Simultaneous Detection of Multiple Wine-Spoilage Organisms Using a PCR-Based DNA Dipstick Assay

Abstract Background: The presence of microbial contaminants such as Brettanomyces in wine can lead to undesirable wine. Therefore, monitoring for the presence of these spoilageorganisms is critical for winemakers to ensure thequality of their end product. Objective: To address this problem, Molecular Epidemiology, Inc. (MEI, Seattle, WA) has developed a wine-spoilage organism detection kit consisting of a multiplex PCR DNA dipstick that simultaneously detects these organisms. Methods: Wine samples obtained from local wineries that tested negative by routine microbiological culture were spiked with the target microorganisms, while samples that were designated as spoiled by the wineries were usedas-is without spiking for assessing the performancecharacteristics of the DNA dipstick assay. Microbial enumeration was performed following standard microbiological plating methods. Samples spiked with low cell numbers (<5 cells per 100 mL) were enriched using wine enrichment media (WSE; optional component of the kit) prior to analysis using the DNA dipstick assay. Suitability of WSE medium to support the growth of wine-spoilage microorganisms was compared with standard microbiological media. Results: Testing of 92 diverse bacterial and yeast strains commonly found in winery and food operations and 50 various strains of spoilage organisms isolated from wineries indicated that the dipstick assay can exclusively detect the target wine-spoilage microorganisms. All target spoilage organisms in samples containing low cell numbers (<5 cells per 100 mL) were detected by dipstick assay 48 hpostenrichment in WSE, except for a few strains of Brettanomyces bruxellensis that required longer incubation times. Conclusions: The wine-spoilage organism detection kithas a detection limit of 10 cells/mL. Highlights: The kit can be used at different stages of the wine-making process to detect multiplespoilage-causing microorganisms in a single assay, thus offering a convenient test system for winemakers interested in monitoring the quality of their product.

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The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

Fermentation ◽

10.3390/fermentation5030054 ◽

2019 ◽

Vol 5 (3) ◽

pp. 54 ◽

Cited By ~ 16

Author(s):

Benito ◽

Calderón ◽

Benito

Keyword(s):

Quality Parameters ◽

Quality Improvements ◽

Wine Quality ◽

Yeast Strains ◽

Fermentation Quality ◽

Pichia Kluyveri ◽

Near Future ◽

Interesting Species ◽

Spoilage Microorganisms

In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the best possible wine quality. Nevertheless, in recent decades, some strains of non-Saccharomyces species have been proven to improve the quality of wine. Non-Saccharomyces species can positively influence quality parameters such as aroma, acidity, color, and food safety. These quality improvements allow winemakers to produce innovative and differentiated wines. For that reason, the yeast strains Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Schizosaccharomyces pombe, and Pichia kluyveri are now available on the market. Other interesting species, such as Starmerella bacillaris, Meyerozyma guilliermondii, Hanseniospora spp., and others, will probably be available in the near future.

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Strategi Penyelenggaraan Diklat Dan Ujian Sertifikasi Keahlian Pengadaan Barang/ Jasa Pemerintah Di Lingkungan Pemerintah Kabupaten Magelang

Kajian Bisnis STIE Widya Wiwaha ◽

10.32477/jkb.v24i1.219 ◽

2017 ◽

Vol 24 (1) ◽

pp. 87-106

Author(s):

Wiharyanto Wiharyanto

Keyword(s):

Education And Training ◽

Test System ◽

Civil Servants ◽

Quality Of Education ◽

Alternative Formulation ◽

Computer Assisted ◽

Certification Exams ◽

The Government ◽

And Training

The study aims to analyze about the low graduation and certification exam training participants of the procurement of goods / services of the government and its contributing factors, and formulate a strategy of education and training and skills certification exams procurement of goods / services of the government. Collecting data using the method of study documentation, interviews, and questionnaires. Is the official source of information on the structural and functional Regional Employment Board, as well as the participants of the training and skills certification exams procurement of goods / services of the government in Magelang regency government environment. Analysis using 4 quadrant SWOT analysis, to determine the issue or strategic factors in improving the quality of education and training and skills certification exams procurement of government goods / services within the Government of Magelang regency. The results show organizer position is in quadrant I, which is supporting the growth strategy, with 3 alternative formulation strategies that improve the quality of education and training and skills certification exams procurement of government goods / services, and conducts certification examination of the procurement of government goods / services with computer assisted test system (CAT). Based on the research recommendations formulated advice to the organizing committee, namely: of prospective participants of the training and skills certification exams procurement of goods / services the government should consider the motivation of civil servants, is examinees who have attended training in the same period of the year, the need for simulation procurement of goods / services significantly, an additional allocation of training time, giving sanction to civil servants who have not passed the exam, the provision of adequate classroom space with the number of participants of each class are proportional, as well as explore the evaluation of education and training and skills certification exams procurement of goods / services for Government of participants.

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Principles for construction of bioluminescent enzyme biotests for analysis of complex media

Доклады Академии наук ◽

10.31857/s0869-56524852229-233 ◽

2019 ◽

Vol 485 (2) ◽

pp. 229-233

Author(s):

V. P. Kalyabina ◽

E. N. Esimbekova ◽

I. G. Torgashina ◽

K. V. Kopylova ◽

V. A. Kratasyuk

Keyword(s):

Fruits And Vegetables ◽

Rapid Assessment ◽

Test System ◽

Maximum Sensitivity ◽

Toxic Chemicals ◽

Complex Media ◽

Luminescent Bacterium ◽

Chemical Safety ◽

Minimal Impact

We formulated the principles of designing bioluminescent enzyme tests for assessing the quality of complex media which consist in providing the maximum sensitivity to potentially toxic chemicals at a minimal impact of uncontaminated complex media. The developed principles served as a basis for designing a new bioluminescent method for an integrated rapid assessment of chemical safety of fruits and vegetables which is based on using the luminescent bacterium enzymes (NAD(P)H:FMN oxidoreductase and luciferase) as a test system.

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How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Applied Sciences ◽

10.3390/app11104658 ◽

2021 ◽

Vol 11 (10) ◽

pp. 4658

Author(s):

Magdalena Januszek ◽

Paweł Satora

Keyword(s):

Volatile Compounds ◽

Current Paper ◽

Higher Alcohols ◽

High Quality ◽

Volatile Composition ◽

Spontaneous Fermentation ◽

Fermentation Efficiency ◽

Yeast Strains ◽

The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

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Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Fermentation ◽

10.3390/fermentation7010021 ◽

2021 ◽

Vol 7 (1) ◽

pp. 21

Author(s):

Tinashe Mangwanda ◽

Joel B. Johnson ◽

Janice S. Mani ◽

Steve Jackson ◽

Shaneel Chandra ◽

...

Keyword(s):

Management Practices ◽

Scientific Literature ◽

Asia Pacific ◽

Yeast Strains ◽

Challenges And Opportunities ◽

The Caribbean ◽

The Impact ◽

Production Industry ◽

Stringent Quality

The rum industry is currently worth USD 16 billion, with production concentrated in tropical countries of the Caribbean and Asia-Pacific regions. The primary feedstock for rum production is sugar cane molasses, a by-product of sugar refineries. The main variables known to affect rum quality include the composition of the molasses, the length of fermentation, and the type of barrels and length of time used for aging the rum. The goal of this review is to provide an overview of the impact of these variables on rum quality, and to highlight current challenges and opportunities in the production of rum from molasses. In order to achieve this, we review the relevant contemporary scientific literature on these topics. The major contemporary challenges in the rum production industry include minimising the effects of variability in feedstock quality, ensuring the fermentation process runs to completion, preventing microbial contamination, and the selection and maintenance of yeast strains providing optimum ethanol production. Stringent quality management practices are required to ensure consistency in the quality and organoleptic properties of the rum from batch to batch. Further research is required to fully understand the influences of many of these variables on the final quality of the rum produced.

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The Sustainable Treatment Effect of Constructed Wetland for the Aquaculture Effluents from Blunt Snout Bream (Megalobrama amblycephala) Farm

Water ◽

10.3390/w13233418 ◽

2021 ◽

Vol 13 (23) ◽

pp. 3418

Author(s):

Bing Li ◽

Rui Jia ◽

Yiran Hou ◽

Chengfeng Zhang ◽

Jian Zhu ◽

...

Keyword(s):

Water Quality ◽

Constructed Wetland ◽

High Efficiency ◽

Fish Culture ◽

Megalobrama Amblycephala ◽

Blunt Snout Bream ◽

Aquaculture Effluents ◽

Farm Scale ◽

Microbial Contaminants

In aquaculture, constructed wetland (CW) has recently attracted attention for use in effluent purification due to its low running costs, high efficiency and convenient operation,. However, less data are available regarding the long-term efficiency of farm-scale CW for cleaning effluents from inland freshwater fish farms. This study investigated the effectiveness of CW for the removal of nutrients, organic matter, phytoplankton, heavy metals and microbial contaminants in effluents from a blunt snout bream (Megalobrama amblycephala) farm during 2013–2018. In the study, we built a farm-scale vertical subsurface flow CW which connected with a fish pond, and its performance was evaluated during the later stage of fish farming. The results show that CW improved the water quality of the fish culture substantially. This system was effective in the removal of nutrients, with a removal rate of 21.43–47.19% for total phosphorus (TP), 17.66–53.54% for total nitrogen (TN), 32.85–53.36% for NH4+-N, 33.01–53.28% NH3-N, 30.32–56.01% for NO3−-N and 42.75–63.85% for NO2−-N. Meanwhile, the chlorophyll a (Chla) concentration was significantly reduced when the farming water flowed through the CW, with a 49.69–62.01% reduction during 2013–2018. However, the CW system only had a modest effect on the chemical oxygen demand (COD) in the aquaculture effluents. Furthermore, concentrations of copper (Cu) and lead (Pb) were reduced by 39.85% and 55.91%, respectively. A microbial contaminants test showed that the counts of total coliform (TC) and fecal coliform (FC) were reduced by 55.93% and 48.35%, respectively. In addition, the fish in the CW-connected pond showed better growth performance than those in the control pond. These results indicate that CW can effectively reduce the loads of nutrients, phytoplankton, metals, and microbial contaminants in effluents, and improve the water quality of fish ponds. Therefore, the application of CW in intensive fish culture systems may provide an advantageous alternative for achieving environmental sustainability.

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A Novel Test System for Genotyping rs43703016 Single-nucleotide Substitutions in the Bovine CSN3 Gene

Annual Research & Review in Biology ◽

10.9734/arrb/2019/v32i430090 ◽

2019 ◽

pp. 1-5

Author(s):

Svetlana Kovalchuk ◽

Arina Tagmazyan ◽

Eugene Klimov

Keyword(s):

Nucleotide Substitution ◽

Milk Proteins ◽

Test System ◽

Nucleotide Polymorphisms ◽

Dna Testing ◽

Nucleotide Substitutions ◽

Single Nucleotide ◽

Allele Specific ◽

Selection Of

Aims: Caseins are among the main milk proteins that determine many of its properties. Bovine kappa-casein (CSN3) is associated with the qualitative composition of milk, as well as with the quality of cheese obtained from this milk. The rs43703016 single-nucleotide substitution (g.88532332A>C; Asp148Ala) in exon 4 of the bovine CSN3 gene plays an important role in the production of quality hard cheeses. Various methods for the DNA testing of this substitution have been developed in the last three decades. Emergent DNA technologies provide an opportunity to modernize methods of genotyping single-nucleotide polymorphisms. Results: We have developed and verified a method to differentiate A/C alleles of the rs43703016 substitution in the bovine CSN3 gene by real-time PCR using allele-specific fluorescent probes. Conclusion: Our new method allows fast genotyping of animals, and may be used for selection of cows carrying the CC genotype, which determines good cheese-making properties of milk.

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Dipstick Assay for Rapid Detection of Beer Spoilage Organisms

Journal of AOAC International ◽

10.5740/jaoacint.17-0479 ◽

2018 ◽

Vol 101 (6) ◽

pp. 1913-1919 ◽

Cited By ~ 1

Author(s):

Harish K Janagama ◽

Tam Mai ◽

Sukkhyun Han ◽

Lourdes M Nadala ◽

Cesar Nadala ◽

...

Keyword(s):

Lactic Acid ◽

Rapid Detection ◽

Cost Effective ◽

Lactobacillus Brevis ◽

Test System ◽

Wild Yeast ◽

Brewing Process ◽

Beer Spoilage ◽

Enrichment Methods

Abstract Background: Beer spoilage caused by wild yeast and bacteria is a major concern to both commercial and home brewers. Objective: To address this problem, Molecular Epidemiology Inc. (MEI, Seattle, WA) has developed a beer spoilage organism detection kit consisting of an enrichment media (BSE) and a multiplex PCR DNA dipstick that simultaneously detects these organisms within 2 h following enrichment. Methods: The kit was tested by using samples obtained from breweries located in the Greater Seattle area. Samples were spiked with the target microbes, when necessary, and used for assessing the performance characteristics of the DNA dipstick assay. Microbial enumerations were performed as per the standard microbiological plating methods. The suitability of the BSE medium to support the growth of beer spoilage microbes was compared with the industry-approved NBB-C medium (Dohler, Darmstadt, Germany). Results: Inclusivity (a panel of 50 isolates) and Exclusivity (a panel of 92 isolates) testing indicated that the dipstick assay can exclusively detect the indicated target beer spoilage microbes. When compared with the NBB-C medium (Dohler, Darmstadt, Germany) approved by the European Brewers Convention for beer spoilage organisms, the BSE medium supported faster growth of critical spoilage lactic acid bacteria such as Lactobacillus brevis, L. lindneri, and Pediococcus damnosus. Conclusions: The beer spoilage organism detection kit has a detection limit of 10 cells/mL. Highlights: The kit can be used at different stages of the brewing process, thus offering a convenient, cost effective, and faster test system for brewers interested in monitoring the quality of their product.

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The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Microorganisms ◽

10.3390/microorganisms8030323 ◽

2020 ◽

Vol 8 (3) ◽

pp. 323 ◽

Cited By ~ 1

Author(s):

Lanlan Hu ◽

Rui Liu ◽

Xiaohong Wang ◽

Xiuyan Zhang

Keyword(s):

Saccharomyces Cerevisiae ◽

Sensory Quality ◽

Ph Value ◽

Lower Amount ◽

Chemical Compositions ◽

Higher Alcohol ◽

Yeast Strains ◽

Fruit Wine ◽

Saccharomyces Yeast

Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.

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Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese

Applied Sciences ◽

10.3390/app10114020 ◽

2020 ◽

Vol 10 (11) ◽

pp. 4020

Author(s):

Magdalena Michalak ◽

Katarzyna Skrzypczak ◽

Maciej Nastaj ◽

Konrad Terpiłowski ◽

Tomasz Skrzypek ◽

...

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Amino Acid Profile ◽

Microstructure Characteristics ◽

Before And After ◽

Microbial Enumeration ◽

Potential Use ◽

Cheese Production ◽

Improved Characteristics

This paper reports the potential use of fermented curly kale juice in Feta-type cheese production. The rheological study and Turbiscan assay demonstrated that fermented curly kale juice coupled with rennet accelerated curd formation resulted in a stronger curd compared to the sample containing rennet alone. Laboratory-scale cheese was manufactured from cow’s milk with the use of fermented curly kale juice. Several parameters that affect the quality of cheese were investigated, including physicochemical, textural and microstructure characteristics. The content of amino acids and fatty acids was determined, surface properties were assessed and microbial enumeration of the experimental cheese was carried out before and after ripening. The values of pH and the content of lactose and protein significantly decreased as a result of maturation. In turn, an increase in LAB growth as well as saturated and unsaturated fatty acids was observed. The use of the fermented curly kale juice improved the textural characteristics and changed the microstructure of the obtained cheese. Finally, the ripening process enhanced the amino acid profile of the Feta-type cheese. These findings indicate that the fermented curly kale juice can be used for manufacture of cheese with improved characteristics and functional properties.

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