1
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Wang J, Wei B, Chen Z, Chen Y, Liu S, Zhang B, Zhu B, Ye D. A rapid and reliable method for the determination of Lactiplantibacillus plantarum during wine fermentation based on PMA-CELL-qPCR. Front Microbiol 2023; 14:1154768. [PMID: 37529324 PMCID: PMC10389660 DOI: 10.3389/fmicb.2023.1154768] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 06/26/2023] [Indexed: 08/03/2023] Open
Abstract
Real-time monitoring of microbial dynamics during fermentation is essential for wine quality control. This study developed a method that combines the fluorescent dye propidium monoazide (PMA) with CELL-qPCR, which can distinguish between dead and live microbes for Lactiplantibacillus plantarum. This method could detect the quantity of microbes efficiently and rapidly without DNA extraction during wine fermentation. The results showed that (1) the PMA-CELL-qPCR enumeration method developed for L. plantarum was optimized for PMA treatment concentration, PMA detection sensitivity and multiple conditions of sample pretreatment in wine environment, and the optimized method can accurately quantify 104-108 CFU/mL of the target strain (L. plantarum) in multiple matrices; (2) when the concentration of dead bacteria in the system is 104 times higher than the concentration of live bacteria, there is an error of 0.5-1 lg CFU/mL in the detection results. The optimized sample pretreatment method in wine can effectively reduce the inhibitory components in the qPCR reaction system; (3) the optimized PMA-CELL-qPCR method was used to monitor the dynamic changes of L. plantarum during the fermentation of Cabernet Sauvignon wine, and the results were consistent with the plate counting method. In conclusion, the live bacteria quantification method developed in this study for PMA-CELL-qPCR in L. plantarum wines is accurate in quantification and simple in operation, and can be used as a means to accurately monitor microbial dynamics in wine and other fruit wines.
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Affiliation(s)
- Jie Wang
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Bo Wei
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Zhuojun Chen
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Yixin Chen
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Songyu Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Dongqing Ye
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi, China
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2
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Rivas GA, Valdés La Hens D, Delfederico L, Olguin N, Bravo-Ferrada BM, Tymczyszyn EE, Semorile L, Brizuela NS. Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest. World J Microbiol Biotechnol 2022; 38:19. [PMID: 34989896 DOI: 10.1007/s11274-021-03205-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 12/08/2021] [Indexed: 01/19/2023]
Abstract
Winemaking is a complex process involving two successive fermentations: alcoholic fermentation, by yeasts, and malolactic fermentation (MLF), by lactic acid bacteria (LAB). During MLF, LAB can contribute positively to wine flavor through decarboxylation of malic acid with acidity reduction and other numerous enzymatic reactions. However, some microorganisms can have a negative impact on the quality of the wine through processes such as biogenic amine production. For these reasons, monitoring the bacterial community profiles during MLF can predict and control the quality of the final product. In addition, the selection of LAB from a wine-producing area is necessary for the formulation of native malolactic starter cultures well adapted to local winemaking practices and able to enhance the regional wine typicality. In this sense, molecular biology techniques are fundamental tools to decipher the native microbiome involved in MLF and to select bacterial strains with potential to function as starter cultures, given their enological and technological characteristics. In this context, this work reviews the different molecular tools (both culture-dependent and -independent) that can be applied to the study of MLF, either in bacterial isolates or in the microbial community of wine, and of its dynamics during the process.
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Affiliation(s)
- Gabriel Alejandro Rivas
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Danay Valdés La Hens
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Lucrecia Delfederico
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Nair Olguin
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Bárbara Mercedes Bravo-Ferrada
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Emma Elizabeth Tymczyszyn
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Liliana Semorile
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Natalia Soledad Brizuela
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina.
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3
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Lleixà J, Kioroglou D, Mas A, Portillo MDC. Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes. Int J Food Microbiol 2018; 281:36-46. [DOI: 10.1016/j.ijfoodmicro.2018.05.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 04/23/2018] [Accepted: 05/17/2018] [Indexed: 11/17/2022]
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4
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Fernández-Pérez R, Tenorio Rodríguez C, Ruiz-Larrea F. Fluorescence microscopy to monitor wine malolactic fermentation. Food Chem 2018; 274:228-233. [PMID: 30372931 DOI: 10.1016/j.foodchem.2018.08.088] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2018] [Revised: 08/06/2018] [Accepted: 08/20/2018] [Indexed: 02/03/2023]
Abstract
Malolactic fermentation (MLF) is a natural and biological deacidification of wines and a required step for making premium red wines. MLF is carried out by lactic acid bacteria (LAB) that are present in the fermenting wines. Currently, real-time control of MLF is an issue of great interest as the classical plate count technique for assessing bacterial populations requires long incubation times that are not compatible with a tight control of MLF. The aim of this study was to apply fluorescence microscopy and the bacteria staining kit Live/Dead BacLight™ to quantify viable LAB populations in red wines undergoing MLF. This method proved to be a fast and reliable culture-independent method to monitor wine MLF. Moreover, comparison of bacterial population data obtained by fluorescence microscopy and classical plate counts of LAB populations allowed discriminating a population of fully active and culturable cells, from total viable cells that include cells in an intermediate unculturable state.
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Affiliation(s)
- Rocío Fernández-Pérez
- University of La Rioja, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Edificio Científico Tecnológico (CCT), Av Madre de Dios 53, 26006 Logroño, Spain
| | - Carmen Tenorio Rodríguez
- University of La Rioja, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Edificio Científico Tecnológico (CCT), Av Madre de Dios 53, 26006 Logroño, Spain
| | - Fernanda Ruiz-Larrea
- University of La Rioja, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Edificio Científico Tecnológico (CCT), Av Madre de Dios 53, 26006 Logroño, Spain.
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5
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Bokulich NA, Bamforth CW, Mills DA. A Review of Molecular Methods for Microbial Community Profiling of Beer and Wine. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0709-01] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nicholas A. Bokulich
- Department of Viticulture and Enology and Department of Food Science and Technology
| | | | - David A. Mills
- Department of Viticulture and Enology and Department of Food Science and Technology, University of California, Davis 95616
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6
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Takahashi M, Kita Y, Mizuno A, Goto-Yamamoto N. Evaluation of method bias for determining bacterial populations in bacterial community analyses. J Biosci Bioeng 2017; 124:476-486. [PMID: 28601609 DOI: 10.1016/j.jbiosc.2017.05.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 05/11/2017] [Accepted: 05/15/2017] [Indexed: 02/07/2023]
Abstract
Various methods are used for analyzing a bacterial community. We recently developed a method for quantifying each bacterium constituting the microbiota by combining a next-generation sequencing (NGS) analysis with a quantitative polymerase chain reaction (NGS-qPCR) assay. Our NGS-qPCR method is useful for analyzing a comprehensive bacterial community because it is enables the easy calculation of the amounts of each bacterium constituting the microbiota. However, it has not been confirmed whether the estimated bacterial community obtained using this NGS-qPCR method corresponds to the results obtained using conventional methods. Accordingly, we prepared model bacterial community samples and analyzed them by several methods (NGS-qPCR, species-specific qPCR, flow cytometry, total direct counting by epifluorescent microscopy [TDC], and plate count). The total bacterial cell densities determined by the PCR-based methods were largely consistent with those determined by the TDC method. There was a difference between the amounts of each bacterium analyzed by NGS-qPCR and species-specific qPCR, although the same trend was shown by both species-specific qPCR and NGS-qPCR. Our findings also demonstrated that there is a strong positive correlation between the cell densities of a specific bacterial group in craft beer samples determined by group-specific qPCR and NGS-qPCR, and there were no significant differences among quantification methods (we tested two bacterial groups: lactic acid bacteria and acetic acid bacteria). Thus, the NGS-qPCR method is a practical method for analyzing a comprehensive bacterial community based on a bacterial cell density.
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Affiliation(s)
- Masayuki Takahashi
- National Research Institute of Brewing (NRIB), 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan.
| | - Yasuko Kita
- National Research Institute of Brewing (NRIB), 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan
| | - Akihiro Mizuno
- National Research Institute of Brewing (NRIB), 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan
| | - Nami Goto-Yamamoto
- National Research Institute of Brewing (NRIB), 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan
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7
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Belda I, Zarraonaindia I, Perisin M, Palacios A, Acedo A. From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the " terroir" Concept. Front Microbiol 2017; 8:821. [PMID: 28533770 PMCID: PMC5420814 DOI: 10.3389/fmicb.2017.00821] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Accepted: 04/21/2017] [Indexed: 11/13/2022] Open
Abstract
Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns. The concept of terroir, far from being a rural term, conceals a wide range of analytical parameters that are the basis of the knowledge-based enology trend. In this sense, the biological aspect of soils has been underestimated for years, when actually it contains a great microbial diversity. This soil-associated microbiota has been described as determinant, not only for the chemistry and nutritional properties of soils, but also for health, yield, and quality of the grapevine. Additionally, recent works describe the soil microbiome as the reservoir of the grapevine associated microbiota, and as a contributor to the final sensory properties of wines. To understand the crucial roles of microorganisms on the entire wine making process, we must understand their ecological niches, population dynamics, and relationships between ‘microbiome- vine health’ and ‘microbiome-wine metabolome.’ These are critical steps for designing precision enology practices. For that purpose, current metagenomic techniques are expanding from laboratories, to the food industry. This review focuses on the current knowledge about vine and wine microbiomes, with emphasis on their biological roles and the technical basis of next-generation sequencing pipelines. An overview of molecular and informatics tools is included and new directions are proposed, highlighting the importance of –omics technologies in wine research and industry.
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Affiliation(s)
- Ignacio Belda
- Biome Makers Inc., San FranciscoCA, USA.,Department of Microbiology, Biology Faculty, Complutense University of MadridMadrid, Spain
| | - Iratxe Zarraonaindia
- Department of Genetics, Physical Anthropology and Animal Physiology, University of the Basque CountryLeioa, Spain.,IKERBASQUE - Basque Foundation for ScienceBilbao, Spain
| | | | - Antonio Palacios
- Biome Makers Inc., San FranciscoCA, USA.,Laboratorios Excell IbericaLogroño, Spain
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8
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Alonso-Del-Real J, Lairón-Peris M, Barrio E, Querol A. Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition. Front Microbiol 2017; 8:150. [PMID: 28223968 PMCID: PMC5293751 DOI: 10.3389/fmicb.2017.00150] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Accepted: 01/20/2017] [Indexed: 12/20/2022] Open
Abstract
Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts. However, S. cerevisiae can competitively displace other yeast species from wine fermentations, therefore the use of these new starters requires an analysis of their behavior during competition with S. cerevisiae during wine fermentation. In the present study we analyzed the survival capacity of non-cerevisiae strains in competition with S. cerevisiae during fermentation of synthetic wine must at different temperatures. First, we developed a new method, based on QPCR, to quantify the proportion of different Saccharomyces yeasts in mixed cultures. This method was used to assess the effect of competition on the growth fitness. In addition, fermentation kinetics parameters and final wine compositions were also analyzed. We observed that some cryotolerant Saccharomyces yeasts, particularly S. uvarum, seriously compromised S. cerevisiae fitness during competences at lower temperatures, which explains why S. uvarum can replace S. cerevisiae during wine fermentations in European regions with oceanic and continental climates. From an enological point of view, mixed co-cultures between S. cerevisiae and S. paradoxus or S. eubayanus, deteriorated fermentation parameters and the final product composition compared to single S. cerevisiae inoculation. However, in co-inoculated synthetic must in which S. kudriavzevii or S. uvarum coexisted with S. cerevisiae, there were fermentation performance improvements and the final wines contained less ethanol and higher amounts of glycerol. Finally, it is interesting to note that in co-inoculated fermentations, wine strains of S. cerevisiae and S. uvarum performed better than non-wine strains of the same species.
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Affiliation(s)
- Javier Alonso-Del-Real
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC Valencia, Spain
| | - María Lairón-Peris
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSICValencia, Spain; Departament de Genètica, Universitat de ValènciaValència, Spain
| | - Eladio Barrio
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSICValencia, Spain; Departament de Genètica, Universitat de ValènciaValència, Spain
| | - Amparo Querol
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC Valencia, Spain
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9
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Yu J, Wang H, Zha M, Qing Y, Bai N, Ren Y, Xi X, Liu W, Menghe B, Zhang H. Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia. J Dairy Sci 2015; 98:5143-54. [DOI: 10.3168/jds.2015-9460] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Accepted: 04/11/2015] [Indexed: 11/19/2022]
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10
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Wang Y, Xu A, Liu P, Li Z. Effects of Fuzhuan Brick-Tea Water Extract on Mice Infected with E. coli O157:H7. Nutrients 2015; 7:5309-26. [PMID: 26140539 PMCID: PMC4516995 DOI: 10.3390/nu7075218] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2015] [Revised: 04/17/2015] [Accepted: 05/25/2015] [Indexed: 11/16/2022] Open
Abstract
Fuzhuan brick-tea extract (FBTE) affects the physiology of mice infected with Escherichia coli O157:H7. For 10 consecutive days, 0.05, 0.5, and 1.0 g/mL FBTE was administered intragastrically to three groups of infected Kunming mice, and changes in immunological function, hematology, and histopathology were examined. The results revealed upregulation of platelets, total protein, and albumin along with downregulation of serum triglycerides, aspartate aminotransferase, creatinine, and urea nitrogen in FBTE-treated mice. Histological sections of stomach, kidney, duodenum, ileum, and colon suggested that infected mucous membranes could be rehabilitated by low- and high-dose FBTE and that inflammation was alleviated. Similarly, increased thymic function in mice treated with middle- and high-dose FBTE led to elevated serum hemolysin antibody titer and increased CD4+ and CD8+ T cells, as indicated by CD4+ and CD8+ expression on intestinal mucosa. Monocyte and macrophage function was improved by three FBTE dosages tested. Colonic microbiota analysis by denaturing gradient gel electrophoresis (DGGE) revealed characteristic bands in infected mice treated with middle- and high-dose FBTE and increased species diversity in Lactobacillus, Bacteroides, and Clostridium cluster IV. These results suggest that FBTE may protect kidney and liver of mice infected with E. coli O157:H7, improve immune function, and regulate the colonic microbiota.
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Affiliation(s)
- Yuanliang Wang
- College of Food Science and Technology, Hunan Agriculture University, Changsha 410128, China.
- Hunan Province Key Laboratory of Food and Biotechnology, Changsha 410128, China.
| | - Aiqing Xu
- College of Food Science and Technology, Hunan Agriculture University, Changsha 410128, China.
- School of Life Science, Hunan University of Science and Technology, Xiangtan 411201, China.
| | - Ping Liu
- College of Food Science and Technology, Hunan Agriculture University, Changsha 410128, China.
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agriculture University, Changsha 410128, China.
- Hunan Province Key Laboratory of Food and Biotechnology, Changsha 410128, China.
- Functional Food Sub-center, National Research Center of Engineering &Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China.
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11
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Kiran F, Mokrani M, Osmanagaoglu O. Effect of Encapsulation on Viability of Pediococcus pentosaceus OZF During Its Passage Through the Gastrointestinal Tract Model. Curr Microbiol 2015; 71:95-105. [DOI: 10.1007/s00284-015-0832-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2015] [Accepted: 04/01/2015] [Indexed: 01/04/2023]
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12
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Bagheripoor-Fallah N, Mortazavian A, Hosseini H, Khoshgozaran-Abras S, Rad AH. Comparison of Molecular Techniques with other Methods for Identification and Enumeration of Probiotics in Fermented Milk Products. Crit Rev Food Sci Nutr 2014; 55:396-413. [DOI: 10.1080/10408398.2012.656771] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Johansen P, Vindeløv J, Arneborg N, Brockmann E. Development of quantitative PCR and metagenomics-based approaches for strain quantification of a defined mixed-strain starter culture. Syst Appl Microbiol 2014; 37:186-93. [PMID: 24582508 DOI: 10.1016/j.syapm.2013.12.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2013] [Revised: 12/04/2013] [Accepted: 12/23/2013] [Indexed: 11/30/2022]
Abstract
Although the strain composition of mixed cultures may hugely affect production of various fermented foods, such as e.g. cheese, tools for investigating it have so far been limited. In this study, two new approaches for quantification of seven Lactococcus lactis subsp. cremoris strains (S1-S7) in a defined mixed-strain starter culture were developed and verified. By mapping NGS reads from 47 sequenced L. lactis strains to de novo assembly contigs of the seven strains, two strain-specific sequence regions (SEQ1 and SEQ2) were identified for each strain for qPCR primer design (A1 and A2). The qPCR assays amplified their strain-specific sequence region target efficiently. Additionally, high reproducibility was obtained in a validation sample containing equal amounts of the seven strains, and assay-to-assay coefficients of variance (CVs) for six (i.e. S1, S2, S4-S7) of the seven strains correlated to the inter-plate CVs. Hence, at least for six strains, the qPCR assay design approach was successful. The metagenomics-based approach quantified the seven strains based on average coverage of SEQ1 and SEQ2 by mapping sequencing reads from the validation sample to the strain-specific sequence regions. Average coverages of the SEQ1 and SEQ2 in the metagenomics data showed CVs of ≤17.3% for six strains (i.e. S1-S4, S6, S7). Thus, the metagenomics-based quantification approach was considered successful for six strains, regardless of the strain-specific sequence region used. When comparing qPCR- and metagenomics-based quantifications of the validation sample, the identified strain-specific sequence regions were considered suitable and applicable for quantification at a strain level of defined mixed-strain starter cultures.
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Affiliation(s)
- Pernille Johansen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
| | | | - Nils Arneborg
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
| | - Elke Brockmann
- Chr. Hansen A/S, Bøge Allé 10-12, 2970 Hørsholm, Denmark
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14
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Establishment of a viable cell detection system for microorganisms in wine based on ethidium monoazide and quantitative PCR. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.02.035] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Differentiation of mixed lactic acid bacteria communities in beverage fermentations using targeted terminal restriction fragment length polymorphism. Food Microbiol 2012; 31:126-32. [PMID: 22475950 DOI: 10.1016/j.fm.2012.02.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2011] [Revised: 12/18/2011] [Accepted: 02/13/2012] [Indexed: 11/21/2022]
Abstract
Lactic acid bacteria (LAB) are an important group of bacteria in beer and wine fermentations both as beneficial organisms and as spoilage agents. However, sensitive, rapid, culture-independent methods for identification and community analyses of LAB in mixed-culture fermentations are limited. We developed a terminal restriction fragment length polymorphism (TRFLP)-based assay for the detection and identification of lactic acid bacteria and Bacilli during wine, beer, and food fermentations. This technique can sensitively discriminate most species of Lactobacillales, and most genera of Bacillales, in mixed culture, as indicated by both bioinformatic predictions and empirical observations. This method was tested on a range of beer and wine fermentations containing mixed LAB communities, demonstrating the efficacy of this technique for discriminating LAB in mixed culture.
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16
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Detection and identification of microorganisms in wine: a review of molecular techniques. J Ind Microbiol Biotechnol 2011; 38:1619-34. [DOI: 10.1007/s10295-011-1020-x] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2011] [Accepted: 07/20/2011] [Indexed: 10/17/2022]
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17
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Development of a sequence-characterized amplified region marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation. Appl Environ Microbiol 2010; 76:7765-74. [PMID: 20935116 DOI: 10.1128/aem.00929-10] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Control over malolactic fermentation (MLF) is a difficult goal in winemaking and needs rapid methods to monitor Oenococcus oeni malolactic starters (MLS) in a stressful environment such as wine. In this study, we describe a novel quantitative PCR (QPCR) assay enabling the detection of an O. oeni strain during MLF without culturing. O. oeni strain LB221 was used as a model to develop a strain-specific sequence-characterized amplified region (SCAR) marker derived from a discriminatory OPA20-based randomly amplified polymorphic DNA (RAPD) band. The 5' and 3' flanking regions and the copy number of the SCAR marker were characterized using inverse PCR and Southern blotting, respectively. Primer pairs targeting the SCAR sequence enabled strain-specific detection without cross amplification of other O. oeni strains or wine species of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeasts. The SCAR-QPCR assay was linear over a range of cell concentrations (7 log units) and detected as few as 2.2 × 10(2) CFU per ml of red wine with good quantification effectiveness, as shown by the correlation of QPCR and plate counting results. Therefore, the cultivation-independent monitoring of a single O. oeni strain in wine based on a SCAR marker represents a rapid and effective strain-specific approach. This strategy can be adopted to develop easy and rapid detection techniques for monitoring the implantation of inoculated O. oeni MLS on the indigenous LAB population, reducing the risk of unsuccessful MLF.
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18
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Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0109-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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19
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Muthaiyan A, Ricke SC. Current perspectives on detection of microbial contamination in bioethanol fermentors. BIORESOURCE TECHNOLOGY 2010; 101:5033-5042. [PMID: 19951838 DOI: 10.1016/j.biortech.2009.11.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2009] [Revised: 10/31/2009] [Accepted: 11/02/2009] [Indexed: 05/28/2023]
Abstract
In recent years bioethanol has encompassed worldwide interest as a non-conventional bioenergy source. This fact has driven several bioethanol industries to produce more ethanol on a large scale via cost effective methods. However in the process of scaling up ethanol production bacterial contamination is becoming one of the more challenging problems facing the bioethanol industry. There are several traditional microbiological methods available to detect and subsequently limit these bacterial contaminants. These methods are time consuming, laborious and can be less sensitive. Consequently, it is necessary to find novel sensitive and economic detection methods to eradicate the contaminants long before they disrupt ethanol production. Molecular methods that can detect the contaminants even at very low numbers at any given stage would help in the design of more cost effective eradication strategies and better targeted antimicrobial treatments. Application of rapid molecular detection approaches have the potential to provide much more sensitive and rapid means to not only detect but quantitate microbial contaminants long before they become problematic to overall bioethanol formation.
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Affiliation(s)
- Arunachalam Muthaiyan
- Center for Food Safety, IFSE and Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
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20
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Torriani S, Felis GE, Fracchetti F. Selection criteria and tools for malolactic starters development: an update. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0072-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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21
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Jung M, Chang YH, Kim W. A real-time PCR assay for detection and quantification ofLactococcus garvieae. J Appl Microbiol 2010; 108:1694-701. [DOI: 10.1111/j.1365-2672.2009.04568.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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Andorrà I, Landi S, Mas A, Esteve-Zarzoso B, Guillamón JM. Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.11.014] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Kim H, Park K, Oh S, Chang I. Rapid detection of lactobacillus and yeast concentrations using a particle size distribution analyser. J Appl Microbiol 2009; 107:1499-504. [DOI: 10.1111/j.1365-2672.2009.04331.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Muller JA, Stanton C, Sybesma W, Fitzgerald GF, Ross RP. Reconstitution conditions for dried probiotic powders represent a critical step in determining cell viability. J Appl Microbiol 2009; 108:1369-79. [PMID: 19796125 DOI: 10.1111/j.1365-2672.2009.04533.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS Resuscitation of dried cultures represents a critical control point in obtaining active and effective probiotic strains. This study examined the effects of various rehydration conditions on the viability of Bifidobacterium longum NCC3001 and Lactobacillus johnsonii La1. METHODS AND RESULTS Reconstitution conditions for these strains were optimized using a multivariate experimental design approach. Furthermore, using flow cytometry, the cell integrity was followed during reconstitution. By adjusting the pH, availability of a metabolizable sugar, reconstitution duration, powder matrix and ratio of powder to reconstitution solution, the recovery of Bif. longum NCC3001 and Lact. johnsonii La1 following reconstitution was increased eight- and two-fold, respectively, over standard reconstitution in maximum recovery diluent. It was shown that pH had a significant effect on the recovery of Bif. longum NCC3001 and Lact. johnsonii La1. CONCLUSIONS The recovery of dried probiotic cultures is greatly dependent on the reconstitution conditions. The maximum recovery of 11.7 (10)log CFU g(-1) Bif. longum NCC3001 was achieved at 30-min reconstitution at pH 8, in the presence of 2% L-arabinose and a ratio of 1:100 of powder to diluent. Lact. johnsonii La1 showed highest recovery (9.3 (10)log CFU g(-1)) after reconstitution, when mixed with maltodextrin at pH 4. SIGNIFICANCE AND IMPACT OF THE STUDY To achieve accurate viable probiotic numbers from dried probiotic cultures, the reconstitution conditions should be optimized for the strain used.
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Affiliation(s)
- J A Muller
- Teagasc, Moorepark Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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25
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Brehm-Stecher B, Young C, Jaykus LA, Tortorello ML. Sample preparation: the forgotten beginning. J Food Prot 2009; 72:1774-89. [PMID: 19722419 DOI: 10.4315/0362-028x-72.8.1774] [Citation(s) in RCA: 86] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Advances in molecular technologies and automated instrumentation have provided many opportunities for improved detection and identification of microorganisms; however, the upstream sample preparation steps needed to apply these advances to foods have not been adequately researched or developed. Thus, the extent to which these advances have improved food microbiology has been limited. The purpose of this review is to present the current state of sample preparation, to identify knowledge gaps and opportunities for improvement, and to recognize the need to support greater research and development efforts on preparative methods in food microbiology. The discussion focuses on the need to push technological developments toward methods that do not rely on enrichment culture. Among the four functional components of microbiological analysis (i.e., sampling, separation, concentration, detection), the separation and concentration components need to be researched more extensively to achieve rapid, direct, and quantitative methods. The usefulness of borrowing concepts of separation and concentration from other disciplines and the need to regard the microorganism as a physicochemical analyte that may be directly extracted from the food matrix are discussed. The development of next-generation systems that holistically integrate sample preparation with rapid, automated detection will require interdisciplinary collaboration and substantially increased funding.
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Affiliation(s)
- Byron Brehm-Stecher
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
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26
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Sieuwerts S, de Bok FAM, Mols E, de vos WM, Vlieg JETVH. A simple and fast method for determining colony forming units. Lett Appl Microbiol 2009; 47:275-8. [PMID: 18778376 DOI: 10.1111/j.1472-765x.2008.02417.x] [Citation(s) in RCA: 120] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS To develop a flexible and fast colony forming unit quantification method that can be operated in a standard microbiology laboratory. METHODS AND RESULTS A miniaturized plating method is reported where droplets of bacterial cultures are spotted on agar plates. Subsequently, minicolony spots are imaged with a digital camera and quantified using a dedicated plug-in developed for the freeware program IMAGEJ. A comparison between conventional and minicolony plating of industrial micro-organisms including lactic acid bacteria, Eschericha coli and Saccharomyces cerevisiae showed that there was no significant difference in the results obtained with the methods. CONCLUSIONS The presented method allows downscaling of plating by 100-fold, is flexible, easy-to-use and is more labour-efficient and cost-efficient than conventional plating methods. SIGNIFICANCE AND IMPACT OF THE STUDY The method can be used for rapid assessment of viable counts of micro-organisms similar to conventional plating using standard laboratory equipment. It is faster and cheaper than conventional plating methods.
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Affiliation(s)
- S Sieuwerts
- Top Institute Food and Nutrition, Wageningen, The Netherlands
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27
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Scheirlinck I, Van der Meulen R, De Vuyst L, Vandamme P, Huys G. Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments. J Appl Microbiol 2009; 106:1081-92. [PMID: 19187144 DOI: 10.1111/j.1365-2672.2008.04094.x] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To investigate the circulation of predominant sourdough lactic acid bacteria (LAB) species in the production environment of two Belgian artisan sourdough bakeries. METHODS AND RESULTS Isolates were collected from sourdoughs, flour, hands of the baker and air in the bakery setting and taxonomically characterized using repetitive element sequence-based PCR fingerprinting, pheS and/or 16S rRNA gene sequencing and amplified fragment length polymorphism (AFLP) analysis. In parallel, PCR-DGGE (denaturing gradient gel electrophoresis) analysis of V3-16S rDNA amplicons was applied to visualize the predominant bacterial population in the sourdoughs and the corresponding bakery environment (flour, hands of the baker, air and bakery equipment). Both approaches revealed that sourdoughs produced at D01 and D10 were mainly dominated by Lactobacillus spicheri and L. plantarum and by L. sanfranciscensis, respectively, and that these LAB species also circulated in the corresponding bakery environment. Furthermore, AFLP fingerprinting demonstrated that sourdough and bakery environment isolates of these species were genetically indistinguishable. For more sensitive source-tracking, SYBR Green-based real-time PCR assays were developed using species-specific primers targeting the pheS gene of L. plantarum and L. sanfranciscensis, detected in air samples from D01 and D10, respectively. CONCLUSIONS The results obtained in this study indicate that specific strains of LAB persist in artisan doughs over years and circulate in the bakery environment. Furthermore, the importance of air as a potential carrier of LAB in artisan bakery environments was demonstrated. SIGNIFICANCE AND IMPACT OF THE STUDY PheS-based real-time PCR can be used to detect, quantify and/or monitor specific LAB species (e.g. starter cultures) in sourdough and bakery environment samples.
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Affiliation(s)
- I Scheirlinck
- Department of Biochemistry, Physiology and Microbiology, Ghent University, Belgium.
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28
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Effect of oenological practices on microbial populations using culture-independent techniques. Food Microbiol 2008; 25:849-56. [DOI: 10.1016/j.fm.2008.05.005] [Citation(s) in RCA: 92] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2008] [Revised: 05/15/2008] [Accepted: 05/17/2008] [Indexed: 11/22/2022]
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29
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Pastink MI, Sieuwerts S, de Bok FA, Janssen PW, Teusink B, van Hylckama Vlieg JE, Hugenholtz J. Genomics and high-throughput screening approaches for optimal flavour production in dairy fermentation. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.07.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Yanagida F, Srionnual S, Chen YS. Isolation and characteristics of lactic acid bacteria from koshu vineyards in Japan. Lett Appl Microbiol 2008; 47:134-9. [PMID: 18673430 DOI: 10.1111/j.1472-765x.2008.02398.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS To isolate, characterize and identify lactic acid bacteria (LAB) in the vineyards where koshu grapes, a primary wine grape cultivar in Japan, are grown. METHODS AND RESULTS Sixty samples, including leaves, undamaged grape berries and soil under damaged berries, were collected at four koshu vineyards in Yamanashi Prefecture, Japan. One hundred and 15 acid-producing cultures were isolated from these samples, and the isolates were divided into classes by phenotype and then into groups by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA (rDNA). Phenotypic and biochemical characteristics identified seven different bacterial groups (A to G). Lactococcus lactis ssp. lactis was the most abundant type of LAB distributed in three koshu vineyards, and Leuconostoc pseudomesenteroides was the most abundant LAB found in the remaining vineyard. Forty-six isolates produced bacteriocin-like inhibitory substances (BLIS) against the indicator strain Lactobacillus sakei JCM 1157(T). CONCLUSIONS These results suggest that various LAB are distributed in koshu vineyards, of which a large number produce BLIS. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first report describing the distribution and varieties of LAB that exist in koshu vineyards.
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Affiliation(s)
- F Yanagida
- The Institute of Enology and Viticulture, University of Yamanashi, Yamanashi, Japan
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31
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Haakensen M, Dobson C, Deneer H, Ziola B. Real-time PCR detection of bacteria belonging to the Firmicutes Phylum. Int J Food Microbiol 2008; 125:236-41. [DOI: 10.1016/j.ijfoodmicro.2008.04.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2008] [Revised: 04/07/2008] [Accepted: 04/07/2008] [Indexed: 10/22/2022]
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32
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Lucas PM, Claisse O, Lonvaud-Funel A. High frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype. Appl Environ Microbiol 2008; 74:811-7. [PMID: 18065614 PMCID: PMC2227711 DOI: 10.1128/aem.01496-07] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2007] [Accepted: 11/23/2007] [Indexed: 11/20/2022] Open
Abstract
Lactic acid bacteria contribute to wine transformation during malolactic fermentation. They generally improve the sensorial properties of wine, but some strains produce histamine, a toxic substance that causes health issues. Histamine-producing strains belong to species of the genera Oenococcus, Lactobacillus, and Pediococcus. All carry an hdcA gene coding for a histidine decarboxylase that converts histidine into histamine. For this study, a method based on quantitative PCR and targeting hdcA was developed to enumerate these bacteria in wine. This method was efficient for determining populations of 1 to 10(7) CFU per ml. An analysis of 264 samples collected from 116 wineries of the same region during malolactic fermentation revealed that these bacteria were present in almost all wines and at important levels, exceeding 10(3) CFU per ml in 70% of the samples. Histamine occurred at an often important level in wines containing populations of the above-mentioned bacteria. Fifty-four colonies of histamine producers isolated from four wines were characterized at the genetic level. All were strains of Oenococcus oeni that grouped into eight strain types by randomly amplified polymorphic DNA analysis. Some strains were isolated from wines collected in distant wineries. Moreover, hdcA was detected on a large and possibly unstable plasmid in these strains of O. oeni. Taken together, the results suggest that the risk of histamine production exists in almost all wines and is important when the population of histamine-producing bacteria exceeds 10(3) per ml. Strains of O. oeni producing histamine are frequent in wine during malolactic fermentation, but they may lose this capacity during subcultures in the laboratory.
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Affiliation(s)
- Patrick M Lucas
- UMR 1219, INRA-Université Victor Segalen Bordeaux 2, Talence, France.
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33
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Elizaquível P, Chenoll E, Aznar R. A TaqMan-based real-time PCR assay for the specific detection and quantification of Leuconostoc mesenteroides in meat products. FEMS Microbiol Lett 2007; 278:62-71. [PMID: 17999677 DOI: 10.1111/j.1574-6968.2007.00974.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
A new real-time PCR procedure was developed for the specific detection and quantification of Leuconostoc mesenteroides in meat products. It is a TaqMan assay based on 23S rRNA gene targeted primers and probe. Specificity was evaluated using purified DNA from 132 strains: 102 lactic acid bacteria (LAB), including 57 reference strains and 46 food isolates, belonging to genus Leuconostoc and related genera, and 30 non-LAB strains. Quantification was linear over at least 5 log units using both serial dilutions of purified DNA and calibrated cell suspensions from Leuconostoc mesenteroides ssp. dextranicum CECT 912T. This assay was able to detect at least five genomic equivalents, using purified DNA or 59 CFU per reaction when using calibrated cell suspensions. It performed successfully when tested on an artificially inoculated meat product, with a minimum threshold of 10(4) CFU g(-1) for the accurate quantification of Leuconostoc mesenteroides.
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Affiliation(s)
- Patricia Elizaquível
- Departamento de Microbiología, Universitat de València, Burjassot, Valencia, Spain
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34
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Rawsthorne H, Phister TG. A real-time PCR assay for the enumeration and detection of Zygosaccharomyces bailii from wine and fruit juices. Int J Food Microbiol 2006; 112:1-7. [PMID: 16950531 DOI: 10.1016/j.ijfoodmicro.2006.05.003] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2006] [Revised: 04/15/2006] [Accepted: 05/14/2006] [Indexed: 11/30/2022]
Abstract
Zygosaccharomyces bailii is a major food and beverage spoilage organism. Existing methods for its detection involve lengthy enrichment techniques and then the result does not always differentiate between Z. bailii and Saccharomyces cerevisiae. In this work, we developed a quantitative real-time PCR assay for the rapid detection of Z. bailii from fruit juices and wine even in the presence of non-target DNA. Primers were designed to the gene coding for the D1/D2 loop of the 26S ribosomal RNA subunit producing a single PCR product with a melting temperature of 83.5 degrees C. As few as 2 cells per ml could be detected by the assay in cranberry raspberry and apple juices and 22 cells per ml from grape juice. The assay was equally efficient in wine, detecting 6 cells per ml even in the presence of 10(7)S. cerevisiae cells. The CFU/ml as determined by plating on YM media showed excellent correlation with the CFU/ml established by the QPCR assay for all the beverages examined. Unknown samples of Z. bailii were prepared in the juices and wine and examined by QPCR. The QPCR estimated cell number was in good agreement with the cell counts obtained by plating, the exception being the cranberry raspberry juice sample. It was determined by live/dead cell counts that the Z. bailii cells were less viable in this juice thus leading to an overestimation of CFU/ml by QPCR. However, the correlation was high between QPCR and total cell count as determined by fluorescent microscopy. This assay provides a rapid and accurate method to establish the levels of the total Z. bailii population which consists of both viable and nonviable cells.
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Affiliation(s)
- Helen Rawsthorne
- 3141 Chestnut Street, Department of Bioscience and Biotechnology, Stratton Hall, Drexel University, Philadelphia, PA 19104, USA
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