DOCSLIB.ORG

Selection of Lactic Acid Bacteria for Use As Starter Cultures in Lafun Production and Their Impact on Product Quality and Safety

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Selection of Lactic Acid Bacteria for Use As Starter Cultures in Lafun Production and Their Impact on Product Quality and Safety Selection of Lactic Acid Bacteria for use as Starter Cultures in Lafun Production and their Impact on Product Quality and Safety Abosede Oyeyemi Fawole A thesis submitted as a partial fulfilment for the degree of Doctor of Philosophy Department of Food and Nutritional Sciences November 2019 Acknowledgements With great admiration, I extend my deep sense of gratitude to my esteemed supervisors, Dr Colette Fagan and Dr Kimon-Andreas G. Karatzas, for their instructions, supervision, constructive feedback, co-operation, and motivation throughout the study. Without their novel suggestions and passion, this research would not be completed. My thanks are due to Dr Jane Parker, Dr Anisha Wijeyesekera and Dr Bajuna Salehe, who contributed so thoroughly and guided me so positively on GC-MS and 1H NMR analyses, and bioinformatics respectively. I sincerely thank Dr Sameer Khalil Ghawi, Dr Olga Khutoryanskaya, Christopher Bussey, Graham Bradbury, Chris Humphrey and Nicholas Michael for the various supports I received in the pilot plant and laboratories. I want to express my appreciation to Oluwabumi Ajamu, my contact person in IITA, and Mr Peter Iluebbey, without their efforts, cassava importation would be impossible. I thank Mr M. Adesokan and Mr A. Akinboade for providing the facilities to carry out cyanide analysis in IITA. Many thanks go to TETFund, Nigeria and Schlumberger Foundation Faculty for the Future, for the funding provided. Department of Food and Nutritional Sciences under the headship of Prof Richard Frazier is greatly acknowledged for the financial support given. I am extremely grateful to my employer in The Polytechnic, Ibadan for my study leave, and to my colleagues in Biology Department and Faculty of Science. I wish to express my sincere thanks to all my fellow colleagues in the department of study, both past and present for cooperation and support throughout my research. Sanchai Yotmanee, Esereosa Omoarukhe, Oluwabunmi Adebambo, Omobolanle ii Oloyede, Veronica Giacintucci, Afnan Al-mnaser, Blessing Nwokocha, Ogemdi Eze and Adel Omar deserve special thanks for providing insight and encouragement. It is my sincere duty to acknowledge the help rendered by my brothers and sisters: Mr and Mrs O. Ajagbe, Gboyega Adeloye, Gboyega Akinbami, Dr Kolapo, The Adetunjis, Mr Alimi, The Adetoyes, Mr Gbadejoko, Mr Sowemimo, Mr Adeyemi, Mr Oyelami, Deacon Sunday, The Adelekes, Dr Komolafe, Mrs Ayeni, Odunayo, Ajetola, Yinka, Oladayo, Tobiloba, Ernest, Pelumi, Ayobami, Stella, Onipede, Bolarinwa, Ajao, Fatoki, Akintunde, The Olawales, in-laws, friends, family and my church family. I will always cherish all my children (spiritual) for your good wishes and encouragement. I am deeply indebted to my parents in the Lord: Mr and Mrs Odeyinka, Mama Oyekan, Mrs Okoh, Dr and Mrs Olimah, Mrs Olubamiwa, Dr Odetoyinbo, Rev. Owolabi, Prof Jonathan, Prof Onilude, Dr Fadahunsi and Prof Sanni for their concerns and prayers. To my sweet parents Pa and Ma E. F. Oyeleru and my sibling, Mr Seyi Oyeleru, I say a big thank you. My special gratitude goes to my husband, Engr. Taiwo G. Fawole, who held the forte in the home front and endured the many months we spent apart; and my daughters, Oluwatoni, Oluwatorinmo and Oreoluwa, who are more than I could have asked for. Your sacrifice, patience and encouragement were the keys to success in these very intense academic years. I am sorry for being grumpier than normal while I wrote this thesis! Last but the greatest, I thank God Almighty who gave His abundant mercy, grace and help with this project. I am who I am because of Him. Abosede Oyeyemi Fawole Reading, November 2019 iii Declaration of Original Authorship I confirm that the work presented in this thesis is my own and the use of materials from other sources was properly and fully acknowledged Abosede Oyeyemi Fawole Reading, November 2019 iv Abstract Lafun is one of the fermented cassava products of West Africa. However, current production systems, which use spontaneous fermentation, result in variable product quality and reduced safety. Therefore, there is an interest in developing a manufacturing process to overcome these challenges. An important element that could resolve the above issues is the use of starter cultures. Therefore, this thesis focuses on the selection of lactic acid bacteria (LAB) from fermenting cassava that have potential use as starter cultures for lafun production and explores their impact on final product quality and safety. Lactic acid bacteria isolates (n=41) from spontaneous fermentation of cassava were characterised and screened for flavour compounds production. Four strains were identified as having the greatest potential use as starter cultures (n=4) and were genotypically identified as Weissella koreensis (2 strains), Lactococcus lactis and Leuconostoc mesenteroides. These four strains were further screened for antibiotic resistant genes and did not seem to contain any such genes. Following starter culture addition, subsequent processing operations may impact on lafun flavour. Therefore, fermentation time and drying of lafun were investigated to enhance the laboratory production of lafun. Acidification rate of the selected isolates was also assessed to also identify possible starter culture combinations where one strain is a strong acidifier while the other enhances flavour. The impact of the developed starters, singly and in combination, on lafun nutritional quality, rheological properties, volatile flavour profile, NMR metabolite profile, cyanide reduction and microbial load was evaluated. Three cassava varieties (Bitter: IBA30527; Fortified: IBA011371; and Sweet: TMEB117) were fermented, in duplicate, to produce samples for analyses. Fermentation for 48 h without pressing the fermented cassava roots favoured the yield v of desirable flavour compounds. The results support the adoption of fortified cassava for lafun production due to its positive flavour, nutritional and physical properties. Leuconostoc mesenteroides resulted in fermented product with the highest proximate values, W. koreensis-2 with the best physical properties, and combined cultures of W. koreensis-1 and L. lactis the highest concentration of desirable flavour compounds (ketones). In addition, the concentrations of hydrogen cyanide found in LAB-produced lafun were below the recommended 10 mg kg-1. These findings demonstrate the potential improvements in the safety and quality of lafun that could be achieved if raw materials, starter culture, and processing operations are optimised. In addition, it advances the development of these starter cultures and provide a basis for further research required for their development and adoption. vi List of Contents Contents Acknowledgements ................................................................................................................................. ii Declaration of Original Authorship ................................................................................................. iv Abstract ......................................................................................................................................................... v List of Contents ....................................................................................................................................... vii List of Tables ................................................................................................................................................ x List of Figures ........................................................................................................................................... xii Chapter One ............................................................................................................................................... 1 1.0 Introduction................................................................................... 1 1.1 Background ................................................................................................................................... 1 1.2 Statement of Problem ................................................................................................................. 3 1.3 Justification for the Project ........................................................................................................ 3 1.4 Aims and objectives ..................................................................................................................... 4 1.5 Structure of the thesis................................................................................................................. 4 References .......................................................................................................................................... 6 Chapter Two ............................................................................................................................................... 8 2.0 Literature Review ........................................................................................................ 8 2.1 Cassava, an indispensable root crop ...................................................................................... 8 2.2 Regional use of cassava in the food chain and beyond ..................................................... 8 2.3 Challenges in cassava utilisation ........................................................................................... 15 vii 2.4 The role of microorganisms in the spontaneous fermentation of cassava ................ 16 2.5 Lactic acid bacteria and
Load more

Recommended publications
  • CUED Phd and Mphil Thesis Classes
    High-throughput Experimental and Computational Studies of Bacterial Evolution Lars Barquist Queens' College University of Cambridge A thesis submitted for the degree of Doctor of Philosophy 23 August 2013 Arrakis teaches the attitude of the knife { chopping off what's incomplete and saying: \Now it's complete because it's ended here." Collected Sayings of Muad'dib Declaration High-throughput Experimental and Computational Studies of Bacterial Evolution The work presented in this dissertation was carried out at the Wellcome Trust Sanger Institute between October 2009 and August 2013. This dissertation is the result of my own work and includes nothing which is the outcome of work done in collaboration except where specifically indicated in the text. This dissertation does not exceed the limit of 60,000 words as specified by the Faculty of Biology Degree Committee. This dissertation has been typeset in 12pt Computer Modern font using LATEX according to the specifications set by the Board of Graduate Studies and the Faculty of Biology Degree Committee. No part of this dissertation or anything substantially similar has been or is being submitted for any other qualification at any other university. Acknowledgements I have been tremendously fortunate to spend the past four years on the Wellcome Trust Genome Campus at the Sanger Institute and the European Bioinformatics Institute. I would like to thank foremost my main collaborators on the studies described in this thesis: Paul Gardner and Gemma Langridge. Their contributions and support have been invaluable. I would also like to thank my supervisor, Alex Bateman, for giving me the freedom to pursue a wide range of projects during my time in his group and for advice.
    [Show full text]
  • 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.
    [Show full text]
  • Effect of Seafood (Gizzard Shad) Supplementation on the Chemical
    www.nature.com/scientificreports OPEN Efect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation Mohamed Mannaa1,2, Young-Su Seo1* & Inmyoung Park3* This study investigated the impact of supplementing radish kimchi with slices of gizzard shad, Konosirus punctatus (boneless - BLGS, or whole - WGS) on the kimchi’s chemical and microbial composition for diferent fermentation durations. Higher levels of amino nitrogen (N), calcium (Ca) and phosphorus (P) were observed in the supplemented kimchi groups compared to those in the control and further, Ca and P levels were highest in the WGS kimchi group. Microbial composition analysis revealed noticeable diferences between the three groups at diferent fermentation durations. The predominant species changed from Leuconostoc rapi to Lactobacillus sakei at the optimal- and over-ripening stages in the control kimchi group. The predominant species in the BLGS kimchi group was L. rapi at all stages of fermentation, whereas the predominant species in the WGS kimchi group was L. rapi at the optimal- ripening stage, and both L. sakei and L. rapi at the over-ripening stage. Signifcant correlations were observed by analysis of the Spearman’s rank between and within the chemical and microbial composition over fermentation durations. Altogether, gizzard shad supplementation may be used to optimize the desired microbial population to obtain the preferable fresh kimchi favour by the release of certain inorganic elements and amino N. Since ancient times, humans have known that fermented foods and drinks are characterized by extended shelf lives and improved organoleptic properties. During the fermentation process, the microbes in the fermented food transform the substrates into bioactive, functional, and nutritious compounds.
    [Show full text]
  • Leuconostoc Bacteriocins and Their Application in Genome Editing
    Leuconostoc bacteriocins and their application in genome editing Xing Wan Division of Microbiology and Biotechnology Department of Food and Environmental Sciences Faculty of Agriculture and Forestry University of Helsinki, Finland Academic Dissertation in Microbiology To be presented, with the permission of the Faculty of Agriculture and Forestry of the University of Helsinki for public examination in Room 2402, Biocentre 3, Viikinkaari 1, University of Helsinki, on 9th June 2017, at 12 o’clock noon. Helsinki 2017 Supervisor: Dr. Timo Takala Department of Food and Environmental Sciences Faculty of Agriculture and Forestry University of Helsinki, Finland Co-supervisor: Professor Per Saris Department of Food and Environmental Sciences Faculty of Agriculture and Forestry University of Helsinki, Finland Reviewers: Dr. Morten Kjos Faculty of Chemistry, Biotechnology and Food Science Norwegian University of Life Sciences, Norway Dr. Elina Säde Department of Food Hygiene and Environmental Health Faculty of Veterinary Medicine University of Helsinki, Finland Opponent: Professor Mikael Skurnik Department of Bacteriology and Immunology The Haartman Institute University of Helsinki Custos: Professor Per Saris Department of Food and Environmental Sciences Faculty of Agriculture and Forestry University of Helsinki, Finland ISBN 978-951-51-3203-1 (paperback) ISBN 978-951-51-3204-8 (PDF) ISSN 2342-5423 (Print) ISSN 2342-5431 (Online) Cover page photo: Leucocins A, B and C on Leuconostoc pseudomesenteroides CIP103316 indicator lawn (photo by Xing Wan)
    [Show full text]
  • Food Fermentations: Microorganisms with Technological Beneficial Use Inventory of Species - 2012/03/15
    Food fermentations: Microorganisms with technological beneficial use Inventory of Species - 2012/03/15 Documented DanishList Kingdom QPS Phylum Family Genus Taxonomy Food Usage Reference Food Usage Type Strain Reference Taxonomy Reuter, G., 1963. Vergleichende Untersuchunge über die Rabiu, B.A., 2001. Synthesis and fermentation properties of Bifidobacterium Bifidus-Flora im Säuglings- und Erwachsenenstuhl. 1963 Monera Actinobacteria Bifidobacteriaceae Bifidobacterium Dairy novel galacto-oligosaccharides by beta-galactosidases from Y Y ATCC 15703 adolescentis Zentralbl. Bakteriol. Parasitenkd. Infektionskr. Hyg. Bifidobacterium species. Appl Environ Microbiol. 67, 2526-30. Abt. 1, Orig. Reihe A191 486–507. Mitsuoka, T., 1969. Comparative studies on bifidobacteria Biavati, B., Mattarelli, P., Crociani, F., 1992. Identification of Bifidobacterium animalis isolated from the alimentary tract of man and animals. Zentralbl. 1969 Monera Actinobacteria Bifidobacteriaceae Bifidobacterium Dairy bifidobacteria from fermented milk products. Microbiologica 15, Y Y ATCC 25527 subsp animalis Bakteriol. Parasitenkd. Infektionskr. Hyg. 7-13. Abt. 1, Orig. Reihe A210 52–64. Meile, L., Ludwig, W., Rueger, U., Gut, C., Kaufmann, P., Biavati, B., Mattarelli, P., Crociani, F., 1992. Identification of Bifidobacterium animalis Dasen, G., Wenger, S., Teuber, M., 1997. Bifidobacterium lactis 1980 Monera Actinobacteria Bifidobacteriaceae Bifidobacterium Dairy bifidobacteria from fermented milk products. Microbiologica 15, Y Y DSM 10140 subsp lactis sp.nov., a moderately oxygen tolerant species isolated from 7-13. fermented milk. Syst. Appl. Microbiol. 20, 57–64. Ventling, B.L., Mistry, V.V., 1993. Growth characteristics of Orla-Jensen, S., 1924. La classification des bactéries lactiques. 1924 Monera Actinobacteria Bifidobacteriaceae Bifidobacterium Bifidobacterium bifidum Dairy bifidobacteria in ultrafiltered milk. J Dairy Sci. 76, 962-71. Y Y ATCC 29521 Lait 4, 468–474.
    [Show full text]
  • Microbial Diversity Analyses in a Changing Landscape
    FACULTY OF SCIENCES Microbial diversity analyses in a changing landscape Lactic acid bacteria in food fermentations as a test case MSc. Isabel Snauwaert Doctor (Ph.D.) in Sciences, Biochemistry and Biotechnology (Ghent University) Dissertation submitted in fulfillment of the requirements for the degree of Doctor (Ph.D.) in Bioengineering Sciences (Vrije Universiteit Brussel) Promotors: Prof. dr. Peter Vandamme (Ghent University) Prof. dr. ir. Luc De Vuyst (Vrije Universiteit Brussel) Prof. dr. Anita Van Landschoot (Ghent University) I feel more microbe than man Snauwaert, I. | Microbial diversity analyses in a changing landscape: Lactic acid bacteria in food fermentations as a test case ©2014, Isabel Snauwaert ISBN-number: 978-9-4619724-0-8 All rights reserved. No part of this thesis protected by this copyright notice may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recordinghttp://www.universitypress.be or by any information storage or retrieval system without written permission of the author. Printed by University Press | Joint Ph.D. thesis, Faculty of Sciences, Ghent University, Ghent, Belgium Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium th Publicly defended in Ghent, Belgium, November 25 , 2014 Author’sThis Ph.D. email work address: was supported by FWO-Flanders, BOF project, and the Vrije Universiteit Brussel (SRP, IRP, and IOF projects). [email protected] ExaminationProf. dr. Savvas SAVVIDES Committee (Chairman) L-Probe: Laboratory for Protein Biochemistry and Biomolecular Engineering FacultyProf. of Sciences, dr. Peter Ghent VANDAMME University, Ghent, Belgium (Promotor UGent) LM-UGent: Laboratory of Microbiology Faculty ofProf. Sciences, dr. ir. Ghent Luc DE University, VUYST Ghent, Belgium (Promotor VUB) IMDO: Research Group of Industrial Microbiology and Food Biotechnology Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Prof.
    [Show full text]
  • Characterization of Weissella Koreensis SK Isolated From
    microorganisms Article Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature ◦ (around 0 C) Based on Complete Genome Sequence and Corresponding Phenotype So Yeong Mun and Hae Choon Chang * Department of Food and Nutrition, Kimchi Research Center, Chosun University, 309 Pilmun-daero, Dong-gu, Gwangju 61452, Korea; [email protected] * Correspondence: [email protected] Received: 17 June 2020; Accepted: 28 July 2020; Published: 29 July 2020 Abstract: This study identified lactic acid bacteria (LAB) that play a major role in kimchi fermented at low temperature, and investigated the safety and functionality of the LAB via biologic and genomic analyses for its potential use as a starter culture or probiotic. Fifty LAB were isolated from 45 kimchi samples fermented at 1.5~0 C for 2~3 months. Weissella koreensis strains were determined as the − ◦ dominant LAB in all kimchi samples. One strain, W. koreensis SK, was selected and its phenotypic and genomic features characterized. The complete genome of W. koreensis SK contains one circular chromosome and plasmid. W. koreensis SK grew well under mesophilic and psychrophilic conditions. W. koreensis SK was found to ferment several carbohydrates and utilize an alternative carbon source, the amino acid arginine, to obtain energy. Supplementation with arginine improved cell growth and resulted in high production of ornithine. The arginine deiminase pathway of W. koreensis SK was encoded in a cluster of four genes (arcA-arcB-arcD-arcC). No virulence traits were identified in the genomic and phenotypic analyses. The results indicate that W. koreensis SK may be a promising starter culture for fermented vegetables or fruits at low temperature as well as a probiotic candidate.
    [Show full text]
  • BIODIVERSITY and TECHNOLOGICAL POTENTIAL of the Weissella STRAINS ISOLATED from DIFFERENT REGIONS PRODUCING ARTISANAL CHEESES in BRAZIL
    CAMILA GONÇALVES TEIXEIRA BIODIVERSITY AND TECHNOLOGICAL POTENTIAL OF THE Weissella STRAINS ISOLATED FROM DIFFERENT REGIONS PRODUCING ARTISANAL CHEESES IN BRAZIL Dissertation submitted to the Food Science and Technology Graduate Program of the Universidade Federal de Viçosa in partial fulfillment of the requirements for the degree of Magister Scientiae. VIÇOSA MINAS GERAIS - BRASIL 2018 ii CAMILA GONÇALVES TEIXEIRA BIODIVERSITY AND TECHNOLOGICAL POTENTIAL OF THE Weissella STRAINS ISOLATED FROM DIFFERENT REGIONS PRODUCING ARTISANAL CHEESES IN BRAZIL Dissertation submitted to the Food Science and Technology Graduate Program of the Universidade Federal de Viçosa in partial fulfillment of the requirements for the degree of Magister Scientiae. APPROVED: July 31, 2018. iii “Ninguém é suficientemente perfeito, que não possa aprender com o outro e, ninguém é totalmente estruído de valores que não possa ensinar algo ao seu irmão. ” (São Francisco de Assis) iv ACKNOWLEDGEMENT To God, for walking with me and for carrying me on during the most difficult moments of my walk in my work. To my family, especially my mothers, Francisca and Aparecida, and my fathers, Gerônimo and Genilson, for the examples of wisdom and the incentives that have always motivated me. To my brothers, Guilherme and Henrique, and sisters Lívia and Lucimar for the moments of distraction, love and affection. To my boyfriend and companion Mateus, for the affection, for the patience and for being with me in each moment of this journey, helping me to overcome each obstacle. To the interns at Inovaleite, Waléria and Julia, who helped me a lot in the heavy work. To the friend Andressa, who shared and helped in every experiment and always cheered for me.
    [Show full text]
  • Panoramic View on Genome Diversity and Evolution of Lactic Acid Bacteria
    博士論文 Panoramic View on Genome Diversity and Evolution of Lactic Acid Bacteria （乳酸菌ゲノムの多様性と進化に関する俯瞰的解析 ） Yasuhiro Tanizawa 谷澤 靖洋 Abstract Lactic acid bacteria (LAB) have long been associated with human culture and industrially exploited in production and preservation of food and feed for centuries. They are isolated across the world from nutrient rich environments, such as dairy products, fermented foods, plants, and animal intestines. From a taxonomic point of view, they are distributed into over 30 genera from six families under the order Lactobacillales. Among them, the genus Lactobacillus is the largest and highly heterogeneous group comprising nearly 200 species and subspecies. Recent advance of genome sequencing technologies has realized access to enormous genomic data. Particularly in the field of microbiology, genome sequences for a variety of organisms, not limited for model organisms or human pathogens, have become available, which gave rise to new opportunities for investigating diverse species. As of April 2016, NCBI Assembly Database stores more than 700 genomes for the genus Lactobacillus, marking the largest number except for model microorganisms and pathogenic bacteria. In particular, they include genomic data of 179 Lactobacillus spp. covering over 90% of its known species. The ecological characteristics of LAB and its wealth of genomic data make this microorganism particularly attractive for revealing the diversity of microbial world and their evolutionary background. This work contains three research projects. The first two address case analyses of LAB that exhibit atypical characteristics: L. hokkaidonensis and the genus Fructobacillus. The last one addresses the development of a genome archive and annotation pipeline specialized for LAB. Psychrotolerant LAB: Lactobacillus hokkaidonensis Lactobacillus hokkaidonensis is an obligate heterofermentative LAB, which was isolated from Timothy grass silage in Hokkaido, a subarctic region of Japan.
    [Show full text]
  • Insights Into 6S RNA in Lactic Acid Bacteria (LAB) Pablo Gabriel Cataldo1,Paulklemm2, Marietta Thüring2, Lucila Saavedra1, Elvira Maria Hebert1, Roland K
    Cataldo et al. BMC Genomic Data (2021) 22:29 BMC Genomic Data https://doi.org/10.1186/s12863-021-00983-2 RESEARCH ARTICLE Open Access Insights into 6S RNA in lactic acid bacteria (LAB) Pablo Gabriel Cataldo1,PaulKlemm2, Marietta Thüring2, Lucila Saavedra1, Elvira Maria Hebert1, Roland K. Hartmann2 and Marcus Lechner2,3* Abstract Background: 6S RNA is a regulator of cellular transcription that tunes the metabolism of cells. This small non-coding RNA is found in nearly all bacteria and among the most abundant transcripts. Lactic acid bacteria (LAB) constitute a group of microorganisms with strong biotechnological relevance, often exploited as starter cultures for industrial products through fermentation. Some strains are used as probiotics while others represent potential pathogens. Occasional reports of 6S RNA within this group already indicate striking metabolic implications. A conceivable idea is that LAB with 6S RNA defects may metabolize nutrients faster, as inferred from studies of Echerichia coli.Thismay accelerate fermentation processes with the potential to reduce production costs. Similarly, elevated levels of secondary metabolites might be produced. Evidence for this possibility comes from preliminary findings regarding the production of surfactin in Bacillus subtilis, which has functions similar to those of bacteriocins. The prerequisite for its potential biotechnological utility is a general characterization of 6S RNA in LAB. Results: We provide a genomic annotation of 6S RNA throughout the Lactobacillales order. It laid the foundation for a bioinformatic characterization of common 6S RNA features. This covers secondary structures, synteny, phylogeny, and product RNA start sites. The canonical 6S RNA structure is formed by a central bulge flanked by helical arms and a template site for product RNA synthesis.
    [Show full text]
  • Why Are Weissella Spp. Not Used As Commercial Starter Cultures for Food Fermentation? Amandine Fessard, Fabienne Remize
    Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation? Amandine Fessard, Fabienne Remize To cite this version: Amandine Fessard, Fabienne Remize. Why Are Weissella spp. Not Used as Commercial Starter Cul- tures for Food Fermentation?. Fermentation, MDPI, 2017, Fermentation and Bioactive Metabolites, 3 (3), pp.38. 10.3390/fermentation3030038. hal-01575097 HAL Id: hal-01575097 https://hal.archives-ouvertes.fr/hal-01575097 Submitted on 17 Aug 2017 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. fermentation Review Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation? Amandine Fessard and Fabienne Remize * ID UMR C-95 QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, F-97490 Sainte Clotilde, France; [email protected] * Correspondence: [email protected]; Tel.: +26-269-220-0785 Received: 25 June 2017; Accepted: 14 July 2017; Published: 3 August 2017 Abstract: Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties.
    [Show full text]
  • Pan-Genomics: Applications, Challenges, and Future Prospects Pan-Genomics: Applications, Challenges, and Future Prospects
    PAN-GENOMICS: APPLICATIONS, CHALLENGES, AND FUTURE PROSPECTS PAN-GENOMICS: APPLICATIONS, CHALLENGES, AND FUTURE PROSPECTS Edited by DEBMALYA BARH, PhD Scientist, Centre for Genomics and Applied Gene Technology, Institute of Integrative Omics and Applied Biotechnology (IIOAB) Nonakuri, India SIOMAR SOARES, PhD Assistant Professor at Department of Immunology, Microbiology and Parasitology, Institute of Biological Sciences and Natural Sciences, Federal University of Triangulo Mineiro (UFTM) Uberaba, Brazil SANDEEP TIWARI, PhD Post-Doctoral Researcher, Laboratory of Cellular and Molecular Genetics, Federal University of Minas Gerais (UFMG) Belo Horizonte, Brazil VASCO AZEVEDO, PhD Senior Professor, Institute of Biological Sciences, Federal University of Minas Gerais (UFMG) Belo Horizonte, Brazil Academic Press is an imprint of Elsevier 125 London Wall, London EC2Y 5AS, United Kingdom 525 B Street, Suite 1650, San Diego, CA 92101, United States 50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, United Kingdom © 2020 Elsevier Inc. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Details on how to seek permission, further information about the Publisher’s permissions policies and our arrangements with organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.elsevier.com/permissions. This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein). Notices Knowledge and best practice in this field are constantly changing.
    [Show full text]