DOCSLIB.ORG

Leuconostoc Mesenteroides, Pediococcus Pentosaceus and Enterococcus Gallinarum

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Leuconostoc Mesenteroides, Pediococcus Pentosaceus and Enterococcus Gallinarum foods Article Non-Alcoholic Pearl Millet Beverage Innovation with Own Bioburden: Leuconostoc mesenteroides, Pediococcus pentosaceus and Enterococcus gallinarum Victoria A. Jideani 1,* , Mmaphuti A. Ratau 1 and Vincent I. Okudoh 2 1 Biopolymer Research for Food Security, Department of Food Technology, Faculty of Applied Sciences, Bellville Campus, Cape Peninsula University of Technology, Bellville 7535, South Africa; [email protected] 2 Bioresource Engineering Research Group, Department of Biotechnology, Faculty of Applied Sciences, District-Six Campus, Cape Peninsula University of Technology, Bellville 7535, South Africa; [email protected] * Correspondence: [email protected] Abstract: The appropriate solution to the problem of quality variability and microbial stability of traditional non-alcoholic pearl millet fermented beverages (NAPMFB) is the use of starter cultures. However, potential starter cultures need to be tested in the production process. We aimed to identify and purify bioburden lactic acid bacteria from naturally fermented pearl millet slurry (PMS) and assess their effectiveness as cultures for the production of NAPMFB. Following the ◦ traditional Kunun-zaki process, the PMS was naturally fermented at 37 C for 36 h. The pH, total titratable acidity (TTA), lactic acid bacteria (LAB), total viable count (TVC) and the soluble sugar Citation: Jideani, V.A.; Ratau, M.A.; were determined at 3 h interval. The presumptive LAB bacteria were characterized using a scanning Okudoh, V.I. Non-Alcoholic Pearl electron microscope, biochemical tests and identified using the VITEK 2 Advanced Expert System for Millet Beverage Innovation with Own microbial identification. The changes in pH and TTA followed a non-linear exponential model with Bioburden: Leuconostoc mesenteroides, the rate of significant pH decrease of 0.071 h−1, and TTA was inversely proportional to the pH at the Pediococcus pentosaceus and rate of 0.042 h−1. The Gompertz model with the mean relative deviation modulus, 0.7% for LAB and Enterococcus gallinarum. Foods 2021, 10, 2.01% for TVC explained the variability in microbial growth during fermentation. The LAB increased 1447. https://doi.org/10.3390/ significantly from 6.97 to 7.68 log cfu/mL being dominated by Leuconostoc, Pediococcus, Streptococcus foods10071447 and Enterococcus with an optimum fermentation time of 18 h at 37 ◦C and 4.06 pH. L. mesenteroides and P. pentosaceus created an acidic environment while E. gallinarum increased the pH of the pearl Academic Editors: Giovanna Felis and Elisa Salvetti millet extract (PME). Innovative NAPMFB was produced through assessment of LAB from PMS to PME fermented with L. mesentoroides (0.05%) and P. pentosaceus (0.025%) for 18 h, thereby reducing Received: 21 April 2021 the production time from the traditional 24 h. Accepted: 17 June 2021 Published: 22 June 2021 Keywords: pearl millet; lactic acid bacteria; Leuconostoc mesenteroides; Pediococcus pentosaceus; Entero- coccus gallinarum; fermentation Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affil- iations. 1. Introduction Fermentation is an ancient method of food preservation and due to its nutritional value as well as a variety of sensory attributes, it is popular in many cultures [1]. Further- more, fermentation destroys undesirable components, resulting in food safety, extension Copyright: © 2021 by the authors. of product shelf life, protein and carbohydrate digestibility, dietary fibre modification Licensee MDPI, Basel, Switzerland. and enhancement of vitamins and phenolic compounds [1,2]. However, the traditional This article is an open access article fermentation process is spontaneous and uncontrolled while the products are obtained distributed under the terms and under local climatic conditions, resulting in variable sensory characteristics and quality [1]. conditions of the Creative Commons Innovative fermentation technology of the traditional production processes could solve the Attribution (CC BY) license (https:// problem of food safety and malnutrition in some countries where poverty, malnutrition creativecommons.org/licenses/by/ and infant mortality are common. 4.0/). Foods 2021, 10, 1447. https://doi.org/10.3390/foods10071447 https://www.mdpi.com/journal/foods Foods 2021, 10, 1447 2 of 21 Production of non-alcoholic beverages from cereals is common in many cultures. Popular in Eastern Europe and the Middle East, Bulgaria, Albania and Turkey is Boza, a thick, sweet-sour, low-alcoholic beverage, with high lactic acid bacteria content and probiotic properties made from fermented barley, oats, millet, maize wheat or rice [3–6]. Bushera is traditionally prepared in the Western Highlands of Uganda with decreased phenolic and tannin content, and the probiotic Levilactobacillus brevis [7]. Kunun-zaki is a sweet-sour and creamy drink, widely manufactured in West Africa similar to the gruels/drinks mahewu and baganiya from Sudan [3]. The beverages are consumed while the lactic acid bacteria fermentation is in progress and similar preventive and therapeutic health effects have been reported. Consumption of Boza improves colonic health and decreases plasma cholesterol [8]. Bushera and kunun-zaki, are believed to enhance lactation of nursing mothers and may substitute mother milk due to their high nutritive and pro/prebiotic content [3]. Although the starting raw materials for boza, bushera and kunu-zaki may differ, their production processes are similar, involving cereal soaking, germination, milling, boiling, sieving and lactic acid fermentation. Kunu-zaki is a non-alcoholic beverage mainly from pearl millet. It is a low viscous, milky cream with a sweet-sour taste [8]. The production process involves steeping of millet grains, wet milling with spices (ginger, cloves and pepper), partial gelatinisation of the paste, mixing with ungelatinized paste, fermentation, sieving, mixing with sugar and bottling. The processing stage of sieving after fermentation is a critical control point and any process improvement should prevent hazards after this step. Obadina et al. [9] investigated the effect of millet grain steeping duration on the quality of kunun-zaki and reported that the millet grains should be steeped for 36 h. The production is often labour intensive involving rudimentary equipment resulting in a variable quality beverage with a short shelf-life. Following the production process of kunun-zaki, the slurry obtained after partial gelatinisation of the paste and mixed with the ungelatinised paste was used as a growth medium in this study. Lactic acid bacteria (LAB) include the genera Carnobacterium, Enterococcus, Levilacto- bacillus, Lactococcus, Trichococcus, Leuconostoc, Melissococcus, Oenococcus, Pediococcus, Strep- tococcus, Tetragenococcus, Vagococccus and Weissella [10,11]. Some of these bacteria could be probiotics producing different antimicrobials such as acetic acid, carbon dioxide and bacteriocins which are of interest. It is generally agreed that LAB are responsible for the acid and flavour development of many fermented cereal foods [11]. LAB have been iso- lated from different traditional foods but the organisms differ from region to region and house to house as a result of differences in raw materials, leading to quality variations. The appropriate solution to the problem of quality variability and microbial stability of the product is the use of starter cultures [12] because it (1) ensures the rapid initiation of broth acidification, (2) reduces the risk of potential spoilage or pathogenic bacteria, thereby producing desirable flavours and (3) effectively control the fermentation process. However, potential starter cultures need to be tested in the production process. Our approach was a systematic study of the LAB involved in the fermentation of the pearl millet slurry to pearl millet extract for a reduction in production time. Our objective was to isolate the LAB involved in the natural fermentation of pearl millet slurry and assess their potential for the production of optimum non-alcoholic pearl millet beverage. 2. Materials and Methods 2.1. Sources of Materials and Equipment Pearl millet was purchased from Agricol in Cape Town, South Africa. Ground ginger was supplied by Deli Spices in Cape Town, South Africa. Sprouted rice flour was obtained from the Department of Food Science and Technology, Cape Town, South Africa. The equipment were from the AgriFood Technology Station and the Department of Food Science and Technology, Cape Peninsula University of Technology. Foods 2021, 10, x FOR PEER REVIEW 3 of 21 Foods 2021, 10, 1447 3 of 21 equipment were from the AgriFood Technology Station and the Department of Food Sci- ence and Technology, Cape Peninsula University of Technology. 2.2. Production of Pearl Millet Slurry and Fermentation 2.2. Production of Pearl Millet Slurry and Fermentation The production process for pearl millet slurry is detailed in Figure1. The pearl millet flourThe (200 production g) was hand process mixed for withpearl 250 millet g water slurry and is detailed left to hydratein Figure for 1. The 3 h pearl at ambient millet flourtemperature (200 g) was (approximately hand mixed 25with◦C). 250 The g water hydrated and left paste to washydrate divided for 3 intoh at ambient two unequal tem- portionsperature ((approximately1 and 3 ). The 3 25paste°C). wasThe gelatinisedhydrated paste with was 1000 divided mL boiling into watertwo unequal and cooled por- tions (¼ and4 ¾). The4 ¾ paste4 was gelatinised with 1000
Load more

Recommended publications
  • Rheonix® – Beer Spoileralert™ Assay
    Food and Drink Innovation Rheonix® Inc. Evaluation of Rheonix® Beer SpoilerAlert™ Assay www.campdenbri.co.uk 1 Summary In this study the Rheonix Beer SpoilerAlert™ Assay (PCR technology) using the Rheonix® Encompass Optimum™ Workstation was evaluated. The specificity of the assay was good with all the target organisms (P. claussenii, L. brevis, S. cerevisiae/pastorianus) being efficiently detected in beer samples. Additionally, beer-spoiler associated markers were detected at low concentrations, this being a very useful feature for brewers. However, although the assay is designed to identify Brettanomyces bruxellensis, detection of this organism in our tests was poor (NB one of the 2 strains, thought to be Brettanomyces bruxellensis, used in the study was subsequently identified as Saccharomyces cerevisiae var diastaticus). The system was found to be very sensitive with cell numbers down to ~ 103 cells/ml being detected. But a disadvantage, common for PCR based analyses, is the detection of dead non-culturable cell DNA. This resulted in the sterile beer sample showing some false positive results for yeast, a problem that may be circumvented by the manufacturer fine tuning the detection/reporting thresholds. Testing of a number of common brewery sample matrices showed that good results were obtained with bright beer and wort samples. However, when analysing yeast– containing samples (e.g. yeast slurry, fermentation sample) there was competition of the species reactions with those for yeast cells resulting in a suppression of the species signals. However, any spoiler-markers were consistently detected in all matrices. The system was very easy to use and required minimal sample handling and hands-on time.
    [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]
  • Multi-Product Lactic Acid Bacteria Fermentations: a Review
    fermentation Review Multi-Product Lactic Acid Bacteria Fermentations: A Review José Aníbal Mora-Villalobos 1 ,Jéssica Montero-Zamora 1, Natalia Barboza 2,3, Carolina Rojas-Garbanzo 3, Jessie Usaga 3, Mauricio Redondo-Solano 4, Linda Schroedter 5, Agata Olszewska-Widdrat 5 and José Pablo López-Gómez 5,* 1 National Center for Biotechnological Innovations of Costa Rica (CENIBiot), National Center of High Technology (CeNAT), San Jose 1174-1200, Costa Rica; [email protected] (J.A.M.-V.); [email protected] (J.M.-Z.) 2 Food Technology Department, University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica; [email protected] 3 National Center for Food Science and Technology (CITA), University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica; [email protected] (C.R.-G.); [email protected] (J.U.) 4 Research Center in Tropical Diseases (CIET) and Food Microbiology Section, Microbiology Faculty, University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica; [email protected] 5 Bioengineering Department, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany; [email protected] (L.S.); [email protected] (A.O.-W.) * Correspondence: [email protected]; Tel.: +49-(0331)-5699-857 Received: 15 December 2019; Accepted: 4 February 2020; Published: 10 February 2020 Abstract: Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed.
    [Show full text]
  • Evaluation of Probiotic Properties of Pediococcus Acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract
    microorganisms Article Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract Young-Ran Song, Chan-Mi Lee, Seon-Hye Lee and Sang-Ho Baik * Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju 561-756, Korea; [email protected] (Y.-R.S.); [email protected] (C.-M.L.); [email protected] (S.-H.L.) * Correspondence: [email protected]; Tel.: +82-63-270-3857; Fax: +82-63-270-3854 Abstract: This study aimed to determine the probiotic potential of Pediococcus acidilactici M76 (PA- M76) for lactic acid fermentation of black raspberry extract (BRE). PA-M76 showed outstanding probiotic properties with high tolerance in acidic GIT environments, broad antimicrobial activity, and high adhesion capability in the intestinal tract of Caenorhabditis elegans. PA-M76 treatment resulted in significant increases of pro-inflammatory cytokine mRNA expression in macrophages, indicating that PA-M76 elicits an effective immune response. When PA-M76 was used for lactic acid fermentation of BRE, an EPS yield of 1.62 g/L was obtained under optimal conditions. Lactic acid fermentation of BRE by PA-M76 did not significantly affect the total anthocyanin and flavonoid content, except for a significant increase in total polyphenol content compared to non-fermented BRE (NfBRE). However, fBRE exhibited increased DPPH radical scavenging activity, linoleic acid peroxidation inhibition rate, and ABTS scavenging activity of fBRE compared to NfBRE. Among the 28 compounds identified Citation: Song, Y.-R.; Lee, C.-M.; Lee, in the GC-MS analysis, esters were present as the major groups.
    [Show full text]
  • Levels of Firmicutes, Actinobacteria Phyla and Lactobacillaceae
    agriculture Article Levels of Firmicutes, Actinobacteria Phyla and Lactobacillaceae Family on the Skin Surface of Broiler Chickens (Ross 308) Depending on the Nutritional Supplement and the Housing Conditions Paulina Cholewi ´nska 1,* , Marta Michalak 2, Konrad Wojnarowski 1 , Szymon Skowera 1, Jakub Smoli ´nski 1 and Katarzyna Czyz˙ 1 1 Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland; [email protected] (K.W.); [email protected] (S.S.); [email protected] (J.S.); [email protected] (K.C.) 2 Department of Animal Nutrition and Feed Management, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland; [email protected] * Correspondence: [email protected] Abstract: The microbiome of animals, both in the digestive tract and in the skin, plays an important role in protecting the host. The skin is one of the largest surface organs for animals; therefore, the destabilization of the microbiota on its surface can increase the risk of diseases that may adversely af- fect animals’ health and production rates, including poultry. The aim of this study was to evaluate the Citation: Cholewi´nska,P.; Michalak, effect of nutritional supplementation in the form of fermented rapeseed meal and housing conditions M.; Wojnarowski, K.; Skowera, S.; on the level of selected bacteria phyla (Firmicutes, Actinobacteria, and family Lactobacillaceae). The Smoli´nski,J.; Czyz,˙ K. Levels of study was performed on 30 specimens of broiler chickens (Ross 308), individually kept in metabolic Firmicutes, Actinobacteria Phyla and cages for 36 days. They were divided into 5 groups depending on the feed received.
    [Show full text]
  • Lactobacillus Acidophilus Bacteriocin, from Production to Their Application: an Overview
    African Journal of Biotechnology Vol. 9 (20), pp. 2843-2850, 17 May, 2010 Available online at http://www.academicjournals.org/AJB ISSN 1684–5315 © 2010 Academic Journals Review Lactobacillus acidophilus bacteriocin, from production to their application: An overview Zaheer Ahmed1, Yanping Wang2*, Qiaoling Cheng2 and M. Imran3 1Faculty of Sciences, Department of Home and Health Sciences, Allama Iqbal Open University, H-8, Islamabad Pakistan. 2Tianjin key laboratory of Food Nutrition and Safety, Faculty of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300222, P.R. China. 3University of Caen, Lower-Normandy Caen Cedex, France. Accepted 30 March, 2009 Antimicrobial proteinaceous compounds such as bacteriocins or bacteriocin-like compounds produced by Lactobacillus acidophilus are largely known and have been found to have potent antimicrobial activities toward closely related bacteria and undesirable harmful microorganisms. They are useful in the fields of food preservation or safety, health care, and pharmaceutical applications. The inhibition activity of these substances has been reported to be strain-dependent. Binding to the epithelial cell on the gastrointestinal surfaces is one of the important factors of resident microflora to colonize the intestine. Certain L. acidophilus strains are able to produce substances that compete and prevent pathogenic bacteria from adhering to the receptors on epithelial cells of intestinal surfaces. The potential probiotic effects of L. acidophilus is well known in the human ecosystem and their production of antimicrobial peptides can contribute to elucidate the precise mechanisms by which L. acidophilus can dominate the intestinal microbiota and achieve their probiotic function. This paper presents a review of the antimicrobial proteinaceous compounds produced by various acidophilus strains, the attempts made to purify them, their characterization and useful applications.
    [Show full text]
  • And Myeolchi-Jeotgal by 16S Rrna Gene Sequencing, MALDI-TOF
    J. Microbiol. Biotechnol. (2018), 28(7), 1112–1121 https://doi.org/10.4014/jmb.1803.03034 Research Article Review jmb Identification of Lactic Acid Bacteria in Galchi- and Myeolchi-Jeotgal by 16S rRNA Gene Sequencing, MALDI-TOF Mass Spectrometry, and PCR-DGGE S Yoonju Lee†, Youngjae Cho†, Eiseul Kim, Hyun-Joong Kim, and Hae-Yeong Kim* Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea Received: March 27, 2018 Revised: May 30, 2018 Jeotgal is a Korean traditional fermented seafood with a high concentration of salt. In this Accepted: June 4, 2018 study, we isolated lactic acid bacteria (LAB) from galchi (Trichiurus lepturus, hairtail) and First published online myeolchi (Engraulis japonicas, anchovy) jeotgal on MRS agar and MRS agar containing 5% June 6, 2018 NaCl (MRS agar+5% NaCl), and identified them by using 16S rRNA gene sequencing and *Corresponding author matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF Phone: +82-31-201-2660; MS) as culture-dependent methods. We also performed polymerase chain reaction-denaturing Fax: +82-31-204-8116; E-mail: [email protected] gradient gel electrophoresis (PCR-DGGE) as a culture-independent method to identify bacterial communities. Five samples of galchi-jeotgal and seven samples of myeolchi-jeotgal † These authors contributed were collected from different regions in Korea. A total of 327 and 395 colonies were isolated equally to this work. from the galchi- and myeolchi-jeotgal samples, respectively. 16S rRNA gene sequencing and MALDI-TOF MS revealed that the genus Pediococcus was predominant on MRS agar, and Tetragenococcus halophilus on MRS agar+5% NaCl.
    [Show full text]
  • Hop Resistant Lactobacillus and Pediococcus Species Genesig
    Primerdesign TM Ltd Hop resistant Lactobacillus and Pediococcus species HorA and HorC Genes genesig® Standard Kit 150 tests For general laboratory and research use only Quantification of Hop resistant Lactobacillus and Pediococcus species genomes. 1 genesig Standard kit handbook HB10.04.10 Published Date: 09/11/2018 Introduction to Hop resistant Lactobacillus and Pediococcus species Hops are the flowers of the hop plant Humulus lupulus which are used in the brewing industry to give the bitter flavour that is distinctive of beer. However, they are also used to stabilise the microbial population whilst brewing takes place. Recently two hop resistant related proteins known as horA and horC have been discovered that enable beer spoilage lactic acid bacteria, such as Lactobacillus spp and Pediococcus spp, to grow in beer in spite of the presence of these antibacterial hop compounds. The horA gene encodes an ATP dependent multidrug transporter that removes hop bitter acids out of the bacterial cells whilst the horC is thought to act as a proton motive force (PMF)-dependent multidrug transporter. These two genes were found to be almost exclusively distributed in various species of beer spoilage lactic acid bacteria strains, therefore lending themselves to detection by real-time PCR. Finally, the nucleotide sequence analysis of horA and horC genes show that both genes are essentially identical among distinct beer spoilage species, indicating horA and horC have been acquired by beer spoilage lactic acid bacteria through horizontal gene transfer. This genesig® kit will detect all horA/horc genes relevant to beer spoilage with high levels of fidelity. Using Real-Time PCR is the fastest, most reliable way of detection horA/horC contamination in your samples.
    [Show full text]
  • A Study of the Microorganisms from Grass Silage I
    A Study of the Microorganisms from Grass Silage I. The Cocci C. WV. LANGSTON AND CECELIA BOUMA Dairy Cattle Research Branch, Animal Husbandry Research Division, Agriculture Research Service, 1griculture Research Center, Beltsville, Marlyland Received for ptiblication November 16, 1959 In a natural silage fermentation, the mass is acidified their taxonomical relationship. The data presented are by lactic and acetic acid forming bacteria that ferment the results of detailed colonial, morphological, and sugars in the plant material. When forage is ensiled the physiological studies on the cocci important in the plant cells continue to respire for a time, using up the silage fermentation. oxygen and giving off CO2 and heat. As conditions be- come favorable, acid producing bacteria increase MIATERI.ALS ANDV IETHODS rapidly and, at the end of 3 or 4 days, each gram of Preparationi of silages and techniques used in iso- silage will contain several hundred million bacteria. lating and grouping the lactic acid bacteria from the These organisms produce acid until the sugar is ex- silages have been outlined in an earlier publication hausted or until the pH becomes unfavorable for further (Langston et al., 1958). growth. This phase of w-ork includes detailed studies on repre- A recent study (Langston et al., 1958) on the micro- sentative strains of lactic acid bacteria obtained from organisms in orchard grass and alfalfa silages showed 30 silages. The strains were picked from highest dilution that the total numbers of acid producing bacteria had roll tubes (Trypticase)l and plates (Rogosa et al., 1951). little bearing on the final quality.
    [Show full text]
  • Data of Read Analyses for All 20 Fecal Samples of the Egyptian Mongoose
    Supplementary Table S1 – Data of read analyses for all 20 fecal samples of the Egyptian mongoose Number of Good's No-target Chimeric reads ID at ID Total reads Low-quality amplicons Min length Average length Max length Valid reads coverage of amplicons amplicons the species library (%) level 383 2083 33 0 281 1302 1407.0 1442 1769 1722 99.72 466 2373 50 1 212 1310 1409.2 1478 2110 1882 99.53 467 1856 53 3 187 1308 1404.2 1453 1613 1555 99.19 516 2397 36 0 147 1316 1412.2 1476 2214 2161 99.10 460 2657 297 0 246 1302 1416.4 1485 2114 1169 98.77 463 2023 34 0 189 1339 1411.4 1561 1800 1677 99.44 471 2290 41 0 359 1325 1430.1 1490 1890 1833 97.57 502 2565 31 0 227 1315 1411.4 1481 2307 2240 99.31 509 2664 62 0 325 1316 1414.5 1463 2277 2073 99.56 674 2130 34 0 197 1311 1436.3 1463 1899 1095 99.21 396 2246 38 0 106 1332 1407.0 1462 2102 1953 99.05 399 2317 45 1 47 1323 1420.0 1465 2224 2120 98.65 462 2349 47 0 394 1312 1417.5 1478 1908 1794 99.27 501 2246 22 0 253 1328 1442.9 1491 1971 1949 99.04 519 2062 51 0 297 1323 1414.5 1534 1714 1632 99.71 636 2402 35 0 100 1313 1409.7 1478 2267 2206 99.07 388 2454 78 1 78 1326 1406.6 1464 2297 1929 99.26 504 2312 29 0 284 1335 1409.3 1446 1999 1945 99.60 505 2702 45 0 48 1331 1415.2 1475 2609 2497 99.46 508 2380 30 1 210 1329 1436.5 1478 2139 2133 99.02 1 Supplementary Table S2 – PERMANOVA test results of the microbial community of Egyptian mongoose comparison between female and male and between non-adult and adult.
    [Show full text]
  • A Taxonomic Note on the Genus Lactobacillus
    TAXONOMIC DESCRIPTION Zheng et al., Int. J. Syst. Evol. Microbiol. DOI 10.1099/ijsem.0.004107 A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae Jinshui Zheng1†, Stijn Wittouck2†, Elisa Salvetti3†, Charles M.A.P. Franz4, Hugh M.B. Harris5, Paola Mattarelli6, Paul W. O’Toole5, Bruno Pot7, Peter Vandamme8, Jens Walter9,10, Koichi Watanabe11,12, Sander Wuyts2, Giovanna E. Felis3,*,†, Michael G. Gänzle9,13,*,† and Sarah Lebeer2† Abstract The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and gen- otypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences. Parameters that were evaluated included core genome phylogeny, (conserved) pairwise average amino acid identity, clade- specific signature genes, physiological criteria and the ecology of the organisms. Based on this polyphasic approach, we propose reclassification of the genus Lactobacillus into 25 genera including the emended genus Lactobacillus, which includes host- adapted organisms that have been referred to as the Lactobacillus delbrueckii group, Paralactobacillus and 23 novel genera for which the names Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacil- lus, Schleiferilactobacillus, Loigolactobacilus, Lacticaseibacillus, Latilactobacillus, Dellaglioa,
    [Show full text]
  • Yogurt: Microbiology, Organoleptic Properties and Probiotic Potential Francoise Rul
    Yogurt: microbiology, organoleptic properties and probiotic potential Francoise Rul To cite this version: Francoise Rul. Yogurt: microbiology, organoleptic properties and probiotic potential. Fer- mented Foods, Part II: Technological Interventions, CRC Press, 525 p., 2017, Food Biology Series, 9781138637849. hal-01579303 HAL Id: hal-01579303 https://hal.archives-ouvertes.fr/hal-01579303 Submitted on 30 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. Distributed under a Creative Commons Attribution - ShareAlike| 4.0 International License Fermented Food—Part II: Technological Interventions Not for Circulation Ramesh C. Ray and Didier Montet (eds.) ISBN 978-1-1386-3784-9 19 Yogurt Microbiology, Organoleptic Properties and Probiotic Potential Françoise Rul 1. Introduction: An Ancestral Fermented Food with an Expanding Contemporary Market Fermentation has been used for thousands of years to preserve food. Thanks to the acidifying activity of bacteria, the shelf life of milk is increased because the growth of undesirable microorganisms is prevented. Traces of fermented milk products apppear rather quickly after the emergence of agriculture, as early as 8,000 B.C. in Turkey and Eastern Europe. Based on the presence of milk lipids recently discovered on pottery shards, the inhibitants of what is now modern-day Libya were consuming fermented dairy products around 7,000 B.C.
    [Show full text]