Encyclopedia of Marine Biotechnology
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A Taxonomic Note on the Genus Lactobacillus
Taxonomic Description template 1 A taxonomic note on the genus Lactobacillus: 2 Description of 23 novel genera, emended description 3 of the genus Lactobacillus Beijerinck 1901, and union 4 of Lactobacillaceae and Leuconostocaceae 5 Jinshui Zheng1, $, Stijn Wittouck2, $, Elisa Salvetti3, $, Charles M.A.P. Franz4, Hugh M.B. Harris5, Paola 6 Mattarelli6, Paul W. O’Toole5, Bruno Pot7, Peter Vandamme8, Jens Walter9, 10, Koichi Watanabe11, 12, 7 Sander Wuyts2, Giovanna E. Felis3, #*, Michael G. Gänzle9, 13#*, Sarah Lebeer2 # 8 '© [Jinshui Zheng, Stijn Wittouck, Elisa Salvetti, Charles M.A.P. Franz, Hugh M.B. Harris, Paola 9 Mattarelli, Paul W. O’Toole, Bruno Pot, Peter Vandamme, Jens Walter, Koichi Watanabe, Sander 10 Wuyts, Giovanna E. Felis, Michael G. Gänzle, Sarah Lebeer]. 11 The definitive peer reviewed, edited version of this article is published in International Journal of 12 Systematic and Evolutionary Microbiology, https://doi.org/10.1099/ijsem.0.004107 13 1Huazhong Agricultural University, State Key Laboratory of Agricultural Microbiology, Hubei Key 14 Laboratory of Agricultural Bioinformatics, Wuhan, Hubei, P.R. China. 15 2Research Group Environmental Ecology and Applied Microbiology, Department of Bioscience 16 Engineering, University of Antwerp, Antwerp, Belgium 17 3 Dept. of Biotechnology, University of Verona, Verona, Italy 18 4 Max Rubner‐Institut, Department of Microbiology and Biotechnology, Kiel, Germany 19 5 School of Microbiology & APC Microbiome Ireland, University College Cork, Co. Cork, Ireland 20 6 University of Bologna, Dept. of Agricultural and Food Sciences, Bologna, Italy 21 7 Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit 22 Brussel, Brussels, Belgium 23 8 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Ghent, 24 Belgium 25 9 Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada 26 10 Department of Biological Sciences, University of Alberta, Edmonton, Canada 27 11 National Taiwan University, Dept. -
Fermented and Ripened Fish Products in the Northern European Countries
Accepted Manuscript Fermented and ripened fish products in the Northern European countries Torstein Skåra, Lars Axelsson, Gudmundur Stefánsson, Bo Ekstrand, Helge Hagen PII: S2352-6181(15)00005-0 DOI: 10.1016/j.jef.2015.02.004 Reference: JEF 12 To appear in: Journal of Ethnic Foods Received Date: 16 January 2015 Revised Date: 23 January 2015 Accepted Date: 2 February 2015 Please cite this article as: Skåra T, Axelsson L, Stefánsson G, Ekstrand B, Hagen H, Fermented and ripened fish products in the Northern European countries, Journal of Ethnic Foods (2015), doi: 10.1016/ j.jef.2015.02.004. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ACCEPTED MANUSCRIPT 1 Fermented and ripened fish products in the Northern European countries 2 Torstein Skåra 1* , Lars Axelsson 2, Gudmundur Stefánsson 3, Bo Ekstrand 4 and Helge Hagen 5 3 1 Nofima - Norwegian Institute of Food, Fisheries, and Aquaculture Research, Postboks 8034, 4 NO-4068 Stavanger, Norway 5 2 Nofima - Norwegian Institute of Food, Fisheries, and Aquaculture Research, P.O.Box 210, 6 NO-1431 Ås, Norway 7 3 Matis, Vinlandsleid 12, 113 Reykjavik, Iceland 8 4 Bioconsult AB, Stora Vägen 49, SE-523 61 Gällstad, Sweden 5 MANUSCRIPT 9 Dælivegen 118, NO-2385 Brumunddal, Norway 10 *Author for correspondence: Tel: +47-51844600; Fax: +47-51844651 11 E-mail. -
Assessment of Nutritional Quality of Shidal A
Assessment of nutritional quality of 'Shidal' a fermented fish product of northeast India Item Type article Authors Majumdar, R.K.; Basu, S.; Nayak, B.B. Download date 06/10/2021 06:29:46 Link to Item http://hdl.handle.net/1834/33378 J. Indian Fish Assoc., 36: 25-34, 2009 25 ASSESSMENT OF NUTRITIONAL QUALITY OF 'SHIDAL' A FERMENTED FISH PRODUCT OF NORTHEAST INDIA Ranendra Kumar Majumdar\ S. Basu 2 and B. B. Nayak2 1Col/ege of Fisheries {Central Agricultural University), Lembucherra, Agartala, Tripura 799210. 2Centrallnstitute of Fisheries Education (Deemed University), Versova, Mumbai 400061. 1Corresponding author e-mail: [email protected]/[email protected] ABSTRACT 'Shidal' is a salt-free fermented fish product prepared from Puntius ss.caught in late monsoon period. Shidal is very popular amongst the inhabitants of Northeast India. The fermentation process of this product takes four to six months in anaerobic condition till the product gains a characteristic flavour and colour. Detailed studies on the biochemical and nutritive qualities of this product are very few. Therefore, in this paper we report the results of the proximate analysis, amino acid and fatty acid compositions. The results suggest that 'Shidal' is a rich source of amino acids as well as of essential fatty acids like linoleic and linolenic acids. The n- 3/n-6 ratio was found 0.51. Keywords: Shidal, fermented fish, Puntius sp., PUFAs. INTRODUCTION 'Shidal' is a fermented fish product indigenous to the Northeastern region of Fermentation of fish, apart from India. Assam and Tripura are the major 'Shidal' being a preservation method, helps in producing states. -
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African Journal of Food Science Vol. 6(14), pp. 381-385, 29 July, 2012 Available online http://www.academicjournals.org/AJFS DOI: 10.5897/AJFS12.039 ISSN 1996-0794 ©2012 Academic Journals Full Length Research Paper The influence of fermentation and salting on the bacterial, chemical and sensory characteristics of catfish (Clarias buthupogon) based marinate in Nigeria C. F. Ezeama* and E. J. Udoh Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, P. M. B. 7267 Umuahia, Nigeria. Accepted 13 June, 2012 Catfish (Clarias buthupogon) was treated with 10% w/w NaCl and 15% w/w NaCl with or without the addition of spices (1% w/w garlic powder and 1% w/w red pepper) and allowed to ferment naturally and at room temperature (28 ± 2°C) for two weeks. Bacte rial, chemical and sensory analyses were carried out on the unfermented non-salted and fermented salted samples of the fish species. Results obtained revealed that fermentation and salting caused a remarkable reduction in the total bacterial count from 2.29×10 6 to 3.80×10 5 cfu/g. There was also reduction in pH from 7.29 to 5.26. The predominant bacteria isolated from the samples were Lactobacillus sp , Staphylococcus spp for the unfermented non salted and fermented salted samples respectively while total titratable acidity increased from 0.63 to 1.44%. Chemical analysis result showed that fat and ash contents increased with fermentation and salting while moisture, protein and Nitrogen free Extracts (NFE) contents decreased with fermentation and salting of C. buthupogon . -
Isolation and Identification of Lactic Acid Bacteria in Traditional Fermented Sushi, Funazushi, from Japan
Food Sci. Technol. Res., 18 (1), 77–82, 2012 Isolation and Identification of Lactic Acid Bacteria in Traditional Fermented Sushi, Funazushi, from Japan 1 2 1 1* Harutoshi Tsuda , Kenzo kuboTa , Teruki MaTsuMoTo and Yoshiko ishiMi 1 National Institute of Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8063, Japan 2 Department of Biotechnology, Faculty of Life Sciences, Ritsumeikan University, 1-1-1, Nojihigashi, Kusatsu, Shiga 525-8577, Japan Received June 21, 2011; Accepted September 8, 2011 The lactic acid bacterial flora in commercial and homemade Funazushi (fermented crucian carp and rice) were investigated. Funazushi is a fermented fish product that continues to be produced in the traditional style in Japan. Lactic acid bacteria in four commercial and five homemade Funazushi were enumerated. The viable counts of commercial samples ranged from 3.0 × 103 to 2.7 × 105 cfu/g, with an average of 2.4 × 104 cfu/g, while the viable counts of homemade samples ranged from 2.0 × 102 to 2.6 × 107 cfu/g, with an average of 1.3 × 105 cfu/g. Twenty-seven lactic acid bacteria isolates were obtained from the commercial samples, and identified as Streptococcus salivarius, Lactobacillus buchneri, and Lactobacillus parabuchneri. Forty-eight isolates were obtained from the homemade samples, and identified as Lactoba- cillus plantarum, Lb. buchneri, Lactobacillus alimentarius, Lactobacillus farciminis, Lactobacillus acidipis- cis, and Lactobacillus casei. Lb. buchneri was the predominant species in commercial Funazushi, while Lb. plantarum and Lb. buchneri were the predominant species in the homemade products. Keywords: lactic acid bacteria, microbial flora, fermented fish product, funazushi Introduction rel, and 8. -
Cortisol-Related Signatures of Stress in the Fish Microbiome
fmicb-11-01621 July 11, 2020 Time: 15:28 # 1 ORIGINAL RESEARCH published: 14 July 2020 doi: 10.3389/fmicb.2020.01621 Cortisol-Related Signatures of Stress in the Fish Microbiome Tamsyn M. Uren Webster*, Deiene Rodriguez-Barreto, Sofia Consuegra and Carlos Garcia de Leaniz Centre for Sustainable Aquatic Research, College of Science, Swansea University, Swansea, United Kingdom Exposure to environmental stressors can compromise fish health and fitness. Little is known about how stress-induced microbiome disruption may contribute to these adverse health effects, including how cortisol influences fish microbial communities. We exposed juvenile Atlantic salmon to a mild confinement stressor for two weeks. We then measured cortisol in the plasma, skin-mucus, and feces, and characterized the skin and fecal microbiome. Fecal and skin cortisol concentrations increased in fish exposed to confinement stress, and were positively correlated with plasma cortisol. Elevated fecal cortisol was associated with pronounced changes in the diversity and Edited by: Malka Halpern, structure of the fecal microbiome. In particular, we identified a marked decline in the University of Haifa, Israel lactic acid bacteria Carnobacterium sp. and an increase in the abundance of operational Reviewed by: taxonomic units within the classes Clostridia and Gammaproteobacteria. In contrast, Heather Rose Jordan, cortisol concentrations in skin-mucus were lower than in the feces, and were not Mississippi State University, United States related to any detectable changes in the skin microbiome. Our results demonstrate that Timothy John Snelling, stressor-induced cortisol production is associated with disruption of the gut microbiome, Harper Adams University, United Kingdom which may, in turn, contribute to the adverse effects of stress on fish health. -
Comparative Genomic Analysis of Carnobacterium Maltaromaticum: Study of Diversity and Adaptation to Different Environments Christelle Iskandar
Comparative genomic analysis of Carnobacterium maltaromaticum: Study of diversity and adaptation to different environments Christelle Iskandar To cite this version: Christelle Iskandar. Comparative genomic analysis of Carnobacterium maltaromaticum: Study of diversity and adaptation to different environments. Food and Nutrition. Université de Lorraine, 2015. English. NNT : 2015LORR0245. tel-01754646 HAL Id: tel-01754646 https://hal.univ-lorraine.fr/tel-01754646 Submitted on 30 Mar 2018 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. AVERTISSEMENT Ce document est le fruit d'un long travail approuvé par le jury de soutenance et mis à disposition de l'ensemble de la communauté universitaire élargie. Il est soumis à la propriété intellectuelle de l'auteur. Ceci implique une obligation de citation et de référencement lors de l’utilisation de ce document. D'autre part, toute contrefaçon, plagiat, reproduction illicite encourt une poursuite pénale. Contact : [email protected] LIENS Code de la Propriété Intellectuelle. articles L 122. 4 -
Growth of Carnobacterium Spp. from Permafrost Under Low Pressure, Temperature, and Anoxic Atmosphere Has Implications for Earth Microbes on Mars
Growth of Carnobacterium spp. from permafrost under low pressure, temperature, and anoxic atmosphere has implications for Earth microbes on Mars Wayne L. Nicholsona,1, Kirill Krivushinb, David Gilichinskyb,2, and Andrew C. Schuergerc Departments of aMicrobiology and Cell Science and cPlant Pathology, Space Life Sciences Laboratory, University of Florida, Merritt Island, FL 32953; and bInstitute of Physicochemical and Biological Problems in Soil Science, Russian Academy of Sciences, Pushchino 142290 Moscow Region, Russian Federation Edited* by Henry J. Melosh, Purdue University, West Lafayette, IN, and approved November 9, 2012 (received for review June 8, 2012) The ability of terrestrial microorganisms to grow in the near-surface Results and Discussion environment of Mars is of importance to the search for life and Isolation of Microorganisms from Siberian Permafrost. Samples of protection of that planet from forward contamination by human permafrost obtained from the Siberian arctic (Fig. 1) were sus- and robotic exploration. Because most water on present-day Mars is pendedandplatedontrypticasesoybrothyeastextractsalt frozen in the regolith, permafrosts are considered to be terrestrial (TSBYS) medium and incubated at room temperature (ca. 23 °C) analogs of the martian subsurface environment. Six bacterial isolates for up to 28 d. Colonies were either picked or replica-plated onto were obtained from a permafrost borehole in northeastern Siberia fresh TSBYS plates and incubated for 30 d under low-PTA con- capable of growth under conditions of low temperature (0 °C), low ditions. Out of a total of ∼9.3 × 103 colonies tested from four pressure (7 mbar), and a CO2-enriched anoxic atmosphere. By 16S different permafrost soil samples, 6 colonies were observed to fi ribosomal DNA analysis, all six permafrost isolates were identi ed grow under low-PTA conditions (Table 1). -
New Insight Into Antimicrobial Compounds from Food and Marine-Sourced Carnobacterium Species Through Phenotype and Genome Analyses
microorganisms Article New Insight into Antimicrobial Compounds from Food and Marine-Sourced Carnobacterium Species through Phenotype and Genome Analyses Simon Begrem 1,2, Flora Ivaniuk 2, Frédérique Gigout-Chevalier 2, Laetitia Kolypczuk 2, Sandrine Bonnetot 2, Françoise Leroi 2, Olivier Grovel 1 , Christine Delbarre-Ladrat 2 and Delphine Passerini 2,* 1 University of Nantes, 44035 Nantes CEDEX 1, France; [email protected] (S.B.); [email protected] (O.G.) 2 IFREMER, BRM, EM3B Laboratory, 44300 Nantes CEDEX 3, France; fl[email protected] (F.I.); [email protected] (F.G.-C.); [email protected] (L.K.); [email protected] (S.B.); [email protected] (F.L.); [email protected] (C.D.-L.) * Correspondence: [email protected] Received: 6 July 2020; Accepted: 19 July 2020; Published: 21 July 2020 Abstract: Carnobacterium maltaromaticum and Carnobacterium divergens, isolated from food products, are lactic acid bacteria known to produce active and efficient bacteriocins. Other species, particularly those originating from marine sources, are less studied. The aim of the study is to select promising strains with antimicrobial potential by combining genomic and phenotypic approaches on large datasets comprising 12 Carnobacterium species. The biosynthetic gene cluster (BGCs) diversity of 39 publicly available Carnobacterium spp. genomes revealed 67 BGCs, distributed according to the species and ecological niches. From zero to six BGCs were predicted per strain and classified into four classes: terpene, NRPS (non-ribosomal peptide synthetase), NRPS-PKS (hybrid non-ribosomal peptide synthetase-polyketide synthase), RiPP (ribosomally synthesized and post-translationally modified peptide). In parallel, the antimicrobial activity of 260 strains from seafood products was evaluated. -
Growth of Carnobacterium Spp. from Permafrost Under Low Pressure, Temperature, and Anoxic Atmosphere Has Implications for Earth Microbes on Mars
Growth of Carnobacterium spp. from permafrost under low pressure, temperature, and anoxic atmosphere has implications for Earth microbes on Mars Wayne L. Nicholsona,1, Kirill Krivushinb, David Gilichinskyb,2, and Andrew C. Schuergerc Departments of aMicrobiology and Cell Science and cPlant Pathology, Space Life Sciences Laboratory, University of Florida, Merritt Island, FL 32953; and bInstitute of Physicochemical and Biological Problems in Soil Science, Russian Academy of Sciences, Pushchino 142290 Moscow Region, Russian Federation Edited* by Henry J. Melosh, Purdue University, West Lafayette, IN, and approved November 9, 2012 (received for review June 8, 2012) The ability of terrestrial microorganisms to grow in the near-surface Results and Discussion environment of Mars is of importance to the search for life and Isolation of Microorganisms from Siberian Permafrost. Samples of protection of that planet from forward contamination by human permafrost obtained from the Siberian arctic (Fig. 1) were sus- and robotic exploration. Because most water on present-day Mars is pendedandplatedontrypticasesoybrothyeastextractsalt frozen in the regolith, permafrosts are considered to be terrestrial (TSBYS) medium and incubated at room temperature (ca. 23 °C) analogs of the martian subsurface environment. Six bacterial isolates for up to 28 d. Colonies were either picked or replica-plated onto were obtained from a permafrost borehole in northeastern Siberia fresh TSBYS plates and incubated for 30 d under low-PTA con- capable of growth under conditions of low temperature (0 °C), low ditions. Out of a total of ∼9.3 × 103 colonies tested from four pressure (7 mbar), and a CO2-enriched anoxic atmosphere. By 16S different permafrost soil samples, 6 colonies were observed to fi ribosomal DNA analysis, all six permafrost isolates were identi ed grow under low-PTA conditions (Table 1). -
Characterization of Carnobacterium Species by Pyrolysis Mass Spectrometry
Journal of Applied Bacteriology 1995, 78, 8696 Characterization of Carnobacterium species by pyrolysis mass spectrometry L.N. Manchester, A. Toole and R. Goodacre Institute of Biological Sciences, University of Wales, A berystwyth , Dyfed, UK 5050/09/94: received 9 September 1994 and accepted 13 September 1994 L.N. MANCHESTER, A. TOOLE AND R. GOODACRE. 1995. Forty-eight strains of Carnobacterium were examined by pyrolysis mass spectrometry (PyMS). The effects of culture age and reproducibility over a 4 week period were also examined. The results were analysed by multivariate statistical techniques and compared with those from a previous numerical taxonomic study based on morphological, physiological and biochemical characteristics and with studies which used DNA-DNA and 16s rRNA sequence homologies. Taxonomic correlations were observed between the PyMS data and the previous studies. Culture age was observed to have little effect on the mass spectra obtained and the reproducibility study indicated that there was very little variation over the 4 week period. It was concluded that PyMS provides a reliable method for studying carnobacterial classification and provides a rapid way for clarifying and refining subgeneric relationships within the genus Carnobacterium. Further work may also show that it offers a potentially very rapid and accurate method for the identification of Carnobacterium. INTRODUCTION (ca 96-98%) and formed a group which is phylogenetically The genus Carnobacterium was proposed by Collins et al. distinct from other lactic acid bacteria. Vagococcus juvialis (1987) to describe the atypical lactobacilli poultry isolates of and the enterococci were observed to be the most closely Thornley and Sharpe (1959), Lactobacillus divergens related genera. -
Putrid Meat and Fish in the Eurasian Middle and Upper Paleolithic: Are We Missing a Key Part of Neanderthal and Modern Human Diet?
Putrid Meat and Fish in the Eurasian Middle and Upper Paleolithic: Are We Missing a Key Part of Neanderthal and Modern Human Diet? JOHN D. SPETH Department of Anthropology, 101 West Hall, 1085 South University Avenue, University of Michigan, Ann Arbor, MI 48109-1107, USA; [email protected] submitted: 21 February 2017; revised 2 April 2017; accepted 4 April 2017 ABSTRACT This paper begins by exploring the role of fermented and deliberately rotted (putrefied) meat, fish, and fat in the diet of modern hunters and gatherers throughout the arctic and subarctic. These practices partially ‘pre-digest’ the high protein and fat content typical of northern forager diets without the need for cooking, and hence without the need for fire or scarce fuel. Because of the peculiar properties of many bacteria, including various lactic acid bacteria (LAB) which rapidly colonize decomposing meat and fish, these foods can be preserved free of pathogens for weeks or even months and remain safe to eat. In addition, aerobic bacteria in the early stages of putrefaction deplete the supply of oxygen in the tissues, creating an anaerobic environment that retards the production of po- tentially toxic byproducts of lipid autoxidation (rancidity). Moreover, LAB produce B-vitamins, and the anaerobic environment favors the preservation of vitamin C, a critical but scarce micronutrient in heavily meat-based north- ern diets. If such foods are cooked, vitamin C may be depleted or lost entirely, increasing the threat of scurvy. Psy- chological studies indicate that the widespread revulsion shown by many Euroamericans to the sight and smell of putrefied meat is not a universal hard-wired response, but a culturally learned reaction that does not emerge in young children until the age of about five or later, too late to protect the infant from pathogens during the highly vulnerable immediate-post-weaning period.