scholarly journals Assessment of the Distribution and Safety of Tetragenococcus muriaticus for Potential Application in the Preparation of Chinese Grasshopper Sub Shrimp Paste

2021 ◽  
Vol 12 ◽  
Author(s):  
Xue Sang ◽  
Xinxiu Ma ◽  
Yanan Zhang ◽  
Hongshun Hao ◽  
Jingran Bi ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Safety Assessment ◽  
Bohai Sea ◽  
High Throughput Sequencing ◽  
Amine Oxidase ◽  
Fermented Foods ◽  
Histamine Production ◽  
Tetragenococcus Muriaticus ◽  
Degradation Ability ◽  
Weak Resistance

The bacterial profiles of 63 grasshopper sub shrimp paste samples collected from seven typical regions around the Bohai Sea were investigated by high-throughput sequencing. Tetragenococcus muriaticus was found to be the prevailing species present in all the samples, and the presence of T. muriaticus also weakly correlated with the histamine content in the samples. Six T. muriaticus strains with low biogenic amine (BA)-producing ability and deficient in histamine production were identified and subjected to safety assessment. All six strains displayed weak resistance to fifteen known antibiotics as based on the Enterococcus breakpoint values. None of the strains exhibited hemolytic activity or biofilm formation. All strains exhibited were able to grow on MRS agar containing 21% NaCl and expressed amine oxidase and strain-specific proteases and lipases. Most of the strains exhibited acid production at 18% NaCl. Moreover, three of the strains (designated as SG, TS, and QH) with histamine degradation ability were inoculated into separate shrimp paste samples to determine their effect on BA accumulation. The results indicated that the addition of T. muriaticus to shrimp pastes not only led to a significant reduction of BA content in the pastes but also improved the flavor of the pastes. Consequently, these strains may be used as potential candidates for controlling the content of histamine in fermented foods.

scholarly journals Using High Throughput DNA Sequencing to Evaluate the Accuracy of Serial Dilution Based Tests of Microbial Activities in Oil Pipelines

2018 ◽  
Author(s):  
K. Khanipov ◽  
G. Golovko ◽  
M. Rojas ◽  
M. Pimenova ◽  
L. Albayrak ◽  
...  
Keyword(s):  
High Throughput ◽  
Biofilm Formation ◽  
High Throughput Sequencing ◽  
Serial Dilution ◽  
Metabolic Function ◽  
Microbial Activities ◽  
Microbial Composition ◽  
Oil Pipelines ◽  
High Throughput Dna Sequencing ◽  
Product Degradation

AbstractMicrobial activities have detrimental effects on industrial infrastructure. If not controlled, microbial presence can result in corrosion, biofilm formation, and product degradation. Serial dilution tests are routinely used for evaluating presence and abundance of microorganisms by diluting samples and culturing microbes in specific media designed to support microorganisms with particular properties, such as sulfate reduction.A high-throughput sequencing approach was used to evaluate changes in microbial composition during four standard serial dilution tests. Analysis of 159 isolates revealed significant differences in the microbial compositions of sequential serial dilution titers and identified several cases where: (a) bacteria known to have a detrimental metabolic function (such as acid production) were lost in the serial dilution medium designed to test for this function; (b) bacteria virtually absent in the original sample became dominant in the serial dilution medium. These observations raise concerns regarding the accuracy and overall usefulness of serial dilution tests.

scholarly journals Inhibitory Effect ofBacillus velezensison Biofilm Formation byStreptococcus mutans

2018 ◽  
Author(s):  
Yesol Yoo ◽  
Dong-Ho Seo ◽  
Hyunjin Lee ◽  
Young-Do Nam ◽  
Myung-Ji Seo
Keyword(s):  
Dental Caries ◽  
Streptococcus Mutans ◽  
Biofilm Formation ◽  
Culture Medium ◽  
Focal Point ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Inhibitory Effect ◽  
Fermented Foods ◽  
Bacillus Velezensis

ABSTRACTStreptococcus mutansplays a key role in the development of dental caries and promotes the formation of oral biofilm produced by glucosyltransferases (GTFs).Bacillus velezensisK68 was isolated from traditional fermented foods and inhibits biofilm formation mediated byS. mutans. Gene amplification results demonstrated thatB. velezensisK68 contained genes for the biosynthesis of 1-deoxynojirimycin (1-DNJ), a known GTF expression inhibitor. The presence of the GabT1, Yktc1, and GutB1 genes required for 1-DNJ synthesis inB. velezensisK68 was confirmed. Supernatant fromB. velezensisK68 culture medium inhibited biofilm formation by 84% whenS. mutanswas cultured for 48 h, and inhibited it maximally when 1% glucose was added to theS. mutansculture medium as a GTF substrate. In addition, supernatant fromB. velezensisK68 medium containing 3 ppb 1- DNJ decreasedS. mutanscell surface hydrophobicity by 79.0 ± 0.8% compared with that of untreated control. The supernatant containing 1-DNJ decreasedS. mutansadherence by 99.97% and 98.83% under sugar-dependent and sugar-independent conditions, respectively.S. mutanstreated with the supernatant exhibited significantly reduced expression of the essential GTF genesgtfB,gtfC,andgtfDcompared to that in the untreated group. Thus,B. velezensisinhibits the biofilm formation, adhesion, and GTF gene expression ofS. mutansthrough 1- DNJ production.IMPORTANCEDental caries is among the most common infectious diseases worldwide, and its development is closely associated with physiological factors of bacteria, such as the biofilm formation and glucosyltransferase production ofStreptococcus mutans.Biofilms are difficult to remove once they have formed due to the exopolysaccharide matrix produced by the microorganisms residing in them; thus, inhibiting biofilm formation is a current focal point of research into prevention of dental caries. This study describes the inhibitory properties ofBacillus velezensisK68, an organism isolated from traditional Korean fermented foods, against biofilm formation byS. mutans. Herein, we show thatB. velezensisinhibits the biofilm formation, adherence to surfaces, and glucosyltransferase production ofS. mutans.

Resolving phytoplankton taxa based on high-throughput sequencing during brown tides in the Bohai Sea, China

Harmful Algae ◽  
2019 ◽  
Vol 84 ◽  
pp. 127-138 ◽  
Author(s):  
Zhen-Fan Chen ◽  
Qing-Chun Zhang ◽  
Fan-Zhou Kong ◽  
Yang Liu ◽  
Yue Zhao ◽  
...  
Keyword(s):  
High Throughput ◽  
Bohai Sea ◽  
High Throughput Sequencing ◽  
The Bohai Sea ◽  
Brown Tides

The Association of Biofilm Formation with Antibiotic Resistance in Lactic Acid Bacteria from Fermented Foods

2013 ◽  
Vol 33 (2) ◽  
pp. 114-120 ◽  
Author(s):  
Hongmei Zhang ◽  
Lisi Xie ◽  
Wenyan Zhang ◽  
Wenyuan Zhou ◽  
Jianyu Su ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biofilm Formation ◽  
Fermented Foods

scholarly journals Synergistic PAHs biodegradation by a mixed bacterial community: Based on a multisubstrate enrichment approach

2021 ◽  
Author(s):  
Kang Li ◽  
Yanzehua Liu ◽  
Yangda Li ◽  
Dan Li ◽  
Na Liu ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Aromatic Hydrocarbons ◽  
High Throughput Sequencing ◽  
Rrna Gene ◽  
Community Based ◽  
Ph Values ◽  
Intermediate Metabolites ◽  
Polycyclic Aromatic ◽  
Environmental Variations ◽  
Degradation Ability

Abstract Polycyclic aromatic hydrocarbons (PAHs) are highly hard-biodegradable compounds. Therefore, in this work, a multisubstrate enrichment approach was proposed to develop a bacterial community named MBF from activated sludge of coking wastewater plant capable of degrading mixed-PAHs consisting of phenanthrene and pyrene (50 mg/L of each) by 98.8% and 73.3% within 5 days, respectively. The bacterial community could maintain its degradation ability to mixed PAHs relatively under temperatures (20°C–35°C), pH values (5.0–9.0), and salinities (0–10 g/L NaCl). Additionally, the bacterial community MBF degraded 58.9%, 79.9%, and 80.7% of mixed PAHs in the presence of catechol, salicylic acid, and phthalic acid, respectively within 5 days. High-throughput sequencing of 16S rRNA gene amplicon analysis showed that the bacterial community MBF was dominated by Pseudomonas in most treatments, and Burkholderia was predominant under both acidic condition and high salt concentrations. Furthermore, the composition of microbial communities of the bacterial community was significantly different with/without addition of pathway intermediate metabolites after biodegradation of mixed PAHs, revealing the metabolic burden may be distributed between members of this bacterial community. Those results demonstrate that the biodegradation ability of MBF could be maintained with the bacterial community structure altering when facing environmental variations or changes in composition of target contaminants.

Biofilms in Food Processing Environments: Challenges and Opportunities

2019 ◽  
Vol 10 (1) ◽  
pp. 173-195 ◽  
Author(s):  
Avelino Alvarez-Ordóñez ◽  
Laura M. Coughlan ◽  
Romain Briandet ◽  
Paul D. Cotter
Keyword(s):  
Food Processing ◽  
Biofilm Formation ◽  
In Situ Monitoring ◽  
Fermented Foods ◽  
Microbial Biofilms ◽  
Challenges And Opportunities ◽  
Intraspecies Variability ◽  
The Impact

This review examines the impact of microbial communities colonizing food processing environments in the form of biofilms on food safety and food quality. The focus is both on biofilms formed by pathogenic and spoilage microorganisms and on those formed by harmless or beneficial microbes, which are of particular relevance in the processing of fermented foods. Information is presented on intraspecies variability in biofilm formation, interspecies relationships of cooperativism or competition within biofilms, the factors influencing biofilm ecology and architecture, and how these factors may influence removal. The effect on the biofilm formation ability of particular food components and different environmental conditions that commonly prevail during food processing is discussed. Available tools for the in situ monitoring and characterization of wild microbial biofilms in food processing facilities are explored. Finally, research on novel agents or strategies for the control of biofilm formation or removal is summarized.

scholarly journals Genome-Wide Mapping Reveals Complex Regulatory Activities of BfmR in Pseudomonas aeruginosa

2021 ◽  
Vol 9 (3) ◽  
pp. 485
Author(s):  
Ke Fan ◽  
Qiao Cao ◽  
Lefu Lan
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Chromatin Immunoprecipitation ◽  
Biofilm Formation ◽  
High Throughput Sequencing ◽  
Response Regulator ◽  
Cellular Functions ◽  
Genome Wide ◽  
Component Systems ◽  
Genes Encoding ◽  
Two Component Systems

BfmR is a response regulator that modulates diverse pathogenic phenotypes and induces an acute-to-chronic virulence switch in Pseudomonas aeruginosa, an important human pathogen causing serious nosocomial infections. However, the mechanisms of action of BfmR remain largely unknown. Here, using chromatin immunoprecipitation followed by high-throughput sequencing (ChIP-seq), we showed that 174 chromosomal regions of P. aeruginosa MPAO1 genome were highly enriched by coimmunoprecipitation with a C-terminal Flag-tagged BfmR. Integration of these data with global transcriptome analyses revealed that 172 genes in 106 predicted transcription units are potential targets for BfmR. We determined that BfmR binds to and modulates the promoter activity of genes encoding transcriptional regulators CzcR, ExsA, and PhoB. Intriguingly, BfmR bound to the promoters of a number of genes belong to either CzcR or PhoB regulon, or both, indicating that CzcRS and PhoBR two-component systems (TCSs) deeply feed into the BfmR-mediated regulatory network. In addition, we demonstrated that phoB is required for BfmR to promote the biofilm formation by P. aeruginosa. These results delineate the direct BfmR regulon and exemplify the complexity of BfmR-mediated regulation of cellular functions in P. aeruginosa.

scholarly journals Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2572
Author(s):  
Xinxiu Ma ◽  
Jingran Bi ◽  
Xinyu Li ◽  
Gongliang Zhang ◽  
Hongshun Hao ◽  
...  
Keyword(s):  
Correlation Analysis ◽  
Biogenic Amine ◽  
High Throughput Sequencing ◽  
Production Capacity ◽  
Fermented Foods ◽  
Fish Sauce ◽  
Great Contribution ◽  
Microbial Composition ◽  
Toxic Dose ◽  
Culture Dependent

In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the fermentation of fish sauce. Tetragenococcus (40.65%), Lentibacillus (9.23%), Vagococcus (2.20%), Psychrobacter (1.80%), Pseudomonas (0.98%), Halomonas (0.94%) and Staphylococcus (0.16%) were the dominant microflora in fish sauce. The content of BAs gradually increased as the fermentation progressed. After 12 months of fermentation, the histamine content (55.59 mg/kg) exceeded the toxic dose recommended by the Food and Drug Administration (FDA). Correlation analysis showed that dominant microorganisms have a great contribution to the accumulation of BAs. By analyzing the BA production capacity of dominant isolates, the accumulation of BAs in fish sauce might be promoted by Tetragenococcus and Halomonas. Moreover, four strains with high BA reduction ability were screened out of 44 low BA-producing dominant strains, and their influence on BA accumulation in fermented foods was determined. Results demonstrated that Staphylococcus nepalensis 5-5 and Staphylococcus xylosus JCM 2418 might be the potential starters for BA control. The present study provided a new idea for the control of BAs in fermented foods.

scholarly journals Microbial production of histamine and the imperatives of processed food consumption

Bio-Research ◽  
2021 ◽  
Vol 19 (2) ◽  
pp. 1317-1327
Author(s):  
James Nnabuike Ezema ◽  
Esther Chinedu Agbo ◽  
Emmanuel Aniebolam Eze
Keyword(s):  
Value Chain ◽  
Food Poisoning ◽  
The Body ◽  
Fermented Foods ◽  
Histamine Production ◽  
Wide Range ◽  
Processing And Storage ◽  
Protein Rich ◽  
And Storage ◽  
Temperature Time

Food processing and storage increase the value chain of food items, both for commercial purposes and for future use by peasant producers. The roles of lactic acid bacteria (LAB) and yeasts in the processing of dairy, brewed, bakery and traditionally fermented foods cannot be over-emphasized. These organisms improve the nutritional contents and organoleptic properties of these foods. However, certain undesired products, especially from protein-rich foods, notably, biogenic amines often characterize the process. This is usually a physiologic response by the organisms to the food environments such as pH, and is often influenced by temperature, time and salt concentration.  Histamine production during such a process often results in the accumulation of exogenous histamine in the foods, thereby constituting health hazards to the consumers. Histamine food poisoning affects virtually every system of the body due to the widespread physiological roles of histamine in the body, presenting a wide range of symptoms that make diagnosis difficult. More regulated scientific approaches should be adopted by food processors and handlers especially in the developing countries where technologies may not be available.

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