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Anand U, Vaishnav A, Sharma SK, Sahu J, Ahmad S, Sunita K, Suresh S, Dey A, Bontempi E, Singh AK, Proćków J, Shukla AK. Current advances and research prospects for agricultural and industrial uses of microbial strains available in world collections. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 842:156641. [PMID: 35700781 DOI: 10.1016/j.scitotenv.2022.156641] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 06/08/2022] [Accepted: 06/08/2022] [Indexed: 06/15/2023]
Abstract
Microorganisms are an important component of the ecosystem and have an enormous impact on human lives. Moreover, microorganisms are considered to have desirable effects on other co-existing species in a variety of habitats, such as agriculture and industries. In this way, they also have enormous environmental applications. Hence, collections of microorganisms with specific traits are a crucial step in developing new technologies to harness the microbial potential. Microbial culture collections (MCCs) are a repository for the preservation of a large variety of microbial species distributed throughout the world. In this context, culture collections (CCs) and microbial biological resource centres (mBRCs) are vital for the safeguarding and circulation of biological resources, as well as for the progress of the life sciences. Ex situ conservation of microorganisms tagged with specific traits in the collections is the crucial step in developing new technologies to harness their potential. Type strains are mainly used in taxonomic study, whereas reference strains are used for agricultural, biotechnological, pharmaceutical research and commercial work. Despite the tremendous potential in microbiological research, little effort has been made in the true sense to harness the potential of conserved microorganisms. This review highlights (1) the importance of available global microbial collections for man and (2) the use of these resources in different research and applications in agriculture, biotechnology, and industry. In addition, an extensive literature survey was carried out on preserved microorganisms from different collection centres using the Web of Science (WoS) and SCOPUS. This review also emphasizes knowledge gaps and future perspectives. Finally, this study provides a critical analysis of the current and future roles of microorganisms available in culture collections for different sustainable agricultural and industrial applications. This work highlights target-specific potential microbial strains that have multiple important metabolic and genetic traits for future research and use.
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Affiliation(s)
- Uttpal Anand
- Department of Life Sciences, Ben-Gurion University of the Negev, Beer-Sheva 84105, Israel
| | - Anukool Vaishnav
- Department of Biotechnology, Institute of Applied Sciences & Humanities, GLA University, Mathura, Uttar Pradesh 281406, India; Department of Plant and Microbial Biology, University of Zürich, Zollikerstrasse 107, CH-8008 Zürich, Switzerland; Plant-Soil Interaction Group, Agroscope (Reckenholz), Reckenholzstrasse 191, 8046 Zürich, Switzerland
| | - Sushil K Sharma
- National Agriculturally Important Microbial Culture Collection (NAIMCC), ICAR-National Bureau of Agriculturally Important Microorganisms (ICAR-NBAIM), Mau 275 103, Uttar Pradesh, India.
| | - Jagajjit Sahu
- GyanArras Academy, Gothapatna, Malipada, Bhubaneswar, Odisha 751029, India
| | - Sarfaraz Ahmad
- Department of Botany, Jai Prakash University, Saran, Chhapra 841301, Bihar, India
| | - Kumari Sunita
- Department of Botany, Faculty of Science, Deen Dayal Upadhyay Gorakhpur University, Gorakhpur, Uttar Pradesh 273009, India
| | - S Suresh
- Department of Chemical Engineering, Maulana Azad National Institute of Technology, Bhopal 462 003, Madhya Pradesh, India
| | - Abhijit Dey
- Department of Life Sciences, Presidency University, 86/1 College Street, Kolkata 700073, West Bengal, India
| | - Elza Bontempi
- INSTM and Chemistry for Technologies Laboratory, Department of Mechanical and Industrial Engineering, University of Brescia, Via Branze, 38, 25123 Brescia, Italy
| | - Amit Kishore Singh
- Department of Botany, Bhagalpur National College, (A Constituent unit of Tilka Manjhi Bhagalpur University), Bhagalpur 812007, Bihar, India
| | - Jarosław Proćków
- Department of Plant Biology, Institute of Environmental Biology, Wrocław University of Environmental and Life Sciences, Kożuchowska 5b, 51-631 Wrocław, Poland.
| | - Awadhesh Kumar Shukla
- Department of Botany, K.S. Saket P.G. College, Ayodhya (affiliated to Dr. Rammanohar Lohia Avadh University, Ayodhya) 224123, Uttar Pradesh, India.
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Reale E, Govindasamy-Lucey S, Lu Y, Johnson M, Jaeggi J, Molitor M, Lucey J. Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content. J Dairy Sci 2022; 105:9367-9386. [DOI: 10.3168/jds.2022-22012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Accepted: 07/16/2022] [Indexed: 11/05/2022]
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Chen C, Yuan J, Yu H, Lou X, Wang B, Xu Z, Tian H. Cloning, purification, and characterization of branched-chain α-keto acid decarboxylases from Lactococcus lactis strains with different 3-methylbutanal production abilities. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks. Foods 2022; 11:foods11040552. [PMID: 35206029 PMCID: PMC8871176 DOI: 10.3390/foods11040552] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/11/2022] [Accepted: 02/12/2022] [Indexed: 02/06/2023] Open
Abstract
The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of this work was to assess the feasibility of olive cake powder (OCP) to be used as a functional ingredient in gluten-free (GF) breadsticks. OCP was used by replacing 1, 2, and 3% of maize flour into GF breadstick production (BS1, BS2, BS3, respectively), and their influence on nutritional, bioactive, textural, and sensorial properties was assessed and compared with a control sample (BSC). BS1, BS2, and BS3 showed a higher lipid, moisture, and ash content. BS2 and BS3 had a total dietary fibre higher than 3 g 100 g−1, achieving the nutritional requirement for it to be labelled as a “source of fibre”. The increasing replacement of olive cake in the formulation resulted in progressively higher total phenol content and antioxidant activity for fortified GF breadsticks. The L* and b* values decreased in all enriched GF breadsticks when compared with the control, while hardness was the lowest in BS3. The volatile profile highlighted a significant reduction in aldehydes, markers of lipid oxidation, and Maillard products (Strecker aldehydes, pyrazines, furans, ketones) in BS1, BS2, and BS3 when compared with BSC. The sensory profile showed a strong influence of OCP addition on GF breadsticks for almost all the parameters considered, with a higher overall pleasantness score for BS2 and BS3.
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Brandsma JB, Rustandi N, Brinkman J, Wolkers‐Rooijackers JCM, Zwietering MH, Smid EJ. Pivotal role of cheese salting method for the production of 3‐methylbutanal by
Lactococcus lactis. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | | | | | - Marcel H Zwietering
- Wageningen University & Research Food Microbiology P.O. Box 17 6700 AA Wageningen The Netherlands
| | - Eddy J Smid
- Wageningen University & Research Food Microbiology P.O. Box 17 6700 AA Wageningen The Netherlands
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Afshari R, Pillidge CJ, Dias DA, Osborn AM, Gill H. Biomarkers associated with cheese quality uncovered by integrative multi-omic analysis. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107752] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Chen C, Zhou W, Yu H, Yuan J, Tian H. Characterization of major odor‐active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3627] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Chen Chen
- Department of Food Science and Technology Shanghai Institute of Technology Shanghai China
| | - Wenya Zhou
- Department of Food Science and Technology Shanghai Institute of Technology Shanghai China
| | - Haiyan Yu
- Department of Food Science and Technology Shanghai Institute of Technology Shanghai China
| | - Jiajie Yuan
- Department of Food Science and Technology Shanghai Institute of Technology Shanghai China
| | - Huaixiang Tian
- Department of Food Science and Technology Shanghai Institute of Technology Shanghai China
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Chen C, Zhou W, Yu H, Yuan J, Tian H. Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity. Molecules 2020; 25:molecules25184308. [PMID: 32961821 PMCID: PMC7570616 DOI: 10.3390/molecules25184308] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/11/2020] [Accepted: 09/14/2020] [Indexed: 12/21/2022] Open
Abstract
To evaluate the contributions of 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, and benzaldehyde in cheddar cheese models, the threshold values, optimal concentration ranges, and perceptual actions of these compounds were determined at various concentrations. The thresholds for 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, and benzaldehyde in the cheese matrix were 150.31, 175.39, 150.66, and 500.21 μg/kg, respectively, which were significantly higher than the corresponding values in water. The optimal concentration ranges of these aldehydes were determined as 150–300, 175–325, 150–350, and 500–1500 μg/kg, respectively. Based on the results of the threshold method and Feller’s model, five binary mixtures were found to have synergistic effects, and only the pair of 2-methylpropanal and benzaldehyde was determined to have a masking effect. In addition, the synergistic olfactory effects between the four ternary mixtures and the quaternary mixture of these aldehydes were also assesSsed using Feller’s model. In a σ-τ plot analysis, synergism was usually observed when these odor pairs were at their threshold levels. In summary, the results suggested that perceptual interactions among these aldehydes exist in a cheese model variably with different concentrations and threshold ratios. This study will be helpful to a further understanding of the nutty aroma and improving the aroma quality of cheddar cheese.
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Xiang H, Sun-Waterhouse D, Waterhouse GI, Cui C, Ruan Z. Fermentation-enabled wellness foods: A fresh perspective. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.08.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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10
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Liu R, Wang Y, Du N, Jiang D, Ge Q, Wu M, Yu H, Xu B. An electricalchemical method to detect the branch-chain aminotransferases activity in lactic acid bacteria. Food Chem 2019; 297:125035. [PMID: 31253330 DOI: 10.1016/j.foodchem.2019.125035] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 05/08/2019] [Accepted: 06/16/2019] [Indexed: 11/30/2022]
Abstract
In this study, an electrochemical system was established to detect the branched-chain amino acid aminotransferase (BCAT) activity in lactic acid bacteria (LAB). A nanocomposite of chitosan (CS) with multi-walled carbon nanotubes (MWCNTs) was synthesized, and the composite solution were uniformly spread over the glassy carbon electrode (GCE) surface by drop-casting to fabricate an electrochemical biosensor. The composite was characterized by scanning electron microscopy (SEM) and cyclic voltammetry (TEM). Results indicated that the MWCNTs-CS/GCE electrode exhibited higher stability and sensitivity, compared with the GCE electrode. The linear response for nicotinamide adenine dinucleotide (NADH) was 1.0-9.0 μM and the response limit was 0.12 µM. The system effectively and sensitively detected the BCAT activity by NADH concentration in the LAB culture, comparing with the optical method. The culture condition of LAB was optimized by using this system, evidencing that established method was available to detect the BCAT activity of LAB.
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Affiliation(s)
- Rui Liu
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Yanqing Wang
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Nan Du
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Donglei Jiang
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Qingfeng Ge
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Mangang Wu
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Hai Yu
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China.
| | - Baocai Xu
- State Key Laboratory for Meat Quality and Safety Control, Nanjing, Jiangsu 210000, PR China.
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Castada HZ, Hanas K, Barringer SA. Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference. Foods 2019; 8:E78. [PMID: 30791411 PMCID: PMC6406939 DOI: 10.3390/foods8020078] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 02/13/2019] [Accepted: 02/14/2019] [Indexed: 11/16/2022] Open
Abstract
Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry. This study evaluated flavor variability based on correlations of volatile flavor compounds and sensory attributes. The headspace concentrations of volatile compounds were analyzed using selected ion flow tube-mass spectrometry (SIFT-MS), while the sensory attributes were evaluated using descriptive sensory analysis and consumer testing. The important discriminating volatile compounds were classified into five functional groups: sulfur-containing compounds (methyl mercaptan, hydrogen sulfide, dimethyl disulfide, dimethyl trisulfide, and methional), organic acids (propanoic acid, acetic acid, 3-methylbutanoic acid), aldehydes (3-methylbutanal, butanal, and 2-methylpropanal), a ketone (2,3-butanedione), and an ester (ethyl hexanoate). Correlations were identified among volatile compounds and between volatile compounds and sensory attributes. Only a small number of volatile compounds strongly correlated positively or negatively to a specific sensory attribute. Nutty malty, milkfat lactone, salty, umami, and sweet positively correlated to overall liking and nutty flavor liking of Swiss cheese. Evaluation of cheese flavor using correlations between volatile compounds and sensory attributes provided further understanding of the complexity of flavor and flavor variability among Swiss cheeses manufactured from different factories that can be used to improve flavor consistency of Swiss cheeses.
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Affiliation(s)
- Hardy Z Castada
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
| | - Kaitlyn Hanas
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
| | - Sheryl Ann Barringer
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
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Luo J, Jiang C, Zhao L, Zhang M, Wang F, Sun E, Ren F. Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9. J Dairy Sci 2018; 101:9725-9735. [DOI: 10.3168/jds.2018-14760] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Accepted: 07/17/2018] [Indexed: 11/19/2022]
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13
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Xie C, Zeng H, Wang C, Xu Z, Qin L. Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food. J Appl Microbiol 2018; 125:1761-1773. [PMID: 30133098 DOI: 10.1111/jam.14078] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 08/11/2018] [Accepted: 08/16/2018] [Indexed: 12/25/2022]
Abstract
AIM To investigate the volatile flavour components (VFCs), microbiota and their correlations of three categories of sufu, a Chinese fermented soybean food. METHODS AND RESULTS The VFCs were analyzed by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography and mass spectrometry. A total of 141 VFCs were tentatively identified, in which 12 esters, eight aldehydes, five alcohols and nine miscellaneous compounds were recognized as the characteristic VFCs through the relative odour activity value. The complex microbial community was revealed by Illumina MiSeq sequencing. Among the total 202 bacteria and 125 fungi species identified, 16 bacteria and 7 fungi species were revealed as dominant community members. Furthermore, the VFC-microbiota correlation was characterized by Spearman's rank correlation coefficients (ρ). Based on the positive VFC-microbiota correlation, two bacterial species and three fungal species were selected as potential flavour-producing microbiota. CONCLUSIONS A variety of VFCs and complicated microbiota were observed in the three categories of sufu. Lactococcus lactis, Sphingobacterium sp., Pichia fermentans, Kodamaea ohmeri and Saccharomyces rouxii were the potential flavour-producing microbiota. SIGNIFICANCE AND IMPACT OF THE STUDY The preliminary results would be useful for designing starter cultures to produce sufu with desirable sensory properties, consistent flavour and shorter ripening time. Furthermore, these results will also provide a new insight to improve the flavour quality of traditional fermented soybean food.
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Affiliation(s)
- C Xie
- College of Life Science, Guizhou University, Guiyang, China
| | - H Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - C Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Z Xu
- Department of Food Science, Louisiana State University, Baton Rouge, LA, USA
| | - L Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, Guiyang, China
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14
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Peralta GH, Bergamini CV, Audero G, Páez R, Wolf IV, Perotti MC, Hynes ER. Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria. Int J Food Microbiol 2017; 255:17-24. [PMID: 28558330 DOI: 10.1016/j.ijfoodmicro.2017.05.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 04/03/2017] [Accepted: 05/21/2017] [Indexed: 10/19/2022]
Abstract
Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains of mesophilic lactobacilli: Lactobacillus paracasei 90 and Lactobacillus plantarum 91, which have already been characterized as good adjunct cultures. The spray-drying was carried out using a laboratory scale spray and the dried cultures were monitored during the storage for the survival rate. The dried cultures were applied to two cheese models: sterile cheese extract and miniature soft cheese. The influence on the carbohydrate metabolism and the production of organic acids and volatile compounds was determined. Both strains retained high levels of viable counts in the powder after drying and during the storage at 5°C for twelve months. In addition, they also remained at high level in both cheese models during incubation or ripening. Similar profiles of carbohydrate fermentation and bioformation of volatile compounds were observed in the cheese extracts for each of the strains when tested as both fresh and dried cultures. In addition, the ability of Lb. paracasei 90 to increase the production of acetoin and diacetyl remarkably in cheese models was also confirmed for the spray-dried culture.
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Affiliation(s)
- Guillermo H Peralta
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
| | - Carina V Bergamini
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - Gabriela Audero
- Estación Experimental Agropecuaria Rafaela, Instituto Nacional de Tecnología Agropecuaria, Ruta 34 km 227, Santa Fe, Argentina
| | - Roxana Páez
- Estación Experimental Agropecuaria Rafaela, Instituto Nacional de Tecnología Agropecuaria, Ruta 34 km 227, Santa Fe, Argentina
| | - I Verónica Wolf
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - M Cristina Perotti
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - Erica R Hynes
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
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Assessment of goat milk-derived potential probiotic L. lactis AMD17 and its application for preparation of dahi using honey. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1210-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
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16
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Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters. Meat Sci 2016; 112:90-102. [DOI: 10.1016/j.meatsci.2015.11.001] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Revised: 10/28/2015] [Accepted: 11/01/2015] [Indexed: 11/18/2022]
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17
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Alkema W, Boekhorst J, Wels M, van Hijum SAFT. Microbial bioinformatics for food safety and production. Brief Bioinform 2015; 17:283-92. [PMID: 26082168 PMCID: PMC4793891 DOI: 10.1093/bib/bbv034] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Indexed: 12/14/2022] Open
Abstract
In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error approach inspired by expert knowledge of the fermentation process. Current developments in high-throughput 'omics' technologies allow developing more rational approaches to improve fermentation processes both from the food functionality as well as from the food safety perspective. Here, the authors thematically review typical bioinformatics techniques and approaches to improve various aspects of the microbial production of fermented food products and food safety.
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Afzal MI, Ariceaga CCG, Boulahya KA, Jacquot M, Delaunay S, Cailliez-Grimal C. Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control. Crit Rev Food Sci Nutr 2015; 57:399-406. [DOI: 10.1080/10408398.2014.893502] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Suzuki A, Zhong H, Lee J, Martini S. Effect of Lipid Content on Saltiness Perception: A Psychophysical Study. J SENS STUD 2014. [DOI: 10.1111/joss.12121] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A.H. Suzuki
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT 84322-8700
| | - H. Zhong
- Glanbia R&D Center; Twin Falls ID
| | - J. Lee
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT 84322-8700
| | - S. Martini
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT 84322-8700
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Afzal MI, Delaunay S, Paris C, Borges F, Revol-Junelles AM, Cailliez-Grimal C. Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28. Int J Food Microbiol 2012; 157:332-9. [DOI: 10.1016/j.ijfoodmicro.2012.05.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2011] [Revised: 04/30/2012] [Accepted: 05/09/2012] [Indexed: 11/29/2022]
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21
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Wadhwani R, McMahon D. Color of low-fat cheese influences flavor perception and consumer liking. J Dairy Sci 2012; 95:2336-46. [DOI: 10.3168/jds.2011-5142] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2011] [Accepted: 01/01/2012] [Indexed: 11/19/2022]
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22
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KIM M, DRAKE S, DRAKE M. EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS. J SENS STUD 2011. [DOI: 10.1111/j.1745-459x.2011.00343.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Croissant A, Watson D, Drake M. Application of Sensory and Instrumental Volatile Analyses to Dairy Products. Annu Rev Food Sci Technol 2011; 2:395-421. [DOI: 10.1146/annurev-food-022510-133653] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- A.E. Croissant
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695;
| | - D.M. Watson
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695;
| | - M.A. Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695;
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Giri A, Okamoto A, Okazaki E, Ohshima T. Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso. J Food Sci 2010; 75:S406-17. [PMID: 21535514 DOI: 10.1111/j.1750-3841.2010.01780.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Development of aroma-active compounds during fermentation in the preparation of fermented fish-meat paste product (fish miso) from horse mackerel meat was quantitatively determined and characterized by olfactometric and organoleptic assessments. The critical ripening time was estimated by quantitative and/or qualitative analyses of volatile compounds, peptides, amino acids, product color, and total phenolics of the fish miso matrix throughout fermentation. The results confirmed that the application of koji for the fermentation of horse mackerel meat to produce fish miso significantly reduced the fishy off odor and promoted the development of highly acceptable fish miso with a nutty, cheesy, and fruity aroma. Ethyl acetate, ethyl heptanoate, ethyl decanoate, 2-methylpropanal, 3-methylbutanal, 2,3-butanedione, dimethyl trisulfide, and 3-(methylthio) propanal were identified as key odor-active compounds in fish miso prepared from horse mackerel meat. Among the volatiles, 2-methylpropanal, 3-methylbutanal, and 2,3-butanedione were identified to serve as potential indicators of the maturation of fish miso. Amino acid content could also be a potential indicator of maturation of protein-rich, fermented products such as fish miso. In addition, surface color analysis of fish miso revealed a high correlation between sensory attributes and color components. Specifically, r and b values were considered potential indicators of maturation. Practical Application: Variability is a major drawback in fermented products such as fish miso and it requires establishing the optimum ripening time, defined as that providing the aroma attributes qualitatively and quantitatively mostly appreciated by consumers. We have carried out this work for comprehensive determination of the critical ripening time by applying several instrumental and sensory tools including quantitative and/or qualitative analysis of volatile compounds, peptides, amino acids, product color, and total phenolics of the fish miso matrix throughout the fermentation period. The outcome of the present study can be efficiently applied for detection of maturation in similar types of fermented product for large-scale production.
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Affiliation(s)
- Anupam Giri
- Dept. of Food Science and Technology, Tokyo Univ. of Marine Science and Technology, Tokyo 108-8477, Japan
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Regulatory phenotyping reveals important diversity within the species Lactococcus lactis. Appl Environ Microbiol 2009; 75:5687-94. [PMID: 19592532 DOI: 10.1128/aem.00919-09] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The diversity in regulatory phenotypes among a collection of 84 Lactococcus lactis strains isolated from dairy and nondairy origin was explored. The specific activities of five enzymes were assessed in cell extracts of all strains grown in two different media, a nutritionally rich broth and a relatively poor chemically defined medium. The five investigated enzymes, branched chain aminotransferase (BcaT), aminopeptidase N (PepN), X-prolyl dipeptidyl peptidase (PepX), alpha-hydroxyisocaproic acid dehydrogenase (HicDH), and esterase, are involved in nitrogen and fatty acid metabolism and catalyze key steps in the production of important dairy flavor compounds. The investigated cultures comprise 75 L. lactis subsp. lactis isolates (including 7 L. lactis subsp. lactis biovar diacetylactis isolates) and 9 L. lactis subsp. cremoris isolates. All L. lactis subsp. cremoris and 22 L. lactis subsp. lactis (including 6 L. lactis subsp. lactis biovar diacetylactis) cultures originated from a dairy environment. All other cultures originated from (fermented) plant materials and were isolated at different geographic locations. Correlation analysis of specific enzyme activities revealed significantly different regulatory phenotypes for dairy and nondairy isolates. The enzyme activities in the two investigated media were in general poorly correlated and revealed a high degree of regulatory diversity within this collection of closely related strains. To the best of our knowledge, these results represent the most extensive diversity analysis of regulatory phenotypes within a single bacterial species to date. The presented findings underline the importance of the availability of screening procedures for, e.g., industrially relevant enzyme activities in models closely mimicking application conditions. Moreover, they corroborate the notion that regulatory changes are important drivers of evolution.
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Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature. J Dairy Sci 2008; 91:2947-59. [PMID: 18650271 DOI: 10.3168/jds.2007-0592] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effect of nonstarter Lactobacillus adjunct cultures on the microbial, chemical, and sensory characteristics of Swiss cheese manufactured using the "kosher make procedure" was investigated. The kosher make procedure, which uses a lower cooking temperature than traditional Swiss cheese making, is used by many American cheese manufacturers to allow for kosher-certified whey. Cheeses were manufactured using a commercial starter culture combination and 1 of 3 non-starter Lactobacillus strains previously isolated from Swiss cheeses, Lactobacillus casei A26, L. casei B21, and Lactobacillus rhamnosus H2, as an adjunct. Control cheeses lacked the adjunct culture. Cheeses were analyzed during ripening for microbial and chemical composition. Adjunct strain L. casei A26, which utilized citrate most readily in laboratory medium, dominated the Lactobacillus population within 30 d, faster than the other adjunct cultures. There were no significant differences in Propionibacterium counts, Streptococcus thermophilus counts, protein, fat, moisture, salt, and pH among the cheeses. Free amino acid concentration ranged from 5 to 7 mmol/100 g of cheese at 90 d of ripening and was adjunct strain dependent. Lactic, acetic, and propionic acid concentrations were not significantly different among the cheeses after a 90-d ripening period; however differences in propionic acid concentrations were apparent at 60 d, with the cheeses made with L. casei adjuncts containing less propionic acid. Citric acid was depleted by the end of warm room ripening in cheeses manufactured with adjunct L. casei strains, but not with adjunct L. rhamnosus. Cheeses made with L. casei A26 were most similar to the control cheeses in diacetyl and butyric/isobutyric acid abundance as evaluated by electronic nose during the first 3 mo of ripening. The 4 cheese types differed in their descriptive sensory profiles at 8 mo of age, indicating an adjunct strain-dependent effect on particular flavor attributes. Adjunct Lactobacillus spp. affected the flavor profile and concentration of some flavor compounds in Swiss cheeses produced with the kosher make procedure. Use of adjunct Lactobacillus cultures provides Swiss cheese makers using a low cooking temperature with a means to control the dominant Lactobacillus strain during ripening, reduce citrate concentration, and modify cheese flavor.
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Affiliation(s)
- N A Kocaoglu-Vurma
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
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Smit BA, Engels WJM, Smit G. Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods. Appl Microbiol Biotechnol 2008; 81:987-99. [PMID: 19015847 PMCID: PMC7419363 DOI: 10.1007/s00253-008-1758-x] [Citation(s) in RCA: 145] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2008] [Revised: 10/16/2008] [Accepted: 10/18/2008] [Indexed: 11/28/2022]
Abstract
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids is described and reviewed extensively in literature. This paper reviews aspects influencing the formation of these aldehydes at the level of metabolic conversions, microbial and food composition. Special emphasis was on 3-methyl butanal and its presence in various food products. Knowledge gained about the generation pathways of these flavour compounds is essential for being able to control the formation of desired levels of these aldehydes.
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Affiliation(s)
- Bart A Smit
- Campina Innovation, Nieuwe Kanaal 7C, 6709PA Wageningen, The Netherlands
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