2020; 11:121-126. [PMID: 32782740 PMCID: PMC7413009 DOI: 10.30466/vrf.2018.90418.2188] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2018] [Accepted: 12/29/2018] [Indexed: 01/28/2023]
Abstract
Lactobacilli commonly used as a probiotic and they can be isolated from various sources such as fermented foods and gastrointestinal tracts of humans and animals. The aims of this study were isolation and identification of lactobacilli from honey and investigation of some probiotic properties and antimicrobial effects against foodborne bacterial pathogens. A total of 88 honey samples were collected from different areas in Iran. About 1.00 g of each honey was cultured in de Man, Rogosa, and Sharpe (MRS) broth and then sub-cultured on MRS agar. The isolates were assessed for probiotic potentials such as tolerance to acid and bile. Then, antimicrobial activity of isolates against seven foodborne pathogens including Listeria monocytogenes, Shigellaflexneri, Staphylococcus aureus, Salmonellaenteritidis, Enteropathogenic Escherichiacoli, Escherichiacoli O157 H7 and Bacilluscereus was investigated. From 88 honey samples, 39 isolates were identified by 16S rDNA gene sequencing method. Fructophilic lactic acid bacteria (FLAB) with 29 (74.00%) isolates were dominant identified bacteria (27 L. kunkeei and two Fructobacillus fructosus). Also, four L. plantarum, two L. paracasei, one L. brevis, one L. rhamnosus, one L. casei and one L. fermentum were identified. Two L. kunkeei isolates and one F. fructosus isolate were resistant to acid and bile salt. Two L. rhamnosus isolates and one L. paracasei isolate inhibited all pathogens (100%). This is the first study in Iran that isolated lactobacilli from honey. The FLAB especially L. kunkeei were isolated as dominated species from honey. Some lactobacilli isolates have probiotic potential and may be useful for the prevention and treatment of infections, but more investigations are needed.
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Affiliation(s)
- Elahe Lashani
- Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Abolfazl Davoodabadi
- Department of Microbiology, Faculty of Medicine, Babol University of Medical Sciences, Babol, Iran
| | - Mohammad Mehdi Soltan Dallal
- Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.,Food Microbiology Research Center, Tehran University of Medical Sciences, Tehran, Iran
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16
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Ruiz Rodríguez LG, Mohamed F, Bleckwedel J, Medina R, De Vuyst L, Hebert EM, Mozzi F. Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina. Front Microbiol 2019; 10:1091. [PMID: 31164879 PMCID: PMC6536596 DOI: 10.3389/fmicb.2019.01091] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 04/30/2019] [Indexed: 02/03/2023] Open
Abstract
Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting beneficial properties, LAB are widely used as starter cultures, as probiotics, and as microbial cell factories. Exploring LAB present in unknown niches may lead to the isolation of unique species or strains with relevant technological properties. Autochthonous rather than allochthonous starter cultures are preferred in the current industry of fermented food products, due to better adaptation and performance of autochthonous strains to the matrix they originate from. In this work, the lactic microbiota of eight different wild tropical types of fruits and four types of flowers were studied. The ability of the isolated strains to produce metabolites of interest to the food industry was evaluated. The presence of 21 species belonging to the genera Enterococcus, Fructobacillus, Lactobacillus, Lactococcus, Leuconostoc, and Weissella was evidenced by using culture-dependent techniques. The isolated LAB corresponded to 95 genotypically differentiated strains by applying rep-PCR and sequencing of the 16S rRNA gene; subsequently, representative strains of the different isolated species were studied for technological properties, such as fast growth rate and acidifying capacity; pectinolytic and cinnamoyl esterase activities, and absence of biogenic amine biosynthesis. Additionally, the strains' capacity to produce ethyl esters as well as mannitol was evaluated. The isolated fruit- and flower-origin LAB displayed functional properties that validate their potential use in the manufacture of fermented fruit-based products setting the background for the design of novel functional foods.
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Affiliation(s)
- Luciana G Ruiz Rodríguez
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Florencia Mohamed
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Juliana Bleckwedel
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Roxana Medina
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Elvira M Hebert
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Fernanda Mozzi
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
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George F, Daniel C, Thomas M, Singer E, Guilbaud A, Tessier FJ, Revol-Junelles AM, Borges F, Foligné B. Occurrence and Dynamism of Lactic Acid Bacteria in Distinct Ecological Niches: A Multifaceted Functional Health Perspective. Front Microbiol 2018; 9:2899. [PMID: 30538693 PMCID: PMC6277688 DOI: 10.3389/fmicb.2018.02899] [Citation(s) in RCA: 81] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Accepted: 11/12/2018] [Indexed: 12/15/2022] Open
Abstract
Lactic acid bacteria (LAB) are representative members of multiple ecosystems on earth, displaying dynamic interactions within animal and plant kingdoms in respect with other microbes. This highly heterogeneous phylogenetic group has coevolved with plants, invertebrates, and vertebrates, establishing either mutualism, symbiosis, commensalism, or even parasitism-like behavior with their hosts. Depending on their location and environment conditions, LAB can be dominant or sometimes in minority within ecosystems. Whatever their origins and relative abundance in specific anatomic sites, LAB exhibit multifaceted ecological and functional properties. While some resident LAB permanently inhabit distinct animal mucosal cavities, others are provided by food and may transiently occupy the gastrointestinal tract. It is admitted that the overall gut microbiome has a deep impact on health and diseases. Here, we examined the presence and the physiological role of LAB in the healthy human and several animal microbiome. Moreover, we also highlighted some dysbiotic states and related consequences for health, considering both the resident and the so-called "transionts" microorganisms. Whether LAB-related health effects act collectively or follow a strain-specificity dogma is also addressed. Besides the highly suggested contribution of LAB to interplay with immune, metabolic, and even brain-axis regulation, the possible involvement of LAB in xenobiotic detoxification processes and metal equilibrium is also tackled. Recent technological developments such as functional metagenomics, metabolomics, high-content screening and design in vitro and in vivo experimental models now open new horizons for LAB as markers applied for disease diagnosis, susceptibility, and follow-up. Moreover, identification of general and more specific molecular mechanisms based on antioxidant, antimicrobial, anti-inflammatory, and detoxifying properties of LAB currently extends their selection and promising use, either as probiotics, in traditional and functional foods, for dedicated treatments and mostly for maintenance of normobiosis and homeostasis.
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Affiliation(s)
- Fanny George
- Université de Lille, Inserm, CHU Lille, U995 – LIRIC – Lille Inflammation Research International Center, Lille, France
| | - Catherine Daniel
- Université de Lille, CNRS, Inserm, CHU Lille, Institut Pasteur de Lille, U1019 – UMR 8204 – CIIL – Center for Infection and Immunity of Lille, Lille, France
| | - Muriel Thomas
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
| | - Elisabeth Singer
- Université de Lille, Inserm, CHU Lille, U995 – LIRIC – Lille Inflammation Research International Center, Lille, France
| | - Axel Guilbaud
- Université de Lille, Inserm, CHU Lille, U995 – LIRIC – Lille Inflammation Research International Center, Lille, France
| | - Frédéric J. Tessier
- Université de Lille, Inserm, CHU Lille, U995 – LIRIC – Lille Inflammation Research International Center, Lille, France
| | - Anne-Marie Revol-Junelles
- Laboratoire d’Ingénierie des Biomolécules, École Nationale Supérieure d’Agronomie et des Industries Alimentaires – Université de Lorraine, Vandœuvre-lès-Nancy, France
| | - Frédéric Borges
- Laboratoire d’Ingénierie des Biomolécules, École Nationale Supérieure d’Agronomie et des Industries Alimentaires – Université de Lorraine, Vandœuvre-lès-Nancy, France
| | - Benoît Foligné
- Université de Lille, Inserm, CHU Lille, U995 – LIRIC – Lille Inflammation Research International Center, Lille, France
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18
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Endo A, Maeno S, Tanizawa Y, Kneifel W, Arita M, Dicks L, Salminen S. Fructophilic Lactic Acid Bacteria, a Unique Group of Fructose-Fermenting Microbes. Appl Environ Microbiol 2018; 84:e01290-18. [PMID: 30054367 PMCID: PMC6146980 DOI: 10.1128/aem.01290-18] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Fructophilic lactic acid bacteria (FLAB) are a recently discovered group, consisting of a few Fructobacillus and Lactobacillus species. Because of their unique characteristics, including poor growth on glucose and preference of oxygen, they are regarded as "unconventional" lactic acid bacteria (LAB). Their unusual growth characteristics are due to an incomplete gene encoding a bifunctional alcohol/acetaldehyde dehydrogenase (adhE). This results in the imbalance of NAD/NADH and the requirement of additional electron acceptors to metabolize glucose. Oxygen, fructose, and pyruvate are used as electron acceptors. FLAB have significantly fewer genes for carbohydrate metabolism than other LAB, especially due to the lack of complete phosphotransferase system (PTS) transporters. They have been isolated from fructose-rich environments, including flowers, fruits, fermented fruits, and the guts of insects that feed on plants rich in fructose, and are separated into two groups on the basis of their habitats. One group is associated with flowers, grapes, wines, and insects, and the second group is associated with ripe fruits and fruit fermentations. Species associated with insects may play a role in the health of their host and are regarded as suitable vectors for paratransgenesis in honey bees. Besides their impact on insect health, FLAB may be promising candidates for the promotion of human health. Further studies are required to explore their beneficial properties in animals and humans and their applications in the food industry.
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Affiliation(s)
- Akihito Endo
- Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Shintaro Maeno
- Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, Hokkaido, Japan
| | | | - Wolfgang Kneifel
- Department of Food Sciences and Technology, University of Natural Resources and Life Science Vienna, Vienna, Austria
| | - Masanori Arita
- National Institute of Genetics, Shizuoka, Japan
- RIKEN Center for Sustainable Resource Science, Kanagawa, Japan
| | - Leon Dicks
- Department of Microbiology, University of Stellenbosch, Stellenbosch, South Africa
| | - Seppo Salminen
- Functional Foods Forum, University of Turku, Turku, Finland
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Isolation and characterization of a new fructophilic Lactobacillus plantarum FPL strain from honeydew. ANN MICROBIOL 2018; 68:459-470. [PMID: 29983672 PMCID: PMC6008367 DOI: 10.1007/s13213-018-1350-2] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Accepted: 05/21/2018] [Indexed: 11/17/2022] Open
Abstract
In the present study, a Lactobacillus plantarum FPL strain exhibiting fructophilic behavior has been isolated for the first time from honeydew. It is a probably syntrophic bacterium inhabiting the gastrointestinal tract of Coccus hesperidum L. and taking part in sugar metabolism. The promising growth characteristics and biochemical properties of Lb. plantarum FPL indicate that this may be a facultatively fructophilic species, whose properties are not associated with the loss of the alcohol/acetaldehyde dehydrogenase gene. The article attempts to classify the peculiar behavior of this strain by means of tests that are characteristic for FLAB as well as through a classic identification approach. In this study, we used a reference strain Lb. plantarum NRRL B-4496, which showed no fructophilic properties. With the FLAB group, the new strain shares the habit, such as a fructose-rich environment, the preference of this sugar for growth, and similar growth curves. However, it exceeds FLAB in terms of osmotolerance to high sugar content. The fructophilic Lb. plantarum FPL strain can proliferate and grow on a medium wherein the sugar concentration is 45 and 50% (w/v). Our findings indicate that honeydew can be a promising source of new fructophilic lactic acid bacteria.
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Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation. Food Chem 2018; 265:135-143. [PMID: 29884364 DOI: 10.1016/j.foodchem.2018.05.093] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 04/28/2018] [Accepted: 05/21/2018] [Indexed: 12/26/2022]
Abstract
We investigated the effects of jeotgal (fermented fish sauce) on kimchi fermentation, with or without saeu-jeot and myeolchi-jeot. Bacterial community analysis showed that Leuconostoc, Weissella, Lactobacillus, and Tetragenococcus were the dominant genera; however, their succession depended on the presence of jeotgal. Leuconostoc gasicomitatum was the dominant species in kimchi without jeotgal, whereas Weissella koreensis and Lactobacillus sakei were the dominant species in kimchi with myeolchi-jeot and saeu-jeot, respectively. Metabolite analysis, using 1H NMR, showed that the amounts of amino acids and gamma-aminobutyric acid (GABA) were higher in kimchi with jeotgal. Increases in acetate, lactate, and mannitol contents depended on fructose consumption and were more rapid in kimchi with jeotgal. Moreover, the consumption of various amino acids affected the increase in kimchi LAB. Thus, the role of jeotgal in kimchi fermentation was related to enhancement of taste, the amino acid source, and the increases in levels of functional metabolites.
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Al-Ghamdi A, Ali Khan K, Javed Ansari M, Almasaudi SB, Al-Kahtani S. Effect of gut bacterial isolates from Apis mellifera jemenitica on Paenibacillus larvae infected bee larvae. Saudi J Biol Sci 2018; 25:383-387. [PMID: 29472795 PMCID: PMC5815995 DOI: 10.1016/j.sjbs.2017.07.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2017] [Revised: 06/17/2017] [Accepted: 07/16/2017] [Indexed: 10/28/2022] Open
Abstract
The probiotic effects of seven newly isolated gut bacteria, from the indegenous honey bees of Saudi Arabia were investigated. In vivo bioassays were used to investigate the effects of each gut bacterium namely, Fructobacillus fructosus (T1), Proteus mirabilis (T2), Bacillus licheniformis (T3), Lactobacillus kunkeei (T4), Bacillus subtilis (T5), Enterobacter kobei (T6), and Morganella morganii (T7) on mortality percentage of honey bee larvae infected with P. larvae spores along with negative control (normal diet) and positive control (normal diet spiked with P. larvae spores). Addition of gut bacteria to the normal diet significantly reduced the mortality percentage of the treated groups. Mortality percentage in all treated groups ranged from 56.67% up to 86.67%. T6 treated group exhibited the highest mortality (86.67%), whereas T4 group showed the lowest mortality (56.67%). Among the seven gut bacterial treatments, T4 and T3 decreased the mortality 56.67% and 66.67%, respectively, whereas, for T2, T6, and T7 the mortality percentage was equal to that of the positive control (86.67%). Mortality percentages in infected larval groups treated with T1, and T5 were 78.33% and 73.33% respectively. Most of the mortality occurred in the treated larvae during days 2 and 3. Treatments T3 and T4 treatments showed positive effects and reduced mortality.
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Affiliation(s)
- Ahmad Al-Ghamdi
- Bee Research Chair, Department of Plant Protection, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Khalid Ali Khan
- Bee Research Chair, Department of Plant Protection, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mohammad Javed Ansari
- Bee Research Chair, Department of Plant Protection, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Saad B. Almasaudi
- Biology Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Saad Al-Kahtani
- Arid Land Agriculture Department, Faculty of Agriculture & Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia
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Lactobacillus kosoi sp. nov., a fructophilic species isolated from kôso, a Japanese sugar-vegetable fermented beverage. Antonie van Leeuwenhoek 2018; 111:1149-1156. [PMID: 29353462 DOI: 10.1007/s10482-018-1019-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2017] [Accepted: 01/14/2018] [Indexed: 10/18/2022]
Abstract
A novel Gram-positive, fructophilic, catalase negative, and rod-shaped strain, designated strain 10HT was isolated from kôso, a Japanese sugar-vegetable fermented beverage obtained from a food processing factory in Saku City, Nagano Prefecture, Japan. Phylogenetic analysis based on 16S rRNA gene sequences revealed strain 10HT to belong to the genus Lactobacillus, with closely related type strains being Lactobacillus kunkeei YH-15T (95.5% sequence similarity), Lactobacillus ozensis Mizu2-1T (95.4% sequence similarity), and Lactobacillus apinorum Fhon13NT (95.3% sequence similarity). The isolate was found to grow at 18-39 °C (optimum 27 °C), pH 4.0-7.0 (optimum pH 6.5) and in the presence of 0-2% NaCl (optimum 0% NaCl). The G + C content of its genomic DNA was determined to be 30.5 mol%. The major fatty acid (≥ 10%) components identified included C16:0, C19:0 cyclo ω7c, C19:0 cyclo ω9c, and C18:1 ω9c. The polar lipids were identified as lysophosphatidylethanolamine, phosphatidylethanolamine and glycolipids. The predominant isoprenoid quinones (> 10%) were identified as MK-7, MK-8, MK-9 and MK-10. The amino acid composition of the cell wall was detected as comprising Asp, Glu, Ala, and Lys but the strain lacks meso-diaminopimelic acid. As with other fructophilic lactic acid bacteria, such as L. kunkeei and L. apinorum, strain 10HT was found to prefer D-fructose to D-glucose as a growth substrate. On the basis of these genetic and phenotypic results, the isolate is concluded to represent a novel species, for which the name Lactobacillus kosoi is proposed. The type strain is 10HT (= NBRC 113063T = BCRC 81100T).
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Brodmann T, Endo A, Gueimonde M, Vinderola G, Kneifel W, de Vos WM, Salminen S, Gómez-Gallego C. Safety of Novel Microbes for Human Consumption: Practical Examples of Assessment in the European Union. Front Microbiol 2017; 8:1725. [PMID: 28955311 PMCID: PMC5601064 DOI: 10.3389/fmicb.2017.01725] [Citation(s) in RCA: 96] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2017] [Accepted: 08/24/2017] [Indexed: 12/12/2022] Open
Abstract
Novel microbes are either newly isolated genera and species from natural sources or bacterial strains derived from existing bacteria. Novel microbes are gaining increasing attention for the general aims to preserve and modify foods and to modulate gut microbiota. The use of novel microbes to improve health outcomes is of particular interest because growing evidence points to the importance of gut microbiota in human health. As well, some recently isolated microorganisms have promise for use as probiotics, although in-depth assessment of their safety is necessary. Recent examples of microorganisms calling for more detailed evaluation include Bacteroides xylanisolvens, Akkermansia muciniphila, fructophilic lactic acid bacteria (FLAB), and Faecalibacterium prausnitzii. This paper discusses each candidate's safety evaluation for novel food or novel food ingredient approval according to European Union (EU) regulations. The factors evaluated include their beneficial properties, antibiotic resistance profiling, history of safe use (if available), publication of the genomic sequence, toxicological studies in agreement with novel food regulations, and the qualified presumptions of safety. Sufficient evidences have made possible to support and authorize the use of heat-inactivated B. xylanisolvens in the European Union. In the case of A. muciniphila, the discussion focuses on earlier safety studies and the strain's suitability. FLAB are also subjected to standard safety assessments, which, along with their proximity to lactic acid bacteria generally considered to be safe, may lead to novel food authorization in the future. Further research with F. prausnitzii will increase knowledge about its safety and probiotic properties and may lead to its future use as novel food. Upcoming changes in EUU Regulation 2015/2283 on novel food will facilitate the authorization of future novel products and might increase the presence of novel microbes in the food market.
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Affiliation(s)
- Theodor Brodmann
- Department of Food Sciences and Technology, University of Natural Resources and Life Science ViennaVienna, Austria
| | - Akihito Endo
- Department of Food and Cosmetic Science, Tokyo University of AgricultureHokkaido, Japan
| | - Miguel Gueimonde
- Instituto de Productos Lácteos de Asturias, Spanish Higher Research CouncilVillaviciosa, Spain
| | - Gabriel Vinderola
- Instituto de Lactología Industrial (UNL-CONICET), National University of the LitoralSanta Fe, Argentina
| | - Wolfgang Kneifel
- Department of Food Sciences and Technology, University of Natural Resources and Life Science ViennaVienna, Austria
| | - Willem M. de Vos
- Laboratory of Microbiology, Wageningen University and ResearchWageningen, Netherlands
- Immunobiology Research Program, Research Programs Unit, Faculty of Medicine, University of HelsinkiHelsinki, Finland
| | - Seppo Salminen
- Functional Foods Forum, Faculty of Medicine, University of TurkuTurku, Finland
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Kuda T, Kataoka M, Nemoto M, Kawahara M, Takahashi H, Kimura B. Isolation of lactic acid bacteria from plants of the coastal Satoumi regions for use as starter cultures in fermented milk and soymilk production. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Asenjo F, Olmos A, Henríquez-Piskulich P, Polanco V, Aldea P, Ugalde JA, Trombert AN. Genome sequencing and analysis of the first complete genome of Lactobacillus kunkeei strain MP2, an Apis mellifera gut isolate. PeerJ 2016; 4:e1950. [PMID: 27114887 PMCID: PMC4841242 DOI: 10.7717/peerj.1950] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Accepted: 03/29/2016] [Indexed: 01/23/2023] Open
Abstract
Background. The honey bee (Apis mellifera) is the most important pollinator in agriculture worldwide. However, the number of honey bees has fallen significantly since 2006, becoming a huge ecological problem nowadays. The principal cause is CCD, or Colony Collapse Disorder, characterized by the seemingly spontaneous abandonment of hives by their workers. One of the characteristics of CCD in honey bees is the alteration of the bacterial communities in their gastrointestinal tract, mainly due to the decrease of Firmicutes populations, such as the Lactobacilli. At this time, the causes of these alterations remain unknown. We recently isolated a strain of Lactobacillus kunkeei (L. kunkeei strain MP2) from the gut of Chilean honey bees. L. kunkeei, is one of the most commonly isolated bacterium from the honey bee gut and is highly versatile in different ecological niches. In this study, we aimed to elucidate in detail, the L. kunkeei genetic background and perform a comparative genome analysis with other Lactobacillus species. Methods. L. kunkeei MP2 was originally isolated from the guts of Chilean A. mellifera individuals. Genome sequencing was done using Pacific Biosciences single-molecule real-time sequencing technology. De novo assembly was performed using Celera assembler. The genome was annotated using Prokka, and functional information was added using the EggNOG 3.1 database. In addition, genomic islands were predicted using IslandViewer, and pro-phage sequences using PHAST. Comparisons between L. kunkeei MP2 with other L. kunkeei, and Lactobacillus strains were done using Roary. Results. The complete genome of L. kunkeei MP2 comprises one circular chromosome of 1,614,522 nt. with a GC content of 36,9%. Pangenome analysis with 16 L. kunkeei strains, identified 113 unique genes, most of them related to phage insertions. A large and unique region of L. kunkeei MP2 genome contains several genes that encode for phage structural protein and replication components. Comparative analysis of MP2 with other Lactobacillus species, identified several unique genes of L. kunkeei MP2 related with metabolism, biofilm generation, survival under stress conditions, and mobile genetic elements (MGEs). Discussion. The presence of multiple mobile genetic elements, including phage sequences, suggest a high degree of genetic variability in L. kunkeei. Its versatility and ability to survive in different ecological niches (bee guts, flowers, fruits among others) could be given by its genetic capacity to change and adapt to different environments. L. kunkeei could be a new source of Lactobacillus with beneficial properties. Indeed, L. kunkeei MP2 could play an important role in honey bee nutrition through the synthesis of components as isoprenoids.
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Affiliation(s)
- Freddy Asenjo
- Centro de Genética y Genómica, Facultad de Medicina, Clinica Alemana Universidad del Desarrollo , Santiago , Chile
| | - Alejandro Olmos
- Centro de Genómica y Bioinformática, Facultad de Ciencias, Universidad Mayor , Santiago , Chile
| | | | - Victor Polanco
- Centro de Genómica y Bioinformática, Facultad de Ciencias, Universidad Mayor, Santiago, Chile; Centro de Estudios Apícolas CEAPI Mayor, Facultad de Ciencias, Universidad Mayor, Santiago, Chile
| | - Patricia Aldea
- Centro de Estudios Apícolas CEAPI Mayor, Facultad de Ciencias, Universidad Mayor , Santiago , Chile
| | - Juan A Ugalde
- Centro de Genética y Genómica, Facultad de Medicina, Clinica Alemana Universidad del Desarrollo , Santiago , Chile
| | - Annette N Trombert
- Centro de Genómica y Bioinformática, Facultad de Ciencias, Universidad Mayor , Santiago , Chile
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Javurek AB, Spollen WG, Ali AMM, Johnson SA, Lubahn DB, Bivens NJ, Bromert KH, Ellersieck MR, Givan SA, Rosenfeld CS. Discovery of a Novel Seminal Fluid Microbiome and Influence of Estrogen Receptor Alpha Genetic Status. Sci Rep 2016; 6:23027. [PMID: 26971397 PMCID: PMC4789797 DOI: 10.1038/srep23027] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Accepted: 02/22/2016] [Indexed: 02/06/2023] Open
Abstract
Bacteria harbored in the male reproductive system may influence reproductive function and health of the male and result in developmental origins of adult health and disease (DOHaD) effects in his offspring. Such effects could be due to the seminal fluid, which is slightly basic and enriched with carbohydrates; thereby, creating an ideal habitat for microbes or a potential seminal fluid microbiome (SFM). Using wild-type (WT) and estrogen receptor-alpha (ESR1) knockout (KO) male mice, we describe a unique SFM whose inhabitants differ from gut microbes. The bacterial composition of the SFM is influenced according to whether mice have functional Esr1 genes. Propionibacterium acnes, causative agent of chronic prostatitis possibly culminating in prostate cancer, is reduced in SFM of ESR1 KO compared to WT mice (P ≤ 0.0007). In certain genetic backgrounds, WT mice show a greater incidence of prostate cancer than ESR1 KO, which may be due to increased abundance of P. acnes. Additionally, select gut microbiome residents in ESR1 KO males, such as Lachnospiraceae and Christensenellaceae, might contribute to previously identified phenotypes, especially obesity, in these mutant mice. Understanding how genetics and environmental factors influence the SFM may provide the next frontier in male reproductive disorders and possibly paternal-based DOHaD diseases.
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Affiliation(s)
- Angela B Javurek
- Bond Life Sciences Center, University of Missouri, Columbia, MO 65211 USA.,Biomedical Sciences, University of Missouri, Columbia, MO 65211 USA
| | - William G Spollen
- Bond Life Sciences Center, University of Missouri, Columbia, MO 65211 USA.,Informatics Research Core Facility, University of Missouri, Columbia, MO 65211 USA
| | - Amber M Mann Ali
- Biochemistry, University of Missouri, Columbia, MO 65211 USA.,MU Center for Botanical Interaction Studies, University of Missouri, Columbia, MO 65211 USA
| | - Sarah A Johnson
- Bond Life Sciences Center, University of Missouri, Columbia, MO 65211 USA.,Biomedical Sciences, University of Missouri, Columbia, MO 65211 USA.,Animal Sciences, University of Missouri, Columbia, MO 65211 USA
| | - Dennis B Lubahn
- Biochemistry, University of Missouri, Columbia, MO 65211 USA.,MU Center for Botanical Interaction Studies, University of Missouri, Columbia, MO 65211 USA.,Animal Sciences, University of Missouri, Columbia, MO 65211 USA.,Child Health, University of Missouri, Columbia, MO 65211 USA.,Genetics Area Program, University of Missouri, Columbia, MO 65211 USA
| | - Nathan J Bivens
- DNA Core Facility, University of Missouri, Columbia, MO 65211 USA
| | - Karen H Bromert
- DNA Core Facility, University of Missouri, Columbia, MO 65211 USA
| | - Mark R Ellersieck
- Agriculture Experimental Station-Statistics, University of Missouri, Columbia, MO 65211 USA
| | - Scott A Givan
- Bond Life Sciences Center, University of Missouri, Columbia, MO 65211 USA.,Informatics Research Core Facility, University of Missouri, Columbia, MO 65211 USA.,Molecular Microbiology and Immunology, University of Missouri, Columbia, MO 65211 USA
| | - Cheryl S Rosenfeld
- Bond Life Sciences Center, University of Missouri, Columbia, MO 65211 USA.,Biomedical Sciences, University of Missouri, Columbia, MO 65211 USA.,Genetics Area Program, University of Missouri, Columbia, MO 65211 USA.,Thompson Center for Autism and Neurobehavioral Disorders, University of Missouri, Columbia, MO 65211 USA
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