1
|
Yousef MM, Zohri ANA, Darwish AMG, Shamseldin A, Kabeil SA, Abdelkhalek A, Binsuwaidan R, Jaremko M, Alshwyeh HA, Hafez EE, Saied EM. Exploring the antibacterial potential of plant extracts and essential oils against Bacillus thermophilus in beet sugar for enhanced sucrose retention: a comparative assessment and implications. Front Microbiol 2023; 14:1219823. [PMID: 37547698 PMCID: PMC10400092 DOI: 10.3389/fmicb.2023.1219823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Accepted: 06/23/2023] [Indexed: 08/08/2023] Open
Abstract
Sugar beet is one of the greatest sources for producing sugar worldwide. However, a group of bacteria grows on beets during the storage process, leading to a reduction in sucrose yield. Our study focused on identifying common bacterial species that grow on beets during manufacturing and contribute to sucrose loss. The ultimate goal was to find a potential antibacterial agent from various plant extracts and oils to inhibit the growth of these harmful bacteria and reduce sucrose losses. The screening of bacterial species that grow on beet revealed that a large group of mesophilic bacteria, such as Bacillus subtilis, Leuconostoc mesenteroides, Pseudomonas fluorescens, Escherichia coli, Acinetobacter baumannii, Staphylococcus xylosus, Enterobacter amnigenus, and Aeromonas species, in addition to a dominant thermophilic species called Bacillus thermophilus, were found to be present during the manufacturing of beets. The application of 20 plant extracts and 13 different oils indicated that the extracts of Geranium gruinum, Datura stramonium, and Mentha spicata were the best antibacterials to reduce the growth of B. thermophilus with inhibition zones equal to 40, 39, and 35 mm, respectively. In contrast, the best active oils for inhibiting the growth of B. thermophilus were Mentha spicata and Ocimum bacilicum, with an inhibitory effect of 50 and 45 mm, respectively. RAPD-PCR with different primers indicated that treating sugar juice with the most effective oils against bacteria resulted in new recombinant microorganisms, confirming their roles as strong antibacterial products. The characterization of Mentha spicata and Ocimum bacilicum oils using GC/MS analysis identified cis-iso pulegone and hexadecanoic acid as the two main bioactive compounds with potential antibacterial activity. An analysis of five genes using DD-PCR that have been affected due to antibacterial activity from the highly effective oil from Mentha spicata concluded that all belonged to the family of protein defense. Our findings indicate that the application of these pure antibacterial plant extracts and oils would minimize the reduction of sucrose during sugar production.
Collapse
Affiliation(s)
- Mohamed M. Yousef
- Faculty of Sugar Industry Technology and Integrated Industries, Assiut University, Assiut, Egypt
| | - Abdel-Naser A. Zohri
- Department of Botany and Microbiology, Faculty of Science, Assuit University, Assiut, Egypt
| | - Amira M. G. Darwish
- Food Industry Technology Program, Faculty of Industrial and Energy Technology, Borg Al Arab Technological University, Alexandria, Egypt
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
| | - Abdelaal Shamseldin
- Department of Environmental Biotechnology, GEBRI Institute at the City of Scientific Research and Technology Applications, New Borg El-Arab, Alexandria, Egypt
| | - Sanaa A. Kabeil
- Department of Protein Research, GEBRI Institute at the City of Scientific Research and Technology Applications, Alexandria, Egypt
| | - Ahmed Abdelkhalek
- Plant Protection and Biomolecular Diagnosis Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab, Alexandria, Egypt
| | - Reem Binsuwaidan
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Mariusz Jaremko
- Division of Biological and Environmental Sciences and Engineering, Smart-Health Initiative and Red Sea Research Center, King Abdullah University of Science and Technology, Thuwal, Saudi Arabia
| | - Hussah Abdullah Alshwyeh
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
- Basic and Applied Scientific Research Center, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Elsayed E. Hafez
- Plant Protection and Biomolecular Diagnosis Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab, Alexandria, Egypt
| | - Essa M. Saied
- Chemistry Department, Faculty of Science, Suez Canal University, Ismailia, Egypt
- Institute for Chemistry, Humboldt Universität zu Berlin, Berlin, Germany
| |
Collapse
|
2
|
Volatile compounds, bacteria compositions and physicochemical properties of 10 fresh fermented rice noodles from southern China. Food Res Int 2021; 150:110787. [PMID: 34865802 DOI: 10.1016/j.foodres.2021.110787] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 10/08/2021] [Accepted: 10/24/2021] [Indexed: 01/15/2023]
Abstract
To clarify the discrepancy in characteristic flavor and bacteria composition of 10 fresh fermented rice noodles from southern China, the volatile and bacteria composition were determined by headspace-gas chromatography ion mobility spectrometry and 16SrRNA sequencing methods. The potential relationship between volatile compounds and bacterial composition has also been further revealed using spearman's correlation analysis. The contents of proximate composition, cooking properties and texture properties of 10 fresh fermented rice noodles exhibited significant different among them (p < 0.05). The flavor analysis showed that a total of 54 compounds were detected. 1-Octen-one, ethyl 3-methylbutanoate, 3-methylbutanal, n-nonanal, hexanal, amyl acetate, ethanol and 2-pentyl furan were the key volatiles among them. The bacterial analysis showed that Leuconostoc and Lactococcus were the core bacteria at the genu level of all samples. Amyl acetate, 2-butanone and methyl-2-methylpropanoate were positively related to Lactococcus while ethanol was negatively correlated with Lactococcus. And Leuconostoc was positively related to 3-methylbutanal and acetone, while was negatively correlated with hexanal. Results indicated that key volatiles and textural properties of different fresh fermented rice noodle samples were associated with bacterial composition.
Collapse
|