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Sedó Molina GE, Shetty R, Jacobsen C, Duedahl-Olesen L, Hansen EB, Bang-Berthelsen CH. Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and potato drinks. Food Microbiol 2024; 118:104427. [PMID: 38049267 DOI: 10.1016/j.fm.2023.104427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 11/07/2023] [Accepted: 11/13/2023] [Indexed: 12/06/2023]
Abstract
The production of plant-based dairy alternatives has been majorly focused on the improvement of sensorial, technological and nutritional properties, to be able to mimic and replace milk-based fermented products. The presence of off-flavours and antinutrients, the lack of production of dairy-like flavours or the metabolic inaccessibility of plant proteins are some of the challenges to overcome to generate plant-based dairy alternatives. However, in the present study, it is demonstrated how the synergistic effect of two LAB strains, when cocultured, can simultaneously solve those challenges when fermenting in four different plant-based raw materials: soy, pea, oat, and potato drinks (SPOP). The fermentation was performed through the mono- and co-culture of the two LAB strains isolated from Apis mellifera (honeybee): Leuconostoc pseudomesenteroides NFICC 2004 and Lactococcus lactis NFICC 2005. Firstly, the coculture of both strains demonstrated to increase the acidification rate of the four plant matrices. Moreover, L. pseudomesenteroides (LP) demonstrated to in situ produce high concentrations of mannitol when fructose was present as C-source. Furthermore, L. pseudomesenteroides, which encoded for PII-proteinase, demonstrated to break down SPOP proteins, releasing free amino acids that were used by L.lactis (LL) for growth and metabolism. Lastly, the analysis of their co-metabolic volatile performance showed the principal ability of removal of the main off-flavours found in SPOP, such as hexanal, 1-octen-3-ol, 2-pentylfuran, pentanal, octanal, heptanal, and nonanal, mainly led by L. pseudomesenteroides, as well as the production of dairy-like flavours, such as diacetyl and 3-methyl-1-butanol, triggered by L. lactis metabolism. Overall, these findings endorsed the use of honeybee isolated strains as starter cultures, demonstrated the potential of coupling genotypes and phenotypes of multiple strains to improve the organoleptic properties suggesting a potential of combining plant-based matrices for the generation of future high-quality plant-based dairy alternatives.
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Affiliation(s)
- Guillermo Eduardo Sedó Molina
- Research Group for Microbial Biotechnology and Biorefining, National Food Institute, Technical University of Denmark, Denmark
| | - Radhakrishna Shetty
- Research Group for Microbial Biotechnology and Biorefining, National Food Institute, Technical University of Denmark, Denmark
| | - Charlotte Jacobsen
- Research Group for Bioactives - Analysis and Application, National Food Institute, Technical University of Denmark, Denmark
| | - Lene Duedahl-Olesen
- Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark, Denmark
| | - Egon Bech Hansen
- Research Group for Gut, Microbes and Health, National Food Institute, Technical University of Denmark, Denmark
| | - Claus Heiner Bang-Berthelsen
- Research Group for Microbial Biotechnology and Biorefining, National Food Institute, Technical University of Denmark, Denmark.
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Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112689] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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3
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Zhang C, Zhang Y, Li H, Liu X. The potential of proteins, hydrolysates and peptides as growth factors forLactobacillusandBifidobacterium: current research and future perspectives. Food Funct 2020; 11:1946-1957. [DOI: 10.1039/c9fo02961c] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Probiotics are live microorganisms that provide health benefits to the host when consumed in adequate concentrations.
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Affiliation(s)
- Chi Zhang
- Beijing Technology and Business University
- China
| | | | - He Li
- Beijing Technology and Business University
- China
| | - Xinqi Liu
- Beijing Technology and Business University
- China
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Vilela A, Bacelar E, Pinto T, Anjos R, Correia E, Gonçalves B, Cosme F. Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview. Foods 2019; 8:E643. [PMID: 31817355 PMCID: PMC6963671 DOI: 10.3390/foods8120643] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 11/29/2019] [Accepted: 12/03/2019] [Indexed: 12/19/2022] Open
Abstract
Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by de novo synthesis (microorganisms' respiration/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns "beverage fragrances construction" as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.
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Affiliation(s)
- Alice Vilela
- CQ-VR, Chemistry Research Centre, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal;
| | - Eunice Bacelar
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (T.P.); (R.A.); (B.G.)
| | - Teresa Pinto
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (T.P.); (R.A.); (B.G.)
| | - Rosário Anjos
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (T.P.); (R.A.); (B.G.)
| | - Elisete Correia
- CQ-VR, Chemistry Research Centre, Department of Mathematics, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal;
- Center for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, IST-UL, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal
| | - Berta Gonçalves
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (T.P.); (R.A.); (B.G.)
| | - Fernanda Cosme
- CQ-VR, Chemistry Research Centre, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal;
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Ávila M, Gómez-Torres N, Delgado D, Gaya P, Garde S. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese. Food Res Int 2017; 100:595-602. [DOI: 10.1016/j.foodres.2017.07.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 07/07/2017] [Accepted: 07/13/2017] [Indexed: 11/28/2022]
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6
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Chen C, Zhao S, Hao G, Yu H, Tian H, Zhao G. Role of lactic acid bacteria on the yogurt flavour: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1295988] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P.R. China
| | - Shanshan Zhao
- College of Agriculture, Hebei University of Engineering, Handan, P.R. China
| | - Guangfei Hao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China
- College of Agriculture, Hebei University of Engineering, Handan, P.R. China
| | - Haiyan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P.R. China
| | - Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P.R. China
| | - Guozhong Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China
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Gómez-Torres N, Ávila M, Delgado D, Garde S. Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese. Int J Food Microbiol 2016; 232:103-10. [PMID: 27289193 DOI: 10.1016/j.ijfoodmicro.2016.05.031] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2015] [Revised: 04/26/2016] [Accepted: 05/31/2016] [Indexed: 10/21/2022]
Abstract
The effect of the biopreservation system formed by Lactobacillus reuteri INIA P572, a reuterin-producing strain, and glycerol (required for reuterin production), on the volatile fraction, aroma and odour of industrial sized semi-hard ewe milk cheese (Castellano type) was investigated over a 3-month ripening period. The volatile compounds were extracted and analyzed by SPME-GC-MS and cheese odour and aroma profiles were studied by descriptive sensory analysis. Control cheese was made only with a mesophilic starter and experimental cheeses with L. reuteri were made with and without glycerol. The addition of L. reuteri INIA P572 to milk enhanced the formation of six volatile compounds. Despite the changes in the volatile compounds profile, the use of L. reuteri INIA P572 did not noticeably affect the sensory characteristics of cheese. On the other hand, the addition of L. reuteri INIA P572 coupled with 30mM glycerol enhanced the formation of twelve volatile compounds, but decreased the formation of five ones. The use of the biopreservation system did not affect overall odour and aroma quality of cheese although it resulted in a significant decrease of the odour intensity scores. In addition, this cheese received significant higher scores for "cheesy" aroma and significant lower scores for the aroma attributes "milky", "caramel" and "yogurt-like". The first two axes of a principal component analysis (PCA) performed for selected volatile compounds and sensory characteristics, accounting for 75% of the variability between cheeses, separated cheeses made with L. reuteri INIA P572 and glycerol from the rest of cheeses, and also differentiated control cheese from cheeses made with L. reuteri INIA P572 from day 60 onward. Our results showed that the reuterin-producing L. reuteri INIA P572 strain, when coupled with glycerol, may be a suitable biopreservation system to use in cheese without affecting odour and aroma quality.
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Affiliation(s)
- Natalia Gómez-Torres
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - Marta Ávila
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - David Delgado
- Instituto Tecnológico Agrario de Castilla y León (ITACyL), Estación Tecnológica de la Leche, Carretera de Autilla s/n, 34071 Palencia, Spain
| | - Sonia Garde
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain.
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8
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Massoud R, Fadaei V, Khosravi-Darani K, Nikbakht HR. Improving the Viability of Probiotic Bacteria in Yoghurt by Homogenization. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12551] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ramona Massoud
- Department of Food Science and Technology; Shahr-e-Qods Branch; Islamic Azad University; Tehran Iran
| | - Vajiheh Fadaei
- Department of Food Science and Technology; Shahr-e-Qods Branch; Islamic Azad University; Tehran Iran
| | - Kianoush Khosravi-Darani
- Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Hamid Reza Nikbakht
- Department of Food Science and Technology; Shahr-e-Qods Branch; Islamic Azad University; Tehran Iran
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Abstract
This review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor molecules for the formation of aroma compounds in connection with the metabolic pathways involved. The roles of nonmetabolic properties such as cell lysis are also described in relation to aroma formation. Finally, we provide an overview of the literature on methods to steer and control aroma formation by LAB in mixed culture fermentations. We demonstrate that the technological progress made recently in high-throughput analysis methods has been driving the development of new approaches to understand, control, and steer aroma formation in (dairy) fermentation processes. This currently entails proposing new rules for designing stable, high-performance mixed cultures constituting a selection of strains, which in concert and on the basis of their individual predicted gene contents deliver the required functionalities.
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Affiliation(s)
- E J Smid
- Laboratory of Food Microbiology and
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10
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Rulikowska A, Kilcawley K, Doolan I, Alonso-Gomez M, Nongonierma A, Hannon J, Wilkinson M. The impact of reduced sodium chloride content on Cheddar cheese quality. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.08.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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Papagianni M. Metabolic engineering of lactic acid bacteria for the production of industrially important compounds. Comput Struct Biotechnol J 2012; 3:e201210003. [PMID: 24688663 PMCID: PMC3962192 DOI: 10.5936/csbj.201210003] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2012] [Revised: 09/10/2012] [Accepted: 09/15/2012] [Indexed: 01/21/2023] Open
Abstract
Lactic acid bacteria (LAB) are receiving increased attention for use as cell factories for the production of metabolites with wide use by the food and pharmaceutical industries. The availability of efficient tools for genetic modification of LAB during the past decade permitted the application of metabolic engineering strategies at the levels of both the primary and the more complex secondary metabolism. The recent developments in the area with a focus on the production of industrially important metabolites will be discussed in this review.
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Affiliation(s)
- Maria Papagianni
- Department of Hygiene and Technology of Food of Animal Origin, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54 124, Greece
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12
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Tong D, Xia C, Hua BQ, Jun LW, Chao ZJ, Ping ZH. Effect ofl-Threonine Concentrations on Acetaldehyde Production andglyAGene Expression in Fermented Milk byStreptococcus thermophilus. FOOD BIOTECHNOL 2012. [DOI: 10.1080/08905436.2012.699204] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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13
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Schwartz J, Pavlova S, Kolokythas A, Lugakingira M, Tao L, Miloro M. Streptococci-human papilloma virus interaction with ethanol exposure leads to keratinocyte damage. J Oral Maxillofac Surg 2011; 70:1867-79. [PMID: 22079067 DOI: 10.1016/j.joms.2011.08.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2011] [Revised: 08/02/2011] [Accepted: 08/03/2011] [Indexed: 11/16/2022]
Abstract
PURPOSE Ethanol, human papilloma virus (HPV), and poor oral hygiene are risk factors that have been attributed to oral carcinogenesis. Streptococci sp and HPV infections are common in the head and neck, often associated with sexual activity. Although HPV is linked to head and neck squamous cell carcinoma, it is unclear whether there is a similar role for Streptococci sp. This cell study examines whether Streptococci sp and HPV-16 with exposure to ethyl alcohol (ETOH) can act as cofactors in the malignant transformation of oral keratinocytes. MATERIALS AND METHODS ETOH (0.1%-20% vol/vol) was used to investigate Streptococci sp attachment with immortalized E6-expressing HPV/HOK-16B cells, human oral buccal keratinocytes, and foreskin keratinocytes. Streptococci sp (Streptococci mutans [LT11]) and various strains of acetaldehyde (AA) producer and nonproducer Streptococcus salivarius (110-1, 109-2, 101-7, and 107-1) and a lactic acid producer bacterium, Lactobacillus rhamnosus (24-1 and 25-2), were examined for interactions with keratinocytes by use of a green dye (percent of cells with colonies after 24 hours). Carcinogens, AA, malondialdehyde, DNA damage, and proliferation (5'-bromo-2-deoxyuridine) among keratinocytes were also quantified. RESULTS AA and malondialdehyde production from permissible Streptococci sp significantly increased with attachment to keratinocytes, whereas L rhamnosus did not significantly attach to keratinocytes. This attachment was associated with enhanced levels of AA adduct formation, proliferation (5'-bromo-2-deoxyuridine incorporation), and enhanced migration through integrin-coated basement membrane by HPV oral keratinocytes, which are characteristics of a malignant phenotype. CONCLUSIONS These cell studies suggest that oral Streptococci sp and HPV (HPV-16) cooperate to transform oral keratinocytes after low-level ETOH (1%) exposure. These results appear to suggest a significant clinical interaction, but further validation is warranted.
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Affiliation(s)
- Joel Schwartz
- Department of Oral Medicine and Diagnostic Sciences, and Member, University of Illinois Cancer Center, College of Dentistry, University of Illinois at Chicago, Chicago, IL 60612, USA.
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Routray W, Mishra HN. Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2011.00151.x] [Citation(s) in RCA: 156] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Martin F, Cachon R, Pernin K, De Coninck J, Gervais P, Guichard E, Cayot N. Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt. J Dairy Sci 2011; 94:614-22. [PMID: 21257030 DOI: 10.3168/jds.2010-3372] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2010] [Accepted: 11/11/2010] [Indexed: 11/19/2022]
Abstract
The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the biosynthesis of aroma compounds by lactic acid bacteria in non-fat yogurt. The study was done with yogurts fermented by Lactobacillus bulgaricus and Streptococcus thermophilus. The Eh was modified by the application of different gaseous conditions (air, nitrogen, and nitrogen/hydrogen). Acetaldehyde, dimethyl sulfide, diacetyl, and pentane-2,3-dione, as the major endogenous odorant compounds of yogurt, were chosen as tracers for the biosynthesis of aroma compounds by lactic acid bacteria. Oxidative conditions favored the production of acetaldehyde, dimethyl sulfide, and diketones (diacetyl and pentane-2,3-dione). The Eh of the medium influences aroma production in yogurt by modifying the metabolic pathways of Lb. bulgaricus and Strep. thermophilus. The use of Eh as a control parameter during yogurt production could permit the control of aroma formation.
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Affiliation(s)
- F Martin
- Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, EA 1684, AgroSup Dijon-Université de Bourgogne, INRA, 17 rue Sully, 21065 Dijon, France
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Threonine aldolase and alcohol dehydrogenase activities in Lactobacillus bulgaricus and Lactobacillus acidophilus and their contribution to flavour production in fermented milks. J DAIRY RES 2009. [DOI: 10.1017/s0022029900023219] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
SummaryCell-free extracts of both Lactobacillus bulgaricus and L. acidophilus demonstrated threonine aldolase activity, the end product of which was acetaldehyde, the major flavour compound of yoghurt. L. acidophilus also possessed an alcohol dehydrogenase activity capable of reducing acetaldehyde so that little yoghurt flavour was present in milks fermentation with this organism. Addition of threonine to fortified milk before fermentation with L. acidophilus increased acetaldehyde production and resulted in a well flavoured product similar to that of yoghurt made with L. bulgaricus. The contribution of these 2 enzymes to flavour production is discussed.
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Abstract
SummaryThe effect of threonine on the biochemical activity of yogurt starter was investigated by the addition of L-threonine to cows' and goats' milk in two concentrations (5 and 10mg/100g). A separate experiment was conducted to investigate the effect of free glycine on the formation of acetaldehyde from yogurt starter. Increasing amounts of glycine (1, 2, 3, 4 and 5 mg/100 g) were added to samples of cows' milk. Addition of threonine to milk samples did not influence acid production, total bacterial growth, or the balance between cocci and rods in the yogurts. Raised levels of threonine resulted in increased production of acetaldehyde. This increase was more pronounced in goats' milk than in cows' milk. The production of acetaldehyde in cows' milk without added threonine was significantly greater than in goats' milk without addition of threonine. Addition of threonine did not influence the formation of diacetyl and α-acetolactic acid, whereas production of acetoin in both milks was reduced. No marked difference in the formation of C02 was observed in samples with or without addition of threonine. Addition of free glycine to cows' milk had a marked negative effect on the production of acetaldehyde by yogurt starter. Addition of 3 mg glycine/100 g cows' milk gave approximately the same amount of acetaldehyde as obtained in goats' milk yogurt. It is suggested that the relatively low amount of acetaldehyde usually observed in goats' milk yogurt is caused by a feed-back inhibition of threonine aldolase produced by the relatively high amount of free glycine present in goats' milk.
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Abstract
Lactic acid bacteria (LAB) constitute a diverse group of Gram positive obligately fermentative microorganisms which include both beneficial and pathogenic strains. LAB generally have complex nutritional requirements and therefore they are usually associated with nutrient-rich environments such as animal bodies, plants and foodstuffs. Amino acids represent an important resource for LAB and their utilization serves a number of physiological roles such as intracellular pH control, generation of metabolic energy or redox power, and resistance to stress. As a consequence, the regulation of amino acid catabolism involves a wide set of both general and specific regulators and shows significant differences among LAB. Moreover, due to their fermentative metabolism, LAB amino acid catabolic pathways in some cases differ significantly from those described in best studied prokaryotic model organisms such as Escherichia coli or Bacillus subtilis. Thus, LAB amino acid catabolism constitutes an interesting case for the study of metabolic pathways. Furthermore, LAB are involved in the production of a great variety of fermented products so that the products of amino acid catabolism are also relevant for the safety and the quality of fermented products.
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Affiliation(s)
- María Fernández
- Instituto de Productos Lácteos de Asturias CSIC, Crta de Infiesto s/n, Villaviciosa, Asturias, Spain
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Modification of the volatile compound profile of cheese, by aLactococcus lactisstrain expressing a mutant oligopeptide binding protein. J DAIRY RES 2008; 75:30-6. [DOI: 10.1017/s0022029907002981] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Lactococcus lactisstrain AMP2I expresses OppA(D471R), a mutant oligopeptide binding OppA protein in which the aspartyl residue at position 471 was replaced by arginine. As a consequence of a different peptide transport in this strain, experimental Hispánico cheese made withLc. lactisAMP2I had a higher content of total free amino acids than control cheese made withLc. lactisAMP1I, an isogenic strain expressing wild-type OppA (Picon et al. 2005, 2007). In this work higher levels of diketones, hydroxy-ketones and, to a lesser extent, branched chain aldehydes were recorded for experimental cheese compared with control cheese. These differences levelled off as ripening proceeded. Strong correlations support the hypothesis that the increased levels of these volatile compounds in cheese made withLc. lactisAMP2I are linked to higher concentrations of free amino acids threonine, valine and leucine.
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Kaminarides S, Stamou P, Massouras T. Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01320.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Garde S, Ávila M, Fernández-García E, Medina M, Nuñez M. Volatile compounds and aroma of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis subsp. lactis INIA 639 as an adjunct culture. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.07.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Garde S, Ávila M, Medina M, Nuñez M. Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.11.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Smit G, Smit BA, Engels WJ. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol Rev 2005. [DOI: 10.1016/j.fmrre.2005.04.002] [Citation(s) in RCA: 536] [Impact Index Per Article: 28.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Liu SQ, Holland R, Crow VL. The potential of dairy lactic acid bacteria to metabolise amino acids via non-transaminating reactions and endogenous transamination. Int J Food Microbiol 2003; 86:257-69. [PMID: 12915037 DOI: 10.1016/s0168-1605(03)00040-0] [Citation(s) in RCA: 59] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The metabolism of amino acids by 22 starter and 49 non-starter lactic acid bacteria (LAB) was studied in a system consisting of amino acids and non-growing cells without added amino acceptors such as alpha-ketoglutarate. There were significant inter- and intra-species differences in the metabolism of amino acids. Some amino acids such as alanine, arginine, aspartate, serine and branched-chain amino acids (leucine, isoleucine and valine) were utilised, whereas other amino acids such as glycine, ornithine and citrulline were produced. Alanine and aspartate were utilised by some LAB and accumulated during the incubation of other LAB. Arginine was degraded not only by Lactococcus lactis subsp. lactis (the lactococcal subspecies known to catabolise arginine), but also by pediococci, heterofermentative lactobacilli (Lactobacillus brevis and Lb. fermentum) and some unidentified homofermentative lactobacilli. Serine was utilised predominantly by homofermentative Lb. paracasei subsp. paracasei, Lb. rhamnosus and Lb. plantarum. Of the LAB studied, Lb. brevis and Lb. fermentum were the most metabolically active, utilising alanine, arginine, aspartate, glutamate and branched-chain amino acids. Leuconostocs were the least metabolically active, showing little potential to metabolise amino acids. The formation of ammonia and acetate from amino acid metabolism varied both between species and between strains within species. These findings suggest that the potential of LAB for amino acid metabolism via non-transaminating reactions and endogenous transamination will impact both on the physiology of LAB and on cheese ripening, especially when transamination is rate-limiting in the absence of an exogenous amino acceptor such as alpha-ketoglutarate.
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Affiliation(s)
- S-Q Liu
- Fonterra Research Centre, Private Bag 11 029, Palmerston North, New Zealand.
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Chaves ACSD, Fernandez M, Lerayer ALS, Mierau I, Kleerebezem M, Hugenholtz J. Metabolic engineering of acetaldehyde production by Streptococcus thermophilus. Appl Environ Microbiol 2002; 68:5656-62. [PMID: 12406762 PMCID: PMC129919 DOI: 10.1128/aem.68.11.5656-5662.2002] [Citation(s) in RCA: 104] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2002] [Accepted: 08/20/2002] [Indexed: 11/20/2022] Open
Abstract
The process of acetaldehyde formation by the yogurt bacterium Streptococcus thermophilus is described in this paper. Attention was focused on one specific reaction for acetaldehyde formation catalyzed by serine hydroxymethyltransferase (SHMT), encoded by the glyA gene. In S. thermophilus, SHMT also possesses threonine aldolase (TA) activity, the interconversion of threonine into glycine and acetaldehyde. In this work, several wild-type S. thermophilus strains were screened for acetaldehyde production in the presence and absence of L-threonine. Supplementation of the growth medium with L-threonine led to an increase in acetaldehyde production. Furthermore, acetaldehyde formation during fermentation could be correlated to the TA activity of SHMT. To study the physiological role of SHMT, a glyA mutant was constructed by gene disruption. Inactivation of glyA resulted in a severe reduction in TA activity and complete loss of acetaldehyde formation during fermentation. Subsequently, an S. thermophilus strain was constructed in which the glyA gene was cloned under the control of a strong promoter (P(LacA)). When this strain was used for fermentation, an increase in TA activity and in acetaldehyde and folic acid production was observed. These results show that, in S. thermophilus, SHMT, displaying TA activity, constitutes the main pathway for acetaldehyde formation under our experimental conditions. These findings can be used to control and improve acetaldehyde production in fermented (dairy) products with S. thermophilus as starter culture.
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Affiliation(s)
- A C S D Chaves
- NIZO Food Research and Wageningen Centre for Food Sciences (WCFS), Ede, The Netherlands
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26
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Liu SQ, Pilone GJ. An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications. Int J Food Sci Technol 2000. [DOI: 10.1046/j.1365-2621.2000.00341.x] [Citation(s) in RCA: 206] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Lo C, Lee K, Richter R, Dill C. Influence of Guar Gum on the Distribution of Some Flavor Compounds in Acidified Milk Products. J Dairy Sci 1996. [DOI: 10.3168/jds.s0022-0302(96)76581-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Lee C, Beuchat LR. Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria. Int J Food Microbiol 1991; 13:273-83. [PMID: 1911084 DOI: 10.1016/0168-1605(91)90085-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The effects of fermentation of aqueous extracts of peanuts (peanut milk) with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus, separately and in combination, on selected chemical and sensory qualities were investigated. Changes in pH, titratable acidity and viable cell populations indicated that there was a synergistic interaction between L. delbrueckii ssp. bulgaricus and S. salivarius ssp. thermophilus during fermentation. Analysis of headspace volatiles revealed that hexanal, which is one of the compounds responsible for undesirable green/beany flavor in peanut milk, completely disappeared as a result of fermentation. S. salivarius ssp. thermophilus was more effective than L. delbrueckii ssp. bulgaricus in reducing the hexanal content. The acetaldehyde content of peanut milk increased during fermentation. Changes in concentrations of these volatile compounds were correlated with sensory evaluation scores which showed that a significant (P less than or equal to 0.05) decrease in green/beany flavor and a significant increase in creamy flavor occurred as a result of fermentation.
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Affiliation(s)
- C Lee
- Department of Food Science and Technology, University of Georgia Agricultural Experiment Station, Griffin 30223-1797
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29
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Marranzini RM, Schmidt RH, Shireman RB, Marshall MR, Cornell JA. Effect of threonine and glycine concentrations on threonine aldolase activity of yogurt microorganisms during growth in a modified milk prepared by ultrafiltration. J Dairy Sci 1989; 72:1142-8. [PMID: 2501366 DOI: 10.3168/jds.s0022-0302(89)79217-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
To evaluate the combined effects of threonine and glycine concentrations during growth on threonine aldolase activity (EC 2.1.2.1) of yogurt microorganisms, Streptococcus thermophilus and Lactobacillus bulgaricus, a modified milk growth medium was prepared using UF to deplete the free amino acid level. Threonine and glycine were added according to a 2x2x2 factorial design at 5 or 195 microg.ml(-1) along with a standard amino acid mixture. Acetaldehyde production and threonine aldolase activity were evaluated utilizing headspace gas chromatography. Results showed that threonine and glycine concentrations did not affect growth or titratable acidity. The high concentration of threonine in combination with low glycine in the growth medium resulted in increased acetaldehyde synthesis by both microorganisms. Conversely, high glycine with low threonine decreased acetaldehyde synthesis. High threonine and low glycine increased threonine aldolase activity of cell-free extracts from S. thermophilus and L. bulgaricus, whereas high glycine and low threonine reduced threonine aldolase activity of both microorganisms.
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Affiliation(s)
- R M Marranzini
- Food Science and Human Nutrition Department, University of Florida, Gainesville 32611
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30
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Hegazi FZ. Proteolysis and electrophoretic pattern of casein of some fermented milks. DIE NAHRUNG 1988; 32:539-43. [PMID: 3148111 DOI: 10.1002/food.19880320603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Proteolysis and electrophoretic pattern of casein were determined in Friesian cows' skim milk, buffaloes' skim milk and in these milks fermented spontaneously (leben rayeb) and by Streptococcus lactis subsp. diacetylactis DRC3 (nonfat buttermilk) or by zabadi starter (zabadi). The highest proteolysis, as evidenced by the amount of released leucine, occurred in zabadi and the lowest in leben rayeb. The highest amount of tyrosine was liberated in the nonfat buttermilk. Proteolysis seems not to depend on the kind of milk used. A band of a relatively high density appeared to be released from alpha s-casein by the cell-wall proteinase of the microflora of raw milk and by heating at 90 degrees C for 1 min. Cows' skim milk, raw or heated, showed the presence of 2 probable proteose-peptone components; buffaloes' skim milk 3 and 2. These components underwent slow or rapid degradation, depending on the type of fermented milk during skim milk coagulation.
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Affiliation(s)
- F Z Hegazi
- Dairy Department, Faculty of Agriculture, University of Assiut, Egypt
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31
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Affiliation(s)
- V M Marshall
- AFRC Institute of Food Research, Reading Laboratory, Shinfield, UK
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32
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33
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Wilkins DW, Schmidt RH, Shireman RB, Smith KL, Jezeski JJ. Evaluating Acetaldehyde Synthesis from L-[14C(U)] Threonine by Streptococcus thermophilus and Lactobacillus bulgaricus. J Dairy Sci 1986. [DOI: 10.3168/jds.s0022-0302(86)80526-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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34
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MARSHALL VALERIE, EL-BAGOURY EKRAM. Use of ultrafiltration and reverse osmosis to improve goats' milk yogurt. INT J DAIRY TECHNOL 1986. [DOI: 10.1111/j.1471-0307.1986.tb02367.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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Abstract
The proteolytic systems of lactic acid bacteria are important as a means of making protein and peptide N available for growth and as part of the curing or maturation processes which give foods their characteristic rheological and organoleptic properties. The proteolytic systems of lactic acid bacteria are described in relation to their growth and their functions in protein-rich foods. Their role in the manufacture of milk products is discussed.
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36
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Formation of ethanol by bacteria. A pledge for the use of extreme thermophilic anaerobic bacteria in industrial ethanol fermentation processes. ACTA ACUST UNITED AC 1980. [DOI: 10.1007/bf01960144] [Citation(s) in RCA: 58] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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37
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Lees G, Jago G. Role of Acetaldehyde in Metabolism: A Review 2. The Metabolism of Acetaldehyde in Cultured Dairy Products. J Dairy Sci 1978. [DOI: 10.3168/jds.s0022-0302(78)83709-6] [Citation(s) in RCA: 33] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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38
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Lees G, Jago G. Role of Acetaldehyde in Metabolism: A Review 1. Enzymes Catalyzing Reactions Involving Acetaldehyde. J Dairy Sci 1978. [DOI: 10.3168/jds.s0022-0302(78)83708-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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39
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Corry JE. A review. Possible sources of ethanol ante- and post-mortem: its relationship to the biochemistry and microbiology of decomposition. THE JOURNAL OF APPLIED BACTERIOLOGY 1978; 44:1-56. [PMID: 344299 DOI: 10.1111/j.1365-2672.1978.tb00776.x] [Citation(s) in RCA: 108] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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