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Sonets IV, Solovyev MA, Ivanova VA, Vasiluev PA, Kachalkin AV, Ochkalova SD, Korobeynikov AI, Razin SV, Ulianov SV, Tyakht AV. Hi-C metagenomics facilitate comparative genome analysis of bacteria and yeast from spontaneous beer and cider. Food Microbiol 2024; 121:104520. [PMID: 38637082 DOI: 10.1016/j.fm.2024.104520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 03/06/2024] [Accepted: 03/13/2024] [Indexed: 04/20/2024]
Abstract
Sequence-based analysis of fermented foods and beverages' microbiomes offers insights into their impact on taste and consumer health. High-throughput metagenomics provide detailed taxonomic and functional community profiling, but bacterial and yeast genome reconstruction and mobile genetic elements tracking are to be improved. We established a pipeline for exploring fermented foods microbiomes using metagenomics coupled with chromosome conformation capture (Hi-C metagenomics). The approach was applied to analyze a collection of spontaneously fermented beers and ciders (n = 12). The Hi-C reads were used to reconstruct the metagenome-assembled genomes (MAGs) of bacteria and yeasts facilitating subsequent comparative genomic analysis, assembly scaffolding and exploration of "plasmid-bacteria" links. For a subset of beverages, yeasts were isolated and characterized phenotypically. The reconstructed Hi-C MAGs primarily belonged to the Lactobacillaceae family in beers, along with Acetobacteraceae and Enterobacteriaceae in ciders, exhibiting improved quality compared to conventional metagenomic MAGs. Comparative genomic analysis of Lactobacillaceae Hi-C MAGs revealed clustering by niche and suggested genetic determinants of survival and probiotic potential. For Pediococcus damnosus, Hi-C-based networks of contigs enabled linking bacteria with plasmids. Analyzing phylogeny and accessory genes in the context of known reference genomes offered insights into the niche specialization of beer lactobacilli. The subspecies-level diversity of cider Tatumella spp. was disentangled using a Hi-C-based graph. We obtained highly complete yeast Hi-C MAGs primarily represented by Brettanomyces and Saccharomyces, with Hi-C-facilitated chromosome-level genome assembly for the former. Utilizing Hi-C metagenomics to unravel the genomic content of individual species can provide a deeper understanding of the ecological interactions within the food microbiome, aid in bioprospecting beneficial microorganisms, improving quality control and improving innovative fermented products.
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Affiliation(s)
- Ignat V Sonets
- Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia.
| | - Mikhail A Solovyev
- Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia; Lomonosov Moscow State University, Moscow, Russia
| | | | - Petr A Vasiluev
- Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia; Research Center for Medical Genetics, Moscow, Russia
| | - Aleksey V Kachalkin
- Department of Soil Biology, Faculty of Soil Science, Lomonosov Moscow State University, Moscow, Russia; G.K. Skryabin Institute of Biochemistry and Physiology of Microorganisms of RAS, Pushchino, Russia
| | - Sofia D Ochkalova
- Applied Genomics Laboratory, SCAMT Institute, ITMO University, Saint Petersburg, 197101, Russia; Center for Algorithmic Biotechnology, Saint Petersburg State University, Saint Petersburg, 199004, Russia
| | - Anton I Korobeynikov
- Center for Algorithmic Biotechnology, Saint Petersburg State University, Saint Petersburg, 199004, Russia; Department of Statistical Modelling, Saint Petersburg State University, Saint Petersburg, 199004, Russia
| | - Sergey V Razin
- Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia; Lomonosov Moscow State University, Moscow, Russia
| | - Sergey V Ulianov
- Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia; Lomonosov Moscow State University, Moscow, Russia
| | - Alexander V Tyakht
- Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia; Center for Precision Genome Editing and Genetic Technologies for Biomedicine, Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia
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Li Y, Wang K, Li X, Zhang L. Association of exposure factors and their causal relationship with oral cancer: A Mendelian randomization study. Clin Oral Investig 2024; 28:228. [PMID: 38519737 DOI: 10.1007/s00784-024-05608-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Accepted: 03/09/2024] [Indexed: 03/25/2024]
Abstract
OBJECTIVES There is a strong association among risk factors for oral cancer (ORCA), such as smoking, alcohol consumption, fiber intake, and red meat intake. The apparent synergistic effects reported in previous observational studies may also underestimate the independent effects. Our study aims to further explore the potential etiology and causality of oral cancer. MATERIALS AND METHODS This study used the genome-wide associations study database (GWAS) in European populations for Mendelian randomization (MR) analysis to explore exposure factors associated with ORCA and detect the genetic causality between these exposures and ORCA risk. RESULTS Our results demonstrated that in univariate MR analysis, the five exposure factors (celery intake, average weekly beer and cider intake, spirits intake, and pork intake) were risk factors, and oily fish intake was a safety factor, but in multivariate MR analysis, pork intake had the greatest impact on oral cancer when the five food/drink intakes were simultaneously consumed. CONCLUSIONS The causal relationship between the five exposure factors (oily fish intake, celery intake, pork intake, average weekly beer and cider intake, and spirits intake) and oral cancer was analyzed. The causal effects of pork on oral cancer may be underestimated. CLINICAL RELEVANCE Prevention of oral cancer requires better education about lifestyle-related risk factors, and improved awareness and tools for early diagnosis. Our study provides some risk factors that cannot be ignored for the cause prevention of oral cancer, such as pork intake, and its role in oral cancer prevention and control.
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Affiliation(s)
- Yunyao Li
- Jinhua People's Hospital, Jinhua, 321000, Zhejiang, China
| | - Kang Wang
- Jinhua Maternal and Child Health Care Hospital, Jinhua Women's and Children's Hospital, Jinhua, 321000, Zhejiang, China
| | - Xiaobing Li
- Jinhua Maternal and Child Health Care Hospital, Jinhua Women's and Children's Hospital, Jinhua, 321000, Zhejiang, China
| | - Linqian Zhang
- Jinhua Maternal and Child Health Care Hospital, Jinhua Women's and Children's Hospital, Jinhua, 321000, Zhejiang, China.
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Mantzari E, Ventsel M, Pechey E, Lee I, Pilling M, Hollands GJ, Marteau TM. Impact on sales of adding a smaller serving size of beer and cider in licensed premises: an A-B-A reversal design. BMC Public Health 2023; 23:1239. [PMID: 37365548 PMCID: PMC10294394 DOI: 10.1186/s12889-023-16163-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Accepted: 06/21/2023] [Indexed: 06/28/2023] Open
Abstract
BACKGROUND Smaller serving sizes of alcoholic drinks could reduce alcohol consumption across populations thereby lowering the risk of many diseases. The effect of modifying the available range of serving sizes of beer and cider in a real-world setting has yet to be studied. The current study assessed the impact on beer and cider sales of adding a serving size of draught beer and cider (2/3 pint) that was between the current smallest (1/2 pint) and largest (1 pint) standard serving sizes. METHODS Twenty-two licensed premises in England consented to taking part in the study. The study used an ABA reversal design, set over three 4-weekly periods, with A representing the non-intervention periods, during which standard serving sizes were served and B the intervention period when a 2/3 pint serving size of draught beer and cider was added to the existing range, along with smaller 1/2 pint and larger 1 pint serving sizes. The primary outcome was the daily volume of beer and cider sold, extracted from sales data. RESULTS Fourteen premises started the study, of which thirteen completed it. Twelve of those did so per protocol and were included in the primary analysis. After adjusting for pre-specified covariates, the intervention did not have a significant effect on the volume of beer and cider sold per day (3.14 ml; 95%CIs -2.29 to 8.58; p = 0.257). CONCLUSIONS In licensed premises, there was no evidence that adding a smaller serving size for draught beer and cider (2/3 pint) when the smallest (1/2 pint) and largest (1 pint) sizes were still available, affected the volume of beer and cider sold. Studies are warranted to assess the impact of removing the largest serving size. TRIAL REGISTRATION ISRCTN: https://doi.org/10.1186/ISRCTN33169631 (08/09/2021), OSF: https://osf.io/xkgdb/ (08/09/2021).
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Affiliation(s)
- Eleni Mantzari
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
| | - Minna Ventsel
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
| | - Emily Pechey
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
| | - Ilse Lee
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
| | - Mark Pilling
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
| | - Gareth J. Hollands
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
- EPPI Centre, UCL Social Research Institute, University College London, London, UK
| | - Theresa M. Marteau
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
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Puertas AI, Llamas-Arriba MG, Etxebeste O, Berregi I, Pardo MÁ, Prieto A, López P, Dueñas MT. Characterization of the heteropolysaccharides produced by Liquorilactobacillus sicerae CUPV261 and Secundilactobacillus collinoides CUPV237 isolated from cider. Int J Food Microbiol 2023; 397:110199. [PMID: 37086527 DOI: 10.1016/j.ijfoodmicro.2023.110199] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 03/31/2023] [Accepted: 04/01/2023] [Indexed: 04/24/2023]
Abstract
Some lactic acid bacteria (LAB) strains isolated from alcoholic beverages are able to produce exopolysaccharides (EPS). The present work focuses on the physico-chemical characterization of the heteropolysaccharides (HePS) produced by Liquorilactobacillus sicerae CUPV261T (formerly known as Lactobacillus sicerae) and Secundilactobacillus collinoides CUPV237 (formerly known as Lactobacillus collinoides) strains isolated from cider. Genome sequencing and assembly enabled the identification of at least four putative HePS gene clusters in each strain, which correlated with the ability of both strains to secrete EPS. The crude EPS preparation from CUPV261T contained glucose, galactose and rhamnose, and that of CUPV237 was composed of glucose, galactose and N-acetylglucosamine. Both EPS were mixtures of HePS of different composition, with two major soluble components of average molecular weights (Mw) in the range of 106 and 104 g.mol-1. These HePS were resistant to gastric stress conditions in an in vitro model, and they significantly reduced zebrafish larvae mortality in an in vivo model of inflammatory bowel disease.
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Affiliation(s)
- Ana Isabel Puertas
- Faculty of Chemistry, University of the Basque Country, UPV/EHU, Manuel de Lardizabal 3, 20018, San Sebastián, Spain
| | - Mª Goretti Llamas-Arriba
- Faculty of Chemistry, University of the Basque Country, UPV/EHU, Manuel de Lardizabal 3, 20018, San Sebastián, Spain
| | - Oier Etxebeste
- Faculty of Chemistry, University of the Basque Country, UPV/EHU, Manuel de Lardizabal 3, 20018, San Sebastián, Spain
| | - Iñaki Berregi
- Faculty of Chemistry, University of the Basque Country, UPV/EHU, Manuel de Lardizabal 3, 20018, San Sebastián, Spain
| | - Miguel Ángel Pardo
- Food Research Unit, Food and Marine Research Technology Centre AZTI, Parque Tecnológico de Bizkaia, Astondo Bidea, Building 609, 48160 Derio, Bizkaia, Spain
| | - Alicia Prieto
- Margarita Salas Biological Research Centre, CIB-CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain
| | - Paloma López
- Margarita Salas Biological Research Centre, CIB-CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain
| | - Mª Teresa Dueñas
- Faculty of Chemistry, University of the Basque Country, UPV/EHU, Manuel de Lardizabal 3, 20018, San Sebastián, Spain.
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He W, Laaksonen O, Tian Y, Heinonen M, Bitz L, Yang B. Phenolic compound profiles in Finnish apple (Malus × domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains. Food Chem 2022; 373:131437. [PMID: 34749087 DOI: 10.1016/j.foodchem.2021.131437] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 10/11/2021] [Accepted: 10/16/2021] [Indexed: 11/26/2022]
Abstract
The phenolic compounds in juices and ciders made with Saccharomyces cerevisiae or Schizosaccharomyces pombe from eleven Finnish apple cultivars were analyzed using liquid chromatographic and mass spectrometric methods combined with multivariate data analysis. In general, the ciders contained less phenolic compounds than corresponding apple juices. In the studied apple juices and ciders, hydroxycinnamic acids were the most predominant, accounting for around 80% of total phenolic compounds. Apple juices contained more flavonol glycosides and dihydrochalcones whereas cider processing resulted in increased amount of free hydroxycinnamic acids. The contents of individual phenolic compounds were more dependent on the apple cultivars than the yeast species. Certain cultivars contained remarkably higher contents of dihydrochalcones and hydroxycinnamic acids when comparing with other cultivars. Ciders made using S. pombe remained higher contents of procyanidins and (+)-catechin while S. cerevisiae ciders contained higher individual hydroxycinnamic acids, such as 5-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 3-O-p-coumaroylquinic acid, and 4-O-p-coumaroylquinic acid.
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Affiliation(s)
- Wenjia He
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Ye Tian
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Maarit Heinonen
- Natural Resources Institute Finland (Luke), Production systems/Horticultural technologies, Myllytie 1, FI-31600 Jokioinen, Finland
| | - Lidija Bitz
- Natural Resources Institute Finland (Luke), Production systems/Horticultural technologies, Myllytie 1, FI-31600 Jokioinen, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, No. 79, Longcheng Street, Taiyuan 030031, China.
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Gschaedler A, Iñiguez-Muñoz LE, Flores-Flores NY, Kirchmayr M, Arellano-Plaza M. Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation. Int J Food Microbiol 2021; 347:109169. [PMID: 33813131 DOI: 10.1016/j.ijfoodmicro.2021.109169] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 03/10/2021] [Accepted: 03/11/2021] [Indexed: 11/30/2022]
Abstract
The isolation of autochthonous yeast species presents a good strategy to select new microorganisms for developing an adequate inoculum to carry out fermentations and generate representative products of the cider production zone. However, non-Saccharomyces yeasts have been considered to have low capacity to carry out a complete fermentation as Saccharomyces cerevisiae. In this work, five autochthonous yeasts from a cider fermentation process were isolated and identified as Saccharomyces cerevisiae, Kluyveromyces marxianus, Pichia membranaefaciens, P. kluyveri and Zygosaccharomyces rouxii. A series of fermentations were developed at laboratory level, using each species individually and it was observed that only S. cerevisiae was able to finish the process. K. marxianus consumed less than 50% of the sugars; P. kluyveri and Z. rouxii consumed less than 70% and P. membranaefaciens consumed more than 90% but the yield (ethanol produced for sugar consumed (YP/S)) was 0.39. Nevertheless, the addition of magnesium, zinc and nitrogen increased the fermentative capacity of almost all species: K. marxianus, Z. rouxii and P. kluyveri, showed an increase in ethanol production when nutrients were added, obtaining more than 80 g/L of ethanol, and showing that those nutrients are necessary to complete the fermentation. This work describes the potential use of different non-Saccharomyces species to carry out fermentation of apple juice and highlights the importance of certain nutrients to enable an efficient alcoholic fermentation and the generation of desirable volatile compounds for cider production.
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Affiliation(s)
- Anne Gschaedler
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico
| | - Laura E Iñiguez-Muñoz
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico
| | - Nilda Y Flores-Flores
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico
| | - Manuel Kirchmayr
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico
| | - Melchor Arellano-Plaza
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico.
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He W, Liu S, Heponiemi P, Heinonen M, Marsol-Vall A, Ma X, Yang B, Laaksonen O. Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars. Food Chem 2020; 345:128833. [PMID: 33341559 DOI: 10.1016/j.foodchem.2020.128833] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 12/03/2020] [Accepted: 12/03/2020] [Indexed: 11/30/2022]
Abstract
Composition of volatile compounds and concentrations of sugars and organic acids were studied in apple ciders produced with Saccharomyces cerevisiae and Schizosaccharomyces pombe yeasts using eleven different Finnish apple cultivars. Moreover, sensory quality of selected ciders was studied using check-all-that-apply test with untrained panelists. Seventy-seven volatile compounds were detected in the samples using HS-SPME-GC-MS. In general, the ciders had higher concentrations of higher alcohols, aldehydes, and acetals whereas the juices contained higher contents of C6-alcohols. Simultaneously, fermentation using S. pombe resulted in lower concentrations of malic acid, ethyl pentanoate, ethyl hexanoate, and volatile acids and higher concentrations of residual sugars compared to S. cerevisiae. Ciders made using S. cerevisiae were characterized as 'alcoholic' and 'yeasty' while S. pombe ciders were more frequently described as 'sweet', 'honey-like', and less rated as sour. Besides the strong effect by the yeasts, apple cultivars had significant effects on the compositional and sensorial properties of apple ciders.
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Affiliation(s)
- Wenjia He
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Shuxun Liu
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Paulina Heponiemi
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Maarit Heinonen
- Natural Resources Institute Finland (Luke), Production Systems/Plant Genetics, Myllytie 1, FI-31600 Jokioinen, Finland
| | - Alexis Marsol-Vall
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Xueying Ma
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan 030031, China
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
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Tyakht A, Kopeliovich A, Klimenko N, Efimova D, Dovidchenko N, Odintsova V, Kleimenov M, Toshchakov S, Popova A, Khomyakova M, Merkel A. Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider. Food Microbiol 2020; 94:103658. [PMID: 33279083 DOI: 10.1016/j.fm.2020.103658] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 08/29/2020] [Accepted: 10/07/2020] [Indexed: 12/17/2022]
Abstract
The production of experimental beer and cider products has increased, worldwide. The complex microbiomes found in these beverages affect their organoleptic qualities and chemical compositions and can have diverse impacts on human health. The total diversity of a microbiome can be elucidated through the use of high-throughput sequencing and comprehensive data analysis tools. We analysed the bacterial and yeast microbiomes found in mixed and spontaneously fermented beers (n = 14) and unpasteurised apple ciders (n = 6), using high-throughput 16S rRNA and internal transcribed spacer (ITS) sequencing. The ratio of bacteria to yeast was measured using quantitative polymerase chain reaction (qPCR), and short-chain organic acids were analysed using high-performance liquid chromatography (HPLC). An upgraded version of the Knomics-Biota system was used to analyse the data. The microbiomes included both starter microorganisms and those that originate from the production environment and the raw materials. In addition to the common Saccharomyces and Brettanomyces, the yeast diversity included many non-conventional species. The bacterial community in beer was dominated by Lactobacillus species, whereas these communities were more diverse in cider. Lactobacillus acetotolerans was prevalent in wild ales, whereas Candida ethanolica was prevalent in cask-matured beverages. We observed complex patterns of subspecies-level yeast diversity across beer styles, breweries, and countries. Our study represents an exploratory analysis of non-conventional beer and cider microbiomes and metabolomes, which contributes information necessary to develop improved quality control processes and may drive innovative product development in experimental and artisanal brewing.
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Affiliation(s)
- Alexander Tyakht
- Center for Precision Genome Editing and Genetic Technologies for Biomedicine, Institute of Gene Biology, Russian Academy of Sciences, Vavilova Str., 34/5, Moscow, 119334, Russia; Atlas Biomed Group - Knomics LLC, Tintagel House, 92 Albert Embankment, Lambeth, London, SE1 7TY, United Kingdom.
| | - Anna Kopeliovich
- ITMO University, Kronverkskiy Pr., 49, St. Petersburg, 197101, Russia
| | - Natalia Klimenko
- Center for Precision Genome Editing and Genetic Technologies for Biomedicine, Institute of Gene Biology, Russian Academy of Sciences, Vavilova Str., 34/5, Moscow, 119334, Russia; Atlas Biomed Group - Knomics LLC, Tintagel House, 92 Albert Embankment, Lambeth, London, SE1 7TY, United Kingdom
| | - Daria Efimova
- Atlas Biomed Group - Knomics LLC, Tintagel House, 92 Albert Embankment, Lambeth, London, SE1 7TY, United Kingdom
| | - Nikita Dovidchenko
- Atlas Biomed Group - Knomics LLC, Tintagel House, 92 Albert Embankment, Lambeth, London, SE1 7TY, United Kingdom
| | - Vera Odintsova
- Atlas Biomed Group - Knomics LLC, Tintagel House, 92 Albert Embankment, Lambeth, London, SE1 7TY, United Kingdom
| | - Mikhail Kleimenov
- Atlas Biomed Group - Knomics LLC, Tintagel House, 92 Albert Embankment, Lambeth, London, SE1 7TY, United Kingdom
| | - Stepan Toshchakov
- National Research Centre "Kurchatov Institute", Akademika Kurchatova Sq., 1, Moscow, 123182, Russia
| | - Alexandra Popova
- Winogradsky Institute of Microbiology, Federal Research Center of Biotechnology, Russian Academy of Sciences, Prospekt 60 Letiya Oktyabrya 7, Building 2, Moscow, 117312, Russian Federation
| | - Maria Khomyakova
- Winogradsky Institute of Microbiology, Federal Research Center of Biotechnology, Russian Academy of Sciences, Prospekt 60 Letiya Oktyabrya 7, Building 2, Moscow, 117312, Russian Federation
| | - Alexander Merkel
- Winogradsky Institute of Microbiology, Federal Research Center of Biotechnology, Russian Academy of Sciences, Prospekt 60 Letiya Oktyabrya 7, Building 2, Moscow, 117312, Russian Federation
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Al Daccache M, Koubaa M, Salameh D, Maroun RG, Louka N, Vorobiev E. Ultrasound-assisted fermentation for cider production from Lebanese apples. Ultrason Sonochem 2020; 63:104952. [PMID: 31945563 DOI: 10.1016/j.ultsonch.2019.104952] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 12/25/2019] [Accepted: 12/27/2019] [Indexed: 06/10/2023]
Abstract
The present work studies the impact of low-intensity ultrasound (US) on Hanseniaspora sp. yeast fermentations. The effect of pulse duration and growth phase on US application was first evaluated using a synthetic medium. The optimal conditions were then applied to apple juice US-assisted fermentation. An US treatment chamber was first designed to allow the recycling of the culture medium. The optimal US pulse duration on the yeast growth rate was of 0.5 s followed by 6 s rest period, and during 6 h of both Lag and Log phases. These US parameters led to a faster consumption of glucose in the medium during the fermentation, compared to the untreated culture. The impact of US was also depending on the growth phase, showing higher sensitivity of the yeast to US during the Lag phase rather than the Log phase. US-assisted fermentation of apple juice showed a significant increase in biomass growth and glucose consumption, along with a significant decrease in the ethanol yield. The fastest growth kinetic (by 52%), and the highest ethanol reduction (by 0.55% (v, v)) were obtained for the treatment during the first 12 h of fermentation, thereby, the stationary phase was reached faster, and the maximum biomass growth rate was 10 folds higher compared to the untreated culture. The results obtained in this study demonstrated the promising efficiency of US-assisted fermentation in stimulating the biomass growth and reducing the ethanol content in alcoholic beverages.
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Affiliation(s)
- Marina Al Daccache
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CS 60319, 60203 Compiègne cedex, France; Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Mohamed Koubaa
- ESCOM, UTC, EA 4297 TIMR, 1 allée du réseau Jean-Marie Buckmaster, 60200 Compiègne, France.
| | - Dominique Salameh
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Richard G Maroun
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Nicolas Louka
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Eugène Vorobiev
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CS 60319, 60203 Compiègne cedex, France
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10
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Rodríguez-Ramos R, Socas-Rodríguez B, Santana-Mayor Á, Rodríguez-Delgado MÁ. A simple, fast and easy methodology for the monitoring of plastic migrants in alcoholic and non-alcoholic beverages using the QuEChERS method prior to gas chromatography tandem mass spectrometry. Anal Bioanal Chem 2020; 412:1551-61. [PMID: 31953715 DOI: 10.1007/s00216-019-02382-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 12/20/2019] [Accepted: 12/28/2019] [Indexed: 01/04/2023]
Abstract
In this work, the development of a simple, fast and reliable method for the evaluation of a group of twelve plastic migrants in alcoholic and non-alcoholic beverages widely consumed by the population has been carried out. For that, a modified QuEChERS method for the extraction and preconcentration of the target compounds has been used prior to their separation and quantification by gas chromatography coupled to triple quadrupole tandem mass spectrometry. The whole methodology was validated for beer, cider and grape juice matrices, using dibutyl phthalate-3,4,5,6-d4 as surrogate. Recovery ranged from 75 to 120% for all matrices with relative standard deviation values lower than 20%, and the limits of quantification of the method were achieved in the range 0.034-1.415 μg/L. Finally, the analysis of different beer, cider and grape juice samples commercialised in different supermarkets of Tenerife was carried out, finding the presence of four of the evaluated phthalates in the range 0.14-1.1 μg/L in some of the evaluated beers, six of them in several cider samples, in the range 0.3-2.1 μg/L, and one in the range 1.2-1.5 μg/L in three of the analysed grape juices.
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11
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Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations. Int J Food Microbiol 2019; 318:108471. [PMID: 31841786 DOI: 10.1016/j.ijfoodmicro.2019.108471] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 11/08/2019] [Accepted: 12/05/2019] [Indexed: 01/19/2023]
Abstract
This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders. Mixed cultures between all 4 species gave 5 fermentations, where Hanseniaspora uvarum or Torulaspora quercuum were included for apple juice fermentation. Chemical composition and sensorial properties of all ciders were studied. The results indicated that the growth of P. kluyveri and H. vineae were interreacted and also affected by H. uvarum and T. quercuum. H. vineae was more capable of consuming sugar than P. kluyveri. Ciders from the single culture fermentation with P. kluyveri (Pk), as well as from mixed fermentation with P. kluyveri and H. uvarum (Pk-Hu), had high residual sugar, sugar/acid ratio, and glucose-fructose consumption ratio. Large shifts in the consumption and production of organic acids and polyphenols among all ciders were observed. The calculation of the relative odor activity value (rOAV) showed that 17 volatile compounds had an rOAV >1 in at least one sample, and acetate esters and ethyl esters were the groups with the highest number of volatile compounds of importance to the cider aroma. Among these 17 compounds, 3-methylbutyl acetate, 2-methylbutyl acetate, ethyl hexanoate, ethyl octanoate, and β-damascenone exhibited high rOAVs in some ciders and might contribute fruity, floral, and sweet features to the cider aroma. Besides, the tropical fruity aroma from 3-methylbutyl acetate was only perceived in Pk and Pk-Hu. The partial least squares regression (PLSR) analysis revealed that acetate esters contributed positively to the roasted and cooked odor of all ciders. This is the first study evaluating simultaneous fermentation of two non-Saccharomyces yeasts to produce cider, which provides new insights into cider production.
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Affiliation(s)
- Jianping Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Yuxiang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Yuwei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Hongmei Ju
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Chen Niu
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Zihan Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an, China.
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12
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Surendran Nair M, Ma F, Lau P, Upadhyaya I, Venkitanarayanan K. Inactivation of Escherichia coli O157:H7 in apple cider by resveratrol and naringenin. Food Microbiol 2019; 86:103327. [PMID: 31703855 DOI: 10.1016/j.fm.2019.103327] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2018] [Revised: 08/01/2019] [Accepted: 09/04/2019] [Indexed: 10/26/2022]
Abstract
The study investigated the efficacy of two GRAS-status phytochemicals, mega-resveratrol (RV) and naringenin (NG) to inactivate Escherichia coli O157:H7 (EHEC) in apple cider. A five-strain mixture of EHEC (∼7 log CFU/ml) was inoculated into cider, followed by the addition of RV (8.7 mM and 13.0 mM) or NG (7.3 mM and 11.0 mM). The cider samples were stored at 4 °C for 14 days and EHEC was enumerated on days 0,1,5,7 and 14. The deleterious effects of RV and NG on EHEC cells were visualized by scanning electron microscopy (SEM), and RT-qPCR was done to determine the effect of phytochemicals on three known acid resistance (AR) systems of EHEC. NG was more effective than RV and reduced EHEC counts by ∼4.5 log CFU/ml by day 14, whereas RV reduced counts by ∼2.5 log CFU/ml compared to controls (P < 0.05). SEM showed that RV and NG resulted in the destruction of EHEC cells, and surviving bacteria appeared 'lemon shaped'. RT-qPCR results revealed that RV and NG downregulated the transcription of AR associated genes in EHEC (P < 0.05). Results suggest the potential use of RV and NG as natural antimicrobial additives to enhance the microbiological safety of apple cider. However, sensory analysis studies are warranted.
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Affiliation(s)
- Meera Surendran Nair
- Department of Veterinary Population Medicine, University of Minnesota, Saint Paul, Minnesota, USA
| | - Fulin Ma
- Division of Life Science, Hong Kong University of Science and Technology, Kowloon, Hong Kong
| | - Patrick Lau
- Department of Public Health, University of Connecticut Health Centre, Farmington, CT, USA
| | - Indu Upadhyaya
- College of Agriculture & Human Ecology, Tennessee Tech University, Cookeville, TN, USA
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13
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Cousin FJ, Le Guellec R, Chagnot C, Goux D, Dalmasso M, Laplace JM, Cretenet M. Oenococcus sicerae sp. nov., isolated from French cider. Syst Appl Microbiol 2018; 42:302-308. [PMID: 30685079 DOI: 10.1016/j.syapm.2018.12.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Revised: 12/05/2018] [Accepted: 12/14/2018] [Indexed: 11/18/2022]
Abstract
Two Gram-stain-positive, small ellipsoidal cocci, non-motile, oxidase- and catalase-negative, and facultative anaerobic strains (UCMA15228T and UCMA17102) were isolated in France, from fermented apple juices (ciders). The 16S rRNA gene sequence was identical between the two isolates and showed 97 % similarity with respect to the closest related species Oenococcus oeni and O. kitaharae. Therefore, the two isolates were classified within the genus Oenococcus. The phylogeny based on the pheS gene sequences also confirmed the position of the new taxon. DNA-DNA hybridizations based on in silico genome-to-genome comparisons (GGDC) and Average Nucleotide Identity (ANI) values, as well as species-specific PCR, validated the novelty of the taxon. Various phenotypic characteristics such as the optimum temperature and pH for growth, the ability to metabolise sugars, the aptitude to perform the malolactic fermentation, and the resistance to ethanol and NaCl, revealed that the two strains are distinguishable from the other members of the Oenococcus genus. The combined genotypic and phenotypic data support the classification of strains UCMA15228T and UCMA17102 into a novel species of Oenococcus, for which the name O. sicerae sp. nov. is proposed. The type strain is UCMA15228T (=DSM107163T=CIRM-BIA2288T).
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Affiliation(s)
- Fabien J Cousin
- Normandie Univ, UNICAEN, UNIROUEN, ABTE, 14000 Caen, France.
| | | | | | - Didier Goux
- Normandie Univ, UNICAEN, SF ICORE 4206, CMAbio3, F-14032 Caen, France.
| | - Marion Dalmasso
- Normandie Univ, UNICAEN, UNIROUEN, ABTE, 14000 Caen, France.
| | | | - Marina Cretenet
- Normandie Univ, UNICAEN, UNIROUEN, ABTE, 14000 Caen, France; Normandie Univ, UNICAEN, SF ICORE 4206, CBM, F-14032 Caen, France.
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14
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Cousin FJ, Le Guellec R, Chuat V, Dalmasso M, Laplace JM, Cretenet M. Multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods. Int J Food Microbiol 2018; 291:17-24. [PMID: 30428422 DOI: 10.1016/j.ijfoodmicro.2018.11.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 10/24/2018] [Accepted: 11/04/2018] [Indexed: 10/27/2022]
Abstract
Lactobacillus, Pediococcus, Oenococcus and Leuconostoc are the main Lactic Acid Bacteria (LAB) genera present in cider as they are able to survive this hostile environment. LAB play a significant role in cider quality, for example in the process of malolactic fermentation, even though they can also be involved in spoilage of cider (production of biogenic amines, exopolysaccharides, off-flavours…). In this context a better monitoring of the fermentation process is a matter of interest to guarantee cider quality. In the present study, we designed a genus-specific multiplex PCR for a rapid and simultaneous detection of the four main LAB genera involved in cider production. This multiplex PCR worked equally with purified genomic DNA of bacterial isolates and with colonies directly picked from agar plates. This new PCR method was also successfully extended to wine and dairy isolates, and thus constitutes an effective tool to quickly identify LAB associated with fermented foods. Moreover, many biodiversity studies would also benefit from this fast, cheap and reliable identification method.
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Affiliation(s)
- Fabien J Cousin
- Normandie Univ, UNICAEN, UNIROUEN, ABTE, 14000 Caen, France.
| | | | | | - Marion Dalmasso
- Normandie Univ, UNICAEN, UNIROUEN, ABTE, 14000 Caen, France.
| | | | - Marina Cretenet
- Normandie Univ, UNICAEN, UNIROUEN, ABTE, 14000 Caen, France.
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15
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Magalhães F, Krogerus K, Vidgren V, Sandell M, Gibson B. Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids. J Ind Microbiol Biotechnol 2017; 44:1203-13. [PMID: 28451838 DOI: 10.1007/s10295-017-1947-7] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Accepted: 04/16/2017] [Indexed: 01/04/2023]
Abstract
Yeast cryotolerance may be advantageous for cider making, where low temperatures are usually employed. Here, we crossed the cryotolerant S. eubayanus with a S. cerevisiae wine strain and assessed the suitability of the hybrids for low-temperature cider fermentation. All strains fermented the juice to 5% ABV, but at different rates; hybrid strains outperformed S. cerevisiae, which was sensitive to low temperatures. The best hybrid fermented similarly to S. eubayanus. S. eubayanus produced sulphurous off flavours which masked a high concentration of fruity ester notes. This phenotype was absent in the hybrid strains, resulting in distinctly fruitier ciders. Aroma was assessed by an independent consumer panel, which rated the hybrid ciders as identical to the wine strain cider. Both were significantly more pleasant than the S. eubayanus cider. Interspecific hybridization can apparently be used effectively to improve low-temperature fermentation performance without compromising product quality.
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16
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González Flores M, Rodríguez ME, Oteiza JM, Barbagelata RJ, Lopes CA. Physiological characterization of Saccharomyces uvarum and Saccharomyces eubayanus from Patagonia and their potential for cidermaking. Int J Food Microbiol 2017; 249:9-17. [PMID: 28271856 DOI: 10.1016/j.ijfoodmicro.2017.02.018] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Revised: 02/09/2017] [Accepted: 02/28/2017] [Indexed: 11/16/2022]
Abstract
A diversity of yeast strains belonging to the cryotolerant fermentative species S. uvarum and S. eubayanus have been recovered from natural habitats and traditional fermentations in North Patagonia. The aim of this work was to evaluate the most relevant physiological features in a set of Patagonian strains belonging to S. uvarum and S. eubayanus, in order to analyze their potentiality to be used as starter cultures for cidermaking elaborated at low temperature. We evidenced that S. uvarum strains isolated from natural habitats (Araucaria araucana bark) showed similar physiological features to S. eubayanus strains obtained from the same habitat, and different from S. uvarum strains from fermentative environments (apple chichas). We also confirm the capacity of S. uvarum to produce high glycerol levels, low acetic acid and elevated production of the higher alcohol 2-phenylethanol and 2-phenylethyl acetate and demonstrated similar properties in S. eubayanus. Finally, we evidenced for the first time the antagonistic activity of S. eubayanus and selected three strains (two S. uvarum and one S. eubayanus) bearing the best combination of features to be used as a starter culture in cidermaking.
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Affiliation(s)
- Melisa González Flores
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue, Buenos Aires 1400, (8300), Neuquén, Argentina
| | - María Eugenia Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue, Buenos Aires 1400, (8300), Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Argentina
| | - Juan Martín Oteiza
- Centro de Investigación y Asistencia Técnica a la Industria (CIATI) - CONICET, Argentina
| | - Raúl Jorge Barbagelata
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue, Buenos Aires 1400, (8300), Neuquén, Argentina
| | - Christian Ariel Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue, Buenos Aires 1400, (8300), Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Argentina.
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17
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Mainente F, Simonato B, Pasini G, Franchin C, Arrigoni G, Rizzi C. Hen egg white lysozyme is a hidden allergen in Italian commercial ciders. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 34:145-151. [PMID: 27892783 DOI: 10.1080/19440049.2016.1265673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Hen egg white lysozyme (HEWL) is an enzyme used in alcoholic fermentation for its ability to control the growth of Gram-positive and spoilage bacteria, without inhibiting yeast growth, and it allows a reduction in the use of sulphur dioxide. Nevertheless, considering the potential allergenicity of this protein, the presence of HEWL should be declared on the label of the final product. In this work, we analysed 18 commercial Italian ciders by LC-MS/MS and found traces of HEWL in 12 samples without label declaration. We used Western blot and enzyme-linked immunosorbent assay (ELISA) to verify the immunological activity of HEWL, and to quantify its content in the ciders. Two out of 18 samples were found to be positive both by immunoblot and ELISA. The results indicate the requirement of a more stringent control of commercial ciders and the need of label declaration for ciders treated with such compounds.
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Affiliation(s)
- Federica Mainente
- a Department of Agronomy Food Natural Resources Animals and Environment , University of Padua , Legnaro (PD) , Italy.,b Department of Biotechnology , University of Verona , Verona , Italy
| | - Barbara Simonato
- b Department of Biotechnology , University of Verona , Verona , Italy
| | - Gabriella Pasini
- a Department of Agronomy Food Natural Resources Animals and Environment , University of Padua , Legnaro (PD) , Italy
| | - Cinzia Franchin
- c Department of Biomedical Sciences , University of Padua , Padua , Italy.,d Proteomics Center of Padua University and Azienda Ospedaliera di Padova , Padua , Italy
| | - Giorgio Arrigoni
- c Department of Biomedical Sciences , University of Padua , Padua , Italy.,d Proteomics Center of Padua University and Azienda Ospedaliera di Padova , Padua , Italy
| | - Corrado Rizzi
- b Department of Biotechnology , University of Verona , Verona , Italy
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18
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Villar A, Vadillo J, Santos JI, Gorritxategi E, Mabe J, Arnaiz A, Fernández LA. Cider fermentation process monitoring by Vis-NIR sensor system and chemometrics. Food Chem 2016; 221:100-106. [PMID: 27979051 DOI: 10.1016/j.foodchem.2016.10.045] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2016] [Revised: 10/11/2016] [Accepted: 10/11/2016] [Indexed: 11/29/2022]
Abstract
Optimization of a multivariate calibration process has been undertaken for a Visible-Near Infrared (400-1100nm) sensor system, applied in the monitoring of the fermentation process of the cider produced in the Basque Country (Spain). The main parameters that were monitored included alcoholic proof, l-lactic acid content, glucose+fructose and acetic acid content. The multivariate calibration was carried out using a combination of different variable selection techniques and the most suitable pre-processing strategies were selected based on the spectra characteristics obtained by the sensor system. The variable selection techniques studied in this work include Martens Uncertainty test, interval Partial Least Square Regression (iPLS) and Genetic Algorithm (GA). This procedure arises from the need to improve the calibration models prediction ability for cider monitoring.
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Affiliation(s)
- Alberto Villar
- Surface Chemistry Unit, IK4-Tekniker, Iñaki Goenaga 5, 20600 Eibar, Spain.
| | - Julen Vadillo
- Surface Chemistry Unit, IK4-Tekniker, Iñaki Goenaga 5, 20600 Eibar, Spain
| | - Jose I Santos
- SGIKER-UPV, University of the Basque Country, Tolosa Hiribidea 7, 20018 Donosti, Spain
| | - Eneko Gorritxategi
- Atten2 Advanced Monitoring Technologies, Iñaki Goenaga 5, 20600 Eibar, Spain
| | - Jon Mabe
- Electronics and Comms. Unit, IK4-Tekniker, Iñaki Goenaga 5, 20600 Eibar, Spain
| | - Aitor Arnaiz
- Intelligent Information Systems Unit, IK4-Tekniker, Iñaki Goenaga 5, 20600 Eibar, Spain
| | - Luis A Fernández
- Department of Analytical Chemistry, University of the Basque Country, 48080 Bilbao, Spain
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19
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Jakubowska M, Sordoń W, Ciepiela F. Unsupervised pattern recognition methods in ciders profiling based on GCE voltammetric signals. Food Chem 2016; 203:476-82. [PMID: 26948640 DOI: 10.1016/j.foodchem.2016.02.112] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2015] [Revised: 02/09/2016] [Accepted: 02/16/2016] [Indexed: 11/20/2022]
Abstract
This work presents a complete methodology of distinguishing between different brands of cider and ageing degrees, based on voltammetric signals, utilizing dedicated data preprocessing procedures and unsupervised multivariate analysis. It was demonstrated that voltammograms recorded on glassy carbon electrode in Britton-Robinson buffer at pH 2 are reproducible for each brand. By application of clustering algorithms and principal component analysis visible homogenous clusters were obtained. Advanced signal processing strategy which included automatic baseline correction, interval scaling and continuous wavelet transform with dedicated mother wavelet, was a key step in the correct recognition of the objects. The results show that voltammetry combined with optimized univariate and multivariate data processing is a sufficient tool to distinguish between ciders from various brands and to evaluate their freshness.
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20
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Górski Ł, Sordoń W, Ciepiela F, Kubiak WW, Jakubowska M. Voltammetric classification of ciders with PLS-DA. Talanta 2015; 146:231-6. [PMID: 26695257 DOI: 10.1016/j.talanta.2015.08.027] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2015] [Revised: 08/10/2015] [Accepted: 08/14/2015] [Indexed: 11/29/2022]
Abstract
Voltammograms recorded on the glassy carbon electrode (GCE) may be a chemical fingerprints of food samples, enabled distinguishing the origin of the considered products. In this work the objects of the study was 5 Polish ciders of various brands. For each sample 10 scans were recorded by DPV in the potential range between -0.2 and 1.0 V in Britton-Robinson buffer at pH 2.0. The signals preprocessing realized by baseline correction with 4-th degree polynomial and normalization (in 0 to 1 interval), performed to reduce problems with insufficient signal's repeatability associated with mechanical renovation of the electrode surface before each measurement. The PLS-DA classification models were built using the training set and then validated using the samples absent in the learning process. The final multi-class model with optimized complexity enables classification of the ciders with 100% sensitivity and specificity, with the exception of one cider, where specificity was 95% (for validation set).
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Affiliation(s)
- Łukasz Górski
- Faculty of Materials Science and Ceramics, AGH University of Science and Technology, Mickiewicza 30, 30-059 Kraków, Poland
| | - Wanda Sordoń
- Faculty of Materials Science and Ceramics, AGH University of Science and Technology, Mickiewicza 30, 30-059 Kraków, Poland
| | - Filip Ciepiela
- Faculty of Materials Science and Ceramics, AGH University of Science and Technology, Mickiewicza 30, 30-059 Kraków, Poland
| | - Władysław W Kubiak
- Faculty of Materials Science and Ceramics, AGH University of Science and Technology, Mickiewicza 30, 30-059 Kraków, Poland
| | - Małgorzata Jakubowska
- Faculty of Materials Science and Ceramics, AGH University of Science and Technology, Mickiewicza 30, 30-059 Kraków, Poland.
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21
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Antón-Díaz MJ, Suárez Valles B, Mangas-Alonso JJ, Fernández-García O, Picinelli-Lobo A. Impact of different techniques involving contact with lees on the volatile composition of cider. Food Chem 2015. [PMID: 26213084 DOI: 10.1016/j.foodchem.2015.06.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The effect of different treatments involving contact with natural lees on the aromatic profile of cider has been evaluated. Comparing with the untreated ciders, the contact with lees brought about a significant increase of the concentrations of most of the volatile compounds analysed, in particular fatty acids, alcohols, ethyl esters and 3-ethoxy-1-propanol. The opposite was observed among fusel acetate esters and 4-vinylguaiacol. The addition of β-glucanase enhanced the increase of ethyl octanoate, but produced a decrease in the contents of decanoic acid and all of the major volatiles excepting acetaldehyde, ethyl acetate and acetoine, whereas the application of oxygen influenced the rise of the level of 3-ethoxy-1-propanol only. The olfactometric profiles also revealed significant effects of the treatment with lees for ethyl propionate, diacetyl, cis-3-hexenol, acetic acid, benzyl alcohol, and m-cresol, while the addition of oxygen significantly influenced the perception of ethyl hexanoate, 1-octen-3-one, 3-methyl-2-butenol, t-3-hexenol and c-3-hexenol.
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Affiliation(s)
- María José Antón-Díaz
- Area of Food Technology, SERIDA, Carretera de Oviedo s/n, 33300 Villaviciosa, Asturias, Spain
| | - Belén Suárez Valles
- Area of Food Technology, SERIDA, Carretera de Oviedo s/n, 33300 Villaviciosa, Asturias, Spain
| | - Juan José Mangas-Alonso
- Area of Food Technology, SERIDA, Carretera de Oviedo s/n, 33300 Villaviciosa, Asturias, Spain
| | - Ovidio Fernández-García
- Area of Food Technology, SERIDA, Carretera de Oviedo s/n, 33300 Villaviciosa, Asturias, Spain
| | - Anna Picinelli-Lobo
- Area of Food Technology, SERIDA, Carretera de Oviedo s/n, 33300 Villaviciosa, Asturias, Spain.
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