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Tamilselvi B, Bhuvaneshwari DS, Karuppasamy P, Padmavathy S, Nikhil S, Siddegowda SB, Ananda Murthy HC. Investigation of Corrosion Inhibition of Mild Steel in 0.5 M H 2SO 4 with Lachancea fermentati Inhibitor Extracted from Rotten Grapefruits ( Vitis vinifera): Adsorption, Thermodynamic, Electrochemical, and Quantum Chemical Studies. ACS PHYSICAL CHEMISTRY AU 2024; 4:67-84. [PMID: 38283783 PMCID: PMC10811774 DOI: 10.1021/acsphyschemau.3c00055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/24/2023] [Accepted: 10/24/2023] [Indexed: 01/30/2024]
Abstract
Corrosion inhibition of mild steel (MS) was studied using Lachancea fermentati isolate in 0.5 M H2SO4, which was isolated from rotten grapes (Vitis vinifera) via biofilm formation. Biofilm over the MS surface was asserted by employing FT-IR and FE-SEM with EDXS, electrochemical impedance spectroscopy (EIS), AFM, and DFT-ESP techniques. The weight loss experiments and temperature studies supported the physical adsorption behavior of the corrosion inhibitors. The maximum inhibition efficiency (IE) value (90%) was observed at 293 K for 9 × 106 cfu/mL of Lachancea fermentati isolate. The adsorption of Lachancea fermentati isolate on the surface of MS confirms Langmuir's adsorption isotherm model, and the -ΔG values indicate the spontaneous adsorption of inhibitor over the MS surface. Electrochemical studies, such as potentiodynamic polarization (PDP) and EIS were carried out to investigate the charge transfer (CT) reaction of the Lachancea fermentati isolate. Tafel polarization curves reveal that the Lachancea fermentati isolate acts as a mixed type of inhibitor. The Nyquist plots (EIS) indicate the increase in charge transfer resistance (Rct) and decrease of double-layer capacitance (Cdl) values when increasing the concentration of Lachancea fermentati isolate. The spectral studies, such as UV-vis and FT-IR, confirm the formation of a complex between MS and the Lachancea fermentati isolate inhibitor. The formation of biofilm on the MS surface was confirmed by FE-SEM, EDXS, and XPS analysis. The proposed bioinhibitor shows great potential for the corrosion inhibition of mild steel in acid media.
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Affiliation(s)
- Baluchamy Tamilselvi
- Department
of Chemistry, Thiagarajar College, Madurai 625009, Tamil Nadu, India
- Department
of Chemistry, K.L.N. College of Engineering, Pottapalaiyam 630612, Tamil Nadu, India
| | | | | | - Sethuramasamy Padmavathy
- Department
of Microbiology and Biotechnology, Thiagarajar
College, Madurai 625009, Tamil Nadu, India
| | - Santhosh Nikhil
- School
of Chemistry, Madurai Kamaraj University, Madurai 625009, Tamil Nadu, India
| | | | - H C Ananda Murthy
- Department
of Applied Chemistry, School of Applied Natural Science, Adama Science and Technology University, P.O. Box 1888 Adama, Ethiopia
- Department
of Prosthodontics, Saveetha Dental College & Hospital, Saveetha Institute of Medical and Technical Science
(SIMATS), Saveetha University, Chennai 600077, Tamil
Nadu, India
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Brewing and probiotic potential activity of wild yeasts Hanseniaspora uvarum PIT001, Pichia kluyveri LAR001 and Candida intermedia ORQ001. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04139-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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3
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Jevons AL, Quain DE. Identification of spoilage microflora in draught beer using culture-dependent methods. J Appl Microbiol 2022; 133:3728-3740. [PMID: 36073539 DOI: 10.1111/jam.15810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 08/25/2022] [Accepted: 08/31/2022] [Indexed: 11/28/2022]
Abstract
AIMS To determine whether the culture-dependent spoilage microflora found in draught beer are influenced by beer style. METHODS AND RESULTS Four beer styles - lager, ale, stout, and cask ale - were sampled twice from five different public houses (accounts) in four different locations. The microbiological quality of the dispensed beers was determined by a culture-dependent method ('forcing'), measuring the increase in turbidity after incubation at 30°C. The quality of draught beer varied from 'excellent' to 'poor' with cask beer samples having a higher Quality Index (90%) with keg ale the lowest (67.5%). With PCR amplified DNA (ITS1, ITS4, 16S rRNA primers) and BLAST identification of microflora, 386 colonies from agar plates were identified with 28 different microorganisms from five genera of yeast and six of bacteria. Seven microorganisms were found in all beer styles with Brettanomyces bruxellensis, B. anomalus and Acetobacter fabarum representing 53% of the identified microorganisms. A subsequent, limited study using PALL multiplex PCR GeneDisc technology on forced samples (without selection on plates) suggests that draught beer microflora is qualitatively broader. It is noteworthy that the microflora of spoilt draught beer resembles that involved in the production of Belgian Lambic sour beers. CONCLUSIONS Draught beer was of variable quality. Culture-dependent analysis suggests that species of Brettanomyces and Acetobacter are core microflora with some microorganisms being associated with beer style. SIGNIFICANCE AND IMPACT OF THE STUDY The microbiological quality of draught beer is important both commercially and to the Consumer. Here, we report the core and diverse microflora found in different styles of draught beer using culture-dependent methods.
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Affiliation(s)
- Alexander L Jevons
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Sutton Bonington, Leicestershire, UK.,Heineken UK, The Brewery, Tadcaster, North Yorkshire
| | - David E Quain
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Sutton Bonington, Leicestershire, UK
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Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production. Foods 2022; 11:foods11172693. [PMID: 36076878 PMCID: PMC9455588 DOI: 10.3390/foods11172693] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/26/2022] [Accepted: 08/30/2022] [Indexed: 11/26/2022] Open
Abstract
The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria (Lactobacillus, Pediococcus), yeasts (Saccharomyces, Candida), moulds (Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination strategies.
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Cottrell MT. Fingerprinting Saccharomyces cerevisiae Strains Using Next Generation Sequencing of PCR Amplicons Generated from Delta Elements. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2110645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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6
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Sohlberg E, Sarlin T, Juvonen R. Fungal diversity on brewery filling hall surfaces and quality control samples. Yeast 2021; 39:141-155. [PMID: 34957597 PMCID: PMC9303908 DOI: 10.1002/yea.3687] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 11/15/2021] [Accepted: 12/08/2021] [Indexed: 11/10/2022] Open
Abstract
Breweries produce an increasing selection of beer and non-beer beverages. Yeast and filamentous fungi may compromise quality and safety of these products in several ways. Recent studies on fungal communities in breweries are scarce and mostly conducted with culture-dependent methods. We explored fungal diversity in the production of alcoholic and non-alcoholic beverages in four breweries. Samples were taken for next generation sequencing (NGS) at the key contamination sites in ten filling lines. Moreover, fungal isolates were identified in 68 quality control samples taken from raw materials, filling line surfaces, air and products. NGS gave a comprehensive view of fungal diversity on filling line surfaces. The surface-attached communities mainly contained ascomycetous fungi. Depending on the site, the dominant genera included Candida, Saccharomyces, Torulaspora, Zygosaccharomyces, Alternaria, Didymella, and Exophiala. Sanger sequencing revealed 28 and 27 species of yeast and filamentous fungi, respectively, among 91 isolates. The most common species Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Wickerhamomuces anomalus were detected throughout production. Filling line surface and air samples showed the greatest diversity of yeast and filamentous fungi, respectively. The isolates of the most common yeast genera Candida, Pichia, Saccharomyces and Wickerhamomyces showed low spoilage abilities in carbonated, chemically preserved drinks but could grow in products with reduced hurdles. Preservative resistant yeasts were rare, belonging to the species Dekkera bruxellensis, Pichia manschurica and Zygosaccharomyces bailii. Penicillium spp. were dominant filamentous fungi. The results of this study help to evaluate spoilage risks caused by fungal contaminants detected in breweries.
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Affiliation(s)
- Elina Sohlberg
- VTT Technical Research Centre of Finland, Tietotie 2, Espoo, Finland
| | - Tuija Sarlin
- VTT Technical Research Centre of Finland, Tietotie 2, Espoo, Finland
| | - Riikka Juvonen
- VTT Technical Research Centre of Finland, Tietotie 2, Espoo, Finland
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Vinification without Saccharomyces: Interacting Osmotolerant and "Spoilage" Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence). Microorganisms 2020; 9:microorganisms9010019. [PMID: 33374579 PMCID: PMC7822429 DOI: 10.3390/microorganisms9010019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/18/2020] [Accepted: 12/19/2020] [Indexed: 11/16/2022] Open
Abstract
The conversion of grape juice to wine starts with complex yeast communities consisting of strains that have colonised the harvested grape and/or reside in the winery environment. As the conditions in the fermenting juice gradually become inhibitory for most species, they are rapidly overgrown by the more adaptable Saccharomyces strains, which then complete the fermentation. However, there are environmental factors that even Saccharomyces cannot cope with. We show that when the sugar content is extremely high, osmotolerant yeasts, usually considered as “spoilage yeasts“, ferment the must. The examination of the yeast biota of 22 botrytised Tokaj Essence wines of sugar concentrations ranging from 365 to 752 g∙L−1 identified the osmotolerant Zygosaccharomyces rouxii, Candida (Starmerella) lactis-condensi and Candida zemplinina (Starmerella bacillaris) as the dominating species. Ten additional species, mostly known as osmotolerant spoilage yeasts or biofilm-producing yeasts, were detected as minor components of the populations. The high phenotypical and molecular (karyotype, mtDNA restriction fragment length polymorphism (RFLP) and microsatellite-primed PCR (MSP-PCR)) diversity of the conspecific strains indicated that diverse clones of the species coexisted in the wines. Genetic segregation of certain clones and interactions (antagonism and crossfeeding) of the species also appeared to shape the fermenting yeast biota.
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Wang Z, Chao Y, Deng Y, Piao M, Chen T, Xu J, Zhang R, Zhao J, Deng Y. Formation of viable, but putatively non-culturable (VPNC) cells of beer-spoilage lactobacilli growing in biofilms. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109964] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Zara G, Budroni M, Mannazzu I, Fancello F, Zara S. Yeast biofilm in food realms: occurrence and control. World J Microbiol Biotechnol 2020; 36:134. [PMID: 32776210 PMCID: PMC7415760 DOI: 10.1007/s11274-020-02911-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Accepted: 08/04/2020] [Indexed: 12/20/2022]
Abstract
In natural environments, microorganisms form microbial aggregates called biofilms able to adhere to a multitude of different surfaces. Yeasts make no exception to this rule, being able to form biofilms in a plethora of environmental niches. In food realms, yeast biofilms may cause major problems due to their alterative activities. In addition, yeast biofilms are tenacious structures difficult to eradicate or treat with the current arsenal of antifungal agents. Thus, much effort is being made to develop novel approaches to prevent and disrupt yeast biofilms, for example through the use of natural antimicrobials or small molecules with both inhibiting and dispersing properties. The aim of this review is to provide a synopsis of the most recent literature on yeast biofilms regarding: (i) biofilm formation mechanisms; (ii) occurrence in food and in food-related environments; and (iii) inhibition and dispersal using natural compounds, in particular.
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Affiliation(s)
- Giacomo Zara
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy.
| | - Marilena Budroni
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Ilaria Mannazzu
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Francesco Fancello
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Severino Zara
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy.
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Lianou A, Nychas GJE, Koutsoumanis KP. Strain variability in biofilm formation: A food safety and quality perspective. Food Res Int 2020; 137:109424. [PMID: 33233106 DOI: 10.1016/j.foodres.2020.109424] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 06/02/2020] [Accepted: 06/05/2020] [Indexed: 12/20/2022]
Abstract
The inherent differences in microbial behavior among identically treated strains of the same microbial species, referred to as "strain variability", are regarded as an important source of variability in microbiological studies. Biofilms are defined as the structured multicellular communities with complex architecture that enable microorganisms to grow adhered to abiotic or living surfaces and constitute a fundamental aspect of microbial ecology. The research studies assessing the strain variability in biofilm formation are relatively few compared to the ones evaluating other aspects of microbial behavior such as virulence, growth and stress resistance. Among the available research data on intra-species variability in biofilm formation, compiled and discussed in the present review, most of them refer to foodborne pathogens as compared to spoilage microorganisms. Molecular and physiological aspects of biofilm formation potentially related to strain-specific responses, as well as information on the characterization and quantitative description of this type of biological variability are presented and discussed. Despite the considerable amount of available information on the strain variability in biofilm formation, there are certain data gaps and still-existing challenges that future research should cover and address. Current and future advances in systems biology and omics technologies are expected to aid significantly in the explanation of phenotypic strain variability, including biofilm formation variability, allowing for its integration in microbiological risk assessment.
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Affiliation(s)
- Alexandra Lianou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens 11855, Greece
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens 11855, Greece
| | - Konstantinos P Koutsoumanis
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
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