Ing to Unpublished Data of Douglas and Vaughn.) Arena (1936)
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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. -
The Many Faces of Kefir Fermented Dairy Products
nutrients Review The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety Mohamed A. Farag 1,2,*, Suzan A. Jomaa 2, Aida Abd El-Wahed 3,4 and Hesham R. El-Seedi 4,5,6,7,* 1 Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., P.B., Cairo 11562, Egypt 2 Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt; [email protected] 3 Department of Bee Research, Plant Protection Research Institute, Agricultural Research Centre, Giza 12627, Egypt; [email protected] 4 Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, SE-751 23 Uppsala, Sweden 5 Al-Rayan Research and Innovation Center, Al-Rayan Colleges, Medina 42541, Saudi Arabia 6 International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China 7 Department of Molecular Biosciences, The Wenner-Gren Institute, Stockholm University, SE 106 91 Stockholm, Sweden * Correspondence: [email protected] or [email protected] (M.A.F.); [email protected] (H.R.E.-S.); Tel.: +20-011-202-2362245 (M.A.F.); +46-18-4714496 (H.R.E.-S.) Received: 22 November 2019; Accepted: 18 January 2020; Published: 28 January 2020 Abstract: Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. -
Effect of Phenolic Aldehydes and Flavonoids on Growth And
ARTICLE IN PRESS Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii Ana Rita Figueiredoa, Francisco Camposa,Vı´ctor de Freitasb, Tim Hogga, Jose´Anto´nio Coutoa,Ã aEscola Superior de Biotecnologia, Universidade Cato´lica Portuguesa, Rua Dr. Anto´nio Bernardino de Almeida, 4200-072 Porto, Portugal bFaculdade de Cieˆncias do Porto, Departamento de Quı´mica, Centro de Investigac-a˜o em Quı´mica, Rua do Campo Alegre 687, 4169-007 Porto, Portugal Keywords: Lactic acid bacteria; Phenolic aldehydes; Flavonoids; Tannins; Wine The aim of this work was to investigate the effect of wine phenolic aldehydes, flavonoids and tannins on growth and viability of strains of Oenococcus oeni and Lactobacillus hilgardii. Cultures were grown in ethanol-containing MRS/TJ medium supplemented with different concentrations of phenolic aldehydes or flavonoids and monitored spectrophotometrically. The effect of tannins was evaluated by monitoring the progressive inactivation of cells in ethanol-containing phosphate buffer supplemented with grape seed extracts with different molecular weight tannins. Of the phenolic aldehydes tested, sinapaldehyde, coniferaldehyde, p-hydroxybenzaldehyde, 3,4- dihydroxybenzaldehyde and 3,4,5-trihydroxybenzaldehyde significantly inhibited the growth of O. oeni VF, while vanillin and syringaldehyde had no effect at the concentrations tested. Lact. hilgardii 5 was only inhibited by sinapaldehyde and coniferaldehyde. Among the flavonoids, quercetin and kaempferol exerted an inhibitory effect especially on O. oeni VF. Myricetin and the flavan-3-ols studied (catechin and epicatechin) did not affect considerably the growth of both strains. Condensed tannins (particularly tetramers and pentamers) were found to strongly affect cell viability, especially in the case of O. -
Genome and Pangenome Analysis of Lactobacillus Hilgardii FLUB—A New Strain Isolated from Mead
International Journal of Molecular Sciences Article Genome and Pangenome Analysis of Lactobacillus hilgardii FLUB—A New Strain Isolated from Mead Klaudia Gustaw 1,* , Piotr Koper 2,* , Magdalena Polak-Berecka 1 , Kamila Rachwał 1, Katarzyna Skrzypczak 3 and Adam Wa´sko 1 1 Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; [email protected] (M.P.-B.); [email protected] (K.R.); [email protected] (A.W.) 2 Department of Genetics and Microbiology, Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland 3 Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; [email protected] * Correspondence: [email protected] (K.G.); [email protected] (P.K.) Abstract: The production of mead holds great value for the Polish liquor industry, which is why the bacterium that spoils mead has become an object of concern and scientific interest. This article describes, for the first time, Lactobacillus hilgardii FLUB newly isolated from mead, as a mead spoilage bacteria. Whole genome sequencing of L. hilgardii FLUB revealed a 3 Mbp chromosome and five plasmids, which is the largest reported genome of this species. An extensive phylogenetic analysis and digital DNA-DNA hybridization confirmed the membership of the strain in the L. hilgardii species. The genome of L. hilgardii FLUB encodes 3043 genes, 2871 of which are protein coding sequences, Citation: Gustaw, K.; Koper, P.; 79 code for RNA, and 93 are pseudogenes. -
Molecular Identification of Lactobacillus Hilgardii and Genetic Relatedness with Lactobacillus Brevis
International Journal of Systematic Bacteriology (1 999). 49, 1075-1 081 Printed in Great Britain Molecular identification of Lactobacillus hilgardii and genetic relatedness with Lactobacillus brevis Daniele Sohier, Joana Coulon and Aline Lonvaud-Funel Author for correspondence: Aline Lonvaud-Funel. Tel: +33 5 56 84 64 66. Fax: +33 5 56 84 64 68. e-mail : aline. lonvaud @ oenologie. u- bordeaux2.fr FacultC d'CEnologie-Unite Conventional phenotypic methods lead to misidentification of the lactic acid associCe INRA-U n iversite bacteria Lactobacillushilgardii and Lactobacillusbrevis. Random amplified Victor Segalen-Bordeaux 11, 351 Cows de la LibCration, polymorphic DNA (RAPD) and repetitive element PCR (REP-PCR) techniques 33405 Talence CCdex, were developed for a molecular study of these two species. The taxonomic France relationships were confirmed by analysis of the ribosomal operon. Amplified DNA fragments were chosen to isolate L. hilgardii-specific probes. In addition to rapid molecular methods for identification of L. hilgardii, these results convincingly proved that some strains first identified as L. brevis must be reclassified as L. hilgardii. The data clearly showed that these molecular methods are more efficient than phenotypic or biochemicalstudies for bacterial identification at the species level. I Keywords : Lactobacillus hilgardii, Lactobacillus brevis, RAPD, REP-PCR INTRODUCTION phenotypically close (Kandler & Weiss, 1986), they differ by their ability to ferment arabinose: L. brevis Lactic acid bacteria are responsible for malolactic can use this carbohydrate while L. hilgardii cannot. fermentation, an important step in winemaking et al., et al., In the present study, we intended to discriminate L. (Lafon-Lafourcade 1983; Renault 1988). hilgardii L. brevis However, some of them induce spoilage (Lonvaud- and by using molecular methods Funel & Joyeux, 1982; Lonvaud-Funel et al., 1990). -
Spoilage Microbes and Their Detection: What Is New and What Has Changed ?, P.1
EDWARDS, SPOILAGE MICROBES AND THEIR DETECTION: WHAT IS NEW AND WHAT HAS CHANGED ?, P.1 SPOILAGE MICROBES AND THEIR DETECTION: WHAT IS NEW AND WHAT HAS CHANGED? Dr. Charles G. EDWARDS Food Scientist (Enology)/Professor, Department of Food Science and Human Nutrition, Program in Viticulture and Enology, Washington State University, Pullman, WA, USA Seminar presented at Enoforum 2007, March 13th -15th, Piacenza, Italy Introduction Some believe that the incidence of spoilage microorganisms in wines has increased in recent years. Though not all winemakers agree with this speculation, two issues of potential importance are increases in must pH and a wider application of improved detection methods. Winemakers have experimented with delaying fruit harvest as a means to favorably alter flavor and tannin profiles. In many cases, wine quality has improved. However, one consequence of this practice is that grapes frequently suffer from higher pH, a condition favorable to the growth of various microorganisms (Davis et al., 1986a). The pH of musts also influences the effectiveness of SO2 with less amounts of the antimicrobial portion (molecular) present at higher pH. As such, some have suggested that the increased “hang-time” prior to harvest can also adversely impact wine quality by encouraging the potential for microbial spoilage. Another issue has been application of improved methods to detect microorganisms in musts and wines. Perhaps the most important are the so-called “real-time” molecular techniques. Based upon determination of similarities at the gene level, these methods are being used to identify and, in some cases, quantify microbiological populations. While these methods offer tremendous opportunities to improve microbiological control during vinification, there are potential limitations to routinely using these methods in wine analysis. -
Microorganisms in Fermented Apple Beverages: Current Knowledge And
Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions Fabien Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, Marina Cretenet To cite this version: Fabien Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, et al.. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms, MDPI, 2017, 5 (3), pp.39. 10.3390/microorganisms5030039. hal-02089085 HAL Id: hal-02089085 https://hal.archives-ouvertes.fr/hal-02089085 Submitted on 3 Apr 2019 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. microorganisms Review Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions Fabien J. Cousin ID , Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso ID , Jean-Marie Laplace and Marina Cretenet * Aliments Bioprocédés Toxicologie Environnements, Normandy University, UNICAEN, UNIROUEN, 14000 Caen, France; [email protected] (F.J.C.); [email protected] (R.L.G.); [email protected] (M.S.); [email protected] (M.D.); [email protected] (J.-M.L.) * Correspondence: [email protected]; Tel: +33-231-565-785 Received: 27 June 2017; Accepted: 21 July 2017; Published: 25 July 2017 Abstract: Production of fermented apple beverages is spread all around the world with specificities in each country. -
Managing Your Wine Fermentation to Reduce the Risk of Biogenic Amine Formation
ORIGINAL RESEARCH ARTICLE published: 13 March 2012 doi: 10.3389/fmicb.2012.00076 Managing your wine fermentation to reduce the risk of biogenic amine formation AnitaYolandi Smit, Lynn Engelbrecht and Maret duToit* Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa Edited by: Biogenic amines are nitrogenous organic compounds produced in wine from amino acid Giovanna Suzzi, Università degli Studi precursors mainly by microbial decarboxylation.The concentration of biogenic amines that di Teramo, Italy can potentially be produced is dependent on the amount of amino acid precursors in Reviewed by: Giovanna Suzzi, Università degli Studi the medium, the presence of decarboxylase positive microorganisms and conditions that di Teramo, Italy enable microbial or biochemical activity such as the addition of nutrients to support the Javier Carballo, University of Vigo, inoculated starter cultures for alcoholic and malolactic fermentation (MLF). MLF can be Spain conducted using co-inoculation or an inoculation after the completion of alcoholic fermen- *Correspondence: tation that may also affect the level of biogenic amines in wine. This study focused on the Maret du Toit, Institute for Wine Biotechnology, Stellenbosch impact of the addition of complex commercial yeast and bacterial nutrients and the use of University, Private Bag X1, Matieland, different MLF inoculation scenarios on the production of biogenic amines in wine. Results 7602 Stellenbosch, South Africa. showed that the addition of complex nutrients to real grape must could potentially increase e-mail: [email protected] histamine concentrations in wine.The same experiment in synthetic grape must showed a similar trend for putrescine and cadaverine. -
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, -
Growth-Inhibition of Lactobacillus Hilgardii, a Bacterium Related to Hiochi, in the Mizu-Koji Process by Bacteriocins from Lactic Acid Bacteria
Japan Journal of Food Engineering, Vol. 10, No. 1, pp. 45 - 53, Mar. 2009 ◇◇◇ Original Paper ◇◇◇ Growth-Inhibition of Lactobacillus hilgardii, a Bacterium Related to Hiochi, in the Mizu-Koji Process by Bacteriocins from Lactic Acid Bacteria Yohei ISHIYAMA1, Takeomi TAKATA1, Toshihiro NAKANISHI1, Mitsuoki KANEOKE3, Ken-ichi WATANABE3, Fujitoshi YANAGIDA4, Yi-sheng CHEN4, Tomoaki KOUYA1, Takaaki TANAKA1,2 and Masayuki TANIGUCHI1,2,† 1Graduate School of Science and Technology, Niigata University, 2-8050 Ikarashi, Nishi-ku, Niigata 950-2181, Japan 2Department of Materials Science and Technology, Niigata University, 2-8050 Ikarashi, Nishi-ku, Niigata 950-2181, Japan 3Niigata Prefectural Sake Research Institute, 2-5932-133 Suido-cho, Chuo-ku, Niigata 951-8121, Japan 4The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, Japan The bacteriocins produced by Lactococcus lactis subsp. lactis C101910 (C101910) and NBRC 12007 (NBRC 12007) were used to prevent the growth of Lactobacillus hilgardii, a hiochi bacterium, at the mizu-koji stage in the sake brewing process. The bacteriocins produced by C101910 and NBRC 12007 were slowly inactivated in the koji extract by proteases, depending on the pH and temperature of the koji extract. However, the activities of bacteriocins from C101910 and NBRC 12007 remained about 50% and 70% of the initial values, respectively, even after incubation at pH 3 and 10℃ for 12 h. By adding the bacteriocin solutions, prepared according to the method reported previously, from C101910 and NBRC 12007 to koji extract (pH 3 and 10℃) at a volume ratio of 5% (v/v) and 1% (v/v), 2 respectively, the number of viable L. -
CSU Wine Faults 1 of 3
“IT HAD BETTER NOT BE MY FAULT” AN ANALYSIS OF WINE GONE BAD CSU Assoc. Prof. of Enology Stephen Menke WINE QUALITY, GREATNESS, AND FAULTS Not all of us agree on the definitions of wine quality, as it can either be a personal statement, or it can be the common agreement of a larger group. We tend to be generous in accepting personal ideas of wine quality, but compromises are necessary to reach a group definition of wine quality. Groups find it easier to agree upon the most extreme characteristics (or outliers, for the statisticians) of a wine. These are either characteristics that we all find to be exceptionally good, or we all find to be exceptionally bad. This is the underlying psychology and politics of the terms “great wine” and “faulty wine”. It is socially easier to agree on faults. So what are the wine faults that we all (or almost all) agree upon? COMMON WINE FAULTS Most caused by microorganisms or grape composition Color flaws High pH, improper fruit maturity/grape extraction Oxidation & aging Clarity flaws Crystal salts (tartrates, etc.) Re-fermentation and microbial hazes Colloidal hazes and sediments Protein/phenolic or glucoside/phenolic or other vs. tartrates Temperature, fining, and aging are clarification tools Sensory (aroma and flavor) faults Winemaking origin Microbiological origin WINE SENSORY FAULTS Excess SO2 Volatile acidity (Acetobacter, yeast, other microbes) Ethyl acetate and acetic acid Oxidation (Excess O2 or microbiological origin) Acetaldehyde, other aldehydes and pyrazines Reduced sulfur -
Metagenomic and Phytochemical Analyses of Kefir Water and Its Subchronic Toxicity Study in BALB/C Mice
Kumar et al. BMC Complementary Medicine and Therapies (2021) 21:183 BMC Complementary https://doi.org/10.1186/s12906-021-03358-3 Medicine and Therapies RESEARCH Open Access Metagenomic and phytochemical analyses of kefir water and its subchronic toxicity study in BALB/c mice Muganti Rajah Kumar1, Swee Keong Yeap2, Nurul Elyani Mohamad1,3, Janna Ong Abdullah1, Mas Jaffri Masarudin1,4, Melati Khalid3, Adam Thean Chor Leow1 and Noorjahan Banu Alitheen1,4,5* Abstract Background: In recent years, researchers are interested in the discovery of active compounds from traditional remedies and natural sources, as they reveal higher therapeutic efficacies and improved toxicological profiles. Among the various traditional treatments that have been widely studied and explored for their potential therapeutic benefits, kefir, a fermented beverage, demonstrates a broad spectrum of pharmacological properties, including antioxidant, anti-inflammation, and healing activities. These health-promoting properties of kefir vary among the kefir cultures found at the different part of the world as different media and culture conditions are used for kefir maintenance and fermentation. Methods: This study investigated the microbial composition and readily found bioactive compounds in water kefir fermented in Malaysia using 16S rRNA microbiome and UHPLC sequencing approaches. The toxicity effects of the kefir water administration in BALB/c mice were analysed based on the mice survival, body weight index, biochemistry profile, and histopathological changes. The antioxidant activities were evaluated using SOD, FRAP, and NO assays. Results: The 16S rRNA amplicon sequencing revealed the most abundant species found in the water kefir was Lactobacillus hilgardii followed by Lactobacillus harbinensis, Acetobacter lovaniensis, Lactobacillus satsumensis, Acetobacter tropicalis, Lactobacillus zeae, and Oenococcus oeni.