scholarly journals Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

Biomolecules ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 1063
Author(s):  
Francisco Javier Zavala-Díaz de la Serna ◽  
Ricardo Contreras-López ◽  
L. Paola Lerma-Torres ◽  
Francisco Ruiz-Terán ◽  
Beatriz A. Rocha-Gutiérrez ◽  
...  
Keyword(s):  
Final Stage ◽  
Microbial Consortia ◽  
Total Abundance ◽  
Spontaneous Fermentation ◽  
Microbial Identification ◽  
Northern Mexico ◽  
Volatile Metabolites ◽  
Ethyl Octanoate ◽  
Hydroxyacetic Acid

In northern Mexico, the distilled spirit sotol with a denomination of origin is made from species of Dasylirion. The configuration of the volatile metabolites produced during the spontaneous fermentation of Dasylirion sp. must is insufficiently understood. In this study, the aim was to investigate the composition of the microbial consortia, describe the variation of volatile metabolites, and relate such profiles with their particular flavor attributes during the fermentation of sotol (Dasylirion sp.) must. Ascomycota was the phylum of most strains identified with 75% of total abundance. The genus of fermenting yeasts constituted of 101 Pichia strains and 13 Saccharomyces strains. A total of 57 volatile metabolites were identified and grouped into ten classes. The first stage of fermentation was composed of diesel, green, fruity, and cheesy attributes due to butyl 2-methylpropanoate, octan-1-ol, ethyl octanoate, and butanal, respectively, followed by a variation to pungent and sweet descriptors due to 3-methylbutan-1-ol and butyl 2-methylpropanoate. The final stage was described by floral, ethereal-winey, and vinegar attributes related to ethyl ethanimidate, 2-methylpropan-1-ol, and 2-hydroxyacetic acid. Our results improve the knowledge of the variations of volatile metabolites during the fermentation of sotol must and their contribution to its distinctive flavor.

Isolation and Identification of Bacillus from Spontaneous Fermented Sufu

2013 ◽  
Vol 634-638 ◽  
pp. 1179-1183 ◽  
Author(s):  
Jing Deng ◽  
Hua Chang Wu ◽  
Xing Xiu Zhao ◽  
Jiao Jiao Shi
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Cereus ◽  
Bacillus Amyloliquefaciens ◽  
Fermented Food ◽  
Identification System ◽  
Isolation And Identification ◽  
Spontaneous Fermentation ◽  
Fermentation Products ◽  
Microbial Identification ◽  
Microbial Identification System

Sufu is a traditional Chinese fermented food. The safety of spontaneous fermentation products has been concerned by more and more people. A total of four isolates with big clear halos on the casein medium plate were isolated from spontaneous fermented Sufu in southern Sichuan. A1 and A3 most likely belong to Bacillus cereus B according to their phenotype and Biolog Microbial Identification System. B2 was classified in group as Bacillus amyloliquefaciens B with the same methods. A2 was identified as Bacillus subtilis according to their phenotype and 16SrRNA. The safety of the strains are also discussed.

scholarly journals Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia

2020 ◽  
Vol 50 (4) ◽  
pp. 749-762
Author(s):  
Vladimir Kondratenko ◽  
Natalia Posokina ◽  
Ol’ga Lyalina ◽  
Anastasiay Kolokolova ◽  
Sergey Glazkov
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Mutual Influence ◽  
Raw Materials ◽  
Raw Material ◽  
Microbial Consortia ◽  
Optimal Conditions ◽  
Carbohydrate Composition ◽  
Spontaneous Fermentation ◽  
White Cabbage

Introduction. Fermentative processing of plant raw materials is traditionally carried out using native (epiphytic) microflora, which is located on the surface and represented by lactic acid microorganisms. During this process, the carbohydrates in the raw material are metabolized into lactic acid. This process does not always result in optimal product quality as the raw material often lacks carbohydrates, the optimal conditions for the development of the target microflora are hard to achieve, the microflora might be inhibited by contaminants, etc. Lactic acid microbial consortia can act as a good alternative to spontaneous fermentation of cabbage as this method creates good conditions for the microbial synergistic interaction. Such fermentation process can be controlled by adjusting the carbohydrate composition of the substrate. The research objective was to develop an analytical approach to determine the minimum required degree of change in the native carbohydrate composition of substrate that would ensure the synergy of lactic acid microorganisms. Study objects and methods. The fermentation process was performed using white cabbage of Slava variety and such strains of lactic acid microorganisms as Lactobacillus casei VCM 536, Lactobacillus plantarum VCM B-578, and Lactobacillus brevis VCM B-1309, as well as their paired consortia. The raw material was subjected to grinding, and the epiphytic microflora was removed to create optimal conditions for the development of the lactic acid microflora. Results and discussion. The study made it possible to define the dynamics of carbohydrate fermentation in white cabbage by various strains of lactic bacteria and their paired consortia during processing. Mathematical models helped to describe the dynamics of glucose and fructose fermentation. The experiment also demonstrated the changes that occurred in the interaction within the paired consortia during fermentation. The paper introduces a new approach to determining the minimum required degree of change in the native carbohydrate composition required to ensure synergy of lactic acid microorganisms in paired consortia. Conclusion. The research defined the necessary amounts of carbohydrate needed to shift the integral factor of mutual influence towards sustainable synergy for three paired consortia. Consortium L. brevis + L. plantarum + 3.65 g/100 g of fructose proved to be the optimal variant for industrial production of sauerkraut from white cabbage of Slava variety. The developed approach can improve the existing industrial technologies of fermentation and create new ones.

scholarly journals Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance

2020 ◽  
Vol 8 (2) ◽  
pp. 306 ◽  
Author(s):  
Vittorio Capozzi ◽  
Mariagiovanna Fragasso ◽  
Pasquale Russo
Keyword(s):  
Food Systems ◽  
Starter Cultures ◽  
Food Microbiology ◽  
Microbial Consortia ◽  
Fermented Foods ◽  
Third Way ◽  
Spontaneous Fermentation ◽  
Safety Issues ◽  
Safety Standards ◽  
Microbial Resources

Current social and environmental trends explain the rising popularity of artisanal fermented foods and beverages. In contrast with their marketing success, several studies underline a lack of regulations necessary to claim differences occurred from the farm to the fork and to certify high quality and safety standards. Microbial-based fermentative processes represent the crucial phase in the production of fermented foods and beverages. Nevertheless, what are the effects of the application of the “artisanal” category to the management of food fermentations? This opinion paper is built up on this issue by analyzing microbial aspects, instances of innovation, safety issues, and possible solutions. Evidence indicates: (i) a global curiosity to exploit food fermentations as drivers of innovation in artisanal contexts and (ii) an increasing interest of the artisanal producers into management of fermentation that relies on native microbial consortia. Unfortunately, this kind of revamp of “artisanal food microbiology,” rather than re-establishing artisanal content, can restore the scarce hygienic conditions that characterized underdeveloped food systems. We highlight that in the scientific literature, it is possible to underline existing approaches that, surpassing the dichotomy between relying on spontaneous fermentation and the use of commercial starter cultures, depict a “third way” to conjugate interest in enhancing the artisanal attributes with the need for correct management of microbial-related risks in the final products.

A new type of phytotherapeutic approach with angiosperms from arid zones of northern Mexico in patients with malignant and benign tumors

Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
CA López-Moreno ◽  
LR Quintanilla ◽  
GLB Serrano ◽  
QE Rosales ◽  
FJA Pérez ◽  
...  
Keyword(s):  
Benign Tumors ◽  
Arid Zones ◽  
Northern Mexico ◽  
New Type ◽  
Malignant And Benign Tumors

At the final stage of the global crisis: Economic tasksin 2017-2019

2018 ◽  
pp. 5-29 ◽  
Author(s):  
V. A. Mau
Keyword(s):  
Economic Growth ◽  
Final Stage ◽  
Government Regulation ◽  
Inflation Targeting ◽  
Social Dynamics ◽  
Growth Stimulation ◽  
Central Banks ◽  
Economic Area ◽  
National Trends

The paper deals with the global and national trends of economic and social development at the final stage of the global structural crisis. Special attention is paid to intellectual challenges economists will face with in the post-crisis world: prospects of growth without inflation, new global currencies and the role of cryptocurrencies, central banks independence and their role in economic growth stimulation, new tasks and patterns of government regulation, inequality and growth. Special features of Russian post-crisis development are also under consideration. Among them: prospects of macroeconomic support of growth, inflation targeting, new fiscal rule, social dynamics and new challenges to welfare state. The paper concludes that the main obstacles for economic growth in Russia are concentrated in the non-economic area.

Light Dramaturgy as an Element of an Integrated Approach to the Creation of Museum Expositions and Exhibition Projects

2019 ◽  
pp. 108-114
Author(s):  
Nicolay R. Vorobyov
Keyword(s):  
Final Stage ◽  
Historical Development ◽  
Integrated Approach ◽  
Lighting Design ◽  
Lighting System ◽  
Scientific Concepts ◽  
Hands On ◽  
Artistic Styles ◽  
The Creation

Architectural and artistic construction of museum is one of the most complex genres in environment development and design, with its inherent qualities, means of expressiveness, principles of environment and image development, scientific concepts, in the context of historical development, artistic styles and trends. The author of the article considers the artistic lighting design in isolation from the integral dramaturgy of the project to be deeply flawed, and the setting of accent lighting at the final stage Ц to be simple, but not outstanding. Based on extensive hands-on experience in the construction of museum expositions, the author of the article reveals some peculiarities, especially significant to the participants of the lighting system setting for museums and other cultural facilities.

Unravelling a microbial synergy to boost caproate production via carboxylates chain elongation with ethanol

2019 ◽  
Vol 26 (2) ◽  
pp. 63-71
Author(s):  
Ling Leng ◽  
Ying Wang ◽  
Peixian Yang ◽  
Takashi Narihiro ◽  
Masaru Konishi Nobu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Volatile Fatty Acids ◽  
Microbial Consortia ◽  
Chain Elongation ◽  
Desulfovibrio Vulgaris ◽  
Rrna Gene ◽  
Selective Enrichment ◽  
Microbial Network ◽  
Cost Efficient ◽  
Rrna Gene Sequencing

Chain elongation of volatile fatty acids for medium chain fatty acids production (e.g. caproate) is an attractive approach to treat wastewater anaerobically and recover resource simultaneously. Undefined microbial consortia can be tailored to achieve chain elongation process with selective enrichment from anaerobic digestion sludge, which has advantages over pure culture approach for cost-efficient application. Whilst the metabolic pathway of the dominant caproate producer, Clostridium kluyveri, has been annotated, the role of other coexisting abundant microbiomes remained unclear. To this end, an ethanol-acetate fermentation inoculated with fresh digestion sludge at optimal conditions was conducted. Also, physiological study, thermodynamics and 16 S rRNA gene sequencing to elucidate the biological process by linking the system performance and dominant microbiomes were integrated. Results revealed a possible synergistic network in which C. kluyveri and three co-dominant species, Desulfovibrio vulgaris, Fusobacterium varium and Acetoanaerobium sticklandii coexisted. D. vulgaris and A. sticklandii (F. varium) were likely to boost the carboxylates chain elongation by stimulating ethanol oxidation and butyrate production through a syntrophic partnership with hydrogen (H2) serving as an electron messenger. This study unveils a synergistic microbial network to boost caproate production in mixed culture carboxylates chain elongation.

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