scholarly journals Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations

1999 ◽  
Vol 65 (12) ◽  
pp. 5464-5473 ◽  
Author(s):  
Frédéric Ampe ◽  
Nabil ben Omar ◽  
Claire Moizan ◽  
Carmen Wacher ◽  
Jean-Pierre Guyot
Keyword(s):  
Lactic Acid ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Fermented Food ◽  
Fermented Foods ◽  
Product Analysis ◽  
Culture Independent ◽  
Gradient Gel Electrophoresis ◽  
Traditional Fermented Foods

ABSTRACT The distribution of microorganisms in pozol balls, a fermented maize dough, was investigated by a polyphasic approach in which we used both culture-dependent and culture-independent methods, including microbial enumeration, fermentation product analysis, quantification of microbial taxa with 16S rRNA-targeted oligonucleotide probes, determination of microbial fingerprints by denaturing gradient gel electrophoresis (DGGE), and 16S ribosomal DNA gene sequencing. Our results demonstrate that DGGE fingerprinting and rRNA quantification should allow workers to precisely and rapidly characterize the microbial assemblage in a spontaneous lactic acid fermented food. Lactic acid bacteria (LAB) accounted for 90 to 97% of the total active microflora; no streptococci were isolated, although members of the genus Streptococcus accounted for 25 to 50% of the microflora. Lactobacillus plantarum and Lactobacillus fermentum, together with members of the generaLeuconostoc and Weissella, were the other dominant organisms. The overall activity was more important at the periphery of a ball, where eucaryotes, enterobacteria, and bacterial exopolysacharide producers developed. Our results also showed that the metabolism of heterofermentative LAB was influenced in situ by the distribution of the LAB in the pozol ball, whereas homolactic fermentation was controlled primarily by sugar limitation. We propose that starch is first degraded by amylases from LAB and that the resulting sugars, together with the lactate produced, allow a secondary flora to develop in the presence of oxygen. Our results strongly suggest that cultivation-independent methods should be used to study traditional fermented foods.

scholarly journals Lactic acid bacteria and identification with PCR-DGGE

2017 ◽  
Vol 5 (1) ◽  
pp. 22
Author(s):  
Yusuf BİÇER ◽  
Gürkan UÇAR
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Industrial Applications ◽  
Starter Cultures ◽  
Molecular Fingerprinting ◽  
Anaerobic Microorganisms ◽  
Culture Independent ◽  
Gradient Gel Electrophoresis ◽  
Pure Cultures

Lactic acid bacteria (LAB) are an important group in the industrially using microorganisms. The first pure cultures of bacteria was "Bacterium lactis" (probably Lactococcus lactis), obtained in 1873 by J. Lister. LAB are Gram-positive, non motile, non spore-forming, except Sporolactobacillus inulinus, catalase negative, microaerophilic or anaerobic microorganisms. LAB can be found in milk and dairy products, plants and human and animal intestinal mucosa. LAB have low Guanine and Cytosine (G+C) ratio.The industrial applications of lactic acid bacteria is considered, it is emphasized that reliable typing methods in strain levels are getting important about both study on cultures used in functional foods and determining the performance of LAB starter cultures. Denaturing Gradient Gel Electrophoresis (DGGE) is the most common technique in molecular fingerprinting culture-independent techniques. The technique is based on the separation of the same length but having different sequences of the Polymerase Chain Reaction (PCR) products. 

scholarly journals Microbial and metabolite profiles of spontaneous and adjunct-inoculated cacao (Theobroma cacao L.) fermentation

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 331-339
Author(s):  
J.G.B. Peralta ◽  
F.B. Elegado ◽  
J.F. Simbahan ◽  
I.G. Pajares ◽  
E.I. Dizon
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Lactic Acid Production ◽  
Acetic Acid Bacteria ◽  
Acetic Acid Production ◽  
Culture Independent ◽  
Gradient Gel Electrophoresis ◽  
Set Up

The succession of the dominant microbial population during cacao fermentation with or without adjunct inoculation of yeast and lactic acid bacteria (LAB) were monitored on a laboratory scale using culture-dependent and culture-independent methods. Yeasts and acetic acid bacteria (AAB) population throughout a five-day fermentation process showed no significant differences but the LAB population increased through adjunct inoculation. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) identification method showed the dominance of only Lactobacillus plantarum, one of the species used as the adjunct inoculum, which resulted in higher lactic acid production. On the other hand, Acetobacter spp. and Gluconobacter spp. were markedly observed in the spontaneously fermented set-up resulting in increased acetic acid production, significantly different (p>0.05) at three to five days of fermentation. LAB and yeast inoculation resulted in a more desirable temperature and pH of the fermenting mash which may result in better product quality.

scholarly journals Actinobacteria Structure in Autogenic, Hydrogenic and Lithogenic Cultivated and Non-Cultivated Soils: A Culture-Independent Approach

Agronomy ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 598 ◽  
Author(s):  
Agnieszka Wolińska ◽  
Dorota Górniak ◽  
Urszula Zielenkiewicz ◽  
Agnieszka Kuźniar ◽  
Dariusz Izak ◽  
...  
Keyword(s):  
Denaturing Gradient Gel Electrophoresis ◽  
Precise Determination ◽  
Total Carbon ◽  
Soil Genesis ◽  
Factors Affecting ◽  
Two Factors ◽  
Culture Independent ◽  
Gradient Gel Electrophoresis ◽  
Next Generation Sequencing Ngs

The aim of the study was to determine the Actinobacteria structure in cultivated (C) versus non-cultivated (NC) soils divided into three groups (autogenic, hydrogenic, lithogenic) with consideration its formation process in order to assess the Actinobacteria sensitivity to agricultural soil use and soil genesis and to identify factors affecting their abundance. Sixteen C soil samples and sixteen NC samples serving as controls were taken for the study. Next generation sequencing (NGS) of the 16S rRNA metagenomic amplicons (Ion Torrent™ technology) and Denaturing Gradient Gel Electrophoresis (DGGE) were applied for precise determination of biodiversity. Generally, greater abundance of Actinobacteria in the NC soils relative to the C soils was found. Moreover, it was indicated that the actinobacterial diversity depended on both the soil genesis and the land use; however, this effect directly depended on the particular family and genera. Two factors: redox potential (Eh) and total carbon (TC) seemed to had a significant effect on the diversity of Actinobacteria. More precisely, Actinobacteria from the NC soils displayed a greater affinity for each other and were clearly influenced by Eh, whilst those from the C soils were mostly influenced by TC.

scholarly journals Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

PLoS ONE ◽  
2020 ◽  
Vol 15 (11) ◽  
pp. e0242560
Author(s):  
Chonthicha Pakwan ◽  
Thararat Chitov ◽  
Panuwan Chantawannakul ◽  
Manop Manasam ◽  
Sakunnee Bovonsombut ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties ◽  
Food Samples ◽  
Fermented Food ◽  
Fermented Foods ◽  
Food Groups ◽  
Northern Thailand ◽  
Pork Sausage ◽  
Culture Independent

Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees). Bacteria in these fermented foods were isolated and enumerated. Bacterial communities were determined using a culture-independent (pyrosequencing) approach. Lactic acid bacteria were recovered from all of these fermented food samples, with levels ranging from 3.1 to 7.5 log CFU/g throughout the fermentation processes. Analysis of the 16S rRNA gene from the fermented food samples using 454-pyrosequencing resulted in 113,844 sequences after quality evaluation. Lactic acid bacteria were found in high proportions in Nham, Nam phak and Miang. Bacillus was predominant in Thua nao, in which significant proportions of Lactic acid bacteria of the family Leuconostocaceae were also found. Groups of lactic acid bacteria found varied among different food samples, but three genera were predominant: Lactococcus, Lactobacillus and Leuconostoc, of which many members are recognised as probiotics. The results showed that these traditional Thai fermented food products are rich sources of beneficial bacteria and can potentially be functional/probiotic foods.

MICROBIAL COMMUNITY DURING BIOREMEDIATION EXPERIMENTAL ON OIL SPILL IN COASTAL OF PARI ISLAND

2011 ◽  
Vol 3 (1) ◽  
Author(s):  
Lies Indah Sutiknowati
Keyword(s):  
Oil Spill ◽  
Deoxyribonucleic Acid ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Gas Chromatography Mass Spectrometry ◽  
Oil Degradation ◽  
Sequence Determination ◽  
Blast Search ◽  
Degrading Bacteria ◽  
Gradient Gel Electrophoresis

There is an information how to identify hydrocarbon degrading bacteria for bioremediation of marine oil spill. We have Bioremediation treatment for degradation of oil spill on Pari island and need two kind of experiment there are tanks experiment (sampling 0 to 90 days) and semi enclosed system (sampling 0 to 150 days). Biostimulation with nutrients (N and P) was done to analyze biodegradation of hydrocarbon compounds. Experiment design using fertilizer Super IB and Linstar will stimulate bacteria can degrade oil, n-alkane, and alkane as poly aromatic hydrocarbon. The bacteria communities were monitored and analyzed by Denaturing Gradient Gel Electrophoresis (DGGE) and Clone Library; oil chemistry was analyzed by Gas Chromatography Mass Spectrometry (GCMS). DNA (deoxyribonucleic acid) was extracted from colonies of bacteria and sequence determination of the 16S rDNA was amplified by primers U515f and U1492r. Strains had been sequence and had similarity about 90-99% to their closest taxa by homology Blast search and few of them suspected as new species. The results showed that fertilizers gave a significant effect on alkane, PAH and oil degradation in tanks experiment but not in the field test. Dominant of the specific bacteria on this experiment were Alcanivorax, Marinobacter and Prosthecochloris. Keywords: Bioremediation, Biostimulation, DGGE, PAH, Pari Island

scholarly journals Riboflavin Production in Lactococcus lactis: Potential for In Situ Production of Vitamin-Enriched Foods

2004 ◽  
Vol 70 (10) ◽  
pp. 5769-5777 ◽  
Author(s):  
Catherine Burgess ◽  
Mary O'Connell-Motherway ◽  
Wilbert Sybesma ◽  
Jeroen Hugenholtz ◽  
Douwe van Sinderen
Keyword(s):  
Functional Analysis ◽  
Lactic Acid ◽  
Lactococcus Lactis ◽  
Regulatory Region ◽  
Northern Hybridization ◽  
Vitamin B ◽  
Fermented Foods ◽  
Riboflavin Production ◽  
In Situ Production

ABSTRACT This study describes the genetic analysis of the riboflavin (vitamin B2) biosynthetic (rib) operon in the lactic acid bacterium Lactococcus lactis subsp. cremoris strain NZ9000. Functional analysis of the genes of the L. lactis rib operon was performed by using complementation studies, as well as by deletion analysis. In addition, gene-specific genetic engineering was used to examine which genes of the rib operon need to be overexpressed in order to effect riboflavin overproduction. Transcriptional regulation of the L. lactis riboflavin biosynthetic process was investigated by using Northern hybridization and primer extension, as well as the analysis of roseoflavin-induced riboflavin-overproducing L. lactis isolates. The latter analysis revealed the presence of both nucleotide replacements and deletions in the regulatory region of the rib operon. The results presented here are an important step toward the development of fermented foods containing increased levels of riboflavin, produced in situ, thus negating the need for vitamin fortification.

scholarly journals MICROBIAL COMMUNITY DURING BIOREMEDIATION EXPERIMENTAL ON OIL SPILL IN COASTAL OF PARI ISLAND

2011 ◽  
Vol 3 (1) ◽  
Author(s):  
Lies Indah Sutiknowati
Keyword(s):  
Oil Spill ◽  
Deoxyribonucleic Acid ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Gas Chromatography Mass Spectrometry ◽  
Oil Degradation ◽  
Sequence Determination ◽  
Blast Search ◽  
Degrading Bacteria ◽  
Gradient Gel Electrophoresis

There is an information how to identify hydrocarbon degrading bacteria for bioremediation of marine oil spill. We have Bioremediation treatment for degradation of oil spill on Pari island and need two kind of experiment there are tanks experiment (sampling 0 to 90 days) and semi enclosed system (sampling 0 to 150 days). Biostimulation with nutrients (N and P) was done to analyze biodegradation of hydrocarbon compounds. Experiment design using fertilizer Super IB and Linstar will stimulate bacteria can degrade oil, n-alkane, and alkane as poly aromatic hydrocarbon. The bacteria communities were monitored and analyzed by Denaturing Gradient Gel Electrophoresis (DGGE) and Clone Library; oil chemistry was analyzed by Gas Chromatography Mass Spectrometry (GCMS). DNA (deoxyribonucleic acid) was extracted from colonies of bacteria and sequence determination of the 16S rDNA was amplified by primers U515f and U1492r. Strains had been sequence and had similarity about 90-99% to their closest taxa by homology Blast search and few of them suspected as new species. The results showed that fertilizers gave a significant effect on alkane, PAH and oil degradation in tanks experiment but not in the field test. Dominant of the specific bacteria on this experiment were Alcanivorax, Marinobacter and Prosthecochloris. Keywords: Bioremediation, Biostimulation, DGGE, PAH, Pari Island

scholarly journals Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 156
Author(s):  
Dominika Jurášková ◽  
Susana C. Ribeiro ◽  
Celia C. G. Silva
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Fermented Foods ◽  
Cholesterol Lowering ◽  
Beneficial Effects ◽  
Composition And Structure ◽  
Health Promoting

The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

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