scholarly journals Temporal Comparison of Microbial Community Structure in an Australian Winery

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 134
Author(s):  
Cristian Varela ◽  
Kathleen Cuijvers ◽  
Anthony Borneman
Keyword(s):  
Relative Abundance ◽  
Fermented Food ◽  
Microbial Populations ◽  
Economic Losses ◽  
Fermented Foods ◽  
Spoilage Yeasts ◽  
Wine Spoilage ◽  
Population Structures ◽  
Fit For Purpose ◽  
Spoilage Microorganisms

Most modern fermented foods and beverages are produced in fit-for-purpose facilities which are designed to ensure not only a reliable product, but also one safe for consumption. Despite careful hygiene, microorganisms can colonise these facilities and establish resident populations that can potentially contribute to the fermentation process. Although some microorganisms may not negatively affect the final product, spoilage microorganisms can be detrimental for quality, generating substantial economic losses. Here, amplicon-based phylotyping was used to map microbial communities within an Australian winery, before, during and after the 2020 vintage. Resident bacterial and yeast populations were shown to change over time, with both relative abundance and location within the winery varying according to sampling date. The bacterial family Micrococcaceae, and the genera Sphingomonas and Brevundimonas were the most abundant bacterial taxonomies, while Naganishia, Pyrenochaeta and Didymella were the most abundant fungal genera. Mapping the spatial distributions of the microbial populations identified the main locations that harboured these resident microorganisms, that include known wine spoilage yeasts and bacteria. Wine spoilage microorganisms, including the genefugura Lactobacillus, Acetobacter, Gluconobacter and Brettanomyces showed very low relative abundance and were found only in a couple of locations within the winery. Microbial populations detected in this facility were also compared to the resident microbiota identified in other fermented food facilities, revealing that microbial population structures may reflect the nature of the product created in each facility.

scholarly journals A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Adrienn Gréta Tóth ◽  
István Csabai ◽  
Gergely Maróti ◽  
Ákos Jerzsele ◽  
Attila Dubecz ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Pathogenic Bacteria ◽  
Gene Diversity ◽  
Fermented Food ◽  
Practical Significance ◽  
Fermented Foods ◽  
Bacterial Strains ◽  
Genetic Components ◽  
Antimicrobial Resistance Genes ◽  
Antimicrobial Resistance Gene

AbstractAntimicrobial resistance (AMR) is a global threat gaining more and more practical significance every year. The main determinants of AMR are the antimicrobial resistance genes (ARGs). Since bacteria can share genetic components via horizontal gene transfer, even non-pathogenic bacteria may provide ARG to any pathogens which they become physically close to (e.g. in the human gut). In addition, fermented food naturally contains bacteria in high amounts. In this study, we examined the diversity of ARG content in various kefir and yoghurt samples (products, grains, bacterial strains) using a unified metagenomic approach. We found numerous ARGs of commonly used fermenting bacteria. Even with the strictest filter restrictions, we identified ARGs undermining the efficacy of aminocoumarins, aminoglycosides, carbapenems, cephalosporins, cephamycins, diaminopyrimidines, elfamycins, fluoroquinolones, fosfomycins, glycylcyclines, lincosamides, macrolides, monobactams, nitrofurans, nitroimidazoles, penams, penems, peptides, phenicols, rifamycins, tetracyclines and triclosan. In the case of gene lmrD, we detected genetic environment providing mobility of this ARG. Our findings support the theory that during the fermentation process, the ARG content of foods can grow due to bacterial multiplication. The results presented suggest that the starting culture strains of fermented foods should be monitored and selected in order to decrease the intake of ARGs via foods.

scholarly journals Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 165
Author(s):  
Laila N. Shwaiki ◽  
Aylin W. Sahin ◽  
Elke K. Arendt
Keyword(s):  
Apple Juice ◽  
Digestive Enzyme ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Food Spoilage ◽  
Inhibitory Effects ◽  
Barley Endosperm ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Spoilage Microorganisms

In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists. Food spoilage yeast are part of this dilemma, with common spoilers such as Zygosaccharomyces, Kluyveromyces, Debaryomyces and Saccharomyces frequently encountered. Antimicrobial peptides derived from plants have risen in popularity due to their ability to reduce spoilage. This study examines the potential application of a synthetic defensin peptide derived from barley endosperm. Its inhibitory effect against common spoilage yeasts, its mechanisms of action (membrane permeabilisation and overproduction of reactive oxygen species), and its stability in different conditions were characterised. The safety of the peptide was evaluated through a haemolysis and cytotoxicity assay, and no adverse effects were found. Both assays were performed to understand the effect of the peptide if it were to be consumed. Its ability to be degraded by a digestive enzyme was also examined for its safety. Finally, the peptide was successfully applied to different beverages and maintained the same inhibitory effects in apple juice as was observed in the antiyeast assays, providing further support for its application in food preservation.

scholarly journals Isolation of thermo-tolerant and ethanol-tolerant yeast from local fermented foods and their potential as bioethanol producers

2021 ◽  
Vol 924 (1) ◽  
pp. 012077
Author(s):  
M Nurcholis ◽  
A Setiawan ◽  
J Kusnadi ◽  
J M Maligan
Keyword(s):  
High Temperatures ◽  
Fermented Food ◽  
Test Method ◽  
Fermented Foods ◽  
Three Stages ◽  
Liquid Chemical ◽  
The Cost ◽  
Tolerance To Ethanol ◽  
Descriptive Method ◽  
Selection Of

Abstract Bioethanol is a liquid chemical produced from sugar-, starch-or lignocellulosic-based biomass through fermentation by ethanol-producing microbes. Ethanol-producing yeast generally has limited tolerance to ethanol and has limitation to high temperatures above 40°C. High-temperature tolerant yeast is required because it potentially reduces the risk of contamination and it also reduces the cost of the cooling process. This study aims to determine ethanol-producing yeasts that have tolerance to ethanol and high temperatures from local fermented food products. This study uses a descriptive method conducted in three stages. Isolation and selection of yeast were performed from 18 local fermented foods in Indonesia. Temperature and ethanol tolerance of selected yeast were performed by using a spot test method. The ethanol content was tested using Gas Chromatography (GC). The results exhibited that isolate F08b had the highest tolerance to ethanol and temperature. The isolate was able to grow up to a temperature of 50°C and a concentration of 18% ethanol. Meanwhile, isolate F10 was able to produce the highest ethanol concentration at 3.37% (v/v) in 48th-hour fermentation.

Rapid Detection of Chloramphenicol Residues in Fermented Foods Based on UPLC-DAD

2021 ◽  
Vol 7 (6) ◽  
pp. 6303-6316
Author(s):  
Weixi Gao ◽  
Yan Zhuang
Keyword(s):  
Rapid Detection ◽  
Detection Method ◽  
Original Method ◽  
Fermented Food ◽  
Fermented Foods ◽  
Test Paper ◽  
Set Up ◽  
Test Process ◽  
Detection Reagent ◽  
Detection Speed

in the detection of chloramphenicol residues in fermented food, there are often problems of slow detection speed. Using UPLC-DAD method, a rapid detection method of chloramphenicol residues in fermented food based on UPLC-DAD method is designed. According to the characteristics of chloramphenicol, set up the detection reagent, select the detection equipment, and form the detection laboratory. It is usingUPLC-DAD method to design the test paper, using the set test reagent to deal with the sample to be tested, according to the design results of the test process, combining the reagent with the sample, to determine its specificity. Chloramphenicol residue was detected by test paper. So far, the rapid detection method of chloramphenicol residues in fermented food based on UPLC-DAD method has been designed. Compared with the original detection method, the detection speed of the detection method designed in this paper is significantly higher than the original method. In conclusion, the rapid detection method of chloramphenicol residues in fermented food based on UPLC-DAD method is effective.

scholarly journals Does Consumption of Fermented Foods Modify the Human Gut Microbiota?

2020 ◽  
Vol 150 (7) ◽  
pp. 1680-1692 ◽  
Author(s):  
Leah T Stiemsma ◽  
Reine E Nakamura ◽  
Jennifer G Nguyen ◽  
Karin B Michels
Keyword(s):  
Gut Microbiota ◽  
Human Health ◽  
Food Consumption ◽  
Intervention Studies ◽  
Fermented Food ◽  
Fermented Foods ◽  
Human Intervention ◽  
Human Gut ◽  
Gut Dysbiosis ◽  
Human Gut Microbiota

ABSTRACT The human microbiota is a key contributor to many aspects of human health and its composition is largely influenced by diet. There is a growing body of scientific evidence to suggest that gut dysbiosis (microbial imbalance of the intestine) is associated with inflammatory and immune-mediated diseases (e.g., inflammatory bowel disease and asthma). Regular consumption of fermented foods (e.g., kimchi, kefir, etc.) may represent a potential avenue to counter the proinflammatory effects of gut dysbiosis. However, an assessment of the available literature in this research area is lacking. Here we provide a critical review of current human intervention studies that analyzed the effect of fermented foods on the composition and/or function of the human gut microbiota. A total of 19 human intervention studies were identified that met this search criteria. In this review, we discuss evidence that consumption of fermented foods may modify the gut microbiota in humans. Further, there is cursory evidence to suggest that gut microbiota compositional changes mediate associations between fermented food consumption and human health outcomes. Although promising, there remains considerable heterogeneity in the human populations targeted in the intervention studies we identified. Larger longitudinal feeding studies with longer follow-up are necessary to confirm and enhance the current data. Further, future studies should consider analyzing microbiota function as a means to elucidate the mechanism linking fermented food consumption with human health. This review highlights methodologic considerations for intervention trials, emphasizing an expanse of research opportunities related to fermented food consumption in humans.

scholarly journals Trends in Fermented Food Consumption and Sodium Intake from Fermented Foods for Korean Adults Using the Korea National Health and Nutrition Examination Survey (KNHANES) (P18-025-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Sangyoung Kim ◽  
Jeanne Freeland-Graves ◽  
Hyun Ja Kim
Keyword(s):  
Food Consumption ◽  
National Health ◽  
Sodium Intake ◽  
Fermented Food ◽  
Fermented Foods ◽  
Nutrition Examination Survey ◽  
Men And Women ◽  
Korean Adults ◽  
Health And Nutrition ◽  
Over Time

Abstract Objectives To examine the trends in the consumption of fermented foods and sodium intake over time, using data from the Korean National Health and Nutrition Examination Survey (KNHANES). Methods This research study is a secondary analysis using KNHANES data from 1998 to 2016 which is a cross-sectional survey. The target population was Korean adults, ages ≥19 years and the total number was 76,199, with 32,324 men and 43,875 women. Assessment of fermented food consumption and sodium intake was conducted via analysis of 24-hour dietary recall data. Multivariate linear regressions and logistic regressions were performed to calculate the P for trends by applying strata, cluster, and sampling weights by SAS PROC SURVEY. Age was standardized for all analyses in order to calculate P for trends for education, income, fermented food consumption, and sodium intake. Results A significant decline in fermented food consumption was observed in both men and women (P < 0.0001). Among fermented foods, kimchi consumption was greatly reduced while pickled vegetables consumption showed a marked increase. Similarly, sodium intake from fermented foods significantly declined over time in both men and women (P < 0.0001). Conclusions The consumption of fermented foods and sodium intake from fermented foods by Korean adults significantly decreased over time from 1998 to 2016. Funding Sources N/A.

Bioclimatic assessment of abiotic factors affecting relative abundance and distribution of wheat stem sawfly (Hymenoptera: Cephidae) in western Canada

2018 ◽  
Vol 151 (1) ◽  
pp. 16-33
Author(s):  
Owen Olfert ◽  
Ross M. Weiss ◽  
Haley Catton ◽  
Héctor Cárcamo ◽  
Scott Meers
Keyword(s):  
North America ◽  
Geographic Distribution ◽  
Relative Abundance ◽  
General Circulation ◽  
General Circulation Models ◽  
Simulation Software ◽  
Economic Losses ◽  
Western Canada ◽  
Wheat Stem Sawfly ◽  
Ecoclimatic Index

AbstractWheat stem sawfly, Cephus cinctus Norton (Hymenoptera: Cephidae), indigenous to North America, quickly adapted from host native grasses to wheat crops (Triticum Linnaeus (Poaceae)) with expansion of agriculture on the Great Plains of North America. Bioclimatic simulation tools, such as Climex, predict the potential geographic distribution and establishment of insects in ecosystems, based on climate. The ecoclimatic index, a measure of ecological suitability, integrates potential population growth with stresses to produce estimates of relative abundance. This simulation software was used to develop a bioclimate model for C. cinctus in western Canada. Results fostered a better understanding of how C. cinctus responded to selected climate variables. Two general circulation models were then applied to assess the response of C. cinctus populations to future climate. Relative to current climate, predicted changes in C. cinctus distribution and relative abundance were greatest for 2030, with a small further increase for 2070. Across the Prairies and Boreal Plains Ecozones, changes in ecoclimatic index were greater than in geographic distribution. Both general circulation models indicated most of this area would be categorised as very favourable. This suggests that the potential for pest populations could expand into areas that do not currently experience economic losses associated with C. cinctus.

scholarly journals Trichoderma harzianum Inoculation Reduces the Incidence of Clubroot Disease in Chinese Cabbage by Regulating the Rhizosphere Microbial Community

2020 ◽  
Vol 8 (9) ◽  
pp. 1325
Author(s):  
Junhui Li ◽  
Joshua Philp ◽  
Jishun Li ◽  
Yanli Wei ◽  
Hongmei Li ◽  
...  
Keyword(s):  
Microbial Community ◽  
Relative Abundance ◽  
Chinese Cabbage ◽  
Biological Control Agent ◽  
Disease Incidence ◽  
Pathogenic Fungi ◽  
Economic Losses ◽  
Vegetable Production ◽  
Clubroot Disease ◽  
Rhizosphere Microbial Community

Clubroot is a disease of cruciferous crops that causes significant economic losses to vegetable production worldwide. We applied high-throughput amplicon sequencing technology to quantify the effect of Trichodermaharzianum LTR-2 inoculation on the rhizosphere community of Chinese cabbage (Brassica rapa subsp. pekinensis cv. Jiaozhou) in a commercial production area. T. harzianum inoculation of cabbage reduced the incidence of clubroot disease by 45.4% (p < 0.05). The disease control efficacy (PDIDS) was 63%. This reduction in disease incidence and severity coincided with a drastic reduction in both the relative abundance of Plasmodiaphora brassicae, the causative pathogen of cabbage clubroot disease, and its copy number in rhizosphere soil. Pathogenic fungi Alternaria and Fusarium were also negatively associated with Trichoderma inoculation according to co-occurrence network analysis. Inoculation drastically reduced the relative abundance of the dominant bacterial genera Delftia and Pseudomonas, whilst increasing others including Bacillus. Our results demonstrate that T. harzianum LTR-2 is an effective biological control agent for cabbage clubroot, which acts through modulation of the soil and rhizosphere microbial community.

scholarly journals Insights into the Variations of Hao-Dependent Nitrifying and Nir-Dependent Denitrifying Microbial Communities in Ammonium-Graduated Lake Environments

2019 ◽  
Vol 9 (16) ◽  
pp. 3229
Author(s):  
Zhao ◽  
Chen ◽  
Qu ◽  
Jin ◽  
Zheng ◽  
...  
Keyword(s):  
Organic Carbon ◽  
Microbial Communities ◽  
Relative Abundance ◽  
Spatial Scales ◽  
Biogeochemical Cycles ◽  
Nitrifying Bacteria ◽  
Microbial Populations ◽  
High Nitrogen ◽  
Hydroxylamine Oxidoreductase ◽  
Nitrosomonas Oligotropha

Biological nitrification and denitrification play significant roles in nitrogen-associated biogeochemical cycles. However, our understanding of the spatial scales at which microbial communities act and vary is limited. We used gene-specific metagenomic PCR to explore changes in nitrifying and denitrifying microbial communities within pristine lake and its branches, where the ammonium and dissolved organic carbon (DOC) concentrations form a gradient. The biomarkers hydroxylamine oxidoreductase and nitrite reductase genes indicated that strong relationships exist between the diversities and community structures of denitrifiers and ammonium gradients. It showed that the Nitrosomonas oligotropha cluster dominates the nitrifying bacteria in low-nutrition environments, while a new Nitrosomonas ureae cluster accounted for nearly 80% of the nitrifying bacteria in high-nitrogen environments. The distribution and diversity of nirS/K-dependent denitrifiers in the various habitats were similar, but predominantly affiliated with unknown clusters. Moreover, the abundance of all the hao genes dramatically outnumbered that of nir genes. The relative abundance of hao was clearly higher during eutrophication (13.60%) than during oligotrophy (5.23%), whereas that of nirS showed opposite tendencies. Overall, this study provides valuable comparative insights into the shifts in nitrifying and denitrifying microbial populations in lake environments with ammonium gradients, suggesting that unique dominant denitrifiers probably play an important role in the nitrogen cycle.

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