1
|
Suzuki K, Shinohara Y, Kurniawan YN. Role of Plasmids in Beer Spoilage Lactic Acid Bacteria: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843899] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Koji Suzuki
- Asahi Quality and Innovations, Ltd., Moriya, Japan
| | - Yuji Shinohara
- Department of Safety Technology Development, Analytical Science Laboratories, Asahi Quality and Innovations, Ltd., Moriya, Japan
| | - Yohanes Novi Kurniawan
- Department of Safety Technology Development, Analytical Science Laboratories, Asahi Quality and Innovations, Ltd., Moriya, Japan
| |
Collapse
|
2
|
Kajala I, Bergsveinson J, Friesen V, Redekop A, Juvonen R, Storgårds E, Ziola B. Lactobacillus backii and Pediococcus damnosus isolated from 170-year-old beer recovered from a shipwreck lack the metabolic activities required to grow in modern lager beer. FEMS Microbiol Ecol 2019; 94:4604776. [PMID: 29126241 DOI: 10.1093/femsec/fix152] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Accepted: 11/07/2017] [Indexed: 12/21/2022] Open
Abstract
In 2010, bottles of beer containing viable bacteria of the common beer-spoilage species Lactobacillus backii and Pediococcus damnosus were recovered from a shipwreck near the Åland Islands, Finland. The 170-year quiescent state maintained by the shipwreck bacteria presented a unique opportunity to study lactic acid bacteria (LAB) evolution vis-a-vis growth and survival in the beer environment. Three shipwreck bacteria (one L. backii strain and two P. damnosus strains) and modern-day beer-spoilage isolates of the same two species were genome sequenced, characterized for hop iso-α-acid tolerance, and growth in degassed lager and wheat beer. In addition, plasmid variants of the modern-day P. damnosus strain were analyzed for the effect of plasmid-encoded genes on growth in lager beer. Coding content on two plasmids was identified as essential for LAB growth in modern lager beer. Three chromosomal regions containing genes related to sugar transport and cell wall polysaccharides were shared by pediococci able to grow in beer. Our results show that the three shipwreck bacteria lack the necessary plasmid-located genetic content to grow in modern lager beer, but carry additional genes related to acid tolerance and biofilm formation compared to their modern counterparts.
Collapse
Affiliation(s)
- Ilkka Kajala
- VTT Technical Research Centre of Finland Ltd, PL 1000, 02044 VTT, Espoo, Finland
| | - Jordyn Bergsveinson
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Royal University Hospital, Box 17, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada
| | - Vanessa Friesen
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Royal University Hospital, Box 17, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada
| | - Anna Redekop
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Royal University Hospital, Box 17, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada
| | - Riikka Juvonen
- VTT Technical Research Centre of Finland Ltd, PL 1000, 02044 VTT, Espoo, Finland
| | - Erna Storgårds
- VTT Technical Research Centre of Finland Ltd, PL 1000, 02044 VTT, Espoo, Finland
| | - Barry Ziola
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Royal University Hospital, Box 17, 103 Hospital Drive, Saskatoon, SK S7N 0W8, Canada
| |
Collapse
|
3
|
Sun Z, Xu J, Ren W, Tang W, Yu Z, Li X. Hop bitter acids inhibit carbohydrate metabolism, enhance biogenic amine metabolism and alter L-malic acid, glutamic acid and arginine metabolism of Lactobacillus brevis
49. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhen Sun
- School of Biological Engineering; Dalian Polytechnic University; Dalian 116034 China
| | - Jiuxiang Xu
- School of Biological Engineering; Dalian Polytechnic University; Dalian 116034 China
| | - Wenjing Ren
- School of Biological Engineering; Dalian Polytechnic University; Dalian 116034 China
| | - Wenzhu Tang
- School of Biological Engineering; Dalian Polytechnic University; Dalian 116034 China
| | - Zhimin Yu
- School of Biological Engineering; Dalian Polytechnic University; Dalian 116034 China
| | - Xianzhen Li
- School of Biological Engineering; Dalian Polytechnic University; Dalian 116034 China
| |
Collapse
|
4
|
Bergsveinson J, Kajala I, Ziola B. Next-generation sequencing approaches for improvement of lactic acid bacteria-fermented plant-based beverages. AIMS Microbiol 2017; 3:8-24. [PMID: 31294146 PMCID: PMC6604971 DOI: 10.3934/microbiol.2017.1.8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Accepted: 01/12/2017] [Indexed: 12/31/2022] Open
Abstract
Plant-based beverages and milk alternatives produced from cereals and legumes have grown in popularity in recent years due to a range of consumer concerns over dairy products. These plant-based products can often have undesirable physiochemical properties related to flavour, texture, and nutrient availability and/or deficiencies. Lactic acid bacteria (LAB) fermentation offers potential remediation for many of these issues, and allows consumers to retain their perception of the resultant products as natural and additive-free. Using next-generation sequencing (NGS) or omics approaches to characterize LAB isolates to find those that will improve properties of plant-based beverages is the most direct way to product improvement. Although NGS/omics approaches have been extensively used for selection of LAB for use in the dairy industry, a comparable effort has not occurred for selecting LAB for fermenting plant raw substrates, save those used in producing wine and certain types of beer. Here we review the few and recent applications of NGS/omics to profile and improve LAB fermentation of various plant-based substrates for beverage production. We also identify specific issues in the production of various LAB fermented plant-based beverages that such NGS/omics applications have the power to resolve.
Collapse
Affiliation(s)
- Jordyn Bergsveinson
- Department of Pathology and Laboratory Medicine, College of Medicine, University of Saskatchewan, 2841 Royal University Hospital, 103 Hospital Drive, Saskatoon, SK Canada S7N 0W8
| | - Ilkka Kajala
- VTT Technical Research Centre of Finland Ltd., PL1000, 02044VTT, Espoo, Finland
| | - Barry Ziola
- Department of Pathology and Laboratory Medicine, College of Medicine, University of Saskatchewan, 2841 Royal University Hospital, 103 Hospital Drive, Saskatoon, SK Canada S7N 0W8
| |
Collapse
|